Michael Lee Stallard

JUNE 5, 2010

In the summer of 2003, the ninety-two year-old Wooden traveled to the White House, where he was awarded the Presidential Medal of Freedom, America’s highest civilian honor. He required even the best players to clean up after themselves in the locker room and not to expect the student managers to do it. why is everyone smiling?

Follow-up 360

Follow-up Open-book Learning-by-Doing Hotels 360

Michael Lee Stallard

JUNE 23, 2010

Navy One example of a leader who intentionally developed a Connection Culture using all three bridges is Admiral Vern Clark, the Chief of Naval Operations (CNO) from 2000 until his retirement in 2005. Knowing that their input has been factored into a leader’s decision is motivating and it positively impacts their future participation.

Long-term 207

Long-term Consensus Class Follow-up 207

Harvard Business Review

JANUARY 15, 2014

When it comes to specialist operations, experience is key, so he was going to visit each of them and then make a decision. However, when I spoke to him again, he had just decided where he was going to have the operation: in the hospital in his hometown in Spain. I was surprised; there was no specialist in that hospital.

Gordon 8

Gordon Strategy Decisionmaking Objective 8

Harvard Business Review

JUNE 13, 2014

Consider Southwest Airlines, which shook up the airline industry with its low-cost, high-customer service approach to air travel. That buy-in has to come from very senior leadership—middle management typically can’t pull off such an unusual partnership.

Health Care 8

Health Care Innovation Airlines Retail 8

Harvard Business Review

MAY 6, 2016

“You mean like middle managers?” But at some point in my reporting, as I learned more and more about the qualities shared by effective middlemen from all industries, it dawned on me that middle managers — indeed, managers and professionals at every level — obviously are middlemen.

Middle Management 8

Middle Management Management Venture Capitalist Travel 8

Harvard Business Review

JANUARY 15, 2018

The preparations, produced by small teams or individual cooks, are progressively assembled, with sous-chefs (akin to middle managers) controlling the quality at every step. Unlike test kitchens of large chains or FMCG products, the team would work in R&D during the winter and then resume restaurant operations during the summer.

Innovation 8

Innovation Project Creativity Open-book 8