CERTIFICATE OFCOMPLETION
Simon ChoHas successfully completed the courseLeadership for Supervisors - Budgeting 101
October 18, 2023Jennefer Griffith, Executive Director Food Processing Skills Canada (FPSC)FPSC-CTAC.COM
CERTIFICATE OF
COMPLETION
Simon Cho
Has successfully completed the course
Leadership for Supervisors - Budgeting 101
October 18, 2023
Jennefer Griffith, Executive Director
Food Processing Skills Canada (FPSC)
FPSC-CTAC.COM
Simon Cho
The content covered will assist participants in understanding how the control of budget items can positively contribute to the bottom line.
Course Topics
Chapter 1: Definition Budget
Chapter 2: Identifying Budget Items
Chapter 3: Controlling Production Expenses
Activities
3 Interactive Presentations
1 Final Examination
Time Commitment
45 Minutes
Skills / Knowledge
- 1. Define key budget terms, such as, 'operational budget', 'functional budget', and 'COGs'.
- 2. Distinguish between a 'top-down' functional budget from a 'bottom-up' functional budget.
- 3. Describe the importance of controlling production costs.
- 4. Distinguish between direct and indirect costs.
- 5. Describe the importance of managing labour costs.
- 6. List key strategies for supporting workers and controlling labour costs.
Issued on
October 18, 2023
Expires on
Does not expire
Evidence
100%