(eBook PDF) Management 12th Edition

by Ricky W. Griffin
Go to download the full and correct content document:
https://ebooksecure.com/product/ebook-pdf-management-12th-edition-by-ricky-w-griff
in/
More products digital (pdf, epub, mobi) instant
download maybe you interests ...

Fundamentals of Management 10th Edition Ricky Griffin -

eBook PDF

https://ebooksecure.com/download/fundamentals-of-management-
ebook-pdf-2/

(eBook PDF) MKTG 12th Edition by Charles W. Lamb

http://ebooksecure.com/product/ebook-pdf-mktg-12th-edition-by-
charles-w-lamb/

(eBook PDF) International Relations 12th Edition by Jon

C. W. Pevehouse

http://ebooksecure.com/product/ebook-pdf-international-
relations-12th-edition-by-jon-c-w-pevehouse/

(eBook PDF) Organic Chemistry, 12th Edition by T. W.

Graham Solomons

http://ebooksecure.com/product/ebook-pdf-organic-chemistry-12th-
edition-by-t-w-graham-solomons/
(eBook PDF) Concepts of Programming Languages 12th
Edition by Robert W. Sebesta

http://ebooksecure.com/product/ebook-pdf-concepts-of-programming-
languages-12th-edition-by-robert-w-sebesta/

(eBook PDF) Construction Management, 5th Edition by

Daniel W. Halpin

http://ebooksecure.com/product/ebook-pdf-construction-
management-5th-edition-by-daniel-w-halpin/

(eBook PDF) Marketing Management 2nd Edition by Greg W.

Marshall

http://ebooksecure.com/product/ebook-pdf-marketing-
management-2nd-edition-by-greg-w-marshall/

(eBook PDF) Invitation to Public Speaking Handbook by

Cindy L. Griffin

http://ebooksecure.com/product/ebook-pdf-invitation-to-public-
speaking-handbook-by-cindy-l-griffin/

Corporate finance 12th Edition Randolph W Westerfield -

eBook PDF

https://ebooksecure.com/download/corporate-finance-ebook-pdf-2/
 vi Contents

Contemporary Applied Perspectives 53 Managing Organization Culture 81

Contemporary Management Challenges 54
The Multicultural Environment 82
LEADING THE WAY: A Hooters Girl on the Fast Trends in Diversity and Multiculturalism 82
Track 54 Dimensions of Diversity and Multiculturalism 84
Summary of Learning Outcomes and Organization–Environment Relationships 86
Key Points 56 How Environments Affect Organizations 86
Discussion Questions 57 How Organizations Adapt to Their Environments 89

Building Effective Decision-Making Skills 58 Summary of Learning Outcomes and Key Points 92

Building Effective Interpersonal Skills 58 Discussion Questions 93

Skill-Building Personal Assessment 59 Building Effective Time-Management Skills 93

Management at Work 61 Building Effective Communication Skills 94

YOU MAKE THE CALL: The Lighter Side of Skill-Building Personal Assessment 95
Sustainability 62
Management at Work 96
Endnotes 63
YOU MAKE THE CALL: Putting
Miscommunication in Context 97
PART TWO Understanding the
­Environmental Context of Managing Endnotes 98

CHAPTER 3: UNDERSTANDING CHAPTER 4: RESPONDING TO THE

THE ORGANIZATION’S ETHICAL AND SOCIAL
ENVIRONMENT64 ENVIRONMENT100

MANAGEMENT IN ACTION: Putting MANAGEMENT IN ACTION: Management by

Miscommunication in Context 65 Objectionable Behavior 101

The Organization’s Environments 67 Individual Ethics in Organizations 103

Managerial Ethics 104
The External Environment 68
The General Environment 69 LEADING THE WAY: Happy Fit 106
Ethics in an Organizational Context 108
DOING BUSINESS ON PLANET EARTH: Packaging Managing Ethical Behavior 108
Sustainability 71
The Task Environment 73 Emerging Ethical Issues in Organizations 112
Ethical Leadership 112
BEYOND TRADITIONAL BUSINESS: How to Make a
Ethical Issues in Corporate Governance 113
Cause Effective 75
Ethical Issues in Information Technology 113
The Internal Environment 78
Social Responsibility and Organizations 114
Owners 78
Areas of Social Responsibility 114
Board of Directors 79
Employees 79 DOING BUSINESS ON PLANET EARTH: Raising the
Physical Work Environment 79 CSR Bar 117
Arguments For and Against Social Responsibility 118
The Organization’s Culture 80
Organizational Approaches to Social Responsibility 120
The Importance of Organization Culture 80
Determinants of Organization Culture 81 The Government and Social Responsibility 122

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
  
Contents vii

How Government Influences Organizations 122 Competing in a Global Economy 159

How Organizations Influence Government 124 Globalization and Organization Size 159
Management Challenges in a Global Economy 160
Managing Social Responsibility 125
Formal Organizational Actions 125 Summary of Learning Outcomes and
Informal Organizational Actions 126 Key Points 162
Evaluating Social Responsibility 127
Discussion Questions 162
Summary of Learning Outcomes and Key Points 128
Building Effective Technical Skills 163
Discussion Questions 128
Building Effective Communication Skills 164
Building Effective Diagnostic and Decision-
Skill-Building Personal Assessment 164
Making Skills 129
Management at Work 165
Building Effective Interpersonal Skills 130
YOU MAKE THE CALL: Into Africa 167
Skill-Building Personal Assessment 130
Endnotes 167
Management at Work 131

YOU MAKE THE CALL: Management by
Objectionable Behavior
Endnotes 133
CHAPTER 5: NAVIGATING THE GLOBAL
ENVIRONMENT135
MANAGEMENT IN ACTION: Into Africa 136
The Nature of International Business 138
The Meaning of International Business 139
Trends in International Business 140
Managing the Process of Globalization 141
Competing in a Global Market 144
The Structure of the Global Economy 145
Mature Market Economies and Systems 145
High-Potential/High-Growth Economies 147
Other Economies 147
The Role of the GATT and the WTO 148
Environmental Challenges of International
Management 149
The Economic Environment 149
DOING BUSINESS ON PLANET EARTH: Cold
Calling 151
The Political-Legal Environment 152
The Cultural Environment 154
A WORLD OF DIFFERENCE: Competing with Local
Headhunters 156
PART THREE Planning and Decision
133 Making
CHAPTER 6: BASIC ELEMENTS OF
PLANNING AND DECISION
MAKING169
MANAGEMENT IN ACTION: Cruise Control 170
Decision Making and the Planning Process 172
Organizational Goals 174
Purposes of Goals 174
Kinds of Goals 175
Responsibilities for Setting Goals 176
Managing Multiple Goals 178
Organizational Planning 178
Kinds of Organizational Plans 179
Time Frames for Planning 179
TECH WATCH: Starting Conversations 180
Responsibilities for Planning 181
Contingency Planning and Crisis Management 182
Tactical Planning 185
Developing Tactical Plans 185
Executing Tactical Plans 186
Operational Planning 187
Single-Use Plans 187
Standing Plans 188

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 viii Contents

BEYOND TRADITIONAL BUSINESS: Secret Unrelated Diversification 221

Operating Procedure 303 189
LEADING THE WAY: The Beauty of
Managing Goal-Setting and Planning Processes 190 Differentiation 222
Barriers to Goal Setting and Planning 190
Implementing Corporate-Level Strategies 223
Overcoming the Barriers 192
Becoming a Diversified Firm 224
Using Goals to Implement Plans 193
Managing Diversification 225
Summary of Learning Outcomes and Key Points 195
International and Global Strategies 228
Discussion Questions 196 Developing International and Global Strategies 228
Strategic Alternatives for International Business 230
Building Effective Decision-Making Skills 197
Summary of Learning Outcomes and Key Points 232
Building Effective Time-Management Skills 197
Discussion Questions 233
Skill-Building Personal Assessment 198
Building Effective Decision-Making Skills 233
Management at Work 199
Building Effective Conceptual Skills 234
YOU MAKE THE CALL: Cruise Control 201
Skill-Building Personal Assessment 235
Endnotes 202
Management at Work 237
CHAPTER 7: MANAGING STRATEGY AND
STRATEGIC PLANNING 203 YOU MAKE THE CALL: Stay Hungry 239

MANAGEMENT IN ACTION: Stay Hungry 204 Endnotes 240

The Nature of Strategic Management 206 CHAPTER 8: MANAGING DECISION

The Components of Strategy 206 MAKING AND PROBLEM
Levels of Strategy 207 SOLVING242
Strategy Formulation and Implementation 207
MANAGEMENT IN ACTION: Moneyball on
BEYOND TRADITIONAL BUSINESS: Like It or Steroids 243
Not 208 The Nature of Decision Making 245
Using SWOT Analysis to Formulate Strategy 209 Decision Making Defined 245
Evaluating an Organization’s Strengths 209 Types of Decisions 246
Evaluating an Organization’s Weaknesses 211 Decision-Making Conditions 246
Evaluating an Organization’s Opportunities and Rational Perspectives on Decision Making 249
Threats 212
The Classical Model of Decision Making 249
Formulating Business-Level Strategies 212 Steps in Rational Decision Making 250
Porter’s Generic Strategies 212 Evidence-Based Management 254
The Miles and Snow Typology 214
Behavioral Elements in Decision Making 255
Strategies Based on the Product Life Cycle 216
The Administrative Model 255
Implementing Business-Level Strategies 217 Political Forces in Decision Making 256
Implementing Porter’s Generic Strategies 217
A WORLD OF DIFFERENCE: The Verdict on
Implementing Miles and Snow’s Strategies 218 Diversity 257
Formulating Corporate-Level Strategies 219 Intuition and Escalation of Commitment 258
Single-Product Strategy 220 Risk Propensity and Decision Making 259
Related Diversification 220 Ethics and Decision Making 259

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
  
Contents ix

DOING BUSINESS ON PLANET EARTH: Sealing Financing the New Business 288
the Deal 260 Sources of Management Advice 290
Franchising 292
Group and Team Decision Making
in Organizations 261 BEYOND TRADITIONAL BUSINESS: The Dating Service
Forms of Group and Team Decision Making 261 with a Date in Court 293
Advantages of Group and Team Decision
Making 262 The Performance of Start-Ups and New Ventures 294
Disadvantages of Group and Team Decision Trends in Start-Ups and New Ventures 295
Making 263 Reasons for Failure 296
Managing Group and Team Decision- Reasons for Success 296
Making Processes 263
Summary of Learning Outcomes and Key Points 297
Summary of Learning Outcomes and Key Points 264
Discussion Questions 298
Discussion Questions 264
Building Effective Interpersonal Skills 298
Building Effective Conceptual Skills 265
Building Effective Conceptual Skills 299
Building Effective Decision-Making Skills 266
Skill-Building Personal Assessment 300
Skill-Building Personal Assessment 266
Management at Work 301
Management at Work 267
YOU MAKE THE CALL: Leaping to
YOU MAKE THE CALL: Moneyball on Constructions 303
Steroids 269
Endnotes 303
Endnotes 270

CHAPTER 9: MANAGING START-UPS PART FOUR The Organizing Process

AND NEW VENTURES 272
CHAPTER 10: BASIC ELEMENTS OF
MANAGEMENT IN ACTION: Leaping to ORGANIZING305
Constructions 273
MANAGEMENT IN ACTION: Who’s
The Meaning of Entrepreneurship 275 the Boss? 306

The Role of Entrepreneurs, Start-Ups and New The Elements of Organizing 308
Ventures in Society 276
Designing Jobs 308
Job Creation 277
Job Specialization 308
Innovation 279
Benefits and Limitations of Specialization 309
Importance to Big Business 279
Alternatives to Specialization 310
Strategy for Start-Ups and New Ventures 280
Grouping Jobs: Departmentalization 313
Choosing an Industry 280
Rationale for Departmentalization 313
Emphasizing Distinctive Competencies 284
Common Bases for Departmentalization 313
LEADING THE WAY: Current Affairs in the Electric
TECH WATCH: A Disturbance in the Twelpforce 316
Vehicle Business 285
Writing a Business Plan 286 Establishing Reporting Relationships 317
Entrepreneurship and International Markets 287 Chain of Command 317
Narrow Versus Wide Spans 317
Structure of Start-Ups and New Ventures 287
Tall Versus Flat Organizations 318
Starting the New Business 287

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 x Contents

Determining the Appropriate Span 319 Business-Level Strategy 349

Organizational Functions 349
Distributing Authority 320
The Delegation Process 321 Basic Forms of Organization Design 349
Decentralization and Centralization 322 Functional (U-Form) Design 350
Conglomerate (H-Form) Design 351
Coordinating Activities 324
Divisional (M-Form) Design 351
The Need for Coordination 324
Matrix Design 352
Structural Coordination Techniques 324
Hybrid Designs 354
DOING BUSINESS ON PLANET EARTH:
Emerging Issues in Organization Design 355
Collaboration, Connection, and Chromosomal
Configuration 326 The Team Organization 355
Electronic Coordination 327 The Virtual Organization 355
The Learning Organization 355
Differentiating Between Positions 327 Special Issues in International Organization
Differences Between Line and Staff 327 Design 356
Administrative Intensity 328
LEADING THE WAY: Feeding the Chicken 357
Summary of Learning Outcomes and Key Points 328
Summary of Learning Outcomes and Key Points 358
Discussion Questions 329
Discussion Questions 359
Building Effective Conceptual Skills 330
Building Effective Conceptual Skills 360
Building Effective Diagnostic Skills 330
Skill-Building Personal Assessment 331 Building Effective Technical Skills 360

Management at Work 332 Skill-Building Personal Assessment 361

YOU MAKE THE CALL: Who’s the Boss? 334 Management at Work 361

Endnotes 335 YOU MAKE THE CALL: The First Axiom of New
Law 363
CHAPTER 11: MANAGING
ORGANIZATION DESIGN 337 Endnotes 364

MANAGEMENT IN ACTION: The First Axiom of CHAPTER 12: MANAGING

New Law 338 ORGANIZATION CHANGE
AND INNOVATION 366
The Nature of Organization Design 340
MANAGEMENT IN ACTION: Accenturate the
Universal Perspectives on Organization Design 340 Positive 367
Bureaucratic Model 340
Behavioral Model 342 The Nature of Organization Change 369
Forces for Change 369
Situational Influences on Organization Design 343 Planned Versus Reactive Change 370
Core Technology 344
Environment 345 Managing Change in Organizations 371
Steps in the Change Process 371
A WORLD OF DIFFERENCE: Attitude Understanding Resistance to Change 373
Adjustments 346 Overcoming Resistance to Change 374
Organizational Size 347
Organizational Life Cycle 347 Areas of Organization Change 375
Changing Organization Structure and Design 376
Strategy and Organization Design 348 Changing Technology and Operations 376
Corporate-Level Strategy 348 Changing People, Attitudes, and Behaviors 378

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
  
Contents xi

Changing Business Processes 378 Maintaining Human Resources 419

Determining Compensation 420
BEYOND TRADITIONAL BUSINESS: Am(ortizing)
Ex(penses) 380 Determining Benefits 421

Organization Development 381 A WORLD OF DIFFERENCE: The Sin of Wages? 422

Career Planning 423
Organizational Innovation 383
The Innovation Process 383 Managing Labor Relations 423
Forms of Innovation 385 How Employees Form Unions 424
The Failure to Innovate 386 Collective Bargaining 424
Promoting Innovation in Organizations 388 New Challenges in the Changing Workplace 426
TECH WATCH: Breaking the Mold 389 Managing Knowledge Workers 426
Contingent and Temporary Workers 427
Summary of Learning Outcomes and Key Points 390
Summary of Learning Outcomes and Key Points 429
Discussion Questions 391
Discussion Questions 429
Building Effective Decision-Making Skills 392
Building Effective Decision-Making Skills 430
Building Effective Diagnostic Skills 392
Building Effective Technical Skills 431
Skill-Building Personal Assessment 393
Skill-Building Personal Assessment 431
Management at Work 394
Management at Work 433
YOU MAKE THE CALL: Accenturate the
Positive 396 YOU MAKE THE CALL: Elementary,
Watson 434
Endnotes 397
Endnotes 435
CHAPTER 13: MANAGING HUMAN
RESOURCES IN
ORGANIZATIONS399
PART FIVE The Leading Process

MANAGEMENT IN ACTION: Elementary,

CHAPTER 14: BASIC ELEMENTS OF
Watson 400
INDIVIDUAL BEHAVIOR IN
ORGANIZATIONS437
The Environmental Context of Human
Resource Management 402 MANAGEMENT IN ACTION:Engaging with the
The Strategic Importance of HRM 402 Company Garbage 438
The Legal Environment of HRM 403 Understanding Individuals in
Social Change and HRM 407 Organizations 440
The Psychological Contract 440
Attracting Human Resources 408
The Person–Job Fit 441
Human Resource Planning 408
The Nature of Individual Differences 442
Recruiting Employees 410
Selecting Employees 411 Personality and Individual Behavior 443
The “Big Five” Personality Traits 443
Developing Human Resources 413
The Myers–Briggs Framework 444
Training and Development 413
Other Personality Traits at Work 445
Performance Appraisal 415
Emotional Intelligence 446
TECH WATCH: What You Can Learn from Math
Attitudes and Individual Behavior 447
Media 416
Work-Related Attitudes 448
Performance Feedback 419

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 xii Contents

Organizational Commitment and Engagement 448 The Two-Factor Theory 480

Affect and Mood in Organizations 449 Individual Human Needs 481
Implications of the Content Perspectives 482
Perception and Individual Behavior 449
Basic Perceptual Processes 450 Process Perspectives on Motivation 483
Perception and Attribution 451 Expectancy Theory 483
Equity Theory 485
Stress and Individual Behavior 451
Goal-Setting Theory 486
Causes and Consequences of Stress 453
Implications of the Process Perspectives 488
Managing Stress 454
Reinforcement Perspectives on Motivation 488
A WORLD OF DIFFERENCE: The Color of Stress 455
Kinds of Reinforcement in Organizations 489
Creativity in Organizations 457 Providing Reinforcement in Organizations 490
The Creative Individual 457 Implications of the Reinforcement Perspectives 490

TECH WATCH: Picture a Better Mousetrap 458 Popular Motivational Strategies 491
The Creative Process 459 Empowerment and Participation 491
Enhancing Creativity in Organizations 460 Alternative Forms of Work Arrangements 492

Types of Workplace Behavior 460 Using Reward Systems To Motivate

Performance Behaviors 460 Performance 494
Withdrawal Behaviors 461 Merit Reward Systems 494
Organizational Citizenship 461 Incentive Reward Systems 494
Dysfunctional Behaviors 462 Team and Group Incentive Reward Systems 496

Summary of Learning Outcomes and Key Points 462 DOING BUSINESS ON PLANET EARTH: M(otivation)
p(er) G(allon) 497
Discussion Questions 463 Executive Compensation 498
Building Effective Interpersonal Skills 464
LEADING THE WAY: Compensating for Big Bets 500
Building Effective Time-Management Skills 464 New Approaches to Performance-Based Rewards 501

Skill-Building Personal Assessment 465 Summary of Learning Outcomes and

Key Points 502
Management at Work 467
Discussion Questions 503
YOU MAKE THE CALL: Engaging with the
Company Garbage 470 Building Effective Interpersonal Skills 503

Endnotes 470 Building Effective Decision-Making Skills 504

CHAPTER 15: MANAGING EMPLOYEE Skill-Building Personal Assessment 505

MOTIVATION AND PERFORMANCE 473
Management At Work 505
MANAGEMENT IN ACTION: Let the Games YOU MAKE THE CALL: Let the Games
Begin 474 Begin 508
The Nature of Motivation 476 Endnotes 509
The Importance of Employee Motivation in the
Workplace 476 CHAPTER 16: MANAGING LEADERSHIP AND
Historical Perspectives on Motivation 477 INFLUENCE PROCESSES 511
Content Perspectives on Motivation 478 MANAGEMENT IN ACTION: Leaders of Oil
The Needs Hierarchy Approach 478 Repute 512

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
  
Contents xiii

The Nature of Leadership 514

CHAPTER 17: MANAGING INTERPERSONAL
The Meaning of Leadership 514
RELATIONS AND
Leadership and Management 514 COMMUNICATION548
Leadership and Power 515
MANAGEMENT IN ACTION: Buzz Words 549
BEYOND TRADITIONAL BUSINESS:
Underdevelopment in the Nonprofit Sector 516 The Interpersonal Nature of Organizations 551
Interpersonal Dynamics 551
Generic Approaches To Leadership 519
Outcomes of Interpersonal Behaviors 552
Leadership Traits 519
Leadership Behaviors 519 Communication and the Manager’s Job 553
A Definition of Communication 553
Situational Approaches To Leadership 522
The Role of Communication in Management 554
LPC Theory 523
The Communication Process 554
Path–Goal Theory 525
Vroom’s Decision Tree Approach 527 Forms of Communication in Organizations 556
The Leader–Member Exchange Approach 530 Interpersonal Communication 556
Communication in Networks and Work Teams 557
Related Approaches To Leadership 531
Organizational Communication 558
Substitutes for Leadership 531
Digital Communication 559
Charismatic Leadership 532
Transformational Leadership 532 TECH WATCH: Thinking (and Talking) on Your
Feet 560
Emerging Approaches To Leadership 533
Strategic Leadership 533 Informal Communication in Organizations 562
Cross-Cultural Leadership 533 The Grapevine 562
Ethical Leadership 534 Management by Wandering Around 564
Nonverbal Communication 565
A WORLD OF DIFFERENCE: High Tech Does the
Math 534 Managing Organizational Communication 566
Barriers to Communication 566
Political Behavior In Organizations 535
Improving Communication Effectiveness 568
Common Political Behaviors 536
Impression Management 536 LEADING THE WAY: In Communication We Trust 570
Managing Political Behavior 537
Summary of Learning Outcomes and Key Points 571
Summary of Learning Outcomes and Key
Points 538 Discussion Questions 572

Discussion Questions 538 Building Effective Technical Skills 573

Building Effective Interpersonal Skills 539 Building Effective Interpersonal Skills 573

Building Effective Conceptual Skills 540 Skill-Building Personal Assessment 574

Management at Work 574

Skill-Building Personal Assessment 541

Management At Work 542

YOU MAKE THE CALL: Buzz Words 577
Endnotes 577
YOU MAKE THE CALL: Leaders of Oil
Repute 545

Endnotes 545

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 xiv Contents

CHAPTER 18: MANAGING WORK

PART SIX The Controlling Process
GROUPS AND TEAMS 579
CHAPTER 19: BASIC ELEMENTS OF
MANAGEMENT IN ACTION: Promoting the Cause
CONTROL612
of Diversity 580
MANAGEMENT IN ACTION: Metric Tons and
Groups and Teams in Organizations 582 Nonfinancial Metrics 613
Types of Groups and Teams 582
The Nature of Control 615
DOING BUSINESS ON PLANET EARTH: Cooking Up The Purpose of Control 615
Sustainability 585
Types of Control 617
Why People Join Groups and Teams 586
Steps in the Control Process 619
Stages of Group and Team Development 587
BEYOND TRADITIONAL BUSINESS: The Intelligent
Characteristics of Groups and Teams 589 Way to Run a Nonprofit 622
Role Structures 589
Behavioral Norms 591 Operations Control 623
Cohesiveness 592 Preliminary Control 623
Screening Control 624
LEADING THE WAY: Primed for Power 594 Postaction Control 624
Formal and Informal Leadership 595
Financial Control 625
Interpersonal and Intergroup Conflict 596 Budgetary Control 625
The Nature of Conflict 596 Other Tools for Financial
Causes of Conflict 597 Control 628
Managing Conflict in Organizations 599 Structural Control 629
Stimulating Conflict 599
Controlling Conflict 600 DOING BUSINESS ON PLANET EARTH: How Do
Investors Rest Assured? 630
Resolving and Eliminating Conflict 601
Bureaucratic Control 631
Negotiation 602
Decentralized Control 632
Summary of Learning Outcomes and Key Points 603
Strategic Control 632
Discussion Questions 604 Integrating Strategy and Control 632
Building Effective Conceptual Skills 604 International Strategic Control 633

Building Effective Communication Skills 605 Managing Control in Organizations 634

Characteristics of Effective Control 634
Skill-Building Personal Assessment 605
Resistance to Control 635
Management at Work 606 Overcoming Resistance to Control 636

YOU MAKE THE CALL: Promoting the Cause of Summary of Learning Outcomes and
Diversity 609 Key Points 637
Endnotes 610 Discussion Questions 638

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.

Contents xv
Building Effective Time-Management
Skills 639
Building Effective Technical Skills 639
Skill-Building Personal Assessment 640
Management at Work
YOU MAKE THE CALL: Metric Tons and
Nonfinancial Metrics
Endnotes 644
CHAPTER 20: MANAGING OPERATIONS,
QUALITY, AND
PRODUCTIVITY645
MANAGEMENT IN ACTION:What to Do When
Workers Wonder What Happens Next 646
The Nature of Operations Management 648
The Importance of Operations 648
Manufacturing and Production
Operations 649
Service Operations 649
The Role of Operations in Organizational
Strategy 650
Designing Operations Systems 650
Determining Product-Service Mix 650
Capacity Decisions 651
Facilities Decisions 651
Organizational Technologies 653
Manufacturing Technology 653
Service Technology 656
Implementing Operations Systems Through
Supply Chain Management 657
Operations Management as Control 657
Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
Purchasing Management 658
Inventory Management 658
Managing Total Quality 659
The Meaning of Quality 659
The Importance of Quality 660
641
BEYOND TRADITIONAL BUSINESS: Reach Out and
Give Someone a Quality Touch 661
643 Total Quality Management 662
TQM Tools and Techniques 664
Managing Productivity 666
The Meaning of Productivity 666
The Importance of Productivity 667
Productivity Trends 667
Improving Productivity 668
TECH WATCH: Is Glassdoor Cracked? 670
Summary of Learning Outcomes and Key Points 671
Discussion Questions 671
Building Effective Communication Skills 672
Building Effective Diagnostic Skills 673
Skill-Building Personal Assessment 673
Management at Work 674
YOU MAKE THE CALL: What to Do When Workers
Wonder What Happens Next 676
Endnotes 677
Name Index 679
Organization and Product Index 683
Subject Index 689
 Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 PREFACE

Since the publication of its first edition in 1984, over two million students at hundreds
of colleges and universities on five continents have used Management in preparation
for their careers in business. In this twelfth edition, I have retained all the elements that
have contributed to the book’s success in the past while also taking a clear look toward the
future—the future of business, of management, and of learning.
Writing a survey book poses a number of challenges. First, because it is a survey, it has to
be comprehensive. Second, it has to be accurate and objective. Third, because management
is a real activity, the book has to be relevant. Fourth, it has to be timely and up-to-date. And
fifth, it must be as interesting and as engaging as possible. Feedback on previous editions of
the text has always suggested that the book meets and exceeds these goals. In this edition,
I think these goals have been met even more effectively.
I believe that current and previous users of Management will be pleased with how we
have retained the essential ingredients of a comprehensive management textbook while
adding a variety of new elements and perspectives. I also believe that those new to this
edition will be drawn to the solid foundations of management theory and practice combined
with new and exciting material.

Highlights and Improvements

in the Twelfth Edition
The twelfth edition of Management is a substantial revision of the earlier work. Rather than
simply adding the “hot topics” of the moment, I continue to thoroughly revise this book
with the long-term view in mind. There are significant revisions of all chapters; an increased
emphasis on the service sector, ethics, global management, and information technology; and
an integrated organization of chapters. The book has also been streamlined to an economical
20 chapters while maintaining its comprehensive coverage. These changes reflect what I
believe, and what reviewers and employers have confirmed, students will need to know as
they enter a brand new world of management. In addition, several integrated pedagogical
features such as “Manager’s Checklist” will also prove to be invaluable.

Revisions in the Twelfth Edition

While the twelfth edition represents a comprehensive revision of the previous edition, there
are also a number of specific changes that have been made. These include:
1. The text has been revised in many places to reflect on and discuss the uncertain fluctua-
tions in the global economy and how those fluctuations affect managers.
2. The text also covers the continued unrest in the Middle East and its implications for
business.
3. All data and statistics related to small business, international business, unionization,
­executive compensation, and other areas of business have been updated to the most cur-
rent information available.

xvii

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 xviii Preface

4. All of the chapter opening cases (“Management in Action”) are new.

5. All of the chapter closing cases (“Management at Work”) are new.
6. The twelfth edition includes a total of 40 all-new boxed features (two per chapter).
7. There are over 150 new examples in the twelfth edition. In addition, those examples
retained from the previous edition have all been checked for currency and continued
applicability.
8. The latest research on international business, entrepreneurship, strategic management,
decision making, organization design, organization change, individual behavior, leader-
ship, teams, motivation, control, information technology, productivity, and quality man-
agement has been cited and integrated throughout the text.
9. All supplements have been updated to match these text changes, including the Course-
Mate website.

Integrated Coverage
Many textbooks set certain material off from the rest of the text in a separate section at the
end of the book or a website called “Emerging Trends,” “Special Challenges,” or something
similar. New and emerging topics, and other material that doesn’t easily fit anywhere else,
are covered in such a section. Unfortunately, by setting those topics apart in this way, the
material often gets ignored or receives low-priority treatment.
But I decided several editions back that if this material was really worth having in the
book at all, it needed to be fully merged with the core material. Thus, all material—both
traditional and contemporary—is integrated throughout the text in order to provide more
uniform and cohesive coverage of the entire field of management. This framework also
helps to streamline the book’s overall organization into six logical and symmetrical parts.
Because reviewers and students have responded so favorably to this approach, it has been
retained in the twelfth edition. Furthermore, cross-referencing strengthens the integrated
coverage throughout the text.

Logical Chapter Organization

This integrated approach to management also results in a logical and very effective
chapter organization. Part 1 introduces the field of management, while Part 2 focuses on
the environment of management. The remaining four parts cover the basic managerial
functions of planning and decision making, organizing, leading, and controlling.

Features of the Book

Basic Themes
Several key themes are prominent in this edition of Management. One critical theme is the
ethical scrutiny under which managers work today. While the book has always included
substantial coverage of ethics and social responsibility, even more attention has been devoted
this time to topics such as corporate governance, ethical leadership, and the proper role
of auditing. Another continuing theme is the global character of the field of management,
which is reinforced throughout the book by examples and cases. A third key theme, digital
technology, is integrated throughout the book. Still another theme is the balance of theory
and practice: Managers need to have a sound basis for their decisions, but the theories that
provide that basis must be grounded in reality. Throughout the book I explain the theoretical
frameworks that guide managerial activities and provide illustrations and examples of how
and when those theories do and do not work. A fifth theme is that management is a generic

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
  
Preface xix

activity not confined to large businesses. I use examples and discuss management in both
small and large businesses as well as in not-for-profit organizations.

A Pedagogical System That Works

The pedagogical elements built into Management, Twelfth Edition, continue to be effective
learning and teaching aids for students and instructors.
• Learning outcomes preview key themes at the start of every chapter. Key terms and con-
cepts are highlighted in color and defined in the margin near where they are discussed.
Effective figures, tables, and photographs with their own detailed captions help bring
the material to life.
• A new feature in this edition is “Manager’s Checklist.” Each major section in every
chapter concludes with one to four bullet points that succinctly summarize the major
take-aways from that section. These are designed to capture the essential points from
that section that are most relevant to current and future managers.
• Three kinds of questions at the end of every chapter are designed to test different lev-
els of student understanding. “Questions for Review” ask students to recall specific
­information, “Questions for Analysis” ask students to integrate and synthesize material,
and “Questions for Application” ask students to apply what they’ve learned to their own
experiences.
• Each chapter also includes useful skill-development exercises. These exercises give stu-
dents insight into how they approach various management situations and how they can
work to improve their management skills in the future. The exercises are derived from
the overall managerial skills framework developed in Chapter 1. For this edition, many
of the exercises were replaced or substantially revised.
• Finally, and also new to this edition, each chapter also includes a Skill-Building Per-
sonal Assessment. These self-assessments give students insights into their individual
strengths, weaknesses, and perspectives that are relevant to them as current or future
managers.

Applications That Keep Students Engaged

To fully appreciate the role and scope of management in contemporary society, it is
important to see examples and illustrations of how concepts work in the real world. I rely
heavily on fully researched examples to illustrate real-world applications. They vary in length,
and all were carefully reviewed for their timeliness. To give the broadest view possible,
I include examples of both traditional management roles and nontraditional roles; profit-
seeking businesses and nonprofits; large corporations and small businesses; manufacturers
and services; and international and U.S. situations. Furthermore, in this edition I have
developed a better balance of large and established businesses (such as Home Depot, Coca-
Cola, Boeing, Intel, and General Electric) and new, emerging businesses (such as Google,
Starbucks, Facebook, and Urban Outfitters).
Other applications include:
• Opening incidents at the beginning of every chapter. These vignettes, titled
“­Management in Action,” draw the student into the chapter with a real-world scenario
that introduces a particular management theme. Highlights include American Apparel,
Harley Davidson in Africa, the Hunger Games movies, the Houston Astros baseball
team, and many more.
• A companion end-of-chapter feature called “You Make the Call.” This feature is tied
back to the chapter-opening incident; it requires the student to play the role of a consultant,

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 xx Preface

a manager, or other stakeholder in the organization featured earlier. Students are asked
to comment, critique, or make suggestions about how well the business is doing and/or
what it needs to do differently.
• Call-out quotations. Spread throughout each chapter, these quotations provide real in-
sights into how managers and other experts see the world of business as it relates to the
topic at hand.
• Boxed features. Each chapter includes two boxed features. These boxes are intended
to depart briefly from the flow of the chapter to highlight or extend especially interest-
ing or emerging points and issues. There are five types of featured boxes represented
throughout the text:

A World of Difference (the role of diversity in organizations)

Tech Watch: (the role and impact of technology in business)

Leading the Way (the role and importance of leadership in business)

Doing Business on Plant Earth (sustainability)

Beyond Traditional Business (management in nonbusiness organizations)

• End-of-chapter cases. Each chapter concludes with a detailed case study, called
“Management at Work,” written especially for the context of this book. These cases
­represent companies familiar to students, including Wells Fargo, Starbucks, Blackberry,
Uber, ­Kodak, and many more.

Instructor Support Materials

• Instructor Companion Website: Instructors can find course support materials, including
the Instructor’s Resource Manual, Test Bank files, PowerPoint® slides, and DVD guide.
• On the Job DVD: “On the Job” videos provide behind-the-scenes insights into manage-
ment concepts at work within actual small and large businesses. Corresponding support
material can be found in the DVD guide.
• Cengage Learning Testing, powered by Cognero® Instant Access: Cengage Learning
Testing powered by Cognero® is a flexible, online system that allows you to import,
edit, and manipulate content from the text’s test bank or elsewhere, including your own
favorite test questions; create multiple test versions in an instant; and deliver tests from
your LMS, your classroom, or wherever you want.

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
  
Preface xxi

Student Support Materials

• MindTap® Management for Griffin’s Management, Twelfth Edition, is the digital learn-
ing solution that helps instructors engage students and help them relate management
concepts to their lives. Through interactive assignments students connect management
concepts to real-world organizations and say how managers should perform in given sit-
uations. Finally, all activities are designed to teach students to problem-solve and think
like management leaders. Through these activities and real-time course analytics, and
an accessible reader, MindTap helps you turn cookie cutter into cutting edge, apathy
into engagement, and memorizers into higher-level thinkers.
Our adaptive learning solution provides customized questions, text, and video
­resources based on student proficiency. Priced to please students and administrators,
this solution will help you develop the next generation of managers.
• The learning path is based on our Engage, Connect, Perform, and Lead model. Stu-
dents are drawn into the material with self-assessments. Quizzes and homework assign-
ments help students connect concepts with the real world, and higher-level homework
assignments ask students to analyze and manage complex situations.
• Self-assessments engage students by helping them make personal connections to the
content presented in the chapter.
• Reading quizzes assess students’ basic comprehension of the reading material to help
you gauge their level of engagement and understanding of the content.
• Homework assignments for each chapter are presented in our Aplia product. Question
sets challenge students to think critically and begin to think like managers.
• Concept videos present short enrichment clips of information on topics students typi-
cally struggle with.
• Video case activities engage students by presenting everyday businesses facing manage-
rial challenges, placing concepts in a real-world context and making for great points of
discussion.
• Experiential Exercises powered by YouSeeU include role play and group projects chal-
lenge students to work in teams in our one-of-a-kind collaborative environment to solve
real-world managerial problems, develop skills and begin to experience firsthand what
it’s like to work in management.
• Branching activities present challenging problems that cannot be solved with one spe-
cific correct answer. Students are presented with a series of decisions to be made based
upon information they are given about a company and are scored according to the qual-
ity of their decisions.
• Adaptive study centers are provided at the unit level and the exam level to help stu-
dents work toward mastery of course content. Material presented is customized to stu-
dents’ specific needs and serves up questions, feedback, remediation, and instructional
content according to how they progress.
• Writing Activities powered by Write Experience offers students the opportunity to
improve their writing and analytical skills without adding to your workload. Offered
through an exclusive agreement with Vantage Learning, creator of the software used
for GMAT essay grading, Write Experience evaluates students’ answers to a select set of
assignments for writing for voice, style, format, and originality.
I would also like to invite your feedback on this book. If you have any questions,
suggestions, or issues to discuss, please feel free to contact me. The most efficient way to
reach me is through e-mail at rgriffin@tamu.edu.
Ricky W. Griffin

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 ACKNOWLEDGMENTS

I am often asked by my colleagues why I write textbooks, and my answer is always, “Because
I enjoy it.” I’ve never enjoyed writing a book more than this one. For me, writing a textbook
is a challenging and stimulating activity that brings with it a variety of rewards. My greatest
reward continues to be the feedback I get from students and instructors about how much
they like this book.
I owe an enormous debt to many different people for helping me create Management.
My colleagues at Texas A&M University have helped create a wonderful academic climate.
The rich and varied culture at Texas A&M makes it a pleasure to go to the office every day.
The fine team of professionals at Cengage Learning has also been instrumental in the success
of this book. Erin Joyner, Jason Fremder, Scott Person, Carol Moore, Julia Chase, Brian Pierce,
Jennifer Ziegler, Rajachitra Suresh, Sarah Shainwald, and Dianne Garrity were instrumental
in the production of this edition. Julia Chase, in particular, played a major role in this edition.
Ron Librach also provided valuable assistance with his work on the cases and boxed features
in this edition. Many reviewers have played a critical role in the continuous evolution and
improvement of this project. They examined my work in detail and with a critical eye. I would
like to tip my hat to the following reviewers, whose imprint can be found throughout this text:

Pamela Acuff Allen Bluedorn

University of Nebraska–Omaha University of Missouri
Ramon J. Aldag Thomas M. Bock
University of Wisconsin The DeVry Institute of Technology
Dr. Raymond E. Alie Henry C. Bohleke
Western Michigan University Tarrant County College
Roanne Angiello Marv Borglett
Bergen Community College University of Maryland
William P. Anthony Gunther S. Boroschek
Florida State University University of Massachusetts–Boston Harbor
Campus
Jeanne Aurelio
Stonehill College Jennifer Bott Ball
State University
Jay B. Barney
Ohio State University John Brady
Indiana Tech
Richard Bartlett
Muskingum Area Paula Brown
Technical College Northern Illinois University
Michael Bento Dean Bruce
Owens Community College Northwest College
John D. Bigelow Gerald E. Calvasina
Boise State University University of North Carolina–Charlotte
Bruce Bloom Joseph Cantrell
DeVry University–Chicago DeAnza College
xxiii

Copyright 2017 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
Another random document with
no related content on Scribd:
them well between cloths; and make a pickle of the following
ingredients:
Six eschalots, minced
White peppercorns 2 oz.
Mace, bruised 1½ oz.
Nutmeg, sliced 1½ oz.
Common table salt 6 oz.
White-wine vinegar 5 pints
Skim this well, boiling it fifteen minutes, and, filling jars with the fruit,
pour the liquor and spices equally upon them, when about new milk
warm, and tie bladder over the jars.

beet-roots.
Pickled beet-roots which have both fine colour and flavour to
recommend them are seldom to be met with, particularly in the
provinces. If this method is tried, it will most certainly recommend
them. Take half a dozen roots of the deepest blood-red colour, put
them into a pail of cold water, and with a soft brush scour and wash
them well, and without breaking the skin in the least. Put them into a
saucepan of boiling water, and let them boil gently until tender, and
no longer, then take them up, wipe dry, and leave them until the next
day. Now peel them nicely, and cut them across in slices a quarter of
an inch thick, not using the extremities. You may cut the slices into
various ornamental and grotesque figures, and lay them in open-
mouthed jars, and make the following pickle:
Mace 1 oz.
Cloves, bruised 2 oz.
Peppercorns 2 oz.
Bay salt, pounded 4 oz.
Ginger, sliced 2 oz.
Horseradish, sliced 1 oz.
Best vinegar ½ gallon
Boil these ten or fifteen minutes, skimming well, and, when cold,
pour over the roots. Replenish the next day what pickle may have
been absorbed, and cover the jars with bladder and leather. This
pickle is ready in a month, and is very good. It makes a beautiful
garnish with fish at dinner, &c. &c.

button mushrooms, for pies and sauces.

Pick out expressly for this purpose a couple of quarts of fresh
gathered button mushrooms, cut the stalks out closely, and wipe
them singly with a piece of soft flannel dipped in moistened bay salt,
place them apart on dishes and scatter a little finely beaten salt
amongst them. Put them into a roomy saucepan along with
Mace, slightly bruised ½ oz.
White peppercorns, slightly
bruised ¾ oz.
Bay leaves, shred ½ oz.
Cloves, bruised ¼ oz.
and let them simmer gently and until all their juice is taken up. Take
the pan from the fire, and when cooled a little add to them four or five
glasses of good white wine, agitate the mushrooms in the pan,
replace it on the fire and bring it to the boil for one minute, then add
three pints of the best pale vinegar and boil for ten minutes slowly.
Now put the mushrooms into glass or stone jars that are clean and
perfectly dry, and when cold make secure with corks or bladder, and
keep them in a dry cool room. This is an estimable pickle, and will be
appreciated duly by lady-cooks, who best know its usefulness and
the various ways in which both the mushrooms and their pickle may
be made available. The wine should be good old Madeira, and the
quantity may be increased with great advantage.

green parsley.
Take fresh green curled parsley just at maturity, pick out the most
handsome sprigs and put them into salt and water strong enough to
float an egg, and let remain so for five or six days; set them to drain
on a sieve, and then immerse them in another fresh pickle of the
same strength for ten days longer, changing the brine twice. Then
drain them again, and put them into pure cold spring water for two
days, changing the water daily, and when again drained scald them
in boiling water until they are of a nice green, and dry them between
soft cloths. Make, then, the following pickle of
Mace ½ oz.
Nutmeg, sliced 1 oz.
Eschalots, minced 1 oz.
Horseradish, sliced 2 oz.
White-wine vinegar 3 pints
which must be boiled ten or twelve minutes and well skimmed. Put
the parsley branches lightly into jars and pour the pickle over,
covering well. Fill up again with pickle the next day, and cover that
again with pure olive oil to the thickness of an inch or thereabouts.
Cover close with wetted bladder, and over that, when dried, with soft
leather, and keep in a dry airy room.

walnut catsup.
When walnuts have attained maturity, and are being deprived of
the outside green shells by the fruiterers, take half a peck of these
husks, put them into a jar, and pour on them as much cold strong
pickling vinegar as will quite cover them; bung up the jar, and so let
them remain three months. Then press out the liquor upon a sieve,
and to every gallon of it take
Cloves 1 oz.
Mace ¾ oz.
Ginger 1½ oz.
Jamaica pepper 1½ oz.
Black pepper 1 oz.
Garlic 1 oz.
 Port wine lees 1½ quart
Anchovies 8 oz.
With all these boil up the liquor of the walnuts, and let them simmer
twenty minutes, skimming well the whole time, then put it aside for
two days and boil it again until reduced one-third part. When cold,
you may put it in bottles, which cork well and seal with wax. It will be
an excellent catsup, and will be greatly improved by long keeping.

mushroom catsup.
Throw large black flap mushrooms into a vessel, and crush them
with the hands well, throwing in a large handful of common salt to
each peck, and let them so lie for two days. Then put them into a
crock of earthenware, and let them be macerated in a cool baker’s
oven for six hours or so, and, when cold, press out the juice, which
boil with the following, to each gallon of the liquor:
Mace ½ oz.
Jamaica pepper 1 oz.
Black pepper 1 oz.
Cloves 1½ oz.
Ginger 1 oz.
Garlic 1 oz.
Bay salt 9 oz.
The simmering and skimming must be continued as long as any filth
rises, and let it then be put away for a day or two, and boiled up
again, being kept well up to the boiling point until reduced to half its
original quantity. When cold it may be put into bottles and firmly
corked and waxed.

tomato catsup.
When tomatoes are fully ripe take two dozen of fine, large, sound
ones, put them into jars and bake until they are tender; strain off the
water from them, and pass the pulp through a sieve, then add to
every pound of the pulp,
Eschalots, shred 1 oz.
Garlic, shred ½ oz.
Bay salt ¼ oz.
White pepper, finely
powdered ¼ oz.
Chili vinegar 1 pint
Boil them together until the whole is quite soft, and pass it again
through a sieve. Now, to every pound of the pulp add the juice of two
lemons, and one large Seville orange, boil it again until it has
attained the consistence of thick cream, and when cold bottle it; cork
and seal well.

celery, crab salad.

Open and wash thoroughly clean a fine head of celery, wipe dry,
and cut it across into a basin, add to it two ounces of some good rich
old cheese sliced thinly, a teaspoonful of mustard mixed as for the
table, a tablespoonful of best olive oil, the same quantity of vinegar,
with pepper and salt to your taste. Mix all well together.

elder-flower vinegar.
Pick out all the stalks from a peck of fresh elder flowers and put
them into a vessel with two gallons of white-wine vinegar, set them
under the influence of bright sunbeams for fourteen days and
upwards, or at a short distance from a continuous fire, and then filter
the vinegar through a new flannel bag; fill bottles, which must be well
corked and sealed.

tarragon vinegar.
Take the leaves of tarragon just before it blossoms, put a pound of
them to three quarts of the best white-wine vinegar in a stone jar,
and let them infuse sixteen days. Then drain it and strain through a
flannel bag; add for every two gallons a quarter of an ounce of
isinglass dissolved in sherry wine, and let it be agitated briskly in a
large stone bottle two days. Leave it a month to get fine, then draw it
off into clean dry glass bottles, which cork well and seal.

white-gooseberry vinegar.
Vinegars should be made at home if you wish to rely upon their
quality. This will be superior to any white-wine vinegar, “so called at
the shops,” and as such will be extremely serviceable in all large
establishments and families. Choose fruit of the lightest colour you
can get when fully ripe, mash it with a wooden mallet or potato
beetle. To every peck of the fruit put two gallons of water, stir them
well for an hour and let them ferment three weeks, repeating the
stirring daily. Then strain off the liquor and add for every gallon:
Loaf sugar 1 lb.
Yeast, thick and fresh 1 tablespoonful
Treacle 1 tablespoonful
Let it work for three or four days, then put it into a sweet barrel of
convenient size, and stop it down for twelve months.

syrup d’orgeat, a paris receipt.

This elegant syrup is thus made:
Sweet almonds 20 oz.
Bitter almonds 8 oz.
Refined sugar 9 lb.
Water 4 pints
Blanch the almonds, dry them perfectly and pound them in a mortar
with the sugar, adding gradually two thirds of the water; strain
through linen, and wash the almonds on the strainer with the
remainder of the water, and dissolve the sugar in the strained liquor
by a gentle heat. Pour the syrup into an earthenware vessel, remove
the scum, and, when nearly cold, add two ounces of orange-flower
water. Put it into clean clear glass bottles, cork well, and seal
effectually.

an excellent curry-powder.
Turmeric 2 oz.
Coriander seeds 6 oz.
Ginger ½ oz.
Cinnamon 2 drachms
Cayenne pepper 6 drachms
Black pepper ½ oz.
Mace 1 drachm
Fenugreek 1½ oz.
Pimento 2 drachms
Cloves 1 drachm
Nutmeg ½ oz.
Pound all the above separately in a mortar, mix thoroughly for twenty
minutes, then sift and again pound the returns, which, when in finest
powder, mix with bulk; put into dry bottles, cork them well and seal.
Some persons prefer more turmeric and less coriander. Others add
two ounces of the best Durham mustard (scorched). Others, half an
ounce of cardamoms or two ounces of cummin. The colour should
be light yellow—brown, not bright yellow.

notes.
It has been incontestably proved by Baron Liebig and other
Professors of Chemistry, that the albumen and gelatine constitute
the leading nutritive ingredients in the different kinds of flesh and fish
used as food; and I have arrived at the conclusion, that any mode of
curing which deprives them of these valuable properties, is opposed
to facts in science and to common-sense, and cannot therefore be
tolerated.
On the nutritive properties of animal food, Professor Brande
writes: “When the muscular parts of animals are washed repeatedly
in cold water, the fibrinous matter which remains, consists chiefly of
albumen, and is, in its chemical properties, analogous to the clot of
blood.”
In mutton, the albumen or fibrin amounts to as much as twenty-
two per cent., and of gelatine to seven per cent., giving a total of
twenty-nine per cent. of nutritive matter. In beef, the albumen is
twenty, and the gelatine six per cent., yielding a total of twenty-six
per cent. of nutritive matter.
When a piece of meat is covered with salt, or immersed in brine,
the salt penetrates the whole fibre of the flesh, and the juices
contained within are drawn out, and mix with the brine; the salts of
potass contained in it, are exchanged and superseded by those of
soda, derived from the salt with which it has been cured; now, as a
constant supply of potass is required in the system to renew the
muscular fibre, it is quite clear that the want of it must be attended
with some derangement of the health; and hence the benefit derived
from the taking of vegetables, which by supplying potass, make up
for the want of this alkali in the meat.
Albumen is coagulated by heat, and is drawn out by cold water;
this fact is referred to in Note, No. 11.

No. 1. The coating of small articles, of the better sorts, excludes

the air. It is a mixture of gelatine with treacle, applied when hot, and
which when exposed to the air becomes hardened, yet elastic as
india-rubber. See Note, No. 12.
No. 2. The smoking with different sorts of fuel exerts a
considerable influence on the flavour and preservation of the articles
so treated; for example, the mutton of the Ardennes forest, Belgium,
which owes its superiority to the juniper bushes with which it is dried
and smoked. And again, kippered salmon smoked with cedar-wood,
at the request of some of our wealthy Jew families, is excellent,
though rather expensive.
No. 3. The spicing of bacon was adopted some years since, and
chiefly in Ireland, to hide the inferior quality of the meat.
No. 4. Bay salt is far preferable to common salt for curing meats
and fish, but the expense deters many persons from using it, except
in small quantities. The rock, or mineral salt of Cheshire, is equal in
all respects to the bay salt of commerce, and I have long used it with
the greatest success. Common salt leaves a bitter smatch on all food
cured with it after being long kept. See Note, No. 12.
No. 5. There is no remedy for over-salted provisions. You may,
indeed, cut them into slices and lay them in water, but this only
affects the outsides of large pieces, as hams, &c. If I had a ham that
I suspected of being over salted, I should put it in an old bag, and
bury it in my garden for a week or more, according to size.
No. 6. Rubbing large joints of meat over with a profusion of
common salt, and letting them lie, to “draw out the blood,” as it is
termed, is contrary to all reason, for away goes the chief part of the
flavour and nutriment.
No. 7. Sprats are so different in their animal construction as to be
easily detected from genuine fish—Gorgona anchovies. The
Armenian bole, often made use of to colour the sauce, has very
properly been exposed and condemned.
No. 8. Pure olive oil will preserve meat and fish, after it has been
cured, for a long time; but oils drawn from lard and other spurious
imitations, will not fail to hasten their decay. The oil should never be
heated, when used for this purpose.
No. 9. Subjecting meats to a water-bath is not to be resorted to. I
was shown a specification previous to the taking out of a patent (in
France, by a French gentleman) to cure the more expensive sorts of
fish. The first part of the process proposed, was subjecting the fish to
a water-bath, first for three hours, and, changing the water, then to
two hours further immersion in warm water. I, of course, entered my
protest against such unreasonable treatment. I am sure I could not
conjecture what became of both flavour and nutriment after so long
immersion.
No. 10. Meats to be boiled, and particularly fish, must be put into
boiling water, and after being kept up to the boiling point fifteen
minutes or so, let them only simmer until done.
No. 11. The albumen is drawn out from both meat, fish, and
vegetables by cold water; how, then, can we reconcile ourselves with
the foolish old practice of laying the heads, for instance, and other
parts, in pails of water, and leaving them for hours in that state, to
lose all their goodness. Vegetables for pickling, too, are often treated
in this way. Lying in water cannot possibly clean anything. Wash well,
and hang up to dry, is more reasonable.
No. 12. A very effective coating for small cured articles is made
thus: To four pounds of hard, compact gelatine, add as much soft or
rain-water as will just cover it, and stir it about occasionally for six
hours. When it has stood twenty-four hours, and all the water is
absorbed, submit it to the action of heat in a water-bath, and the
gelatine will be quickly dissolved. Take it off the fire as soon as the
froth is perceived to rise, and mix with it three and a half pounds of
molasses, which has previously been made thoroughly hot. Stir the
composition well together while in the water-bath over the fire, not
suffering it to boil. After it has been thus subjected to heat for half an
hour, and well stirred all the time, it should be taken off the fire and
allowed to cool a little; it is now ready for use, and to be applied to
the article of food with a soft brush. Set it in a current of air to harden
quickly. A second paying-over with the composition may be done
with advantage sometimes. For larger articles, as hams, &c. &c., the
best transparent glue may be used instead of gelatine, adding to the
composition, when a little cooled, a few drops of essence of nutmegs
or pimento. If when cold the coating is found to be not firm enough,
the proportion of gelatine or glue must be slightly increased, and
when, on the contrary, it is too brittle, the quantity of molasses may
be increased.
No. 13. For the accommodation of parties residing at a distance,
peat or bog-earth, rock salt from the Cheshire mines, charcoal, &c.
&c., may be had, ready for immediate, use, on application to Mr.
Robinson, provision curer, Runcorn, Cheshire, and on very moderate
terms.
 INDEX.
Aberdeen red herrings, 55
Anchovies, British, 59
— Gorgona, to feed, 59
— Gorgona, smoked, 63
— essence of, 129
Apparatus for drying, smoking, &c., 1
Asparagus, pickled, 155

Bacon, choice breakfast, 7

— Leicestershire spiced, 23
Barberries pickled, 154
Bath chaps, 24
Beef as hare, potted, 120
Beef’s heart, potted, 123
Beef, hung, Shropshire sirloin, 6
— Melton hunt, 8
Beef’s heart, smoked, 10
Beef, Ulverston red flank, 11
— hams, 13
— Hambro rough, 13
— Breslau, 14
— Whitehaven corned, 15
— Dutch, 25
Beetroots, pickled, 167
Bloaters, 50
Black puddings, Jersey, 90
Birmingham and Oxford tripe, 75
Boar’s head smoked, 19
Brawn, calf’s head, 77
Bucaning meats, described, 1
Bucaned beef kidneys, 80
— udder, 81
— calf’s liver, 82
— beef skirts, 83

Cabbage, red, pickled, 145

Catsup, tomato, 130
— mushroom, 171
— walnut, 170
Cauliflowers, pickled, 146
Caveach herrings, 74
Caviare brown, 70
— white, 71
Cavis of mackerel, 72
Celery, pickled, 151
— crab salad, 173
Charcoal, preservative quality, 4
Chetna, Bengal, 131
Coating composition, to make, 180
— to apply, 180
Codlins, pickled, 154
Coated turbot fins, 60
— river eels, 62
— conger eels, 68
— young pig, 114
Collared salmon, 43
 — side of venison, 109
— young pig, 112
Crabs potted, 107
Crab salad, 173
Conger eels, 69
Currants red, pickled, 151
— preserved for tarts, 135
Curry powder, excellent, 175

Dried Mutton, as in the Ardennes, 29

— breast of mutton as venison, 33
Dried Ulverston red flank of beef, 11
— Conger eels, high flavoured, 69
Digby herrings, 55

Eels, conger, smoked, 66

— collared, 68
— dried, 69
— potted, 118
Elder-flower vinegar, 173
Essences to make, 1
Essence of lobsters, 127
— shrimps, 128
— anchovies, 129

Fish, nutriment in (Dr. Davy), 36

— sauce, excellent, 131
Foots of sugar, to be preferred, 4
Fuel for smoking and drying with, 3

Geese, smoked, 79
German saveloys, 89
Gherkins, pickled, 156
Grapes, „ 152
Goose, a perpetual (beef’s heart), 34
Green West India ginger, preserved, 134

Hambro’ Pickle, for beef and pork, 31

Hams, Westphalia, 19
— eclipsed, 20
Hare, potted, 114
Haunch of mutton as venison, 26
Herrings, marinated, 103

Italian Cincerelli, 65

Jersey Black Puddings, 90

Kippered Herrings, 52
— superior, spiced, 53
— salmon, superior, 40

Lemon mangoes, pickled, 159

Lemon pickle, 160
Lemons, preserved, 139
Lobsters, essence of, 127
— pickled, 102
— potted, 106

Mackarel Kippered, 45
— (May-fish), 46
— superior pressed, 47
Maltcooms, to keep cured goods in, 4
Mangoes, pickled, 161
Marinated herrings, 103
— eels, 99
— high flavour, 100
— salmon, 92
— sprats, 104
— shrimps, 96
— salmon roes, 127
— tench and carp, 93
— trout and grayling, 97
— veal, 125
— another method, 126
Marmalade, raspberry, 144
Moor-game, potted, 115
Morello cherries, jam of, 144
Mushroom catsup, 171
— buttons, pickled, for pies and sauces, 168
Mutton, dried as in the Ardennes, 29
— breast of, collar as venison, 33
— haunch as venison, 26
— thigh of l’Diable, 27
— Welsh hams, 28

Nasturtiums, pickled, 166

Neats’ tongues, potted, 121
— pickled, 16
— high flavoured, 17
— to pickle, 30

Oversalted Meat, to rectify, 178

Pickled Vegetables,
— asparagus, 155
— barberries, 154
— beetroots, 167
— cauliflowers, 146
 — currants, red, 151
— celery, 151
— codlins, 154
— gherkins, 156
— golden pippins, 165
— grapes, 152
— mushrooms, white, 147
— mangoes (lemon), 159
— lemon pickle, 160
— mangoes (cucumber), 161
— nasturtiums, 166
— mushroom buttons, 168
— peaches and nectarines, 165
— piccalilli, 157
— parsley (green), 169
— onions, silver, 148
— walnuts, green, 163
— „ white, 164
— samphire, 146
Pickled Meats and Fish,
— herrings, 73
— smelts, 101
— lobsters, 102
Pickle for pork, 31
— superior, 32
— a preservative (excellent), 32
— the Hambro’, for beef and pork, 31
Pig, a young one collared, 112
Polony, Russian, 87
Provocative, a, 132
Portable soup, 78
— much richer, 78
Porker’s head, smoked, 23
Preservatives, 4
Potted beef’s heart, 122
— crabs, 107
— hare, 114
— eels, 118
— lobsters, 106
— Moor game, 115
— ox cheek, 84
— neat’s tongue, 121
— beef as hare, 120
— pigeons, 86
— snipes and woodcocks, 116
— shrimps, 119
— „ l’Diable, 85
— trout, 117
— venison, 124
Preserved
— apricots, 140
— barberries, 142
— cucumbers, 137
— golden pippins, 143
— greengage plums, 138
— damsons, 140
— Hambro’ grapes, 142
— lemons, 139
— Morello cherries, 141
— peaches and nectarines, 138
— tomatoes, 136

Smoked Meats,
— beef’s heart, 10
— beef hams, 13
— „ Breslau, 14
— boar’s head, 19
— calf’s head brawn, 76
— Dutch beef, 25
— geese, smoked, 78
— goose, a perpetual, 34
 — Hambro beef, 13
— hung beef, 6
— Leicestershire spiced bacon, 23
— Melton hunt beef, 9
— mutton, as in the Ardennes, 29
— neats’ tongues, high flavour,17
— Norfolk chine, 21
— porker’s head, 23
— polony, Russian, 87
— German saveloys, 89
— venison, side of, 111
— Whitehaven corned beef, 15
— Westphalia hams, 19
— „ eclipsed,20
Smoked Fish,
— eels, river, 62
— „ conger, 66
— Gorgona anchovies, 63
— herrings, bloaters, 50
— „ kippered, 51
— Mackerel, kippered, 45
— „ May-fish, 46
— „ superior, 47
— salmon, Welsh, 37
— „ Dutch, 39
— „ superior kipper, 40
— „ American, 48
— „ collared, 43
— herrings, Digby, 55
— „ Aberdeen reds,55
— speldings, 56
— sprats, 56
Smelts, pickled, 101
— potted, 105
Snipes and woodcocks, potted, 116
Sprats, marinated, 104
Shrimps, essence of, 128
Sausage spice (French), 132
Syrup for preserving fruit, to prepare, 132
Samphire, green, pickled, 146
Silver onions, pickled, 148
Syrup d’Orgeat (French), 174

Tench and Carp, marinated, 93

Tomatoes paste, 129
— catsup, 130
— „ 172
Tripe, Birmingham and Oxford, 75
Trout and grayling, marinated, 97
— potted, 117
Turbot fins, 60

Veal Marinated, 125

— „ 126
Vinegar, elder flower, 173
— tarragon, 173
— white gooseberry, 174

Walnuts, pickled, 164

— preserved, 149
— green, pickled, 163
— catsup, 170

Yorkshire Pressed Pork, 74