SKU: 95753114940

What the Best MBAs Know: How to Apply the Greatest Ideas Taught in the Best Business Schools

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Description

What the Best MBAs Know: How to Apply the Greatest Ideas Taught in the Best Business SchoolsEasy access to the essential knowledge and skills of a top level M. B. A. program without having to attend a lecture What the Best MBAs Know provides professionals who don't have the coveted M. B. A. designation with the skills and knowledge taught in today's finest programs. Professors from Stanford, MIT, Northwestern, and other influential programs contribute detailed chapters on broad scope topics such as strategy, functional areas including

Easy access to the essential knowledge and skills of a top-level M.B.A. program--without having to attend a lecture

What the Best MBAs Know provides professionals who don't have the coveted M.B.A. designation with the skills and knowledge taught in today's finest programs. Professors from Stanford, MIT, Northwestern, and other influential programs contribute detailed chapters on broad-scope topics such as strategy, functional areas including accounting, and key disciplines from managerial economics to decision analysis.

The resulting application-based book gives readers complete mastery over the most important concepts of an M.B.A. education, leveling the playing field between M.B.A. and non-M.B.A. professionals. Organized according to the subject matter of the core M.B.A. curriculum, this unique and valuable book features:

  • Fascinating boxes discussing real-world situations and applications
  • Companion website with interactive exercises, key links, and more
  • Focused review questions and exercises for each chapter and area

Contributors

  • Charles P. Bonini, Graduate School of Business, Stanford University
  • Leslie K. Breitner, Daniel J. Evans School of Public Affairs at the University of Washington
  • Richard J. Lutz, Warrington College of Business Administration at the University of Florida
  • Steven L. McShane, Graduate School of Management at the University of Western Australia
  • Steven Nahmias, Leavey School of Business at Santa Clara University
  • Stephen A. Ross, Sloan School of Management, Massachusetts Institute of Technology
  • Daniel F. Spulber, Kellogg School of Management, Northwestern University


Binding Type: Hardcover
Publisher: McGraw-Hill Education
Published: 03/17/2005
ISBN: 9780071422758
Pages: 352
Weight: 1.77lbs
Size: 9.38h x 7.72w x 1.18d
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SKU: 95753114940

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1 week of use and I feel like I can see every cut mark and scrape. Very cheap fake wood quality
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Great chopping board and very stylish, look great with modern home
Very stylish and looks really lovely on the kitchen island. Been using it for over 3 months. only little complain I had is that I wish they do a better job cleaning up the back of the board, there are some wood spike that aren't fully smooth out.
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Purple Prussian
Omaha, US
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low quality; not as advertised
Low quality. The wood has an unpleasant smell, even after initial washing and thorough drying followed by extensive seasoning. Several of the surfaces of the boards were rough. One board was gouged on the bottom (I typically use both sides of the cutting board). Another board had a small amount of wood filler on the bottom. I was forced to sand most of the surfaces in order to smooth them before I seasoned them. There are gaps in the stand where boards join that are not filled. The boards are purported to be pre-oiled, but I didn't see any evidence of that. The "detachable non-slip rubber feet" are not attached and are a little too hard to be "non-slip". If you want to attach the feet then you are on your own - there are no pilot holes and the screws are not self-tapping. The screws have a conical, tapered head and so they do not match well to the feet - a washer-head screw would be the correct type of fit. Lastly, I don't know my wood types that well, but furniture and cutting board acacia is said to be significantly harder than oak. These cutting boards do not strike me as being as hard as my old oak cutting board.
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