This PPT is about my visit to McDonald's showroom situated at Brookefields, Coimbatore. Have prepared this ppt as part of my academics for a outlet visit. The information in the ppt is based the interview done during the process.

1. BUSINESS INSIGHT
VENKATESH DAMODHARAN
I-YEAR MBA
SRI KRISHNA COLLEGE OF ENGINEERING AND
TECHNOLOGY

2. VISITED OUTLET
 The outlet which I visited was McDonalds at Brookfield.

3. HIERARCHY
Operation Manager (Overall South India)
Deputy Manager (1 for 4 stores)
Restaurant Manager (1)
Assistant Store Manager (3)
Store Manager (Checks the effectiveness of shift managers) (1)
Shift Managers (5 to 6)
Kitchen In charge (2 for Veg and 2 for Non-Veg )
Service In Charge.

4. OPERATIONS
 The motto of the operation department is MFY (food made
for you).
 Any one assistant manager will be present during the stocks
transfer which happens once a week. It happens only during
mid night. Stocks are been sent from Bengaluru based on the
requirements and demography on that particular store.
 The operations of McDonalds are divided as
RED ZONE
COOL ZONE
 RED ZONE comprises of the kitchen based activities and
COOL ZONE consists of the refrigerator warehouse room.

5. RED ZONE
 Foods are been prepared only after a customer places his orders
which are displayed at the monitor near the Kitchen in Charge.
 Foods are been prepared at the time of 20-45 seconds.
 Vegetarian and Non-Vegetarian foods are been prepared separately.
 Bun Making Machine – Wrapper – Mayonnaise – raw materials –
Fried Items.
 The required buns are toasted for 20 seconds at the bun making
machine.

6. RED ZONE
 Raw materials are been cooked or semi cooked when are been
sent as stocks from Bengaluru.
 The raw materials and fried item materials are been
refrigerated near the wrapper and mayonnaise section at the
temperature of 0 to -10 degree Fahrenheit.
 The fried items are been fried and are placed at a machine
which ensures the freshness of the food items for a particular
period of minutes. Once the food items cross that time limit
then they are disposed with immediate effect. The process is
same for both veg and non-veg items.
 The fuel used for cooking is centralized LPG gas which is
provided by the management of mall.

7. COOL ZONE
 Cool Drinks = Syrup + Water + Carbon-di-oxide.
 The water used is RO water.
 The ratio of carbon-di-oxide being used:
Coke – 5:1
Others 4:1.
 Movement of cool drinks:
Coke: 2-3 syrup boxes during weekdays and 5
during weekends.
Others: 1 syrup box during weekdays and 2 during
weekends.

8. COOL ZONE
 The raw materials are stored as
Perishable products
Non-perishable products.
 Non-Perishable Products:
All the dry products such as cups, trays etc.
 Perishable Products:
Food and milk items.

9. STORAGE PROCEDURE
 The perishable products are refrigerated at the
temperature of -34 to -40 degree Fahrenheit.
 The vegetables and non – veg products are been
stored up to 120 days.
 The milk products are stored as milk cream
under the brand COOLM for up to 90 days.

10. CLEANING
 The equipments used are washed once in 4 hours with
the wash solution and sanitizer.
 RO water is used for washing.
 The pH value will be checked using CHLOROTEX
solution based on the color change.
 The cloths and the aprons used will be washed every
night.

11. HUMAN RESOURCE POLICIES
 Service In charge and Kitchen In charge are been
selected by the restaurant manager based on interview.
 The selected employees are given training by the shift
and restaurant managers.
 The probation period is 6 months.
 During those 6 months the employees will be
empowered with the skills that are required for the
operations including communication and English
speaking proficiency.

12. PERFORMANCE EVALUATION
 The performance will be evaluated at how much minimum
time an employee takes to make the quality products.
 The performance will be evaluated for every month, every
week and every shift.
 The best performer will be rewarded by gifts like shoes,
sprays, dresses instead of money.
 Any two of the 3 assistant store managers will be present on
the restaurant on a rotational basis during morning, mid and
night shifts.
 The timings of the shifts are 8 A.M to 5 P.M and 12 P.M to 9
P.M.

13. DRESS CODE
 The dresses the employees are wearing are based on their
designation.
 2 pair of dresses are given to the employees once in 6 months.
 Salary credited one day before itself.
 Bonus is based on cash flow incentive. Bonus is given only during
Diwali based on the % of salary the employee receives. Employee is
eligible to get bonus only if he is a permanent employee and he has
completed one year of service with McDonald without any
complaints.
 Employees don’t feel any discomfort at McDonalds. In fact they
enjoy working here.

14. TERMINATION AND PROMOTION
 Termination of the employee occurs only when he is
involved in any cash mis handling or if he fails to follow
the food safety measures of McDonalds.
 Employees get promotion only if they clear the online
exams conducted by McDonalds based on their current
designation.
 At Coimbatore the online exams are currently held at
authorized centre at R.S.Puram.
 An employee can attempt the exam 3 times. Failure to
clear the exams he should resign his job.

15. TRAINING
 On the successful completion of the online exams, the
employees are trained at Bengaluru.
 Training best in McDonalds. All the staffs are willing to learn.
 No bonds are being signed by the employees.
 At any time they could resign their jobs.
 No food should be taken by the employees to their homes.
 One session of meals are provided to the employees at
McDonalds.

16. LEAVE POLICY
 Paid Leave:
Weekly once. Yearly 30 days
 Unpaid Leave:
Day’s salary are been credited.
No leave are given during weekends and
holidays except during the emergencies.

17. INCENTIVES AND ALLOWANCES
 No incentives or extra salary is given to the
employees for working during the holidays in
India. Not the same case at U.S. and European
countries.
 Allowances are provided only to the Deputy
Managers, Store Managers, and Operation
Managers.

18. DEMAND FOR MCDONALD'S EMPLOYEES
 Heavy demand for the McDonald employees
from the other food base retail stores because of
their work ethics and work discipline.
 But the employees at the larger extent are not
willing to go.

19. EMPLOYEE WELFARE MEASURES
 McDonalds ensure safety working environment
for its employees. No accidents till now in any
stores in India.
 E.S.I and P.F are given even for part timers.

20. MARKETING
 The marketing is based on Kids level.
 It is done to change their food eating culture and
habits.
 When we visited the outlet a new product named
Indy Spicy Chicken Meal was launched at the cost
of Rs. 223.
 Again the marketing by the restaurant was a kid
level marketing.

21. ADVERTISING
 The marketing conducted at the restaurant will be
decided by the restaurant manager where as the
advertisement that are displayed on the television will be
decided by the boss of the McDonalds India with the
consultation of the brand managers and product
marketing manager.
 Whatever the advertisements it will be written and shot
based on the kids and the teens of the country.

22. TARGET OF MCDONALDS
 The monthly target of all the stores in India are 30-40
Lakhs.
 Foreigners prefer McDonalds.
 Among Indians, North Indians are the major customers
for McDonalds.
 Per day an average of 1000 customers visit the outlet.

23. Queries

24. EFFORT NEVER DIES