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. 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. 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. 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. 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. 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. 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.
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. 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. 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
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
