mcdonald's delivery system essay

SWOT ANALYSIS  STRENGTHS: Largest fast food market share in the world: McDonald’s is the largest restaurant chain with total world sales of 8%. It is the second largest outlet operator with more than 34,000 outlets and serves around 69 million consumers on daily basis in 119 countries. Brand recognition: It has most recognized brand in fast food industry and has a value of $40 billion. McDonald’s mascot RONALD is also worldwide famous. $2 billion advertising budget: Mc Donald’s has highest advertising

achievements well in this regard. Their systems lead to • Low labor cost • Minimal idle time of cash registers • Continuous processing of orders • High productivity • Controlled flow of raw ingredients and finished product • High service delivery • Fast moving queues • High and consistent customer experience no matter where you go • Use of standard work to ensure consistency leads to high quality processes • Minimal congestion Knowledge areas: McDonald’s corporations support the company’s position

successfully compete in market. SWOT Analysis of McDonald’s 1. Strengths • Strong brand name and reputation ; high market share • Outstanding inventory management and distribution system • Strong and wide communication channel in the market. • High quality product and service; Quick service • Cost effective production system (assembly line

This paper analyzes the various aspects of marketing strategies used by McDonald’s Corporation. The paper begins with a brief overview of the company, its history and operations, and analyzes the internal and external environments that it currently operates in. With a Competitive Profile, External and Internal Factor Matrixes, this paper examines the relative strengths, weaknesses opportunities, and threats in McDonald’s’ mass business operations. The paper also examines Corporate Social Responsibility

Managing flows of McDonald’s The process in the back office can be seen as using ‘just-in-time’ system (JIT), which means all the foods are produced at exactly when they are needed with perfect quality and no waste (Slack at el., 2011). When orders are displayed on an electronic board, staffs begin to reprocess the processed foods like bread and beef to finished foods using specialized equipment and standard procedures immediately. This means maintaining quality while controlling the time in production

by which they complete their jobs. I will review and outline the main kinds of Operations and Materials Management (OMM) processes these companies use, and how it affects their operations. Also, I will discuss how companies design their operating systems to give them a competitive advantage. I will identify which components of operations and materials management costs and the methods companies use to reduce them.

205KM Management and Organizational Behaviour Report 1 Title: Approaches to Management and Organizational Behaviour: Pizza Hut and McDonald’s (Fill in the Name of Company A) (Fill in the Name of Company B) Student Name: HSU Ka Syn Syrus Student ID: 51878875 Tutorial Group: 2 Table of Contents Page Num 1. Objectives | 9 | 2. Business Background | 9 | 3. Organization Structure and Design

and Objectives: McDonald’s mission statement is to be their customer’s favorite place and way to eat and drink. McDonald’s values include being where customers experience the core like they do, being committed to their customers, operate business ethically, give back to the communities, grow business profitably and improve. These are their main values. Customers experience to the core like they do- McDonald’s feels that the reason why they exist is because of McDonald’s therefore they believe

205KM Management and Organizational Behaviour Report 1 Title: Approaches to Management and Organizational Behaviour: Pizza Hut and McDonald’s (Fill in the Name of Company A) (Fill in the Name of Company B) Student Name: HSU Ka Syn Syrus Student ID: 51878875 Tutorial Group: 2 Table of Contents Page Num 1. Objectives | 9 | 2. Business Background | 9 | 3. Organization Structure and Design 3.1 Organization

The first McDonald's restaurant was run by brothers Dick and Mac McDonald in San Bernardino, California. In 1954 Ray Kroc visited small but successful restaurant and was stunned by the effectiveness of their operation. They produced a limited menu, concentrating on just a few items: burgers, fries and beverages – which allowed them to focus on quality and quick service. They were looking for a new agent and Kroc saw an opportunity. In 1955, he founded McDonald’s System, Inc., a predecessor of the