The subject `Principles of Management` occupies an important place in the course content of Commerce and Management education offered by various Universities. The present book is written in a simple and lucid style covering the various aspects of management. This book will enable the students to acquire basic knowledge of management. The book is student- oriented and expected to serve their needs fullly.  It describes every aspects of the subject in simple and lucid style. A new chapter titled,`Functional Management` has been added in this edition. Features of Seventh Edition - A Chapter on Modern Management Techniques in Functional Management has been added in this edition. - A Chapter on `Case Study` relating to variety of an addition management problems is in the present edition. - To test the understanding and knowledge of the students, various types of questions have been given at the end of each chapter. Contents : 1. Management − An Introduction 2. Different Approaches to the Study of Management 3. Management Thinkers 4. Planning 5. Decision − Making 6. Orgnisation − Nature and Purpose 7. Departementation 8. Delegation of Authority 9. Centralisation and Decetralisation 10. Span of Management 11. Forms of Authority Relationship 12. Staffing 13. Direction 14. Supervision 15. Motivation 16. Leadership 17. Communication 18. Controlling 19. Control Techniques 20. Co-ordination 21. Functional Management 22. Social Responsibility of Business 23. Modern Management Thinker 24. Modern Techniques in Functional Management 25. Case Studies University Question Paper

This revised edition endeavors to cover the basic concepts of organization, operation and managerial techniques with special references to finance and accounting norms. The text is thoroughly modified and revised and latest examination question and practical problem have been incorporated. The revised text is divided into 15 chapters. Chapters 1 and 2 deal with the basic concepts of uniform system of hospitality accounting and organizational structure of a hotel. Chapters 3, 4, 5, 6, 7 and 8 deals with transactional analysis, room revenue, food and beverage revenue from minor operating department, as well as guest accounting. Chapters 8 and 9 deal with basic daily audit procedure. Chapter 10 to 12 describe the preparation of various journals and ledgers, receivables as well as credit control measures. Chapter 13 to 15, very lucidly explain the tricky hotel expenses and schedules, income and financial statements. The text is supported with practical examples, practical problems, solutions, and multiple choices, fill in the blanks and case studies. It’s an excellent book for students, researcher, trainers and academicians. Contents - 1. Uniform System of Accounts in Hotels 2. Hotel Organizational Structure 3. Transaction: Analysis Recording and Accounting 4. Room Revenue: Accounting and Control 5. Records and control of Food and Beverages 6. Records and Control of Revenues from Minor Departments 7. Cash and Credit Transactions: Guest Accounting 8. Night Auditing and Daily Transcripts 9. Daily Audit of Revenue and Cash 10. Hotel Journals 11. Accounts Receivables and Led 12. Credit Control Measures 13. Hotel Expenses and Schedules 14. Income Statement or Profit and Loss Statement 15. Balance Sheet or Financial Statement Glossary Selected Reference Materials

Hospitality industry offers several. Food and Beverage is one of the basic services, provided by the hospitality industry. Quality of food (diet), nutritional quantity, vitamin content and proper cooking methods are some of the vital elements, the management has to keep in mind, while providing food and beverage services to its customers. In this age of globalization competition in providing food and beverage services is on increase. Many reputed MNCs have entered the arena and they are delivering better quality foods beverages services. In fact, it is a big challenge for Indian Hotel Industry, to cope with the transforming global environment. At present except in star category hotels and premium restaurants food services are not comparable to the global standards. In this consumer age, consumers are well aware of all aspects and very cautious about what they are getting. Better service is the one of the basic requirement of the customers. This book is timely, authoritative, and practical in all its aspects. It is an incomparable guide for the students and trainees who aim to be 'different' and for restaurateurs to keep customers and patrons coming back. When it comes to customers' satisfaction, good food served in a timely and attractive manner is only a part of the story. The book takes the readers beyond those basics to offer a comprehensive guide to important skills and techniques and amenities that customers feel comfortable and turn a meal in a restaurant a memorable event and experience. This incomparable book enlists all basic guidelines that must feature and be reflected in a food and beverage establishment. In very easy and simple language the book provides step-by-step guidance on extraordinary table and guest service- from meeting, greeting, and seating order taking serving and handling of check to settlement of bill, taking reservations, and handling customers' complaints. It is comprehensive guide to help in buying storing, displaying, preparing and serving beverages and many more. This book is a comprehensive training guide to modern food and beverage service. It explains the technical and inter-personal skill required in all types of establishment from sandwich bars to formal dining rooms. Throughout the book the emphasis is placed on the important of all aspects of good service, product knowledge, and communication, personal organization and technical skills. The book takes a practical approach to service training. It discusses different type of service, including French, American, English, Russian, family-style, banquet, and more. With clear, step-by-step instructions, it successfully demonstrates the technical skills associated with various food and beverage service. It provides step-by-step instructions on how to greet and seat guests, take orders, answer question, serve food, time a meal, and handle the check. It also feature a chapter devoted exclusively to wine and bar service techniques. It also includes helpful guidelines on safety, sanitation, risk management, and emergency procedures. It shows guidelines on safety, sanitation, risk management, and emergency procedures. It shows restaurant professionals, students and trainees the proper ways to : - Greet the guests - Seat guests - Take orders - Answer questions - Time the food and beverages (meal) - Serve food and beverages - Present the checks and - Accept the payments - Respond to emergency situations - Use the computer system to support service - Servig of alcoholic beverages The book is very helpful to the restaurant managers and their staffs for quickly up and running with the essentials of providing excellent sevice and enhancing the dining experience. No matter how superb the cuisine or attractive the decor, nothing alienates customers quicker than poor service. That is why service is one of the mojor assessment criteria found in virtually every popular book to food and beveragers service. Contents : 1. Food and Beverage Service : Mise En Place 2. Food and Beverage Service Techniques 3. Service of Breakfast and Afternoon Tea 4. Display Cooking or Guerudon Service 5. Functions Benquetes Conferences : Conventions and Exhibitions Glossary Bibliography

In the cutting age technology, E-Governance is the vehicle of Good Governance. No doubt, the more users friendly and wide based is e-governance; the more sustainable is the good governance. Moreover, in coming days probably internet will be changed due to convergence of new technologies and new phenomenon will be created. Whether it is internet or new technologies, certainly, it will provide new opportunities in getting things done in a better and efficient manner. As a true; of fact it may provide novel solutions to the problems unimagined and unthinkable. And it is true; technology could not alone bring about a change in India. For this, constitutional and administrative changes are necessary to make the Government accountable to the citizen. The present book tries to focus on e-Governance as to the concept, country experiences, States experiences in India and a special case study of an Indian State. Besides, a lots of information in a lucid way is put here for better appreciation of valued students, planners, administrators and general readers. Contents : 1. Introduction 2. E-Governance and Good Governance: A Conceptual Analysis 3. E-Governance: Country Experiences 4. E-Governance in India: State Experiences 5. Profile of E-Governance Study Area: Case of Orissa 6. E-Governance in Orissa: Deep Focus 7. A Summing Up 8. Appendices

We have enormous fulfillment in presenting the first edition of the Title “Creativity and Innovation” written for students of Under Graduation courses. The subject matter is written in a simple and easily understandable language with adequate support from realistic information. This is an endeavor to provide the students with thorough understanding of creativity and innovation related concept. While writing this book we have benefited greatly from the studies of a number of books and the articles written by scholars widen over diversely. While written this subject, we have considered all the creativity and innovation aspects without any modifications. In writing the book special care has been taken to avoid gaps in the sequential arrangement of topics in the syllabus and logically developed the various topics such as Overview of Creativity, Innovation Management and Creativity and Various Forms of India. This book also contains the information about Creativity Process, Nature and Characteristics of Creativity, Factors affecting Creativity, understanding Creativity from and studying the profiles of most creative personalities, difference with Creativity, Invention and Discovery, Process, Typology, Organizational Aspects, Economic Aspects, Evaluation of Effectiveness of Innovation, Legal Aspects, Understanding the forms and characteristics of various painting traditions, Sculpture, Contemporary Art forms, Art and Architecture, Performing Arts and Poetry and Literature with examples. Topics covered are discussed, as far as possible, in fairly self- contained manner. Contents - 1. Overview of Creativity 2. Innvation Management 3. Creativity and Various Forms of Arts

This book has been written to serve for the commerce and management students those who are interested in the field of marketing. Now a days studying and understanding Principles of Management is required for the success of a company in the competitive market place and individual in the workplace. This book will help to understand the marketing and services management accurately because of the simple explanation of each and every concepts with suitable example. The book has a user-friendly design, featuring margin notes and definitions that emphasize important concepts. Exercises geared towards each chapter`s central ideas consolidate the acquired knowledge. An extensive and innovative use of graphs facilitates access and enhances learning success. Contents : Unit 1 Introduction To Management Unit 2 Planning Unit 3 Organisation, Authority & Responsibility Unit 4 Staffing, Motivation & Leadership Unit 5 Communication And Control

Management constitutes the cutting edge of business strategies of organizations to quality to every sphere of activity from school management to space project management. Today, it is impossible to find a field of study, wherein the management principles, theories and models are not applied. One cannot imagine an activity of any organization, without the management functions of planning, organizing, staffing, directing, controlling, reporting and budgeting etc. Right from a tiny organization to a giant MNC, the grading depends upon the quality of management. Contents - Unit – I Introduction to Management Unit – II Operations Management Unit – III Functional Management Unit – IV Project Management Unit – V Strategic Management Unit – VI Management Ethics Unit – VII Business Communication Unit – VIII Contemporary Management Practices

Principles of Management is a paper to commerce and management students. This book covers the syllabi of all the Indian Universities at the maximum. This book is written from the point of view of students in simple language. The concept of management is explained in a detailed manner. The subject matter of this book has been collected from various authentic literature. With a view of facilitating proper understanding of concepts, the concepts are defined with the help of a large number of definitions. Eminent authors comments are incorporated in appropriate places throughout the book. A good book is free from technical and uncommon words as far as possible. Block letters are used to differentiate the point from the explanation. Model questions are given at the end of each chapter on order to help the students to prepare for the examination. The author will be very thankful to readers if they offer constructive suggestions for improvement of this book. Contents : 1. Nature of Management 2. Development of Management Thought 3. Approaches to Management 4. Policy, Procedures, Methods and Rule 5. Planning 6. Forecasting 7. Objectives and Mbo 8. Decision-Making 9. Organisation 10. Delegation of Authority and Decentralisation 11. Departmentation 12. Span of Management 13. Types of Forganisation 14. Organisation and Manuals 15. Ataffing 16. Performance Appraisal 17. Training and Development 18. Job Analysis and Evaluation 19. Directing 20. Motivation 21. Leadeship 22. Supervision 23. Communication 24. Controlling 25. Co-Ordination 26. Management Audit 27. Business Ethics 28. Operation Research 29. Management Information System Appendix A − Case Analysis Appendix B − Objective Type Questions Appendix C − True Of False

This is a text written exclusively to help B.Com students of Delhi University learn the essentials of Business Organisation & Management. The text offers a rich repository of contemporary knowledge, time-tested principles, basic concepts, and evolving theories, emerging ideas, latest techniques. ever changing procedures and practices in the field of Business Organisation in a lucid way. It is a student-friendly text in every sense of the term since it takes a refreshingly fresh view of the subject − keeping the unique requirements of students in mind. To contain boredom and eliminate monotony, the author has made a sincere attempt to present the subject matter in a novel and unique format. There are several other meritorious features that differentiate the book from other texts existing in the market currently: Focus on clarity, clarity and clarity : The subject matter has been presented in a simple, easy to understand language. Every attempt has been made to maintain easy readability and quick comprehension Extensive use of examples : Suitable examples have been extensively used to convey the meaning of a topic in an interesting manner. Showing the door to jargon : There is no use of jargon, definitions, and unnecessary elaborations anywhere in the text. Instead there is great emphasis on clarifying the topic through corporate insights, real life incidents and company experiences. Most recent data and research evidence : Every attempt has been made to present only latest information - using research evidence to elaborate a point wherever possible. Care has been taken to cite only the most recent events and relevant information. Both sides of a coin : Wherever required. the plus and minus sides of a controversial topic have been advanced with a view to make the student look at both sides of a coin with an inquisitive mind. Surgical operation to cut the excess fat : The present work reflects a serious attempt to cut the excess fat in a ruthless fashion. Before carrying out the surgical operation, the author has taken valuable feedback from students as well. Contents : 1. Specification of Business Activities 2. Manufacturing and Service Sectors 3. Globalisation, Liberalisation and Privatisation 4. Multinational Corporations and India Transnational Corporations 5. Franchising and Network Marketing 6. Business Process Outsourcing 7. E-commerce and M-commerce 8. Setting up a Business Enterprise 9. Forms of Business Ownership 10. Small Business 11. Business Size and Location Decisions 12. Plant Layout, Mass Production and Mass Customisation 13. Productivity, Quality and Logistics 14. Marketing and Consumer Behaviour 15. Financial Management 16. Human Resource Management 17. Approaches to Management 18. Contemporary Management Thinkers 19. Environmental Analysis and Strategic Planning 20. Growth Strategies 21. Decision-making 22. Contemporary Organisational Formats 23. Motivation 24. Leadership 25. Communication 26. Concept and Process of Control 27. Modern Control Techniques 28. Management of Strategic Change 29. Knowledge Management 30. Learning Organisation Question Papers Question Papers

This book is about knowledge, how to capture it, how to use for business development, how to create competitive advantage through cross-functional areas specially designed for MBA students, practicing managers and techno crafts. The text is designed to take the reader through logical, process oriented examination of the topics, striking balance between theory and practice with case studies dealing with Knowledge Management in Indian context. Contents - 1. Knowledge Management 2. Drivers of Knowledge Management 3. Technology and knowledge Management 4. Human Resource and knowledge management 5. Learning Organizations 6. Cross Functional Areas & Knowledge Management Case Studies Knowledge Management in India : Case Studies Annexures References Glossary