Mc Donalds Raw Data

A. You should consider and describe at least the following in your case study

• The dress and grooming requires for staff

The appearance policy for McDonald's
Dressing
• A neat, clean and wrinkle-free uniform
• Good personal grooming
McDonald’s supply with a shirt and hat/visor. Some countries supply you with pants and some make you buy your own but reimburse you. Pants have to be Black and no jeans.

Hair clean, neat, conservatively styled.
• Short hair cut above the collar and neatly groomed.
• Longer hair tied back in a plait or bun. No loose straggly hair is allowed.
• Hairnets are compulsory in Western Australia for employees involved in food preparation.

Make-up is fine, as long as you don't over do it.
Earrings are fine, but only studs, no danglies or loops.
Perfume is premitted. Some scents can be really strong and can cause difficulty in breathing for those around the scent.

• The layout, maintenance and cleanliness of the customer areas
- Committing strict hygiene standards.
- Following critical standards for raw and finished product quality, cleanliness and sanitation.
- Adhering to restaurant performance standards for crew stations and as per shift manager leadership
- Washing your hands a minimum of once every hour
- False nails are permitted to be worn.
- Pant hems should be no longer them the top of your shoes because long hems could cause you to trip and/or injure yourself
- Any event that resulted in or could have resulted in an injury or illness to an employee, contractor, visitor or customer
- Free of visible dirt and debris
- The temperature danger zone is between 5C and 60C
- The 2-cloth cleaning method is using one cloth for tops of tables and another to clean booths, high chairs seats and legs of tables and the seats and backs of chairs.
- Checking restrooms every 30 minutes (every 15 minutes in busy periods) and using paper towel to clean the urinals and toilets with sanitizer sprayed around the rim of toilets and urinals.
- Waste receptacles should be checked every 30 minutes and every 15 minutes during busy periods.
- Performing hazardous tasks that may cause injury to yourself or others.
- Indicates which cleaning chemicals to use for particular tasks.
- First in, first out
- Shiny floors are hazardous and need to be swept and mopped.
- Aprons should always be worn when working in the kitchen and Mccafe.
- Un-Slip shoe should always be worn when working in the kitchen and Mccafe.
- Using to identify potential hazards in the restaurant.
- Customer toilets checks be carried out every 30 minutes and every 15 minutes during busy periods.
- Mop buckets should be changed every 2 hours or as required.
- The 3rd wash up sink should contain: 40 Litres of lukewarm water (21C to 32C) and one packet.
- Cleaning cloths should be changed every 15 minutes.
- Sanitised cloths at stations should be changed a minimum of every hour.
- Egg equipment must be washed, rinsed and sanitised every 2 Hours.
- UCH trays must be washed, rinsed and sanitised every 4 Hours.

• The customer service experience

- Welcoming every customer with a smile and being genuinely friendly at all times
- Attending to customers’ needs as a primary focus
- Referring difficult customer enquiries to a Manager
- Following critical standards for raw and finished product quality, service speed, cleanliness and sanitation.
- Delivering fast, friendly and accurate service to all customers
- Performing competently without direct supervision
- You focus on the right priorities at the right time to ensure that customers are delivered exceptional QSC.