Kentucky Fried

Chicken
Contents

1. Introduction ………………………………………………………………….……… 3
2. History……………………………………………………………………..…………. 5
2.1. Mission and Vision ...………………...…………………………………………. 6
2.2. Departments……………... ………………..…………………………………….. 7
2.3. HRM functions………… ……………………..………………………………… 8
2.4. Management style……………………...……………………. ………………….. 9

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Introduction:
KFC, also known as Kentucky Fried Chicken, is an American fast food restaurant chain
headquartered in Louisville, Kentucky that specializes in fried chicken. It is the world's
second-largest restaurant chain (as measured by sales) after McDonald's, with 22,621
locations globally in 136 countries as of December 2018. The chain is a subsidiary of Yum!
Brands, a restaurant company that also owns the Pizza Hut, Taco Bell, and WingStreet chains.
KFC was founded by Colonel Harland Sanders, an entrepreneur who began selling fried
chicken from his roadside restaurant in Corbin, Kentucky, during the Great Depression.
Sanders identified the potential of the restaurant franchising concept, and the first "Kentucky
Fried Chicken" franchise opened in Utah in 1952. KFC popularized chicken in the fast food
industry, diversifying the market by challenging the established dominance of the hamburger.
By branding himself as "Colonel Sanders", Harland became a prominent figure of American
cultural history, and his image remains widely used in KFC advertising to this day. However,
the company's rapid expansion overwhelmed the aging Sanders, and he sold it to a group of
investors led by John Y. Brown Jr. and Jack C. Massey in 1964.

KFC was one of the first American fast food chains to expand internationally, opening outlets
in Canada, the United Kingdom, Mexico, and Jamaica by the mid-1960s. Throughout the
1970s and 1980s, it experienced mixed fortunes domestically, as it went through a series of
changes in corporate ownership with little or no experience in the restaurant business. In the
early 1970s, KFC was sold to the spirits distributor Heublein, which was taken over by
the R.J. Reynolds food and tobacco conglomerate; that company sold the chain to PepsiCo.
The chain continued to expand overseas, however, and in 1987, it became the first Western
restaurant chain to open in China. It has since expanded rapidly in China, which is now the
company's single largest market. PepsiCo spun off its restaurants division as Tricon Global
Restaurants, which later changed its name to Yum! Brands.

Organizational structure:

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History:
Harland Sanders was born in 1890 and raised on a farm outside Henryville,
Indiana (near Louisville, Kentucky). When Sanders was five years old, his father died, forcing
his mother to work at a canning plant. This left Sanders, as the eldest son, to care for his two
younger siblings. After he reached seven years of age, his mother taught him how to cook.
After leaving the family home at the age of 13, Sanders passed through several professions,
with mixed success. In 1930, he took over a Shell filling station on US Route 25 just
outside North Corbin, Kentucky, a small town on the edge of the Appalachian Mountains. It
was here that he first served to travelers the recipes that he had learned as a child: fried
chicken and other dishes such as steaks and country ham. After four years of serving from his
own dining room table, Sanders purchased the larger filling station on the other side of the
road and expanded to six tables. 

By 1936, this had proven successful enough for Sanders to be given the honorary title
of Kentucky colonel by Governor Ruby Laffoon. In 1937 he expanded his restaurant to 142
seats, and added a motel he purchased across the street, naming it Sanders Court & Café.
Sanders was unhappy with the 35 minutes it took to prepare his chicken in an iron frying pan,
but he refused to deep fry the chicken, which he believed lowered the quality of the product. If
he pre-cooked the chicken in advance of orders, there was sometimes wastage at day's end. In
1939, the first commercial pressure cookers were released onto the market, mostly designed
for steaming vegetables. Sanders bought one, and modified it into a pressure fryer, which he
then used to fry chicken. The new method reduced production time to be comparable with
deep frying, while, in the opinion of Sanders, retaining the quality of pan-fried chicken.
In July 1940, Sanders finalized what came to be known as his "Original Recipe" of 11 herbs
and spices. Although he never publicly revealed the recipe, he admitted to the use of salt and
pepper, and claimed that the ingredients "stand on everybody's shelf". After being
decommissioned as a Kentucky colonel in 1950 by Governor Lawrence Wet herby, Sanders
began to dress the part, growing a goatee and wearing a black frock coat (later switched to a
white suit), a string tie, and referring to himself as "Colonel". 

His associates went along with the title change, "jokingly at first and then in earnest",
according to biographer Josh Ozersky.
The Sanders Court & Café generally served travelers, so when the route planned in 1955
for Interstate 75 bypassed Corbin, Sanders sold his properties and traveled the US to franchise
his chicken recipe to restaurant owners. Independent restaurants would pay four (later
five) cents on each chicken as a franchise fee, in exchange for Sanders' "secret blend of herbs
and spices" and the right to feature his recipe on their menus and use his name and likeness
for promotional purposes. In 1952 he had already successfully franchised his recipe to his
friend Pete Harman of South Salt Lake, Utah, the operator of one of the city's largest
restaurants.

Don Anderson, a sign painter hired by Harman, coined the name "Kentucky Fried
Chicken". For Harman, the addition of KFC was a way of differentiating his restaurant from
competitors; a product from Kentucky was exotic, and evoked imagery of Southern
hospitality. Harman trademarked the phrase "It's finger lickin' good", which eventually

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became the company-wide slogan. He also introduced the "bucket meal" in 1957 (14 pieces of
chicken, five bread rolls and a pint of gravy in a cardboard bucket). Serving their signature
meal in a paper bucket was to become an iconic feature of the company.
By 1963 there were 600 KFC restaurants, making the company the largest fast food operation
in the United States.[21] KFC popularized chicken in the fast food industry, diversifying the
market by challenging the established dominance of the hamburger.

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VISION AND MISSION:
VISION To be leading integrated food services group in ASEAN region
delivering consistent quality products and excellent customer focused.
MISSION To maximize profitability, improve shareholder value and deliver
sustainable growth year after year.

CH # 02
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2.1 Departments:
MANAGEMENT FUNCTIONS PERFORMED BY KENTUCKY FRIED CHICKEN
( KFC )

 Marketing department.
 Finance department.
 Operation department.
 HRM department.
 Quality control department.

MANAGEMENT STYLES:

2.2 Centralized:
KFC is centralized as all the decisions are pre documented and taken at upper level of
organization without any involvement at lower level.

2.3 Responsibility:
KFC Human Resource Management is Responsible for all the human resource functions such
as policy, recruitment, IR, performance evaluation, compensation and benefit, and other
general admin matters.

CH #03
HRM FUNCTIONS:
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3.1 Selection:
Selection is based on Test , Physical Test , Behavioral Test  Team Skill Judge  Working
Capacity  Communication Skill  Confidence  Body Language  Motivation Level
Selection Criteria

3.2 Recruitment:
KFC has developed an e-recruitment tool which gives potential employees the ability to apply
for a job online. • Job Description • Person Specification. Recruitment
• Trainee Managers
• Responsible for assisting the Restaurant General Manager and Assistant Managers in
creating an energetic and valuable work environment, which is committed to serving the best
chicken at the fastest speed and with a smile.
• Skills & Abilities
• Trainee Managers must have at least a year 10 education and 2 years work experience in a
managerial/supervisory role.
• Must have excellent customer service skills and the ability to deal with customers
complaints
• Excellent communication skills
• Must have the ability to develop competent computer skills
• Be able to motivate, delegate and co-ordinate Example(Job description)
• Firms cannot just ‘sack’ workers • Wide range of procedures and steps in dealing with
workplace conflict – Informal meetings – Formal meetings – Verbal warnings – Written
warnings – Grievance procedures Discipline
• Training “We won’t make you wing it” is KFC’s motto when it comes to training
employees. Training includes: 1) Workbooks 2) Quizzes 3) On-the-job competency based
training Employees are encouraged to work together as a team.

3.3 Training:
Christ Mendel , director of global risk management of Tricon Global Restaurant (an arm of
Yum ! Brand ) stated that the company focuses on:
• Training and education for all their employees and managers .
• Substantial training programs for all front line people .
• The training has been integrated into the company 's broader management trainings that deal
with issues as sexual harassment , hiring and firing practices ,interpersonal relationships , and
conflict resolution . Training(Cont)
• To enhance employee motivation KFC is using one to one meetings strategy.
• They have staff incentive programs, conventions, Champs Elysees.
• Includes the cleaning, hotel, maintenance, accuracy, speed of service and product quality etc.

• KFC sends e-mail, together with the memorandum to the employees, the crew incentive
programs etc. Motivation

3.4 Reward System:

• Employees are motivated.
• KFC also reward their employees in terms of promotion, incentive, payoff free meals
depending on the level of the employee and how much they perform their job well.
• Bounces are given to the employees on the basis of "My growth body" points. If the person
has 5 points he or she can get benefits in term of financial bonuses.

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There are only two teams in KFC ( Chandni Chowk Branch) . One team is Concentrating on
resolving internal Conflicts between employees and employers through different procedures
and committees: If employee is unsatisfied with its team or management then he/she can
easily resolve his/her issue. Second team deals with the customer care satisfaction and try to
improve technology and working conditions: On different occasions customers offers and
discounts available.
Teams to handle critical situations :
The competitive advantage of KFC is its position as the dominant firm.
• It currently enjoys 50% market share in Pakistan. Competitive Advantage

3.5 Planning:
Strategic Plans KFC has strategic planning to increase its market worth value of the market
and its market share. They work on a well defined strategic planning for this.
• Operational Plans
• Include launching of a new product to change or innovate its product line for the customers.

CH # 04

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MANAGEMENT STYLE:

4.1 Build an organization dedicated to excellence:

Consistently deliver superior quality and value in our products and services. Maintain a
commitment to innovation for continuous improvement and grow, striving always to be the
leader in the market place changes. Generate consistently superior financial returns and
benefits our owner and employees. Objectives. Since beginning, KFC has presented itself and
well competed, only through it delicious chicken. People from all over the world know KFC
as the best chicken expert. Their chicken has always been unique in taste and has helped them
in order to build their own identity in all over the world Core competency. KFC Pakistan
provides 100% Halal and Hygienic products to its customers. It offers a variety of finger-
licking products, some of which are as follows:
1Crispy Fried Chicken
2. Zinger
3. Twister
4. Hotshots
5. Chicken Burger
6. Hot wings

4.2 ADVERTISEMENTS:
They use different disciplines and even within a single discipline, say management, they
resort to motivation, leadership, communication, direction etc. to moderate between superiors
and subordinates. In this context, the term ‘supervision’ is wider in scope than direction.

4.2.1 Objectives of Supervision:

Supervision serves the following objectives:

1. Promote communication:
It helps managers understand workers’ goals and workers understand organisational goals.
Both try to satisfy each other’s goals and, thus, contribute to organisational productivity.

2. Promote motivation:
Supervision along with two-way communication motivates the workers to achieve the
organisational targets.

3. Evaluate performance:
Supervision evaluates the performance of workers and determines their compensation
packages. People who achieve the standards are paid incentives than those who achieve less
than standards.

4. Improve performance:
If workers are not able to achieve the targets, supervision helps in guiding and improving their
performance.

Methods of Supervision:
Supervision can be done by the following methods:

1. Personal contact:

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Supervisors personally observe the work of employees, analyse problems, correct them and
explain better methods of work to them.

2. Correspondence:
Supervisors contact employees through correspondence. They send instructions in writing and
receive written replies from them.

3. Reports:
Workers prepare periodic reports (weekly, monthly or annual) of their performance and send
them to the head office. In case of sales reports, they contain information about number of
calls made by the salesmen, number of orders taken, new prospects added etc. The sales
supervisors go through the report, evaluate the salesmen’s performance and offer sales advice
to enhance their sales efforts.

4. Telecommunication:
Modern means of communication like telephone, electronic mail, voice mail, video
conferencing etc. help supervisors correspond with workers, supervise their efforts and
provide the necessary support and help.

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