Eliminating Office Waste
By Kaye Krueger
Learners review office processes to find ways to save time.
Basic Quality Principles: Process for Achieving Quality in an Organization (Screencast)
By Mary Lee Rudnick-Kaun
In this learning activity you'll define and explain the broad steps in achieving quality in an organization.
Future-State Mapping
The learner reads an explanation of all of the elements that comprise a future-state map. A map is shown.
Sexual Harassment: Separating Fact from Fiction
By Therese Nemec
In this activity, you'll distinguish between sexual harassment facts and fiction.
Incident Report
By Rosie Bunnow
Learners write an account of a workplace incident and evaluate statements for objectivity.
Problem Solving: Using a Run Chart
By Mitch Vesaas
You'll understand how to use a run chart to describe a manufacturing problem.
Protected Classes
In this activity, you'll identify what constitutes harassment and discrimination of a protected class member.
Sexual Harassment: Preventing and Addressing Sexual Harassment
In this activity, you'll identify ways to prevent and address sexual harassment.
Time Management Matrix
By Jenner Reinke
Explore what time management is, how to use a time matrix, and how to put it all together and use our new time management skills to accomplish more during your days.
Cycle Time and One-Piece Flow
By G. Dean Witman, CFPIM, C.P.M., Lean Six Sigma Black Belt
In a series of three interactive exercises, learners explore the relationship between process cycle time and defect detection, and between process cyle time and smaller batch sizes. The techniques of lean/JIT are applied to achieve the continuous improvement (kaizen) goal of reducing inventory by pursuing one-piece flow.
Recharging Your Attitude
By Andrea Krabbe
Learners will determine if they are satisfied with their attitudes and then rank tips for regaining a positive disposition in the workplace.
Organizational Clue
By Elizabeth Jones
Observe disorganization in an office setting and choose solutions to the problems as if playing the board game "Clue."
Scenario: Courier Delivery
In this learning activity you'll calculate the best route to make the most money. You'll practice picking the shortest route.
Intro to Outlook
Explore the Microsoft Office Suite, which is so much more than just email.
Teamwork Outside the Box
The learner will examine strategies for evaluating new ideas and accepting change that will enhance teamwork.
Lean Terminology
By Janet Braun
The learner will understand the meaning of terms and acronyms commonly used in a lean production system.
Responding to Sexual Harassment
Learners follow the progression of a sexual harassment situation and recount the steps the victim took to deal with the problem.
Distinguishing Leadership and Management Activities (Screencast)
By Ann Heidkamp
In this screencast, students read about the key differences between management and leadership activities. They will review typical supervisory activities as either management or leadership.
Problem Solving: Using a Decision Matrix
The learner will understand how to use brainstorming and a decision matrix to find the best solution to a problem.
Leaderless Teams
By VickyWeiland
The learner will become familiar with eight principles of collaborative leadership to build a team where members find satisfaction and reward in their job.
Maintaining Motivation
The learner will explore the challenges commonly faced with remaining motivated and identify the obstacles that cause a loss of motivation.
Task Roles in Effective Teams
The learner will identify individual roles that help teams accomplish goals.
Communicating Efficiently on the Job
Learners brainstorm ideas for how to gather information from team members who work at different locations. They analyze the pros and cons of each idea and make recommendations.
Designing Directions
Learners practice revising poorly written directions by applying criteria for giving directions.
Dietary Manager Training: Pest Management
By Kristy Norenberg
Students match images of insects and other pests with their descriptions in this lesson on keeping a food service operation free from contamination.