BUSINESS INSIGHT

VENKATESH DAMODHARANI-YEAR MBA

SRI KRISHNA COLLEGE OF ENGINEERING AND TECHNOLOGY

VISITED OUTLET The outlet which I visited was McDonalds at Brookfield.

HIERARCHYOperation Manager (Overall South India)

Deputy Manager (1 for 4 stores)

Restaurant Manager (1)

Assistant Store Manager (3)

Store Manager (Checks the effectiveness of shift managers) (1)

Shift Managers (5 to 6)

Kitchen In charge (2 for Veg and 2 for Non-Veg )

Service In Charge.

OPERATIONS The motto of the operation department is MFY (food made for

you).

Any one assistant manager will be present during the stocks transfer which happens once a week. It happens only during mid night. Stocks are been sent from Bengaluru based on the requirements and demography on that particular store.

The operations of McDonalds are divided as RED ZONE COOL ZONE

RED ZONE comprises of the kitchen based activities and COOL ZONE consists of the refrigerator warehouse room.

RED ZONE Foods are been prepared only after a customer places his orders

which are displayed at the monitor near the Kitchen in Charge.

Foods are been prepared at the time of 20-45 seconds.

Vegetarian and Non-Vegetarian foods are been prepared separately.

Bun Making Machine – Wrapper – Mayonnaise – raw materials – Fried Items.

  The required buns are toasted for 20 seconds at the bun making

machine.

RED ZONE Raw materials are been cooked or semi cooked when are been sent as

stocks from Bengaluru.

The raw materials and fried item materials are been refrigerated near the wrapper and mayonnaise section at the temperature of 0 to -10 degree Fahrenheit.

The fried items are been fried and are placed at a machine which ensures the freshness of the food items for a particular period of minutes. Once the food items cross that time limit then they are disposed with immediate effect. The process is same for both veg and non-veg items.

  The fuel used for cooking is centralized LPG gas which is provided by

the management of mall.

COOL ZONE Cool Drinks = Syrup + Water + Carbon-di-oxide.

The water used is RO water. The ratio of carbon-di-oxide being used:

Coke – 5:1 Others 4:1.

Movement of cool drinks:   Coke: 2-3 syrup boxes during weekdays and 5 during

weekends. Others: 1 syrup box during weekdays and 2 during weekends.

COOL ZONE The raw materials are stored as

Perishable products Non-perishable products.

Non-Perishable Products:

All the dry products such as cups, trays etc.

Perishable Products:  Food and milk items.

STORAGE PROCEDURE

The perishable products are refrigerated at the temperature of -34 to -40 degree Fahrenheit.

The vegetables and non – veg products are been stored up to 120 days.

The milk products are stored as milk cream under the brand COOLM for up to 90 days.

CLEANING The equipments used are washed once in 4 hours with

the wash solution and sanitizer.

RO water is used for washing.

The pH value will be checked using CHLOROTEX solution based on the color change.

The cloths and the aprons used will be washed every night.

HUMAN RESOURCE POLICIES

Service In charge and Kitchen In charge are been selected by the restaurant manager based on interview.

The selected employees are given training by the shift and restaurant managers.

The probation period is 6 months.

During those 6 months the employees will be empowered with the skills that are required for the operations including communication and English speaking proficiency.

PERFORMANCE EVALUATION The performance will be evaluated at how much minimum time an

employee takes to make the quality products.

The performance will be evaluated for every month, every week and every shift.

The best performer will be rewarded by gifts like shoes, sprays, dresses instead of money.

Any two of the 3 assistant store managers will be present on the restaurant on a rotational basis during morning, mid and night shifts.

The timings of the shifts are 8 A.M to 5 P.M and 12 P.M to 9 P.M.

DRESS CODE The dresses the employees are wearing are based on their

designation.

2 pair of dresses are given to the employees once in 6 months.

Salary credited one day before itself.

Bonus is based on cash flow incentive. Bonus is given only during Diwali based on the % of salary the employee receives. Employee is eligible to get bonus only if he is a permanent employee and he has completed one year of service with McDonald without any complaints.

Employees don’t feel any discomfort at McDonalds. In fact they enjoy working here.

TERMINATION AND PROMOTION Termination of the employee occurs only when he is involved

in any cash mis handling or if he fails to follow the food safety measures of McDonalds.

Employees get promotion only if they clear the online exams conducted by McDonalds based on their current designation.

At Coimbatore the online exams are currently held at authorized centre at R.S.Puram.

An employee can attempt the exam 3 times. Failure to clear the exams he should resign his job.

TRAINING On the successful completion of the online exams, the employees

are trained at Bengaluru.

Training best in McDonalds. All the staffs are willing to learn.

No bonds are being signed by the employees.

At any time they could resign their jobs.

No food should be taken by the employees to their homes.

One session of meals are provided to the employees at McDonalds.

LEAVE POLICY

Paid Leave: Weekly once. Yearly 30 days Unpaid Leave: Day’s salary are been credited. No leave are given during weekends and

holidays except during the emergencies.

INCENTIVES AND ALLOWANCES

No incentives or extra salary is given to the employees for working during the holidays in India. Not the same case at U.S. and European countries.

Allowances are provided only to the Deputy Managers, Store Managers, and Operation Managers.

DEMAND FOR MCDONALD'S EMPLOYEES

Heavy demand for the McDonald employees from the other food base retail stores because of their work ethics and work discipline.

But the employees at the larger extent are not willing to go.

EMPLOYEE WELFARE MEASURES

McDonalds ensure safety working environment for its employees. No accidents till now in any stores in India.

E.S.I and P.F are given even for part timers.

MARKETING The marketing is based on Kids level.

It is done to change their food eating culture and habits.

When we visited the outlet a new product named Indy Spicy Chicken Meal was launched at the cost of Rs. 223.

Again the marketing by the restaurant was a kid level marketing.

ADVERTISING The marketing conducted at the restaurant will be

decided by the restaurant manager where as the advertisement that are displayed on the television will be decided by the boss of the McDonalds India with the consultation of the brand managers and product marketing manager.

Whatever the advertisements it will be written and shot based on the kids and the teens of the country.

TARGET OF MCDONALDS

The monthly target of all the stores in India are 30-40 Lakhs.

Foreigners prefer McDonalds.

Among Indians, North Indians are the major customers for McDonalds.

Per day an average of 1000 customers visit the outlet.

Queries

EFFORT NEVER DIES