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Chapter 02
1. Distributive bargaining is basically a competition over who is going to get the most of a
.
2. Whether or not one or both parties in a distributive bargaining situation achieve their
objectives will depend upon the and they employ.
3. The is the point beyond which a person will not go and would
rather break off negotiations.
6. are important because they give the negotiator power to walk away from
any negotiation when the emerging deal is not very good.
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9. The more attractive the other party's alternatives, the more likely he or she will be to maintain a
resistance point.
10. Selective reduces the likelihood of making verbal slips or presenting any
clues that the other side could use to draw conclusions.
13. To communicate effectively, a negotiator should try to send a consistent message through
both an opening and an opening .
14. If one side is not prepared to make concessions, the other must or
the negotiations will .
15. An offer that may have been accepted had it emerged as a result of
may be rejected when it is presented as a fait accompli.
18. When acting as if the decision to close the deal has already been made, the negotiator is
using the method of closing the agreement.
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19. Most hardball tactics are designed to either the appearance of the bargaining
position of the person using the tactic or to the appearance of
the options available to the other party.
20. Good is critical for defending against the lowball/highball (or all) hardball tactics.
21. The tactic occurs when negotiators overwhelm the other party with so
much information that they have trouble determining which information is real or important.
23. Distributive bargaining strategies are the only strategies that are effective in
interdependent situations.
True False
24. Distributive bargaining strategies and tactics are useful when a negotiator wants to maximize
the value obtained in a single deal.
True False
25. The resistance point is the point at which a negotiator would like to conclude
26. Both parties to a negotiation should establish their starting, target and resistance point
before beginning negotiation.
True False
27. Anything outside the bargaining range will be summarily rejected by one of the
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28. A negative bargaining range occurs when the buyer's resistance point is above the
29. Negotiations with a positive settlement range are obvious from the
30. A resistance point will be influenced by the cost an individual attaches to delay or difficulty
in negotiation.
True False
31. The more you can do to convince the other party that his or her costs of delay or aborting
negotiations will be costly, the more likely he or she will be to establish a modest resistance
point.
True False
32. The first step for a negotiator completing a distributive bargaining negotiation is to
obtain information about the other party's outcome values and resistance points.
True False
True False
34. Selective presentation can be used to lead the other party to form the desired impression of
your resistance point or to open up new possibilities for agreement that are more favorable to
the presenter than those that currently exist.
True False
35. Studies indicate that negotiators who make low or modest opening offers get higher
settlements than do those who make extreme opening offers.
True False
36. Parties feel better about a settlement when negotiations involve a progression of
37. If a major concession has been made on a significant point, it is expected that the return offer will
be on the same item or one of similar weight and comparable magnitude.
True False
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38. A small concession late in negotiations may indicate that there is little room left to
39. It is important to signal to the other party with both actions and words that the concessions
are almost over.
True False
40. One way negotiators may convey the message that "this is the last offer" is by making
a personalized concession.
True False
41. Hardball tactics work most effectively against powerful, well-prepared negotiators.
True False
43. To respond to hardball tactics, a negotiator must identify the tactic quickly and understand what it
is and how it works.
True False
44. The best response to the chicken tactic is to challenge the other party by responding with one's
own chicken tactic, thereby calling the other's bluff.
True False
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46. Distributive bargaining strategies
49. The objective of both parties in distributive bargaining is to obtain as much of which of
the following as possible?
A. bargaining range
B. resistance point
C. target point
D. bargaining mix
E. None of the above.
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50. The resistance point is established by the expected from a particular outcome,
which is in turn the product of the and of an outcome.
51. The more you can convince the other party that your costs of delay or aborting negotiations are
, the more modest will be the other's resistance point.
A. high
B. modest
C. extreme
D. low
E. None of the above.
52. The more you can convince the other that you value a particular outcome outside the other's
bargaining range, the more pressure you put on the other party to set by one of the
following resistance points.
A. high
B. low
C. modest
D. extreme
E. None of the above.
53. A large majority of agreements in distributive bargaining are reached when the deadline is
A. near.
B. flexible.
C. past.
D. undefined.
E. None of the above.
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54. Disruptive action tactics can cause
A. embarrassment.
B. increased costs.
C. anger.
D. escalation of conflict.
E. Disruptive action tactics can cause all of the above.
57. What action can be taken after the first round of offers?
A. hold firm
B. insist on the original position
C. make some concessions
D. make no concessions
E. All of the above.
A. begin negotiations with the other party with an opening offer close to their own
resistance point.
B. ensure that there is enough room in the bargaining range to make some concessions.
C. accept an offer that is presented as a fait accompli.
D. immediately identify the other party's target point.
E. All of the above are actions that good distributive bargainers will take.
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59. Parties feel better about a settlement when negotiations involve a(n)
A. immediate settlement.
B. single round of concessions.
C. progression of concessions.
D. fait accompli.
E. All of the above.
62. When successive concessions get smaller, the most obvious message is that
A. suggest different forms of a potential settlement that are worth about the same to them.
B. recognize that not all issues are worth the same amount to both parties.
C. frequently save a final small concession for near the end of the negotiation to "sweeten"
the deal.
D. make the last concession substantial to indicate that "this is the last offer".
E. Skilled negotiators may take all of the above actions.
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64. Hardball tactics are designed to
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68. List two situations when distributive bargaining strategies are useful.
70. How can a negotiation that begins with a negative bargaining range be resolved?
71. What can happen when one or both parties do not think they got the best agreement possible?
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72. Define bargaining mix.
73. What are the four important tactical tasks for a negotiator in a distributive bargaining situation?
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76. Define selective presentation.
77. What negative effect can be caused by using trivial items as distractions or magnifying
minor issues?
78. What are the three ways to manipulate the costs of delay in negotiation?
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79. Why is it advantageous to make an extreme opening offer?
80. What are the disadvantages of making a more extreme opening offer?
81. What characteristics of original offer, opening stance and opening concession would signal
a position of firmness? Of flexibility?
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be left until the following day, and served garnished with the jelly,
which should be firm, and very clear and well-flavoured; the liquor in
which a calf’s foot has been boiled down, added to the broth, will
give it the necessary degree of consistence. French cooks add three
or four onions to these preparations of poultry (the last of which is
called a galantine); but these our own taste would lead us to reject.
Rolled, 1-1/4 to 1-1/2 hour, galantine, 1 hour.
Obs.—A couple of fowls, boned and rolled, make an excellent pie.
TO BONE FOWLS FOR FRICASSEES, CURRIES, AND PIES.
First carve them entirely into joints, then remove the bones,
beginning with the legs and wings, at the head of the largest bone;
hold this with the fingers, and work the knife as directed in the
receipt above. The remainder of the birds is too easily done to
require any instructions.
TO ROAST A TURKEY.
Cradle Spit.
Prepare as for boiling a fine well-kept hen turkey; wipe the inside
thoroughly with a dry cloth, but do not wash it; throw in a little salt to
draw out the blood, let it remain a couple of hours or more, then
drain and wipe it again; next, rub the outside in every part with about
four ounces of fine dry salt, mixed with a large tablespoonful of
pounded sugar; rub the turkey well with these, and turn it every day
for four days; then fill it entirely with equal parts of choice sausage-
meat, and of the crumb of bread soaked in boiling milk or cream, and
wrung dry in a cloth; season these with the grated rind of a large
lemon and nutmeg, mace, cayenne, and fine herbs, in the same
proportion as for veal forcemeat (No. 1, Chapter VIII). Sew the turkey
up very securely, and when trussed, roll it in a cloth, tie it closely at
both ends, put it into boiling water, and boil it very gently between
three and four hours. When taken up, sprinkle it thickly with fine
crumbs of bread, mixed with plenty of parsley, shred extremely
small. Serve it cold, with a sauce made of the strained juice and
grated rind of two lemons, a teaspoonful of made mustard, and one
of pounded sugar, with as much oil as will prevent its being more
than pleasantly acid, and a little salt, if needed; work these together
until perfectly mixed, and send them to table in a tureen.
This receipt was given to us abroad, by a Flemish lady, who had
had the dish often served with great success in Paris. We have
inserted it on her authority, not on our own experience; but we think it
may be quite depended on.
TO ROAST A TURKEY POULT.
Season the inside with a little pepper and salt, and roast the goose
at a brisk fire from forty to fifty minutes. Serve it with good brown
gravy only. To this sorrel-sauce is sometimes added at not very
modern English tables, Green geese are never stuffed.
TO ROAST A FOWL.
(A French Receipt.)
Fill the breast of a fine fowl with good forcemeat, roast it as usual,
and when it is very nearly ready to serve take it from the fire, pour
lukewarm butter over it in every part, and strew it thickly with very
fine bread-crumbs; sprinkle these again with butter, and dip the fowl
into more crumbs. Put it down to the fire, and when it is of a clear,
light brown all over, take it carefully from the spit, dish, and serve it
with lemon-sauce, and with gravy thickened and mixed with plenty of
minced parsley, or with brown gravy and any other sauce usually
served with fowls. Savoury herbs shred small, spice, and lemon-
grate, may be mixed with the crumbs at pleasure. Do not pour gravy
over the fowl when it is thus prepared.
TO ROAST A GUINEA FOWL.
Let the bird hang for as many days as the weather will allow; then
stuff, truss, roast, and serve it like a turkey, or leave the head on and
lard the breast. Send gravy and bread-sauce to table with it in either
case: it will be found excellent eating.
3/4 to 1 hour.
FOWL À LA CARLSFORS. (ENTRÉE.)
Bone a fowl without opening the back, and restore it to its original
form by filling the vacant spaces in the legs and wings with
forcemeat; put a roll of it also into the body, and a large sausage
freed from the skin on either side; tie it very securely at both ends,
truss it with fine skewers, and roast it for a full hour, keeping it basted
plentifully with butter. When appearance is not regarded, the pinions
may be taken off, and the legs and wings drawn inside the fowl,
which will then require a much smaller proportion of forcemeat:—that
directed for veal will answer quite well in a general way, but for a
dinner of ceremony, No. 17 or 18 of the same Chapter, should be
used in preference. The fowl must be tied securely to the spit, not
put upon it. Boned chickens are excellent when entirely filled with
well-made mushroom forcemeat, or very delicate and nicely
seasoned sausage-meat, and either roasted or stewed. Brown gravy,
or mushroom sauce should then be sent to table with them.
BOILED FOWLS.
Either of these, when merely split and broiled, is very dry and
unsavoury eating; but will be greatly improved if first boiled gently
from five to ten minutes and left to become cold, then divided, dipped
into egg and well seasoned bread-crumbs, plentifully sprinkled with
clarified butter, dipped again into the crumbs, and broiled over a
clear and gentle fire from half to three quarters of an hour. It should
be served very hot, with mushroom-sauce or with a little good plain
gravy, which may be thickened and flavoured with a teaspoonful of
mushroom-powder mixed with half as much flour and a little butter;
or with some Espagnole. It should be opened at the back, and
evenly divided quite through; the legs should be trussed like those of
a boiled fowl; the breast-bone, or hat of the back may be removed at
pleasure, and both sides of the bird should be made as flat as they
can be that the fire may penetrate every part equally: the inside
should be first laid towards it. The neck, feet and gizzard may be
boiled down with a small quantity of onion and carrot, previously
browned in a morsel of butter to make the gravy; and the liver, after
having been simmered with them for five or six minutes, may be
used to thicken it after it is strained. A teaspoonful of lemon-juice,
some cayenne, and minced parsley should be added to it, and a little
arrow-root, or flour and butter.
1/2 to 3/4 hour.