Research Statement

Improving the Orientation and Training programs of employees hired for

Routine Cleanup Operations by McDonalds.
Course:
Human Resource Management
Submitted to:
Sir Imran Shafeeq
Dated:
17th April, 2019
Semester:
6th semester
Submitted by:
Abdul Rahman-017
Gulfam Ashraf-181
Sajjad Hussain-041
Abdul Rahman-429

DEPARTMENT OF MANAGEMENT SCIENCES

COMSATS, INSTITUTE OF INFORMATION TECHNOLOGY

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Table of Content
Introduction
Outline
Current Orientation and Training Program
Recommended Orientation and Training Program
Introduction to McDonald’s Kitchen Cleaning Instructions
 Grill Clean up
 Floor Clean Up
 Kitchen Countertop clean up
Conclusion

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Job Activity - Routine cleanup operations
Introduction
This project is about Mc Donald’s Pakistan, which is one of the largest and the best-known global
food service retailer with more than 30,000 restaurants in 121 countries serving 47 million
customers each day. First we have studied a brief history of the company worldwide. Then we
have introduced McDonalds Pakistan, the organizations strategies and its structure. With this
level of operations, a company needs a capable workforce which is properly trained to maintain
the standards set by the organization. There are a number of key activities which are part of the
daily franchise operations which include, food preparation, order taking and dealing with
customers, and routine cleanup operations. The activity we are choosing to focus upon is routine
cleanup operations, as we believe that in a food service industry, this is a key element for not
only ensuring a smooth flow of operations, but also greatly impacts the overall image of the
franchise.

Outline
The areas that the proposed program is targeting upon include

 Cleanliness Orientation
 Job’s Knowledge
 Interpersonal and Career development (Training Process)
Now it’s time to look at the Orientation and Training at McDonalds and offer a proposed training
program with better formation which can be integrated with the ongoing program.

Current Orientation and Training Program

The current program being used at the Johar Town franchise is a very extensive program,
according to the manager Mr. Habib, the program in use is a standard program which is being
used globally across all McDonald’s franchises. It begins with the resume collection and interview
calls to everyone who applies. The testing begins straightaway with a 4 hour on the job test
where the management gives prospective employees a taste of what it is like to work at
McDonalds. Those who can align themselves with the organizational culture tend to proceed into
a 1 week training to further familiarize them with the organization and provide training for
virtually all tasks from being a bathroom cleaner to the sales person. Every branch has a trainer
who first teaches the crew.
About the different tasks and then evaluates them according to a standard objectives checklist,
in order to make the entire experience a “golden moment” for the customer. Well performing
employees are appreciated for their efforts, moreover, exceptionally well performing
individuals/crews are recognized internationally as well. As for the rewards, beyond the salary
there are no monetary rewards. However, there is a chips system which involves the collection
of chips by employees which can be redeemed against various items that the employee may

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desire. Different amounts of chips collect different rewards ranging from a simple P-cap to movie
tickets. In essence, the employees are trained in such a way that they own up to the organization
and vice versa.

Recommended Orientation and Training Program

McDonald’s strongly believes in investing in their people and ‘crew’ as they are the face of the
Brand. The company states that a ‘Commitment to People’ is one of its core values, and in
accordance with the value, it follows certain set standards including the following:

 Treating employees with fairness, respect and dignity.

 Ensuring employees have the right to work in a place that is free from harassment,
intimidation or abuse, sexual or otherwise, or acts or threats of physical violence.
 Embracing the diversity and inclusion of employees, Franchisees, customers and suppliers
Providing equal treatment and equal employment opportunity
 Providing a safe, productive, clean and healthy working environment
Initially, during the employee on-boarding process, keeping in line with McDonalds’ original
strategy of essentially hiring through trainings and work activities over a specific time-frame,
once the employees have passed the initial phases of the all-round trainings, some mandatory
orientations need to be conducted such as the following. Some of the important things
employees focusing on Routine Clean-Up Training program are:
1. Cleanliness Orientation
 Clean-up Compliance
 Cleaning rules and regulations
This should be a mandatory orientation for every new hire / intern, including a detailed plan
of the proper way to clean up, showing signs of prohibiting use of cell phones while using the
stairs, ensuring signs are placed over wet floors, ensuring gloves are being worn by all of the
cleaning staff followed by the rule book.
2. Job’s Knowledge
 Cleaning maintenance In and Out
 Job Rotation Training
 Customer Service
As all employees of McDonald’s need to have an appropriate know-how of all job activities
being conducted, these are some specific skills that they need to be trained. Maintenance of
keeping the parking and the inward place clean at all times. Employees need to know how to
perform all job activities; hence, trainings for cleaning needs to be conducted as well. To
maintain composure and a respectful manner at all times no matter what the
situation.

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Training process
Introduction to McDonald’s Kitchen Cleaning Instructions
The McDonald’s kitchen is always busy and it is the most important section in the restaurant.
Since the customer meals are prepared there, it is really important to maintain the kitchen clean
and safe to work in to prevent injuries from occurring and to prevent food from getting dirty. This
manual is for employees who have prior knowledge of equipment used for cleaning. Employees
of McDonald’s must maintain the restaurant clean and safe for everyone. In this manual are
instructions on how to clean the grill, floors, and countertops. It is your job to read and
understand everything that is in this manual. We hope that by reading this manual, you
understand the importance of safety and cleanliness in McDonald’s for the customers and
employees.
Grill Clean up
Summary of Clean up
In McDonald’s, the grill is constantly used to make hundreds of burgers all day. Because the grill
is used so frequently, employees must clean it at least twice a day and scrape the top to avoid
serving dirty food to costumers. When cleaning the grill, avoid all distractions because the grill is
very hot and you can get severely injured.

Materials for Grill Clean up

Cleaning the grill requires time and patience. Make sure the restaurant is not busy when cleaning.
To clean the grill, the materials needed are:

 Grill scraper
 Bottle of pickle juice
 Grill brush
 Grill cloths
 Liquid dish soap
 Sponge
Clean up Grill

 As a precaution, make sure you are wearing gloves and goggles to avoid getting burned or
splashed in the eye. It is important to be very careful while cleaning the grill because it is
going to be hot t and you can get injured.
 Turn the sear plate temperature knob on the grill to 375 degrees Fahrenheit, in between the
350 and 400 degree marks. If the grill only has options that range from high to low, turn the
knob about three quarters so that it more than halfway to the high mark. Caution: The grill
gets really hot so be careful.

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 When the grill heats up to 375 degrees Fahrenheit, grab the grill scraper so that the flat end
is on the grill. Scrape the grill in a top to bottom pattern until all the leftover pieces of food
are scraped off. Caution: Make sure the tops of the grills are secured up to avoid them from
falling and injuring you.
 Once you finish scraping the grill, grab the bottled pickle juice and squirt it all over the grill.
Put the tops down and wait for 1 minute. The pickle juice gets rid of brown spots.
 After 1 minute has passed, lift the tops of the grill up again. Grab the grill brush and start
brushing the top of the surface in the same up and down pattern as the scraper. The brush is
used to clean any rough spots on the grill. Make sure all the pickle juice is scrubbed off by the
brush.
 Turn off the grill as soon as any remaining pickle juice dries out, and wait for it to cool down.
Get liquid dish soap and pour a nickel sized amount onto the soft part of the sponge. Scrub
the grill with the sponge. Make sure every single spot on the grill is cleaned.
 Grab the grill cloth when you are done scrubbing. Rinse the cloth in water and scrub the grill
until all the soap is gone. Grab a dry cloth to dry the remaining water left on the grill.
 Turn the grill back on and let the excess water dry out. Leave the grill off if the restaurant is
about to close for the day. The grill is ready for use, clean, and looks brand new. Clean the
grill twice every day so that the food can taste fresh and customers can be satisfied.
Floor Clean Up
Summary of Floor Clean up
Dirty floors are the number one cause of injuries in McDonald’s. Most employees do not know
that when the grill is being used, oil splashes onto the ground making it dangerous for the
employees to fall down. Providing safe and clean floors can reduce the amount of injuries and
increase customer satisfaction.
Materials for Floor Clean up
The materials you need to clean the floors are:

 Broom
 Dustpan
 Small towel wipe
 Mop and bucket
 Degreaser

Floors Clean up

Cleaning floors requires a lot of time, so make sure you are not busy at the time. When you clean
floors, make sure there are no customers around the area you are about to clean and that the
mop and broom are clean before using. Clean the kitchen floor when the restaurant is not busy.

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Before sweeping, pick up big trash that is on the floors or tables so that the dustpan does not get
filled up too much and to make your job easier.

 Grab the small towel wipe and wipe down any food on the tables so that it will not fall down
to the floor after you are done sweeping. Wipe any ketchup packets or liquids on the table so
that it does not spill onto the floor and get it dirty.
 Grab the broom and sweep in one area at the time. Make sure to sweep:
o Corners of the floors
o Under tables
o Under the fry station
 Sweep everything into a pile in an area where there are no customers around. When you are
done cleaning everything, sweep the pile into the dustpan and move onto another area to
sweep.
 Before mopping, remove chairs and put them on the tables so that it is easier to mop
underneath tables.
 Place wet floor signs along the perimeter of the area you are going to mop so customers will
not slip. The area should be small so that you can mop without having to wring the mop more
than once.
 Fill the mop bucket with clean hot water and degreaser. Get the water as hot as possible to
have better results. Take the mop to the area you have secured, and wet the floor using the
mop. Mop the floor in a horizontal figure eight pattern to corral any leftover trash that was
not cleaned with the broom.
 Once the area has been cleaned, rinse the mop in the bucket and wring it out. Mop the area
again to remove any excess water on the floor. If the restaurant gets busy and you need to
reopen the area, you can open the doors to let the wind speed up the drying process.
 When the area is dry, you can put the chairs back down and remove the wet floor signs.
Repeat these steps to clean the other areas, including the kitchen.
 When you are done cleaning the other areas, take the mop bucket to the sink in the back of
the restaurant and empty it out. Rinse the bucket and the mop so that they are clean to use
the next time. Wait for the mop to dry before putting away. The floors are clean and safe to
walk on.
Kitchen Countertop clean up
Summary of Clean up
It is very important to maintain the kitchen tables clean. The kitchen countertops are also called
work stations where all the meals are put together and then wrapped to give to the waiting
customer. If the stations are dirty, the food that is being made there will be dirty and the
customer will be upset. The work stations must be clean in order to have clean food and satisfied
customers.
Materials for Countertop Clean up

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The materials you will need to clean the countertops are:

 Small Wiping towel

 Signet Hard Surface Sanitizer
 Gloves and goggles
Clean up Countertops
Before cleaning the counter tops, put on the gloves and goggles so that your hands and eyes are
protected from the chemical.

 Wipe off all pieces of food off the countertop before spraying the chemicals. Make sure the
pieces fall towards the front of the countertop so you can sweep them up later. If pieces of
food fall into the space between each countertop, pull out the countertop and sweep when
the restaurant is about to close.
 Wet the wiping towel with hot water and wipe the countertops clean. Let the countertop dry
and then grab the Signet Hard Surface Sanitizer and spray the surface of the countertop with
it. Leave the sanitizer there for 5 minutes so that the countertops can be disinfected.

Conclusion
The operative philosophy of the McDonald's system is based on the Quality, Service, Cleaning
and Value for 44 years. The company offers a standard menu, although it develops in each culture
special products that are adjusted to the pleasure of the community. McDonald's is successful
because it has a system of corporate norms and individual opportunities, to all the Franchises
they are integrated in the same philosophy of values and clear expectations. McDonald's guides
all the actions according:

 To organizational values as working in team,

 To feel passion for the work always offering the best of themselves,
 To be committed with the partners and with the mission of the company,
 To be entire in each one of the actions, to be leaders.