1.0 INTRODUCTION
1.1 Name of the company :
Asian Delight
1.2 Nature of the business :
Selling foods such as steamboat and chicken rice
1.3 Location of business :
UMK futsal court, Universiti Malaysia Kelantan Kampus Kota, Kelantan
Darul Naim.
1.4 Date of commencement :
24th - 29th October 2015
1.5 Factors in selecting the proposed venture :
The reason we selling chicken rice and steamboat because we have had a
lot of positive feedback on those two foods from most of the UMK
students. The cost of production for this business is quite low and it’s easy
to maximize our profit.
1.6 Future prospects of the business :
We plan to expand our business into new markets to target the new
audiences.
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2.0 PURPOSE OF PREPARING A BUSINESS PLAN
a) To view and evaluate the proposed business venture in an objective,
critical, and practical manner.
b) To analyse and evaluate the viability of a proposed venture.
c) To provide guidance in managing the business.
d) To allocate business resources effectively.
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3.0 BUSINESS/COMPANY BACKGROUND
3.1 Name Of Company
Asian Delight Group Of Company
3.2 Address (Business And Correspondence)
Futsal court, Universiti Malaysia Kelantan(kampus kota)
3.3 Telephone Number/Fax Number/E-Mail Address
012-4909152/[email protected] - sam
017-5599762/[email protected] - jay
3.4 Form Of Business
S.M.E. , Small stall (10x10)
3.5 Main Business Activities
Selling steamboat
Selling chicken rice
3.6 Date Of Commencement
24th of October 2015
3
4.0 BACKGROUND OF OWNERS/ PARTNERS /DIRECTORS
4.1 Personal Particulars of Owners/ Partners /Directors
i. Name of owner/partners/directors
ii. Identity card number of the owner/partners/directors
iii. Permanent address of the company
iv. Correspondence address
v. Website address
vi. E-mail address
vii. Telephone number
viii. Date of birth
ix. Age
x. Marital status
xi. Academic qualification
xii. Courses attended
xiii. Skills
xiv. Experience
xv. Present occupation
xvi. Capital contribution
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Personal Particulars of Owner and Partners
i. Nurhanim Binti Jamaluddin
ii. 950710-10-5106
iii. Universiti Malaysia Kelantan, Pengkalan Chepa, Taman Bendahara, 16100 Kota
Bharu, Kelantan .
v. 012 7821007
vi. 10/07/1995
vii. 20
viii. Single
ix. STPM
x. RM 70.00
i. Nursyahira Binti Zainal
ii. 950711-10-5300
iii. Universiti Malaysia Kelantan, Pengkalan Chepa, Taman Bendahara, 16100 Kota
Bharu, Kelantan .
v. 017 2043935
vi. 11/07/1995
vii. 20
viii. Single
ix. STPM
x. RM 70.00
5
i. Monishalla A/P Ravindran
ii. 950731-12-6598
iii. Universiti Malaysia Kelantan, Pengkalan Chepa, Taman Bendahara, 16100 Kota
Bharu, Kelantan .
v. 016 3900968
vi. 31/07/1995
vii. 20
viii. Single
ix. STPM
x. RM 70.00
i. Chng Yee Chuang
ii. 950712-08-6148
iii. Universiti Malaysia Kelantan, Pengkalan Chepa, Taman Bendahara, 16100 Kota
Bharu, Kelantan .
v. 016 5928752
vi. 12/07/1995
vii. 20
viii. Single
ix. STPM
x. RM 70.00
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i. Yuvashangkari A/P Ananthan
ii. 950710-59-5002
iv. Universiti Malaysia Kelantan, Pengkalan Chepa, Taman Bendahara, 16100 Kota
Bharu, Kelantan .
iii. [email protected]
iv. 011 10720279
v. 10/07/1995
vi. 20
vii. Single
viii. STPM
ix. RM 70.00
i. Lim Jiang Yang
ii. 950719-02-6105
iii. Universiti Malaysia Kelantan, Pengkalan Chepa, Taman Bendahara, 16100 Kota
Bharu, Kelantan .
v. 017 5599762
vi. 19/07/1995
vii. 20
viii. Single
ix. STPM
x. RM 70.00
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i. Mohammed Shamir Bin A.Manaf
ii. 950722-10-6237
iii. Universiti Malaysia Kelantan, Pengkalan Chepa, Taman Bendahara, 16100 Kota
Bharu, Kelantan .
v. 012 4909152
vi. 22/07/1995
vii. 20
viii. Single
ix. STPM
x. RM 70.00
4.2 PARTNERSHIP AGREEMENT
i. Name of the business
ASIAN DELIGHT GROUP OF COMPANY
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5.0 BACKGROUND OF PROPOSED PROJECT
5.1) PHYSICAL LOCATION
The location or venue for the business is at futsal court of Universiti Malaysia
Kelantan [UMK] Kampus Kota.
5.2) BASIC AMENITIES
The basic amenities that are going to use is electric equipments, water , tent and
utensils.
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6.0 ORGANIZATION/AMINISTRATION/MANAGEMENT PLAN
6.1 Organization’s mission, vision, objectives
Logo
Vision OUR FOODS, OUR GLORY
Mission TO SERVE CUSTOMERS WITH FULL OF SINCERITY &
PASSION
Objectives
1. TO ENHANCE ENTREPRENEURIAL SPIRIT AMONG THE
GROUP MEMBERS.
2. TO LEARN HOW TO COMMUNICATE WITH THE
CUSTOMERS AND STUDY THEIR BEHAVIOR.
3. TO LEARN HOW TO MANAGE A BUSINESS (S.M.E.)
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1.2 Organizational Chart
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CEONUR
HANIM
SALES MANAGER
NUR SYAHIRA
ADMINISTRATION
MANAGER YUVA
MARKETING MANAGER
SAM
FINANCIAL MANAGERCHNG YEE CHUANG
SUPERVISORMONISHALLA
PRODUCTION MANAGERLIM JIANG
YANG
6.3 Manpower Planning
Position Number of Personal
General Manager(NURHANIM JAMALUDDIN) 012-7821007
Marketing Manager(MOHAMED SHAMIR BIN A.MANAF) 012-4909152
Finance Manager(CHNG YEE CHUANG) 016-5928752
Production Manager(LIM JIANG YANG) 017-5599760
Administration Manager(YUVASHANGKARI A/P ANANTHAN) 011-10720279
Sales Manager(NUR SYAHIRA BINTI ZAINAL) 017-2043935
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Supervisor(MONISHALLA A/P RAVINDRAN) 016-3900968
6.4 Schedule of tasks and responsibilities
Task/Position Responsibilities/Job Description
General Manager-supervise the employees -to ensure the work flow goes well as planned
Marketing Manager -to promote the business as response can be receive from the public
Finance Manager - handling the account and cash flow of organisation
Production Manager - to ensure the operation of business goes on well
Administration Manager - to carry out admin jobs such as handling paper work
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Sales Manager -to ensure that the sales of the business goes on smoothly
Supervisor -to supervise work flow
6.5 List of business equipment and supplies
BUSINESS EQUIPMENT
No Type of equipment Quantity Price of unit (RM) Total amount (RM)
1 Rice cooker 1 50.00 50.00
2 Soup ladle 1 5.00 5.00
3 Ice clip 2 1.20 2.40
4 White plastic bag 1 5.50 5.50
5 Plastic bag 2 3.70 7.40
6 Raffia 1 7.90 7.90
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Total 78.20
7.0 MARKETING PLAN / ANALYSIS
7.1 Target Market
We will focus on attracting UMK students ages 20-23 with their average
budget of at least RM4.00 – RM 5.00 per meal. They are the ones that are willing to
spend their money on good dining and service at a value price. Our geographics
include people from the local Taman Bendahara area.
7.2 Market Size
There is 1500 students of Universiti Malaysia Kelantan, 3.33% of UMK
students will be our target market for chicken rice whereas target market for
steamboat is 4%.
7.3 Competitors (Strength and Weakness)
Competitors Strength Weakness
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1) Along Murtabak Experienced in selling
Yong Toufu for years.
Price is not affordable
for a student.
2) Crazy Foodz Selling food at the
strategic place.
The menu may not
suitable for the taste of
the local citizens
7.4 Sales Forecast
Chicken Rice :
DAY
SALES
UNIT RM
Day 1 ( 3.33%) 50 RM 5 x 50 = 250
Day 2 ( 3.33% ) 50 RM 5 x 50 = 250
Day 3 ( 4% ) 60 RM 5 x 60 = 300
Day 4 ( 4% ) 60 RM 5 x 60 = 300
Day 5 ( 4% ) 60 RM 5 x 60 = 300
Day 6 ( 4% ) 60 RM 5 x 60 = 300
TOTAL 290 RM 1700
Steamboat :
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DAY
SALES
UNIT ( kg ) RM
Day 1 5kg x 15/person = 75 RM 4 x 75 = 300
Day 2 6kg x 15/person = 90 RM 4 x 90 = 360
Day 3 6kg x 15/person = 90 RM 4 x 90 = 360
Day 4 6kg x 15/person = 90 RM 4 x 90 = 360
Day 5 6kg x 15/person = 90 RM 4 x 90 = 360
Day 6 6kg x 15/person = 90 RM 4 x 90 = 360
TOTAL 525 RM 2100
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7.5 MAREKETING STRATEGIES
1. PRODUCT OR SERVICE
STRATEGY
DECRIPTION
Brand ASIAN DELIGHTS
Ease of use Halal and fresh
Product Differentiation Chicken Rice and Thai
Steamboat
2. PRICING STRATEGY DECRIPTION
Cost – based pricing or price differentiation Pricing based on cost
3. DISTRIBUTION STRATEGY DECRIPTION
Channel 1 From producer to customer
4. PROMOTION STRATEGY DECRIPTION
Advertising By poster at every UMK block
Personal selling Promoting the business through
friends
Public relations and publicity Promote on the day of the
entrepreneur week
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7.6 MARKETING BUDGET
MARKETING EXPENDITURE
RM RM
Fixed Assets / Capital Expenditure :
- Signboard 6.80 6.80
- 2 Ice clip 2.40 2.40
- 1 soup ladle 5.00 5.00
- Rice cooker 50.00 50.00
Other Expenditure :
- Deposit ( rent, utilities, etc. ) 180 180
TOTAL 244.20 244.20
8.1 PRODUCTION SCHEDULE / CAPACITY PLANNING
NO. TIME OF PRODUCTION QUANTITY OF PRODUCTION
1. Daily Production :
Day 1 75 packs of steamboat per day
Day 2-6 50 packs of chicken rice per day
90 packs of steamboat per day
2. Hourly Production :
Day 1 12 hours / 6 = 6.25 of steamboat
Day 2-6 7 hours / 6 days = 7 packs of chicken rice per
hour
5 hours / 6 days = 18 steamboats per hour
9.0 FINANCIAL PLAN / STRATEGY /ANALYSIS
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9.1 Project implementation cost schedule
Project Implementation CostRequirements cost
RM RMFixed Capital ExpenditureMarketing Department 207.80 207.80Operation department 137.78 137.78
9.2 Pro forma cash statement
PRO PORMA CASH FLOW
Day 1(RM)
Day 2(RM)
Day 3(RM)
Day 4(RM)
Day 5(RM)
Day 6(RM)
CASH INFLOWSBalance Carry Over 673.73 907.31 1210.89 1514.4
71818.05
Capital 490.00
Sales (from Market study)
550.00 550.00 660.00 660.00 660.00 660.00
Total inflow 1040.00
1223.73 1567.31
1870.89 2174.47
2478.05
OutflowRental 21.67 21.67 21.67 21.67 21.67 21.67
Raw Material 344.60 294.75 334.75 344.75 344.75 344.75
total outflow 366.27 316.42 356.42 356.42 356.42 356.42
Balance 673.73 907.31 1210.89
1514.47 1818.05
2121.63
9.3 SOURCES OF FINANCE
SCHEDULE OF FINANCIAL SOURCES AS AT YEAR 2015Sources Amount (RM)
A Equity/Own ContributionsCash 490.00
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10.0 CONCLUSION
After going through the entrepreneurship week, we understand the difficulties and
challenges of starting up a business project. We prepared all the strategies such as
marketing strategies, operation strategies and financial strategies to ensure the
business project is going well. Asian Delight is offering steamboat as the main dishes.
We were starting our business on 24th October until 29th October 2015 from 10 am
until 10 pm and located at Futsal court, Universiti Malaysia Kelantan. We were
selling Nasi Ayam madu and Steamboat for the six days and our main purpose of
selling nasi ayam madu and steamboat is to maximize the profitability of Asian
Delight within six days in entrepreneurship week. By the six days of business, our
target is to achieve our goals which is build a strong business market by selling these
two dishes.
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