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Question 1:
(a) Define and explain the term "management"
(b) Answer the following by using the context of any given organization as example to support your answers:
i. Describe the term "manager" ii. Discuss the three most common grades of managers and provide an appropriate diagram to illustrate these different levels
(c) Differentiate between a "functional manager" and a "general manager", provide an example for each.
(d) Mintzberg came to the conclusion that managers play about ten different roles, describe the three main overlapping groups that he came up with in respect of the most common managerial roles.
Question 2:
(a). Differentiate between the terms "efficiency" and "effectiveness" within the management context.
(b). Identify and clearly explain the four most common challenges of global competition that effective managers need to work around.
Q. Explain Barth variable sharing system? Barth variable sharing system: it does not guarantee the time rate. The worker's pay is ascertained by multiplying the standard hour
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The country of Bigland has a democratically elected government which verifies broad national policies. Local services such as education, social care and environmental services are
what is the difference between group discussion and syndicate discussion
Question: (a) "Current pressures to control labour costs and protect tighter profit margins demands an increasing rather than decreasing emphasis on human resource planning"
Question : E-learning enhances learning by extending and supplementing face-to-face learning rather than replacing it. It enables learning to take place when it is most needed
effective human resource management depends on sound reward system comment
Question 1: (a) What is merit pay and why do some people contend that pay is not a motivator? (b) Explain what a Pay Structure is and list down the key issues that are re
#effective human resource management depends on sound reward system?
Question 1: With at least five relevant examples for each of the following, explain: i) Food & Beverage merchandising. ii) Menu costing. iii) M
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