SECTION 2. OPERATION 2.1 INTRODUCTION The KFC Programmable Controller has two fundamental modes of operation: cook and program. In the cook mode the melt‚ stand-by‚ heat‚ and timer functions are active. In program‚ these modes are set by the operator. Melt Indicator - The display will read “LO” when the control is in the automatic melt mode. If the temperature of the shortening is below 185º the control will enter the melt mode. When the temperature of the shortening reaches 185º hte control will
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This acknowledges that the actions of each employee can affect others. It is also ok to ask help Ownership’’ everybody’s responsibility’’ This is awareness that safety is the responsibility of everyone Continuous improvement – a journey’’ this recognizes that although it will take time‚ improvements to safety are possible. This requires being proactive about safety and changing the way employees think.
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MANAGE MEETINGS (BSBADM502B) ASSESSMENT DOCUMENT (Please print your name) DIPLOMA OF BUSINESS (BSB50207) ASSESSMENT COVER SHEET CANDIDATES - Please submit this entire document (do not separate or remove pages) – with this page completed as required – and place at the top of your assessment document CANDIDATE TO COMPLETE THE SECTION BELOW Name Address Phone Daytime Email address Company name Training date(s) 21/08/2013
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Unit-1 Meaning of OB Meaning & Importance of OB Understanding Organisational Behaviour Behaviour in an organziation has become a special subject. It is the knowledge of human behaviour at work. Human behaviour in organization is determined by the requirements of the formal organization and partly by the personal systems of the individuals forming the organization. The behaviour that emerges from this interaction defines the field of organizational behaviour. The study of organizational behaviour
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| |Manage recruitment selection and induction processes | |This unit describes the performance outcomes‚ skills and knowledge required to manage all aspects of the recruitment selection and induction | |processes in accordance with organisational policies and procedures.
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Company’s Profile Harland Sanders was born in 1890 and raised on a farm outside Henryville‚ Indiana. His father died when he was five years old‚ forcing his mother to work at a canning plant‚ and leaving her eldest son to care for his two younger siblings. After he reached seven years of age‚ his mother taught him how to cook. After leaving the family home at the age of 12‚ Sanders passed through several professions‚ with mixed success. In 1930‚ he took over a Shell filling station on U.S. Route
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Table of Content Page 1.0 KFC Background……………………………..…………………......… 3 2.0 KFC Current Concept and Practice ………...……………………...….. 3 3.0 KFC Marketing Mix (7Ps) ………………………………..……..…….. 4 3.1 Product and Service ……………….………………………………… 4 3.2 Price………………………………………………………..………… 4-5 3.3 Place…….………………………….………………………………… 5 3.4 Promotion.……………………………………………………………
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It is of critical importance that we develop a strong understanding of KFC’s current position and of the market in which it competes. The more comprehensive and well-founded our situational analysis is‚ the stronger our strategic marketing plan will be. I. The character and attractiveness of the U.S. food service and fast-food industries in 1994 The fast-food industry is considered a subsection of the food service industry‚ or rather a submarket within a broader market. This broader industry
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main strategy of KFC is to establish its market position in other countries. The key factors of its success lie in cost savings through R&D‚ innovations and work efficiently. These factors are lower costs and increase profit in the industry. KFC uses a low cost / differentiation leadership on its brand name as well as on taste. http://www.slideshare.net/skdrugs/kfc-case-study-presentation 4.1 Overall Cost Leadership Strategy This strategic approach aims at reduction in costs. KFC is a publicly
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the Board of Examiners to be one of the two Overall Winners for the 1998 HKMA Quality Award. KFC: Kentucky Fried Chicken (KFC) Corporation is a member of the Pepsi family of quick-service restaurants. Established in 1952‚ the FKC system consists of 2000 company-owned and over 3000 franchised restaurants. In 1992‚ KFC generated sales of over $3 billion while serving over 600 million customers. KFC has several basic types being a dine-in restaurant with a customer seating area with delivery services
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