Mcdonalds

Managing Operations at McDonalds 1. Define quality characteristics When Ray Kroc purchased the first McDonald’s in 1955, he centered on what people wanted. With this focal point came the utilization of Kroc’s theory of QSC (quality, service, and cleanliness), which still serve as the McDonald’s key quality characteristics. QSC thrillingly got McDonald’s off the ground, but as times changed, the company saw many more market segments and chances. McDonald’s became an expert in marketing toward specific markets by advancing ideas such as breakfast menus, healthier choices and alternatives, and adult foods (Lubetkin and Lattin 21-23). 2. Decide how they measure these characteristics The successful pursuit of a quality program at McDonalds requires the dedication of substantial organizational resources, and it is vital to understand whether and how the program generates value for the organization. It is evident that the US, country where McDonalds originated and which still sets the benchmark to all McDonalds restaurants across the world, is treating quality not just as an organizational issue but as a national one. McDonalds supports a position that all organizations which want to survive and succeed must take quality seriously. McDonalds’ U.S. corresponding store sales for all of 2004 showed reduction in the face of severe competition. For the first four months of 2005, U.S. same store sales grew due in part to promotions. A number of organizational and quality changes were introduced immediately to adequately react to this drop in sales. One sign of a modification in McDonald’s strategy was the expected shift in U.S. management, which franchisees have said would clip layers between the restaurants and top executives (Boje, Driver and Cai 14). 3. What are McDonalds Quality Standards? McDonald’s, which has built its business on the three characteristics of food quality, convenience and price, has clearly developed a unique approach to the idea of full customer...