F & B MANAGEMENT

TEAM MEMBER’S

ABDUL RAHMANDHM 07-

04101137

NUR ADIBAH BT AZLANDHM 07-

05101291

AFIFA ALIASDHM 07-1009617

NOR SALWA MOHD NOOR

DHM 07-04101183

FARIDAH SAMSUDIN

DHM07-0310917

DARABIF BURGERS LOGO

BACKGROUND  DARABIF BURGER largest companies

are MHY HOLDING, the owner is EN.WAN HAZIQ PUTRA. DARABIF BURGER is a local brand that began to work in IOI MALL at 2 years ago.

DARABIF BURGER name taken in conjunction with the Sultan of Pahang relatives.

Besides having outlet at IOI MALL, there are several other outlet in WISMA COSWAY, UPTOWN DAMASARA, ONE UTAMA, and SRI HARTAMAS. 

ONE UTAMA is the main branch form the concept of normal food court.

DARABIF BURGER is a concept of 'cook by order'.

DARABIF BURGER nearest competitor by McDonald's and CAR JUNIOR (from SINGAPORE).

A part from selling hamburgers, DARABIF BURGER also sells nasi lemak for breakfast.

GOALS

DARABIF BURGERS wants their restaurants

are same level with another fast food

restaurant .

ORGANIZATION CHART

Instead of using the

existing workforce

DARABIF BURGER also hiring for part

time.

DARABIF BURGER have two shifts for

employees.

The concept of DARABIF BURGER is

the cooperation between workers.

DARABIF BURGER have two part back

of house, its dining and kitchen.

TIME OPERATION

1O.30 AM – 10.30 PM

PRODUCT AND SERVICE PROVIDED

• The main product is meat DARABIF BURGER.  There are two types of meat

MEAT

BEEF

MEAT

CHICKEN

MEAT

Lamb meat is the most special in DARABIF BURGER .For chicken and beef are divided into two categories:

mean • over the normal  meat

lean• more on

the meat with less fat

DARABIF BURGER they also provide meat for the hotels around Kuala LumpurFood preparation in DARABIF BURGER, using grill and pant.

DARABIF BURGER also provides catering services and events that use the truck as a mobile food preparation. such as birthday party. 

S . W . O . T ANALYSIS

STRENGHTNESS

UNLIKE OTHER  FAST FOOD RESTAURANTS  USING

THE SERVICE COOK BY ORDER

OPPORTUNITIES

make more outlet in MALAYSIA and

international. provided good services to customer. increase the number of staffs to improve the

quality of restaurant.

APPENDIX

THANK YOU