This document describes a research project comparing two cendol stalls located in different areas - one in Klang and one in Penang, Malaysia. A group of students analyzed aspects of the businesses like their history, products offered, number of employees, competition in the area, and strategies for competing. Both stalls have been in business for many years and face competition from other cendol vendors. They strive to maintain quality and unique recipes while keeping prices low and service fast to attract customers. The students found many similarities between the businesses but also some differences in their locations, operating hours, and expansion plans.
This document provides a comparative analysis of two cendol stalls located in different parts of Malaysia - Cendol & Rojak Bandar Bukit Tinggi in Klang and Teo Chew Cendol in Penang. Both businesses have been operating for many years and sell hundreds of bowls of cendol daily. They each have their own secret recipes and techniques for making the cendol that set them apart from competitors. While they face competition from other cendol stalls, both businesses have found ways to stand out through factors like location, pricing, and variety of offerings.
FNBE0214 - English 2 (Cendol Business - Final Report)Yen Min Khor
The document appears to be a group presentation for a class on natural building environments. It includes sections on the history of cendol, descriptions of two cendol businesses (Jonker 88 in Melaka and SS15 Cendol in Subang Jaya), a comparative analysis of the two businesses, and recommendations. The businesses are compared based on factors like number of competitors, competitive traits, market structure, and challenges faced.
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.
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.
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.
This document appears to be a report comparing two dessert businesses located in different geographical areas. It provides descriptions of the two businesses - Haraju Cube, a cafe located in Petaling Jaya known for its Japanese-style honey toast, and Sweet Hug House, a dessert shop located in Kampar, Perak run by a married couple. The report then analyzes the competitive traits of the businesses, noting Haraju Cube faces competition from other dessert shops in its shopping complex, while providing details on the competitors. It also gives strategies Haraju Cube uses to compete through its signature honey toast product.
This document discusses and compares two noodle shops: Yee Kee Beef Noodles and SRK Noodle House. Yee Kee Beef Noodles has been operating for two generations and has three branches across Seremban and Kuala Lumpur. SRK Noodle House originally comes from Sarawak and has one branch in Subang Jaya, but plans to open a second branch. Both shops face competition in their respective markets but employ different strategies - Yee Kee Beef Noodles uses social media marketing while SRK Noodle House keeps prices low and provides customer amenities. The document provides recommendations around developing strong marketing strategies and understanding competitors and one's own business.
This report provides a comparative analysis of 3 bakery businesses located in different geographical areas: Ming Xiang Tai in Penang, and Tong Kee Brothers Confectionery and Cake Sense in Klang Valley, Malaysia. It analyzes their competitive traits including top products, number of competitors, market share, competitive strategies, and growth over 3-5 years. Ming Xiang Tai focuses on Cantonese pastries and has expanded to 3 locations, controlling quality and offering online sales. Tong Kee Brothers provides over 200 product varieties, new product development, and promotions. Cake Sense has grown to 12 stores since 2005 focusing on cakes, pastries, and customer experience. The report evaluates the competitive landscape and success of each
This document provides a comparative analysis of two cendol stalls located in different parts of Malaysia - Cendol & Rojak Bandar Bukit Tinggi in Klang and Teo Chew Cendol in Penang. Both businesses have been operating for many years and sell hundreds of bowls of cendol daily. They each have their own secret recipes and techniques for making the cendol that set them apart from competitors. While they face competition from other cendol stalls, both businesses have found ways to stand out through factors like location, pricing, and variety of offerings.
FNBE0214 - English 2 (Cendol Business - Final Report)Yen Min Khor
The document appears to be a group presentation for a class on natural building environments. It includes sections on the history of cendol, descriptions of two cendol businesses (Jonker 88 in Melaka and SS15 Cendol in Subang Jaya), a comparative analysis of the two businesses, and recommendations. The businesses are compared based on factors like number of competitors, competitive traits, market structure, and challenges faced.
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.
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.
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.
This document appears to be a report comparing two dessert businesses located in different geographical areas. It provides descriptions of the two businesses - Haraju Cube, a cafe located in Petaling Jaya known for its Japanese-style honey toast, and Sweet Hug House, a dessert shop located in Kampar, Perak run by a married couple. The report then analyzes the competitive traits of the businesses, noting Haraju Cube faces competition from other dessert shops in its shopping complex, while providing details on the competitors. It also gives strategies Haraju Cube uses to compete through its signature honey toast product.
This document discusses and compares two noodle shops: Yee Kee Beef Noodles and SRK Noodle House. Yee Kee Beef Noodles has been operating for two generations and has three branches across Seremban and Kuala Lumpur. SRK Noodle House originally comes from Sarawak and has one branch in Subang Jaya, but plans to open a second branch. Both shops face competition in their respective markets but employ different strategies - Yee Kee Beef Noodles uses social media marketing while SRK Noodle House keeps prices low and provides customer amenities. The document provides recommendations around developing strong marketing strategies and understanding competitors and one's own business.
This report provides a comparative analysis of 3 bakery businesses located in different geographical areas: Ming Xiang Tai in Penang, and Tong Kee Brothers Confectionery and Cake Sense in Klang Valley, Malaysia. It analyzes their competitive traits including top products, number of competitors, market share, competitive strategies, and growth over 3-5 years. Ming Xiang Tai focuses on Cantonese pastries and has expanded to 3 locations, controlling quality and offering online sales. Tong Kee Brothers provides over 200 product varieties, new product development, and promotions. Cake Sense has grown to 12 stores since 2005 focusing on cakes, pastries, and customer experience. The report evaluates the competitive landscape and success of each
This document provides a comparative analysis of two noodle businesses located in different areas - Yee Kee Beef Noodles in Seremban and Sarawak Noodles House in Klang Valley. The analysis examines the businesses' histories, products, competitors, strategies, obstacles faced and market conditions. Key findings are that Yee Kee Beef Noodles has been in business longer, has more locations and makes a profit, while Sarawak Noodles House operates at a loss due to keeping prices low to provide customer comfort despite high costs. Overall, the analysis concludes Yee Kee Beef Noodles is more successful due to its experience, brand recognition and profitability.
This report compares two traditional pastry shops located in Penang and Seremban, Malaysia. Asian Siew Pau in Seremban is famous for its siew bao and was founded in 1998, while Ming Xiang Tai in Penang has 4 branches and was founded in 2008 to honor the founder's grandparents who previously sold pastries. Both shops face competition from other local pastry shops. Asian Siew Pau focuses on customer service and welfare to maintain customers, while Ming Xiang Tai attracts many customers through its traditional recipes and strategic locations. Starting a new pastry business is difficult due to obtaining loans and breaking into an established market.
This document is a comparative analysis report on two noodle shops located in different areas - Yee Kee Beef Noodles in Seremban and SRK Noodle House in Klang Valley. The report provides details on the businesses such as their locations, products, number of employees, customers. It also compares their competitive traits such as number of competitors, market shares, strategies to compete. The businesses were founded generations ago and their founders' motivation was to spread their original noodle recipes. Both businesses are expanding with Yee Kee venturing to KL and SRK opening a new branch in December.
This document provides information about two dried meat businesses - Tuck Kee Dried Meat in Penang and Oloiya Dried Meat in Klang Valley. It summarizes key details about the founding and operations of Tuck Kee Dried Meat, which was established in the 1980s and remains a family-run business focused on dried meat and meat floss. It also briefly outlines background about Oloiya Dried Meat, noting it has many outlets nationwide in Malaysia. The document goes on to compare various competitive traits of the two businesses such as their products, markets, and popularity.
This document provides information about a comparative analysis project conducted by a group of students. It analyzes two dried meat businesses - Tuck Kee Dried Meat in Penang and Oloiya Dried Meat in Klang Valley. The document includes a table of contents, key summary of the analysis, brief bios of each business including their history and products, and a comparative analysis of their competitive traits. The analysis found that while Tuck Kee has a local following in Penang, Oloiya has higher national popularity due to its many outlets across Malaysia. Both businesses also offer international export services.
WitchCraft – это приключенческая игра для платформ Windows Phone 8 и Windows 8 (позже iOS и Android), в которой рассказывается про сказочные и удивительные приключения Ведьмы по имени Рудгрид.
Особенностями игры является уникальное визуальное оформление, а также реализация многих игровых сценариев, связанных в один захватывающий сюжет. Кроме того, специально для игры написано 11 музыкальных композиций и десятки звуков.
WitchCraft – это целая магическая вселенная, позволяющая игроку окунуться в незабываемую атмосферу.
Вступительный ролик к игре: https://vimeo.com/62020883
Демонстрация игрового процесса (без спойлеров) : https://vimeo.com/63376488
A música pede a Deus para abrir os olhos do ouvinte e curar os enfermos e desenganados, reconhecendo que para Deus não existe mistérios e que Ele pode fazer milagres hoje como fez no passado ao curar o paralítico e o cego.
Cambios del sector papa en el Perú en la última década: Los aportes del proye...Jorge Luis Alonso
El libro analiza la cadena de la papa en el Perú, su estructura, dinámica y evolución histórica, con énfasis en la primera década del nuevo siglo. Los hallazgos de la investigación permiten afirmar que a lo largo de los últimos diez años, se produjeron cambios estructurales en la cadena productiva de la papa. Estos cambios se observan de manera significativa luego de los años 2007 y 2008, tiempo que coincide con la tercera fase de ejecución del proyecto INCOPA, en donde se presentaron aumentos en las tasas de crecimiento de la producción, del nivel en el promedio ponderado de precios y del consumo per cápita a nivel nacional.
Presentación utilizada el 9 de mayo de 2013 en la jornada sobre Búsqueda de Empleo a través de Internet organizada por el Ayuntamiento de Villena y celebrada en la Sede de la UA.
The document describes a comparative analysis report on two cendol stalls located in different areas of Malaysia - Cendol & Rojak Bandar Bukit Tinggi in Klang and Teo Chew Cendol in Penang. Both businesses have been operating for many years and specialize in cendol, with their own secret recipes and styles. While they face heavy competition from other stalls, both have found ways to stand out through factors like location, variety of products, and advertising. The report provides details on the history, operations, similarities and differences between the two businesses.
The document summarizes a comparative analysis report on two dessert businesses located in different geographical locations - Sweet Hug House in Kampar, Perak and Haraju Cube in Empire Damansara, Kuala Lumpur. Sweet Hug House was founded in 2012 by a couple and offers cheesecakes, chocolate lava and fondue. Haraju Cube opened in 2014 and is known for its Japanese honey toast. The report compares the businesses' strategies, competitors, locations, revenue and customer numbers to analyze their competitive traits.
The document provides a comparative analysis of two dessert businesses - Sweet Hug House located in Kampar, Perak and Haraju Cube located in Empire Damansara, Kuala Lumpur. It discusses their brief descriptions, competitive traits such as location, number of competitors, main products, revenue and number of customers. The analysis found that while Sweet Hug House currently only has one location and lower revenue, Haraju Cube is situated in a prime location in Kuala Lumpur with higher customer traffic and more competitors in the same building. The document aims to compare the businesses' strategies and performance.
The document summarizes a comparative analysis report on two dessert businesses located in different geographical locations - Sweet Hug House in Kampar, Perak and Haraju Cube in Empire Damansara, Kuala Lumpur. Sweet Hug House was founded in 2012 by a couple and offers cheesecakes, chocolate lava and fondue. Haraju Cube opened in 2014 and is known for its Japanese honey toast. The report compares the businesses' strategies, competitors, locations, revenue and customer numbers to analyze their competitive traits.
This document appears to be a report comparing two dessert businesses located in different geographical areas. It provides descriptions of Sweet Hug House, a dessert cafe located in Kampar, Perak, and Haraju Cube, a cafe located in Petaling Jaya known for its Japanese-style honey toast. The report analyzes the competitive traits of the businesses, including their locations, competitors, and strategies. It also includes sections on the background and goals of each business's founders. The document contains a table of contents, references, and appendices with additional details to support the comparative analysis.
This document appears to be a report comparing two dessert businesses located in different geographical areas. It provides descriptions of the two businesses - Haraju Cube, a cafe located in Petaling Jaya known for its Japanese-style honey toast, and Sweet Hug House, a dessert shop located in Kampar, Perak run by a married couple. The report then analyzes the competitive traits of the businesses, noting Haraju Cube faces competition from other dessert shops in its shopping complex, while providing details on the competitors. It also gives strategies Haraju Cube employs to compete through its signature honey toast product.
Sweet Hug House in Kampar, Perak and Haraju Cube in Petaling Jaya, Selangor are two dessert shop businesses that were compared in this report. Sweet Hug House serves local families, students from a nearby university, and Malays and Indians. Haraju Cube attracts many teenagers and families daily with their signature Japanese honey toast. The report provides a brief description of each business and analyzes their competitive traits such as location, competitors, and strategies to compete in their respective markets.
This document is a research report comparing two dessert businesses - Sweet Hug House located in Kampar, Perak and Haraju Cube located in Empire Damansara, Kuala Lumpur. It provides a brief history of the dessert industry, descriptions of each business including their locations, products, employees and revenue. It also analyzes the competitive environment and strategies of each business, noting that Haraju Cube faces more competition due to its location. The report was produced by a group of students for their English course.
This document discusses two traditional Malaysian dessert businesses: Cendol & Rojak Bukit Tinggi in Klang and Teo Chew Chendul in Penang.
Cendol & Rojak Bukit Tinggi was founded in 2004 by Mr. Ananthan and focuses on signature dishes using gula melaka, coconut milk, cendol, and glutinous rice. Teo Chew Chendul was established in 1936 and is passed down through generations, specializing in home-made gula melaka, green jellies, and santan.
Both businesses face local competition and employ strategies like quality, location, pricing, and advertising to attract customers. While they
This document provides a comparative analysis of two noodle businesses located in different areas - Yee Kee Beef Noodles in Seremban and Sarawak Noodles House in Klang Valley. The analysis examines the businesses' histories, products, competitors, strategies, obstacles faced and market conditions. Key findings are that Yee Kee Beef Noodles has been in business longer, has more locations and makes a profit, while Sarawak Noodles House operates at a loss due to keeping prices low to provide customer comfort despite high costs. Overall, the analysis concludes Yee Kee Beef Noodles is more successful due to its experience, brand recognition and profitability.
This report compares two traditional pastry shops located in Penang and Seremban, Malaysia. Asian Siew Pau in Seremban is famous for its siew bao and was founded in 1998, while Ming Xiang Tai in Penang has 4 branches and was founded in 2008 to honor the founder's grandparents who previously sold pastries. Both shops face competition from other local pastry shops. Asian Siew Pau focuses on customer service and welfare to maintain customers, while Ming Xiang Tai attracts many customers through its traditional recipes and strategic locations. Starting a new pastry business is difficult due to obtaining loans and breaking into an established market.
This document is a comparative analysis report on two noodle shops located in different areas - Yee Kee Beef Noodles in Seremban and SRK Noodle House in Klang Valley. The report provides details on the businesses such as their locations, products, number of employees, customers. It also compares their competitive traits such as number of competitors, market shares, strategies to compete. The businesses were founded generations ago and their founders' motivation was to spread their original noodle recipes. Both businesses are expanding with Yee Kee venturing to KL and SRK opening a new branch in December.
This document provides information about two dried meat businesses - Tuck Kee Dried Meat in Penang and Oloiya Dried Meat in Klang Valley. It summarizes key details about the founding and operations of Tuck Kee Dried Meat, which was established in the 1980s and remains a family-run business focused on dried meat and meat floss. It also briefly outlines background about Oloiya Dried Meat, noting it has many outlets nationwide in Malaysia. The document goes on to compare various competitive traits of the two businesses such as their products, markets, and popularity.
This document provides information about a comparative analysis project conducted by a group of students. It analyzes two dried meat businesses - Tuck Kee Dried Meat in Penang and Oloiya Dried Meat in Klang Valley. The document includes a table of contents, key summary of the analysis, brief bios of each business including their history and products, and a comparative analysis of their competitive traits. The analysis found that while Tuck Kee has a local following in Penang, Oloiya has higher national popularity due to its many outlets across Malaysia. Both businesses also offer international export services.
WitchCraft – это приключенческая игра для платформ Windows Phone 8 и Windows 8 (позже iOS и Android), в которой рассказывается про сказочные и удивительные приключения Ведьмы по имени Рудгрид.
Особенностями игры является уникальное визуальное оформление, а также реализация многих игровых сценариев, связанных в один захватывающий сюжет. Кроме того, специально для игры написано 11 музыкальных композиций и десятки звуков.
WitchCraft – это целая магическая вселенная, позволяющая игроку окунуться в незабываемую атмосферу.
Вступительный ролик к игре: https://vimeo.com/62020883
Демонстрация игрового процесса (без спойлеров) : https://vimeo.com/63376488
A música pede a Deus para abrir os olhos do ouvinte e curar os enfermos e desenganados, reconhecendo que para Deus não existe mistérios e que Ele pode fazer milagres hoje como fez no passado ao curar o paralítico e o cego.
Cambios del sector papa en el Perú en la última década: Los aportes del proye...Jorge Luis Alonso
El libro analiza la cadena de la papa en el Perú, su estructura, dinámica y evolución histórica, con énfasis en la primera década del nuevo siglo. Los hallazgos de la investigación permiten afirmar que a lo largo de los últimos diez años, se produjeron cambios estructurales en la cadena productiva de la papa. Estos cambios se observan de manera significativa luego de los años 2007 y 2008, tiempo que coincide con la tercera fase de ejecución del proyecto INCOPA, en donde se presentaron aumentos en las tasas de crecimiento de la producción, del nivel en el promedio ponderado de precios y del consumo per cápita a nivel nacional.
Presentación utilizada el 9 de mayo de 2013 en la jornada sobre Búsqueda de Empleo a través de Internet organizada por el Ayuntamiento de Villena y celebrada en la Sede de la UA.
The document describes a comparative analysis report on two cendol stalls located in different areas of Malaysia - Cendol & Rojak Bandar Bukit Tinggi in Klang and Teo Chew Cendol in Penang. Both businesses have been operating for many years and specialize in cendol, with their own secret recipes and styles. While they face heavy competition from other stalls, both have found ways to stand out through factors like location, variety of products, and advertising. The report provides details on the history, operations, similarities and differences between the two businesses.
The document summarizes a comparative analysis report on two dessert businesses located in different geographical locations - Sweet Hug House in Kampar, Perak and Haraju Cube in Empire Damansara, Kuala Lumpur. Sweet Hug House was founded in 2012 by a couple and offers cheesecakes, chocolate lava and fondue. Haraju Cube opened in 2014 and is known for its Japanese honey toast. The report compares the businesses' strategies, competitors, locations, revenue and customer numbers to analyze their competitive traits.
The document provides a comparative analysis of two dessert businesses - Sweet Hug House located in Kampar, Perak and Haraju Cube located in Empire Damansara, Kuala Lumpur. It discusses their brief descriptions, competitive traits such as location, number of competitors, main products, revenue and number of customers. The analysis found that while Sweet Hug House currently only has one location and lower revenue, Haraju Cube is situated in a prime location in Kuala Lumpur with higher customer traffic and more competitors in the same building. The document aims to compare the businesses' strategies and performance.
The document summarizes a comparative analysis report on two dessert businesses located in different geographical locations - Sweet Hug House in Kampar, Perak and Haraju Cube in Empire Damansara, Kuala Lumpur. Sweet Hug House was founded in 2012 by a couple and offers cheesecakes, chocolate lava and fondue. Haraju Cube opened in 2014 and is known for its Japanese honey toast. The report compares the businesses' strategies, competitors, locations, revenue and customer numbers to analyze their competitive traits.
This document appears to be a report comparing two dessert businesses located in different geographical areas. It provides descriptions of Sweet Hug House, a dessert cafe located in Kampar, Perak, and Haraju Cube, a cafe located in Petaling Jaya known for its Japanese-style honey toast. The report analyzes the competitive traits of the businesses, including their locations, competitors, and strategies. It also includes sections on the background and goals of each business's founders. The document contains a table of contents, references, and appendices with additional details to support the comparative analysis.
This document appears to be a report comparing two dessert businesses located in different geographical areas. It provides descriptions of the two businesses - Haraju Cube, a cafe located in Petaling Jaya known for its Japanese-style honey toast, and Sweet Hug House, a dessert shop located in Kampar, Perak run by a married couple. The report then analyzes the competitive traits of the businesses, noting Haraju Cube faces competition from other dessert shops in its shopping complex, while providing details on the competitors. It also gives strategies Haraju Cube employs to compete through its signature honey toast product.
Sweet Hug House in Kampar, Perak and Haraju Cube in Petaling Jaya, Selangor are two dessert shop businesses that were compared in this report. Sweet Hug House serves local families, students from a nearby university, and Malays and Indians. Haraju Cube attracts many teenagers and families daily with their signature Japanese honey toast. The report provides a brief description of each business and analyzes their competitive traits such as location, competitors, and strategies to compete in their respective markets.
This document is a research report comparing two dessert businesses - Sweet Hug House located in Kampar, Perak and Haraju Cube located in Empire Damansara, Kuala Lumpur. It provides a brief history of the dessert industry, descriptions of each business including their locations, products, employees and revenue. It also analyzes the competitive environment and strategies of each business, noting that Haraju Cube faces more competition due to its location. The report was produced by a group of students for their English course.
This document discusses two traditional Malaysian dessert businesses: Cendol & Rojak Bukit Tinggi in Klang and Teo Chew Chendul in Penang.
Cendol & Rojak Bukit Tinggi was founded in 2004 by Mr. Ananthan and focuses on signature dishes using gula melaka, coconut milk, cendol, and glutinous rice. Teo Chew Chendul was established in 1936 and is passed down through generations, specializing in home-made gula melaka, green jellies, and santan.
Both businesses face local competition and employ strategies like quality, location, pricing, and advertising to attract customers. While they
The document summarizes information about cendol, a Southeast Asian dessert, and compares two cendol businesses in Malaysia. It begins with an introduction to cendol, describing its origins and key ingredients. It then profiles the SS15 Best Cendol business in Selangor, which has operated for 34 years, and the TeoChew Penang Road Cendol business in Penang, which has operated for 80 years. The TeoChew business has been more commercially successful, with multiple locations, franchises planned in Singapore, and attracting media attention, while the SS15 business remains small-scale and low-risk. In conclusion, the document states that the TeoChew business's willingness
This report compares two famous cendol businesses located in different parts of Malaysia - Teo Chew Cendol in Penang and Cendol Vendor in SS15, Selangor. Both businesses have been operating for over 30 years. While both are well-known locally, Teo Chew Cendol has seen more commercial success with 20 franchises across Malaysia and plans to expand to Singapore, compared to Cendol Vendor which remains a single stall. The report analyzes the businesses' histories, products, operations, challenges and competitive strategies to understand the differences in their approaches and performance over time.
This document discusses two traditional Malaysian dessert businesses: Cendol & Rojak Bukit Tinggi in Klang and Teochew Cendol in Penang. Both were founded in the 1930s-2004 and are known for their signature homemade palm sugar and coconut milk desserts. They face competition from other similar stalls and shops. Their strategies include focusing on quality, location, pricing, customer service and advertising to combat competition. While they share similarities like signature dishes and open-air settings, they differ in history, location, operations and targeted markets. The document recommends franchising, improving structures and using technology to help both businesses grow.
This document discusses two traditional Malaysian dessert businesses: Cendol & Rojak Bukit Tinggi in Klang and Teochew Cendol in Penang. Both were founded in the 1930s-2004 and are known for their signature homemade palm sugar and coconut milk desserts. While they share similarities like open spaces and local workers, their histories, locations, and operations differ. The document analyzes their competitors, strategies, and recommendations to improve through franchising and technology.
This document discusses two traditional Malaysian dessert businesses: Cendol & Rojak Bukit Tinggi in Klang and Teochew Cendol in Penang. Both were founded in the 1930s-2004 and are known for their signature homemade palm sugar and coconut milk desserts. They face competition from other similar stalls and shops. Their strategies include focusing on quality, location, pricing, customer service and advertising to combat competition. While they share similarities like signature dishes and open-air settings, they differ in history, location, operations and targeted markets. The document recommends franchising, improving structures and using technology to help both businesses grow.
This document discusses two traditional Malaysian dessert businesses: Cendol & Rojak Bukit Tinggi in Klang and Teochew Cendol in Penang. Both were founded in the 1930s-2004 and are known for their signature homemade palm sugar and coconut milk desserts. They face competition from other similar stalls and shops. Their strategies include focusing on quality, location, pricing, customer service and advertising to combat competition. While they share similarities like signature dishes and open-air settings, they differ in history, location, operations and targeted markets. The document recommends franchising, improving structures and using technology to help both businesses grow.
This document discusses two traditional Malaysian dessert businesses: Cendol & Rojak Bukit Tinggi in Klang and Teochew Cendol in Penang. Both were founded in the 1930s-2004 and are known for their signature homemade palm sugar and coconut milk desserts. They face competition from other similar stalls and shops. Their strategies include focusing on quality, location, pricing, customer service and advertising to combat competition. While they share similarities like signature dishes and open-air settings, they differ in history, location, operations and targeted markets. The document recommends franchising, improving structures and using technology to help both businesses grow.
This document discusses two traditional Malaysian dessert businesses: Cendol & Rojak Bukit Tinggi in Klang and Teochew Cendol in Penang. Both were founded in the 1930s-2004 and are known for their signature homemade palm sugar and coconut milk desserts. They face competition from other similar stalls and shops. Their strategies include focusing on quality, location, pricing, customer service and advertising to combat competition. While they share similarities like signature dishes and open-air settings, they differ in history, location, operations and targeted markets. The document recommends franchising, improving structures and using technology to help both businesses grow.
This document compares and analyzes three traditional Penang biscuit businesses - Soon Seng, Tong Hoe Seng, and Wah Thai. Soon Seng and Tong Hoe Seng are small family-run stalls located near each other on Lebuh Kimberley. Wah Thai is a larger shop on Jalan Gottlieb with dozens of employees. All three businesses face competition from other stalls and shops. Soon Seng and Tong Hoe Seng aim to maintain customer loyalty through quality products and service, while Wah Thai focuses on brand reputation and introducing new products. Both stall owners and Wah Thai hope to preserve their businesses without expanding further.
This document compares and analyzes three traditional Penang biscuit businesses - Soon Seng, Tong Hoe Seng, and Wah Thai. Soon Seng and Tong Hoe Seng are small family-run stalls located near each other on Lebuh Kimberley. Wah Thai is a larger shop on Jalan Gottlieb with dozens of employees. All three businesses face competition from other stalls and shops. Soon Seng and Tong Hoe Seng rely on customer loyalty while Wah Thai offers a wider product range. The document provides details on the history, products, competition, strategies, and future plans of each business.
- Haraju Cube and Sweet Hug House are two dessert shops located in different geographical locations that will be compared. Haraju Cube is located in Empire Damansara, Kuala Lumpur while Sweet Hug House is located in Kampar, Perak.
- Haraju Cube is likely more commercially successful due to its location in Empire Damansara, a new mixed development area in Kuala Lumpur that aims to satisfy both business and lifestyle needs through its accessibility and higher income potential of customers.
- The analysis will compare the businesses' strategies, competitors, locations, revenue and other factors to understand how their different geographical positions impact their operations.
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Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
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Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
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3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
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Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
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What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
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Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
English 2 & EPC Final Project Report
1. SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
Research Unit for Modern Architecture Studies in Southeast Asia
Foundation in Natural and Built Environments (FNBE)
ASSIGNMENT: A Comparative Analysis of 2 Business of Similar Industry in Different Geographical
Locations
REPORT TITLE: Cendol Stall
GROUP MEMBERS:
NAMES ROLES
ANG AVERLLEN (0321444) Analayze the Project Brief and Assign
Task
RACHAEL CHEONG KAH YEN (0319926) Prepare Presentation Slide
YEN WEI ZHENG (0320266) Description of Business for Cendol Stall
In Klang
TAN WUI XIANG (0321128) Description of Business for Cendol Stall
In Klang
TAN YOU LIANG (0320215) Description of Business for Cendol Stall
In Penang
LUCAS ONG (0319939) Description of Business for Cendol Stall
In Penang
LIM YANG KANG (0320538) Description of Business for Cendol Stall
In Penang
LIM JEY SHEN (0319796) Description of Business for Cendol Stall
In Klang
ENGLISH II [ELG30605]
LECTURER: MS CASSANDRA WIJESURIA
SUBMISSION & PRESENTATION DATE: 1 JUNE 2015
2. KEY SUMMARY
After our research, we found out that cendol stall are a recent and blooming trade. We have
chosen Teo Chew Cendol from Penang, George Town and also Cendol & Rojak Bandar Bukit Tinggi
In Klang. Both cendol shops have similar characteristics of owning a personal secret recipe to
making the cendol. Even with small stalls both of this two business can sell up to 500 bowl of
cendol per day. Although they’re having a heavy competition with other stalls, both of them have
tactics to stand out the crowd.
3. DESCRIPTION OF THE HISTORY OF THE BUSINESS
Malaysia doesn’t have 4 seasons compared to other country due to our country lays on the equator
line, which have wet or dry season only. In Malaysia the average temperature is around 32 to 33
degree Celsius and this concluded that the weather in Malaysia is extremely hot. So, Malaysian love
cendol or ais kacang, it helps quench down their thirst. Today, the cendol business had been widely
known and can be found around Malaysia.
This business or dessert dish is loved by all, including children, teenagers and even old people.
There are no age restrictions towards the sweet taste of cendol. That’s why this product is highly
demanded in the market. This kind of business doesn’t need a lot of capital to start off a new
business so this business has fewer barriers to entry for new business.
Cendol originated from Indonesia but became popular in Malaysia, Singapore and even in Thailand.
There are countless of stall all over the states in Malaysia or even near your neighborhood. Having
a few cendol stalls located at a very populated area makes it very convenient for consumer to get
this product. As a tourist in Malaysia, cendol is a must try dessert. Nowadays, cendol stalls are
increasingly popular as they provide a good taste and cold drinks under the hot sun.
4. BRIEF DISCRIPTION OF THE BUSINESS
Cendol & Rojak Bandar Bukit Tinggi
Cendol & Rojak Bandar Bukit Tinggi is in a form of stalls and concept of food truck. It is located at
Jalan Batu Nilam 2, Bandar Bukit Tinggi 41200 Klang, Malaysia. Cendol & Rojak Bandar Bukit Tinggi
owned by the owner alone, which is an Indian man. He bore in Klang.
The business first started off in the year of 2004. He started based on a stall after years of hard
work he finally manage to buy a food truck and started his business as a mobility stalls and look for
which location is the best to sell his home made cendol, and finally he settle down himself at
Bandar Bukit Tinggi.
Currently, Cendol & Rojak Bandar Bukit Tinggi only has one branch in Malaysia. He serves Rojak,
Cendol, Ais Kacang and so on. Cendol is the main attraction. It has a generous amount of gula
Melaka (palm sugar) and santan added into the cendol, which makes it delicious.
There are also rojak being serve over there which is the main and only dishes over there his mee
rojak contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs,
bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce.
The estimated number of customers that walk in and out of the shop and tasted their delicious
cendol varies between times of the year. During the beginning of the year, customers are mainly
from China, Thailand and Hong Kong. During school holidays, the Malaysian and even Singaporean
population is the main customers. However when none of these special days are present and it is
only a regular day, it is clear that majority of customers are from the capital of Malaysia, Kuala
Lumpur.
5. Teo Chew Chendul
The name of the stall Teo Chew Chendul. It is a located at 27, Lebuh Keng Kwee, Georgetown,
10100 George Town, Penang. In George Town. The owner’s father starting the business was as
simple just wanted to earn some money to survive. Teo Chew have 14 franchise currently, he
wasn’t expecting to be so success today.
The business first started during the year 1936 until today it already continue for 79 years which
almost a century. In 1977 Tan Teik Fuang passed on his business to his sixth son, Tan Chong Kim.
The main attraction of his chendul shop is his chendul, which consists of same as others Kidney Red
Beans, Gula Melaka, Santan and green jellies. The main attractions of his chendul are his personal
home made gula Melaka causes his chendul became so famous. The secret of his ingredients of
making the gula Melaka can’t be reveal, it is private and confidential.
The owner said everyday they could sell up to 2000 bowls of chendul per day and when its public
holiday or weekends it could be more .The number how they could sell per day the owner wanted
to keep it as a private information and it’s not comfortable to exposed.
6. Number of Competitors
CHENDUL AND ROJAK (KLANG) TEO CHEW CENDOL (PENANG)
Claims that there are a few competitors
nearby, some are just next to his truck stall
and also located along the same street as
him.
Located at 27, Lebuh Keng Kwee,
Georgetown, 10100 George Town, and
Penang. In George Town, there are about 50
competitors in the market and about 8
competitors within the area.
Competitors
CHENDUL AND ROJAK (KLANG) TEO CHEW CENDOL (PENANG)
I) Rojak & Cendol Deen
RVD serve the same food and have a high
rating in online reviews, not to mention in
the list of recommended dishes in Klang. The
recipes of their cendol and rojak are
different from the Bandar Bukit Tinggi
cendol. Thus, a different taste, not so
favorable by some customer. They are the
primary competitors because they also
provide a catering service.
-Cendol Macalister
The stall is just approximately four minutes
of walking distance from Teo Chew.
Moreover, this business has a history of over
50 years. The price for each bowl of cendol is
RM2.00 and ABC for RM2.20. All in all, the
gula Malacca is the main reason that creates
the fragrance of sweetness in the bowl of
ice, also they provide extra green jellies for
customers upon their requests without
applying extra charges.
Cendol Pulut which is at the corner of
Persiaran Batu Nilam. It started in the year
of 2000 and its operating hours is from
11am to 7pm every day. The price of its
cendol is set at RM2.30 per bowl and
RM2.50 for a cup take-away. It is located at
Penang Road Famous Chendul, which
located at the opposite of Teo Chew at
Lebuh Keng Kwee. Not only cendol, it
provides variety of products, for instance
herbal tea, ABC as well as “aiyu jelly”.
Furthermore, the unique taste of its kidney
7. a strategic location which is next to the
market at Bukit Tinggi, Klang. Apart from
that, it’s famous for the balance of
ingredients in a bowl of cendol. It was just
right with the cool and icy coconut milk
sweetened by gula melaka, interspersed
with fluffy chunks of glutinous rice (pulut),
green noodle jelly and kidney beans.
red beans tasted differently from any other
cendol stalls. This is due to his own method
of marinating the red beans instead of
buying it from the suppliers. Along with their
friendly services provided for the customers,
it attracted not only local customers but also
tourists
-Cendol Pulut, which is at the corner of Jalan
Chowrasta and Jalan Penang. The price of its
cendol is set at RM2.30 per bowl and
RM2.50 for a cup take-away. It is located at a
strategic location, which is next to the
market at Jalan Chowrasta. Apart from that,
it’s famous for the balance of ingredients in
a bowl of cendol. It was just right with the
cool and icy coconut milk sweetened by gula
Melaka, interspersed with fluffy chunks of
glutinous rice (pulut), green noodle jelly and
kidney beans.
HOW DO THEY COMPETE WITH COMPETITORS
CHENDUL AND ROJAK (KLANG) TEO CHEW CENDOL (PENANG)
-Strategic location, located in the heart of a
commercial area, easy to be notice.
-They kept their price range low to attract
more customers.
-Price is not affected by GST
-The local customers are their key of
advertisement, spreading the word from one
to another like wild fire.
- Mr. Tan found an area that doesn’t serve
food similar to his.
-He has his own flavor and secret recipe of
doing the gula Melaka and santan
- Providing faster services as well as offering
lower prices.
-Provide variety of food for the customers,
such as ABC, Asam Laksa and Rojak instead
of Cendol only.
-Mr. Tan did expand his business by selling
franchise.
8. -He also did advertisement through the
internet
( http://www.chendul.my/index.html ) as
well as social media such as Facebook.
SIMILARITY
CHENDUL AND ROJAK (KLANG) TEO CHEW CENDOL (PENANG)
Main Product
-Cendol, Rojak
Main Product
- Cendol, ABC
Workers
- 5 employees including the owner.
Workers
- Over 30 employees with 2 business
partners
Future Plans
- Short-sighted
Future Plans
- Hope it will continue to pursue its best
quality with rich history to bring Chendul to
the world.
Current Branches
- Only one
Current Branches
- A lot
There are a total of 14 branches in Malaysia.
In Penang, it has a total of 5 branches in
Komtar Walk, Prangin Mall, Sunshine Farlim,
All Season Place, Gurney Paragon Mall,
There are 3 branches in Kuala Lumpur,
which are at Quill City Mall, Cheras Leisure
Mall and Publika. A total of 5 branches in
Selangor, they are in Paradigm Mall, Sunway
Pyramid, MainPlace, Setia City Mall and The
Mines. In Johor it has one branch as well,
located in City Square.
MEDIA
- TV8, Astro Channel
MEDIA
- Taiwan and UK Programmed
- The Star newspaper
9. DIFFERENCES
CHENDUL AND ROJAK (KLANG) TEO CHEW CENDOL (PENANG)
Founder and History
- The owner of Cendol & Rojak Bandar
Bukit Tinggi wishes to keep his name
and some personal details
confidential. The owner is an Indian
man in his late forty, he startup his
business by himself, he is the first
generation of his own business. His
business has been going on for about
10 years and a half.
Founder and History
- Tan Teik Fuang learned making and began
selling Chendul at Penang Road back in 1936.
- By the year 1977, Tan Teik Fuang's passed
on his business to his sixth son, Tan Chong
Kim
- Until today He is going to pass down this
business to his son soon and it is the third
generations.
Location
- Jalan Batu Nilam 2, Bandar Bukit
Tinggi, 41200 Klang, Malaysia.
Location
27 & 29 Lebuh Keng Kwee,
10100 Georgetown, Penang.
Type of Product sold
-Cendol
-Rojak
-ABC
- Ice-kacang
Type of Product sold
-Cendol
-ABC
-AsamLaksa
-Rojak
Business Hour
Tuesday to Sunday 11am-6pm
Rest on Monday
Business Hour
Mon-Fri - 10:30am - 7pm
Sat-Sun - 10am - 7:30pm
Business Operation Business Operation
10. Started off as a family business in 2004, his
wife and kids help out with the business.
Currently run by the owner himself and
helped by a few employees.
Started off by his own, passed on to his sixth
son and currently run by his family. Staffs are
hired with over 14 branches in local.
Targeted Market
Locals
Targeted Market
Mainly are the Locals and Tourists.
Combating Competition
- Have a tent for hot and sunny day
- More tables and chairs provided.
- Takeaway is fast and available.
-He provide variety of food to his customers
mainly rojak mee that cheaper than all of his
competitor
- He also provide options for customer that
request for take away either in cups or
plastic bag
-He also maintain and make sure all his
worker is friendly
-He doesn’t welcome salesman at his stall
which disturb the customer
Combating Competition
-Doesn’t raise the price of its product
significantly over these years.
-Provides more variety of products such as
ABC, Asam Laksa and Rojak instead of
Cendol only.
-Providing faster services that he could
prepare a bowl of chendul in 16 seconds.
-Expand his business by selling franchise.
-He also did advertisement through the
internet.
Stalls Layout and Atmosphere
Just a roadside stall, tables and chairs are
setup beside his stall. His food truck allows
him to transport his items easily. Most of the
time it is crowded and there is a long queue
of customer.
Stalls Layout and Atmosphere
A roadside stall, provided with chairs and
tables prepared at the side. Some customers
might not get seated. There’s also a shop
next to his stall, with ceiling fans and more
seats provided.
11. OBSTACLES FACED BY NEW BUSINESS
COMPETITION
Cendol is one of the most desirable traditional desserts in Malaysia. In addition, Malaysia’s weather
benefits from a tropical climate with high temperatures throughout the year. Therefore many
Cendol stall could be found almost everywhere especially in Klang where they are often famous in
Cendol and as well for Penang where commonly known as the place of food paradise.
In addition, it is very challenging to compete to those existing shops some are already around for
quite some time as they gain more trust and loyalty from customers. In Oder to overcome this
problem, they must either have some unique feature or recipe that seems different from others
and make your dessert stand out among the other competitors so that u could attract more
customers and to persuade more newcomers.
ATTRACTING AND RETAINING CUSTOMERS
Small businesses usually find it more difficult to attract and retain customers because they usually
don’t have large enough marketing budgets to compete with the advertising spending that other
larger business can spend.
You need to be creative and strategic enough to attract new customers. Online marketing, search
engine optimization and social media are great ways to attract and retain customers especially
during the 21st century, if you have a smaller budget.
Here’s a key If you are not sure who the members of your target market are and what they like or
dislike about your dessert, start by polling your existing customers and consider doing additional
market research.
QUALITY
Usually those businesses that provide normal services of food quality seldom improve their sales or
popularity. It’s hard to maintain the original unique taste, as it’s hard to train come of your
employees to get the right taste. Therefore it’s a must to maintain the original unique taste of your
12. dessert for a long period.
HIRING EMPLOYEES
Being able to find talented individuals with the right skill set is key for businesses wanting to grow is
just the first step, businesses need to provide a working environment that is desirable in order to
retain talent.
Usually a small business like Cendol needs an individual who is talented and well known the
processes of making the dessert. The major concern for a small businesses in now days is hiring
such employees that can really help out your business to grow and willing to service non-stop, a
long line of customer during lunch break between 12.00 noon to 2.00 pm.
Worse comes to worst when u have such limited funds it’s even harder to compete with the larger
business for the same talent. The key is to motivate them of ‘desire’ to build and grow the business
with you.
13. Conclusion
Through this assignment, we have undergone various researches and thoughts, which have allowed
us to make certain comparisons which bring to light the similarities and contrasts of both Cendol
shops. Although the Teo Chew Chendul and Cendol & Rojak Bandar Bukit Tinggi stall both sell
Cendols, they have fundamental differences, which leads to a different level of success. Through
our analysis and interviews we have concluded that the more successful business is the business
ran by Teo Chew Chendul.
The reason we have come to such an insightful conclusion is because Teo Chew Chendul actually
sell his franchise to others, which help to promote his name. What actually happen which is Teo
Chew Chendul can sell up to 1000bowl of Chendul per day. The location of the businesses adds on
to the factors that affect our conclusion. The location of Teo Chew Chendul is far more popular
than the location Cendol & Rojak Bandar Bukit Tinggi. In fact, Penang Famous Road is also a tourist
attraction, which will also bring most tourists to it.
Although there are many factors involved in determining which shop is more successful, we have
ruled out the minor factors and considered the major factors for our analysis. Therefore, those are
the reasons as to why we have come to the deduction that Teo Chew Chendul is more successful
than Cendol & Rojak Bandar Bukit Tinggi.
14. 5.1 Recommendations.
Both the Cendol businesses have much potential to grow and improve. The primary
recommendation suitable for the improvement of Teo Chew Chendul is to have a more sitting area
with roof top for everyone so that they could sit down and enjoy their chendul. Furthermore, there
will be a need to form an organizational structure to manage all the employees. The presence of an
organizational structure can help delegate tasks to the employees according to their individual set
of skills. This will result in greater productivity from the employees. Not just that, with new
franchises placed at different locations, the customer base will eventually increase. With the
surplus of customers, the profit and the reputation of the business will bloom as well.
For Cendol& Rojak Bandar Bukit Tinggi it need to promote its cendol and have more employees
helping with shaving the ice or even mixing the ingredients because after I observe the situation
over there his worker just taking down orders and cleaning up dirty plates which preparing the
cendol is done by the owner alone. So he needs a trustable worker who can help with the preparing
the cendol and also collect money from the customer. So he could take more orders at a time.
For Both stalls they need to have an electronic device that allow the customer and click and select
what they wanted to less man power is needed and to avoid order mistakes occur to provide an
efficient and fast services.
Q&A of Cendol & Rojak Bandar Bukit Tinggi (Klang)
1. Introduction of the owner (name, age,)
Not available
15. 2. Years of working, years he worked in that current location
10 and half years, the location will be adjusted according to the current places economic.
3. Do you ever have complements and praise from the customer?
Yes, because of the experience making the cendol.
4. Has any mass media before ever interviewed you? If yes, where did it come out? (TV,
newspaper, magazine article, internet)
From Astro channel and some local social media.
5. How about the everyday routine for preparing the food?
Prepare the stuff at 5am and start the business at 11am to 6 or 7pm.
6. Do they have a long queue of customer each day?
Yes, including the take away customers.
7. What is the average bowl of cendol sold each day?
Approximately 500 bowls.
8. Is business busier on weekend and public holidays?
Yes, can sell more about 100 bowls cendol.
9. Who is their primary customer? (Age, race, gender, local, tourist)
Everybody but more on Chinese teenagers and Malay adults.
10. Is it a family business? Which generation has it reached?
Yes it is. The owner is the first generation.
11. Do you have any other branch besides this one? Have you ever consider opening one?
Only have current stalls, not thinking about to open new branches.
12. Competitions?
Not yet participate in any competition.
13. What is your best seller?
Cendol pulut and Rojak mee.
14. Time of business open and rest day
Start business at 11am to 7pm every day.
15. What do you think of the current state of your business?
Satisfied.
16. 16. How do you describe the restaurant business?
It reached the owner’s goal, or maybe can higher.
17. Anything in your mind that you might take in consideration to improve? Like the menu or
the accommodation for customer, expansion.
Yes, about the expansion of the table and chair.
18. Over the year, the price for a bowl of cendol, has it been increase or is it maintain in that
amount ever since?
It has been increase in very little due to the economics status.
19. Is it your life goal to open up a number 1 cendol store in Penang? Try and go for Malaysia’s
number1.
The owner has the idea, but it is only a dream.
20. What are the obstacles you face? If it rains, do you still have business?
Yes, the sunny day will be better for selling the cendol.
21. Is your cendol a secret recipes?
Yes, it is.
22. If you weren’t running this business, what will you be doing?
The owner thinks that selling the cendol is meaningful for him.
23. Any hobbies? What will you be doing on free time?
The owner will take the time with his family.
Q&A of Cendol & Rojak Bandar Bukit Tinggi (Penang)
1. Introduction of the owner (name, age,)
Mr. Tan Chong Kim, 53.
17. 2. Years of working, years he worked in that current location
38 years, since 1977 and the location never been adjusted.
3. Do you ever got complements and praise from the customer?
Yes, majority from the local and foreign tourists.
4. Has any mass media before ever interviewed you? If yes, where did it came out? (TV,
newspaper, magazine article, internet)
From Taiwan and United Kingdom Food channel, mostly from foreign country.
5. How about the everyday routine for preparing the food?
Prepare the stuff at 4am and start the business at 10am to 7pm.
6. Do they have a long queue of customer each day?
Yes, from starting the business until they close their stall.
7. What is the average bowl of cendol sold each day?
Approximately 1000 to 2000 bowl.
8. Is business busier on weekend and public holidays?
Yes, especially the tourists will come on holiday.
9. Who is their primary customer? (Age, race, gender, local, tourist)
Everybody but more on local and foreign tourists.
10. Is it a family business? Which generation has it reached?
Yes it is. The owner is the second generation, the first generation found this business since
1936.
11. Do you have any other branch besides this one? Have you ever consider opening one?
Yes and currently they have branches mostly in Penang, Selangor and Johor.
12. Competitions?
Not yet participate in any competition.
13. What is your best seller?
The Original Cendul.
14. Time of business open and rest day
Start business at 10am to 7pm every day.
15. What do you think of the current state of your business?
18. Satisfied.
16. How do you describe the restaurant business?
It reached the owner’s goal, or maybe can higher by opening the new branches.
17. Anything in your mind that you might take in consideration to improve? Like the menu or
the accommodation for customer, expansion.
Yes, about the expansion of the new branches.
18. Over the year, the price for a bowl of cendol, has it been increase or is it maintain in that
amount ever since?
It has been increase in very little from 2sen since 1936, and become RM 2.50 now.
19. Is it your life goal to open up a number 1 cendol store in other local states? Try and go for
Malaysia’s number1.
The owner has the idea to become successful in other local states too.
20. What are the obstacles you face? If it rains, do you still have business?
Yes, the sunny day will be better for selling the cendol.
21. Is your cendol a secret recipes?
Yes, it is and every franchise needs to buy the recipes from the main Penang stall.
22. If you weren’t running this business, what will you be doing?
The owner thinks that selling the cendol is better to continue his family succession.
23. Any hobbies? What will you be doing on free time?
The owner will take the time to planning with his business, such as to continue his cendol
business by his son, the third generation.
24. How fast can you make a bowl of chendul?
According to timekeeper I can make a bowl of chendul in 16seconds.
19. Minutes of the meeting 1
Date: 29th April 2015
Time: 4-6pm
Venue: D3.07, Taylor’s University
Group members:
Names Tutorial group Roles
Ang Averllen Friday 8am Leader
Ivan Tan You Liang Friday 12pm Site Analysis
Lim Yang Kang Friday 8am Recording
Lim Jey Shen Friday 8am Research Penang area
Ong Tun Cheik Friday 8am Site Analysis
Rachael Cheong Kah Yen Friday 8am Preparing Interview
Tan Wui Xiang Friday 8am Research Klang area
Yen Wei Zheng Friday 8am Research Klang area
Meeting:
No. Activity Details
1) Introduction Read and understanding through the brief.
2) Discussion of
business
Interview appointed and questionnaire prepared. Better
understanding in business location and surrounding.
3) Delegation of
duties
We are all clearly instructed in our own duties.
4) End Meeting ended
20. Minutes of the meeting 2
Date: 2nd May 2015
Time: 10-11am
Venue: Lobby Penang Continental, Continental Hotel
Group members:
Names Tutorial group Roles
Ang Averllen Friday 8am Leader
Ivan Tan You Liang Friday 12pm Recording
Lim Yang Kang Friday 8am Recording
Lim Jey Shen Friday 8am Research Penang area
Ong Tun Cheik Friday 8am Site Analysis
Rachael Cheong Kah Yen Friday 8am Preparing Interview
Tan Wui Xiang Friday 8am Research Penang area
Yen Wei Zheng Friday 8am Research Penang area
Meeting:
No. Activity Details
1) Introduction Brief of current situation.
2) Discussion of
business
Prepared the interview question and find the location.
3) Delegation of
duties
We prepared our own duties tools like note and camera
recording.
4) End Meeting ended after interview the cendul owner in
Penang.
21. Minutes of the meeting 3
Date: 9th May 2015
Time: 10-12pm
Venue: E3.08, Taylor University
Group members:
Names Tutorial group Roles
Ang Averllen Friday 8am Leader
Ivan Tan You Liang Friday 12pm Recording
Lim Yang Kang Friday 8am Recording
Lim Jey Shen Friday 8am Research Klang area
Ong Tun Cheik Friday 8am Site Analysis
Rachael Cheong Kah Yen Friday 8am Preparing Interview
Tan Wui Xiang Friday 8am Research Klang area
Yen Wei Zheng Friday 8am Research Klang area
Meeting:
No. Activity Details
1) Introduction Brief of current situation.
2) Discussion of
business
Prepared the interview question and find the location.
3) Delegation of
duties
We prepared our own duties tools like note and camera
recording.
4) End Meeting ended after interview the cendul owner in
Klang.
22. Minutes of the meeting 4
Date: 23th May 2015
Time: 10-12pm
Venue: Lobby Library, Taylor University
Group members:
Names Tutorial group Roles
Ang Averllen Friday 8am Finalize the report and
slide
Ivan Tan You Liang Friday 12pm Prepare the information
Lim Yang Kang Friday 8am Insert the media
Lim Jey Shen Friday 8am Compile the media and
info
Ong Tun Cheik Friday 8am Research and report
Rachael Cheong Kah Yen Friday 8am Finalize the report and
slide
Tan Wui Xiang Friday 8am Research and report
Yen Wei Zheng Friday 8am Research and report
Meeting:
No. Activity Details
1) Introduction Brief of current situation.
2) Discussion of
business
Compile all the media and information found during the
interview.
3) Delegation of
duties
We research again the missing information and prepare
the comparison table in report and presentation slides.
4) End Meeting ended after finish the report.
23. References
Rice, O. (Ed.). (2015). 8 best places for Cendol in Penang.
Chew, T. (Ed.). (2012). Penang Road Famous Teo Chew.
LLP, B. (1995). Business Strategy Theories.
Star, T. (n.d.). Sweet rivalry for cendol sellers. Sweet Rivalry for Cendol Sellers.
Asia, A. (2014). Around Malaysia in 5 Weeks: Penang & Langkawi. Teo Chew Cendol.
Plus, G. (2012). Microscopasia Journal. The Famous Teo chew Cendol, Penang Road.
Places, G. (2015, March 3). Popular Spots in Malaysia For the Best Cendol and Ais Kacang.
Best Cendol and Ais Kacang Confections.
Lam, C. (2008). Penang Best Hawker food to Restaurant. Penang Ice Ball, Ais Kacang and
Cendol.
Misstamchiak.mag. (2011). 10 Must Try Hawker Food in Penang.
Easy Corner Magazine. (2014). Teo Chew Cendol Tracking, p. 22.