KFC History – Colonel Sanders Colonel Harland Sanders, founder of the original Kentucky Fried Chicken, was born on September 9, 1890. When he was six, his father died and his mother was forced to go to work while young Sanders took care of his three year old brother and baby sister. This meant he had to do much of the family cooking. By the time he was seven, Harland Sanders was a master of a range of regional dishes. After a series of jobs, in the mid 1930s at the age of forty, Colonel Sanders bought a service station, motel and cafe at Corbin, a town in Kentucky about 25 miles from the Tennessee border.
He began serving meals to travelers on the dining table in the living quarters of his service station because he did not have a restaurant. It is here that Sanders began experimenting with different seasonings to flavor his chicken which travelers loved and for which he soon became famous. He then moved across the street to a motel and restaurant, which seated 142 people. During the next nine years he developed his secret recipe of 11 herbs and spices and the basic cooking technique which is still used today. Sander’s fame grew.
Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state’s cuisine. And in 1939, his establishment was first listed in Duncan Hines’ “Adventures in Good Eating”. A new interstate highway carried traffic past the town, which soon had a devastating affect on his business. He sold up and travelled the United States by car, cooking chicken for restaurant owners and their employees. If the reaction was favorable Sanders entered into a handshake agreement on a deal which stipulated a payment to him of a nickel for each chicken the restaurant sold.
By 1964, from that humble beginning, Colonel Harland Sanders had 600 franchise outlets for his chicken across the United States and Canada. Later that year Colonel Sanders sold his interest in the United States operations for $2 million. The 65-year-old gentleman had started a worldwide empire using his $105 social security cheque. Sadly, Colonel Harland Sanders passed away on December 16th, 1980 aged 90. Every day, nearly eight million customers are served around the world. KFC’s menu includes Original Recipe® chicken — made with the same great taste Colonel Harland Sanders created more than a half-century ago.
Customers around the globe also enjoy more than 300 other products — from a Chunky Chicken Pot Pie in the United States to a salmon sandwich in Japan. There are over 14,000 KFC outlets in 105 countries and territories around the world. KFC is part of Yum! Brands, Inc. , which is the world’s largest restaurant system with over 32,500 KFC, A&W All-American Food™,Taco Bell, Long John Silver’s and Pizza Hut restaurants in more than 100 countries and territories. KFC In Bangladesh KFC stands for high quality fast food in a popular array of complete meals to enrich the consumer’s everyday life.
KFC strives to serve great tasting, “finger lickin good” chicken meals that enable the whole family to share a fun. Uninhibited and thoroughly satisfying eating experience, with same convenience and affordability of ordinary Quick Service Restaurants. Transom Foods Limited, a concern of Transom Group is the franchisee of KFC in Bangladesh. The first ever KFC restaurant has been opened in September at Gulshan, Dhaka with a seating capacity of 178 persons. In the coming days, KFC plans roll out more restaurants in Bangladesh Colonel Harland Sanders
Colonel Harland Sanders, born September 9, 1890, actively began franchising his chicken business at the age of 65. Now, the KFC® business he started has grown to be one of the largest quick service food service systems in the world. And Colonel Sanders, a quick service restaurant pioneer, has become a symbol of entrepreneurial spirit. More than a billion of the Colonel’s “finger lickin’ good” chicken dinners are served annually. And not just in North America. The Colonel’s cooking is available in more than 80 countries and territories around the world.
When the Colonel was six, his father died. His mother was forced to go to work, and young Harland had to take care of his three-year-old brother and baby sister. This meant doing much of the family cooking. By the age of seven, he was a master of several regional dishes. At age 10, he got his first job working on a nearby farm for $2 a month. When he was 12, his mother remarried and he left his home near Henryville, Ind. , for a job on a farm in Greenwood, Ind. He held a series of jobs over the next few years, first as a 15-year-old streetcar conductor in New Albany, Ind. and then as a 16-year-old private, soldiering for six months in Cuba. After that he was a railroad fireman, studied law by correspondence, practiced in justice of the peace courts, sold insurance, operated an Ohio River steamboat ferry, sold tires, and operated service stations. When he was 40, the Colonel began cooking for hungry travelers who stopped at his service station in Corbin, Ky. He didn’t have a restaurant then, but served folks on his own dining table in the living quarters of his service station.
As more people started coming just for food, he moved across the street to a motel and restaurant that seated 142 people. Over the next nine years, he perfected his secret blend of 11 herbs and spices and the basic cooking technique that is still used today. Sander’s fame grew. Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state’s cuisine. And in 1939, his establishment was first listed in Duncan Hines’ “Adventures in Good Eating. ” In the early 1950s a new interstate highway was planned to bypass the town of Corbin.
Seeing an end to his business, the Colonel auctioned off his operations. After paying his bills, he was reduced to living on his $105 Social Security checks. Confident of the quality of his fried chicken, the Colonel devoted himself to the chicken franchising business that he started in 1952. He traveled across the country by car from restaurant to restaurant, cooking batches of chicken for restaurant owners and their employees. If the reaction was favorable, he entered into a handshake agreement on a deal that stipulated a payment to him of a nickel for each hicken the restaurant sold. By 1964, Colonel Sanders had more than 600 franchised outlets for his chicken in the United States and Canada. That year, he sold his interest in the U. S. company for $2 million to a group of investors including John Y. Brown Jr. , who later was governor of Kentucky from 1980 to 1984. The Colonel remained a public spokesman for the company. In 1976, an independent survey ranked the Colonel as the world’s second most recognizable celebrity. Under the new owners, Kentucky Fried Chicken Corporation grew rapidly.
It went public on March 17, 1966, and was listed on the New York Stock Exchange on January 16, 1969. More than 3,500 franchised and company-owned restaurants were in worldwide operation when Heublein Inc. acquired KFC Corporation on July 8, 1971, for $285 million. Kentucky Fried Chicken became a subsidiary of R. J. Reynolds Industries, Inc. (now RJR Nabisco, Inc. ), when Heublein Inc. was acquired by Reynolds in 1982. KFC was acquired in October 1986 from RJR Nabisco, Inc. by PepsiCo, Inc. , for approximately $840 million. In January 1997, PepsiCo, Inc. nnounced the spin-off of its quick service restaurants — KFC, Taco Bell and Pizza Hut — into an independent restaurant company, Tricon Global Restaurants, Inc. In May 2002, the company announced it received shareholders’ approval to change it’s corporation name to Yum! Brands, Inc. The company, which owns A&W All-American Food Restaurants, KFC, Long John Silvers, Pizza Hut and Taco Bell restaurants, is the world’s largest restaurant company in terms of system units with nearly 32,500 in more than 100 countries and territories.
Until he was fatally stricken with leukemia in 1980 at the age of 90, the Colonel traveled 250,000 miles a year visiting the KFC restaurants around the world. And it all began with a 65-year-old gentleman who used his $105 Social Security check to start a business. Original Recipe® is Still a Secret For years, Colonel Harland Sanders carried the secret formula for his Kentucky Fried Chicken in his head and the spice mixture in his car. Today, the recipe is locked away in a safe in Louisville, Ky. Only a handful of people know that multi-million dollar recipe (and they’ve signed strict confidentiality contracts).
The Colonel developed the formula back in the 1930s when he operated a roadside restaurant and motel in Corbin, Kentucky. His blend of 11 herbs and spices developed a loyal following of customers at the Sanders Court & Cafe. “I hand-mixed the spices in those days like mixing cement,” the Colonel recalled, “on a specially cleaned concrete floor on my back porch in Corbin. I used a scoop to make a tunnel in the flour and then carefully mixed in the herbs and spices. ” Today, security precautions protecting the recipe would make even James Bond proud.
One company blends a formulation that represents only part of the recipe. Another spice company blends the remainder. A computer processing system is used to safeguard and standardize the blending of the products, but neither company has the complete recipe. “It boggles the mind just to think of all the procedures and precautions the company takes to protect my recipe,” the Colonel said. “Especially when I think how Claudia and I used to operate. She was my packing girl, my warehouse supervisor, my delivery person — you name it.
Our garage was the warehouse. “After I hit the road selling franchises for my chicken, that left Claudia behind to fill the orders for the seasoned flour mix. She’d fill the day’s orders in little paper sacks with cellophane linings and package them for shipment. Then she had to put them on a midnight train. ” Little did the Colonel and Claudia dream in those days that his formula would be famous around the world. Pressure Cooker Colonel Sanders was always experimenting with food at his restaurant in Corbin, Ky. , in those early days of the 1930s.
He kept adding this and that to the flour for frying chicken and came out with a pretty good-tasting product. But customers still had to wait 30 minutes for it while he fried it up in an iron skillet. That was just too long to wait, he thought. Most other restaurants serving what they called “Southern” fried chicken fried it in deep fat. That was quicker, but the taste wasn’t the same. Then the Colonel went to a demonstration of a “new-fangled gizmo” called a pressure cooker sometime in the late 1930s. During the demonstration, green beans turned out tasty and done just right in only a few minutes.
This set his mind to thinking. He wondered how it might work on chicken. He bought one of the pressure cookers and made a few adjustments. After a lot of experimenting with cooking time, pressure, shortening temperature and level, Eureka! He’d found a way to fry chicken quickly, under pressure, and come out with the best chicken he’d ever tasted. Today, there are several different kinds of cookers used to make Original Recipe® Chicken. But every one of them fries under pressure, the principle established by this now-famous Kentuckian.
The Colonel’s first pressure cooker is still around. It holds a place of honor at KFC’s Restaurant Support Center in Louisville, Ky. Yum Brands, Inc. Supplier Code of Conduct YUM! Brands, Inc. (“Yum”) is committed to conducting its business in an ethical, legal and socially responsible manner. To encourage compliance with all legal requirements and ethical business practices, Yum has established this Supplier Code of Conduct (the “Code”) for Yum’s U. S. suppliers (“Suppliers”). Compliance with Laws and Regulations
Suppliers are required to abide by all applicable laws, codes or regulations including, but not limited to, any local, state or federal laws regarding wages and benefits, workmen’s compensation, working hours, equal opportunity, worker and product safety. Yum also expects that Suppliers will conform their practices to the published standards for their industry. Employment Practices Working Hours & Conditions: In compliance with applicable laws, regulations, codes and industry standards, Suppliers are expected to ensure that their employees have safe and healthy working conditions and reasonable daily and weekly work schedules.
Employees should not be required to work more than the number of hours allowed for regular and overtime work periods under applicable local, state and federal law. Non-Discrimination: Suppliers should implement a policy to effectuate all applicable local and federal laws prohibiting discrimination in hiring and employment on the grounds of race, color, religion, sex, age, physical disability, national origin, creed or any other basis prohibited by law.
Child Labor: Suppliers should not use workers under the legal age for employment for the type of work being performed in any facility in which the Supplier is doing work for Yum. In no event should Suppliers use employees younger than 14 years of age. Forced and Indentured Labor: In accordance with applicable law, no Supplier should perform work or produce goods for Yum using labor under any form of indentured servitude, nor should threats of violence, physical punishment, confinement, or other form of physical, sexual, psychological, or verbal harassment or abuse be used as a method of discipline or control.
Notification to Employees: To the extent required by law, Suppliers should establish company-wide policies implementing the standards outlined in this Code and post notices of those policies for their employees. The notices should be in all languages necessary to fully communicate the policy to its employees. Audits and Inspections Each Supplier should conduct audits and inspections to insure their compliance with this Code and applicable legal and contractual standards.
In addition to any contractual rights of Yum or Unified Foodservice Purchasing Co-op, LLC (“UFPC”), the Supplier’s failure to observe the Code may subject them to disciplinary action, which could include termination of the Supplier relationship. The business relationship with Yum and UFPC is strengthened upon full and complete compliance with the Code and the Supplier’s agreements with Yum and UFPC. Application The Code is a general statement of Yum’s expectations with respect to its Suppliers.
The Code should not be read in lieu of but in addition to the Supplier’s obligations as set out in any agreements between Yum or UFPC and the Supplier. In the event of a conflict between the Code and an applicable agreement, the agreement shall control. KFC Banani, KFC Gulshan, KFC Dhanmondi, KFC Mirpur , KFC Eskaton, KFC Laxmibazar, KFC New Baily Road, KFC Paltan, KFC Uttara, KFC Chittagong, KFC Cox’s Bazar. Restaurent Support Center (RSC) SE(F) – 5, Bir Uttam Mir Shawkat Ali Shorok (Gulshan Avenue), Gulshan – 1, Dhaka – 1212. Phone # 9894662 / 9894045 / 9886579 Fax # 9886222
Summary of four theories
Summary of four theories.
First three theory Organization Structure and Design, Power and Politics, Ethical & moral dimensions of Organisation Theories, you have to google resources for them. The last one Steers (2013) “Management across cultures:….” (p. 132 to p. 146) (plz see additional materials). Finally, write those four theories around 800 wards or 3 pages.
Essay Help “>Essay Help