KFC Corporation has its headquarters in Louisville, Kentucky. It is the world's most popular chicken restaurant chain, specializing in Original Recipe®, Extra Crispy™, Twister® and Colonel's Crispy Strips® chicken with homestyle side offerings. Every day, nearly eight million customers are served around the world. KFC's menu includes Original Recipe® chicken -- made with the same great taste Colonel Harland Sanders created more than a half-century ago. Customers around the globe also enjoy more than 300 other products -- from a Chunky Chicken Pot Pie in the United States to a salmon sandwich in Japan to a fish fillet sandwich in Pakistan. KFC is one the world’s best known and loved brands today, but this would not have been possible without its employees. KFC’s HRM practices are the topic of discussion for this paper, and emphasis will be placed on the performance appraisal and improvement practices at the company.
At KFC, a recognition culture is very much in practice. According to a restaurant manager, recognition is everybody’s responsibility. KFC has implemented large-scale recognition efforts in all its restaurants and Debbie Riggs is in charge of this program which spreads over both formal and informal ground. There are service awards, performance programs and according to Riggs, “We all work together! Recognition is not a program ... it is really owned by everyone in the company.” (Tanner Recognition Company)
A company is after all only as good as its employees and KFC strongly believes that employees should be rewarded amply for putting in a large portion of their lives into the company. Regular performance appraisals are held and employees who have made significant contributions to the company are rewarded for their input. As an example, the Chicago-area Assistant Restaurant Manager Alvin Moore received a recognition award – a watch with a symbolic gold emblem featuring the KFC logo. In celebration of his accomplishment, Moore was granted the day...
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