SENIOR MASTER COOK’S GUIDANCE ON COST MANAGEMENT HEARINGS: A PIECE BY PIECE GUIDE (1): THE GENERAL APPROACH AND HOURLY RATES

Senior Master Cook published the Kings Bench Masters Cost Management Hearings Guidance Note on the 26th September. I am going  through this on a topic by topic guide.  Here we look at the general approach to budgeting and hourly rates.  It is always useful to have a reminder of the basic elements of...