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 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.
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.
This document is a report analyzing two char kway teow businesses located in different areas - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It provides descriptions of the businesses, a comparative analysis of their competitive traits and number of competitors, and discusses their lack of explicit strategies while concluding that the char kway teow market exhibits characteristics of an oligopoly.
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 document provides a comparative analysis of two noodle shops located in different geographical areas - Yee Kee Beef Noodles in Seremban, and Sarawak Noodles House in Klang Valley. It includes brief backgrounds of the businesses, their founders, products, number of customers, and a comparison of their competitive traits such as number of competitors, market shares, top competitors, and strategies for competing. The analysis found that while Yee Kee Beef Noodles faces only one main competitor, Sarawak Noodles House has many more competitors in its urban location near colleges. Both businesses aim to maintain their customer bases through traditional recipes and marketing strategies like social media.
The document summarizes a research project comparing two Chinese herbal shops located in different parts of Malaysia. A group of seven students interviewed the owner of Zhong Hua Herbal Shop in Teluk Intan, Perak, which has been in business for over 28 years. They were unable to interview the owner of Bao Jian Herbal Shop in Kuala Lumpur due to an unhelpful employee. The document includes transcripts of the Zhong Hua interview, brief descriptions of the herbal industry and the two shops, and an outline of the group's research methodology and questions.
This document provides a comparative analysis of two fried oyster businesses - Ah Soon Fried Oyster in Penang and a fried oyster stall in Klang Valley, Malaysia. Key findings are that the Klang Valley stall has a monopoly with no competitors, allowing it to earn more profit compared to Ah Soon which faces significant competition. A summary table compares the businesses, finding the Klang Valley stall has pricing power as a monopoly while Ah Soon operates in a perfectly competitive market. The document recommends Ah Soon expand to new locations and create new product varieties to attract customers, while the Klang Valley stall should consider expanding and adjusting prices to attract more customers.
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.
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.
This document is a report analyzing two char kway teow businesses located in different areas - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It provides descriptions of the businesses, a comparative analysis of their competitive traits and number of competitors, and discusses their lack of explicit strategies while concluding that the char kway teow market exhibits characteristics of an oligopoly.
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 document provides a comparative analysis of two noodle shops located in different geographical areas - Yee Kee Beef Noodles in Seremban, and Sarawak Noodles House in Klang Valley. It includes brief backgrounds of the businesses, their founders, products, number of customers, and a comparison of their competitive traits such as number of competitors, market shares, top competitors, and strategies for competing. The analysis found that while Yee Kee Beef Noodles faces only one main competitor, Sarawak Noodles House has many more competitors in its urban location near colleges. Both businesses aim to maintain their customer bases through traditional recipes and marketing strategies like social media.
The document summarizes a research project comparing two Chinese herbal shops located in different parts of Malaysia. A group of seven students interviewed the owner of Zhong Hua Herbal Shop in Teluk Intan, Perak, which has been in business for over 28 years. They were unable to interview the owner of Bao Jian Herbal Shop in Kuala Lumpur due to an unhelpful employee. The document includes transcripts of the Zhong Hua interview, brief descriptions of the herbal industry and the two shops, and an outline of the group's research methodology and questions.
This document provides a comparative analysis of two fried oyster businesses - Ah Soon Fried Oyster in Penang and a fried oyster stall in Klang Valley, Malaysia. Key findings are that the Klang Valley stall has a monopoly with no competitors, allowing it to earn more profit compared to Ah Soon which faces significant competition. A summary table compares the businesses, finding the Klang Valley stall has pricing power as a monopoly while Ah Soon operates in a perfectly competitive market. The document recommends Ah Soon expand to new locations and create new product varieties to attract customers, while the Klang Valley stall should consider expanding and adjusting prices to attract more customers.
This document summarizes a research project conducted by a group of students on two herbal shops in Malaysia. The group studied Zhong Hua Herbal Shop in Teluk Intan, Perak and KH Herbal Shop in Kuala Lumpur. The interviews revealed that Zhong Hua Herbal Shop, established in 1986, has been in business longer and is more stable, likely due to the founder's medical background and customer-focused approach. In contrast, KH Herbal Shop, founded in 1994, seems to prioritize profits over customer service. The document includes sections on the research proposal, methodology, descriptions of the businesses and industry, transcripts of interviews, and comparisons of the two shops.
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.
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 contains a research proposal and report on comparing two herbal businesses in Malaysia - Zhong Hua Herbal Shop in Teluk Intan and Bao Jian Herbal Shop in Kuala Lumpur. The report outlines the group members, research questions, methodology used which included interviews and site visits to the two shops. It provides background on the herbal industry in Malaysia and brief descriptions of the two businesses, including their founders and histories. Transcripts of the interview with the owner of Zhong Hua Herbal Shop are included. The report also covers recommendations, a comparative analysis and appendices with meeting minutes and shop details.
This document summarizes and compares two traditional Chinese sundry shops in Malaysia - Perniagaan Lee Min located in Selangor and KwongTuck Sundries & Liquors Sdn.Bhd located in Penang. Both shops sell similar traditional products like dried goods, herbs, and medicine. While they face low barriers to entry and competition, they differ in factors like generation of ownership, workforce size, number of customers, and location. Overall, the document analyzes the history, operations, products, competitors, and strategies of the two shops.
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 outlines a research report comparing two sundry businesses in different locations: Perniagaan Lee Min in Puchong, Selangor and KwongTuck Sundries & Liquors in Georgetown, Penang. Perniagaan Lee Min has been operated for 30 years by the Lee family, while KwongTuck has been run for 185 years through four generations of the Woo family. The report provides background on the history and operations of each business and analyzes similarities and differences between their strategies and performance.
The document outlines the group's plans for a charity event to raise money for an old folks' home, including selling women's clothing and providing PS3 gaming services. The group analyzed competitors, developed marketing strategies on Instagram and posters, and delegated roles among the four members for sales, production, accounting, and documentation. The event was successful in raising over RM2,000 for the charity through product sales and donations.
This document provides details of a final landscape design project for a 10m x 10m site located on the balcony of Block E at Taylor's University. It includes a site analysis, concept, master plan, planting plan, costing plan, construction details, and maintenance plan. The proposed design aims to transform the underutilized space into a green study and relaxation area for students. Key elements include a shelter, benches, planters, pathway, and various plants and trees to create a pocket garden. Construction will use materials like granite pavers, wooden furniture, and an irrigation system. Ongoing maintenance includes plant care, cleaning, and repairs.
1) Five students were tasked with designing a restaurant that incorporated concepts from social psychology for their final project.
2) They designed a restaurant called "Elcannip" located at the top floor of a building with glass walls so customers could enjoy views of the city while dining.
3) The interior was designed with dark warm colors, rectangular tables, and red cushioned chairs to create an intimate and romantic space that could enhance relationships between couples dining there.
This document is a psychology assignment analyzing a picture showing social behavior. It contains 3 paragraphs:
1) The picture shows people using their phones to take a photo of a train passing through a market in Thailand. This social behavior can be related to psychological concepts.
2) The behavior relates to schemas, which are organized patterns of thought. The people likely had a schema that the train was interesting and should be captured on their phones to share or show off on social media.
3) The behavior also relates to automatic processing, where people automatically take out their phones to capture interesting things, as taking photos in such situations is a common social behavior.
This document provides an analysis of financial ratios for Nike from 2013 to 2014. It includes profitability ratios like return on equity and net profit margin, stability ratios like working capital ratio and total debt ratio, and price/earnings ratios. The analysis found that Nike's return on equity and gross profit margin increased from 2013 to 2014, while its working capital decreased and total debt increased. The document recommends against investing in Nike due to its high price/earnings ratio requiring a long time for investors to recoup their investment. It includes appendices with Nike's income statements, balance sheets, cash flow statements, and current share price.
The document provides a compare and contrast essay of the horror films "The Conjuring" and "Annabelle". Both films are based on true stories and feature paranormal events disturbing families. Specifically, both films feature possessed wives disturbed by spirits at night while their husbands are away. Additionally, both films mention the cursed doll Annabelle but focus on it to different degrees. While the films share these similarities, they differ in that events in "The Conjuring" only began after moving into a new house, while in "Annabelle" events started before the move. Both films have happy endings where the families are saved from the disturbances.
The document provides information about Zerholdings Sdn. Bhd., a property development company in Malaysia. It outlines the company's board of directors, nature of business, vision, missions, goals, organizational structure, culture, and manager roles. Specifically, the company has a capital of RM 10 million, is located in Subang Jaya, and aims to be a widely recognized developer in central Malaysia. It utilizes a functional organizational structure with departments for projects, finance, and sales/marketing. The company promotes an open culture and provides training programs to employees. Top managers focus on strategic planning while middle managers implement plans and allocate resources.
1. The document provides details about a group assignment to analyze the construction of Paradigm Mall in Petaling Jaya, Malaysia. It includes an introduction to the mall, objectives of the assignment, and breakdowns of the various building components like the roof, windows, doors, and stairs.
2. The group was tasked with identifying the types of roof, windows, doors, and staircase used in the mall. They also had to compare and contrast the different types and recommend alternatives. The roof is a flat roof, while windows include fixed windows. Doors include glass swing doors and flush doors.
3. The summaries provide overviews of the key building components analyzed in the assignment, with a focus on the
This document contains a fieldwork report for a leveling exercise conducted by students. It includes an introduction to leveling concepts and equipment used. The objectives of leveling are outlined. Field data from 10 locations is presented showing backsight, intermediate sight and foresight readings. The data is adjusted using the rise and fall method to correct for a small misclosure error. The document provides information and calculations to determine relative elevations at survey points through leveling.
This document is a report on a fieldwork traversing exercise conducted by students. It includes an introduction to open and closed traverses, as well as northings, azimuths, and bearings. The objectives of the exercise were to learn traversing procedures, establish ground control, and gain hands-on experience using surveying equipment like theodolites, rods, and bubbles. The document outlines the equipment used and provides field data collected. It discusses computing angular errors, bearings, coordinates, and error of closure to evaluate the accuracy of the work.
This report summarizes a leveling fieldwork exercise conducted at Taylor's University Lakeside Campus carpark. The objective was to determine the reduced level of 11 checkpoints using an automatic level, tripod, leveling rod and other surveying equipment. Field measurements were recorded using the rise and fall method and height of collimation method. The data showed a small misclosure error of 0.018m, which was within the acceptable limit. The reduced levels were then adjusted using the loop misclosure correction method.
A presentation with exhaustive information about the general idea of formwork, the various types, the newest introductions and a comparative study between the conventional and modern-day formwork.
It also includes the study of causes of failure of formwork and the safety measures to be taken for preventing failure.
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 summarizes a research project conducted by a group of students on two herbal shops in Malaysia. The group studied Zhong Hua Herbal Shop in Teluk Intan, Perak and KH Herbal Shop in Kuala Lumpur. The interviews revealed that Zhong Hua Herbal Shop, established in 1986, has been in business longer and is more stable, likely due to the founder's medical background and customer-focused approach. In contrast, KH Herbal Shop, founded in 1994, seems to prioritize profits over customer service. The document includes sections on the research proposal, methodology, descriptions of the businesses and industry, transcripts of interviews, and comparisons of the two shops.
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.
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 contains a research proposal and report on comparing two herbal businesses in Malaysia - Zhong Hua Herbal Shop in Teluk Intan and Bao Jian Herbal Shop in Kuala Lumpur. The report outlines the group members, research questions, methodology used which included interviews and site visits to the two shops. It provides background on the herbal industry in Malaysia and brief descriptions of the two businesses, including their founders and histories. Transcripts of the interview with the owner of Zhong Hua Herbal Shop are included. The report also covers recommendations, a comparative analysis and appendices with meeting minutes and shop details.
This document summarizes and compares two traditional Chinese sundry shops in Malaysia - Perniagaan Lee Min located in Selangor and KwongTuck Sundries & Liquors Sdn.Bhd located in Penang. Both shops sell similar traditional products like dried goods, herbs, and medicine. While they face low barriers to entry and competition, they differ in factors like generation of ownership, workforce size, number of customers, and location. Overall, the document analyzes the history, operations, products, competitors, and strategies of the two shops.
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 outlines a research report comparing two sundry businesses in different locations: Perniagaan Lee Min in Puchong, Selangor and KwongTuck Sundries & Liquors in Georgetown, Penang. Perniagaan Lee Min has been operated for 30 years by the Lee family, while KwongTuck has been run for 185 years through four generations of the Woo family. The report provides background on the history and operations of each business and analyzes similarities and differences between their strategies and performance.
The document outlines the group's plans for a charity event to raise money for an old folks' home, including selling women's clothing and providing PS3 gaming services. The group analyzed competitors, developed marketing strategies on Instagram and posters, and delegated roles among the four members for sales, production, accounting, and documentation. The event was successful in raising over RM2,000 for the charity through product sales and donations.
This document provides details of a final landscape design project for a 10m x 10m site located on the balcony of Block E at Taylor's University. It includes a site analysis, concept, master plan, planting plan, costing plan, construction details, and maintenance plan. The proposed design aims to transform the underutilized space into a green study and relaxation area for students. Key elements include a shelter, benches, planters, pathway, and various plants and trees to create a pocket garden. Construction will use materials like granite pavers, wooden furniture, and an irrigation system. Ongoing maintenance includes plant care, cleaning, and repairs.
1) Five students were tasked with designing a restaurant that incorporated concepts from social psychology for their final project.
2) They designed a restaurant called "Elcannip" located at the top floor of a building with glass walls so customers could enjoy views of the city while dining.
3) The interior was designed with dark warm colors, rectangular tables, and red cushioned chairs to create an intimate and romantic space that could enhance relationships between couples dining there.
This document is a psychology assignment analyzing a picture showing social behavior. It contains 3 paragraphs:
1) The picture shows people using their phones to take a photo of a train passing through a market in Thailand. This social behavior can be related to psychological concepts.
2) The behavior relates to schemas, which are organized patterns of thought. The people likely had a schema that the train was interesting and should be captured on their phones to share or show off on social media.
3) The behavior also relates to automatic processing, where people automatically take out their phones to capture interesting things, as taking photos in such situations is a common social behavior.
This document provides an analysis of financial ratios for Nike from 2013 to 2014. It includes profitability ratios like return on equity and net profit margin, stability ratios like working capital ratio and total debt ratio, and price/earnings ratios. The analysis found that Nike's return on equity and gross profit margin increased from 2013 to 2014, while its working capital decreased and total debt increased. The document recommends against investing in Nike due to its high price/earnings ratio requiring a long time for investors to recoup their investment. It includes appendices with Nike's income statements, balance sheets, cash flow statements, and current share price.
The document provides a compare and contrast essay of the horror films "The Conjuring" and "Annabelle". Both films are based on true stories and feature paranormal events disturbing families. Specifically, both films feature possessed wives disturbed by spirits at night while their husbands are away. Additionally, both films mention the cursed doll Annabelle but focus on it to different degrees. While the films share these similarities, they differ in that events in "The Conjuring" only began after moving into a new house, while in "Annabelle" events started before the move. Both films have happy endings where the families are saved from the disturbances.
The document provides information about Zerholdings Sdn. Bhd., a property development company in Malaysia. It outlines the company's board of directors, nature of business, vision, missions, goals, organizational structure, culture, and manager roles. Specifically, the company has a capital of RM 10 million, is located in Subang Jaya, and aims to be a widely recognized developer in central Malaysia. It utilizes a functional organizational structure with departments for projects, finance, and sales/marketing. The company promotes an open culture and provides training programs to employees. Top managers focus on strategic planning while middle managers implement plans and allocate resources.
1. The document provides details about a group assignment to analyze the construction of Paradigm Mall in Petaling Jaya, Malaysia. It includes an introduction to the mall, objectives of the assignment, and breakdowns of the various building components like the roof, windows, doors, and stairs.
2. The group was tasked with identifying the types of roof, windows, doors, and staircase used in the mall. They also had to compare and contrast the different types and recommend alternatives. The roof is a flat roof, while windows include fixed windows. Doors include glass swing doors and flush doors.
3. The summaries provide overviews of the key building components analyzed in the assignment, with a focus on the
This document contains a fieldwork report for a leveling exercise conducted by students. It includes an introduction to leveling concepts and equipment used. The objectives of leveling are outlined. Field data from 10 locations is presented showing backsight, intermediate sight and foresight readings. The data is adjusted using the rise and fall method to correct for a small misclosure error. The document provides information and calculations to determine relative elevations at survey points through leveling.
This document is a report on a fieldwork traversing exercise conducted by students. It includes an introduction to open and closed traverses, as well as northings, azimuths, and bearings. The objectives of the exercise were to learn traversing procedures, establish ground control, and gain hands-on experience using surveying equipment like theodolites, rods, and bubbles. The document outlines the equipment used and provides field data collected. It discusses computing angular errors, bearings, coordinates, and error of closure to evaluate the accuracy of the work.
This report summarizes a leveling fieldwork exercise conducted at Taylor's University Lakeside Campus carpark. The objective was to determine the reduced level of 11 checkpoints using an automatic level, tripod, leveling rod and other surveying equipment. Field measurements were recorded using the rise and fall method and height of collimation method. The data showed a small misclosure error of 0.018m, which was within the acceptable limit. The reduced levels were then adjusted using the loop misclosure correction method.
A presentation with exhaustive information about the general idea of formwork, the various types, the newest introductions and a comparative study between the conventional and modern-day formwork.
It also includes the study of causes of failure of formwork and the safety measures to be taken for preventing failure.
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 report comparing two char kway teow businesses - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It provides descriptions of each business, including their locations, operating hours, founders, employees, prices and competitors. A comparative analysis is given of the competitive landscapes facing each business. Ah Leng faces many more competitors in Penang while Aunty Gemuk has few local competitors. The report also discusses the histories and motivations of the founders in starting each business.
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 report compares two traditional pastry shops, Ming Xiang Tai in Penang and Asian Siew Bao in Seremban. It finds that Ming Xiang Tai faces more competition due to its location in Georgetown, Penang, while Asian Siew Bao has a niche in Seremban. Both businesses use strategies like promotions and customer service to compete, but Ming Xiang Tai had to overcome initial obstacles in attracting customers when it first opened.
This document provides a comparative analysis of two local product shops located in different geographical areas - Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley, Selangor. The analysis examines aspects like the businesses' histories, products, strategies, market environments and competitive traits. Key findings are that Tean Ean has stronger brand recognition and appeal as a tourist destination shop in Penang, while Sin Hup Heng faces challenges from limited parking and an aging shoplot in a more competitive Klang Valley market. Recommendations for Sin Hup Heng include expanding their product range and relocating to a shoplot with more parking.
This document provides a comparative analysis of two local product shops located in different geographical areas - Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley, Selangor. The analysis examines aspects like the businesses' histories, products, strategies, market competition and recommendations. It finds that Tean Ean has been more commercially successful due to offering a wider variety of differentiated products, employing effective promotional strategies and being located in a high tourism area, while Sin Hup Heng faces challenges from limited product varieties and an outdated shop location. Recommendations are made for Sin Hup Heng to diversify products for different cultures and relocate to an area with more parking.
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 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 comparative analysis of two local product shops in different locations: Tean Ean Local Product in Penang and Sin Hup Heng in Klang Valley, Selangor. The analysis finds that Tean Ean is more commercially successful due to its attractive location in the tourism area of Gurney Drive in Penang and its wider product selection. Both businesses face competition, with Tean Ean's main competitor being Ghee Hiang bakery. The document also discusses the challenges new businesses face when entering the market such as securing capital and suppliers.
Tean Ean Local Products in Penang and Sin Hup Heng Local Product in Klang Valley are compared. Tean Ean offers a variety of differentiated local products and pastries and has grown more successful than Sin Hup Heng, which offers a limited standardized product selection. Tean Ean employs strategies like promotions and good customer service to compete against rivals, while Sin Hup Heng focuses on product quality. The report analyzes the competitive nature of each market and provides recommendations for Sin Hup Heng to diversify products and improve their shop location and appearance.
This document provides a comparative analysis of two local product shops in different locations - Tean Ean Local Product in Penang and Sin Hup Heng in Klang Valley, Selangor. It finds that Tean Ean is more commercially successful due to its attractive location in Gurney Drive tourism area, wider product selection including signature tau sar pneuh pastries, and competitive strategies like promotions. In contrast, Sin Hup Heng has only one shop location and focuses on a single biscuit product. Both businesses faced initial challenges establishing themselves but have been able to grow, with Tean Ean now expanding beyond Penang.
Here are the key points from the interview questions:
- Moustache Houze was founded in July 2013 by two partners, Catherine and Christine.
- Their main products are cakes, coffee, ice cream and desserts. They do not sell hot foods.
- Their target customers are locals and tourists. They have one shop located in Penang with 8 employees.
- Their goals for the next 5 years are to become as successful as Starbucks through maintaining high quality products and service.
Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley are compared. Tean Ean has been in business since 1995 and sells local Penang specialties like tau sar pneah pastries. It has 20 employees and competes against Ghee Hiang. Sin Hup Heng was founded in 1974 and sells "Biscuit Beh The Sor", employing over 10 people. Both businesses face obstacles entering the market but employ strategies like quality products, promotions and good customer service to compete. Tean Ean is considered more commercially successful with its expansion outside of Penang.
Tean Ean Local Products in Penang and Sin Hup Heng Local Product in Klang Valley are compared. Tean Ean offers a variety of differentiated local products and pastries and has attracted many customers and tourists. It faces competitive pressure from 20-30 other bakeries. In contrast, Sin Hup Heng only offers a few standardized products and has few customers due to its outdated shop lot with limited parking. The report analyzes and compares the businesses' competitive traits and recommends that Sin Hup Heng introduce more diverse products and relocate to improve its appeal to customers.
Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley are compared. Tean Ean has differentiated products and is located in a tourism area, while Sin Hup Heng has standardized products and few competitors. Tean Ean employs strategies like promotions and good customer service to compete against Ghee Hiang, while Sin Hup Heng ensures product quality. The report analyzes the competitive nature of each market and recommends Sin Hup Heng introduce new products and relocate to improve its business.
Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley are compared. Tean Ean has been in business since 1995 and sells local Penang specialties like tau sar pneah pastries. It has 20 employees and competes against Ghee Hiang. Sin Hup Heng was founded in 1974 and sells "Biscuit Beh The Sor", employing over 10 people. Both businesses face obstacles entering the market but employ strategies like quality products, promotions and good customer service to compete. Tean Ean is considered more commercially successful with its expansion outside of Penang.
Tean Ean Local Products in Penang and Sin Hup Heng Local Product in Klang Valley are compared. Tean Ean offers a variety of differentiated local products and pastries and has grown more successful than Sin Hup Heng, which offers a limited standardized product selection. Tean Ean employs strategies like promotions and good customer service to compete against rivals, while Sin Hup Heng focuses on product quality. The report analyzes the competitive nature of each market and provides recommendations for Sin Hup Heng to diversify products and improve their shop location and appearance.
Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley are compared. Tean Ean has been in business since 1995 and sells local Penang specialties like tau sar pneah pastries. It has 20 employees and competes against Ghee Hiang. Sin Hup Heng was founded in 1974 and sells "Biscuit Beh The Sor", employing over 10 people. Both businesses face obstacles entering the market but employ strategies like quality products, promotions and good customer service to compete. Tean Ean is considered more commercially successful with its expansion outside of Penang.
This document provides details on a group project to develop a piece of freehold land beside Taylor's University in Selangor, Malaysia. The project involves developing the land with mixed residential and commercial buildings, including shoplots, terrace houses, and low-cost homes.
The document discusses the project background and justification, including an analysis of the number of units, financial appraisal, projected cash flow, net present value calculation, and an explanation of the "Build-Then-Sell" concept. It also covers project quality management strategies such as quality planning, assurance, and control. Risk analysis and management strategies are proposed, including SWOT analysis, risk identification, projection, monitoring, and contingency planning.
The document summarizes a group project to develop a piece of freehold land beside Taylor's University in Selangor, Malaysia. It includes a background on the project site and proposed development, which will consist of double story shop lots, terrace houses, and low cost homes. The document also covers project justification through financial analysis and cash flow projections. It recommends strategies for quality management, including implementing QLASSIC standards, developing a Project Quality Plan covering roles and responsibilities, and conducting regular inspections, documentation, and testing to ensure work meets specifications.
This document provides a value management study for the renovation of Block B, the head office building of Angkatan Hebat Sdn Bhd. It includes a functional analysis of the existing and proposed spaces to identify opportunities to improve value. The analysis found that the human resource and fleet management officer spaces were unnecessary and could be removed, saving 79.12 square meters. No other changes to spaces or functions were proposed. The aim of the study was to optimize the balance of project benefits, costs, and risks through analyzing functions and evaluating alternatives.
The document discusses several issues related to construction contracts involving suspension of work by the employer. It addresses whether a contractor can claim interest for underpayment in interim certificates if works are still ongoing or completed. It also examines quantifying idle time during suspension, employer liability to pay full workforce costs, and claiming demobilization and remobilization costs during suspension periods. The document provides analysis of relevant contract clauses and case laws to determine contractors' entitlements in different suspension scenarios.
1. This document provides a cost appraisal for a proposed commercial building project located at Cecil Street/Teluk Ayer Street consisting of an office building, retail shops, basement car parks, open space, underground pedestrian walkway, and garden rooftop.
2. It details the gross and construction floor areas for the office and retail components, number of basement and additional parking lots, as well as a plot area for an F&B kiosk.
3. Construction methodology options considered are bored piling, bubbledeck system, and industrialized building system (IBS) to achieve benefits like reduced vibrations, noise and waste.
Mah Sing Group is a Malaysian property developer established in 1965. It has expanded significantly over the years through various acquisitions and new developments. The company focuses on community development and empowering its employees. It has received numerous awards for its developments, corporate social responsibility efforts, and employer brand. The document provides an overview of Mah Sing's history, vision, iconic developments, awards, board of directors, community initiatives, and efforts to develop its employees.
This document discusses various adverse effects that construction activities can have on the environment, as well as potential solutions. Major environmental effects include air, noise, water and soil pollution from dust, equipment emissions, runoff etc. Construction can also generate waste, cause deforestation and traffic issues. Solutions proposed are promoting sustainable construction, environmental impact assessments, best management practices like erosion control and waste management, and complying with environmental laws and regulations.
The document provides an introduction to a research study on how construction activities affect local communities. It includes background information on construction impacts, the problem statement, previous similar studies, and outlines the research aims, questions, objectives, scope, importance, design, and structure. Specifically:
- The introduction discusses common negative impacts of construction such as pollution, vibration, noise, and traffic issues that can inconvenience local residents.
- The problem statement highlights research showing construction is a major source of air pollution and reviews examples of construction causing home damage and sleep disruption from noise.
- Previous similar studies identified noise, dust, and traffic as top construction impacts and recommended mitigation legislation and sustainable practices.
- The research aims
The document discusses the determination of a contractor's employment by the employer according to the PAM 2006 contract clauses. It defines determination as bringing an end to the contractor's employment under a particular contract. It outlines the situations where the employer can determine the contractor's employment, such as failure to commence works or failure to comply with architect's instructions. It also describes when a contractor will be automatically determined, such as becoming insolvent. The document details the procedures for determination, including issuing a notice of default and notice of determination. It discusses the duties of both the contractor and employer after a determination.
This document provides an overview and comparison of 4 quantity surveying software programs: Cost X, Glodon TAS, Masterbill, and Buildsoft. It describes the key features and functions of each program, as well as their advantages and disadvantages. The document is submitted as part of a school assignment to analyze software applications for quantity surveying. It includes an introduction to building information modeling (BIM) and its use in the construction industry.
This document provides an overview and comparison of three common construction procurement methods: traditional, construction management, and design-build. It summarizes the key stages and contractual relationships for each method. It then analyzes which method would be most suitable for a proposed 20-story condominium project based on factors like cost control, schedule, and quality. The document concludes that the traditional method would be most appropriate for this project due to its advantages in controlling costs through competitive bidding on a fully designed project.
The document outlines the details of a proposed property development company including its mission, goals, organizational structure, and employee training programs. The company aims to become a widely recognized developer in Central Malaysia within 15 years by building a strong industry network, delivering high-quality projects on schedule, and collaborating with established firms. It will have departments for human resources, finance, projects, and marketing/sales headed by general managers and overseen by a board of directors. The company is committed to minimizing turnover and providing training to help employees grow their skills.
This document outlines three levels of management responsibilities with increasing complexity. Lower level management distributes tasks, supervises work processes, and allocates resources requiring technical and human skills. Middle management coordinates with other managers, implements activities, and develops short-term goals combining human and conceptual skills. Higher level management leads strategic planning, makes major decisions, and sets organizational direction relying on conceptual skills.
The employer is responsible for:
1) Ensuring the safety of all people on the construction site, including any other contractors working on the site.
2) Requiring other contractors to coordinate with the main contractor on all aspects of site safety and security.
3) Ensuring other contractors comply with all safety measures established by the main contractor.
The contractor is responsible for:
1) Ensuring the safety of all people on the construction site at all times.
2) Complying with all relevant safety laws and regulations, including appointing a qualified safety officer.
3) Maintaining the site in an orderly and safe manner.
The designer takes full responsibility for the safety and adequacy
This document provides information about indoor environmental quality in offices. It discusses factors that affect indoor quality like lighting, air, temperature and humidity. It then describes air conditioner systems used in offices, including types of air conditioners and how they work. The document also covers daylighting systems like tubular daylighting devices and horizontal daylighting to introduce natural light into offices. Installation processes are outlined for split air conditioners and tubular daylighting devices. Potential indoor quality problems are discussed and solutions like effective building design, HVAC systems and maintenance are recommended.
The document provides information about indoor environmental quality in offices. It discusses factors that affect indoor environmental quality like lighting, air quality, temperature and humidity. It then describes common HVAC systems used in offices like air conditioners, daylighting systems using tubular skylights or horizontal panels. Issues that can affect indoor air quality are also outlined as well as solutions to maintain a healthy office environment through proper design, construction, maintenance and operations practices. Case studies show links between indoor conditions like temperature and daylight exposure to worker productivity and health.
Indoor environmental-quality-in-healthcare (3)Yong Sy
The document discusses indoor environmental quality in healthcare and office settings. It covers factors that influence indoor air quality like lighting, ventilation, and damp conditions. It also discusses common sources of indoor air contaminants and the importance of controlling them to prevent worker symptoms. The document then provides details on installing a split air conditioning system as the most commonly used ventilation system in offices. The installation process involves mounting indoor and outdoor units, running refrigerant pipes and electrical wiring between units, and completing the system by bleeding air and insulating pipes.
The site visit was held on June 26th, 2015 to a condominium construction site in Bukit Jalil, Kuala Lumpur. The purpose was to help students with assignments for Measurement 1, Construction Technology, and Building Materials courses. At the site, students observed the construction progress including the basement level structure. They learned about the piled foundation, reinforced concrete grades used, and other building materials. The visit provided hands-on experience of construction processes and an opportunity to gain knowledge that supplements classroom learning.
The document is an oral presentation about Padang Cergas park. It provides details about the park's location, type, structures, landscape features, activities, materials used, and references. Specifically, it notes that Padang Cergas is a small recreational park located in PJS 10 with a pond, two shelters, benches and tables, a playground, areas for cycling, basketball, fishing and jogging, an outdoor fitness system, and that it was inaugurated in 2004 and uses materials like concrete, wood, steel and rubber mats.
St. Peter's Basilica is located in Vatican City and is one of the largest churches in the world. It was built over hundreds of years starting in the 4th century. The current basilica was reconstructed in the 15th century under Pope Julius II and features designs by artists like Michelangelo and Bernini. It houses important artworks and monuments and can accommodate thousands of visitors inside its grand interior decorated with marble, statues, and mosaic ceilings.
Storytelling is an incredibly valuable tool to share data and information. To get the most impact from stories there are a number of key ingredients. These are based on science and human nature. Using these elements in a story you can deliver information impactfully, ensure action and drive change.
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This PowerPoint compilation offers a comprehensive overview of 20 leading innovation management frameworks and methodologies, selected for their broad applicability across various industries and organizational contexts. These frameworks are valuable resources for a wide range of users, including business professionals, educators, and consultants.
Each framework is presented with visually engaging diagrams and templates, ensuring the content is both informative and appealing. While this compilation is thorough, please note that the slides are intended as supplementary resources and may not be sufficient for standalone instructional purposes.
This compilation is ideal for anyone looking to enhance their understanding of innovation management and drive meaningful change within their organization. Whether you aim to improve product development processes, enhance customer experiences, or drive digital transformation, these frameworks offer valuable insights and tools to help you achieve your goals.
INCLUDED FRAMEWORKS/MODELS:
1. Stanford’s Design Thinking
2. IDEO’s Human-Centered Design
3. Strategyzer’s Business Model Innovation
4. Lean Startup Methodology
5. Agile Innovation Framework
6. Doblin’s Ten Types of Innovation
7. McKinsey’s Three Horizons of Growth
8. Customer Journey Map
9. Christensen’s Disruptive Innovation Theory
10. Blue Ocean Strategy
11. Strategyn’s Jobs-To-Be-Done (JTBD) Framework with Job Map
12. Design Sprint Framework
13. The Double Diamond
14. Lean Six Sigma DMAIC
15. TRIZ Problem-Solving Framework
16. Edward de Bono’s Six Thinking Hats
17. Stage-Gate Model
18. Toyota’s Six Steps of Kaizen
19. Microsoft’s Digital Transformation Framework
20. Design for Six Sigma (DFSS)
To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations
How MJ Global Leads the Packaging Industry.pdfMJ Global
MJ Global's success in staying ahead of the curve in the packaging industry is a testament to its dedication to innovation, sustainability, and customer-centricity. By embracing technological advancements, leading in eco-friendly solutions, collaborating with industry leaders, and adapting to evolving consumer preferences, MJ Global continues to set new standards in the packaging sector.
How to Implement a Real Estate CRM SoftwareSalesTown
To implement a CRM for real estate, set clear goals, choose a CRM with key real estate features, and customize it to your needs. Migrate your data, train your team, and use automation to save time. Monitor performance, ensure data security, and use the CRM to enhance marketing. Regularly check its effectiveness to improve your business.
Digital Marketing with a Focus on Sustainabilitysssourabhsharma
Digital Marketing best practices including influencer marketing, content creators, and omnichannel marketing for Sustainable Brands at the Sustainable Cosmetics Summit 2024 in New York
The Genesis of BriansClub.cm Famous Dark WEb PlatformSabaaSudozai
BriansClub.cm, a famous platform on the dark web, has become one of the most infamous carding marketplaces, specializing in the sale of stolen credit card data.
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This presentation is a curated compilation of PowerPoint diagrams and templates designed to illustrate 20 different digital transformation frameworks and models. These frameworks are based on recent industry trends and best practices, ensuring that the content remains relevant and up-to-date.
Key highlights include Microsoft's Digital Transformation Framework, which focuses on driving innovation and efficiency, and McKinsey's Ten Guiding Principles, which provide strategic insights for successful digital transformation. Additionally, Forrester's framework emphasizes enhancing customer experiences and modernizing IT infrastructure, while IDC's MaturityScape helps assess and develop organizational digital maturity. MIT's framework explores cutting-edge strategies for achieving digital success.
These materials are perfect for enhancing your business or classroom presentations, offering visual aids to supplement your insights. Please note that while comprehensive, these slides are intended as supplementary resources and may not be complete for standalone instructional purposes.
Frameworks/Models included:
Microsoft’s Digital Transformation Framework
McKinsey’s Ten Guiding Principles of Digital Transformation
Forrester’s Digital Transformation Framework
IDC’s Digital Transformation MaturityScape
MIT’s Digital Transformation Framework
Gartner’s Digital Transformation Framework
Accenture’s Digital Strategy & Enterprise Frameworks
Deloitte’s Digital Industrial Transformation Framework
Capgemini’s Digital Transformation Framework
PwC’s Digital Transformation Framework
Cisco’s Digital Transformation Framework
Cognizant’s Digital Transformation Framework
DXC Technology’s Digital Transformation Framework
The BCG Strategy Palette
McKinsey’s Digital Transformation Framework
Digital Transformation Compass
Four Levels of Digital Maturity
Design Thinking Framework
Business Model Canvas
Customer Journey Map
The APCO Geopolitical Radar - Q3 2024 The Global Operating Environment for Bu...APCO
The Radar reflects input from APCO’s teams located around the world. It distils a host of interconnected events and trends into insights to inform operational and strategic decisions. Issues covered in this edition include:
Brian Fitzsimmons on the Business Strategy and Content Flywheel of Barstool S...Neil Horowitz
On episode 272 of the Digital and Social Media Sports Podcast, Neil chatted with Brian Fitzsimmons, Director of Licensing and Business Development for Barstool Sports.
What follows is a collection of snippets from the podcast. To hear the full interview and more, check out the podcast on all podcast platforms and at www.dsmsports.net
❼❷⓿❺❻❷❽❷❼❽ Dpboss Matka Result Satta Matka Guessing Satta Fix jodi Kalyan Final ank Satta Matka Dpbos Final ank Satta Matta Matka 143 Kalyan Matka Guessing Final Matka Final ank Today Matka 420 Satta Batta Satta 143 Kalyan Chart Main Bazar Chart vip Matka Guessing Dpboss 143 Guessing Kalyan night
Company Valuation webinar series - Tuesday, 4 June 2024FelixPerez547899
This session provided an update as to the latest valuation data in the UK and then delved into a discussion on the upcoming election and the impacts on valuation. We finished, as always with a Q&A
B2B payments are rapidly changing. Find out the 5 key questions you need to be asking yourself to be sure you are mastering B2B payments today. Learn more at www.BlueSnap.com.
Building Your Employer Brand with Social MediaLuanWise
Presented at The Global HR Summit, 6th June 2024
In this keynote, Luan Wise will provide invaluable insights to elevate your employer brand on social media platforms including LinkedIn, Facebook, Instagram, X (formerly Twitter) and TikTok. You'll learn how compelling content can authentically showcase your company culture, values, and employee experiences to support your talent acquisition and retention objectives. Additionally, you'll understand the power of employee advocacy to amplify reach and engagement – helping to position your organization as an employer of choice in today's competitive talent landscape.
Best practices for project execution and deliveryCLIVE MINCHIN
A select set of project management best practices to keep your project on-track, on-cost and aligned to scope. Many firms have don't have the necessary skills, diligence, methods and oversight of their projects; this leads to slippage, higher costs and longer timeframes. Often firms have a history of projects that simply failed to move the needle. These best practices will help your firm avoid these pitfalls but they require fortitude to apply.
IMPACT Silver is a pure silver zinc producer with over $260 million in revenue since 2008 and a large 100% owned 210km Mexico land package - 2024 catalysts includes new 14% grade zinc Plomosas mine and 20,000m of fully funded exploration drilling.
1. SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
FOUNDATION IN NATURAL BUILD ENVIRONMENT
PRESENTATION TITLE: BAK KUT TEH
GROUP MEMBERS:
Names Student ID Number
Welson Lum Wei Jiunn 0319514
Yong Sing Yew 0318766
Kong Zhen Chung 0319528
Chong Wai Loon 0319745
Principles of Economics ECN30205
LECTURER: Mr. Chang Jau Ho
SUBMISSION: 25th January 2015
2. 2
TABLE OF CONTENTS
1. Key Summary 3
2. Description History of the Business 4-5
3. Brief Bio of the Business 6-9
4. Comparative Analysis of the Business 10-12
5. The Competitors 13
6. Obstacles Faced By New Businesses 14-15
7. The Nature of The Markets 16
8. Summary Table 17-18
9. Analysis 19
10. Recommendation 20
11. Appendix 1 (Pictures) 21-22
12. Appendix 2 (Interview Questions) 23-28
13. Appendix 3 (Comparative Analysis Summary Table) 29
14. References 30
3. 3
The Key Summary
In this English research assignment, we compared 2 business of similar industry in Klang Valley.
In a group of 6 which are Ng Hong Bin, Chong Yu Xuan, Welson Lum Wei Jiunn, Yong Sing
Yew, Kong Zheng Chung and Chong Wai Loon,we decided to do a research on Bak Kut Teh,
which is one of the famous traditional Chinese food in Malaysia. We choose a home-based Bak
Kut Teh restaurant which is Ah Cham Bak Kut Teh in Klang, Selangor and a commercial Bak
Kut Teh restaurant which is Sun Fong Bak Kut Teh in Bukit Bintang, Kuala Lumpur. Both of
these restaurants have been operating for more than 10 years. After interviewing the 2 respective
restaurants, we concluded that Sun Fong Bak Kut Teh is more commercially successful than Ah
Cham Bak Kut Teh.
4. 4
Description History of the Business
Ah Cham Bak Kut Teh
The first ‘Bak Kut Teh’ restaurant that we choose called Ah Cham Bak Kut Teh located
at Jalan Meru, Klang. This restaurant only has one generation and doesn’t have any branches yet.
The main product of this restaurant is Bak Kut Teh which serves with soup or sauce.
The business was founded by an old lady called Ah Cham, and her eldest son in 1995.
The reason of starting this business is because during the early years, Ah Cham and her family
were extremely poor. Ah Cham was very good in making Bak Kut Teh so she started the Bak
Kut Teh business to support her family.
For their recent development, Ah Cham’s business recently is not as good as past few
years as there are more competitors in Jalan Meru. In addition, she doesn’t have any future plan
for her business yet because she wants her children and grandchildren to find better occupations
and it’s not easy to find successor to continue this business.
5. 5
Sun Fong Bak Kut Teh
The second “Bak Kut Teh” restaurant that we choose is called Sun Fong Bak Kut Teh located at
Jalan Medan Imbi, Kuala Lumpur. This restaurant was pass down from father to son for 2
generations and now have 4 branches which 2 are located in Malaysia and another 2 located in
Jakarta. The main product of Sun Fong Bak Kut Teh is Bak Kut Teh which is served with or
without soup. They also serve other dishes like fried noodle, fried rice, porridge and other
delicacies.
Sun Fong Bak Kut Teh established since 1971 by Mr Low Kok Cheng which is the current
owner’s father. The business starts from a small stall into a restaurant. It serves a variety of
Chinese cuisines with Bak Kut Teh. The main essence of Sun Fong Bak Kut Teh is derived from
its secret soup recipe. The reason of starting this business is because the founder wants more
peopletaste and experience the real traditional Bak Kut Teh, he is planning to expand his
business to other country like Macau, China and Australia.
In their recent development, the current owner wants to open one more franchise in Jakarta
possibly March this year if his business goes well. The current owner’s future plan is to expand
his business to countries like Macau, China or Hong Kong.
6. 6
Brief Bio of the Business
Ah Cham Bak Kut Teh Sun Fong Bak Kut The
Location 2, Persiaran Pulau Pinang, Off
JalanMeru 41050 Klang,
Selangor Darul Ehsan
No.35.37.39.41.43, Jalan
Medan Imbi, 55100 Kuala
Lumpur
Number of branches and
employees
It doesn’t have current branches
and only has one employee
which serves as waiter.
It has 4 branches. There are 2
branches in Kuala Lumpur,
Malaysia and the other 2
branches in Jakarta, Indonesia.
Each of the branches has more
than 10 employees include the
chefs and waiters.
Main products or services sold The main product sold is “Bak
Kut Teh”. There are two
different types of style, which
is Bak Kut Teh serves with
soup or sauce. Ah Cham is the
founder and current owner of
her shop.
The main product sold is “Bak
Kut Teh” which serves with
different style which are soup
or sauce. It has already been
selling for two generation. It
has also other dishes which are
porridge, fried dishes, seafood
and others.
Who are the customers Customers who visit her
restaurant are mostly Chinese
Customers who visit his
restaurant are mostly local and
7. 7
and India. Some of the
customers come from different
states in Malaysia such as
Johor, Melaka, Negeri
Sembilan and many more.
Besides, the customers of
different occupations such as
teachers, headmasters and
doctors also come to her
restaurant
tourists from Hong Kong,
Taiwan, Singapore. There are
also many celebrities from
Hong Kong and Taiwan came
here to taste Bak Kut Teh.
There are photos of them
stickled to the wall of the
restaurant.
Estimated current number of
customers
There will be more customers
from 8am until 12.30pm.
Estimated number of customers
is around 150 during weekdays.
Although her restaurant is quite
small and old, it is often
crowded because many
customers love to eat her
delicious Bak Kut Teh. There
would be more customers
during weekends.
There will be more customers
in the morning until afternoon.
During dinner time around
7pm, there will be more
customers. Estimated number
of customers is around 250
during weekday. For weekend,
there will be more customers.
The amount will be changed
due to certain circumstances,
for example: rainy day,
economic in bad shape and etc.
8. 8
When were the businesses
started
It is first started during the
year, 1995. Ah Cham has been
in this business for 20 years in
Klang.
This business was founded
since 1971 which had already
been passed down by two
generation until now. It started
from a small stall to a bigger
restaurant and has a few
branches now.
Who are the founders The key founder of this shop is
an old lady called Ah Cham
and her eldest son.
The key founder of this
business was Low Kok Cheng
which is the father of the
current owner.
What was their motive(s) for
starting the business
In 1995, Ah Cham and her
family were extremely poor.
Since Ah Cham had the
techniques of making Bak Kut
Teh, her family supported her
to open this restaurant in order
to search for prosperity. This
business was successful and
helped them escape from
poverty.
The founder wanted to let more
people to taste the traditional
“Bak Kut Teh” even for
different countries such as
Indonesia, Macau and
Australia. Other than that, the
founder also wants to earn
money for better a life.
9. 9
Their recent development According to Ah Cham, her
business recently is not as good
as past few years as there are
more competitors in Jalan
Meru. In addition, she doesn’t
have current branches and any
future plan for her business.
This is because she wants her
children and grandchildren to
find better occupations and
does not have a successor to
continue this business.
They decided to sell seafood
and also build a VIP room in
their restaurant because
sometimes some popular
celebrities eat there. Since they
already have two branches in
Jakarta, so if their business
getting better over there, they
will expand their business to
other countries which are
Macau or China. They also
decided to have one more
branch in Jakarta this year.
10. 10
Comparative Analysis of the Business
Shops Ah Cham Bak Kut Teh Sun Fong Bak Kut Teh
Number of competitors Approximately 500-1000 of
Bak Kut Teh shops in Klang.
Jalan Imbi has only 3 Bak
Kut Teh shops.
Top competitors Restaurant Hon Ki Bak Kut
Teh
Restaurant Hon Ki sells Bak
Ku Teh and has good tasting
food, but it doesn’t provide
free additional soup.
Restaurant Ah Her Bak
Kut Teh
Restaurant Ah Her is fairly
new so it is clean and
hygienic, but it has less
choice of food. The owner of
the shop does not have
enough experience compare
to other Bak Kut Teh shops.
Restaurant Bak Kut Teh
Yu Yi
Restaurant Bak Kut Teh Yu
Yi is located not far from our
interviewee. The product they
sell is also Bak Kut Teh and
the price of their product is
between Rm11- 20 which is
cheaper and its operating
hours are 6am to 9pm.
Restaurant Ah Hee Bak
Kut Teh
Restaurant Ah Hee is also
located in Medan Imbi. Bak
Kut Teh is also their selling
11. 11
products and their business
opening hours only Monday
to Friday from 5:00a.m to
2:00pm.
Business strategies employed The owner of Ah Cham Bak
Kut Teh opens her shop early
in the morning at 6:00 a.m. so
that the office workers can
have their breakfast there. Ah
Cham Bak Kut Teh has more
than 10 years of experience to
cook Bak Kut Teh so its
customers are used to eating
their foods. The good thing
about Ah Cham Bak Kut Teh
is the owner is generous as
she will provide free
additional soups to her
customers when needed. She
does not do any advertising to
promote her restaurant as her
customers help her to
promote it through social
Sun Fong Bak Kut Teh opens
at 5:00 a.m in the morning to
make sure people around
Jalan Imbi have something to
eat at that time. Sun Fong
Bak Kut Teh has become the
most popular Bak Kut Teh in
Jalan Imbi because it was
established since 1971. Sun
Fong Bak Kut Teh has 4
branches where 2 of them is
restaurants in Malaysia and
the other 2 restaurants is in
Jakarta, Indonesia. The
purpose of having branches at
different places is to raise the
reputation of Sun Fong Bak
Kut Teh. The owner also
advertises his Bak Kut Teh
12. 12
media such as Facebook,
Twitter and Instagram.
through the Air Asia’s
magazine, Tiger Airlines and
Singapore Airlines.
13. 13
The Competitors
Ah Cham Bak Kut Teh’s competitors
Hon Ki Bak Kut Teh Ah Her Bak Kut Teh
Sun Fong Bak Kut Teh’s competitors
Ah Hee Bak Kut Teh Yu Yi Bak Kut Teh
14. 14
Obstacles Faced By New Businesses
Financing Problems
To start a business, a large sum of capital is needed. The capital includes rental, renovation and
money to buy furniture and appliances. According to the owner of Sun Fong, an estimated 200k
is needed. Even after the business started, money is also needed for maintenance and ingredient
supplies. Finance remains the biggest problem for people that want to start a new business.
Market Competitions
Klang is a place that is famous for its Bak Kut Teh, there are more than 500 shops selling the
same product. It would be very challenging to enter this market and compete will all the existing
shops which has been around for much longer time that possess more experience and their own
loyal customers.
Quality of the foods
The communication with the food suppliers must be good so that the pork suppliers will always
supply fresh ingredients. The quality of food products sell must always maintain their originality
as well as coming out with their own signature taste. The shop must maintain their quality to
attract and keep its customers. If the food of the restaurant does not have quality, it will slowly
lose all its customers and eventually go out of business.
15. 15
Getting Customers
A new business often doesn’t have any customers at the start, the owner have to advertise his
business to let people know his restaurant. To attract customers, a lot of effort must be placed in
creativity to produce some special features which are different from others.
16. 16
The Nature of the Markets
The nature market of Ah Cham Bak Kut Teh is that they have a perfect competition
which is due to the market represented by a fairly large number of market. This is because Klang
is a place that is famous with its Bak Kut Teh. Monopolistic Competitive have a relatively weak
barriers to entry means that the new firms can enter the market and exit the market easily.
Sun Fong Bak Kut Teh has a nature market which is Oligopoly. Oligopoly is a market
that dominated by only few sellers. There are only 3 shops of Bak Kut Teh located in Jalan Imbi
and Sun Fong Bak Kut Teh is one of them. The barriers to entry the market is very strong
because Sun Fong Bak Kut Teh has already settle down at Jalan Imbi since 20 years ago and
getting more famous day by day.
17. 17
Summary Table
Name of business Ah Cham Bak Kut Teh Sun Fong Bak Kut Teh
Similarities 1) Both of them sell the same product --Bak Kut Teh.
2) Both of the restaurants do not rise their price at will
because they have their own regular customers.
Differences Menu 1) The restaurant does not
provide a proper menu.
1) The restaurant provides a
nicely designed menu.
Advertising 2) The restaurant does not
advertise in any form.
2) The restaurant advertises
through social media,
internet and also in airplane
catalogue at certain months.
Current
Branches
3) The restaurant does not
have any separate branches.
3) The restaurant currently
has 4 branches, 2 in
Malaysia, 2 in Jakarta,
Indonesia.
Price 4) The product price of the
restaurant for a single person
is RM13.
4) The product price of the
restaurant for a single person
is RM15.
18. 18
Future plan 5) The restaurant does not
have any future plans.
5) The restaurant is planning
to expand to Macau or
China if the business goes
well this year.
Shop
Characteristic
6) The restaurant seating is
located outdoor with a shade
build above it and it does not
have air conditioning.
6) The restaurant is
separated into 2 parts, air
conditioned indoor rooms
and outdoor.
19. 19
Analysis
Based on our group analysis on the two Bak Kut Teh restaurants we interviewed, Sun Fong and
Ah Cham, we have concluded that Sun Fong Bak Kut Teh is more commercially successful then
Ah Cham Bak Kut Teh in Klang. The main reason is Sun Fong has a larger market because it
owns several branches whereas Ah Cham does not have any branches. Sun Fong has a strategic
location which is near to tourist hotspots like Pavillion and KLCC compared to Ah Cham which
is located in Klang, the place where Bak Kut Teh is very famous. Other than that, Sun Fong had
been in business since 1971 longer than Ah Cham which started in 1995.
20. 20
Recommendation
Based on the analysis of the two restaurants we interviewed, both them still have a lot of
potential to improve. The first Bak Kut Teh restaurant that we interviewed which is Ah Cham
Bak Kut Teh has to improve the skills and strategies in managing the business so that they can
compete with other markets and won’t suffer from loss easily. Other than that, it also has to
provide a proper menu for the customers so they can clearly know what it serves. It should also
serves different types of foods like vegetables, fried dishes, seafood and etc so customers have
more choices to choose on when having their meal. In addition, it also need to renovate to
become more comfortable. For example, set up air-conditioning, change new tables and chairs,
and etc. Currently, Ah Cham has only one shop in Klang. To enable people from other places to
taste this delicious food, the owner has to expand to other states and countries. With new
branches at different places, the customers will eventually increase too, the profit and the
reputation will bloom as well. It may cost a lot to expand but it may show results and the owner
can make more money in the long run. Furthermore, the owner should also make some
advertisements to promote the restaurant so that more people know about it. The owner can
advertise her business through social media such as Facebook, newspaper, magazines, TV
channel and etc.
For Sun Fong Bak Kut Teh, it is a higher class restaurant compare to Ah Cham Bak Kut
Teh. To make it better, the owner of Sun Fong Bak Kut Teh can expand more branches to other
countries, especially western country so that western people can know more about Bak Kut Teh
and taste it in future.
21. 21
Appendix 1 (Pictures)
Ah Cham Bak Kut Teh
The interior view of Ah Cham Bak
Kut Teh
A one person clay pot Bak Kut Teh
(Dry) at RM 14.00
A three person clay pot Bak Kut
Teh (Soup) at RM 39.00
Chinese Donuts (油条) at RM 1.00
Group photo after the interview
22. 22
Sun Fong Bak Kut Teh
The interior view of Sun Fong Bak
Kut Teh
A two person clay pot Bak Kut
Teh (Soup) at RM 28.00
A two person claypot Bak Kut Teh
(Dry) at RM 30.00
The menu of Sun Fong Bak Kut
Teh
Group photo after interview
23. 23
Appendix 2 (Interview Questions)
INTERVIEW Q&A OF AH CHAM BAK KUT TEH
Q: When was the business founded?
A: It is first started during the year, 1995. I’ve been in this business for 20 years in Klang.
Q: Who are the key founders?
A: The key founders of this shop are me and my eldest son.
Q: Who prompted the founders to start this business?
A: My family prompted me to start this business as we were extremely poor during the early
years and we wanted to earn money.
Q: What are your main products or services?
A: The main product sold is “Bak Kut Teh”. There are two different types of style, which are
Bak Kut Teh serves with soup and sauce.
Q: Who are your customers?
24. 24
A: The customers are mostly Chinese and India. Some of them come from different states in
Malaysia such as Johor, Melaka, Negeri Sembilan and many more. Besides, they also come from
different occupations such as teachers, headmasters, doctors and many more.
Q: What is the business’ annual revenue figure?
A: The monthly and annually revenue of my restaurant are RM10, 000 and RM100, 000
respectively.
Q: How many branches and employees do you have?
A: Currently, I don’t have any branches and only have one employee who serves as waiter.
Q: Can you provide us a brief history of your business and its most recent developments?
A: It was first started during the year, 1995. During that year, my family and I were extremely
poor. Since I had the techniques of making Bak Kut Teh, my family supported me to open this
restaurant in order to search for prosperity. This business was successful and helped us escaped
from poverty. I’ve been in this business for 20 years in Klang. My business recently is not as
good as past few years as there are more competitors in Jalan Meru.
Q: Do you have many competitors? Who are they?
A: I have some competitors which are Hon Ki and Ah Her restaurants which are located a stones’
throw away from my restaurant.
Q: How much capital is required to start this business? Do you need any knowledge or skills to
run this business?
25. 25
A: The capital is RM18, 000. To run a Bak Kut Teh restaurant, you need to know the techniques
of making Bak Kut Teh and use some ingredients which are wolfberries, dried dates, dried
chilies, dried squid and many more to make it scrumptious.
Q: What are the obstacles faced by your business?
A: There are some obstacles to run this business. For example, there are no customers sometime
and the leftovers cannot be reused. This really wastes our money as some of the ingredients like
pork is very expensive. Besides, during H1N1 pandemic, many customers don’t dare to eat pork
and this affects our business negatively.
Q: What strategies do you employ to promote your product?
A: I don’t have any strategies because most of my customers help me to promote my restaurant.
Some of them promote my restaurant through social media such as Facebook, Instagram and
Twitter.
Q: What is the future plan for your business?
A: I don’t have any future plan for her business. This is because I want my children and
grandchildren to find better occupations and it’s not easy to find successor to continue this
business.
26. 26
INTERVIEW Q&A OF SUN FUNG BAK KUT TEH
Q: When was the business founded?
A: This business is start since from 1971.I’ve been in this business for 45 years in Kuala Lumpur.
Q: Who are the key founders?
A: This business is founded by my beloved father, Low Kok Cheng.
Q: What prompted the founders to start this business?
A: My family prompted me to start this business as we wanted to earn money for a better life.
Q: What are your main products or services?
A: We sell Bak Kut Teh which serves in different styles which are soup and sauce. Besides, we
also sell seafood, fried dishes and porridge.
Q: Who are your customers?
A: The customers that come to my restaurant is local people and tourist.
Q: What is the business’ annual revenue figure?
27. 27
A: Sorry, I cannot answer this question, it is not available to let you all to know.
Q: How many branches do you have?
A: So far I have 4 branches include this restaurant. 2 branches at Malaysia and 2 branches is at
Jakarta, Indonesia.
Q: Can you provide us a brief history of your business and its most recent developments?
A: Sun Fong Bak Kut Teh established since 1971 by Mr Low Kok Cheng which is my father. At
first this business was starting from a small stall until a restaurant now. We serve a variety of
Chinese cuisines with their special “Bak Kut Teh”. The main essence of my restaurant is derived
from the secret soup recipe. The reason of starting this business is because my father wanted to
let more people taste the real traditional Bak Kut Teh even expand to other countries like Macau,
China, Australia and etc.
Q: Do you have many competitors? Who are they?
A: Yes, there are two Bak Kut Teh restaurants around my restaurant which is Yu Yi Bak Kut
Teh and Ah Hee Bak Kut Teh. But we have our own customers, because different people have
different taste. It depends on the taste of the customers.
Q: How much capital is required to start this business? Do you need any knowledge or skills to
run this business?
A: To start a business I think we need at least RM 200k to 300k to renovate the restaurant.
Q: Generally, do you feel it is easy or hard to enter this market? Why?
A: It’s hard when starting and I’m not sure that whether the business will be successfulas there
are too many restaurants in Kuala Lumpur. Besides, it also depends on the location.
28. 28
Q: What strategies do you employ to promote your product?
A: We promote our restaurant on the Air Asia magazine at Malaysia and Indonesia. We also
promote on the Singapore airline magazine.
Q: What is the future plan for your business?
A: In the future I will open some branches at Jakarta, Indonesia again and maybe we will open
some branches at Macau or China. In the future we will build a VIP room for celebrities.
29. 29
Appendix 3(Comparative Analysis Table)
Competitive Traits Business A
(Ah Cham’s Bak Kut Teh)
Business B
(Sun Fong’s Bak Kut Teh)
1.Number of competitors
Approximately 800 shops of
Bak Kut Teh.
2 to 10 Bak Kut Teh shops
2.Barrier to entry
Have a weak barrier to
entry.This is because Klang is
a place that famous with Bak
Kut Teh and the market have
unlimited number of Bak Kut
Teh Shops
Have a strong barrier to entry.
This is because in Jalan Imbi
there are only few close
substitute products.
3.Differentiated or
standardized products Sell standardized product Sell differentiated products.
For example, sea foods, fried
dishes, and porridges.
4.Pricing power
It has a weak pricing power.
This is because most of the
customers treat the Bak Kut
Teh in Klang is the same so
they will only go to the shop
with the lowest price of Bak
Kut Teh. Therefore they have
a weak pricing power.
It has a strong pricing power.
This is because in Jalan Imbi
there are only 3 shops of Bak
Kut Teh. So the products sell
in Sun Fong Bak Kut Teh’s
products have no close
substitutes. Therefore they
have a great pricing power.
5.Other characteristics Although Ah Cham Bak Kut
Teh do not have a great
pricing power but they strive
to differentiate their products
like they provide a good
customer service so that the
customers will come back
again and introduce the shop
to their friends.
It have a constant advertising
which Sun Fong Bak Kut Teh
will advertise their products
through Air Asia Airlines and
Singapore Airlines.
6.Verdict
Perfect Competition Oligopoly
30. 30
References
1) Bak Ku Teh.(n.d.).Retrievedfrom http://my.openrice.com/klangvalley/restaurant/sun-fong-
bak-kut-teh-bukit-bintang-kuala-lumpur/88278
2) A. Cham(personal communication,December13, 2014)
3) D. Low (personal communication,December5,2014)
4) 新峰肉骨茶.(n.d.).Retrievedfrom
http://you.big5.ctrip.com/food/kualalumpur45/4927395.html
5) SunFoong Bak KutTeh at Imbi.(n.d.).Retrievedfrom http://kyspeaks.com/2010/10/27/sun-
foong-bak-kut-teh-at-imbi/
6) Copper,B.,Floody,B.,& McNeill,.G.(2000) Start AndRunA Profitable Restaurant.Bellingham,
WA.
7) Wade,D. (2006) Successful RestaurantManagement:FromVisionToExecution.CliftonPark,NY.
8) JohnR. Walker,DonaldE. Lundberg,.(2001) The restaurant:fromconceptto operation. NY
9) Michael Garvey,HeatherDismore,andAndrew G.Dismore,.(2001) Runninga restaurantfor
dummies.Hoboken,N.J.
10) Carol Godsmark.(2010) Start and run a restaurant.Oxford,UK.