Welcome to KFC

Jyoti Swaroop MohantyMohit KakkarJitendra YadavKrishna KumarMonica YadavKumar Shakti RanjanManish SinghKundan Kumar

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

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

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

*In Thousands

The International Portfolio of 5 leading U.S. Brands give Yum! a distinctive advantage over the single-brand competitors.

Finance/AccountingSince 2001, Yum Brands Inc. has outperformed the market

Computer Information SystemsNewly established Computer information system

 Marketing

Positioning among competitors is favorableunconventional methods of distribution multibrandingManagementObjectives and goals are measurable and achievableTeam empowerment

 Productions/Operations

Constant improvement on quality of chickenProducer and operators are strategically located

In Past 5 Years:Debt Ratio has dropped 25%Net Income after Taxes has increased 31%Profit Margin has increased 41%

It provides complete security services, such as user authentication, electronic signature and transaction activity control.

BENEFITS Robust Password PolicyAudit Trail

TD intuitive interface makes it easy to organize, schedule, deliver, track and report all the information necessary to support your e-learning strategy.

BENEFITSEasily 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.

Aim for high quality food and committed to ensure food safety by stringent control to maintain our standardsCook their products well above the minimum

temperature recommended by WHOFollow 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

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

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.

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

The main attributes for KFC restaurant excellence are CHAMPS

C- Cleanliness H- Hospitality A- Accuracy M-Maintenance P –Product Quality S – Speed of Service

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

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

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 referance