Notice Board 
Submission Date: 19th November 219 
 
These are our assignment pdfs

https://drive.google.com/drive/folders/15LjtrHEUnCQkvUz3hj_UPe
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1. What do you think McDonald’s training initiatives are aligned with business strategy? Explain 
the reasons for it. Why is it important to establish business strategy-training linkage? 
 
2. Discuss how McDonald's strategic commitment to training has contributed to its position as a 
leading global foodserver retailer  
 
3. Examine Ray Kroc’s training philosophy. How has McDonald’s gained from this philosophy? 
 
4. How Relevant is training and development for a company like McDonald’s which is seen as 
“Deskilled”? 
 
6. Discuss the training and management development process at McDonald's with respect to its 
design, purpose, methods and content. What org cultural goals does it help McDonald’s achieve? 
Evaluate McDonald’s T&D process based on your understanding of the process of training. 

1.Introduction 
  
History of the industry 
Present position of the industry 
History of McDonalds 
Present position of McDonalds 2018-2019 
Product and services 
Competitors  
Hr related info if available  
 
 
2Main Body 
 
Objective : Why you are writing this essay?   
 
Objective 01 
Argument : Have to express in terms of HR plane 
Discuss and provide examples from case 
Finding/answer of the objective  
 
Objective 01, 02, 03 ,04 ,06….. ​Follow the objective 01 structure 
 
03. Conclusion 
 
Summary of objective 01 and 02. We can call it major findings. 

04. Recommendation

Recommendations have to align with objective 

 
05.Reference  

Apa format 
 
 Shaheen- 01675-373865

​Introduction 

McDonald's  is  an  American  fast-food  company,  founded  in  1940  as  a 
restaurant  operated  by  ​Richard  and  Maurice  McDonald,  in  San 
Bernardino,  California,  ​United  States.  In  1948,  they  reorganized  their 
business  as  a  hamburger  stand,  ​using  production  line  principles​.  In  1953, 
the  first  time  a  McDonald's  franchise  used  the  Golden  Arches  logo  was  at 
a  location  in  Phoenix,  Arizona,  USA.  In  1955,  Ray  Kroc,  a  businessman, 
joined  the  company  as  a  franchise  agent  and  proceeded  to  purchase  the 
chain  from  the  McDonald  brothers.  McDonald's  had  its  original 
headquarters  in  Oak  Brook,  Illinois,  but  has  approved  plans  to  move  its 
global headquarters to Chicago by 2018. 

Today,  McDonald's  is  one  of  the  world's  largest  restaurant  chains,  serving 
approximately  69  million  customers  daily  in  over  100  countries  across 
approximately  36,900  outlets  as  of  2016.  McDonald's  primarily  sells 
hamburgers,  cheeseburgers,  chicken  products,  French  fries,  breakfast 
items,  soft  drinks,  milkshakes,  wraps,  and  desserts.  In  response  to 
changing  consumer  tastes  and  after  facing  criticism  for  the  unhealthy 
nature  of  their  food,  the  company  has  expanded  its  menu  to  include 
salads, fish, smoothies, and fruit. A McDonald's restaurant is operated by a 
franchisee, an affiliate, or the corporation itself. 

​History 

History of the fast food industry 

Some  trace  the  modern  history  of  fast  food  in  the  United  States  to  7  July 
1912,  with  the  opening  of  a  fast  food  restaurant  called  the  Automat in New 
York.  The  Automat  was  a  cafeteria  with  its  prepared  foods  behind  small 
glass  windows  and  coin-operated  slots.  Joseph  Horn  and  Frank  Hardart 
had  already  opened  the  first  Horn  &  Hardart  Automat  in  Philadelphia  in 
1902,  but  their  "Automat"  at  Broadway  and  13th  Street,  in  New  York  City, 
created  a  sensation.  Numerous  Automat  restaurants  were  built  around 
the  country  to  deal  with  the  demand.  Automats  remained  extremely 
popular  throughout  the  1920s  and  1930s.  The  company  also  popularized 
the notion of "take-out" food, with their slogan "Less work for Mother". 

The  first  hamburger  chain  in  the  States  was White Castle opened in 1921. It 

was opened by Billy Ingram and Walter Anderson, who started with the first 
White  Castle  restaurant  in  Wichita  in  1916.  They  had  a  small  menu  which 
had  cheap  hamburgers  and  they  sold  it  in  large  numbers.  The  first 
franchises  appeared  also  in  1921  (A&W  Root  Beer  franchised  their  syrup) 
and the first restaurant franchise appeared in 1930s by Howard Johnson. 

Present Position of the industry  

Globally,  fast  food  generates  revenue  of  over  $570  billion  -  that  is  bigger 
than  the  economic  value  of  most  countries.  ​The  quick  service  restaurant 
(QSR)  industry  in  the  United  States  was  said  to  be  worth  a  sum  of 
approximately  256  billion  U.S.  dollars  in  2018.  ​In  the  United  States  revenue 
was  a  whopping  $200  billion  in  2015  -  quite  a  lot  of  growth  since  the  1970 
revenue  of  $6 billion. The industry is expected to have an annual growth of 
2.5%  for  the  next  several  years  -  below  the  long  term  average  but  coming 
back from a several year slump. 
While  the  U.S.  fast  food  landscape  has  been  inundated  by  new  concepts 
over  the  past  decade,  well-established  U.S.-based  QSR  brands  are 
continuing  to  grow.  Although  the  U.S.  market  may be becoming saturated, 
household  brands  such  as  McDonalds  show  no  signs  of  slowing  their 
growth  -  expanding  their  reach  to  international  locations.  With  a  brand 
value  of  over  126  billion  U.S.  dollars,  McDonald’s  was  by  far  the  most 
valuable  fast  food  brand  in  the  world  in  2018,  surpassing  its  closest 
competitor  Starbucks  by  almost  triple.  In  2018,  McDonald’s  was  also  the 
largest  fast  food  company  in  terms  of  systemwide  sales,  followed  by 
brands  such  as  Starbucks,  Subway  and  Yum!  Brands  -  parent  company of 
Taco Bell, KFC & Pizza Hut 

এখােন ৩ তা ডাটার ছিবটা  

There  are  over  200,000  fast  food  restaurants  in  the  United  States  and  it  is 
estimated  that  50  million  Americans  eat  at  one  of  them  every  single  day. 
The  industry  employs  over  4  million  people  and  counting  -  restaurant 
franchises added over 200,000 jobs in 2015. 

Segment  Market Share 

Hamburger-focused restaurants  30%+ 

Pizza parlours  15% 

Sandwich shops  12% 

Chicken restaurants  8% 

Mexican restaurants  7% 

 

The  fast  food  industry  keeps  growing  despite  the  general  public’s 
newfound  surge  to  go  organic  and  healthy.  McDonald’s  is  the  most 
popular  in  this  field,  no  surprise  there,  although  one  data  below  puts  it  in 
an interesting perspective. 

● The fast food industry revenue in the US alone makes about $110 
billion annually. (Staticbrain) 
● 50 million Americans eat fast food every day (Staticbrain) 
● A complete fast food meal is 37% of your daily calories (Static Brain) 
● McDonald’s is more recognized than the Christian Cross. 
(Marketingweek) 
● Fast food restaurants are expected to keep growing at 2% annually 
through 2020. (Statista) 
● There are nearly 200,000 fast food franchises in the US as of 2018 
(Statista 2018) 

এখােন খরেচর ছিবটা আসেব  

Current Position of the McDonalds 

McDonald’s  ​(NYSE:  MCD)  released  its  full  year  results  on  January  30,  2019. 
The  company  beat  the  consensus  earnings  but missed slightly on revenue 
for  the  4th  Quarter.  This  is  primarily  due  to  the  refranchising  of  its 
restaurants  that  the  company has been undertaking for a couple of years. 
The  company’s  long-term  goal  is  for  95%  of  McDonald’s  restaurants  to  be 
owned  by  franchisees,  and  at  the end of FY 2018, this figure stood at 92.7%. 
Overall  the  company  posted  revenue  of  $21.03  billion  with  earnings  of 
$7.50,  up  18%  year  on  year  as  the  strategy  has  also  helped them in cutting 
down  costs  and  thus  improving  margins.  Global  comparable  sales  also 
improved by 4.5% YOY. 

এখােন া ভ ালু এর ছিবটা আসেব …….. 

McDonald’s  history  is  divided  in  some  stages  of  the  last  century.  These 
years are – 

· ​Early the beginning of McDonalds 1940s 

The  business  began  in  1940,  with a restaurant opened by brothers Richard 

and  Maurice  McDonald  at  1398  North  E  Street  at  West  14th  Street  in  San 
Bernardino, California. 

● Modern Era of MacDonald’s 1950s-1960s 

The  first  McDonald's  with  the  arches  opened  in  Phoenix,  Arizona  in March 
1953. The original mascot of McDonald's was a man with a chef's hat on top 
of  a  hamburger-shaped  head  whose  name  was  "Speedee".  In  1962,  the 
Golden  Arches  replaced  Speedee  as  the  company  symbol.  A  new  mascot, 
Ronald  McDonald,  was  introduced  in  1965.  The  clown-like  man  having 
puffed out costume legs appeared in advertising aimed at children. 

● The Growth Stage of MacDonald’s 1970s-1990s 

McDonald's  spectacular  growth  continued  in  the  1970s.  Americans  were 

more  on-the-go  than  ever,  and  fast  service  was  a  priority.  In  1972,  the 
company  passed  $1  billion  in annual sales. By 1976, McDonald's had served 
20  billion  hamburgers,  and  system  wide  sales  exceeded  $3  billion.  During 
the  1980s,  a  period  of  substantial  expansion,  McDonald's  further 
diversified  its  menu  to  suit  changing  consumer  tastes.  The  company 
introduced  the  Chicken  in  1980;  it  proved  to  be  a  sales  disappointment, 
and  was  replaced  with  Chicken  Nuggets  a  year  later  (having  originally 
been  invented  by  Rene  Arend  in  1979).  In  1985,  ready-to-eat  salads  were 
introduced.  Efficiency,  combined  with  an  expanded  menu,  continued  to 
draw  customers.  McDonald's  began  to  focus  on  urban  centres  and 
introduced  new  architectural  styles.  The  first  McDonald's  Express 
locations  opened  in  1991.  The  first  McDonald's  in  Mainland  China  opened 
in ​Don Men​ in October 1990. 

● The Global stage of McDonald's Corporation 2000s-2015s 

As  it  was  exploring  new  avenues  of  growth,  however,  McDonald's  core 
burger  chain  had  become  plagued  by  problems.  Most  prominently,  the 
Made  for  You  system  backfired.  Although  many  franchisees  believed  that 
it  succeeded  in  improving  the  quality  of  the  food, it also increased service 
times  and  proved  labour-intensive.  Some  franchisees  also  complained 
that  the  actual  cost  of  implementing  the system ran much higher than the 
corporation  had  estimated  a  charge  that  McDonald's  contested.  In  any 
case,  there  was  no question that made for you failed to reverse the chain's 
sluggish  sales.  Growth  in  sales  at  stores  open  more  than  a  year (known as 
same-store  sales)  fell  in  both  2000  and  2001.  Late  in  2001  the  company 
launched  a  restructuring  involving  the  elimination  of  about  850  positions, 
700 of which were in the US, and several restaurant closings. 

In  May  2010,  McDonald's  redesigned  its  US  website  to  a  sleeker,  HTML  5 
friendly  interface.  Along  with  those  changes,  McDonald's  also  introduced 
new  advertising  material  to  its  website,  including  the  unveiling  of  new 
pictures  used  exclusively  for  in-restaurant  ads,  television  commercials, 
print  advertising,  and  online  advertising,  which  consist  of  more  realistic 
pictures  of  its  products,  which  are  now  up  close  and  face  the  camera 
instead of facing left or right. 

In  January  2012,  the  company  announced  revenue  for  2011  reached  an 
all-time  high  of  $27  billion,  and  that  2,400  restaurants  would  be  updated 
and 1,300 new ones opened worldwide. 

List of McDonald's Products

1. Hamburger 

1.1. Double Cheeseburger 

 1.2. Triple Cheeseburger 
1.3. Big Mac Quarter 
1.4. Pounder 
1.5. Big N' Tasty 
1.6. McDouble 

1.7. Bacon McDouble 

1.8. Daily Double 

1.9. McFeast
 
2. Chicken 
2.1. McChicken 
2.2. McNuggets 
2.3. Premium Chicken Sandwiches 

2.4. Premium Chicken Deluxe 

2.5. Grilled Chicken Deluxe 

2.6. Tasted Crafted 

2.7. Deli Choices 

2.8. Snack Wrap 

2.9. Premium Chicken McWrap 
2.10. Chicken McBites 
2.11. McArabia 
2.12. Buttermilk Crispy Tenders 
2.13. Other notable chicken products 
 
3. Fish 
4. Pork 
5. Sauces 
 6. Other Products 
6.1. Salad 
6.2. Sides 
6.3. The Happy Meal 
 
7. Breakfast  
7.1. McMuffins 
7.2. Breakfast Sandwiches 
7.3. Bagels 
7.4. Breakfast Wraps 
7.5. All Day Breakfast 
7.6. All Day Lunch 
7.7. Additional Breakfast Items 

8. Beverages 
8.1.  
8.2. Soft Drinks 
8.3. Coffee and tea 
8.4. Shakes 
8.5. Alcoholic Beverages 
8.6. Frozen Beverages 

9. Desserts 
 
 
 
McDonalds Competitors  
● KFC.
● 2) Burger King.
● 3) Subway.
● 4) Starbucks.
 ● 5) Pizza Hut.
● 6) Domino's.
● 7) Dunkin' Donuts.
● 8) Wendy's.
● Taco Bell 
● Chipotle 

Reference

https://www.franchisehelp.com/industry-reports/fast-food-industry-analysis-
2018-cost-trends/

https://www.statisticbrain.com/fast-food-statistics/https://www.s
tatisticbrain.com/fast-food-statistics/

https://www.marketingweek.com/mcdonalds-bigger-than-jesus-ch
rist/

https://www.forbes.com/sites/greatspeculations/2019/02/04/mc
donalds-reports-good-results-to-continue-growth-in-2019/#6898b8
1319ec

https://www.cnbc.com/2019/04/30/mcdonalds-q1-2019-earnings.
html
https://mcdonalds.com.au/sites/mcdonalds.com.au/files/MCD_CR
&S_Chapter6.pdf

https://edition.cnn.com/2019/08/28/business/mcdonalds-workpla
ce-safety-training/index.html

https://aracellya.weebly.com/uploads/2/5/8/9/25893075/formal_
project.pdf

Nazmul Islam
How McDonald’s training initiative are aligned with business
strategy & the importance of establishing business
strategy-training linkage?

Yes, the objective of training initiatives taken by McDonald’s are aligned with business
strategies.

The employee who receives the necessary training is more able to perform in their job.
The training will give the employees a greater understanding of their responsibilities
within their role and build their confidence. This confidence will enhance their overall
performance and this can only benefit the company. Employees who are competent and
on top of changing industry standards help your company hold a position as a leader
and strong competitor within the industry. When training aligns with the business,
employees at all levels understand expectations, operationalize vision and values, and
recognize what is necessary to succeed. Conceptually, it is not hard to truly align
training with the business needs, but it requires a good deal of work.

The objectives of training initiatives taken by McDonald’s are mostly aligned with
business strategies. From the organizational perspective, this represents a successful
and on-going initiative. Most importantly, the initiatives are emphasized on the
increment of the level of customer satisfaction. This is essential for a business goal of
creating value around the employees, a measurable value and a sense of competitive
differentiation. HR functions have always served as a supporting tool to the strategic
levels. The design and implementation of the strategic option chosen by the company
depends basically on the human factor. Mr. Ray Kroc wanted a restaurant system that
would be famous for providing food of consistently high quality and uniform methods of
preparation. He wanted to serve food that tasted the same at wherever the restaurant
may be. In 1955, he founded the McDonald’s System, Inc. – the core of McDonald’s
principles of Quality, Service, Cleanliness and Value (QSCV) – which lives on as the
Company’s foundation to this day.

In McDonald the business strategy for the company is to make food fast available to its
customers at a very low competitive price but to get profit as well by reducing the cost of
the product and expanding the business worldwide. For McDonald the training was that
important that they actually created “Hamburger University”. They train their employees
through arranging classes shift wise in crew rooms or inside restaurant. However, for
managerial level, they have management training center where the managers progress
through hundreds of training days. The management training includes: Employee
relation training, staff retention & discipline, Time management, learning to manage
shifts, personal leadership & effective coaching, Employee communication, Community
image, managing staff development, Optimizing restaurant food cost, Accounting &
financial procedures etc.

Importance of business strategy-training linkage:

Helps the Firm’s Preparation for New Opportunities and Threats

Improving​ the Firm’s Productivity and Efficiency

Helps Firms to be unique around industry

Helps the Firm to innovate new things

Increases Firm’s Competitive power

Building a Brand Reputation

Maintaining a Competitive Advantage

 
 
 
Objective 

Examine: Ray Kroc’s Training Philosophy. How gas McDonalds gained from this
philosophy?

Kroc’s Philosophy

McDonald (MCD) has one agenda providing 100% total consumer satisfaction. The
formula through which McDonalds seeks to achieve this goal in the restaurant operation
is the long-standing commitment to Q, S, C, V that is Quality, Service, Cleanliness and
Value. Well trained crew and managers are the first step to achieving these standards.
It is a company policy to provide career opportunities that allow employees to develop
their full potential. This include a comprehensive training program for crew and career
progression that enables a first job employee to progress though to a senior
management position through merit based promotion.

McDonalds is an organization that demonstrates a strategic commitment to training.

From the very early days Ray Kroc the founder of the McDonalds was prepare to invest
a great deal of money in training staff. The company attitude to training and
development today can be traced straight back to Kroc’s philosophies and belief
learning and work. In this course he avoided recruiting people who wanted to do it their
way, the way that they had learned through their formal training in catering. Instead, he
saw a different mix of dedication, entrepreneurship and wider skills in service and
quality as the right type of skill mix. He freely admitted to “putting the burger in the
assembly line”, a process where traditional catering and restaurant were obsolete. His
“Try anything” philosophy delivered McDonald’s as a national brand

The current training methods and strategies that the McDonald’s follow now is a better
reflection of Kroc’s philosophy. All the development plan at McDonald’s stem from the
same essential principles that Kroc’s introduced in 1950s, i.e., quality, service, and
cleanliness. Kroc’s philosophies helped McDonald’s in achieving better employee and
customer satisfaction and drastically reduced staff turnover rate.

McDonalds Currently following

Philosophy of Career Development at McDonald’s

Career Development at McDonald’s combines a focus on personal growth and

development with talent management objectives in order to help employees to perform
at their very best – while experiencing personal career satisfaction

Learning and Development Philosophy

At McDonald’s® they offer the opportunity to “learn while you earn”. Learning and
development are an important part of ones McDonald's work experience and starts as
soon as a member join the team. Crew trainers, managers and other employees will
work with that person to show him/her the ropes, and training continues as he/she
advance through the McDonald's system. We work hard to promote a positive coaching
environment to help you develop to his/her full potential. In addition to gaining skills and
knowledge in the foodservice and hospitality industry, his/her job at McDonald's will help
him/her learn teamwork; leadership, communication and guest service skills;
responsibility and time management.

McDonalds believe in giving an employee the tools he/she need to succeed, whether it’s
the chance to run his/her own restaurant or succeed in a corporate career at
McDonald’s. To be the best company they can, they have to offer the best opportunities,
and they believe that the best are right here.

All are done for ensuring the customer satisfaction. McDonalds which a strong tradition
of and belief in training invest more than $1 B annually. However it is not training as we
know or might expect it.

Hamburger University

Ray launched a training program, later called Hamburger University. McDonalds

Hamburger University first open in the basement of a restaurant in Elk Grove, in 1961. It
was initially aimed at Kroc’s growing number of franchisees, a learning process through
which he could assert control over his cherished standards of quality, service,
cleanliness and value.

There, franchisees and operators were trained in the scientific methods of running a
successful McDonald’s. Hamburger University also had a research and development
laboratory to develop new cooking, freezing, storing and serving methods. Today, more
than 80,000 people have graduated from the program.

Since its inception, training at Hamburger University has emphasized consistent

restaurant operations procedures, service, quality and cleanliness. It has become the
company’s global center of excellence for McDonald’s operations training and
leadership development.
At McDonald’s, their training mission is to be the best talent developer of people with
the most committed individuals to Quality, Service, Cleanliness and Value (QSC&V) in
the world.

McDonalds founder Ray Kroc once said, “If we are going to go anywhere, we’ve got to
have talent. And, I’m going to put my money in talent.”

Hamburger University continues to promote that philosophy, every day.

Training of taking order:

When taking an order individual should greet the customer.

Example: Welcome to McDonalds, May I take your order?

Take the order, every once in while ask anything else or will that be all?

When customer finish ordering verify the order is correct by having them read their
order on the screen as shown on the right. This is especially important if they added
specification on their order.

Example: Is your order correct on the screen?

Tell the customer their total and say “Thank You”

Through this way McDonalds avoid conflict in ordered item by customer. Customer will
highly satisfied by this behavior which is Kroc’s philosophy is maintain by McDonalds till
now.

Clean

At McDonald's is clean freaks. Each restaurant has a dedicated team of trained

customer care staff who ensure the dining areas, including any children's play
equipment, are kept exceptionally clean at all times. All McDonald's employees receive
comprehensive training on cleaning procedures, and each restaurant has a schedule of
daily, weekly and monthly cleaning tasks so we're always on top of it.
 All of our restaurants have planned maintenance calendars and all kitchen equipment
is cleaned throughout the day, with daily, weekly and monthly closedown and cleaning
procedures to maintain our high standards of safety and cleanliness.

A clean shaven appearance is preferred. Beards, moustaches and sideburns are

allowed but should be short, neat, tidy and clean. If your beard cannot be trimmed for
genuine religious, cultural or medical grounds or if you’re handling food, e.g. working in
the kitchen, on fries or in the beverage cell, you must cover your facial hair with an
approved beard net / snood (this includes stubble). If you can’t cover your facial hair
completely, it’s not allowed.

Grill 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.

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.

Kitchen Countertop clean up

It is very important to maintain the kitchen tables clean. The kitchen countertops are
also called workstations 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.
Quality

McDonalds pays more attention on the satisfaction level of their customers. To improve
the quality standards, the employees are well trained and continuously learning desire
of McDonald’s results to increase the level of satisfaction of their customers towards
their products. When the quality is improved and the workers are serving the customers
is well trained and the overall service environment is improved then there is no room left
for customer to fell dis-satisfaction towards the company

100% BEEF PRIME CUTS​

Beef patties are made from 100% high quality beef that originates from European farms,
the majority of which are in Italy. McDonalds only use cuts of the highest quality
boneless muscle meat from the flank, forequarter and hindquarter of cattle.

100% CHICKEN BREAST MEAT

McDonalds only use chicken breast meat, and that’s true whether it's a burger, our
Selects or Chicken McNuggets. Why is this important? Because great tasting food
made with quality ingredients is one of our top priorities.

RED, PLUMP TOMATOES

Planted and monitored from seed to fruit, McDonalds tomatoes are grown according to
the highest farming standards. This ensures that our juicy tomatoes are of high-quality
and are produced in a healthy and sustainable manner.

LEAFY GREENS & FRESH ONIONS

McDonalds use the finest Iceberg lettuces with mild flavour and crunchy texture and the
highest quality onions to prepare our tasteful burgers in all McDonald’s restaurants.

A SIGNATURE COFFEE​

McDonalds specifically designed espresso is made from a blend of the highest quality
coffee beans selected from ecologically sustainable Rainforest Alliance Certified farms.

High quality baked buns

Buns are sourced from suppliers who use the highest quality wheat. Strict quality and
safety are used throughout all of the production process.

No compromises

The restaurant chain gives high importance to small details including, meats, spices,
etc. and everything is standardized to a high level

Wholesome dairies – Only fresh milk is used and always from safety standard
approved regional and local suppliers.

McDonalds uses the HACCP (Hazard Analysis & Critical Control Point) quality control
system. This is applied to keep food safety and standards at their absolute highest.
This ensures quality throughout all stores.​ Values

Value

From the start, they have been committed to doing the right thing. And every day, all
around the globe, they put people, processes and practices into place to make quality
food, more responsible sourcing choices, a stronger community and a better planet. In
accordance with our McDonald’s values.

"It is the value piece that drives the behaviors and drives the whole underlying culture
that exists at McDonald’s"-​ -Len Jillard, Chief People Officer for McDonald’s Canada

To keep it really simple, in terms of a crew person coming in, the number one value, or
the first value, is to put the customer at the core of all they do. That makes it really
simple to explain to a crew person at the front counter, or in drive through, what the job
is. The customer comes first. Make sure that whatever you’re doing with that guest
coming in is that you’re taking care of them. If there is something wrong, cold fries or a
wrong soft drink, or whatever, just go ahead and replace it, because the customer is the
most important priority.

Responsible Leadership

McDonalds are committed to using our scale for good: good for people, for our industry,
and for the planet. From simplifying ingredients to being nutritionally mindful; from
reducing their waste impact to advancing the industry on sustainable and humane
sourcing

Progressiveness

McDonalds are a restless company: always innovating, always moving forward. From
our original business model to the invention of the drive thru and the Happy Meal, they
are working to do things better tomorrow than we do today

Local Integration

McDonald’s has traveled far but stay in sync with society in each of the countries,
responding to local needs and integrating with local culture. Their restaurants are
typically locally-owned, staffed by crew who live nearby, and who proudly give back to
their community via hundreds of thousands of local programs.

Service

McDonald’s value proposition is that their food is served quickly and of constant quality
across different places and countries. The planning and organizing of McDonald’s
business resources had revolved around their value proposition when they re-innovate
their service design in order to ensure their success. While doing so, they probably had
business model canvas and service blueprint on their hands

McDonald’s has traveled far but stay in sync with society in each of the countries,
responding to local needs and integrating with local culture. Their restaurants are
typically locally-owned, staffed by crew who live nearby, and who proudly give back to
their community via hundreds of thousands of local programs.
Service

McDonald’s value proposition is that their food is served quickly and of constant quality
across different places and countries. The planning and organizing of McDonald’s
business resources had revolved around their value proposition when they re-innovate
their service design in order to ensure their success. While doing so, they probably had
business model canvas and service blueprint on their hands

 
 

Human Resource plays a major role in McDonald’s. The key objective

of training their human resource is to keep a balance in the
employees’ overall work. Therefore, they try hard to generate a good
connection between the capability of the employees and the quality
of the product.Almost every worker in McDonald’s get training for
their respective work position. Even a floor manager is cultured
against his degree in hotel management, a cashier is trained for cash
handlings. Accordingly, all the other workers are also trained. The
training & development process ofMcDonald with respect
toitsdesign, purpose, methods, and contentsare
Design : -McDonald’s training and development program is designed
in a way that every employee enters or entered are given severe
training immediately when they are hired. Whether the employees
belong to managerial posts or restaurant staff they have to go
through their training process.Some training processes they follow
are:
Orientation & induction:
1. welcome meetings
2.structured development programe
3. Floor –bassed or on-the job training as people learn more while
practicing.
4.The employees are rated after three months on their performance
and either retained or have their employment terminated.
Traning and management development:

1.After the indruction program the employees go through an

individual traning program.
2. There is not set time limit for these on –job training plans.
3.To reduce monotony in the process crew members are rotated
through a number of different roles.
4. Training is delivered and assessed through a varity of methods
such as “shoulder to shoulder” ‘classroom programs ‘ and e
–learning modules.
Purpose:
McDonald’s training and development process is an imperative
contribution to the company’s aimsto achieve 100% consumer
satisfaction goal. This may take place in certain stages. Initially, the
employees receive an orientation of the work area which is known
as induction stages. Later, McDonald’s operate on and off job
training fornew employees. Moreover, McDonald’s also look forward
to insist control and maintain high standards of quality, service,
cleanliness and value.

Method: McDonald’s have a standard method of performing each job.

Ray krocbelieved in training employees by providing them incentives
and giving them freedom to bring creativity. McDonald's is
well-known for giving chances to minorities.
1. On the job training
2. Classroom – based training sessions
3. Job analysis

Content:
1.Employee relations training
2.Time management
3.Staff retention and discipline
4.Leadership
5.Accounting & financial procedures
6.Optimizing restaurant food cost
7. Employee communications
Organizational goals:
Provide 100% customer satisfaction through quality sevice
cleanliness and value.
Evaluation of T&D process:
It has been observed that the restaurant where the manager takes a
hands-on approach to training, the performance is good. Effective
and regular training also brings benefits like employee satisfaction
which in turn enhances customer ratings, and lower staff turnover.

Niloy
01688538313
How relevant is training and development for a company like McDonald which is
seen as ‘deskilled’?

Every fast food chain, especially McDonald’s belongs to the Food & Beverage
(F&B) sector. These sectors generally play an essential role in the development of
any organization, especially the development of services is very important. In
order to provide abundantly good service, the employees should be in need of
intense training, and that’s how training comes into the scenario. Therefore,
training and development are intertwined to each other in most cases. Now let’s
go through how McDonald’s used these concepts.

In a very limited span of time, McDonald’s formed huge visibility and developed
internationally. Not only does this fast food chain offers a cheap, clean and very
convenient food and captured everyone’s attention to them, but they have also
formed few drawbacks as well which are briefly explained below:
To capture a significant portion in the market the firm targeted young generation,
especially children or known as the future buyers. Therefore, by offering fast food
they are calling upon many unknown and also unavoidable problems which
occurs mostly for having too much fast food, such as, obesity, asthma, mad cow,
heart diseases and many more. Advocating such practices then what kind of
message are we sending to our children’s “at least 59 of the nation's 250
children's hospitals have fast-food restaurants?” (Tanner, 2006).

2. McDonald’s generally use genetically modified potatoes in spite of locally

grown potatoes, which further proves that these food products are unsafe and
lacks in the nutritional aspects. Thus, we can once more say that the practice
itself is problematic.

3. Another problem found is that the McDonald’s use beef in their menu abroad
which the firm brings from various other farms. If at any circumstances or in any
time the customer feels like being aware of the quality and raise the question on
the quality of the food (beef item) they might face difficulty to trace the origin of
the beef or the farm from where they brought the raw material from. Suspicion
may rise and the possibility that the food item may be contaminated in any way
will be more of an issue, and in that case the origin will be unknown, “a typical
fast-food hamburger patty contains meat from more than one thousand different
cattle, raised in as many as five countries” (Schlosser, 2004).

With respect to the cultural issues, McDonald's was drawn in the media for a long
time in many countries. In China, the firm disregarded their cultures through
some of its actions. In several other countries like the USA, Japan and many
more the firm provoked and upset many vegetarians. “McDonald's, the fast-food
giant currently embroiled in a row concerning undisclosed beef flavoring in
French fries, has made a formal apology to those it has offended” (McDonald’s
resolves French fry dispute, 2002). Even though it may seem like a very small
issue but in reality, the firm had made a mess for the customers who are known
for worshipping cows and consider them as sacred. So imagine what it might
have felt to them and thinking about eating beef might mean for them.

The issues mentioned above are a few examples of how McDonald’s is seen as
“deskilled”. Hence, universities offering hotel management course must teach
other promising chefs the difference between “what is right and what is wrong”.
Proper training and development of the individual is a must and it can make a
significant amount of difference to organizations like McDonald’s.

Rumman
01713107827