Business Immersion – HSIE Authentic Learning

McDonalds is a contemporary example of a successful global business model and HSIE students utilise this business as a case study within their studies. On 30 May Year 12 HSC Business Studies and Year 12 IB Business Management students were invited to investigate the operational reality of one of the world’s largest fast food chains through a visit to a local McDonalds Restaurant. This Business Immersion was guided by the McDonald’s Franchise Owner, People and Culture Manager and Kitchen Manager who addressed the challenges and strategies in the areas of human resources, finance, technology adaptation and operational strategy. Students were able to observe, explore, discuss, and meaningfully apply business concepts to understand why McDonalds is the world’s largest and most recognised fast food restaurant.

Brigida Zagora
Head of HSIE (Humanities and Social Sciences)

Student reflections

Going to listen to Ben Holden and the employees at the Haberfield McDonalds was an invaluable experience for our IB Business Management class as it supplied us with up-to-date information regarding the business. The information that we gathered helped us develop a stronger understanding of how technology has been openly embraced by the McDonalds Business Model to aid them in remaining one of the most popular fast food chains worldwide. 

Olivia Maria Sukkar

The Business immersion to McDonalds in Haberfield was an immersive experience in the hospitality industry. My peers and I went through three rotations, meeting Crew Members, Store Managers, and the Society and Culture Manager. We learnt about the complex structures of employment and training strategies. In regards to the McDonalds kitchen the strategy of the ‘Just-In-Time’ approach to inventory management was surprising. I’m grateful to have had the opportunity to apply my Business knowledge in a real-life setting whilst learning about McDonalds and its intricate business structures.

Frances Doyle

The Business Immersion was a unique opportunity to be able to witness the behind the scenes operations of McDonalds, from the technological ordering system to the timing processes associated with the preparation of orders. We were addressed by the leadership team including People and Culture Manager and the Franchise owner who informed us about McDonalds’ management structure. It was interesting to learn that the sales fluctuations can be caused by season, community events and the location of the store. This experience greatly assisted us in expanding our knowledge about Human Resources, Finance and the processes involved to create a successful and efficient global business. 

Sienna Signorelli and Erin Blanchard