Scientific Management in Mc Donald
Tran Thi Nhu Quy
ID Number: 22534903
Tutorial: Wendnesday – 9am
Week 3 Case Study: Scientific Methods at Mc Donald
1.
Frederick W. Taylor. Taylor was the first modern efficiency expert in world history. Around the Twentieth Century, he formalized the principles of Scientific Management
McDonald’s is one of the world's most well-known and valuable brands and holds a leading share in the globally branded quick service restaurant segment a) Taylor states that each company should train the workers scientifically rather than passively leaving them to train themselves * a new employee will accept training as soon as he joins McDonald's and starts his first working day. He must pass tests of three posts in the first month. * McDonald’s even build up a Hamburger University, it is McDonald's worldwide management training center located in Oak Brook, Illinois
b) Company should develop a standard method of performing each job efficiently. * McDonald's establishes a series of detailed and strict working standards which ensure that every product from any chain restaurant has high quality
+ The cook time and the amounts of materials
+ A computer system
+ The temperature in kitchen
+some of the staffs play a role in the burger production and some others perform in the production of French fries
2.
a) External factors * Globalization and Diversity
+ Competition : McDonald’s menu change resulting of diversity of cultures and regions. For example, in India, the non-vegetarian menu includes chicken and fish items, beef is not on the menu in India b) Interna factor * ethical standards
+ responsibility
+ supply the best goods and services to customers
4.
The emerging trends and issues influencing Mc Donald’s operations management practices a) Good working environment * Equal opportunity employer: no discrimination to age, race, gender
b) Community involvement:
+ environmental protection: recycling, resource
ID Number: 22534903
Tutorial: Wendnesday – 9am
Week 3 Case Study: Scientific Methods at Mc Donald
1.
Frederick W. Taylor. Taylor was the first modern efficiency expert in world history. Around the Twentieth Century, he formalized the principles of Scientific Management
McDonald’s is one of the world's most well-known and valuable brands and holds a leading share in the globally branded quick service restaurant segment a) Taylor states that each company should train the workers scientifically rather than passively leaving them to train themselves * a new employee will accept training as soon as he joins McDonald's and starts his first working day. He must pass tests of three posts in the first month. * McDonald’s even build up a Hamburger University, it is McDonald's worldwide management training center located in Oak Brook, Illinois
b) Company should develop a standard method of performing each job efficiently. * McDonald's establishes a series of detailed and strict working standards which ensure that every product from any chain restaurant has high quality
+ The cook time and the amounts of materials
+ A computer system
+ The temperature in kitchen
+some of the staffs play a role in the burger production and some others perform in the production of French fries
2.
a) External factors * Globalization and Diversity
+ Competition : McDonald’s menu change resulting of diversity of cultures and regions. For example, in India, the non-vegetarian menu includes chicken and fish items, beef is not on the menu in India b) Interna factor * ethical standards
+ responsibility
+ supply the best goods and services to customers
4.
The emerging trends and issues influencing Mc Donald’s operations management practices a) Good working environment * Equal opportunity employer: no discrimination to age, race, gender
b) Community involvement:
+ environmental protection: recycling, resource