Welcome to KFC

INTRODUCTION OF GROUP MEMBERS

Jyoti Swaroop Mohanty

Mohit Kakkar
Jitendra Yadav Krishna Kumar Monica Yadav Kumar Shakti Ranjan Manish Singh Kundan Kumar

KFC Facts
KFC is based in Louisville, Kentucky, and is the worlds 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

KFC PRODUCTS

KENTUKCYS FRIED CHICKEN INTERNATIONAL OPERATIONS

Australia

Bangladesh

China

Germany

India

Jamaica

Singapore

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 qsrs 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

International Presence & Competition

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

*In Thousands

KFC Domestic & International

Internal Factors SW
Multi branding Strategy Name recognition and Reputation
Strengths

Conflicting Corporate Cultures

Weaknesses

Employee Loyalty Global Expansion

No defined target market

Time it takes to market new products

Targeting NonTraditional Outlets

External Factors OT

International Appeal to American products

PETA Consumer health food trend Saturated fast food industry

Opportunities Economies of Scale and

Scope
The downturn of the US economy

Threats

Strategic Management
Market Development Product Development Concentric Diversification
KFC will introduce their present and new products and services into new geographic/demographic areas.

Bring back rotisserie chicken

Add more to KFC product & service variety to the patients

Implementations
Market Research Determine areas demand to determine boundaries Expand menu Healthier choices Meals will be sold at cost Determine effects on budget

Internal Analysis Functional Areas

Finance/Accounting Since 2001, Yum Brands Inc. has outperformed the market Computer Information Systems Newly established Computer information system Marketing Positioning among competitors is favorable unconventional methods of distribution multibranding Management Objectives and goals are measurable and achievable Team empowerment Productions/Operations Constant improvement on quality of chicken Producer and operators are strategically located

Long-term company objective

KFC is a publicly traded company with responsibilities to all shareholders By becoming a more socially responsible corporation we hope to attract a new type of investor while retaining our current stockholders.

Financial Data & Trends

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

SECURITY AND AUDIT

It provides complete security services, such as

user authentication, electronic signature and transaction activity control. BENEFITS Robust Password Policy Audit Trail

TRAINING AND 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.

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

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

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.

KITCHEN OPERATIONS

Different Crew

Different utensils

Different Cooking Area

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

CONTINUED
The main attributes for KFC restaurant excellence

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

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

SANITATION/PERSONAL HYGIENE
KFCS daily operations manual clearly highlights

each step of the sanitation procedure to ensure strict compliance Each staff has to under go the Food Handlers 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

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 referance

Our recommendations to KFC

KFC Cafeteria Fast food with traditional restaurant environment Reaching out to a new market

KFC Groceries
Advantage of Name Recognition Frozen Meals

CONTINUED.
Cop up with peak hours
Start facility like Happy Hours Corporate Discounts Home Delivery

More Vegetarian Food

Unattempted Cash Counters Reasonable Prices Customer Reward Points

THANK YOU