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LINK BELOW 🔥
https://m.youtube.com/watch?v=_mJXqlbLLQc

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LINK BELOW 🔥
https://canvanizer.com/canvas/rhzAaXUQrM3Sz

💕 Business Model Canvas is a strategic management and entrepreneurial tool.
💕It allows you to describe, design, challenge, invent and pivot the business model.

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WORKING TIME : 2 P.M. - 11 P.M.
- I was introduced to work environment in KFC DATARAN PAHLAWAN, MALACCA.
- Since I was working in FRONT OF HOUSE, one of the senior teach me about :
> RELOAD SAUCE
> RELOAD STRAW AND SAUCE PLATE
> CLEAN AND WIPE DESK AFTER CUSTOMER LEAVE WITH D4 WATER
> SEND THE TAG NUMBER (FOOD)
> CLEAN THE FLOOR BY MOPPING AND SWEEPING
> THROW THE RUBBISH FROM DUMPSTER WHEN FULL
> THROW THE ICE WATER INTO PAIL AVAILABLE AND HAVE TO CLEAR WHEN FULL BY THROWING IN SINK
> WIPE THE TRAY WITH D4 WATER
CLOSING ( 10 P.M. - 11 P.M. )
- WIPE DUMPSTER
- WIPE DESK AND CHAIR
- RELOAD STRAW AND SAUCE PLATE
- WASH SAUCE INSTRUMENTS
- KEEP REMAINING SAUCE IN TUPPERWARE
- WIPE THE SINK AND MIRROR WITH D4 WATER
- SWEEPING THE FLOOR
- MOPPING THE FLOOR
- THROWING ONE DAY RUBBISH INTO BIG DUMPSTER WHICH LOCATED IN GROUND FLOOR

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WORKING TIME : 2 P.M. - 11 P.M.
- Without help of senior, I was doing the work like what she had taught to me.
> RELOAD SAUCE
> RELOAD STRAW AND SAUCE PLATE
> CLEAN AND WIPE DESK AFTER CUSTOMER LEAVE WITH D4 WATER
> CLEAN THE FLOOR BY MOPPING AND SWEEPING
> THROW THE RUBBISH FROM DUMPSTER WHEN FULL
> THROW THE ICE WATER INTO PAIL AVAILABLE AND HAVE TO CLEAR WHEN FULL BY THROWING IN SINK
> WIPE THE TRAY WITH D4 WATER
CLOSING ( 10 P.M. - 11 P.M. )
- WIPE DUMPSTER
- WIPE DESK AND CHAIR
- RELOAD STRAW AND SAUCE PLATE
- WASH SAUCE INSTRUMENTS
- KEEP REMAINING SAUCE IN TUPPERWARE
- WIPE THE SINK AND MIRROR WITH D4 WATER
- SWEEPING THE FLOOR
- MOPPING THE FLOOR
- THROWING ONE DAY RUBBISH INTO BIG DUMPSTER WHICH LOCATED IN GROUND FLOOR

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WORKING TIME : 8 A.M. - 4 P.M.
- Every KFC team member have to go the ORIENTATION and CHAMP CLASS which organized by KFC itself.
- In this class, I was introduced :
ORIENTATION
> HISTORY OF COLONEL HARLAND SANDERS, THE FOUNDER OF KFC
> HISTORY AND ORGANIZATION OF  KFC IN MALAYSIA
> KFC CULTURE
> KFC STANDARD
> TRAINING PROCESS
> SALARY AND BENEFIT
> WORKING ETHIC IN KFC
C.H.A.M.P.S?
> WHAT IS C.H.A.M.P.S
C - CLEANLINESS
H - HOSPITALITY
A - ACCURANCY
M - MAINTENANCE
P - PRODUCT
S - SPEED
> OBJECTIVE OF C.H.A.M.P.S
> CHAMPS FROM CUSTOMER POINT OF VIEW SIMPLY MEANS
> KFC BUSINESS REVOLVES AROUND
>WHAT INFLUENCE CUSTOMER TO RETURN
> AREAS OF FOCUS TO DELIVER OPERATIONS EXCELLENCE
: FOH ( FRONT OF HOUSE ) ; CASHIER & CSC
: MOH ( MIDDLE OF HOUSE ) : BACK-UP
: BOH ( BACK OF HOUSE ) ; COOK
> GES ( GUEST EXPERIENCE SURVEY )

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WORKING TIME : 2 P.M. - 11 P.M.
CASHIER 2 P.M. - 7 P.M.
- In cashier department, senior teach me about :
> WELCOMING CUSTOMER
: " Hi, Welcome To KFC. Having here or take away ? "
> TAKING ORDERS
> PUNCH THE ORDERS IN DESKTOP
> TELLING THE AMOUNT TO CUSTOMER
: " Your orders totally RM 45.00"
> GIVING THE BALANCE TO CUSTOMER
: " Here is your balance , RM 5 with the receipt. "
> DELIVERING THE ORDERS
> CLOSING AND THANKING
- Must always smile while working in cashier department.
- Single item must be punched by MANAGER only.
- Single item receipt should be with cashier and must hand over to manager during closing.
CLOSING CASHIER
- REFILL THE MEAL BOX
- REFILL THE TISSUES, PLASTIC FORK AND SPOON
- REFILL THE PACKET SAUCES
- REFILL THE SUGAR AND CREAMER
- WIPE CHICKEN GLASS CABINET
- WIPE DRAWER THAT CONTAIN COLESLAW, POTATO WHIP ANDRICE
- WIPE DRINKS TUBE AND PUT IN HOT WATER
- WASH THE FOODS AND DRINKS TOOLS WITH D4 WATER
- SWEEPING THE FLOOR
- MOPPING THE FLOOR

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WORKING TIME : 2 P.M. - 11 P.M.
- Manger asked to remember the menu so she can placed myself in cashier section.
- Food & Beverages ;
> Original Chicken
> Spicy Chicken
> Coleslaw
> Potato Whip
> Rice
> Fries
> Wedges
> Cheezy Wedges
> Chicken Tenders
> Nuggets
> Zinger Burger
> Colonel Burger
> Cheezy Twister
> Butterscotch Bun
>  Mad Mex Twister ( Promotion )
> MILO Ice-cream
> Drinks

CLOSING CSC ( 10 P.M. - 11 P.M. )
- WIPE DUMPSTER
- WIPE DESK AND CHAIR
- RELOAD STRAW AND SAUCE PLATE
- WASH SAUCE INSTRUMENTS
- KEEP REMAINING SAUCE IN TUPPERWARE
- WIPE THE SINK AND MIRROR WITH D4 WATER
- SWEEPING THE FLOOR
- MOPPING THE FLOOR
- THROWING ONE DAY RUBBISH INTO BIG DUMPSTER WHICH LOCATED IN GROUND FLOOR

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WORKING TIME : 2 P.M. - 11 P.M.
> RELOAD SAUCE
> RELOAD STRAW AND SAUCE PLATE
> CLEAN AND WIPE DESK AFTER CUSTOMER LEAVE WITH D4 WATER
> SEND THE TAG NUMBER (FOOD)
> CLEAN THE FLOOR BY MOPPING AND SWEEPING
> THROW THE RUBBISH FROM DUMPSTER WHEN FULL
> THROW THE ICE WATER INTO PAIL AVAILABLE AND HAVE TO CLEAR WHEN FULL BY THROWING IN SINK
> WIPE THE TRAY WITH D4 WATER
CLOSING ( 10 P.M. - 11 P.M. )
- WIPE DUMPSTER
- WIPE DESK AND CHAIR
- RELOAD STRAW AND SAUCE PLATE
- WASH SAUCE INSTRUMENTS
- KEEP REMAINING SAUCE IN TUPPERWARE
- WIPE THE SINK AND MIRROR WITH D4 WATER
- SWEEPING THE FLOOR
- MOPPING THE FLOOR
- THROWING WHOLE DAY RUBBISH INTO BIG DUMPSTER WHICH LOCATED IN GROUND FLOOR

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WORKING TIME : 2 P.M. - 11 P.M. CASHIER 2 P.M. - 10 P.M.
- In cashier department, senior teach me about :
> WELCOMING CUSTOMER
: " Hi, Welcome To KFC. Having here or take away ? "
> TAKING ORDERS
> PUNCH THE ORDERS IN DESKTOP
> TELLING THE AMOUNT TO CUSTOMER
: " Your orders totally RM 45.00"
> GIVING THE BALANCE TO CUSTOMER
: " Here is your balance , RM 5 with the receipt. "
> DELIVERING THE ORDERS
> CLOSING AND THANKING
- Must always smile while working in cashier department.
- Single item must be punched by MANAGER only.
- Single item receipt should be with cashier and must hand over to manager during closing.
CLOSING CSC ( 10 P.M. - 11 P.M. )
- WIPE DUMPSTER
- WIPE DESK AND CHAIR
- RELOAD STRAW AND SAUCE PLATE
- WASH SAUCE INSTRUMENTS
- KEEP REMAINING SAUCE IN TUPPERWARE
- WIPE THE SINK AND MIRROR WITH D4 WATER
- SWEEPING THE FLOOR
- MOPPING THE FLOOR
- THROWING WHOLE DAY RUBBISH INTO BIG DUMPSTER WHICH LOCATED IN GROUND FLOOR

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WORKING TIME : 2 P.M. - 11 P.M.
CASHIER 2 P.M. - 10 P.M.
- In cashier department, senior teach me about :
> WELCOMING CUSTOMER
: " Hi, Welcome To KFC. Having here or take away ? "
> TAKING ORDERS
> PUNCH THE ORDERS IN DESKTOP
> TELLING THE AMOUNT TO CUSTOMER
: " Your orders totally RM 45.00"
> GIVING THE BALANCE TO CUSTOMER
: " Here is your balance , RM 5 with the receipt. "
> DELIVERING THE ORDERS
> CLOSING AND THANKING
- Must always smile while working in cashier department.
- Single item must be punched by MANAGER only.
- Single item receipt should be with cashier and must hand over to manager during closing.
CLOSING CSC ( 10 P.M. - 11 P.M. )
- WIPE DUMPSTER
- WIPE DESK AND CHAIR
- RELOAD STRAW AND SAUCE PLATE
- WASH SAUCE INSTRUMENTS
- KEEP REMAINING SAUCE IN TUPPERWARE
- WIPE THE SINK AND MIRROR WITH D4 WATER
- SWEEPING THE FLOOR
- MOPPING THE FLOOR
- THROWING ONE DAY RUBBISH INTO BIG DUMPSTER WHICH LOCATED IN GROUND FLOOR
MID-YEAR MEETING & DINNER      ( 11 P.M. - 1 A.M. )
- Restaurant Area Coach discuss about the problems in restaurant and staffs.
- He explaining the goals that should be done in 2018.
- After the general meeting, there was a small appreciation to the best workers.
- Once gift appreciation have done, a small dinner among staffs.

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WORKING TIME : 9 A.M. - 11 P.M.
9 A.M. - 12 P.M.
-  Today, Restaurant Manager asked to attend FOOD HANDLING COURSE
- In this course, team member of KFC will introduced with :
> INTRODUCTION
> FOOD CLEANLINESS
> FOOD SAFETY
> FACTORS THAT LEAD TO FOOD POISONOUS
CASHIER 2 P.M. - 10 P.M.
- In cashier department, senior teach me about :
> WELCOMING CUSTOMER
: " Hi, Welcome To KFC. Having here or take away ? "
> TAKING ORDERS
> PUNCH THE ORDERS IN DESKTOP
> TELLING THE AMOUNT TO CUSTOMER
: " Your orders totally RM 45.00"
> GIVING THE BALANCE TO CUSTOMER
: " Here is your balance , RM 5 with the receipt. "
> DELIVERING THE ORDERS
> CLOSING AND THANKING
- Must always smile while working in cashier department.
- Single item must be punched by MANAGER only.
- Single item receipt should be with cashier and must hand over to manager during closing.
CLOSING CSC ( 10 P.M. - 11 P.M. )
- WIPE DUMPSTER
- WIPE DESK AND CHAIR
- RELOAD STRAW AND SAUCE PLATE
- WASH SAUCE INSTRUMENTS
- KEEP REMAINING SAUCE IN TUPPERWARE
- WIPE THE SINK AND MIRROR WITH D4 WATER
- SWEEPING THE FLOOR
- MOPPING THE FLOOR
- THROWING WHOLE DAY RUBBISH INTO BIG DUMPSTER WHICH LOCATED IN GROUND FLOOR

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WORKING TIME : 10 A.M. - 7 P.M.
OPENING CSC (10 A.M. - 11 A.M.)
- WIPE DESKS AND CHAIRS
- SWEEPING
- PLACING D4 WATER
- PUT THE CARPET NEAR THE SINKS
- CLEAN THE SINKS
- WIPE THE MIRROR
CSC 12 P.M. - 6 P.M.
> RELOAD SAUCE
> RELOAD STRAW AND SAUCE PLATE
> CLEAN AND WIPE DESK AFTER CUSTOMER LEAVE WITH D4 WATER
> SEND THE TAG NUMBER (FOOD)
> CLEAN THE FLOOR BY MOPPING AND SWEEPING
> THROW THE RUBBISH FROM DUMPSTER WHEN FULL
> THROW THE ICE WATER INTO PAIL AVAILABLE AND HAVE TO CLEAR WHEN FULL BY THROWING IN SINK
> WIPE THE TRAY WITH D4 WATER
CLOSING CSC 6P.M. - 7 P.M.
- REFILL THE SAUCES PLATES AND STRAW
- SWEEPING THE FLOOR
- CLEAN THE SINKS
- WIPE THE MIRROR
- WIPE TRAYS
-  THROWING WHOLE DAY RUBBISH INTO BIG DUMPSTER WHICH LOCATED IN GROUND FLOOR