etr jam 3 entreprise
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JA M I ENTREPRISEETR 3 0 0
P R EP A R ED BY :MOHD JASRI BIN OTHMANMARJANAH BT ADENANMAISARAH BT JUHARIJ O Y C E B L A S I U SADDIE REMIE BIN JASMIN
2 0 0 0 2 0 0 2 7 82 0 0 0 3 2 4 9 6 72 0 0 0 5 5 1 5 3 32 0 0 0 5 5 1 9 2 42 0 0 0 2 0 7 5 6 9
P R E P A R E D F O R :PUAN SU'AIDA BT. DATO SHAFIEP E NS Y AR A H E T R 3 0 0
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juicy, appetising,marvellousOur company logo reflects our products:1 . J stands for juicy2. A stands for appetising3. m stands for marvellous
The green tree represents enviromental friendly and number 3JAM3 stands for all the pioneers of the companies which are Joyce, Addie, MohdJash, Marjanah and MaisarahThe colour red symbolises freshness of our company's product which is cookedeveryday especially for our dearest customersThe colour blue shows how we care for cleanliness inevery step toproduceappetising foodThe colour yellow represents that every customers would be treated special andin accordance of their need which our staffs would treat them as if they are ourroyalty.
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MAIN BODY O F BUSINESS PLANNO. CONTENT PAGE
1 I N T R O D U CT I O N 42 O B J E C T I V E S O F B US I N E S S P L A N 53 B US I N E S S B A C KG R O UN D 64 P A R T N E R ' S B A C KG R O UN D 7 - 1 15 P R O P O S E P R O J E C T B A C KG R O UN D 1 2 - 1 46 A D M I N I S T R A T I VE P L A N 1 5 - 2 97 M A R K E R T I N G P L A N 30 - 368 O P E R A T IO N P LA N 3 7 - 6 19 FI N A N C E P LA N 6 2 - 7 6
1 0 C O N C L U S I O N 7 7
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1.0 INTRODUCTION
1.1.1 N A M E OF BUSINE SS : JAM3 ENTERPRISE1.1.2 TYPE OF BUSINESS
1.1.3 INDUSTRY OVERVIEW
1.1.4 BUSINESS LOCATION
1.1.5 REASO N TO BUSINESS
1.1.6 BUSINESS POTENTIAL
: DINNER CATERING SERVICE 5 DAYS AWEEK TO CUSTOM ERS IN SECTION 7, 8, 9.
: IN SHAH ALAM, RESTAURANTS CATERFOODS ON CUSTOMERS CHOICE BASISBUT OUR COMPANY DELIVER FOOD FORDOOR TO DOOR BASIS. FOOD OUTLETSARE SCATTERED AND CUSTOMERS HASTO MAKE A CHOICE OF WHICH OUTLETDESIRED W HICH ARE TIME CONSUMINGAND EXPENSIVE
: NO 9 TAMAN BUKIT KUDA, JALAN BUKITKUDA, KLANG, SELANGOR: WOULD BE THE O NLY COMPANYWHICH CATERS FOR DINNER SERVICE INSHAH ALAM. FOOD INDUSTRY HAVEMORE TENDENDY TO GET MORE PROFITRATHER THAN OTHER INDUSTRY
: FAMILY AND STUDENT WHICH RESIDESSECTION 7,8 AND 9.
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2.0. BUSINESS PLAN OBJECTIVEThe objective of this business plan are;
To be shown to the bank or any financing institution in gettingbusiness loan.
To set as a guideiine for every partner as how the business to becarried out.
To set as a reference in checking out our project. To set as a yardstick on the achievement in future.
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3.0 BACKGROUND OF BUSINESSNAME OF BUSINESSBUSINESS ADDRESS
TELEPHONE NUMBERFAX NUMBERFORM OF BUSINESSMAIN A CTIVITY
NAME OF BANK
JAM3 ENTERPRISENO 9 TAMAN BUK IT KUDA, JALAN BUK ITKUDA, KELANG, SELANGOR03-3333012303-33333210PARTNERSHIPDINNER CATERING SERVICE TOCUSTOM ERS OF SECTION 7,8,9ARAB MALAYSIAN BANK COR PORATION
EQUITY CONTRIBUTION : RM 8000 PER PERSON
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4.0 . PARTNERS BACKGROUND.
4.1. Full Name
I/C No.
Address
Telephone No.Birth Date
Marital Status
Academic Qualification
Courses AttendedSkills
Experiences
Present Occupation
Business Ventured
Position in JAM3
Shares Incurred
Tuan Haji Mohd Jasri b. Othman
620628-02-5121
47, Jalan Taming Sari 47 / 8 ,Taman Kens, Seksyen 7Shah Alam,Selangor
017-4747478,03-335521128 June 1962
Married
Legal Law Masters
Senior Lawyer
12 years
Firm Owner
Corporate Legal Advisor
General Manager
RM 8,000
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4.2 Full Name Da to' Sri Maisarah Juhar i
T/CNo. 720327-14-5012
Add ress 38 , Jalan SS 1 / 29,Kampung Tunku,47300 Petaling Jaya,Selangor.
Telephone No. : 012 - 2880962 ,0 3 -78751086
Birth Date 27 March 1972
Marital Status Married
Academic Qualification M asters in Business Adm inistration
Courses Attended : W TO Seminar,Business Entrepreneurial World ForumAsian Business Conference
Skills Gov ernm ent Service OfficerDewan Pem iagaan Melayu Malaysia
Experiences Government Service = 2 yearsDPMM - 3 years
Present Occupation Director of MR CB
Business Ventured : BOD of Syarikat Segar
Position in JAM 3 Man ager of Adm inistration
Shares Incurred RM 8, 000
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4.3 Full Nam e
I/C No. : 73
Address
Telephone No.
Birth Date
Marital Status
Academic Qualification
Courses Attended
Skills
Experiences
Present Occupation :
Business Ventured
Position in JAM3
Shares Incurred
Joyce Blasius
- 12 -5356
3 -1 1- 2, Pantai Hillpark,Phase 2, B angsar,50400 Kuala Lumpur.
0 1 6 - 2 7 1 8 7 2 0 , 0 3 - 5 5 1 1 5 4 1 7
3 December 1973
Single
Masters In Accounting (U K)
US Accounting M asterLondon Accounting Seminar
Chartered Accountant
4 years
Chartered Accountant
Housing Development
Finance Manager
RM 8,000
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Marjanah Adenan
600811-13-5278
15, Jalan Tem busu 14/2,Taman Tembusu Ria,Shah Alam II,Selangor
Telephone No. 03-7682489
Birth Date 11 Aug ust 1960Marital Status Married and 2 Children
Academ ic Qualification M BA
Courses Attended
Skills : Adm inistration and Marketing
Experiences Food and Beverage Ma nager Holiday
Inn, Toronto
Present Occupation : Manag er in Marketing
Business Ventured Aden an Construction Com pany
Position in JAM 3 : Marketing Manager
Shares Incurred RM 8, 000
4.4 Full Nam e
I/C No .
Address
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4.5 Full Nam e
I/CNo. 7001
Address :
Telephone No. :
Birth Date
Marital StatusAcademic Qualification
Courses Attended
Skills
Experiences
Presen t Occupation :
Business Ventured
Position in JAM3
Shares Incurred
Addie Remie bin Jasmin
-02-5717
Block 1,4-05, Pan Perdana Apartment,40000, Shah Alam, Selangor
019-3576102
24 January 1970
SingleB.Sc in Mechanical Engineering
Malaysian Engineering Seminar, MalayBusiness Entrpreneur
Machinery and Mechanical
7 years
Engineer
Construction Business
Operation Manager
R M S , 000
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5.0 PROPOSE PROJECT BACKGROUND5.1. PROJECT LOCATION
*Key1 - Bukit Kuda Apartment2 - No 9, Taman B ukit Kuda ( Propose L ocation )3 - Bukit Kuda Primary School4 - Sultan Abdul Samad Sec. School5 - B ukit Kuda Sec. Girl School
O Roundabout
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5.2. PROPOSE BUILDING PLAN
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5.3. OFFICE PLAN LAYOUT
TOIH GB4ERALM A N A GB *
M l O F F I C E
MARKETINGM A N A G E )
FINANCEM A N A G E
OPERATIONMANAGER
A D M MMANAGER
M U T I N G R O O M
1M E E H N S R O O M
5.4. INFRASTRUCTURE
The basic infrastructure within the propose site are as follow; Electricity Water Workers hostel
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ADMINISTRATIONPLAN
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6.0. ADM INISTRATION P LANJAM3 Enterprise, which is a partnership company, which consists of 5 people,
delivers a catering dinner service to residents of Section 7, 8, 9 with the estimated customerof 1400 people. Our main office and production area is located at No. 9 Tam an Bukit Kuda,Jalan Bukit Kuda, Kelang Selangor. Although our office is situated in different district withour targeted c ustom ers, the distance is only short which only take s ... .minutes to arrive inShah Alam. Our main office is situated in shop-lot houses which have been provided withample infrastructure of electricity, water and telephone line. Our premise has the size of 20feet x 70 feet with the rent value of RM2 200 per month for both floors. The ground floorwould be occupied as the main office an d production plan. The floor above would be turnedinto the hostel for the workers.
The objective of this business is to provide our customers with delicious, fast, freshfood at an affordable price. We also would ensure that the foods that will be served arehygienic on every step of the process in producing it. Every customer would be served withtheir dinner at around 4 to 8 pm everyday except Saturday and Sunday the specialty that weoffer would that each customer are served with tiffin carrier which need not be cleaned outafter usage. We offer variety of food everyday where different states are on different days.
Our business starts off at 10 am everyday. The cost that a customer would pay permeal would be RM2.80 with the total amount per month that must be forwarded by ourcustomers every month would be R M130
JAM3 Enterprise has 15 workers and has been designated with their own duties.Some duties maybe interchangeable and w ill be explained in the graph done.
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2.1. JAM 3 O BJECTIVE,MISSION AND VISION2.1.1. OBJECTIVE
The objectives of the company based on 3S Save - money and time saving for the custom er Secure - environm ental friendly and service friendly Satisfaction - the custome r can rely on our service .
To involve bumiputera business in accordance with New E conomic Policy (NE P)
2.1.2. MISSIONTo provide affordable and reasonable food for the customersTo assist the governm ent in implemen ting environmental-friendly policy.To improve standard of living by providing more employm ent to citizens
2.1.3. VISIONTo control and con quer the food industry in catering services nation wideTo help and develop bumiputera's in learning about food industries thus using onlater future.
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6.1 ORGANISATION CHART
GENERALMANAGER
ADMINISTRATIVEMANAGER(AM)MARKETINGMANAGER(MM)
CLERK CUMRECEPTIONISTCUM PRO
FINANCEMANAGER(FM)
OPERATIONMANAGER(OM)
-riRivSk
,OCALCHEFI TIHAICHEF
3 HELPERCUMSENDER*
: HELPERCUMSENDER *
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6.2. ADMISTRATION ORGANISATION CHART
ADMINISTRATIVEMANAGER
CLERKCUMRECEPTIONIST
CUMPUBLIC RELATIONOFFICER
DRIVER
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6.3. TABLE OF JO B DESIGNATION AIVD NUMBER OF WORKERS.
JO BDESIGNATION
Managing Director
/
AdministrativeManager
Clerk cumReceptionist cumPublic R elations
Officer
Marketing Manager
NO . OFWORKERS
1
1
1
1
JOB DESCRIPTION
^ Manag ing every departmen t of administration,finance, marketing and operation.
t] Act as a head of the com pany^ Executing task assignmentst: Keeping the company as a united company^ Mon itoring each and every workersperformance^b Taking corrective w ays to solve problems^ Setting out organization according to function
and purpose by determining throughorganizational chart
-^ \ Performing manp ower planning by stating task,how to perform and the requirement neede d .
*/& Determining the remuneration scheme andbenefits of workers.
^ Determining on points of purchasin g prem ise,renovation, office utilities, getting loans,
^ Sketching on the layout plan which must becomfortably associates with other people.
"^ Taking orders from the client^1 Typing out necessary docu ments^S Assisting the marketing departmen t in
researching.^t Assisting customers and suppliers "first hand"^ Setting out produc t concept.^ Identifying target market of intended customers
in Shah Alam, suitable market size,competitors who are in rival and the m arket
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Operation M anager
Local Chef
Thai Chef
Helper cum Sender
1
1
1
6
share of company co mparing to thecompetitors.
^ Estimating sales forecast^b Improvising market strategies from time to
time based on our cash sales.^ Planning market plan."^ Planning on the materials which are going to
be used for production^6 Deciding on the process of the flowchart on
how the prod uct is mad e, materials that areinvolved and the duration of time needed.
^ Setting out the mach inery and equipment^B Calculating the prod uction and setting time forproducing
^5 Sources and worke rs calculated^ Checking on the name o f the production
enough for customers^ Ensuring cleanliness for every step of
production.^9 Cooking local cuisines for 1400 customers
according to the menu1 J Organising the helpers on the task stated^ Ensuring cleanliness^ Cooking for 1400 customers thai dishes and
vegetable dishes according to the menu^ Organising the helpers on the task stated^ Ensuring cleanliness^ Accomplishing the task of preparing materials
which are going to be cooked by the chefs."t Transfering the cooked food to the tiffin
carriers^ Alternativley, will take the duty to be the
sender once a week for sending the cookedfood to custome r's houses.
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Driver
Finance Manager
1
1
^D Sending the food to every customers acc ordingto the order re ceived
^ Act as com pan y's driver under administrationand marketing department^ Setting out financial plan
"?] Calculating project implementation cost,project cost schedule.
"t) De termin ing sou rce of fund~f) Calcu lating cash flow statem ent^ Setting profit and loss account^ Calculating balance sheet
15 workers
6.3.1 MANPOWER PLANNING1. In recruiting the workers, 2 proce dures c an be done which are hiring and selection.2. Workers like the chefs and the helpers cum senders are hired according to their skill
and efficiency of working3. Workers like the clerk and driver are based on their qualification which they should
have in order to perform the job.4. The source of personnel is taken from interviews for most workers except for the
helpers cum senders where they are foreign w orkers which have been imported.5. Our work ers are given benefits such as uniforms, hostels and medical insurance and
leave.6. They are also will be given not more than 5% of the bonus for the general worke rs
and not more than 10% for the managers dep ending on the net profit of the company
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6.5. TABLE OF REMUNERATION
JOB DESIGNATION
General ManagerAdmin ManagerClerkMarketing ManagerFinance Manager
N O. SALARY(RM)2000200085 0
20002000
EPF (RM)
26026 010426 0260
SOCSO(RM)
4040164040
TOTAL(RM)230023009202300230010120
6.6.1. FURNITURES
ITEM
Typist chairExecutive chairManager 's table
Clerk's tableComputer table
File shelfMeeting table
Meeting chairsSofa
Coffee tableDrawer tableBeds
Plastic cupboardTV rack
Wall clockTOTAL
PRICE PER UNIT( RM)
399910079597080534940 01001283919910
QUANTITY
155121163128811
TOTAL( RM)
3949550 0791187080
31814740 0200102431 219910
3991
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6.6.2. FIXTURES
ITEM
Air ConditionerTelephone /
Combination board(white an dcorkboard)TOTAL
PRICE PERUNIT(RM)
98 820115
QUANTITY
361
TOTAL (RM)
2964120115
3199
6.6.3. ELECTRICAL
ITEM
Computer /Coloured Printer /
ScannerFacsimile
Thermal AirportTrailing Socket Set
(3 Socket)ToasterVacuum
Television 14 " yTOTAL
PRICE PERUNIT(RM)
199940923959 979
20.50
39150398
QUANTITY
221112
111
TOTAL (RM)
39988182395997941
3915039 8
6361
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6.7.1. STATIONARIES
ITEMDiskette
S to ra ge b ox d i s k /Printer cartridge /
Calculator /Memo cube /
Cash billStock card
Envelope 4.5 " x 9.5"
Computer paper -A4 paper
Ring file ^Stackable tray
Flat fileBall pen (black
colourBall pen ( blue pe n)Ball pen (red pen ) 7
P e n s ta nd / ^Plastic ruler y-
Glue yScissors /Dustbin ^
Papercl ip /Double clip -^
Stapler + Bullet( 1box)
PRICE PER UNIT(RM)7.99 per box
4.592012
4.290.890.08
6.99 per pack of 100units
52.99 per box7.19 per pack 500
sheets2.504.990.680.55
0.550.554.590.500.701.002.19
3.99(200 gram)4.99 (30 units)
3.69
QUANTITY21455
301005
23
10101030
201055552245
TOTAL (RM)
15.984.598060
21.4526.70
834.95
105.9821.57
2549.906.8016.50
115.50
22.952.503.50
54.387.9819.9618.45
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PuncherReceipt book -^Fascimile ink
cartridgePencil /Invoice book /
Attendance cardTOTAL
4.1010.10
60
0.207.500.10
572
506
200
20.5070.70
120
104520
864.84
6.7 .2 . CLEA NING UTEN SILS
ITEM
DusterDetergent washer
PailHand soap /
TOTAL
PRICE PER UNIT(RM)1.90
3.00(1 litre)4.00
2.70 (3 bars per set)
QUANTITY
2222
TOTAL (RM)
3.806.008.005.40
23.20
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6.8 ADM INISTRATIVE BUDGET
ITEM
Deposit of rent ofpremise
Deposit of water,electrical bills of the
premise xRent of the premise
Registration ofcompany
Deposit Telephonebill
Telephone billPremium of
insurancePremise insurance
Road TaxChecking byPUSPAKOM
Legal Fees . ,Stamp Duty ,Renovation /
Foreign Worker 'spermit 7Levy /
Process + visa +. /DepositMedical expenses
Remuneration
F I X E D A S S E T( R M )
50
135
29,000
M O N T H L YA S S E T ( R M )
2200
35 0
416.70
10120
MISCELLANEOUS( R M )
2200 X 3 months =66001000
1517.20
6020
100020
1125x6 = 6750
2 6 0 x 6 - 1 5 6 08 5 x 6 = 5 10
6 times leave x 3 daysx R M 15per visit to
doctor x 16 workers =4320
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FurnitureFixtures
Electrical goodsStationeriesCleaning utensils ..
AdministrativeoverheadTOTAL
399131996361
42,736
72.0723.2020 0
13.381.97 23.357.20
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MARKETINGPLAN
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8.0/Nfarketing PlanMarketing has become widely synonymous with the ways which organizationsattract their customers and persuade them to buy product and services. It is seen as been
responsible for generating good p ress coverag e, conducting research and placingadvertisement in supporting the sale force.In free market economy, the customer has every right of choice and the marketingare responsible to boost up the bu siness. The marketing has to be w orking closelybetween the customer need and the organization supply. There for it is so important inany kind of business.
. MARKETING ORGANISATION CHART
MARKETINGMANAGER
CLERK / yRECEPTIONISTSPUBLIC RELATION
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8.2. Ma rketing A nalysis
Th ere are various factors to make sale forecast in order to determ ine com petitors, to createmarkets strategies and to determine our market size, customers and the types of cateringbusiness that is run by the competitors.
8.2.1. Types of Market ing
Our com pany Jam 3 Tiffin Carrier Catering Service handles and offers local food to fixedcustomers at a monthly basis. The c atering service is for dinn er only and is delivered at thecustomer's resident.At the beginning of our main m arket strategy is to target the residents of Shah Alam,especially around Section 7, 8, and9'of Shah Alam.
8.2.2. M arket SizeThe total population o f Sec. 7, Sec. 8 and Sec. 9 is appromaxim ately 141,245 and basicallythese people are either bachelors or working couples. 20% of the total number of people28,24 9 spent their food at various place s such as in Sec.2, Sec.6, Sec.9 and also at ourcompitators outlet. At the moment
We aim 5% of the Market shares of catering business in Shah Alam.
8.2.3. Target Market
After considering the geographical population of Shah Alam that is around 28,249 people,our target is mostly:
(1) Universities students
There are few thousands students from several higher learning institution around Shah Alam,such as from University Technology M ara, UNITEL and INPENS w ho are staying as outcamp us students. The food catering service offered by our company would help the studentin term of expenses, convenience and time;
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(2) W orking Hou sewife, single parent and family
It would also be conv enience for w orking housewife, single parent a nd family in term ofexpe nses and time d ue to the occasiona l traffic ja m from t he City center to Shah Alam.
8.2.4. Products
"W ith Jam 3, you will enjoy 3 's* "t ha t is save, secur e and sa tisfaction.
Save in the sense th at the price that we offer for the food provided is very reasonable and isaffordable by all groups of peo ple.
Secure in the sense that the food is delivered at your doorsteps thu s custome rs need not goout to get their dinner.
Satisfaction in the sense that the quality and cleanliness in the preparation of our food is ou rmain object as to ensure the satisfactions o f our customers and their needs.
Trifin Carrier Catering Menu offer by JAMMENU
Masakan UtaraMasakan P
TimurMasakan SelatanMasakan Tengah
MasakanPeranakan
Cost per unit
R M 1 . 5 0R M 1 . 5 0
R M 1 . 5 0R M 1 . 5 0R M 1 . 5 0
TransportCharges
RM 0.01707RM 0.01707
RM 0.0] 707RM 0.01707RM 0.01707
Sales Per Unit
R M 2 . 8 0RM 2.80
R M 2 . 8 0R M 2 . 8 0R M 2 . 8 0
ExpectationGross Income
R M 1 . 2 8R M 1 . 2 8
R M 1 . 2 8R M 1 . 2 8R M 1 . 2 8
*Calculation C osts Per UnitPrice per unit = Co sts Price + (Mark up price x Costs Price (RM 1.50))
= RM 1.50 + (85% x RM 1.50)- R M 1 .50 + RM 1.275= RM 2.775(T h e nearest selling price is RM2.80 )
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8.2.5. Com petitors
The main competitors which cater the similar business to JAM 3 are;8.2.5.1. Nyonya Kitchen8.2.5.2. Tanjung Putri8.2.5.3. Food outlets
8.2.6.1. Ma rket Share before JAM 3
N o.123
CompetitorsNyonya Kitchen
Tanjung PutriFood outlet
LocationSec. 9
Sec. 11Sec. 2, 6, 9
% Mkt. Share2 0 %1 0 %7 0 %
TOTAL
Estimate Sales MonthlyRM 508,482.00RM 254,241.00
RM 1,779,687.00RM 2,542,410.00
8.2.6.2 Ma rket Shares after JAM 3
No.1234
CompetitorsNyonya Kitchen
Tanjung PutriFood outlet
JAM 3
LocationSec. 9
Sec. 11Sec. 2, 6, 9
Klang
% Mkt. Share19.5 %9.5 %6 6 %5 %
TOTAL
Estimate Sales MonthlyRM 495,770.00RM 241,530.00
RM 1,677,990.00RM 127,120.00
RM 2,542,410.00
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8.2.6 3. Competitors Strength and W eakness
Strength
(1) Both Tanjung P utri have been in existence for quite sometim es and may have beenwell established and have experiences the problem and need s of the customers.How ever as for Nyonya K itchen it have been in existence quite a while, openingrecently that is on the 11 day of November 20 01.
(2) Beside providing catering services Nyonya Kitchen own a restaurant in whichCustom ers can taste the variety of foods offered.
WeaknessNyonya Kitchen was open quite recently and the scope of customers might be newThe price offered both at the restauran t and for catering are quite expensive such as theycharge RM 60.00++ for men u for four person.Although Nyon ya Kitchen provide catering service, but the foods for catering areBeing prepare d at their main prem ises in Klang.
8.2.6.4 JAM 3 Strength and weakness
Strength(1) We offer the cheapest food catering service that is RM 2.80 per person which is
affordable by everyone(2) Our catering service is based on chea p but quality food whe re health and cleanliness
is our main priority.
Weakness(1) We are still new on the market and need to do a lot of prom otion and to get our
company established.
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8.3. Sales Forecast8.3.1. Total Sales Forecast
We have dec ided that our business is going on 5 working days a week and the rate offood per men u will be charge at $2.80 per tiffin carrier. The numb er of custom ers expected tobe increase by 10% for the 2n year and 15% for the 3 rd year.
JanuaryFebruary
MarchAprilM ayJuneJuly
AugustSeptember
OctoberNovemberDecember
Total ofcustomer
14001400140070 070 01400140014001400140070 070 0
TOTAL
1st yearRM
784007840078400392003920078400784007840078400784003920039200784000
2nd year (10%)(1540 customers)
RM862408624086240431204312086240862408624086240862404312043120
S62400
3rd year (15% )(1771 customers)
RM991769917699176495884958899176991769917699176991764958849588
991760
8.4. Ma rket Strategy8.4.1. Service StrategyProviding or offering services to satisfied the custom er's needs . Therefo re, the factors thatare used by our company to attract customers are:(1) QualityWe have quality control as to the foods that we provide and to ensure the custom ers aresatisfied w ith it. W e also welcom e suggestion and criticism from the custom ers.
(2) PriceCom pare to other ma rkets, our price is considered as reasona ble and affordable by all groupsof peop le especially students.
(3) Product
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Our product are under quality control and we emphasis on the good quality of food based onhealthy food and cleanliness of our product.
8.4.1.1. Prom otion(1) Bann ers will be hang at a strategic place at the Universities, camp us and around the
town area in Shah Alam.(2) Notices and pamp hlets will be distributed at shopping cente rs and the universities.(3) At certain times of the year or during special occasion, we will give our regular
customers free deserts and special discount.
8.4 M arket BudgetItem
Sign Board (outsidePremise)Small sign Boa rd (Inside Premise)AdvertisemantTransportationPamphletsNoticesBusiness CardEntertainmentPromotionSponsorshipTOTAL
Fixed AssetR M 1,500.00
RM 800.00
RM 2,300.00
MonthlyExpenditure
RM 1,000.00RM 500.00RM 500.00RM 300.00RM 200.00RM 500.00
RM 4,000.00
OtherMiscellaneous
RM 500.00RM 500.00
R M 1,000.00
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> H J M O HD J A S R I B. O T H M A N; LLM.G E N E R A L M A N A G E R
N0.9TAMAN BUKTT KUDA , TEL: 03-33330123JALAN BUKIT KUDA FAX : 03-33333210KELANG, SELANGOR. H/P : 017-2727271
* , * D A T O S R I M A I S A R A H J U H A R i^Ljp'f.-- MBA (UK)
A D M I N I S T R A T I VE M A N A G E RN O 9 TAMAN BUKIT KUDA, TEL : 03-33330123JALAN BUKIT KUDA, FAX : 03-33333210KELANG SELANGOR H/ P: 019-3211231
J O Y C E B L A S I U SACMA(UK)
F I N A N C E M A N A G E RNO 9 TAMAN BUKIT KUDA, TEL : 03-33330123JALAN BUKIT KUDA, FAX : 03-33333210KELANG SELANGOR H/ P: 012-2882828
M A R J A N A H A D E N A NLLB H ONS. MBA
M A R K E T IN G M A N A G E RNO 9 TAMAN BUKIT KUDA, TE L: 03-33330123JALANBUKIT KUDA. FAX; 03-33333210KELANG SELANGOR H /P : 016-2323236
A O D I E R E M I E B . J A S M I NBSc. M.E.
O P E R A T I O N A L M A N A G E RNO 9 TAMAN BUKIT KUDA, TE L: 03-33330123JALAN BUKIT KUDA, FAX : 03-33333210KELANG SELANGOR H/ P: 012-3315151
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OPERATIONALPLAN
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7.0. INTRODUCTIONOperation man agement is the important element in business. It may gua rantee the
production to the custom er. To suit to that purp ose, JAM 3 will take wet items such as m eats,chicken, prawn an d fish every morning, ju st to secu re it freshness.
The wo rkers are been trained so that our product would not be delayed in delivering toour customer.
Our objective is to fulfil the need s and the taste o f our custome r, to minimize theproduction cost through the most efficient input and the ability of the workers.
7.1. OPERATION PERSONEL CHART
LOCALCHEF
IHCS
OPERATIONALMANAGER
HCS
DRIVER
THAICHEF
HCS HCS HCS HCS
HCS = HELPER CUM SENDER
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7.2. MENU & RECIEPY7.2.1. Sayur Camp urcabbagecarrotsCapsicumLong beansRed chilliesGarlicOnionsCooking oilChickenTurmeric powderWhite pepperSalt7.2.2. Stir Fried KailanSalted fish filletChinese chivesPean ut oilGarlicKailanRed chilliesSoy sauceVinegar7.2.3. Sup sayur cam purCauliflowerCarrotssawiBaby cornPotatoesButton mushroomYoung gingerOnionsGarlicCooking oilChicken stockSaltWhite pepperSugarShallotsKurma curry powder
7.2.4.Pak choy in oyster sauce
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pak choyOilOnionsGarlicGinger rootsOyster sauce7.2.5. Paceri nanusNanasKelapaHaliaKulit kayu m anisRempah kari dagingMinyakGula merahJintan manisDaun kariGaram7.2.6. Sayur manisudangkangkungbayamkacang panjangcil imerahkeledekterungbawang merahgulabelacangaram7.2.7. H ot & spicy cabbagecabbagesaltginger rootsred chilliessugarvinegarsoy saucepeanut oilsesame oil
7.2.8. Egg plant with sour saucegarlicspring onions
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red chilliesgreen chilliesegg plantsaltsugarvinegarsesame oilsoy sauce7.2.9. Sayur lodehboneless beefcarrotsgreen long beansbaby corncabbagegreen chilliesred chillieszuchinishallotsgarliccurry leavessalt7.2.10. Vege fried vercimelimushroomvice stickscarrotsdried sweet tofu stripsoi lsugarsaltbeen sproutssoy saucegreen chillies7.2.11. Sambal belacanred chilliesred tomatoesasamjawalimebelacansugarsalt7.2.12. Aca r ram paicarotscucumberlong beensonions
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red chilliescooking oilgarliccinnamon sticksclovetumeric leafblack mustard seedstumeric powderwbite vinegasugarsalt7.2.13. Kerebu taugeprawnsbeen sproutsonionsginger flowerchillieskerisiksaltdaum kesumlime7.2.14. Pecalsengkuangtapioca leafbeens sproutslong beenscarrotscucumbersoyabean calleseggsoiltamarind pastered chilliesbelacansugarshrimp pastesalt
7.2.15. Kerabu manggagreen mangoesshallotsfresh mintvinegarroasted unsalted peanutsspring onions
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cili api.Masakan Berkuah7.2.16.Gulai SiamAyamLengkuasBelacanTerung BelandaCili keringKelapaBawang merahKacang panjangSeraiSerbuk kunyitDaun limau perutAsam kepingGaram7.2.17. Gulai ikan kacang lendirIkan JenahakKacang BendiKelapaRempah kari ikanMinyakAsamjawaHalba cam pur biji sawiBawang merabDaun kariGaram7.2.18. Asam pedas daging dgn daun limau perutDaging cencangKerisikMinyak masakGulaDaun limau perutLengkuasSeraiGaramcili keringbwg merahbwg putihkunyit basahhaliabelacan7.2.19. Sambal tumis telur bersantan
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Telur rebusKelapaBwg besarAsamjawaMinyak masakGulaSerbuk perasaGaramCili keringBwg merahBwg putihBelacan7.2.20. Gulai ikan tongkolIkan tongkolKelapa perutLada hidungCili bohAsam gelugurLengkuasKunyitBwg merahBwg putih7.2.21. Ikan masak lem ak kuningIkan Selar KuningCili m erahKelapaBwg besarSeraiAsam gelugurGaramKunyit
7.2.22. Rendang TokBoneless beefFresh lemonOnionGinger rootGround tumericCoconut milkTumeric leavesGalingalChili pepperDried citrus leaves
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Coconut m ilkSugarSalt7.2.23. Ayam dgn sup tom atoAyamSup tomatoKacang pisKentangDaun sadriDaun bwgMinyakGulagaram7.2.24. Tomyam kungChicken stockStalk lemon grassLime leavesChili tamarinad pasteThai fish sauceLime juiceBrown sugarShrimpButton mushroomChili paddyCilanto7.2.25. Chicken sweet ginger sauceFish sauceGround black pepperSugarVege oilChicken legsOnionGarlicGinger roots7.2.26. Curry kapitanOilOnionSaltRed chiliTumericGarlicShallotsCandlenutsBelacanLemon slicesCoconut m ilk 46
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ChickenLocal lime
7.2.27. Dagiag masak kicapDagingKentangTomatoBwg besarTomato puriSos tomatoGulaSerbuk perasaMinyakKicap manisHaliaLada hitamBwg putihRempah kari
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7.3. FLOW CHART
7.3.1. PREPARATION FOR MENU
Measurement ofraw material
( wet item )
Cleaning and cuttingthe raw material
Cooking
Weighting and packing
Quality and quantityinspection
Transporting
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7 .3 .2 . PREP ARA TION F OR RICE
Measurement of Orice
Cleaning and measuringthe water
Cooking
Quality and quantityinspection
*
Weighting and packing m
Transporting
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7 .4 . UNIT OUTPUT/ HO URS O F O PER ATIO N
1) Preparation ( 9am-12p m = 3 hours)1400 /1 80 = 7.77 m in/meals
2) Cooking (12p m-3 pm = 3 hours)1400 / 180 - 7.77min / outpu t
3) Packaging ( 1.30 pm-5 pm = 4 Vi hours )1400 / 270 - 5.19 min / pack age
4) 1st. Delivery ( 4pm -6pm - 2 Hours )2 nd Delivery ( 6pm-8p m = 2 Hours)1400/240 ( -30 dr iv ing)1400 / 210 = 6.6 min / delivery
9 wo rker per work 1400 is target people
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7.5. R A W MA T ER IA L R EQ UIR E M EN T
Material T
baby cornberasbayambeen sproutsblack mustard seedsbutton mushroomcabbagecapsiumcarrotscauliflowerchickenChinese chivescinnamon sticksclovecoconut milkcooking oilcucumberdaun karidried chilliesdried sweet tofu stripsegg planteggsfresh mintFried coconut huskgarlicginger f lowerginger rootsgree n chilliesgreen mangoes
Quantity
84 kg42000 kg
14 kg11 2 kg200 gm30.8 kg196 kg
25.2 kg98 kg56 kg
840 kg19.6 kg5.6 kg
500 gm140 lit20.5 kg
30.8 kg4.2 kg1 2 kg5.6 kg28 kg
2800 biji14 kg6 kg
29.12 kg42 kg
2.24 kg16.8 kg42 kg
Price(RM)1.80/kg0.67/kg0,90/kg0.37/kg3.50/ kg8.50/kg1.15/kg2.85/kg1.78/kg
2.99/kg3.25/kg3.25/kg5.00/ kg5.99/kg4.80/ kg2.00/kg0.70/kg1.25/kg4.50/kg8.00/kg2.25/kg0.12/biji2.50/kg2.65/kg1.50/kg3.00/kg3.60/kg3.75/kg4.00/kg
Total of Price(RM)151 .2
2814012 .6
41 .440.7
261 .8225.471 .82174.44167.44273063.728
2.99567241
21 .565.255.4
44.863
33635
15.943.68
1268.064
63168
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gula merahhaliajintan maniskailankangkungkeledekKesum leafkulit kayu maniskurma curry powderlimelong beansnenasonionsoyster saucepak choypeanut oilpotatoesred chilliesred tomatoesroasted unsalted peanutssaltsalted fish filletsawisengkuangsesame oilshallotsshrimp pastesoy saucesoyabean callesspring onionssugartamarind pastetapioca leaf
5.6 kg5.6 kg2.8 kg84 kg14 kg28 kg2.8 kg2.8 kg33.6 kg8.4 kg85 kg98 kg
90.6 kg1.5 lit
168 kg4.2 lit43 kg56 kg
16.8 kg42 kg
46.96 kg28 kg28 kg84 kg3.2 lit28 kg
6 96 kg11 l it
28 kg14 kg
50.8 kg14.56 kg
84 kg
1.20/kg1.86/kg4.50/kg3.00/kg1.50/kg0.85/kg1.54/kg6.00/kg7.00/kg3.20/kg1.85/kg0.84/kg1.25/kg3.20/lit1.80/kg8.25/lit1.25/kg5.91/kg2.25/kg2.50/kg0.87/kg6.42/kg1.35/kg0.75/kg3.15/lit1.48/kg3.50/kg
1.250.70/kg2.50/kg1.05/kg4.50/kg0.78/kg
6.7210.4212.62522123.8
4 .31216.8
235.226.88157.2582.32113.25
4.8302.434.6553.75
330.9637.81 0540.8
179.7637.863
10.0841 .4424.3613.7519.635
53.3465.5265.52
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tumeric leaftumeric powderudangvice sticksvinegerwhite pepperyoung gingerzucchiniikandaginglengkuasasam gelugorkacang bendicili bohdaun l imau perutCooking GasT O T A L
600 gm2.18 kg89.6 kg
14 kg13.6 lit5.04 kg28 kg
33.6 kg2 1 0+ 2 1 0 kg
381 kg2.9 kg1-2 kg56 kg3 kg
2.1 kg60 tong
1.20/kg2.80/kg8.10/kg2.82/kg0.62/lit2.30/kg0.85/kg2.55/kg
8.10 + 3.19/kg4.20/kg2.25/kg8.45/kg1.12/kg3.00/kg0.87/kg
0.66. 1
721 .2839.488.43211 .592
23.885.68
2370.91600.26.52510.1462.72
91.827840
42000.347
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7.6. List o f R a w Material P er Month7.6 Lisl of Raw Material Per Month
Raw Material
baby cumBerasBayambeen sproutsblack mustardseedsbutton mushmomCabbageCapsiumcarrotscauliflowerChickenChinese chivescinnamon sticksClovecoconut milkcooking oilcucumberdaun karidried chiffiesdried sweettofu stripseggplantEggsfresh mintFried coconutHuskGarlicginger flowerginger rootsGreen chilfiesGreen mangoesgufa merahHaliaJintanmanisKailankangkungKeledekKesum leafkulit kayu mantskurma powderLimeLong beansNenasOnionsoyster saucePakchoypeanut oil
Jan "02RM151.2
2814012 .6
41.440.7
261.8225.471.82174.44167 44273063.728
2.99567 241
21.565.255.4
44.863
33 635
15.943.681 268.064
631 686.7210 .4212 .625 221
23.84 .3121 6 8
235.226.88157.2582.32113.25
4.8302.434.65
Feb TORM15 1 .2
2814012.6
41.440.7
261.8225.471.82174.44167.4427306 3 728
2.99567 241
21.565.255.4
44.863
33 635
15.943.681 268.064
631 686.7210.4212 .625 221
23.84 .31216.8
235.226.88
157.2582.32113.25
4.8302.434.65
Mac-02RM151.2
2814012 .6
41.440.7
261.8225471.82174.44167.44273063.728
2.99567 241
21.565.255.4
44.86333 635
15.943.681 268.064
631 686.7210.4212.625 221
23.84 .31216.8
235.226.88157.2582-32113.25
4.8302.434.65
Apr TORM75.6
140706.3
20.720.35
130.9112 .735.9187.2283.72136531.85
141.4975
33 620.510.782.625
2.722.431.51 6817.57.95
21.8463
4.0323 1 .584
3.365 2 16.31 2610 .511 . 9
2 .1568.4
117 .613.44
78.6254 1 . 1656.625
2.415 1 . 217.325
May TORM75.6
140706.3
20.720.35
130.9112 .735.9187.2283.72135631.85
141.4975
33 620.510.782.625
2.722.431.51 6817.57.95
21.8463
4.03231.584
3.365.216.31 2610.511 . 9
2.1568.4
117 .613.44
78.6254 1 . 1656.625
2. 4151.2
17.325
June 0 2RM151.2
2814012 .6
41.440.7
261.8225.471.82174.44167.44273063.7
282.99567 241
21.565.255.4
44.863
33 635
15.943.681 268.064
631 686.7210.4212 .625 221
23.84 .31216.8
235.226.88157.2582.32113.25
4.8302.434.65
July TORM151.2
2814012 .6
41.440.7
261.8225.471.82174.44167.44273063.728
299567 241
21-565.255.4
44.863
33 635
15 .943.681 268.064
631 686.7210.4212 .625 221
23.84 .31216 .8
235.226.88157.2582.32113.25
4.8302.434.65
AugTORM15 1 .2
2814012.6
41.440.7
261.8225471.82174.44167.44273063.728
2.99567 241
21.565.255.4
44.863
33 635
15.943.681 268.064
631 686.7210.4212.625 221
23.84.31216 .8
235.226.88157.2582.32113.25
4.8302.434.65
Sepf02RM151,2
2814012 .6
41.440.7
261.8225.471.82174.44167.44273063.7
282.99567 241
21.565.255.4
44.863
33 635
15.943.681 268.064
631 686.7210.4212 .625 221
23.84 .31216 .8
235.226.88157.2582.32113.25
4.8302.434.65
Oct TORM151.2
2814012.6
41.440.7
261.8225.471.82174.44167.44273063.728
2.99567 241
21.565.255.4
44.86333 635
15.943.681 26
8.064631 686.72
10.4212 .625 221
23.84 .31216.8
235.226.88157.2582.32113.25
4.8302.434.65
Nov TORM75.6
140706.3
20.720.35
130.9112 .735.9187.2283.72135631.85
1 41.4975
33620.510.782.625
2.722.431.516817.57.95
21.8463
4.03231.584
3.365.216.31 2610.511 . 9
2.1568.4
117 .61 3 4 4
78.6254 1 . 1656.625
2.41 5 1 217.325
Dec TORM75.6
140706.3
20.720.35
130.9112 .735.9187.2283.72135631.85
1 41.4975
33 620.5
10 782.625
2.722.43 1 51 6817.57.95
21.8463
4.03231.584
3.365.216.31 2610.511 . 9
2 .1568.4
117 .613.44
78.62541.16
56.625Z 4
151.217.325
2
11:
1
1
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Potatoesre d chilliesred tomatoesroasted un saltedpeanutsSaltsalted fish filletSawisengkuangsesame oilShallotsshrimp pastesoy saucesoyabean caHesspring onionssugarTamarind pastetapioca leaftumeric leaftumeric powderUdangvice sticksVinegerwhite pepperyoung gingerZucchiniIkanDagingLengkuasasam gelugorkacang bendicilibohdaun limau perutCooking Ga sTOTAL
53.75330.96
37.810540.8
179.7637.863
10.0841.4424.3613.7519.635
53.3465.5265.52
0.66.1
721.2839.483.43211.592
23.885.682370.91600.26.5251 0 1 462.72
91.82784 0
42000.35
53.75330.96
37.81 0540.8
179.7637.863
10.0841.4424.3613.7519.635
53.3465.5265.52
0.66.1
721.2839.488.432
1 1 5 9 223.885.68
2370.91600.26.52510 . 1462.72
91.82784 0
42000.35
53.75330.96
37.81 0540.8
179.7637.863
10.0841.4424.3613.7519.635
53.3465.5265 52
0.66.1
721.2839.488.43211.59223.885.68
2370.91600.26.52510 .1462-72
91.82784 0
42000.35
26.875165.48
18.952.520.489.8818 .931.55.04
20.7212 . 186.875
9.817.5
26.6732.7632.76
0.33.05
360.6419.744 .2165.7961 1 . 9
42.841185.45800.13.2625
5.0731.36
4 50.9135
42 021000.17
26.875165.48
18.952.520.4
89.8818 .931.55.0420.7212 .186.875
9.817.5
26.6732.7632.76
0.33.05
360.6419.744.2165.79611 . 9
42.841185.45
800.13.2625
5.0731.36
4. 50.9135
42 021000.17
53.75330.96
37.81 0540.8
179.7637.863
10.0841.4424.3613.7519.635
53.3465.5265.52
0.66.1
721.2839.488.43211.59223.885.682370.91600.26.52510 .1462.72
91.82784 0
42000.35
53.75330.96
37.81 0540.8
179.7637.863
10.0841.4424.3613.7519.635
53.3465.5265.52
0.66.1
721.2839.488.43211.592
23.885.682370.91600.26.52510 .1462.72
91.82784 0
42000.35
53.75330.96
3 7 81 0540.8
179.7637.863
10.0841.4424.3613.7519.635
53.3465.5265.52
0.66.1
721.2839.488.43211.592
23.885.682370.91600.26.52510 .1462.72
91.82784 0
42000.35
53.75330.96
37.81 0540.8
179.7637.863
10.0841.4424.3613.7519.635
53.3465.5265.52
0.66 1
721.2839.488.43211.592
23.885.682370.91600.26.52510 .1462.72
91.82784 0
42000.35
53.75330.96
37.81 0540.8
179.7637.86 3
10.0841.4424.3613.7519.635
53.3465.5265.52
0.66.1
721.2839.488.43211.592
23.885.68
2370.91600.26.52510 .1462.72
91.82784 0
42000.35
26.875165.48
1 8 552.520.4
89.8818.93 1 .55.0420.7212 .186.875
9.317.5
26.6732.7632.76
0.33.05
360.6419 .744.2165.79611 . 9
42.841185.45
800.13.26255.0731.36
4.50.9135
42 021000.17
26.875165.48
18.952.520.4
89.8818 .93 1 .55.04
20.7212 .186.875
9.817.5
26.6732.7632.76
0.33.05
360.6419.744 .2165.79611.9
42.841185.45800.13.2625
5.0731.36
4.50.9135
42 021000.17
i2
1
!t
I
7
1
i;i
i
42*
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7.7. List o f R a w Material P er Year
List of Raw Material RAW MATERIAL2002 (RM)
RAW MATERIAL2003 (RM)
RAW MATERIAL2004 (RM)baby corn
Berasbay ambeen sproutsBlack mustard seedsbutton mushroomcabbagecapsiumcarrotscauliflowerchickenChinese chivescinnamon sticksClovecoconut milkcooking oi lcucumberDaun karidried chilliesdried sweet tofu stripsegg plantEggsfresh mintFried coconut huskGarlicg i n g e r f l o w e rg i n g e r r o o tsG r e e n chilliesG r e e n m a n g o e s
1512281400126
414.47
26182254718.21744.41674.42727363728029.956720410215.652.5544486303360350159436.8126080.646301680
1663.2309540138.6455.847.7
2879.82479,4790.021918.841841.8430000.3700.7308
32.9457392451
237.1657.7559.4492.86933696385174.9480.48138688.7046931848
1912.68355971159.39524.2168.8553311.772851.31908.5232206.6662118.11634500.345805.805354.2
37.886758500.8518.65272.73466.412568.31566.72796.954250.4442.75201.135552.5521593.9102.0096796.952125.2
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gula merahHaliaJintan manisKailankangkungkeledekKesum leafkulit kayu manisKurma curry powderLimelong beansNenasonionsoyster saucepak choypeanut oilpotatoesred chilliesred tomatoesroasted unsalted peanutsSaltSalted fish filletSawisengkuangsesame oilshallotsshrimp pasteso y saucesoyabean callesSpring onionsSugartamarind pastetapioca leaf
67.2104.21 26
252021 0238
43.121 68
2352268.81572.5823.21132.5
483024346.5537.53309.6
37 81050408
1797.6378630
100.8414.4243.6137.51 9635 0
533.4655.2655.2
73.92114.62138.62772231261.847.432184.82587.2295.681729.75905.521245.7552.8
3326.4381.15591.253640.56415.81155448.81977.36415.8693
110.88455.84267.96151.25215.6385
586.74720.72720.72
85.008131.813159.39
3187.8265.65301.0754.5468212.522975.28340.0321989.21251041.3481432.612560.72
3825.36438.3225679.93754186.644478.171328.25516.12
2273.964478.17796.95127.512524.216308.154173.9375247.94442.75674.751828.828828.828
57
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tumeric leaftumeric powderUdartgvice sticksvinegerwhite pepperYoung gingerzucchiniIkanDaginglengkuasasam gelugorkacang bendicili bohdaun limau perutCooking GasTOTAL
661
7212.8394.884.32115.92
238856.8237091600265.25101 .4627.2
9018.278400
420003.47
6.667.1
7934.08434.2892.752127.512
261 .8942.48
26079.917602.271.775111.54689.92
9920.0979240
462003.817
7.5977.165
9124.192499.422106.6648146.6388301.07
1083.85229991.88520242.5382.54125128.271793.408113.85
23.1115510626
531304.3896
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7 .8 . L IS T O F M A C HI N E R Y & E Q U I P M E N T
iList of Mach inery & Equipm ent Quan tity Price/Unit(RM)
Total of Price(RM)Single Open Burner
Pensonic BlenderPeriuk 40 "Kawah 48"Round Raga LargeWoodhandle TurnerSoup Ladle9" Food TongRice Scoup013 Chopping Board015 Chopping BoardMeat Hammer5" Diamond Chopper4" BH Knife5" BH Knife6" BH KnifePeelerCan OpenerKnifeTiffin carrierT O T A L
636342428644666644
5 set2800
220100
379.5270.6
67.53.53.90.93.515.914.611.52.93.94.54.5
- 4.91705.29
1320300
2277818.8
241514
7.87.2
21.663.658.469
17.423.427
1819.6830
1481220743.8
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7.9. LIST OF SUPPLIER
Name and address of SupplierShompham,66 A Yundee Street, Hadyai, ThailandAllaudeen P. Moham ed.14, Tm n Bayu, Jin Sultanah, Alor SetarKasa Othman.Jin Raja Muda, Kg Baru, Kuala LumpurSabranPasar Besar, KlangAhLianBukit Pelandok, SelangorChuan Ah KowPasar Borong Selayang, Kuala L umpur.
Material S uppliedTiffin carrier, pots & pan,stoveCold storage making
Imported meat.
Spices and vegetable
Chicken
Fish and Prawn
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7.10 . LOCATION
Our prem ise is located at No. 9 Taman B ukit Kuda, Jin Bukit Kuda, Klang, Selangor,The distance to our target market is within 4 to 7 km.
The reaso n of choo sing this location is that most of the supplier is nearby, whe reasfor the supplier offish and prawn from KL will take 4 minutes drive to our premise fromKlang market.
Secondly, the rent is mo re then half of the Shah Alam sh op lot. The rate of RM 2250comprises of a shop lot, and a 3-room house on top. The premise is accessable to publictranspo rt and all the basic facilities and infrastructure is there.
In future, we will expend our ma rket to Klang area since a trembling developm ent isgoing on in the year 2004
7.11. O P E R A T I O N A L P L A N L A Y O U T .
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7.12. OP E R A TION BUDGET
Item
Cold storageKitchenVehicleVehicle renovationMachinery & equipmentUniformElectric & waterFeulMaintanence- vechideDirect laborCleaning utensilRaw m aterialOperational overheadVechide downpaymentT O T A L
FixedAsset10,000
4,408.8081 ,1181,800
20751 .2540
118,617.60
Monthly expen ces(RM)
50026080
74001 20
9736.871000
19096.87
Miscellaneous(RM)
1055910559
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FINANCIALPLAN
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8.0 Operational Budgets8.1 Administrative Budget
ITEM
Deposit of rent ofpremiseDeposit of water,electrical bills of thepremiseRent of the premiseRegistration o fcompanyDeposit telephonebillTelephone billRoad tax
FIXED ASSET( R M )
50
135
Legal fees (RenovationPremise InsurancePremium ofinsuranceStamp dutiesChecking byPUSPAKOMRemunerationFurnitureFixturesForeign worker'spermitLevyProcess + Visa +Deposit
29 000
39913199
MONTHLYEXPENDITURE(RM)
2200
350
416.70
10120
OTHERMISCELLANEOUS(RM)
2200 x 3 months =66001000
601000
1517.20
2020
1 1 2 5 x 6 - 6 7 5 0
260x6 = 15608 5 x 6 = 5 10
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Electrical goodsStationeriesMedical Expenses
Cleaning utensilsAdministrativeoverheadTOTAL
6361
42 73 6
72.07
23.2020 0
13 38157
6 tunes leave x 3 daysx RM 15 per visit todoctor x 16 work ers =
4320
23 357.20
8.2 Marketing Budget
ITEM
Sign board (outsidepremises)Small sign board(inside premises)AdvertisementTransportationPamphletsNoticesBusiness cardEntertainmentPromotionSponsorship
TOTAL
FIXED ASSET(RM)
1500
800
2300
MONTHLYEXPENDITURE
(RM)
1000500500300200500
3000
OTHERMISCELLANEOUS
(RM)
500500
1000
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8.3. Production Budget
ITEM
Cold storageKitchenVehicleRenovation-vehicleElectricity & WaterFeul
. . J r -Maintenance-vehicleVehicle downpaymentDirect LabourCleaning utensilsRaw materialMachinery &EquipmentUniformOperationaloverheadsTOTAL
FIXED ASSET(RM)10 0004408.8081117.601800
20 751.20
540
11 8 617.60
MONTHLYEXPENDITURE(RM)
50026 080
74001209736.87
1000
19 096.87
OTHERMISCELLANEOUS(RM)
21117.60
21117.60
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8.4. Project Im plementation Cost S chedule
Capital ExpenditureMachinery & EquipmentFurniture & FixturesVehicleRenovation
Working Capital (1 month)AdministrativeMarketingOperation
Pre-operational costsDepositsAllowance for contingencies (7.15%)
R M
20 751.2013 551
81117.6045208.80
13 381.973000
19 096.87
Total cost
R M
160628.60
35 478.842647.20
773515910.36
222 400
8.5. Sources of Fund
Source
Equity ContributionCashCustomer cash deposit
Term Loan
Hire-purchase Finance
Total
RM
40 00092 400
30 00 0
60 000
222 400
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8.6. Loan Am ortization Schedule
Loan amount ; RM 30 000Loan period : 5 yearsInterest rate : 4.55 %Method: Reducing balance (annually)
Year
012345
Interest(RM)0
13651092819546273
Principal(RM)0
6 0006 0006 0006 0006 000
Payment(RM)0
73657092681965466273
Balance(RM)30 00024 00018 00012 0006 0000
8.7. Hire-Purchase Repaym ent Schedule
Cost of asset : RM 81117.60Down payment: RM 21117.60Loan amount : RM 60000Loan period : 6 yearsInterest : 4.55 % Method: Flat (annually)
Year0123456
Interest
273027302730273027302730
Principal
100001000010000100001000010000
Payment
127301273012730127301273012730
Balance60 00050 00040 00030 00020 00010 0000
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8.8. Table of Depreciation
8.8.1 Table of Dep reciation on Ve hicle 1
Type of assetCost of assetEconomic life
Perodua RusaRM 40 558.805 years
Method : Straight line
Year
012345
AnnualDepreciation
(RM)
8111.768111.768111.768111.768111.76
AccumulatedDepreciation
(RM)
Book Value
! 40 558.808111.76
16 223.5224 335.2832 447.0440 558.80
32 447.0424 335.2816 223.528111.76
0
8.8.2 Table of Depreciation on Vehicle 2Type of assetCost of assetEconomic life
Perodua RusaRM 40 558.805 years
Method: Straight line
Year
012345
AnnualDepreciation
(RM)
8111.768111.768111.768111.768111.76
AccumulatedDepreciation
(RM)
8111.7616 223.5224 335.2832 447.0440 558.80
Book Value
40 558.8032 447.0424 335.2816 223.528111.76
0
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8.8.3 Table of Depreciation on Computer 1
Type of asset : Computer 1Cost of asset : RM 1999Economic life : 5 yearsMethod: Straight line
Year
012345
AnnualDepreciation
(RM)
399.80399.80399.80399.80399.80
AccumulatedDepreciation
(RM)
399.80799.601199.401599.20
1999
Book Value
19991599.201199.40799.60399.80
0
8.8.4 Table of Depreciation on Computer 2
Type of asset : Computer 2Cost of asset : RM 1999Economic life : 5 yearsMethod: Straight line
Year
0I2345
AnnualDepreciation
(RM)399.80399.80399.80399.80399.80
AccumulatedDepreciation
(RM)399.80799.601199.401599.20
1999
Book Value
19991599.201199.40799.60399.80
0
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8.11. Pro-forma of Income Statement8.11.1 Profit Loss Pro-forma Statement (Year 1)
SalesLess: Expenses
AdministrativeMarketingOperationalFinancial:
Interest on term loanInterest on hire-purchase
Depreciation chargesPre-operational expenditureTotal Expenditure
Net Profit
173 723.6439300.00
229 702.44
1365.002730.00
17 023.122 647.20
784 000
46649.14317508.6
8.11.2 Profit Loss Pro-forma Statement (Year 2)
SalesLess: Expenses
AdministrativeMarketingOperationalFinancial:
Interest on term loanInterest on hire-purchase
Depreciation chargesPre-operational expenditureTotal Expenditure
Net Profit
160 583.647 650.00
250 878.68
7 092.0012 730.0017 023.12
1 399.62
862 400
457 357.06405 042.92
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8.11.3 Profit Loss Pro-fonna Statement (Year 3)
SalesLess: Expenses
AdministrativeMarketingOperationalFinancial:
Interest on term loanInterest on hire-purchase
Depreciation chargesPre-operational expenditureTotal Expenditure
Net Profit
160 583.647 650.00
286 710.48
6 819.0012 730.0017 023.12
948.25
991760
492 737.49499 022.51
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Monthg cash balance
^toendlture;
& Wages
Exuendltiir^& Equiptment
& FixturesExpenditure
Pre-Operation0
13240030000162400
54 0
50 0500
2300
67501 5 6 9
51 04320
21 117.60
20 751.2013551
45206.92647.27735
127990.834409.234408.2
Jan'34409.2
78400112809.2
9736.87740096 01000
250050 0
985012702200
445.27418 .7
20 05001 13
83322 7
37151.8475657.3675657.36
Fe b75657.36
78400154057.36
9736.87740096 0
1000
250050 0
885012702200
445.57416 .720 050 01 13
83 322 7
37151,84116905.52116905.52
March116905.52
78400195305.52
9736.87740096 01000
250050 0
885012702200
446.27416 .720 050 011 3
S3322 7
37151.84158153.68156153.68
April158153.68
39200197353.68
9736,87740096 0
1000
25005Q0
885012702200
445.27416 .720 050 011 3
83322 7
37151.84160201.84160201.84
May160201.84
39200196401.84
9736. B77400960
1000
250050 0
885012702200
445.27416 .720 050 011 3
83322 7
37151.84162250162250
June162250
78400240650
9736.87740096 01000
250050 0
\885012702200
445.27416 .720 050 011 3
83 322 7
37151.84203496.16203498.16
July203498.16
76400281898.16
9736.87740096 01000
250050 0
S85012702200
445.27416 .720 050 01 13
83 322 7
37151.84244746.32244746.32
Ay g244746.32
78400323146.32
9736.87740096 01000
250050 0
88501 2 7 02200
44527416 .7
20 050 01 13
83322 7
37151.84285994.46285994.48
Sept265994.48
78400364394.48
9736.87740096 01000
250050 0
865012702200
445.27416 .720 050 011 3
83 322 7
37151.84327242.64327242.64
Oc t327242.64
7840Q405642.64
9736.87740096 01000
250050 0
865012702200
445.27416 .720 050011 3
83 322 7
37151.84368490.8368490.8
Nov368490.8
39200407690. B
9736.87740096 0
1000
2500500
8850
De c370536.96
39200409738 96
9736.87740096 0
1000
250050 0
86501270 12702200 2200
445.27 445.27416 .7 416 .720 050011 3
83 322 7
37151.84370538.96370538.96
20 050 01 22
83 723 3
37170.84372568.12372568.12
Year l0
13240030000
784000946400
54 0116642.44
868001 1 5 2 012000
50 050 0
23003000060006750156051 0
43201062001524026400
5343.245000.4240060001365
2 1 117.60100002730
20751.2013551
45206.82647.27735
573831.88372568.12372568,12
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9.7 Cash-flow P ro-forma S tatement (Ye ar 1, 2 & 3 )Year
C A S H I N F L O W SBeginning cash balanceEquity-cashTerm-LoanCash SalesT O T A L C A S H I N F L O W SC A S H O U T F L O WSOperational Expenditure:UniformRaw MaterialsDirect LaborUtilitiesOperational OverheadsM arketing E xpenditurePromotionEntertainment allowanceA dministrative E xpenditurePermitLevyVisaMedical expensesSalaries & WagesEPF & SOCSORent-premiseUtilitiesPremise InsuranceAdministrative overheadsLoan RepaymentPrincipalInterestHire-Purchase RepaymentDown PaymentPrincipalInterestCapital ExpenditureMachinery & EquiptmentFurniture & FixturesRenovationPre-Operational ExpenditureDepositsT O T A L C A S H O U T F L O W SCash SurplusEnding Cash Balance
Y e a r l0
13240030000
784 000946400
54 0116842.44
888001152012000333006000
6750156051 0
4320106 2001524026400
5343.245000.42400
60001365
21 1 1 7 .6100002730
20751.213551
45208.82647.27735
573 831.88372 568.12372 568.12
Year 2372 568.12
00
862 4001234 968 .12
0128 526.68
976801267212 00016506000
0000
1062001524026400
5343.245000.42400
60001092
0100002730
000
1399.620
440 333.94794 634.18794 634.18
Year 3794 634.18
00
991 7601 786 394.18
0147 805.68
112 33214 572.80
12 00016506000
0000
106 2001524026400
5343.245000.42400
600081 9
0100002730
000
948.250
475 441,371 310 952.811 31 0 952.81
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8.12. Balance Sheet Pro-forma8.12.1 Balance Sheet Pro-forma Statement (Year 1)
Fixed AssetsMachinery & EquipmentFurniture & FixturesRenovationVehicleCurrent AssetsCashDeposits
Total Assets
EuuitvCapitalNet profitLong-term LiabilitiesTerm-loanHire-purchase
Total Equity & Liabilities
20 751.2012751.40
45 208.8064 894.08
372 568.127 735.00
523 908.60
132 400.00317508.6
24 000.0050 000.00
523 908.60
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8.12.2 Balance Sheet Pro-form a Sta tem ent Year 2)
Fixed AssetsMachinery & EquipmentFurniture & FixturesRenovationVanCurrent AssetsCash
Total Assets
EquityCapitalNet profitLong-term LiabilitiesTerm-loanHire-purchase
Total Equity & Liabilities
20 751.2011951.8045 208.8048 670.56
794 634.18
921 216.54
132 400.00405 042.92
18 000.0040 000.00
595 442.92
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8.12.3. Balance Sheet Pro-forma Statem entO ear 3)
Fixed AssetsMachinery & EquipmentFurniture & FixturesRenovationVanCurrent AssetsCash
Total Assets
EquityCapitalNet profitLong-term LiabilitiesTerm-loanHire-purchase
Total Equity & Liabilities
20 751.2011 152.2045 208.8032 447.04
1310 952.81
1420 512.05
132 400.00499 295.63
12 000.0030 000.00
673 695.63
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9.0. JUSTIFICATION AND CONCLUSIONFrom our research, food ind ustry is always in demand by co nsum ers without limitation.There is great competition by various food outlets such as restauran t, cafe, and including fastfood centres to cater the demand of the custom ers. How ever there are various factors whichcontributes to the preference of the customers such as time factors, convenience and qualityof the food provided. As for our company, we acc ept the challenge of providing thecustomers with our service in order to over come various problems faced by the customers.Firstly as for time conv enience, the service we provides are time saving. The custom er nee dnot have to go ou t to cater food a s food will be delivered on a doo r to door basis thus savingthe custom ers time. Secondly it will be of convenience in term of parking spaces andavoiding traffic jam s. Thu s it save mo ney in terms of paying parking spac e, toll and othe rpaym ents. Thirdly the service that we provides is of good quality and the price is affordableby various group s of people especially those in our market target such as students andworking housewives.Thus, this project is worthy of finance because the amount of profit are high. The demand ofthis service are high in Shah Alam due to the factors stated above. It should be noted that ourcom pany nee d not have to get a big lump sum of capital in order to set out this kind ofbusiness.
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