UNIVERSITI TUNKU ABDUL RAHMAN FACULTY OF ACCOUNTANCY AND MANAGEMENT (FAM) Unit Plan | |Unit Code & |UKAI2023 ACCOUNTING INFORMATION SYSTEMS I | | |Unit Title | | | |Course of Study |Bachelor of Accounting (Hons)
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Unit 201 - Manage own performance in a business environmentLearning Outcomes (LO)Assessment criteriaEvidence commentary (How each LO has been satisfied)Evidence to Support commentary by referenceUnderstand how to plan work and be accountable to othersOutline guidelines‚ procedures codes of practice relevant to personal work Explain the purpose of planning work‚ and being accountable to others for own work Explain the purpose and benefits of agreeing realistic targets for work Explain how to
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INTRODUCTION An organization able to be described as management structure that determine relationships between functions and positions‚ and subdivides and delegates roles‚ responsibilities‚ and authority to carry out defined tasks in a section or department. Organizations able to be seen regardless in large or small scale and old or new concept‚ organization should be solid‚ permanent‚ and orderly structured. Modern organizations are more structured and hierarchical as compared to conventional
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BTEC NATIONAL IN BUSINESS (LEVEL 3) Unit 16 – Human Resource Management in Business The study of human resource management will help you understand an organisation‚ its structure‚ the way it works and its culture. Organisations need their employees to contribute effectively to the achievement of the organisational purpose. In order to achieve this‚ staff will have to be properly selected‚ trained and managed. Managers have to understand how to motivate employees and win their commitment to the
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Unit 9: Food Service Organisation Unit code: H/601/0470 QCF Level 3: BTEC National Credit value: 10 Guided learning hours: 60 Aim and purpose The aim of this unit is to enable learners to gain knowledge and understanding of the organisation of staff and service methods‚ food service practices and procedures and liaison with other departments and the importance of legislation and regulations within food service organisation and gain skills in carrying out a workflow system
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MANAGEMENT Leading & Collaborating in a Competitive World Foundations of Management • Managing • The External Environment and Organizational Culture • Managerial Decision Making Planning: Delivering Strategic Value • Planning and Strategic Management • Ethics and Corporate Responsibility • International Management • Entrepreneurship Strategy Implementation Organizing: Building a Dynamic Organization • Organization Structure • Organizational Agility • Human Resources Management • Managing
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creation‚ allowing our people‚ our shareholders‚ and the communities in which we live and work to prosper."(Procter & Gamble mission statement‚ 2013) P&G is the world’s largest maker of consumer products and its business can divides into two global units which is beauty & grooming care and household care such as detergent‚ soap‚ toiletries‚ cosmetics‚ fragrances‚ beauty care‚ health care and others. P&G focus on five core strength which is consumer understanding‚ scale & innovation‚ brand-building
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1 UNIVERSITI TUNKU ABDUL RAHMAN (UTAR) FACULTY OF BUSINESS AND FINANCE (FBF) Unit Plan 1. Unit Code & Unit Title: UBMM1011 SUN ZI’S ART OF WAR AND BUSINESS STRATEGIES 2. Course of Study: Bachelor of Business Administration (Hons) (BA) Bachelor of Business Administration (Hons) Entrepreneurship (EN) Bachelor of Finance (Hons) (FN) Bachelor of Social Science (Hons) Psychology (PY) Bachelor of Science (Hons) Agricultural Science (AG) Bachelor of Science (Hons) Biomedical
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Unit 1: Individual Project Heather Stowe AIU Online Abstract This paper is about an inventor who is trying to start up their own business but does not have the financial stability nor the management skills to keep the business afloat. They also need to decide which type of ownership will best fit their business: Sole Proprietorship‚ Partnership or Corporation. Unit 1: Individual Project Becoming a successful inventor is no easy task. It takes hard work coming up with and designing the
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Support Children and Young Peoples Health and Safety Unit Number 4222- (346) 1.1- You must always take into account that each child is an individual and therefore has their own specific needs. When planning a physical activity you must consider each Childs ability and needs. Some children have sensory impairments which will therefore need closer planning and consideration. Example being - The children I work with have varying degrees of Autism. Therefore we are at times limited to were we can
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