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  4. High Wycombe and Aylesbury Section: How to achieve behavioural change

IN-PERSON EVENT, hosted by High Wycombe and Aylesbury Section

What to expect

This lecture will show how crisis negotiators attempt to achieve behavioural change in humans, in highly emotional and critical situations. The event will give delegates an opportunity to listen to this different aspect of work, and to identify methods and techniques that might be to help dentists, their teams, and especially their patients, to change their behaviour and so improve healthcare.

Timings

18:30 Registration

19:00 Lecture - Sean Cunningham OBE

20:30 End of lecture and dinner

Learning objectives

  • Understanding the steps of the behavioural change stairway
  • Knowledge of the eight active listening mechanics used by crisis negotiators
  • Learning how negotiators see a difference between persuasion and influence
  • Acquiring techniques that will help to achieve change in others.

Development outcomes

A, C and D

Meet the speaker

Sean Cunningham OBE Group Crisis Manager

Sean advised the UK Government on all hostage-related issues from 2007 to 2011. This was the culmination of a police career that saw him serve with both the Flying Squad and as Head of Technical and Conventional Surveillance. He was a crisis and kidnap negotiator for 10 years and was awarded an OBE for international hostage negotiation.

Since leaving the police he has worked for three multi-national businesses where he has led investigations into corruption, money laundering, assaults and deaths.

He is currently the Group Crisis Manager for a global renewable energy company.

More information

Please choose a main course and dessert (you can also access the menu here)

Main courses

  • Sausage and mash - British pork sausages, seasonal vegetables, mashed potato, caramelised onions, gravy
  • Small fish and chips - Crushed minted peas, chunky chips, tartare sauce, lemon
  • Regular fish and chips - Crushed minted peas, chunky chips, tartare sauce, lemon
  • Harissa chicken burger - Crispy-coated chicken thighs, brown sugar and harissa glaze, dill pickle, lettuce, tomato, harissa mayonnaise, brioche bun, french fries
  • Margherita pizza (v) - Tomato sauce, mozzarella, fresh basil
  • Superfood salad (ve) - Lentil, quinoa, chickpeas, avocado, garden peas, grated carrots, mixed salad leaves, parsley, olive oil, lemon
  • Gluten free superfood salad (gf) (ve) - Lentil, quinoa, chickpeas, avocado, garden peas, grated carrots, mixed salad leaves, parsley, olive oil, lemon

Desserts

  • Sticky toffee pudding (v) with toffee sauce and salted caramel ice cream
  • Tiramisu (v) sponge lady fingers soaked in coffee liqueur, mascarpone cream, cocoa powder
  • Gluten free sticky toffee pudding (gf) (v) with toffee sauce and salted caramel ice cream

ve - vegan

v – vegetarian

gf - gluten free

 

Please email [email protected] with your menu choices and any dietary requirements.

We are looking for enthusiastic members to join the High Wycombe and Aylesbury Section committee. A role on the committee is a great way to get involved in the BDA at a local level and to help provide and shape local educational and networking events. It’s also great to have on your CV!

A brief description of the different roles in a committee is available here

The Section has the support of the centrally-based Local Services team who are on hand to help and advise on any aspect of running the Section and planning events.

If interested, or for more information, please contact us at [email protected]

The Beech House

16 Hill Avenue, Amersham HP6 5BW

Parking: There are two pay and display public car parks within five minutes walking distance of the Beech House, either a multi-storey by the station (HP6 5AP) or Sycamore Road car park (HP6 5EQ).

Venue map

Connect with us

Learn more about the South Mercia Branch and join the South Mercia Branch Facebook group.

Well organised and good presentation

Amazing social networking and speaker

A useful topic of discussion and the venue is a good location and good space

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