MIS Of KFC

1. KFC

2. Presented By:
• Bhushan Ratekar (142200005)
• Tanmay Gharat(142200006)
• Parag Battin(142200008)
• Gaurav Toraskar(142200009)

3. Introduction of Company
• KFC also known as Kentucky Fried Chicken, is a
chain of fast food restaurants.
• Based in Louisville, Kentucky, in the United States.
• KFC primarily sells chicken pieces, wraps, salads
and sandwiches. While its primary focus is fried
chicken, KFC also offers a line of grilled and
roasted chicken products, side dishes and
desserts.
• Outside the USA, KFC offers beef based products
such as hamburgers or kebabs, pork based
products such as ribs and other regional fare.

4. Type Wholly owned Subsidiary
Industry Restaurant
Founded 1930(Original)
Founder Harland Sanders
Key People Roger Eaton , President
Harvey Brownlea, COO
Revenue US $520.3 million (2007)
Employees 24000(2007)
Website www.kfc.com

6. Economic Analysis
• All actual and potential buyers of a product
are included
• Buyers have a need to satisfy their demands
through exchange
Industry(a collection of
seller)
Product and communication
Money and information
Market (a collection
of buyers)

7. Macro Environment

8. Micro Environment
Company Competitors
Consumers

9. Knowledge Management in KFC
• KFC provides training to all the staffs.
• They offer each employee a form entitled
“Training Needs Assessment”.
• They also provide some basic training to staff
like the restaurant level and also provides the
incentive lectures.
• They also have a guest speaker with the CEO
and senior management meeting of different
institution.

10. • Leadership Development
• Coaching Skills
• Culture
• Interaction Management
• Fire Safety
• First Aid training
• Food Safety
• Human Resources, Workplace Health & Safety
• Information Systems
• Financial & Operations Accounting

11. Supply Chain Management In KFC
• Supplies
• Vendors
• Logistics
• Storages
• Wastages
• Inventory Management

12. Supplies

13. Vendors

14. Logistics

15. Storage

16. Wastages

17. Inventory Management
• Farm to Fork
Receiving
Storing
Preparation
Production
Serving
• ERP-MICROS 6.7 Version

18. SWOT Analysis

19. Strengths
• Delicious and well liked recipes.
• Strongest category among nearest
competitors.
• Well Global Penetration.
• Well recognized brand logo.
• Strong Cash Flow via franchisee and license
fee.

20. Weakness
• Most KFC items have close substitutes in
market.
• No product innovations.
• Lack of control in joint venture arrangements.
• Inconsistent quality of service in many outlets.

21. Opportunities
• Undeveloped markets in many countries.
• Increased 18-25 age group.
• Increasing trends to take meal out of homes.

22. Threats
• Other cheap alternatives available.
• Bird flu.
• Cannibalization of own products.
• Changing health trends of customers.
• High calorie food.

23. Sales Promotions