My secret life on the mcjob : (Record no. 1757)

MARC details
000 -LEADER
fixed length control field 02243nam a2200241Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field NUCLARK
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250626094400.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230217s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780071473651
040 ## - CATALOGING SOURCE
Transcribing agency NUCLARK
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number HD 31 .N49 2007
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Newman, Jerry M.
Relator term author
245 #0 - TITLE STATEMENT
Title My secret life on the mcjob :
Remainder of title lessons from behind the counter guaranteed to supersize any management style /
Statement of responsibility, etc. Jerry M. Newman
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. McGraw Hill,
Date of publication, distribution, etc. c2007
300 ## - PHYSICAL DESCRIPTION
Extent vii, 203 pages ;
Dimensions 24 cm.
365 ## - TRADE PRICE
Price amount PHP300.00
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Acknowledgement -- Introduction: would you loke fries with that condom? -- 1. The rules of the game -- 2 The mcjob isn't mceasy -- 3. The great cheese wars and other culture tales from behind the counter -- 4. will work for whoppers! -- 5. training the utterly confused -- 6 Diversity, discrimination, and lap dancing -- 7.I blame it on Henry Ford -- 8 reflections on fast food -- Index.
520 ## - SUMMARY, ETC.
Summary, etc. "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. 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. Go behind the fast food counter with Newman and see what happens on an average day on the “McJob”… how the restaurants are run (for better or worse) how managers reward good employees when raises are impossible, how morale and motivation spring directly from the manager's office and how a few simple adjustments to your own management style-the “Supersized Management Principles” in this book-can transform and invigorate your workplace."
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element MANAGEMENT
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Source of classification or shelving scheme Library of Congress Classification
Suppress in OPAC No
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Dewey Decimal Classification     NU Clark NU Clark Circulation 02/17/2023 Purchased-Booksale 300.00   GC HD 31 .N49 2007 c.1 NUCLA000001757 02/17/2023 c.1 02/17/2023 Books
    Library of Congress Classification     NU Clark NU Clark Circulation 02/23/2023 Purchased-Booksale 340.00   GC HD 31 .N49 2007 c.2 NUCLA000002541 06/26/2025 c.2 02/23/2023 Books

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