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Essay / Research Paper Abstract
This 7 page paper is written in tow parts. The first part looks at the job design at McDonalds by applying Hackman and Oldham's five core job dimensions. The second part of the paper considers product placement, and as an example looks at the 4 P's (price, place, product and promotion)of McDonalds and more specifically one product, its children's happy meals. The paper includes one diagram and the bibliography cites 4 sources.
Page Count:
7 pages (~225 words per page)
File: TS14_TEmcdonb.rtf
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Unformatted sample text from the term paper:
proportional cost of many products manufactured. As such, it is natural that any employer would wish to maximise the use of the resource in order to ensure that finance is
being used in the most effective manner possible. Labour costs are unavoidable, but there are several ways in which the employer can reduces the overall cost of the workforce by
both retaining staff (reducing staff turnover), as well as increasing productivity. There are many models which an employer may refer to when looking to create a more productive workforce all
of which concern the motivation of the employees. Maslow is well known for this however, when changes of these sort are to
be implemented it also needs to be determined how the jobs can be redesigned in order to satisfy whatever model is being used by the employer. Hackman and Oldham (1980)
have determined a model for this and one of the best ways of examining this is by application to a real job situation.
The job examined in this will be that of a crew member of the famous hamburger chain McDonalds. This organisation is in the fast food sector providing hamburgers and
related products on a ready cooked basis to members of the public. The service is designed to be fast and efficient and environment is one which encourages a fast turnover
of customers. A Crewmember for this company will be trained in different jobs, from cooking the hamburgers on the grill, toasting the
buns and putting the dressings on the buns to serving customers at the till. By looking at Hackman and Oldhams (1980) model we can see how in a real environment
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