This report summarizes a student's practicum placement at a KFC restaurant in Pekan, Pahang, Malaysia. The KFC has 46 tables and 144 seats and is located near the town center of Pekan, strategically close to schools and government buildings. It operates 16 hours a day serving fast food. The report outlines the restaurant's vision, mission, departments, standards of cleanliness and service quality (CHAMPS), standard operating procedures, SWOT analysis, and the student's experiences working there, including learning procedures, teamwork, product knowledge, communication skills, and the importance of punctuality.

1. SCHOOL OF HOSPITALITY
&
TOURISM MANAGEMENT
KPD1294 PRACTICUM 1
HOSPITALITY INDUSTRIAL PLACEMENT REPORT
Present By:
MOHD NAZREEN ISKANDAR BIN MAZLAN
2012260580
DIPLOMA IN RESTAURANT MANAGEMENT
APRIL 2012

2. KFC RESTAURANT PEKAN PAHANG
G-04, G05 Bangunan UMNO Bahagian Pekan.
Jalan Tengku Arif Bendahara,
Pekan 26600,
Pahang Darul Makmur
Phone no.:+609-4225633

3. Restaurant Profile
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Located near in town Pekan, Pahang.
Strategic and rounding school include building government.
Service in Fast Food and 16 hours operation (7.00 a.m. – 11.00 p.m.)
24 staff include Restaurant Manager (34 staff)
46 tables and 144 seats.

4. Vision:
As the most preferred brand of restaurants in Malaysia
Mission: As a premier leader in the fast food industry (QSR), providing
quality food with unique flavors in a jolly mood and overall growth
of over 10% per year '

5. Department:
Front of House – Customer Service Crew (CSC) & Cashier
Middle of House – Back-Up
Back of House – Cook

8. C.H.A.M.P.S.
The main attributes for KFC restaurant excellence are CHAMPS.
C = Cleanliness
H = Hospitality
A = Accuracy
M = Maintenance
P = Product Quality
S = Speed of Service

9. Standard of Procedure
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When the stock receive.
When pluck on chicken
When marinated on chicken
When breading chicken
When prepare for prepack product
When all time need to record (holding & coding time)
Prepare to cook rice

10. SWOT Analysis
S = Strengths – Goodwill and reputation, employee loyalty, customer loyalty.
W = Weakness – KFC has a long time to market with new product.
O = Opportunities – Updating restaurants, customer focus , and growth 18 –
24 age demographic.
T = Threats – Changing Customer Demand, increasing number of retail chain.

11. Experience Working:
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Learn more about procedure.
Working in teamwork.
Know all about product in the store.
Body language with staffs or customers.
Get a food when I was on break time.
Impact to be punctual and disciplined person.

12. The End
Thank you for your attention on my presentation