Abstract

The importance of the quality of employees to an organization’s mission, vision and objectives cannot be jettison, due to the fact that, it takes quality, efficient and well-trained employees to achieve the goals and objectives of an organization. Sustainability ranks high among the issue most organizations are concerned about, which involves the ability of an organization to achieve its short-term goals and objectives and more importantly, optimize its shareholders’ value, by placing much emphasis on merging environmental, political, social and economic opportunities into its strategic objectives. It is important to establish the fact that no organization is greater than its employees. There are several laws that explicitly explain the significance of a quality human resource to the strategic moves of organizations. The quality of strategy notwithstanding, if there are no adequate, efficient and effective employees to execute such strategic moves, such strategies are doomed for failure. In this report, the focus of the paper will be on the recruitment and selection process, and also the training scheme designed by organizations to achieving success in their organizational pursuit, essentially using McDonalds as a case study.

1.0 Introduction of the company

McDonald’s is one of the biggest family restaurant businesses in the world and its vision is to provide the best family restaurant experience (Hernández and Morán, 2021). To achieve this, McDonald’s put people at the centre of everything they do, and that goes for the employees as much as the customers. McDonald’s recognize that people do well when they feel good in their job, so the company to their best to create the right working environment for everyone.

The first McDonald’s restaurant was opened in 1940 by brothers Maurice (“Mac”) and Richard McDonald in San Bernardino, California. It originally was a drive-in that offered a wide selection of items (Ge, 2020). However, in 1948 the brothers decided to revamp the business, and after a three-month renovation, a newly envisioned McDonald’s opened. The small restaurant was designed to produce huge quantities of food at low prices. To achieve this, the brothers limited the menu—which only featured hamburgers, potato chips (later replaced by french fries), drinks, and pie—and developed a simple, efficient format that they named the Speedee Service System (Al-Da’abseh and Al-Omari, 2020). This included a self-service counter that eliminated the need for waiters and waitresses, and customers received their food quickly because hamburgers were cooked ahead of time, wrapped, and warmed under heat lamps (McDonalds, 2020). These innovations allowed the brothers to charge just 15 cents for a basic hamburger, about half the price of competing restaurants. McDonald’s was a huge success, and the brothers began a franchise program.

There are McDonald’s restaurants all over the globe, and they are a well-known fast-food chain (Rodrigues et al., 2021). When it first began operating in the 1960s, it served a small network of 30 restaurants in the United States alone. The excellence of a McDonald’s restaurant lies in the fact that it provides its food in accordance with the local culture. Several modern-day artifacts, such as McDonald’s well-known goods, advertising campaigns including well-known toys and films, engagement in help organizations, and distribution of classified ads, have been very well organized (Ge, 2020).

More than seventy-five percent of McDonald’s is locally owned and managed (McDonalds, 2020). Over 40 million people are fed every day by it. The company’s income comes mostly from Japan, Korea, Australia, France, Germany, and the United States (Hernández and Morán, 2021). Aside from attracting a sizable customer base, McDonald’s has achieved its greatest success in these nations by cultivating a positive brand reputation and image, and by enforcing stringent sanitary standards. As a result of their extensive advertising, millions of people have come to associate the McDonald’s emblem with the company’s high reputation and quality food.

Customer service has been the driving force behind the success of McDonald’s ever since its inception. Good cuisine and attentive service are two of the most important components of a successful restaurant’s brand image. McDonald’s has created a reputation for itself by combining high-quality cuisine at an affordable price with exceptional customer service in both fields. It has a small menu, but it offers a lot of new features. The creation of a play area was another innovation. McDonald’s is always coming up with new ideas to make the process of mass customization easier. As of 2001, more than 11,000 McDonald’s restaurants in the United States were using the same point-of-sale system and back-office software. The corporation is spending money on a single point of sale that can be used in all of its outlets throughout the globe (Al-Da’abseh and Al-Omari, 2020).