Fast Food Nation

Moreover the turnover rates for both jobs are among

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Unformatted text preview: the vice president of engineering at KFC, explained. “We are aligned as a team to support this industry.” One of the most important goals they held in common was the redesign of kitchen equipment so that less money needed to be spent training workers. “Make the equipment intuitive, make it so that the job is easier to do right than to do wrong,” advised Jerry Sus, the leading equipment systems engineer at McDonald’s. “The easier it is for him [the worker] to use, the easier it is for us not to have to train him.” John Reckert — director of strategic operations and of research and development at Burger King — felt optimistic about the benefits that new technology would bring the industry. “We can develop equipment that only works one way,” Reckert said. “There are many different ways today that employees can abuse our product, mess up the flow… If the equipment only allows one process, there’s very little to train.” Instead of giving written instructions to crew members, another panelist suggested, rely as much as possible on photographs of menu items, and “if there are instructions, make...
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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.

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