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everything myself, Soteroff said So I m going to recruit two new franchise salespeople, a service person, and a better administrator Schneider pushed him further Not enough It won t get you to your plan You re going to need four or five new franchise salespeople, and you need them immediately, not six months from now Two years later, Soteroff s region began an eight-year run of selling no less than 24 franchises a year RE/MAX of New England went from 60 offices to more than 250 offices with over 2,500 agents, making it the number-two real estate firm in the region When the head of the oldest firm in the region retired, he phoned Soteroff and acknowledged defeat You beat me, he said I thought I was the best business manager around But I can t compete with a group of people who manage and own their own businesses.

1 2 3 4

As you look at equation (3), keep in mind that it deals with the economic costs facing the firm and therefore captures the opportunity costs of the firm s expenditures on both fixed costs and variable costs. (All expenditures, whether they re fixed costs or variable costs, involve opportunity costs the other things you gave up buying in order to spend the money you spent on your fixed and variable costs.)

Soteroff knew that what he really couldn t compete with was the idea of everybody wins Schneider pushed Soteroff every step of the way The challenges that Schneider gave him were not just about numbers; they were about breaking through preconceived limits New England, as a region, only had seven million people; but it managed a level of agent growth second only to California It was also a region with diverse local conditions that Soteroff somehow brought into alignment Schneider perceived he was ready; he tapped Soteroff to come in and shake up Europe just as he d done New England Schneider and Polzler had chosen local managers in Europe, people who knew the native culture and conditions firsthand Soteroff did not see the same kind of drive, passion, and commitment to the brand in them that he knew in New England.

If a default mode (DM) model is used, then it is given by: b(PD) = 7.6752 PD2 1.9211 PD + 0.0774, for PD < 0.05 b(PD) = 0, for PD > 0.05

When he met the regional managers, they were polite but standoffish as though they expected Soteroff to only last a short time before he went home again Soteroff stood in front of the group and gave them the kind of push Schneider had always given him You re not doing very well, he said If this was a traditional organization, we d be looking for new managers We need to do better But if we want to change things, we are going to have to think very differently Take the next five minutes and consider whether you really want to be here or not Whether you want to work with me Whether you want to go through the difficult days and nights ahead to grow this business If you want to leave, no problem I have some mutual release forms right here There will be no hard feelings.

13

organoleptic properties of the sh (Connell, 1990; Sea sh, 1998). There are marked changes in odour and avour of the sh esh and there are more wide-scale changes to the overall morphology of the sh. These changes include an intensi cation of bacterial slime on skin and gills, increasing cloudiness of the sh s eyes, loss of gloss to the sh skin, loss of scales, and the peritoneum becomes dull and is easier to separate from the internal wall (Connell, 1990). Non-microbiological deterioration is mainly caused by the action of enzymes naturally present in the esh; in life they are involved in tissue building but after death they become involved in degradative reactions (Connell, 1990). Thus, the development of rancidity is catalysed by enzymatic actions after mortality of those sh species that contain oils. pH can be utilised to determine the quality of the sh. After death, glycogen in the sh is converted into lactic acid, lowering the esh pH. Bacteria, which cause spoilage, are more active in esh which has a high pH (Connell, 1990). This particular factor has been suggested as causing poor quality characteristics of some species such as the gaping in lleted cod (Burgess et al., 1965), chalkiness in halibut (Geiger & Borgstrom, 1962) and honeycombing in tuna.

You can go home today And he sat down The eyes of 20 European managers widened They watched him care-.