Food Service Management: McDonald's Business Plan Report

This report provides a comprehensive analysis of food service management practices within the context of McDonald's. It begins with an introduction to the food service industry and its importance in driving sales and performance. The report delves into management practices, including displaying a positive attitude, promoting transparency, maintaining stability, planning ahead, and fostering innovation. It then examines performance review techniques such as benchmarking and balanced scorecards. The report also explores management alternatives for performance improvement, such as reducing wastage, enhancing staff skills, improving customer service, and focusing on quality management. An implementation plan is presented, detailing actions, roles, budget considerations, and monitoring processes. The report concludes with a discussion of management solutions and justification of recommendations, emphasizing the application of benchmarking and balanced scorecards to address shortcomings and improve customer satisfaction. The report references various books and journals to support its analysis, providing a well-rounded perspective on food service management.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 4............................................................................................................................................1
P6: Management practices in food service organizations............................................................1
P7: Management alternatives to improve performance...............................................................2
M4: Management solutions..........................................................................................................5
D3: Justification of recommendations.........................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Food service industry means an organisation that provides variety and theme of food in
changing environment that can help to increase sales and performance. This report cover a
business plan for McDonald company by considering management practices which can help to
operate a business. Moreover, it involves strategies for improvement the performance.
TASK 4
P6: Management practices in food service organizations
In food service organizations, various types of management practices are used so that
these organizations are able to better manage their various customers in a highly effective
manner. The management practices by McDonald's are explained as follows-
 Displaying a positive attitude- The food service organizations are required to ensure
that they can display a positive attitude towards providing the services to the customers
(Mathe-Soulek and et.al., 2016). In McDonald's, it is quite important that the managers
are able to set a positive attitude which can be followed by the restaurant to be able to
better serve the customers.
 Promotion of transparency- Food service organizations should display the required
level of transparency in their functioning (Potts and et.al., 2016). For McDonald's, it is
very important because in this way they will be able to be transparent with their various
customers.
 Model of stability- Different efforts are required to be put in by the management of the
food service organizations so that they are able to ensure that there is stability in the
functioning and the employees are able to give their best. The focus of management in
McDonald's has to be put on this model of stability so that it is able to function
effectively.
 Planning ahead- Food service organizations should plan ahead and make decisions
which will be beneficial for them in the future. The managers of restaurants are required
to identify the plans which are to be implemented in the future. In McDonald's, the focus
needs to be put on planning ahead so that the restaurant is able to function well in the
future thereby achieving its goals and objectives.
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 Innovation- Food service organizations should make the use of innovation so that they
are able to innovate in their different products and services. Therefore, McDonald's is
required to ensure that the latest innovations in restaurants can be implemented by it. This
will allow it to function effectively and efficiently.
Performance review techniques-
A wide range of performance review techniques can be used by the food service
organizations so as to ensure that their performance is at the optimum level. The following
techniques are used by McDonald's for this purpose-
 Benchmarking- It is a tool which can be used by the organizations for the purpose of
setting of various types of standards and benchmarks (Sibanyoni, Tshabalala and Tabit,
2017). In McDonald's, the use of this tool is made so that the level of performance of the
employees is regularly judged according to the set standards. This ensures that the
improvements can be made in the performance accordingly.
 Balanced scorecard- It is a tool through which the overall level of performance of the
workers is judged and the improvements can be made by them accordingly. In the context
of McDonald's, it is useful because it not only assesses the overall performance level of
the workers but also monitors the consequences of the actions.
P7: Management alternatives to improve performance
Different types of management alternatives can be used by the food service organizations
so that improvement in the overall level of performance can be easily facilitated. In the context
of McDonald's the following measures can be used for the purpose of enhancement of
performance-
 Focus on reduction of wastage- The focus of the managers in the restaurants has to be
put on reducing the wastage of the different food products. In this way it can control the
expenditure which is incurred and thus concentrate on enhancing the overall level of
profits effectively.
 Enhancement of the level of skills of the staff members- Food service organizations
can target enhancing the overall level of skills of the different staff members so that they
can provide better services to the customers thus keeping them satisfied and motivated to
achieve goals and objectives (Song and Zhuang, 2017). In the context of McDonald's, it
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is important for the managers to concentrate on skill enhancement sessions for the staff
members so that they can better serve the customers in the right way.
 Focus on better serving the customers- Restaurants have to put their focus on better
serving of the various types of customers. Therefore, for McDonald's it is important that
it is able to provide its customers with good service which will raise their satisfaction
level and lead towards positive reviews from them.
 Quality management- Restaurants are required to focus on quality management so that
they are able to provide superior-quality food products to the customers. In the context of
McDonald's it becomes very important that it is able to improve the quality of food
products which are provided to customers thereby allowing them to receive value for the
money paid by them.
Implementation plan
Particulars Details
Outcomes to be achieved  To increase the overall level of profit
margin.
 To provide better services to the
customers of the restaurant.
 To achieve a strategic edge over the
competitors.
 To improve quality of food products.
Allocation of champions The different departments in the restaurant will
be allocated champions who will set goals and
evaluate performance and take measures for
controlling the performance.
Actions to be taken for achieving outcomes  For enhancing the overall level of
profits the focus will be put on cost
reduction.
 Skill enhancement sessions will be held
for the staff members allowing them to
improve their efficiency in service to
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provide better services to the
customers.
 For attaining a strategic edge over the
competitors the focus will be put on
keeping the prices lower.
 For enhancing the quality of food
products Quality Control techniques
will be used.
Roles, budget and accountability Roles- Different types of roles will be assigned
to the different people in restaurant to ensure
that the outcomes are met.
Budget-
Accountability- Accountability of the different
people in the restaurant will be set so that they
are able to improve their performance.
Monitoring of progress Monitoring of progress will be made by
making the use of a tracking sheet in which the
overall level of performance will be measured
in an effective manner. Areas for improvement
will also be suggested.
Project management methodology This methodology will be used so that the
project is managed in the right way. Thus in
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this way the management of project can be
done in the right manner.
Review A review of the Implementation plan will be
carried out in every 6 months.
M4: Management solutions
There are different types of management solutions which can be used by the restaurants
to be able to address their various shortcomings. The use of Benchmarking and Balanced
scorecard can be made by the managers so that they are able to ensure that they can identify the
problems and use rectify them. McDonald's should make the use of these techniques which will
be very helpful for them in ensuring that they can identify the shortcomings in their functioning
and use rectification techniques so that these shortcomings can be removed. This will lead to
improvement in the performance level and allow satisfaction of the customers.
D3: Justification of recommendations
The recommendations which have been provided for the purpose of resolving of
organizational challenges are appropriate for the restaurant. Therefore McDonald's needs to
make sure that these recommendations are used in a highly effective manner and thus in this way
the challenges can be resolved. Also, the desired level of improvements can be facilitated in the
right manner. These improvements can be very useful so as to ensure that the organizational
goals and objectives are attained. For this, the implementation plan has to be used correctly by
the management so that it is able to bring more efficiency and effectiveness in the overall
functioning.
CONCLUSION
From the report it can be concluded that management practices are uses to analyse the
problems in food service industry and increase the sales by offering quality of products and
services. Moreover, there are different steps that uses to take the corrective action and manage
the organisational activities effectively.
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REFERENCES
Books and Journals:
Mathe-Soulek, K. and et.al., 2016. The impact of price-based and new product promotions on
fast food restaurant sales and stock prices. Journal of food products marketing. 22(1).
pp.100-117.
Potts, S. G. and et.al., 2016. The assessment report of the Intergovernmental Science-Policy
Platform on Biodiversity and Ecosystem Services on pollinators, pollination and food
production.
Sibanyoni, J. J., Tshabalala, P. A. and Tabit, F. T., 2017. Food safety knowledge and awareness
of food handlers in school feeding programmes in Mpumalanga, South Africa. Food
Control. 73. pp.1397-1406.
Song, C. and Zhuang, J., 2017. Modeling a Government-Manufacturer-Farmer game for food
supply chain risk management. Food Control. 78. pp.443-455.
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