Report

1. INTRODUCTION
TO BUSINESS
Charity drive event
GROUP MEMBERS
JUSTIN CHONG 0322845
LEON LIM 0322180
OW XUN CONG 0321997
TEOH JUN XIANG 0320099
TEAM STEAMILICIOUS
LECTURER : TAY SHIR MEN
INTRODUCTION TO BUSINESS [BUS30104]

2. TABLE OF CONTENTS
No. Title Page Number
1. Executive Summary 1
2. Objectives 2 - 3
3. Target Market 4
4. Competition Analysis 5 - 6
5. Product and Packaging 7 - 10
6. Pricing 11 - 12
7. Promotion 13 - 14
8. Sponsors 15 - 16
9. Distribution 17
10. Green Measures 18
11. Human Resource Planning 19 - 20
12. Evaluation of Results 21

3. EXECUTIVE SUMMARY
For the final projectof the Introductionto Businessmodule,studentswere requiredtoform
groups of 4 members and organize a charity drive event to raise funds for charity organizations by
runninga mock business.Studentswere expectedtoearna profit of RM2300 inthe course of 4 days
through sales of products and services as well as through sponsorships or donations.
After forming a group, we decided to raise funds by selling steamed products, such as fish
balls,siumai,sausages,sweetcornanddrinkssuchastongshui.Steamedproductswere chosentobe
soldbecause itis a formof healthysnackas the products were steamedratherthanfried. Moreover,
the steamed products we sell are easily recognizable by the local population, which are mainly
students with cravings for small snacks. Besides, our charity drive event coincidentally falls on the
rainy season, and selling hot steamed food will prove a high chance of success.
Our businesswaspromotedthroughsocial mediasuchas Facebookand alsothrough face to
face communication. Most of our products were sponsored by generous sponsors such as Nelson’s
Franchise,Farm’sBestBerhadas well asfriendsandrelativesof the groupmembers.Inthe periodof
five days,ourgroup setup our boothat the hallwayof level 2on Mondayand in frontof the Student
Life Centre fromTuesdaytoFriday. A total profitofRM2567.38 wasraisedbyourteam, Steamilicious,
and all profits gained will be donated the Taiwan Buddhist Tzu Chi Foundation Malaysia. The charity
organization was chosen because they are a very reputable international charity organization which
aims to provide aid and care to those who are in need. Moreover, the charity organization is well
structuredand organizedandthey are provento be very effective ontheircharitymissions.Assuch,
the charity organization was able to give our group confidence to donate our profits to them.

4. OBJECTIVES
a. Donation to Taiwan Buddhist Tzu Chi Foundation Malaysia
Details of the charity organization to receive the profits from our charity drive event :
 Charity organization of choice: Taiwan Buddhist Tzu Chi Foundation Malaysia
 Address: 359, Jalan Kepong, 52000 Kuala Lumpur.
 Phone number: +603-6256-3800
The reasonwe decidedtodonate allof ourbusinessprofitstothe TaiwanBuddhistTzuChi Foundation
Malaysia is because this foundation is a well-recognized international charity organization that
providesaidandcare tothe people inneed.Moreover,the charityorganizationiswellstructuredand
organized and they are proven to be very effective to provide assistance during time of difficulties
such as natural disasters.
b. Professional and personal objectives
Professional objectives:
i. A target donation of RM2300
ii. A sales profit of RM2300 or above
iii. Targeted sale of products per day:
 3 packets of Whole Kernel corn (6kg in total)
 2 boxes of siu mai (100 in total)
 1 packet of fish balls (100 in total)
 50 containers of tong shui
 10 packages of sausages (Both Cheese Cocktail & Quality Country)
Logo of Taiwan BuddhistTzu Chi FoundationMalaysia

5. Personal Objectives:
i. To produce and execute a substantial business proposal and plan
ii. To obtain businessskills (e.g.marketingtechniques/accountingskills/productionmethods/
planning strategies)
iii. To gain new experiences and to enjoy the process
iv. To raise funds for a good cause through our own efforts
Youtube Link: https://www.youtube.com/watch?v=SrsZPnScbIg&feature=youtu.be

6. Target market
a. Customers and their backgrounds
Our primary customers for this particular assignment were Taylors University Lakeside
Campusstudents.Thisisbecausethe studentsaccountforthe majorityof the populationof TULCand
gaining their support would prove a high chance of success. As TULC is a private institution, we felt
that the majorityof students studyinghere will be fromthe middle toupperincomeclasses,andthus
would be willing to buy our products. These students would also be highly interested in purchasing
hot, steamedproducts as the weather conditions during that particular week was cold and chilling.
Our secondary customers would be the staffsof TULC, which would include the lecturers as
well as the school administrators. The staff of TULC are working class people and they would most
likelyhave higherpurchasingpowercomparedtouniversitystudents.Assuch,theyare more likelyto
support our business and it is very crucial for us to gain their support.
b. Customer’s wants and needs
Asour charity drive eventwasheldonaweekthatwas considerablycolderthanusual due to
the monsoon season, our team decided to take advantage of this weather condition by selling hot
snacks to our customers to cater their needs of consuming warm food in cold conditions. As such,
steamed products such as sausages, siu mai, fishballs and corn in cup were sold as they are able to
fulfil the needs of our customers.
Secondly, ourpotential customers woulddesiredeliciousyetcheapfoodproducts.Asthe food
sold in TULC is definitely more expensive compared to other places, the customers would prefer to
purchase food that are of reasonable price and are able to fill their stomachs. By selling all of our
snacks at RM4 or below, we attracted plenty of customers to purchase at our stall compared to the
others as our products were one of the cheapest during the charity drive.
c. Customer’s spending power
Our primarycustomer’s(the students) spendingpowerishighlydependentontheirparents’
income astheyare stillstudyinganddonotgeneratetheirownincome.However,astheyare students
of TULC, the vast majority of these students would most probably come from a middle to upper
income families (household income >RM4000). By providing products that were sold at a low price,
we managed to attract many of the students who come from these backgrounds to purchase at our
stall.
Our secondary customer’s (the staff) spending power is higher compared to the studentsas
they are earning their own income. As such they will be more willing to purchase from our stall as
compared to the students.

7. COMPETITION ANALYSIS
Throughout the entire charity drive event, we discovered that there were two main competitors to
our business,namelyMike’sgroupand Premdyl’sgroup,bothof which were locatedbeside ourstall
and in front of our stall and also sold food products which were very much similar to ours.
A Full Analysis ofOur 2 Main Competitors:
Groups Premdyl’s Group Mike’s Group
Products Face masks, lok lok (food on
sticks), pasta, and mushroom
soup
Curry fish balls and shawarma
Strengths Variety of products to cater to
customersof differentinterests
 Shawarma,aunique foodwhich
has not been sold by the other
groups were sold by Mike’s
group
 Fishballs that have an
additional taste of curry,is able
to add variety to the food
compared to the fishballs sold
in our stall,whichwere of plain
taste
Premdyl’sGroup Mike’sGroup

8. Vulnerabilities  Weakpromotionof business
 Inconsistent product prices
 Lack of variety of products sold
 Insufficientamountof products
(shawarma) sold per day
Hot sellingproducts Face masks Curry fish balls
Whywould/ do their
customers buy from them?
Most of the customers of
Premdyl’s group are actually
close friends. As such they gave
huge amountof supportto their
group during the entire event.
Shawarma, a unique food which
wassolelyavailableintheirstall was
sold. As such, customers were
attracted to purchase and try the
unique food.

9. PRODUCT AND PACKAGING
a. Products
i. Corn in cup
Description:Wholecornkernel are steamedinawokusingboilingwaterandthentheyare mixedwith
margarine andsalt.Later,theywill befilledintoapolystyrenecuptillitiscompletelyfilledtobe served
hot to the customers.
Features: The corn in cup contains the buttery taste of margarine as well as salt. These necessary
ingredientsenhance andbringoutthetaste ofthe steamedcorntosatisfythetaste budsof customers.
Benefits:Ascorn incup is not soldin the campus, customerswholove the product couldbuy it from
us in a periodof 4 days. Assuch, our products actuallysatisfythe needsof our customers,especially
for those wholive inhostels.Moreover,asthe cupsare completelyfilled,consumerscanbe full with
the consumption of just one cup.
ii. Steamed quality country sausages and cheese cocktails
Description: Both quality country sausages and cheese cocktails were steamed in a steamer for 15
minutes and then they were inserted into a polystyrene cup to be served hot to customers.
Features: Cheese cocktails are short sausages with cheese added inside the sausages. The cheese
attracts customers to buy the products as the taste of the hot cheese enhances the taste of the
sausage’smeat.Moreover,as the foodis servedhot, the cheese will spurtout of the sausagesif the
consumer bites the sausages.
Benefit: As the cheese cocktailsare small,they are portable and theycan also act as small snacks or
dishesinbetween oraftermeals.The longqualitycountrysausagesonthe otherhandcan be a filling
food.Customerscanbe full withonlythe consumptionof justtwosausages,allowingittobe a choice
of food during meal times.
Freshly steamed Whole Kernel Corn Packaging of Steamed Corn

10. iii. Steamed fish balls
Description: Mushroom brand fish ballsare steamed using a steamer for 15 minutes and they were
packaged using a polystyrene cup to be served hot to customers.
Benefit:Beingrelativelylarge insize,the fish ballscan be a satisfyingsnackas customersare able to
consume large amountsof foodwithlimitedcost.Moreover,asthe fish ballsare steamed,theyare a
healthy form of snacks.
Steamed Cheese Cocktails Packaging of Steamed Cheese Cocktails
Steamed Quality Country Sausages Packaging of Steamed Quality Country Sausages
Left: SteamedFish
Balls
Right: Packaging of
SteamedFish Balls

11. iv. Steamed siu mai
Description: Handmade siu mai, a traditional Chinese dumpling is steamed using a steamer for 15
minutesand thentheyare servedhotto customers.Asthe siu mai is preparedusingpork meat,the
food is considered non-halal and they were not sold to Muslims.
Feature:Asthe siumai containsporkmeat,the foodisscrumptiousandhasanattractive smell dueto
the cooked marinated meat. Such a dish is filling as the siu mai contains a lot of meat to be eaten.
Benefits: As the siu mai is a traditional Chinese dish that is available in local coffee shops or
restaurants,Chineseof all backgroundslove the taste of the small delicacy.Asthe foodisunavailable
incampus,sellingitsatisfiesthe needsof the customerswhocrave itstaste.Inadditiontothat,asour
business starts at 8 in the morning, the food acts as a perfect choice for breakfast.
v. Tongshui (Chinese sweet drink)
Description:Homemade tongshui ispreparedusingtraditional Chineseherbsandingredientssuchas
longan, white fungus (xue er) and also lotus seeds.
Features: Prepared using a variety of ingredients, the sweet drink can not only be drank, but it also
allows the consumers to consume the ingredientspresent in the drink. White fungus and also lotus
seedsare crunchy and filling.The longanismildlysweetandbig insize and it complementsthe swet
drink as it is considered the main ingredient for Chinese sweet drinks.
Benefit: Prepared using Chinese herbs, the sweet drink is considered a healthy form of dessert.
Moreover, as the drink is averagely sweet, it is a suitable choice of dessert for consumers who are
health conscious.
Freshly Steamed Siu Mai Packaging of Steamed Siu Mai

12. b. Packaging
The food were packaged into polystyrene cups once the customers purchase any one of them.
The polystyrenecupswere usedtopackage the foodas they were of low cost and most importantly,
it maintains the temperature of the steamed food. Sate sticks were provided for products such as
steamed fishballs, steamed quality country sausages and steamed cheese cocktails to provide
convenience for the customers to consume the products.
Asfor cornincup, the well preparedcornwere scoopedintoapolystyrenecupandagreenspoon
was provided to allow the customers to consume the food easily.
Forthe Chinese sweetdrink,the drinkwasscoopedintoaplasticcontainerandwascoveredusing
a lid.The transparentplasticcontainerallowspotentialcustomerstoview theingredientspresentand
it is a good form of advertisement. More importantly, the containers were sealed tight and can be
brought along to anywhere we go without the fear of spilling the drink. A white plastic spoon is
provided alongside the packaged drink.
Roles of packaging in terms of attraction
In termsof attraction,the polystyrene cupsdonotattract the customerstopurchase the productsas
the products were not packaged and displayed publically on the booth. The products themselves,
especially the aromaof the foodistheactual factorthatattractscustomers.Asmentionedbefore,the
transparent plastic container used to package the tongshui is ideal in attracting the customers as it
allows them to view the ingredients present inside, thusincreasing the confidence of the customers
to purchase the product.
Youtube Link: https://www.youtube.com/watch?v=KccM9fHCNPE&feature=youtu.be
Chinese SweetDrinkswere Packaged
into PlasticContainers

13. PRICING
Asmostof the productswere sponsoredbygeneroussponsors,mostof the productsare of nocostat
all.However,the cornincupandsiumai are exceptionstothisstatement.The unitsellingprice of the
products are counted in terms of cups.
 4 siu mai were packaged into a single cup to be sold. The cost price of a siu mai is RM0.60.
 2 quality country sausages were packaged into a single cup to be sold. The products were
sponsored by Farm’s Best Berhad.
 3 cheese cocktails were packaged into a single cup to be sold. The products were sponsored by
Farm’s Best Berhad.
 Tongshui is served in a plastic container and the product is sponsored by Jun Xiang’s mother.
 Corn in cup is served in a single cup. 14 kg of the product is sponsored by Nelson’s Franchise
Companyand 6 kg of the productwas purchased by our group for RM7.50 for eachkg. 7 cups of
corn in cup can be prepared from 1 kg of whole kernel corn.
The productssoldwere attractive asthe price of productswere cheapandcustomerscanpayless
to obtainmore.Assuch, the lowpriceswere the factorthat attracts the customers. Secondly,quality
andtaste of the productswere amajorfactorthat determinedthe successof ourbusiness.Customers
whowere satisfiedwiththe qualityandtaste of the foodsoldintroduce itto theirfriendsviawordof
mouth and this is turn promoted our business.
Generally, the considerations made when deciding on the price of the products are the market
price of the productsaswell asthe effectof the price of the productsonthe customers’emotions.For
example,the sellingprice foreachpieceof siumai isRM1. Thisdecisionwasmade asthe sellingprice
of siumai in local coffee shopsare alsothe same. Sellingthe productwithahigherprice will prevent
customers from purchasing the products. The same thing goes with the other products as well.
Although the products sold were popular and attractive, the price remains the same for the
entire charity drive event to avoid confusion of loyal customers and also to avoid mistakes and
difficulties which may arise when completing the income statement. The sausages experience a
change insellingpriceonthe verylastdayof the charitydriveevent.Althoughourgroupachievedthe
Products Cost Price Per Unit (RM) Selling Price Per Cup (RM)
Siu mai 0.60 3.00
Quality country sausages 0.00 3.00
Cheese cocktails 0.00 3.00
Tongshui 0.00 4.00
Products Cost Price Per Kilogram (RM) Selling Price Per Cup
Corn in cup (14 kg) 0.00 4.00
Coen in cup (6kg) 7.50 4.00

14. minimumrequirementsetthe day before,the groupmembersdecidedtoreduce the sellingprice of
the product to reduce the amount of stocks we had in hand.Initially,RM2 wascharged for eachcup
of quality country sausages and cheese cocktails and the price was reduced again to RM1.
The tongshui was the least attractive product compared to the rest. This was because many
of the youngergenerationhave notseenortastedsuchatraditional formof dessert.Lackof exposure
as well asstrong preferencesfornewerandmodernformsof desserts,suchasice cream andcanned
drinkscausedthe drinktoexperiencelow sales.As such,reductionintermsof price wasimplemented
at the end of the days. For example,onWednesday,there were onlytwocontainersof tongshui left
and theywere notsoldfor a longperiodof time.Assuch,whena potential customershowedup, the
price of the tongshui wasreducedtoRM5 fortwocontainers.The reductionof price wasinconsistent
for each days as the decision made was dependent of the different situations.

15. PROMOTION
A detailed plan of the promotional strategies and tools we used:
a) Main Marketing Message
Ourmainmarketingmessagewas“Steamilicious –Steaminglydelicious”.Thissloganwasincorporated
as itrelatesbacktoourproductswhichwerecompletelysteamedandservedhot.The massageclearly
statesour productsas well as our desire to serve hot and palatable products.Moreover,we wanted
the people in campus to easily notice our hot and steamed snacks on cold days.
b. Main tools of promotion
Our primary and most important tool of product communication is through face to face
communication.We spreadwordof ourbusinessbyconstantlyshoutingoutoursloganaswell asour
products to attract customers who were walking along the walkway in front of SLC. Thanks to our
broad contact list, we were able to inform vast amounts of people to notice our stall and buy our
products in a short amount of time. When people liked our food, they tend to help us advertise our
products to their peers, giving us another way of spreading word to people around campus.
Our secondary tool of promoting was through social media. We created a Facebook page as
well as changed our profile pictures to help create awareness of our stall to our peers. For our
Facebook page, we designed a poster that was filledwith bright colours to attract the customers
attention.Moreover,the detailsregardingourstallwasupdatedperiodicallytoensure thatcustomers
know what we were selling every day.
In conclusion,we believe thatthisapproach of promotionis suitable asit works well forour
product.Bypromotingthroughwordofmouthsaswellassocialmedia,wemanagedtocreate astrong
impression of our products on our customers.
Steamilicious’ facebook page, with the team logo as well as the team slogan.

16. Youtube Link: https://www.youtube.com/watch?v=R1poaN3oQo8&feature=youtu.be
Poster of Our Business A2 Size Menu of Our Business

17. SPONSORS
We have approached almost any entity on acquiring our sponsorships, ranging from close
friends, family members and friends of family members to large corporations locally and
internationally. The individuals we have approached are firstly our parents, then relatives then
branchingouttofriendsofourparents.Whileonthe otherhand,thecorporationswefirstapproached
were the onesthatare relatedtoourbusiness,thosethathave similarproducts, inexample: Ayamas,
Farm’sBest,Nelson’s,Nestle, Yeosandmanymore.Lateronwe decidedtocontactbusinessesbigand
small to acquire our sponsorships, for example: Gardenia, Mentholathum and Ibumie.
We targetentitieswiththe likesof Ayamas,Nelson’sandFarm’sBestbecause ourbusinessis
selling steamed food, these corporations are delved mainly into the food and beverage industry,so
theycould easilyconnect touson theirbusinessaims.Moreover,theycouldbe potential suppliersof
our products. On the other hand, we also implored to acquire donations from some individuals that
are financially generous. These individuals are kind hearted and they are genuinely motivated to
supportour cause to raise fundsto be donated to the TaiwanBuddhistTzuChi Foundation Malaysia,
which is a charity organization well – known for their crisp action and good structure.
The corporationsNelson’sandFarm’s Best,whichwe havesuccessfullyacquiredsponsorships
from, have sponsored us in terms of products. Nelson’s,a snack food company, well – known for
pioneering the corn in cup in Malaysia, have sponsored us 14kg of their high quality Whole Kernel
corns. While Farm’s Best, a food company, have given us 4 cartons of their premium sausages. The
generousindividualsonthe otherhandhave supportedourcause of providingfinancialsupporttothe
needythroughacharityorganizationbydonatingtousan accumulatedsumof RM1200. Mr. Goh Kok
Beng, who have donated RM500, Mr. Yoong Kah Yin, who have donated RM300, Mr Johann Cheah
Yun Cheng, who have donated RM300 and Mr Lim Chiam Teck, who have donated RM100.
We approachedoursponsorsmainlythroughphonecallstobrieflyexplainaboutourbusiness
summaryand cause, lateron the entitieswe have contactedwill thennegotiate withusviaemail on
whether the potential sponsorships work out or not.

18. Logo of Nelson’s Franchise Group Logo of Farm’s Best Berhad

19. Distribution
We bringa calculatedportionof ourproductswhichthe numberisinrelationtoourproposed
target every day to campus. But as the products require refrigeration to maintain its freshnessand
quality,we boughtplentyof ice andkept the productsandthe ice inmultiplepolystyreneboxestobe
transported to campus. The products will remain refrigerated in the polystyrene boxes throughout
the course of the day until we retrieve it for selling.
The productsare deliveredalmostimmediatelytothe customers.Ourmodeof strategyisthat
we have multiple steamersthatare bigenoughto simultaneouslysteam a large amountof steamed
food.We ensuredthe steamerswere alwaysfilledwithproducts andalwaysheatedso we can cater
to even an occasional large influx of customers. However, whenthe cornin cup and the siu mai,our
deemed bestsellers, sell out quickly and customers have to wait for a new batch to cook up, we
ensured that the customers receive their products instantly when it is cooked by having a good
distributeion flow.
We reached an approximate 125 people per day through face-to-face communication and
mass communication, the number of sales person we have was 4, all of our group members
participated in the promotion of our products.
The customersare freelyable toorderour productsonline,butdue the factthatour location
was strategicand the customerspreferredtoengage withus face to face, we had no precedentcase
of customers ordering through other channels.
Justin cooking up the corn and distributing
it to the customers in a friendly manner.
Our group membershaving face to face
communicationwith our customers.The
steamersare clearly visible onthe booth.

20. GREEN MEASURES
Our products were prepared in an environmentally friendly manner. We opted to use the
steamcook methodinsteadof the fryingmethodbecauseit requiresnoamountof gas,and doesnot
produce harmful emissions. The product itself is healthier compared to the same food when fried.
The product packaging is less environmental friendly as we opted to use polystyrene cups,
plastic spoons and plastic containers. The reason behind this choice was that we wanted to ensure
our food was steaming hot when we serve our customers. The polystyrene cups provided sufficient
amountof heat insulationsothat our customerswill be able to holdthe cup to enjoythe food while
it is hot without having their hands burned.
The carbon footprintduring ourdistribution stage waslow aswe weresellingourproductsby
having our sales persons draw people to our stall. This was because the equipment we used did not
emit carbon dioxide gas into the atmosphere.
The product’s waste were relatively high. Although the polystyrene cups could be reused
when a customer comes back for another product, most of the customers did not reuse the
polystyrenecupsorcontainersandtheyweredisposedafterthe customersconsume theproducts.As
such,thissituationtaughtustobe more concernedof the environmentalproblemsasthe polystyrene
cups are non-degradable.
The steamers we used were of high quality and therefore, the electricity consumed by our
group were hugely conserved. The amount of water used was minimal as the steamers have large
compartmentstostore large volumesof watertosteamthe productsforlongperiodsof time.Assuch,
the consumption of water was relatively low as well.

21. Human Resource Planning
Team Organizational ChartandjobdelegationChart:
Asthe charitydrive will be goingonfor4 days straight,we made earlierpreparationsamonthbefore
the charitydrive event.We delegatedeachtaskaccordingtoeach andeveryone’sabilitiessothatthe
team members can carry out their task productively to maintain maximum efficiency during the
charity drive event.
The team includes:
i. Director
Our leader,TeohJunXiang,delegatedthe tasksaccordinglyandfairlytoensure thatthe businessran
smoothly throughout the week.
ii. Sales and Marketing team
The charity drive event is a short term event that only lasted for 4 days and publicity is not widely
spread.Therefore,the teamdevisedaplanto promote the eventandalsoourboothto the students,
staffs and lecturers through social medias, such as Facebook a week before the event. An update
wouldbe done eachdaythroughphotosandreviewsfromregularcustomerstopromoteourproducts
to new customers.
iii. Account and Finance Team
Lim Woo Leon,the group accountant,collectedall receiptsandchequesfromsalesanddonorsto be
calculated in the income statement at the end of the charity drive. The cost of goods were also
controlled according to the target profit of the team. Daily profits were calculated and analysed to
determine the number of goods that shall be sold the following day.
Director
(TeohJunXiang)
Salesand
MarketingTeam
(Ow XunCong)
(LimwooLeon)
Accountand Finance
Team
(LimWoo Leon)
ProductionTeam
(JustinChong)
(TeohJunXiang)
Sponsorship
Team
(TeohJunXiang)
(Ow XunCong)
(LimWoo Leon)

22. iV. Production Team
Asthe shelf livesof ourproductssoldare short,the productionteamledbyTeohJunXiangandJustin
Chongproducedthe productsdaily. JustinChongmanagedthe corn in cup section,where he hadto
produce new batch of sweet corns consistently throughout the day. Teoh Jun Xiand, however,
managed the other products by serving the food in polystyrene cups to be served to customers.
V. Sponsorship Team
Sponsorships were crucial to our profits and losses, and therefore the sponsorship team in an
organization is highlyvalued. Led by Teoh Jun Xiang, Ow Xun Cong and Lim Woo Leon, they utilised
telemarketing or cold calls to acquire potential sponsorshipsfrom companies that would potentially
sponsor us in terms of cash or products.

23. Evaluation of results
At the endof the event,the resultsof ourearningswere tabulatedinatable below:
Income Statement - Charity Drive Event
Revenue
Sales RM 2,495.50
Less:Cost of Goods Sold RM 570
Gross Profit RM 1,925.50
Add:Donation RM 1,222
AdjustedGrossProfit RM 3,147.50
Less:OperatingExpenses
TyphoidInjection RM 280
Transportation RM 140
Miscellaneous RM 59.94
Total OperatingExpenses RM 479.94
NetProfit RM 2,667.38
The entire project was a success as we have exceeded our targeted profits and was able to
pay back all our costs and fees.One of the problemsthatwe addressedwaspublicityasourtargeted
audience wasnot as much as we expectedandnot manyknew about our booth. In termsof human
resource, a four men business organizationis quite a challenge for our business. More manpower
were required to run the entire business.
The thingsthat we didright include the weatheranalysisduringthe periodwhere itwill rain
due to the year-end monsoon season. Therefore, we selected warm products to fulfil the needsof
customers duringthatperiodof time.Anothergreatstrategyusedisthe choice of productssoldaswe
all knew thatmaximisingthe choice of productswillincrease the sellingpowerof abusiness.Thiswas
provenwhencustomersbought avarietyof productsduring the charitydriveeventandtheywere not
disappointedbythe varietyof warmproductssold.Intermsof sponsorshipwe managedtofindafew
mainsponsorsto aidour businessandthiswas not done easilyasmany sponsorswill turndownour
request as it was near the end of the year where they have to accommodate to their tight budget
constrain.
If this event were to be run again, we would perhaps gone to different locations to sell our
productsto optimise ourprofitsfasterthanusual.We wouldalsoincrease ourpublicitybypromoting
inadvance throughmany othersocialmediasavailable,suchasInstagramandTwittertoreachawider
amount of audiences in a short amount of time.
Youtube Link: https://www.youtube.com/watch?v=CK3mAZTO_SI&feature=youtu.be

24. Appendices
a. The official receiptsforour vaccinations
b. The receiptbooks as well as a sample of the receiptswe wrote

25. c. The sponsorshipletterswe have givenout to differentparties.
d. The chequeswe have receivedfromgenerousdonators.

26. e. A collectionof receiptsfromthe itemsthat we have bought.

27. f. CollectionofreceiptsreceivedfromTaiwan BuddhistTzu Chi FoundationMalaysia
Receipt Given to Our Group
Receipt Given to Sponsors of the Group

28. g. PicturesTaken During Visitto Charity Organization
Entrance of Taiwan BuddhistTzu Chi FoundationMalaysia’s Building
Envelope Containingthe Donations to Taiwan BuddhistTzu Chi Foundation Malaysia
Picture Taken withRepresentative ofTaiwan BuddhistTzu Chi FoundationMalaysia