Mc Donald’s Operation Management Essay

Because we live in a muslim country, McDonald had to remove altogether the meals composed of porc, and use Halal m corrode. To convince the public popular opinion, they organize a trip for the press and the opinion leaders to their suppliers. There is an external free-lance audit who is liable for the halal labeling. McDs products ar supplied by 50 % from local companies, the meat and the fries ar imported from Egypt. When nutriment nonplus to the McD eating prat they atomic number 18 already labeled by a lift out-before interlocking and atomic number 18 double labeled by the manager and then they are stored in the freezer in a temperature between 18 and -23.The prescript for the frozen food is that the first to puzzle in is the first to come out. Health, rubber eraser and hygiene issues are taken seriously the manager is prudent of the good following of the operations. In the kitchen, every employee is assigned a specific task, meat is bake between two thawing plate that are cleaned every 30 minutes, after its strikee they use a special thermometer to assoil positive(predicate) that the meat is at least 69 , employees that are in get across with meat must wear gloves and miscellanea them regularly.There is also fried chicken and fish in the McDonalds poster, so they use a deep fryer that is checked to make sure the oil is clean, fried food piece of tailt duty tour out more than 20 minutes. Every hour in that respect is a beep in the kitchen that indicate that employees pass water to wash their hands for 30 seconds and every 4 hours all(a) the materials employ in the kitchen are unsex with a special spray. Finally when the meal is assembled, it is ready to be served to the consumer. outfit Meals Transformation member *Baking *Assembling Input resources *Materials *Staff * fodder LowVolumeHigh.High admixtureLow HighVariation Low HighVisibilityLow To understand the several(predicate) types of operation we differentiate be tween them by using four dimensions it calls these the four Vs of operations. They are, * Volume how galore(postnominal) products or armed services are made by the operation? * Variety how many different types of products or services are made by the operation? * Variation how much does the level of demand change oer time? * Visibility how much of the operations internal running(a) are exposed to its customers? From www. answer. com , search four Vs.The black curve in the diagram shows the McDonalds operation tendencies. The volume of operations is mid-low which is high for a restaurant in force(p) McD is Fast-food restaurant, consumers during all days, however in that respect are some(prenominal) peak hours, so the machinery are unendingly working. An average McD stay ease up for 14 hours but they are some ilk the champion in the corniche that stays dissonant until 5 oclock in the dawn. The diverseness in McD product is mid-low, meal are standard, some stay alwa ys on the circuit card interchangeable the Cheeseburger or the Big mack, but separate are occasional like the Mac fondue or the Giabatta Grande.The meal are non really customizable like a real restaurant you can only ask them to remove an item from the meal like the salad or the tomato. Food is necessary, we need to consume it every day, we cant base variation upon season but more upon hours. The peak hours for McDonalds are between 12h and 15h and 19h to 21h30, during these moments we cant really talk virtually unfaltering-food anymore, you have to wait at least half an hour to regulate your beau monde. However in the rest of the day you get served quickly but you will never find it empty.Visibility in McD is mid-low, we can partly see the employee cooking, its better than most restaurant however there are some sushi restaurant when the chef cook the food in calculate of you. In the western countries standard the price of McD is relatively low and is seen as a casual pur chase however in morocco the price for the menu is high, an entire family can eat with the same price elsewhere. Some sees McD as an outing and eat there occasionally. Compared to other fast-food in the same portion like Burger King or KFC, the price is a dwarfish man lower and the Cheeseburger is affordable to any integrity.Dependability is important in McD, consumers want to be served at anytime, and McD reacted by making some of their restaurant open until 2 oclock in the morning during the week-end and the McD in la Corniche is open every day until 5 oclock in the morning because it is close to the night clubs and passel leaving them are often starving. tractability in McD is a bit narrow, their menu isnt as wide of the mark and diversified as a real restaurant, they only offers burgers and they are not customizable, u can only remove items from it like the cheese or the tomato and it take them extra time.However in big cities like Casablanca or Marrakesh, they can be foun d everywhere, the only thing missing is the home delivery but they will have difficulties implementing it since a McD burger dont last more than 10 minutes. They also propose tractableness in payment consumers can pay with cash, credit card, cheque or restaurant ticket. Quality is a force that McD focus on in their merchandising campaign they try to associate healthy and fresh food with their brand. The appreciation of their burger is good however if you eat them too often you wouldnt stand the taste anymore, thats why they introduce new burgers formerly in a while.Speed is a core competency for McD since its a fast-food restaurant, once you go in your order it doesnt take considerable before you get served. But in peak hours or in McDrive, you have to wait a lot before arriving to the cashier sometimes more than 30 minutes. They tried to fix it by opening all the cashier and adding an extra employee that moves through the crowd and makes you a bill, however you til now have to wait a lot. All operations managers manage processes, in fact almost all managers manage processes of some type. That is why process design is so important.It affects the day-to-day activities of everyone who is involved in a process. turn mapping simply involves describing processes in terms of how the activities within the process cogitate to apiece other. There are many techniques which can be used for process mapping (or process blueprinting, or process analysis, as it is sometimes called). However, all the techniques have two main features 1. They identify the different types of natural action that take military post during the process 2. They show the flow of materials or lot or information through the process. Nigel, S. , Stuart, C. , Robert, J. , 2004. operations Management. 4thed. Prentice Hall financial Times. P. 102. Cooking Storage Serving the consumer Frozen food The first token represents the transport of raw materials which is in this casa frozen food from the McDonalds factory, when they arrest to the restaurant they are store in a freezer. Then there is the circle that represents the operations related to the cooking and finally there is the trapezium which represents the output of the processes that is the client being served.The layout is the configuration of work centers, departments and equipment, with particular wildness on movement of work through the system. A cell layout is one where the transformed resources entering the operation are preselected( or preselect themselves) to move to one part of the operation (or cell) in which all the transforming resources, to beseeming their immediate bear upon needs, are located. After being processed in the cell, the transformed resources whitethorn go on to another cell. Nigel, S. , Stuart, C. , Robert, J. , 2004.Operations Management. 4thed. Prentice Hall financial Times. P. 210 211. The layout in McDs restaurants are well studied to maximize the place in the kitchen, there is little place between machinery. Since they offer different kind of meals and needs different equipment to prepare them, the cell layout was the best pick for them. We can take for example and order of a Big Mac and a pack of Nuggets, after the frozen meat and the chicken are token out of freezer, the meat is baked between two heating plate and the chicken is fried.When they are ready, the meat is given to another employee who is responsible of assembling the burgers and then they are both transferred to an employee who packs them up. Finally, the French fries are fried ( they are often near the cashier) and everything is ready to be served to the consumer. tolerates generate by comparing the cost, the price of a menu in McD is in between 47 dhs to 61 dhs and 12 dhs for a Cheeseburger whereas in Burger king the price of a menu is in between 55 and 66 dhs and 13 dhs.The gap in prices in morocco is surely due to the fact that McD is operating on a broader scale ( 29 restaurants) than Burger King who only have one franchise in the Morocco kernel and has started less than a year ago, so the economy of scale allow McD to a lower cost per unit produced then his rival. McD have clear restaurant all over Morocco and they extend the time of closure until 5 oclock in the morning for some of its restaurants, whereas Burger King have only one restaurant that is a bit far from the city and is located in a mall which brings a lot of people in it, and they dont have a similar service as McDrive.Their performance in flexibility is a bit similar, consumers cant customize their meals however Burger King offer a wider mix of meals than McD. Maybe my judgment might be biased since Ive been eat in McD for years but the quality of the bread and meat in Burger King is way better, even their fries are more crispy. unrivalled of the order-winner for Burger King is the speed, there is a place where you command and a place where you get served which is a real gain in time for consumers, because in McD you have to wait until the client in front of you get served to place your order.McDonalds have several order-winner factors which are * Trust Since its a big company they cant afford to lose their account by manipulating food and bad hygiene, so whenever you travel you first filling to eat is McD. * Quality They select the best ingredients and create different sauces to meet customers needs best, they offer different meal according to the country they expire in. We can take for example the Big Tasty, at first it was just a seasonal meal they offer but it fits Moroccan taste better than other meals because of its mechwi taste, and now it became a permanent meal on the menu.* Location with 29 restaurants over 15 cities in Morocco, they can be found everywhere Order qualifying factors are * Speed roughly of the time, it doesnt take more than 4 minutes between placing the order and receiving the products. However in peak hours, you can wait more than 30 mi nutes to get served * Disponibility of Staff They use shift to make sure there is enough employees to make the business work, however customers dont pay attention to this detail. Mass services have many customer transactions, involving limited contact time and little customization.Such services are often predominantly equipment-based and product oriented, with most value added in the cover charge office and relatively little judgment applied by front-office staff. Nigel, S. , Stuart, C. , Robert, J. , 2004. Operations Management. 4thed. Prentice Hall Financial Times. P. 117. This type of process design defines best McD operations, using a product oriented menu that allow little customization, they produce a high volume of meals with a restrict variety.The contact time with clients is low because its a fast-food and the entire added value comes from the kitchen and the marketing department. McDonalds is using standardization for their operations because most of its employees are no t going to stay for long period, most of them are student taking part time jobs. When they first enroll, employees start by watching a video about food safety, then they go to the kitchen where steps for each process are indicated in front of every machine.They never start alone, there is always a coworker helping him assimilate all the safety rules to manipulate the machines. In the McD factory they use modularity to create new meals and sauces by combining different food to meet customers needs. check to Wikipedia, in 2004 Morgan Spurlock filmed a documentary called Super Size Me where he ate only in McDonalds for a 30-day. The film documents this lifestyles drastic effect on Spurlocks physical and psychological well-being, and explores the fast food industrys corporate influence, including how it encourages poor nutrition for its testify profit.As a result, he gained 11. 1 kg, a 13 % luggage compartment mass increase, a cholesterol level of 230, and experienced mood swings, i ntimate dysfunction, and fat accumulation in his liver. Six weeks after the film premiered, McDonalds announced that it was eliminating the super size option, and was creating the adult happy meal. In my opinion McD should advertise more about biologic vegetables and indicate how much calories our trunk can handle per day. They should also influence customers to exercise more.