English ll - Final assignment report

SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
FOUNDATION IN NATURAL AND BUILT ENVIRONMENT
AUGUST INTAKE 2014
A COMPARATIVE ANALYSIS OF 2 BUSINESSES OF SIMILAR INDUSTRY IN
DIFFERENT GEOGRAPHICAL LOCATIONS - FOOD INDUSTRY
GROUP MEMBERS:
JACK NG WAI KHONG 0317980
YEO DOR EEN 0316224
CHAN PEI SHAN 0318350
LEE JIAN RU 0318132
SUBJECT: ENGLISH 2 (ELG 30605)
LECTURER: CASSANDRA WIJESURIA
SUBMISSION DATE: 1 DECEMBER 2014
YEO DOR EEN COMPARATIVE REPORT FNBE AUGUST 2014 1

Table of contents
NO. CONTENT PAGE
1. KEY SUMMARY 3
2. DESCRIPTION OF THE BUSINESS 4-5
3. BRIEF BIO OF THE BUSINESS 6-8
4. COMPARATIVE ANALYSIS OF THE
BUSINESSES’ COMPETITIVE TRAITS
9-15
5. RECOMMENDATION 16
6. BIBLIOGRAPHY 17
7. REFERENCES 18
8. APPENDICES 19-29

Key Summary
Nowadays, businesses are prevalent in capitalist economy. Without good
economy, people are not able to lead a good life and have a proper education. In
this assignment, we are required to do a comparative analysis of two businesses of
similar industry in different geographical locations.
Our group consists of four members- Jack, Doreen, Pei Shan and Jian Ru.
We chose food industry as our topic since food industry plays an important role in
business world nowadays. There are too many varieties of food in the market, so
we decided to make our topic specific. Noodles restaurant has been chosen for our
research.
Noodles are popular among people with different ages and noodles shops
can be found everywhere. For our research, we had chosen two noodles shops in
Seremban and Klang valley. They are Yee Kee Beef Noodles (Seremban) and
Sarawak Noodles House, SS15 (Klang Valley).
We carried out research and went for an interview in these two noodles shop.
After that, we made a comparative analysis between these two businesses. From all
the researches and interviews we have done, we are able to understand how the
business flow and we show our knowledge and understanding about the business in
the report.

DESCRIPTION OF THE BUSINESS
Our group focused on noodle shops among the food and beverages category, as there are a lot of
different types of noodle shops out in the market. It is a new knowledge of how noodle shops
businesses actually operate and compete with each other with their different types of specialist
noodles. Also, noodle shops are so popular, and we wanted to see if how their product is made to
satisfy the craving of their customers.
1. Yee Kee Beef Noodles
The first noodle shop we chose is called Yee Kee Beef Noodles. Both the branches are located in
Negeri Sembilan, one is in Seremban Town, and the other in Seremban 2. There are only 2
branches of the shop, and 10 employees in total, including the chefs. The main product of Yee
Kee Beef Noodles are beef noodles, where they serve in dry form, with Lai Fun (noodles made of
pure rice, a type of Laksa noodles), beef meat, and some delicious beef sauce of their secret
recipe. The noodles are usually served with a bowl of soup. The estimated customers per day is
approximately 25 to 32 tables, and the types of customers they have includes families and friends
who were hanging out, and a lot were returning customers.
The business was founded by a man who travelled all the way from China, named Poon
Yee, who started the business many years ago. The shop was named after his last name, Yee. The
founder’s motivation to start the business is because he wanted to help spread the origin of the
tasty noodles all across Malaysia. He had chosen Seremban as the location, as Seremban is one
of the places in Malaysia that has its fame from having different types of delicious food. Our
interviewee also stated that they wanted to come up with a concept for the shop and their
product, and therefore had decided to start a business about beef noodles, where their focusing
product, specialities and even snacks are beef related.
In the few years of their development, Yee Kee Beef Noodles had come up with many
different types of the noodles instead of their original ones, even though their original dish is
very well liked. From a dry noodle dish they had developed the noodles in soup as well. Other
than that they also sell rice together with different styles of beef meat cooking, and also snacks

relating to beef. They kept their shop on a small scale for all these years, but they are planning
to spread their shop to Kuala Lumpur so that their noodles can be better known to people all
around Malaysia, as they can hardly be found anywhere else other than in Seremban.
2. SRK Noodle House
Our second noodle shop is called SRK Noodle House. It is currently located in SS15,
Klang Valley, and they are still thinking and planning to open their second branch, so they are
the only shop right now. The shop has around 12 employees, and according to the owner, one of
the employee is an apprentice of the owner himself ! The main dish of the shop is Kolok Mee (also
known as Sarawak Noodles), as we get to taste them ourselves for free, and it consists of the dry
kolok noodles, vegetables, slices of pork, and a delicious taste of soy sauce among the noodles. It
is served with a bowl of soup also. The estimated customer per day was once very little of 2 to 5
last time, but as time pass and the restaurant grown better known, it has approximately 20 to 35
per day. The customers there also includes families and a bunch of friends or even single
customers. The delicious Kolok Noodles had attracted many returning customers as well.
The founder of SRK Noodle House is the owner himself, who came all the way from
Sarawak, bringing the original noodle recipe with him to Klang Valley. The name of the shop
was inspired by the noodles itself, SRK Noodle House, where SRK Noodles meant Sarawak
Noodles. The owner’s motive of starting the business is to spread the original taste of Kolok
Noodles all over Malaysia instead of just within Sarawak, as many people out there had imitated
the recipe and made an unoriginal version of the noodle, that doesn’t taste the same as the
original one.
In their recent development, SRK Noodle House had developed more than 20 different
types of dishes, where they have the soup version as well, and also some with extra spiciness,
and also one fish balls and snacks to go with the noodles served in soups and so much more.
According to the owner, the second franchise will be opening in SS2 this December, as it is
getting better known the people around the area.

BRIEF BIO OF THE BUSINESS
YEE KEE BEEF NOODLES SRK NOODLE HOUSE
LOCATION No. 92, Jalan S2 D32, Seremban 2,
70300
84, Jalan SS 15/4b, 47500 Subang Jaya,
Selangor.
NUMBER OF
BRANCES AND
EMPLOYEES
They have 3 branches where 2 is located
in Seremban and the other one is located
in Kuala Lumpur. Hence they have up to
50 employees altogether in 3 branches.
Now they have only one main restaurant,
but in the following December, a
franchise will be opening soon in SS2,
Petaling Jaya. They only have 12
employees in the restaurant that includes
the chef and waiter.
MAIN PRODUCTS
AND SERVICE SOLD
The main dishes they sold is Seremban
Beef Noodles that they been selling for 2
generations. The side dishes they sell are
Penang Prawn Mee, Ipoh Chicken “Hor
Fun” and etc.
The main dishes they sell is Sarawak
Kolok Mee which is the famous dish in the
restaurant, and now they have invented a
few dishes, lik e “Ma Lat” Kolok Mee.
ESTIMATED
CURRENT NUMBER
OF CUSTOMERS
For weekend, the customers will be
crowded in the morning until afternoon
where almost 50 to 60 customers, and
slowly the amount of customers start to
shrink in the evening. As for weekdays,
the customers will be not as much as in
the weekends, where estimated 30 to 40
customers per day, but the amount will
be changed due to certain circumstances.
Since SS15 is quite a strategic place,
where it placed nearby of 3 university and
1 private school, and also located at an
urban area, so in the weekdays, the traffic
there is chaos, which means there is a lot
of customers especially in the weekdays
and in the weekends. They estimate serve
more than 60 customers per day as what I
heard from the restaurant owner. The
customers are mostly students, employees
and senior citizens as well.

YEE KEE BEEF NOODLES SRK NOODLE HOUSE
WHEN WERE THE
BUSINESSES
FOUND?
The business had already been passed
down by two generation until now. So
they decide to repackage the whole
business from a small stall to a bigger
restaurant, so that the customers can
have a better space to enjoy the services
and foods served.
The business were found by the owners
father’s father, which means grandpa,
and its passed on to 3 generations.
WHO ARE THE
FOUNDERS?
The founder is called Poon Yee. He is the
original founder. Poon Yee is actually a
China man, who came from China last
time. So now he is old. That’s why the
name of the shop is Yee Kee after his
name.
Originally the mee is from Sarawak and
had already bring down for three
generation (by his grandparents), the
ingredients used had never been reduced.
WHATS THEIR
MOTIVE FOR
STARTING THE
BUSINESS?
The business had been continuing for all
these years but it’s on a small scale so
called stall, we kind of give in new
packaging, a new concept where it is
natural, but for restaurant to survive
cannot sell only one item. So we need a
few more items, we give in a concept
and we give in an identity.
I manage this business from Sarawak to
Kuala Lumpur, to do this business. I also
have no idea how to manage it, but the
only reason I did this business is how I
make this bowl of mee that makes the
customers feel worth it. You will have a
lot of market competition. It is even more
difficult to compete with them, so I never
take this business as a market
competition. For example, in KL, there is
many coffee shops, but mainly the food is
from Sarawak and Penang. But the
distance from Sarawak to KL is only 2
hours. But why there is no businessman
from Sarawak approach KL and start the
business. Firstly, which is the soy sauce in

KL is different with Sarawak. I also used
a year in KL to find out the originality of
soy sauce.
WHATS THEIR
RECENT
DEVELOPMENT?
We will be continuing in Seremban, but
we would like to spend more to KL, so
that this type of beef noodle will be more
well-knowned, because now this type of
beef noodle like dry beef noodle, mostly
famous in Seremban. Outside Seremban
you hardly find it. The mee is called Lai
Fun, it is mee but actually it is made out
of pure rice. Inside is not hollow, so it is
smooth.
Very fast, the second franchise will be
soon opened in December at SS2.

COMPARATIVE ANALYSIS OF BUSINESSES’ COMPETITIVE TRAITS
i) NUMBER OF COMPETITORS
For the beef noodle shop located in Seremban which is also known as
“Yee Kee Beef Noodles” has only one main competitor around the area whereas
for the Sarawak noodles located at ss15 and the shop’s name is “Srk Noodle
House” has a lot of competitor at the area as there are a lot of food shops around
the area which are cheap. This is due to the fact ss15 is a hotspot for college
students as there are a few colleges located around the vicinity of ss15 and hence a
lot of food shops at ss15.
ii) THE MARKET SHARES OF THE BUSINESS
The market shares of the businesses that we interview have slight
difference, where for “Yee Kee Beef Noodles” he holds the half of the
share of the restaurant since his shop is the second franchise but still he
is under the same family as well, so he holds half of the restaurant shares.
As for “Srk Noodle House”, he hold all of the shares of the business
because he is the owner of the restaurant and the main franchise of the
restaurant.
TOP COMPETITORS
The top competitors of “Yee Kee Beef Noodles” is Restaurant Yi Poh.

Hence, for “Srk Noodle House” has several competitors like Cosans
Coffee shop, Burgertory and etc.

iii) BRIEF BIOS OF EACH BUSINESS’
At Seremban, they only have one main competitor and that is the
Restaurant Yi Poh which sells clay pot Lou Xu Fan. The Lou Xu Fan is
unique because unlike the Lou Xu Fan that can be found at Kuala
Lumpur which are in pieces which looks like mouse tails as the name
states, the Lou Xu Fan found in Seremban are all connected together like
noodles but the texture and taste is exactly the same as the Lou Xu fan
found in Kuala Lumpur. A lot of food critics have went and tried the Lou
Xu Fan at Restaurant Yi Poh and all have given a positive feedback after
trying it. This is the reason Restaurant Yi Poh is the beef noodles main
competitor. On the other hand, for Srk Noodle house, the 3 main
competitors are Foh Foh food court which is famous for its fried rice at a
reasonable price, 96 restaurant which sells mixed rice where you can
feast like a king at a very cheap price and Ooi noodle house which sells
pork noodles and even though the price of the Ooi noodle house is
slightly more expensive than the Srk noodle house which they sell at
RM7.00 per bowl but serves in large portions and is has been said it is a
place for pork lovers. So to enter the food business at ss15 is not easy as
all these restaurant have not only been around for a long time which
means they have a lot of regular customers but they are very cheap and
delicious as well. Hence, these are the top 3 main competitors for the Srk
noodle house.

iv) STRATEGIES OF COMPETITIONS AMONG
BUSINESSES
For the business in Seremban which is the beef boodles, how they compete
with their competitors is that they venture more to the social media to
attract the attention for most of their customers for example, they have
created a Facebook page so that more people will know more about the
beef noodles located in Seremban. This is because most people in the
world have a Facebook account. Their business is currently categories as
quite successful as they have a constant amount of income every year and
they currently have 2 branches which are both located in Seremban but
there will be a new branch which is venturing more towards Kuala
Lumpur. As for the Srk noodle house, how they compete with other
competitors is through winning the hearts of their customers by setting an
extremely low price for one bowl of noodles whereas it provides a lot of
comfort for their customers such as a television to watch while eating and
an air conditioners for their customers while waiting so they do not feel
the heat. The business was not doing very well at the beginning but
business has recently gotten better for them but they are still trying to
cover up for their loss. The business is currently going to open another
branch which will also be closer to the city.

v) OBSTACLES FACED BY NEW BUSINESSES
The main obstacle faced by businesses today is there are too many food
businesses and it is hard to enter as a new market. This is because there
are a lot of old food businesses with successor that they have already been
taught their techniques to their successor in hopes their food will live on
for years to come. Hence, the older food businesses would have regular
customers and it would be harder for the locals to be attracted to the new
business as they fear it is not worth the money and the locals have already
gotten use to the taste and flavour of the older business and it is harder
for other people to change their preference one they have gotten use to the
old one. In conclusion, it is not easy to overcome this barrier which has
been made by the older business and the new business are required to
work even harder to be able to compete with the other businesses.
vi) NATURE OF THE MARKETS
The nature of the market of the “Yee Kee Beef Noodles” is that they have
a monopolistic competition and this is due to the fact it has only one main
competitor. The nature of the market of the Srk noodle house is perfect
competition. This is due to the numerous number of competitors at ss15
such as Ooi noodle house, Foh Foh food court and many more.

vii) SIMILARITIES AND DIFFERENCES
Name of
business
Yee Kee Beef Noodles Srk Noodle house
Similarities 1) Both of the noodle shop do not raise the price of their food at will because
both of them have regular customers.
Differences 1) The view point of this shop is to
try to earn money and constantly
trying to attract new customers to
come. This shows that the food stall
focuses on trying to earn money.
2) The shop has a set menu to order
during certain periods of time such
as the breakfast set menu as well as
the lunch set menu.
3) The shop is making good profit
every year which is RM84,000
annually. This shows that the
business is very stable.
1) The way the owner views his
business is not to earn money but is
to try to create a comfortable
environment for his customers and
he constantly thinks of how to make
his food taste better for his
customers this could be known as
comfort food for his fellow
customers as well keeping the price
low for his customers.
2) The shop does not provide any set
menu.
3) This shop is suffering from a loss
due large amount of facilities
provided such as an air conditioner
and a television but the price of one
bowl of noodles does not cover up
the cost of all the facilities provided.

viii) CONCLUSION
Based on my group’s analysis about both the noodle shop we interviewed,
we have concluded that “Yee Kee Beef Noodles” at Seremban is more
successful than the” Srk noodle house” which is located at ss15. The main
reason is because one bowl of noodles sold at Srk noodle house suffer a
loss of RM 3.00. The loss from each bowl of noodle is because the owner
of the noodle shop is selling one bowl of noodle for the price of RM5.50
but his accountant told him that he needs to sell one bowl of noodles for at
least RM8.50 to earn some profit as the owner wanted to install a
television as well as an air conditioner to his shop for the comfort of his
customers but he stuck to his principles and kept the price at RM5.50 per
bowl. Besides that, another reason the beef noodles is more successful
than the Srk noodles is because the beef noodle has been in business
longer than the Srk noodles. The beef noodles has a 10 year experience in
the food industry and even though the Srk noodle has been done for 3
generation, it has been repackaged and moved elsewhere several times
and has been in the food business at ss15 for 3 years only. Thus, the beef
noodle shop is more renown than then Srk noodle shop. The beef noodles
also has a franchise at Seremban 2 which is the new side of Seremban and
it will soon branch out to Kuala Lumpur and since the beef noodles have
been in the business longer, it has more regular customers than then srk
noodles. Hence, this proves that the beef noodles is more successful than
the srk noodles.

RECOMMENDATION
Based on the analysis of two shops we interview, we learnt quite a lot of knowledge
regards about how businesses being managed, how the elements of businesses
which is plan, organize, lead and control had taken place in the process of
business, the obstacles they faced when there is a downfall, how to change the
prices of products based on market price and a lot of it which can’t be mentioned.
Different people have different ways to manage their business as some of them
treated business as a way to be filthy with profits earned, some of them is to inherit
the business where their parents left and even some of them make business as a
dream of theirs.
But still the recommendation I give on improving the competitiveness for each
business with proper justification. Firstly, for them to compete with the market,
they need to have certain skills and strategies so that they won’t struggle from loss,
like for example which is the marketing skills obtained. Like how you promote your
products, services and of course your restaurant. So the main way to promote your
business is through social media, like for example which is Facebook and Twitter
as promotion. Through Foursquare and Swarm is another to promote your
marketing by checking in the location. Advertisement on television and radio can
also help a lot by attracting customers to approach you.
Secondly, we need to research the overall market, where we can discovered the
hidden strength and weakness of our competitors or even our own businesses as
well. After you analysis everything, then you need to compare between your
business and other businesses so that you can know what to improve and
improvised for your business, so that you can monopoly the whole market as well.

BIBLIOGRAPHY
Ackoff, Russell L., Re-Creating the Corporation, Oxford University Press, New
York, 1999.
Blass, Eddie and Hackston, John, “Future Skills and Current Realities: How the
Psychological (Jungian) Type of European Business Leaders Relates to the Needs
of the Future,” Futures, Vol. 40, No. 9, 2008, pp. 822–833.
Marcum, David, and Smith, Steven, Egonomics, Simon and Schuster, New York,
2007.

REFERENCES
1) Yee Kee Signature Dish. Assessed on 30/11/2014:
http://ivanyeekee.getmybusinessonline.com.my/_image?album_id=ah1zfm
dvb2dsZS1idXNpbmVzcy1zaXRlYnVpbGRlcnIQCxIKUGhvdG9BbGJ1bRgCDKIB
JWl2YW55ZWVrZWUuZ2V0bXlidXNpbmVzc29ubGluZS5jb20ubXk&image_in
dex=2&pp=home
2) Sarawak Noodles. Assessed on 30/11/2014:
http://www.mydeliciousfoods.com/only-rm11-for-sarawak-cuisine-set-meal-
main-dish-dessert-for-2-persons-at-srk-noodles-house-subang-jaya/
E-BOOK & BOOK REFERENCES
1) Author unknown. (2011). Defining and measuring oligopoly, Retrieved on
30 November, 2014 from
http://www.economicsonline.co.uk/Business_economics/Oligopoly.html
2) Buchhoitz,K. (2009). Business & society. South-Western/Cengage Learning.
3) Business today, (2001). Twenty First Century Media.
4) Ian I. Mitroff, Can M. Alpaslan and Ellen S. O'Connor, (2014). Everybody’s
Business. Retrieved from 12 February 2014.
5) Greenwald, Douglas. (1994) McGraw-Hill Encyclopedia of Economics. 2nd
ed., McGraw-Hill
6) Heyel, Carl. (1982) The Encyclopedia of Management. 3rd ed., Van
Nostrand
7) Henderson, David. (1993) Fortune Encyclopedia of Economics. Warner

Appendices
Appendix 1 : Interview notes
Shop name: Yee Kee Beef Noodles
Date: 8 November 2014
Time: 3.30pm - 4.30pm
Shop name: Yee Kee Beef Noodles
Time: 3.30pm - 4.30pm
What is the company’s name?
Yee Kee Beef Noodles
Who are the founders?
The founder is called Poon Yee. He is the original founder. Poon Yee is actually a
China man, who came from China last time. So now he is old already. That’s why
the name of the shop is Yee Kee after his name.
What is the motive of starting a business?
The business had been continuing for all these years but it’s on a small scale so
called stall, we kind of give in new packaging, a new concept where it is natural,
but for restaurant to survive cannot sell only one item. So we need a few more
items, we give in a concept and we give in an identity.
What is the recent development?
We will be continuing in Seremban, but we would like to spend more to KL, so that
this type of beef noodle will be more well-known, because now this type of beef
noodle like dry beef noodle, mostly famous in Seremban. Outside Seremban you
hardly find it. The mee is called Lai Fun, it is mee but actually it is made out of
pure rice. Inside is not hollow, so it is smooth.

What pricing strategy employed?
First of all we need to know the cost, how much do you need to produce that one
bowl of noodles. Of course the pricing depends on how you want to price it, and
the environment where you sell it. For an example that same bowl of beef noodle,
for an example you want to sell it in the market, you cannot sell that high because
there is no air-con, no wifi and a bit smelly. Compare to maybe sell this bowl of
noodles in Starbucks, you can sell it higher because got air-con, got wifi, you need
to employ more people to work, so those are the cost. So you need to calculate
what are your cost. Of course the cost cannot be too high, because you don’t know
whether the customer will come again or not. So it has to be reasonable, so that is
why for the same item maybe the pricing will be different, supermarket will be
different.
What are the obstacles in the business?
Business, there is always risk. I mean if everything is profitable then everyone will
take business, no one will find a job. So there will be risk what we gonna do when
there is a downfall, maybe we will do more promotion and more marketing.
Business will have downturn, like for example in the day, so there might be period
where it is full or period with less people, one month will be very easy, one month
less busy. Those are the challenges in business.

Shop name: Sarawak Noodles House
Time: 11.30am – 12.30pm
What is the shop’s name?
Sarawak Noodles House
Who are the founders?
Originally the mee is from Sarawak and had already bring down for three
generation (by his grandparents), the ingredients used had never been reduced.
Although I am in Kuala Lumpur, but I still use the original Sarawak ingredients to
make it, so I can kept many of the customer from Sarawak here.
What is the motive of starting a business?
I managed this business from Sarawak to Kuala Lumpur, to do this business. I also
have no idea how to manage it, but the only reason I did this business is how I
make this bowl of mee that makes the customers feel worth it. You will have a lot of
market competition. It is even more difficult to compete with them, so I never take
this business as a market competition. For example, in KL, there is many coffee
shops, but mainly the food is from Sarawak and Penang. But the distance from
Sarawak to KL is only 2 hours. But why there is no businessman from Sarawak
approach KL and start the business. Firstly, which is the soy sauce in KL is
different with Sarawak. I also used a year in KL to find out the originality of soy
sauce.
What is the recent development?
Very fast, the second franchise will be soon opened in December at SS2.

What pricing strategy employed?
By following the normal price, to calculate the market price, the price of the
noodle can be afford by low income, medium income workers, employees and also
students. When I first start the business, I tried to ask the accountant that if I want
to afford air-con, wifi and also rental cost, how much price should I label for the
bowl of noodle. The accountant calculated that I must sell RM8.80 only I will be
able to continue the business, but why I can sell the bowl of noodles for RM5.80?
Because I am holding onto the debts, my thought is very easy that if many
customers approach us, I can hold onto it. I can protect this family, so I didn’t
follow the accountant way to calculate, but using my RM5.80 price and sell it. So
why a lot of coffee shops will be able to survive until now because their profit is
higher than the cost of goods sold. So I still based on my original price to sell this
bowl of noodles.
What are the obstacles in the business?
I used my money to pay the expenses and debts for two years. For other people is
quite a difficult task, because when you take this business seriously, it will hardly
survive, mostly people will give up. But I still hold onto the business until now, but
what I am success with is this bowl of noodle had been proved by its taste of
originality by the customers. So managing a business is not because of egoistic but
to hold on, this business is only known as proud.

Appendix 2: Photos
Yee Kee Beef Noodles

Sarawak Noodles House

Appendix 3: Minutes of the meetings
Meeting 1
Date 28 October 2014 (Tuesday)
Time 12.00pm – 1.00pm
Venue Classroom E6.21
Attendees Jack Ng, Doreen, Pei Shan and Jian Ru
Agenda Topic Discussion for the topic of business
Conclusion Food industry has chosen as our topic
Meeting 2
Date 4 November 2014 (Tuesday)
Time 12.30pm – 1.30pm
Venue Classroom E6.21
Agenda Topic Final decision of the restaurants and contact
the owner for permission to interview
Conclusion Get the permission to interview at certain date
Meeting 3
Date 8 November 2014 (Saturday)
Time 2.00pm - 4.30pm
Venue Yee Kee Beef Noodles, Seremban
Agenda Topic Interview and recording
Conclusion Jack interview the manager and other
members help as assistants

Meeting 4
Date 12 November 2014 (Wednesday)
Time 11.00am - 12.30pm
Venue Sarawak Noodles House SS15,Klang Valley
Agenda Topic Interview and recording
Conclusion Jack interview the owner and other members
help as assistants
Meeting 5
Date 25 November 2014 (Tuesday)
Time 9.30am – 10.00am
Venue Lecture Theatre 10
Agenda Topic Division of task
Conclusion Jack edit the videos
Doreen, Pei Shan and Jian Ru divide the tasks
for report

APPENDICES 5
 Facebook Page

 Interview Videos (YOUTUBE LINK)
1) https://www.youtube.com/watch?v=G0SQZfn9Ufc (BRIEF BIO VIDEO)
2) https://www.youtube.com/watch?v=2vMCVZFe6OU (COMPARATIVE
VIDEO)
3) https://www.youtube.com/watch?v=7n21w3Xmcik
(RECOMMENDATION & CONCLUSION VIDEO)

English ll - Final assignment report

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