McDonald's
Scientific Management
Scientific management found and developed by Fredrick Taylor, Henry Gantt and Henry Fayol in the early 20th century. Fredrick Taylor also regarded as “father” of scientific management. The advantages of the theory are the organizations become more efficient, controllable and productive. McDonald is a well-known brand in the world and it also had been applied the principles of the scientific management. There are four principles of the scientific management:
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Develop the one best method for performing tasks based on study (Williams and McWilliams, 2013. P.21)
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McDonald’s machines will beep when the food is cooked such as fryers. It is a very good way to let the workers know the food has cooked. Moreover, it helps the workers who are not experienced to know the cooking time and could be easier for the employees. Also, it will prevent the food to be overcooked which can avoid wasting the food and keep the quality of the food remaining the same level.
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Scientifically select, train, teach and develop the workers (Williams and McWilliams, 2013. P.21)
McDonald has crew trainers who are responsible for training new employees and make sure that all procedures and standards are followed. Crew Trainers consistently demonstrate a commitment to McDonald's and an ability to coach others. The maximum efficiency is easy to be attained for the new workers.
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Co-operate with the workers to ensure work is being done using the one best method for performing tasks (Williams and McWilliams, 2013. P.21)
McDonald has different positions for the workers, such as front counter, back area, drive thru. For example, the back area’s workers make hamburgers and pass the hamburgers to the shelf, then the front workers will take the hamburgers and give them to customers.
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Divide the work equally between the workers and managers, workers to make the products and managers to perform management tasks (Williams and McWilliams, 2013. P.21)
McDonald has divisions on the food preparation. “It told operators …precise cooking times for all products and temperature settings for all equipment… it specified that French fries be cut at nine-thirty-seconds thick… Grill men… were
instructed to put hamburgers down on the grill moving left to right, creating six rows of six patties each” (Ritzer, 2000, p.38) reveals McDonald divide different individual tasks to workers which shows employees can quickly finish the products. Due to the fast pace of life, time is very important for many people, therefore, they prefer the food products with the shortest time. Preparing food can save a lot of time for the customers. It is very important for the fast food restaurants as well.
Today, the scientific management make a significant impact that we can see around the world. It plays an important role and makes a very powerful contribution in the organizations as well. It improves the organizations’ quality of performance and products such as the speed and the skills. This theory leads McDonalds to become more successful
