Operations Management - Planning & Control in Mcdonald's Essay

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Operations Management & Decision Making – Planning And Control Assignment
The organisation I have chosen to examine from an operations management and decision making standpoint is McDonald’s, a worldwide chain of fast food restaurants, which are run either by a franchise, an affiliate or by the corporation itself. There are over 31,000 branches of McDonald’s worldwide1. It is estimated these restaurants serve a collective 47 million customers daily2. The restaurants mainly sell customers traditional fast food fare such as burgers, cheeseburgers, French fries, fizzy drinks and milkshakes, in addition to breakfast, dessert items and (in response to growing health concerns in the consumer marketplace) healthier items such as salads and
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It was at these times that it was ensured that additional staff with necessary skills (drawing on previous work done on job design) were to be on duty during the times of expected busyness.
A central focus of McDonald’s, much like in any retailer, is Inventory Planning and Control. An advantage McDonald’s and other fast food restaurants have in Inventory Planning and Control is that the vast majority of their stock can be either be frozen (pre-prepared burger patties, chicken products, French fries) or can lost an almost indefinite period without deterioration (Boxes for serving menu items such as French fries or Happy Meals).8 However, Inventory Planning and Control is still something branches of McDonald’s must pay keen attention to in order to attain or maintain the desired level of customer service quality (known as quality management). Buffer or safety inventories (extra amounts of stock which are kept in preparation for unexpected fluctuations in supply and demand) are kept at all times to ensure that customers can be served their desired menu items regardless of increased demand.8 In addition to this, in times of extremely high unexpected demand different branches often

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