HISTORY OF MCDONALD

The McDonald family moved from Manchester, New Hampshire to Hollywood in

the late 1930s, where brothers Richard and Maurice McDonald began working
as set movers and handymen at Motion-Picture studios.[1] In 1937, their father
Patrick McDonald opened "The Airdrome", a food stand, on Huntington Drive
(Route 66) near the Monrovia Airport in Monrovia, California[2] with hot dogs
being one of the first item sold. Hamburgers were later added to the menu at a
cost of ten cents with all-you-can-drink orange juice at five cents. In 1940,
Maurice and Richard ("Mac" and "Dick") moved the entire building 40 miles (64
km) east, to West 14th and 1398 North E Streets in San Bernardino, California. The
restaurant was renamed "McDonald's Bar-B-Que" and had twenty-five menu
items, mostly barbecue.

In 1954, Ray Kroc, a seller of Prince Castle brand Multimixer milkshake machines,
learned that the McDonald brothers were using eight of his machines in their San
Bernardino restaurant. His curiosity was piqued, and he went to take a look at
the restaurant. He was joined by good friend Charles Lewis who had suggested
to Kroc several improvements to the McDonald's burger recipe.

Believing the McDonald's formula was a ticket to success, Kroc suggested they
franchise their restaurants throughout the country. The brothers were skeptical,
however, that the self-service approach could succeed in colder, rainier
climates; furthermore, their thriving business in San Bernardino, and franchises
already operating or planned, made them reluctant to risk a national
venture.[1] Kroc offered to take the major responsibility for setting up the new
franchises elsewhere. He returned to his home outside of Chicago with rights to
set up McDonald's restaurants throughout the country, except in a handful of
territories in California and Arizona already licensed by the McDonald brothers.
The brothers were to receive one-half of one percent of gross sales.[1] Kroc's first
McDonald's restaurant opened on April 15, 1955, at 400 North Lee Street in Des
Plaines, Illinois, near Chicago. The Des Plaines interior and exterior was painted
by master painter Eugene Wright, who owned Wright's Decorating Service.
Eugene was asked to come up with a color scheme and he chose yellow and
white, with dark brown and red being secondary trim colors. Those colors would
go on to become the colors of all McDonald's franchises. (Recognizing its
historic and nostalgic value, in 1990 the McDonald's Corporation acquired the
stand and rehabilitated it to a modern but nearly original condition, and then
built an adjacent museum and gift shop to commemorate the site.)

Once the Des Plaines restaurant had become operational, Kroc sought
franchisees for his McDonald's chain. The first snag came quickly. In 1956 he
discovered that the McDonald brothers had licensed the franchise rights for
Cook County, Illinois to the Frejlach Ice Cream Company. Kroc was incensed
that the McDonalds had not informed him of this arrangement. He purchased
the rights back for $25,000, five times what the Frejlacks had originally paid, and
pressed forward. McDonald's grew slowly for its first three years. By 1958, there
were 34 restaurants. In 1959, however, Kroc opened 68 new restaurants, bringing
the total to 102 locations.

In May 2010, McDonald's redesigned its US website to a sleeker, HTML 5 friendly

interface. Along with those changes, McDonald's also introduced new
advertising material to its website, including the unveiling of new pictures used
exclusively for in-restaurant ads, television commercials, print advertising, and
online advertising, which consist of more realistic pictures of its products, which
are now up close and face the camera instead of facing left or right.

In July 2011, McDonald's announced that their largest restaurant in the world will
be built on the 2012 London Olympics site. The restaurant will contain over 1,500
seats and is half the length of an American Football field. Over 470 staff will be
employed serving on average (during the 2012 Olympics) 100,000 portions of
fries, 50,000 Big Macs and 30,000 Milkshakes. This restaurant will overshadow the
current largest McDonald's in the world in Moscow, Russia.[citation needed]

In January 2012, the company announced revenue for 2011 reached an all-time
high of $27 billion, and that 2,400 restaurants would be updated and 1,300 new
ones opened worldwide.

RULES AND REGULATIONS

Basic Responsibilities & Restaurants Policies

There are some working conditions unique to our business which you cannot be
expected to know about unless we call your attention. Here are some of the
basic ground rules at the restaurant for your compliance:

Employees are required to wash their hands every 30 minutes and prior to their
duty, after using the Comfort room and/ or handling any cleaning tool or when
hands have been exposed to contamination. You should also sanitize your
hands every 30 minutes.

You should punch your own swipe card or use your own finger on biometric
system when punching in/out for duty/ break.

The restaurant telephone is for business purposes only. Request permission

before using the restaurant telephone to make personal phone calls.
 We do not change currency or cash personal checks in the restaurant.

Business transaction not related to McDonalds are prohibited within company

premises.

Check the bulletin board regularly for information. Do not post anything or
alter any of the notices.

You should report any injury or accident to the manager on duty immediately
at the time the accident occurred.

There will be no objections to Crew members dating one another as long as it

does not interfere with restaurant operations. Management employees are not
allowed to date crew or fraternize with hourly paid employees.

Before any crew can report to work again after illness, the Crew should secure
a medical certificate from the accredited clinic and cannot work until this is
provided.

No product is to be taken from the restaurant unless paid of or eaten in the

compliance to our food safety procedures.

Park only in the areas designated by your management..

You are required to observe personal neatness and proper uniform at

work.

You are not allowed to have in your possession your cellphone while on duty

Any form of customer complaint received should be reported to the Manager.

Do not bring valuable belongings or large amount of cash to work.

Notify your Management Team whenever there is a change in your status.

You should not smoke while on duty and in unauthorized places.

Ask your Management Team to explain any work policies or procedures which
you do not fully understand.

SANITATION AND SAFETY

Food safety, sanitation and hygiene are essential considerations in food

preparation. The way food is prepared can affect its freshness and quality and
have an impact on ones health through several ways. Here, global fast food
icon, McDonalds, shares its views on food safety and sanitation practices.

Customers health and well being is a top priority, thus food safety and
sanitation standards are paramount; they are at the core of McDonalds
philosophy. They are the essential pre-requisites of our business and our heritage
as the worlds leading food service brand, said Mr. Ali K. Daud, Development
Licensee and President of McDonalds Oman. While it is important to deliver
food quickly, the importance of food safety and sanitation cannot be
underestimated and should not be compromised, he said.

McDonalds Food Safety is an ongoing process governed by rigorous, scientific

food safety and quality assurance standards, from the ingredients that go into
the production of wholesome foods, to the processing, packaging, transporting,
cooking and serving stages.

As a proud pioneer in implementing the strictest food safety and sanitation

standards worldwide, McDonalds instigates the highest food safety and
hygiene practices from its suppliers farms, to its third party suppliers and
agencies, down to the restaurants.

As such, McDonalds is committed to continuously educating all its employees,

suppliers and customers on the importance of food safety, food quality,
cleanliness and hygiene standards. We do this by regularly conducting world-
class training to our employees and opening our doors to our customers for
them to know how McDonalds food is prepared in the kitchen and giving them
first-hand information on our restaurants processes concerning food safety,
quality, hygiene, sanitation standards and McDonalds 100% Halal products,
Mr. Daud added.

McDonalds products undergo some of the most stringent safety tests in the
world carried out under the supervision of McDonalds Quality Assurance experts
and third party laboratories and local municipalities. McDonalds enforces
stringent quality standards and food safety regulations on par with the best
global practices and does not compromise on food quality and has reliable
systems in place to ensure these standards are consistently met. McDonalds
quality is no mystery, he said.

McDonalds works with the worlds top experts to maintain and continuously
update its food safety procedures and applies the HACCP (Hazard Analysis and
Critical Control Point) program to ensure food safety throughout the food supply
chain. HCAPP is used to identify the potential points of hazard on the
production lines at our suppliers factories and all the way through the supply
process as well as to put in place systems to prevent and eliminate such
hazards.

Our commitment to food safety and sanitation and hygiene standards is

essential in the way we run our business. We demonstrate it by constantly
promoting awareness about the importance of food safety in the local
community and help strengthen food safety practices in the industry as a
whole.

McDonald's strives to be more than just a restaurant but also a community

partner, a model for other restaurants, a company seeking new ways to fulfill its
brand promise of Quality, Service, Cleanliness, and Value. It is with this
commitment that McDonalds brand is acknowledged, valued and respected
by competitors, industry leaders and customers throughout the world.

MANAGEMENT TOOLS: Organizational Chart, Job Specification, Job Description,

Work Schedule

ORGANIZATIONAL CHART
JOB SPECIFICATION

JOB DESCRIPTION