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This is how the 'deployment' for each shift looks. It outlines the station each team member is assigned to for their shift, how long their shift is, their allotted amount of break time and for those on the closing team, where they will be cleaning after service ends. It essentially outlines everything so that everyone has to put minimal effort into the start of their shift in terms of thinking about the layout and management of the store.

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A Whatsapp group is how the team communicate and receive most forms of important information from one another and the management team. There is also some informal communication which occurs as we are all friends with at least some of the other team members. For example, at the top of this screenshot I have left the name 'Hedge Trimmer' visible as a nickname which is saved in my contacts for another staff member which I am friends with.

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This is the home screen for the till which is used for all regular food orders (non-delivery). This leads to another set of screens which outline the various items available in the different food types offered at KFC, i.e. buckets, burgers, box meals,etc...

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The same till as the last, but this is only used to process delivery orders which are placed through locally available food delivery services.

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The Electronic Product Control Screen is to keep track of what chicken products are available and how many of each are left and in what quantity. As a cook this is essential information as it tells you what you need to cook for the front and middle of house staff to serve the orders on screen. This also informs you of recommended amounts that you should cook at any time in the last column of each product row.

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The EPCS also belongs in this column as it displays the total number of each product that has been cooked and wasted over the course of the entire day. Each symbol represents a different product with very few being represented by words as this would clutter the screen with words where symbols are much more efficient. in order from top to bottom (left): Original recipe chicken, Zinger fillets, Mini fillets and Vegan fillets. On the right: Fillets, Hot wings, Hash browns and plain bites. The three red symbols at the bottom are for fries, popcorn chicken and corn cobettes respectively and the square of green symbols are the salad icons for the burger station. This is an amazing organisational tool for the store as it shows how much we have on hand, how much has gone to waste and how much we have cooked in total. It can also help us to branch into other areas very easily and really keep us in check with everything we need.

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This is the style in which the rota is sent via the group Whatsapp chat. It requires you to find your own row and then note when you are working each day and then to look at how many hours you are working to figure out how much you are earning that week.

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The group also provides the opportunity to inform the management if you are unable to work certain days in the next week or to express any grievances with the general condition of the store or the staff. For example, the team will tell the management publicly and with pictures that there have been neglected jobs such as cleaning out the outside bins or some equipment maintained badly. This is perhaps different to the historical practices which may have once been used when this technology had not yet been invented or implemented into the daily lives of the company workers. These are shaped by the 'individual and social worlds' each of us interacts with during any given time frame (Barton and Hamilton, 2012).

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An informative poster informing how to arrange zingers on the cooking racks when putting them in the fryer.

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A training poster explaining to front of house staff how to pack orders to be given to customers.

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KFC and the franchise owner holds all of its employees to a set of standards and morals when communicating with one another and with customers. All of use must respect first and foremost the confidentiality of the staff information shared, as it cannot be shared outside of the group chat without express permission. We must all also adhere to the morals of respecting one another's faiths and beliefs, to not undermine the company or our management team in a public way and most importantly to not negatively effect the status or view of the brand or company.

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To discuss hours an availability request is sent out to all the staff to confirm any changes to their schedule. This usually happens after the rota is officially published on company servers to ensure that it is accurate and all staff can fulfil their hours and duties.

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The customer must first approach you and begin themselves reading the menu and deciding what they would like. They then interact with you and strike up a conversation. This will lead you to the till which you must take in what they say, make the correct till inputs after reading the screen and finding them, then begin asking some more questions of the customer. These are usually inclusive of the following: 'is that large?', '" hot wings for 99p?', 'what side order and drink with that?' and 'anything else I can get for you?'. This then leads to totalling of the order and payment, which then requires you to count the change up from the till drawer if they pay in cash or to utilise the card machine if the customer wants to use their card.

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The online learning zone is where a lot of training information is disseminated from. There is the essential information for all job roles available to those assigned them, the essential safety training is also provided through this service.

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The stock check itself is the responsibility of the manager (known as the RGM) to complete once a week, alongside ordering more stock. Details of this are secured behind the management staff login server to which I cannot gain access with my staff credentials. However, at the team member level I can control the stock count from the cook's perspective through the defrost. The manager on shift tells the cook how many of each product they would like putting into the defrost cabs. The cook then has to go to the freezer and grab the appropriate numb er of boxes of product (they hold 6 bags of chicken each) and bring them into the kitchen.The defrost cabinet is then loaded up and the controls (shown above), must be used to turn the cab on. The separate programmes are used for varying numbers of bags, programme 1 is for 2-10 bags, 2 is for 11-20 and 3 if for up to 30. The screen displays the time remaining on the defrost and the temperature inside the cab. The information on the product (product code, use before date, origin location, number of bags of each product, when the defrost was started and when the product will be ready) is the written into the defrost book which I cannot show here for confidentiality reasons.

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Barton, D. and Hamilton, M., 2012. Local Literacies: Reading and Writing in One Community New Edition. London: Routledge, pp.3-22 & 129-146.

Fowler, E. and Mace, J., 2005. Outside the classroom. Leicester: NIACE, pp.1-23.

Searle, J., 2002. Situated literacies at work. International Journal of Educational Research, 37(1), pp.17-28.

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On the first day of training you are called into the store to read over and sign you official papers and contract to the company. From here you are sent to the team room to complete an initial induction and online training course for the area of the store you have been assigned to start in. This makes your digital literacy a prerequisite in this situation as it is mandatory to complete your online learning before partaking in any shop floor training. These are evidence, it is proof that you are capable of participating in and understanding the training given as well as interacting with further tools and training later on (Fowler and Mace, 2005). Should you complete the course before the end of your assigned time period you will begin to work on the shop floor for whatever length of time remains in your shift. This will involve looking at the training posters and working with a mentor on a station to make sure that you have taken in an understood what you have learned and can process it into real practice.

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When cooking chicken you must first look up at the EPCS to look at what product is on hand and whether the product is almost at the end of usable condition. The shift runner must then be consulted as to how much they would like of each product at that given time. This will then require the cook and the shift runner to agree upon an appropriate amount of product to be cooked for the customers after considering the density of the orders and the projected sales. It requires both parties 'to make judgements on how to use the text or obtain information from within the text for site specific purposes' (Searle, 2002). The cook then has to consult the second cook on shift and each of them must prepare the correct amount of chicken at the breading table. The fryer controls must then be used to programme in the correct cooking time and product number (I cannot provide an image at this time unfortunately). This is  relayed to the shift runner both verbally and by way of the EPCS display.