Managing Shop Volunteers
This one-day course explores how to manage shop volunteers and associated issues within a trading environment, which can be time consuming, and costly. It is designed to cover key elements of volunteer management (including retention) and is for those who manage, supervise or co-ordinate volunteers.
Course Aims
- Establish key principles of volunteer management
- Identify good practice
- Recognise the benefits and difficulties associated with shop volunteers
- Value and reward your volunteers
Course Objectives
- Demonstrate the concept of the 'Volunteering Culture' (person centred approach) and its key use as a method of recruiting appropriate volunteers
- Examine the status of volunteers and ways of reducing associated risks
- Discuss ways to manage common issues with shop volunteers (including personal & professional boundaries)
- Consider why people volunteer and why they don't (establish simple ways to retain them)
Course Programme
- Welcomes and housekeeping
- Participant introductions
- Volunteer Culture
- Volunteer status
- Pro's & Con's of shop volunteers
- Personal & professional boundaries
- Support and supervision
- Managing problems
- Management - good practice
- Suspension of volunteers
- Volunteer retention
Course Duration
Up to 6.25 hours (i.e. 10am to 4:15 pm)Including breaks and 45 minutes for lunch
Up to 6.25 hours (i.e. 10am to 4:15 pm)
Including breaks and 45 minutes for lunch
This course is suitable for
- In-house 'face to face' training
- In-house online training ('Live' using Zoom)
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- In-house 'face to face' training
- In-house online training ('Live' using Zoom)
Course Fees
TYPE OF DELIVERY
half day
full day
PER PLACE
FACE TO FACE TRAINING
-
£750
-
ONLINE TRAINING (LIVE)
-
£750
-
Training costs include:
Course delivery, training materials, handouts, evaluations and certificates up to 14 participants
Travel & Overnight costs
Travel costs may apply for any booking over 80 miles charged at 45p per mile or actual costs of alternative methods of travel. Overnight costs are based on individual hotel bookings and reasonable subsistence costs dependent on location conditions, applicable at the time.