Web view05.05.2014 · Planned addition of FIFA 14 game corner on next operation to generate extra income

Minutes of Meetings

1. Monday, 5th May 2014

6.00pm to 7.00pm

Agenda

Finalise pricing of menu items Briefing on tasks and jobs during first week of operation Discuss decorations and marketing strategies

Outcome

Pricing set to RM 8 for each item Everyone understood their own task and responsibilities during operation day Marketing team explained planned decorations and delivery system protocols

Absentees: None


2.00pm to 3.00pm

Agenda

Discuss problems during operation Discuss customer feedback Discuss strategies for the next week

Outcome

More decorations and emphasis on upselling planned for next operation Came up with new cashier ordering system Reduce price of menu to RM 6 Decided that recipe has to be tweaked to overcome complaint of customers Decided upon number of items to be sold on next operation

Absentees: None


2.00pm to 3.00pm

Agenda

Discuss new pricing strategies Come up with new marketing events Discuss efficiency of new cashier order system

Outcome

Decided to add drink (Ice Tea) into the menu and offer customers a combo meal priced at RM 7

Planned addition of FIFA 14 game corner on next operation to generate extra income Decided to tweak current cashier order system and test out improvement during next

operation Ideas of adding new item menu brought up to be discussed in future meetings

Absentees: None

4. Monday,9th June 2014

2.00pm to 3.00pm

Agenda

Discuss addition of new item into menu Discuss possibility of new marketing events Discuss efficiency of tweaked cashier ordering system Discuss possibility of promotions

Outcome

Decided to add pasta carbonara and cheese fries into menu Decided to hold a juggling competition to attract customers Decided to maintain tweaked cashier ordering system Decided to come up with another combo option (RM 10 for a meal plus French fries and

drink)

Absentees: Shahirah

5. Monday , 16th June 2014

2.00pm to 3.00pm

Agenda

Discuss performance of new items Discuss performance of new marketing event Discuss solution to finish up all unused ingredients for final operation

Outcome

Came to general conclusion that carbonara was to expensive in terms of cost and would not be sold during next operation

Decided not to order French fries as it had to be bought in bulk thus removing cheese fries from menu

Ball juggling competition received good feedback and will be continued next operation Came up with strategies to make use of left overs to create a new product and to improve

current product

Actual Organization Chart

General Manager

Aiman Asyraf Bin Anuar

Assistant General Manager

Mohammad Zaki Bin Polit

Head Chef Finance Manager Purchasing Manager Marketing Manager

Norman Ko Nur Shahirah Darren Lim Nicholas Chia

Arief Wong Siah Wei Yee Yuan Ken Wey

Anton Korent

Joshua Choo

Tang Sye Kay

Job Description of Each Department

General Managero Delegates task to every department to ensure no problems occur during the day

of operationo Double check all work done and oversees completion of task to ensure quality of

work is satisfactoryo Helps out in any shorthanded departmento Promote unity in group and solve inside problems diplomatically to help prevent

arguments and problemso Constantly ask teammates for opinion and give everyone a chance to make

suggestion to the group

Assistant General Managero Helps to carryover messages from other department to the general managero Jack of all trades; helps with preparation of products during prep day and

oversees game station during operationo Helps general manager to identify problems that went unaware or he might

have missedo Provides uniform or shirts following marketing departments decisions to those

who do not have the required colour or type of shirt during operation day

Kitchen Departmento Ensure items produced are of the agreed quality and quantityo Double check on preparation day that all ingredients have been received and

stored properly

o Update standardized recipe should there be any changes madeo Ensure that all products are labelled and sealed properly in Temptation’s chiller

and freezero Properly clean working station and operation station to prevent any complaints

from Temptation’s personnelo Try to constantly improve products in terms of taste, presentation, composition

and packaging.o Develop procedures to ensure a smooth and well-paced service

Finance Departmento Ensure that no problems occur on reports produced by cashiering system on day

of operationo Maintain good control and safeguard float money as well as received money

from customerso Make an effort to upsell and explain products to all customers that visit the

restauranto Come up and fine tune an ordering system to improve communication between

cashiering and kitchen during operationo Come up with a recording system to maintain the flow of float money towards

marketing teamo Maintain good customer service by always smiling, use polite words and always

be aware of needs of customero Produce accurate and proper reports weekly after operation

Purchasing Departmento Discuss with Kitchen Department on amount and type of ingredient required to

be ordered for every operationo Fill up ordering list properly and double check with Kitchen Department to make

sure everything is in ordero Collects and measures received item and keeps a record of every ingredient ever

received and weight of received producto Store received items properly and label them to ensure that items are not taken

or used by mistakeo Provide a picture of received and stored items as proof that the task was done

properlyo Help out in upselling products and marketing effort during day of operation

Marketing Departmento In charge of attracting customers and creating awareness about the company

and its productso Responsible for decorating operation site during day of operationo Constantly come up with new marketing strategies, events and gimmicks to

attract more customers

o Maintain and ensure a reliable delivery system is made available for use by customer

o Collect feedback from customers and bring it up during meetings so problems can be discusses and solutions can be agreed upon

o Maintain good relationship with customers and always be willing to help a customer

o Responsible for creation of menu, posters, flyers and all displayed information to the customers

Attendance Log

Shah

irah

× × × × × × ×

Nor

man

× × × × × × ×

Wei

Yee

× × × × × × ×

Nic

hola

s

× × × × × ×

Ken

Wey

× × × × × × ×

Josh

ua × × × × × × ×

Zaki × × × × × × ×

Ivan × × × × × ×

Arie

f

× × × × ×

Anto

n

× × × × × ×

Aim

an × × × × × × ×

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Sales and Marketing

Business Opportunities

28/4/2014

Strengths Unique products

Weaknesses Unknown by the market

Opportunities Full day of classes

Threats Established competitors

During the first day of operation, we had the opportunity of having the full student body present at campus at the time as they were no holidays for any of the school in Taylor’s University Lakeside Campus. We made full use of this opportunity to overcome our weakness of not being known by the market. Our marketing team could get the attention of a wide percentage of the market during the week. Our threats on the other hand we managed to overcome by having unique products of our own. Even though our competitors had dug in to the market quite well, our advantage over them was that we were selling an item that could not be bought anywhere else in Taylor’s.

5/5/2014

Strengths Unique products New pricing strategy

Weaknesses Still new in the market


Threats Emergence of extra competitors

During the second week of operation we had the same opportunity of having a wide number of customers to attract in order to overcome our weakness of being new in the market. We hoped that with our unique products and our new pricing of our products from RM 8 to RM 6 we would be able to attract more attention from the available market and be able to create serious competition for the other established competitors. A threat that emerged on the second week was the appearance of extra competitors in the commencement of the business schools selling operations. This further divided the share of customer in the market and we had to push our marketing team to upsell and attract more customers since competition had grown during the week

12/5/2014

Strengths New promotion

Weaknesses Less decoration and absence of menu


Threats Extra Competitors

The 3rd week of operation we had the problem of having little to no decoration and presence of menu due to the fact that most of the equipment were left at home or forgotten to be brought

by the marketing team. We had to improvise on the marketing effort making full use of our staff to attract attention and also to use the chalk board as and advertising tools. Kitchen staff also pitched in into attracting customers by shouting the availability of products. We made good use of our opportunity of having the full student body present at campus at the time. The introduction of a new promotion which was a combo priced at RM7 also helped us make good use of our opportunities on that day.

19/5/2014


Weaknesses Unknown reputation

Opportunities Euro Conference Event

Threats Mid semester break for most schools

The 4th week proved to be a hard week for our operation. The week of the operation we were faced with the threat of having almost half of our target market absent since it was mid semester holiday. Fortunately, Taylor’s were being hosts for the Euro Conference Event that week and that gave us access to a new target market. However, this meant that the new target market would be unknown to our business and would probably be a one-time only customer. We had to work hard in upselling our unique products and had no choice but to put more effort into mobile selling in order to get customers to purchase our products.

9/6/2014


Weaknesses Long period of inactivity

Opportunities Less competitors present

Threats Masscomm school holiday

Our business had been inactive for a number of 2 weeks due to being a part of our French cultural trip. For a business that only opens one day a week this is a big problem since we would have lost a significant share of the market due to our absence. This weakness is slightly lessened by the fact that the other schools had stopped their selling operations on that week. It meant less division in the current market of customers. However, seeing as the masscomm students were having their holidays during the week, it slightly reduced the number of customers we could target. We made the best of the situation given to us and marketed our products with enthusiasm, working hard to convince customers to buy our products and attracting attention.

16/6/2014

Strengths Addition of two new products Addition of new events

Weaknesses Opening hours

Opportunities Addition of new diploma batch

Threats Low customer traffic

A hard week for our business as the number of customers walking through our location was minimal and it seemed as if the campus was empty on that day. The problem could have been due to the fact that we were only allowed to open in Monday morning, and there might have been a change in timetables since the student population on that day was so low. We had the opportunity of having a new market available in the commencement of the new diploma batch in the HTC school programme. By using our new products introduced in our menu and new juggling contest planned by the marketing team, we worked hard to make good use of our new opportunities for customers and also to over our weaknesses and threats by thinking of every customer as an important asset since their availability on that week were so limited.

23/6/2014

Strengths Last week of operation

Weaknesses Opening hours

Opportunities Addition of new ADP students

Threats New selling operation conducted by

students

The 23rd marked the last day of our operations for the semester. We used the motivation of the last day to go all out in our marketing effort to sell all that we had given the weakness of our opening hours and also to compete with other new student business that emerged over the week. They even had to compete with another FIFA 14 game station during the week. We made full use of the opportunities as the ADP school in Taylor’s were admitting new students into the programme so we sent in mobile teams to their block in order to attract more customers. It was important for us to send in mobile teams because their classes are often conducted near the commercial block of the campus and they had little to no reason to travel to our business location to get food. Overall the team did well to make good use of our strengths and opportunities to overcome our weaknesses and threats and we managed to sell out all of our products for the day.

Marketing Activities

Throughout the whole operation, the marketing worked hard to come up with many different types of marketing activities in order to create awareness and attract customers to buy more of our products. The number one activity that they worked on every single operation was the activity of upselling. Our sales would not have been as good as it has without their constant effort to pull customers to buy our products. Upselling is not an easy marketing task. It takes persistence, dedication and thick skin to constantly compel passer-by’s to come and visit our shop. Not only did they help the business to make a profit, they also were creating relationships with the customers at the same time ensuring their continued patronage towards our business.

Another marketing activity done by the marketing team was advertising. They advertised our company and products in a number of different ways. They advertised by using flyers, hand outs and brochures. Also they advertised through word of mouth like for example shouting to create awareness and get the customers attention. Every week they would try to improve our decorations in order for the shop to stand out as to attract more and more customers. Not only that did also made improvements on our shops menu in order to provide more information with the hopes of convincing our customers to purchase our products.

Besides that they did activities like deliveries, taking reservations and going mobile bringing our products and services to our customers instead of waiting for them to come to us. Deliveries and reservations help us to forecast production and sales and also create awareness when the delivery is made or sent. By going mobile, we are able to generate even more awareness and also build relationship with the customers that we interact with. When business is slow, the marketing team would always take the initiative to walk around with our products in order to help the business make sales. Their dedication and hard work was extremely valuable in the success of our business.

Moreover they also worked hard to come up with events and activities in order to create a buzz around our location in order to attract attention of potential customers. One activity conducted was the establishment of a game corner at our location. We provided customers to play and relax before or after classes by playing a FIFA 14 game with their friends or with our staff who was in charge of the station. This helped us attract the attention of passer-by’s as most would stop and watch the game being played out which gave us an opportunity to upsell or products to them. We also created a ball juggling competition in order to attract more attention. A zone was designated for our contestant to juggle a futsal ball and they were given 2 tries to reach as many juggles as possible. Anyone could join in the fun as entry was free and it was a lot of fun for our customers and also for our staff who were monitoring the competition.

Unique selling point

Our business when compared to other competitors and other groups has our own unique selling point that makes our business special. Having a specialty would mean that our customers would be anticipating the commencement of our business to occur. In our opinion our unique selling point would be our product and our marketing activities.

No other business in Taylor’s and that includes the other groups were selling nachos at the time. Nachos proved to be our main selling item and it generated a lot of income for us. Our breakfast wrap cannot be considered as a unique item as another group on Wednesday was also selling their own version of a breakfast wrap. During operations we would always emphasize on selling nachos to our customers since it could have been considered our specialty item and many of our customers like the nachos we had to sell.

Another unique selling point of our company would be the events and activities we conducted in order to attract our customers attention and to generate awareness. We had our own game station that offered customers a chance to play FIFA 14 game and also a juggling competition that was a lot of fun for a lot of people. These activities helped to stop and attract the attention of passer-by’s helping us in our marketing effort. People will often stop and look whenever there is a commotion or a crowd at a certain location. Not only did we manage to generate a little side income from our activities, we also managed to hype up the upcoming World Cup with our football related activities.

Marketing Cost for each Strategy

For advertising efforts, each member of the team pitched in RM 10 for the marketing team to use in whatever way they deem necessary in order to advertise our products and business to customers. Print outs we printed out in A6 size and most were in black and white to save paper and also to save cost. We wanted to keep the cost of print outs to be low because we know that most of the time print outs are taken then thrown. We used the money to focus more on things that could be repeatedly used week by week for example our menu, posters, markers, portable white board, tape and other decorating items.

For the other strategies it cost our marketing team next to nothing. The equipment required for the game station all was borrowed from our team member Zaki. He only had to bring his laptop, monitor and controllers to campus for us to set up the game station in front of our shop. The juggling competition too only cost us one meal since we had to provide a reward to the winner of the competition. Other equipment such as the ball used for juggling was borrowed from our team members. The cost of a meal to set up the competition was worth it in our eyes since we did managed to attract a lot of customers to our shop and gave our customers a fun little show whenever someone decided to take on the challenge.

The cost for upselling is also non-existent. Upselling is the cheapest form of marketing because it does not incur any additional cost. In real life, your employees are already on your pay roll so asking them to upsell would not incur more cost into your business. To upsell the equipment one needs is only his or her mouth and determination to talk and convince customers to stop by our shop and purchase our products.

Challenges faced during business operations

Challenges in Production and Solutions

28 April 2014 Kitchen crews were able to set up their stations on time before the operation started. Not

many customers walked by the Tiffin shop and some were on their way to classes. At around 10.30 in the morning, we encountered some customers but only a few of them tried our products. Kitchen flow was moving really calm at that time. When the time hits 11 or 11.30am, there were many students came by to shop to buy Tiffin’s products as well as ours. The flow at that time was really fast and a little havoc but we managed to sell a large number of our products. We ended our operation at 12pm sharp.

5 May 2014 As usual, we set up our stations at Tiffin’s before operation started which is at around 7am.

We encountered not many customers at that moment. Mostly are lectures that came by to purchase Tiffin products. Kitchen was moving slow and steady at that time as only a few students came to try our products. When it hits 10.30am, there were many students came by to purchase our Nachos and it was selling really fast. We ran out of Nachos roughly at around 11.35am and what was left was our food wrap. Our sales managed to increase a little compared to last week.

12 May 2014 Same routine, we kitchen crew were able set up our stations on time at Tiffin’s. Operation

flow was really slow going at that time as not many students came by except for some lectures that stop by to the shop regularly to purchase Tiffin products. At around 10 or 10.30am, the flow of the kitchen started to gear up a little as there were many students came to Tiffin to get our delicious Nachos which is our best seller. Food wrap was selling a little fast as well thanks to our modification of the dough recipe which makes the wrap easy to bite and chew. This time we prepared plenty of Nachos and we manage to sell a lot at around 11.30am and since business was good we had to extend our time up to 12.30pm.

8Th June 2014 Preparation was done on time all items were accounted and placed in the chiller in

temptation accordingly. The nachos were made from the chapatti bread which was made by hand and deep fried. The nacho sauce was made by scratch by Chef Norman this time he added in jalapeno peppers to the sauce to give it a more flare to heat in the mouth. As can be seen in the report even though we have made a standard recipe but we tend to remake the recipe as we want to make better. The roast chicken breast which was used for the wrap was made standard every week. 9Th June 2014

Kitchen work start at 6 am as we made the scramble egg and made the tea and to collect the ingredient’s to be brought up to be brought up to Tiffin restaurant to be set up by 7 to open shop. Items were all placed in their order and placed in place in the open chiller

compartments. The nacho station was set up while the deep fryer was on and prepared with new oil. The one disadvantage was that the space in Tiffin kitchen was very small and we have to cramp items and kitchen staff , but we still pulled through and completed the job by selling (nachos and Food wraps )

15Th June 2014 Preparation day in the kitchen in temptation today we had a difficult problem as some of our

items did not arrive. We had to make do with it, as we were planning to add new items in menu to sell with the additional menu were (carbonara pasta and Mexican Chilli cheese fries). Both the sauces were made by Chef Norman following the standard recipe while the other ingredients was cut and prepared by the kitchen staff following the standard procedure. The new items where prepared following the recipe and was placed and properly wrapped and stored in Temptations chiller.

16th June 2014 Kitchen crew arrived at 6am at Temptations kitchen where all the sauces was heated up,

while the shredded chicken and the chapatti bread was steamed in the combi oven. Sugar syrup was made for the tea. Everything was prepared and brought up to Tiffins at 7am. All the items were place in their respect full order and the prep station was put into order. The main counter top was used for wraps while the back stations were used to deep fry the nachos and French fries for the combo and Mexican chilli fries and also set up for the carbonara pasta heat up station. After the Sales all the left over were wrapped and place back in its proper place in temptation chiller

22th June 2014 Preparation day in the kitchen in temptation today. As we were planning to change one of

the items in menu to sell with the additional menu were (carbonara pasta is change to aglio oglio pasta). Both the sauces were made by Chef Norman following the standard recipe while the other ingredients was cut and prepared by the kitchen staff following the standard procedure. The new items where prepared following the recipe and was placed and properly wrapped and stored in Temptations chiller.

23th june 2014 Kitchen crew arrived at 6am at Temptations kitchen where all the sauces was heated up,

while the shredded chicken and the chapatti bread was steamed in the combi oven. Sugar syrup was made for the tea. Everything was prepared and brought up to Tiffins at 7am. All the items were place in their respect full order and the prep station was put into order. The main counter top was used for wraps while the back stations were used to deep fry the nachos and French fries for the combo and Mexican chilli fries and also set up for the aglio oglio pasta heat up station. After the Sales all the left over were wrapped and place back in its proper place in temptation chiller

Challenges in cashiering & solution

Challenges

During the first week of operation, I confronted a situation whereby there is chaos within

the kitchen crew in terms of ordering, and marketing crew in terms of changing cash into

small amounts for delivery service.

Miscommunication tends to happens when it is peak hours and a long que of line up will be

the consequence of it.

Customers tend to wander around when their order is being called by our crew, and they are

often being confused by the mix orders that are being called up by our crew.

Lots of time where a moment whereby there is no change for small amount of money to be

given to customers, thus this later on create unease situation.

Solution

A standard procedure came out with a number coding from 1 to 100. This is to better make

the operation smoothly and to better understand which order belongs to which customer.

Marketing crew is informed earlier to change the small amount of money at a certain time

when it is not busy (peak hours). This will then save marketing crew’s time and using more

energy to attract customer that passes by the restaurant.

Each customer is given a dedicated number coding. Then after their order is prepared by the

kitchen crew, we immediately call the number to be exact and to ensure the right order is

given to the right customer.

A huge amount of money will be changed at the Ambank bank earlier in the morning before

operation starts; it is situated at the Syopz Mall at Taylors, so that miscommunication can be

avoided.

Challenges in Purchasing and Solutions

Week 1

During the first week of ordering, we ordered multiple items for our first week of operation. The

food cost is high because it was our first time ordering which make us needed a lot of ingredients

and items. The cost for the first week is RM 356.30 thus the food cost percentage is 89.08%, with the

expecting revenue on the day is RM400.00. We had spoken to Mr. Hairul about the first week

costing and he said it is acceptable since it is our first day operation in Tiffin’s Deli and Mr. Hairul

understands that starting of the business requires big capital.

Week 2

The ordering cost in week two has unfortunately decreased as we had discussed about the items

needed and the items that we don’t need to minimize the cost. The total cost in week two has

decreased from RM356.30 to RM43.75, with the food cost percentage of 7.48% and the projected

revenue on that day was RM585.00.

Week 3

During the ordering in week three, the ordering cost has increased from RM43.75 to RM 98.75. This

is because we had to order new items to make our very own nachos; the ingredients include whole

meal flour and eggs. The most expensive ingredients we ordered is minced chicken breast (RM12)

and chicken breast (RM10.80). This causes our food cost percentage to increase from 7.48% to

16.46%, besides that we decided to increase our projected revenue to RM600.00.

Week 4

On week four of ordering, we decided to minimize the food cost just by utilizing the left over

ingredients we had. The ordering cost is RM80.30 during that week, as we tried to minimize the

items used. The food cost percentage is 11.91% which we did our best to cover the costing by

increasing the projected revenue from RM600.00 to RM675.00.

Week 5

During the week 5 of the ordering, our food cost has increased massively from RM80.30 to RM

305.05. This is because we decided to add in more ingredients by modifying our menu for both food

wrap and nachos. The ingredients include Jalapeno, French Fries, Mozarella Cheese, and UHT Cream

Milk. Most of the items we ordered are very high in costing, which causes our food cost percentage

increased to 45.26%. And as the projected revenue remains the same as week four, because we

know during that week we wouldn’t sale big portions of new menus due to mid semester break for

hospitality school.

Week 6

In week six of the ordering, we did manage minimize the food cost from RM305.05 to RM 201.83.

This is because we had left overs ingredients we can use for the following week. Although we did

ordered an expensive ingredient of chicken ham which cost RM 22.50 for 2kg and we ordered spiral

pasta in addition to our new menu, and the food cost percentage on week six is 28.83% with the

projected revenue is RM700.00 because we predict to sale more of our menus due to starting of

open school.

Week 7 (Final Week)

On the final week of ordering, we manage to decrease and utilize all the ingredients used. The food

cost has decreased enormously from RM201.93 to RM75.20; this is because we still have the left

over ingredients of pasta and French fries. The food cost percentage is 7.52% and we decided to

push out all our sales during the last week, so we projected RM1000 for our revenue on the final

week.

Receiving Summary

Throughout these seven weeks of operations, we did not have much problem on the receiving part.

Most of the items came in but at the end of the day we managed to get the item that did not arrived

upon the day of request. Other then there was no major problem that we encounter through these

seven weeks of operations.

Sales Report

6. Finance Final Report

Throughout the 7 weeks of operation, a summary of charts together with description of what

happened is elaborated together along with the table that is given. It is then finalized with reasons

of such amount of figure is obtained as well as the receipts that is then attached at the Appendixes

page.

6a. Forecast Net Profit and Actual Net Profit

W1 W2 W3 W4 W5 W6 W70.00

100.00

200.00

300.00

400.00

500.00

600.00

700.00

800.00

900.00

1000.00

Actual Net ProfitForecast Net Profit

The following graph represents the forecast of the net profit from the beginning of week 1 until

week 7. There is contrast in comparison with the forecast because as business minded operation, we

aim to attract customers from week to week with best sales. Thus that is why we forecasted in such

way. Besides that, the actual net profit for week 4 is the least because the kitchen crew together

with the operation have a say to produce less products since the students are mostly are in their

holiday.

6b. Net Profit

1 2 3 4 5 6 70.00

50.00100.00150.00200.00250.00300.00350.00400.00450.00

Net Profit

Net Profit

Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7

263.50 272.60 401.10 142.70 294.40 243.25 244.45

The following graph shows the net profit starting from week 1 until week 7. Week 3 was the most

among most of the weeks with RM 401.10. Reason being is because it was then when we first

introduce and starting to upsell the marketing aim which is the football theme. The lowest net profit

was in the week 4 with RM142.70. This is because most of the diploma as well as degree students

are in their holidays, and being our operation is on Monday morning, there are very few people that

passed by our restaurant.

6c. Sales amounted for Tiffin’s Operation

10

200

400

600

800

1000

1200

Sales W1Sales W2Sales W3Sales W4Sales W5Sales W6Sales W7


940.5 877 1111 520.5 860.7 876.5 744.3

Based on the graph above, it shows the total sales that is amounted for Tiffin’s operation for 7

weeks. Among those weeks, week 3 holds the highest total figure which is RM1111, it is because

again together with the marketing department, they had started to promote our theme that is

football theme. In addition to that, football games can also be played starting from that week.

6d. Actual sales and Forecast Sales

W1 W2 W3 W4 W5 W6 W7Sales

0

200

400

600

800

1000

1200

1400

Actual SaleForecast Sale

Finally, the following graph represents the actual sales as well as the forecast sales of our own

products that are being sold at Tiffin’s Restaurant. Among the 7 weeks, the highest sale that is

amounted was in the 3rd week. It is because it is only then our products is being well informed to the

students because of the delivery service by texting and as well as using the number coding for having

an even more smooth service at the cashier counter. The least sales belongs to the 4 th week, the

reason is again because there is less students around the campus and that is why the sale is not good

compared to other weeks.


Actual Sale 416 464 637 285 508 479 439

Forecast Sale 640 720 720 960 1120 1280 1280

6f. Appendix (Attachments of Original Receipts)

The following attachments are the original receipts week by week. Thus these terms represents

followings products :

Combo 1 : Nachos with Ice Tea

Combo 2 : Wrap with Fries and Ice Tea / Carbonara with Ice Tea

Combo 4 : Wrap with Ice Tea.

Profit and Loss Week 1

RM RM % units price RM RM %Sales SalesBreakfast Wrap 19 8 152.00 36.53846 Breakfast wrap 40 8 320.00 50Nanchos 33 8 264.00 416.00 63.46154 Nanchos 40 8 320.00 50

Cost of Goods Sold 640.00Breakfast Wrap 19 1.65 31.35 33.74596 Loss: Cost of Goods SoldNanchos 33 1.55 51.15 55.0592 Breakfast wrap 30 1.65 49.50 45.83333Packaging for Breakfast Wrap 19 0.2 3.80 4.09042 Nanchos 30 1.55 46.50 43.05556Packaging for Nanchos 33 0.2 6.60 7.104413 Packaging for Breakfast wrap 30 0.2 6.00 5.555556Gross Profit 92.90 Packaging for Nanchos 30 0.2 6.00 5.555556

323.10Less: Expenses 108.00Rent 60.00 85.71429Advertisement 10.00 -70.00 14.28571 Gross Profit 532.00Net Profit 22.90

Less: ExpensesRent 60.00 85.71429Advertisement 10.00 70.00 14.28571

RM RM % Net Profit 462.00SalesBreakfast Wrap 30 8 240.00 50 Cash Flow StatementNanchos 30 8 240.00 480.00 50 RM

Cash 400Cost of Goods Sold less C.O.G.S 92.9Breakfast Wrap 30 1.65 49.50 -46.5226 Gross Profit 307.1Nanchos 30 1.55 46.50 -43.703 add Sales 416Packaging for Breakfast Wrap 19 0.2 3.80 -3.57143 less Rent 60Packaging for Nanchos 33 0.2 6.60 106.40 -6.20301 Advertisement 10Gross Profit 373.60 B/C 653.1

Less: ExpensesRent 60.00 85.71429Advertisement 10.00 -70.00 14.28571 B/C 653.1Net Profit 303.60 Purchasing 300

Balance 353.1

Actual Profit and Loss Week 1 Forecast Production Week 1

Actual Production Week 1


RM RM % units price RM RM %Sales SalesBreakfast wrap 37 6 222.00 47.84483 Breakfast wrap 45 8 360.00 50Nanchos 37 6 222.00 47.84483 Nanchos 45 8 360.00 50Ice Tea 20 1 20.00 4.310345

464.00 720.00Cost of Goods Sold Loss: Cost of Goods SoldBreakfast wrap 37 1.65 61.05 43.98415 Breakfast wrap 45 1.65 74.25 45.83333Nanchos 37 1.55 57.35 41.31844 Nanchos 45 1.55 69.75 43.05556Ice Tea 20 0.15 3.00 2.161383 Packaging for Breakfast wrap 45 0.2 9.00 5.555556Packaging for Breakfast wrap 37 0.2 7.40 5.331412 Packaging for Nanchos 45 0.2 9.00 5.555556Packaging for Nanchos 37 0.2 7.40 5.331412Packaging for Cups 20 0.13 2.6 138.80 1.873199 162.00Gross Profit 325.20Less: Expenses Gross Profit 558.00Rent 60.00 85.71429Advertisement 10.00 70.00 14.28571 Less: ExpensesNet Profit 255.20 Rent 60.00 85.71429

Advertisement 10.00 70.00 14.28571Net Profit 488.00

Cash Flow StatementRM

units price RM RM % B/F Cash 653.1Sales less C.O.G.S 138.80Breakfast wrap 40 6 240.00 48 Gross Profit 514.3Nanchos 40 6 240.00 48 add Sales 464Ice Tea 20 1 20.00 4 less Rent 60

500.00 Advertisement 10Cost of Goods Sold B/C 908.3Breakfast wrap 40 1.65 66.00 43.59313Nanchos 40 1.55 62.00 17.78543Ice Tea 40 0.15 6.00 3.963012Packaging for Breakfast wrap 37 0.2 7.40 4.887715 B/C 908.3Packaging for Nanchos 37 0.2 7.40 4.887715 Purchasing 43.75Packaging for Cups 20 0.13 2.60 151.40 1.717305 Balance 864.55Gross Profit 348.60

Less: ExpensesRent 60.00 85.71429Advertisement 10.00 70.00 14.28571Net Profit 278.60

1 Forecast Production Week 2




637.00 720.00Cost of Goods Sold Loss: Cost of Goods SoldBreakfast wrap 49 1.65 80.85 42.30769 Breakfast wrap 45 1.65 74.25 45.83333Nanchos 51 1.55 79.05 41.36578 Nanchos 45 1.55 69.75 43.05556Ice Tea 40 0.15 6.00 3.139717 Packaging for Breakfast wrap 45 0.2 9.00 5.555556Packaging for Breakfast wrap 49 0.2 9.80 5.128205 Packaging for Nanchos 45 0.2 9.00 5.555556Packaging for Nanchos 51 0.2 10.20 5.33752Packaging for Cups 40 0.13 5.2 191.10 2.721088 162.00Gross Profit 445.90Less: Expenses Gross Profit 558.00Rent 60.00 85.71429Advertisement 10.00 70.00 14.28571 Less: ExpensesNet Profit 375.90 Rent 60.00 85.71429


Cash Flow StatementRM

units price RM RM % B/F Cash 864.55Sales less C.O.G.S 191.10Breakfast wrap 49 6 294.00 46.15385 Gross Profit 673.45Nanchos 51 6 306.00 48.03768 add Sales 637Ice Tea 37 1 37.00 5.808477 less Rent 60

637.00 Advertisement 10Cost of Goods Sold B/C 1240.45Breakfast wrap 50 1.65 82.50 43.23673Nanchos 50 1.55 77.50 17.36928Ice Tea 40 0.15 6.00 3.144489Packaging for Breakfast wrap 49 0.2 9.80 5.135999 B/C 1240.45Packaging for Nanchos 51 0.2 10.20 5.345632 Purchasing 98.75Packaging for Cups 37 0.13 4.81 190.81 2.520832 Balance 1141.7Gross Profit 446.19

Less: ExpensesRent 60.00 85.71429Advertisement 10.00 70.00 14.28571Net Profit 376.19





0 960.00Cost of Goods Sold 285.00 Loss: Cost of Goods SoldBreakfast wrap 16 1.65 26.40 31.27592 Breakfast wrap 60 1.65 99.00 45.83333Nanchos 27 1.55 41.85 49.57943 Nanchos 60 1.55 93.00 43.05556Ice Tea 27 0.15 4.05 4.79801 Packaging for Breakfast wrap 60 0.2 12.00 5.555556Packaging for Breakfast wrap 16 0.2 3.20 3.79102 Packaging for Nanchos 60 0.2 12.00 5.555556Packaging for Nanchos 27 0.2 5.40 6.397346Packaging for Cups 27 0.13 3.51 84.41 4.158275 216.00Gross Profit 200.59Less: Expenses Gross Profit 744.00Rent 60.00 85.71429Advertisement 10.00 70.00 14.28571 Less: ExpensesNet Profit 130.59 Rent 60.00 85.71429


Actual Production Week 4units price RM RM %

Sales Cash Flow StatementBreakfast wrap 16 6 96.00 33.68421 RMNanchos 27 6 162.00 56.84211 B/F Cash 1141.7Ice Tea 27 1 27.00 9.473684 less C.O.G.S 84.41

285.00 Gross Profit 1057.29Cost of Goods Sold add Sales 285Breakfast wrap 50 1.65 82.50 46.31969 less Rent 60Nanchos 50 1.55 77.50 72.50444 Advertisement 10Ice Tea 40 0.15 6.00 3.368705 B/C 1272.29Packaging for Breakfast wrap 16 0.2 3.20 1.796643Packaging for Nanchos 27 0.2 5.40 3.031834Packaging for Cups 27 0.13 3.51 178.11 1.970692 B/C 1169Gross Profit 106.89 Purchasing 80.3

Balance 1088.7Less: ExpensesRent 60.00 85.71429Advertisement 10.00 70.00 14.28571Net Profit 36.89



RM RM % units price RM RM %Sales SalesBreakfast wrap 39 6 234.00 46.06299 Breakfast wrap 70 8 560.00 50Nanchos 35 6 210.00 41.33858 Nanchos 70 8 560.00 50Ice Tea 20 1 20.00 3.937008Fries 11 4 44.00 8.661417 1120.00

0 Loss: Cost of Goods SoldCost of Goods Sold 508.00 Breakfast wrap 70 1.65 115.50 45.83333Breakfast wrap 39 1.65 64.35 39.96894 Nanchos 70 1.55 108.50 43.05556Nanchos 35 1.55 54.25 10.67913 Packaging for Breakfast wrap 70 0.2 14.00 5.555556Ice Tea 20 0.15 3.00 1.863354 Packaging for Nanchos 70 0.2 14.00 5.555556Packaging for Breakfast wrap 39 0.2 7.80 4.84472Packaging for Nanchos 35 0.2 7.00 4.347826 252.00Packaging for Cups 20 0.13 2.6 1.614907Fries 11 2 22 13.6646

161.00Gross Profit 508.00 Gross Profit 868.00Less: ExpensesRent 60.00 85.71429 Less: ExpensesAdvertisement 10.00 70.00 14.28571 Rent 60.00 85.71429Net Profit 438.00 Advertisement 10.00 70.00 14.28571

Net Profit 798.00Actual Production Week 5

units price RM RM % Cash Flow StatementSales RMBreakfast wrap 39 6 234.00 46.06299 B/F Cash 1272.9Nanchos 35 6 210.00 41.33858 less C.O.G.S 161.00Ice Tea 20 1 20.00 3.937008 Gross Profit 1111.9Fries 11 4 44.00 8.661417

508.00 add Sales 508Cost of Goods Sold 1619.9Breakfast wrap 50 1.65 82.50 36.6016 less Rent 60Nanchos 50 1.55 77.50 34.38332 Advertisement 10Ice Tea 20 0.15 3.00 1.330967 B/C 1549.9Packaging for Breakfast wrap 39 0.2 7.80 3.460515Packaging for Nanchos 35 0.2 7.00 3.10559Packaging for Cups 20 0.13 2.60 1.153505Fries 15 3 45.00 19.96451 B/C 1549.9

225.40Gross Profit 508.00 Purchasing 305.05Less: Expenses Balance 1244.85Rent 60.00 85.71429Advertisement 10.00 14.28571

70.00Net Profit 438.00



RM RM % units price RM RM %Sales SalesBreakfast wrap 17 6 102.00 21.29436 Breakfast wrap 80 8 640.00 50Nanchos 29 6 174.00 36.32568 Nanchos 80 8 640.00 50Ice Tea 29 1 29.00 6.05428Fries 2 3 6.00 1.25261 1280.00Carbonara 15 6 90.00 18.78914 Loss: Cost of Goods SoldChilli Fries 13 6 78.00 16.28392 Breakfast wrap 80 1.65 132.00 45.83333

0 Nanchos 80 1.55 124.00 43.05556Cost of Goods Sold 479.00 Packaging for Breakfast wrap 80 0.2 16.00 5.555556Breakfast wrap 17 1.65 28.05 15.18515 Packaging for Nanchos 80 0.2 16.00 5.555556Nanchos 29 1.55 44.95 24.33413Fries 2 2 4.00 2.16544Chilli Fries 13 4 52.00 28.15071Carbonara 15 2.16 32.40 17.54006Ice Tea 29 0.15 4.35 2.354916 288.00Packaging for Breakfast wrap 17 0.2 3.40 1.840624Packaging for Nanchos 29 0.2 5.80 3.139887 Gross Profit 992.00Packaging for Cups 29 0.13 3.77 2.040927Packaging for Carbonara 15 0.3 4.5 2.43612 Less: ExpensesPackaging for Chilli Fries + Fries 15 0.1 1.5 184.72 0.81204 Rent 60.00 85.71429Gross Profit 294.28 Advertisement 10.00 70.00 14.28571Less: Expenses Net Profit 922.00Rent 60.00 85.71429Advertisement 10.00 70.00 14.28571Net Profit 224.28 Cash Flow Statement

Actual Production Week 6 RMunits price RM RM % B/F Cash 1549.9

Sales less C.O.G.S 184.72Breakfast wrap 20 6 120.00 21.89781 Gross Profit 1365.18Nanchos 35 6 210.00 38.32117 add Sales 479Ice Tea 35 1 35.00 6.386861 less Rent 60Fries 5 3 15.00 2.737226 Advertisement 10Carbonara 15 6 90.00 16.42336 B/C 1774.18Chilli Fries 13 6 78.00 14.23358

Cost of Goods Sold 548.00Breakfast wrap 20 1.65 33.00 15.6956 B/C 1774.18Nanchos 35 1.55 54.25 25.80262 Purchasing 5Carbonara 15 2.16 32.40 15.41023 Balance 1769.18Chilli Fries 15 4 60.00 28.53746Fries 2 2 4.00 1.902497Ice Tea 35 0.15 5.25 2.497027Packaging for Breakfast wrap 20 0.2 4.00 1.902497Packaging for Nanchos 35 0.2 7.00 3.32937Packaging for Cups 35 0.13 4.55 2.16409Packaging for Carbonara 15 0.3 4.5 2.140309Packaging for Chilli Fries 13 0.1 1.3 0.618312Gross Profit 210.25Less: ExpensesRent 60.00 85.71429Advertisement 10.00 70.00 14.28571Net Profit 140.25



RM RM % units price RM RM %Sales SalesBreakfast wrap 26 6 156.00 35.53531 Breakfast wrap 80 8 640.00 50Nanchos 26 6 156.00 35.53531 Nanchos 80 8 640.00 50Ice Tea 28 1 28.00 6.378132Fries 11 3 33.00 7.517084 1280.00Oglio Olio 11 6 66.00 15.03417 Loss: Cost of Goods Sold

Breakfast wrap 80 1.65 132.00 45.83333439.00 Nanchos 80 1.55 124.00 43.05556

Cost of Goods Sold Packaging for Breakfast wrap 80 0.2 16.00 5.555556Breakfast wrap 26 1.65 42.90 38.65561 Packaging for Nanchos 80 0.2 16.00 5.555556Nanchos 26 1.55 40.30 36.31285Oglio Olio 11 1.35 14.85 13.38079Fries 11 2 22.00 19.82339Ice Tea 30 0.15 4.50 4.054785 288.00Packaging for Breakfast wrap 26 0.2 5.20 4.685529Packaging for Nanchos 26 0.2 5.20 4.685529 Gross Profit 992.00Packaging for Ice Tea 26 0.13 3.38 3.045594Packaging for Oglio Olio 28 0.3 8.4 7.568931 Less: ExpensesPackaging for Fries 11 0.1 1.1 110.98 0.99117 Rent 60.00 85.71429Gross Profit 328.02 Advertisement 10.00 70.00 14.28571Less: Expenses Net Profit 922.00Rent 60.00 85.71429Advertisement 10.00 70.00 14.28571Net Profit 258.02 Cash Flow Statement

Actual Production Week 6 RMunits price RM RM % B/F Cash 1774.18

Sales less C.O.G.S 110.98Breakfast wrap 26 6 156.00 35.53531 Gross Profit 1663.20Nanchos 26 6 156.00 35.53531 add Sales 439Ice Tea 28 1 28.00 6.378132 less Rent 60Fries 11 3 33.00 7.517084 Advertisement 10Oglio Olio 11 6 66.00 15.03417 B/C 2032.20

Cost of Goods Sold 439.00Breakfast wrap 20 1.65 33.00 20.96569 B/C 2032.20Nanchos 35 1.55 54.25 34.46633 Purchasing 75.2Fries 13 2 26.00 16.51842Oglio Olio 13 1.35 17.55 11.14994Ice Tea 35 0.15 5.25 3.335451 Balance 1957Packaging for Breakfast wrap 20 0.2 4.00 2.541296Packaging for Nanchos 35 0.2 7.00 4.447268Packaging for Cups 35 0.13 4.55 2.890724Packaging for Oglio Olio 15 0.3 4.5 2.858958Packaging for Fries 13 0.1 1.3 0.825921Gross Profit 157.40Less: ExpensesRent 60.00 85.71429Advertisement 10.00 70.00 14.28571Net Profit 211.60


Profit and Loss Week 1 to Week 7

TotalRM RM RM RM RM RM RM RM RM RM RM RM RM RM RM

SalesBreakfast Wrap RM 6.00/unit 152.00 222.00 294.00 96.00 234.00 102.00 156.00Nachos RM 6.00/unit 264.00 222.00 306.00 162.00 210.00 174.00 156.00Ice Tea RM 1.00/unit - 20.00 37.00 27.00 20.00 29.00 28.00Fries RM 3.00/unit - - - - 44.00 6.00 33.00Carbonara RM 6.00/unit - - - - - 90.00 -Chili Fries RM 6.00/unit - - - - - 78.00 -Aglio Olio RM 6.00/unit - - - - - - 66.00

416.00 464.00 637.00 285.00 508.00 479.00 439.00 3228.00Cost of Goods SoldBreakfast Wrap RM 1.65/unit 31.35 61.05 80.85 26.40 64.35 28.05 42.90Nachos RM 1.55/unit 51.15 57.35 79.05 41.85 54.25 44.95 40.30Ice Tea RM 0.15/unit - 3.00 6.00 4.05 3.00 4.35 4.50Fries RM 2.00/unit - - - - 22.00 4.00 22.00Carbonara RM 2.16/unit - - - - - 32.40 -Chili Fries RM 4.00/unit - - - - - 52.00 -Aglio Olio RM 1.35/unit - - - - - - 14.85

-82.50 -121.40 -165.90 -72.30 -143.60 -165.75 -124.55 876.00Gross Profit 333.50 342.60 471.10 212.70 364.40 313.25 314.45 2352.00

Less: ExpensesRent 60.00 60.00 60.00 60.00 60.00 60.00 60.00Advertisement 10.00 -70.00 10.00 -70.00 10.00 -70.00 10.00 -70.00 10.00 -70.00 10.00 -70.00 10.00 -70.00 -490.00Net Profit 263.50 272.60 401.10 142.70 294.40 243.25 244.45 1862.00

Week 6 Week 7

Whichaka Profit and Loss Week 1 to Week 7

Weeks Week 1 Week 2 Week 3 Week 4 Week 5

Feedback

Customer Feedback

We did not use any form of questionnaire or forms in order to collect feedback. Instead, we focused on getting feedback by asking our customers in person on what their opinion is regarding our business as a whole. We did not want to give our customers feedback forms or questionnaires because of the nature of our business which was a deli and had a to go type concept. If we gave them a questionnaire, the customer would probably throw the questionnaire half way to their destination after they receive their order. Moreover they were no confirmation that they would return at a later time to submit our feedback forms. Thus we thought of using forms as a waste and preferred to ask our customers face to face on any discomfort they might have experienced. It gave us more opportunities to connect with our guests and also we could question them extensively in order to find out the real cause of their discomfort instead of getting half-hearted answers thoughtlessly scribbled on feedback forms. Some examples of feedback our customers gave us were:

The wrap was too hard and chewy

The filling of the wrap is too dry

The filling of the wrap is too watery

The price of the wrap is too expensive

The nacho sauce is not spicy enough

The nacho sauce is not sour enough

The nacho sauce does not have enough tomato taste

The nachos are cold

The wrap was not folded properly

The nachos are too big and hard to eat

The portion is quite small for the labelled price

It is quite impossible to please everyone when running a business. Complaints are bound to appear no matter how good the business is as it is human nature to not be satisfied with anything. However we take all of our customer’s complaint seriously and try to strike a balance to show to our customers that their opinion does matter. That is why every week we try to improve our products and also our services in compliance with the feedback we received from our customers.

Associates Feedback

Communication is important in any business and departments have to communicate with one another to ensure a smooth operation.

Kitchen Department Feedback

Marketing department has to be more proactive in pulling customers towards our products and they also need to add in more decorations to the shop to make it seem more festive.

Cashiering department has to be more organized and calm when business is busy since communications always seem to break down during the peak periods.

Purchasing has to be more aware that things ordered are ordered in the correct amount and when receiving they need to inform the kitchen crew on what items are received and unavailable so we can plan accordingly for preparation.

Finance Department Feedback

Kitchen department has to keep us updated in menu changes because it will affect our profit and loss statement and they have to inform us on item availability during operation because it often busy at the cashier area and we can’t think of asking everything on our own.

It would be nice if the marketing department were more responsible with the borrowed float money and not to order items for customers without lining up because it sometimes disturbs the whole flow of the operation.

Purchasing department has to keep a better record of items purchased because it is our duty as the financial department to make sure that they do not spend too much of our money.

Marketing Department

Finance department need to create a better system to record borrowed float money because it is sometimes hard for us to remember since we are so busy trying to convince, sell and seek feedback from customers.

Kitchen has to keep the quality of the food standardized because it is worrisome and hard to market to our customers if the quality and taste of the food keeps changing weekly.

Purchasing Department

Kitchen has to plan ahead on what to order and give it to us as soon as the operation is done because it takes time for us to key in the ordering list and find out about prices of new items ordered.

Finance department needs to inform us on how much budget we have in spending so that we can know not to over order ingredients.

It would be nice if marketing came up with more events and activities in order to attract more customers.

Executive Summary

In summary, the total 7 weeks of operation has been profitable for us. We managed to make a net profit of RM1820 throughout the whole operation. We managed to increase our money from our starting RM 500 by a wide margin. Not only that, we also managed to create some attention for Tiffin. Although we are a separate business, we share the same location and our marketing efforts also benefited them in more ways than one. Sometimes when we run out of our own products to sell, we will often try and sell their process in order to help them in their business. We also worked together in the outlet to ensure both our operations are running smoothly.

The whole operation was beneficial because it gave us experience in running our own operation. We had to deal with real life problems such as mistake in purchasing, problems in production, difficulties in communication and tension between co-workers and team members. We had to deal with these problems on our own and it was up to us to come with solutions to solve this problems. It helped us to train our problem solving skills and also trained us to think fast whenever a problem occurred because if a problem is allowed to fester, it might jeopardize the whole business. The operation gave all of us a chance to experiment and make mistakes without having to be afraid of failure. In real life, you would probably be too scared to take risks or try new things because it is your money that is on the line but during this operation we are encouraged to make mistakes and to learn from our mistakes. It gave us all a chance to grow and step up as leaders and managers in order to strive for success.

The operation also improved our people skills and also our upselling skills. As the weeks went by our confidence in our own ability to perform increased and we became bolder in our decisions and also in our efforts. You could see us be more aggressive when it came to marketing and attracting customers to our business. We also learned tricks when it came to preparing ingredients for selling operations. We learned how to minus cost of an item without compromising quality, how to best prepare and store items to prevent spoilage and we also improved the flow of our work weekly. The simulation allowed us to experiment different methods of production, marketing, purchasing and managing and we learned a lot from all of the problems we had to overcome.

Suggestion for future own business development

In the future should we want to try to open up our own business, we suggest firstly to always do market research before coming up with any big decision. Market research is important because we make money through our customers, so if we do not know our own customers how are we supposed to attract them to purchase our products. Research is important in business development because by doing research we receive information and it is often said that information is power. Not only can we know about our customers through research, we also can discover information about our competitors and this will help our business come up with market penetrating strategies, marketing strategies, market positioning strategies and pricing strategies.

Another suggestion for our own business development is to constantly provide training to our employees. Trained employees often are a good investment for any foodservice business. They are the people who are directly connected to the customers and if they cause displeasure in the customer it might cause bad backlash towards the business. Training can be simple and effective at the same time so companies do not necessarily have to spend millions in order to train their employees. Highly trained employees can also be used by the business to differentiate themselves from other customers. For example, employees that upsell products does not incur any additional costs but can cause increase in profit.

One more suggestion would be to keep detailed records of all things such as standardized recipes, weekly operation production and sales, profit and loss statements, and purchasing and receiving reports. By keeping detailed information of all these things, the business can pinpoint exactly in which area of their business they are losing money and can quickly make adjustments. It can also help the business to detect problems such as theft of money or theft of ingredients. Theft is a common problem in any business and by keeping detailed records of transactions, the business can be able to detect and prove thefts easily.

Conclusion

To summarize, the whole project in general has been very educational and fun experience. We learned a lot about the ups and downs of owning and running our own business. Not only did we have to deal with problems related to the operation, we also had to deal with problems related to each other. All the differences in opinions however we set aside for a common goal which is to ensure the success of our business. We learned about the steps and ordeals normal businesses run into whenever their open their stores with business. Running a business is hard work especially when it comes to running a foodservice business. Management of staff, cost, customers and finance are all important aspects in the business. If these aspects are not managed properly it could cause the business to close down.

We finished the project with a lot of new experiences and learned a great deal of lessons from all 7 weeks of operation. In the future, we hope that the simulation will continue for other students as well. Some improvements that might help the subject better is the addition of more time and resources. Often times it is difficult to seriously commit to the improvement of the business because of other priorities such as classes and assignments from other lecturers. We believed that given more time to seriously focus on the business, we could have managed to get even better results. Also, it would really have helped if Taylor’s could provide the operation with more resources. For example, we are locked to purchasing items from Temptation and could not choose to buy ingredients from outside sources even though if the ingredients are cheaper by a wide margin. Although this problem teaches us to think critically and make the best of the situation we have, we believed that it limits the choices and decision we could have made in order to improve our business as a whole.

All in all, we are all happy with the results of our operation. Our group members worked hard in their respective tasks to ensure the success of the business. Everyone was working hard together towards a common goal. It felt good being in a team that had the same goals and objectives. We grew together as managers and also as people. We now have a greater respect for other foodservice business in the industry because now we know some of the problems that they have to face daily. If we thought that opening an operation for a day in a week was hard, imagine opening a business for a week without closing. The project had given us a new sense of appreciation for the line of foodservice business.

Appendix

Purchasing Receiving Form

Week 1

RECEIVING ORDEROUTLET : Entrepreneurship BC09 Group 5 (WHICHAKA)Column1 Column2 ORDER DATE : 21/04/2014Column3 FOOD QTY UNIT U/PRICE COST

FOOD QTY UNIT U/PRICE COST Dry GoodsPoultry Caster Sugar 2 500gm/pktRM3.80 RM7.60CHICKEN (MINCED MEAT) 1 kg RM12.00 RM12.00 Fine Salt 1 dozen RM7.50 RM7.50CHICKEN (BREAST) - KFC 1 2kg/pkt RM10.80 RM10.80 Pepper 1 500gm/pktRM5.50 RM5.50

Light Soya Sauce 1 3.4lt/Jar RM14.00 RM14.00Vegetable/ Spices & Herbs Maggi Chilli Sauce 1 1Tin/3.3kgRM15.35 RM15.35Yellow Onion 1 kg RM2.50 RM2.50 Maggi Tomato Ketchup 1 1Tin/3.3kgRM13.85 RM13.85Tomato 1 kg RM3.50 RM3.50 Maiyonaise (Telly) 1 3lt/tub RM26.00 RM26.00Green Capsicum 1 kg RM7.80 RM7.80Red Capsicum 1 kg RM11.80 RM11.80 Frozen GoodsGarlic Peeled 1 kg RM6.50 RM6.50 Tortilla 5 pkt RM8.50 RM42.50Oregano Dry 2 gm/pkt RM2.60 RM5.20Cucumber 1 kg RM3.00 RM3.00 Cheese / Dairy Product RM0.00Iceberg Lettuce 2 kg RM3.80 RM7.60 Eggs - Grade B 30 nos RM0.34 RM10.20English Parsley 1 kg RM10.00 RM10.00 MOZARELLA SHREDDED 1 2kg RM51.00 RM51.00Thyme (Fresh) 1 50gm/pkt RM2.60 RM2.60

FruitsLemon 1 kg RM6.50 RM6.50

SaucesTomato Paste (Heinz) 1 tin RM24.40 RM24.40

Week 2

Receiving Column1 Column2 Column3 Column4FOOD QTY UNIT U/PRICE COST

Poultry RM0.00 Chicken Breast KFC 4 kg RM5.40 RM21.60

RM0.00Tabasco 1 btl RM0.00Jalapeno 1 can RM0.00

RM0.00Paperboat 45 pc RM0.13 RM5.85Hotcup 90 pc RM0.00Hotcup Lid 90 pc RM0.00Plastic Cup 90 pc RM0.00Plastic Lid 90 pc RM0.00

FOOD QTY UNIT U/PRICE COSTVegetable/ Spices & Herbs 0Yellow Onion 1 kg RM2.50 RM2.50Cucumber 1 kg RM3.00 RM3.00

Food Column2 Column3 Column4 Column5Cheese / Dairy Product RM0.00UHT CREAM MILK (NESTLE) 2 pkt RM5.40 RM10.80

Week 3

Receiving Column1 Column2 Column3 Column4FOOD QTY UNIT U/PRICE COSTPoultry RM0.00CHICKEN (MINCED MEAT) 2 kg RM12.00 RM24.00CHICKEN (BREAST) - KFC 2 2kg/pkt RM10.80 RM21.60Eggs 30 pcs RM0.34 RM10.20

Vegetable/ Spices & Herbs 0CUCUMBER 1 kg RM3.00 RM3.00CAPSICUM (GREEN) 1 kg RM7.80 RM7.80Lemon 0.5 kg RM6.50 RM3.25TOMATO 2 kg RM4.70 RM9.40Parsley English 0.2 kg RM10.00 RM2.00

Whole Meal Flour 5 kg RM3.50 RM17.50Sandwhich Paper 1 510g/100pc RM0.00

Week 4

Receiving Column1 Column2 Column3 Column4FOOD QTY UNIT U/PRICE COSTPoultry RM0.00CHICKEN (MINCED MEAT) 1 kg RM12.00 RM12.00

UHT CREAM MILK (NESTLE) 2 pkt RM5.40 RM10.80Whole Meal Flour 4 kg RM3.50 RM14.00

Vegetable/ Spices & Herbs 0Thyme (Fresh) 1 50gm/pkt RM2.60 RM2.60ROSEMARY (FRESH) 1 50gm/pkt RM2.60 RM2.60DRY BAY LEAF 0.1 kg RM80.00 RM8.00TOMATO 0.5 kg RM4.70 RM2.35Lemon 0.5 kg RM6.50 RM3.25CUCUMBER 0.1 kg RM3.00 RM0.30Tomato Paste (Heinz) 1 tin RM24.40 RM24.40

Week 5

Receiving Column1 Column2 Column3 Column4FOOD QTY UNIT U/PRICE COSTPoultry RM0.00CHICKEN (MINCED MEAT) 4 kg RM12.00 RM48.00CHICKEN (BREAST) - KFC 2 2kg/pkt RM10.80 RM21.60Eggs 30 pcs RM0.34 RM10.20

UHT CREAM MILK (NESTLE) 1 pkt RM5.40 RM5.40

Vegetable/ Spices & Herbs 0CAPSICUM (GREEN) 1 kg RM7.80 RM7.80Yellow Onion 0.5 kg RM2.50 RM1.25Parsley English 0.1 kg RM10.00 RM1.00Coriander Leaf 0.1 kg RM8.50 RM0.85TOMATO 2 kg RM4.70 RM9.40MOZARELLA SHREDDED 1 2kg RM51.00 RM51.00CUCUMBER 1 kg RM3.00 RM3.00Chilli Padi 0.1 kg RM6.50 RM0.65Tomato Paste (Heinz) 1 tin RM24.40 RM24.40CASTOR SUGAR 3 Pkt RM1.90 RM5.70MAGGI CHILLI SAUCE 1 tin RM15.35 RM15.35MAGGI TOMATO KETCHUP 1 tin RM13.85 RM13.85JALAPENO 0.5 kg RM8.60 RM4.30Iceberg Lettuce 1 kg RM3.80 RM3.80FRENCH FRIES @ 6pkt / 5lb (2.3kg) 1 ctn RM69.50 RM69.50DRY BAY LEAF 0.1 kg RM80.00 RM8.00

Week 6

FOOD QTY UNIT U/PRICE COSTPoultry RM0.00CHICKEN (MINCED MEAT) 3 kg RM12.00 RM36.00CHICKEN (BREAST) - KFC 2 2kg/pkt RM10.80 RM21.60Eggs 30 pcs RM0.34 RM10.20Chicken Ham 2 kg RM22.50 RM45.00WHIPPING CREAM 1 pkt RM11.20 RM11.20UHT CREAM MILK (NESTLE) 2 pkt RM5.40 RM10.80

Vegetable/ Spices & Herbs 0MUSHROOM (BUTTON) 4 Can RM2.90 RM11.60Yellow Onion 1 kg RM2.50 RM2.50

Coriander Leaf 0.05 kg RM8.50 RM0.43

MOZARELLA SHREDDED 1 2kg RM51.00 RM51.00CUCUMBER 0.5 kg RM3.00 RM1.50

Pasta Spiral (special order) 7 pkt RM0.00

Week 7

Receiving Column1 Column2 Column3 Column4FOOD QTY UNIT U/PRICE COSTPoultry RM0.00CHICKEN (MINCED MEAT) 2 kg RM12.00 RM24.00

WHIPPING CREAM 1 pkt RM11.20 RM11.20UHT CREAM MILK (NESTLE) 2 pkt RM5.40 RM10.80

Vegetable/ Spices & Herbs 0MUSHROOM (BUTTON) 2 Can RM2.90 RM5.80CAPSICUM (GREEN) 3 nos RM7.80 RM23.40

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Web view05.05.2014 · Planned addition of FIFA 14 game corner on next operation to generate extra income