This project will help you synthesize and apply what you have learned in the Operations Management
course to your organization. Keep in mind you will analyze your organization from a leadership
perspective. You will assess your organization through a competitive priority lens and evaluate the ten
OM decision areas and key processes to develop actionable recommendations to increase your
company’s competitive advantage.
This should be a 7 page paper. Choose McDonald’s Restaurants and complete the following:
1. Describe the operations and key processes of your organization. Describe current-state
processes using the following business process maps:
• SIPOC, and
• Detailed process flowchart, swim-lane process map, or value-stream map
2. Describe the competitive priorities of your organization and the product-process strategies used.
As a result, what are the key tasks that senior management should focus on doing especially
well?
a. Hint: Compete on differentiation, cost and/or response? Process focus, repetitive focus,
product focus, or mass customization focus?
3. Refer to the Ten Strategic OM Decisions (page 8, Heizer& Render):
1. Design of goods and services
2. Managing quality
3. Process and capacity design
4. Location strategy
5. Layout strategy
6. Human resources and job design
7. Supply-chain management
8. Inventory management
9. Scheduling
10. Maintenance
Describe how each of the ten OM decision areas is currently addressed.
• 3 – 5 sentences/bullets for each area
Evaluate the decisions made in each of the ten OM decision areas:
• Do they align with the organization’s competitive priorities and product-process
strategies? Explain why or why not.
4. What specific, actionable recommendations would you present to your company’s senior
management to improve operations for competitive advantage? Provide a rationale for all
recommendations, and consider the following McDonald’s Restaurants hints:
• Would you present any changes to competitive priorities and/or product-process
strategies?
• How would you address any of the ten OM decisions differently?
• Would you change any processes? Highlight any changes and include a future state
process map.
• What is the timeline for your recommended actions?
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Introduction
Operations management (OM) is the key method of converting inputs such as proprietary information, labor and materials among others into inputs such as value-added goods, services and products. Operations management includes control of activity, motivating employees, assuring quality, managing inventories, scheduling, capacity planning and forecasting. Operations management focuses on accounting, production management, and quality management, management of information systems, industrial engineering and design engineering(Najdawi, Chung, & Salaheldin, 2008). Through operations management, senior management of the company are concern with utilizing the available resource effectively in order to provide high quality finished goods and services that meets the needs of the customers in a cost effective manner.
Background of the McDonalds Restaurant
McDonald restaurants was founded by Maurice and Richard McDonald brothers in 1940. They expanded the concept of “white Castle” which were the developers of fast-food restaurants, but their initial objectives were to operate fast food restaurant across the United States of America with no mindset of global venture. It is Ray Kroc who brought the mindset of global venture when he took over the company in 1955. Due to Ray Kroc aggressiveness and business strategy, the company gained greater success and soon became known around the world. As the company expanded globally, senior manager altered operation management to fit global business strategies(Schrunder, Galletly, & Bicheno, 1994). The company prioritizes in conducting extensive research about cultural practices in regions that seemed conducive for business operations. The research focused on general interest………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
………………………………………………………..McDonald’s Restaurants………………………………………………………………………………………………………………………………………………………………………..
