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QUALITY MANAGEMENT IN KENTUCKY FRIED CHICKEN(KFC) IN CHANGLU
Transcript of QUALITY MANAGEMENT IN KENTUCKY FRIED CHICKEN(KFC) IN CHANGLU
THE PRINCIPLES OF KFC
KFC’s Quality Management Practices
Findings and Discussion
Type of Business
Address : E1 Lebuhraya Utara-Selatan,Changlun, Kedah
10.30 a.m-11.00 p.m
KFC’s Policy : Quality management and Halal policy
Nearby with Kedah Matriculation College and UUM
Our recommendation is KFC should start :-
to integrate their total quality management program to be more systematic and customer centric.
KFC quality management is that the provision of the fresh broiler chicken with high quality from certified poultries.
Start doing Control Chart because Control Chart is about how a process for produce their foods change over time in their quality management.
Developed the Pareto chart, the team also brainstormed to generate ideas for reducing hang time. From the basics of quality management, the employees were the best sources of specific improvement ideas and for implementing them in individual restaurants.
The trained service teams conduct regular inspections which include night treatment after operation hours and also provide follow-up checks during operation hours whenever needed, in every restaurant. There is a detailed checklist to ensure that no steps are missed..
Doing the Pest Control. Each pest control company will present periodic trend reports of pest activity to the management for corrective actions and remedy.
Due to the encouraging conditions in the tropical climate, pest control is indeed a challenge. However, we relentlessly continue to maintain our standards and have engaged reputable pest control companies to assist us in this matter
“To satisfy our customers when they visit our restaurants and do better than competitors”.
Our Formula for success
“People capability comes first that satisfied customers and profitability follow”.
How we lead
“Know and drive the business, build and align teams”.
How We Win
“Be the best for customers in providing branded restaurant and products choice”.
How We Work Together
“Principles of leadership”
Perceived Quality Dimension
Compliance with Halal Foundation
Compliance with JAKIM (Department of Islamic Development Malaysia)
The Halal Certification Process - Locally-Manufactured Products by JAKIM
Supplier quality analysis of KFC
Food Safety Quality in KFC HACCP Programme
Restaurant Quality Analysis
Maintenance and Convenient
QUALITY MANAGEMENT IN KENTUCKY FRIED CHICKEN(KFC)
THIPARANI THANGARAJU 220881
NOR SAFIEKA BT OSMAN 221329
NUR HANIS ATHIRAH BT RAZALI 221947
NORATIKAH BT MASTAR 221642
KFC is one of biggest business that very profitable and successful venture in Malaysia. It has been accepted and trusted all over Malaysia due to which there are over 500 flourishing branches each doing commendable business. Basic of the responsibilities of an organization is to make ensure that all their actions and business operations comply to the standards that as determine and provided by the law. The ultimate purpose of this assignment is to ascertain the quality aspect of the operations within KFC.
The main quality analysis practiced by KFC is based on product, supplier and restaurant. The three aspects are basically according to dimension of the quality in conjunction with their principal in KFC. The tools and techniques that used by KFC are fishbone diagram (cause-and-effect diagram) and flowchart. Comparison of Quality Management theory with real practice of KFC has shown similarity in fishbone diagram and slightly different in flowchart
acting as a team to produce excellent working output by introducing the feast ceremony for workers on every closing time
Work time division
working in their respective shift that had been agreed by both the worker and the manager
Distance of supply-
range between the supplier and the KFC branches are low
Variety of meal
arrangement of the food in every meal is unique to provide a wide range of selection product and interesting meal set
faster food production and prevent machine from broken.
accuracy of the cooked food time and to prevent overcooking
maintain the uniqueness, keeping the quality of the foods and the tasty feeling from duplicated
Food from own farm
reduce the liability cost since the material can be produced itself and do not need to
import or buy the material from others.