One of a series of three self-instructional units, these materials are aimed at helping British hotel and catering managers improve profits and/or reduce costs in their areas of responsibility. Following an introduction and a paragraph on how to use the unit, section 1 covers how to use management information. The section includes these trainee…

This packet contains the materials necessary for presentation of the fifth of ten modules that comprise a portion of the National Training and Development Service Urban Management Curriculum Development Project. This module focuses on cost benefit and cost effectiveness analysis, a methodology for coping with the problem of allocating scarce…

This guide, which is intended for new supervisors and managers to use in an independent study setting, deals with costing, balance sheets, and budgetary control. The first section, "Matters of Cost" by J. E. and J. F. Smith, deals with the following topics: profits and productivity, principles of costing, cost control and cost reduction, fixed and…

Designed to provide pre- and inservice vocational education administrators with background information and hands-on experiences for acquiring the skills necessary to direct a program evaluation, this competency-based learning module contains an introduction and four sequential learning experiences. Each learning experience consists of an overview,…

This self-study unit focuses on managing resources--materials, equipment, personnel, money, energy, time, and information. The material is designed primarily for those in a supervisory or junior management position working within their company's policies and systems. The unit may be of value to the small business proprietor, as an introduction to…