The paper "Management Theory and Practice" is a wonderful example of a Management Case Study. One of the best ways in which fast-food restaurants are managed is to take into account every little detail that ensures customers are satisfied. This is because quality management of fast-food restaurants requires that every detail is accounted for in terms of offering big-plate of high-quality cookies and in addition to high-quality cookies (Wood & Brotherton, 2008). This paper shows that a simple tortilla is important in ensuring the success of McDonald's. It involves the application of a number of management theories to manage the production of the product to ensure maximum profitability is obtained from selling the product.
The theories used in this paper are both traditional management theories and best practices based on industry-specific experiences. For instance, employee productivity and improving quality through branding are regarded factors that contribute to the best practices in the production of fast-food restaurants industry output. By applying these theories, a number of advantages are likely to be experienced by customers who purchase the product (Schlosser, 2001).
These include speedy operations, meeting customer demands, and delivery of products to customers at the recommended time and location. This paper shows how McDonald's can benefit from managing the production of McWrap, a new product that has been introduced into the company. The main areas of management to ensure high profitability from the product include changing activities of managers, employees, and other stakeholders in the fast-food restaurant industry. 2. Case Study Analysis McDonald’ s McWrap was introduced on April 1 following a premiere equal to a summer blockbuster (Gerbe, 2007). The product is a white-flour tortilla that measures 10 inches and is wrapped around pieces of chicken, lettuce, spring greens, sliced cucumber, and tomatoes.
Other additives in the product include cheddar cheese, sweet chili, and creamy garlic dressing. The product has been considered simple to make even at home without the need to use a recipe (Saee, 2006). However, at McDonald's, the company engaged in extensive research that took at least two years to perfect the product (Hinkin, 2005). It is believed that despite being simple to produce, McWrap provides an important addition to the products produced by McDonald's in recent years.
Customers have been attracted to the product and it has been equally competitive in terms of sales contribution as other products produced by the company such as Five Guys, Chipotle, and Subway (Pride & Ferrell, 2012). It is believed that by designing the right management approach for production operations of the product, it can contribute significantly to the profitability of the company. In March before the introduction of McWrap, the company has been making significant efforts to attract customers between the ages of 18 and 32 years because it did not feature even among the top 10 favorite restaurants in the world (O'Fallon & Rutherford, 2011). The product has been regarded as having the potential to increase the overall sales at McDonald's restaurants compared with other products due to a number of advantages associated with it in comparison with other products of the company.
For instance, it is a product that is composed of a number of components that provide a variety of nutritional needs within a single product. For instance; the wrap has an outer section that provides carbohydrates while vegetables wrapped inside the product provide vitamins to customers (Edelstein, 2007).
This is unlike other products that mostly provide single nutritional needs. In addition, the product does not result in a lot of waste materials that cause unhygienic conditions when it has been used. This is because all its components are eaten and the restaurants are less likely to become unhygienic.
Baker, M. J., & Saren, M. (2010). Marketing theory: A student text. Los Angeles: SAGE.
Brown, S. (2001). Marketing: The retro revolution. London [u.a.: SAGE.
Edelstein, S. (2007). Managing food and nutrition services: For the culinary, hospitality, and nutrition professions. Sudbury, Mass: Jones and Bartlett Publishers.
Endter, C. (2010). Managing people in international hospitality & tourism industries: Approaches to managing, motivating and rewarding employees.
Enz, C. A. (2010). Hospitality strategic management: Concepts and cases. Hoboken, N.J: John Wiley & Sons.
Gerbe, K. (2007). Intercultural communication as a strategy of global marketing: Marketing strategies of McDonald's in India and Saudi Arabia. München: GRIN Verlag GmbH.
Hayes, D. K., & Ninemeier, J. D. (2009). Human resources management in the hospitality industry. Hoboken, N.J: John Wiley & Sons.
Hinkin, T. R. (2005). Cases in Hospitality Management: A Critical Incident Approach. New York: John Wiley and Sons Ltd.
Kincheloe, J. L. (2002). The sign of the burger: McDonald's and the culture of power. Philadelphia, Pa: Temple Univ. Press.
McDonald, M., & Keegan, W. J. (2002). Marketing plans that work: Targeting growth and profitability. Boston: Butterworth-Heinemann.
Moutinho, L. A. M., & Chien, C. S. (2007). Problems in Marketing. London: Sage Publications.
Mullins, L. J., & Dossor, P. (2013). Hospitality management and organisational behaviour. Harlow: Pearson.
O'Fallon, M. J., & Rutherford, D. G. (2011). Hotel management and operations. Hoboken, N.J: Wiley.
Okumus, F., Altinay, L., & Chathoth, P. (2010). Strategic management for hospitality and tourism. Amsterdam: Butterworth-Heinemann.
Pride, W. M., & Ferrell, O. C. (2012). Marketing. Mason, Ohio: South-Western Cengage Learning.
Prideaux, B., Moscardo, G., Laws, E., & Ebooks Corporation. (2006). Managing Tourism and Hositality Services: Theory and International Applications. Wallingford: CAB International.
Saee, J. (2006). Managerial Competence within the Tourism and Hospitality Service Industries: Global Cultural Contextual Analysis. Hoboken: Taylor & Francis Ltd.
Schlosser, E. (2001). Fast food nation: The dark side of the all-American meal. Boston: Houghton Mifflin.
Teare, R., & Boer, A. (1992). Strategic hospitality management: Theory and practice for the 1990s. London: Cassell Educational.
Wood, R. C., & Brotherton, B. (2008). The SAGE handbook of hospitality management. London: SAGE Publications.