Obligation and contracts reviewer, Summaries of Law

Download Obligation and contracts reviewer and more Summaries Law in PDF only on Docsity! 1111 | P a g e 2016 TRAINING MANAGER 2016 FOR KFC SLT SHELL ONLY 2/7/2016 Ultimate Reviewer THE ULTIMATE REVIEWER 2016 Food Safety - It is the assurance that food will not cause harm to customers when it is prepared, or eaten according to its intended use. Everyone's TOP PRIORITY! > Safe food is 1. Hot Food that is Hot 2. Cold Food that is Cold 3. Food that is Contaminated > Potential Hazards to Food Safety 1. Biological Hazards - Bacteria, Viruses, Parasites, Fungi 2. Chemical Hazards - Pesticides, Cleaning Chemicals, Preservatives/Additives, Toxic Metals 3. Physical Hazards - Hair, Dirt, Broken Glass, Bone Fragments > How foods become unsafe 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Using contaminated equipment 4. Holding food at improper temperatures 5. Poor Personal Hygiene > Foodborne Illness - is a disease carried or transmitted to people by food. ***At risk ingredients: Chicken, Beef, Milk and Cheese > Potentially Hazardous Foods (PHF) are sustaining rapid multiplication of microorganisms such as: 1. Foods that are capable of sustaining rapid multiplication of microorganism. 1. High in Moisture (Water Content) 2. High in Protein 3. PH Level is near neutral to lightly acidic 4. Has a history of being involved in foodborne illness outbreak > Causes of Foodborne Illness 1. Improper cooling of food 2. Improper heating of food 3. Poor Personal Hygiene 4. Advanced Food Preparation 5. Adding raw or contaminated food to ready-to-eat foods 6. Food left in the danger zone too long (41 to 140F) 7. Improper reheating of foods 8. Cross-Contamination > Three Classification of Foodborne Illness Factors 1. Cross-Contamination 2. Time-temperature Abuse 3. Poor Personal Hygiene > Food Safety Violations are potential causes of Foodborne Illness and are often sited during: 1. Internal Food Safety Audits (eCER) 2. Daily Food Safety Checklist (OPS Checklist) 3. Routine Health Department Inspection > Most Common Food Safety Violations 2 | P a g e 1. Required Documentation 2. Team Member Health and Hygiene Practices 3. Approved Sources 4. Protection from Contamination 5. Cleaning and Sanitation 6. Product Procedures and Time temperature Control 7. Equipment 8. Chemicals 9. Pest-Control 10. Sewage and Plumbing > FSCC has 51 Food Safety Standards and 18 Food Safety Issues. > Food Safety Emergencies that may require CLOSURE DECISIONS: 1. No running water and no alternative source available. 2. No hot water (if it can't be restored within 1 hour) 3. Sewage Backflow in the Restaurant. 4. No electricity 5. No working restroom 6. Rodent or cockroach infestation > Post Audit Action: RGM needs to respond w/in 72 hours with regards to his plans/action taken. Original Recipe Chicken - The seasoned, soft crust, pressure fried chicken prepared with 11 secrets herbs and spices. Product Specification Receiving and Storing Item Unit/Case Size Shelf Life Storage Chicken, OR Better IMOR Upon Receiving 1.1-1.2kg/head; 2heads/bag 48 hours/ 2 days 28-36F/ Chiller Storage 33-36F/ Chiller Prior to breading 36-40F/ Chiller Premix, MBF TMOR (8kg) 8.0kg/pack 14 days 68 to 78F/ RT Oil, Palm (Exchange) 17.0kg/tin/carboy 1 year 68 to 78F/ RT Cooking Set-Points Type of Fryer Quantity Cooking Basket Time/Temp HP4 (Gas) 2 heads Tiered Basket 14:00/336F Back to Back Rounds: 4 heads Tiered Basket 14:00/365F HP8 (Gas) 4 heads HP8 Rack 14:30/335F Back to Back Rounds: 6 heads HP8 Rack 14:30/340F 20 heads 8 heads HP8 Rack 14:30/365F Holding Time Item Holding Unit Method HT/Temp OR 2 to 8 heads UHC/HCW Moist/Bottom Tier 1.5hrs/140F Breading Procedure (Project Better – Wing-Rib and Keel-Rib Cut) 1. Wash and sanitize hands, then heat up the fryer. 2. Transfer up to 2 heads into dip basket. 3. Roll the basket 3x to remoce excess juices. 4. Dip basket into dip water then jiggle from L to R. 5. Lift and drain for 3 to 5 seconds. 6. Roll the basket 7x, to separate the pieces and remove excess water. 5 | P a g e 7. Scatter chicken into breading lug. 8. Scoop fold, scoop lift 10x. 9. Hand press breading onto pieces 7x moving clockwise. 10. For racking, pick up one piece of chicken between thumb and forefinger of each hand. 11. Shake and tap to remove excess breading. 12. Do not fold and lock wings, it must be open and bone down. 13. Smoothen the skin portion of thigh and drum part upon breading. 14. For drum and wing-parts it must be double breaded 15. Rack all chicken parts based on standard procedure, except for drum and wing-rib parts. 16. Once all drum and wing-rib parts are picked up, placed it in the dip basket. 17. Slowly dip into water, just enough to cover all the pieces. 18. Drain for 5 secs, scatter chicken into breading lug, layer each pieces and cover with flour. 19. With palm of hands, press breading into each part (1pc/hand), moving clockwise from L to R. 20. Using thumb and forefinger, remove 2 pcs at a time, shake and tap once, then rack. Problem Solving Too Dark Too Greasy Gritty Texture Spotted Chickem Incorrect breading Incorrect set point used Sifter screen has hole Oil not filtered Held too long before cooking Oil temperature is not at "drop" Breading not sifted after each use Failure to follow 7-10-7 breading procedure Oil temperature is too high Oil past discard point Breading past discard point Cookpot not cleaned Fewer heads was cooked Chicken not drained Breading not sifted Held past discard point Improper racking, not racked with bone down. Crackling ring not cleaned Improper racking Improper racking Too Light Too Salty Too Cold Burnt Taste Chicken too large Breading mixed incorrectly Not placed in UHC after cooking Oil past discard point Cooker not preheated Too much breading UHC/HCW not calibrated Fryer not cleaned Incorrect breading procedure Marinated chicken held in marinator too long (ISM) Failure to use water reservoir "drop" Temp too high Incorrect set points used Breading not sifted after each use Failure to use bun pans in all slots required. Crust Too Crisp Oil temp is not at "drop" Breading past discard point Water reservoir too cold Incorrect Temperature Oil level is too low Holding Cabinet doors open too long Defective lid gasket Improper racking Radiant heat not working in displays (bulbs burnt out) Dead weight not properly working Too Bland Has Off Flavor Too Dry Doughy Texture of Breading Breading mixed incorrectly Failure to clean and sanitize the marination after use (ISM) Marinated chicken past discard point (ISM) Incorrect breading procedure Incorrect breading procedure Chicken used past discard point Incorrect set points used Improper racking Temperature setting too high Oil past discard point Fewer heads were cooked Cookpot not calibrated 6 | P a g e Failure to marinate chicken (ISM) Breading Soggy Cooked chicken held too long Chicken dropped before "drop" temperature Raw chicken is icy when marinated (ISM) Too much water reservoir Pressure valve not maitaining pressure Marinator leaks (ISM) Water too high at HCW Too much water reservoir Chicken not held 2hrs after marinating Water too hot at HCW Holding cabinet too hot Marinade not dissolved properly Pieces stacked on top of each other Chicken not on perforated bun pan in HCW More water in dissolving of marinade mix Cook time too long Failure to marinate chicken Raw Chicken Quality Raw Chicken Fresh Chicken Frozen Chicken Color Pinkish Pale Odor Neutral Bark Odor Meat Firm Less Firm Bone Color Bright Red Pale or Brownish Red Good VS Spoilage Good Chicken Spoilage Chicken Color No greenish color With greenish color Odor No foul or off odor Has foul odor Meat Not slimy Slimy Meat Juice Easily dries when rub between fingers Not easily dries when rub between fingers Stacking Principle of Chicken Products 1. Principle no. 1 > Deboned over Chicken on Bone Products - To avoid cross contamination from chicken juices 2. Principle no. 2 > Marinated over Unmarinated - No dipping of marinade solution 3. Principle no. 3 > Non-spicy over Spicy - Less risk of flavor contamination Checking Recovery Rate 1. To check the recovery rate: start the timer when temperature is 275F, then stop when temperature reaches 300F. 2. Minimum recovery rate for all fryers except split vat is 60 seconds and maximum is 90 seconds. 3. Call engineering if not passing the recovery rate. Sifting Procedure 1. Total of 2 times only (Sift Old, Sift New and Sift All Together) 2. Sifter lug is the one without a hole and it should be placed at the bottom. 3. Used By Date sticker of MBF is no longer allowed to stick onto the breading lug. 7 | P a g e 10. Roll the basket 10x to create sticky surface and make crust flaky. 11. Scatter into the breading lug. 12. Scoop fold, scoop lift 7x until all pieces are covered. 13. Scoop all the pieces then seesaw. 14. Dump the chicken into bun pan, then drop. Thigh First, Wing Last(2pcs/drop, 6pcs/row, dropping from L to R to avoid marriages) 15. For bare spots, scoop fold once, shake and tap once. 16. Make 3 passes using L-Bar after 2 minutes pre-alarm . Thawing of Frozen Chicken 1. Thaw a maximum of 20 heads of chicken (2 layers per sink) 2. Place a rack on the bottom of sink and on top of each layer to avoid floating. 3. Thaw chicken for 1 hour, water temperature should be 65-70F/Tap Water. 4. Check water temperature for every 15 minutes. 5. Adjust water temperature by draining half the water of the sink then refill. 6. After the 1 hour thawing time, check for crystals, if it still present extend for 10 to 15 minutes or more if the temperature is lower than 28F. IT is to 28F-36F 7. Thawed chicken may be marinated immediately or held up to 48 hours in Chiller. Breaking Out Principle 1. Check for hematoma (for Rib Parts) 2. Check for bruises, cuts and broken bones (for Wings and Drum Parts) 3. Smoothen the skin (for All Parts, Silver Dollar for Wings) 4. Stretching tht silver the dollar (for Wing Parts) 5. Pop up the thigh bone (for Thigh Parts) 6. Pinfeathers and excess fats must be remove (for All parts) Reminders in Breaking Out Procedure. 1. Only 5 bags at a time to maintain cold chain of temperature. 2. It must be done over bun pan and rack to separate juices & fats, and not directly placed over bun pan. 3. Open or tear the bags of chicken at the top portion, and fold it to prevent drying out. Marinating Hot n' Crispy Chicken Ingredients Minimum Maximum Type of Lids HC Chicken 8-10heads/ 4-5bags 16-20heads/ 8-10bags Flat Lid - 15 minutes HC Marinade Mix 340 grams/ 1/2 pack 680 grams/ 1 pack Domed Lid - 10 minutes Chilled Water 2.84 liters/ 3/4 gallons 5.68 liters/ 1 1/2 gallons Marinating HC Procedure 1. Prepare the marinade mix. 2. Pour marinade into the tank and start the marinator. 3. Drain chicken for 5 minutes to avoid chicken to become salty. 4. Re-bag within 10 minutes to avoid marinated chicken to be bland. 5. Mark ready to use and 48 hours discard time. 6. Back to back marination should be within 5 minutes. 7. Marinated chicken can be used after 2 hours aging time at Chiller. Reminders in Marinating HC 1. Water must be chilled (33-40F), if using ice to meet temp, make sure to melt first or strain before measuring. 2. Dilution ration must be half gallon first if maximum batch for easy mixing. 3. Do not pour the whole marinade solution, half gallon first to dissolve the mixture that settled at bottom. 10 | P a g e 4. Marinator plug should be plug in last prior to marination cycle and first to plug out right after marination. 5. Use stopwatch as the timer of cycles start so that time can be written immediately. (RPM must be 32-33rpm) 6. Back to back marination should be happened while the first batch is under 5 minutes draining time. Problem Solving Too Light Too Dark Smooth Crust Too Greasy Oil temperature is too low Chicken held too long before cooking Chicken not marinated Oil past discard point Cook time too short Oil past discard point Marinated Chicken held beyond discard point Improper racking, not racked with bone down. Timer Malfunction Cook time too long Incorrect breading Fryer recovery too slow Fryer Malfunction Fewer heads cooked Chicken held too long before cooking Chicken dropped before "drop" temperature Morning start-up not followed Oil temp and UHC temp is too high Improper handling of cooked product Chicken held too long before cooking Chicken held beyond discard point Too Bland Too Dry Too Salty Too Much Seasoning Chicken not marinated/ Marinator leaks Chicken not marinated Too much marinade Chicken left in marinator too long Marinated HC not held for 2 hours prior to breading Marinated Chicken held beyond discard point Too little water use Too much breading on product Marination time too short Cook time too long Chicken held too long at marinator Marinade solution not dissolve properly Chicken held too long before re- bagging Chicken held beyond discard point Chicken not drained immediately One-Step Gravy - KFC chicken gravy is prepared using a modified instant mix prepared with cracklings. It has a creamy texture with delicious chicken flavor. Product Specifications Receiving and Storing Item Unit/Case Size Shelf Life Storage Pre-mixed Gravy Frozen 450 +/- 5 grams per pack 2 months 10 to -10F/ Freezer Chiller Thawed 7 days 33-40F/ Chiller Cooking of One-Step Gravy Ingredients Half Batch Single Batch Double Batch Number of Packs 1 pack 2 packs 4 packs Liters of Boiling Water 3 liters 6 liters 12 liters Cooking Time 5 minutes / Inner Flame Holding Time of One-Step Gravy 11 | P a g e Condition Holding Time Method Storage Bulk 4 hours In inset w/cling wrap & lid 140F/UHC/Baine Marie Pre-packed 2 hours Double layer 140F/HCW Pump Dispenser 4 hours NA 140F Thermostat 2 hours NA 140F Product Yield of One-Step Gravy Serving Yield 1oz cup 20 grams/ 308 servings 2.5oz cup 63 grams/ 98 servings 3.5oz cup 95 grams/ 64 servings 210ml cup 195 grams/ 32 servings Quality of One-Step Gravy Quality of Gravy Characteristics Possible Causes Standard Consistency is not too thick or not too thin Thin Consistency is too thin Too much water Bland taste Insufficient cooking Pale color Wrong amt of ingredients Thick Consistency is too thick Too little water Dark color Too much ingredients Taste is more intense Gravy beyond discard point UHC too hot Lumpy Texture > Gravy not strained > Held too long at RT (Probable Causes) > Gravy not mix properly > Stored at too high temp. > Wrong mixing technique > Gravy not covered Separated > Held beyond discard point (Probable Causes) > Holding temperature too high Too Cold > Gravy not returned to UHC immediately after use (Probable Causes) > Holding temperature too low Too Dark > Burnt cracklings (Probable Causes) > Wrong amt of ingredients Receiving and Storing Item Unit/Case Size Shelf Life Storage Condition Zinger Fillet Fresh 85-105gms/pc; 10pcs/pack 3 days/60 hours/AI 33-40F/Chiller Frozen 3 months/AI 10-10F/Freezer Chiller Thawed 3 days 33-40F/Chiller Water Thawed 2 days/48 hours 33-40F/Chiller 12 | P a g e 12. Scatter fillets into the breading lug, ensure that each fillet is flattened not rolled up or folded. 13. Scoop fold, scoop lift 7x. 14. Remove 2 fillets at a time, shake once, and tap once, then rack. 15. For bare spots, scoop fold once, shake and tap once then rack. Breading Procedure: Chicken Patty (7-10-0) 1. Wash and sanitize hands. 2. Heat up the fryer. 3. Transfer up to 12 patties into dip basket. 4. Roll basket 3x to remove ice crystals and separate patties. 5. Dip basket into water; jiggle from side to side, to cover all the pieces. 6. Lift and drain for 3-5 seconds. 7. Roll the basket 7x to separate the pieces and remove excess water. 8. Scatter patties into the breading lug. 9. Scoop fold, scoop lift 10x until all pieces are covered with breading. 10. Arrange patties into breading lug by separating the pieces; 6 pieces per row. 11. Cover patties with breading, with palm of hands, press breading into patty, 1 patty per hand moving clockwise starting from left to right. 12. Pick up 1pc of patty in each hand using thumb and forefinger, shake and tap once, then rack. 13. For bare spots, press a handful of breading into bare spot. Shake and tap once then rack. Breading Procedure: Funshots 1. Wash and sanitize hands. 2. Heat up the fryer, then transfer up to 1 pack into dip basket. 3. Roll the basket 3x to drain excess juices. 4. Dip basket into water then jiggle from left to right to cover all the pieces 5. Lift and drain for 3-5 seconds. 6. Scatter into the breading lug. 7. Scoop fold, scoop lift 7x, separating the pieces while lifting. 8. Gather the pieces and seesaw gently. 15 | P a g e 9. Transfer pieces into the dip basket over breading lug. 10. Slowly dip basket into water, never jiggle just to cover. 11. Lift and drain for 3-5 seconds. 12. Roll the basket 10x to create a sticky surface on the funshots. 13. Scatter into the breading lug. 14. Scoop fold, scoop lift 7x, separating while lifting. 15. Gather all the pieces and seesaw gently to remove excess flour. 16. Transfer funshots into Fries basket then drop. 17. For bare spots, scoop fold once, then seesaw. Breading Procedure: Hotshots 1. Wash and sanitize hands. 2. Heat up the fryer. 3. Transfer up to 1 pack into dip basket. 4. Roll the basket 3x to drain excess juices and separate the pieces. 5. Scatter into the breading lug. 6. Scoop fold, scoop lift 7x, separating the pieces while lifting. 7. Gather the pieces and seesaw gently. 8. Transfer pieces into the dip basket over breading lug. 9. Slowly dip basket into water, never jiggle just to cover. 10. Lift and drain for 3-5 seconds. 11. Roll the basket 10x to create a sticky surface on the hotshots. 12. Scatter into the breading lug. 13. Scoop fold, scoop lift 7x, separating while lifting. 14. Gather all the pieces and seesaw gently to remove excess flour. 15. Transfer hotshots into Fries basket then drop. 17. For bare spots, scoop fold once, then seesaw. Cooking of Products Item Minimum : Maximum Set Points Cooking Basket 16 | P a g e Zinger Henny Penny 4 1pc:18pcs (6pcs/layer) 7:00 mins; 340F Tiered Basket Open Fryer 1pc:12pcs (3pcs/layer) 6:15 mins; 340F Zinger Basket Trivat 1pc:9pc (3pcs/layer) 6:15 mins; 340F Zinger Basket Chicken Fillet Slitted Marinated Henny Penny 4 4pcs:20pcs (10pcs/layer) 2:30 mins; 365F Tiered Basket Henny Penny 8 8pcs:64pcs (16pcs/layer) 2:30 mins; 365F Half Rack Chizza Fillet Henny Penny 4 4pcs:12pcs (4pcs/layer) 5:00 mins; 340F Tiered Basket Open Fryer 2pcs:8pcs (2pcs/layer) 5:00 mins; 340F 2 Zinger Basket Trivat 1pc:6pcs (2pcs/layer) 5:00 mins; 350F Zinger Basket Junior Zinger Fillet Henny Penny 4 4pcs:20pcs (10pcs/layer) 5:00 mins; 340F Tiered Basket Open Fryer 4pcs:24pcs (4pcs/layer) 5:00 mins; 340F 2 Zinger Basket Trivat 1pc:12pcs (4pcs/layer) 5:00 mins; 350F Zinger Basket Chicken Patty Henny Penny 4 1pc:27pcs (9pcs/layer) 2:45 mins; 365F Tiered Basket Open Fryer 1pc:15pcs (5pcs/layer) 2:45 mins; 365F Zinger Basket Funshots Henny Penny 4 1/2pac:2pacs 4:15 mins; 360F 2 Fries Basket Open Fryer 1/2pac:2pacs 4:15 mins; 360F 2 Fries Basket Trivat/Split Vat 7pcs:1pac 4:45 mins; 360F Fries Basket Hotshots Henny Penny 4 1/2pac:2pacs 4:15 mins; 360F 2 Fries Basket Open Fryer 1/2pac:2pacs 4:15 mins; 360F 2 Fries Basket Trivat/Split Vat 7pcs:1pac 4:45 mins; 360F Fries Basket Holding Time 1. 1 hour - All Deboned except Funshots and Hotshots 17 | P a g e Reminders: > A gallon of Liquid Butter must be shake vigorously (up and down and sideways) before using to ensure even distribution of flavor. > Make sure that Liquid Butter must have a Milky Bright Yellow color, not translucent yellow before use. Buttered Corn Batching of Buttered Corn Item 1 Batch Smallwares Corn Kernel (Drained) 3 cans Can opener, S/S FP Liquid Butter 55 grams/ 1 scoop 1/4 measuring cup Holding Time: 4 hours Reminder: Cover with lid and allow to heat up in the UHC for 15 minutes Product Build and Assembly Ingredient Quantity Smallware Mashed Potato 3 scoops/105 grams Scooper no. 24 Gravy 1 scoop/60 grams 60cc ladle Buttered Corn 1 scoop/30 grams Scooper no. 24 Grated Cheese (NQ) 1 scoop/5 grams Dining Spoon Fun Shots 3pcs cut into 2 Poultry Shears and Tongs Holding Time Item Holding Unit/Method Holding Time/Temperature Pre-Assembled Famous Bowl Upright Holding Cabinet Mashed Potato with Gravy, Buttered Humidified Counter Warmer 2 hours/140F Corn and Grated Cheese with lid (Lower Tier) Assembled Famous Bowl Upright Holding Cabinet Mashed Potato with Gravy, Buttered Humidified Counter Warmer 10 minutes Corn topped w/Grated Cheese (Lower Tier) 140F and Crispy Chicken Shots with lid 20 | P a g e RICE Product Specifications Items Unit/Case Size Shelf Life Storage Rice, 70% Whole Grain 2.0kg/pac; 25pacs/sack 60 days 68-78F/RT YIELDING OF RICE ITEMS 1 bag 2 bags 3 bags Rice 2 kg 4 kg 6 kg Water 2.9 liters 5.8 liters 8.7 liters Total cooking time 25 minutes 35 minutes 45 minutes Cooking time 20 minutes 30 minutes 40 minutes Pilot cooking time 15 minutes 15 minutes 15 minutes Yield 4.6 kg 9.2 kg 13.8 kg Servings 31 62 93 Procedure 1. Hand hygiene 2. In opening the pack, check for contaminant. 3. Wash prior to cooking - wash, soak, (enough water, 5 minutes periodic mixing) and wash. 4. Start the cook cycle. 5. Pilot lights remain to keep rice warm. 6. Scooping and Wrapping - Final checking before serving. 7. When you loosen the grains of cooked rice in the cook pot before scooping & wrapping or transferring to warmer. Product Holding Holding Unit Holding Time Bulk Inset, UHC 4 hours 21 | P a g e Tiger Warmer 4 hours Rice Pot w/Pilot Light 2 hours Rice Pot at Pantry Area 30 minutes Prepacked HCW 2 hours Heated Drawer 4 hours OIL > 17.0kg/carbouy/tin > 1 year shelf life Signs of Oil Breakdown 1. Change in color 2. Excessive smoking 3. Excessive foaming 4. Change in smell 5. Off Flavor (Burnt Taste) 6. Excessive usage of shortening Enemies of Oil 1. Heat 2. Air 3. Food and unwanted particles 4. Chemical, Detergents and Soap 5. Water 6. Salt 7. Metals Shortening Management 1. Fryer Management > Fryers are to be programmed to automatically go into "CooL" mode when the cooking cycle is completed. > Only exit "CooL" mode when getting ready to bread a round. 22 | P a g e In Rice Warmer, Bulk 2 hours 140F Rice Warmer Corn Kernel, In Stainless FP w/Lid 4 hours 140F Sauce Warmer/UHC Product Build - Texas BBQ Rice Bowl Component Quantity/Serving Smallware Spiced Rice 200grams/1scoop Scooper #4 Fun Shots 7 to 9 pieces Stainless Tongs Buttered Corn 30grams/1scoop Scooper #24 BBQ Sauce 40grams/1scoop 40cc Ladle NOTES: In building Texas BBQ Rice Bowl 1. In adding 7 to 9 pieces of Fun Shots, put it on the upper portion of the Rice Bowl. 2. While for Buttered Corn, put it on the lower right portion of the Rice Bowl. 3. And in putting the BBQ Sauce, add 1 scoop on top of the Fun Shots. 4. Preparation of Spiced Rice Ingredients 1/2 batch 1 Batch Smallwares Cooked Rice 1.15 kg 2.3kg Weighing Scale Kentucky Rice Premix 1/2 pack; 0.040kg 1pack; 0.080kg 1/6 FP & Spoon Palm Oil (Fresh) 0/025kg; 1/2 full scoop 0.050kg; 1 scoop 1/4 measuring cup 5. In adding Kentucky Rice Mixture into the cooked rice, add 1/2 portion to ensure thorough blending. 6. Do not mix more than 1 batch of Spiced Rice at a time. 7. Maximum quantity that can be held in Rice Warmer is 4 batches or 9.2kg of Kentucky Rice. 8. Always use freshly cooked in order to attain maximum holding time. Product Build - Spicy Gangnam Rice Bowl Component Quantity/Serving Smallware Chicken Rice 200grams/1scoop Scooper #4 Hot Shots 7 to 10 pieces Stainless Tongs Shredded Cabbage & Carrots 20grams(2 servings) Pincher Tongs Spicy Gangnam Sauce 40grams/1scoop 40cc Ladle 25 | P a g e NOTES: In building Korean Bibimbap Rice Bowl 1. In adding 7 to 9 pieces of Hot Shots, put it on the upper portion of the Rice Bowl. 2. Then using pincher tong, add 2 pinch of Shredded Cabbage & Carrots on the lower portion of the Rice Bowl. 3. And lastly for Korean Sauce, add 1 scoop on top of the Hot Shots. 4. Preparation of Korean Rice Ingredients 1/2 batch 1 Batch Smallwares Cooked Rice 1.15 kg 2.3kg Weighing Scale Palm Oil (Fresh) 0/025kg; 1/2 full scoop 0.050kg; 1 scoop 1/4 measuring cup Chicken Rice Premix 1/2 pack; 24g 1pack; 48g 1/6 FP & Spoon 5. Add 1/2 portion to ensure thorough blending. 6. Do not mix more than 1 batch of Chicken Rice at a time. 7. Maximum quantity that can be held in Rice Warmer is 4 batches or 9.2kg of Korean Rice. 8. Always use freshly cooked in order to attain maximum holding time. Product Extensions Product Build: Texas BBQ Shots Components Regular Large Smallwares Fun Shots/Hot Shots 7-10 pieces 14-20 pieces Tongs BBQ Sauce 30 grams / 7 vertical zigzag strokes 50 grams / 10 vertical zigzag strokes Clear Body, White Nozzle Dispenser Mayonnaise 7 grams / 3 vertical zigzag strokes 14 grams / 6 vertical zigzag strokes Clear Body, Red Nozzle Dispenser Packaging/Holding Time Paper Bowl Large Spaghetti Clamshell Hold for 15minutes Product Build: Korean Bibimbap Shots Components Regular Large Smallwares Fun Shots/Hot Shots 7-10 pieces 14-20 pieces Tongs Korean Sauce (Dispenser w/Red Reflectorized Sticker) 30 grams / 7 vertical zigzag strokes 50 grams / 10 vertical zigzag strokes Clear Body, White Nozzle Dispenser Mayonnaise 7 grams / 3 vertical zigzag strokes 14 grams / 6 vertical zigzag strokes Clear Body, Red Nozzle Dispenser Packaging/Holding Time Paper Bowl Large Spaghetti Clamshell Hold for 15minutes 26 | P a g e Italian Ala King Rice Bowl - 2 Original Recipe Fillets drenched with creamy mushroom sauce with cream cheese sided with fresh corn. Product Specifications Receiving and Storing Item Unit/Case Size Shelf Life Storage Chicken, Fillet Slitted Marinated 20pcs/pack 48 hours/ AI 33 to 40F/ Chiller Sauce, Ala King Unopened, Frozen 0.500kg/pack 3 months 10 to -10F/ Freezer Thawed, Unopened 7 days 33 to 40F/ Chiller In Stainless Food Pan 4 hours 140F/Spag Station Canned, Whole Corn Kernel Unopened 0.425kg/can; 24cans/case 3 years/ AI 68 to 78F/ RT In Stainless Food Pan 4 hours 140F/Spag Station Flakes, Parsley (Repacked) Unopened 0.060kg/pack 12 months 68 to 78F/ RT Opened, Resealed 6 months 68 to 78F/ RT In Shaker 12 hours/ EOD 68 to 78F/ RT Rice, Repacked 2.00kg/pack; 25 packs/sack 60 days 68 to 78F/ RT Cooking Set Points Type of Fryer Quantity Cooking Basket Time/Temp 4 heads Henny Penny (Gas) 4 to 20 pcs; Max of 8/layer Tiered Basket 2:30/365F 8 heads Henny Penny (Gas) 8 to 64 pcs; Max of 16/layer NA 2:30/365F Holding Time Item Holding Unit Method HT/Temp 27 | P a g e Opened, Resealed 1 month 68 to 78F/ RT In Food Pan 12 hours/ EOD 68 to 78F/ RT Powder, Yoghurt Unopened 1.0kg/pack 12 months 68 to 78F/ RT Opened, Resealed 3 days 68 to 78F/ RT In Food Pan 12 hours/ EOD 68 to 78F/ RT Pulp, Strawberry (Orana) Unopened 0.940kg/can 18 months 68 to 78F/ RT Opened, Resealed 7 days 33 to 40F/ Chiller In Freezer Pan 12 hours/ EOD 68 to 78F/ RT Sauce, Mango (Profood) Unopened 1.0kg/pack 18 months 68 to 78F/ RT Unopened, Chilled 7 days 33 to 40F/ Chiller Opened, Resealed 3 days 33 to 40F/ Chiller In Freezer Pan 12 hours/ EOD 68 to 78F/ RT Toppings, Mango Bits Unopened 1.0kg/pack 6 months 68 to 78F/ RT Opened, Resealed 3 days 33 to 40F/ Chiller In Freezer Pan 12 hours/ EOD 68 to 78F/ RT Product Yield: Kookies 'n Kream - chocolate dairy smoothy with real cookie bits. Item Serving Portion Smallwares Mix, Dairy Slush 300 ml Granita/Taylor Sauce, Chocolate (Advance) 12grams/ 1scoop Scooper #100 Syrup, Chocolate Flavored 24grams/ 2scoops Scooper #100 Chocolate Ground Crumb (Oreo) 25 grams/ 1 scoop Scooper #24 Product Yield: Rocky Road - with delectable chocolate flavor and brownie and marshmallow bits. Item Serving Portion Smallwares 30 | P a g e Mix, Dairy Slush 300 ml Granita/Taylor Sauce, Chocolate (Advance) 12grams/ 1scoop Scooper #100 Powder, Dark Chocolate 7grams/ 1 scoop Scooper #26/60 Mini Marshmallows 10grams/ 1scoop Scooper #24 Brownies, Crushed (Cindy's) 30grams/ 3 scoops Scooper #26/60 Product Yield: Mango Yoghurt - with sweet mango flavor and real mango bits. Item Serving Portion Smallwares Mix, Dairy Slush 300 ml Granita/Taylor Sauce, Mango (Profood) 50grams/2 scoops 20cc ladle Toppings, Mango Bits 50grams/2 scoops 20cc ladle Powder, Yoghurt 10grams/1 scoop Scooper #26/60 Product Yield: Strawberry Yoghurt Item Serving Portion Smallwares Mix, Dairy Slush 300 ml Granita/Taylor Pulp, Strawberry (Orana) 60grams/2 scoops 20cc ladle Powder, Yoghurt 10grams/1 scoop Scooper #26/60 Product Yield: Mini/Junior Choco Item Serving Portion Smallwares Mix, Dairy Slush 150 ml Granita/Taylor Sauce, Chocolate (Advance) 36grams/ 3 scoops Scooper #100 Brownies, Crushed (Cindy's) 10grams/ 1 scoop Scooper #26/60 Product Yield: Mini/Junior Mango Item Serving Portion Smallwares Mix, Dairy Slush 150 ml Granita/Taylor Sauce, Mango (Profood) 25grams/ 1scoop 20cc ladle 31 | P a g e Toppings, Mango Bits 25grams/ 1scoop 20cc ladle Product Yield: Mini/Junior Strawberry Item Serving Portion Smallwares Mix, Dairy Slush 150 ml Granita/Taylor Pulp, Strawberry (Orana) 30grams/ 1scoop 20cc ladle Iced Tea (House Blend) - A refreshing beverage with distinct brewed taste, infused with real honey and calamansi. Product Specification – Syrup, Wild Berry Item Unit Size Shelf Life Storage Condition Unopened 0.360kg/pac; 12pacs/case 3 months RT: 68-78F Prepared Drink EOD Chiller: 33-40F Batching Ingredients ½ Batch 1 Batch Housed Blend Iced Tea 0.180kg/pack (½ Pack) 0.360kg/pack (1 Pack) Total Water Needed 4 liters 8 liters Water for cooling 3.5 liters 7 liters Water to make concentrate .500 liter 1 liter Wild Berry Iced Tea > KFC Housed Blend Iced Tea with a sweet wild berry flavor. Product Specification – Syrup, Wild Berry Item Unit Size Shelf Life Storage Condition Unopened 0.560kg/pac; 6pacs/case 6 months/ AI RT: 68-78F 32 | P a g e Chicken Fillet Original 8 cut parts Cuttinf Shears/Tong Grated Cheese 5 grams Dining Spoon Cooking Pasta ITEMS Half Batch Single Batch Double Batch Spag Noodles ½ kg/1 pack 1 kg/2 packs 2kgs/4 packs Boiling Water 1 gal/3.8 liters 2 gal/7.6 liters 4 gal/15.2 liters Iodized Salt 2.5 tbsp/50 grams 5 tbsp/100 grams 10 tbsp/200 grams Procedure 1. Pre-heat water in a large cook pot and bring to boil. (212F) 2. Add iodized salt, and drop the noodles in circular motion. 3. Cook noodles for 10 minutes. 4. Stir constantly every 2 minutes to prevent the noodles from sticking and promote even cooking. 5. Pour cooked noodles in a colander immediately and put under running water, tossing and turning the noodles for about 2 minutes to cool down the noodle at the bottom. **Delay in cooling will cause overcooking due to residual heat; drain water thoroughly. 6. Wash and sanitize hands, using hand shield, weigh and pre-pack the spag noodles in 6x6 red plastic bag (110g). 7. Hold pre-packed noodles in Chiller for 24 hours. Procedure in Heating Frozen Sauces 1. Wash and sanitize hands 2. Thaw sauces in chiller for 12 hours or 1 hour in inset pan with water. 3. Heat up thawed sauce in boiling water (212F) in cook pot for desired heating time. ** Timing starts when water is already boiling after placing the sauce in the cook pot. 4. Transfer in food pan, by shaking first the pack of heated sauce. 5. Cut the upper portion of the packaging using scissors properly. **Ensure to remain intact the cut off portion of the packaging prior to disposal. Spaghetti Sauce – 20 minutes Heating Time 35 | P a g e ITEMS Unit Size SHELF LIFE STORAGE Unopened, Frozen 1 kg/pack 3 months 10-10F/ Freezer Chiller Thawed (8 packs/case) 7 days including 12 hours thawing time 33-40F/ Chiller Water Thawed 0.500kg/pack 4 days including 1 hour thawing time 33-40F/ Chiller Heated, in pan with lid (4 packs/case) 8 hours 155-180F/ UHC New Product Assembly of Spaghetti Item Quantity/Servings Smallwares Spaghetti Noodles 110 +/-5 grams Pasta Blancher Spaghetti Sauce 1 scoop/80 grams 90cc Ladle Grated Cheese (Non-Quickmelt) 1 scoop/5 grams Dining Spoon Holding Time 15 minutes Product Assembly of Spaghetti Party Bundle Item Quantity/Servings Smallwares Spaghetti Noodles 420-460grams (4 servings) Pasta Blancher Spaghetti Sauce 300-340grams (4 servings) 90cc Ladle Grated Cheese (Non-Quickmelt) 20grams/4scoops Dining Spoon Holding Time 15 minutes Reminders: > Using noodle blancher, we can blanch 2 servings at a time > Cover with lid after transferring into microwavable container. Flavorshots Meal Items Unit/Case Size Shelf Life Storage Rice 2.0 kg/bag; 25pacs/case 60days/AI 68-78F/RT Funshots Marinated 755 grams +/- 5/bag 48hours/AI 33-40F/Chiller Mushroom Gravy Unopened, 360g/pack/26pacs/case 3 months/AI 10-10F/Freezer Chiller Thawed 7 days 33-40F/Chiller 36 | P a g e Cooked 4 hours 155-180F/UHC Canned, Mushroom Sliced 400g/can; 24cans/case 3 years 68-78/RT MBF, HC 6kg/bag 14 days or as indicated 68-78/RT Oil 17kg/tin 1 year 68-78/RT Product Holding Item Holding Unit Shelf-life Product Temp. Assembled Flavor shots Upright Holding cabinet At least 140 F (Rice, funshots w/ ( On rack over bun pan; Mushroom gravy) not being used for 10 mins* in other chicken) small plate Display Cabinet ( Only at peak hours ) Heated Drawer Pre-packed Rice & funshots Upright Holding cabinet only ( On rack over bun pan; in packaging and not being used for 15 mins* small plate other chicken) ( Only at peak hours ) Heated Drawer Cooked Upright Holding cabinet 30 mins Fun Shots ( On rack over bun pan) Cooked Rice Upright Holding cabinet (In inset, covered with lid & ( On rack over bun pan) 4 hours Cling wrap) Mushroom Gravy Spaghetti Station ( In pan covered w/ lid ) 4 hours Upright Holding cabinet ( In 1/6 food pan or inset covered w/ cling wrap & 37 | P a g e 3.5 Sesame Seeded Buns 15pcs/pac 4 days/AI 68-78F/RT Pre-cut Lettuce Unopened 1 kg/pac 5 days 33-40F/Chiller Opened, Resealed 24 hours 33-40F/Chiller In Stainless Food Pan 12 hours 33-40F/Chiller BBQ Sauce Unopened .500kg/pac; 20pacs/case 6 months 68-78F/RT Opened, Resealed 1 month 33-40F/Chiller In Yellow Body, White Nozzle Dispenser 7 days 33-40F/Chiller Mayonnaise Unopened 3.5li/gal; 4gal/case 8 months 68-78F/RT Opened, Resealed 1 month 33-40F/Chiller In Red Body, Red Nozzle Dispenser 12 hours 33-40F/Chiller Product Build: Classic Burger Component Quantity/Serving Smallware 3.5 Sesame Seeded Bun Crown 1 piece Handshield Mayonnaise 10 grams/1 click Mayo Gun Pre-cut Lettuce 5 grams/3-5 pieces Pincher Tong Chicken Patty 1 piece Tong 3.5 Sesame Seeded Bun Heel 1 piece Handshield Holding Time 15 minutes Product Build: BBQ Burger Component Quantity/Serving Smallware 3.5 Sesame Seeded Bun Crown 1 piece Handshield BBQ Sauce 10 grams/1 circular stroke Yellow Dispenser Mayonnaise 5 grams/1 small stroke Red Dispenser Chicken Patty 1 piece Tong 40 | P a g e 3.5 Sesame Seeded Bun Heel 1 piece Handshield Holding Time 15 minutes Junior Original Recipe Sandwich - The same Chik'n Fillet Sandwich now in a 3.5 sesame seeded bun. Junior Zinger Sandwich - The snack version of Zinger with the same crunchy and spicy fillet now in a 3.5 sesame seeded bun. Product Specifications Receiving and Storing Item Unit/Case Size Shelf Life Storage Chicken Fillet Slitted Marinated 20pcs/pac 48 hours/2 days 33-40F/Chiller Chicken Spicy Fillet 50G Slitted 20pcs/pac 48 hours/2 days 33-40F/Chiller 3.5 Sesame Seeded Buns 15pcs/pac 4 days/AI 68-78F/RT Pre-cut Lettuce Unopened 1 kg/pac 5 days 33-40F/Chiller Opened, Resealed 24 hours 33-40F/Chiller In Stainless Food Pan 12 hours 33-40F/Chiller Mayonnaise Unopened 3.5li/gal; 4gal/case 8 months 68-78F/RT Opened, Resealed 1 month 33-40F/Chiller In Mayo Gun Dispenser 12 hours 33-40F/Chiller Pepper Mayo Unopened 3.5li/gal; 4gal/case 6 months 68-78F/RT Opened, Resealed 1 month 33-40F/Chiller In Clear Body, Green Nozzle 12 hours 33-40F/Chiller Product Build: Junior Original Recipe Sandwich Component Quantity/Serving Smallware 3.5 Sesame Seeded Bun Crown 1 piece Handshield 41 | P a g e Pepper Mayo 10 grams/1 circular stroke CB Green Nozzle Pre-cut Lettuce 5 grams/3-5 pieces Pincher Tong Chicken Fillet Slitted Marinated 1 piece Tong 3.5 Sesame Seeded Bun Heel 1 piece Handshield Holding Time 15 minutes Product Build: Junior Zinger Sandwich Component Quantity/Serving Smallware 3.5 Sesame Seeded Bun Crown 1 piece Handshield Mayonnaise 10 grams/1 click Mayo Gun Pre-cut Lettuce 5 grams/3-5 pieces Pincher Tong Chicken Spicy Fillet 50G Slitted 1 piece Tong 3.5 Sesame Seeded Bun Heel 1 piece Handshield Holding Time 15 minutes Zinger Sandwich - Comes w/premium soft Kaiser Bun, topped with mayonnaise, precut lettuce and Zinger fillet Product Specifications Receiving and Storing Item Unit/Case Size Shelf Life Storage Zinger Fillet Mari Skin-on 10pcs/pac 60 hours 33-40F/Chiller Kaiser Buns 12pcs/pac 4 days/AI 68-78F/RT Pre-cut Lettuce Unopened 1 kg/pac 5 days 33-40F/Chiller Opened, Resealed 24 hours 33-40F/Chiller In Stainless Food Pan 12 hours 33-40F/Chiller Mayonnaise Unopened 3.5li/gal; 4gal/case 8 months 68-78F/RT 42 | P a g e Product Specification: Mushroom Soup Item Unit/Case Size Shelf Life Storage Premix, Cream of Mushroom Soup Unopened 325grams/pac 2 months 68-78F/RT In Inset (Cooked) 4 hours 155-180F Sliced Mushroom Unopened 400grams/can 3 years 68-78F/RT Batching of Mushroom Soup Item 1/2 Batch 1 Batch Boiling Water 3 liters 6 liters Mushroom Slice 1/2 can 1 can Premix Mushroom Soup 1 pack 2 packs Procedure 1. Wipe cans with sanitized towel before opening. 2. Drain mushroom sliced for one minute. Measure boiling water and transfer into cook pot. 3. Get pack/s of mushroom soup premix. Wipe with sanitized towel before opening. 4. Cut the upper side portion and pour contents into cook pot, stirring constantly until dissolved. 5. Cover cook pot when the powder is dissolved. Bring the soup to high flame. Lower flame when soup starts to boil. 6. Add sliced mushrooms; stir with wire whisk 5-8 strokes one motion. 7. Simmer for 10 minutes with inner flame on and cook pot is uncovered. Stir occasionally. 8. Transfer cooked cream of mushroom soup in inset with cling wrap. Product Specification: Crispy Fries Item Unit/Case Size Shelf Life Storage Crispy Fries Unopened 2.27kg/pac; 6pacs/case 2 years 10-10F/Freezer Cooking Set Points Fryer Minimum Maximum Set Points Trivat/Split Vat (Gas) 70 grams Half Pac 3:30; 350F Product Specification: Macaroni and Coleslaw Item Unit/Case Size Shelf Life Storage Unopened Pac 2.0kg/bag 3 days/AI 33-40F/Chiller Product Build and Yield Item Quantity No. Of Servings Smallware Mashed Potato R:90gms; L:180gms 32; 16 Scooper No. 12 Mushroom Soup 270gms; 3 scoops 20 per batch 90cc ladle Crispy Fries Regular 65 to 75 grams 23 Fries Scooper Large 95 to 105 grams 16 Fries Scooper MBF 145 to 155 grams 10 Fries Scooper Fully Loaded Bucket of Fries 445 to 455 grams 5 Fries Scooper Macaroni Salad 87 to 93 grams 21 Scooper No. 12 Coleslaw 157 to 163 grams 12 Scooper No. 12 PIES – Chicken, Quiche, and Pecan Product Specification Item Unit Size Shelf Life Storage Condition 45 | P a g e Unopened, Frozen 12 pieces/pack; 6pacs/case 3 months/ AI Freezer: 10-10F Unopened, Thawed 3 days (inc. 12 hours thawing time) Chiller: 33-40F Opened, Thawed Product Preparation 1. Open pack of thawed pies. 2. Using hand shields, get required quantity. 3. Place in ½ size Food Pan (w/o cover) – maximum 12 pieces. 4. Heat up in the UHC for 45 minutes; hold it for 4 hours including heating time. Assembly of Pie 1. Box of 2 – Snackbox 2. Box of 4 – Spaghetti Clamshell 3. Box of 6 – Fliptop Large (Box for 6 pieces of Chicken) 4. Box of 9 – Fully Loaded Box New Updates for Preparing of Mashed Potato Product Specification: Mashed Potato Item Unit/Case Size Shelf Life Storage Dehydrated Mashed Potato Mix Unopened 638gms/pac; 24pacs/case 6 months 68-78F/RT Opened, Resealed 3 days 68-78F/RT Butter, Liquid (Supreme 2300) Unopened 3.2kg/gallon; 6gallons/case 6 months 68-78/RT Opened, Resealed 1 month 68-78/RT Evaporated Milk Unopened 410ml/can 9 months 33-40F/Chiller In White Dispenser 24 hours 33-40F/Chiller Batching of Mashed Potato Item 1 Batch Dehydrated Mashed Potato Mix 638grams Liquid Butter 110ml/1/2 measuring cup Evaporated Milk 205ml Hot Water 2 liters Reminders: > A gallon of Liquid Butter must be shake vigorously (up and down and sideways) before using to ensure even distribution of flavor. > Make sure that Liquid Butter must have a Milky Bright Yellow color, not translucent yellow before use. Buttered Corn Batching of Buttered Corn Item 1 Batch Smallwares Corn Kernel (Drained) 3 cans Can opener, S/S FP Liquid Butter 55 grams/ 1 scoop 1/4 measuring cup Assembly of Buttered Corn Item 1 Batch Smallwares 46 | P a g e Regular (3.5oz) 70-75 grams (1 scoop) Scooper #8 Large (210 ml cup) 140-145 grams (2 scoops) Holding Time 2 hours at lower tier of HCW SNACKBOX Product Build and Yield Item Quantity Smallware Paper Box Flip Top Small 1 NA Crispy Fries 70 grams Fries Scooper Funshots/Hotshots 5-6 pieces/50-60 grams Tongs Gravy 1 oz/20 grams 90cc ladle Holding Time 10 minutes at HCW Brownie - a fudgy cake with chocolate and nuts, shelf life is 5 days. Spoonfuls - It’s a variety of small creamy desserts; chocolate mousse,chocolate tiramisu, mango cheesecake, perfect to end your KFC meal or indulge to your sweet tooth craving. a. Chocolate Mousse - Creamy dessert with layer of chocolate, mocha and whipped cream. b. Chocolate Tiramisu - Creamy dessert with layer of coffee flavored cream and chocolate c. Mango Cheesecake - Creamy dessert with layer of mango cream and mango bits. Product Specification Item Unit/Case Size Shelf Life Storage SPOONFULS 5 months 5 months 10-10F/Freezer 4hours during peak hour 4 hours 33-40F/Chiller Serving and Stocking 1. Place in freezer, maximum stacking height - 3 layers. 2. Serve frozen dessert with 1pc red spoon and 2 personalized table napkin. 3. During peak, place required number of frozen desserts in the chiller and hold up to 4 hours only. 4. For dine in serve on a serving tray. 5. For take out pack in counter bag number 4, minimum of 1pc, maximum 6pcs. Note: Stocking using bread crates maximum of 84 pcs/per crates, and max of 4 crates only. 47 | P a g e Unopened 1.0kg/Bottle 6Bot/Case 6 months 68 to 78F/ RT Opened, Resealed 7 days 33-40F/ Chiller Pre-packed in Plastic Cups 12 hours 33-40F/ Chiller Bread, Croutons (Pre-packed) 5.0g/pack 20packs/case 30 days 68 to 78F/ RT Dressing, KFC Roman Dressing Unopened 1L/Bottle 6Bot/Case 6 months 68 to 78F/ RT Opened, Resealed 7 days 33-40F/ Chiller Pre-packed in Plastic Cups 12 hours 33-40F/ Chiller Dressing, Oriental Vinaigrette Dressing Unopened 1.0kg/Bottle 6Bot/Case 6 months 68 to 78F/ RT Opened, Resealed 7 days 33-40F/ Chiller Pre-packed in Plastic Cups 12 hours 33-40F/ Chiller Product Assembly Component Quantity Pre-packed Premium Salad 1 Serving Dressing 1 Serving (Choice of) > Roman Dressing 50grams (2.5oz cup) > Oriental Vinaigrette 40grams (2.5oz cup) > Strawberry Vinaigrette 40grams (2.5ozcup) Pre-packed Croutons 1 Serving Pre-packed Garden Salad 1 Serving Dressing 1 Serving (Choice of) > Roman Dressing 25grams (1oz cup) > Oriental Vinaigrette 20grams (1oz cup) > Strawberry Vinaigrette 20grams (1ozcup) BRANDED SERVICE – COLONELING > Isang unique na programa na naglalayon na makapagpapakita ng memorable customer experience. > Three factors needed to be consistent in Branded Service: Action, Language and Activity (ALA) > From 4 MOTs to 5 MOTs 50 | P a g e > Project Friendly is the KFC Branded Service especially for different Customer Touchpoints. > Customers decision to return: 56% Customer Experience + 31% Product Quality + 13% Value for Money. > We are in the most wonderful time of the year...KFC at its peakest. > We will take this opportunity in all our 241 Stores to be Best Remembered by our Customers by showing them so good moments only at KFC! > A simple hand gesture to show our customers that we are ready to give them a so good service! ***Hands-up gains attention while Smiling builds attraction. ***Take note that a SMILE NO.5 must be visible while performing the hand gesture. Moments of Truth a. MOT 1 - Welcome and Greetings > Action: Keeping eye contact with Smile #5 and hand gesture (hands-up and open hands) then say: > Language: "So good morning! Welcome to KFC! I-take ko na po ang order nila?" > Activity: Buena Mano Welcome (For First Customer of the Day) b. MOT 2 - Taking the Order > Action: Be Specific, Upsize, Suggest and Remember to take it and repeat it (while punching) > Language: "Dine-in po ba? Medium or Large Coke na po? Gusto po nila i-try ang..." c. MOT 3 - Presenting the Order > Action: Serve it and say it with two thumbs-up as hand gesture. > Language: "Thank you for waiting, order is complete."/ "Thank you for waiting, we will serve your remaining item in __ minutes. d. MOT 4 - Customer Connection > Action: At the table/Condiments Area 1. Kids - Recognize kids by offering high chairs and kid's worksheets. 2. Seniors/PWD - Ordertake, have them seated, take and deliver their orders, offer spoonfuls on the week of their birthdays. 3. Uniformed Public Servant - Recognizing them by upsizing their drinks or offer extra rice. 4. Monthly Season Activation - Personalized Note for every month. 5. Occasion Greetings - Smile and greet, ask customers with bulk if they're celebrating birthday, greet the celebrant, make a fun sign and offer spoonful as a gift. > Language: So Good Greetings > Activity: So Good Cheer and Season Activation e. Farewell Greeting and Invitation to Return > Action: Serve it and say it with two thumbs-up as hand gesture. > Language: "Thank you, enjoy your KFC, see you tomorrow!" > Activity: Sarado Mano (Simultaneously greetings and invitation to return for last customer.) > And if there is a concern, we P.L.E.A.S.E our customers! Politely Listen, Express Apology, Satisfy with Extra! A perfect way to delight them! > We are empowered to MAKE IT RIGHT for our customers!. 1. We can replace spilled drinks. 2. We can change bloody or pinkish chicken. 3. We can share Mashed Potato if waiting went long. > Dining Workflow 1. Smile and Greet 2. Buss the tables 3. Sweep and spot - mop the floor 4. Refill stocks at the condiments area 5. Clear all items at the service station 6. Coloneling SEASON ACTIVATION 51 | P a g e > Personalized Note ***Customers love and patronize products or services that make them feel important. ***Receiving a personalized greeting is one of them; a great way to make them feel they are valued. ***Personalized message will be written in every Take-out, Delivery, and Drive-thru bags. > Personalized Note Reminders ***Competitors are already joining the trend. ***Write legibly using fine-tip markers “Sharpie” color black, avoid writing in all capital letters. ***Pre-write your personalized note during lean time, make sure you have enough paper bags with personalized notes backed-up. Only use top 2 sizes that the store usually use. ***Use the prescribed greetings and messages, avoid using love quotes, 'banat' and 'hugot' lines. ***Personalize it more, messages can be translated into local dialects for provincial stores. ***Make it presentable, avoid crumpling the bag and make sure to give it with a sogood smile. ***Please use the format: first 'personalized message', last is 'name of RTM + KFC Store' LAUNCH OF GES > Customer Mania is exceeding customer expectations by giving 100% CHAMPS with a Yes! Attitude. > Customer Mania will make our customers satisfied, happy, delighted, thrilled, in short LOYAL! > CMS does not measure customer loyalty that is why GES was introduced. > Guest Experience Survey ***Is an online tool accessible to all our customers, targeting existing KFC Customers in all stores. ***Incentives our customers to give feedback, and capturing and analyzing the feedback to measure loyalty, this is a process for the team to hear directly from their customers. ***Customers visit store, they wil get invitation to survey on the bill, customers take online survey and store receives reports. ***All customers who have receipt whether dine-in, take-out, delivery and drive-thru. > Unique Survey ID - is the code to be used for customers to log in. > Terms and Conditions - log in is valid only for 3 days from the date of purchase. > Redemption is within 14 days and Punching of FREE PIE under LSM. > Sample Receipt FOR GES: Parts and Functions of Postmix System Drink Head It contains valves, nozzle and diffuser in dispensing soft drinks. Cup Rest It fits into drain pan to hold cup while dispensing drinks Figals A stainless steel cylinder that holds flavored syrup Water Syrup Ratio 5:1 CO2 Cylinder Contains liquid carbon dioxide that changes into gas as it is used Size selector button When pushed automatically dispense correct amount of soft drink Brix Cup It holds the separated syrup and carbonated water to read the proper ratio Pressure Gauge wRegulator Regulates the pressure inside the cylinder to the required pressure in carbonator and figals Syrup Separator Tube Used to separated the syrup and carbonated water for measurement in brix cup Ice Bin It holds the ice used in the soft drinks and keep the cold plate chilled Nozzle & Diffuser Mix syrup and carbonated water when drink is dispensed Lever It is used to manually operate the drink head Drain Pan Catches and drains liquid that drips/overflows from the dispenser nozzle 52 | P a g e 2. Food illness 3. Foreign object in food 4. Verbally abusive customers 5. Refunds from the register 6. When the customer asks for a manager YOU ARE EMPOWERED TO MAKE THE CUSTOMER HAPPY NOW 1. Use the P.L.E.A.S.E approach 2. Replace their meal 3. Add value up to the price of 2-pc chicken meal LOOK AT OURSELVES THROUGH THE EYES OF THE CUSTOMERS 1. Was your order taker in a fast,but courteous way? 2. Did you feel like you were being rush? 3. Did you get order within a reasonable time? 4. Did the employees appear ready to serve you? COMMON INCONVENIECE IN SPEED OF SERVICE 1. Slow service 2. Pending orders WHAT SLOWS DOWN OUR SERVICE? 1. Cashier lacks training, not familiar with the POS keys, wrong packaging procedures 2. Cashier not following the 7 key steps 3. Product not available(pantry/kitchen) 4. Communincation problem between pantry to counter, vice versa 5. Lack of teamwork- communication problem, insufficient back-up, improper turn-over 6. Insufficient bills/coins for peak period CUSTOMER MANIA 3 EXTREME MANIA THE COMMANDMENTS – SHARE UP Sincere Honest Attentive Professional Energetic Updated Prepared CUSTOMER MANIA 4 & BEYOND HOSPITALITY Objectives: 1. Deliver fast, hospitable and excellent service. 2. To make all our team members a smile maniac to all our customers Cleanliness – the attitude, on how we think about cleanliness in our restaurant is always. “Clean as I Go” What Our Customer Wants in a Restaurant? 1. Want to eat in a clean restaurant inside & outside. 2. Want to be served by team members wearing clean & complete uniform 55 | P a g e 3. Want to have good service BEHAVIOR FOR CLEANLINESS 1st behavior; clean exterior, interior and restroom 2nd behavior; wearing a clean & neat uniform 3rd behavior; how we think about cleaning and our customer service priorities HOSPITALITY 1. Our responsibility is to treat our customer like friends, good friends. 2. Don't forget to say thank you. It tells out customer that we appreciate themand want them to return in our restaurant. 3. Our preferred, a place where they fell welcome and where they see team members enjoying that they do. 4. Remember that working in a restaurant with great hospitality is like working at home, like being here with our family and our friends. Being basically in a comfort zone. 5. Always set yourself is start with a great day think that every customer are important to us. 6. When our customer come into our restaurant and we are all in good mood they feel better and special. “You are the RTM's and your managers are also you...” SPEED OF SERVICE 3 KEY BEHAVIOR 1. Deliver every customer order within the restaurant time goals and with quality products. 2. Serve every customer quickly and with courtesy. 3. Check the areas are well stocks and organized. 3 KEY BEHAVIORS OF GOOD TEAMWORK 1. Helping other team member, giving help without being asked if you see someone in need of help. “Lead a hand...” 2. Asking for help when you need it. 3. Remember that you are important member of a GREAT TEAM. “A good Teamwork respect each other and work hard to provide GREAT customer service...” 3 KEY BEHAVIOR IN SALES BUILDING 1. Making customers feel welcome and greeting them by NAME 2. Treating customer like a family 3. Knowing your daily sales goal and how you can help your team beat them. “We don't want to be just a good restaurant, we want to be the BEST...” 3 KEY BEHAVIOR IN PRODUCT QUALITY 1. Make all products correctly for every customer, using only quality ingredients and follow correct procedure. 2. Check the quality of our food before serving to the customer 3. Serve the food to every customer at correct temperature. Cold items: 33-40F Hot items: 140F and above 6 KEYS HOSPITALITY BEHAVIOR 1. Give every customers a friendly smile, a personal greeting & thank you no matter you are doing. 56 | P a g e 2. Talk to our customer wherever you, ask there experience. 3. Quickly corresting mistakes using LAST; listen, apologize, satisfy, thank. No one expects you to be perfect. 4. Make an eye to eye contact when you are dealing with a customer, be sure to make eye contact with them. YOUR SMILE IS MAGIC 1. Give your customer a sincere smile and you will feel how important they are to you. 2. No matter what you are doing, always pur your smile on your face and you will feel better. 3. Our customer are craving not only in our products they want a service where they feel welcome. 4. Remember, your facial expression will let everyone know what type of mood you have. 5. Respond to your customer, let customers know you are listening and concerned about what happens. SPEED with SERVICE Reason why we can't give fast service: 1. Pre-occupied or not focus 2. Busy chatting with other team members 3. Not familiar with the products that we are serving 4. Products are not avail 5. Not following correct step by step procedure 6. Bills and coins are sufficient during peak period 7. Suggesting to many items to the customers 8. Communication problem 9. Lack of coordination with other team members 10. Lack of positive energy CHAMPS CUSTOMER CONNECTION 6 Universal Customer Expectations That Should Meet 1. Cleanliness 2. Hospitality 3. Accuracy 4. Maintenance 5. Product Quality 6. Speed with Service >The 5-minute Rule (Total Time) >1 Minute Order to Deliver Time Brand Contact (MOMENTS OF TRUTH) 1. Welcome and Greeting 2. Taking the Order 3. Presenting the Order 4. Customer Connection 5. Farewell Greeting and Invitation Return Secrets to Sincere Greeting 1. Eye to eye contact 2. Distance 57 | P a g e 2. Be specific to what you are saying 3. Work on how to express, not to impress 4. Choose small words over big one 5. Keep message short, sweet, and specific 6. Speak clearly to the point Proper Ways of Greeting 1. Never shout 2. Eye to eye contact 3. Avoid mechanical greeting Factors Affecting Product Quality 1. Temperature 2. Appearance How to exceed customer expectation 1. Free gravy refill 2. Go for extra mile Aspects of Quality Customer Service 1. Fulfilling customer needs (CHAMPS) 2. Exceeding customer expectation 3. Building loyalty 4. Handling special situation 5. Refreshing our minds with standards and procedures Situations that TEAM may attend to: 1. Slow Service 2. Pending 3. Wrong packaging and packing 4. Dirty tables and floors How to take care unhappy customers: PLEASE 1. Politely Listen 2. Express Apology 3. Satisfy with Extra Keys of Handling Customer Complaints 1. Do not take it personally. 2. Remain calm, listen carefully. 3. Focus on the problem, not on the person. 4. Play win-win customer service. We are empowered to make customer happy by: 1. Using PLEASE process 2. Replace their meal 3. Complementary food up to the value of 2 pieces chicken. Sincere Honest Attentive Professional Energetic 60 | P a g e Updated Prepared Smile and greet Help customer to find a seat Approach a table with a vacant seat Request for sharing a seat Express appreciation Standard Chicken Combination Pack Chicken Pieces Napkin Gravy 1pc T, K, R 2 1oz 2pcs 1(T/K/R) + 1(D/W) 2 1oz Box 5 1R, 1T, 1W, 2D 6 1 large Bucket Meal 2(TDRW) or 3(TD) 1(RW) 8 1 reg & 1 large Bucket 10 2R, 2T, 2W, 4D 8 1 reg & 1 large Bucket15 3R, 3T, 3W, 6D 10 3 large Barrel20 4R, 4T, 4W, 8D 15 4 large PANTRY NOTES Sanitizing of Vegetables > Contact time now is 5 minutes again, this should not take more than required because it will taste sanitizer. > Rinse the vegetables before sanitizing, if using water in the inset, the cleanest vegetables first before the spring onion (lettuce, cucumber, tomatoes, calamansi, spring onion) > All vegetables now has the same shelf life 5 days > Required ppm in sanitizing vegetables is 50 ppm, that's why we dilute the sanitizer for 3pinches:6liters > Ratio of water to sanitizer to achieve 50ppm is 1pinch:2liters > Yield of 1 pack sanitizer is good for 20 pinches Note: Holding Time of Sanitizing Solution is 4hours but it is advisable to discard after use to avoid misused. Cutting of Vegetables > Must only used color green smallwares (chopping board, knife & peeler) > Cucumber can be halved (with peel) if not to be used within the day and it can still be used until the following day until EOD, wrapped in cling wrap. > If length of cucumber is about 200mm, cut into 4 parts, cut into half then cut into 6 sticks each or 12 per 1/4 part = 49 sticks > Pre-cut lettuce in vacuum pack SL/HT ( If UO-5days, if OR-24hrs, & in FP 12 hrs or EOD) 61 | P a g e BUNS > It should not be more than 2 layers (to prevent deformation) > Open the bags at the side in order to fold properly when not in use (to prevent drying) > Do not place the buns near the hot equipments (fries fryer or UHC) > Maximum buns to be toasted at a time: 3.5 inches buns-12pieces; Kaiser buns-9pieces; > Shelf life of all types of bun is 4days. BURGERS ASSEMBLY > Bun toasting is at 20secs with 430F temp, platen height set at 3 > Leave 0.5 inch around the buns to prevent spillage of the dressings > Wrapping should not be too tight to appear big, it is just overlapping in order not to trap the moisture. > Dressed burger should be in the spatula when you get the fillet/patty inside the UHC. Note: No need to put the fillet in a stainless tray or platter while dressing because temp will drop. > Observe where they put the spatula/s. (It should not be at the bottom of the bun toaster) > All Temperature of Burger/Sandwiches must be at 140F > All opened dressings and in dispensers should be stored in chiller Pre-Heating and Operational Temperature of Equipments 1. Pre heating time UHC 1 hour 2. Pre heating time HCW 45 minutes 3. Pre heating time Buntoaster 30 minutes 4. Pre heating time Star Grill 30 minutes 5. Pre heating time Hot Well 30 minutes 6. Pre heating time Baine Marie 30 minutes 7. Pre heating time Toast Master 30 minutes 8. Pre heating time Fries Hopper 10 minutes 9. Pre cooling time Spaghetti chiller 1 hour 10. Pre cooling time Burger chiller 1 hour 62 | P a g e Unopened Opened, Resealed 10º to -10ºF -12º to -23ºC 7 days Freezer 10º to -10ºF -12º to -23ºC Sauce, Green Unopened Opened, Resealed In Clear Body Yellow Nozzle Dispenser (Small) 4 months or as indicated Room Temperature 68ºF to 78ºF 20ºC to 26ºC 1.0 kg / pack 7 days Chiller 33º to 40ºF 1º to 4ºC 12 hours or EOD Chiller 33º to 40ºF 1º to 4ºC MBF TMOR (8kg) - Luzon 14 days or as indicated Room Temperature 68ºF to 78ºF 20ºC to 26ºC 8.0 kg / bag Oil, Palm (Exchange) 1 year or as indicated Room Temperature 68ºF to 78ºF 20ºC to 26ºC 17.0 kg / carbuouy Cooking Set Points (Double Down Fillet) Type of Fryer Quantity (Cooking Basket) Time (Min:Sec) / Temp. (ºF/ºC) / Pressure 4 -Head Henny Py (Gennas) Min: 2 pieces Max: 18 pieces (Max: 6 pieces/layer) Tiered Basket with HP4 rack 3:30 (365) 185 Closed 8 -Head Henny Penny (Gas) Min:4 pieces Max: 32 pieces (Max: 8 pieces/layer) 3:30 (365) 185 Closed 6 - Head Collectramatic (Electric) Min: 4 pieces Max: 36 pieces 3:30 (360) 182 65 | P a g e (Max: 6 pieces/layer) Clamshell Basket Closed Cooking Set Points ( Crispy Spinach) Type of Fryer Quantity (Cooking Basket) Time (Min:Sec) / Temp. (ºF/ºC) / Pressure Trivat / Splitvat Min: 3 pieces Max: 30 pieces Fries Basket 0:15 (350) 173 Open Holding Time Item Holding Unit (Method) Holding Time / Temperature Double Down Fillet Cooked Upright Holding Cabinet (moist) (On half racks, over bun pan) 1 hour 140ºF 60°C Crispy Spinach Upright Holding Cabinet (dry) (On half racks, over bun pan) 1 hour 140ºF 60°C Double Down Assembled , in Packaging, Closed Upright Holding Cabinet (moist) / Humidified Counter Warmer (bottom tier) 15 minutes 140ºF 60°C Yield Item Quantity / Serving Number of Servings Double Down Fillet 2 pcs 5 Sauce, Green 20 g 40 Vegetable, Crispy Spinach 4 pcs 15 8 Assemble Double Down Ingredients/Supplies: Cooked Double Down Fillet,Green Sauce in Dispenser, Crispy Spinach Equipment/Smallwares: Blue Chopping Board (Small), 9.5”Tongs (For Chicken), Pincher Tongs 8.1 Hand Hygiene  Team member’s hands must be washed and sanitized prior to conducting this procedure. 8.2 Place Double Down Fillet on the Small Blue Chopping Board  Using tongs, place one piece of Double Down on a clean & sanitized Small Blue Chopping Board. 8.3 Dispense Green Sauce  Using clear body and yellow nozzle dispenser, dispense 10g Green Sauce on fillet creating a “M” pattern leaving an allowance of 1.0cm on the sides. 66 | P a g e 8.4 Add Crispy Spinach Using hand shields or pincher tongs, add 4 Pieces (1 Big, 1 Medium,2 Small/Folded) on top of the Green sauce. 8.5 Dispense Green Sauce  Using clear body and yellow nozzle dispenser, dispense 10g Green Sauce on Crispy Spinach creating a “M” pattern leaving an allowance of 1.0cm on the sides. 8.6 Place on top the other piece of Fillet  Using tongs or hand shield, place the other piece of fillet on top of the Green Sauce. 67 | P a g e Purpose of Position > Assists the MOD in monitoring product quality, sanitation, cleanliness and speed of service. **This will be a joint responsibility of the MOD and the Team Leader Duties and Responsibilities > Assists in training RTMs using the STAR 2000 Training System > Supervises daily and weekly cleaning, checks cleanliness and sanitation of work area. > Checks product and holding equipment if it is in good running condition (2x). > Ensures the quality of cooked/finished product > Ensures that expired products are properly endorsed to the MOD for proper documentation > Ensures that LO, lapsed and off quality products are handled properly. > Maintains orderliness and cleanliness of stockroom. Leadership A. Theories of Leadership 1. Trait- list of leadership qualities, tall vs. short, strong vs. weak 2. Behavioral and Style - pattern of motives 3. Situational and Contingency - times produce the person; different situations call for different characteristics 4. Functional 5. Transactional and Transformational > Transactional - perform certain task > Transformational - motivates team to be effective B. Types of Leadership 1. Authoritarian - make decisions alone, demand strict compliance, dictate each step, aloof from participant, most applicable in crisis time 2. Democratic - members are given choices, collective decision process, adequate in situation that requireconsensus building 3. Laissez-faire - leader does not "take charge", give freedom to the groupfor policy determination. 70 | P a g e Basic Supervision > Basic Types of People Skills 1. Human Relation Skill - greet people, say please and thank you, call person by name, ask rather than tell, sensitive to other and use the golden rule. 2. Communication Skills - Content (word or symbols); Context (non verbal element) **Communication Process > Decoding --> Thought --> Encoding (Cycle) > Sender --> Message --> Receiver --> Feedback --> Sender **Communication Breakdown 1. Filters - unclear or distort message 2. Barriers to communication - block messages a. Culture b. Noise c. Ourselves - defensiveness, superiority and ego d. Perception - high status vs low status e. Message f. Environmental - like customer moods g. Stress - psychological state of mind **Filters and Barriers 1. Distractions > noise and activity in the restaurant > two people talking to a person at the same time 2. Physical > fatigue or illness; extremely hot or cold temperature 3. Preoccupation > personal problems or concern, personal issues not related to job 4. Vague Message > unclear description of task by sender; incomplete feedback from the sender or receiver 5. Conflicting Message > tone of voice does not communicate sincerity 71 | P a g e > facial expressions or body posture implies that the receiver is not listening. 6. Assumptions > receiver believes he/she understand the message though he/she does not > sender assumes receivers know more about the message than he/she really does. 7. Language Problem > sender uses words that the other person does not understand > sender uses speech patterns or accent that is difficult to understand 8. Effects of Emotions > strong feelings or personal stake on the outcome, receiver feels he or she is being treated unfairly 3. Follow-up Skills Sender Skills - call person by name, make eye contact, speak clearly, speak loudly enough, be specific, use familiar terms, and practice good human relation skills. ** Hearing VS Listening a. Hearing --> involuntarily b. Listening --> selective **Types of Listener a. Passive - little more than hearing b. Active - listening with purpose **Active Listening Technique 1. Active listening posture - posture and facial expression that shows your interest 2. Concentrate on what is being said - listen instead of thinking what will you say next 3. Awareness of non verbal message - watching as well as listening 4. Open ended question - questions that ask who, what, where how and why 5. Silence - no immediate response to the speakers word 6. Reflection - repetition to the speakers words to verify your understanding 7. Paraphrase - restate in your own words to verify your understanding Feedback > A nod, smile, brief response 72 | P a g e 1. Required Documentation 2. Team Member Health and Hygiene Practices 3. Approved Sources 4. Protection from Contamination 5. Cleaning and Sanitation 6. Product Procedures and Time temperature Control 7. Equipment 8. Chemicals 9. Pest-Control 10. Sewage and Plumbing > FSCC has 51 Food Safety Standards and 18 Food Safety Issues. > Food Safety Emergencies that may require CLOSURE DECISIONS: 1. No running water and no alternative source available. 2. No hot water (if it can't be restored within 1 hour) 3. Sewage Backflow in the Restaurant. 4. No electricity 5. No working restroom 6. Rodent or cockroach infestation > Post Audit Action: RGM needs to respond w/in 72 hours with regards to his plans/action taken. 360° Deep Clean Program - "Looks clean, feels clean, smells clean!" "Attitude is a little thing that makes a BIG difference." Section Cleaning - RGM should strategically divide the store into sections (ideally 10x10 area) for detailed cleaning. > Frequency of Section Cleaning **Section cleaning should be done during off peak hours to ensure thorough verification by MOD. **Section to be cleaned should be distinctly marked and isolated to clearly signal the cleaning activity, e.g. re-arrange chairs/tables. (Note - Isolate the section early enough to prevent customers to occupy the area.) > Top-Down Principle - Cleaning from the top then downwards, ceiling down to floor. > Cleaning Effectiveness - Temperature, Application, Dilution/Strength, Contact Time, Water Quality 75 | P a g e > Cleaning Product Guides I 1. Titan Degreaser - used for recovery cleaning/leatherette items **Spray Bottle Solution: Fill spray bottle with 1 part degreaser: 9 parts of water **Outside/Drive Thru Degreaser Solution: Fill container with 1 gallon (3.8li) water, add 1 full strength Titan. **No holding time 2. Multi-Purpose Sink Detergent (Blue Dishsoap) - used for daily and EOD cleaning **For 3-Compartment Sink Solution: 1 pack: 10gal/38li of hot water (120-130F); HT 4 hours Kk 3. Kay Sink Sanitizer - used for daily and EOD cleaning: "Clean is different from Sanitized" **For 3-Compartment Sink Solution: 1 pack: 10gal/38li of lukewarm water (90-100F); HT 4 hours ** Spray Bottle Solution: Fill spray bottle from sanitizer sink filled with fresh solution; HT 12 hours 4. Quarry Tile Floor Cleaner/Kadet - used for daily and EOD cleaning of floors **For Mop Bucket Solution: 1 pack: 15liters of hot water (120-130F); No HT, change as needed **Notes: > Do not throw the packaging in the hot water. > Do not leave the mop in the mop bucket when it is not in use. > Absence of suds - time to change the solution 5. Blue Glass Cleaner **For Spray Bottle Solution: 1 pack:825ml mark with water > Color Coding Scheme 1. Red - Handling Raw Materials/Kitchen Chef 2. Plain White - Food Prep/Pantry/Krushers/Direct Food Contact Surfaces 3. Bue - Non-food Contact Surfaces/Dining 4. Yellow - Comfort Room/Restroom > Reminders 1. Do not use Titan for any painted or laminated surface. 2. Use of non-abrasive scrubbing pad is required for detailed cleaning 3. Rinse and sanitize towel as frequent as possible to keep it clean. Fold and change sides per application. Product Quality Workshop 76 | P a g e Gravy Quality A. Standard Gravy - Consistency is not too thick or not too thin B. Thin Gravy - Consistency is too thin, bland taste and pale color > Possible causes are too much water, insufficient cooking and/or mixing, and wrong amt of ingredients C. Thick Gravy - Consistency is too thick, dark color, and taste is more intense > Possible causes are not enough water, too much ingredients, gravy held beyond discard point, and holding cabinet too hot. Checking Cooking Doneness 1. Prepare the materials needed while waiting for the product to be cooked, these are the following: a. Chopping Board b. Knife or cutting shears c. Calibrated Dial Thermo d. Stopwatch/Timer e. Tongs 2. At the end of the cooking cycle, remove the chicken from the fryer and start a timer at once. 3. Using a calibrated and sanitized thermometer, check the internal temperature right after the standard 15secs draining time over the fryer. > Insert the probe into the meat parallel to the bone, it should not touch the bone. 4. Record the internal temperature of product from each fryer at least twice pern day. > KFC Standard minimum internal temperature is 185F while Food Safety (WHO) required 165F for poulty items. 5. Cut the bone through the thickest portion after the 5 minutes draining time in the UHC. > Note and record the color of bone marrow and surrounding muscle for each piece, the color must be maroon to brownish in color not reddish. 6. Notice the chicken's surface color using the appropriate KFC Quality Guide for the specific product. > This inspection should be under adequate lighting, by checking the unifomity of color for all pieces. > The surface color should be within the range of the color guide; there should be no significant color differences within the pan. 7. The signs that the chicken meat is cooked are not bloody and meat juice is clear; while for chicken that is undercooked signs are bloody and meat juice is blurry. Factors Afftecting Cooking Doneness 77 | P a g e e. Bulk Products f. Heated Sauces g. Pre-cut Vegetables - Cucumber h. Prepacked dressings/Dips i. Other Ingredients - Croutons > PQV - Product Quality Violation Classification 1. Critical > Pertaining to Food Safety Issues a. Cooking Deviations > Exceed standard maximum load > Below cook/drop temperature > Shorter Cooking Time b. Product Contamination > Biological, Chemical, Physical c. Spoiled Product - not fit for human consumption d. Expired Product - declared beyond shelf life > Intentional or conscious acts, leading or contributory to product contamination/adulteration > Can cause harm to Customers 2. Major PQV > Serving or attempting to serve lapsed products of any kind: Core and Non-Core Products > Practicing substandard procedures in food preparation or food serving adversely affecting the Finished Product Quality > No imminent harm but will disappoint and consequently cause to loose Customers 3. Minor PQV > Isolated incidents (not systemic) > Substandard products (Other Products Category) with noticeable inferiority but lesser impact > Revised 2009 COC (PQV Article 8) - Critical and Major Violation 1. 1st Offense - 15 days 2. 2nd Offense - 30 days 3. 3rd Offense - Dismissal > Sample Incidents on CRITICAL Issue 80 | P a g e 1. Undercooked or Oily OR COB 2. Cooked 1 bag Hotshots together with 4 heads H&C COB in open fryer 3. Cooked Fun Shots in Tri-Vat using Crispy Fries Set Points. 4. Rice with rust due to improvised wire handle of cookpot 5. Cooked 1 bag of Fun Shots at 340F vs 360F standard 'dROP' temperature 6. To drop 8 heads OR COB at 325F VS 365F standard drop temperature > Sample Incidents on MAJOR Issue 1. Zinger fillets left immersed in marinade of inset 2. OR COB and Chicken Fillet with black specs 3. Cooked Crispy Fries without activating timer 4. Gravy in cook pot left unattended on stove with flame still on 5. Changing/Extending/Serving Lapsed Core and Non-Core Products 6. Cooked OR served without 5 minutes draining time 7. Dark Zinger and Hotshots due to degraded oil 8. No posted holding time on Core and Non-Core products 9. Remedial transfer of Chicken not braced in ice STAR (Store Training And Rating) 2000 > A total team members training system that includes modules, training cards, one on one demonstration, skills evaluation Training Materials 1. STAR 2000 Manual 2. Getting Started Cards 3. Job Aids 4. Quality Guides 5. Skills Evaluation Checklist 6. CHAMPS Standard Library (CSL) 7. Team Member's Development Record (TMDR) 8. 201 or Personnel File Folder 9. Team Member's Achievement Record 81 | P a g e 10. Quizzes and Knowledge Test 11. Audit Forms and Results Career Advancement Program Trainee- RTM- Star Team Member- Allstar Team Member- TL- MT/AA 4 Steps in Certification Exam 1. CHAMPS map experience 2. CHAMPS check training 3. Comparative CHAMPS check 4. CHAMPS quiz Modules of Training 1. Introductory > Given to first hires equivalent to 5 days training: Orientation, Safety, Security, Sanitation, Receiving and Storing 2. Service > CCT - Centralized Cashiers Training 3. Pantry 4. Kitchen > For BOH Station there is "In-Store Training" a. Pre-qualifying Quiz - 85% b. Initial SV - 40 hours c. Non-peak SV - bronze d. Peak SV - Silver e. KT + Follow-up SV - Gold Star Certification 1. Quizzes/ Knowledge Test - 85 % 2. Skills Evaluation - 100 3. Retake/ Evaluation within 15 days 82 | P a g e Measurement of Effective Trainer * Quality vs Quantity * Consistency in performance Standards to be drawn > Audit Scores/ Knowledge Test/ Skills Performance/ Consistency in Results Instructional Techniques > Introduction/ Presentation/ Practice/ Test KFC Way 1. Preparation - Critical (product, equipment, cleaning and training materilas) 2. Show and tell - Trainer demonstrate the procedure while the team member watches, explain the why's, stress key points point out warning signs, encourage team to ask questions 3. Guided practice - RTM does the procedure while the trainer reads, correct any mistake notice, ask question to ensure RTMs understands the procedure, let the team members practice, reduce the amount of guidance 4. Follow-up - let the team member demonstratethe procedure without reading, correct any mistake, coach if necessary, compliment the team member, record the evaluation done Selecting a Trainer 1. Certify the Trainer 2. Train the Trainer 3. Evaluate the Trainer Tips for an Effective Trainer 1. Organized Work Station 2. Be patient 3. Be enthusiastic 4. Be professional at all times 85 | P a g e 5. Encourage questions Shift Management Management - the act of getting people together to accomplish desired goals and objectives. > Key Functions- Planning, Organizing (staffing, training), Directing, Monitoring Floor Control - coordination of people, equipment and products to achieve a smooth consistent and profitable business operation Coordination - ability to organize people, equipment and product before the shift and to follow up during the shift, ensuring that each one is in the right place at the right time to achieve goals. Staion Management - first step in developing skills needed to manage restaurant Responsibilities of a Station-in-Charge 1. Analyze situation and make quick decisions 2. Achieve outstanding CHAMPS 3. Consistently operate a profitable business 4. Apply principles associated with effective floor management Shift Management 1. Duty Manager 2. Station in Charge (production/service) Pre-shift Planning - helps achieve the best performance by: * coordinating people, equipment and product * prevents problems by identifying and correcting things such as shortages and equipment failure before the shift starts Travel Path/ Walk Through * 30 minutes before the shift starts * open yourself to information (what do I see, hear and smell) 86 | P a g e Pre shift Checklist - acts as "to-do" lists and helps you organized items Station Checklist * Correct positioning of people * Correct temperature settings and calibration of equipment * Availability of Smallwares * Station is clean and stocked with products (within shelf life) * Finished Product Quality - meet standard Planning for People Individual Assignments * Anticipate volume of changes throughout the shift * Know what you will need to reorganize your team as team member staffing changes during your shift * Identify ways to increase employee satisfaction Positioning Team Members " Aces in their Places" Tools in People Planning * Hourly Product Sold - Hourly Projection and Projection Chart * Labor Graph or Schedule How to make a Projection Chart * Get the hourly product sold report of the last five weeks (same day) * Remove lowest and highest value * Average remaining values Planning for Product Things to Check 87 | P a g e * Say "please" and "thank you" * Ask rather than tell * Treat others as they would like to be treated * Do not embarass team members Cooperation * Set an example of helpfulness * Remind them to work together * Praise good teamwork * Promote a respectful workplace Managing for Profitability Accounting - A method, procedure and standard in accumulating, recording and reporting business events and transactions analyzing results, for the purpose, aiding or helping you make timely decisions related to the financial side of any operations Reports Most Frequently Used 1. Profit and Loss Statement - shows a computation of revenues and expenses for aparticular span of time 2. Balance Sheet - shows the financial status of a company at a particular given time Definition of Terms 1. Revenue - income earned from doing a business 2. Expenses - money spent to generate a revenue Computing for Profit and Loss * Revenue - Expenses = Profit or Loss * Revenue > Expenses = Profit * Revenue < Expenses = Loss Types of Expenses 1. Fixed - These are the same amounts regardless of sales (example: Rent, Depn) 90 | P a g e > Costs which the Manager does not have direct control, same amount regardless of sales > Examples: Restaurant Building, Real Estate Taxes, Rent and Equipment Depreciation 2. Semi-Variable > Expenses that have an indirect relationship with sales volume, uses a certain amount of these items regardless of sales. > Examples: R&M, Restaurant Supplies, Cleaning Supplies, Telephone, Utilities, Employee Uniforms and Smallwares 3. Variable > These go up and down as sales increase and decrease; > Food Cost (Spoilages/Meals/Condiments/Variances) and Labor Cost (OT/Holidays/Not Properly Trained RTMs) Spoilage - Any cooked or uncooked product that is not packed and ready to serve to customers Causes due to malfunction of equipment, overstock (raw), overproduction (wrong projection) and poor teamwork Yield - Number of completed products produced using a certain amount of raw ingredients Yields are affected by * Handling of raw products * Equipment Set up and Calibration * Improper procedures Variance - The difference between the actual product usage (base on inventory) and computed product sold (base on POS) Causes due to improper procedure, inaccurate inventory, unrecorded transfers, spoilages or meals, and passing out. Employee Meals - Should be fair, posted and consistent Labor - Maintain right number (enough) of RTMs for the volume (# of RTMs on Duty VS Projected Sales) > Motivation is the key to affect RTMs perfomance > It may adjust due to weather changes, special events, and changes in sales trend Extending RTMs for Duty * Avoid overtime * 30-minute break * Do not tell, ask! 91 | P a g e * Document charges in schedule * Recognize! Recognize! Tips for Beginners * Food Safety > Well trained RTMs > Sanitary Restaurants * Sanitation and Hygiene > Handwashing > Healthy employees > Smallwared and equipment * Compliance > Continuous training (follow-up) > Travel path * Safety and Security > Customers > RTMs Handling Situations * Special Situations > Gather the facts > Resolve the immediate use or problem > Report the incident to the proper people Customer Complaints - Service Recovery Politely Listen Express Apology Satisfy with Extra 1-2 Two types of Listener a. Passive b. Active 92 | P a g e Mango Sauce Unopened 18 mos Opened 7 days Mini Marshmallow Unopened 3 mos/6 mos Opened 1 mo Crushed Brownies Unopened 3 mos Opened 3 days Choc Ground Crumbs Unopened 9 mos Opened 9 mos Tocino Frozen 4 mos Chilled 5 days Opened 3 days Longganisa Frozen 3 mos Chilled 5 days Last day Chilled 3 days Deboned - Spicy Zinger Fillet Frozen 3 mos Fresh 3 days Thawed 48 hrs Marinated 48 hrs Last day Marinated Time Hot Shots Frozen 3 mos Fresh 3 days Marinated 48 hrs Last day Marinated Time Other Products - Buns & Rolls 3.5" Buns RT 4 days Kaiser Buns RT 4 days Water Split Buns RT 4 days Tortilla Bread Frozen 9 mos Thawed, RT 24 hrs Product Condition Shelf Life COOKED Holding Time Coleslaw Bulk 3 days 95 | P a g e Pre packed 3 days Macaroni Bulk 3 days Pre packed 3 days Mixed Greens Unopened 5 days Opened 12 hrs Pre-cut Lettuce Unopened 5 days Opened 24 hrs Cucumber Whole 5 days Grated Cheese Unopened 21 days Opened 3 days Parsley Flakes Unopened 12 mos HOLDING TIME Opened 6 mos One Step Gravy Frozen 3 mos / 1 mo Chilled 7 days Mushroom Gravy Frozen 3mos Chilled 7 days Spaghetti Sauce Frozen 3 mos Chiller Thawed 7 days Water Thawed 4 days Ala King Sauce Frozen 3 mos Chiller Thawed 7 days Water Thawed 3 days Pizza Sauce Frozen 3 mos Chiller Thawed 7 days Water Thawed 3 days BBQ Sauce Unopened 6 mos Opened 1 mo Dispenser 7 days Vinaigrette Unopened 6 mos Opened 7 days Mayonnaise Unopened 8 mo Opened 1 mo Japanese Mayo Unopened 6 mos Opened 1 mo Pepper Mayonnaise Unopened 6 mos Opened 1 mo Roman Dressing Unopened 6 mos Opened 7 days Choco Mousse Frozen 5 mos Chilled 4 hours Mango Cheese Cake Frozen 5 mos 96 | P a g e Chilled 4 hours Brownies Unopened 5 days Original Recipe Chicken - The seasoned, soft crust, pressure fried chicken prepared with 11 secrets herbs and spices. Product Specification Receiving and Storing Item Unit/Case Size Shelf Life Storage Chicken, OR Better IMOR Upon Receiving 1.1-1.2kg/head; 2heads/bag 48 hours/ 2 days 28-36F/ Chiller Storage 33-36F/ Chiller Prior to breading 36-40F/ Chiller Premix, MBF TMOR (8kg) 8.0kg/pack 14 days 68 to 78F/ RT Oil, Palm (Exchange) 17.0kg/tin/carboy 1 year 68 to 78F/ RT Cooking Set-Points Type of Fryer Quantity Cooking Basket Time/Temp HP4 (Gas) 2 heads Tiered Basket 14:00/336F Back to Back Rounds: 4 heads Tiered Basket 14:00/365F HP8 (Gas) 4 heads HP8 Rack 14:30/335F Back to Back Rounds: 6 heads HP8 Rack 14:30/340F 20 heads 8 heads HP8 Rack 14:30/365F Holding Time Item Holding Unit Method HT/Temp OR 2 to 8 heads UHC/HCW Moist/Bottom Tier 1.5hrs/140F 97 | P a g e