Report Of Maintenance And Reliability

Report of Maintenance and Reliability Kentucky Fried Chicken (KFC)

Class A Group 3

Group MemberSTUDENT’S NAME:

Anisah bt MaraisUiTM ID NUMBER: 2007280322

HANDPHONE NUMBER: 013-2225713

EMAIL ADDRESS: [email protected]

COURSE: MGT556 – Production Management

PROGRAMME: AS223 –Bachelor Science (Hons.) Polymer Technology

CLASS CLASSIFICATION: Class A Group 3

Group MemberNAME: NURUL HIDAYAH BT CHE

ISMAIL

D.O.B: 17th MARCH 1987P.O.B: KOTA BHARU, KELANTAN

EDUCATION: CURRENT- BSc (Hon.) POLYMER TECHNOLOGY, UITM

DIPLOMA IN POLYMER TECHNOLOGY, UiTM

EMAIL: [email protected] or

[email protected]

mailto:[email protected]



Mohd Bakhtiar Bin AnuarUiTM ID NUMBER: 2008301485

HANDPHONE NUMBER: 019 - 6998163





Group MemberNAME: ZAITON BT MOHAMED FAUZI @ JAZULID.O.B: 6 MARCH 1986HP NO. : 012-9703614ADDRESS: NO.1 PEKAN SEHARI DAMAK 27030 JERANTUTPAHANG DARUL MAKMUREMAIL : [email protected]: BACHELOR IN SCIENCE (Hon) APPLIED CHEMISTREDUCATION: VISION/MOTTO: AGI IDUP AGI NGELABAN



Noor Shaferatul Nadia bt Norhanapiah

UiTM ID NUMBER: 2008535979HANDPHONE NUMBER:

012 - 3914220EMAIL ADDRESS:

[email protected]: MGT556 – Production

ManagementPROGRAMME: AS223 –Bachelor

Science (Hons.) Polymer TechnologyCLASS CLASSIFICATION: Class A

Group 3


WAHIDAH SHAKIRA ABDULLAHUiTM ID NUMBER: 2007275048

HANDPHONE NUMBER: 013-3111385





History of Kentucky Fried Chicken (KFC)

Early Life of Colonel Sanders

Sander’s First Franchise in 1952New Management/culture for Kentucky Fried Chicken after KFC sale for $2MAcquisition of KFC by Pepsico/Tricon GlobalHeublein Makes Changes in 19701980’s Profit and Expansion

History of Kentucky Fried Chicken (KFC)

1952, Col. Sanders started franchising his recipe door to door financed by his $105.00 SS Check

1964, Col Sanders had more than 600 franchised outlets in the US and Canada.

1964, Sold his interest in his company for $2 million to a group of investors.

1966, KFC went public

1969, Listed on the NYSE

1971, KFC was acquired by Heublein Inc. for $285 million.

1982, Heublein & KFC Inc. was acquired by RJ Reynolds

1986, RJ Reynolds & KFC, was acquired by PepsiCo, Inc. $840 million.

1997, PepsiCo, Inc. spined-off of its qsr’s into independent Tricon Global Restaurants.

2002, Tricon changed it's corporation name to Yum! Brands, Inc. .

History of Kentucky Fried Chicken (KFC) in Malaysia

KFC Holdings (Malaysia) Berhad is a Malaysia-based investment holding company. The Company’s subsidiaries are engaged in the operations of restaurants, integrated poultry, ancillary, property holding and investment holding. The integrated poultry operations include breeder and broiler farms; hatchery; feedmill; poultry processing and further processing plants; poultry retail and convenience food store chain, and sales and marketing of food products. The ancillary operations include bakery; commissary; sauce manufacturing plant; trading in consumables, and contract packing. The Company operates in three segments: restaurants, integrated poultry and ancillary. As at December 31, 2008, the Company had 436 KFC restaurants in Malaysia, out of which 139 offered round the clock service. Some of its subsidiaries include Ayamas Food Corporation Sdn. Bhd., Ayamas Integrated Poultry Industry Sdn. Bhd. and KFC Manufacturing Sdn. Bhd. In May 2009, the Company acquired Orient Palm Sdn Bhd.

Finding Analysis

Packaging

The famous paper bucket that KFC uses for its larger sized orders of chicken and has come to signify the company was originally created by Wendy‘s restaurants founder Dave Thomas. Thomas was originally a franchisee of the original Kentucky Fried Chicken and operated several outlets in the Columbus, Ohio area. His reasoning behind using the paper packaging was that it helped keep the chicken crispy by wicking away excess moisture. Thomas was also responsible for the creation of the famous rotating bucket sign that came to be used at most KFC locations in the US.

Packaging

Figure 1: Packaging for Colonel Burger and chezzy wedges

Packaging

This is one of the preventive technique applied in KFC in order to save cost and also to maintain the quality of foods. This packaging also helped in order to prevent any outside element like insect and bacteria that can effect safety and taste of food contain inside the packaging.

HALAL COMMITMENT

In view of the crucial importance of halal compliance as part of KFC Corporate Social Responsibility, KFC has changed the name of Public Affairs Department to the Department of Shariah & Halal Compliance as of 14 April 2008. Under the department, a mandate to centralise and to streamline the departments’ role in policy implementation, control and monitoring of the Group’s halal related issues was established

HALAL COMMITMENT

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Figure 2 : Halal Logo and stock of chicken in frozen fridge

The Strategic Importance of Maintenance and Reliability

Managers at Kentucky Fried Chicken (KFC) section 18 and even every KFC branch in this world emphasize maintenance and reliability in order to avoid the undesirable results of equipment failure. This is because the results of failure can be disruptive, inconvenient, wasteful, and expensive in dollars and even in lives. There are four important tactics which KFC applied in the company to improve the reliability and maintenance, not only of products and equipment but also of the systems that produce them. The four tactics are organized around reliability and maintenance.


The reliability tactics are:Improving individual componentsProviding redundancy

The maintenance tactics are:Implementing or improving preventive maintenanceIncreasing repair capabilities or speed.


The reliability tactics are:Improving individual componentsProviding redundancy

Figure 5 : Staff in KFC changing lamp

















Maintenance of Equipment

The image below shows a worker using a scrapper to remove the residual of Cheesy BBQ meltz or Toasted Twister left on the plate of equipment. To ensure that residuals are easily removed and clean, the worker spread the cooking oil on the plate and removed the residual using a scrapper. This is one of the preventive maintenance in the food preparation as to maintain the quality of taste and achieve “halal” standard.


The image above shows a cooker hood which is located above of the equipment for frying. Function of this cooker hood is to absorb the heat and excessive oil release during frying process. This can prevent from the stain produce by oil and ensure the cleanliness of the kitchen.

Figure 8 : Cooker Hood


Collectramatic Fryer

Collectramatic Fryer was machine that use to fried chicken in KFC. For each time we used this collectramatic fryer, there are a small piece of chicken and fla(chicken crust) left in fryer. Each days, in KFC, for one Collectramatic Fryer, it been used about 60 to 70 times a day. For sure there is a lot of kerak ayam will be left inside the fryer. If there are to many chicken crust, it will effect the efficiency and performance of machine. So to ensure collectramatic fryer well perform for each time they use it, once a day, KFC will clean up all equipment, machine and tools inside KFC. This process called ‘closing’.


Collectramatic Fryer

Figure 11 : Inside the collectramatic fryer with Chicken crust

Maintenance of EquipmentCollectramatic Fryer

Figure 12 : High Bowl taken out Figure 13 : Empty Collectramatic from inside collectramatic fryer.



Figure 15 : Collectramatic Fryer condition after cleaning process


Figure 16 : High Bowl already put back after cleaning process done.


Figure 17 : Cooking oil will be put back inside Collectramatic Fryer by using Shortening Filter


Figure 18 : Shortening Filter machine

Good maintenance and reliability strategy

To ensure good maintenance and reliability strategy requires employee involvement and good procedures. Employee involvement consists of:Information sharingSkill trainingReward systemEmployee empowermentThe employee involvement will result:Reduced inventory Improved qualityImproved capacityReputation for quality


Figure 19 : One of the KFC franchise be the champion of the CHAMPS challenge.





Figure 20 : Staff in store area


Figure 20 : Frozen Area


Figure 22 :Integrated dustbin in KFC


Figure 22 : Staff pick up rubbish


Figure 24: Clean dining area


Figure 25: Staff using hook when put clamsheel in collectramatic fryer in order to prevent accident

THE END

Date post:	21-Jan-2015
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Report Of Maintenance And Reliability

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