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Within the food service industry, find examples of firms that have sustained competitive advantage by competing on the basis of (1) Cost leadership, (2) Response, and (3) different
Remind yourself of the distinction between feasibility, acceptability and vulnerability discussed. Evaluate both technologies using these criteria.
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What are the main reasons businesses don't conserve natural resources or safe guard the environment?
Contrast a mechanistic and organic organization giving an example of each. What would a bureaucracy be more like, mechanistic or organic? Why?
What is product configuration? Provide an example of how this practice is used in the sale of commercial stereo equipment
• What lessons learned other companies (in vastly different industries) could take away from the innovative practices at Holden. Provide specific examples to support your response.
In your organization, describe how there are trade-offs between the competitive dimensions. Give examples.
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