Mc d....final
- 1. Presented By : Ajay Kumar ( M-3) Ganesh (M-18) Hina Bajpai (M-20) Kirti Gupta (M-22) Rajeev Kumar (M-38) Smriti Rai (M-52)
- 3. INTRODUCTION McDonald’s entered India in 1995. McDonald’s is the world’s largest Food Service organization and one of the most recognized brands. It is worlds leading food service provider with 31000 restaurants serving in 119 countries, serving 50 million customers each day. McDonald's revenues grew 27% over the three years ending in 2007 to $22.8 billion, and 9% growth in operating income to $3.9 billion
- 5. QUALITY POLICY “ To be the world's best quick service restaurant experience. Being the best means providing outstanding quality, service, cleanliness, and value, so that we make every customer in every restaurant smile.” Commitment - to the management of the quality of services provided to clients and to implement a process of continual improvement . Responsibility - for the effective implementation, maintenance. Approach - to apply and maintain an effective Quality Management System complying with the requirements of the International Standard ISO 9001: 2000 and operating in conjunction with other management functions including the Environmental Management and Health and Safety Systems.
- 6. KEY ASPECTS OF QUALITY Quality of food Cleanliness/Hygiene Quality supply chain Value Service
- 7. FOOD QUALITY (Stock management) This process to make sure that there is enough stock, of each type, when it is needed. Having too little stock means dissatisfied customers. Having too much means waste. McDonald uses lean stock control – carrying as little stock as possible – to save on waste. The central team has 14 regional planners who each work with around 80 outlets and communicate regularly with them.
- 8. Type of food stock Raw materials: These are the ingredients, such as potatoes and burger buns, and materials needed to serve them, such as paper cups and packaging. Work in Progress: This is stock that is in the process of being made into finished products. Finished products: These are goods that are ready for sale. Stock is dealt with on a FIFO basis. This makes sure that managers are always using fresh stock.
- 9. Basic products used Beef Chicken Eggs Fish Egg Potatoes Milk Salad Regular taste tests conducted at our Quality Assurance Labs help ensure consistent quality food.
- 10. CLEANLINESS/HYGIENE Personal Hygiene Temperature Control Contamination Prevention Food Hygiene Training Stock Control/Food Protection Pest Control Structure/Maintenance/Waste Control
- 12. SERVICE QUALITY Food Ambience Friendly service Employees
- 13. SWOT ANALYSIS STRENGHTS Strong brand recognition Strongest International Presence Customer Intimacy Product innovation Supply Chain OPPORTUNITIES Expand into Tier1 and Tier 2 cities Entry into breakfast category Acquisition of other restaurants WEAKNESS Low depth and width of product High overall costs than rivals THREATS Changing customer lifestyle Increase in competition