Maintaining & Improving Operations Research Paper

Maintaining & Improving Operations - Research Paper ExampleCold orbit ensures that the integrity of the nourishment is maintained and the nutritional value and freshness of the intellectual nourishment is retained. The pull-supply kitchen range has enhanced the dominance and the efficiency of McDonalds. The supply strand is further characterized by the adoption and implementation of technology. The fast-food restaurants have implemented the entreat chain planning to enhance the delivery of their services. Maintaining & Improving Operations McDonalds Background In 1937, Maurice and Richard McDonald created McDonalds at a small drive-in restaurant in the east of Pasadena in California. The two brothers were adequate to(p) to develop assembly line and food processing techniques. In 1954, glow Kroc (a milkshake-mixer salesperson) saw as go on and made a franchise deal with the McDonalds which provided him with special rights to franchise McDonalds products in the States (Tassio poulos, 2009). The business enterprise of Ray Kroc was based on the basic principles of Q.S.C. &V. (Quality, Service, Cleanliness, and Value) (Svoboda, 1995). Harry Sonneborn (a business partner with Ray Kroc), introduced a method for leasing stores in 1956 the franchisees were to be sub-leased the stores at a premium of 40 percent. Finally, McDonalds bought charge for the franchisees. Eventually, McDonalds became the worlds biggest owner of retail property. ... There ar two categories of suppliers that supply food ingredients, Tier-1 and Tier-2 suppliers. Processors and growers (mainly poultry farms, potato and lettuce growers, and companies that produce coating systems that coat yellow(a) and vegetable patties) make up Tier-2 suppliers. Tier-1 suppliers are supplied with the ingredients and process them, for example, into potato products such as potato hash browns, wedges, and French fries (McCain Foods India Pvt. Ltd does the processing), or into chicken and vegetable patties (they are processed by Vista Processed Foods Pvt. Ltd.). The effectiveness of the McDonalds supply chain is attributed to the unique idea of outsourcing work. The supply chain of the company is 100 percent outsourced. The company believes in outsourcing everything to masses who are experts in the subject matter (Cheema, 2011). A remarkable feature of McDonalds supply chain is a network that consists of the movement of goods via a cold chain. The cold chain is definitive because it maintains the integrity of the food products and it retains their nutritional value and freshness (Kulkarni and Lassar, 2009). The cold chain is made up of the suppliers and in other cases the lettuce growers. In general, the cold chain starts with the Tier-2 suppliers. It is worth noting that the cold chain has an innovative and interesting feature this feature permits the selfsame(prenominal) truck to carry products at various temperatures. These products include frozen products (temperature ranges fr om -18C to -25C), chilled products (temperature ranges from 1C to 4C) and dry products (carried at ambient temperatures). It is important to note that McDonalds is the only organization that has successfully