ENT300 Presentation

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ENT300 Presentation

  1. 1. BAHULU’S HOUSE ENTERPRISE
  2. 2. Partners Position And Contribution NAME 1) Alia Najiha Bt Khairon Zamani 2) Muhd Ashraf Bin Rusli 3) Nurimani Bt Yusoff POSITION GENERAL MANAGER ADMINISTRATIVE MANAGER CONTRIBUTION RM 50,000 RM 50,000 MARKETING MANAGER RM 50,000 4) Iffah Diyanah Bt Jantan FINANCIAL MANAGER RM 50,000 5) Nur Syafiqah Bt Shaiful Haslan OPERATION MANAGER RM 50,000
  3. 3. NATURE OF BUSINESS BAHULU’S HOUSE is under food production and the reason why we choose this sector as our main business is because we believe Malaysia has the capacity and potential to become a market leader in this sector.
  4. 4. LOCATION OF BUSINESS & DATE OF BUSINESS COMMENCEMENT Our shop is located at 18, Lorong Maarof, Taman Bangsar, 59000 Kuala Lumpur, Federal Territory of Kuala Lumpur. The date of our business commencement is on 1st January 2013 and the registration is on 28th November 2012.
  5. 5. FACTOR SELECTING BAHULU BASED BUSINESS • Bahulu is one of the most popular traditional cake in Malaysia and suitable for every level of community and age. • Change perception of Malaysian that bahulu can be more appetizing than they expected by putting modern taste in bahulu such as chocolate chip, colours and flavour. • Become entrepreneur and not just depend in choosing job in public or private sector.
  6. 6. VISION • To become another one of the bumiputra company that produce products and services that can fulfilled the want of the customer thus become one of the monopolist of the industry by open up more of our franchise in Malaysia. • Bahulu’s House Enterprise will strive in creating an efficient and effective in terms of the operation management and becoming a multinational company in 10 years from the date it establish.
  7. 7. MISSION • Our mission is to get more profit by supplying different kind of Bahulu in whole Bangsar area and widen our territory to all over state in south of Malaysia such as Johor, Melaka and Negeri Sembilan. • Efficient in term of handling the operation of administrative that occurs to avoid waste. Especially, when it involved with financial resources, labor, equipment and capital that we have invested. • We also will alert and aware regarding the feedback from the customers. We believed that this is a medium where we can improve and upgrade the products and the services by time to time.
  8. 8. OBJECTIVE 1) To ensure the business is running smoothly according to the business plan through planning, organizing, leading and controlling from the Administration Department. From that, our business will run effective and efficient because we have a schedule to do the task, duties and responsibilities. 2) To ensure our business is easy to understand by the partner and workers. It is because, when Administration Department have an organizational structure, our partner and workers are easy to understand from whom they need to submit the report and for whom they need to refer if have any problems. 3) To make our business looking more attractive. It is because the Administration Department has their own allocation to purchase anything but it must relate with the Administration Department. Administration Department cannot over expense, if that happen it will lead loss to the business. By having Administration Department, it can control and manage expenses.
  9. 9. ORGANIZATIONAL CHART
  10. 10. MARKETING PLAN
  11. 11. EXPECTED TARGET MARKET CUSTOMERS OUTLET PERCENTAGE (%) Suppliers 40 Individual customers 25 Shop near Bangsar 20 Supermarkets 10 School in Bangsar 5 TOTAL 100
  12. 12. MARKET SHARE AND MARKET SIZE NO COMPETITOR MARKET SHARE (%) PROFITS (RM) 1. Al-Hikmatul Food Enterprise 53 1 656 250 2. Classico Bahulu Enterprise 22 687 500 3. Bahulu D’bayu 15 468 750 4. Bahulu’s House Enterprise 10 312 500 100 3 125 000 TOTAL Market size = 15 X RM0.20 X 40,000 = RM120 000 In a year duration , we estimate that: Sales per year = 10% X RM120 000 = RM 12,000
  13. 13. COMPETITOR NO COMPETITOR MARKET SHARE (%) PROFITS (RM) 1. Al-Hikmatul Food Enterprise 53 1 656 250 2. Classico Bahulu Enterprise 22 687 500 3. Bahulu D’bayu 25 468 750 100 3 125 000 TOTAL Before NO COMPETITOR MARKET SHARE (%) PROFIT (RM) 1. Al-Hikmatul Food Enterprise 45 1 718 750 2. Classico Bahulu Sdn Bhd 25 781 250 3. Bahulu D’Bayu 20 625 000 4. Bahulu House Enterprise 10 TOTAL 100 After 3 125 000
  14. 14. SALEFORECAST TOTAL 2013 RM 428,086 TOTAL 2014 RM 645,000 TOTAL 2015 RM 980,890
  15. 15. MARKETING STRATEGIES Brand Quality Product/Services Strategy Packaging Labelling Design After sale services Price strategy Cost-based Pricing Direct to consumer Distribution Strategy Selling through retailers Selling through wholesalers Advertising Lower Price and Discount Signboards and banners Promotion Strategy Sticker Website Sales promotion
  16. 16. OPERATIONAL PLAN
  17. 17. PROCESS PLANNING THE PRODUCTION OF ORIGINAL FLAVOUR BAHULU Preheat oven to 200C. Grease the moulds with coconut oil and place into the preheating oven to heat up. Sift flour together with the baking powder. Set aside. Beat egg whites and salt with an electric mixer until soft peaks formed. Then gradually beat in sugar, one tablespoon at a time, until stiff peaks formed. Add vanilla then beat in egg yolks, one at a time. Stir the flour a little while beaten again at slow speed until it finish. Remove the hot moulds from the oven and spoon mixture into the greased holes, filling each hole 3/4 full. Bake for 8-10 minutes or until golden brown. Remove from oven and cool for about a minute, then use a skewer to prise the sponges from the moulds. Inspect the quality and texture of bahulu that has been baked. Packaging the stocks according to sizes and types Custom packaging for customer (Special Order) sell /delivering to customer
  18. 18. THE PRODUCTION OF ORIGINAL FLAVOUR BAHULU Preheat oven to 200C. Grease the moulds with coconut oil and place into the preheating oven to heat up. Sift flour together with the baking powder. Set aside. Beat egg whites and salt with an electric mixer until soft peaks formed. Then gradually beat in sugar, one tablespoon at a time, until stiff peaks formed. Add vanilla then beat in egg yolks, one at a time. Stir the flour a little while beaten again at slow speed until it finish. Remove the hot moulds from the oven and spoon mixture into the greased holes, filling each hole 3/4 full. Bake for 8-10 minutes or until golden brown. Remove from oven and cool for about a minute, then use a skewer to prise the sponges from the moulds. Inspect the quality and texture of bahulu that has been baked. Packaging the stocks according to sizes and types Custom packaging for customer (Special Order) sell /delivering to customer
  19. 19. THE PRODUCTION OF BAHULU WITH FILLINGS Preheat oven to 200C. Grease the moulds with coconut oil and place into the preheating oven to heat up. Sift flour together with the baking powder. Set aside. Beat egg whites and salt with an electric mixer until soft peaks formed. Then gradually beat in sugar, one tablespoon at a time, until stiff peaks formed. Add vanilla then beat in egg yolks, one at a time. Stir the flour a little while beaten again at slow speed until it finish. Insert the feelings Remove the hot moulds from the oven and spoon mixture into the greased holes, filling each hole 3/4 full. Bake for 8-10 minutes or until golden brown. Remove from oven and cool for about a minute, then use a skewer to prise the sponges from the moulds. Inspect the quality and texture of bahulu that has been baked. Packaging the stocks according to sizes and types Custom packaging for customer (Special Order) sell /delivering to customer
  20. 20. MATERIAL PLANNING TYPES COST Flours RM 20.00 (10 kg) Eggs (gred A) RM 100.00 (303 units) Sugar RM 20.00 (11 kg) Salt RM 1.00 (500 g) Paste (colour) RM 8 Green (1 packs) Brown (1 packs) Purple (1 packs) Pink (1 packs) Baking Powder RM 2.00 (1 pack) Chocolate Chip RM 35.00 (10 packs) Fillings(Jem) RM 25.00 chocolate (2 bottles) Strawberry (2 bottles) Blueberry (2 bottles) Pineapple (2 bottles) Coconut Oil RM 1.50 (500 g) Vanilla Essence RM2.50 (2 bottles)
  21. 21. Machines & Equipment Planning Item Price / No. Total unit requirement Supplier cost (RM) Weight Machine Jong Hong 100 2 200 Sealer Enterprise Jong Hong 55 Bahulu Mould 2 110 Enterprise 12 15 180 Classic Trading Enterprise
  22. 22. oven Mustafa 10000 1 10,000 Tools Enterprise Electronic 1000 1 1000 Mixer Mustafa Tools Enterprise Others Total 3,250 3,250 11,490
  23. 23. Item Price/unit No. Total RM Requirement Supplier Cost RM Sink 225 2 450 Deluxe Sdn Bhd Upright 1200 1 1200 Freezer Rakan niaga Corp Rack 420 4 1,680 IKEA Stainless 1,200 1 1,200 Stanley steel table sdn bhd
  24. 24. Dustbin 25 3 75 Kedai runcit Bilah enterprise Cash 1,000 1 1,000 Register Stationeries is ours enterprise Long Table Hong leong 90 2 180 hardware sdn bhd Small Square Jati 120 1 120 Table Others Total sungguh sdn bhd 2,835 8,740
  25. 25. OPERATION HOUR & BUSINESS HOUR OPERATION DAY TIME Sunday – Thursday 10.30 am – 10.30 pm Friday – Saturday 10.30 am – 11.00 pm BUSINESS HOUR DAY TIME Monday – Friday 8.00 am – 5.00 pm Saturday (Week 1 and 3) 8.00 am – 2.00 pm

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