Good Business Sense

Good Business Sense

  • Submitted By: frow1417
  • Date Submitted: 11/23/2008 4:19 AM
  • Category: Business
  • Words: 722
  • Page: 3
  • Views: 1

The three different companies I chose to observe include McDonalds, Dairy Queen, and Outback Steakhouse. McDonalds and Dairy Queen qualify as fast food restaurants; McDonalds being a very fast paced fast food place, busy all day; Dairy Queen being relatively slow during the winter, and super busy during the summer. Outback Steakhouse is a sit down restaurant, utilizing waiters and waitresses to wait on and make sure that customers are satisfied. All three companies are food places but each operates in a totally different manner from my observations. McDonalds, on a typical day, has an opening shift, a mid shift, and a closing shift, keeping a crew of around 10-15 people on hand at all times. The morning managers have a list of pre-assigned jobs for every crewmember that works that day. McDonalds has a transition period from serving breakfast to serving lunch at around 11:30 A.M. every day and from my observations, it’s a pretty intense transition because it requires changing a lot of things in a little amount of time while still serving food to customers. Crewmembers that are working registers for that day are assigned a specific register, which is counted at the end of their shift to prevent any confusion if money is missing. Dairy Queen, on a typical day, has an opening shift and closing shift, keeping a crew of 3-5 people during the day and 7-9 people at night. Crewmembers do not have specific jobs that they are required to stay stationed at which allows for more maneuverability, but less organization. Dairy Queen doesn’t get its first rush until around 12:30 and even then it can be handled by 3 or 4 people but at night, the store needs at least 8 people around to make sure product is getting out in a timely and efficient manner. Crewmembers don’t have assigned registers so there is not counting and replenishing of the drawers, but managers are allowed to do a drop around 4:00 which consists of taking 20’s and receipts out of drawers, counting it,...

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