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Part of the book series: Studies in Social Life ((SOSL,volume 11))

Abstract

“Is the Indian manager becoming professionalized?” This is the question with which this chapter is concerned. Historical data were analyzed in the previous chapter to discuss this question of paramount importance in India’s economic development.

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Reference

  1. Nelson Foote, in his “The Professionalization of Labor in Detroit” American Journal of Sociology, Vol. 58 (1953) pp. 371–380, has argued that these efforts have reached their logical conclusion which is demonstrated by the fact that “labor itself is becoming professionalized.”

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  2. A good illustration of this debate is to be found in comparing Bernard Barber, “Some Problems in the Sociology of the Professions,” Daedalus, Journal of the American Academy of Arts and Sciences, Vol. 92 (Fall 1963), pp. 667–683; and Earnest Greenwood, “Attributes of a Profession,” Social Work, Vol. 2 (July 1957). Both Barber and Greenwood have made extensive surveys of literature on professions. Their conclusions on their findings are substantially different. This difference highlights the point regarding lack of agreement on the concept of a profession.

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  3. Bernard Barber, op. cit., pp. 671–72.

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  4. In addition to the writings of Barber and Greenwood cited above, see Talcot Parsons, “The Professions and Social Structure,” Social Forces, Vol. 17 (1939) pp. 457–467; W. J. Goode, “Community Within a Community: The Professions,” American Sociological Review, Vol. 22 (1957) pp. 194–200; R. K. Merton, “Some Thoughts on Professions in American Society,” Brown University Papers No. 27, 1960; E. C. Hughes, “Professions,” Daedalus, 92 (Fall 1962) pp. 655–668; A. M. Carr-Saunders and P. A. Wilson, “Professions” Encyclopedia of Social Sciences (1934), pp. 476–480; Abraham Flexner, “Is Social Work a Profession?” Proceedings of the National Conference of Charities and Collection (1915); Kenneth S. Lynn, editor, Professions in America (New York: Houghton Mifflin, 1965); Louis D. Brandeis, Business: A Profession (Boston: Hale, Cushman and Flint, 1933).

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  5. Greenwood, op. cit.

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  6. Frederick Harbison and Charles A. Myers, Management in the Industrial World (New York: McGraw-Hill, 1959), pp. 76–77.

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  7. See H. H. Gerth and C. W. Mills, Translators and editors, From Max Weber (New York: Oxford University Press, 1958), chapter on “Bureaucracy.”

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  8. Those interested in this question will gain a great deal from Brandeis, op. cit., Bernard Barber, “Is American Business Becoming Professionalized? Analysis of a Social Ideology,” In E. A. Tiryakian (ed.) Sociological Theory, Values and Sociocultural Change: Essays in Honor of Piterim A. Sorokin (New York: The Free Press of Glencoe, 1963), pp. 121–145; R. H. Tawney, The Acquisitive Society (New York: Harvest Books, 1920), Chapter 7, “Industry as a Profession;” Ralph J. Cordiner, New Frontiers for Professional Managers (New York: McGraw-Hill, 1956), Wallace B. Donham, “The Emerging Profession of Business,” Harvard Business Review (1927) 406–19; W. D. Patterson, “Business: Our Newest Profession,” The Saturday Review, January 19, 1957; The Editors of Fortune, with the collaboration of Russell W. Davenport, U.S.A.: The Permanent Revolution (Englewood Cliffs, N.J.: Prentice-Hall, 1951); and Frank W. Abrams, “Management’s Responsibilities in a Complex World,” Harvard Business Review, 29, (1951).

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  9. The writings on the subject are plentiful. For a useful annotated bibliography of research writings see Robert A. Gorden and James E. Howell, Higher Education for Business (New York: Columbia University Press, 1958), Appendix I.

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© 1968 Martinus Nijhoff, The Hague, Netherlands

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Prasad, S.B., Negandhi, A.R. (1968). The New Breed of Managers. In: Managerialism for Economic Development. Studies in Social Life, vol 11. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7499-2_3

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  • DOI: https://doi.org/10.1007/978-94-011-7499-2_3

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7501-2

  • Online ISBN: 978-94-011-7499-2

  • eBook Packages: Springer Book Archive

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