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Task1（1） 1a 1c The Big Mac was a double-decker hamburger sold for more than twice the price of a McDonald’s regular hamburger. It was developed, tested, and introduced by a Kroc’s franchisee from the Pittsburgh, Pennsylvania, area who ran about 12 local McDonald’s outlets. To compete successfully with rival brands, the Pittsburgh franchisee asked McDonald’s for permission to test a large sandwich he called the “Big Mac.” Persuading the chain’s top management to broaden the menu was not easy; only after several delays did the franchisee receive corporate permission to test the Big Mac hamburger. The permission was restricted to a single restaurant. Once introduced, the Big Mac increased the restaurant’s sales by 10%-12% in a few months. This success soon attracted the attention of McDonald’s corporate management. Following repeated visits to the Pittsburgh area restaurants, McDonald’s corporate managers tested the Big Mac item in other markets, scoring a 10% gain in sales. McDonald’s corporation finally put the new item into nationwide distribution in 1968, and within less than a year, accounted for nearly 20% of all McDonald’s sales. Over time, the Big Mac became McDonald’s most recognizable item. （2） 1.b Management science From the outset 更多：https://www.bmcx.com/ , turner attempted to turn the task of running a restaurant from an art to a science. Shortly after joining McDonald’s, turner drafted a 15-page training manual, which expanded to 75 pages two years later, and 360 pages by 1974. Turner’s training manual converted the systematic knowledge the McDonald’s corporation gained from operating its franchises into a “management science” Turner’s manual, in addition, showed operators how to prepare work schedules, financial reports, and sales projections. To calculate operating costs, franchisees were told to break down expenses for labor, food, and non-food supplies. To better plan future purchasing, the manual instructed operators to break down sales by food items.