Kfc Inventory and Process Management

Manipal embed Of Management, Manipal OPERATIONS MANAGEMENT KFC Inventory And put up Management Group 7 scratch B Roll No. physical body Signature 121202070 Niranjan N Naik 121202081 Binay Kumar Sahoo 121202031 Ribu Roby 121202050 Julian Joel Roche 121202120 Dhanush Patel 121202122 Suraj Pereira Submitted to Yogesh Pai understand 16/03/2013 Contents INTRODUCTION1 Logistics1 Inventory Storage2 PROCESS3 Cleaning4 Disposal5 Conclusion5 INTRODUCTIONKFC green goddess is based in Louisville, Kentucky, and is the demesnes most usual chicken restaurant chain. KFC and its franchised employees be much than 200 thousand, all over the world. It is the worlds largest and most well know disruptive aliment restaurant rather known as chicken restautants. Their restaurants atomic number 18 served in 109 countries and territories around the world. The study is make on a fast victuals restaurant and the analysis d matchless on armoury management and accomplish in kitchen. Th e study is restricted to KFC utlet nowadays in Manipal. The purpose of the study was to understand the outgrowth of the organization and with the completion of this project we guide learned that how operations Management Strategies plays truly grand role in achieving an organizational goals. The restaurant follows Just In era (JIT) and First In First forth (first in first come out) to manage caudex. Inventory, is divided into three types consisting of Daily, hebdomadal and Monthly inventory. The daily inventory consists fast despicable convergences resembling Krushers, Non-veg items, rubbish-creams. here the gilds atomic number 18 put by the inventory department either night after the restaurant closes for customers. The compulsion sheets atomic number 18 fill in decree to place the order and ingatherings argon moved from inventory. The weekly inventory consists of modify storage items like giving medication plates equipments and recipes pauperizationed t o cook. The requirement sheet is filled season placing order which is placed all Thursday and the products reach the exit to the gook by Monday or Tuesday.The monthly inventory consists of detailed rake confirmation of the items present in the store and the products disposed make due too non consumption on reaching the well-worn succession be also recorded. The update of stock verification is done via website and once updated its final and no permutes can be done by the staff, if in case at that place are changes they call up the head quarter and make the necessary changes. Logistics The products/goods are transported from Bangalore warehouse via road transport. The outlet does non purchase from some(prenominal) other local dealers for either items.In regular process, the truck reaches the outlet on Monday or Tuesday between 9am to 11am. Before go the products to storage the 3stage process is followed, at show sequence the temperature is measured which should be between (-18oC to -23oC) , whence outcome date of the product is affirm and at last the quality of the product is checked via Tell-Through machine. At any specify of the this 3steps any one step is not upto the ideals the products are sent back to warehouse. In case of urgent stock from the cadence they place they snap 2days to number the stock via courier. Inventory StorageKFC implements contrary storage for different products consisting of teetotal storage, cold storage (frozen) for non-veg items, palpitation storage and cold storage for veg products. Dry storage consists of items like cleanup spot products, disposable plates spoons towels, recipes etc. The products are stored at way temperature. Cold storage consists of veg products, cold drinks, urine etc stored at temperature (-1oC to -4oC). Cold storage fr non- veg products are stored at temperature (-180C to -23oC) wher the product cogency is 6months. Older batches are placed at the front.Items are placed in st raightforward crucify system and fast moving items are placed in a such manner that they are advantageously accessible. The products are moved in FIFO method. Chiller storage are stored in temperature of (-1oC to -40C). Its a non-veg defrosting room. Stores fresh product and frozen product (for heating) is placed here. rigid product once interpreted out of acquitzer cannot be returned (expire time 12 hours). Items are placed in stall system placed on with time tag placed with it. PROCESS Here the items are moved from cold storage to the chiller are placed for thawing and defrosting with room temperature of (-1oC to -4oC).Frozen product once taken out of freezer to chiller cannot be placed back. once the duration of 12 hours are done items/ packets are outback(a) out and goes to the make clean process. The duration of cleaning depends from staff to staff usually on an average out 5-10 minutes are needed. aft(prenominal) the items are cleaned, it is placed in an Marinator where basal masalas are mixed. The machine takes 10minutes and makes 300 rotations. Once the items are marinated there is a need for the products to absorb the masala so they are unbroken for absorption in a process called Ageing which takes 2 hours.After that the products need to set down a layer for themselves so they passageway through a process of Breading. On the basis of requirement cooking is done. homework consists of 3 types Grilled, Fried and Baked. The duration of items which are grilled is 45 minutes from the time it is ready. Fried and Baked items duration is 2 hours from the time it is ready. Grilled and baked items are cooked in an micro oven called Convotherm. After that the products are placed in an oil dry machine which absorbs oil from the dishes which takes time duration of 1 2 minutes.At last the watchful items are moved to display rack where they are placed in tray along with an tag which determines the time and life bilk of the item. There is a time s hop steward who keep ups record of the duration and expiry of products. If any of the products are not consumed till the expiry of duration there is an step is taken to dispose of those aliment items as wastage. The presidency items are recorded and thence disposed. Its bee utter to us that for every 1 lakh worth inventory, company sets a standard of Rs. 1000 diposal waste as free as there are every chance of wastage at any period of time of time by human error. If at all the limit exceeds Rs. 000 there is a need to record it and report it to the motive manager and also be mentioned in the monthly inventory. As far as our study we found out that there is an wastage of 6000-7000 for RS. 1,00,000 inventory. In order to reduce the wastage and disposing items which at present is an complete waste in guide of cost, the outlet can make some announcements when the food items are climb up to their expiry stating buy this particular food product in matter of 15minutes and get discou nt of certain percent as discount so that they could reduce the wastage and engender certain percentage as profits instead of waste. Customer felicity is our happiness and any customer should not retract the outlet unsatisfied. Items like Krushers and ice creams are prepared on demand. The standard time once an customer places an order, the food ineluctably to be delivered in 1 minute. At present in the outlet they take 5-6 minutes on an average to deliver the order. If at any point of time the food ordered by customer is not prepared or is in process the staff needs to deliver the food in time of 15minutes, if they fail to do so they should take every possible measures are to be taken to keep the customer happy.Steps like providing chocolates to customers or a sweet grimace or providing free items as eulogistic etc is done. During the crowded hours there is an need to wealthy person 1 helper each for 3 cashiers, 2 people working on juice and ice cream character so that the y can work in effect and reduce the waiting time and keep the customers more satisfied. Cleaning Concealed drainage are placed on base for easier cleaning. When it comes to cleaning of vessels, they follow 3 steps.First the vessels are washed with chemical water and then Sanitized with hot water with temperature of (32oC to 38oC) and at last they are Rinsed with normal and kept to dry. At present the cleaning body politic has only one entrance and the order of steps are chemical wash, brush and sanitize there is an need to change this by having two entrance for cleaning area and order in back-to-back order of chemical wash sanitize and rinse. This will reduce the matter of plates go from hand and causing damage while shifting from chemical wash to sanitize.Disposal separately counter has a separate giving medication bin. All disposal collected in one disposal unit. Disposal al-Qaida is then taken to public disposal area behind the restaurant to be collected by municipal. Conclusion From a simple idea, and simple adventure, Harland Sandards started his dream, that had been grown and became one of the most popular restaurant among the world. saving grace image, Loyalty, Spread, are 3 of the most important indicators of KFC popularity. Efficirnt utilization of space and all resource has reduced their expense.