Elg assign 2 final 22

LOH MUN TONG (0323680) l TAN JIA SAN (0322406) l LEONG LI JING (0323628) l
CALVIN WONG PING KET (0322481) l KIEW CHEE YUAN (0323297) l THAM KAI LOON
(0323593) l LOW WING CHUN (0323315)
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Appendices
Appendix 1: Interview Questions
1. When was the business founded?
2. Who are the key founders
3. What type of business plan did you employ to operate your business?
4. What prompted the founder to start this business?
5. What are your main products or services provided?
6. Who are your customers? ( age , group , income level, education
level)
7. What is your annual revenue?
8. How many employees do you have currently?
9. What is your estimated current number of customers
10.Your recent development? (What has the business accomplished,
what changes had occurred?)
11.Why do you choose to sell desserts?
12.What is the uniqueness between your desserts and many others?
13.What is your Future development?
14.What difficulties you had face running this business?
15.Who are your competitors?
16.How do you compete with your competitors (what strategies do you
employ to divert customers away from your competitor?
17.How much capital is required to start this business?
18.Generally, do you feel it is easy or hard to enter this market? Why?
19.Where do you see your business in the next year? In the next five
years? The next ten years?
20.What do you most attribute your success? What would say are the
five key elements for starting and running a successful business?
Appendix 2
Transcript (Haraju Cube): Daichi Fukuzato Kent Ong
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Q: When was the business founded?
A: Mid-December 2014
Q: Who are the key founders?
A: Daichi Fukuzato and Kent Ong.
Q: What type of business plan did you employ to operate your business?
A: We apply our culinary knowledge learned in Japan to the making of
our desserts.
Q: What prompted the founder to start this business?
A: To bring Japanese culture (Japanese dessert) to Malaysia.
Q: What are your main products or services provided?
A: Shibuya Honey Toast
Q: Who are your customers? (Age, group, income level, education
level)
A: Mostly are the younger generations. For instance, teenagers and
college students.
Q: What is your annual revenue?
A: Our Monthly income is RM18k, therefore annual revenue is around
RM216k
Q: How many employees do you have currently?
A: There are total of 12 workers in our shop
Q: What is your estimated current number of customers?
A: Approximately 150 customers daily
Q: Your recent development? (What has the business accomplished,
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A: We have produced a new product recently which is the honey
cheese tart.
Q: Why do you choose to sell desserts?
A: Our background prompted us into this field as both of us are major
in the culinary field. Besides, we also wanted to share to people about
our ideas in desserts and to show people what we can do.
Q: What is the uniqueness between your desserts and many others?
A: The quality of the ingredients we used is different from other
desserts shops, we only use good quality in our desserts. Moreover, we
do not sell same type of desserts as well as beverages compared to
other dessert shops.
Q: What is your Future development?
A: Not sure yet as we are still new. We wanted to concentrate on the
current branch at the moment.
Q: What difficulties you had face running this business?
A: We lack of time for product preparations at the beginning of the
business as the number of customers exceeded their expectations. We
also having a difficulties in keeping the ingredients fresh.
Q: Who are your competitors?
A: To be honest we have lots of competitors in this market, however
we have also other competitor which sell similar type of desserts with
us which are all located overseas such as Cruis dessert in Thailand,
Hanito café in Tokyo and Dazzling Café in Taiwan.
Q: How do you compete with your competitors (what strategies do you
A: Our ingredients makes us different from other desserts shop. To be
precise, the fact that we pick our ingredients make us unique. We only
use the best ingredients for our desserts.
Q: How much capital is required to start this business?
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A: Approximately RM200k.
Q: Generally, do you feel it is easy or hard to enter this market? Why?
A: It is quite difficult because we are still new in this market and have
no experience in it. In addition, we also need to ensure that we
provide the best services to our customer.
Q: Where do you see your business in the next year? In the next five
A: As we have not decided to open any branches at the moment
therefore we will only focus on this shop. We were hoping that we will
become best of all desserts shop.
Q: What do you most attribute your success? What would say are the
A: I think it’s time that matters the whole succession. We dedicate lots
of time for the preparation of our honey toast.
Transcript (Sweet Hug House): Ng Kam Wai and Cheong Phooi Leng
Q: When was the business founded?
A: started since November 18th, 2012
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Q: Who are the key founders?
A: Ng Kam Wai and Cheng Phooi Leng
Q: What type of business plan did you employ to operate your business?
A: We use our own recipe to produce our desserts
Q: What prompted the founder to start this business?
A: I used to work in a 6-star hotel in Genting Highland before that and I
move back to Kampar recently to take care of my children. Therefore,
I decided to start this business to earn a living.
Q: What are your main products or services provided?
A: Our signature dessert is cheesecakes, chocolate lava, and fondue.
For main course, we have honey chicken chop and black pepper lamb
chop.
Q: Who are your customers? (Age, group, income level, education
level)
A: 50% of his customers are families, 30% of them are students and the
20% are mostly Malays and Indians.
Q: What is your annual revenue?
A: About RM100k.
Q: How many employees do you have currently?
A: 5 full time, 1 supervisor and 4 waitress.
Q: What is your estimated current number of customers?
A: about 100 people for normal season and 200 during peak season.
Q: Your recent development? (What has the business accomplished,
A: We’ve makes some new changes to our menu and collecting
customers’ feedback.
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Q: Why do you choose to sell desserts?
A: Because I have experience in this field by what I observe when I was
working in the hotel before that. Moreover, we have less competitor in
selling desserts in Kampar too. Another reason is there are many
students living in this area.
Q: What is the uniqueness between your desserts and many others?
A: What special about us is that we use homemade recipe. In addition,
we will change our recipe every 2 to 3 months according to the
customers’ need and liking.
Q: What is your Future development?
A: We plan to open another branch if possible.
Q: What difficulties you had face running this business?
A: Since we are not franchise therefore we lack of publicity. We need
to work really hard to attract more customer.
Q: Who are your competitors?
A: We don’t have much competitors as our food taste differently
compared to other shop. Therefore, it is based on the customers liking.
Q: How do you compete with your competitors (what strategies do you
A: What we different from other desserts shop is that we produce our
recipe on our own.
Q: How much capital is required to start this business?
A: Approximately RM100k
Q: Generally, do you feel it is easy or hard to enter this market? Why?
A: It is not easy as it needed a lot of time and effort in order to make
it succeed.
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Q: Where do you see your business in the next year? In the next five
A: As the economy now is not good due to the falling of currency. I
hope that there will be an increasing number of customer each year.
Q: What do you most attribute your success? What would say are the
A: Time and effort. We spend lots of time and effort in our recipe.
Appendix 3:
Following are the photos taken in the interviews and document related
to the related businesses.
Sweet Hug House
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The interior design of Sweet Hug House
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The exterior design of Sweet Hug
We ordered a pandan lava
cake. The dessert is
designed in a Christmas
theme as Christmas season is
closed that time.

Interview notes
Name card taken from Sweet Hug House
Details are as follow:
Name: Cheng Phooi Leng
Job position: Promotion & Event Planner
Phone number: 016-441 7760
Email address: pl.cheng1@hotmail.com
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Sweet Hug House Facebook homepage
Link: https://www.facebook.com/sweethughouse
Group photo with Ng Kam Wai and Cheong Phooi Leng
Haraju Cube
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Interior design of Haraju Cube
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Exterior design of Haraju
Haraju Cube’s

Interview notes
Photos of our group member interviewing the interviewee
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Haraju Cube’s Honey

Haraju Cube Facebook page
Link: https://www.facebook.com/harajucube103/?fref=ts
Details are as follow:
Name: Daichi Fukuzato
Job position: General Manager
Phone number: 0377335973
Email address: harajucube@gmail.com
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Appendix 4: Minutes of Meeting
DATE : 1st December 2015
TIME : 10am-12pm
VENUE: Library , Event Hall (2nd Floor)
NAME OF GROUP MEMBERS TUTORIAL GROUP ROLE
Loh Mun Tong FRIDAY (2pm-4pm) Chairman
Calvin Wong Ping Ket FRIDAY (2pm-4pm) Secretary
Leong Li Jing WEDNESDAY (4pm-6pm) Member
Tan Jia San FRIDAY (2pm-4pm) Member
Low Wing Chun WEDNESDAY
(6:30pm-8:30pm)
Member
Kiew Chee Yuan FRIDAY (2pm-4pm) Member
Tham Khai Loon WEDNESDAY (4pm-6pm) Member
NO. ACTIVTIY ACTION TAKEN BY
1. Introduction
i. Discussed the details of brief and understand
what we were assign to
ii. Figured out what type of business to research
All members
2. Discussion
i. Decided two locations of business which is in
Klang Valley and one is in outside of Klang
Valley
ii. Did some research on how to make an
interview with proper English
iii. Listed out some of the interview questiond.
iv. Minutes of meeting will be recorded by Calvin
Wong Ping Ket
All members
3. Conclusion
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i. We decided to use desserts shop for business
research
ii. Briefly draft for interview questions
iii. Next meeting will be on 4th December 2015
(after showing progress)
All members
DATE : 4th December 2015
TIME : 11am-2am
VENUE: Library (2nd Floor)
Low Wing Chun WEDNESDAY (6:30pm-8:30pm) Member
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1. Introduction
i. Role of group members during interview
ii. Preparation for interview
All members
2. Discussion
i. Decided locations for both desserts shop
( Kampar & Damansara)
ii. Finalized the interview questions
iii. Distribution of roles of members during
interview : (Kampar)
1. Loh Mun Tong : Interview
2. Low Wing Chun : Interview
3. Calvin Wong Ping Ket : Record notes for
interview
4. Leong Li Jing : Record notes for
interview
5. Kiew Chee Yuan: Videographer
6. Tham Khai Loon : Videographer
7. Tan Jia San : Photographer/Record notes
for interview
iv. Equipment needed for interview :
1. Camera
All members
3. Conclusion
i. Interview session for Sweet Hug in
Kampar will be at 11th of December
2015
ii. We will be having meeting after the
interview to analyse the answers and
information of interview
iii. Only some of the group members
will be doing the first interview
All members
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DATE : 15th December 2015
TIME : 2pm-5pm
VENUE: Library Event Hall
1. Introduction
i. Analyze interview answers and
information
ii. Plan for next interview for Haraju
Cube
All members
2. Discussion
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i. Roles of group members for report
assignment
1. Loh Mun Tong : Cover page , content,
key summary , Comparison
2. Leong Li Jing :Brief Description
3. Tan Jia San : Appendices ,
Bibliography
4. Kiew Chee Yuan : Competitors,
strategy, Comparison
5. Calvin Wong Ping Ket: Obstacle
Faced , recommendation
6. Tham Khai Loon : Definition of
selected business
7. Low Wing Chun: Video editing,
References.
All members
3. Conclusion
i. Compile interview questions and
answers for first interview by 23th of
December 2015
ii. Next interview session will be on
23th of December, 2015
All members
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DATE : 12th January 2016
TIME : 12:00 pm-3:30pm
1. Introduction
i. Finish incomplete information and data
need to be compiled
All members
2. Discussion
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i. History of both business shops:
- Done
Brief description :
- Done
Video editing :
- Video for second interview not
complete yet
Comparative analysis:
- Not Complete
Competitors, strategy:
- Strategy part will be done in this
meeting
Artistic cover :
-Finalize draft
Obstacle faced , recommendation :
- will be done in this meeting
Appendices, bibliography, references
- Not complete
All members
3. Conclusion
i. Complete the tasks above and
compile together by 15th of
December 2015
All members
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DATE : 14th January 2016
TIME : 1pm-4pm
1. Introduction
i. Finalization of compiled research report All members
2. Discussion
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ii. History of both business shops:
- Done
Brief description :
- Done
Video editing :
- Done
Comparative analysis:
- Completed
Competitors, strategy:
- Completed
Artistic cover :
- Finalization stage
Obstacle faced , recommendation :
- Done
Appendices, bibliography, references
- Will be completed in this meeting
All members
3. Conclusion
I. Complete all the compilation and submit
hardcopy of the report with a CD of interview
videos on 15th of January 2016
All members
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References
A brief History of Desserts ( Irtiqa RSS) Retrieved from http://www.irtiqa.co.za/a-brief-history-of-
desserts. Accessed on 2 January 2016.
History of Baking and Pastry Cooking (History of Baking and Pastry Cooking)
Retrieved from http://www.pfisterconsulting.com/history.htm. Accessed on 2 January 2016.
Harajuku (Urban Dictionary) Retrieved from
http://www.urbandictionary.com/define.php?term=Harajuku .Accessed on 30 December 2015.
Haraju Cube (Time Out Kuala Lumpur) Retrieved from
http://www.timeout.com/kuala-lumpur/restaurants/haraju-cube . Accessed on 30 December 2015.
Sweet Hug House (Foursquare) Retrieved from
https://foursquare.com/v/sweet-hug-house/50ba1aece4b04656297d6f0d . Accessed on 30 December
2015
10 Spots Not To Be Missed in Empire Damansara | OpenRice Malaysia (OpenRice Malaysia)
Retrieved from http://my.openrice.com/klangvalley/article/10-spots-not-to-be-missed-in-empire-
damansara/735 . Accessed on 31 December 2015 Seven
Cups & Epique, Empire Damansara, Damansara Perdana (The Garden NOM)
Retrieved from https://thegardennom.wordpress.com/2015/02/26/seven-cups-epique-empire-
damansara-damansara-perdana/. Accessed on 31 December 2015
JJ Cafe @ Ipoh, Malaysia (Always Travelicious)
Retrieved from http://alwaystravelicious.com/2013/11/07/jj-cafe-ipoh/. Accessed on 1 Jan 2016
Bread Espresso Dessert
Retrieved from http://softshellcrabtemaki.blogspot.my/2012/10/life-in-bed-bread-espresso-
dessert.html. Accessed on 3 Jan 2016.
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