Human Resource Management for Service Industries: McDonald's UK

This report provides an analysis of Human Resource Management (HRM) within the service industry, focusing on McDonald's as a case study. It examines the purpose and role of HRM in the restaurant sector, emphasizing its influence on employee performance and customer-centric focus. The report justifies the human resource plan based on supply and demand, considering factors such as increased job demands, economic prosperity, stable political factors, and technological advancements. It also assesses the employment relationship, discussing the impact of Brexit and new government regulations. Furthermore, the report delves into employment law, particularly employee rights and responsibilities related to safety, health, and employment. The conclusion highlights the importance of an effective employee management system for the safety and health aspects of the hospitality industry, recommending innovative and creative thinking in HRM practices. This student contributed the document to Desklib, a platform offering study tools for students.

HUMAN RESOURCE MANAGEMENT
FOR SERVICE INDUSTRIES

Introduction
• The HRM practice is considered to be the most important
aspect of a modern business organisation, as it influences
the performance of employees.
• In the hospitality industry such as McDonald, there needs
to be the implementation of effective HR laws for
improving the performance of employees (McDonald's,
2018).

1.1 Analysis of purpose and role of the human resource
management in the restaurant
• In the hospitality, the HRM has a very significant role in
ensuring better quality and customer-centric focus.
• The restaurant industry is considered to be the one most
crucial industry in the hospitality sector.
• In the McDonald, management of this restaurant
generally focuses on customer-driven focus through
quality care.

1.1 Analysis of purpose and role of the human resource
management in the restaurant
• Quality of foods and services in the restaurant
depends on the effectiveness of the employees.
• Thus, the quality of employees in the restaurant is
proportional to service quality in the organisation.
• The HRM is responsible for making sure that policies
of McDonald are customer-focused (Monama, 2015).
The main focus of the HRM is on effective
management of employees.

1.1 Analysis of purpose and role of the human resource
management in the restaurant
• Both attitudes and skills are responsible for the
quality of services offered by the restaurant.
• Level of customer satisfaction could influence the
staff's personal quality.
• Thus, it is crucial to implement better HRM
practices for improvement in business growth
and bring better management of staff’s
improvement.
• As suggested by Monama (2015), the business
organisation needs to take corrective action
and evaluate the human resource management
process effectively for getting a better result.

1.2 Justification of human resource plan on the basis of
supply and demand for the restaurant
• The UK based restaurant McDonald needs to evaluate its
external environment for improving the implementation of
human resource management strategies.
• There have been increased job demands in the UK hospitality
industry. In the hospitality industry, there has been a demand
of 38.50% in London alone. In the North West and South
West, the job demand is 17% and 7% respectively.
• Economic prosperity in the country has given the company to
offer its employees a better wage.
• Stable political factors also play a vital role in ensuring a
smooth process of HR management policies.

1.2 Justification of human resource plan on the basis of
supply and demand for the restaurant
• The legal framework in the country enables HR
management of McDonald to formulate laws and
regulations in regard to effective HR management
very easily.
• Improvement and advancement in the technological
factor could be playing a vital role for improvement in
human resource strategies.
• As recommended by Wan et al. (2014), improvement
in the food-processing aspects can be improved by
hospitality industry utilisation of technological factor.

2.1 Assessment of employment relationship in the restaurant
• The impact of Brexit has been making an adverse
effect on the ability of staffs.
• After the Brexit, there has been an exodus of
workers from the UK and it has caused staff
shortages in the hospitality industry (Theguardian,
2018).
• As recommended by De (2018), the concerned
legislation can be required for preventing
environmental damages.

2.1 Assessment of employment relationship in the
restaurant
• The palms of government for the introduction of
initiating new qualification for the employees by
2022 can create a positive impact of quality
improvement in the sector.
• The new green regulations for the hospitality can
influence HR decision of McDonald. There is the
introduction of fines for failing to comply by rules
and regulations of the green acts.

2.2 Discussion on employment law in human resource
management
• The employee rights and responsibilities laws ensure that
key aspects of the employees are met effectively.
• Safety, health, and employment right of the employees
are generally given priority for the management.
• Employee laws for health and safety of the employees
ensure risk assessment, adequate training for staffs of the
hospitality industry.

Conclusion
• It can be finally concluded that an effective system
of employee management can provide a better
opportunity for the safety and health aspects of the
hospitality industry.
• The HRM of McDonald needs to consider
innovative and creative thinking for making the
most effective and efficient theory.

Reference list
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[Accessed 7/11/18]
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Marketing Theory and Practice, 24(3), pp.306-327. Available at:
https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1179&context=managementfacpub [Accessed 1/11/18]
• McDonalds (2018) McDonald’s UK: Burgers, Fries, Salads & More. Quality Ingredients Available at:
https://www.mcdonalds.com/gb/en-gb.html [Accessed 24/11/18]
• Monama, T.E.T., (2015). The relationship between management style and turnover intention (Doctoral dissertation, University of
Johannesburg). Available at: https://ujcontent.uj.ac.za/vital/access/services/Download/uj:14365/CONTENT1 [Accessed 3/11/18]
• Theguardian (2018)https://www.theguardian.com/business/2017/nov/11/restaurants-brexit-boom-to-bust-uk-hospitality-industry
• Wan, L., POON, S.C. and Chu, M., (2014). Perceived similarity of other customers on service experience. Available at:
http://commons.ln.edu.hk/cgi/viewcontent.cgi?article=1071&context=hkibswp [Accessed 5/11/18]