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McDonald Corporation

Group :- 2
Asmita Bazz Kunal Nilesh Golum Ahmed Rosul Click to edit Arko paul Maity Master subtitle style Abhinandan Nath Tanumoy Saha Tanmoy Roy

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Company profile

It is the world's largest chain of hamburger fast food restaurants, serving around 68 million customers daily in 119 countries. in the United States, the company began in 1940 as a barbecue restaurant operated by the eponymous Richard and Maurice McDonald primarily sells hamburgers, cheeseburgers, chicken, french fries, breakfast items, soft drinks, shakes and desserts. In response to changing consumer tastes, the company has expanded its menu to include salads, wraps, smoothies and fruit.

Headquartered

McDonald's

Competitive Priority Of McDonald

It

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is not only the food that appeals to the younger generation. It selects whole population as well as the childrens. McDonald stands in competitive priority by different parameters. Cost -----Although McDonald produces different types of foods but it take cares of the price of the food for their costumer. It is not too expensive. Time -----The service of McDonald is quick.

1.

2.

3.Quality-----The

quality of all the foods from the house of McDonald in very good and full hygienic. keeping the food hygienic is the top most priority for McDonald. ------McDonald used to serve the food within low cost & with good quality so the

4.Dependebility

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Overall layout Storage Area Working Area Counters Open area for customers Seating area Seating Area

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LAYOUT DESIGN
A

proper layout of the equipments in the kitchen is very essential to ensure preparation of quality food in less time. It also designs its layout keeping in mind the health and safety issues. It also designs layout in such a way that needs of supervision is minimised. Another factor that is considered is the cost of production which also depends on the layout.

working area

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2o min max

Grill area

2 cooking vats peak period only

Production Area
Fries in bask et
Cooke d fries
7 min max

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Ready to cook

Bins for standard items (10 min max)

Breakfast items

Hot stora ge

Drink statio n 12 3 4

Orange juice

Drink station

Cold Cabi net

5 6

7 8

9 10

Counter area (10 tills)

Preparing of product ( the big mac)

Crowns toasted Heels & clubs toasted Heels & clubs dressed Meat grilled

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Meat added to to clubs & heels

Crown s added & buns Stack ed

Buns wrapp ed & Placed in bins

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Product planning
In

McDonalds Restaurants, product planning is a key operation. It has to keep on adding new products to its menu so as to meet the needs of the customers as their needs and preferences are constantly changing. For instance, the increasing preference of consumers towards healthy food made the restaurant add healthier food items to its menu. Similarly it has to add new products for different seasons, for examples hot coffee in winter and milkshakes in summer.

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Customers order
Coustmers

Selling up

Selling technique s orders Customer s

Suggestiv e Selling

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Customers order- Standard items

On way back to counter,take big mac Placefrom bin tray items on Take money

Walk over to fries & fill counter

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NON STANDRAD ITEMS

Punching the the order into the Till

Printing a Grill steel

Preparation of the food Calling the counter Person

Rest As Per Standard Item