Quality Improvement in KFC

Fried chicken preparation process mapping

Subject: Total Quality Management

By Kimsanov Rakhimjon Nozimjon Ugli
Introduction

KFC’s History and Global presence

• Kentucky Fried Chicken by Colonel Harland Sander

• First KFC franchise in Salt Lake City, Utah in1952
• Sander sold the business to investors John Y . Brown Jr. and Jack C .
Massey
• KFC expand in Asia, South Amerika and Afrika Colonel Harland Sander
• 18.875 locations in 118 countries, most in China
Process Mapping Preparation of Fried Chicken and
Quality Control
Overview of Process Mapping
Visual Representation

Sequential Steps

Clarity and Understanding

Identification of Bottlenecks and Inefficiencies

Standardization and Documentation

Communication and Collaboration

Continuous Improvement
 SIPOC of Fried chicken in KFC

Suppliers Supplier I Supplier II

Inputs Raw Chicken Herbs and

Flour Cooking oil
Meat Spices

Process Marination Preparation Breading Frying Quality Storing Packing

Control

Outputs Cooked Waste

Chicken

Costumer Internal External

Customers Customers
Challenges in Preparation Process

Maintaining Consistency

Ingredient Sourcing and Supply Chain

Sanitation and Food Safety

Cooking Equipment Maintenance

Training and Labor Management

Ideas for Improvement Quality

Standardized Recipes and Procedures

Ingredient Quality Control

Food Safety Protocols

Optimized Cooking Equipment

Continuous Improvement Culture

Quality Control
Original Recipe® -11 secret herbs and spices.

Suppliers
Food Preparation Standards
Temperature & Shelf-Life Control
Product Handling

Nutrition & Health Assurance

New Flavors & Concepts
Cleanliness and Hygiene Protocols
Pest control
 KFC Supply Chain Strategy
Supply chain problems in fast-food industries

Just-in-Time Inventory Management

Seasonal Fluctuations and Demand Variability

Quality Control and Safety Standards

Supplier Reliability

Short Shelf Life of Ingredients

Geographical Considerations
KFC Supply Chain Strategy
Supply chain problems in fast-food industries

Network
Supplier connections
Structure and Distribution

Flexibility and Resilience

Quality Control and Safety Standards

Standar

Supplier connections
Reliability

Sustainability
Short Shelf Life
programs
of Ingredients
Global
Geographical
Sourcing
Considerations
KFC Supply Chain Strategy
Future trends of KFC Supply Chain

Automation and Robotics to optimize inventory management and order fulfilment

Blockchain integration for transparency in sourcing

Sustainability-focuses practices leading to innovative packaging and transportation

Data-driven insight to refine demand forecasting

Aim to reduce waste and enhance customer satisfaction

Thank you
Reference

Sanders, Harland (2012). The Autobiography of the Original Celebrity Chef

(PDF). Louisville: KFC. p. 15. Archived from the original (PDF) on
September 21, 2013.
Whitworth, William (February 14, 1970). "Kentucky-Fried". The New
Yorker. Archived from the original on May 30, 2013. Retrieved February 23,
2013.
Aaseng, Nathan (January 2001). Business Builders in Fast Food. Oliver Press.
p. 116. ISBN 978-1-881508-58-8. Retrieved March 13, 2013.
Schreiner, Bruce (July 23, 2005). "KFC still guards Colonel's secret".
Associated Press. Archived from the original on November 6, 2013. Retrieved
September 19, 2013.
https://kfc.com.my/quality-assurance/
https://dfreight.org/blog/an-insight-into-kfc-supply-chain-strategy/