McDonald's organizational systems and sub systems. How has McDonalds transformed the consumer's dining experience

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  1. Describe McDonald’s organizational systems and sub systems. How has McDonalds transformed the consumer’s dining experience?

     A system is asset of objects that interrelate with each other to form a whole. It composed of objects called subsystems. System theorists adopt a perspective when they focus on the entire system all the while understanding that the organization is composed of subsystems that are connected together in various ways.

Subsystems are useful components for isolating and evaluating functional and dysfunctional characteristics of a system.

      Production or technical subsystems.  Production is concerned with transforming resources into a “product” or output. It is possible to categorize organizations by what they produce. McDonald’s, Wendy’s, Hardee’s, and Sonic produce hamburgers. So, every organization has a production or a technical subsystem that is responsible for the organization’s product or output.  

     Supportive subsystem. The supportive subsystem provides a boundary-spanning function for the organization; it is a link with external environments. Supportive subsystems are responsible for the acquisition and disposal of resources and products.

A restaurant is a good example of the importance of maintenance subsystems. The whole dining experience is heavily influenced by the servers that come into direct contact with customers. A restaurant can serve wonderful food at a very competitive price. However, if the service is slow or unskilled, then customers find it all too easy to dine elsewhere. One of the keys to successful restaurant management is collecting and maintaining a wait staff that cultivates and maintains a positive and enjoyable relationship with customers. The maintenance subsystem is charged with this responsibility.

Adaptive subsystem. Adaptive subsystems interface with all other subsystems by providing information and intelligence required for change or adaptation. For example, market researchers evaluate consumer needs. This information is used to improve a current product or service or create a new one to meet customer needs. Employee relations professionals constantly monitor employee satisfaction levels and endeavor to make adjustments that will enhance the everyone’s quality of work life. Industrial engineers continually measure and evaluate production processes in an effort to improve efficiency. Continual monitoring of internal and external conditions is necessary to facilitate organizational development and adaptation while increasing the likelihood of long-run survival.

Managerial subsystem. The managerial subsystem directs, coordinates, and adjusts functioning of the other subsystems to facilitate short, intermediate, and long-run goal achievement. This regulative and adjustment activity is largely achieved through effectively managed communication. Managers develop methods for gathering information about the operation of various subsystems, symbolize their conclusions with others during problem-solving sessions, and communicate directions for adjustment to specific persons across the subsystems.

  McDonalds organization start as single fast food restarted. They manganese were just few number of staff, This Case Study looks at how McDonald's, the world's largest and fastest growing global restaurant chain; uses  and  policies with practices that are designed to attract, identify, develop and retain the high caliber of staff its line of business requires.

McDonald's opened its first UK restaurant October 1974. In December 2004, there were over 1330 McDonald's restaurants operating in the UK. Around 60% of these are owned and operated by the company. The remainder are operated by franchisees.

McDonald's is a large scale employer. In September 2004 in the UK the company-owned restaurants employed 43,491 people: 40,699 hourly-paid restaurant employees, 2,292 restaurant management, and 500 office staff. McDonald's franchisees employed a further 25,000 people.

A typical McDonald's restaurant employs about 60 people. Most employees are paid by the hour and are referred to as 'crew '. Their primary responsibility is to prepare the food, serve  and carry out tasks for the efficient running of the restaurants.

Other hourly-paid employees who work alongside them include Training Squad Members, Dining Area Host/eases, Party Entertainers, Administrative Assistants, Security Co-coordinators, Maintenance Staff, Night Closers, Floor Managers and Shift Running Floor Managers. These employees carry out more specific job . Their overall role, however, is to ensure the restaurant runs efficiently.The remaining restaurant-based employees are salaried managers. It is their responsibility to manage the restaurant's , crew and business performance.Each McDonald's restaurant is structured as an  business, with restaurant management responsible for accounting, operations,  control, community relations, training and human .

1.W.R.KENNAN2002

2. www.goodbyemag.com.

  1. What is McDonald’s competitive advantage?

   

Its 30,000 franchised branches in prime sites in over 120 countries makes it a living symbol of the US abroad. And the golden arches of McDonald's often inspire great support and animosity. in a country as a marker of middle-class affluence and aspiration, a sign of economic efficiency and improved infrastructure, and an index of social progress with orderly queues, clean washrooms and happy Its defenders, usually on the right, point to the arrival of McDonald’s children

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Efficiency: McDonald’s franchisees follow extensive rules and Standard Operating Procedures (SOPs). Work is divided between chefs and food servers to maximize food production and customer service. The McDonald’s “Made For You” customized cooking platform2 ensures efficient, consistent production of a variety of foods.

 Quality: McDonald’s ensures quality in its products through extensive SOPs and the use of backward vertical integration when needed. Regulated cooking procedures and training ensures high-quality food, whether you’re in America or in Russia. It incorporates rigorous quality control procedures, monitors its franchisees, and retains ownership of restaurants along US interstates in order to maintain quality ...

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