The Support at Home (SaH) program introduces a significant new feature to Australia's aged care system: older Australians who can afford to will be asked to contribute to their cost of care. Whether it's smart or risky depends on something we don't yet have: rigorous evidence.
The traditional 9-to-5 office job is all but extinct. While it’s easy to attribute its decline to COVID, the shift away from rigid working hours was already well underway. UQ experts say microshifting can improve both workplace productivity and job satisfaction, but caution business leaders to set clear expectations.
Don’t spend hours trying to find a great series that'll hook you. We’ve gathered the most inspirational and engaging business podcasts to keep you at the top of your game. Tried and tested by UQ Business School staff, you know these will be good!
Whether you’re trying to persuade your co-workers to get behind your idea or convince your boss to let you try something new, every professional can benefit from learning the art of influencing without authority. A UQ expert says it’s important to remember that “leadership is not the same as authority".
It's a tumultuous time for the global economy. Business leaders around the world are working hard to navigate these rapid changes and anticipate what’s next. To celebrate 100 years of UQ's Bachelor of Commerce, UQ Commerce alumni leaders share the shifts and transformations they predict will impact the business world over the coming 10 years.
Over the next five years, the federal government plans to buy more from Indigenous businesses, while cracking down on fraudulent practices. UQ expert Dr Gaala Watson's research has found the reforms don’t go far enough.
The University of Queensland (UQ) Indigenous Business Hub (IBH) is helping to support Indigenous organisations and ventures in a new sponsoring agreement with Triple A Murri Radio in its ‘Let’s Talk Business’ program.
University of Queensland researchers are investigating how to combat the significant environmental challenge of food waste in the food service industry.