scm of kfc
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SUPPLY CHAIN MANAGEMENT
OFKENTUCKY FRIED CHICKEN
Presented by : Shruti Gaur (027)Ekta Gupta (031)
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STARTERS
Supply Chain Management
Kentucky Fried Chicken
Organization Structure
Layout Design Demand Forecasting
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SUPPLYCHAINMANAGEMENT
Supply chain management (SCM) is the management of aninterconnected or interlinked between network, channel andnode businesses involved in the provisionof product andservice packages required by the end customersin a supply chain. Supply chain management spans themovement and storage of raw materials, work-in-processinventory, and finished goods from point of origin to point ofconsumption.
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KENTUCKYFRIEDCHICKEN
KFC is a fast food restaurant chain which
specializes in fried chicken and is headquartered
in Louisville, Kentucky.
It is the world's second largest restaurant chain
overall (as measured by sales) after McDonald's,
with over 18,000 outlets in 120 countries and
territories as of December 2012.
The company is a subsidiary of Yum! Brands, a
restaurant company which also owns the PizzaHut and Taco Bell restaurant chains.
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ORGANIZATIONSTRUCTURE
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LAYOUTDESIGN
KITCHEN RESTAURANT
Process Layout
U-Shaped
Saves Time
Reduced Motion
Waste
Reduced Accident
Risk
Standardized
Design
Good Ambience
Variety in Seating
Arrangement
Effective use ofeach CC
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DEMANDFORECASTING
PROJECTION CHART
Projection for each day of the week.
E.g. Average of previous 6 Mondays consideredfor a Monday.
Overall forecasting is done for per lakh
consumption.
It is calculated monthly based on the previousmonth.
Exceptions are handled too.
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MEAL
Supply Chain Management
Suppliers
Logistics
Storage Inventory Management
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SUPPLYCHAINMANAGEMENTOFKFC
Step 1Raw material procured from various suppliers andstored at two warehouses; the normal storage andthe cold storage.
Step 2
All the product preparation is done at the branchexcept for the marination of chicken and sold tocustomers at the branch itself or delivered at thedesired locations.
Step 3Warehouses replenish each branch according totheir requirement (usually three times a week) usingcompanys own vehicles and drivers upon therequest of the branch manager.
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SUPPLIERS
Highly perishable items(Daily Supply)
Chicken
Buns
Sauces
Spices and Herbs
Pepsi (Every alternate day)
Fries
Paper Packaging
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LOGISTICS
Transportation vehicle at a specific temperature
Zonal Distribution
Specifications check on arrival
Rejected Item mentioned in Invoice The team sends a mail within 24 hours
The items are replaced within 48 hours
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STORAGE
Stored at specific temperatures
Special maintenance committee takes care
FIFO usage pattern
Items are kept in numbered rows E.g. A1, A2 etc.
And are taken off from the shelves in ascending order
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INVENTORYMANAGEMENT
Farm to Fork
Receiving
Storing
Preparation
Serving
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DESSERT
Quality Control
Key Success Factors
Maintenance
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QUALITY CONTROL
Surprise visits to branches
Planned visits to branches
Rigorous raw materialsinspection
Customer feedback
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KEY SUCCESS FACTORS
Quality
Service
Cleanliness Satisfying the customers needs
Choose new location that will adopt the product of
KFC
Wastage-1.5%-2% of total sales
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MAINTENANCE
Own Maintenance Committee
30 + 15 days Employee Training Program
Quality Control Check
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