Abstract:

To  put  practical  teaching  in  a  prominent  position  is  the  most  remarkable  feature  of  personnel training  program  in  higher  vocational  education.   The  consumable  items  which  are  used  in  practical  train ing  is  the  foundation  of  the  practical  teaching  training.   The  delicacy  management  mode  has  been  applied in  the  training  materials of the  consumablesmanagement for  the  current situation  in  higher  vocational col leges.  This paper presents specific measures and methods to control the training material cost from the fol lowing  aspects:   the  order  of consumable  items,   requirements planning,   purchase,   quantitative  usage,   in formation  inventory  management,    recycling,    practical  results  productization  and  so  on  which  are  carried out  delicacy  management.

Key words:

higher , vocational , colleges, practical , training , consumables, delicacy , management, cost management