1, French fries:

It is often called the French fries stand, and the so-called FF mentioned above is just the English abbreviation of the French fries set in the French fries oven-French fries friends.

In fact, the so-called French fries stand should be included in the beverage stand. Generally, an employee will be arranged to make and collect French fries and drinks.

2. Cashier:

Commonly known as table collision, the professional name of McDonald's SOC is waiter.

3. Catering staff:

Call it a runner

4. Organize catering service providers:

Sketch EXP (called "E-fork P" internally) is the core position of the service area. Generally, senior employees or regional managers are directly employed, and EXP posts are usually arranged when the hourly turnover is above 3,000. To be a successful EXP, you need someone who is challenging and controlling.

5. Hall:

The main responsibility is the hygiene and cleaning of the lobby. The cleaning of male and female guards is carried out every 30 minutes and every 15 minutes during peak hours. And plate arrangement.

Production area:

1, explosion area:

There are two kinds of breakfast and standard menu, both of which have special football tables. At present, there are only potato cakes in Nanjing, and its key information is that the frying temperature of potato cakes is 360F, the frying time is 3 minutes, the second storage time is 10 minutes, and a potato cake frying basket can fry up to 8 pieces. Drop the oil for 8- 10 seconds, and immediately bag the potato cake after frying to prevent the potato cake from being softened by heating again in the packaging area.

2. Frying area:

There are two kinds of breakfast and a standard menu. There are few standard meals in the frying area, but breakfast is very rich, including making eggs, steaming eggs, scrambled eggs, making muffins, making hot sweet cakes and so on. For meat, it is making pork pie, bacon and ham steak.

3. Start position:

When the order jumps to the KVS display screen in the production area, the packaging paper, packaging bag and box are distributed according to the product content and quantity appearing on the order; Bake bread according to the type and quantity of hamburgers appearing in the order. Initiation posture is a posture that tests people's reaction speed, which is generally called exertion. Similarly, the starting position is also the beginning of a product.

4. Meeting place:

In the absence of a regional manager in the production area, the gathering place is the core of order release, which is generally served by senior employees. Collection is the last quality assurance of product production in producing areas, and it is also the key figure to determine whether semi-finished products are overproduced or overproduced. The task of collection is very heavy, because the initiator has no second responsibility, so it is theoretically necessary to take into account the preparation of hamburgers and the packaging of other products, check the inventory of semi-finished products in UHC semi-finished products storage cabinets, and issue appropriate instructions to the frying area and the powder-wrapping position in the frying area to ensure the reasonable and sufficient supply of products (not "document" products).

5. Auxiliary regulator:

This position will be set in the middle and high turnover period, usually held by the regional manager or the staff in the frying area. Its duty is to assist assemblers in preparing and producing hamburger products.

6. Powder spraying position:

It belongs to the frying area workstation, but it may exist independently. Its main job is to wrap spicy chicken legs and wings according to the instructions of the assembler.

Remaining workstations:

Except for oil filtering and PM, there are basically SOC workstation identification tables for start-up, shift-off, oil filtering, equipment maintenance (PM) and MDS workstations in service area and production area.