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PROJECT ON KFC
MBA 6TH (M1)
Presented By:
1- Muhammad Fahim F1610
2- Muhammad Sheraz F1619
3- Zeashan Iqbal F1622
4- Mureed Gill
KFC HISTORY
• One man operation.
• Starts in 1930 by Harland Sanders
the founder of KFC
• Named as the dining area
"Sanders Court & Cafe."
• In 1939 "Sanders Court & Café”
was rebuilt named as KFC.
• In 1960, 190 KFC franchisees and
400 franchise units in the U.S. and Canada.
KFC IN PAKISTAN
 The first KFC was opened in Pakistan in 1997 and
was located Gulshan-e-Iqbal Karachi.
 Today more than 120+ outlets working across the
country.
 Including Lahore, Rawalpindi and Islamabad and
other area of Pakistan.
 Recently KFC opened in Bahawalpur Ahmadpur
Road Near Daewoo Terminal.
KFC BAHAWALPUR
GROUP PHOTO WITH ASSISTANT MANAGER OF KFC
HIERAECHY OF KFC
ORGANIZATION
CHART (Operation)
MARKETING DEPARTMENT
• All Planning tools for marketing.
Under Marketing Manager.
• Use of 4 P’s (Product, Price, Place, Promotion)
• Basic purpose is to advertise the products in the
market.
• Keeping eye on the competitors that what they are
doing.
FINANCE DEPARTMENT
 It provides support in the implication of
financial strategies.
 Responsible for all final accounts of business
transactions.
 Analysis the business results and prepares
the monthly and quarterly statement of
business operations.
OPERATION DEPARTMENT
Following Operational activities of the
KFC Operation Manager..
• Cooking.
• Cleanliness.
• Administration of restaurant.
• Handling of the Complaint customer’s.
• Day to day demand forecasting.
• Daily lectures to crew people.(people who works at a common activity)
• Trained the employees.
HRM DEPARTMENT
Under HR Manager:
• To provide highly qualified and competent employees.
• Reviewing application form.
• Interviewing applicants.
• Inducting new employees.
• Appraising employees performance.
• Make a decision about the employees training.
• Provide a career advice to subordinates.
QUALITY CONTROL DEPARTMENT
Under Quality Manager:
• Monitoring the quality weight, color, taste reliability and
standard.
• Differentiate the organization from the competitors.
• No compromise on quality standards.
ROCC ( Restaurant operation complaint checkup)
OPERATION ACTIVITIES
Supplies in Pakistan
There are two types of supplies
1. Dry foods ( like burger, buns )
2. Frozen foods supply (Like Chicken, Fish)
▶ Chicken provided by (MENU, K & S, and Big Birds)
▶ Fish is supplied by Thailand and Dubai to all
over restaurant in Pakistan.
KFC WAREHOUSES IN PAKISTAN
There two warehouse of KFC in Pakistan.
1. Karachi.
2. Lahore.
OPERATIONAL PHASES OF KFC
First phase
Pick up raw material from warehouses
1. Normal Storage warehouse
2. cold storage
Second phase
Preparation of food at branch
Third phase
Warehouse refill branch according to requirement
Usually 3 times in a week. or (on request of manager
of branch)
Note: Company use their own transportations
KFC SUPPLY CHAIN
PRODUCTS OF KFC
SELECTED PRODUCT (BURGERS)
• KFC offers different types of products
• Mighty Zinger
• Zinger Burger
• Chicken burger ETC…
INGREDIENTS OF ZINGER BURGER
▶ 4 pieces chicken. ▶ 1/2 cup flour.
▶ 1 cup corn flour. ▶ 2 t-spoon black pepper.
▶ 2 t-spoon white pepper. ▶ 4 t-spoon chili sauce.
▶ 2 t-spoon vinegar. ▶ 1 t-spoon soya sauce.
▶ 2 t-spoon Chinese salt. ▶ 1/2 cup mayonnaise.
▶ 4 burger buns . ▶ 1 t-spoon mustard
paste.
▶ 4 slices of cheese.
PROCUREMENT & INGREDIENTS
FIFO method is used for inventory because of
precibal in nature.
1. Sauces
Uniliver (Yum Brand) including ketchup, chili
sauce, soya sauce, mayonnaise, these
products are produced for KFC by Uniliver.
PROCUREMENT (CONTI…)
2. Spices and herbs
Directly imported form Singapore and Dubai to
warehouses.
3. Packing materials
Directly purchase from local supplier.
Due to frequent charges in designing of boxes
and deal offered
PROCUREMENT (CONTI…)
4. Bread and buns
These items are producing in their own bakery
located at Sohrab Goth, Karachi.
5. Fish
Due to low selling items, it is bought form local
dealers in Pakistan.
6. French fries
In Pakistan, It is imported from china (Yum
company) form America.
PROCUREMENT (CONTI…)
7. Cooking Oil
Its imported from Thailand. Usually expiry of
Six months. (Mr. Chef co.)
8. Vegetables
Vegetables are purchased from local market.
9. Chicken
Chicken provided by (MENU, K&S and Big Birds)
STORAGE AND INVENTORY MANAGEMENT
1. Chicken: Stored for 15 days.
2. Sauces: are stored for 25 to 30 days.
Depending on expiry date.
3. Spices and herbs: It is according to
forecasting sale and lead time
4. Bread and buns: After every 4 days supplied
to branches from the bakery.
SERVING/COUNTER AREA OF KFC
► The time duration of the service at sales point
is 15-16minutes.
► For home delivery time required is 45minutes.
MACHINERY (FRYER)
Fryer are imported by France, Hungary & USA.
Its purchasing depends on the facility of
warehouse.
KFC TARGET MARKET
▶ KID
▶ TEEN
▶ FAMILY
▶ BUDGET CUSTOMER
QUALITY MANAGEMENT PROCESS
 Food Safety and Quality:
KFC took their products well above the minimum
temperature recommended by World Health
Organization (WHO).
 Supplier Quality:
Regular submissions of quality reports are
monitored to ensure suppliers performance.
 Restaurant Quality:
The main characteristics for KFC restaurant are
CHAMPS. C for cleanliness H for hospitality, A
for accuracy, M for maintenance, P for product
quality and S for speed of service.
DIRECT & INDIRECT COMPETITORS IN BWP
Direct Indirect
McDonald Chicken Cottage
Subway Almida
COMPARISON KFC AND COMPETITOR MCDONALD
KFC MCDONALD
Provide Chicken Spicy Products. Provide Chicken and French Fries.
Arabian Rice and Zinger Burger. Big Mac.
Free Delivery. Free Delivery.
Chicken is eaten by every
community.
Beef is banned is some community.
Local Staff, highly qualified because
local staff can deal better with customer.
It’s staff consists of simple graduates
and give them training.
KFC is co-branding with walls. No such cases.
KFC use feedback system to ensure
employees performance.
No such system is used.
KFC Presentation 2019 in Pakistan
KFC Presentation 2019 in Pakistan

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KFC Presentation 2019 in Pakistan

  • 1.
  • 3. MBA 6TH (M1) Presented By: 1- Muhammad Fahim F1610 2- Muhammad Sheraz F1619 3- Zeashan Iqbal F1622 4- Mureed Gill
  • 4. KFC HISTORY • One man operation. • Starts in 1930 by Harland Sanders the founder of KFC • Named as the dining area "Sanders Court & Cafe." • In 1939 "Sanders Court & Café” was rebuilt named as KFC. • In 1960, 190 KFC franchisees and 400 franchise units in the U.S. and Canada.
  • 5. KFC IN PAKISTAN  The first KFC was opened in Pakistan in 1997 and was located Gulshan-e-Iqbal Karachi.  Today more than 120+ outlets working across the country.  Including Lahore, Rawalpindi and Islamabad and other area of Pakistan.  Recently KFC opened in Bahawalpur Ahmadpur Road Near Daewoo Terminal.
  • 7. GROUP PHOTO WITH ASSISTANT MANAGER OF KFC
  • 10.
  • 11. MARKETING DEPARTMENT • All Planning tools for marketing. Under Marketing Manager. • Use of 4 P’s (Product, Price, Place, Promotion) • Basic purpose is to advertise the products in the market. • Keeping eye on the competitors that what they are doing.
  • 12. FINANCE DEPARTMENT  It provides support in the implication of financial strategies.  Responsible for all final accounts of business transactions.  Analysis the business results and prepares the monthly and quarterly statement of business operations.
  • 13. OPERATION DEPARTMENT Following Operational activities of the KFC Operation Manager.. • Cooking. • Cleanliness. • Administration of restaurant. • Handling of the Complaint customer’s. • Day to day demand forecasting. • Daily lectures to crew people.(people who works at a common activity) • Trained the employees.
  • 14. HRM DEPARTMENT Under HR Manager: • To provide highly qualified and competent employees. • Reviewing application form. • Interviewing applicants. • Inducting new employees. • Appraising employees performance. • Make a decision about the employees training. • Provide a career advice to subordinates.
  • 15. QUALITY CONTROL DEPARTMENT Under Quality Manager: • Monitoring the quality weight, color, taste reliability and standard. • Differentiate the organization from the competitors. • No compromise on quality standards. ROCC ( Restaurant operation complaint checkup)
  • 16. OPERATION ACTIVITIES Supplies in Pakistan There are two types of supplies 1. Dry foods ( like burger, buns ) 2. Frozen foods supply (Like Chicken, Fish) ▶ Chicken provided by (MENU, K & S, and Big Birds) ▶ Fish is supplied by Thailand and Dubai to all over restaurant in Pakistan.
  • 17. KFC WAREHOUSES IN PAKISTAN There two warehouse of KFC in Pakistan. 1. Karachi. 2. Lahore.
  • 18. OPERATIONAL PHASES OF KFC First phase Pick up raw material from warehouses 1. Normal Storage warehouse 2. cold storage Second phase Preparation of food at branch Third phase Warehouse refill branch according to requirement Usually 3 times in a week. or (on request of manager of branch) Note: Company use their own transportations
  • 21. SELECTED PRODUCT (BURGERS) • KFC offers different types of products • Mighty Zinger • Zinger Burger • Chicken burger ETC…
  • 22. INGREDIENTS OF ZINGER BURGER ▶ 4 pieces chicken. ▶ 1/2 cup flour. ▶ 1 cup corn flour. ▶ 2 t-spoon black pepper. ▶ 2 t-spoon white pepper. ▶ 4 t-spoon chili sauce. ▶ 2 t-spoon vinegar. ▶ 1 t-spoon soya sauce. ▶ 2 t-spoon Chinese salt. ▶ 1/2 cup mayonnaise. ▶ 4 burger buns . ▶ 1 t-spoon mustard paste. ▶ 4 slices of cheese.
  • 23. PROCUREMENT & INGREDIENTS FIFO method is used for inventory because of precibal in nature. 1. Sauces Uniliver (Yum Brand) including ketchup, chili sauce, soya sauce, mayonnaise, these products are produced for KFC by Uniliver.
  • 24. PROCUREMENT (CONTI…) 2. Spices and herbs Directly imported form Singapore and Dubai to warehouses. 3. Packing materials Directly purchase from local supplier. Due to frequent charges in designing of boxes and deal offered
  • 25. PROCUREMENT (CONTI…) 4. Bread and buns These items are producing in their own bakery located at Sohrab Goth, Karachi. 5. Fish Due to low selling items, it is bought form local dealers in Pakistan. 6. French fries In Pakistan, It is imported from china (Yum company) form America.
  • 26. PROCUREMENT (CONTI…) 7. Cooking Oil Its imported from Thailand. Usually expiry of Six months. (Mr. Chef co.) 8. Vegetables Vegetables are purchased from local market. 9. Chicken Chicken provided by (MENU, K&S and Big Birds)
  • 27. STORAGE AND INVENTORY MANAGEMENT 1. Chicken: Stored for 15 days. 2. Sauces: are stored for 25 to 30 days. Depending on expiry date. 3. Spices and herbs: It is according to forecasting sale and lead time 4. Bread and buns: After every 4 days supplied to branches from the bakery.
  • 28. SERVING/COUNTER AREA OF KFC ► The time duration of the service at sales point is 15-16minutes. ► For home delivery time required is 45minutes.
  • 29. MACHINERY (FRYER) Fryer are imported by France, Hungary & USA. Its purchasing depends on the facility of warehouse.
  • 30. KFC TARGET MARKET ▶ KID ▶ TEEN ▶ FAMILY ▶ BUDGET CUSTOMER
  • 31. QUALITY MANAGEMENT PROCESS  Food Safety and Quality: KFC took their products well above the minimum temperature recommended by World Health Organization (WHO).  Supplier Quality: Regular submissions of quality reports are monitored to ensure suppliers performance.  Restaurant Quality: The main characteristics for KFC restaurant are CHAMPS. C for cleanliness H for hospitality, A for accuracy, M for maintenance, P for product quality and S for speed of service.
  • 32. DIRECT & INDIRECT COMPETITORS IN BWP Direct Indirect McDonald Chicken Cottage Subway Almida
  • 33. COMPARISON KFC AND COMPETITOR MCDONALD KFC MCDONALD Provide Chicken Spicy Products. Provide Chicken and French Fries. Arabian Rice and Zinger Burger. Big Mac. Free Delivery. Free Delivery. Chicken is eaten by every community. Beef is banned is some community. Local Staff, highly qualified because local staff can deal better with customer. It’s staff consists of simple graduates and give them training. KFC is co-branding with walls. No such cases. KFC use feedback system to ensure employees performance. No such system is used.