Food Service Management: Performance Review Techniques at McDonald's

This report provides an analysis of food service management practices, focusing on McDonald's, and explores various performance review techniques such as benchmarking and balanced scorecards. It identifies key management practices including recruitment, talent management, restructuring, and rebranding. The report recommends an implementation plan for improving performance, which includes identifying problems, determining their causes, brainstorming solutions, selecting appropriate solutions, and checking their impact. It addresses shortcomings in food service operations using management tools and performance review techniques and suggests resolving organizational challenges through monitoring and controlling activities. The report also recommends a shift towards healthier food options to diversify product range and expand the customer base. Desklib provides access to similar solved assignments and study tools for students.

Food Service
Management

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
Assessment of management practices within specific food service operation with use of
different range of performance review techniques......................................................................3
Recommendation and produce management alternative to improve performances including
implementation plan....................................................................................................................4
Appropriate management solution to address shortcomings within specific food service
operation using range of management tools and performance review techniques......................5
Recommendation to resolve organisational challenges by applying measurement tools for
monitoring an implementation plan for improved performance within food service
organisation.................................................................................................................................5
CONCLUSION ...............................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Food service management is an important function in business which helps business to provide
food to large number of people (Sharma, 2021). It helps business to manage its main activities
effectively in cost effective manner. This report includes description of McDonald which is
American organisation providing their service in different country. This organisation is providing
their products and service in food industry with adequate quality. This report includes
improvement plan for an organisation which helps to overcome of challenges occur in food
service organisation.
MAIN BODY
Assessment of management practices within specific food service operation with use of different
range of performance review techniques
There are different management practices to be adopted by business in order to overcome
of various problems. Different problems occur in day to data life in business which create impact
on smooth flow of operation and profit of company. Some of management practices to be
adopted by company are as follows:
Recruitment and talent management: Management hire employees for conducting their
operation in market. For purpose of production of products and service, companies needs to hire
employees (Simon O, Moses N and Vincent N, 2021). It is also important for managers to place
right employees at right place in order to efficiently utilise capability of employees in
organisation.
Restructuring and change management: Restructuring and change management is another
management practice which helps in business to adopt changes. Changes are important in
business which helps them in ensuring long term survival in market. Managers of McDonald are
adopt changes related to strategies, policy which allow them to gain more market share.
Rebranding: Rebranding is another management practices which is adopted by a person. It
helps business to made changes in position of their brand and change image of company in
minds of their customers (Singh and et. al., 2021). McDonald is also adopting rebranding
practices with which they can made changes in positioning of company.

Performance review techniques: There are different performance techniques to be adopted by
business which helps them to review their performance, measure it and compare with other set
standards. Some of performance management techniques adopted by McDonald are as follows:
Benchmarking: Benchmarking refers to a process of comparison of own organisation with its
operation or process with other organisation in same industry or in marketplace (Tessitore and et.
al., 2021). Goal of benchmarking is to compare company performance of own organisation with
competitors which helps to improve process approaches as well as technology in order to reduce
cost and increase profit of customers.
Balance Scorecard: Balance scorecard refers to strategic planning and management system
which is used by organisation to communicate things which they are trying to complete and also
align day to day work. It also helps in prioritising project, service and product (Wu, Mohammed
and Harris, 2021). It consist measuring and monitoring progress of organisation towards strategic
targets. It is prepared for different perspective like financial customer, internal business process,
learning and growth, customer.
Recommendation and produce management alternative to improve performances including
implementation plan
For improving performance of business, managers of McDonald can adopt and implement plan
which is mentioned below:
Identifying problems: There are different problem occur in an organisation which create
problems for business and it is important responsibility of managers of McDonald to identify
problems which can create threat for company. All these problems are results in negative impact
on business.
Identifying cause of Problems: It is important for managers of company to pin point different
ways occur in McDonald after understanding of problem. In this situation, managers are towards
not blaming to people and to not be rude with anyone (Xu, 2021). They needs to have patience
while dealing with problems and people and should find root cause of problems and it helps them
to solve problems.
Brainstorm of solution: In this stage, managers of McDonald can ask all members of
organisation for providMAIN BODYing suggestion to company. Managers after that brainstorm
all ideas in order to select few solution for problems. As more people are involved in decision

making problems, organisation will get more solution and in order to select right solution for
business, it is important for analyse all ideas for selecting one best possible solution.
Selecting appropriate solution: organisation get numbers of ideas from different members in
order to get more choices (Ahn, 2021). It helps managers of McDonald to select most effective
solution for business. After getting all solution and brainstorming them, managers of company
will select best possible solution in organisation.
Implement and Check impact of solution: In this plan, managers of McDonald will implement
solution in order to check impact on restaurants. This stages, require proper timer and as it
consist gathering data and measuring it for identify solution of business.
Appropriate management solution to address shortcomings within specific food service operation
using range of management tools and performance review techniques
There are various shortcoming face by company which are identified by managers of company.
It order to overcome of these problems, organisation needs to take various steps (Doğan and
Tekiner, 2021). For this managers can use different performance review techniques like
benchmarking, brainstorming and many more which helps them to measure performance of their
organisation and also allow them to compare it with other people. With this, business can
identify where they are facing problems and can take necessary measure to overcome of
problems. It helps them to improve operational efficiency and effectiveness.
Recommendation to resolve organisational challenges by applying measurement tools for
monitoring an implementation plan for improved performance within food service
organisation
From above mentioned discussion it can be recommended that managers of McDonald
needs to resolve issues occur in their organisation in order to get sustainable success in market.
For this, they needs to ensure monitoring as well as controlling different activities and
performance of their organisation which helps them to get efficiency.
It is also suggested to them to change their focus from fast food to healthy food as it helps
them to make diversification in their organisation and also to expand their product range. It
provide opportunity to company to gain more market share and increase their customer base.
It is also recommanded to managers to adopt different measures to performance of
company. They should also have patience while dealing with problems and should understand
cause and probes for solving issues.

CONCLUSION
From above mentioned project report, it can be concluded that food service management is an
important activity in business. There are different management practices to be adopted by
managers which helps them to conduct operation smoothly. These includes recruitment and
selection, change management, restructuring, merger and acquisition and many more. Managers
faced different problems while carrying out their operation in market. In order to overcome these
problems,they needs to prepare implementation plan which includes action to be taken by firm.

REFERENCES
Books and Journals
Ahn, J., 2021. Impact of cognitive aspects of food mobile application on customers’
behaviour. Current Issues in Tourism, pp.1-8.
Doğan, M. and Tekiner, İ.H., 2021. On-site and one-year monitoring of food service business
risks associated with poor hygiene quality in the catering establishments for consumer
protection. Journal of Foodservice Business Research, 24(3), pp.274-285.
Sharma, A., 2021. Cost-benefit Analysis Rules for the Foodservice System. Journal of
Hospitality Financial Management, 29(1), p.3.
Simon O, W., Moses N, M. and Vincent N, M., 2021. Foodservice clientele tipping behavior and
its impetus on restaurant service reliability in Kenya. Journal of Foodservice Business
Research, 24(1), pp.42-61.
Singh, A., Chavan, A., Kariwall, V. and Sharma, C., 2021, June. A systematic review of
automated cooking machines and foodservice robots. In 2021 International Conference
on Communication information and Computing Technology (ICCICT) (pp. 1-6). IEEE.
Tessitore, S., Iraldo, F., Apicella, A. and Tarabella, A., 2021. Food traceability as driver for the
competitiveness in Italian food service companies. Journal of Foodservice Business
Research, pp.1-28.
Wu, Z., Mohammed, A. and Harris, I., 2021. Food waste management in the catering industry:
Enablers and interrelationships. Industrial Marketing Management, 94, pp.1-18
Xu, X., 2021. What are customers commenting on, and how is their satisfaction affected?
Examining online reviews in the on-demand food service context. Decision Support
Systems, 142, p.113467.