BUS 210-Developing Good Business Sense

BUS 210-Developing - Running head DEVELOPING GOOD BUSINESS SENSE 1 Developing Good Business Sense Tara Von Gulner BUS/210 February 5 2011 Miryan

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
Running head: DEVELOPING GOOD BUSINESS SENSE 1 Developing Good Business Sense Tara Von Gulner BUS/210 February 5, 2011 Miryan Nogueira Axia College of University of Phoenix
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
DEVELOPING GOOD BUSINESS SENSE 2 Developing Good Business Sense McDonald’s, Burger King, and Subway are three fast food restaurants with operating systems that share commonalities and differences. In order to understand how these three businesses control their operations and material management it is important to understand the different aspects that comprise the operating system. Operations (also known as operating system) are the activities that create finished goods or services from a company’s inputs. Materials management is the activities of a company that control the flow of resources into and out of the operating system. Inputs are the raw materials, parts, skilled people, and equipment a company uses to create products and services. Outputs are the finished goods and services created by a company. Together these different components allow a company to create value for their customers. McDonald’s, Burger King, and Subway compete with each other to provide more value to the customer in order to ensure profitability. The operations of each of these companies directly contribute to their success. Employee Tasks McDonald’s Each employee completes tasks to create outputs for McDonald’s, Burger King, and Subway. McDonald’s employees complete tasks in different functional areas. The functional areas are cashiers, grill, drive-thru order taking, and drive-thru hand out. Cashiers take orders, collect payment, distribute change, assemble finished order on trays, and distribute orders to customers. Cashiers are responsible for maintaining cleanliness in the dining area. Employees stationed at the grill are responsible for preparing products and wrapping products as orders come in. Employees stationed at the drive-thru order-taking window take orders, collect
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 09/04/2011 for the course BUS 210 201 taught by Professor Smith during the Spring '11 term at University of Phoenix.

Page1 / 6

BUS 210-Developing - Running head DEVELOPING GOOD BUSINESS SENSE 1 Developing Good Business Sense Tara Von Gulner BUS/210 February 5 2011 Miryan

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online