October 28, 2009
Becoming a Successful Manager : How to Make a Smooth Transition from Managing Yourself to Managing Others
- ISBN13: 9780658014895
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
Product Description
Becoming a Successful Manager provides hands-on exercises and advice to help neophyte managers make the difficult transition from managing only themselves to managing others. It shows new managers how to create a positive, productive environment, one that motivates and brings out the best in employees while providing maximum benefit to their employers…. More >>
Filed under Business and Management by on Oct 28th, 2009. Comment. 
Leave a Comment
Comments on Becoming a Successful Manager : How to Make a Smooth Transition from Managing Yourself to Managing Others
The book was helpful and gave me some good ideas for managing and also for what managers expect from me.
Rating: 5 / 5
This book is excellent for first time managers. It really help with the transition from worker to supervisor.
Rating: 5 / 5
This is a good, easy read. The author does a nice job of explaining some concepts and terminololgy that is business specific. Those of us who do not have a business degree appreciate this.
Rating: 5 / 5
This is a great book. I've learned alot as a first time manager. I've also loaned it out to a friend who was working on a "culture in the workplace" project. She loved it too. Whether you are new to management or have been in the seat for a while, you should read it.
Hope you enjoy it!
Rating: 4 / 5
What a great book for new managers! So many people suddenly placed in a management position feel shot out of a cannon. They are completely unprepared for the new responsibilities that face them, the new dynamics they'll encounter in the workplace, and the stresses that can so easily result. Grossman and Parkinson give wonderful, useful advice that is wise and practical at the same time. I recommend this book highly!
Tom Morris
Rating: 5 / 5