NAME: Aishwarya Singh Class: Xii B GUIDE: Ms. Pratibha Chauhan SCHOOL: Amity International School, Lucknow SESSION: 2021-22

NAME: Aishwarya Singh
CLASS: XII B
GUIDE: Ms. Pratibha Chauhan
SCHOOL: Amity International School, Lucknow
SESSION: 2021-22
TOPIC:
ANALYSIS OF SCIENTIFIC
TENCHNIQUES OF MANAGEMENT
GIVEN BY F.W. TAYLOR
ACKNOWLEDGMENT
I express my gratitude to Mr. / Ms. Pratibha Chauhan, my business studies teacher and guide, who
guided me through the project and also gave valuable suggestions and guidance for completing the
project. He/ She helped me to understand the intricate issues involved in making the project, beside
effectively presenting it. These intricacies would have been lost otherwise. My project has been a
success only because of his/ her guidance.
Aishwarya
Name of the student: Aishwarya Singh (Signature)
INDEX
S. No. PARTICULARS REMARK

1. OBJECTIVE
2. PORTFOLIO OF THE COMPANY
3. INTRODUCTION
4. SURVEY
5. CONCLUSION OF THE SURVEY
6. KEYWORDS
7. ANALYSIS
8. BIBLIOGRAPHY
9. CONCLUSION
Objective
The objective is to see whether the scientific techniques of

management given by F.W. Taylor are applicable in real life. To
determine and analyse the applicability of the scientific techniques.
Portfolio Of The Company
Name Of the company: McDonald’s

Type: Private Limited
Share Capital: Rs.10,000,000,000
Paid Up Capital: Rs. 4,684,611,600
• McDonald's is the world's largest restaurant chain by revenue, serving over 69 million customers daily in over 100
countries across 37,855 outlets as of 2018.
• Hardcastle Restaurants Pvt. Ltd. (HRPL). owns & operates McDonald’s restaurants across West and South India. It has a
Master Franchisee relationship with McDonald’s Corporation USA and has been the custodian of the brand since its
inception in 1996.
• HRPL is a direct subsidiary of Westlife Development Limited (WDL), a company listed on the Bombay Stock Exchange
(BSE: 505533). It currently operates over 300 McDonald’s restaurants across 42 cities and 11 states in West and South India.
• McDonald's now has a network of over 160 restaurants across India, with its first restaurant launch way back in 1996.
Introduction
 Scientific Management : It means knowing exactly what you want men to do and seeing they
do it in the best and cheapest way
 F.W. Taylor
 Techniques of Scientific management:
 Functional Foremanship
 Functional Foremanship through eight persons.
 This concept was extended to the lowest level of the shop floor.
 Under the factory manager there was a planning incharge and a production incharge.
 Standardization and Simplification
 Standardization refers to the process of setting standards for every business activity. These standards are the benchmarks, which must
be adhered to during production.
 Simplification aims at eliminating superfluous varities, sizes and dimensions while standardization implies devising new varities instead of
the existing ones.
 Work Study
 It is a tool or techniques of management involving the analytical study of a job or operation .
 Method Study
The objective of Method study is to find out the one best way of doing the job.
 Motion Study
It refers to the study of movements like lifting, putting objects, sitting and changing positions, etc which are undertaken
while doing typical jobs.
 Time Study
It determines the standard time taken to perform a well- defined job.The objective of time study is to determine the
number of workers to be employed; frame suitable incentive schemes and determine labour cost.
 Fatigue Study
Fatigue Study seeks to determine the amount and frequency of rest intervals in completing the task. The rest interval
will help one to regain stamina and work again with the same capacity. This will result in the increase of productivity.
Work Study
Method Study Motion Study Time Study Fatigue Study

 Differential Piece Wage System
 According to Taylor, the workers can then be classified as efficient or inefficient on the basis of
these standards.
 Rather than quarrelling over the share in the resultant surplus, the workers and mangers should
work in harmony for maximizing the output than restricting it.
 Mental Revolution
 It involves a change in the attitude of workers and management towards one another from
competition to cooperation.
Survey
 Ques. No. 1: Do you take orders from eight foreman or superior?

 Ans. No. 1: No, the orders are taken by one superior/ boss.
 Ques. No. 2: Do you devise new varieties instead of the existing ones?
 Ans. No. 2: Yes, we do devise new varities for the local markets and use adaptation strategy to modify and
invent a new product for it to fit the local taste.
 Ques. No. 3: What is the frequency of rest intervals that you give to the employees?
 Ans. No.3: Employees work according to their shifts. According to McDonald’s break policy, 30 minutes
of unpaid meal break is given after 3.5 hr. of constant work. However every 10 minutes rest breaks are
paid breaks for every 4 hours.
 Ques. No. 4: Do you classify the workers as efficient and inefficient?
 Ans. No. 4: No, the workers are not classified as efficient and inefficent. All are treated equally and paid
equally according to their post.
Survey
Ques. No. 5: Do you follow the concept of Mental Revolution?

Ans. No. 5: Yes, the concept of mental revolution is followed throughout the organization. Every employee works with

cooperation.
Ques. No. 6: Who in your firm is responsible for timely and accurate completion of job?

Ans. No. 6: A superior is responsible for timely and accurate completion of job. Every employee has a certain job to do and

a superior observes them.

Ques. No. 7: Do you always find one best method of doing the job?

Ans. No. 7: Yes, there is always one best method of doing job. Each job is carried on according to a specific method which

is best and accurate and results in timely completion of job.

Ques. No. 8: What is the standard time that you take for doing a particular task?

Ans. No. 8: We do not set time limits on completing orders due to the vastly different busy periods, types of orders and

special requests from customers that our crew see each day. But there are some standard time for preparation of the
meal, for example, 3 minutes for fries, chicken patty for 100 seconds, 9 pieces 10:1 patties each grill, and 6 for 4:1
patty.
Conclusion of the Survey
 Not all techniques of scientific management are followed by McDonald’s.

 The techniques followed by McDonald’s are:
o Standardisation and Simplification.
o Method Study
o Motion Study
o Time Study
o Fatique Study
o Mental Revolution
 McDonald’s uses Quality Management. They use a production line method to maintain product quality consistency.
 Techniques of Scientific management are only applicable to specified situations.
Keywords
 Functional Foremanship: Orders from eight foreman

 Standardization and Simplification: benchmarks, elimination
 Method Study: One best way
 Motion Study: Study of movement
 Time Study: Standard time taken
 Fatigue Study: Frequency of Rest Intervals
 Mental Revolution
 Differential Piece Wage System: Efficient and Inefficient
Analysis
Scientific techniques of management are
applicable in certain situation and up to some
extent. In case of McDonald’s Company, they
follow some techniques of scientific management.
Hence, these seven techniques are applicable to
specified situations.
 In the company McDonald’s, employees take
order from one superior or foreman. They
don’t take orders from eight foreman. Hence
the Functional Foremanship Technique of
Management is not followed.
 They devise new varieties instead of the
existing ones to attain standardization and
eliminate superfluous varieties, sizes etc.,
called simplification.
 The employees work in shifts and get rest
intervals in between which helps them to gain
stamina to work again.
Bibliography
WEBSITES:
1. QUERYSPROUT
HTTPS://QUERYSPROUT.COM/MCDONALDS-BREAK-POLICY/#:~:TEXT=MCDONALD'S%20BREAK%20POLICY%20IS%20THAT,TO%20S
TAY%20ON%20THE%20PREMISES
.
2. MCDONALSINDIA
HTTPS://WWW.MCDONALDSINDIA.COM/OUR_STORY.HTML
3. WIKIPEDIA
HTTPS://EN.WIKIPEDIA.ORG/WIKI/MCDONALD%27S
Conclusion
 A scientific technique is any systematic way of obtaining information about a scientific nature or to obtain a
desired material or product. Functional Foremanship, standardization and Simplification, Method Study, Motion
Study, Time Study, Fatigue Study, Differential Piece Wage System are the scientific techniques . With all the analysis
I draw a conclusion that all these Scientific Techniques given by F.W. Taylor:
 Are perspective for shop floor level of factory
 Focus on Increasing Productivity
 Are based on Observation and Experimentation
 And the most important, they are applicable to specialized situation.
SO IN THE SIMILAR WAY THE SCIENTIFIC TECHNIQUES OF MANAGEMNT ARE APPLIED TO SOME
EXTENT IN McDonald’s.

NAME: Aishwarya Singh Class: Xii B GUIDE: Ms. Pratibha Chauhan SCHOOL: Amity International School, Lucknow SESSION: 2021-22

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NAME: Aishwarya Singh

GUIDE: Ms. Pratibha Chauhan

SCHOOL: Amity International School, Lucknow

S. No. PARTICULARS REMARK

The objective is to see whether the scientific techniques of

Name Of the company: McDonald’s

 Techniques of Scientific management:

Method Study Motion Study Time Study Fatigue Study

 Ques. No. 1: Do you take orders from eight foreman or superior?

a superior observes them.

is best and accurate and results in timely completion of job.

 Not all techniques of scientific management are followed by McDonald’s.

 Functional Foremanship: Orders from eight foreman

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