Que:1. What is the production system using by McDonald? Ans: 1.

A fast food restaurant, sometimes known as a quick service restaurant or QSR, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. Food served in fast food restaurants typically caters to a "meat-sweet diet" and is offered from a limited menu; is cooked in bulk in advance and kept hot; is finished and packaged to order; and is usually available ready to take away, though seating may be provided. Fast food restaurants are usually part of a restaurant chain or franchise operation, which provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels.

Que: 2. What are the different types by which McDonald is operated? Ans: 2. A McDonald's restaurant is operated by either a franchisee, an affiliate, or the corporation itself. The corporation's revenues come from the rent, royalties and fees paid by the franchisees, as well as sales in company-operated restaurants.

Que: 3. What are the types of rendering service to customer in McDonald? Ans: 3. Most standalone McDonald's restaurants offer both counter service and drivethrough service, with indoor and sometimes outdoor seating. Drive-Thru, Auto-Mac, Pay and Drive, or "McDrive" as it is known in many countries, often has separate stations for placing, paying for, and picking up orders, though the latter two steps are frequently combined; it was first introduced in Arizona in 1975, following the lead of other fast-food chains.

Que: 4. What are the basic function of McDonald? Ans: 4. Operation: McDonalds main operation is to arranging the all raw material of fastfood and makes a meal to serve it to customer.

Transportation: McDonald using transportation of raw material on daily bases. The amount of products is decided by past experience of that outlet and from regular consumption of food. Inspection: An inspector with predetermined quality check and rules, policy examine the all prepared products and production process. This inspection will be occurring on daily bases as well as audit bases. Delay: A delay in receiving supply as well as in demand fulfilling is prohibited and they are having bit of extra stock in storage to overcome with that. Storage: A bulk of regular stock of material as well as of basic equipment is stored in storage to handle it in current as well as in future use.

Que: 5.How one hamburger is prepared? Ans: 5.

Or what is the production process of a burger?

In the rush of lunch hour, the production team is quite efficient as each task is broken down and one person covers each task. First, hamburger patties are cooked. The number of patties and what type of patties cooked is determined by the grill manager that is present on every shift. The cooked patties are then placed in a warmer until they are needed. Next to the grill is the hamburger bun toaster. This person is responsible for toasting the buns. Again, the toasted buns will be placed in a warmer until ready for assembly. The assembler, also taking orders from the grill manager, then assembles the burgers. This worker grabs the meat and the buns from their respective warmer and usually assembles 12 sandwiches at one time. For the cheeseburger, the assembler places cheese, ketchup, mustard, onions, and pickles, and finally caps it off with the other half of the bun. The tray is than passed to another worker, the Q-er and wrapper. This person wraps the sandwiches in their respective wrappings and then Q's (microwaves) the sandwiches. After microwaving, the sandwiches are then placed on top of the microwave, where the grill manager will transfer the sandwiches to the warming bin, placing a number behind the fresh row, indicating when it is time to throw out any leftover sandwiches.

Que: 6. What is total production process in McDonald? Ans: 6. 1. Operator taking order 2. Work order waits in queue 3. Cashier complete transaction

4. Job carried to appropriate provider 5. Inspect the job item are placed or not 6. Order/job is picked by customer 7. Job is guided to table 8. Job moves to table 9. Assistance always monitoring the jobs 10. Cleaning the table for next job 11. Cleaning the floor 12. Supervising whole process.

Que: 7. What are the different strategies for leading in market? Ans: 7. 1. 2. 3. 4. 5. 6. 7. Separate counter for take away Specialize in both veg. + non veg. Market of total above 21.6 billion USD Total employee 465000 Employee per unit 40 Tie up with coca cola Special offer with kids with toys.

Que: 8. How is the utilization of resources done in McDonald? Ans: 8. Consistency has become a hallmark of fast food - in each chain, restaurants look alike and meals taste the same. Different regions might have special dishes on the menu, and different countries might have different items and recipes depending on the local culture. But in general, food from a particular chain tends to taste the same no matter which restaurant you visit. There are several reasons behind this:

The food itself is mass produced in a factory and then frozen. Restaurants store this frozen food in large, walk-in freezers. Cooks reheat it rather than making it from scratch. The factory adds artificial and natural flavors to the food to make sure it all tastes the same. These flavors are manufactured separate factories. The equipment in the kitchen cooks all of the food for the same amount of time. For example, in some chains, a conveyor belt carries hamburger patties through a broiler. The broiler cooks the patties on both sides simultaneously, and the conveyor belt makes sure they're cooked for precisely the right amount of time. The employees in different restaurants follow the same instructions for cooking, dressing and packaging the food. The mass-production process requires each restaurant chain to have a distribution network to carry the food to every restaurant. Warehouses store enormous amounts of everything a restaurant needs, including food, paper products, utensils and cleaning supplies. The warehouses then ship supplies to each restaurant by truck.

Warehousing and distribution, just like the management of the chain, is centralized rather than handled by each restaurant. Often, this distribution process is the responsibility of a distribution company, not of the chain itself. Using this sort of network has several advantages. The chain can keep its entire inventory in several centralized distribution centers rather than in each individual restaurant. The chain can also purchase supplies for all of its restaurants at once rather than having each restaurant find its own suppliers. Since it's buying in bulk, the chain can negotiate lower prices than restaurants could on their own. In some chains, managers track the restaurants' inventories of food, wrappers, cups, utensils, cleaning supplies and other necessary items. They then order everything the restaurant needs from the distribution center, which ships it to them. In other chains, this process is automated - a computer keeps track of what the restaurant has and should have on hand, or the distribution center ships the necessary items on a regular schedule instead of waiting for a request from the restaurant.

Que: 9. What are the different material and equipment are used in production? Ans: 9. 1. 2. 3. 4. 5. Vending Machine (soft drink). Bill generator. Ice cream machine for substitute foods. Frying machine. Oven with conveyer (for heat buns, patties).

Que: 10. Adoption of Just-In-Time manufacturing technique in McDonald? Ans: 10. Just-in-Time (JIT) inventory is the big thing right now in operations. This, along with lean operations and six-sigma are the buzz words being talked most about. But what exactly is the deal with JIT operations? First of all, JIT is a form of providing supplies for customers, as the name suggests, just in time. McDonald's is another example of a JIT system wherein McDonald's doesn't begin to cook (well, I should probably say reheat and assemble what may or may not be actual food) its orders until a customer has placed a specific order. What used to be the case was McDonald's would pre-cook a batch of hamburgers and let them sit under heat lamps. They would keep them for as long as possible and eventually discard what couldn't be sold. The only way to get a fresh hamburger under the old system was to make a special order. Now, due to more sophisticated burger-making technology (including a record-breaking bun toaster), McDonald's is able to make food fast enough to wait until it's been ordered. What both of these firms do is they provide a customer with their order as fast as possible while having the finished product sitting in inventory for as short as possible.

Que: 11. What are the benefits for McDonald's by JIT? Ans: 11. The major benefits for McDonald's are better food at a lower cost. Let's stop here for a second to drive home a very important point: Whenever you can implement something that allows you to raise quality AND lower costs, you should definitely look into implementing that practice. Unless illegal, immoral, socially irresponsible, or likely to drive down demand (which is unlikely considering quality is being improved), you are probably going to want to implement this practice. Back to McDonald's. McDonald's has found something that allows them to improve quality and lower costs. Let's take a look at how it does both. Improved Quality I think benefits of a better tasting burger should be fairly apparent. Unless of course you prefer aged burgers, the fresher burger is going to be higher quality if made fresh just for you. The less obvious benefit is the higher quality customer service that arises from the JIT burger assembly. When McDonald's waits for you to order the burger, they do a few things to improve customer service. First of all, when you place a special order, it doesn't send McDonald's into a panic that causes huge delays. Now that McDonald's is in the practice of waiting until you order a burger until they make it, they don't freak out when they have to make a special order fresh just for you. This higher quality customer service is subject to McDonald's ability to actually produce faster. Without this ability, McDonald's ordering costs would be sky-high because the costs associated with ordering would be the loss of customers tired of ordering fast food that really isn't fast. Second, JIT allows McDonald's to adapt to demand a little bit better. Seemingly, lower inventory levels would cause McDonald's bigger problems in a higher demand because they wouldn't have their safety stock. However, because they can produce burgers in a record time, they don't have to worry about their pre-made burger inventories running out in the middle of an exceptionally busy shift. Lower Costs The holding costs for burger parts (beef, cheese, and buns, whatever other garbage they put on their burgers) are fairly high because of their spoilage costs. Frozen ground beef that's good today might not be so good in a few months. Once cooked, the same ground beef's spoilage rate shoots through the roof. Instead of having a shelf life of months or weeks, the burger needs to be sold within 15 minutes or so. The holding costs go from roughly 20% per week to 100% per hour. In other words, under McDonald's old system, they produced at a level that gave them high inventories so that food would be available fast, which is the main benefit of fast food. Unfortunately, food that was unsold after a short period of time was scrapped. Food that was sold was forced to be sold at a higher price in order to absorb the scrap costs of unsold food. Ultimately this meant higher costs for McDonald's. For McDonald's, the benefits of JIT are fairly clear. For Dell, it was the same way. So what is it that both of these firms have in common, and ultimately, when is JIT a good system to implement?

Que: 12. A process of McDonalds workflow? Ans: 12. McDonalds production process works roughly like this:

1. Collection of raw materials from certified suppliers, McDonalds only accepts products, which are GM free and ensure that all their eggs are free range. 2. Processing the raw materials, at factories around the UK McDonalds process their raw materials into edible products ready to be sent to McDonalds branches around the UK, also they partially cook some of the products 3. Processed products are packed in bulk ready to be transported 4. Transportation of products to UK branches 5. Further processing of products on site of McDonalds branches (cooking the products e.g. quarter Pounder burgers) 6. Distribution of the final product to customers. During the production process McDonalds also tries to ensure they have the best quality materials as possible to ensure that they get the best end product possible, also they monitor they're waste products carefully during production to make sure nothing goes to waste and that they comply with health and safety regulations, these controlling factors at the end lead to McDonalds products being the best they can possibly be. Here are some of the guidelines they've set out for their suppliers and production factories to comply as best they can. Que: 13. What are the 7P of McDonald? Ans: 13. 1. PRODUCT: McDonalds product portfolio primarily comprises of vegetarian and nonvegetarian burgers. The vegetarian burgers like Veg surprise, salad sandwich, Mc Aloo Tikki Burger, Mc veggie burger are offered to the customers. Non-vegetatarian burgers include Chicken Mc grill, Mc chicken burger, Fliet of fish and chicken maharaja burger. Along with these french-fries, veg pizza mc puff, wrap chicken Mexican, wrap paneer salsa, potato wedges, soft serve pineapple and chocolate ice creams, Mc swirl soft drinks, coffee and Mc shakes are also offered to increase the variety in the product portfolio. McDonalds also provides mean combos with medium fries and medium soft drink, happy mean with small soft drink, econo meals with small soft drink and value meals with potato wedges and small soft drink.

2.

PRICE: McDonalds vegetarian burgers are priced between Rs 20 and Rs 48. Wrap paneer salsa is priced at Rs 45-50. The non vegetarian burgers are priced between Rs 30 and Rs 60. Wrap chicken Mexican is priced at Rs 55. Medium French fries are priced at Rs 28, potato wedges at Rs 20, soft serves at Rs 35, mc swirl at Rs 12, medium soft drinks at Rs 20 and medium shakes at Rs 45.

3. PROMOTION: At McDonalds the prime focus is on targeting children. In happy meals too which are targeted at children small toys are given along with the meal. Apart from this, various schemes for winning prices by way of lucky draws and also scratch cards are given when an order is placed on the various mean combos. In fact, the various economy meals and value meals also signal to the customer that buying separate items results in greater value for money for the customer.

4.

PLACE: McDonalds outlets are very evenly spread throughout the NCR region. Mc Donalds does not offer home delivery but its outlets are very readily accessible. Mc Donalds also offers take away drive through facilities.

5.

PEOPLE: The employees in McDonalds have a standard uniform and Mc Donalds specially focuses on friendly and prompt service to its customers from their employees.

6.

PROCESS: The food manufacturing process at Mc Donalds is completely transparent i.e. the whole process is visible to the customers. In fact, the fast food joint allows its customers to view and judge the hygienic standards at Mc Donalds by allowing them to enter the area where the process takes place. The customers are invited to check the ingredients used in food.

7.

PHYSICAL EVIDENCE: Mc Donalds focuses on clean and hygienic interiors of is outlets and at the same time the interiors are attractive and the fast food joint maintains a proper decorum at its joints.

Que: 14. What is the utilization of waste in McDonald? Ans: 14. SOURCE REDUCTION. In a major source reduction step endorsed by the task force, McDonald's is completing a switch from polystyrene foam "clamshells" to paper-based wraps for packaging its sandwich items. The wraps provide a 70-90% reduction in packaging volume, resulting in significantly less space consumed in landfills. Compared to the polystyrene foam boxes they replaced, the new sandwich wraps also offer a substantial savings in energy used and substantial reductions in pollutant releases measured over full lifecycle of the package, according to Franklin Associates, an independent consulting firm. Source reduction can similarly reduce environmental impacts in the production of paper packaging items. For example, McDonald's is systematically reviewing its use of

chlorine bleached paper products with the intention of reducing the use of this type of paper wherever feasible. Because the practice of chlorine bleaching in the manufacture of white paper is a significant source of water pollution from paper mills, considerable environmental benefits can result from a shift to brown, unbleached paper, or paper bleached with more benign chemical processes. McDonald's is currently phasing in recycled brown paper carry-out bags and oxygen-bleached coffee filters in all of its restaurants. The new wrap for the Big Mac is also made with unbleached paper. As a matter of policy, McDonald's will continue to evaluate and improve the environmental aspects of its packaging, guided by a detailed set of Waste Reduction Packaging Specifications developed by the task force (the specifications are listed in Chapter 1 of the Final Report). These specifications are being communicated to all of McDonald's nearly 600 suppliers, and will be given weight equivalent to McDonald's existing Packaging specifications for functionality, cost and availability. REUSE. Behind-the-counter restaurant supply operations provide the greatest near l term opportunities to cut waste by replacing disposable containers or products with reusable bulk storage systems. For example, in 1991 McDonald's will test reusable, shipping containers for condiment packets, bulk storage containers for cleaning supplies, durable shipping pallets in distribution centers, and reusable coffee filters. For in store customer service, McDonalds will test pump-style condiment dispensers in place of individual packets, a system for filling customers' reusable coffee cups, and reusable lids for salads and breakfast entrees. RECYCLING. According to waste composition studies, 34% by weight of the solid waste generated at a typical McDonald's restaurant consists of corrugated shipping containers. By the end of 1991, McDonalds restaurants will be recycling corrugated boxes nationwide. Coated and uncoated paper food-contact items such as sandwich wraps, French fry cartons and cold drink cups make up 11% of on-premise waste. In 1991, McDonald's will assess the recyclability of this type of paper packaging in a 30-restaurant test. McDonald's will also continue to evaluate a processing system developed in southern California to recover, for later recycling or composting, the majority of materials discarded by customers in the restaurant lobby and in behind-the-counter operations. McDonald's will also initiate a pilot program in approximately 200 restaurants to collect and recycle polyethylene used for inner wraps and shipping packages (e.g., the plastic bags that contain sandwich buns) and for jugs and other containers. These polyethylene materials account for another 3% of the weight of McDonald's on-premise waste. To facilitate polyethylene recycling, McDonalds will "homogenize" its use of this material, using only one type of plastic film for wraps and bags. In April of 1990, McDonald's announced that it would continue to support recycling by helping to close the loop" through purchasing products made from recycled materials. Through the McRecycle U.S.A. program, McDonald's has committed to

purchasing over $100 million worth of recycled materials for restaurant construction and renovation annually, a goal that will be met in 1991. McDonald's is currently the largest user of recycled paper in its field. Building on this experience, McDonald's has directed its nearly 600 suppliers to use corrugated boxes that contain at least 35% recycled materials, a target considerably higher than the industry average. McDonald's has directed its suppliers to maximize the percentage of recycled "postconsumer"" materials (materials that have served their end use and would otherwise be discarded into the waste stream, and are in need of expanded markets, as opposed to manufacturing scrap, which is already commonly recycled). McDonald's brown, recycled carry-out bags contain 5(3% post-consumer content, and the 100% recycled napkins that will be used in all restaurants by August of 1991 will contain at least 30% post-consumer recycled content. Although McDonald's ability to use post-consumer materials in foodcontact packaging is limited by federal regulations and health concerns, McDonald's will work with its suppliers to incorporate post-consumer content in such packaging wherever possible and allowable. COMPOSTING. About 34% of McDonald's on-premise waste consists of organic materials such as eggshells, coffee grounds and other food scraps. Used paper items such as discarded napkins represent another essentially organic component of McDonald's waste. Two tests are now underway to evaluate whether this waste fraction can be composted into a high quality soil or humus product. These tests include a series of controlled experiments to evaluate the compostability of various paper packaging items, and a pilot program involving ten stores in the Northeast that are sending their partially separated organic materials to a composting facility in Maine. The switch to paper-based sandwich wraps produced and enhanced composting possibilities. By the end of 1991, McDonald's will have in place programs to recycle or to test the recycling or composting potential of more than 80% by weight of all on-premise waste. McDonald's will continue to investigate ways to reduce or recycle remaining waste materials. INSTILLINGTHE WASTE REDUCTION COMMITMENT. The last but most important chapter of our Final Report, McDonald's Waste Reduction Policy will be adopted throughout the McDonalds system, including the home and regional offices, restaurants, distribution centers and suppliers. The Waste Reduction Action Plan clearly defines the company's waste reduction activities and initiatives, identifies their status, the departments responsible for implementation and the management mechanisms that ensure integration into McDonald's standard operating procedures. McDonald's senior environmental affairs officer will regularly report to the board of directors on progress toward the company's waste reduction goals, which will also be communicated to McDonalds customers, shareholders, suppliers and employees.

Que: 15. What are the strategies adopted for location by McDonald? Ans: 15. 1. Market Place: They prefer the market or nearby market area to set-up the shop by which they can gain most of attention by customer.

2. Inside the Mall: Now a days a mall-culture are developed so they establishing their shop in mall to get customer easily on board. 3. Cross-roads: Near cross-road or Highway they open the shop by which they target the people who are passing over there. 4. Key locations of Drive-through(Gas Pumps): These particular location is more prefer by McDonald to set-up a drive-through type restaurant . 5. Residential area.