their technology. McDonald’s makestheir food in mass production. The burgers are already made and waiting under a heat lamp for you whenyou order. They are separated into rows depending on what type of burger you order. In Burger King theburgers aren’t already put together. The burger is cooking in the back but the toppings aren’t added tillthe individual orders come. This gives the customer a better chance of getting a fresh meal.IV.CommunicationThere wasn’t much communication going on in McDonald’s when we were there. The cashiers didn’tsmile and weren’t that polite when taking my order. The communication between the cashiers and thecooks consisted of the cashiers screaming into the kitchen. The manager wasn’t around so I wasn’t ableto see the manager’s interactions with the staff. At Burger King I was welcomed by a smile. The cashierswere nice and even held a conversation with me. The manager was out in front conversing with the staffand the employees. The staff appeared to treat the manager as a friend instead of a superior.V.Environment McDonald’s environment was neither customer nor employee friendly. Everything in the restaurant iscolored brown which just isn’t inviting to customers. The staff has pinstriped uniforms that resembleprison uniforms. The restaurant was also badly lighted which didn’t help the color. In Burger King therewere windows everywhere and the restaurant was extremely bright. The staff wore bright coloreduniforms and there was music playing which was enjoyable for the customers as well as the staff.After our group observed the interactions between management, employees, andcustomers at both operations, we discovered a few areas where Burger King and McDonald’sboth needed improvement. To begin with, our McDonald’s experience was overall enjoyable, yeta few small, but important, details shou...
