This document contains a report on a comparative analysis of two char kway teow businesses located in different areas. The report includes introductions of each business outlining their history, location, operations and competitors. A comparative analysis is presented, noting the Ah Leng business in Penang faces more competition than Aunty Gemuk in Petaling Jaya. Both businesses are found to employ a publicity strategy rather than direct competition. The nature of the char kway teow market is determined to be oligopolistic with many similar businesses.
This document appears to be a report comparing two businesses - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley, Malaysia. It includes sections on the origin and description of char kway teow, introductions to the two businesses including their histories and operations, a comparative analysis of their competitive environments and strategies, and recommendations. The document contains tables, references, and appendices to support the analysis.
This document provides a summary and comparison of two Bak Kut Teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang, Selangor and Sun Fong Bak Kut Teh in Kuala Lumpur. It describes the history, operations, customers, and competitive strategies of each business. The analysis concludes that while Ah Cham Bak Kut Teh relies on word-of-mouth promotion, Sun Fong Bak Kut Teh has expanded to multiple locations and has become more commercially successful with its longer history and operation.
English 2 assignment 2 submission 13 jan (1) (1)hongbinng
This document provides a comparative analysis of two Bak Kut Teh businesses - Ah Cham Bak Kut Teh in Klang, Selangor and Sun Fong Bak Kut Teh in Kuala Lumpur. It describes the history, operations, customers, and competitive strategies of each business. The analysis concludes that while Ah Cham Bak Kut Teh relies on word-of-mouth promotion, Sun Fong Bak Kut Teh has expanded to multiple locations and sees more customers, making it the more commercially successful of the two businesses.
This document compares two bak kut teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh is a small, home-based restaurant started in 1995 by Ah Cham and her son to support their family. Sun Fong Bak Kut Teh was started in 1971 and is now on its second generation of owners, with 4 branches across Malaysia and Indonesia. While Ah Cham Bak Kut Teh faces increasing competition and uncertainty about the future, Sun Fong Bak Kut Teh has expanded successfully and plans to open more franchises internationally through strategic advertising and branching.
The document compares two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Roasted Chicken and Duck Rice in Penang. It provides background on the founders and operations of both businesses. It finds that Hong Kee has been more commercially successful, with about 150-200 plates sold daily compared to Leong Shifu's 10 chickens. Both businesses operate in an oligopoly market with many competitors, including top competitors like Garlic Roasted Chicken Rice Shop and Peng Yang Chicken Rice.
This document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley, and Hong Kee Hong Kong Roasted Rice in Penang. It finds that Hong Kee is more commercially successful based on having higher daily sales and a signature dish of roasted duck that draws 50% of customers. Both businesses operate in an oligopoly market with many competitors. The document includes brief profiles of each business and their top 3 competitors, and analyzes similarities and differences in their competitive traits.
This document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Roasted Chicken and Duck Rice in Penang. Brief backgrounds of each business are given. A comparison is made of competitive traits, including the number of competitors in each market, market share, and brief profiles of the top 3 competitors for each business. Hong Kee is found to be more commercially successful with the ability to sell 150-200 plates per day compared to Leong Shifu's 10 chickens sold per day. Both businesses are concluded to operate in an oligopoly market.
The document summarizes and compares two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Roasted Duck and Chicken Rice in Penang. It provides background information on the founders and operations of each business. It then analyzes competitive traits, finding that Leong Shifu faces over 60 competitors locally while Hong Kee faces about 40, with both experiencing oligopoly competition. Top competitors for each are identified and described.
This document appears to be a report comparing two businesses - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley, Malaysia. It includes sections on the origin and description of char kway teow, introductions to the two businesses including their histories and operations, a comparative analysis of their competitive environments and strategies, and recommendations. The document contains tables, references, and appendices to support the analysis.
This document provides a summary and comparison of two Bak Kut Teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang, Selangor and Sun Fong Bak Kut Teh in Kuala Lumpur. It describes the history, operations, customers, and competitive strategies of each business. The analysis concludes that while Ah Cham Bak Kut Teh relies on word-of-mouth promotion, Sun Fong Bak Kut Teh has expanded to multiple locations and has become more commercially successful with its longer history and operation.
English 2 assignment 2 submission 13 jan (1) (1)hongbinng
This document provides a comparative analysis of two Bak Kut Teh businesses - Ah Cham Bak Kut Teh in Klang, Selangor and Sun Fong Bak Kut Teh in Kuala Lumpur. It describes the history, operations, customers, and competitive strategies of each business. The analysis concludes that while Ah Cham Bak Kut Teh relies on word-of-mouth promotion, Sun Fong Bak Kut Teh has expanded to multiple locations and sees more customers, making it the more commercially successful of the two businesses.
This document compares two bak kut teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh is a small, home-based restaurant started in 1995 by Ah Cham and her son to support their family. Sun Fong Bak Kut Teh was started in 1971 and is now on its second generation of owners, with 4 branches across Malaysia and Indonesia. While Ah Cham Bak Kut Teh faces increasing competition and uncertainty about the future, Sun Fong Bak Kut Teh has expanded successfully and plans to open more franchises internationally through strategic advertising and branching.
The document compares two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Roasted Chicken and Duck Rice in Penang. It provides background on the founders and operations of both businesses. It finds that Hong Kee has been more commercially successful, with about 150-200 plates sold daily compared to Leong Shifu's 10 chickens. Both businesses operate in an oligopoly market with many competitors, including top competitors like Garlic Roasted Chicken Rice Shop and Peng Yang Chicken Rice.
This document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley, and Hong Kee Hong Kong Roasted Rice in Penang. It finds that Hong Kee is more commercially successful based on having higher daily sales and a signature dish of roasted duck that draws 50% of customers. Both businesses operate in an oligopoly market with many competitors. The document includes brief profiles of each business and their top 3 competitors, and analyzes similarities and differences in their competitive traits.
This document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Roasted Chicken and Duck Rice in Penang. Brief backgrounds of each business are given. A comparison is made of competitive traits, including the number of competitors in each market, market share, and brief profiles of the top 3 competitors for each business. Hong Kee is found to be more commercially successful with the ability to sell 150-200 plates per day compared to Leong Shifu's 10 chickens sold per day. Both businesses are concluded to operate in an oligopoly market.
The document summarizes and compares two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Roasted Duck and Chicken Rice in Penang. It provides background information on the founders and operations of each business. It then analyzes competitive traits, finding that Leong Shifu faces over 60 competitors locally while Hong Kee faces about 40, with both experiencing oligopoly competition. Top competitors for each are identified and described.
The document compares two chicken rice businesses in different locations: Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. It finds that Hong Kee is more commercially successful due to higher daily sales and more established brand recognition. Both businesses operate in oligopolistic markets with many competitors nearby offering similar products and vying for customers. The document analyzes the competitive environment and traits of each business.
This document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. It includes brief profiles of each business, their competitive landscapes, and a comparative table analyzing traits like number of competitors, market share, and top competitors. The analysis found that while both businesses face oligopoly competition, Hong Kee has been more commercially successful with its signature roasted duck dish and two established locations.
1) The document compares two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang.
2) It finds that Hong Kee has been more commercially successful, with 150-200 plates sold per day compared to Leong Shifu's 10-15 plates in its early days.
3) Both businesses operate in an oligopoly market with many competitors differentiated by things like price, variety of dishes, and quality of food and service.
The document compares two chicken rice businesses in different locations: Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. Leong Shifu has been operating for 15 years in PJS7 and faces many competitors. Hong Kee has operated for over 20 years in Jelutong and has two branches but limited expansion due to staff. Both businesses face oligopoly competition and have several well-known competitors in their respective markets that attract customers through signature dishes and affordable prices.
The document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. It includes brief profiles of each business, their competitive traits such as number of competitors and market share, as well as biodata on their top 3 competitors. The analysis finds that while both businesses face oligopoly competition, Hong Kee has been more commercially successful with its signature roasted duck dish and two established branches.
This document provides a comparative analysis of two noodle businesses located in different areas - Yee Kee Beef Noodles in Seremban and Sarawak Noodles House in Klang Valley. The analysis examines the businesses' histories, products, competitors, strategies, obstacles faced and market conditions. Key findings are that Yee Kee Beef Noodles has been in business longer, has more locations and makes a profit, while Sarawak Noodles House operates at a loss due to keeping prices low to provide customer comfort despite high costs. Overall, the analysis concludes Yee Kee Beef Noodles is more successful due to its experience, brand recognition and profitability.
This report compares two traditional pastry shops located in Penang and Seremban, Malaysia. Asian Siew Pau in Seremban is famous for its siew bao and was founded in 1998, while Ming Xiang Tai in Penang has 4 branches and was founded in 2008 to honor the founder's grandparents who previously sold pastries. Both shops face competition from other local pastry shops. Asian Siew Pau focuses on customer service and welfare to maintain customers, while Ming Xiang Tai attracts many customers through its traditional recipes and strategic locations. Starting a new pastry business is difficult due to obtaining loans and breaking into an established market.
Getting Your Message Across: Communications Skills for TestersTechWell
Communication is at the heart of our profession. No matter how advanced our testing capabilities are, if we can’t convey our concerns in ways that connect with key members of the project team, our contribution is likely to be ignored. Because we act solely in an advisory capacity, rather than being in command, our power to exert influence is almost entirely based on our communication skills. With people deluged with emails and suffering information overload, it is more important than ever that we craft succinct and effective messages, using a range of communication modalities. Join Thomas McCoy as he draws on techniques from journalism, public relations, professional writing, psychology, and marketing to help you get your message across. Key themes include: non-verbal communication, presentation skills, persuasive writing, influencing skills, graphic communication, and communicating in teams and meetings. A range of hands-on exercises will be used to practice the concepts being discussed.
This document is the 2003 annual report for Quest Diagnostics. It discusses the company's financial performance in 2003, highlighting record earnings per share growth of 28% and revenues growth of 15%. It outlines the company's strategic focus on six sigma quality, access and convenience, innovative science and medicine, and advanced information technology. The report provides examples of new diagnostic tests introduced in 2003 to improve disease diagnosis and treatment.
This document contains a diagnostic test with multiple sections to assess different language skills. It includes listening, vocabulary, grammar, reading and writing questions. The listening section has students choose the correct words to complete dialogues. Vocabulary questions involve completing phrases with "be" or "have". Grammar questions cover the present simple, present continuous, past simple and question forms. The reading comprehension asks students to read a passage about a girl who won a talent show and then answer true/false questions. The writing prompt provides questions for students to answer and then write a paragraph. The test assesses skills across 100 total marks.
The document provides information on standard costing, including:
1) Formulas and explanations for calculating variances in material, labor, and overhead costs. It outlines the calculations for cost, price, usage, efficiency, rate, and other variances.
2) Key terms and abbreviations used in standard costing such as standard cost (SC), actual cost (AC), standard price (SP), actual price (AP), etc.
3) A sample reconciliation statement to reconcile actual and budgeted profits.
4) Five sample questions on calculating variances from standard costing information.
Allowing students to rate their teachers could have benefits. Students have first-hand experience in the classroom and can provide feedback on a teacher's teaching ability, subject knowledge, and ability to engage and connect with students. Their feedback could help identify both good teachers and those needing improvement, leading to better quality of education. However, there are also concerns such as students grading teachers poorly due to personal dislikes rather than objective evaluation of teaching. Overall, student ratings may help improve teacher quality if implemented with safeguards against purely subjective ratings.
This C++ program is a supermarket billing project that allows users to manage products, place orders, and generate invoices. It includes functions for creating, reading, updating, and deleting product records stored in a file. The main menu allows selecting customer or administrator options. As a customer, users can view product listings, place orders by entering product numbers and quantities, and receive an invoice. Administrators can create, display, modify and delete product listings, and view the product menu.
This document provides a tutorial on standard costing and variance analysis techniques. It defines key terms like actual cost, standard cost, quantity and price variances. Formulas are provided for calculating variances for materials, labor, variable overhead and fixed overhead. A sample problem demonstrates calculating variances for materials and labor. Another sample problem demonstrates calculating variances for variable and fixed overhead.
A Complete Model of the Supermarket Business - ArticleFrank Steeneken
This article provides a complete picture of the underlying skeletal structure that holds every supermarket business together while achieving it goals. The supermarket model introduces a comprehensive framework for managing the complexity of a supermarket structure, and a reusable blueprint for visualizing how a supermarket company actually does business.
The model’s clearly-defined core-processes and their functions provide a powerful baseline for improving business performance. By viewing a supermarket business as a single functional system, the nature of its underlying core processes become clear. Then by managing and improving them as parts of a single system, substantial improvements can be made on critical success factors, such as lead-time requirements and the precise availability of stock when needed, throughout the supply chain.
The method used to develop this Supermarket Model is a collaborative adaptation of an earlier technique, called “Integrated Modeling Method.” That method showed how every business enterprise has the same inherent system structure. This new supermarket model incorporates basic elements of that method, with major improvements and a much clearer understanding of how a supermarket business operates in today’s world-wide market environment
This document provides marketing strategies and tips for restaurants to increase revenue. It discusses using social media like Facebook, Twitter, and Foursquare to engage customers and promote special offers. It also emphasizes the importance of monitoring online reviews and responding to feedback to manage a restaurant's online reputation. A case study is presented on ModMarket, a fast casual restaurant that increased sales using innovative receipt marketing that listed nutritional information and discounts.
This document is a project report submitted by Alok Sharma for a summer training internship on a Console Based Billing System. The report provides details of the project including objectives to create a convenient billing solution and generate financial reports. It discusses the existing manual system and problems with it. The proposed computerized system aims to be more user friendly, support data sharing and modification, and strategic decision making through easy report generation. A feasibility analysis is also included covering technical, behavioral, economic and product aspects.
Digital marketing can help restaurants communicate with and learn from guests through personalized messages. Developing a content strategy with clear goals in mind is important. Goals may include growing a customer database, increasing sales and foot traffic, or building relationships on social media. Testing strategies in a limited market first allows restaurants to enhance their approach based on results before broader application. Tracking key metrics helps ensure strategies are effective at meeting goals over time.
This document provides a biography and overview of Joseph R. Dervaes' experience investigating fraud cases as an auditor. Some key points:
- Dervaes retired in 2006 after 42.5 years as an auditor with the U.S. Air Force and Washington State, specializing in employee embezzlement.
- He investigated over 730 fraud cases involving $13 million in losses during his time with Washington.
- Dervaes has extensive training experience and authored several fraud manuals and training courses. He received numerous awards for his contributions to fraud detection.
- The document outlines Dervaes' experience investigating various cash receipting, accounts payable, payroll, and other fraud schemes across multiple government agencies.
The document outlines 5 major business strategies for starting a new supermarket: establishing distribution systems, selecting an optimal location, targeting a specific customer demographic, pursuing business alliances, and implementing strong management principles. It explains that properly addressing these areas is crucial for the supermarket's success by attracting customers, building trust, and achieving profitability. Adopting these strategies could help the group's project by providing a framework for their own supermarket business plan.
The document compares two chicken rice businesses in different locations: Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. It finds that Hong Kee is more commercially successful due to higher daily sales and more established brand recognition. Both businesses operate in oligopolistic markets with many competitors nearby offering similar products and vying for customers. The document analyzes the competitive environment and traits of each business.
This document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. It includes brief profiles of each business, their competitive landscapes, and a comparative table analyzing traits like number of competitors, market share, and top competitors. The analysis found that while both businesses face oligopoly competition, Hong Kee has been more commercially successful with its signature roasted duck dish and two established locations.
1) The document compares two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang.
2) It finds that Hong Kee has been more commercially successful, with 150-200 plates sold per day compared to Leong Shifu's 10-15 plates in its early days.
3) Both businesses operate in an oligopoly market with many competitors differentiated by things like price, variety of dishes, and quality of food and service.
The document compares two chicken rice businesses in different locations: Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. Leong Shifu has been operating for 15 years in PJS7 and faces many competitors. Hong Kee has operated for over 20 years in Jelutong and has two branches but limited expansion due to staff. Both businesses face oligopoly competition and have several well-known competitors in their respective markets that attract customers through signature dishes and affordable prices.
The document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. It includes brief profiles of each business, their competitive traits such as number of competitors and market share, as well as biodata on their top 3 competitors. The analysis finds that while both businesses face oligopoly competition, Hong Kee has been more commercially successful with its signature roasted duck dish and two established branches.
This document provides a comparative analysis of two noodle businesses located in different areas - Yee Kee Beef Noodles in Seremban and Sarawak Noodles House in Klang Valley. The analysis examines the businesses' histories, products, competitors, strategies, obstacles faced and market conditions. Key findings are that Yee Kee Beef Noodles has been in business longer, has more locations and makes a profit, while Sarawak Noodles House operates at a loss due to keeping prices low to provide customer comfort despite high costs. Overall, the analysis concludes Yee Kee Beef Noodles is more successful due to its experience, brand recognition and profitability.
This report compares two traditional pastry shops located in Penang and Seremban, Malaysia. Asian Siew Pau in Seremban is famous for its siew bao and was founded in 1998, while Ming Xiang Tai in Penang has 4 branches and was founded in 2008 to honor the founder's grandparents who previously sold pastries. Both shops face competition from other local pastry shops. Asian Siew Pau focuses on customer service and welfare to maintain customers, while Ming Xiang Tai attracts many customers through its traditional recipes and strategic locations. Starting a new pastry business is difficult due to obtaining loans and breaking into an established market.
Getting Your Message Across: Communications Skills for TestersTechWell
Communication is at the heart of our profession. No matter how advanced our testing capabilities are, if we can’t convey our concerns in ways that connect with key members of the project team, our contribution is likely to be ignored. Because we act solely in an advisory capacity, rather than being in command, our power to exert influence is almost entirely based on our communication skills. With people deluged with emails and suffering information overload, it is more important than ever that we craft succinct and effective messages, using a range of communication modalities. Join Thomas McCoy as he draws on techniques from journalism, public relations, professional writing, psychology, and marketing to help you get your message across. Key themes include: non-verbal communication, presentation skills, persuasive writing, influencing skills, graphic communication, and communicating in teams and meetings. A range of hands-on exercises will be used to practice the concepts being discussed.
This document is the 2003 annual report for Quest Diagnostics. It discusses the company's financial performance in 2003, highlighting record earnings per share growth of 28% and revenues growth of 15%. It outlines the company's strategic focus on six sigma quality, access and convenience, innovative science and medicine, and advanced information technology. The report provides examples of new diagnostic tests introduced in 2003 to improve disease diagnosis and treatment.
This document contains a diagnostic test with multiple sections to assess different language skills. It includes listening, vocabulary, grammar, reading and writing questions. The listening section has students choose the correct words to complete dialogues. Vocabulary questions involve completing phrases with "be" or "have". Grammar questions cover the present simple, present continuous, past simple and question forms. The reading comprehension asks students to read a passage about a girl who won a talent show and then answer true/false questions. The writing prompt provides questions for students to answer and then write a paragraph. The test assesses skills across 100 total marks.
The document provides information on standard costing, including:
1) Formulas and explanations for calculating variances in material, labor, and overhead costs. It outlines the calculations for cost, price, usage, efficiency, rate, and other variances.
2) Key terms and abbreviations used in standard costing such as standard cost (SC), actual cost (AC), standard price (SP), actual price (AP), etc.
3) A sample reconciliation statement to reconcile actual and budgeted profits.
4) Five sample questions on calculating variances from standard costing information.
Allowing students to rate their teachers could have benefits. Students have first-hand experience in the classroom and can provide feedback on a teacher's teaching ability, subject knowledge, and ability to engage and connect with students. Their feedback could help identify both good teachers and those needing improvement, leading to better quality of education. However, there are also concerns such as students grading teachers poorly due to personal dislikes rather than objective evaluation of teaching. Overall, student ratings may help improve teacher quality if implemented with safeguards against purely subjective ratings.
This C++ program is a supermarket billing project that allows users to manage products, place orders, and generate invoices. It includes functions for creating, reading, updating, and deleting product records stored in a file. The main menu allows selecting customer or administrator options. As a customer, users can view product listings, place orders by entering product numbers and quantities, and receive an invoice. Administrators can create, display, modify and delete product listings, and view the product menu.
This document provides a tutorial on standard costing and variance analysis techniques. It defines key terms like actual cost, standard cost, quantity and price variances. Formulas are provided for calculating variances for materials, labor, variable overhead and fixed overhead. A sample problem demonstrates calculating variances for materials and labor. Another sample problem demonstrates calculating variances for variable and fixed overhead.
A Complete Model of the Supermarket Business - ArticleFrank Steeneken
This article provides a complete picture of the underlying skeletal structure that holds every supermarket business together while achieving it goals. The supermarket model introduces a comprehensive framework for managing the complexity of a supermarket structure, and a reusable blueprint for visualizing how a supermarket company actually does business.
The model’s clearly-defined core-processes and their functions provide a powerful baseline for improving business performance. By viewing a supermarket business as a single functional system, the nature of its underlying core processes become clear. Then by managing and improving them as parts of a single system, substantial improvements can be made on critical success factors, such as lead-time requirements and the precise availability of stock when needed, throughout the supply chain.
The method used to develop this Supermarket Model is a collaborative adaptation of an earlier technique, called “Integrated Modeling Method.” That method showed how every business enterprise has the same inherent system structure. This new supermarket model incorporates basic elements of that method, with major improvements and a much clearer understanding of how a supermarket business operates in today’s world-wide market environment
This document provides marketing strategies and tips for restaurants to increase revenue. It discusses using social media like Facebook, Twitter, and Foursquare to engage customers and promote special offers. It also emphasizes the importance of monitoring online reviews and responding to feedback to manage a restaurant's online reputation. A case study is presented on ModMarket, a fast casual restaurant that increased sales using innovative receipt marketing that listed nutritional information and discounts.
This document is a project report submitted by Alok Sharma for a summer training internship on a Console Based Billing System. The report provides details of the project including objectives to create a convenient billing solution and generate financial reports. It discusses the existing manual system and problems with it. The proposed computerized system aims to be more user friendly, support data sharing and modification, and strategic decision making through easy report generation. A feasibility analysis is also included covering technical, behavioral, economic and product aspects.
Digital marketing can help restaurants communicate with and learn from guests through personalized messages. Developing a content strategy with clear goals in mind is important. Goals may include growing a customer database, increasing sales and foot traffic, or building relationships on social media. Testing strategies in a limited market first allows restaurants to enhance their approach based on results before broader application. Tracking key metrics helps ensure strategies are effective at meeting goals over time.
This document provides a biography and overview of Joseph R. Dervaes' experience investigating fraud cases as an auditor. Some key points:
- Dervaes retired in 2006 after 42.5 years as an auditor with the U.S. Air Force and Washington State, specializing in employee embezzlement.
- He investigated over 730 fraud cases involving $13 million in losses during his time with Washington.
- Dervaes has extensive training experience and authored several fraud manuals and training courses. He received numerous awards for his contributions to fraud detection.
- The document outlines Dervaes' experience investigating various cash receipting, accounts payable, payroll, and other fraud schemes across multiple government agencies.
The document outlines 5 major business strategies for starting a new supermarket: establishing distribution systems, selecting an optimal location, targeting a specific customer demographic, pursuing business alliances, and implementing strong management principles. It explains that properly addressing these areas is crucial for the supermarket's success by attracting customers, building trust, and achieving profitability. Adopting these strategies could help the group's project by providing a framework for their own supermarket business plan.
This document discusses restaurant reservation and table management systems. It explains that these systems provide tools to effectively plan bookings and manage seating to maximize profits. Restaurant reservation systems that integrate table management are growing in popularity as they allow full visibility and control of table status. The document also emphasizes the importance of restaurants having an online booking system on their website to attract new customers and handle reservations digitally 24/7. It concludes by noting reservation systems with live electronic diaries are preferred as they accurately display availability and automatically update bookings. Such systems along with table management can streamline operations and boost customer service.
This document appears to be a report submitted by students for an English class assignment on conducting a comparative analysis of two businesses. The report includes sections on the origin of char kway teow, descriptions of the two businesses studied - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It also includes a comparative analysis of the businesses, their strategies, nature of the market, analysis, summary table, and recommendations.
This document provides a comparison of two bak kut teh businesses - Ah Cham Bak Kut Teh in Klang, Selangor and Sun Fong Bak Kut Teh in Kuala Lumpur. It summarizes the history, operations, customers, and competitive strategies of each business. The analysis concludes that while Ah Cham Bak Kut Teh relies on word-of-mouth promotion, Sun Fong Bak Kut Teh has expanded to multiple locations and has become more commercially successful with its longer history and operation.
English 2 assignment 2 submission 13 jan finalLwj Welson
This document provides a comparative analysis of two Bak Kut Teh businesses - Ah Cham Bak Kut Teh in Klang, Selangor and Sun Fong Bak Kut Teh in Kuala Lumpur. It describes the history, operations, customers, and competitive strategies of each business. The analysis concludes that while Ah Cham Bak Kut Teh relies on word-of-mouth promotion, Sun Fong Bak Kut Teh has expanded to multiple locations and sees more customers, making it the more commercially successful of the two businesses.
This document summarizes a student group presentation comparing two Bak Kut Teh restaurants in Malaysia. The group analyzed Ah Cham Bak Kut Teh, a home-based restaurant in Klang, and Sun Fong Bak Kut Teh, a commercial restaurant with multiple branches in Kuala Lumpur and Indonesia. Through interviews with the owners, the group concluded Sun Fong was more commercially successful due to its larger market presence with multiple branches and strategic city center location. The document provides background histories of the businesses, descriptions of operations, and a comparative analysis of strategies and performance.
This document is a presentation comparing two Bak Kut Teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. It finds that Sun Fong is more commercially successful due to having multiple branches across Malaysia and Indonesia, strategic locations near tourist areas, longer operating history since 1971 compared to Ah Cham starting in 1995. The presentation provides details on the history, operations, customers, competitors and analyses of each business. It recommends ways for Ah Cham to improve through expanding locations, renovating facilities, diversifying menus and doing more advertising.
This document is a presentation comparing two Bak Kut Teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. It finds that Sun Fong is more commercially successful due to having multiple branches across Malaysia and Indonesia, strategic locations near tourist areas, longer operating history since 1971 compared to Ah Cham starting in 1995. The presentation provides details on the history, operations, customers, competitors and analyses of each business. It recommends ways for Ah Cham to improve through expanding locations, renovating facilities, diversifying menus and doing more advertising.
This document summarizes a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It analyzes their competitive traits such as number of competitors, market share, pricing strategies, menu items, and obstacles faced. Overall, it determines that Tupai-Tupai Restaurant is more commercially successful due to offering a wider variety of differentiated dishes and being located in a more strategic area with parking.
This document summarizes a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It analyzes their competitive traits such as number of competitors, market share, pricing strategies, menu items, and obstacles faced. Overall, it determines that Tupai-Tupai Restaurant is more commercially successful due to offering a wider variety of differentiated dishes and being located in a more strategic area with parking.
This document provides information about a comparative analysis project conducted by a group of students. It analyzes two dried meat businesses - Tuck Kee Dried Meat in Penang and Oloiya Dried Meat in Klang Valley. The document includes a table of contents, key summary of the analysis, brief bios of each business including their history and products, and a comparative analysis of their competitive traits. The analysis found that while Tuck Kee has a local following in Penang, Oloiya has higher national popularity due to its many outlets across Malaysia. Both businesses also offer international export services.
This document provides information about two dried meat businesses - Tuck Kee Dried Meat in Penang and Oloiya Dried Meat in Klang Valley. It summarizes key details about the founding and operations of Tuck Kee Dried Meat, which was established in the 1980s and remains a family-run business focused on dried meat and meat floss. It also briefly outlines background about Oloiya Dried Meat, noting it has many outlets nationwide in Malaysia. The document goes on to compare various competitive traits of the two businesses such as their products, markets, and popularity.
English 2 assignment 2 submission 13 jan (1) (1)Lwj Welson
Sun Fong Bak Kut Teh and Ah Cham Bak Kut Teh are two Bak Kut Teh restaurants located in different areas that were compared. Sun Fong has 4 branches across Malaysia and Indonesia, advertises extensively, and plans to expand further. In contrast, Ah Cham is a single, small shop in Klang with no advertising or expansion plans. After analyzing both businesses, the group concluded Sun Fong is more commercially successful due to its larger market presence with multiple branches and better location near tourist areas.
The document provides a comparative analysis of two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. Hong Kee has been in business since 1992 and has two branches, serving around 150-200 plates per day. Leong Shifu opened in 2000 and serves around 100-120 customers daily from its single stall. Both businesses face oligopoly competition, with Hong Kee having around 8 competitors and Leong Shifu facing 14 nearby. The document analyzes aspects such as product variety, pricing, hygiene, and customer service between the two businesses.
- The document compares two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Roasted Duck and Chicken Rice in Penang.
- Hong Kee has been in business since 1992 and has two branches, serving about 150-200 plates per day. Leong Shifu has been operating since 2000 from a coffee shop stall.
- Both businesses operate in an oligopoly market with many competitors. However, the analysis concluded that Hong Kee is more commercially successful due to its higher annual revenue and offering a wider variety of menu items compared to Leong Shifu.
The document provides a comparative analysis of two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang. It summarizes the backgrounds of each business and their founders. It then analyzes competitive traits like number of competitors, market share, and profiles the top 3 competitors for each business. The analysis finds that while both businesses face significant competition, Hong Kee has been more commercially successful with higher daily sales and two established locations. Overall, the chicken rice market represents an oligopoly for both businesses.
The document summarizes and compares two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Roasted Duck and Chicken Rice in Penang. It provides background information on the founders and operations of each business. It then analyzes competitive traits, finding that Leong Shifu faces over 60 competitors locally while Hong Kee faces about 40, with both experiencing oligopoly competition. Top competitors for each are identified and described.
1) The document compares two chicken rice businesses - Leong Shifu BBQ Chicken Rice in Klang Valley and Hong Kee Hong Kong Roasted Rice in Penang.
2) It finds that Hong Kee has been more commercially successful, with two branches operating since 1992, 150-200 plates sold per day, and roasted duck as its popular signature dish.
3) Both businesses operate in an oligopoly market with many competitors differentiated by price, variety of dishes, and quality of food and service.
This document provides a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It summarizes the history and brief bios of each business, including their number of competitors, market share structure, and bios of their top competitors. Key findings include Goh Huat Seng having two local competitors while Tupai-Tupai has one, and both businesses being family-owned and operated.
This document provides information about two dried meat businesses located in different geographical areas that were analyzed for a comparative report. It includes a brief history of dried meat, summaries of interviews conducted with each business outlining their founding, products, operations and growth. A comparative analysis found that while Tuck Kee Dried Meat has few competitors in Penang, Oloiya Dried Meat has a large nationwide presence in Malaysia and many more competitors in Klang Valley. Both businesses export internationally but Oloiya has greater market share and plans further expansion.
This document provides information about two dried meat businesses - Tuck Kee Dried Meat in Penang and Oloiya Dried Meat in Klang Valley, Malaysia. It includes a brief history of each business, their founders, locations, products offered, number of employees and customers. A comparative analysis found that while Tuck Kee has around 8 competitors locally in Penang, Oloiya has over 50 competitors nationally with multiple outlets across Malaysia. Oloiya also has a larger market share than Tuck Kee. Both businesses offer export services internationally in addition to their retail operations.
This document outlines the proposed construction of a double storey terrace house on a corner lot in Kuching, Sarawak. The project involves building a single unit house designed by Design Network Architects. ESWEL ENGINEERS SDN BHD will serve as the civil and structural engineer, and Oompa Loompa SDN BHD will be the quantity surveyor. The document provides details on the scope of works, plans and elevations, tendering process, and proposed finishes for the house.
This document contains information about a project tendering for works in Lot 123, Mukim, Petaling Jaya, Selangor Darul Ehsan. It lists previous projects the company worked on including housing developments and a shopping mall. It also presents the total amount of the current tender, RM 482,701.87, and evaluates the company's strengths as quality and financial standing while weaknesses include pricing and experience.
The document discusses various stages of a construction project according to the RIBA Plan of Work. In round 1, early stage work like feasibility studies and budget estimation is discussed. Round 2 covers design development using BIM software. Manual measurement and its pros and cons are covered in round 3. Rounds 4 and 5 discuss the construction and close out stages involving tasks like contract management and final accounting. Efficient data management and easier operation and maintenance are benefits mentioned for the close out stage.
The document discusses procurement in the construction industry and the importance of estimating at different stages. It provides examples of the key stages of procurement: concept, design, tender, construction, and occupation. Estimating is important at each stage to control costs, apportion risk, prevent overpaying, and avoid unnecessary additional expenses. Measurement involves quantifying items, estimating calculates approximate costs from measurements and rates, and tendering provides a priced offer that includes measurement and estimating details plus contractor profit. Preliminaries represent general site costs that cannot be allocated specifically, and examples given are site security, utilities, fencing, signage, insurance, and temporary accommodation.
- The document provides a summary and recommendation for the procurement system and tendering method for Taylor's University's new campus building project in Kota Kinabalu, Sabah.
- It recommends adopting the Design and Build (D&B) procurement method due to its cost effectiveness, ability to meet the tight timeline for completion in mid-2019, and by making the main contractor solely responsible.
- The D&B method is said to allow construction to begin sooner, facilitate faster communication, and give the contractor freedom to leverage purchasing power to deliver the project at a competitive price within budget.
This document discusses and compares four building information modeling (BIM) software applications: Solibri Model Checker, AutoDesk REVIT, CostX, and BIMMeasure. For each software, it provides information on their functions, limitations, and recommendations. It also evaluates the benefits and limitations of using BIM, CAD, and manual measurement methods across five stages of a construction project: preparation and briefing, design, preconstruction, construction, and handover/closeout. Overall, the document finds that while BIM provides many benefits like efficiency and data management, it also has higher costs and training requirements compared to CAD and manual measurement.
The document is a project tender for the construction of a single-story show house located in Lot 123, Mukim, Petaling Jaya, Selangor Darul Ehsan. It includes information on previous works completed, awards, a breakdown of the tender amount, company strengths and weaknesses. The total tender amount is RM 482,701.87.
This document provides details for the construction of a double storey terrace house on Lot 509 in Kuching, Sarawak. It includes information on the architects, engineers, quantity surveyors, scope of works, plans and elevations, tender documentation, finishes, and external works. The proposed project is located at the 17th Mile of Kuching-Serian Road and involves building a single unit double storey terrace house on a corner lot. Completion is targeted for June 30, 2017 with a commencement date of July 4, 2016.
Estimating at different stages of procurement is important in the construction industry. At the concept stage, estimators provide a general cost view and advise on project changes. In design, they discuss costs with designers and estimate materials and workloads. At tender, the accurate total cost is laid out for client budgeting. During construction, costs must follow the set budget and finish on schedule. Estimators ensure proper financial control, prevent unnecessary costs, and use reliable checking systems at each stage. Measurement quantifies items, estimating adds rates to get total costs, and tendering adds profit margins for priced contract offers. Preliminaries are general site costs like security, utilities, site facilities, and insurances that cannot be allocated to specific
This document provides information about a group assignment for a management science course. It includes the group member names, a table of contents, and details about the company profile, vision/mission statements, goals, organization chart, and job scopes of WCW Construction Company. The company was established in 2011 and aims to achieve a high reputation in the construction industry through professional standards and customer satisfaction. It lays out short, mid, and long term goals and describes the roles and responsibilities of director, managers, supervisors, and other positions.
The supervisor wants to motivate Jamal, an intelligent but risk-averse engineer, to be more independent in his work. Using ERG theory, the supervisor could motivate Jamal in three ways. First, assure Jamal's existence needs through insurance and flexibility. Second, develop Jamal's relatedness through team projects to build confidence. Third, challenge Jamal's growth through opportunities to realize his full capabilities. ERG theory addresses Jamal's needs simply without frustrating any level, which could motivate him to be more self-sufficient.
The fieldwork report details a closed traverse survey conducted by students using a theodolite. Measurements of angles and distances were taken at stations A through D. The total angular error was 0.27' and distributed evenly among measured angles. Course directions and lengths were calculated. The total error of 0.15 latitude and 0.61 departure fell within the acceptable accuracy of 1:202. Coordinates were determined for each station after applying compass rule corrections. The closed traverse allowed students to apply surveying skills and techniques learned in class.
The fieldwork report details a site leveling survey conducted to determine reduced levels at various turning points (TPs) relative to Benchmark 1 (BM1). Level readings were taken using an automatic level and leveling rod between BM1 and TPs A through J. The rise and fall method and height of collimation method were used to calculate reduced levels, with an arithmetical check showing an acceptable misclosure of +0.00318mm. The error was distributed evenly among setups by applying a +0.00318mm correction to each reduced level reading.
The Blue Mosque is a 17th century mosque located in Istanbul, Turkey. It was commissioned by Sultan Ahmed I in 1609 and took just 7 years to complete, finishing in 1616. The architect, Sedefkar Mehmed Aga, based the design of the Blue Mosque on Hagia Sophia, drawing from the work of his mentor and Turkey's most famous architect, Mimar Sinan. The Blue Mosque has six minarets and gets its name from the blue tiles that line the walls, with over 20,000 handmade tiles depicting floral designs. It remains one of Istanbul's most iconic landmarks and a popular tourist attraction today.
Indoor environmental quality (IEQ) refers to the quality of a building's environment in relation to the health and well-being of those who occupy space within it. IEQ is affected by factors like air quality, temperature, lighting, acoustics, and HVAC systems. The document discusses surveys conducted at various office and healthcare facilities to understand how physical factors of the indoor workspace affect occupants. Issues identified include weak ventilation, noise levels, and lighting concerns. Recommended solutions involve improving ventilation, adding acoustic treatments, using low-VOC paints, and zoning work areas. Maintaining good IEQ can enhance occupant health, comfort, and productivity.
This 3 sentence summary provides the essential information from the document:
The document appears to be an assignment presentation by Shane Sim Ee Han and Muhd. Hasif b Alias titled "My Campus – Exploring Spaces & Materials" as their Title for Assignment 1.
This document discusses a presentation on concrete materials and properties. It describes a compacting factor test to determine concrete workability. It also summarizes three factors that affect concrete workability and strength: aggregate-cement ratio, relative humidity during curing, and degree of compaction. Finally, it provides details on three types of concrete admixtures - shrinkage reducers, super plasticizers, and corrosion inhibitors - and their functions and advantages.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
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This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
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Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
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A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
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1. PRINCIPLES OF ECONOMICS (FNBE0135) Page 1
SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
THE DESIGN SCHOOL
FOUNDATION IN NATURAL BUILD ENVIRONMENT
PRINCIPLES OF ECONOMICS (FNBE0135)
Assignment: A Tale of Two Businesses – A Comparative Analysis of 2
Businesses of Similar Industry in Different Geographical Locations
NAME: LIM CHERN YIE 0315688
CHUA WEI JIE 0316323
LEE KIM THIAM 0310710
MUHAMMAD HASIF BIN ALIAS 0316413
HAZIM BIN ABDUL AZIZ 0315773
REPORT TITLE: RESEARCH PROJECT FOR BUSINESS OF CHAR KWAY TEOW
IN PENANG AND KLANG VALLEY
LECTURER: MR. CHANG JAU HO
SUBMISSION DATE: 13TH JUNE 2014
2. PRINCIPLES OF ECONOMICS (FNBE0135) Page 2
Table of Contents
Content Page
Summary 3
Introduction of Ah Leng Char Kway Teow 4-5
Introduction of Aunty Gemuk Char Kway
Teow 6-7
Comparative Analysis 8-9
Strategy 10
Nature of the Market 11-12
Summary Table 13-14
Analysis 15
Recommendations 16-17
Appendix 18-25
Reference Lists 26
3. PRINCIPLES OF ECONOMICS (FNBE0135) Page 3
Summary
Throughout this whole report, you will be going through numerous contents like the descriptions,
comparative analysis, recommendations, and so on. The first one is the descriptions on the businesses’
we interviewed, where you find their personal business information. After that, you’ll be going through
the comparative analysis of the two businesses’ mentioned above where you find comparisons like the
number of competitors in their area, brief biographies etc. You’ll go through the recommendations
section where you’ll find recommendations to improve their businesses’ success based on our viewpoint.
The last two would be the bibliography, appendices, and of course, Legit references.
4. PRINCIPLES OF ECONOMICS (FNBE0135) Page 4
Introduction of Ah Leng Char Kway Teow
The first business that we interview is the Ah Leng Char Kway Teow. It is one of the most
famous Char Kway Teow stalls to be found in Penang. It is located along Jalan Dato Keramat,
Georgetown. Ah Leng Char Kway Teow operates at a café named Kafe Khoon Hiang. There are
apparently 2 stalls at the café, which are Ah Leng’s, and an economy rice stall. Other than that,
they are operating at just from 8.30am until 2.30pm. For customers who usually have lunch in
the evening, they can go to the main branch, which is located near Jalan Chor Sin Kheng, Air
Itam as they’re operating hours are from 6pm to 10pm.
As has been mentioned earlier, there is a main branch located near Air Itam, which is
currently taken over by the original founder, Teoh Koon Leong. The business has started since
the late 70s, which was approximately in 1978. Today, it has handed down to the second
generation being managed by the founder’s own son, Teoh Yung Hee. Teoh Yung Hee is the
owner of the sub branch where we visited. Teoh Yung Hee started to take over at year of 2009
when he was 51 years old. Additionally, the business currently has a total of two branches and
is hiring 3 hardworking employees to help out in the decrease of some burdens of the business.
Then, Teoh Koon Leong was upholding his only product, which is Char Kway Teow for almost 40
5. PRINCIPLES OF ECONOMICS (FNBE0135) Page 5
years now, as it is only the main product they are selling and does not think to develop any
other products.
Prior to this, by the time the second branch was expanded, he was offering at Lorong Kulit
Penang, found adjacent to the Maybank Fragrant Coffee Shop, yet now he has moved to Jalan
Datuk Keramat due to the unwelcomed reviews. The place was also perceived as an unlucky
place of earning money by relating to the Chinese traditional philosophical arrangement of
fitting the human presence with the nature's domain, well known as Feng Shui.
Next, when we asked the owner, Teoh Yung Hee about the motivation from his father by
starting this kind of business at that time. Then he kindly explained to us that his father started
learning the way to cook a fried Char Kway Teow based on his own personal interest and hobby.
After some time, they’re family begins to face various kinds of financial crisis. Thus, Teoh Koon
Leong decided to start the business by the only knowledge and capabilities of earning money
that he applied. He first borrowed some money from his siblings and friends knew well because
at that part of time, he can’t even afford to start the business. After he managed to save
enough money, he started the business without any hesitation, as he was the only breadwinner
around his family. Although he did not get the flying color of results at the beginning, he tends
to really work hard by not giving up easily. At last, he managed to earn as much income as he
can then he paid all his debts to the ones he borrowed money from during his hardship. He also
brought his family to the harmony and peace status. Since then the business is carrying on until
now and being handed down to the second generation.
As the second generation’s owner, Teoh Koon Leong had mentioned he would continue the
business until the time he retires and definitely spread on to his young ones as he stated this is
a family business and it must be carried on by their own family.
6. PRINCIPLES OF ECONOMICS (FNBE0135) Page 6
Introduction of Aunty Gemuk Char Kway Teow
The second stall we interviewed was a local Char Kway Teow stall located somewhere near
Klang Valley. The gene of the stall is Penang Fried Kway Teow, however, the people there
preferred to call it the “Aunty Gemuk’s Char Kway Teow”. The reason we describe it that way
was because the one who cooked the char kway teow, Ewe Sow Choo is a fat auntie. She wasn’t
mad but instead, she was happy that her dishes did not take all the credits. The stall received a
lot of great feedbacks from the Internet.
The stall shared its location with Restoran Jamal Mohamed, a mamak restaurant. Unlike any
mamak themes, the restaurant consists of many individual stalls such as Nasi Lemak Kukus and
Yong Tau Foo. It is located near SS 5A, Kelana Jaya. The restaurant is surrounded by a housing
area and exactly beside the Football Association Malaysia(FAM) building. Furthermore, the
place is very near to the busy highway, Damansara-Puchong Expressway(LDP). And if people
take a left junction to SS 5A from LDP, the restaurant can be easily located about 100m away.
Unlike the typical chinese char kway teow which have pork and lards in it, the Auntie
Gemuk’s char kway teow is halal. This way, the stall managed to attract every races and
religions in Malaysia to enjoy their delicious char kway teow. The pricings are RM5.00 for small
7. PRINCIPLES OF ECONOMICS (FNBE0135) Page 7
portion and RM5.50 for big portion per plate. Their char kway teow is a bit spicy than the
normal one. The number and size of their prawns are little and small respectively. Even so,
upon serving, the texture and presentation of the char kway teow on the plate looks very
amazing it looks.
The stall size was just the right size despite having small spaces, as it is only a shared space in
the restaurant. They do not have any other branch, which makes it quite nice to attain such
delicacy. With only 2 employees including the cooker, they are able to sustain about more than
150 customers per day. Not to mention that the stall only opened from 10am to 6pm everyday.
The stall maintained in such ways for quite a long time without any new development or needs
to expand their branch.
The business was established since 1982, which means that the business has already exist for
more than 32 years. The founder, Ewe Shiau Wei, was the father to current founder, Ewe Kong
Chooi. He started the business because of his personal interest in char kuay teow. Ewe Kong
Chooi later inherited the business after her father runs it for 10 years. The interesting part was,
she is not the cooker. She insisted to be the waiter instead and asked her sister, the fat auntie
to be the cooker.
Lastly, the Auntie Gemuk Char Kway Teow is very lucky because they dealt with fewer risks
and hardly need plans for any strategies, as there are very few competitors. The other char
kway teow stalls located miles away and are not as popular as the Auntie Gemuk’s. The only
competitors they have in the restaurant are stalls they share their business location with.
However, the owner did not desire to compete with the other stalls and already considered
them as part of the restaurant.
8. PRINCIPLES OF ECONOMICS (FNBE0135) Page 8
Comparative Analysis of Ah Leng Char Kway Teow and
Aunty Gemuk Char Kway Teow Competitive Traits
As a Malaysian, we all know that Penang food was truly Pearl of the Orient, and that was the
reason numerous Malaysians barely strike an eyelash at the prospect of making the trek up to
Penang to get those mouth-watering meals. There are a lot of amazing nice local street foods at
Penang and Char Kway Teow is one of the most well-known foods there. This is the reason why
the owner of Ah Leng Char Kway Teow, Teoh Yung Hee stated that it is hard to compete with
others as there are much more famous and customer-based stall than them. Additionally, he
mentioned that there has currently total of around 47 stalls that are operating in Penang.
Although there has many stalls, Teoh Yung Hee is still can find out who are their competitors
that stand as their top three. Lorong Selamat Char Kway Teow was the first he mentioned. He
said Lorong Selamat has much more customer-based than them and the annual profits are
leading them. Then, the next competitor is Sister’s Char Kway Teow. It is located at Jalan
Macalister. It's named so on the grounds that the Char Kway Teow stall is worked by a couple of
sisters. The Lam's sisters had fried Kway Teow for around 50 years precisely at this venue. Some
tour guides even introduce to the tourists that it is the best Char Kway Teow in Penang. The
third competitor then is Siam Road Char Kway Teow. Obviously, it is located at Siam Road or we
called Jalan Siam. However, Teoh Yung Hee mentioned that Siam Road has a very heavy
weakness which they tend to let their customers wait for so long for only just a plate of Char
Kway Teow but other than that, the food is nice.
On the flip side, there is much easier to operate nicely for Aunty Gemuk Char Kway Teow as
there are not that much competitors around at Petaling Jaya. There are only 28 stalls total at
Petaling Jaya and they are separated through different area as we all knows that Petaling Jaya is
a huge big city. Although there are a few of Char Kway Teow stalls at Petaling Jaya, still they are
not as tasty as we find around Penang because it is not cooked by local but mostly foreigners.
The curious parts, when we asked the owner of Aunty Gemuk, we were surprised of what she
told us. We thought was any Char Kway Teow stalls around that area at first, but she told us
9. PRINCIPLES OF ECONOMICS (FNBE0135) Page 9
that her actual competitors are the stalls that are recently located inside the Restoran Jamal
Mohamed as those are the sub-stalls under the restaurant. The first and foremost of the
competitor definitely is the main branch of the restaurant which is the Mamak Stall. The stall is
selling many products such as Indian traditional foods like Roti Canai, Nasi Kandar, Maggi
Goreng and so on. Then, the next competitor is the stall that is selling Nasi Lemak Kukus. The
steamed coconut rice was fragrant and came in soft seperate grains. Determinations of things
are accessible as accompaniments to your fundamental nasi lemak - chicken rendang, sambal
kerang and sambal sotong. This is obviously most open-armed by our Malay compatriots. The
third competitor is the Curry Mee stall. This is because even the owner herself praised the level
of tastiness of the Curry Mee as she personally loves it very much. She described the food for us
like the curry taste was thick and fragrance of the lime gave additional tartness. However, even
though they are competing with each others. The owner still told us that they are actually good
in a kind of friendship and are fighting with a fair level.
10. PRINCIPLES OF ECONOMICS (FNBE0135) Page 10
Strategy
People often use different kind of strategies in their business against their competitors. When we
asked or interviewed both stalls regarding strategies that they so far had been using, they both claimed
that there was no strategy. We cannot let this question remain unanswered, thus we decided to
interview the people there instead and do some research and observation.
Let’s first look at the difficulties of competition, specifically about their stall locations. Unlike Auntie
Gemuk CKT, Ah Leng CKT dealt with more and harder competition due to its stall located at the
product’s origin place, Pulau Pinang. As for Auntie Gemuk’s they chose to start the business in a place
that their product is not commonly found in Klang Valley. In the end, one stall which have more
competitions should have work harder in advertising their product, however the shared the same
strategy which is PUBLICITY.
Just like any other food stalls, if you are able to cook something delicious and worth trying, your stall
will be as popular as an artist. People will start to spread the news to friend, family and write their
opinions in the social medias like Blogspot and FourSquare. With nowadays technology, one info can be
easily being spread to thousand of peoples in just a second. To add it up, with excellent service and
friendly workers, it should be an additional support to be written in their contents about the foods.
People tend to be captured by the worker’s beautiful services.
In term of packaging and promotion, it’ll be unnecessarily because as people who prefer CKT to be
eaten on a plate and eat it with chopsticks. Both stalls can be concluded to be careless about their
packaging and promotion processes. They simply charge their buyers with RM5 or higher for a plate of
CKY. Their customers explained that it was a fair price because nowadays market fluctuation. As for
Auntie Gemuk’s, their customers have no problem with the price as their CKT is very mouth-watering.
As a conclusion, both stalls decided to not make a fight and use any kind of strategies with their
competitors and only use when their business suddenly go bankrupt.
11. PRINCIPLES OF ECONOMICS (FNBE0135) Page 11
Nature of the Market
In our opinion, the nature of their market is oligopoly. The word oligopoly is defined from
two different Greek words which are Oligoi with Polein, which means Few Seller. Therefore, it is
described as a situation in which a specific business is controlled by gathering of firms. Other
than that, an oligopoly is a business structure in which a couple of firms command. At the point
when a business sector is imparted between couples of firms, it is said to be much focused.
Although just a couple of firms overwhelm, it is conceivable that a lot of people little firms
might additionally work in the business.
The reason we say so because that the business of Char Kway Teow in Malaysia is one of the
conquering market in our country. Although it was originated from Chinese, it is a well-known
food for this country that is surrounded by multicultural races until today. Thus, there are many
Char Kway Teow stalls operating recently but all their ingredients and ways of frying it are
almost the same. Then, their range of pricing their food is almost the same as well as an inch of
miles away. However, since there are Char Kway Teows all around the country so that is the
reason of their earnings will be lower than those monopoly markets because there are many
similar businesses on the market. Additionally, if one stall is more creativity by creating new
outlook of the product then it will gain more customers because the other stalls are still
following the old ways then they could not attract more customers to stay with them.
Therefore, business that is under oligopoly must always figure it out about new strategies to
compete with others. Technique is greatly crucial to firms that are related. Since firms cannot
act freely, they must expect the logical reaction of an enemy to any given change in their price,
or their non-value pricing. As it were, they have to arrange, and work out an extent of
conceivable choices focused around how they think adversaries may respond. For example, the
business thinks whether to raise, low or keep constant of its prices of their products.
In other words, definitely is hard for those new businesses who wish to enter the market for
example like market of Char Kway Teow. This is because that is a term that called “barrier to
12. PRINCIPLES OF ECONOMICS (FNBE0135) Page 12
entry” that we have learnt from subject of Economics. A barrier is an obstacle that prevents
other new firms from entering the market. At first, there is a term called Economies of Scale
which means that a firm’s ability to produce its goods at gradually lower costs over the long run.
It occurs due to improvement in production technology and cheaper raw materials. As a result,
firms with Economies of Scale can produce goods at cheaper costs and, in turn, sell them at a
lower price but new firms cannot compete at the same low price because it requires some time
to happen. Then, firms can also prevent new competition by adopting strategic moves as they
will advertise more and lower their product’s price to discourage customers from going to new
stalls. At last, the very important part is that old market has already had their old-based
customers so it is very hard to pursue their customers by going to the new business stalls to
have a plate of Char Kway Teow. As summary, it is very hard for any new business to enter this
historic market unless they can figure it out some creative things so they can attract the
people’s attention then have a visitation to their stall.
13. PRINCIPLES OF ECONOMICS (FNBE0135) Page 13
Summary Table
Competitive Traits Ah Leng’s Char Kway Teow Aunty Gemuk’s Char Kway Teow
1. Number of Competitors
(in ranges e.g. 2 to 10, 10 to
50, 50 to 150, etc.)
In ranges 10 to 50 In ranges 50 to 150
2. Barrier to Entry (Weak or
Strong? Why?)
Strong barrier to entry, there
have much more stalls as we
know its famous local food. The
old stalls will advertise more in
order to slash new stall.
Strong barrier to entry, this is
because they have had their
original customers. Most of the
customers would prefer old
stalls as they already used to it
the old taste and will not take a
risk to new stall.
3. Differentiated or
Standardized Products (if
differentiated provide 2 to 3
examples)
Standardized Product Standardized Product
14. PRINCIPLES OF ECONOMICS (FNBE0135) Page 14
4. Pricing Power (Price
Maker or Taker? Why?)
Price Taker, because the price
he set will not affect the market
price. They will lose customers
if their pricing is too high.
Price Taker, because the price
she set will not affect market
price. Just in case, they would
lose customers as they would
prefer some stalls that set in the
cheaper price.
5. Other Characteristics (e.g.
Any close product
substitutes, mutual
dependence, constant
advertising)
No other characteristics. Mutual dependence, as they are
operating with other stalls in a
same restaurant, When one
decides to set higher price, they
will may reduce some price in
order to get more customers.
6. Verdict (Monopoly?
Oligopoly? Perfect
Competition?)
Oligopoly Oligopoly
15. PRINCIPLES OF ECONOMICS (FNBE0135) Page 15
Analysis
On a summarization, we have analyzed out that the stall of Aunty Gemuk’s Char Kway Teow
will be the more commercially good compares to the Ah Leng’s Char Kway Teow. The first
reason is because Aunty Gemuk was located at the area of Klang Valley and here is the most
hustle and bustle city in Malaysia. Thus, there will be more customers are willing to visit them
and their average customers in a day will be supplementary. Secondly, there is a turning point
why we think that Aunty Gemuk will be better because we had noticed that there was a sticker
from company of TripAdvior that stacked on the stall. It is a travel site giving registry data and
surveys of travel-related substance. It additionally incorporates intuitive travel gatherings. Thus,
this is a very extra bonus for our conclusion of choosing between them. Last but not least,
customers will remember the body size of the fryer aunt as her body is big. We mention this is
not an offense to her as we respect and love her very much because she is very lovely and
friendly to us. We are saying this is just mentioning that this will be a kindly reminder for those
visitors by remembering the tantalizing Char Kway Teow that all of us had eaten.
However, both of them are very popular in their responsibly state instead. We had also had
hard to make our choice among them but at last after some evaluations, we had finally chosen
Aunty Gemuk.
16. PRINCIPLES OF ECONOMICS (FNBE0135) Page 16
Recommendations
Both Aunty Gemuk and Ah Leng Char Kway Teow stalls have very good attributes as businesses. Both
are able to attract customers easily but in this case, we would have to recommend Aunty Gemuk’s Char
Kway Teow stall.
The first reason why we would recommend this stall is mainly because of the Char Kway Teows being
Halal. This allows the Malay race to enjoy the Penang delight. Aunty Gemuk tops most of the Char Kway
Teow stalls because unlike most stalls, this stall is one of the very few that actually serves Halal Char
Kway Teow.
The next reason why I would recommend Aunty Gemuk Char Kway Teow stall over Ah Leng Char Kway
Teow stall is because of the stall’s serving size. For Aunty Gemuk, the size they serve is surprisingly
decent for a small plate. Although expensive for a five ringgit platter of small Char Kway Teow, add
another fifty cents and you will be served with a much bigger serving. The price you pay for the big plate
is very much worth it. Ah Leng Char Kway Teow only serves very little for a small plate for seven ringgit
and somewhat smaller for the bigger plate that costs eleven ringgit. Ah Leng Char Kway Teow stall might
have gotten their pricing for the serving sizes wrong, but on the minor plus side, they serve very big and
juicy prawns.
Both stalls showed very skilled cooking skills, but even so, Aunty Gemuk was able to serve her Char
Kway Teows much faster despite the number of orders she gets every minute. Ah Leng’s owner was able
to serve at a decent speed but he could never have reached Aunty Gemuk’s owner’s level of speed. Not
to mention that the owner of Aunty Gemuk stall even had her chance to take her cigarette breaks in
between, which would be evident enough that she was able to cope with her orders very easily.
Aunty Gemuk might have conquered almost all aspects of what every good business might have, but
for every good side, there will always be a bad side and that bad side would be Aunty Gemuk’s food
quality. Sure enough, the owner cooks up a good plate of Char Kway Teow with the only downside of
her servings being soaked in too much oil. Aunty Gemuk’s Char Kway Teows were oily almost all the
time, which is a health threat to those who are both healthy or not. Ah Leng’s Char Kway Teows were
17. PRINCIPLES OF ECONOMICS (FNBE0135) Page 17
able to refrain themselves from jumping into the pool of oil putting customers at a lesser risk of a heart
attack.
In conclusion, we would definitely recommend Aunty Gemuk’s Char Kway Teows. The stall is able to
meet the customers’ expectations every time without fail. Ah Leng’s stall could have taken our
recommendations, but the overpriced serving is definitely not an option that most customers would
consider. If Aunty Gemuk’s stall would have to change anything, they could definitely try to reduce their
level of oil usage just to cook a plate of Char Kway Teow.
18. PRINCIPLES OF ECONOMICS (FNBE0135) Page 18
Appendix
Interview Questions
Ah Leng’s Char Kway Teow
1) When was the business founded?
1978
2) Who are the key founders?
Teoh Koon Leong
3) What prompted the founders to start this business?
Helped to decrease burden of family.
4) What are your main products?
Char Kway Teow
5) Who are your customers?
Mostly the residents who are living nearby Jalan Dato Keramat
6) What is the business’ annual revenue figure?
Around RM255,500
7) How many branch offices/stores do you have (if applicable)?
2 branches
8) Can you provide us a brief history of your business and its most recent developments?
Started at Air Itam and then was expanded to here
19. PRINCIPLES OF ECONOMICS (FNBE0135) Page 19
9) Do you have many competitors? Who are they? Who are your top 3 competitors?
There are many competitors because Char Koay Teow is a well-known food at Penang. If
have to choose, I will choose Lorong Selamat, Sister’s and Siam Road.
10) How big is your market share as well as your top competitors?
I have no idea about this.
11) Is the business constantly facing strong competition from other competitors? What
strategies have they used to compete with you?
No strategies, just to maintain our food standard
12) How much capital is required to start this business? What, if any, specialized field of
knowledge do you need to run this business?
Not required. Basic knowledge of frying Char Kway Teow
13) Generally, do you feel it is easy or hard to enter this market? Why?
Not that hard actually
14) How do you compete with your competitors i.e. what strategies do you employ to divert
customers away from your competitors?
No strategies.
15) How often do you release a new product (this assumes the business sells differentiated
products)?
No other products.
16) Are your pricing decisions strongly affected by your competitors?
Definitely, we noticed that less customers after we have increased our product’s price.
20. PRINCIPLES OF ECONOMICS (FNBE0135) Page 20
Aunty Gemuk’s Char Kway Teow
1) When was the business founded?
1982
2) Who are the key founders?
Ewe Kong Chooi
3) What prompted the founders to start this business?
Personal Interested
4) What are your main products?
Char Kway Teow
5) Who are your customers?
People who is living nearby SS5 and Petaling Jaya.
6) What is the business’ annual revenue figure?
Around RM246,375
7) How many branch offices/stores do you have (if applicable)?
No branch
8) Can you provide us a brief history of your business and its most recent developments?
Same as usual, no changes.
9) Do you have many competitors? Who are they? Who are your top 3 competitors?
Around 30 competitors in Klang Valley. The top 3 competitors will be the one who share the
restaurant which are the Mamak Stall, Nasi Lemak Kukus and Curry Mee.
10) How big is your market share as well as your top competitors?
I have to ask my dad about this.
21. PRINCIPLES OF ECONOMICS (FNBE0135) Page 21
11) Is the business constantly facing strong competition from other competitors? What
strategies have they used to compete with you?
No strategies, just be what we be.
12) How much capital is required to start this business? What, if any, specialized field of
knowledge do you need to run this business?
I am not that clear about it, my dad do not provide this information to me.
13) Generally, do you feel it is easy or hard to enter this market? Why?
At first, it definitely will be hard but it will become easier as our foundation had been built.
14) How do you compete with your competitors i.e. what strategies do you employ to divert
customers away from your competitors?
We do not use that obvious strategies. We just to make sure our food is nice and maintaining
the standard.
15) How often do you release a new product (this assumes the business sells differentiated
products)?
No new products.
16) Are your pricing decisions strongly affected by your competitors?
We do not experience that before because I think this price is the standard price.
26. PRINCIPLES OF ECONOMICS (FNBE0135) Page 26
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