THE 7 P's Of Mc DONALDS

• PRODUCT
• PRICE
• PROMOTION
• PLACE
• PEOPLE
• PROCESS
• PHYSICAL EVIDENCE
 OBJECTIVES
• Study and analyze input and output in process.

• Value addition.

• Cycle time of production process.

• Quality Assurance

• Scope of productivity improvement.

• Type of layout.
 History/ Introduction
• McDonald’s Corporation grew from a single drive-in
restaurant in San Bernardino, California, in 1948, to the
largest food-service organization in the world.
• McDonald’s owned $13 billion of the $93 billion fast-food.
Introduction of the "Speeded Service System" in 1948
established the principles of the modern fast-food.
 McDonald's India opened its first family restaurant at Basant
Lok in Oct, 1996.
 McDonald’s has 132 restaurants in India of which 79 are in
North & East India and 53 in West & South India.
 McDonald's operates over 31,000 restaurants worldwide,
employing more than 1.5 million people.
 Functions of material
management in Mc Donald
1. Materials planning and programming
2. Raw material purchase
3. Receiving, store keeping and warehousing
4. Issuing of material
5. Inventory control
6. Transportation of materials
7. Vendor development
8. Vendor rating
9. Disposal of scrap and surpluses
10. Just in time
 Procurement of raw
materials
• Vegetables from Ludhiana (Punjab)

• Chicken from Mumbai (Maharashtra)

• French fries from USA

• Valla Mine fish from New Zealand

• Ketchup from
 PROCESS
The food manufacturing process at Mc Donalds
is completely transparent and 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.
 VALUE ADDITION
The Primary VALUE- CHAIN Activities are:

• Inbound Logistics: The receiving and warehousing of raw

materials and their distribution to manufacturing as they are
required.

• Operations: The processes of transforming inputs into finished

products and services.

• Outbound Logistics: The warehousing and distribution of

finished goods.

• Marketing & Sales: The identification of customer needs and

the generation of sales.

• Service: The support of customers after the products and

services are sold to them.

• Technology development: Technologies to support value-

creating activities.
 QUALITY ASSURANCE
Quality can be defined in the terms of:
(1) INTRINSIC QUALITY – Quality of Product
(2) EXTRINSIC QUALITY – System of Production & Process.
Quality Assurance Team is responsible for
monitoring the quality of Food both in Restaurants as well as
the Supplier Warehouses.

Consideration:
(1) Hazard Analysis and Critical Control Point. (HACCP)
(2) Good Manufacturing Practices (GMP)
(3) Sanitation Standard Operating procedures (SOPs)
 Cycle- Time of Production
Process
• BUN Toasting (11 Seconds) – A new machine toasts
the BUNS at 545 degrees Fahrenheit for 11 Seconds,
Eliminating the need to Pretoast. This Process use to
take 20 to 30 Seconds.
• ASSEMBLY (20 Seconds) – The Sandwich use to be
completely assemble at this point.
• Wrapping (14 seconds)-A hot chicken patty is placed
on the assemble bun and the sandwich is wrapped.
This is the point when sandwich is micro waved.
• This order is supposed to be picked up immediately
to keep it fresh.
• Customer service (45 seconds)-Time to take the
order handle the payment and assembled the meal.
 TYPE OF LAYOUT
• PROCESS LAYOUT
• Raw material are arranged or
grouped according to the
requirement.
• This layout deals with low volume
and high variety production output.
 OUTPUTS
• McChicken burger
• Filet-o-fish
• Veg pizza McPuff
• McVeggie burger
• McVeggie burger with cheese
• McCurryPan Veg
• McCurry non-veg
• Wrap-veg
• Wrap non-veg
• McAloo tikki burger
• Crispy Chinese
• Beverages and hot beverages
• Finger food
 INPUTS
• Breaded vegetable patty (peas, carrots ,green beans, red capsicum, potatoes)
• Breaded chicken patty.
• Breaded Filet-O-Fish.
• Spicy bread with continental vegetables
• Spicy bread with seasoned chicken cubes
• Tortilla bread filled with spicy salsa
• Lettuce
• Special sauce
• Tartar sauce
• Spicy sauce
• Egg less sauce
• Italian tomato sauce
• Bun
• Sesame seed bun
• Processed cheddar cheese
• Mexican fried chicken
• Tomatoes
• Onion
• Vegetable Oils
 PROCESS
Requirements for Stuffed burgers:
1. Ground chicken that is not too lean
2. A good spatula
3. A grill with fuel
4. Something to stuffing burgers

We can put anything that fits in to stuffed burgers like bacon and cheese
etc.

Steps Involved in chicken burger :

1. Chicken patty cooked for 45 sec on extremely hot grill.
2. Temperature of 360 degree F is maintained.
3. Salt and peppered
4. Taken off grill
5. Put bun in toaster for 8 sec.
6. Squirt of ketchup, squirt of mustard, pinch of small onions
(dehydrated), one pickle, slice of processed cheese and one piece of
chicken patty.
 PROCESS
Steps involved Vegetarian Burger:

1. Vegetable patty cooked for 30 sec on

extremely hot grill.
2. Temperature of 360 degree F is maintained
3. Salt and peppered
4. Taken off grill
5. Put bun in toaster for 8 sec.
6. Squirt of ketchup, squirt of mustard, pinch of
small onions (dehydrated), one pickle, slice of
processed cheese and one piece of vegetable patty.
 Equipments
• FRY MASTER
• GRILLER
• TOAST MASTER
• NON VEG FREEZER
• VEG FREEZER
• CHILLER
• SANITIZER
EQUIPMENTS
EQUIPMENTS
 RECOMMENDATION
1. Increase and Provide Delivery
Services to every Potential
Customer-Potential Segment.
2. Increase Drive Through Branches.
3. Remove U.S. Branding
Consciousness.
4. More Awareness to remove Obesity
link with McDonald’s.
5. Understand Local Tastes.