McdonaldsUAE(2k21)

“We learned We care We share”

Our purpose: Feed & Foster community.

Mission: make delicious feel-good moments easy for
everyone.
Golden rule
-“If it is not right, don’t serve it”
Mc Donald’s founder
-Mr. Ray A. Kroc at Des Plaines, Illinois, USA, 1955

Mc Donald’s UAE Managing Director/ Partner

-Mr. Rafic Fakih

Mc Donald’s UAE Senior Operation Director

-Mr. Wissam Mourof

FOUR FOUNDATIONS
1. Food safety-serving food to our customer that will not make them ill.
2. Team work-is a group of people working together to achieve one goal.
3. Hospitality-feel welcome to our customer by ensuring 100% QSCV/
4. Safety and security
➢ Food safety standard- required all beef patties to be cooked to an
internal temperature at or above 69°c
➢ Quality standard-required at least three from four corners internal
temperature should be between 69°c to 77°c
➢ Clean-free from visible dirt, grease and soil.

➢ Sanitary-free from harmful organism (bacteria) causing disease and

illness.
➢ Danger zone-where in this zone bacteria grows rapidly (5°c-60°c),(41°f
-140°f)
➢ Cross contamination-Food that are contaminated with a harmful
bacteria and by coming in contact with un-sanitized tools, utensils, surfaces
and hands. (E.g. after you mop the floor then you going to make salad without
washing your hands).
➢ Direct contamination- bacteria are coming directly to the food (e.g.
sneezing while wrapping the food).
3 TYPES OF HAZARDS
1. Micro-biological hazard-bacteria that are microscopic organism that
can found in food, water and in air.
2. Chemical hazard-all chemical hazard that are used for cleaning for
operation supply.
3. Physical hazard-All foreign object come in contact with our food and
making it unsafe, such as hair, nails, metal, shaving and plastic
2 TYPES OF BACTERIA
1 .Harmful bacteria-dangerous and can get people to get sick.
🟢E-coli-found on beef
🟢Salmonella-found on chicken
🟢Histamine & Anasakis- found on fillet-o-fish 🟢Salmonella and comello-
found on fresh egg 🟢Listeria-found on lettuce
➢ Bacteria-are single microorganism that is too small to be seen without
the use of microscope.
2. Non-harmful bacteria

🔶5 THINGS REQUIRED FOR BACTERIAL GROWTH

Lactobacillus-found from milk, sundae mix

1. Time
2. Moisture
3. Temperature
4. Food
5. Oxygen
5 CRITICAL CONTROL POINT OF HACCP (Hazard Analysis
Critical Control Point)
1. Receiving 2. Storing
3. Preparing 4. Cooking 5. Holding
➢ Cooking -destroy or kills most bacteria
➢ Refrigeration or Freezing- slow down bacteria growth
Mc Donald’s Stataions:
➢ Fries Station
➢ Batch cooker
➢ Initiator (MFY)
➢ Counter
➢ Chaser/ Assembler
➢ Grill

🟢
=FRIES STATION=
Characteristics of raw French fries
1. Minimum ice crystals
2. Frozen partially cooked, russet variety of potatoes
3. No dumping
4. Color should be white to pale yellow
Characteristics of cook French fries
1. Golden brown in color
2. Good potato flavor
3. Varied in color
4. Crispy outside and crunchy inside.

🟢
(Farm frites) from Egypt
Four critical variables of Fries
1. Properly salting -6 inches above the 2.5grams
(ACCU SALTER)
2. Ensure that the temperature of the vat is 168°c
3. Holding time no longer than 7 minutes.
4. Full bag or box.
Why do we skim the VAT?
🟢To avoid carbon build up
🟢To prolong the life of the oil
🟢To maintain the temperature of the VAT 🟢maintain the quality of the fries
Parts of french fries station
🟢Fry ribbon
🟢Dump tray
🟢Mirror
🟢Box holder
🟢Skimmer
🟢Fries vat (Fry master from USA)
🟢Fry waste basket
🟢Arch dispenser Tong
🟢Fry scooper Tungsten Bulb Drip pan
🟢Fry basket
🟢accusalter
Primary shelf life -270 days
Equipment specification
Tungsten lamp-375*f watts Total -1500 watts in four bulb
🟢Cooking temperature-169°c(335 °f)
🟢Cooking time - 3mins.
🟢Holding time-7mins
🟢Duty time-30sec.(To avoid clumping)
🔶
Recovery time-1minute 45 sec.
Yields of servings
🟢
🟢
400-420 small serving per 100lbs

🔶
🟢
888-933 small servings per 100kg
Use of flame guard

🟢
Absorb the grease

🟢
Absorb the smoke Prevent fire

🔶Purpose of mirror
Proper air circulation

Reflect the heat form the bulb and eventually help to maintain the temperature
of the fries. To attract the customer.
➢ Pull drop-dropping- one basket before dropping another basket
➢ Drop full-dropping -the 2nd basket before pulling the 1st basket

🔶
➢ Stocking height-6 cases
Strand length distribution
🟢
🟢
40%-3 inches above

🟢
40%-2-3 inches

🔶🟢Regular
20% less than 2 inches
Conversion to small serving

🟢Medium size-2 small servings Large

size -1.42 small servings

🟢size-2.36 small servings

🔶6 Enemies of oil /shortening
1. Carbon
2. air
3. Water
4. Heat
5. Salt
6. Detergent
Notes:
🟢Waterfall motion/ stroke-when mixing the fries
🟢Umbrella motion/ stroke-when putting the salt to the fries (2.5grams of salt
per basket)

=INITIATOR STATION=
Initiator Station (MFY) Made For YOU Objective:
-to prepare high quality products that will impress every customer during high
or low sale
It is the one who react the KVS (kitchen video system) and prepare the
sandwich.
Danger zone-if it is more than 3 orders in the KVS.
MFY-Made For You
-is preparing food to actual customer demand and making its burger only
when it’s needed.
Parts of Bun Toaster
(prince castle)DCFT-Dual Counties Feed Toaster temperature 257°c
🟢Bun fidder
🟢Bun silicon (21 holes)
🟢Bun buffering landing zone
🟢Bump bar
🟢Silicon cushion holder
Buns thawing time: 2pulls per day
18 trays: 12hours after 6 hours preferable to use
toasting time - 22 sec.(71°c)temp for toasted bun
Why we toast the buns?
🟢to raise the internal temperature
🟢to enhance the flavor
🟢to prevent the condiments from soaking
🟢to caramelized the sugar content of the buns.
🔶 Toaster warm up time 30mins. 🟢Steamer

🟢Steam cycle-6seconds
temperature-350°F(177°c)

🟢Steamer water pressure-20psi

🟢Reaction time-3 seconds
🔶
🟢
Raw Characteristics of buns

🟢
Brown in color

🟢
Good resiliency

🟢
No dark or dirty seed

🟢
Symmetrical in shape

🟢
Good wheat flavor

🟢
Air tight fillow

🟢
Evenly distribution of sesame seed

🟢
No excessive flavor
No foreign object
🟢No large hole
🔶
🟢
Key Point of Iniator

🟢
stays put

🟢
reacts immediately to KVS

🟢
places relevant on toaster or steamer

🟢
meets production time of 20sec.

🟢
start assembly process
bumps off order when pulled or when it arrives in OAT(Order Assembly

🟢
Table)

🟢
cooks 2 buns per person in line
needs to call for assembler chaser if required
➢ Caramelization- the process of burning the sugar of the buns.
➢ Toasting- the process of sealing the buns surfaces (80% to 90%
caramelized)

🔶GRILL BATCH COOKER

➢ Halal –Slaughtering animals in a merciful Islamic way.
PARTS OF THE GRILL (Garland)
• Belly bar
• Bull nose
• Upper(218°c),lower platen(177°c) & coldzone area(129°c)
• Grill canal
• Grill clip
• Selector knob
• Push button(green)
• Ansul
• Slot holder
• Teflon sheet
• Teflon rod
*GRILL TOOL ORGANIZER*
*SQUEEGEE-use to clean excess oil in the grill and Teflon sheet.
*SPATULA – use to pull the patty
*SCRAPER – use to remove carbon in the grill surface
*WHITE HUSTLER – use in pulling the patties
STARTING POINT
10:1 - 38 sec (.225mm starting stage after 20sec .290mm)
4:1 - 104sec (.400mm staring stage after 20sec .450mm
3:1 - 104sec (.425mm)
Arabia. - 67sec (.265mm)
Sausage - 67sec. (.265mm)
PULLING TIME
18 sec

PRIMARY SHELF LIFE: 90days

SECONDARY SHELF LIFE: 2hours
120 DAYS – Arabia & sausage patties
Egg 45 days& 2hours room temp including thawing time 30mins

INGREDIENTS:
10:1, 4:1, 3:1 – made from 100% pure halal beef

🟢UHC TRAYS must be washed and sanitized every “4 hrs.” to break the cycle
🟢TEFLON SHEET –To prevent sticking of patty from upper platen and must
of any potential bacterial growth on the equipment.

be wiped every 15 min. also every after you lay kofta patty.
86:14 – From USA
-86% salt and 14 % pepper

CHARACTERISTICS OF RAW PATTIES

1. No ice crystals
2. Frozen and rock hard
3. Evenly cut
4. No dehydrated patty
5. pink in colour
6. Round in shape
7. Easy to separate
CHARACTERISTICS OF COOKED PATTIES
1. 70 -90 % brown
2. Round in shape
3. Juicy

🔶EOTF🟢(Experience of The Future )

Is about enhancing customer experience by making it more personalized and
respond to
customer needs in terms of our food, people and digital engagement &

🔶
service.
VISION OF EOTF
It is an easy,enjoyable &personalized experience for both our customer & our
people through multiple channels, with digital at its heart.
4 PRINCIPLE OF EOTF
*Multipoint service
*Order Assembly
*Beverage and drinks as production(BDAP)
🔶
*Made for you
6 ELEMENTS OF EOTF
*Guest Experience Leader
*SOK(self ordering kiosk)
*Digital menu board
*Split counter
* Table service

🔶
* Mobile ordering
WHAT IS TABLE SERVICE
*creating more opportunities to engage with our customers in a new and more

🔶
meaningful ways. Accurate, fast and friendlier.
Table service customer journey 1.approach
2. Order/pay
3.collect
4. Stay

🔶
5. Leave
3 Table service Model
1.self ordering kiosk
2.Table service for front counters order
3.Mobile ordering
▪ Fulfillment time(45secs) begin when the food is in the tray ready for deliver
and ends when the server reaches to present the customers.
▪ table service time(135secs)
MCDONALDS MISSION

🔶
*Making delicious feel good moment easy for everyone.
5 VALUES
1.serve
2.inclusion
3.integrity
4:Community
5:family

🔶
3 Growth pillars
maximize our marketing
-Brand -affordability

🔶
- value and pricing
commit to the core
-burger -chicken -coffee

🔶
- breakfast
double down on the d’s
-development -drive thru
-digital
-delivery
5 CORE FOUNDTION
* committed to led
* People first
* QSC excellence
* Simplification mindset

🟢
* Growth driven
RUV(rate ur visit)
* It is multichannel feedback management platform develop,organized and
present customer satisfaction based on their rescent store visit.
CUSTOMER FEEDBACK ASSESMENT AREAS ▪ over all satisfaction
▪ wait time
▪ staff friendliness
▪ cleanliness
▪ delivery (mcdelivery)
▪ accuracy
▪ quality of food
▪ net promoter score(nps)
▪ taste of food
▪ valued customer
▪ health and well being
NPS- signifies if the customer are eager to recommend us to their friends,

🔶
relatives, etc.

🟢
4 service experience model

🟢
Welcome

🟢
connect

🟢
deliver

🟢
Farewell

🔴
DUAL POINT SERVICE
is a walk up process where customer will place their order & payment at the
order point with the ORB tell the customer that their order is ready to be

🔘
collected at pick up area

🔘
Order taking time 20-25 secs

🔘
cashiering time. 10-15secs

🔘
expo time 35-50secs

🔘
presenting time 10 -15 secs

🔘
ORB time 12-16 secs

🔘 🔘
FOUR PRINCIPLE OF HOSPITALITY put guest first

🔘
connect with the guest be authentic
serve delicious food
MCDONALDS SERVICE EXPERIENCE VISION
▪ we proudly create a McDonald service experience that makes all people
appreciated and valued.
ALLERGEN
▪ naturally occurring chemical which can be found in some types of food that
can effect in certain type of people causing allergy
ALLERGY
▪ body reaction that effect in certain type of people who are sensitive in certain
type of food called allergens

🟢
Eg: egg,milk,soya,fish, peanut
TRAINING
4 Steps of training

▪ Prepare
▪ present
▪ try out

🔶
▪ follow up
Step of coaching
1.observe the crew
2. Give and receive feedback 3.demonstrate the right way
4. Agree on what need to be change 5. Follow up

🔘
2TYPES OF FEEDBACK
appreciative feedback- it is used when a crew person is performing a

🔘
procedure or following a policy correctly
constructive feedback- it is used when a Crew person is not performing a
procedure or following policy in the correct way

🔘
2TYPES OF STATEMENT

🔘
Behavior statement- is a statements about what people say or does
personality statement- is a statement of feelings or opinion about a person
ROLE OF CREW TRAINER/SKILL AND BEHAVIOUR
▪ role model ▪ coach ▪ teacher▪ expert
COMMUNICATION STEPS
▪ treat everyone with courtesy and respect ▪ speak clearly
▪ listen actively
▪ be patient
CTDP SKILLS
▪ communicating effectively ▪ becoming a leader▪ training and assessing crew

🟢 EMPLOYABILITY SKILLS🟢 ▪ communication

▪ teamwork
▪ problem solving
▪ initiative and enterprise ▪ planning and organizing ▪ self management
▪ learning

🟢 🟢
▪ technology
COMPETENCIES
▪ communicate effectively and candidly
▪ put customer first
▪ adjust to change and innovation
▪ help others to grow
▪ developing leaders
▪ support the business

🟢
▪ achieve thorough teamwork’s
TEMPERATURE
Fries vat ,FPCN Vat : 335’f,360’f 45mins
Grill : Upper- 218’C ,Lower- 177’C Cold zone- 129’C, 20 mins
UHC : Chicken-93’c/ beef 79’c ,30mins
Applepie merchandiser : 150’f-180’f.1hrs
Toppings vat:135’f to 145’f ,2hrs30mins
Topping temp:115’f -125’f
Prep table:120’f -130’f ,15mins
Muffin toaster:105’f - 750’f ,30mins
Bun steamer:350’f ,15mins
Freezer temp:-18’c to -23’c
Cooler temp:1’c-4’c
Hot water temp:110’f to 120’f
Lukewarm water:70,f to 90’f
Room temp:50’f to 80’f
Sundae drawing temp:16’f to 18’f

🔶
Hopper temp(sundae):1’c to 4’c

🟢
FRIED BATCH COOKER
CUSTOMER EXPECTATION
✔ Hot fresh, tasting
✔ crispy outside moist inside
✔ cook properly
✔ chicken is tender, fish is flaky
▪ Batch Cooker- is the person who cook fried/ grilled product according to
vcmc to maintain the UHC level
▪ Batch cooking- cooking multiple run of meat or fried product continuously
followed by vcmc
Vat temp.— 360’f
Warm up time— 45 mins
Chicken internal temp.- 74’c above, Holding time:20mins
Beef internal temp.- 69’c- 77’c Holding time:10mins
Grilled chicken internal temp. 74’c. Holding time:20mins
Fillet O’ Fish. 72’c Holding time:30mins
egg : 72’c. Holding time:20mins

“FRIED PRODUCTS” cooking time

Mcchicken : 3:00min
Spicy chicken. : 3:00min
Nuggets : 3min 30sec 4 shapes(bell,bone,boot,ball)
Value. : 2min 5sec
Grand chicken. : 5min 15sec
Spicy grand. : 5min 15 sec
Veggie. : 3min
Fish fillet. : 3min
Pies. : 6min
Wings. : 5min 30sec
Butter chicken. : 4min 30sec
Round egg. : 2min 30sec
Sausage&arabia : 67 starting point
Scrambled egg : 10-15sec set time 35to40sec
10:1. : 38sec finlar ,34sec brf staring point
4:1 & 3:1. : 104sec
Muffin
Full load :55 to 85sec (1-3pcs)
Partial load:60 to 90sec(4-6pcs)
Hotcake:
Full load : 21sec (1serving)
Partial load: 41sec(2serving)

All chicken primary shelf life 120days receiving temp 15’f(malaysia)

All beef patties shelf life 90days receiving temp 10f(Uae)
Apple pie 1year & receiving temp 3’f(uk)
Egg 45 days (uae)
Muffin 7months(germany)
Hotcake 1year(usa)
Veggie 9months(india)
Fish (malaysia) 6months (Alaska Pollock)

🔶Holding temp & time

Chicken -93’c 20mins
Beef - 79’c. 10mins
Egg- 78’c 20mins
Fish-93’c 30mins
Arabia & bacon - 85’c 20mins
Ckn roll - 79’c 20mins
Veggie -93’c 20mins
Sausage - 79’c 30mins

🟢 INITIATOR🟢
🔘 key points of initiator
✔ stay in position
✔ react to the kvs immediately
✔ toast 2 buns at a time pull not push CUSTOMER EXPECT
✔ hot
✔ evenly toast
✔ not crushed
Buns from al yaumi bakery Dubai uae Primary shelf life — 60 days
Pita bread shelf life — 1 year Secondary — 48 hrs
Thawing time — 18 trays= 12 hrs
Internal temp of toasted buns — 71’c
 Toasting time - 22 secs
Reaction time — 3-5 secs
Steaming time - 6 secs ( best burger)
▪ Characteristics of raw buns▪
✔ round symmetrical
✔ evenly dristribution of sesame seeds
✔ good resilient, good aroma flavor
✔ no large hole, air tight pillow packed
✔ no foreign object, no excessive flour
▪ characteristics of toasted buns▪
✔ Golden brown I’m color ✔ Hot and fresh
✔ 80-90% evenly toasted ✔ Symetrical dime shape
▪ why do we need to toast the buns▪ ✔ to serve hot and fresh
✔ to caramelized the buns

🟢 🟢
✔ to seal the surface of the buns
✔ to avoid condiments soaking in CHASER
▪ CUSTOMER EXPECT▪
✔ right ingridients
✔ fresh ingridients

✔ neatly assembled sandwich

24/2– 24 hrs enough stock for dry or paper products 2hrs enough stock for
frozen product
2-4-2 = 2 sides open in the kitchen
4 person position in the kitchen
Toast 2 buns at a time pull not push Sauce primary shelf life —— 120 days
Holding time of sauces —— 24 hrs
Cheese primary shelf life——180 days
Holding of cheese —- 4 hrs including thawing time Thawing time of cheese——

🟢 🟢
2 hrs

🔘
ASSEMBLER
key points of assembler
✔ strongest person in the line
✔ pull the item from initiator as soon as possible
✔ follow 2 at a time production down the line
✔ check the grill slip
✔ responsible for the finish product
✔ communicate with the batch cooker if necessary to ensure the UHC level

🟢 🟢
are maintain

🔘 🔘
BEST BURGER
OBJECTIVE OF BEST BURGER
▪ To drive the core burger sale and to enhance our customer perception by
improving the taste and quality of our burger within the speed and value of
McDonald’s .
 ▪ What is best burger?- we made many small changes that comes together for
one big difference that our customer can taste
▪ Components of BEST BURGER▪ ✔ guest experience
✔ beef cooking
✔ beef holding
✔ buns
✔ shift management
▪ What is the changes in BEST BURGER
✔ changes in the grill
✔ changes in the UHC
✔ changes in technology
▪ What is changes in the grill?
✔ new gap setting
✔ new patty placement
✔ new run size( maximum patties can cook on the grill
✔ new tray size( maximum patties can put in the tray)
✔ enhance beef daily food safety protocol(food safety in DFS) ▪ What is
changes in the UHC?
✔ new UHC temperature
✔ new 10 mins holding time for the beef
✔ new 5-8 mins turn over for the beef

✔ space for no oinion

✔ cabinet management
▪ What is the changes in technology
✔ LOOK BUMP AND COOK
✔ cook to replenish
▪ GRILL TEMPERATURE ▪
LOWER PLATTEN -177’C
UPPER PLATTEN- 218’C
COLD ZONE - 129’C
Internal temp of beef : 69’C to 77’C Internal temp of chix: 74’C above Internal
temp of fish : 72’C above
Internal temp of egg : 72’c above
▪ UHC TEMPERATURE ▪ ✔ Beef : 79’C
✔ Chicken : 93’C
✔ Grilled chicken :85’C
▪ HOW TO PREPARE REGULAR ONION▪
1. add 1 packet of regular onion in bottom pan
2. Add cold water below 1 inch of the rim
3. Stir onion using cleans and sanitize white Hutzler
4. Put timer prepare at: use at: expiry at: soaking time maximum 1 hour
5. After of 1 hr soaking , put onion in perforated pan
6. Shake gently and stir using spatula to drain properly
7. Maximum draining 15 mins

8. Onion should be plump, larger pieces, white color ▪ What is the holding time
of condiments in prep table
✔ maximum 2hrs but our target to use within 30 mins
✔ put less condiments ,more often to replenish
▪ cheese tempering at room temperature to achieve perfect melt,cheese flavor
and texture
✔ 2 hrs tempering + 2 hrs using : 4 hrs holding in room temp
✔ after tempering cheese temp should be 16’C to 18’C( need to achieve)
▪ Buns internal temperature : 71’c after toast
▪ Key changes on the buns
✔ our buns are fresh looking with a shiny glaze
✔ maximize flavor through clean , slightly sweet fresh caramelized bread
notes
✔ improve texture to be soft, slightly resilient moist and tender
✔ over all hotter buns after toast
Bun roasting time = 22secs
Steaming time. =6secs
Patties removal time = 18 secs
Wiping of Teflon = every 15 mins or necessary
▪ Gap setting 10:1——— 1st Stage .225 for 20 seconds/ final stage .290
▪ Gap setting 4:1————1st Stage . 400 for 20 seconds/ final stage .450
▪ Onion shaker — 1 inner = 7 shakers
1 shaker= 49 servings
1 inner = 343 servingsr
Average amount of onion goes to 10:1 patties 3.5 grams(27.2grams )

⚠️Temperature
Freezer - (-18’c to -23’c)
Cooler -(1’c to 4’c)

Breakfast (objective)

🔶Drive Breakfast sales and improve guest experience by reinforcing

Breakfast
Operational Standards and Procedures.
Hash brown : (1year) primary shelf life

🟢
Characteristics:
Oval, golden brown patties with minor

🟢
highlights and bright white interior
Have a crisp firm bite with moist potato inside

🟢
and not excessively oily
Lightly seasoned fresh cooked fried potato
flavor, with clean oil flavor and slightly salty

🟢
Round egg:

🟢
white with bright yellow gelled yolk

🟢
moist

🟢
tender
slightly resilient

🟢
Scrambled egg:

🟢
Bright yellow color

🟢
Moist

🟢
Tender
Fluffy

🟢
Muffin:

🟢
toasted flavor

🟢
buttery

🟢
round & evenly toasted

🟢
tender resilient slightly moist texture

🟢
slightly crispy
light commeal dusting

Sausage:

🟢sweet & spicy

🟢seared sausage flavor
🟢80 to 90% seared appearance
🟢moist juicy tender to bite
Hotcake :

🟢balanced flavored sweetness & dairy flavor

🟢uniformly round and golden brown in colour
MDS(mc delivery service)
Mds time line (30mins)

Hit rate :(17:30mins) time from order arrives in the store until customer receive
the order.

Order taking time(2:30mins) time from calling in the call center until stored @
the store

Acknowledgement time (1mins)time from order arrives in the store to

acknowledge by the cashier

Assignment time (3:30mins)time from acknowledge the order to assigning to

the rider

Assembly time(3mins)time from the order appears in the kvs until the rider
receive the order

🟡
Delivery time(10mins)
time from when the rider leave the restaurant until customer receive there

🟡
order
time from rider return to the restaurant (10mins)

🔶Loginext :

🔶Enhancing customer experience

🟡Live tracking of orders
🟡Reduce follow-up calls
🟡ReducelE
🔶Efficiency in assigning orders
🟡Reduce load on OQM person in changing status (assigning orders, sending
🟡Faster assembly (auto-sending the order to KVS before rider arrival)
to assembly etc.)

🟡Increasing GCPRH
🟡Automated Rider Pool Management
🔶Components of quality drinks
🟢83%water
🟢15%syrup
🟢2%co2
🟢33’f to 38’f temperature
🔶Sequence of order assembly
🟢cold drinks
🟢salad
🟢hot drinks
🟢sandwich
🟢apple pie
🟢fries
🟢dessert (ice cream)
🟢 MCLANGUAGE🟢
MFY- made for you
MIC- manager in charge
MBA- McDonald’s brand ambassador
MSE- McDonald’s service experience
MPS- multipoint service
MDS- McDonald’s delivery service
EOTF- experience of the future
SOK- self ordering kiosk
BDAP- beverage and dessert as production
BOAT- beverage order assembly table
GEL- guest experience leader
LTO- limited time offer
SPB- shift plan board
ILI- I’m lovin’ it
DPS- dual point service
BSV- brand standard visit
BPS- business planning session
CEV- customer experience visit
CSV- consultant suppport visit
NPS- net promoter score
OS- over all satisfaction
RUV- rate ur visit
CSO- customer satisfaction opportunities
LBC- look bump cook
SOC- station observation checklist
ECOSIMA -economic system inventory management analysis
YOCT- year of the crew trainer
UHC- universal holding cabinet
HEBT- high efficient bun toaster
FPCN- fish, pie, chicken, nuggets
GTO- grill tool organizer
ORB- order ready board
VCMS/VCMC- vertical cabinet management system/ chart
ROIP- restaurant operations improvement process
UPT- usage per thousand
UOM- unit of measure
GC- guest count
MOP- mobile order and pay

🔶Origin & primary shelf life

All chicken -malaysia -120days
Beef (finlar/brf) - africa/UAE -90days
Applepie -UK-1year
Veggie-India-9months
Fish-malaysia-6months
Buns-uae-60days
Pita bread -india -1year
Muffin-germany-7months
Hotcake-Australia-1years
Hashbrown (lamb weston)-USA-1year
(Mccain)-egypt-1year
Dehydrated onion-USA-1year
Tortilla-saudi arabia-6months
Fries-egypt-270days
Oil-spain-1year
Cheese-saudi arabia -120days
Sauces tube-egypt-4months
Sauces cup- oman-4months
Ketchup packets-oman-6months
Sundea mix -uae-6months
Jams- france -2years
Kitkat-germany-1years
Oreo-bharin-9months
Toppings,mustard -egypt-120days ,1year
Orange juice-netherland-270days
Teabag/Pickels-srilanka-2years/6months
Jalapeño-turkey-6months
Sweetcorn -thailand-1year
Thandori sauce -india-6months

Prepared by :
Pr@n@v(12851)
Al muntasir (54199)