Mc d....final

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Mc d....final

  1. 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)
  2. 3. INTRODUCTION <ul><li>McDonald’s entered India in 1995. </li></ul><ul><li>McDonald’s is the world’s largest Food Service organization and one of the most recognized brands. </li></ul><ul><li>It is worlds leading food service provider with 31000 restaurants serving in 119 countries, serving 50 million customers each day. </li></ul><ul><li>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 </li></ul>
  3. 4. PRODUCT RANGE
  4. 5. QUALITY POLICY <ul><ul><li>“ 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.” </li></ul></ul><ul><ul><li>Commitment - to the management of the quality of services provided to clients and to implement a process of continual improvement . </li></ul></ul><ul><ul><li>Responsibility - for the effective implementation, maintenance. </li></ul></ul><ul><ul><li>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. </li></ul></ul>
  5. 6. KEY ASPECTS OF QUALITY <ul><li>Quality of food </li></ul><ul><li>Cleanliness/Hygiene </li></ul><ul><li>Quality supply chain </li></ul><ul><li>Value </li></ul><ul><li>Service </li></ul>
  6. 7. FOOD QUALITY (Stock management) <ul><ul><li>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. </li></ul></ul><ul><ul><li>McDonald uses lean stock control – carrying as little stock as possible – to save on waste. </li></ul></ul><ul><ul><li>The central team has 14 regional planners who each work with around 80 outlets and communicate regularly with them. </li></ul></ul>
  7. 8. Type of food stock <ul><ul><li>Raw materials: These are the ingredients, such as potatoes and burger buns, and materials needed to serve them, such as paper cups and packaging. </li></ul></ul><ul><ul><li>Work in Progress: This is stock that is in the process of being made into finished products. </li></ul></ul><ul><ul><li>Finished products: These are goods that are ready for sale. </li></ul></ul><ul><li>Stock is dealt with on a FIFO basis. This makes sure that managers are always using fresh stock. </li></ul>
  8. 9. Basic products used <ul><li>Beef </li></ul><ul><li>Chicken </li></ul><ul><li>Eggs </li></ul><ul><li>Fish </li></ul><ul><li>Egg </li></ul><ul><li>Potatoes </li></ul><ul><li>Milk </li></ul><ul><li>Salad </li></ul><ul><li>Regular taste tests conducted at our Quality Assurance Labs help ensure consistent quality food. </li></ul>
  9. 10. CLEANLINESS/HYGIENE <ul><li>Personal Hygiene </li></ul><ul><li>Temperature Control </li></ul><ul><li>Contamination Prevention </li></ul><ul><li>Food Hygiene Training </li></ul><ul><li>Stock Control/Food Protection </li></ul><ul><li>Pest Control </li></ul><ul><li>Structure/Maintenance/Waste Control </li></ul>
  10. 11. QUALITY SUPPLY CHAIN
  11. 12. SERVICE QUALITY <ul><ul><li>Food </li></ul></ul><ul><ul><li>Ambience </li></ul></ul><ul><ul><li>Friendly service </li></ul></ul><ul><ul><li>Employees </li></ul></ul>
  12. 13. SWOT ANALYSIS <ul><li>STRENGHTS </li></ul><ul><li>Strong brand recognition </li></ul><ul><li>Strongest International Presence </li></ul><ul><li>Customer Intimacy </li></ul><ul><li>Product innovation </li></ul><ul><li>Supply Chain </li></ul><ul><ul><li>OPPORTUNITIES </li></ul></ul><ul><li>Expand into Tier1 and Tier 2 cities </li></ul><ul><li>Entry into breakfast category </li></ul><ul><li>Acquisition of other restaurants </li></ul><ul><li>WEAKNESS </li></ul><ul><li>Low depth and width of product </li></ul><ul><li>High overall costs than rivals </li></ul><ul><li>THREATS </li></ul><ul><li>Changing customer lifestyle </li></ul><ul><li>Increase in competition </li></ul>

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