Food Service Management and CSR Activities in McDonald's

FOOD SERVICE
MANAGEMENT

Table of Contents
Table of Contents.......................................................................................................................2
INTRODUCTION......................................................................................................................3
LO3.........................................................................................................................................3
Introduction to restaurant.......................................................................................................3
Explaining CSR......................................................................................................................4
Critically analysing ethical issues..........................................................................................4
Critically analysing ethical practices that are carried out in McDonald's in relation to the
issues raised previously..........................................................................................................5
Critically analysing the impact of CSR practices on the McDonald’s...................................5
LO4.........................................................................................................................................6
Explaining the areas of the business which are being monitored and why............................6
Explaining the process of monitoring the areas of the business using a range of
performance review techniques..............................................................................................7
Providing justified recommendations to resolve the challenges within the areas of the
business monitored in above section......................................................................................8
CONCLUSION..........................................................................................................................8
REFERENCES.........................................................................................................................10

INTRODUCTION
Food service management is an activity of keeping the satisfaction level of customers
high and with lower cost of operations. Food service Management use the company and their
interpersonal skills for rendering high quality services and curated experiences to the
customers. Food service Management involves where activities such as controlling food
keeping the business profitable, collecting regular feedbacks and opinions of customers for
efficient services and personalize experiences. Food Service Management is basically
department in an hospitality organisation, the duties and responsibilities there is from
business to business according to their size nature and scope of the entity.
LO3
Introduction to restaurant
The report is developed on McDonald's which is an American fast food restaurant
chain founded in 1940 by Richard and Maurice McDonald’s. This is the world's largest
restaurant chain serving over 69 million customers on a daily basis from around hundred
countries in the world. McDonald’s serves to worldwide population with across 37,855
outlets (Martin-Rios and et. al., 2018). The company is the second largest private employer
around the globe and first in hospitality industry. McDonald's is a fast food serving restaurant
offering hamburger in which it has specialisation along with it serves other side dishes such
as French fries, soft drinks, milkshake, salads, coffee, desserts, breakfast meal and wraps.
McDonald’s is expanded and established in worldwide locations acquiring different
geographical markets but its headquarters are in Chicago, U.S.