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Exotic Spices- select only the most aromatic spices from the
spice capital of the world “Kerala” to make sure your food tastes
so good.
1. Localization of menu
It gives at most importance to these things which have helped it become one among many
successful business models.
Supplier of KFC
'Kentucky fried chicken's outlets store items to be utilized on a consistently premise, inside a
temperature scope of –18ºC to 4ºC.
Around 52% of the sustenance items need to be put away under these conditions before they
are utilized.
All suppliers hold fast to Indian government regulations on sustenance, wellbeing and
cleanliness while persistently keeping up 'Kentucky fried chicken's perceived measures.
Continued…
As the ingredients move from farms to processing plants to the restaurants, KFC's
Quality Inspection program (QIP) does quality checks at more than 20 separate
focuses vulnerable Chain framework.
Setting up of the Cold Chain has additionally empowered 'Kentucky fried chicken' to
eliminate operational wastage.
Facilities and Warehousing:
Step1: Raw materials are obtained from numerous suppliers and are stored at two warehouses. The
first one is the normal warehouse and the second is the Cold –storage.
Step2: All the food items are prepared at the respective branches itself except for marinating the
chicken and these are sold to the customers at the branches or are delivered at the requested
locations.
Step3: Distribution centers renew every branch as per their requirement (generally three times a
week) using organization's own particular vehicles and drivers upon the appeal of the branch
supervisor.
Facility processing using JIT
Inventory Management:
The Inventory method that is followed by KFC is the FIFO method which means the First in
First Out process where in the goods that enters the branch first are the ones that are first served
to the customers.
At the end of each day, the staff of the branch gives the provisions of the inventory of raw
material that is left out to the to the registration department. This is an important data which is
used in the calculation of inventory. It is also used in costing for the same day.
Inventory cycle starts from receiving the material, storing, preparation, production and serving.
It has a buffer inventory of 9 days.
In order to manage the back orders, it takes the help of the neighboring KFC branches.