Conflict in the workplace happens all the time. Effective leaders have the ability to identify sources of conflict and diffuse the situation with haste and effectiveness. This course teaches basic techniques on identifying sources of conflict and effective management techniques to resolve them.
Individuals who are resilient and gritty can adapt to the challenges of the dynamic world. This interactive workshop focuses on helping employees improve resiliency, which can lead to stronger organizational culture and employee performance. This session focuses on how elements of well-being and positive organization behavior encourages managers to develop stronger resiliency, individually and in collaboration with employees.
This course covers the basic tools and a systematic process for applying an objective and measurable reduction in losses to critical resources due to changing from one product to another.
The Project Management Professional (PMP®) certification is one of the most sought after project management credentials in the business world today. As a globally-recognized certification with more than 800,000 credential-holders, it validates professional experience and knowledge of project management including understanding and application of the leading standard, the Guide to the Project Management Body of Knowledge (PMBOK® Guide) that is administered by the Project Management Institute (PMI).
In this Creighton Leadership U seminar, participants explore organizational culture and how to lead a change initiative within an organization. This seminar covers understanding of organizational structure and setting the performance context.
This course reviews the basic principles of human nutrition with emphasis on the relationship between diet and health, and diet and disease. Students will learn and practice how to construct, implement, and modify personalized nutrition programs for patients/clients with and without chronic disease and across the lifespan. Students also learn how to evaluate and read research papers that are based on nutrition practices and procedures.