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Finance for Non-Finance Professionals |
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Program Objectives: By the end of the program, participants will be able to: - Know the functions of financial management.
- Understand the four key financial statements: balance sheet, income, cash flow and changes in owners equity.
- Interpret the financial health of a company or profit center.
- Master capital budgeting and cost-volume-profit analysis.
- Use financial information to manage the business or their departments.
This Program is designed for: Managers, supervisors and staff from any function including finance who need to improve understanding and use of financial information. This program has no minimum requirements. This program is worth 25 NASBA CPEs. Program Fees: Per participant - USD 3700
Frequent nomination - USD 3330
(including coffee breaks and a buffet lunch daily)
One extra free place for every 2 paid nominees on the same program and dates
Discount Plans, Refunds & Cancellations Policy
Meirc reserves the right to alter dates, content, venue and trainer with a reasonable notice time. Program Outline: | Introduction - The Goals and Functions of Financial Management
- The Three Most Important Questions Answered by Finance
The Key Financial Statements - Income Statement
- Changes in Owner Equity
- Balance Sheet
- Cash Flow
Analysis of Financial Statements - Judging the Health of the Business
- Income Statement Ratios
- Balance Sheet Ratios
- How to Read Company Annual Reports
Cost Concepts and Decision-Making - Cost-Volume-Profit Analysis
- Breakeven Analysis
- Economic Costs versus Accounting Costs
- Marginal Analysis
- Cost-Based Pricing
| | Capital Projects - The Time Value of Money
- Cost of Capital
- The Capital Budgeting Decision
- Methods in Evaluating Capital Projects
- Sensitivity and Risk Analysis
Working Capital and the Financing Decision - Current Asset Management
- Sources of Short-Term Financing
Using Financial Information to Manage the Business - Making Business Decisions in Finance, Marketing, Production and Investment
The Budgeting Process - Guidelines and Techniques
- Cost Control
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