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Full Report LI (AFNAN ZIKRY BIN AZHAR A14A1201).docx

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https://youtu.be/5WHMb6aaFtw

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Things learned:
1. Procedure to prepare Jalapeno Cheese Sauce:
- 1 pc pack of jalapeno sauce
- 1300ml hot water
- stir well .

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Things learned:
1. Procedure to make Chizza:
-  1 pc Zinger fillet
- 27g-33g chizza sauce
- 3g-5g diced yellow onion
- 25g pineapple tidbits
- 25g shredded mozzarella cheese
- 3 dashes of parsley flakes and red pepper crushed

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Things learned:
1. Procedure to make Colonel Burger:
- toast kaiser bun
- 20g mayonnaise
- 15g shredded lettuce
- 1 pc colonel patty

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Summary:
1. A new promotion menu release thats are Nuggets and Crispy Tenders.
2. Each combo set also include regular fries and regular beverage
3. available with 2 different sauce thats are sour cream and jalapeno cheese sauce.

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1. Offday

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Summary:
1. Work on backp up department such as keep hurry in time.
2. Backup staff is the most busy than other staff.
3. Need to prepare all the products such as colonel rice, mashed potato, gravy, coleslaw, fry fun fries, potato wedges and others.
4. Cashier and backup must cooperate well so that smooth operation achieved.

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Things learned:
1. Procedure to make Zinger Burger:
- toast kaiser bun
- 20g mayonnaise
- 15g shredded lettuce
- 1 pc slice cheese
- 1 pc zinger fillet

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Activity:
1. Work as cook department staff.
2. Pluck the chicken.
3. Breading zinger fillet.
Summary:
1. During ramadhan, customer often to purchase bucket combo of chicken.
2. As cook department staff its their duty to make sure the fried chicken being prepare for customer especially during fast break.
3. Make sure the hot and spicy chicken and original chicken not get hang or customer will unsatisfied with the service cause waiting for a long time.

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Things learned:
1. Procedure to make Cheezy Twister:
- use 1 pc 9" tortilla
- 40g jalapeno cheese mayo
- 15g shredded lettuce
- 65g mixed tomato and japanese cucumber
- 2 pcs zinger strips

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Things learned:
1. Procedure to make Zinger Mushroom Soup:
- for 1pc 120z paper container it use 220g mushroom soup.
- 25g corn
- 1pc zinger strips cut into 5 chunks.

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Things learned:
1. Procedure to make Salsa Roller:
- use 6.5'' tortilla.
- 10g mayonnaise
- 10g salsa sauce
- 22g Mix tomato and japanese cucumber.
- 1pc zinger strips.

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1. Emergency leave.

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Activity:
1. Work as cook department staff.
2. Pluck the chicken.
3. Racking original chicken flavor and hot and spicy chicken.
4. Breading original and hot and spicy chicken.
5. Breading zinger fillet and zinger cut.
Summary:
1. Due to new bucket menu have offer zinger cuts on the sets, cook department get more works to do as demands for zinger cut increase.
2. Furthermore, a new products also has launched the Chicken Nachos.
3. Chicken Nachos used some flour addition with nachos for breading process

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Write a Bank-in Book.
2. Bank-in Book and Pickup Book related.
3. The staff and manager guide me on how to write on bank-in book.
4. Bank-in process must be done quickly after pickup process.
5. The cash will be save on safe box in manager office.

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Things learned:
1. Learned on how to use fry master machine.
2. The machine have multi-function for examples to fry potato wedges, nugget, fun fries and golden stick.
3. Each products has different time taken for cooks.
Summary:
1. Last day KFC Chizza promotions.

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Activity:
1. Attend Food Handling Courses at KFC Bentong.
2. The courses handle by selected officer by QSR Stores.
3. Each staff must have this certificate as it conducts in law.
4. If  a staff do not has the certificate, a company can be sue.
5. This courses will acknowledge staff about safety process for handling foods.
6. There is a test needs to answer by candidate before and after the courses.

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Activity:
1. Work as Backup department staff.
2. Making products ordered by cashier.
3. Making and check holding time for each products.
Things learned:
1. Learned on how to use bun toaster machine.
2. Bun toaster machine will be used for some products like zinger slider, colonel burger and zinger burger.
3. Functions for the machines is to toast the kaiser bun and soft roll.

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1. Public Holiday

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Learn about how to record a Pickup Book.
2. Pickup Book will record all pickup transaction for each counter.
3. A pickup process will be doing by manager after a counter have maximum RM700 on cash drawer.
4. This process is a step for the safety and avoid from robbery case.

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Activity:
1.Given task as Customer Service Crew department.
2. Work on morning shift.
3. Prepare the facility for customers.
4. Helping backup department staff.
Summary:
1. Helps and accompany manager bank-in cash to company.
2. QSR Stores used CIMB as the premium bank for their transactions.

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1. Public Holiday

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1. Offduty ( Polling Day)

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order
4. Greet customers.

5. Take stocks from another KFC stores nearby such as KFC Temerloh and Jengka.
6. Promoted new menu KFC Nacho.
Summary:
1. Due to unexpected busy stores, some stocks getting less.
2. The manager will asked a help from another nearby KFC Stores to get stocks.
3. A transfer noted will be written for the transfer stocks.

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Activity:
1.Checked my Customer Service Crew department and getting job done.
2. Helping backup staff.
3. Preparing dishes for customer.
Things learned:
1. Learn about some menu and promotions like zinger cheezilla.
2. Procedure to prepare cheezilla.
Summary:
1.Zinger cheezilla have some special that is its own cheese patty. The different between zinger and zinger cheezilla is the cheese patty and zinger chezilla not use the mayonese sauce but it use jalapeno sauces.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Summary:
1. If we are having stress situation during works, explain it to manager and asked them for a short break.
2. It is because maybe we feel anger to fulfill some chatty customers.
3. To avoid misunderstanding with customers, having a short break would be good to staff.
4. Each staff played an important roles and it is important for staff to cooperate each others.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Keep calm and patient while handling customer.
2. Some customer are hard to control as they are to chatty.
3. Doing our best to fulfill customer wants.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Learn more about Family feast menu
2. There are three sets menu for Family Feast thats are combo A, B and C.
3. The differents are the quantity of chickens thats are 5 pieces, 9 pieces and 15 pieces.
4. Customer also will get a Pepsi drink, Coleslow and Whip Potato.
5. For 5 pieces chicken will get two cups of drinks and 9 pieces and 15 pieces will get a bottle of 1.5L pepsi drink.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Learn more about KFC promotion that is KFC Chizza menu.
2. There are 3 sets for Chizza menu thats are Chizza Combo, Chizza Box and Chizza Duo Combo.
3. Kfc Chizza use zinger fillet and chizza sauce and for the toping it use mozarella cheese, herbs, pineapple and onion.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Learn more about Dessert menu.
2. A new promotion for dessert is Milo cone ice-cream.
3. Kfc also have 3 types of flavour for Vanilla Puding. The flavours are salted caramel, mango peach and gula melaka flavour.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Learn more about New Value treats menu.
2. There are five menu thats are a zinger slider, salsa roller, zinger mushroom soup, loaded potato bowl and shouriken rice bowl.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Learn more about SuperJimat box menu for set A, B and C.
2. Every Super Jimat box will get a piece of chicken, small fries and regular drink.
3. For set A called Twister Box and it serve with Cheezy Twister.
4. Set B called Signature Box and it served with Zinger Burger.
5. Set C called Soup Box and it served with Zinger Mushroom Soup and Butterscotch bun.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Learn more about Burger and Wraps menu.
2. There are three sets for this menu thats are Cheezy Twister Combo, Zinger Burger Combo and Colonel Burger Combo.
3. This sets of burger only use chicken meat as the patty.
4. Each set of Combo will get a regular drink and  regular fries.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. Learn more about Lunch and Dinner treat menu.
2. Time for lunch and dinner treat only from 12pm-3pm and 6pm-9pm.
3. The prices also different with normal hour prices.

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Activity:
1.Checked my Customer Service Crew department and getting job done.
2. Helping backup staff.
3. Preparing dishes for customer such as prepared regular fries and large fries.
Summary:
1. Backup staff must prepare dishes order by cashier. Cashier will take an order from customer and backup staff will prepare the meals.
2. Backup must ensure the availability of products for customer order.

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Activity:
1. Work as Cashier department staff.
2. Take customer order.
3. Packing customer order.
4. Greets customer.
Things learned:
1. As a cashier, we must know the products menu.
2. Always smile to greet customer and do KFC hand gesture.
3. Learn about how to take order customer.
Summary:
1. A cashier must be fast to take customer order and packing customer order as it being calculate the average speed of cashier.

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Activity:
1. Work as cook department staff.
2. Pluck the chicken.
3. Racking original chicken flavor and hot and spicy chicken.
4. Breading original and hot and spicy chicken.
5. Breading zinger fillet and zinger cut.
Summary:
1. During pluck process, some product could be damage especially the chicken drumstick.
2. Damage chicken product will not be cooked.
3. Some product could be discard after cooked due to small product or damage product after cooked especially the original drumstick chicke

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Activity:
1. Work as cook department staff.
2. Pluck the chicken.
3. Racking original chicken flavor.
4. Breading original and hot and spicy chicken.
5. Breading zinger fillet and zinger cut.
Summary:
1. Cook department responsible to discard a small chicken.
2. Under weight chicken will not being serve to customer.
3. Discard product will be count and written on a daily report.

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Activity:
1.Given task as Customer Service Crew department.
2. Work on morning shift.
3. Prepare the facility for customers.
4. Helping cook department staff.
Summary:
1. Task for every departments are different but the goals is same that is to give the best service for customers. Each department works together to serve customers.
2. Doing some preparation for ROCC checked

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1. Offday

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1. Offday

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1. Offday

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Activity:
1. Work as Customer Service Crew and checked my department and getting job done.
2. Swept and mop floor during closing session.
3. Washed all tools and cutlery that used.
Summary:
1. Helping customer doing KFC Guest Experience Survey on website.
2. This survey conducts to help KFC improve their weaknesses and overcome it to make customers more satisfy with products serve.

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Activity:
1. Work as Customer Service Crew and checked my department and getting job done.
2. Swept and mop floor during closing session.
Summary:
1. Each day, during closing the floor must being cleaned by CSC department staff.
2. All plates and trays must be washed.

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Activity:
1. Work as cook department staff.
2. Pluck the chicken.
3. Racking original chicken flavor and hot and spicy chicken.
4. Breading original and hot and spicy chicken.
5. Breading zinger fillet and zinger cut.
Summary:
1. Before breading product, staff must set collar for a product and stir oil.
2. There are many functions on collar as its have a 9pcs function, half and one product for chicken. It also have function for zinger fillet and zinger cut.
3. Each function have different times for cooked.
4. One product of chicken is two packs of chicken that have 18pcs each pack.

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Activity:
1. Work as cook department staff.
2. Pluck the chicken.
3. Racking original chicken flavor and hot and spicy chicken.
4. Breading original and hot and spicy chicken.
5. Breading zinger fillet and zinger cut.
Summary:
1. A patty for Colonel burger will cooked by cook staff. If backup staff cook it on backup station, it will make the oil for cook fries and wedges contaminated and disturb the quality of product.
2. KFC are very care a product that being served as their tagline 'Quality in Our Pocket'.

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Activity:
1. Work as cook department staff.
2. Pluck the chicken.
3. Breading hot and spicy chicken.
Things learned:
1. Learn about the procedure to breading hot and spicy chicken.
2. Process for breading hot and spicy chicken is scope the chicken seven times on flour. Then the chicken put into water.
3. The rotation for chicken on water are from 6 to 3 then 9 and lastly 6 (Clock position).
3. Then the chicken must be scope once again with seven times scope on flour.
Summary:
1. Breading process must follow the procedure as well or it can be a discard chicken due to the low quality of products.

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Activity:
1. Work as cook department staff.
2. Pluck the chicken.
3. Racking hot and spicy chicken.
Things learned:
1. Learn about the procedure to racking hot and spicy chicken.
2. Each hot and spicy chicken must be assemble into their types likes tight, wings, ribs, keels and drumstick.
3. Only hot and spicy chicken has the chicken wings.
Summary:
1. Racking chicken procedure is a task for second cook.
2. Second cook only get 15 seconds to get the tray at backup station then racking the chicken.
3. Hot and spicy chicken product has one hour holding time from cook.

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Activity:
1.Doing work as a cook department staff.
2. Doing work about pluck the chicken.
3. Get to know the materials used for chicken marinade for hot and spicy.
Things learned:
1. Learn about procedure to pluck the chicken. It means the cleaning process for chicken such as remove unwanted organ on chicken especially on tight.
Summary:
1. All stock for chicken received must be plucked by staff of cook department.
2. Staff must ensure the availability of chicken marinade, original chicken that have been plucked and zinger marinade

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Activity:
1. Work as cook department staff.
2. Pluck the chicken.
3. Preparing zinger fillet marinade.
4. Packing zinger fillet marinade.
Things learned:
1. Learn about the process to produce zinger fillet marinade.
2. Learn about herbs used for zinger fillet marinade that is hot and spicy marinade.
3. For zinger fillet marinade, a pack of hot and spicy marinade and 5.5L water will used for every 6 packet of zinger fillet.
Summary:
1. To marinade zinger fillet, a machine will be used. I learn about how to use the machine properly.

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Activity:
1.Checked my Customer Service Crew department and getting job done.
2. Helping cook staff.
3. Doing zinger fillet to zinger cut.
Summary:
1. Zinger fillet is a flat chicken meat that used to produce zinger burger and new menu that is zinger cheezilla.
2. Zinger cut is a zinger fillet that have been cutted into small pieces and on menu it called crispy tenders.

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Activity:
1.Being change to cook department.
2. Work on middle and closing shift.
Things learned:
1. Learn about hot and spicy chicken, original chicken, zinger fillet and patty.
2. Learn about middle and closing shift.
3. Learn about task for cleaning the tools on cook department during closing time
Summary:
1. Cook department will cook the hot and spicy chicken, original chicken, zinger fillet, zinger cut and patty.
2. Must to work fast to prepare chicken and produce good quality of chicken.

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Activity:
1.Checked my Customer Service Crew department and getting job done.
2. Helping backup staff.
3. Preparing dishes for customer.
4. Preparing pack of coleslaw.
Things learned:
1. Learn about some new menu for next promotions that is Zinger Cheezilla.
2. Learn more about packing the coleslow
Summary:
1. To doing pack for coleslaw, the temperature must be maintained so some ice will be used to make sure the temperature not changes.

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Activity:
1.Checked my Customer Service Crew department and getting job done.
2. Learning about basic of Backup department.
Things learned:
1. Learn to prepare colonel burger and zinger burger.
2. Learn to prepare twister roller.
Summary:
1. The difference between the colonel burger and zinger burger is their patty. But both burger is chicken burger. Zinger burger used chicken breast and hot and spicy flour to cook while colonel burger used chicken patty.
2. Twister roller used zinger cut and have some jalapeno sauce. It being roll by special

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1. Offday

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Activity:
1.Checked my Customer Service Crew department and getting job done.
2. Clean the store room and hostel.
3. Doing some preparation for ROCC checked.
Things learned:
1. Practice the concept first in first out for all stocks.
2. Each stocks must have the date received.
Summary:
1. Each store must get result standard performance and the result for under performing will effect the manager performance and store also could be close.

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1. Off day

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Activity:
1.Checked my Customer Service Crew department and getting job done.
2. Learning about basic of Backup department.
Things learned:
1. Preparing mashed potato.
2. Doing customer greetings.
LI vs UMK:
1.  Real working much more challenges than training class by lecturer at university.
Summary:
1. Learn about teamwork of each department to serve customer.

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1. Briefing by the manager and assistant manager.
2. Check all the service facility is available for customers.
3. Refill the sauces, sauce dishes and straw for customer at sauce center.
4. Check the cleanliness of facility at dining area , check the cleanliness and freshness of the toilet.
5. Clearing table after customers finished the dishes.
6. Delivered a dishes to customer by tag number.
7. Prepared D4 solutions.

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Activity:
1.Checked my Customer Service Crew department and getting job done.
2. Learning about basic of Cook department.
Things learned:
1. How to prepare original flour for original flavour chicken.
2. Procedure and steps to fry original chicken.
3. Cook department must be clean include flour section must not being messy even with flour.
LI vs UMK:
1.  Internship much more challenges as we faced real customers while commercial class for assignment mostly customers are students and friends
Summary:
1. Learn to control level of stress during work and how to overcome stress.
2. Each customers must being served politely and give them a smile.

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1. Briefing by the manager and assistant manager.
2. Check all the service facility is available for customers.
3. Refill the sauces, sauce dishes and straw for customer at sauce center.
4. Check the cleanliness and freshness of the toilet.
5. Clearing table after customers finished the dishes.
6. Delivered a dishes to customer by tag number.

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1. Off day

# data[].attributes.body
1. Briefing by the manager and assistant manager.
2. Check all the service facility is available for customers.
3. Refill the sauces, sauce dishes and straw for customer at sauce center.
4. Check the cleanliness of facility at dining area , check the cleanliness and freshness of the toilet.
5. Clearing table after customers finished the dishes.
6. Delivered a dishes to customer by tag number.

# data[].attributes.body
1. Briefing by the manager and assistant manager.
2. Check all the service facility is available for customers.
3. Refill the sauces, sauce dishes and straw for customer at sauce center.
4. Check the cleanliness of facility at dining area , check the cleanliness and freshness of the toilet.
5. Clearing table after customers finished the dishes.
6. Delivered a dishes to customer by tag number.

# data[].attributes.body
1. Briefing by the manager and assistant manager.
2. Check all the service facility is available for customers.
3. Refill the sauces, sauce dishes and straw for customer at sauce center.
4. Check the cleanliness and freshness of the toilet.
5. Clearing table after customers finished the dishes.
6. Delivered a dishes to customer by tag number.

# data[].attributes.body
1. Briefing by the manager and assistant manager.
2. Check all the service facility is available for customers.
3. Refill the sauces, sauce dishes and straw for customer at sauce center.
4. Check the cleanliness of facility at dining area , check the cleanliness and freshness of the toilet.
5. Clearing table after customers finished the dishes.
6. Delivered a dishes to customer by tag number.
7. Help other staffs such as prepare dishes.
8. Write a date receive and best used before date for new stock arrival.

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1. Briefing by the manager and assistant manager. Doing some exercise to cheer up.
2. Check all the service facility is available for customers.
3. Refill the sauces, sauce dishes and straw for customer at sauce center.
4. Check the cleanliness of facility at dining area , check the cleanliness and freshness of the toilet.
5. Clearing table after customers finished the dishes.
6. Delivered a dishes to customer by tag number.
7. Help other staffs such as prepare dishes.
8. Refill the beverages for cashier.
9. Check beverages stock.
10. Doing date receive for new stock arrived.

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1. Briefing by the manager and assistant manager.
2. Check all the service facility is available for customers.
3. Refill the sauces, sauce dishes and straw for customer at sauce center.
4. Check the cleanliness of facility at dining area. Check the cleanliness and freshness of the toilet.
5. Clearing table after customers finished the dishes.
6. Delivered a dishes to customer by tag number.
7. Help other staffs such as prepare dishes.

# data[].attributes.body
1. Briefing by the manager and assistant.
2. Check all the service facility is available for customers.
3. Refill the sauces, sauce dishes and straw for customer at sauce center.
4. Check the cleanliness of facility at dining area. Check the cleanliness and freshness of the toilet.
5. Clearing table after customers finished the dishes.
6. Delivered a dishes to customer by tag number.
7. Help other staffs such as prepare dishes.