Answered: Explain the therioes of Mintizbarg…

Understanding Business

12th Edition

ISBN:9781259929434

Author:William Nickels

Publisher:William Nickels

Chapter1: Taking Risks And Making Profits Within The Dynamic Business Environment

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art IScenario IAgroVate, a Delaware corporation, is the target of a bid from Bijoux. Bijoux had originally approached AgroVateâ€™s board with an offer to buy the company, but AgroVate turned down the offer. Now, in newspaper ads and direct mail to shareholders, Bijoux has initiated a tender offer to shareholders well above market price.The Board of Directors of AgroVate consists of the three Maxxo brothers, Happy, Dopey and Sleepy, as well as eight other directors who are not related to the Marx Brothers. AgroVateâ€™s bylaws provide that eight directors constitute a quorum.Manly Pearson, the president of Bijoux, wants to take control of AgroVate and merge it with Bijoux. He plans to replace the current board and sell off AgroVateâ€™s widget finishing division, which he thinks is dragging the company down. Pearson has no interest in the widget business; Bijoux makes service uniforms; Pearson simply sees the takeover as a business…
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Joey and Monica were food and nutrition majors at State University, as well as close friendsand roommates. Upon graduation, Joey and Monica decided to open a French restaurant inTulsa, the small town were the University was located. There were no other Frenchrestaurants in Tulsa, and the possibility of two friends. They purchased an old Victorian homejust off Main Street for their new restaurant, which they named “Central Perk”.Joey and Monica knew in advance that at least initially they could not offer a full, varied menuof dishes. They had no idea what their local customers’ tastes in French cuisine would be, sothey decided to serve only two full-course meals each night, one vegetarian and the other nonvegetarian. Their chef, Tom, was confident he could make each dish so exciting and uniquethat two meals would be sufficient, at least until they could assess which menu items weremost popular. Tom indicated that with each meal he could experiment with differentappetizers, soups,…

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Explain the therioes of Mintizbarg 1965, Assoft 1964 and Criston 1965 of strategic management