1. Welcome to KFC
Our Team Members:-
Sachin Gole
Darshana Koli
Ashish Patekar
Ninad Redekar
Richa Mishra
Santosh Masrankar
Pratik. Patil

2. KFC History
 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, worldwide.
 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

3. KFC Products
Fried Snickers Twister Shish
Chicken Kebab
Hamburgers Chili Cheese Boneless
Fries Banquet

4. KFC’s Main International Operations.
Australia Bangladesh Singapore Germany India Jamaica China

5. From $105 to 7.2 Billion in 50 years
 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

6. Strategic Management
Market • KFC will introduce their present and
new products and services into new
Development geographic/demographic areas.
Product • Bring back rotisserie chicken
Development
Concentric • Add more to KFC product & service
Diversification variety to the patients

7. Implementations
Market Expand Meals will be
Research menu sold at cost
• Determine • Healthier • Determine
area’s choices effects on
demand to budget
determine
boundaries

8. Security & Audit
 It provides complete security services,
such as user authentication, electronic
signature and transaction activity
control.
BENEFITS
 Robust Password Policy
 Audit Trail

9. Training & Development
• 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.

10. Operations to ensure Good Quality
Food
 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

11. Supplier Quality
• 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

12. KFC HACCP Programme
• 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.

13. Kitchen Operations
Different
Different Different
Cooking
Crew utensils
Area

14. House Keeping Operations
 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

15. Contd…
• The main attributes for KFC restaurant
excellence are CHAMPS
• C- Cleanliness
• H- Hospitality
• A - Accuracy
• M- Maintenance
• P - Product Quality
• S - Speed of Service

16. Mystery Customer Program
• 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

17. Sanitation/Personal Hygiene
• 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

18. PEST Control
• 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 reference.

19. Thank You…