2. Group Member
STUDENT’S NAME:
Anisah bt Marais
UiTM ID NUMBER: 2007280322
HANDPHONE NUMBER:
013-2225713
EMAIL ADDRESS:
anisahmarais@gmail.com
COURSE: MGT556 – Production
Management
PROGRAMME: AS223 –Bachelor
Science (Hons.) Polymer Technology
CLASS CLASSIFICATION: Class A
Group 3
3. Group Member
NAME: NURUL HIDAYAH BT CHE
ISMAIL
D.O.B: 17th MARCH 1987
P.O.B: KOTA BHARU, KELANTAN
EDUCATION: CURRENT- BSc (Hon.)
POLYMER TECHNOLOGY, UITM
DIPLOMA IN POLYMER
TECHNOLOGY, UiTM
EMAIL:
nurulhidayah14@yahoo.com or
missnurul87@gmail.com
4. Group Member
STUDENT’S NAME:
Mohd Bakhtiar Bin Anuar
UiTM ID NUMBER: 2008301485
HANDPHONE NUMBER:
019 - 6998163
EMAIL ADDRESS:
bakhtiarmohd@yahoo.com
COURSE: MGT556 – Production
Management
PROGRAMME: AS223 –Bachelor
Science (Hons.) Polymer Technology
CLASS CLASSIFICATION: Class A
Group 3
5. Group Member
NAME: ZAITON BT MOHAMED FAUZI
@ JAZULI
D.O.B: 6 MARCH 1986
HP NO. : 012-9703614
ADDRESS: NO.1 PEKAN SEHARI
DAMAK
27030 JERANTUT
PAHANG DARUL MAKMUR
EMAIL :
adikadam_86@yahoo.com.my
PROGRAM: BACHELOR IN SCIENCE
(Hon) APPLIED CHEMISTREDUCATION:
VISION/MOTTO: AGI IDUP AGI
NGELABAN
6. Group Member
STUDENT’S NAME:
Noor Shaferatul Nadia bt
Norhanapiah
UiTM ID NUMBER: 2008535979
HANDPHONE NUMBER:
012 - 3914220
EMAIL ADDRESS:
shanad_eira87@yahoo.com
COURSE: MGT556 – Production
Management
PROGRAMME: AS223 –Bachelor
Science (Hons.) Polymer Technology
CLASS CLASSIFICATION: Class A
Group 3
7. Group Member
STUDENT’S NAME:
WAHIDAH SHAKIRA ABDULLAH
UiTM ID NUMBER: 2007275048
HANDPHONE NUMBER:
013-3111385
EMAIL ADDRESS:
wshakira@yahoo.com
COURSE: MGT556 – Production
Management
PROGRAMME: AS223 –Bachelor
Science (Hons.) Polymer Technology
CLASS CLASSIFICATION: Class A
Group 3
8. History of
Kentucky Fried Chicken (KFC)
Early Life of Colonel Sanders
Sander’s First Franchise in 1952
New Management/culture for Kentucky
Fried Chicken after KFC sale for $2M
Acquisition of KFC by Pepsico/Tricon Global
Heublein Makes Changes in 1970
1980’s Profit and Expansion
9. History of
Kentucky Fried Chicken (KFC)
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. .
10. History of
Kentucky Fried Chicken (KFC) in
Malaysia
KFC Holdings (Malaysia) Berhad is a Malaysia-based investment holding
company. The Company’s subsidiaries are engaged in the operations of
restaurants, integrated poultry, ancillary, property holding and investment
holding. The integrated poultry operations include breeder and broiler farms;
hatchery; feedmill; poultry processing and further processing plants; poultry
retail and convenience food store chain, and sales and marketing of food
products. The ancillary operations include bakery; commissary; sauce
manufacturing plant; trading in consumables, and contract packing. The
Company operates in three segments: restaurants, integrated poultry and
ancillary. As at December 31, 2008, the Company had 436 KFC restaurants in
Malaysia, out of which 139 offered round the clock service. Some of its
subsidiaries include Ayamas Food Corporation Sdn. Bhd., Ayamas Integrated
Poultry Industry Sdn. Bhd. and KFC Manufacturing Sdn. Bhd. In May 2009, the
Company acquired Orient Palm Sdn Bhd.
12. Packaging
The famous paper bucket that KFC uses for its larger sized orders of
chicken and has come to signify the company was originally created by
Wendy‘s restaurants founder Dave Thomas. Thomas was originally a
franchisee of the original Kentucky Fried Chicken and operated several
outlets in the Columbus, Ohio area. His reasoning behind using the paper
packaging was that it helped keep the chicken crispy by wicking away
excess moisture. Thomas was also responsible for the creation of the
famous rotating bucket sign that came to be used at most KFC locations in
the US.
14. Packaging
This is one of the preventive technique applied in KFC in order to save
cost and also to maintain the quality of foods. This packaging also helped
in order to prevent any outside element like insect and bacteria that can
effect safety and taste of food contain inside the packaging.
15. HALAL COMMITMENT
In view of the crucial importance of halal compliance as part
of KFC Corporate Social Responsibility, KFC has changed the
name of Public Affairs Department to the Department of
Shariah & Halal Compliance as of 14 April 2008. Under the
department, a mandate to centralise and to streamline the
departments’ role in policy implementation, control and
monitoring of the Group’s halal related issues was established
16. HALAL COMMITMENT
Kdkdk
Figure 2 : Halal Logo and stock of chicken in frozen fridge
17. The Strategic Importance of
Maintenance and Reliability
Managers at Kentucky Fried Chicken (KFC) section 18 and
even every KFC branch in this world emphasize maintenance
and reliability in order to avoid the undesirable results of
equipment failure.
This is because the results of failure can be disruptive,
inconvenient, wasteful, and expensive in dollars and even in
lives.
There are four important tactics which KFC applied in the
company to improve the reliability and maintenance, not only
of products and equipment but also of the systems that
produce them. The four tactics are organized around reliability
and maintenance.
18. The Strategic Importance of
Maintenance and Reliability
The reliability tactics are:
Improving individual components
Providing redundancy
The maintenance tactics are:
Implementing or improving preventive maintenance
Increasing repair capabilities or speed.
19. The Strategic Importance of
Maintenance and Reliability
The reliability tactics are:
Improving individual components
Providing redundancy
Figure 5 : Staff in KFC changing lamp
20. The Strategic Importance of
Maintenance and Reliability
The maintenance tactics are:
Implementing or improving preventive maintenance
Increasing repair capabilities or speed.
21. The Strategic Importance of
Maintenance and Reliability
The maintenance tactics are:
Implementing or improving preventive maintenance
Increasing repair capabilities or speed.
22. The Strategic Importance of
Maintenance and Reliability
The maintenance tactics are:
Implementing or improving preventive maintenance
Increasing repair capabilities or speed.
23. The Strategic Importance of
Maintenance and Reliability
The maintenance tactics are:
Implementing or improving preventive maintenance
Increasing repair capabilities or speed.
24. The Strategic Importance of
Maintenance and Reliability
The maintenance tactics are:
Implementing or improving preventive maintenance
Increasing repair capabilities or speed.
25. The Strategic Importance of
Maintenance and Reliability
The maintenance tactics are:
Implementing or improving preventive maintenance
Increasing repair capabilities or speed.
26. The Strategic Importance of
Maintenance and Reliability
The maintenance tactics are:
Implementing or improving preventive maintenance
Increasing repair capabilities or speed.
27. The Strategic Importance of
Maintenance and Reliability
The maintenance tactics are:
Implementing or improving preventive maintenance
Increasing repair capabilities or speed.
28. Maintenance of Equipment
The image below shows a worker using a scrapper to remove the
residual of Cheesy BBQ meltz or Toasted Twister left on the plate of
equipment. To ensure that residuals are easily removed and clean, the
worker spread the cooking oil on the plate and removed the residual using
a scrapper. This is one of the preventive maintenance in the food
preparation as to maintain the quality of taste and achieve “halal”
standard.
29. Maintenance of Equipment
The image above shows a cooker hood which is located above of the
equipment for frying. Function of this cooker hood is to absorb the heat
and excessive oil release during frying process. This can prevent from the
stain produce by oil and ensure the cleanliness of the kitchen.
Figure 8 : Cooker Hood
30. Maintenance of Equipment
Collectramatic Fryer
Collectramatic Fryer was machine that use to fried chicken
in KFC.
For each time we used this collectramatic fryer, there are a
small piece of chicken and fla(chicken crust) left in fryer. Each
days, in KFC, for one Collectramatic Fryer, it been used about
60 to 70 times a day. For sure there is a lot of kerak ayam will
be left inside the fryer. If there are to many chicken crust, it
will effect the efficiency and performance of machine. So to
ensure collectramatic fryer well perform for each time they
use it, once a day, KFC will clean up all equipment, machine
and tools inside KFC. This process called ‘closing’.
38. Good maintenance and reliability
strategy
To ensure good maintenance and reliability strategy requires
employee involvement and good procedures.
Employee involvement consists of:
Information sharing
Skill training
Reward system
Employee empowerment
The employee involvement will result:
Reduced inventory
Improved quality
Improved capacity
Reputation for quality
39. Good maintenance and reliability
strategy
Figure 19 : One of the KFC franchise be the champion
of the CHAMPS challenge.
