Accounting provides the framework to evaluate the financial health and success of a business. Accounting for Small Business is a practical introduction to basic accounting concepts and the primary financial statements. By learning some basic accounting knowledge and skills, small business owners will be better able to evaluate new opportunities, manage current operations, ensure timely and accurate tax compliance and attract new partners or investors. This course provides a foundation for using accounting concepts as an essential tool in managing a small business.

This course promotes advanced concepts in the theory and practice of hair design. (CSME 2539)

Pre requisites: Reading Level 4, CSME 1575 and CSME 1376 or approval of Department chair This course provides the student with the skills necessary to perform client services using current techniques and business practices. (CSME 1477)

A continuation of hair design. Topics include the additional theory and applications of current trends in hair design. End-of-Course Outcomes: Practice and mastery of workplace competencies related to hair design; and demonstrate the professional skills related to hair design. (CSME 1355)

A comprehensive knowledge of branding for companies wanting to gain a competitive edge using fundamental business practices.

Study the practical principles of word usage, language structure, and writing mechanics. Detailed attention is given to report writing and to the construction of letters concerned with sales, credits, collections, inquiries, adjustments, orders, recommendations, and applications for employment. (BUSI 2304)

This course offers discussion of ethical issues, the development of a moral frame of reference, and the need for an awareness of social justice in management practices and business activities. Review of ethical responsibilities and relationships between organizational departments, divisions, executive management, and the public. (BMGT 1341)

This is a study of the principles of law which form the legal framework for business activity including applicable statutes, contracts, and agency. (BUSI 2301)

Focus on the history of business and business organization including economic systems, types of ownerships, and laws affecting and regulating business. Emphasis on topics related to the specialized fields of management, marketing, finance, manufacturing, production, law, risk and insurance, and human resources. (BUSI 1304)

Less experience project practitioner looking to demostrate your commitment to project management, improve your ability to manage larger projects and earn additional responsibility, and stand out to potential employers, the CAPM certification is right for you. CAPM Requirements: A secondary diploma(high school or the global equivalent), at least 1,500 hour experience or 23 hours of project management education by the time you sit for the exam. Materials provided.

Designed to prepare participants for the CPP Mastery exam, participants may be expected to acquire study materials from the US Department of Labor, Internal Revenue Service, and other resources. Materials provided

This 1-day foundational leadership course teaches leaders how to help their people achieve their goals and avoid problems - a positive experience for them and those being coached. Leaders learn a proven coaching process - a continous cycle that ensures they identify coaching opportunites, provide needed coaching and support, observe performance, and measure results until the desired outcomes are achieved. During the course, leaders learn a set of essentials skills to conduct effective improvement discussions, provide feedback and ongoing support people need to improve performance. Learners acquire a set of proven coaching skills, discover coaching imperatives for meeting today´s challenges, and realize their role as a leader - leader who inspires others to act.

This preparation for supervisory roles in food service departments emphasizes normal and therapeutic nutrition and food service systems management. Major topics include dietary and meal planning guidelines, sources and functions of nutrients, diet therapy, nutritional assessment and care, food production management and purchasing, and regulatory agencies. (DITA 1400)

Emphasis on food service sanitation and safety, administrative and personnel management. Major topics include regulatory agencies, computer applications, production management, budgeting and cost control, personnel management, quality assurance, leadership skills, human relations, and communications. (DITA 1401)

Offered in partnership with SHRM, the Essentials of Human Resource Management course provides an overview of the human resource function and covers real-life HR issues and today´s most vital and timely topics, including employment law, selecting qualified employees, compensation, orientation and training, and the employee performance process. If you are new to HR or simply want to strengthen your employee management skills, the SHRM Essentials of Human Resource Management course is for you. Knowledge of the essentials can make you a better manager, protect your company from needless litigation, and help advance your career.

Designed to prepare participants for the Fundamental Payroll Certification (FPC) exam, participants may be expected to acquire study materials from the US Department of Labor, Internal Revenue Service, and other resources.

This course covers the evaluation of the current methods of job analysis, recruitment, selection, training/development, performance management, promotion and separation. Topics also include ethical, social, and legal responsibilities, the assessment methods of compensation and benefits planning and analysis of the role of strategic human resource planning in support of organizational mission and objectives.

This 1-day foundational leadership course provides leaders with the tools and skills to perform three primary responsibilities - diagnose, coach and reinforce - that support their team´s growth. Leaders learn to diagnose behaviors and conditions that limit team performance. They are equipped to assess team strength and weakness, as well as to use coaching and reinforcing skills to be a catalys for high performance and continuous improvement. Leaders also learn three factors that affect the motivation of employees -- focused work, interpersonal support, and individual value. Leaders determine which factor(s) is "low", and emerge with both the skills and a plan of specific actions to build group and individual motivation

This course focuses on fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. (RSTO 1313)

Learn practical application of the principles and concepts of the behavioral sciences to interpersonal relationships in the business and industrial environment. (HRPO 1311)