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).
I'm torn between admiration and the desire to point out the irony of this story. Is this evidence of a brave and sincere desire to learn, or evidence that PhDs are way out of touch?