1. Juli Hibler Luke Garrison

2.  The rapid globalization of fast food restaurants is due to homogenization (making them all exactly the same)  Yum brands growth in China is due to its lack of homogenization, adapting to individual regional cultures

3.  Then = 1987 1 KFC  Now = 3,000 stores, 650 cities  Family oriented College student, skip class  Chinese Management U.S. = Power / China = Divide power

5.  College Students Most time first job  Skip Class  Video Game Breaks  Employee/Management Like Family

6.  Supply Chain Ground up Multiple vendors Send farmers overseas  First KFC Dark Meat

7.  Chinese style of eating Many people sharing dishes  Healthy Choices Eliminated Supersize Items Reduced number of Combo meals  Support exercise programs Kids Employees

8. http://www.youtube.com/watch?v=R9lJR5J2GSM&featur e=related

11. o Decision Making Power o o Hiring Local Managers o Humble

12.  http://www.youtube.com/watch?v=iTyOPc8M Gbw http://www.youtube.com/watch?v=iTyOPc8M Gbw

13.  http://knowledge.insead.edu/KFCinChin a090323.cfm?vid=195  http://chinabevnews.wordpress.com/201 1/11/19/kfcs-radical-approach-to-china/  http://topthinkest.wordpress.com/2011/0 7/18/be-aware-chinese-culture-in- business/  http://money.cnn.com/2011/01/19/news/ companies/thebuzz/index.htm