Fast Food

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Running Head: Fast-Food Feast Case Study

Whitney Reichert
Grand Canyon University
MGT 655
Fast-Food Feast Case Study
1/9/13

Visit at least two different fast-food restaurants that make hamburgers and observe the basic differences in the following processes: How are in store orders taken
How are the hamburgers prepared
How are special orders handled
How are the burgers cooked
How are the burgers assembled
Is a microwave used
How are other items such as fires and drinks handled

The two fast-food restaurants that I visited were McDonalds and In-and Out. The main differences that I found between the two restaurants were freshness and customer service. When in comes to in store orders at McDonalds, you wait in line to place your order. It seems to be not as customer service driven. You give them your order, which seems to be informal, and not that personable. You pay and stand off to the side until they call your order. They announce your order is ready by saying your order out loud, for example number 2 with a diet coke, without your name attached. At McDonald’s the hamburgers are prepared from frozen possessed meat, they then they cook the meat on the grill. As far as special orders go you must tell the cashier exactly what you don’t want because the burgers come as they are. The cashier then inputs the data into the computer, which then in turn allows the kitchen to make the arrangements. The employees in the kitchen then prepare the burgers; they utilize somewhat of an assembly line to make sure the right ingredients get put on the right burger. With McDonalds you do not have full visibility of the kitchen staff preparing the food. While at McDonalds I did not see a Microwave used. When it comes to fries, McDonalds has their fries frozen in a large plastic bag they then cook them in oil. With drinks you serve your self.

When I went into In and Out it was a little different of an experience, and seemed more personable. The orders here are...
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