Once upon a time, a Ph.D. went to work at Mickey D's...</p>
And what he found was illuminating. Jerry Newman, a college professor who has taught business courses for nearly 30 years, went undercover as a bottom-rung worker for the biggest names in fast food, including McDonald's and Burger King. Newman found that fast-food chains were the perfect petri dishes for covert research: High-pressure, high-volume businesses with high-employee turnover. The pecking order was also crystal clear, from fry cook all the way up to store manager.</p>
Of the seven restaurants where Newman worked, some were high-morale, high-productivity machines. Others were miserable, misplaced circles of hell. Yet one common trait stuck out from them all: Each restaurant's respective manager determined the climate of the work environment.</p>
Go behind the fast food counter with Newman and see what happens on an average day on the “McJob”…</p>
how the restaurants are run (for better or worse) </p>
how managers reward good employees when raises are impossible (believe it or not, bosses give 'em more hours-and it works!) </p>
how morale and motivation spring directly from the manager's office</p>
and how a few simple adjustments to your own management style-the “Supersized Management Principles” in this book-can transform and invigorate your workplace</p>
具體描述
讀後感
評分
評分
評分
評分
用戶評價
很有趣，老美總是吧很枯燥的東西搞得很有趣
评分很有趣，老美總是吧很枯燥的東西搞得很有趣
评分很有趣，老美總是吧很枯燥的東西搞得很有趣
评分很有趣，老美總是吧很枯燥的東西搞得很有趣
评分很有趣，老美總是吧很枯燥的東西搞得很有趣
相關圖書
本站所有內容均為互聯網搜索引擎提供的公開搜索信息，本站不存儲任何數據與內容，任何內容與數據均與本站無關，如有需要請聯繫相關搜索引擎包括但不限於百度，google,bing,sogou 等
© 2025 book.quotespace.org All Rights Reserved. 小美書屋 版权所有