INTRODUCTION

Burger King (BK) is an American multinational chain of Florida–based

restaurant chain. After Insta-Burger King ran into financial difficulties in 1954,
its two Miami-based hamburger fast food restaurants. James McLamore
purchased the company and renamed it "Burger King". Over the next half-
century, the company would change hands four times, with its third set of
owners, a partnership of TPG Capital, Bain Capital, and Goldman Sachs Capital
Partners, taking it public in 2002.
Burger King's menu has expanded from a basic offering of burgers, French
fries, sodas, and milkshakes to a larger and more diverse set of products.
Burger King has also tailored its menu for regional tastes. From 2002 to 2010,
Burger King aggressively targeted the 18–34 male demographic with larger
products that often carried correspondingly large amounts of unhealthy fats
and trans-fats. This tactic would eventually damage the company's financial
underpinnings, and cast a negative pall on its earnings. Beginning in 2011, the
company began to move away from its previous male-oriented menu and
introduce new menu items, product reformulations and packaging, as part of
its current owner 3G Capital's restructuring plans of the company. The
company operates approximately 40 subsidiaries globally that oversee
franchise operations, acquisitions and financial obligations such as pensions.
Exhibit 21.1 One example of a subsidiary is Burger King Brands, Inc. which is
responsible for the management of Burger King's intellectual properties. A
wholly owned subsidiary established in 1990, Burger King Brands owns and
manages all trademarks, copyrights and domain names used by the restaurants
in the United States and Canada. It is also responsible for providing marketing
and related services to the parent company. By 2001 and after nearly 18 years
of stagnant growth, the state of its franchises was beginning to affect the value
of the company. One of the franchises most heavily affected by the lack of
growth was the nearly 400-store AmeriKing Inc., one of the largest Burger King
franchisees.

ABOUT THE BRANCH:

Burger King, the Koramangala branch was inaugurated on December, 2016.
Rajeev Varman, they employ around 12 workers who work from 9am to 11pm.
Burger King has experienced a slight growth since last 2 years. Though they
initially faced a loss, they have recovered really well in their 3 years of
business. Located in the heart of city, it’s both a advantage as well as
disadvantage for them as their main competitors Mc Donald’s, Subway,
Domino’s, Starbucks, Taco Bell, Pizza Hut, etc. are surrounded in and around
Koramangala, attracting mainly the college goers and working people.

PRODUCTS
Vegetarian Egg Chicken Whopper King's melt BK Classics King Savers Coolers

Crispy Veg Supreme King Egg Chicken Whopper Veg Whopper Paneer King King Egg Crispy Veg Supreme Choco Shake
Veg Surprise Chicken tandoor Grill Chicken Whopper Veg Chilli Cheese BK Veggie Chicken Fries Black Currant Smoothie
Veg Whopper Chicken Chilli cheese Mutton Whopper Veg Chilli Cheese Crispy Veg Black Currant Shake
BK Veggie BK Grill Chicken Chicken Tandoor Crispy Chicken Cookie CrumbleShake
Paneer King Crispy Chicken Chicken Chilli Cheese Veggie Strips Classic Frappe
Veg Chilli Cheese BK Grill Chicken Strawberry Sundae Strawberry Smoothie
Crispy Veg Supreme Chocolate Sundae Orange Floats
Veggie Strips Choco Dip Softie Pepsi Floats
Mango Shake

As the company expanded both inside and outside the United States, it
introduced localized versions of its products that conform to regional tastes and
cultural or religious beliefs. To generate additional sales, BK occasionally introduces
limited-time offers of special versions of its products, or brings out completely new
products intended for either long- or short-term sales. Not all of these products and
services have been successful; in 1992, Burger King introduced limited table
service featuring special dinner platters, but this concept failed to generate interest
and was discontinued.
The company introduced the first iteration of its breakfast menu, along with the
company's "Specialty Sandwich" product line, in a 1978 menu expansion. The
products were some of the first designed by a fast food restaurant chain that were
intended to capture the adult market, members of which would be willing to spend
more on a higher-quality product

The range of products sold usually depends on the time of day. Lunch items such as
hamburgers and fries are traditionally not served during breakfast time. However,
some BK stores do sell food under their "Burgers for Breakfast" program.
PRODUCTION SYSTEM
As we interviewed the manager of Burger king, Koramangala we were
introduced in detail about the raw materials, sales, products, production
process, hygiene and the waste management process.
The raw materials are supplied from the head office of Burger King,
Bangalore which is situated in Indiranagar. The order for the raw
materials is placed one night before the next day, the quantity and
materials supplied is based on the volume of sales per day, which
depends on the days of the week.
The raw materials are perishable and thus are stored according to the
ideal temperature required for the products to stay fresh all day. For
example, the veggies are stored in a chiller and chicken is refrigerated in
a deep freezer. The buns and raw burgers are ordered in large quantities
from the head office itself. Different types of sauces like mustard sauce,
white sauce, mayonnaise, barbeque sauce etc. used to prepare the
burgers are ordered from the Burger King Factory.

The production layout of Burger King

The layout of the store in which the production machinery is arranged
are product layout and process layout. Burger King basically pursues
hybrid layout because the layout aims at improving the process
efficiently which is arranged according to its functions for faster
production.
There are approximately 10-15 employees working, every employee has
a particular uniform with a badge of their identity. It is mandatory for the
employees to wear disposable gloves, head cap and apron as soon as
they enter the kitchen. The entire production is supervised by the
assistant branch manager and is then reported to the main manager.
The average working hours of the employees is 8-10hrs.
The waste is disposed everyday as per the bbmp rules, it is collected
everyday morning from the store itself. The wrapper or burger king sheet
provided to the customers is made from recycled paper. Utmost care is
taken about the hygiene that should be maintained in the kitchen, and
the kitchen is transparent, which means customers can have a view of
the products served to them.
The sales per day is recorded and computerised in a particular system
software of Burger King, which includes the order number, products
ordered, quantity, price of each product and it also mentions the tax
imposed on every bill with the name of the customer.
CONCLUSION
The number of competitors of Burger King is very high and there are other
factors that affects the business. While its competitors are making use of
almost the same strategies that Burger King is using, it is important to build a
point of difference that will set Burger King apart from them. Burger King is
known for its innovative and quality products, high standard services and
operational excellence. The changing consumer perceptions and demands of
the customers should to be satisfied. In order to do that, Burger King must
develop a diverse product line.
PRODUCTION & OPERATION
MANAGEMENT
ASSIGNMENT

Industrial Visit Report on

“Burger King”
(Koramangala)

PRESENTED BY GROUP 9 ( 2ND BBA)

 PRISHITHA.S : 032H
 R.MAHIMA JAIN : 034A
 SYEDA KULSUM : 044H
 V VIDYA : 052A
 ISHIKA BHANDARI : 056A

SUBMITTED TO -
MS. RADHIKA KAMATH
COMMERCE DEPARTMENT