opération management of macdonalds

7/28/2019 Opration Management Of MacDonalds

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Opration Management Of

McDonalds in India


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Grand Opening

McDonald's opened its doors in India, the in 1996 and was the first country to servenon-pork items.


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McDonalds is managed in India by


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The first McDonald's restaurant in Indiaopened on October 13, 1996 at BasantLoNew Delhi

McDelivery, McDonalds Home Delivery

Service was successfully launched in April2004


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Importance of operation managementMcDonalds

To improve the productivity To meet customers competitive pr


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1. Quality

2. Service

3. Cleanliness

4. Value

5. Promise for hygienic McDonald's Kitchen

6. Freshness

7. Strongest Priority

8. Listening to Customers

9. Menu

The McDonalds promise to its

customers.


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Menu


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Designing operations sys

Supply Chain Management Of McDonal Location Planning Process Planning Of McDonalds Operational Planning And Control Decis


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Supply chain management

(1) To operate its globally practiced

(2) To enjoy flexibility in pricing; and

(3) To launch a new product when neces

E E


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DISTRIBUTION CENTRE Radhakrishna Foodland (P) Ltd.,

responsible for getting products suppliers and delivering products McDonalds outlets in India.


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Every McDonalds burger has nine different ingredients, whicsourced, from 38 suppliers across the country before it reacconsumer.


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These all are possible because of the companys installaenterprise resource planning (ERP) software, which provof what is selling where.

The company has set up a trucking fleet to move supplie

restaurants at short notice. Each of the companys delivtrucks has three degree of refrigeration a freezer semeat, a cold refrigerator section for vegetables, and a refrigerated section for paper cups, napkins, and plastiThis way, each trucks delivers multiple items at one go the company and restaurant a huge sum of transportati


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McDonalds Restaurants also hav

their location in such a way so tmaximum customers visit their

McDonalds prefer locations suchave large customer base, trans

and availability of parking space Moreover it also prefers locatio

suitable for raw material deliveravailability of ample space for d

raw material.

LOCATION PLANNING


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PROCESS PLANNING


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Operational Planning and contro

decisions

1. Inventory Management2. Quality Management3. Maintenance4. RAW MATERIALS: The Arrival & Maintena

5. Storage & Hygiene


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INVENTORY MANAGEM

FOR RAW MATERIALIn McDonalds the inventormanaged on the basis of FIn-First-Out

basis. This ibecause most of the invenconsists of perishable item


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INVENTORY MANAGEM FOR Finished goods McDonalds follows Just in Time (JIT) syste

inventory management.

JIT is the system of supplying products to cas soon as they have ordered for it, with mbetween placing the order and getting it in h

Earlier they had a different approach to inv

management where in they used to precook ahamburgers and sit under heat lamps. Hencecouldnt enjoy freshly made food.

McDonalds moved to the JIT system of invemanagement.


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Quality in McDonald restaurant is very impobecause of two reasons.Firstlybecause of the legal requirements of the qu

food served.

Secondly,to keep up the good reputation which M

restaurants have earned over the years.

QUALITY MANAGEMENT

MAINTENANCE


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MAINTENANCE

In McDonalds, there are several equip

are used for the preparation of food.

is very important to maintain and serv

equipments so as to maintain the qua

product, safety of the employees and

further costs of repairing machines. Aimportant things that needs maintena

hygiene, costs, quality etc.

RAW MATERIALS Th A


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RAW MATERIALS: The A

& MaintenanceFor example :After the arrival of chicand veg patties, a two hour is requiredthe patties at a constant temperature degrees. After this patties are placedgrill, the patty is cooked at a specifictemperature to assure the patty holds

internal temperature to meet the requfood safety and yet hot enough to hold

juices. The preparation time of a hambshould not take longer than 90 seconds35 seconds after the hamburger bun it

been toasted.


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Storage & Hygiene McDonald's has a separate

storage facility with a room

cold unit and a freezer withtimers for different foodproducts.

In terms of sanitization, alutensils and other equipmenare cleaned in the back arethe kitchen in three steps

soaping rinsing and sanitizi

C ld S M i


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Cold Storage Maintenance

TECHNOLOGY in McDo


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TECHNOLOGY in McDo Total Time in Line (TTL) calculates th

customers spend in the McDonalds linetime the customer begins ordering unt

they get their food. The target TTL is The Made for You system uses the KitSystem (KVS) to support fulfilling spee

As soon as any food is ordered, from athe necessary food items are displayecomputer monitor in the kitchen. The staff immediately begins to prepare ththen erases the orders from the screefood is finished.


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Training

To ensure that all employees properly perform thei

duties, McDonalds invests greatly in their training p

The company continues to receive prestigious awar

leading-edge training, including the Employer of Ch

from the Restaurant Business Magazine (Restauran

Management). New crew members go through a thorough orientat

consisting of several videos, followed by several day

one-on-one training by a trainer.


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Employee safety equipm


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Technology used for net The technology used throughout the corp

ACS system. ACS also provides service desk functions

executive and security administration, deand messaging services, as well as end-to-performance monitoring service that improf performance issues across core technoand will support development, testing and

assurance processes. McDonald's use OLAP (online analytical pr

which is the manipulation of information tdecision making).

Supercomputer, workstations, PDAs and

devices are used in McDonalds.

M k ti t t f
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Marketing strategy of

McDonalds

Business strategy FRANCHISE MODEL-

15% of owned by the co

85% operated by franc PRODUCT CONSISTANCY-

ACT LIKE RETAILER THINK

BRAND-


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STRATEGY AS PER INDIAN MARKET

REENGINEERING THE MENU-McDonald thinks

according to the customers tastes, value

systems, lifestyle, culture, language and

perception.

THE VEGITETIAN CUSTOMER- The separation of

vegetarian and non-vegetarian sections ismaintained throughout the various stages.


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EXAMPLES OF VEG BERG

SEGMENTATION TARGETTI


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SEGMENTATION, TARGETTI

AND POSITIONING

The main target segmentsare children, youth, theyoung urban family and

middle class family.

TOYS FOR CHILDREN WI


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TOYS FOR CHILDREN WI

HAPPY MEAL

McDonalds Marketing M


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McDonald s Marketing M

(5PS) Strategy: Product:

There are certain degree of fun an


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Place: There are certain degree of fun anhappiness that McDonalds provide

customers. It provides value positi

position based on the needs of thecustomer. McDonalds offers prope

hygienic atmosphere, good abidan

better services.

Now McDonalds have also started

internet facilities, music system, ra

There also games for children.


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Price: McDonalds came up with a very graspinpunch line Aap ke zamane mein, baap

zamane ke daam.

SETTING THE PROMOTIO


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SETTING THE PROMOTIO

MIX ADVERTISING

PERSONAL SELLING

SALES PROMOTION

PUBLIC RELATION DIRECT MARKETING

Promotion:

M D ld d d h iPEOPLE


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McDonalds understands the im

both its employees and its cu

understands the fact that a happ

can serve well and result incustomer.

The punch line im loving

attempt to show that the emp

loving their work at McDonal

love to serve the customers.

PEOPLE:

C di


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Co-BrandingCOCA-COLA and McDonald Bar

C B di


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Co-BrandingCOCA-COLA and McDonald Bar


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Walt Disney ad McDonald Ca

an


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CONSUMER ANALYSIS

Q.1 which is your favorite produ


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Q y p

McDonalds?

Q.2 what is the main problem


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Q p

faced at McDonalds?

Q.3 Which areas do you think n


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Q y

the most improvement?

Q.4 what is the first thing that st


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Q g

your mind about McDonalds

Q 5 does you like McDonald


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Q.5 does you like McDonald


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opération management of macdonalds

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