FOOD INSTITUTE of MALAYSIA

Hospitality Supervision
ACI 301

Prepare for :
Mdm. Maisarah bt. Musa

BURGER KING (PARADIGM MALL)

Prepare by :

NURUL NAZIRA BINTI AHMAD SURAINI (250050911)

N O O R H I D AYATU L A S M A B I N T I S A Z A L I ( 2 2 0 2 7 0 9 1 1 )

N U R U L FATI E H A B I N T I M O H A M E D A M I N ( 2 2 0 5 4 9 1 1 )

SITI ZULEIKHA BINTI RAZALI (220250911)

 INTRODUCTION
Lot 2F 16, Level 2, Paradigm Mall, 47301 Petaling Jaya,
Selangor.
The predecessor to what is now the international fast food
restaurant chain Burger King was founded in 1953 in
Jacksonville, Florida, as Insta-Burger King.
After the original company began to falter in 1959, it was
purchased by its Miami, Florida franchisees James McLamore
and David R. Edgerton.
The two initiated a corporate restructuring of the chain, the
first step was to rename the company Burger King.
The duo ran the company as an independent entity for eight
years, eventually expanding to over 250 locations in the
United States, when they sold it to the Pillsbury Company in
1967.
 In December 1997, Burger King returns to
Malaysia with a different management group
that operates under a new franchisee Cosmo
Restaurants Sdn Bhd.
The first restaurant was located at Overhead
Bridge Sg. Buloh. It was officiated by our
former Prime Minister, Y.A.B Tun Dr. Mahathir
Mohamad. To date there are 20 restaurants in
Malaysia, look out for more outlets in the near
future.
 PLANNING
Mission and Vision :
The founders of Burger King restaurants had a vision for their fast
food chain which included the food, the speed, and the customer
experience. The mission and commitments of Burger King today are
aligned with that original vision.
Goals :
Priority to the promotion of the hobbits for all customer come in the
Burger King.
Objective :
Customers can try a new product release Burger King.
Standing plan :
Standing plan are used in this company because we always use
Standard Operation Procedure (SOP).
ORGANIZING
JOB DESCRITION

RESTAURANT MANAGER
Maintain sales in restaurant.

ASSISTANT MANAGER
Ordering and inventory .
Food and paper cost .
Crew scheduling .

CONTINUE
 TRAINEER MANAGER
Assist in crew training, planned maintenance, controls, issuance and
acceptance of new applications.

TEAM LEADER
Monitor the staff to make sure their do the work.
Help Assistant Manager to calculate stock.

TEAM MEMBER
receive all payment, greet, and smile
 DECISION MAKING
CENTRALIZATION

In this company the Burger King restaurant using a centralization

decision making, the headquarters arrange all the S.O.P and control
product quality, promotional, and enhance the quality of our product.
 MOTIVATION
To Discipline, Train, Coach, Support and develop
subordinates.

Ensure all staff is strictly follow the safety &

security Rules.

Ensure all staff is punctual for work and minimize

absenteeism.
 LEADING
Leading is working with and through human resources or
people to achieve and accomplish goals. Leading also
includes skills such as energizing and motivating all of
the workers about the role or part they are going to play
in so that all of the goals can be achieved.
 COMMUNICATION
They identify four types of communication:
Job instructions from restaurant manager
(An explanation and directing employees what they need to at
work? )
Procedures and practices
(Information about the general manner in which jobs are
accomplished within the organization)
Feedback
(Information to the subordinate regarding his/her performance)
Indoctrination of goals
(Information designed to make the employee feel a part of the
organization).
 THANK YOU FOR GIVE A
COMMITMENT AND ATTENTION
FOR OUR PRESENTATION
TODAY
..
^^,