Topics: Hamburger, McDonald's, Fast food Pages: 12 (3338 words) Published: April 23, 2013
The organisation we are going to look in this assignment is McDonalds. McDonald’s is the leading global foodservice outlet with more than 33,500 local restaurants serving approximately 69 million people in 119 countries each day. More than 80% of McDonald’s restaurants worldwide are owned and operated by independent local men and women. McDonalds has developed its operation to a very high level of efficiency over years it has been operation. One main reason is that McDonalds keeps innovating its current process design, flows, data capture, and interactions between sections, resource allocation, process technologies and its supply chain. By looking at McDonalds, we have witnessed a culture of change due to the innovative ideas McDonalds has been coming up all the time. This company not only innovate in its operation and food production process, but it innovate every single aspect of the business from physical evidence, management to the customer service. McDonalds has been working for ages on its QSC, that is quality, service and cleanliness, but they have even changed this to QSC&V where V stands for value which once again shows they do not hesitate to change.

Current Process Design – Batch Processes
The current process design at McDonalds would be Batch Processes McDonald's uses a batch process to cook its burgers. Adopting batch process means that the speed of delivery relies on the speed and experience of the staff working at the moment. Burgers at McDonalds are cooked on a large platen, in batches of 8 for Hamburgers, 6 for Quarter Cheese and 4 for Big Macs. Two or more batches may be cooked at one time and they can happen on various stages of cooking. This makes it important that a crew of McDonalds is required to manage the grill solely during busy time. The burgers are hand dressed which again need one crew to work on that station on busy times. When there are two batches being done in different stages of cooking, the speed is vital to keep the production moving.

Interaction between departments
At McDonalds, the restaurant is divided between different sections which would Kitchen area, indoor service area, drive thru and the dining area known as the lobby. By observing the day to day activity at a McDonald’s restaurant, you would notice that every most of the sections are related to each other, which means one section rely on the second section. For example, the service area can not finish an order until kitchen supply service with a burger. The interaction between areas (departments) could be better understood when we look at the layout observation that would follow. At McDonalds there is no individual department by its own that we can do an observation on. As service and kitchen area closely related in McDonalds, we would like to concentrate on the Service and Kitchen area as an observation.

Areas at McDonalds chosen for observation
• Kitchen
• Indoor Service Area
In McDonalds Restaurant the layout in the kitchen has been designed in other to ensure speedy preparation of quality food in less time. It also designs its layout keeping in mind the health and safety, increased visibility by customers, minimised supervision. Another factor that is considered is the cost of production which also depends on the layout.

McDonalds Layout - these are the main areas at McDonalds

Kitchen –
McDonalds restaurant Layout – Product Layout
McDonalds have a product layout as we can see they have a standardise operation and repetitive assembly of their products. With this layout design they are able to have a better synchronization even on the different activity line, have a better control and product planning become easier. In this type of layout, even less skill level staff can work where one particular person who will be performing the operation. There are only few changes done rarely due to standard production line up....
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