ERIC Number: ED266310
Record Type: RIE
Publication Date: 1985
Reference Count: 0
Quality Circles. Supervising: Technical Aspects of Supervision. The Choice Series #39. A Self Learning Opportunity.
This student guide is intended to assist persons employed as supervisors to develop and participate in quality circles. Discussed in the first three sections are the following topics: the purpose of quality circles (what a quality circle is, why quality circles developed, how they work, and the roles of various quality circle participants); procedures for introducing quality circles (things that can go wrong, requirements for success, techniques for quality circle leaders, ways of launching quality circles); and the benefits of quality circles (benefits of involvement, benefits to supervisors, the importance of publicity, and ways of assessing benefits). Each of these sections contains an introduction, an instructional text interspersed with reinforcing learning activities, and a summary for each section. The fourth part of the guide includes a series of performance checks summary. The fourth part of the guide includes a series of performance checks (an end check, a tutor check, and a work-based project). (MN)
Descriptors: Adult Education, Behavioral Objectives, Check Lists, Distance Education, Employer Employee Relationship, Group Discussion, Group Dynamics, Interpersonal Communication, Leadership Styles, Leadership Training, Learning Activities, Management Development, Organizational Communication, Participative Decision Making, Postsecondary Education, Quality Circles, Supervisory Methods, Supervisory Training, Volunteers
Northern Regional Management Centre, Derwent House, Washington, Tyne & Wear, NE38 7ST, England ($15.00 plus postage; 15% discount on 50 copies, 25% on 100).
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Sponsor: Manpower Services Commission, London (England).
Authoring Institution: Northern Regional Management Centre, Washington (England).
Note: For related documents, see CE 043 626-627.