Slide 1: Welcome to KFC Slide 2: Jyoti Swaroop Mohanty
Kumar Shakti Ranjan
Kundan Kumar Slide 3: 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 Slide 6: 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. .
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 Slide 7: *In Thousands The International Portfolio of 5 leading U.S. Brands give Yum! a distinctive advantage over the single-brand competitors. Slide 13: Finance/Accounting
Since 2001, Yum Brands Inc. has outperformed the market
Computer Information Systems
Newly established Computer information system
Positioning among competitors is favorable
unconventional methods of distribution
Objectives and goals are measurable and achievable
Constant improvement on quality of chicken
Producer and operators are strategically located Slide 15: In Past 5 Years:
Debt Ratio has dropped 25%
Net Income after Taxes has increased 31%
Profit Margin has increased 41% Slide 17: It provides complete security services, such as user authentication, electronic signature and transaction activity control.
Robust Password Policy
Audit Trail Slide 18: TD intuitive interface makes it easy to organize, schedule, deliver, track and report all the information necessary to support your e-learning strategy.
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. Slide 19: 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 Slide 20: 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 Slide 21: KFC established Hazard Analysis Critical Control Programme(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. Slide 23: 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 Slide 24: The main attributes for KFC restaurant excellence are CHAMPS
P –Product Quality
S – Speed of Service Slide 25: 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 Slide 26: 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 Slide 27: 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