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Unformatted text preview: Mexico, then
frozen and shipped north. The chain’s taco meat arrives frozen and precooked in vacuum-sealed plastic bags. The beans are dehydrated and
look like brownish corn flakes. The cooking process is fairly simple. “Everything’s add water,” a Taco Bell employee told me. “Just add hot
Although Richard and Mac McDonald introduced the division of labor to the restaurant business, it was a McDonald’s executive named
Fred Turner who created a production system of unusual thoroughness and attention to detail. In 1958, Turner put together an operations
and training manual for the company that was seventy-five pages long, specifying how almost everything should be done. Hamburgers were
always to be placed on the grill in six neat rows; french fries had to be exactly 0.28 inches thick. The McDonald’s operations manual today
has ten times the number of pages and weighs about four pounds. Known within the company as “the Bible,” it contains precise instructions
on how various appliances should be used, ho...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08