McDonalds' Supplier Quality Management System (SQMS)
The McDonald’s Supplier Quality Management System (SQMS) standard applies to companies who supply food products into the McDonald’s fast food chain. This does not apply to the suppliers of meat, who must comply with a different McDonald’s standard. The standard is intended to help McDonald’s to supply consistently safe products of the highest quality that meet their requirements, as well as all applicable laws and regulation.
McDonald's has created an apprenticeship program for prospective project managers, combining classroom theory, on-the-job learning, and support from mentors in hopes of improving project success rates.
How is implemented the Quality system:
The employee
Are at work on time , are neatly dressed and are clean.
Must make sure that the customers constantly received safe food, which implies that the employees must wash their hands often to remain clean.
Must follow certain standard operational producers, so the customers always receive exceptional quality and services (like using gloves).
Employees rely on teamwork and high energy to get the job done.
"Keep the smile up" when serving.
The food
Meat and fries have to be properly fried
Vegetables are thoroughly washed when used in the food
The restaurant
Should be clean
Have to be tidy, sparking and spotlessly clean
Food delivers fast, accurate and friendly service
Quality control
The McDonald's promise their customers by:
Quality services and Cleanliness (QSC) is our Pledge: QSC represents McDonalds 100% commitment, that of its employees and suppliers to deliver the best and safest quality to its 47 million customers visiting over 30000 stores in 212 countries around the world
McDonald's thrives on customer's feedback to continuously improve quality and services.
Quality ate the source: some of which reach to over 40 years encouraging an ever-higher industry standards.
Continuous Training: offer training to McDonald staff as well as suppliers' staff
Stay in Touch with scientific development: maintain close ties with the members of the scientific community on food safety and quality to stay abreast of new developments.
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