need numbers 3 and 5 only please

1. (10 points) Introduction: What is the business model of a McDonald's franchise? Provide a brief background of the company. What is different about this arrangement form most other franchising models? What is the cost for obtaining a McDonald's franchise? What is the average revenue per location? What are the financial arrangements between a franchisee and the parent company (e.g., what specifically must the franchisee pay)? How many employees are employed at a franchise? 2. (10 points) The specific service is a dine-in experience, ordering a Big Mac, French Fries, and a soft drink. What needs, beyond the obvious serving of consumable food, do the customers have that the company is trying to fulfill? Who are its competitors? How much of their product is service and how much is goods (ranging from 50-50 to 100% service)? Justify your assigned percentage with specifics regarding the dine-in service and the manufacturing components of the Service Design. Note that any manufacturing activities are not considered to be a service. 3. (10 points) For the assigned dine-in meal service, explain the types of service processes the company employs [Professional Service, Service Shop, Mass Service, or Service Factory (from the Customization-Labor Intensity handout) and provide specific rationale as to why you classified each as such. Include discussions on the franchise only in this section of the paper (customer-facing and the kitchen). 4. (20 points) - Part A and Part B are related and both are required (10 points) Part A: In a narrative (paragraph) format, describe in detail the service process by following the customer through the Service Blueprint for the dine-in meal service. (10 points) Part B: Create a Service Blueprint (see p. 72 for an example) in an appendix. 5. (10 points) Analyze the McDonald's Servicescape. What does the customer see in both the physical evidence and the appearance and actions of service personnel that is consistent with the image of the business (elegant, casual, high quality, fast, convenient, etc.)? Who are their primary competitors? How does the company's image compare with that of its primary competitors? Provide specific examples supporting your conclusions. 6. (20 points) List the raw materials, work-in-process, and finished goods inventory for the meal used for this assignment for the company's suppliers of Big Mac buns and French Fries describe in detail the 1. (10 points) Introduction: What is the business model of a McDonald's franchise? Provide a brief background of the company. What is different about this arrangement form most other franchising models? What is the cost for obtaining a McDonald's franchise? What is the average revenue per location? What are the financial arrangements between a franchisee and the parent company (e.g., what specifically must the franchisee pay)? How many employees are employed at a franchise? 2. (10 points) The specific service is a dine-in experience, ordering a Big Mac, French Fries, and a soft drink. What needs, beyond the obvious serving of consumable food, do the customers have that the company is trying to fulfill? Who are its competitors? How much of their product is service and how much is goods (ranging from 50-50 to 100% service)? Justify your assigned percentage with specifics regarding the dine-in service and the manufacturing components of the Service Design. Note that any manufacturing activities are not considered to be a service. 3. (10 points) For the assigned dine-in meal service, explain the types of service processes the company employs [Professional Service, Service Shop, Mass Service, or Service Factory (from the Customization-Labor Intensity handout) and provide specific rationale as to why you classified each as such. Include discussions on the franchise only in this section of the paper (customer-facing and the kitchen). 4. (20 points) - Part A and Part B are related and both are required (10 points) Part A: In a narrative (paragraph) format, describe in detail the service process by following the customer through the Service Blueprint for the dine-in meal service. (10 points) Part B: Create a Service Blueprint (see p. 72 for an example) in an appendix. 5. (10 points) Analyze the McDonald's Servicescape. What does the customer see in both the physical evidence and the appearance and actions of service personnel that is consistent with the image of the business (elegant, casual, high quality, fast, convenient, etc.)? Who are their primary competitors? How does the company's image compare with that of its primary competitors? Provide specific examples supporting your conclusions. 6. (20 points) List the raw materials, work-in-process, and finished goods inventory for the meal used for this assignment for the company's suppliers of Big Mac buns and French Fries describe in detail the