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Edit Comment Close Premium member Presentation Transcript Slide 1: Welcome to KFC JERRY JOHN. MSc, MBA, PGDMSlide 2: KFC is based in Louisville, Kentucky, and is the world’s most popular chicken restaurant chain. Founded by Colonel Harland Sanders in 1952. More than 11,000 outlets 85 countries and territories around the world. 8 million customers each day. Yum! Brands is run by David Novak, Chairman & CEO KFC Division is run by Cheryl Bachelder, President and Chief Concept Officer JERRY JOHN. MSc, MBA, PGDMSlide 3: JERRY JOHN. MSc, MBA, PGDMSlide 4: JERRY JOHN. MSc, MBA, PGDMSlide 5: 1952, Col. Sanders started franchising his recipe door to door financed by his $105.00 SS Check 1964, Col Sanders had more than 600 franchised outlets in the US and Canada. 1964, Sold his interest in his company for $2 million to a group of investors. 1966, KFC went public 1969, Listed on the NYSE 1971, KFC was acquired by Heublein Inc . for $285 million . 1982, Heublein & KFC Inc . was acquired by RJ Reynolds 1986, RJ Reynolds & KFC , was acquired by PepsiCo, Inc . $840 million . 1997, PepsiCo, Inc . spined-off of its qsr’s into independent Tricon Global Restaurants . 2002, Tricon changed it's corporation name to Yum! Brands, Inc . . NOW: Yum Brands, Inc . is the world's largest restaurant company in terms of system units with nearly 32,500 in more than 100 countries and territories. Yum! Brands, Inc ., is a Fortune 300 company Yum! Brands, Inc. global system sales totaled more than $22 billion in the year 2001. Current Market Cap value on the NYSE is 7.2 Billion JERRY JOHN. MSc, MBA, PGDMSlide 6: *In Thousands The International Portfolio of 5 leading U.S. Brands give Yum! a distinctive advantage over the single-brand competitors. JERRY JOHN. MSc, MBA, PGDMSlide 7: JERRY JOHN. MSc, MBA, PGDMSlide 8: JERRY JOHN. MSc, MBA, PGDMSlide 9: JERRY JOHN. MSc, MBA, PGDMSlide 10: JERRY JOHN. MSc, MBA, PGDMSlide 11: JERRY JOHN. MSc, MBA, PGDMSlide 12: Finance/Accounting Since 2001, Yum Brands Inc. has outperformed the market Computer Information Systems Newly established Computer information system Marketing Positioning among competitors is favorable unconventional methods of distribution multibranding Management Objectives and goals are measurable and achievable Team empowerment Productions/Operations Constant improvement on quality of chicken Producer and operators are strategically located JERRY JOHN. MSc, MBA, PGDMSlide 13: JERRY JOHN. MSc, MBA, PGDMSlide 14: In Past 5 Years: Debt Ratio has dropped 25% Net Income after Taxes has increased 31% Profit Margin has increased 41% JERRY JOHN. MSc, MBA, PGDMSlide 15: JERRY JOHN. MSc, MBA, PGDMSlide 16: It provides complete security services, such as user authentication, electronic signature and transaction activity control. BENEFITS Robust Password Policy Audit Trail JERRY JOHN. MSc, MBA, PGDMSlide 17: TD intuitive interface makes it easy to organize, schedule, deliver, track and report all the information necessary to support your e-learning strategy. BENEFITS Easily manage course administration, class scheduling, curriculum and course dependency controls and notification of scheduled classes. Proactively notify employees, supervisors and administrators of training needs Get proactive notification before training expires. JERRY JOHN. MSc, MBA, PGDMSlide 18: Aim for high quality food and committed to ensure food safety by stringent control to maintain our standards Cook their products well above the minimum temperature recommended by WHO Follow standard procedure to minimize risk of cross contamination between raw and ready-to-eat products Use of non-hydrogenated palm oil that contains insignificant amount of trans fat and it is 100% free Team of food technologists constantly experimenting with new flavors and creative concepts to provide more values, choices and healthy options for their customers JERRY JOHN. MSc, MBA, PGDMSlide 19: Conduct an annual supplier audit namely the STAR AUDIT which is a YUM proprietary programme The STAR AUDIT comprises two versions:- The Food Safety Quality Systems Audits Suppliers performances are constantly monitored through regular submission of quality reports Food technologists conduct quarterly QA evaluations on in-house suppliers KFC use quality raw materials from reputable suppliers such as NESTLE, UBF, McCain & Jomalina JERRY JOHN. MSc, MBA, PGDMSlide 20: KFC established Hazard Analysis Critical Control Program me(HACCP) It is a management system for the assurance of food safety It includes identifying, evaluating and controlling hazards i.e. physical, biological & chemical to ensure food safety. JERRY JOHN. MSc, MBA, PGDMSlide 21: JERRY JOHN. MSc, MBA, PGDMSlide 22: KFC have a field service team Of QA personnel known as CHAMPS Recognition Specialist to conduct regular evaluations The evaluation covers the cleanliness and sanitation of the premises and equipment, personal hygiene, hospitality in service, accuracy in the serving order, good maintenance, product quality standards and speed of service. KFC follows strict temperature control and shelf life to ensure the food served to their customers is safe and fresh JERRY JOHN. MSc, MBA, PGDMSlide 23: The main attributes for KFC restaurant excellence are CHAMPS C- Cleanliness H- Hospitality A- Accuracy M-Maintenance P –Product Quality S – Speed of Service JERRY JOHN. MSc, MBA, PGDMSlide 24: KFC has Mystery Customer Program known as CHAMPSCHECK which evaluates customers experience in their restaurants. They have appointed a reputable surveillance company to check against the CHAMPS concept Every restaurant is subjected to a visit by a Mystery Customer and the dine-in/take away experience is evaluated and scored KFC sets a minimum standard of 90% as passing score for this evaluation JERRY JOHN. MSc, MBA, PGDMSlide 25: KFC’S daily operations manual clearly highlights each step of the sanitation procedure to ensure strict compliance Each staff has to under go the Food Handler’s Course conducted internally by KFC which is recognized by the Ministry of Health They have implemented a hand washing procedure to ensure each staff washes his/her at least once every hour and whenever necessary KFC constantly focus on using disposable gloves and sanitized scoops JERRY JOHN. MSc, MBA, PGDMSlide 26: The trained service teams conduct regular inspections which include night treatment after operations hours and also provide follow-up checks during operation hours whenever needed All pesticides are approved by Pesticide Board and Material Safety Data Sheet on file for staff referance JERRY JOHN. MSc, MBA, PGDMSlide 27: JERRY JOHN. MSc, MBA, PGDMSlide 28: JERRY JOHN. MSc, MBA, PGDMSlide 29: JERRY JOHN. MSc, MBA, PGDMSlide 30: BYE BYE SEE U AT KFC Thank you JERRY JOHN. MSc, MBA, PGDM You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.