Products Line of KFC

1. Zingeratha

Crispy zinger strips rolled into a paratha with a fusion of imli ki chatni & mint mayo along with fresh
onions.

2. Bone and Boneless

1 piece of hot & crispy chicken with 2 zinger strips.

3. Krunch Combo

Krunch burger with regular fries & regular drink.

4. Chicken and Chips

5. 3 Pcs Chicken

6. Krunch Burger

Enjoy the crispy chicken fillet in a soft bun with spicy mayo and our signature sauce with fresh lettuce.

7. Value Bucket

8. Chicken & Rice

Aromatic arabian rice with crispy chicken fillet with KFC famous vietnamese sauce.
 9. Rice and Spice

Aromatic Arabian rice with 6 pcs of hot shot with KFC's famous vietnamese sauce.

As the largest fast-food chain across the world, KFC is committed to serve only Finger Lickin' Good food.
Through a series of stringent food safety procedures, we provide customers with high quality products
including our Hot & crispy chicken and burgers. Our chicken products are marinated with 11 secret
herbs and spices.

OUR PRODUCTS

Our quality control begins from the supply receiving of all the raw materials to finished products. All
suppliers are approved by Yum audit and verified an annual supplier audit, conducted by an
international third party auditing company appointed by YUM. Audits are also carried out by a team of
food technologists from the KFC Quality Assurance Department to ensure food safety, quality systems,
packaging facility, distribution and transportation.

Temperature & Shelf-Life Control

Our products are cooked at high temperatures, well above the minimum set by World Health
Organization (WHO), in line with our strict temperature and shelf-life control, to ensure that food served
are safe and fresh.

Product Handling

Stringent procedures are implemented to minimize risk of cross-contamination between raw and ready-
to-eat products.

Nutrition & Health Assurance

Nutritional information of KFC products is provided to assist customers to plan a wholesome and
balanced meal. 100% vegetable and non-hydrogenated palm olein is used to fry all products.

New Flavors & Concepts

A team of food technologists constantly experiments with new flavors and concepts to provide more
value, and healthy options for our customers.

RESTAURANT QUALITY

Every KFC restaurant throughout Malaysia and Brunei are audited three times a year by our team of QA
executives based on the main attributes for KFC restaurant excellence - CHAMPS.

C - Cleanliness

H - Hospitality

A - Accuracy

M - Maintenance

P - Product Quality

S - Speed of Service

This YUM-owned audit program covers all aspects of CHAMPS such as cleanliness and maintenance,
sanitation and personal hygiene as well as product quality. It also takes into account the speed of
service, hospitality, personal safety, training and documentation.

All KFC restaurants are audited twice a year by YUM-appointed auditors from international firms to
focus on food safety practices.

To gather direct feedback from customers, an online survey program is used. Here, customers can rate
and comment on the cleanliness, staff friendliness, speed of service, order accuracy, food taste and
overall satisfaction. The results from both internal and external audits, as well as customer surveys will
then be used to ensure compliance and continuous improvement.

HACCP PROGRAM
Hazard Analysis Critical Control Point (HACCP) is a management system that includes identifying,
evaluating and controlling physical, biological and chemical hazards to ensure food safety. KFC KLCC is
the first restaurant to have been audited and certified in HACCP by a reputable certification body, since
2005. The Critical Control Points (CCPs), good practices and checklists are then incorporated into our
Daily Operations Checklist which is used by the rest of KFC restaurants in the country.

SANITATION & HYGIENE

A specific daily operations standard is implemented for sanitation of equipment and utensils to ensure
food preparation is free from dangerous germs. Only food-safe equipments and easy-to-clean utensils
are used during food preparation. Every employee working in the restaurants are required to attend the
Food Handlers Course for training and certification as required by the Ministry of Health (MOH).
Restaurant teams are also vaccinated against typhoid upon employment and again once every three
years. Adequate hand wash facilities are provided and strict hand washing procedures are implemented
to ensure cleanliness. No bare hands policy is also implemented, where single-use disposable gloves,
sanitized scoops or tongs are required when handling ready-to-eat products.

PRODUCT RECALL SYSTEM

We have implemented a product recall system to verify our products. Our QA team is conducted an
annual mock recall audit of chicken products and other ingredients for verification standard attributes of
products.

PEST CONTROL

Monthly professional inspections and treatments are scheduled in every restaurant by engaging
reputable pest control companies to ensure cleanliness of our restaurants.

Periodic trend reports of pest activity will be presented by pest control companies to the management
for corrective actions and remedy.

All pesticides are approved by Pesticide Board and Material Safety Data Sheets are filed for
emergencies.
Additional actions are taken based on daily monitoring done by the restaurant teams including passive
measures such as pest proofing, installation of flycatchers, plus ensuring proper cleaning and
maintenance
 BCG MATRIX

The BCG Matrix has been developed in 1970s by Boston Consultancy Group with the aim to help
organizations to differentiate between profitable and non-profitable ventures. Knowledge about the
market share and growth potential of a product helps the management to make investment decision
and refrain from spending resources on products that are not likely to give favorable results. The
analysis using BCG Matrix is based on a framework including four components, cash cows, stars,
question marks and dogs. Cadbury is based in UK, operating in the confectionary industry supplying its
products across the world. The company has been operating for more than 200 years and has become
one of the renowned manufacturers of different confectionary items.

The BCG Matrix made a significant contribution to strategic management and continues to be an
important strategic tool used by companies today. The matrix provides a composite picture of the
strategic position of each separate business within a company so that the management can determine
the strengths and the needs of all sectors of the firm.

The analysis of above BCG matrix depicts that newly launch Texas BBQ is in Question Mark quadrant
because of its high growth but low market share Twister Also in this Quadrant. Zinger appear as a Star
due to their high market share and sales growth Chicken & rice and Rice & spice are Cash Cows products
due to their high market shares but low sales growth. Snacks deals become Dog due to its low market
share and sales growth.