I recently got a notice about this interesting looking book from a University at Buffalo professor:
Management Professor Uncovers Fast-Food Business Lessons
“My Secret Life on the McJob” Chronicles Undercover Experiences at 7 Fast-Food Restaurants
Jerry M. Newman, Ph.D.,
University at Buffalo School of Management
Author, “My Secret Life on the McJob”
What really happens after you place an order for a Big Mac or a Whopper with cheese?
Jerry M. Newman, Ph.D., SUNY Distinguished Teaching Professor in the University at Buffalo School of Management, knows because he worked undercover in seven fast food restaurants across the country, observing operations from the top down — from the biggest management whoppers to the smallest fries at the fry station.
Newman has chronicled his experiences in a new book, “My Secret Life on the McJob: Lessons from Behind the Counter Guaranteed to Supersize Any Management Style” (January 2007, McGraw-Hill).
Newman’s book reveals what molds employees working for the country’s fast-food producers. In spite of the high turnover and repetitive tasks, the workers consistently produce, aren’t afraid of hard work and thrive under pressure. And the super-sized mega-burger companies boast steady profits in return. How do fast-food managers tease success out of employees to boost the bottom line?
“My Secret Life on the McJob” takes readers behind the scenes at Burger King, Wendy’s, Arby’s, Krystal and McDonald’s — and serves up, with keen insights into management techniques, wise lessons that can be applied to companies with 6,000 locations, or just six employees.