In the third year after the birth of the first McDonald's restaurant, klock developed the first McDonald's operation training manual (Q&; TManual), which records in detail the relevant policies of McDonald's and the processes and methods of various work in the restaurant. On the basis of summing up experience and absorbing the latest management achievements, the company will revise and improve the manual every year. For more than 40 years, the operation training manual has become the "Bible" to guide McDonald's operation. The company has also established a post observation and inspection system, which decomposes all work into more than 20 stations. Each workstation has established a post observation checklist (SOC), which explains the post responsibilities and precautions in detail. When new employees enter the company, they should receive on-the-job training, including watching videos of post standard operation and operating exercises under special guidance. Managers should track the actual operation of employees, and the post completion of employees should be recorded in the post observation checklist. It is said that the purpose of doing this is to sum up experience and pursue a scientific and perfect management realm; On the other hand, by looking at the employee's post observation checklist, make an assessment and decide on hiring, promotion and punishment.
The manager of McDonald's has a PocketGuide quality reference manual, which contains the receiving temperature, storage temperature, shelf life of semi-finished products, production temperature, production time and shelf life of finished products, as well as the data of machinery and equipment. With this manual, managers can check and guide at any time and place, correct problems in time when they find them, and ensure that the product quality can reach the specified standards.
In order to improve the quality of managers and cultivate senior management talents for restaurants, the company designed a set of Management Development Manual (MDP), which is actually a restaurant management textbook with McDonald's characteristics, that is, combining the actual situation of McDonald's, explaining the methods of restaurant management, and giving a large number of cases, requiring managers to complete it in combination with actual work. When managers have mastered certain theoretical and practical knowledge, they should also systematically study some corresponding courses, such as basic operation courses, basic management courses, intermediate operation courses, mechanical courses and so on. After completing the above study, if you want to be a restaurant manager, you must also go to the University of Hamburg in the United States to take an operation course.