Rational of Project Company Profile Identification of System MFY System in Pakistan Working System Productivity increasing factor equipment used Preparing the food Productivity gain in Time Equipments zone Direct Grill System Stations for DGS Equipment Layouts DGS MFY Layout Comparison Calculation Finding Conclusion

1. Members: M.Rehman Shabbir-005
M. Salman Shahid-021
Faizan Anjum-101
Sec : A
Date: Dec 18, 2012

2.  Rational of Project
 Company Profile
 Identification of
System
 MFY System in Pakistan
 Working System
 Productivity increasing
factor
 equipment used
 Preparing the food
 Productivity gain in Time
 Equipments zone
 Direct Grill System
 Stations for DGS
 Equipment
 Layouts
 DGS
 MFY
 Layout Comparison
 Calculation
 Finding
 Conclusion
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3.  Benefit
 Analysed organizational culture
 Analysed Systems of McDonald
 Productivity identifications
 Solution of problems
3

4.  Now have in Pakistan
 There are 21 restaurants in 7 major cities of Pakistan.
•In 1940 by McDonald brothers (Dick
and Mac)Builted
•By Ray Kroc, McDonald rights from
both brothers for $2.7m in 1961Bought
•Gone public for first time IPO on 1965
IPO
•Listed on New York Stock Exchange on
May 7, 1966NYSE
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5.  Visited branch, located at
 Opposite Khyber Block, Fortress Stadium
Lahore, Pakistan
 We got detail about old system and new one
 Purpose was to gather the information about
 System /Design Layout
 Equipment /Machinery
 Time used for process
 Labour
 for both process
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6.  First MFY in McDonald fortress stadium
branch was launch in 5th May 2011
 Productivity and quality of products
 The most important stations in McDonald
 Service
 Production
 These departments are directly attached to each other
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7.  Process for service of customer;
 The people on the service can
 Drink drawer
 Order taker /cashier
 Runner
P.O.S
(Point of
Sale)
K.V.S-
Kitchen
Video
System (
for
runner)
K.V.S
(for drink
drawer)
Heat
treat
Touch
tower
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8.  Time is the main factor which have impact
for increase or decrease in productivity.
TOTAL CUSTOMER
TIME
• 90 seconds
(from greeting to
completion order)
TOTAL CUSTOMER
EXPERIENCE TIME
• 3 minutes, 30
seconds
TOTAL LINE TIME
• 2 minutes
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9. K.V.S (Kitchen
Video System)
Bun tray cart Toaster/steamer
Prep table
H.L.Z (Heated
Landing Zone)
Grill
U.H.C (Universal
Holding Cabinet)
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10.  There are 3 peoples in production at low
volume
Initiator
• React according
to the KVS and
insert buns in
Toster
Assembler
• Prepare food &
place in the HLZ
Batch cooker
• Prepare the raw
products such as
frozen products
chicken
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11.  Now productivity gain in term of time is;
 The MFY system can be run
 By a single person when low volume and
 In rush volume just three peoples
Are enough if they are properly trained.
Initiator
reaction
• 3-5 sec
Buns toasting
• 17-19 sec
Assembler
• 35-50 sec
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12. Toaster
• Temperature 560 degree
Fahrenheit
• Toasting time 17 seconds
Prep
• Temperature 121-131F
HLZ (Heated Landing
Zone)
• Temperature 165 F
UHC (Universal
Handling Cabinet)
• Fried product temperature:
200 degree Fahrenheit
• Grilled product temperature
185 F
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13.  Stations for DGS
 Fried products station
 Grilled product station
 Fish fillet station
 Two Toasters for each stations and steamer
for fillet station.
 Toaster timing was 60 seconds so high as
compared to MFY which is 17 seconds.
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14. • Toaster
• Dressing tale
• Vats/fryer
Fried
Station
• Toaster
• Dressing table
• Grill
Grilled
Station
• Steamer
• Dressing table
• Fryer
Fish-Fillet
station
 Equipment
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15.  Layout of
direct grill
system
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16.  Layout of
MFY
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17. DG System MFY System
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18. Direct Grill System Made For You System
 Cannot be operated without 6
peoples
 Can operate less than three
peoples
 Products already prepared  Products just prepared on order
 Wastage was so high  Wastage is very low
 Quality of products is not good  Quality of product is extraordinary
high
 Products took time to prepared  Products just prepared in 60
seconds
 Only bun toasting time was 60
second
 Bun toasting time just 17 seconds
 Extra products always prepared  No extra product is prepared
 There is no guarantee of fresh
product
 100% guarantee of fresh product
 Critical to operate  Easy to operate
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19.  MFY system have
 low energy expense
 Low labour (3 people)
 More production output
 Less costly equipment
As compared to DGS System
 Total Productivity of Increase by
implementation is about 21.75%
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20.  MFY system increased productivity of production
department Because of the Criteria;
• 90 seconds or less from the time of
order to deliverySERVICE
• Fresh food by maintaining high quality
standardsQUALITY
• It is consistent and have all production
equipment near of each otherFOOD PREPARATION
• Increased job satisfaction for
employeePEOPLE
• Reduced costs and increased customer
satisfactionPROFITABILITY
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21.  McDonald increased 21-25% productivity by
replacing DGS with MFY.
 MFY system have simple design and low
equipment as compared to DGS.
Reference
 pppppppppppp
 McDonald's Fortress Stadium
Opposite Khyber Block,
Fortress Stadium, Lahore
042-36676680
fortress.lahore@mcdonalds.com.pk
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