Mcdonal Class 12 Project

7889 Words Aug 21st, 2013 32 Pages
ENTREPRENEURSHIP
PROJECT
PROJECT REPORT AND MARKET SURVEY OF MCDONALD’S

Name of the school : SHARJAH INDIAN SCHOOL
NAME OF THE STUDENT : DAN K. JOHN
CLASS : XII-E
CBSE ROLL NO. :
ACADEMIC YEAR : 2012-2013 TEACHER IN CHARGE : MR. JAMES THOMAS INDEX SL. NO. | TITLE | SOURCE OF THE PROJECT | PAGE NO. | SIGN OF THE TEACHER | 1 | ACKNOWLEDGEMENT | - | | | 2 | FAST FOOD RESTAURANTAN INTRODUCTION | www.wikipedia.org | | | 3 | MCDONALD’SAN INTRODUCTION | www.wikipedia.org | | | 4 | HISTORY OF MCDONALD’S | www.wikipedia.orgwww.macdonalds.com | | | 5 | LIST OF PRODUCTS | www.wikipedia.org | | | 6 | CORPORATE OVERVIEW | www.wikipedia.org | |
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The company also popularized the notion of “take-out” food, with their slogan “Less work for Mother”.
Modern commercial fast food is highly processed and prepared on a large scale from bulk ingredients using standardized cooking and production methods and equipment. It is usually rapidly served in cartons or bags or in a plastic wrapping, in a fashion which reduces operating costs by allowing rapid product identification and counting, promoting longer holding time, avoiding transfer of bacteria, and facilitating order fulfilment. In most fast food operations, menu items are generally made from processed ingredients prepared at a central supply facilities and then shipped to individual outlets where they are cooked (usually by grill, microwave, or deep-frying) or assembled in a short amount of time either in anticipation of upcoming orders (i.e., "to stock") or in response to actual orders (i.e., "to order"). Following standard operating procedures, pre-cooked products are monitored for freshness and disposed of if holding times become excessive. This process ensures a consistent level of product quality, and is key to delivering the order quickly to the customer and avoiding labour and equipment costs in the individual stores.
To make quick service possible and to ensure accuracy and security, many fast food restaurants have incorporated hospitality point of sale systems. This makes it possible for kitchen crew people to view orders placed at the front counter or
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