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Opration Management Of
McDonalds in India
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Grand Opening
McDonald's opened its doors in India, the in 1996 and was the first country to servenon-pork items.
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McDonalds is managed in India by
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The first McDonald's restaurant in Indiaopened on October 13, 1996 at BasantLoNew Delhi
McDelivery, McDonalds Home Delivery
Service was successfully launched in April2004
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Importance of operation managementMcDonalds
To improve the productivity To meet customers competitive pr
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1. Quality
2. Service
3. Cleanliness
4. Value
5. Promise for hygienic McDonald's Kitchen
6. Freshness
7. Strongest Priority
8. Listening to Customers
9. Menu
The McDonalds promise to its
customers.
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Menu
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Designing operations sys
Supply Chain Management Of McDonal Location Planning Process Planning Of McDonalds Operational Planning And Control Decis
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Supply chain management
(1) To operate its globally practiced
(2) To enjoy flexibility in pricing; and
(3) To launch a new product when neces
E E
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DISTRIBUTION CENTRE Radhakrishna Foodland (P) Ltd.,
responsible for getting products suppliers and delivering products McDonalds outlets in India.
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Every McDonalds burger has nine different ingredients, whicsourced, from 38 suppliers across the country before it reacconsumer.
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These all are possible because of the companys installaenterprise resource planning (ERP) software, which provof what is selling where.
The company has set up a trucking fleet to move supplie
restaurants at short notice. Each of the companys delivtrucks has three degree of refrigeration a freezer semeat, a cold refrigerator section for vegetables, and a refrigerated section for paper cups, napkins, and plastiThis way, each trucks delivers multiple items at one go the company and restaurant a huge sum of transportati
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McDonalds Restaurants also hav
their location in such a way so tmaximum customers visit their
McDonalds prefer locations suchave large customer base, trans
and availability of parking space Moreover it also prefers locatio
suitable for raw material deliveravailability of ample space for d
raw material.
LOCATION PLANNING
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PROCESS PLANNING
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Operational Planning and contro
decisions
1. Inventory Management2. Quality Management3. Maintenance4. RAW MATERIALS: The Arrival & Maintena
5. Storage & Hygiene
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INVENTORY MANAGEM
FOR RAW MATERIALIn McDonalds the inventormanaged on the basis of FIn-First-Out
basis. This ibecause most of the invenconsists of perishable item
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INVENTORY MANAGEM FOR Finished goods McDonalds follows Just in Time (JIT) syste
inventory management.
JIT is the system of supplying products to cas soon as they have ordered for it, with mbetween placing the order and getting it in h
Earlier they had a different approach to inv
management where in they used to precook ahamburgers and sit under heat lamps. Hencecouldnt enjoy freshly made food.
McDonalds moved to the JIT system of invemanagement.
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Quality in McDonald restaurant is very impobecause of two reasons.Firstlybecause of the legal requirements of the qu
food served.
Secondly,to keep up the good reputation which M
restaurants have earned over the years.
QUALITY MANAGEMENT
MAINTENANCE
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MAINTENANCE
In McDonalds, there are several equip
are used for the preparation of food.
is very important to maintain and serv
equipments so as to maintain the qua
product, safety of the employees and
further costs of repairing machines. Aimportant things that needs maintena
hygiene, costs, quality etc.
RAW MATERIALS Th A
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RAW MATERIALS: The A
& MaintenanceFor example :After the arrival of chicand veg patties, a two hour is requiredthe patties at a constant temperature degrees. After this patties are placedgrill, the patty is cooked at a specifictemperature to assure the patty holds
internal temperature to meet the requfood safety and yet hot enough to hold
juices. The preparation time of a hambshould not take longer than 90 seconds35 seconds after the hamburger bun it
been toasted.
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Storage & Hygiene McDonald's has a separate
storage facility with a room
cold unit and a freezer withtimers for different foodproducts.
In terms of sanitization, alutensils and other equipmenare cleaned in the back arethe kitchen in three steps
soaping rinsing and sanitizi
C ld S M i
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Cold Storage Maintenance
TECHNOLOGY in McDo
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TECHNOLOGY in McDo Total Time in Line (TTL) calculates th
customers spend in the McDonalds linetime the customer begins ordering unt
they get their food. The target TTL is The Made for You system uses the KitSystem (KVS) to support fulfilling spee
As soon as any food is ordered, from athe necessary food items are displayecomputer monitor in the kitchen. The staff immediately begins to prepare ththen erases the orders from the screefood is finished.
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Training
To ensure that all employees properly perform thei
duties, McDonalds invests greatly in their training p
The company continues to receive prestigious awar
leading-edge training, including the Employer of Ch
from the Restaurant Business Magazine (Restauran
Management). New crew members go through a thorough orientat
consisting of several videos, followed by several day
one-on-one training by a trainer.
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Employee safety equipm
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Technology used for net The technology used throughout the corp
ACS system. ACS also provides service desk functions
executive and security administration, deand messaging services, as well as end-to-performance monitoring service that improf performance issues across core technoand will support development, testing and
assurance processes. McDonald's use OLAP (online analytical pr
which is the manipulation of information tdecision making).
Supercomputer, workstations, PDAs and
devices are used in McDonalds.
M k ti t t f
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Marketing strategy of
McDonalds
Business strategy FRANCHISE MODEL-
15% of owned by the co
85% operated by franc PRODUCT CONSISTANCY-
ACT LIKE RETAILER THINK
BRAND-
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STRATEGY AS PER INDIAN MARKET
REENGINEERING THE MENU-McDonald thinks
according to the customers tastes, value
systems, lifestyle, culture, language and
perception.
THE VEGITETIAN CUSTOMER- The separation of
vegetarian and non-vegetarian sections ismaintained throughout the various stages.
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EXAMPLES OF VEG BERG
SEGMENTATION TARGETTI
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SEGMENTATION, TARGETTI
AND POSITIONING
The main target segmentsare children, youth, theyoung urban family and
middle class family.
TOYS FOR CHILDREN WI
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TOYS FOR CHILDREN WI
HAPPY MEAL
McDonalds Marketing M
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McDonald s Marketing M
(5PS) Strategy: Product:
There are certain degree of fun an
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Place: There are certain degree of fun anhappiness that McDonalds provide
customers. It provides value positi
position based on the needs of thecustomer. McDonalds offers prope
hygienic atmosphere, good abidan
better services.
Now McDonalds have also started
internet facilities, music system, ra
There also games for children.
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Price: McDonalds came up with a very graspinpunch line Aap ke zamane mein, baap
zamane ke daam.
SETTING THE PROMOTIO
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SETTING THE PROMOTIO
MIX ADVERTISING
PERSONAL SELLING
SALES PROMOTION
PUBLIC RELATION DIRECT MARKETING
Promotion:
M D ld d d h iPEOPLE
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McDonalds understands the im
both its employees and its cu
understands the fact that a happ
can serve well and result incustomer.
The punch line im loving
attempt to show that the emp
loving their work at McDonal
love to serve the customers.
PEOPLE:
C di
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Co-BrandingCOCA-COLA and McDonald Bar
C B di
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Co-BrandingCOCA-COLA and McDonald Bar
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Walt Disney ad McDonald Ca
an
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CONSUMER ANALYSIS
Q.1 which is your favorite produ
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Q y p
McDonalds?
Q.2 what is the main problem
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Q p
faced at McDonalds?
Q.3 Which areas do you think n
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Q y
the most improvement?
Q.4 what is the first thing that st
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Q g
your mind about McDonalds
Q 5 does you like McDonald
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Q.5 does you like McDonald
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