Founded in 1961, Hamburger University’s have come a long way since opening their first training facility. Since that time they have moved the university twice and watch the size of classes grow from an average size of 10 to more than 200 per class. Because of McDonald’s international scope, translators and electronic equipment enable professors to teach and communicate in 22 languages at one time. McDonalds also manages 10 international training centers, including Hamburger Universities in England, Japan, Germany and Australia.McDonald’s high quality training is internationally recognized. They provide ample opportunities of overseas training to those displaying potential. Restaurant managers are sent for the Advanced Operations Course held at the prestigious Hamburger University. Similarly employees of other departments are sent abroad fro various relevant training programs.
The primary goal of all training at McDonald’s is to produce outstanding quality, service and cleanliness, aggressive sales growth and optimum profits. To be successful in meeting this goal, they believe that all programs must clearly communicate the value of each individual and their importance to the McDonald’s system.
McDonald’s follows a very structured method of training that consists of both classroom and practical training as per the standard set by McDonald’s International. There are specific training courses that individuals attend which equip them with all information and know-how they need. Comprehensive training assures uniformity. Having the right employees in place is just the first step. The training centers get it down to such details as being sure crew members know at what temperature hamburgers are supposed to be cooked and how to inspect restaurant facilities to ensure quality standards are met. In the past the advance operations course emphasized operational and equipment aspects. Today, around 80% of the course is focused on the human side of the business – hiring, training, motivating, counseling, problem solving, rewarding and communicating.
Good managers are the engines behind their restaurants, so they need to combine energy and ideas with flexibility, commitment and appetite for hard work. With the implementation of their training, a talent for getting the most out of the day by delegating and organizing themselves and others, they should have great success.