POM PESENTATION

8/7/2019 POM PESENTATION

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KFC F ACTSKFC is based in Louisville, Kentucky, and is theworlds most popular chicken restaurant chain.F ounded by Colonel Harland Sanders in 1952.More than 11,000 outlets85 countries and territories around the world.8 million customers each day.

Yum! Brands is run by David Novak,Chairman & CEOKFC Division is run by Cheryl Bachelder,President and Chief Concept Officer


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Production planning:Production planning may be defined as the technique offoreseeing every step in a long series of separateoperations, each step to be taken at the right time and in

the right place and each operation to be performed inmaximum efficiency.Routing:U nder this, the operations, their path and sequence areestablished. The main aim of routing is to determine thebest and cheapest way of routing the product.S cheduling:I t means working out of time that should be required toperform each operation and also the time necessary toperform the entire series as routed, making allowances forall factors concerned. I t mainly concerns with timeelement and priorities of a job


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PLANNING PRO CE SS :


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STRAT E GI C PLAN & OP E RATIONAL PLAN :KF C has strategic planning to increase its marketworth value of the market and its market share.They work on a well defined strategic planning forthis. They are working efficiently on operationalplans for example they only open up the branch werethey can easily earn up to more than desired orplanned revenue even like K F C has open up its wheelsfor less cost and market penetrating in areas likeThokar Niaz Baig and Bahria Town this is part oftheir operational plans once they will think they havemade the spot then they would open up its newbranch. Operational plans also include launching of anew product to change or innovate its product linefor the customers.


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POLICIES:

KF C policies are excellence for their standardswhich are shortly termed as CHAMPS i.e.

C: Cleanliness

H: HospitalityA: AccuracyM: MaintenanceP: ProductS: Speed of Serve

KF C policies regulates around these standards,hospitality is also with the employees regardingtheir issues and privacy.


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PROCEDURES/RULES:

Procedures are well described in CHAMPS standardlibrary whose access is only given to the employees.There procedures/ rules include safety for itsproducts as well as their employees by providing withsanitizers keeping kitchen environment clean andhygienic.


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PLANNING TOOLS& TECHNIQUES:

KF C managers are mostly indulged in planningtechnique of forecasting on quantitative grounds

thats the responsibility of Regional managers to planwith contingency thinking and most of times regionalmanagers do nothing except firing employees of their

jobs to retain profits and revenue which wasgenerated or to deal with economic issues.


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Production control:Production control is the process of planningproduction in advance of operations, establishingthe extract route of each individual item part orassembly, setting, starting and finishing for eachimportant item, assembly or the finishingproduction and releasing the necessary orders aswell as initiating the necessary follow-up to havethe smooth function of the enterprise


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Dispatching:Dispatching involves issue of production orders forstarting the operations. Necessary authority andconformation is given for

1. Movement of materials to different workstations.2. Movement of tools and fixtures necessary foreachoperation.

3. Beginning of work on each operation.4. Recording of time and cost involved in each

operation.5. Movement of work from one operation to another in

accordance with the route sheet.6. I nspecting or supervision of work

Dispatching is an important step as it translatesproduction plans into production.


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F ollow up:Every production programme involves determinationof the progress of work, removing bottlenecks in theflow of work and ensuring that the productiveoperations are taking place in accordance with theplans. I t spots delays or deviations from theproduction plans. I t helps to reveal detects in routingand scheduling, misunderstanding of orders andinstruction, under loading or overloading of work etc.I nspection:This is mainly to ensure the quality of goods. I t canbe required as effective agency of productioncontrol.


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Corrective measures:Corrective action may involve any of those

activities of adjusting the route, rescheduling of

work changing the workloads, repairs andmaintenance of machinery or equipment, controlover inventories of the cause of deviation is thepoor performance of the employees.


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CONTROLLING :


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TYPES OF CONTROLLING:

All types of controlling we have studied are done by theKF C and all these types of controlling are as follows:

F eed F orward Control:F eed forward controlling is done by the territorymanagers along with U BMs (Branch Manager).They do store monitoring or visits to KNNs factory tocheck its supplies and controlling is done far before theproduct is to be made. With these visits they assure thequality and health of chickens for the hygienic products.


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F eed Back Control:F eedback controlling is done by the supervisor of the branch or theassistant manager through comment cards and also done through callcenters and survey that what we were told but we didnt experience whilevisiting KF C and no calls were made according to ourConcurrent Control:Concurrent controlling is done by the U nit Business Manager and thiscontrolling is done for the assurance of food quality by being in Kitchenmonitoring workers with number of visits during a day also for reducingvariances and wastages.Ex ternal Control:Yum brand representatives visit restaurants and its franchise ownerCupola offices for standards and quality check up. And once they find anyflaw in the standards or quality they dont simply bear or give a chance tothe manager or person responsible for that flaw. Visits are sometimesinformed and some of the times they visit without informing.


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F INAN CIAL CONTROL :KF C has one financial department that sees all the financial activities in theorganization. Branch F inances are looked after by the U BM.U BM has toreport all the financial activities required to be done or done to the financedepartment directly.PUR CH ASING CONTROLS :

Purchasing depends on the restaurant branches.F

our types of Purchasing isdoneI n houseWare houseDirectI ndirectINV E NTOR Y CONTROL :

I nventory is done several times a week one final time a month and at the endof the year. I nventory controls are looked after by U BM and AU BM and theycheck inventory for three times a day to be accurate regarding their costsand what can be saved.STATISTI CAL CONTROL :All the stats of the branch is taken care by the U BM and all these stats aregiven to the financial department


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SWOT ANALYSIS:

STR E NGT H S :Oldest and finest in BusinessLoyal customersF aces numerous advantages of being a Multinational Organization e.g. economiesof scale, government incentives etc and its good will in entire world.KF C holds strong CSR and provide customers with Quality Products.KF C holds total quality management assuring complete product safety and greatresponse to customers.KF C has Competitive advantage in fast food industry because of its quality andvariety of products of chicken.Employees are its strength who stands strong with its organization.Product is their strength customers come here for our product ignoring theenvironment.Hospitality standards are our strength, standards are very high they dont bearignorance regarding product.They dont do much advertisement as awareness is there & they dont find a needfor advertisement.


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SWOT ANALYSIS:W E A KN E SS :Presence of Multinational competitors in the market e.g.McDonalds (specialized not in chicken serving but inburgers).I t has compressed hierarchy causing employees to stressand restlessness caused by no proper work division andless people working more.I t takes more work from same people if worker is nottrained for that job.

Over confidence on own product (not prepared forcompetition).


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OPPORTUNITI E S :Cheap and easy availability of labor.I ncrease consumption of fast food has increased the marketsize.Consumer prefers All under one roof in order to increasetheir sales turnover they can increase or add the serveditems.People can easily lend KF C land to operate franchises becauseof their goodwill and good market value.Loyal customers are its opportunity because of them no virusmarketing affected K F C yet.

T H RE ATS :Entrance of New competitors into the market.High political instability/uncertainty.Animal diseases like bird flu are a major threat.Compressed hierarchy can collapse the whole system of themanagement efficiency.

POM PESENTATION

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