1 (Chapter4): Basic Challenges of Organizational Design Your task: Debate the advantages and disadvantages of centralization and decentralization in organizations. Use examples found in secondary sources to justify your stance. If you deem it appropriate, you may use the organization that you are researching for you Organizational Analysis Project as an example to support your contentions. However you must answer this question individually not as a team! Question 2 (Chapter 5): Designing Organizational Structure: Authority and Control Your task: Research business publications and find a current example of structural change that occurred due to expansion (through organic growth, merger or acquisition) or downsizing. That is, investigate how the number of levels in the hierarchy grew/reduced after growth or downsizing. Then, explain why the change may have occurred based on what's offered in the chapter. If you deem it appropriate, you may use the organization that you are researching for you Organizational Analysis Project as focal organization for this task. However you must answer this question individually not as a team! Question 3 (Chapter 6): Designing Organizational Structure: Specialization and Coordination LeBlanc's is an upscale casual dining restaurant located at a busy intersection in a large city. The restaurant currently reflects a functional structure (like most restaurants do). The restaurant is run by an experienced manager who oversees a sizable staff broadly categorized into three distinct functional areas - bar (bartenders, bar backs), kitchen (cooks, dishwashers) and dining room (servers and bussers). The restaurant is well-known for its modestly opulent ambiance, quiet but efficient operation, and excellent meat and sea-food product offerings. LeBlanc's owner would like to change the organizational structure of the restaurant from the current functional structure to one that reflects a product division structure, with one product division handling meat and the other product division handling sea-food. Your task: Use the information in the chapter to characterize what such a product division structure would look like at LeBlanc's, and then discuss how the restaurant's operations, and customer experience would be altered if the structural change was implemented. Be sure to number your sub guarantee fu