McDonald's And OB - Amir

What inefficiencies did Ray Kroc notice in traditional restaurants before discovering McDonald's?

• Slow service and incorrect orders

• Expensive food and lack of customers

• Poor marketing strategies

How did the McDonald brothers improve restaurant efficiency?

• By hiring more employees

• By reducing menu options and optimizing workflow

• By introducing gourmet food options

• By offering delivery services

What key principle of Taylorism was applied in McDonald’s kitchen?

• Job rotation and flexibility

• Encouraging individual creativity

• Specialization

• Employee ownership of franchises

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What problem did Ray Kroc identify in McDonald’s initial franchising attempts?

• Franchise owners did not follow strict operational guidelines

• The restaurants were too expensive to run

• The McDonald brothers refused to expand

How did Ray Kroc solve the franchise consistency issue?

• He allowed franchise owners to make their own rules

• He recruited middle-class investors who followed structured corporate policies

• He reduced franchise fees to attract more owners

How did the McDonald brothers apply scientific management principles to their workflow?