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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
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In order to produce one hamburger, 4 staff will be required based on a McDonalds kitchen layout, where each staff will perform a particular task in making the burger as mentioned below.
If we look at the production of a Hamburger based from the above diagram, its production would starts at point 1 which is the Toaster, where the buns are toasted for 35 seconds by one person working only at the toaster. During quite time they may perform two or more tasks, but at busy period, they would perform one task.
After the buns have been toasted, it goes to the next level of production which is point 2 at the Dressing Table where a second person would dressed the toasted buns from the condiments already stocked up on the dressing table which would take 45 seconds.
At the same time the dressing starts, the person at the grill at point 3 place the frozen burger patty on the grill which is automatically set for 45 seconds.
By the time the meat is ready after the 45 seconds on the grill, the dressing would be finished as well. Then the dressed toasted buns is moved from point 2 to point 3, that’s mean from the dressing table to the side of the grill where the cooked meat patty will be placed on the dressed buns.
The Hamburger will then be moved to point 4 which is the production display cabinet, where the person working at the production control

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