ELG ASSIGNMENT 2 PRESENTATION SLIDES

1. GROUP
MEMBERS
Joey Lau
Lee Fei
Syen
Ong Jie
En
Sii Siaw
Hua
Tay Siew
Wen
Vun Tze
Lin

2. History of Bak Kut Teh
• Is a herbal soup dish consists of meaty
pork ribs simmered in a complex broth
of herbs and spices for hours.
• The name Bak Kut Teh means “meat
bone tea”in Hokkien.
• It was claimed that a Chinese sinseh
developed the dish in the 1930s.
• Bak Kut Teh was developed into two
different style which is the Hokkien
style and Teochew style.
• The differences between Hokkien and
Teochew version of Bak Kut Teh is the
Hokkien use more dark soy sauce and
thus the soup base is characteristically
darker in colour.

3. Introduction
Restaurant Seng Huat Bak Kut Teh
FOUNDED
1979
FOUNDER
Mr. Lee
ADDRESS
Restaurant Seng Huat Bak Kut
Teh, No. 9, Jalan Besar, 41000
Klang, Selangor Daru Ehsan,
Malaysia

4. Introduction
Restaurant Chuan
FOUNDED
2008
FOUNDER
Mrs. Chuan
ADDRESS
Restoran Chuan, 18, Jalan SS14/2,
Subang Jaya, Selangor, Malaysia

5. Competitor
of Seng Huat Bak Kut Teh
Restaurant Nan Feng
Located approximately 1.7km away
from Seng Huat Bak Kut Teh
Klang Lek Bak Kut Teh
Located 2.9km away from Seng Huat
Bak Kut Teh

6. Competitor
of Restaurant Chuan
Restaurant Yu Kee Bak Kut Teh
Located approximately 200m away
from Restaurant Chuan
Restaurant Ah Ping Bat Kut Teh
Located 100m away from Restaurant
Chuan

7. Obstacles
Faced by Both Businesses
Large capital to start business
-Requires a huge sum of money
and does not guarantee profit
Big market
-Bak Kut Teh restaurant are
abundant in Malaysia
Management and staffs
-Carefully hire staff
Unique selling point
-Tasty food, good service, comfortable
environment

8. Similarities
Between Both Businesses
LeaderMain Product
Founder Business Operation

9. Differences
Between Both Businesses
Founded Years Generations Employees
Customer Competitor Business Hour

10. Which business is more commercially
successful?
Seng Huat Bak Kut Teh
1. Food
-Quality food with reasonable
price
2. Customer
- Have loyal customers
3. Experience
-Full of experiences in
making Bak Kut Teh as the
shop is 3rd generations
4. Award
-Won different kind of awards
in food competition and
gained repetition

11. Recommendation
Restaurant Seng Huat Bak Kut Teh
HYGIENE ISSUE DIRTY ENVIRONMENT
ISSUE
CRAMPED SPACE
ISSUE
Pay more attention to
hygiene problem by
monitoring workers
when cleaning tables
and floor.
Refurbish the
restaurant as the shop
look old and appear to
be dirty and
unpleasant.
Expanding the shop as
there will be more
spacious to add more
tables and space for
customers to walk.

12. Recommendation
Restaurant Chuan
BEVERAGE ISSUE ADVERTISING ISSUE INTERIOR ARRANGEMENT
ISSUE
Put more effort on the
recipe of Bak Kut Teh as the
taste was not good as
previous days.
Customize a new
signboard and create
an official website.
Rearrange the
arrangement of the
shop as it will be look
tidy.

13. CONCLUSION
Seng Huat Bak Kut Teh in Klang is more
commercially successful as compared to
Restaurant Chuan in SS14, Subang Jaya.
Reasons:
•Has been in business longer than Restaurant
Chuan
•Has more experiences and loyal customers
•Has a higher averange of customers and quality
of food