Birmingham, United Kingdom

MBA Management of Manufacturing

Language: English Studies in English
Subject area: economy and administration
University website: www.aston.ac.uk
Master of Business Administration (MBA)
Management
Management (or managing) is the administration of an organization, whether it is a business, a not-for-profit organization, or government body. Management includes the activities of setting the strategy of an organization and coordinating the efforts of its employees (or of volunteers) to accomplish its objectives through the application of available resources, such as financial, natural, technological, and human resources. The term "management" may also refer to those people who manage an organization.
Manufacturing
Manufacturing is the production of merchandise for use or sale using labour and machines, tools, chemical and biological processing, or formulation. The term may refer to a range of human activity, from handicraft to high tech, but is most commonly applied to industrial production, in which raw materials are transformed into finished goods on a large scale. Such finished goods may be sold to other manufacturers for the production of other, more complex products, such as aircraft, household appliances, furniture, sports equipment or automobiles, or sold to wholesalers, who in turn sell them to retailers, who then sell them to end users and consumers.
Management
In the past the man has been first; in the future the system must be first. This in no sense, however, implies that great men are not needed. On the contrary, the first object of any good system must be that of developing first-class men.
Frederick Winslow Taylor (1911) Principles of Scientific Management. p. 2
Management
The remarkable thing about management is that a manager can go on for years making mistakes that nobody is aware of, which means that management can be a kind of a con job.
Akio Morita (1987). Made in Japan, p. 154
Manufacturing
A wide market awaited the manufacturer of food products who would set purity and quality above everything else in their preparation.
Attributed to Henry J. Heinz in: J. N. Garfunkle (1910), The American Pure Food and Health Journal. Vol. 2 p. xxxviii
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