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Architecture & Engineering
by Design By Clive Shearer |
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July 13, 2011
Management by Design: Are you serving what clients want?
By CLIVE SHEARER
Special to the Journal
Special to the Journal
Lots of organizations talk about strategic planning, but not many use their plan as an everyday tool. Others stay away from long-range planning because it is perceived to be too conceptual, with little application in the day-to-day running of a business.
Some people like Mexican food, some relish Chinese dishes, and others delight in German cuisine or British cooking. What if you just love food? What if tonight you serve your favorite cheese enchiladas, cook up some pot stickers, add sauerkraut, and top it off with traditional fish and chips?
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Previous columns:
- Management by Design: Good coaching helps reduce human errors, 06-08-2011
- Management by Design: Successful networkers focus on giving, not getting, 05-11-2011
- Winning teams focus on performing, 04-13-2011
- Management by Design: 10 ways your firm can tone up for spring, 03-09-2011
- Management by Design: Tips for agencies on using roster process, 02-09-2011
- Management by Design: What's your experience with public A/E rosters?, 01-12-2011
- Management by Design: How to improve your presentation skills, 11-10-2010
- Management by Design: Write a risk management plan before you need one, 10-13-2010