etr jam 3 entreprise

7/30/2019 ETR Jam 3 Entreprise

1/78

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


2/78

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.


3/78

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

3


4/78

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.

4


5/78

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.

5


6/78

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

6


7/78

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

7


8/78

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

8


9/78

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

9


10/78

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

10


11/78

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


12/78

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

12


13/78

5.2. PROPOSE BUILDING PLAN

13


14/78

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

14


15/78

ADMINISTRATIONPLAN


16/78

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.

16


17/78

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.

17


18/78

6.1 ORGANISATION CHART

GENERALMANAGER

ADMINISTRATIVEMANAGER(AM)MARKETINGMANAGER(MM)

CLERK CUMRECEPTIONISTCUM PRO

FINANCEMANAGER(FM)

OPERATIONMANAGER(OM)

-riRivSk

,OCALCHEFI TIHAICHEF

3 HELPERCUMSENDER*

: HELPERCUMSENDER *

18


19/78

6.2. ADMISTRATION ORGANISATION CHART

ADMINISTRATIVEMANAGER

CLERKCUMRECEPTIONIST

CUMPUBLIC RELATIONOFFICER

DRIVER

19


20/78

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

20


21/78

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.

21


22/78

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

22


23/78

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

23


24/78

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

24


25/78

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

25


26/78

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

26


27/78

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

27


28/78

FurnitureFixtures

Electrical goodsStationeriesCleaning utensils ..

AdministrativeoverheadTOTAL

399131996361

42,736

72.0723.2020 0

13.381.97 23.357.20

28


29/78

MARKETINGPLAN

29


30/78

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

30


31/78

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;

31


32/78

(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 )

32


33/78

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

33


34/78

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.

34


35/78

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

35


36/78

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

36


37/78

> 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

37


38/78

OPERATIONALPLAN


39/78

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

39


40/78

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


41/78

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

41


42/78

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

42


43/78

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

43


44/78

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

44


45/78

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

45


46/78

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


47/78

ChickenLocal lime

7.2.27. Dagiag masak kicapDagingKentangTomatoBwg besarTomato puriSos tomatoGulaSerbuk perasaMinyakKicap manisHaliaLada hitamBwg putihRempah kari

47


48/78

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


49/78

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


50/78

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

50


51/78

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

51


52/78

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

52


53/78

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

53


54/78

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

54


55/78

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*

55


56/78

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

56


57/78

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


58/78

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

58


59/78

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

59


60/78

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

60


61/78

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 .

61


62/78

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

62


63/78

FINANCIALPLAN

63


64/78

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

64


65/78

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

65


66/78

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

66


67/78

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

67


68/78

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

68


69/78

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


(RM)

8111.7616 223.5224 335.2832 447.0440 558.80

Book Value

40 558.8032 447.0424 335.2816 223.528111.76

0

69


70/78

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


(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


(RM)399.80799.601199.401599.20

1999

Book Value

19991599.201199.40799.60399.80

0

70


71/78

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




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

71


72/78

8.11.3 Profit Loss Pro-fonna Statement (Year 3)

SalesLess: Expenses




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

72


73/78

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


74/78

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


75/78

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

73


76/78

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


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

74


77/78

8.12.3. Balance Sheet Pro-forma Statem entO ear 3)

Fixed AssetsMachinery & EquipmentFurniture & FixturesRenovationVanCurrent AssetsCash

Total Assets

EquityCapitalNet profitLong-term LiabilitiesTerm-loanHire-purchase


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

75


78/78

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.

etr jam 3 entreprise

Documents