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Essay / Research Paper Abstract
This 4-page paper discusses McDonald's Corp. distribution network and suppliers. Bibliography lists 4 sources.
Page Count:
4 pages (~225 words per page)
File: D0_MTmcdadist.rtf
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Unformatted sample text from the term paper:
customer wanting to eat a McDonalds product. The brilliance that Ray Croc brought to the organization was the idea of standardization - the fact that every food product sold at
a McDonalds store would be fresh and hot, and would taste the same (Love, 1995). Along those lines, there are specifications for how long food must remain on the heat
trays, and specifications about when to start preparing new food (Love, 1995). Its assumed, for example, that more food will be needed for a lunch rush - very rarely will
a customer be waiting for a batch of fries or a Quarter Pounder with Cheese during the lunch hour because the branches and restaurants have it down to a particular
science. Also, the "distribution" phase is the companys retail stores - many of which are owned and operated. But even the franchisees
(which are carefully selected) are indoctrinated in the methods of standardization - basically, customers cant tell the difference between and O&O store and one that is a franchise.
The customers receive the food in two ways - either by walking into the restaurant and ordering from the counter, or with the convenience
of drive-through. The drive-through, especially, is parent-friendly - the last thing a parent with two or three toddlers wants to do is park, unstrap the children from their car seats,
and herd them into a restaurant, only to turn around and herd them out again. The drive-through provides quick convenience for customers who cant, or who dont want to get
out of their cars. Describe LOGISTICS or how products are transported. McDonalds technically has two distribution lines - from the restaurant
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