McDonald’s.pptVIP

McDonald’s;1 Kroc separated with McDonald’s brothers in order to promote the marketing strategies. 2 They changed service from ‘car hop’ to a self-service drive-in format for efficiency. 3 The menu was changed from a large menu to limited menu. (different varieties) 4 The price was changed for a meal at reasonable prices. 5 They maintain the high quality of cleanliness in their organisation. 6 The organisation spread to different cities. 7 The process of standardisation of identical level of food and services.;Question2 : How have McDonald’s operations activities, in terms of its design, delivery and development influenced its operations performance objectives?;Design: 1.It prescribed specific cooking instructions such as temperatures, cooking times for menus were to be held less than 10 mines in the transfer bin between being cooked and being served.2.Design automatic machine, to cook more efficiently and a simple V-shaped aluminium scoop that made the job faster and easier as well as presenting fries in a more attractive alignment with their container.3.They developed a method of air drying the raw fries , quick frying, and then freezing them.;Strategy:1.Focusing on four areas- improving the product establishing strong supplier relationships, creating (largely customised) equipment, and developing franchise holders. But it was also their strict control of the menu which provided a platform of stability. Although their competitors offered a relatively wide variety of menu items. McDonald’s limited theirs to ten items. This allowed uniform standards to be established, which in turn encouraged specialisation.2.It had a research and development laboratory to develop new cooking, freezing .storing and serving methods. 3.Franchisees and operators were trained in the analytical techniques necessary to run a successful McDonald’s.4.They had an idea for a new menu to accomplished customer’s demands.5.They build up a strong relationship with