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 IntroductiontoBusinessmodule,studentswere required to form
groups of 4 members and organize a charity drive event to raise funds for charity organizations by
runninga mock business.Studentswere expectedto earn a profit of RM2300 in the 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, sweet corn and drinks such as tongshui. Steamed products were chosen to
be sold because it is a form of healthy snack as the products were steamed rather than fried.
Moreover,the steamedproductswe sell are easily recognizable by the local population, which are
mainlystudentswithcravingsforsmall 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 mediasuchasFacebookand also through 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 ourbooth at the hallwayof level 2onMonday and infront of the Student
Life Centre from Tuesday to Friday. A total profit of RM2567.38 was raised by our team,
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 structured and organized and they are proven to be very effective on
their charity missions. As such, 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 reason we decided to donate all of our business profits to the Taiwan Buddhist Tzu Chi
Foundation Malaysia is because this foundation is a well-recognized international charity
organizationthatprovidesaidandcare to the people inneed. Moreover, the charity organization is
well structuredandorganizedandtheyare proventobe 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 obtainbusinessskills (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
Campus students. This is because the students account for the majority of the population of TULC
and gainingtheirsupportwouldprove a high chance of success. As TULC is a private institution, we
feltthatthe majorityof students studyinghere will be fromthe middle toupperincome classes, and
thus would be willing to buy our products. These students would also be highly interested in
purchasing hot, steamed products as the weather conditions during that particular week was cold
and chilling.
Our secondary customerswouldbe 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 higherpurchasingpowercomparedto university students. As such, they are more likely
to support our business and it is very crucial for us to gain their support.
b. Customer’s wants and needs
As ourcharity drive event was held on a week that was considerably colder than usual due
to the monsoonseason,ourteamdecidedtotake advantage of thisweather condition byselling hot
snacks to our customers to cater their needs of consuming warm food in cold conditions. As such,
steamedproductssuchas sausages, siu mai, fish balls and corn in cup were sold as they are able to
fulfil the needs of our customers.
Secondly, our potential customers would desire delicious yet cheap food products. As the
food sold in TULC is definitely more expensive compared to other places, the customers would
prefertopurchase foodthat are of reasonable price andare 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 as they are still studying and do not generate their own income. However, as they are
students of TULC, the vast majority of these students would most probably come from a middle to
upperincome 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 secondarycustomer’s(the staff) spendingpower is higher compared to the students as
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
Throughoutthe entire charitydrive event,we discovered that there were two main competitors to
our business,namelyMike’sgroupandPremdyl’sgroup,bothof which were locatedbeside our stall
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, a unique food
whichhas notbeensold by the
other groups were sold by
Mike’s group
Fishballs that have an
additional taste of curry,isable
to add variety to the food
compared to the fishballs sold
inour stall,whichwere of plain
taste
Premdyl’sGroup Mike’sGroup
8. Vulnerabilities Weak promotion of
business
Inconsistent product prices
Lack of variety of products sold
Insufficient amount of
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
was solely available in their stall
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: Whole corn kernel are steamed in a wok using boiling water and then they are mixed
withmargarine andsalt.Later, theywill be filled into a polystyrene cup till it is completely filled to
be served hot to the customers.
Features: The corn in cup contains the buttery taste of margarine as well as salt. These necessary
ingredients enhance and bring out the taste of the steamed corn to satisfy the taste buds of
customers.
Benefits:Ascornincup isnot soldinthe campus,customerswholove the product could buy it from
us ina periodof 4 days.As such,our productsactuallysatisfythe needsof ourcustomers, 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,asthe foodisservedhot,the cheese will spurt out of the sausages if the
consumer bites the sausages.
Benefit:Asthe cheese cocktailsare small, they are portable and they can also act as small snacks or
dishes in between or after meals. The long quality country sausages on the other hand can be a
fillingfood.Customerscanbe full withonlythe consumptionof justtwosausages,allowingit to be a
choice of food during meal times.
Freshly steamed Whole Kernel Corn
10. iii. Steamed fish balls
Description:Mushroombrandfish balls are 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 ballscanbe a satisfying snack as customers are able to
consume large amountsof foodwithlimitedcost.Moreover,asthe fish balls are steamed, they are
a healthy form of snacks.
Steamed Cheese Cocktails Packaging of Steamed Cheese Cocktails
Steamed Quality Country Sausages Packaging of Steamed Quality Country Sausages
11. iv. Steamed siu mai
Description: Handmade siu mai, a traditional Chinese dumpling is steamed using a steamer for 15
minutesandthentheyare servedhotto customers.Asthe siu mai is prepared using pork meat, the
food is considered non-halal and they were not sold to Muslims.
Feature:Asthe siumai containsporkmeat, the food is scrumptious and has an attractive smell due
to the cookedmarinatedmeat.Sucha dishisfillingasthe siumai containsa 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, Chinese of all backgrounds love the taste of the small delicacy. As the food is
unavailable incampus,sellingitsatisfiesthe needsof the customers who crave its taste. In addition
to that, as our business starts at 8 in the morning, the food acts as a perfect choice for breakfast.
v. Tongshui (Chinese sweet drink)
Description:Homemadetongshui ispreparedusingtraditional Chinese herbsandingredientssuchas
longan, white fungus (xue er) and also lotus seeds.
Features:Preparedusingavarietyof ingredients, the sweet drink can not only be drank, but it also
allowsthe consumerstoconsume the ingredientspresent in the drink. White fungus and also lotus
seedsare crunchyand filling.The longanismildlysweetandbiginsize anditcomplements the 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 polystyrene cupswere usedtopackage the foodasthey 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.
As for corn in cup, the well prepared corn were scooped into a polystyrene cup and a green
spoon was provided to allow the customers to consume the food easily.
For the Chinese sweet drink, the drink was scooped into a plastic container and was covered
using a lid. The transparent plastic container allows potential customers to view the ingredients
presentanditis a good formof 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 terms of attraction, the polystyrene cups do not attract the customers to purchase the products
as the productswere not packagedanddisplayedpublicallyon the booth. The products themselves,
especially the aroma of the food is the actual factor that attracts customers. As mentioned before,
the transparentplasticcontainerusedtopackage the tongshui isideal inattractingthe customers as
it allows them to view the ingredients present inside, thus increasing the confidence of the
customers to purchase the product.
Youtube Link: https://www.youtube.com/watch?v=KccM9fHCNPE&feature=youtu.be
C
in
13. PRICING
As mostof the productswere sponsoredby generous sponsors, most of the products are of no cost
at all. However,the cornincup and siumai 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 cocktailswere packagedinto 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
Companyand6 kg of the product was purchased by our group for RM 7.50 for each kg. 7 cups of
corn in cup can be prepared from 1 kg of whole kernel corn.
The products sold were attractive as the price of products were cheap and customers can pay
less to obtain more. As such, the low prices were the factor that attracts the customers. Secondly,
quality and taste of the products were a major factor that determined the success of our business.
Customerswhowere satisfiedwiththe qualityandtaste of the foodsoldintroduce ittotheir friends
via word of 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 productsas well as the effect of the price of the products on the customers’ emotions.
For example,the sellingprice foreachpiece of siumai isRM 1. This decisionwasmade asthe selling
price of siumai in local coffee shops are also the same. Selling the product with a higher price will
prevent customers from purchasing the products. The same thing goes with the other products as
well.
Althoughthe productssoldwere popularandattractive, 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
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. change in sellingprice on the very last day of the charity drive event. Although our group achieved
the minimum requirement set the day before, the group members decided to reduce the selling
price of the product to reduce the amount of stocks we had in hand. Initially, RM2 was charged for
each cup of qualitycountrysausagesandcheese cocktails and the price was reduced again to RM1.
The tongshui wasthe leastattractive product compared to the rest. This was because many
of the younger generation have not seen or tasted such a traditional form of dessert. Lack of
exposure aswell as strong preferences for newer and modern forms of desserts, such as ice cream
and canneddrinkscausedthe drinktoexperiencelow sales.As such,reductionintermsof price was
implementedatthe endof the days.For example,onWednesday,there were onlytwocontainersof
tongshui left and they were not sold for a long period of time. As such, when a potential customer
showedup,the price of the tongshui wasreducedtoRM 5 for twocontainers.The reductionof price
was inconsistent 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
Our main marketing message was “Steamilicious – Steamingly delicious”. This slogan was
incorporatedasit relatesbackto our productswhichwere completelysteamed and served hot. The
massage clearly states our products as 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 spread word of our business by constantly shouting out our slogan as well as
our products to attract customers who were walking along the walkway in front of SLC. Thanks to
our broadcontact list,we were able toinformvastamountsof people tonotice ourstall andbuy our
productsin a shortamount of time.Whenpeople likedour food, they tend to help us advertise our
products to their peers, giving us another way of spreading word to people around campus.
Our secondarytool of promotingwasthrough 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 filled with bright colours to attract the customers
attention. Moreover, the details regarding our stall was updated periodically to ensure that
customers know what we were selling every day.
In conclusion,we believe thatthisapproachof promotionissuitable as it works well for our
product. By promoting through word of mouths as well as social media, we managed to create a
strong impression of our products on our customers.
Steamilicious’ facebook page, with the team logo as well as the team slogan.
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
branching out to friends of our parents. While on the other hand, the corporations we first
approached were the ones that are related to our business, those that have similar products, in
example: Ayamas, Farm’s Best, Nelson’s, Nestle, Yeos and many more. Later on we decided to
contact businessesbigandsmall toacquire our sponsorships,forexample:Gardenia,Mentholathum
and Ibumie.
We targetentitieswiththe likesof Ayamas,Nelson’s and Farm’s Best because our business
issellingsteamedfood,thesecorporations are delved mainly into the food and beverage industry,
so they could easily connect to us on their business aims. Moreover, they could be potential
suppliers of our products. On the other hand, we also implored to acquire donations from some
individuals thatare financiallygenerous.Theseindividuals are kind hearted and they are genuinely
motivated to support our cause to raise funds to be donated to the Taiwan Buddhist Tzu Chi
Foundation Malaysia, which is a charity organization well – known for their crisp action and good
structure.
The corporations Nelson’s and Farm’s Best, which we have successfully acquired
sponsorshipsfrom,have sponsoredusintermsof 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 generous individuals on the other hand have supported our cause of providing
financial supporttothe needythroughacharityorganizationby donating to us an accumulated sum
of RM1200. Mr. Goh Kok Beng, who have donated RM 500, Mr. Yoong Kah Yin, who have donated
RM 300, Mr JohannCheahYun Cheng, whohave donatedRM300 and Mr Lim ChiamTeck,who have
donated RM100.
We approached our sponsors mainly through phone calls to briefly explain about our
businesssummaryandcause,lateronthe entitieswe have contactedwill thennegotiate with us via
email on whether the potential sponsorships work out or not.
19. Distribution
We bring a calculated portion of our products which the number is in relation to our
proposed target every day to campus. But as the products require refrigeration to maintain its
freshness and quality, we bought plenty of ice and kept the products and the ice in multiple
polystyrene boxes to be 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 products are delivered almost immediately to the customers. Our mode of strategy is
that we have multiple steamers that are big enough to simultaneously steam a large amount of
steamedfood.We ensuredthe steamerswerealwaysfilled with products and always heated so we
can cater to even anoccasional large influx of customers. However, whenthe cornincup and the siu
mai,our deemedbestsellers,sell outquicklyandcustomershave towaitfora new batch to cook up,
we ensuredthatthe 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 customers are freely able to order our products online, but due the fact that our
location was strategic and the customers preferred to engage with us face to face, we had no
precedent case 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, anddoesnot
produce harmful emissions. The product itself is healthier compared to the same food when fried.
The product packagingis less environmental friendly as we opted to use polystyrene cups,
plasticspoons and plastic containers. The reason behind this choice was that we wanted to ensure
our food wassteaminghotwhenwe serve ourcustomers.The polystyrene cups provided sufficient
amountof heatinsulationsothatourcustomerswill be able toholdthe cup to enjoy the food while
it is hot without having their hands burned.
The carbon footprintduringour distribution stage was low as we were selling our products
by havingoursales personsdraw 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
polystyrenecupsorcontainersandthey were disposed after the customers consume the products.
As such, this situation taught us to be more concerned of the environmental problems as the
polystyrene cups are non-degradable.
The steamerswe 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
compartments to store large volumes of water to steam the products for long periods of time. As
such, the consumption of water was relatively low as well.
21. Human Resource Planning
Team Organizational Chartandjob delegationChart:
As the charity drive will be going on for 4 days straight, we made earlier preparations a month
before the charitydrive event.We delegatedeachtaskaccordingto eachand everyone’sabilities so
that the teammemberscan carry out theirtaskproductivelytomaintainmaximumefficiency during
the charity drive event.
The team includes:
i. Director
Our leader, Teoh Jun Xiang, delegated the tasks accordingly and fairly to ensure that the business
ran 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 team devised a plan to promote the event and also our booth to the
students,staffsandlecturersthrough social medias, such as Facebook a week before the event. An
update wouldbe done eachdaythrough photosandreviewsfromregularcustomerstopromote our
products to new customers.
iii. Account and Finance Team
Lim WooLeon,the groupaccountant,collectedall receiptsandchequesfromsalesanddonors to 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
As the shelf lives of our products sold are short, the production team led by Teoh Jun Xiang and
JustinChongproducedthe productsdaily. JustinChongmanaged the corn in cup section, where he
had to produce newbatchof sweetcornsconsistentlythroughoutthe day.TeohJunXiand,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
organizationishighlyvalued.Ledby Teoh Jun Xiang, Ow Xun Cong and Lim Woo Leon, they utilised
telemarketingorcoldcallstoacquire potential sponsorshipsfromcompaniesthatwould 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 wasnotas much as we expectedandnotmanyknew about our booth. In terms of human
resource, a four men business organization is quite a challenge for our business. More manpower
were required to run the entire business.
The thingsthat we didright include the weatheranalysisduringthe periodwhere it will rain
due to the year-endmonsoonseason. Therefore, we selected warm products to fulfil the needs of
customers duringthat period of time. Another great strategy used is the choice of products sold as
we all knew that maximisingthe choice of productswill increase the sellingpowerof a business.This
was proven when customers bought a variety of products during the charity drive event and they
were notdisappointedbythe varietyof warmproductssold.Intermsof sponsorshipwe managedto
finda fewmainsponsorstoaid ourbusinessandthiswasnot done easilyasmanysponsors will turn
downour requestasit wasnear the endof the yearwhere they have to accommodate to their tight
budget constrain.
If this eventwere tobe run again, we would perhaps gone to different locations to sell our
products to optimise our profits faster than usual. We would also increase our publicity by
promotinginadvance throughmany othersocial mediasavailable, such as Instagram and Twitter to
reach a wider 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.
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
![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]](https://image.slidesharecdn.com/charityfinalisedreport-151215022241/85/charity-finalised-report-1-320.jpg)
