Competitive Advantage Through Training and Development in McDonald’s

In business terms, development and training is the framework that assists workers in increasing their skills, competency, and knowledge to improve job performance. The basic purpose of human resource growth is to create competent, multi-skilled workers so that both business and employees may achieve their communal objectives. Human resource management is critical to a company’s long-term success, whereby most businesses are eager to pay attention to their staff. This paper aims to discuss the competitive advantages through development and training in McDonald’s.

McDonald’s achievement is built on providing maximum cleanliness, quality, and service to its customers in every location. Having well-trained managers and people is the first period toward attaining these objectives. As a policy from the firm, employees are given professional chances to help them reach their full potential (Puleka et al. 178). The company has a comprehensive training and management program and a crew progression structure that permits a “first job” worker to graduate from a senior managing position through merit-based promotions.

Both firm employees and crew members receive this training. The distinction between workers and crewmembers is that crewmembers work on an hourly basis, which means they work in shifts, whereas employees regularly work (Puleka et al. 179). The firm expectations and standards are outlined in the documents of welcome meetings as the first level of training. The structure of the development program follows, which offers business in all areas of activity.

Crew instructors assist trainees as they master the skills necessary to operate each workstation in a distinct restaurant, from the front counter to the grill. The entire staffs receive instruction on how to operate advanced food service equipment as well as McDonald’s working procedures (Puleka et al. 179). Most training takes place on the ground, or during the job because people are more likely to remember and learn better knowledge if they can practice while they learn. All new workers are expected to go through a preliminary training period. The staff are taught the fundamentals and permitted to perfect their skills in all aspects of the restaurant (Puleka et al. 179). The length of time taken depends on whether they work part-time or full-time.

All staff receives ongoing training after the initial training session. The activity is carried out using “Observation Checklists” for the position they are employed (Puleka et al. 180). Their assessment grade will be determined based on their rating. At the same time, crew members are endorsed with responsibilities for specific aspects and hourly-paid management positions of shift or the restaurant. The McDonald’s Management Development Curriculum recruits new employees from trainee administrators to cafeteria managers. The Company’s National and Regional Training Centers offer open learning advance modules, on-the-job training, seminars, and courses as part of this curriculum (Puleka et al. 181).

As compared to other organizations, McDonald’s training and development are different when it comes to management. The crew members who work hourly or shifts make McDonald’s firm improve its sales compared to other firms with no such working shifts (Puleka et al. 182). Different training is provided for crew members and regular employees in McDonald’s, followed by a proper training period. However, in other companies, no such training period is observed.

In conclusion, McDonald’s claims that the success of its corporation and restaurants is due to the people that work there. The company’s mission is to hire the best employees, promote them when they are ready, and retain them by providing ongoing training. The company’s hiring policies, tactics, and initiatives show that it is serious about reaching its goal. McDonald’s has taken on the burden of stock management, allowing restaurant managers to devote more quantity and quality time to maintaining high service standards, cleanliness, and meals for their customers (Puleka et al. 182). With fewer costs, McDonald’s can pass on all benefits to its consumers or clients, providing them with superior services at affordable prices.

Work Cited

Puleka, Dipaali, et al. “Comparative Analysis of Training and Development Practices in Fast Food Segment – McDonald’s and KFC.” International Journal of Advance and Innovative Research, vol. 5, no. 3, 2018, pp. 174-191.

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