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Mc d....final
 

Mc d....final

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    Mc d....final Mc d....final Presentation Transcript

    • 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)
    •  
    • 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
    • PRODUCT RANGE
    • 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.
    • KEY ASPECTS OF QUALITY
      • Quality of food
      • Cleanliness/Hygiene
      • Quality supply chain
      • Value
      • Service
    • 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.
    • 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.
    • 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.
    • CLEANLINESS/HYGIENE
      • Personal Hygiene
      • Temperature Control
      • Contamination Prevention
      • Food Hygiene Training
      • Stock Control/Food Protection
      • Pest Control
      • Structure/Maintenance/Waste Control
    • QUALITY SUPPLY CHAIN
    • SERVICE QUALITY
        • Food
        • Ambience
        • Friendly service
        • Employees
    • 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
    •