Food & Beverage Industry
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The document discusses the growing food and beverage sector and some of the key issues it faces regarding sustainability and responsible product development and marketing. It also outlines several organizations that support entrepreneurs and small businesses in the food sector through services like product development, training, quality systems implementation, and export assistance. Percentages of various food categories are provided.
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Introduction
Two brothers, Richard and Maurice McDonald started McDonald’s in 1940, initially as a drive-in fast food outlet. The Restaurant is based in San Bernardino California. The builder and Founder Raymond Kroc of the MacDonald's corporation was a salesman dealing in milkshake machines before meeting the Tow brothers in 1954. The company has sold about 100 million hamburgers by the year 1958. The company is operated either as an affiliate, a franchise or a corporation. The company obtains its revenue from royalties, rent, and fees paid by the franchisees as well as the sales in its operated restaurants (Salva, 1995).
Mission and vision statement
Vision
To be the leading and best fast food company around the world summarized in initials Q.S.C.V meaning quality, service, cleanliness, and value. This has been the driving and guiding force behind the services it offers to customers. The food products have been cited to be of the best value in the food industry, which makes the customers happy (Hartel, 2012).
Mission
To be the best company for workers around the world in every community, the company delivers services that have superior systems of operation for its customers in each and every one of its branches. The company seeks to grow and progress in a favorable direction as a brand, yet keeping up with the operational systems through technology and innovation
Core activities and Value chain analysis
Inbound logistics
The company coordinates the supply of materials and food to outlets through approved third party operators of the logistics systems. The company engages in production in big plants exclusively to have a control of the packaging and distribution systems.
Operations
The company is keen on following specific guidelines in the preparation and sales of food products. The company employs a computerized system of tracking orders and uses technology that ensures efficiency in food and service production.
Outbound logistics
The company has integrated efficient crew who distribute and store goods from the warehouse in the needed time in the distribution centers in its logistics making it are efficient in inventory management. The firm believes in breaking down its long-term goals into manageable and measurable targets that are used as accomplishment benchmarks of milestones. The firm gives its franchises the autonomy in making marketing decisions (Hartel, 2012).
General administration
The firm applies strategic planning and management concepts to ensure that its competitive strategy of client service is main ...
How to Build Urban Food Systems for Better Diets, Nutrition, and Health in LMIC
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Bangkok, Thailand
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