Detailed report on KFC, hope it will be beneficial for you

1. Presented by:
Shaheer Khalid

2. Founder
• Harland Sanders
Founded
• Sanders Court & Café (March 20 ,1930)
First Franchise
• Salt Lake, Utah (September 24, 1952)
Head Quarter
• Louisville, Kentucky U.S
Number of Locations
• 21,487 (2017)
Revenue
• US $23 Billion (2013)

3. KFC Management Functions
KFC follows “POLCA”
• P for Planning
• O for Organizing
• L for Leading
• C for Controlling
• A for Assurance

4. PLANNING
• KFC is Centralized
• Planning is of MBO type
Strategic Planning
• KFC has strategic planning to increase its market worth value of
the market
• Well-defined strategic planning
Operational Planning
• Only open up the branch where they can easily earned up to planned.
• Also include launching of new product to Innovate its product line for
customers.

5. PLANNING POLICIES
Planning stands for “CHAMPS”
• C for Cleanliness
• H for Hospitality
• A for Accuracy
• M for Maintenance for Facilities
• P for Product Quality
• S for Speed of Service

6. ORGANIZING
Organizing Strategy
• KFC is targeting upper class.
• Target market depends upon size and growth rate of population.
• KFC target Asia and East side because they observe that they people are
like the chicken products.
• Target heavily on the youngsters as compared to middle & old age.

7. Managing Structure

8. LEADING
Reward System
• Employees are motivated through rewards.
• KFC also reward their employees
• Promotion
• Incentive
• Pay off free meals
• A type of incentive is “My Body Growth”

9. Performance Management
• Every employee do his/her work my keeping company’s
objective in mind.
• Opportunities for employee development are identified.
• Employee performance that does not meet expectations
are addressed

10. CONTROLLING
HR Manager Controlling Strategy
• Feedback Control
• Feed Forward Control
• Concurrent Control
• External Control
• Employee Discipline System
• Financial System
• Purchasing Control
• Inventory Control
• Statistical Control

11. Quality Control
• Experienced quality managers are available at working hours.
• In case of monitoring strategies weight, strength, consistency,
color, taste, reliability and completion matters.
• Above factors differ the organization from competitors.
• No compromise on quality and standard

12. Market Control
• Skilled and experienced Market Managers are available.
• 4 P’s (Product, Price, Place and Promotion) of marketing
are used, also extended to more P’s (Physical Evidence,
People & Process).
• Basic purpose of this strategy is to launch company’s new
product and keep an eye what competitors are doing in
reaction.

13. Financial Control
• Department that controls all the financial transactions.
• UBM has to report all the financial activities required to be done or done to
the finance department directly

14. Purchasing Control
Purchasing depends upon the branches and area. Some area required
huge supply of products and some required limited.
• In-house purchasing
• Ware house purchasing
• Direct purchasing
• Indirect purchasing

15. SWOT Analysis
Strengths
 Delicious and Well-liked recipes (Finger Lick ‘in
Good)
 Strongest category share amongst its all
competitors
 Widely recognized brand image (2nd largest fast
food brand)
 Strong cash flows generated via Franchises and
License Fee revenue)
 Main product is Chicken which is eaten all over
the world.
Weaknesses
 Most KFC products have close substitutes in the
market
 Franchising category is not culturally sensitive
 Slow in reacting (product innovations after long
gaps)
 Inconsistent quality of service in many outlets.
 Lack of control in Joint-venture arrangements.
 Limited items.
Opportunities
 Increase outlets
 Increase income of Urban in Pakistan
 Shift of foods i.e. in cultural sense
 Introduce new recipes according to local taste.
Threats
 Bird Flu
 Animal care activists
 Intense competition
 Health conscious eating habits.
 Changing customers demand