Kfc Materials Managemnet
KFC
Location; Aurangabad
Owner; KFC Holding, Malaysia
Capacity; 103packs
Working hours; 11am- 11pm
Staff; 9am – 2am
Shifts; 9am-6pm (opening) 1pm- 10pm (general) 5pm- 2am (closing)
Hierarchy;
Restaurant manager
Assistant restaurant manager
Three Shift managers
[Morning, Noon, Evening]
The Operational staff
[Cash, Lobby, Assembling, Production, Cleaning]
The restaurant has three sections; * Cash / lobby * Assembling station / supplying * Kitchen
This is basic structure used in every KFC outlet
* The raw materials for the restaurant
The KFC has a central ware house in Pune that supplies all the raw materials for the kitchen and other utility things for the restaurant. The raw material / food material for the kitchen is then stored in a centralized deep freeze in The Prozone Mall. This deep freeze has an area of 800 sq. Ft.
* Placing order for the new lot
It is done through the invoice. The order is placed through the website in urgency else there is a scheduled delivery in every 20-25days. It also depends on the sales restaurant is making.
* Receiving and checking of the raw materials
The transport is generally done by trucks with deep freeze facility. In case of unavailability and emergency the raw materials are sent by air in deep freeze containers and are received at the Aurangabad airport. There is an common entrance for the raw materials in the mall that offers entry for all restaurants and leads to the storage area. The receiving is done there only. First of all the temperature of the truck is checked at the time of receiving. All the material is unloaded and crossed check with the invoice given to the truck driver and the indent copy that KFC Aurangabad has. After that there is a random pick is done of two or three cases and internal temperature is checked to check if any fraud is done by the truck driver by switching off the deep freeze unit on the way
Location; Aurangabad
Owner; KFC Holding, Malaysia
Capacity; 103packs
Working hours; 11am- 11pm
Staff; 9am – 2am
Shifts; 9am-6pm (opening) 1pm- 10pm (general) 5pm- 2am (closing)
Hierarchy;
Restaurant manager
Assistant restaurant manager
Three Shift managers
[Morning, Noon, Evening]
The Operational staff
[Cash, Lobby, Assembling, Production, Cleaning]
The restaurant has three sections; * Cash / lobby * Assembling station / supplying * Kitchen
This is basic structure used in every KFC outlet
* The raw materials for the restaurant
The KFC has a central ware house in Pune that supplies all the raw materials for the kitchen and other utility things for the restaurant. The raw material / food material for the kitchen is then stored in a centralized deep freeze in The Prozone Mall. This deep freeze has an area of 800 sq. Ft.
* Placing order for the new lot
It is done through the invoice. The order is placed through the website in urgency else there is a scheduled delivery in every 20-25days. It also depends on the sales restaurant is making.
* Receiving and checking of the raw materials
The transport is generally done by trucks with deep freeze facility. In case of unavailability and emergency the raw materials are sent by air in deep freeze containers and are received at the Aurangabad airport. There is an common entrance for the raw materials in the mall that offers entry for all restaurants and leads to the storage area. The receiving is done there only. First of all the temperature of the truck is checked at the time of receiving. All the material is unloaded and crossed check with the invoice given to the truck driver and the indent copy that KFC Aurangabad has. After that there is a random pick is done of two or three cases and internal temperature is checked to check if any fraud is done by the truck driver by switching off the deep freeze unit on the way