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Essay / Research Paper Abstract
This 14 page paper examines a simple business process in the context of the larger business objectives to consider the efficiency and potential improvements. The paper uses the example of how McDonalds makes a burger, starting with a description of the organizations and the actual operation. The operations in the examined in terms cost, dependability, flexibility, quality and speed. The paper then consider show the process is determined by larger influences including the as the role of scientific management and inventory control. The paper ends with some recommendations for improvement. The bibliography cites 7 sources.
Page Count:
14 pages (~225 words per page)
File: TS14_TEburger.rtf
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Unformatted sample text from the term paper:
where the process is thought to be simple and a matter of common sense. By looking at a single operation in a company it is possible to see why an
understanding of the importance of the singular processes is important when assessing the larger picture. In this paper we will assess the way that a burger is sold to a
customer at a McDonalds fast food restaurant. To look at the single process it is important to start by looking at the
context in which it takes place. For this we need to look at the company and the way they compete. To appreciate McDonalds we need to consider how they developed
the dinning experience and how this is reflected in the way they compete and their organisational systems and sub systems. The company began with a salesman; Ray Kroc, he had
heard of a California hamburger stand that was using eight of the milkshake machines (Multimixers) that he was selling at the time (Kroc, 1992).
Ray Kroc went to see this hamburger stand and was amazed at how quickly all the customers were being served. This gave him an idea. With this idea
he went to the brothers that owned the stores and sold them on the idea of opening several more restaurants, to each he could sell an additional eight Multimixers (Kroc,
1992). The brothers; Dick and Mac McDonald, asked him who would open the restaurants, and Ray Kroc volunteered. To undertake this task he
had to raise finance, used his life savings and also mortgaged the family home (Kroc, 1992). The idea of being able to serve food this quickly was one that
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