English ll - Final assignment report

SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN

FOUNDATION IN NATURAL AND BUILT ENVIRONMENT

AUGUST INTAKE 2014

A COMPARATIVE ANALYSIS OF 2 BUSINESSES OF SIMILAR INDUSTRY IN

DIFFERENT GEOGRAPHICAL LOCATIONS - FOOD INDUSTRY

GROUP MEMBERS:

JACK NG WAI KHONG 0317980

YEO DOR EEN 0316224

CHAN PEI SHAN 0318350

LEE JIAN RU 0318132

SUBJECT: ENGLISH 2 (ELG 30605)

LECTURER: CASSANDRA WIJESURIA

SUBMISSION DATE: 1 DECEMBER 2014

COMPARATIVE REPORT FNBE AUGUST 2014 1

Table of contents

NO. CONTENT PAGE

1. KEY SUMMARY 3

2. DESCRIPTION OF THE BUSINESS 4-5

3. BRIEF BIO OF THE BUSINESS 6-8

4. COMPARATIVE ANALYSIS OF THE

BUSINESSES’ COMPETITIVE TRAITS

9-15

5. RECOMMENDATION 16

6. BIBLIOGRAPHY 17

7. REFERENCES 18

8. APPENDICES 19-29

Key Summary


Nowadays, businesses are prevalent in capitalist economy. Without good

economy, people are not able to lead a good life and have a proper education. In

this assignment, we are required to do a comparative analysis of two businesses of

similar industry in different geographical locations.

Our group consists of four members- Jack, Doreen, Pei Shan and Jian Ru.

We chose food industry as our topic since food industry plays an important role in

business world nowadays. There are too many varieties of food in the market, so

we decided to make our topic specific. Noodles restaurant has been chosen for our

research.

Noodles are popular among people with different ages and noodles shops

can be found everywhere. For our research, we had chosen two noodles shops in

Seremban and Klang valley. They are Yee Kee Beef Noodles (Seremban) and

Sarawak Noodles House, SS15 (Klang Valley).

We carried out research and went for an interview in these two noodles

shop. After that, we made a comparative analysis between these two businesses.

From all the researches and interviews we have done, we are able to understand

how the business flow and we show our knowledge and understanding about the

business in the report.

DESCRIPTION OF THE BUSINESS


Our group focused on noodle shops among the food and beverages category, as there are a lot of

different types of noodle shops out in the market. It is a new knowledge of how noodle shops

businesses actually operate and compete with each other with their different types of specialist

noodles. Also, noodle shops are so popular, and we wanted to see if how their product is made to

satisfy the craving of their customers.

1. Yee Kee Beef Noodles

The first noodle shop we chose is called Yee Kee Beef Noodles. Both the branches are located in

Negeri Sembilan, one is in Seremban Town, and the other in Seremban 2. There are only 2

branches of the shop, and 10 employees in total, including the chefs. The main product of Yee

Kee Beef Noodles are beef noodles, where they serve in dry form, with Lai Fun (noodles made of

pure rice, a type of Laksa noodles), beef meat, and some delicious beef sauce of their secret

recipe. The noodles are usually served with a bowl of soup. The estimated customers per day is

approximately 25 to 32 tables, and the types of customers they have includes families and friends

who were hanging out, and a lot were returning customers.

The business was founded by a man who travelled all the way from China, named Poon

Yee, who started the business many years ago. The shop was named after his last name, Yee. The

founder’s motivation to start the business is because he wanted to help spread the origin of the

tasty noodles all across Malaysia. He had chosen Seremban as the location, as Seremban is one

of the places in Malaysia that has its fame from having different types of delicious food. Our

interviewee also stated that they wanted to come up with a concept for the shop and their

product, and therefore had decided to start a business about beef noodles, where their focusing

product, specialities and even snacks are beef related.

In the few years of their development, Yee Kee Beef Noodles had come up with many

different types of the noodles instead of their original ones, even though their original dish is

very well liked. From a dry noodle dish they had developed the noodles in soup as well. Other

than that they also sell rice together with different styles of beef meat cooking, and also snacks

relating to beef. They kept their shop on a small scale for all these years, but they are planning


to spread their shop to Kuala Lumpur so that their noodles can be better known to people all

around Malaysia, as they can hardly be found anywhere else other than in Seremban.

2. SRK Noodle House

Our second noodle shop is called SRK Noodle House. It is currently located in SS15,

Klang Valley, and they are still thinking and planning to open their second branch, so they are

the only shop right now. The shop has around 12 employees, and according to the owner, one of

the employee is an apprentice of the owner himself! The main dish of the shop is Kolok Mee (also

known as Sarawak Noodles), as we get to taste them ourselves for free, and it consists of the dry

kolok noodles, vegetables, slices of pork, and a delicious taste of soy sauce among the noodles. It

is served with a bowl of soup also. The estimated customer per day was once very little of 2 to 5

last time, but as time pass and the restaurant grown better known, it has approximately 20 to 35

per day. The customers there also includes families and a bunch of friends or even single

customers. The delicious Kolok Noodles had attracted many returning customers as well.

The founder of SRK Noodle House is the owner himself, who came all the way from

Sarawak, bringing the original noodle recipe with him to Klang Valley. The name of the shop

was inspired by the noodles itself, SRK Noodle House, where SRK Noodles meant Sarawak

Noodles. The owner’s motive of starting the business is to spread the original taste of Kolok

Noodles all over Malaysia instead of just within Sarawak, as many people out there had imitated

the recipe and made an unoriginal version of the noodle, that doesn’t taste the same as the

original one.

In their recent development, SRK Noodle House had developed more than 20 different

types of dishes, where they have the soup version as well, and also some with extra spiciness,

and also one fish balls and snacks to go with the noodles served in soups and so much more.

According to the owner, the second franchise will be opening in SS2 this December, as it is

getting better known the people around the area.

BRIEF BIO OF THE BUSINESS


YEE KEE BEEF NOODLES SRK NOODLE HOUSE

LOCATION No. 92, Jalan S2 D32, Seremban 2,

70300

84, Jalan SS 15/4b, 47500 Subang Jaya,

Selangor.

NUMBER OF

BRANCES AND

EMPLOYEES

They have 3 branches where 2 is located

in Seremban and the other one is located

in Kuala Lumpur. Hence they have up to

50 employees altogether in 3 branches.

Now they have only one main restaurant,

but in the following December, a

franchise will be opening soon in SS2,

Petaling Jaya. They only have 12

employees in the restaurant that includes

the chef and waiter.

MAIN PRODUCTS

AND SERVICE SOLD

The main dishes they sold is Seremban

Beef Noodles that they been selling for 2

generations. The side dishes they sell are

Penang Prawn Mee, Ipoh Chicken “Hor

Fun” and etc.

The main dishes they sell is Sarawak Kolok Mee which is the famous dish in the restaurant, and now they have invented a few dishes, like “Ma Lat” Kolok Mee.

ESTIMATED

CURRENT NUMBER

OF CUSTOMERS

For weekend, the customers will be

crowded in the morning until afternoon

where almost 50 to 60 customers, and

slowly the amount of customers start to

shrink in the evening. As for weekdays,

the customers will be not as much as in

the weekends, where estimated 30 to 40

customers per day, but the amount will

be changed due to certain circumstances.

Since SS15 is quite a strategic place, where it placed nearby of 3 university and 1 private school, and also located at an urban area, so in the weekdays, the traffic there is chaos, which means there is a lot of customers especially in the weekdays and in the weekends. They estimate serve more than 60 customers per day as what I heard from the restaurant owner. The customers are mostly students, employees and senior citizens as well.


YEE KEE BEEF NOODLES SRK NOODLE HOUSE


WHEN WERE THE

BUSINESSES

FOUND?

The business had already been passed

down by two generation until now. So

they decide to repackage the whole

business from a small stall to a bigger

restaurant, so that the customers can

have a better space to enjoy the services

and foods served.

The business were found by the owners

father’s father, which means grandpa,

and its passed on to 3 generations.

WHO ARE THE

FOUNDERS?

The founder is called Poon Yee. He is the

original founder. Poon Yee is actually a

China man, who came from China last

time. So now he is old. That’s why the

name of the shop is Yee Kee after his

name.

Originally the mee is from Sarawak and

had already bring down for three

generation (by his grandparents), the

ingredients used had never been reduced.

WHATS THEIR

MOTIVE FOR

STARTING THE

BUSINESS?

The business had been continuing for all

these years but it’s on a small scale so

called stall, we kind of give in new

packaging, a new concept where it is

natural, but for restaurant to survive

cannot sell only one item. So we need a

few more items, we give in a concept

and we give in an identity.

I manage this business from Sarawak to

Kuala Lumpur, to do this business. I also

have no idea how to manage it, but the

only reason I did this business is how I

make this bowl of mee that makes the

customers feel worth it. You will have a

lot of market competition. It is even more

difficult to compete with them, so I never

take this business as a market

competition. For example, in KL, there is

many coffee shops, but mainly the food is

from Sarawak and Penang. But the

distance from Sarawak to KL is only 2

hours. But why there is no businessman

from Sarawak approach KL and start the

business. Firstly, which is the soy sauce in

KL is different with Sarawak. I also used

a year in KL to find out the originality of

soy sauce.


WHATS THEIR

RECENT

DEVELOPMENT?

We will be continuing in Seremban, but

we would like to spend more to KL, so

that this type of beef noodle will be more

well-knowned, because now this type of

beef noodle like dry beef noodle, mostly

famous in Seremban. Outside Seremban

you hardly find it. The mee is called Lai

Fun, it is mee but actually it is made out

of pure rice. Inside is not hollow, so it is

smooth.

Very fast, the second franchise will be soon opened in December at SS2.

COMPARATIVE ANALYSIS OF BUSINESSES’ COMPETITIVE TRAITS

i) NUMBER OF COMPETITORS


For the beef noodle shop located in Seremban which is also known as “Yee Kee Beef Noodles” has only one main competitor around the area whereas for the Sarawak noodles located at ss15 and the shop’s name is “Srk Noodle House” has a lot of competitor at the area as there are a lot of food shops around the area which are cheap. This is due to the fact ss15 is a hotspot for college students as there are a few colleges located around the vicinity of ss15 and hence a lot of food shops at ss15.

ii) THE MARKET SHARES OF THE BUSINESSThe market shares of the businesses that we interview have slight difference, where for “Yee Kee Beef Noodles” he holds the half of the share of the restaurant since his shop is the second franchise but still he is under the same family as well, so he holds half of the restaurant shares. As for “Srk Noodle House”, he hold all of the shares of the business because he is the owner of the restaurant and the main franchise of the restaurant.

TOP COMPETITORSThe top competitors of “Yee Kee Beef Noodles” is Restaurant Yi Poh.

Hence, for “Srk Noodle House” has several competitors like Cosans Coffee shop, Burgertory and etc.


iii) BRIEF BIOS OF EACH BUSINESS’


At Seremban, they only have one main competitor and that is the Restaurant Yi Poh which sells clay pot Lou Xu Fan. The Lou Xu Fan is unique because unlike the Lou Xu Fan that can be found at Kuala Lumpur which are in pieces which looks like mouse tails as the name states, the Lou Xu Fan found in Seremban are all connected together like noodles but the texture and taste is exactly the same as the Lou Xu fan found in Kuala Lumpur. A lot of food critics have went and tried the Lou Xu Fan at Restaurant Yi Poh and all have given a positive feedback after trying it. This is the reason Restaurant Yi Poh is the beef noodles main competitor. On the other hand, for Srk Noodle house, the 3 main competitors are Foh Foh food court which is famous for its fried rice at a reasonable price, 96 restaurant which sells mixed rice where you can feast like a king at a very cheap price and Ooi noodle house which sells pork noodles and even though the price of the Ooi noodle house is slightly more expensive than the Srk noodle house which they sell at RM7.00 per bowl but serves in large portions and is has been said it is a place for pork lovers. So to enter the food business at ss15 is not easy as all these restaurant have not only been around for a long time which means they have a lot of regular customers but they are very cheap and delicious as well. Hence, these are the top 3 main competitors for the Srk noodle house.

iv) STRATEGIES OF COMPETITIONS AMONG BUSINESSES


For the business in Seremban which is the beef boodles, how they compete with their competitors is that they venture more to the social media to attract the attention for most of their customers for example, they have created a Facebook page so that more people will know more about the beef noodles located in Seremban. This is because most people in the world have a Facebook account. Their business is currently categories as quite successful as they have a constant amount of income every year and they currently have 2 branches which are both located in Seremban but there will be a new branch which is venturing more towards Kuala Lumpur. As for the Srk noodle house, how they compete with other competitors is through winning the hearts of their customers by setting an extremely low price for one bowl of noodles whereas it provides a lot of comfort for their customers such as a television to watch while eating and an air conditioners for their customers while waiting so they do not feel the heat. The business was not doing very well at the beginning but business has recently gotten better for them but they are still trying to cover up for their loss. The business is currently going to open another branch which will also be closer to the city.

v) OBSTACLES FACED BY NEW BUSINESSES


The main obstacle faced by businesses today is there are too many food businesses and it is hard to enter as a new market. This is because there are a lot of old food businesses with successor that they have already been taught their techniques to their successor in hopes their food will live on for years to come. Hence, the older food businesses would have regular customers and it would be harder for the locals to be attracted to the new business as they fear it is not worth the money and the locals have already gotten use to the taste and flavour of the older business and it is harder for other people to change their preference one they have gotten use to the old one. In conclusion, it is not easy to overcome this barrier which has been made by the older business and the new business are required to work even harder to be able to compete with the other businesses.

vi) NATURE OF THE MARKETSThe nature of the market of the “Yee Kee Beef Noodles” is that they have a monopolistic competition and this is due to the fact it has only one main competitor. The nature of the market of the Srk noodle house is perfect competition. This is due to the numerous number of competitors at ss15 such as Ooi noodle house, Foh Foh food court and many more.

vii) SIMILARITIES AND DIFFERENCES


Name of business

Yee Kee Beef Noodles Srk Noodle house

Similarities 1) Both of the noodle shop do not raise the price of their food at will because both of them have regular customers.

Differences 1) The view point of this shop is to try to earn money and constantly trying to attract new customers to come. This shows that the food stall focuses on trying to earn money.2) The shop has a set menu to order during certain periods of time such as the breakfast set menu as well as the lunch set menu.3) The shop is making good profit every year which is RM84,000 annually. This shows that the business is very stable.

1) The way the owner views his business is not to earn money but is to try to create a comfortable environment for his customers and he constantly thinks of how to make his food taste better for his customers this could be known as comfort food for his fellow customers as well keeping the price low for his customers.2) The shop does not provide any set menu.3) This shop is suffering from a loss due large amount of facilities provided such as an air conditioner and a television but the price of one bowl of noodles does not cover up the cost of all the facilities provided.

viii) CONCLUSION COMPARATIVE REPORT FNBE AUGUST 2014 15

Based on my group’s analysis about both the noodle shop we interviewed, we have concluded that “Yee Kee Beef Noodles” at Seremban is more successful than the” Srk noodle house” which is located at ss15. The main reason is because one bowl of noodles sold at Srk noodle house suffer a loss of RM 3.00. The loss from each bowl of noodle is because the owner of the noodle shop is selling one bowl of noodle for the price of RM5.50 but his accountant told him that he needs to sell one bowl of noodles for at least RM8.50 to earn some profit as the owner wanted to install a television as well as an air conditioner to his shop for the comfort of his customers but he stuck to his principles and kept the price at RM5.50 per bowl. Besides that, another reason the beef noodles is more successful than the Srk noodles is because the beef noodle has been in business longer than the Srk noodles. The beef noodles has a 10 year experience in the food industry and even though the Srk noodle has been done for 3 generation, it has been repackaged and moved elsewhere several times and has been in the food business at ss15 for 3 years only. Thus, the beef noodle shop is more renown than then Srk noodle shop. The beef noodles also has a franchise at Seremban 2 which is the new side of Seremban and it will soon branch out to Kuala Lumpur and since the beef noodles have been in the business longer, it has more regular customers than then srk noodles. Hence, this proves that the beef noodles is more successful than the srk noodles.

RECOMMENDATION COMPARATIVE REPORT FNBE AUGUST 2014 16

Based on the analysis of two shops we interview, we learnt quite a lot of knowledge regards about how businesses being managed, how the elements of businesses which is plan, organize, lead and control had taken place in the process of business, the obstacles they faced when there is a downfall, how to change the prices of products based on market price and a lot of it which can’t be mentioned.

Different people have different ways to manage their business as some of them treated business as a way to be filthy with profits earned, some of them is to inherit the business where their parents left and even some of them make business as a dream of theirs.

But still the recommendation I give on improving the competitiveness for each business with proper justification. Firstly, for them to compete with the market, they need to have certain skills and strategies so that they won’t struggle from loss, like for example which is the marketing skills obtained. Like how you promote your products, services and of course your restaurant. So the main way to promote your business is through social media, like for example which is Facebook and Twitter as promotion. Through Foursquare and Swarm is another to promote your marketing by checking in the location. Advertisement on television and radio can also help a lot by attracting customers to approach you.

Secondly, we need to research the overall market, where we can discovered the hidden strength and weakness of our competitors or even our own businesses as well. After you analysis everything, then you need to compare between your business and other businesses so that you can know what to improve and improvised for your business, so that you can monopoly the whole market as well.

BIBLIOGRAPHY


Ackoff, Russell L., Re-Creating the Corporation, Oxford University Press, New York, 1999.

Blass, Eddie and Hackston, John, “Future Skills and Current Realities: How the Psychological (Jungian) Type of European Business Leaders Relates to the Needs of the Future,” Futures, Vol. 40, No. 9, 2008, pp. 822–833.

Marcum, David, and Smith, Steven, Egonomics, Simon and Schuster, New York, 2007.

REFERENCES COMPARATIVE REPORT FNBE AUGUST 2014 18

1) Yee Kee Signature Dish. Assessed on 30/11/2014: http://ivanyeekee.getmybusinessonline.com.my/_image?album_id=ah1zfmdvb2dsZS1idXNpbmVzcy1zaXRlYnVpbGRlcnIQCxIKUGhvdG9BbGJ1bRgCDKIBJWl2YW55ZWVrZWUuZ2V0bXlidXNpbmVzc29ubGluZS5jb20ubXk&image_index=2&pp=home

2) Sarawak Noodles. Assessed on 30/11/2014:http://www.mydeliciousfoods.com/only-rm11-for-sarawak-cuisine-set-meal-main-dish-dessert-for-2-persons-at-srk-noodles-house-subang-jaya/

E-BOOK & BOOK REFERENCES1) Author unknown. (2011). Defining and measuring oligopoly, Retrieved on

30 November, 2014 from http://www.economicsonline.co.uk/Business_economics/Oligopoly.html

2) Buchhoitz,K. (2009). Business & society. South-Western/Cengage Learning.3) Business today , (2001). Twenty First Century Media.4) Ian I. Mitroff, Can M. Alpaslan and Ellen S. O'Connor, (2014). Everybody’s

Business. Retrieved from 12 February 2014.5) Greenwald, Douglas. (1994) McGraw-Hill Encyclopedia of Economics. 2nd

ed., McGraw-Hill6) Heyel, Carl. (1982) The Encyclopedia of Management. 3rd ed., Van

Nostrand7) Henderson, David. (1993) Fortune Encyclopedia of Economics. Warner

Appendices


Appendix 1 : Interview notes

Shop name: Yee Kee Beef Noodles

Date: 8 November 2014

Time: 3.30pm - 4.30pm

Shop name: Yee Kee Beef Noodles


Time: 3.30pm - 4.30pm

What is the company’s name?

Yee Kee Beef Noodles

Who are the founders?

The founder is called Poon Yee. He is the original founder. Poon Yee is actually a China man, who came from China last time. So now he is old already. That’s why the name of the shop is Yee Kee after his name.

What is the motive of starting a business?

The business had been continuing for all these years but it’s on a small scale so called stall, we kind of give in new packaging, a new concept where it is natural, but for restaurant to survive cannot sell only one item. So we need a few more items, we give in a concept and we give in an identity.

What is the recent development?

We will be continuing in Seremban, but we would like to spend more to KL, so that this type of beef noodle will be more well-known, because now this type of beef noodle like dry beef noodle, mostly famous in Seremban. Outside Seremban you hardly find it. The mee is called Lai Fun, it is mee but actually it is made out of pure rice. Inside is not hollow, so it is smooth.

What pricing strategy employed?

First of all we need to know the cost, how much do you need to produce that one bowl of noodles. Of course the pricing depends on how you want to price it, and


the environment where you sell it. For an example that same bowl of beef noodle, for an example you want to sell it in the market, you cannot sell that high because there is no air-con, no wifi and a bit smelly. Compare to maybe sell this bowl of noodles in Starbucks, you can sell it higher because got air-con, got wifi, you need to employ more people to work, so those are the cost. So you need to calculate what are your cost. Of course the cost cannot be too high, because you don’t know whether the customer will come again or not. So it has to be reasonable, so that is why for the same item maybe the pricing will be different, supermarket will be different.

What are the obstacles in the business?

Business, there is always risk. I mean if everything is profitable then everyone will take business, no one will find a job. So there will be risk what we gonna do when there is a downfall, maybe we will do more promotion and more marketing. Business will have downturn, like for example in the day, so there might be period where it is full or period with less people, one month will be very easy, one month less busy. Those are the challenges in business.

Shop name: Sarawak Noodles House



Time: 11.30am – 12.30pm

What is the shop’s name? Sarawak Noodles House

Who are the founders? Originally the mee is from Sarawak and had already bring down for three generation (by his grandparents), the ingredients used had never been reduced. Although I am in Kuala Lumpur, but I still use the original Sarawak ingredients to make it, so I can kept many of the customer from Sarawak here. What is the motive of starting a business? I managed this business from Sarawak to Kuala Lumpur, to do this business. I also have no idea how to manage it, but the only reason I did this business is how I make this bowl of mee that makes the customers feel worth it. You will have a lot of market competition. It is even more difficult to compete with them, so I never take this business as a market competition. For example, in KL, there is many coffee shops, but mainly the food is from Sarawak and Penang. But the distance from Sarawak to KL is only 2 hours. But why there is no businessman from Sarawak approach KL and start the business. Firstly, which is the soy sauce in KL is different with Sarawak. I also used a year in KL to find out the originality of soy sauce.

What is the recent development? Very fast, the second franchise will be soon opened in December at SS2.


What pricing strategy employed? By following the normal price, to calculate the market price, the price of the noodle can be afford by low income, medium income workers, employees and also students. When I first start the business, I tried to ask the accountant that if I want to afford air-con, wifi and also rental cost, how much price should I label for the bowl of noodle. The accountant calculated that I must sell RM8.80 only I will be able to continue the business, but why I can sell the bowl of noodles for RM5.80? Because I am holding onto the debts, my thought is very easy that if many customers approach us, I can hold onto it. I can protect this family, so I didn’t follow the accountant way to calculate, but using my RM5.80 price and sell it. So why a lot of coffee shops will be able to survive until now because their profit is higher than the cost of goods sold. So I still based on my original price to sell this bowl of noodles.

What are the obstacles in the business? I used my money to pay the expenses and debts for two years. For other people is quite a difficult task, because when you take this business seriously, it will hardly survive, mostly people will give up. But I still hold onto the business until now, but what I am success with is this bowl of noodle had been proved by its taste of originality by the customers. So managing a business is not because of egoistic but to hold on, this business is only known as proud.


Appendix 2: Photos

Yee Kee Beef Noodles


Sarawak Noodles House


Appendix 3: Minutes of the meetings

Meeting 1

Date 28 October 2014 (Tuesday)Time 12.00pm – 1.00pmVenue Classroom E6.21

Attendees Jack Ng, Doreen, Pei Shan and Jian RuAgenda Topic Discussion for the topic of business

Conclusion Food industry has chosen as our topic

Meeting 2

Date 4 November 2014 (Tuesday)Time 12.30pm – 1.30pmVenue Classroom E6.21

Attendees Jack Ng, Doreen, Pei Shan and Jian RuAgenda Topic Final decision of the restaurants and contact

the owner for permission to interviewConclusion Get the permission to interview at certain date

Meeting 3

Date 8 November 2014 (Saturday)Time 2.00pm - 4.30pmVenue Yee Kee Beef Noodles, Seremban

Attendees Jack Ng, Doreen, Pei Shan and Jian RuAgenda Topic Interview and recording

Conclusion Jack interview the manager and other members help as assistants


Meeting 4

Date 12 November 2014 (Wednesday)Time 11.00am - 12.30pmVenue Sarawak Noodles House SS15,Klang Valley

Attendees Jack Ng, Doreen, Pei Shan and Jian RuAgenda Topic Interview and recording

Conclusion Jack interview the owner and other members help as assistants

Meeting 5

Date 25 November 2014 (Tuesday)Time 9.30am – 10.00amVenue Lecture Theatre 10

Attendees Jack Ng, Doreen, Pei Shan and Jian RuAgenda Topic Division of task

Conclusion Jack edit the videosDoreen, Pei Shan and Jian Ru divide the tasks

for report


APPENDICES 5

Facebook Page


Interview Videos (YOUTUBE LINK)1) https://www.youtube.com/watch?v=G0SQZfn9Ufc (BRIEF BIO

VIDEO)2) https://www.youtube.com/watch?v=2vMCVZFe6OU (COMPARATIVE

VIDEO)3) https://www.youtube.com/watch?v=7n21w3Xmcik

(RECOMMENDATION & CONCLUSION VIDEO)


English ll - Final assignment report

Small Business & Entrepreneurship

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