MCDONALD`S

TEACHER: LAVANDER
IPARRAGUIRRE,DINA

CYCLE :VI

MEMBER: NUEZ LOAYZA, GIUSEPPE

 1.COMPANY BACKGROUND

The McDonald`s brothers opened their first restaurant

1940 in California.

They decided to close it to implement changes aimed

at "accelerating" service.

McDonald`s brothers met Ray A. Kroc

1954

Kroc opened his first McDonald's in Illinois

1955

Ronald McDonald debuted his first television ad.

1966
CURRENT
SITUATION

McDonald's
is reinvent
itself and
regain lost
clienteles in
recent years.
 2.MISSION 3.VISION 4.OBJETIVES

"Doubling the "Serving The main

value of the quality food objective is to
company always be the
expanding providing an customer's
leadership in extraordinary favorite place
each of the experience" to eat.
markets;
 5. MCDONALD'S CULTURE

McDonalds organizational culture emphasizes human resource

development and ef ficiency.

5.1. People-centricity
The organizational culture of McDonald's priority
needs and employee development.

5.2 Individual learning

The company offers training and development
opportunities through the University of Hamburg.
5. MCDONALD'S CULTURE

5.3 Organizational learning

Applies this feature of its organizational culture
through policies

5.4 Diversity and inclusion

The official policy states that diversity and
inclusion are key factors in the organizational
culture of the company.
 6. VALUES OF MCDONALDS

Quality Service
Maximum quality and safety in The customer is always the most
the products that are checked important and the goal is to get
throughout all stages it all 100% of your satisfaction.
 6. VALUES OF MCDONALDS

Cleaning Value
McDonald's restaurants give permanent
It is the equivalent concept of the best
attention to the cleanliness and hygiene
value for money.
of their facilities.
 7.PRODUCTS

Happy
Big Mac Meal
 7.PRODUCTS

Products adapted to the local McDonald`s market in the world

McArabia
Chicken McMolletes
 8.CHARACTERISTICS

Consistency Resiliency The biggest reason

You're going to
have a similar McDonalds has
been a success for
experience so long is its ability
wherever you are to weather storms.
8.CHARACTERISTICS

Innovation
McDonald's
product offerings
have been able to
evolve over the
years alongside
the tastes of their
customers
 9.SWOT OF MCDONALD`S

Limited process
Strong brand image: flexibility:
Strengths McDonalds has a McDonald's has to Weaknesses
brand image that improve and raise the
makes the business level of the inputs
competitively strong. they use to provide a
better service

Expansion in Expansion in
developing countries developing countries
McDonalds has the McDonalds has the
opportunity to grow opportunity to grow
Opportunities Threats
and expand in and expand in
developing countries, developing countries,
such as Asian such as Asian
economies economies
 10.
Manager O
R
G
A
First Second
Assistant Assistant N
I
Z
Shift A
Manager T
I
O
Area N
manager
C
H
Team Staff Stewardess A
R
T
 11.MCDONALD`S PUBLICIT Y

Traditionals Slogans

1967: McDonalds is Your Kind of Place

1971: You Deserve a Break Today

1979: Nobody Can Do It Like

McDonalds Can

1988: Good Time, Great Taste, Thats

Why This is My Place

2003: Im lovin it
 11.MCDONALD`S PUBLICIT Y

Ronald McDonalds Why the colors?

 12. RIVALRY BET WEEN COMPETITORS

McDonald has recently reported a significant loss of customers in the

United States. Still, it still sells twice as many other competing brands as
Burger King.

Advantages over burger king:

1.Customers
at low hours
 3.McDonald's
is more
2.The efficient
power of
Happy
Meal

4.Investment
in marketing
 CONCLUSIONS

At McDonald's, Quality, Service, Cleanliness and Value are the pillars of

daily work , foundations that have enabled it to of fer a unique experience.

The burgers, accompaniments, drinks, desserts and coffee items that

make up the McDonald's line of products are recognized by the
characteristic standard of brand quality.
 RECOMENDATIONS

McDonald's needs to renew its image related to typical greasy food and
harmful to human health

McDonald's has to improve and raise the level of the inputs they use to
provide a better service and make it as healthy as possible