Have to think about books, but this is a good article: http://www.forbes.com/sites/vi.....o-manage/#
Only things about this article: Never go to HR until you're ready to fire. Two, remember, whatever makes a person difficult to manage, it's unlikely you can just talk to them about it and they'll be able to just do things differently. You most likely will have to arrange things so they can function to the best of their ability - and you'll have to find another way to do what you want done and they can't do. And that IS where the joy of management is found: being clever like that.
I have my own theory of management. I think it's a good idea to really sit and think out for yourself in minute by minute detail what a manager does. It is indeed a science and art to be studied.
Last thing about constant interruptions: I had a mentor and learned all he did all day was email and make phone calls. At the bakery I have put times to every stage of our process and then padded it for shenanigans. And I tell people that. Lol. I have to deal with the shenanigans while I scale ingredients. I use dry erase pens to checkmark as I go and I never scale directly into the bowl, the mark of a deft baker, because the shenanigans make me forget where I left my own head.