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

KFC RESTAURANT PEKAN PAHANG

G-04, G05 Bangunan UMNO Bahagian Pekan.

Jalan Tengku Arif Bendahara,

Pekan 26600,

Pahang Darul Makmur

Phone no.:+609-4225633

Restaurant Profile

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.

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 '

Department:

Front of House – Customer Service Crew (CSC) & Cashier

Middle of House – Back-Up

Back of House – Cook

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

Standard of Procedure

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

SWOT AnalysisS = 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.

Experience Working:

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.

The End Thank you for your attention on my presentation