gy. They both employ state of theart cash registers and both have electric timers built into their cooking machines. Although the cookingstyles vary between Burger King and McDonald's, the method of production is the same. Large batchesof food are cooked at once then placed under heat lamps or put in the microwave when an order is placed. Both stores have the same drive through technology with a speaker and a well-lit menu to relay themessage to the cooks. Usually whoever takes the order is also the same person to collect the money;however, a different person usually puts the order together for the customer.IV.Employee MotivationThe motivation of both stores for employees to perform well is hard to ascertain from just observing, but itappears somewhat obvious. The people working in these establishments appear to have a lower socialeconomic status, and the fact that a paycheck is coming at the end of the week may be the only motivationthey have. The stores do have an "employee of the month" plaque on the wall, but it is doubtful that thisis motivation to strive day in and day out for. There is also the fear of potentially losing their jobs if theyperform sub standard. V.CommunicationBoth stores employed a very open communication policy. Employees were talking, sometimes shouting atone another to be heard. The management was openly involved in the employees routines and theemployees felt no barriers to prevent their communication with the manager. Sometimes in both stores,there would be a break down in communication somewhere along the line and that would result inextended waiting times for customers and sometimes, screwed up orders.VI.EnvironmentThe environment at McDonald's and Burger King seems to be a simple, yet unstable one. It is apparentthat the majority of people who work there, are not choosing their employment as a career option. Therefore, the workforce is constantly changing and adapting to new employees and new ...
