BUSINESS PLAN (1).docx

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

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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 .

iv. [email protected]

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


Bharu, Kelantan .


v. 017 2043935

vi. 11/07/1995

vii. 20

viii. Single

ix. STPM

x. RM 70.00

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i. Monishalla A/P Ravindran

ii. 950731-12-6598


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


Bharu, Kelantan .


v. 016 5928752

vi. 12/07/1995

vii. 20

viii. Single

ix. STPM

x. RM 70.00

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mailto:[email protected]

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


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


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






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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BUSINESS PLAN (1).docx

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