Back Issues - September 2005

• Re-appraising Emotional Intelligence
  Although an enthusiastic exponent of Emotional Intelligence, Peter Honey recommends a new publication that dispassionationately reviews the subject – and urges caution.
• Driving Learning that 'sticks'
  You pay for executive education. But does it work? Paul Strebel and Tracey Keys provide some answers.
• Training Journal interviews Jim Collins
  US teacher and author Jim Collins talks to Andrew Mayo about his long-term research projects into leadership and organisational success.
• Appreciative Inquiry
  What do the United Nations, McDonalds, British Airways, the US Navy, and a host of other organisations have in common? They are using Appreciative Inquiry (AI) to transform their businesses. Debbie Carter reports.
• Action on Age
  Retaining and motivating an aging workforce is becoming increasingly important to organisations, where changing demographics is making recruitment of younger employees more difficult. Barry Johnson and Mandy Geal explore the importance of learning and development in this process.
• How to design training programmes using Accelerated Learning techniques
  Antony Shearn provides an outline of a design method for classroom-based training established on his experience in the field of accelerated learning (AL).
• How to become more innovative with Accelerated Learning
  Clinton Lamprecht demonstrates how the AL techniques used in schools could be applied in adult learning.
• E-learning: keeping rail operators on track
  Getting the right ticket at your local station has become a lot easier, thanks to a new training initiative introduced by the Association of Train Operating Companies.
• Gestalt, a philosophy for change
  Dr Trevor Bentley explains how Gestalt theory can help us manage change effectively.
• Me and my capital
  Cultivating your employees human, emotional and social capital will bring long term benefits to your organisation.
• Assessing Learning Needs
  Part 9 in the Learning Needs Analysis series by Sarah Cook.