I – INTRODUCTION:
Throughout the industry of fast-food, there were so many organisations which gained power and title for them, such as McDonald, Pizza Hut, Burger King, Pizza Domino, etc. In the list of these successful fast-food organisations, KFC is also one of the best organisation which gained their title and power for more than 80 years. KFC is a chain of fast food restaurants and first established known as Yum! Brands. However, the organisation name has been change since 1952. Until now, KFC – Kentucky Fried Chicken is the third largest fast-food organisation in the world. KFC has more than 14,000 outlets and in more than 80 countries around the world, serving about 12 million customers each day. (KFC Franchise Opportunity, 2007)
II – BUILDING BLOCKS:
First of all, we need to analyze the general process of KFC. For the customer’s order, customer can have many choices to order food and meal from KFC. They can choose to dine in KFC restaurant which the process was order food, pay for food, eating food and leave. Or customer may order for delivering with fast or normal service, for a family’s meal or a party. More convenient, if customer is driving car, they can choose whether to park the car then dine in the restaurant or buying food by the fast service of KFC.
* KFC general restaurant layout:
KFC’s restaurant layout also has helped the organisation. In order to have a good layout, KFC’s purpose was planning and arrangement of all machines, utilities, staff room, kitchen, customer service areas, material storage areas, aisles, restrooms, internal walls, offices, and children area, which aim for the good flow of materials and customer. In addition, layout also aim to build infrastructure services such as the delivery of line communications, energy, power, water and the removal of wastes for all make up basic utilities. Therefore, almost KFC’s restaurant internal and external layouts were attractive and charming all over the world. In general, KFC used the ideal color schemes which are light red, pleasant lighting outlets, comfortable sitting area, good trained and skilled employees which includes full-time and part-time work, and their proper work division, state of the art interior beautification, speedy & appropriate cooking process, special areas for kids, etc. (COMSATs, 2010)
The layout above is the general model of almost KFC outlets around the world. The layout showed that KFC has applied the ‘functional layout’ which also referred as ‘process layout’. The advantage of this layout was that it helps reducing bottlenecks in moving customers, their food and material. Also, reduce wasting time to personnel and utilizes efficiency of labor. Moreover, ‘functional layout’ creates good morale to people and could optimize available space in restaurant effectively and efficiently. Also provides flexibility and ease of supervision. With good layout, manager can have good vision in order for better operating assets and resources of each KFC restaurant. (COMSATs, 2010)
For the operating process, KFC applied the old and new process design to their operation which can support KFC aim to the flexibility of customers and variability in customer processing requirements. Both old and new process design helped KFC less in recycling and wasted effort within process, reduce customer waiting time, somehow on-time delivery, reducing the disruption in processing and low processing cost. In general, the flow material was begin when their outlets received the raw materials include chicken meat, potatoes, etc. Then, they begin to cook or prepare these raw materials, for example the kitchen can prepare the potatoes by trimming and sliding the potatoes. The next stage was ‘work in process’ which mean the process to transform these materials into product and prepare for customer orders.
The KFC old process design (COMSATs, 2010)
The KFC new process design (COMSATs, 2010)
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