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It is the manager that is at the heart of how well or how poorly the work space in fast food restaurants either produces the ideal conditions for a happy workforce or a demoralized one. The assertions are implicit from the observations and the insights that the author makes regarding the nature of the work and what separates good managers from bad managers in fast food settings, and arguably in any setting. Passion for the work, and regard for people as human beings, an understanding of human nature and what motivates people- all these are the stuff that matters in the end when it comes to managing people and bringing out the best in them, for the good of the organization as a whole (Google; McWhorter).
The key to productivity too, was the kind of management that was in operation at the different fast food operations, and one of the startling insights is that even as there is a high degree of standardization as far as the products and the product presentations are concerned in the stores, among other things, there were very large variations in the way managers treated their people, and in essence in the way that they managed. The impact of management on key store metrics was very pronounced too. In the stores where managers were the most least effective was 400 times higher in comparison with the turnover at stores where management was most effective. The difference, it seemed, was that those who were most effective were good motivators. They were able to bring out the best out of their people by essentially building them up and rewarding them for good performance, rather than bringing them down by highlighting where they went wrong, and where the highlights were punctuated by the managers undermining the basic self-esteem of the workers (Ghosen and Fryling):
...managers who cultivated positive images and encouraged friendships and enthusiasm; bosses who were unfeeling; hierarchies that were rigid; and vast corporate and day-to-day
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“My Secret Life on the McJob: Fast Food Managers Essay”, n.d. https://studentshare.org/english/1611717-my-secret-life-on-the-mcjob-fast-food-managers.
This research will begin with the statement that it is very easy to find fast-food joints at every nook and corner these days. These joints are increasingly popular because there is a huge demand for junk foods. Entering the 19th century, the food industry quickly embraced the idea of fast food as it attracted people who had little time to be spent on preparing their own meals.
Fast food refers to the food that is prepared within a very short time and is usually served hastily. Most foods with little preparation time may be considered fast foods, but this mainly refers to those ready to eat foods served and sold in restaurants and shop outlets.
I read an article written by Blake Gopnik, “The Big Debate: Can Food Be Serious Art?" on September 23, 2009 in Washington post news. In this article, he has brought his views on both chances and impossibilities of the opinion of food as an art. For every chance, he has interpreted a counter of proving it with simple examples.
Much of the studies revolving around this menace have focused on who is to blame over the alarming levels that obesity is taking over the society, not only with the Latinos but also with the entire US at large. For instance, Glassman, Figueroa and Irigoyen in the year 2011, studied the perceptions of Latino parents on the role that as parents to school going children, they would play to control the condition in the society.
The American food market is targeting the younger generation with succulent recipes. Food manufacturers do mention the statutorily required information about the ingredients and their levels. However, the consuming public appears least concerned with amounts of food appropriate for their weight and activity levels.
the original size in the United States thereby increasing chances of coronary heart disease (CHD), type 2 diabetes and a host of other diseases associated with CHD and diabetes (Young, Lisa R and Nestle, Marion; 2003, p1).
The American food market is targeting the younger
They have certain characteristics and producing recipe which make them different from the conventional form of foods.
Fast foods have taken place of an industry in form of fast food restaurants, these restaurants are
This form of business is now taking place in big restaurants, airports, stadiums, high schools, universities, elementary schools, on cruise ships, airplanes, hospital cafes, zoos, gas stations, and even at Wal-Marts and K-Marts. Eric
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