Day 127 - 23 May 95 - Page 46


     
     1        I will take them, if I may, in numerical order, starting
     2        with volume X at page 156.  Now, tell me if I am wrong,
     3        Mrs. Barnes, but we believe this to be, as one can see from
     4        time to time from its spelling, an American document from
     5        the Corporation?
     6        A.  Yes, it is the from the American Operations and
     7        Training Manual.
     8
     9   Q.   Is there an English equivalent or not?
    10        A.  Not in the same format, no.
    11
    12   Q.   No.  Does the English company use this, that we have here
    13        in front of us?
    14        A.  Yes, every restaurant is issued with one and it is a
    15        reference document, if you like.
    16
    17   Q.   One of these that we have here?
    18        A.  Yes.
    19
    20   Q.   I do not know what date this is, but perhaps that does not
    21        matter.  Obviously there may be areas in which American
    22        society, culture and the operation of the business differs
    23        from what is in place in England?
    24        A.  That's right.
    25
    26   Q.   So how do the restaurants use this Operations Training
    27        Manual in this country?
    28        A.  They would use it as something to refer to.  For
    29        example, with the safety sections they would go first to
    30        the Health and Safety Manual which refers to our
    31        restaurants in particular and use this as a particular
    32        reference source, perhaps, for picking up ideas.  Certainly
    33        in putting together our health and safety manual this was
    34        one of the sources of information that we used.
    35
    36   Q.   Could you look at page 156, "Introduction"?  It is in the
    37        left-hand column.  The American document says: "It is well
    38        documented reality in business that injuries are expensive,
    39        certainly the money paid out in claims, that tried yearly
    40        is cause enough to take safety seriously.  More important
    41        is the health and well-being of your employers and
    42        customers.  Any injury to them causes more damage than any
    43        claim for payment can remedy.  Injuries to employees and
    44        customers diminish your restaurant's reputation as a safe
    45        place to enter, costing you sales and crew productivity.
    46        It is clear that any accident can have important
    47        consequences to your own operation".
    48
    49        From your perspective as from what I might call head of
    50        health and safety in this country for McDonald's, is there 
    51        any area or part of that that you would like to rewrite 
    52        from the English perspective? 
    53        A.  I would probably put the emphasis differently, in that
    54        certainly in the States the employee claims are a lot
    55        higher than here in the UK.  The way that any safety
    56        professional would look at it here is that there are three
    57        reasons why you should achieve excellence in safety
    58        management.  The first is the moral reason in terms of the
    59        safety and well-being of your employees; the second the
    60        cost implications and the third the legal requirements.

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