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. http://www.aboutmcdonalds.com/mcd/investors/company_profile.html 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