TITLE

My Secret Life on the McJob

AUTHOR(S)
Newman, Jerry
PUB. DATE
April 2010
SOURCE
My Secret Life on the McJob - Business Book Summaries;4/25/2010, Vol. 1 Issue 1, p1
SOURCE TYPE
Book Summary
DOC. TYPE
Book Summary
ABSTRACT
In the fall of 2003 university business professor Jerry Newman spent 14 months working in seven fast food restaurants. His hypothesis was that fast food companies are pioneers in managing when cost control is one of the highest priorities. In My Secret Life on the McJob, Newman describes his research and identifies fast food management best practices that can be applied to other industries. 1. Good managers help bolster employee egos. Building employee self-worth results in greater worker commitment and productivity. 2. Effective leaders cultivate a �sensei.� This is an employee who has a mastery of job skills, as well as the social skills and leadership ability needed to explain tasks to other workers and help maintain the organizational culture. 3. The best hires fit with the organizational culture. Good managers hire individuals who fit into the organizational culture. These managers then incent employees with nonmonetary rewards. 4. Training should be taken seriously. It is essential to take training seriously and to make it relevant to the situations and tasks employees will face. Training is an opportunity to instill the right behaviors the first time. 5. Real benefits can be derived from diversity. Each employee embodies some element of diversity. Understanding what makes each employee unique and using the knowledge to advantage can generate organizational benefits. 6. Social webs can reduce turnover. When employees feel a sense of camaraderie and belonging on the job they are less likely to leave. Social webs are a way to decrease turnover in volatile industries. Newman believes the strength of fast food employment is that it identifies and builds interpersonal skills that matter, such as reliability, giving feedback, and teamwork. My Secret Life on the McJob is of particular interest to managers working in cost-conscious industries.
ACCESSION #
49797843

 

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