-
-
-
GROUP MEMBER’S :
Fairuz binti Aluwi Rozana Abd Rahman Masriani Abd Malek
KK1080334 KK1080070 KK1080066
KFC began with Colonel Harland Sanders. He discovered his penchant for cooking when he was only 9 years old. Through the years he grew up to become a personage the world knows as Colonel Sanders, founder of KFC. He reached celebrity status in 1952, when he decided to franchise his famous Kentucky Fried Chicken recipe blends of 11 herbs and spices to the rest of America. By the early 70's, that special recipe reached Malaysia. Today, KFC Malaysia continues to serve finger lickin' good, succulent pieces of chicken. The flavourful blends of 11 herbs and spices give KFC's delicious aroma. With the chicken's natural juices sealed-in, leaving a special mouth watering taste that cannot be replaced. KFC prides itself as a fast-food restaurant that give customers great tasting chicken with a selection of home-styled side dishes and desserts to make a wholesome, complete and satisfying meal.
Kentucky Fried Kentucky Fried Chicken(KFC) is a chain of fast food restaurants based in Louisville Louisville,, Kentucky, in the United United States. KFC has been a brand and operating segment, termed termed a concept concept of Yu of Yum! m! Brands since 1997 when that company was spun off from PepsiCo as Tricon Global Restaurants Inc. KFC primarily sells sells chicken pieces, wraps wraps,, salads and sandwiches sandwiches.. While its primary focus is fried chicken, chicken, KFC also offers a line of grilled and roasted chicken products, side dishes dishes and desserts. desserts. Outside the USA, KFC offers beef based products such as hamburgers or kebabs, poutine, pork based products such as ribs and other regional fare. The company company was founded as Kentucky Fried Chicken by Colonel Harland Sanders in 1952, though the idea of KFC's fried chicken actually goes back to 1930. Although Sanders died in 1980, he remains an important part of the company's branding br anding and and advertisements, and "Colonel Sanders" or "The Colonel" is a metonym for the company itself. The company adopted KFC, an abbreviated form of its name, in 1991. Newer and remodeled restaurants will adopt the new logo and name, while older stores will continue to use the 1980s signage. Additionally,, Yum! continues to use the abbreviated name freely in its Additionally advertising.
Every day, more than 12 million customers are served at KFC restaurants in 109 countries and territories around the world. KFC operates more than 5,200 restaurants in the United States and more than 15,000 units around the world. KFC is world famous for its Original Recipe® fried chicken made with the same secret blend of 11 herbs and spices Colonel Harland Sanders perfected more than a half-century ago. Customers around the globe also enjoy more than 300 other products. In addition, to support our core activities, KFC are extensively involved in poultry production and processing, as well as a host of ancillary businesses such as vegetable farming, farming, baking and sauce production. After a successful successful restructuring exercise, KFCH has emerged as a strong player in the Malaysian corporate world with a high reputation for exc excellent ellent products, efficient friendly service and financial strength. Indeed, KFCH is the only KFC restaurant operator in the world whose Western Quick Service Restaurant market share is greater than that of McDonald's. KFCH is part of QSR Brands Bhd (QSR Brands) – a leading, fullyintegrated quick-service restaurant enterprise and the local franchisee and operator of the KFC and Pizza Hut restaurants. QSR Brands is in turn a subsidiary of Kulim (Malaysia) Berhad, a conglomerate focusing mainly on palm oil operations, oleochemicals, biodiesel produc production tion and quick service restaurants. The vision of company KFC is a to be the leading integrated food services group in the Asia Pacific region based on consistent quality products and exceptional customer-focused service. Besides that, the mission of company KFC is a to maximise profitability, improve shareholder value and deliver sustainable growth year after year year..
KFCH invests in a variety of related activities that support our core restaurant business. This integrated structure is crucial to our operations, providing consistent support services; a stable source of quality chicken at very competitive prices; better cost control; and the ability to supply the fast-expanding open poultry market, locally and abroad. Our processing plants process poultry for restaurants throughout KFCH, and focus on achieving costefficiency while maintaining halal and high quality standards.
Ayamas Food Corpor Ayamas Corporation ation Bhd is Malay Malaysia's sia's foremost poultry integrator and its operations consists of breeder farms and hatchery, feedmills, poultry farms, contract broiler farming and processing and further processing plants. The Ayamas A yamas operation operationss supply whole chicken and cut chicken parts and further processed chicken products to the domestic market as well as to export markets such as Singapore, Bangladesh, Brunei, Hong Kong and the Middle East .
Feedmill
Our modern, computer-controlled feedmill began operation in 1990 with an installed capacity of 120,000 metric tons per annum. Since then, the demand for its high quality poultry feed has prompted us to increase the feedmill's capacity to 160,000 metric tons per annum. One of the largest single feedmills in Malaysia, it supplies to all its breeder farms, broiler farms and contract farms. Located at Port Klang, Malaysia's premier port, the feedmill imports the best quality feed grains and raw materials from Asia, Australia, Europe, the USA and South America. It conducts regular quality control laboratory tests at every stage of production. The feeds are specially formulated to ensure that specific nutritional requirements are met for the optimal growth and liveability of the chickens.
Breeder Farms
In 1988, KFCH started breeder farms with exclusive rights from Ross Breeders of Scotland. A premier breed, the fast-growing Ross broilers are noted for their good body conformation, liveability, efficient feed conversion and high meat yield. Each year, some 320,000 parent stocks are imported and housed in our five breeder farms. The farms produce 36 million day-old chicks per annum, catering to the KFCH's requirements.
We keep abreast of new breedin We breeding g technology to ensure the highest quality day-old-chicks. The breeders are reared in temperature-controlled chicken houses and fed with nutritionally formulated-feeds to optimize production. Strict sanitation and bio-security controls are practiced in the farms at all times. Each chicken house is well spaced out from the others so as to minimize disease outbreak and contamination. A diagnostic laboratory monitors the health of the breeders and the quality of the chicks produced.
Hatchery
The hatchery uses incubators and hatchers imported from Chickmaster, USA. Here, an evaporative cooling system creates an environment conducive to the hatching process. To ensure quality chicks, strict sanitation procedures are practiced. In addition, the chicks are delivered in KFCH delivery trucks to ensure their arrival at the farms in good condition.
Contract Broiler Farms
In order to meet its broiler requirements Ayamas Food Corporation operates a highly efficient contract broiler farming system. Day-old-chicks and feed are supplied to 100 contract farmers throughout Malaysia. The Company's qualified field extension specialists pay regular visits to these farms to check that the established husbandry practices and feeding programmes are followed. To further motivate the contract farmers, incentives and fees are paid based on their performance and the quality of the chickens reared. Upon reaching the desired weight, the chickens are sent to the Ayamas processing plants in Port Klang, Klan g, Penang and Johor Johor..
Ayamas has Ayamas has recentl recently y taken taken further steps to expand its poultry production to meet increasing consumer demand. Its target is to raise monthly fresh bird production from three million to four million. In 2003, Ayamas launched a joint programme with the Department of Veterinary Services and Bank Pertanian Malaysia to help more poultry farmers become contract broiler farmers for KFCH. To further upgrade and expand its contract farming operations, Ayamas conducts regular seminars for its contract farmers. Annual awards are also given to outstanding contract farmers in recognition of best farming practices.
Poultry Processing
KFCH engages in primary processing and secondary poultry processing.Primary processing involves the halal slaughtering and production of chicken and chicken parts to the required specifications. Secondary processing involves the processing of poultry products into convenience foods like burgers, nuggets, kiev, bologna, smoked chicken, satay, sausages, chicken balls, etc. to be marketed under the Ayamas A yamas brand name. Each day, our three plants process 140,000 birds. The Ayamas A yamas plant in Port Klang, Mala Malaysia, ysia, is one of the largest poultry processing plant in the country and one of the largest in the Asia Pacific region. It has modern equipment and processes more than 85,000 birds per day and 1,500 metric tonnes of secondary processed poultry products per month. Our new poultry processing plant was built in Johor state and started operating in December 2008 with line capacity of 4,000 birds per hour.
Our emphasis on processing quality has won international recognition, including awards from Yum! Brands International. Yum! Brands International is the world's largest restaurant system with over 37,000 KFC, Pizza Hut, Taco Bell, Long John Silver and A&W and WingStreet restaurants in more than 110 countries. The company is HACCP, ISO 9001 and Halal certified in its management systems, to provide assurance that the products are manufactured under stringent quality control safe and hygienic condition and to boost the confidence of the Muslim population. The systems are supported by an ISO 17025 accredited inhouse microbiological laboratory. Currently, secondary processed products are exported to Singapore and Brunei. East and elsewhere.
History Since its inception, KFC has evolved through several dif ferent organizational changes. These changes were brought about due to the changes of ownership that followed since Colonel Sanders first sold KFC in 1964. In 1964, KFC was sold to a small group of investors that eventually eventually took it public. Heublein, Inc, purchased KFC in 1971 and was highly involved in the day to day operations. R.J. Reynolds then acquired Heublein in 1982. R.J. took a more laid back approach and allowed business as usual at KFC. Finally, in 1986, KFC was acquired by PepsiCo, which was trying to grow its quick serve restaurant segment. segment. PepsiCo presently runs Taco Bell, Pizza Hut, and KFC. The PepsiCo management style and corporate culture was significantly different from that of KFC. PepsiCo has a consumer product orientation. PepsiCo found that the marketing of fast food was very similar to the marketing of its soft drinks and snack foods. PepsiCo reorganized itself in 1985. It divested non-compatible units and organized along three lines: soft drinks, snack foods and restaurants. PepsiCo Worldwide Restaurants was created to create synergism between its restaurant companies. By the end of 1994, KFC was operating 4,258 restaurants in 68 foreign countries. KFC is the largest chicken restaurant and the third largest quick service chain in the world. Due to market saturation in
Present Situation The organization is currently structured with two divisions under PepsiCo. David Novak is president of KFC. John Hill is Chief Financial Officer and Colin Moore is the head of Marketing. Peter Waller is head of franchising while Olden Lee is head of Human Resources. KFC is part of the two PepsiCo divisions, which are PepsiCo Worldwide Restaurants and PepsiCo Restaurants International. Both of these divisions of PepsiCo are based in Dallas. Structuring Ano A no th the e r s tr a te g y o f KF C i s c u r re nt ly wo worr ki king ng wi witt h i s to improve operating efficiencies. This in turn can directly impact the operating profit of the firm. In 1989, KFC centered on elimination of overhead costs and increased efficiency. This reorganization was in the U.S. operations and included a revision of KFC’s crew training programs and operating standards. They emphasized customer service, cleaner restaurants, faster and friendlier service, and continued high quality products. In 1992, KFC continued with another reorganization reorganization in its middle management ranks. They eliminated 250 of the 1500 management positions at corporate and gave the responsibilities to restaurant franchises and marketing managers.
Market development KFC will introduce their present and new products and services into new geographic / demographic. Product development Bring back rotisserie chicken. Concentric diversification Ad A d d m o re t o K FC p r od u ct consumers.
a nd
v a r i e ty
s er v i c e
to
t he
public
K FC company’s invests in variety of related activities that support our core restaurant business. this integrated structure is crucial to our operations, providing consistent support services a stable source of quality chicken at very competitive price better cost control and the ability to supply the fast-expanding open poultry market, locally and abroad. The efficient management in KFC organization that was give the increase profitable of their companies. In KFC management, they are manage by own manager in different department. That will make the KFC organization more efficient. There are six stages in their department 1 st . Area Managers, 2 nd
The Recipi Scaling and Food cost is features with vendor purchasing management that was installed in all KFC branch locations. These locations were connected via VPN using ADSL technology. KFC is develop technology in one key human resources processes recruitment and selection. Encourage people to apply for positions via a recruitme recruitment nt website. KFC have quick service successful restaurant brand that dives sales and profit. This is because the technology used good to customer service.
1)Saved
by
the
Pressure
Cooker
Thanks to technology, in 1939 pressure cooker was introduced. Pressure cooker allow liquid to boils at higher temperature. Water for example normally boils at 100 degree Celcius, but with a pressure cooker the sealed lid doesn't allow air or liquid to escape and enable water to boils higher at 125 celcius. This significantly shortened the time for cooking and as an added advantage, the nutrients (hence the taste) are retained making the food more delicious. Since the boiling point is much higher, this would also kill more germs and make the food last longer. It should be noted that The Colonel spotted the pressure cooking technique just weeks after it was introduc introduced. ed. This means he was was alway alwayss looking looking for wa ways ys to improve the taste and the time it takes to cook the famous kentucky fried chicken.
2) Time means money Every minutes saved means less time waiting and more satisfaction to the customers. This would also encourage a first time buyer to become repeat customers. The Colonel is also a smart guy. He can read the writing on the wall. By early 1950s, he probably heard rumours that an Interstate Highway is going to be built BYPASSING his town. This could have a devastating effect on his business. He is now probably under serious dilemma. When the Interstate was finally opened in 1955, it caused a huge diversion of traffic away from his town.
3) Improving operating efficiencies by reducing overhead and other operating costs can directly affect operating profit. Due to the strong competition in the US, the fast-food chains are reluctant to raise prices to increase profit. Many of the chains are turning to operating efficiencies to increase profit. For many companies, operating efficiencies are achieved through improvements in customer service, cleaner restaurants, faster and friendlier service, and continued high-quality products.
THE END
