Management - Recognizing and Removing Barriers To Performance
Great managers can read people. They know that employees have different skills, different concerns, and different levels of motivation. Further, they know that if they ignore these diverse needs, there is a greater chance that their employees will waste their energy moving in the wrong direction, get frustrated with a lack of success, or just disengage from a project or a team. Consequently, they’ve learned to adjust their management style to the employee’s style and the needs of the situation. This course is designed to help managers recognize the employee’s needs and remove barriers to performance.
This program is designed to help participants:
- Read the DiSC style and developmental needs of different employees
- Understand the goals and fears of their employees
- Adapt their management approach to match the ability level and motivation of their employees
- Recognize and reduce their employees’ opposition and resistance
- Develop employees that are more energized, efficient, and committed
|INSIGHT MODULE 1||
|INSIGHT MODULE 3 (Optional)||
||Administration of DiSC Classic Paper||
|INSIGHT MODULE 4||
||Discover Four Styles of Behaviour and Explore the General Preferences of Your Style||
|INSIGHT MODULE 7||
||Learn How to Recognize the Styles of Other People||
|INSIGHT MODULE 11||
||Learn How to Address Goals and Fears to Gain Commitment||
|INSIGHT MODULE 12||
||Learn to Adapt Your Management Approach Based on Willingness and Ability||
|INSIGHT MODULE 2||
Each person will receive a participant's binder, which will include discussion questions and activities.
Through our team approach to learning, the customization we provide for the individual exercises and small group activities, we provide a fun, motivating approach for your managers and employees.
This program is presented in a full-day format.
Us / Services / Programs
/ Contact Us / Seminars
& Workshops / Newsletter / idXready
Programs / Home
Call Us Toll Free at 1-888
©2008 PEOPLE 1st All rights reserved.