1. SCHOOL OF HOSPITALITY
&
TOURISM MANAGEMENT
KPD1294 PRACTICUM 1
HOSPITALITY INDUSTRIAL PLACEMENT REPORT
Present By:
MOHD NAZREEN ISKANDAR BIN MAZLAN
2012260580
DIPLOMA IN RESTAURANT MANAGEMENT
APRIL 2012

2. KFC RESTAURANT PEKAN PAHANG
G-04, G05 Bangunan UMNO Bahagian Pekan.
Jalan Tengku Arif Bendahara,
Pekan 26600,
Pahang Darul Makmur
Phone no.:+609-4225633

3. Restaurant Profile
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Located near in town Pekan, Pahang.
Strategic and rounding school include building government.
Service in Fast Food and 16 hours operation (7.00 a.m. – 11.00 p.m.)
24 staff include Restaurant Manager (34 staff)
46 tables and 144 seats.

4. Vision:
As the most preferred brand of restaurants in Malaysia
Mission: As a premier leader in the fast food industry (QSR), providing
quality food with unique flavors in a jolly mood and overall growth
of over 10% per year '

5. Department:
Front of House – Customer Service Crew (CSC) & Cashier
Middle of House – Back-Up
Back of House – Cook

8. C.H.A.M.P.S.
The main attributes for KFC restaurant excellence are CHAMPS.
C = Cleanliness
H = Hospitality
A = Accuracy
M = Maintenance
P = Product Quality
S = Speed of Service

9. Standard of Procedure
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When the stock receive.
When pluck on chicken
When marinated on chicken
When breading chicken
When prepare for prepack product
When all time need to record (holding & coding time)
Prepare to cook rice

10. SWOT Analysis
S = Strengths – Goodwill and reputation, employee loyalty, customer loyalty.
W = Weakness – KFC has a long time to market with new product.
O = Opportunities – Updating restaurants, customer focus , and growth 18 –
24 age demographic.
T = Threats – Changing Customer Demand, increasing number of retail chain.

11. Experience Working:
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Learn more about procedure.
Working in teamwork.
Know all about product in the store.
Body language with staffs or customers.
Get a food when I was on break time.
Impact to be punctual and disciplined person.

12. The End
Thank you for your attention on my presentation