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Employee Motivation At Mcdonald's

1422 Words6 Pages

McDonald’s is considered one of the most popular and leading food service retailers in the world. The McDonald’s headquarters is in the United States of America, where it was first founded by two brothers; Richard and Maurice McDonald on May 15th, 1940. It started out as a barbecue restaurant, but once the brothers realized that most of their profits were coming from selling hamburgers, they switched to selling a simple menu of just hamburgers, cheeseburgers, French fries, shakes, soft drinks, and apple pie. In 1955, Businessman Ray Kroc joined the company as a franchise agent and then directed its worldwide expansion (McDonald’s History, 2011). McDonald’s prides itself in its clean, comfortable atmosphere, welcoming employees, affordable …show more content…

Motivation refers to giving employees recognition, awards, promotions, and a sense of achievement. This is exhibited in McDonald’s to a great extent, for example with their ‘Employee of the Month’ awards and their promotion opportunities. This recognition and title gives employees incentive to work hard. This leads to McDonald’s having highly motivated, highly satisfied, and thus highly committed employees. The second factor is hygiene, which entails a good salary, job security, good working conditions and good work/life balance. By offering all of these factors to its employees, McDonald’s can prevent dissatisfaction of employees and provide general satisfaction. These two factors result in a happy and therefore productive …show more content…

This is done by simplifying jobs into smaller tasks and dividing these tasks between employees according to their abilities. In McDonald’s, the cooking of one single meal is done by a multitude of employees, with one frying patties, one adding condiments to the burgers, one frying French fries, one arranging the tray, etc… This maximizes efficiency because as each of the employees has only one simple task to repeatedly perform, each small task is practiced to perfection. This results in each component of the meal being as satisfactory as possible in the shortest amount of

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