Individual

Assignment
By:
Nur Aisyah Hanin Binti Razali
2021640438
Question 1
Briefly explain 5 Operations Management critical
decisions that you found from entire movie.
• Location Strategy
• The goal of Mc Donalds is to be located in an area of maximum market reach.
At the beginning of the movie, we can see that the McDonald brothers have
made a location change due to not enough customer reach. Then, when Ray
Kroc and the team made their survey for the area that they are interested in.
They join with the local church and market to see the behavior of the
community.
• Layout Design & Strategy
• The practicality of McDonald’s is to serve the food fresh so the customers
could take away their food. So the Brothers served their food directly to the
service window. They have removed all the seating in their restaurant and
changed it to a bigger operation area, where the food could be produced on a
bigger scale with more numbers product in little time.
• Process and Capacity Designs
• The goal of Mcdonald’s is to serve fresh in little time.
Hence, there have prepared their restaurant to
become a big production area. Each of the cooking
processes was placed according to its process flow. This
has saved them ample time and eventually saved the
cost of rejected products.
• Quality Management
• The key success of every franchise chain is to maintain
the quality of its products and services. In the movie,
we can see how the brothers maintain their standard
of procedures in cooking the burgers and fries. We also
can see how Ray Kroc managed to find the solution of
maintaining the food quality within their franchise.
• Job Design
• In the movie, we can see how the production team has
been designated to their own specialties. This has
helped the process flow to be smooth. While Ray Kroc
and his team put their self in the place of the surveyor.
Since they have experience as realtors, there are in
charge to examine and analyze the new location where
they intend to open a new franchise. While Ray Kroc
himself is in charge of finding the investor for their
business to grow.
Question 2
Explain the challenges faced by the owner in the movie.

• The goal of McDonald Brothers is to serve their food as short as 30

minutes. Hence, their first step is changing the layout design of their
kitchen in order to have a much more smooth process flow. They
draw and label the stations at a tennis court and practice the
movement with their employees before they could manage to get the
perfect kitchen layout.
• When opening the franchise, Ray Kroc had trouble maintaining the
quality of the fries. Then he tried to control the supply chain of the
potato then and follow the standard of procedure in cooking fries and
other food. With a lot of practice and trying, then only he did manage
to have a quality of food that is maintained throughout all of his
franchises.
Question 3
Explain steps did the McDonald brothers take to make their
operation more efficient.
• In order to make their process more efficient, Mac and Dick have practiced the
movement of the kitchen staff. They draw the tennis court assembles of their
production area and have the staff move around as if they are working. They
figured out the perfect layout after a few practices. This is important because, in
order to make it on the time, they also need to ensure that the quality of the food
produced is given. In addition, they also need to ensure cleanliness and avoids
extras and rejected item.
Question 4
Provide your takeaways from the movie The Founder.

As a business owner myself, there are a lot of points that I can learn
from. First and foremost, is quality management. As in the movies, we
can see how the brothers provided an SOP in producing their food and
how Ray Kroc managed to secure the supply chain. All of these efforts
have enabled them to maintain their quality throughout their
franchise. And until today we can still taste the crispiness of the fries.
Another thing is solving the customer’s problem. As in the movies, the
demand for drive-in restaurants is high. Hence, the brothers
acknowledged this problem by perfecting their layout and process.
They managed to serve their food while the food is still hot. Despite the
long lines of customers, we can see that customer satisfaction is still
high.
Question 5
During this critical time of this COVID-19 pandemic, please
provide strategies for restaurant business owner to run their
businesses.
• In this pandemic, we can see the fast growth of social media. Hence
the restaurant should apply this to their business strategies. Apart
from having take-out and delivering, social media would play an
important role in promoting the business. They could produce a
cooking show or make a video of how their food is processed. In
addition, they could propose a contest by sharing the food that was
bought on the client’s personal social media and have them to be
tagged. This is much easier for them to promote their business
without spending more on budgeting.