Uploaded byMuhammed Abdulla N C
KFC Supply Chain Management
The document outlines key aspects of supply chain management, including hierarchy, layout design, and demand forecasting in a restaurant context. It details supplier management for perishable items, logistics processes, storage practices, and inventory management techniques to minimize waste. Quality control is emphasized with a structured training program and maintenance checks to ensure efficiency and safety.
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KFC Supply Chain Management
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- 2. STARTERS… • Hierarchy • LayoutDesign • Demand Forecasting
- 3. Hierarchy Regional General Manager AssistantRegional Manager Shift Manager Product Champion 2 Stars 1 Star New Member Trainee House Keeping
- 4. Layout Design KITCHEN •Process Layout •U– shaped •Saves Time •Reduced Motion Waste •Reduced accident risk RESTRAUNT •Standardized design •Good Ambiance •Variety in Seating Arrangement •Effective use of each CC
- 5. Demand Forecasting • ProjectionChart – Projection for each day of the week – E.g. - Average of previous 6 Mondays considered for a Monday – Overall foresting is done for per lakh consumption – It is calculated monthly based on the previous month – Exceptions are handled too
- 6. MEAL • Suppliers • Vendors •Logistics • Storage • Wastage • Inventory Management
- 7. Suppliers • Highly perishableitems (Daily Supply) – Buns – Vegetables – Milk • Chicken • Pepsi (Every alternate day) • Fries (Once a week) • Paper packaging
- 8. Vendors • Open VendorSystem • Supplier’s Capacity check • Tender based Price Quotation • Quality check by KFC
- 9. Logistics • Transportation vehicleat a specific temperature • Specifications’ Check on arrival • Item Pruning – Accept/Reject • Rejected item mentioned in Invoice • The team sends a mail within 24 hours • The items are replaced within 48 hours
- 10. Storage • Stored atspecific temperatures • Special maintenance committee takes care • FIFO usage pattern • Items are kept in numbered rows – E.g. - A1, A2 etc. – And are taken off from the shelves in ascending order
- 11. Wastage • 1.5% to2% of the total sales • Types – Transportation & Handling – Storing – Preparation – Yield – Serving – Cooked Food Shelf Life
- 12. Inventory Management • Farmto Fork – Receiving – Storing – Preparation – Production – Serving • Buffer for 9 days • ERP – MICROS 6.7 Version • Back order managed with the neighbor KFC’s help
- 13. DESSERT • Quality Control •Maintenance
- 14. Quality Control &Maintenance • Own maintenance committee • 30 + 15 days employee training program • Quality control check • UHC 8 compartment replenishment
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Editor's Notes
- #15 Upright Holding Compartment - UHC