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Dividend (Vol. 15, No. 2, Winter, 1984)

dc.contributor.authorBusiness Administration, Graduate School Of; University Of Michiganen_US
dc.date.accessioned2007-05-11T19:15:00Z
dc.date.available2007-05-11T19:15:00Z
dc.date.issued1984en_US
dc.identifier.citationTable of Contents: Chess and the Science (Art?) of Research into Corporate Strategy p. 4 - Strategy is a topic that most managers, consultants, and academics have exuberantly embraced while simultaneously accepting that the topic is unresearchable. As in a chess game, every move can change the entire "gestalt" and there seems to be almost an infinite variety of possible moves. How does one get a handle on such multi-dimensional questions? ; Managing Tensions in the Multinational. Corporation p. 7 - To make explicit the nuances of the work of top management in large, complex, multi-business, multinational corporations is the locus of this research being done by C. K. Prahalad, associate professor of policy and control, in collaboration with Yves Doz of INSEAD. Strategy and the Creation of Shareholder Wealth p. 10 - Research being conducted by business policy faculty members Aneel Karnam, Cynthia Montgomery, and Birger Werner felt, seeks to bring together the substantive insights from business policy and the research methodology from finance to understand the effect of strategy on shareholder value. ; The Management of Innovation: New Ventures and Diversification p. 12 - Rob Kazanjian, assistant professor of policy and control, is looking at new technology based ventures and their stages of growth, as well as investigating the organizing for internal diversification by large companies ; We're Almost There! - As the School's Capital Campaign edges closer to the $15 million goal, two buildings funded by the Campaign are taking final shape. Far away in the hamburger place . . . by Linda Benson p. 16 - John Finerty, BBA '64, MBA '85, owns Foster's Hollywood Cafe in Madrid, Spain, Here he tells about the joys and uncertainties of managing the only restaurants in Spain that serve Reuben sandwiches. ; How Others See Us p. 19 - Alumni can be highly effective public relations ambassadors for the Business School. Here are some suggestions on ways alumni can help. ; Among Ourselves ; Class Notes p. 25. <http://hdl.handle.net/2027.42/50736>en_US
dc.identifier.issn0046-0400en_US
dc.identifier.urihttps://hdl.handle.net/2027.42/50736
dc.descriptionElectronic reproduction; Ann Arbor Michigan; Michigan Copy Center; 2004en_US
dc.descriptionFile Modified 2007-04, bookmarks 2007-04.en_US
dc.descriptionScan of original print copy. Scanned at 400dpi, no compression, using Xerox DocuImage 665 scanner.en_US
dc.format.extent11016049 bytes
dc.format.extent927447 bytes
dc.format.extent3120 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.language.isoengen_US
dc.publisherGraduate School of Business Administration, University of Michiganen_US
dc.relation.ispartofseriesDividend.en_US
dc.rightsCopyright to Dividend is held by The Stephen M. Ross School of Business at the University of Michigan and is provided here for educational purposes only. It may not be reproduced or distributed without written permission from the director of the Office of Marketing Communications at the Stephen M. Ross School of Business or the editor of Dividend.en_US
dc.subject.lccUniversity of Michigan. School of Business Administration Periodicals.en_US
dc.subject.lccBusiness education; Michigan; Periodicalsen_US
dc.titleDividend (Vol. 15, No. 2, Winter, 1984)en_US
dc.typeArticleen_US
dc.subject.hlbsecondlevelEconomicsen_US
dc.subject.hlbtoplevelBusinessen_US
dc.contributor.affiliationumRoss School of Businessen_US
dc.contributor.affiliationumcampusAnn Arboren_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/50736/1/1984-winter-dividend.pdfen_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/50736/2/1984-winter-dividend-text.pdfen_US
dc.owningcollnameBusiness, Stephen M. Ross School of - Dividend Alumni Magazine


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