Introduction Yesterday and Today
In the beginning two named Dick and Mac McDonald ran a little drive-in restaurant in San Bernadino, California, US. In 1948, they closed their doors and then reopened with an entirely new restaurant concept. It was based on speedy service, low prices, and big volume. It was not unusual for 150 customers to crowd around the tiny hamburger stand during peak periods.
In 1954, a milkshake machine salesman named Ray Kroc saw the McDonald's operation first-hand. Ray was 52 years old and he went to the restaurant to find out how they could sell 20,000 shakes each month. He had one thought: "This will go anyplace. Anyplace!''
On April 15, 1955, Ray opened his first restaurant in Ds Plaines, Illinois, US. That was the year McDonald's Corporation was born.
Ray kept McDonald's brothers' successful format and added his own standards: Quality, Service, Cleanliness and Value. QSC&V continues as one of McDonald's operating principles today.
McDonald's philosophy is really very simple, but making it work takes the best effort out of everyone on the team. Their primary objective is to satisfy the customer. This is because they believe the customer is the most important single factor in the business. They do so by giving the best QUALITY, SERVICE, CLEANLINESS and VALUE QSC&V'.
McDonald's reputation for QUALITY is known internationally. It's especially unique because the highest quality standards are maintained at very reasonable prices. When dining at McDonalds, customers expect high quality food and service. McDonalds ensures that customer expectations are fulfilled. Only the finest quality food products are served to guarantee that quality standards are met and any food which is not HOT and FRESH is not served. One of the keys to quality entrusted by McDonalds is TLC Tender, Loving and Care, where all efforts are driven to maintain this quality standard.
Quality is wasted... [continues]
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