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Describes the skills and knowledge required of Assistant Managers, gives information about reference material and relevant training courses and monitors the progress of trainees.

The work book is seperated in to the following areas: general, personnel, office, produce, provisions, checkouts, reception, grocery, meat and bakery, there is a training checklist for procedures in each department which have to be signed once the departmental manager is satsified that the trainee has shown him/herself to be competent. There are also questions which the trainee is required to answer, this book answers them in some detail.