loader image
Skip to main content

24COM1CJ101 (MANAGMENT PRINCIPLE AND APPLICATION)

FREE
Updated 23 Oct 2024
Lessons 5
Enrolled 87
Language English ‎(en)‎
Skill Level Beginner

Course Overview

MANAGEMENT PRINCIPLE AND APPLICATION 

Objective of the course:

  1. To help students understand basic management ideas and what managers do in different organizations.
  2.  

2. To teach how management principles are used in real-life business, improving decision-making and problem-solving skills.

Module: Management Principles and Applications. 

I. Introduction to Management**
1. **Management Concepts**: Understanding what management is, its importance, and key functions: planning, organizing, leading, and controlling.
2. **Evolution of Management Theories**: Contributions of early thinkers like Henry Fayol and F.W. Taylor.
3. **Contributions of Key Figures**: Ideas from Elton Mayo, Mary Parker Follet, and C.K. Prahlad.
4. **Planning**: How to create plans, challenges involved, and the planning process.
5. **Decision-Making**: The process and strategies for making decisions, including MBO (Management by Objectives).
6. **Managerial Roles**: Understanding the roles of managers (Mintzberg’s model) and their skills.

II. Organizing**
7. **Organizing**: Steps and building organizational structures.
8. **Organizational Design**: Key factors that influence how organizations are structured.
9. **Departmentalization**: Understanding authority and responsibilities within departments.
10. **Delegation**: Delegating authority and decentralizing management responsibilities.

*III. Leadership and Motivation**
11. **Leadership**: What makes a good leader and the traits they should have.
12. **Leadership Theories**: Trait theory, behavioral theory, and contingency theory.
13. **Leadership Styles**: Different styles like authoritarian, democratic, and laissez-faire.
14. **Communication in Organizations**: The importance of effective communication in business.
15. **Motivation**: Understanding what motivates employees.
16. **Motivational Theories**: Maslow's hierarchy of needs, Herzberg's two-factor theory, and others.
17. **Employee Motivation**: Techniques for keeping employees motivated.
18. **Controlling**: Overview of the control process.
19. **Control Mechanisms**: Different types of control, including management by exception.

IV. Contemporary Themes in Management**
15. **Conflict Management**: Types of conflict and strategies for managing them.
16. **Conflict Resolution**: Approaches like negotiation and mediation to resolve conflicts.
17. **Crisis Management**: Preparing for and responding to business disruptions.
18. **Crisis Preparedness**: Strategies for being ready for crises.
19. **Inclusive Leadership**: Principles of leading with inclusivity.
20. **Business Ethics**: Understanding ethical principles in business.
21. **Factors Affecting Business Ethics**: Exploring ethical decision-making at work.

Course Content

Loading...

Enrolment options

MANAGEMENT PRINCIPLE AND APPLICATION 

Objective of the course:

  1. To help students understand basic management ideas and what managers do in different organizations.
  2.  

2. To teach how management principles are used in real-life business, improving decision-making and problem-solving skills.

Module: Management Principles and Applications. 

I. Introduction to Management**
1. **Management Concepts**: Understanding what management is, its importance, and key functions: planning, organizing, leading, and controlling.
2. **Evolution of Management Theories**: Contributions of early thinkers like Henry Fayol and F.W. Taylor.
3. **Contributions of Key Figures**: Ideas from Elton Mayo, Mary Parker Follet, and C.K. Prahlad.
4. **Planning**: How to create plans, challenges involved, and the planning process.
5. **Decision-Making**: The process and strategies for making decisions, including MBO (Management by Objectives).
6. **Managerial Roles**: Understanding the roles of managers (Mintzberg’s model) and their skills.

II. Organizing**
7. **Organizing**: Steps and building organizational structures.
8. **Organizational Design**: Key factors that influence how organizations are structured.
9. **Departmentalization**: Understanding authority and responsibilities within departments.
10. **Delegation**: Delegating authority and decentralizing management responsibilities.

*III. Leadership and Motivation**
11. **Leadership**: What makes a good leader and the traits they should have.
12. **Leadership Theories**: Trait theory, behavioral theory, and contingency theory.
13. **Leadership Styles**: Different styles like authoritarian, democratic, and laissez-faire.
14. **Communication in Organizations**: The importance of effective communication in business.
15. **Motivation**: Understanding what motivates employees.
16. **Motivational Theories**: Maslow's hierarchy of needs, Herzberg's two-factor theory, and others.
17. **Employee Motivation**: Techniques for keeping employees motivated.
18. **Controlling**: Overview of the control process.
19. **Control Mechanisms**: Different types of control, including management by exception.

IV. Contemporary Themes in Management**
15. **Conflict Management**: Types of conflict and strategies for managing them.
16. **Conflict Resolution**: Approaches like negotiation and mediation to resolve conflicts.
17. **Crisis Management**: Preparing for and responding to business disruptions.
18. **Crisis Preparedness**: Strategies for being ready for crises.
19. **Inclusive Leadership**: Principles of leading with inclusivity.
20. **Business Ethics**: Understanding ethical principles in business.
21. **Factors Affecting Business Ethics**: Exploring ethical decision-making at work.

Skill Level: Beginner
Guests cannot access this course. Please log in.

Related Courses

5 Lessons
Updated: Nov 2024

Type of Course: Major This course covers a broad range of topics related to planning, organizing, leading and controlling within organizations. The course aims to equip students with the knowledge and skills necessary for effective management in a variety of organizational settings. Course Outcome (CO): CO1: Gain a comprehensive understanding of the fundamental principles and theories of management-/Quizzes/Assignment/Seminar/Practicum CO2: Apply management concepts to real-world business situations and cases-Examinations/ Review-Examination/Assignment/Seminar/Practicum CO3; Demonstrate proficiency in using relevant management tools and techniques for decision- making and problem-solving-Project case study CO4: Recognize and address ethical challenges in management and also understand the social responsibilities of organizations and managers-Examinations Seminar/Debate Project Case study

5 Lessons
Updated: Oct 2024

TO PROVIDE BASIC KNOWLEDGE ABOUT STRUCTURE,ORGANIZATIONS AND WORKING OF FINANCIAL SYSTEM OF INDIA.

5 Lessons
Updated: Oct 2024
58 Enrolled

Latest Courses

On completion of the course the students will be able to learn different OR technique useful in managerial decision. 

5 Lessons
Updated: Nov 2024

COURSE OUTCOME:After the completion of the course students should be able to:-● Distinguish diverse cultures and modes of expression.● Discuss issues of cultural plurality and hybridity● Identify literary negotiations of colonization and decolonization, identity, inequality,marginalization and so on.● Point out the canon of English literature, Commonwealth literature, Post Colonialism andthe context of New Literatures

5 Lessons
Updated: Nov 2024

Course Objectives To familiarize the learners with all the basic concepts and components of different genres ofcreative writing.17 To ignite their creative writing talents through controlled and free practice. To develop their critical and analytical skills in appreciating works written by peers.Learning Outcomes Students learn how to identify and appreciate various writing styles. They develop abilities to critically reflect on other’s writings from different angles. They acquire skills to prune their writing skills and analytical skills.

2 Lessons
Updated: Nov 2024
Management Studies

BBA6B 14 PROJECT MANAGEMENTLecture Hours per week: 3 Credits: 2Internal: 15: External : 60Objective: To enable the students to acquire basic knowledge of different facets of ProjectManagement.Learning Outcome : On learning the course the students will be able to1. Understand the different concepts of managing a project2. Analyse the viability of a project.Module I: Project Management ;Meaning, Characteristics and importance project management;Classification of Projects, Project Life Cycle and its Phases- identification, formulation andimplementation . Appraisal of Projects – Market feasibility, technical feasibility, financial feasibility -– feasibility report. . Financial Appraisal of a Project – Project Evaluation Techniques – traditionaland modern (theory only).20 HoursModule II: Project Financing; Project Financing Capital structure, sources of finance Marginmoney, promoter’s contribution, consortium lending and local syndication by banks, financingthrough markets and public issues, Term loans and debentures 10 HoursModule III:Project Implementation and Control: Organizing human resources, systems andprocedure for project implementation.Working of systems, Design of systems, project work systemdesign, work breakdown structure, project execution plan, project control system, project diary,project control –scope/progress control, performance control, schedule control and cost control18 Hours

5 Lessons
Updated: Nov 2024

Fundamentals of food technology which focuses on the relationship between food nutrition and functional foods. this includes the basic food groups like cereals pulses, cereals, oilseeds, fruits and vegetables, spices, fish poultry, seafood, milk and dairy products. Here we apply scientific method of enquiry as it relates to the measurement of sensory , chemical and physical properties of foods. this develop an insight about the existing modern techniques and their application in food processing preservation.  

5 Lessons
Updated: Nov 2024
4 Enrolled

Fundamentals of food technology which focuses on the relationship between food nutrition and functional foods. This include the basic food groups like cereals, pulses, oilseeds, fruits and vegetables, meat, fish, spices, poultry, seafood, milk and dairy products. Also deals with the scientific method of enquiry as it relates to the measurement of sensory, chemical and physical properties of foods. this will develop an insight about the existing modern techniques and their applications in food processing preservation. 

5 Lessons
Updated: Nov 2024
5 Lessons
Updated: Nov 2024

COURSE CODE-ENG1FFM105 COURSE TITLE-INTRODUCING PRINT AND DIGITAL NARRATIVES TYPE OF COURSE-MULTI-DISCIPLINARY COURSE (MDC) SEMESTER-1 CREDIT-3  PRE-REQUISITES-Basic understanding of the English language, literary sensibility and a desire to enhance language proficiency and sensibility for personal and professional growth. COURSE SUMMARY-The course is designed primarily for the generation of digital natives and their diverse interests. Specifically, the course aims to generate an aesthetic and humane sensibility that will equip learners to appreciate and accept various forms of life and art while focusing on philosophical/political questions about life in general and marginalised communities, in particular.

5 Lessons
Updated: Nov 2024
10 Enrolled
Malayalam

പ്രശസ്ത നാടകകൃത്തായ സി ജെ പറ്റി മനസ്സിലാക്കുക.

5 Lessons
Updated: Nov 2024