BFM 89.9

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Showing 1 to 4 of 4 results.
 



Rethink Your Annual Employee Performance Appraisals

Rethink Your Annual Employee Performance Appraisals

Richard Bradbury | Audrey Raj | Arvindh Yuvaraj

How To Actually Get Work Done In An Open Office

How To Actually Get Work Done In An Open Office

Richard Bradbury | Arvindh Yuvaraj | Freda Liu

IBM Is Using Its AI To Predict How Employees Will Perform

IBM Is Using Its AI To Predict How Employees Will Perform

Richard Bradbury | Christine Wong | Audrey Raj

5 Keys To Bringing Out The Best In Employees

5 Keys To Bringing Out The Best In Employees

Jeevan Sahadevan, Leverage Lab

 
 




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Listen now : Matt-Splained: (REPEAT) Richard and Matt look at whether there is a shift...

Today’s Shows



11:00 AM

Best of Enterprise

(REPEAT) Andy Fisher, Co-founder & Chief Happiness Officer, The Happy Consultancy Group discusses employee disengagement and how happiness can be a powerful business strategy.

12:00 PM

Popcorn Culture

(REPEAT) A double-bill review of F1 and Jurassic World Rebirth, followed by a discussion about movie moments that left us awestruck.

1:00 PM

Cruise Control

(REPEAT) Should you buy an old stock electric vehicle in Malaysia? Daniel Fernandez shares what he thinks and gives some tips on how to do it.

2:00 PM

Matt-Splained

(REPEAT) Richard and Matt look at whether there is a shift towards genuine authenticity in our society’s online personas, and discuss the impact and growth of radical honesty and transparency before putting their own authenticity under the spotlight.

3:00 PM

Earth Matters

(REPEAT) Fireflies - nature's fairy lights, yet their glow hides a tale of ecosystem health, habitat loss, and potential disappearance. With World Firefly Day just around the corner, we explore these bioluminescent beetles with guests from education, science, and conservation.

4:00 PM

Bar None

(REPEAT) We unpack the conversation surrounding Enhanced Games and why it's a bad idea overall.

5:00 PM

BBC World Service

This episode of The Conversation features two pastry chefs talking about their craft and what innovation means in their world.