The document summarizes research conducted on two steamboat restaurants - Goh Huat Seng Restaurant in Penang, Malaysia and Tupai Tupai Restaurant in Kuala Lumpur, Malaysia. Goh Huat Seng Restaurant is a small family-run business established in 1977 that specializes in Teochew fish head soup. It is located above the home of the owner, Mr. Ru Fa, whose grandfather started the restaurant. Tupai Tupai Restaurant serves halal Malaysian cuisine and is more upscale than Goh Huat Seng Restaurant. The document compares the businesses' histories, operations, and competitive traits to determine which is more successful.
This document provides a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It summarizes the history and brief bios of each business, including their number of competitors, market share structure, and bios of their top competitors. Key findings include Goh Huat Seng having two local competitors while Tupai-Tupai has one, and both businesses being family-owned and operated.
The document compares two steamboat restaurants - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Kuala Lumpur. Both are family-run businesses with long histories. Goh Huat Seng has 2 competitors while Tupai-Tupai has 1. A comparative analysis finds that while Goh Huat Seng maintains traditional dishes and prices, Tupai-Tupai offers more variety at competitive all-you-can-eat buffet prices. Overall, the analysis determines that Tupai-Tupai's strategies have made it more commercially successful compared to Goh Huat Seng. The document also discusses obstacles new businesses face like acquiring capital and competition.
This document summarizes a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It analyzes their competitive traits such as number of competitors, market share, pricing strategies, menu items, and obstacles faced. Overall, it determines that Tupai-Tupai Restaurant is more commercially successful due to offering a wider variety of differentiated dishes and being located in a more strategic area with parking.
This document provides a comparative analysis of three Chinese restaurants - Yut Kee Kopitiam, Heng Heng Kopitiam, and Kar Heong Restaurant. Yut Kee is an 86-year old Hainanese cuisine restaurant in Kuala Lumpur known for its western-influenced dishes. Heng Heng in Johor sells the unique Pontian mee noodles. Kar Heong in Petaling Jaya focuses on traditional Ipoh chicken rice and noodles. The restaurants differ in their cuisine styles, environments, and locations but all aim to provide quality, authentic Chinese food.
This document appears to be a group assignment for a comparative report on different Bak Kut Teh restaurants in Malaysia. It includes sections on the history of Bak Kut Teh trade, descriptions of three different Bak Kut Teh businesses, and a comparative analysis of the competitors. The three restaurants analyzed are Seng Huat Bak Kut Teh, Pao Xiang Bak Kut Teh, and Wang Shi Fu Bak Kut Teh. The document discusses the origins and backgrounds of each business, and notes that while they differ in flavors and tastes, they each have a history dating back to their founding families. It also analyzes factors like price, promotions, service, location, and food quality that the restaurants compete on.
This document is a report for an English project comparing three Bak Kut Teh businesses in Malaysia. It provides background on the history of Bak Kut Teh trade, describes the three businesses interviewed including their origins and challenges faced. It also compares the businesses and analyzes their strategies. The three businesses are Seng Huat Bak Kut Teh and Pao Xiang Bak Kut Teh in Klang, and Jing Shi Fu Bak Kut Teh in Subang Jaya.
This document analyzes and compares three bak kut teh businesses located in similar areas in Klang, Malaysia. It summarizes the history and operations of each business, including Seng Huat Bak Kut Teh which benefits from its strategic location under the Klang bridge. Pao Xiang Bak Kut Teh is known for its unique method of reducing fat by serving the meat on strings. Jing Shi Fu Bak Kut Teh expanded successfully from Klang to Subang Jaya using a secret family recipe. The document concludes by recommending Pao Xiang for its incredible taste, though Seng Huat or Jing Shi Fu may be more affordable options.
This document provides information about bak kut teh, a Chinese dish of pork ribs soup, and describes several bak kut teh restaurants in Malaysia. It discusses the origins and varieties of bak kut teh, then profiles three restaurants - Hock Chew in Batu Pahat, Swee Xiang in Klang, and their histories, owners, menus, and competitors. The restaurants employ different strategies like fair pricing and fresh food. While they offer similar side dishes, they differ in aspects like start-up costs, use of technology, and staffing.
This document provides a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It summarizes the history and brief bios of each business, including their number of competitors, market share structure, and bios of their top competitors. Key findings include Goh Huat Seng having two local competitors while Tupai-Tupai has one, and both businesses being family-owned and operated.
The document compares two steamboat restaurants - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Kuala Lumpur. Both are family-run businesses with long histories. Goh Huat Seng has 2 competitors while Tupai-Tupai has 1. A comparative analysis finds that while Goh Huat Seng maintains traditional dishes and prices, Tupai-Tupai offers more variety at competitive all-you-can-eat buffet prices. Overall, the analysis determines that Tupai-Tupai's strategies have made it more commercially successful compared to Goh Huat Seng. The document also discusses obstacles new businesses face like acquiring capital and competition.
This document summarizes a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It analyzes their competitive traits such as number of competitors, market share, pricing strategies, menu items, and obstacles faced. Overall, it determines that Tupai-Tupai Restaurant is more commercially successful due to offering a wider variety of differentiated dishes and being located in a more strategic area with parking.
This document provides a comparative analysis of three Chinese restaurants - Yut Kee Kopitiam, Heng Heng Kopitiam, and Kar Heong Restaurant. Yut Kee is an 86-year old Hainanese cuisine restaurant in Kuala Lumpur known for its western-influenced dishes. Heng Heng in Johor sells the unique Pontian mee noodles. Kar Heong in Petaling Jaya focuses on traditional Ipoh chicken rice and noodles. The restaurants differ in their cuisine styles, environments, and locations but all aim to provide quality, authentic Chinese food.
This document appears to be a group assignment for a comparative report on different Bak Kut Teh restaurants in Malaysia. It includes sections on the history of Bak Kut Teh trade, descriptions of three different Bak Kut Teh businesses, and a comparative analysis of the competitors. The three restaurants analyzed are Seng Huat Bak Kut Teh, Pao Xiang Bak Kut Teh, and Wang Shi Fu Bak Kut Teh. The document discusses the origins and backgrounds of each business, and notes that while they differ in flavors and tastes, they each have a history dating back to their founding families. It also analyzes factors like price, promotions, service, location, and food quality that the restaurants compete on.
This document is a report for an English project comparing three Bak Kut Teh businesses in Malaysia. It provides background on the history of Bak Kut Teh trade, describes the three businesses interviewed including their origins and challenges faced. It also compares the businesses and analyzes their strategies. The three businesses are Seng Huat Bak Kut Teh and Pao Xiang Bak Kut Teh in Klang, and Jing Shi Fu Bak Kut Teh in Subang Jaya.
This document analyzes and compares three bak kut teh businesses located in similar areas in Klang, Malaysia. It summarizes the history and operations of each business, including Seng Huat Bak Kut Teh which benefits from its strategic location under the Klang bridge. Pao Xiang Bak Kut Teh is known for its unique method of reducing fat by serving the meat on strings. Jing Shi Fu Bak Kut Teh expanded successfully from Klang to Subang Jaya using a secret family recipe. The document concludes by recommending Pao Xiang for its incredible taste, though Seng Huat or Jing Shi Fu may be more affordable options.
This document provides information about bak kut teh, a Chinese dish of pork ribs soup, and describes several bak kut teh restaurants in Malaysia. It discusses the origins and varieties of bak kut teh, then profiles three restaurants - Hock Chew in Batu Pahat, Swee Xiang in Klang, and their histories, owners, menus, and competitors. The restaurants employ different strategies like fair pricing and fresh food. While they offer similar side dishes, they differ in aspects like start-up costs, use of technology, and staffing.
This document discusses and compares different bak kut teh restaurants in Malaysia. It provides details about the history and operations of Restaurants Hock Chew and Swee Xiang. Both restaurants have been in business for many years and focus on providing fresh, affordable bak kut teh. However, they differ in aspects like start-up costs, use of technology, and future expansion plans. The document also outlines some competitors for each restaurant and their similarities and differences.
This document contains a research proposal summary from a group of students on two restaurants in Malaysia - Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam. The group conducted interviews and research on the restaurants. Some key findings include: Banyonya Restaurant has operated for 13 years and focuses on Nyonya cuisine. The Scene Restaurant serves buffet-style Malay dishes and has faced competition but remained successful due to location and food quality. The group analyzed aspects of the businesses such as history, operations, finances, competition and food offerings to compare the two restaurants.
COMPARATIVE ANALYSIS OF 2 RESTAURANTS REPORTFarah Sham
This document contains a research proposal summary from a group of students on food and beverage businesses. The group analyzed two restaurants - Banyonya Restaurant in Malacca, which has operated for 13 years, and The Scene Restaurant in Shah Alam, operating for over 20 years. The group conducted interviews with the owners of both restaurants, inquiring about starting the business, operations, competitors, revenues and challenges. Key findings included Banyonya Restaurant focusing on Nyonya cuisine, while The Scene serves buffet-style Malay dishes. Both restaurants face competition but have remained successful due to food quality and strategic location.
This document provides a research proposal and analysis of two restaurants - Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam, Kuala Lumpur. It includes transcripts of interviews conducted with the owners of each restaurant. Key details covered are the history and operations of each business, challenges they face, and comparisons between their strategies and performance. The group's objective was to study and compare businesses in the same industry, but located in different regions of Malaysia.
The document summarizes information about two bak kut teh restaurants in Klang, Malaysia: Klang Lek Bak Kut Teh and Seng Huat Bak Kut Teh. It provides background on the history and operations of each business, including when they were founded, current ownership, signature dishes, and competition strategies. It also describes bak kut teh in general and compares key details about the two restaurants like location, prices, and obstacles faced by new owners in this competitive market.
This document provides information about comparing two bak kut teh businesses in Klang, Malaysia. It summarizes the research methodology, including questions asked in interviews of the business owners. One restaurant is called Klang Lek Bak Kut Teh, founded in the 1970s by Oan Ah Lek. The other is Seng Huat Bak Kut Teh, also known as "Under the Klang Bridge Bak Kut Teh", with over 70 years of history. The document describes the history of bak kut teh and details learned about the two businesses during interviews with the owners.
This document analyzes two bak kut teh businesses located near each other in Klang, Malaysia: Seng Huat Bak Kut Teh and Pao Xiang Bak Kut Teh. Seng Huat began in 1979 under the Klang Bridge and focuses on traditional cooking methods and reasonable prices. Pao Xiang's founder was inspired to start the business in 2006 and uses a unique method of reducing fat by stringing the meat. Both businesses face challenges from increasing competition and changing customer preferences. Their strategies include maintaining quality, expanding locations, and promoting their distinctive styles.
The report compares two buffet steamboat restaurants: Yuen Buffet Steamboat Restaurant in Kelana Jaya and Restaurant Nelayan in Gombak. Both restaurants have been in business for over 30 years and have built loyal customer bases. However, Yuen faces more local competition from newer buffet steamboat restaurants in its area. The report analyzes the competitive traits of each business.
This back page design features the Island Def Jam Music Group logo and a parental advisory label. The parental advisory label contains the words "Parental Advisory: Explicit Content" in red letters against a black background. This design summarizes the key content of the document in a concise visual format and provides labeling to indicate explicit content.
Khalid Bin Younus is seeking a career opportunity in corporate business. He has over 10 years of experience in banking, healthcare, and telecommunications industries. Currently he works as an Officer at Pubali Bank Limited, where he manages customer service and ensures regulatory compliance. He aims to utilize his strong communication, leadership, and problem-solving skills to contribute value and build long-term customer relationships.
The document is a single page with no title or other identifying information. It does not contain any text, images, or other substantive content. The page appears to be blank.
This document provides an overview of the development of cities throughout history from ancient to modern times. It begins with definitions of what constitutes a city and discusses the evolution of ancient cities in Mesopotamia, Egypt, India, China, Greece and other early civilizations. It then covers the growth of cities in the Middle Ages, early modern period, and industrial era. Key characteristics of successful cities are outlined, including public spaces, equality, and dignity for residents. The document concludes by introducing a future city project to design a livable town that addresses weaknesses of past cities.
Yinchuan ToolingTech Co,. Ltd. Presentation (China)-V1.2Tomas Lee
Yinchuan ToolingTech Co., Ltd. is a professional automotive mold technology services company located in Yinchuan, China. It was founded in 2012 and focuses on body stamping process CAE simulation, die design, and technology support. The company has 21 employees including engineers specialized in simulation, process, and design. It provides services such as BMW and Ford die design based on CATIA parametric modeling. The company aims to achieve win-win cooperation with customers through quality design, on-time delivery, and customer service.
This document provides information about the Introduction to Drawing module, including its objectives, learning outcomes, teaching methods, and assessment plan. The module aims to help students learn basic drawing techniques to represent the built environment through lectures, tutorials, and self-study. Students will learn to interpret different drawing types used in construction and apply drawing as a communication tool. They will be assessed through projects, participation, and a final exam to evaluate their understanding of discipline knowledge and drawing skills.
This document discusses different types of foundations used in construction. It provides details on strip foundations, trench foundations, pad/isolated foundations, raft foundations, and pile foundations. For each type it outlines their suitability, advantages, and disadvantages. Strip foundations are suitable for homes with dense walls, have a simple design but are costly to construct. Trench foundations are more economic and save time but depend on soil conditions. Pad foundations require less excavation and material but are not effective against differential settlement. Raft foundations are used for soft ground but are very costly and time consuming. Pile foundations can support large structures on unsuitable soils but require special tools and cannot be extended in length if needed.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help alleviate symptoms of mental illness and boost overall mental well-being.
The document discusses different types of materials that can be used for formwork in construction projects. It provides a table comparing plywood, timber, aluminum, steel, and plastic (GRP) formwork materials. For each material, it outlines their suitability, advantages, disadvantages, and cost. Plywood is the cheapest option but has a short lifespan, while steel is very durable but the most expensive. Aluminum and plastic provide benefits like light weight and reuse potential at moderate costs. The selection of formwork material depends on factors like the construction project type and needs.
The document is a single page with no title or other identifying information. It does not contain any text, images, or other substantive content. The page appears to be blank.
A quantity surveyor is a professional in the construction industry responsible for building costs. They prepare cost estimates, bills of quantities, evaluate tenders, and monitor costs throughout a project. A quantity surveyor's main roles include cost planning, procurement, measuring quantities of materials, and preparing payment applications for contractors and clients. They work closely with architects, engineers, contractors, and suppliers on a project. A quantity surveyor uses drawings and specifications to take off quantities and compile the bill of quantities using software like Revit.
This document is a compare and contrast essay about the Star Wars movies Attack of the Clones and Revenge of the Sith. Both movies take place in the fictional Galactic Republic and feature Jedi knights using lightsabers and the Force to battle threats to the galaxy. The main characters in both films are Anakin Skywalker, Padme Amidala, Obi-Wan Kenobi, and the Sith lord Darth Sidious. The essay discusses the political transitions in both movies from a democratic Galactic Republic to Sidious' Galactic Empire dictatorship, and how Anakin turns to the dark side of the Force.
Dokumen tersebut membahas tentang Pramuka Garuda, yaitu gelar tertinggi yang diberikan kepada anggota Pramuka yang telah memenuhi syarat dan memperlihatkan teladan. Dokumen menjelaskan syarat, hak, dan kewajiban untuk mendapatkan gelar Pramuka Garuda di setiap tingkatan, serta cara penilaian dan upacara pemberian tanda penghargaan Pramuka Garuda.
Pasar input adalah pasar yang menyediakan faktor produksi seperti tanah, tenaga kerja, modal dan kewirausahaan. Jenis-jenis pasar input meliputi pasar sumber daya alam, pasar tenaga kerja, pasar modal, dan pasar faktor produksi kewirausahaan. Keseimbangan pasar input tercapai ketika permintaan dan penawaran faktor produksi saling seimbang pada suatu harga.
This document discusses and compares different bak kut teh restaurants in Malaysia. It provides details about the history and operations of Restaurants Hock Chew and Swee Xiang. Both restaurants have been in business for many years and focus on providing fresh, affordable bak kut teh. However, they differ in aspects like start-up costs, use of technology, and future expansion plans. The document also outlines some competitors for each restaurant and their similarities and differences.
This document contains a research proposal summary from a group of students on two restaurants in Malaysia - Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam. The group conducted interviews and research on the restaurants. Some key findings include: Banyonya Restaurant has operated for 13 years and focuses on Nyonya cuisine. The Scene Restaurant serves buffet-style Malay dishes and has faced competition but remained successful due to location and food quality. The group analyzed aspects of the businesses such as history, operations, finances, competition and food offerings to compare the two restaurants.
COMPARATIVE ANALYSIS OF 2 RESTAURANTS REPORTFarah Sham
This document contains a research proposal summary from a group of students on food and beverage businesses. The group analyzed two restaurants - Banyonya Restaurant in Malacca, which has operated for 13 years, and The Scene Restaurant in Shah Alam, operating for over 20 years. The group conducted interviews with the owners of both restaurants, inquiring about starting the business, operations, competitors, revenues and challenges. Key findings included Banyonya Restaurant focusing on Nyonya cuisine, while The Scene serves buffet-style Malay dishes. Both restaurants face competition but have remained successful due to food quality and strategic location.
This document provides a research proposal and analysis of two restaurants - Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam, Kuala Lumpur. It includes transcripts of interviews conducted with the owners of each restaurant. Key details covered are the history and operations of each business, challenges they face, and comparisons between their strategies and performance. The group's objective was to study and compare businesses in the same industry, but located in different regions of Malaysia.
The document summarizes information about two bak kut teh restaurants in Klang, Malaysia: Klang Lek Bak Kut Teh and Seng Huat Bak Kut Teh. It provides background on the history and operations of each business, including when they were founded, current ownership, signature dishes, and competition strategies. It also describes bak kut teh in general and compares key details about the two restaurants like location, prices, and obstacles faced by new owners in this competitive market.
This document provides information about comparing two bak kut teh businesses in Klang, Malaysia. It summarizes the research methodology, including questions asked in interviews of the business owners. One restaurant is called Klang Lek Bak Kut Teh, founded in the 1970s by Oan Ah Lek. The other is Seng Huat Bak Kut Teh, also known as "Under the Klang Bridge Bak Kut Teh", with over 70 years of history. The document describes the history of bak kut teh and details learned about the two businesses during interviews with the owners.
This document analyzes two bak kut teh businesses located near each other in Klang, Malaysia: Seng Huat Bak Kut Teh and Pao Xiang Bak Kut Teh. Seng Huat began in 1979 under the Klang Bridge and focuses on traditional cooking methods and reasonable prices. Pao Xiang's founder was inspired to start the business in 2006 and uses a unique method of reducing fat by stringing the meat. Both businesses face challenges from increasing competition and changing customer preferences. Their strategies include maintaining quality, expanding locations, and promoting their distinctive styles.
The report compares two buffet steamboat restaurants: Yuen Buffet Steamboat Restaurant in Kelana Jaya and Restaurant Nelayan in Gombak. Both restaurants have been in business for over 30 years and have built loyal customer bases. However, Yuen faces more local competition from newer buffet steamboat restaurants in its area. The report analyzes the competitive traits of each business.
This back page design features the Island Def Jam Music Group logo and a parental advisory label. The parental advisory label contains the words "Parental Advisory: Explicit Content" in red letters against a black background. This design summarizes the key content of the document in a concise visual format and provides labeling to indicate explicit content.
Khalid Bin Younus is seeking a career opportunity in corporate business. He has over 10 years of experience in banking, healthcare, and telecommunications industries. Currently he works as an Officer at Pubali Bank Limited, where he manages customer service and ensures regulatory compliance. He aims to utilize his strong communication, leadership, and problem-solving skills to contribute value and build long-term customer relationships.
The document is a single page with no title or other identifying information. It does not contain any text, images, or other substantive content. The page appears to be blank.
This document provides an overview of the development of cities throughout history from ancient to modern times. It begins with definitions of what constitutes a city and discusses the evolution of ancient cities in Mesopotamia, Egypt, India, China, Greece and other early civilizations. It then covers the growth of cities in the Middle Ages, early modern period, and industrial era. Key characteristics of successful cities are outlined, including public spaces, equality, and dignity for residents. The document concludes by introducing a future city project to design a livable town that addresses weaknesses of past cities.
Yinchuan ToolingTech Co,. Ltd. Presentation (China)-V1.2Tomas Lee
Yinchuan ToolingTech Co., Ltd. is a professional automotive mold technology services company located in Yinchuan, China. It was founded in 2012 and focuses on body stamping process CAE simulation, die design, and technology support. The company has 21 employees including engineers specialized in simulation, process, and design. It provides services such as BMW and Ford die design based on CATIA parametric modeling. The company aims to achieve win-win cooperation with customers through quality design, on-time delivery, and customer service.
This document provides information about the Introduction to Drawing module, including its objectives, learning outcomes, teaching methods, and assessment plan. The module aims to help students learn basic drawing techniques to represent the built environment through lectures, tutorials, and self-study. Students will learn to interpret different drawing types used in construction and apply drawing as a communication tool. They will be assessed through projects, participation, and a final exam to evaluate their understanding of discipline knowledge and drawing skills.
This document discusses different types of foundations used in construction. It provides details on strip foundations, trench foundations, pad/isolated foundations, raft foundations, and pile foundations. For each type it outlines their suitability, advantages, and disadvantages. Strip foundations are suitable for homes with dense walls, have a simple design but are costly to construct. Trench foundations are more economic and save time but depend on soil conditions. Pad foundations require less excavation and material but are not effective against differential settlement. Raft foundations are used for soft ground but are very costly and time consuming. Pile foundations can support large structures on unsuitable soils but require special tools and cannot be extended in length if needed.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help alleviate symptoms of mental illness and boost overall mental well-being.
The document discusses different types of materials that can be used for formwork in construction projects. It provides a table comparing plywood, timber, aluminum, steel, and plastic (GRP) formwork materials. For each material, it outlines their suitability, advantages, disadvantages, and cost. Plywood is the cheapest option but has a short lifespan, while steel is very durable but the most expensive. Aluminum and plastic provide benefits like light weight and reuse potential at moderate costs. The selection of formwork material depends on factors like the construction project type and needs.
The document is a single page with no title or other identifying information. It does not contain any text, images, or other substantive content. The page appears to be blank.
A quantity surveyor is a professional in the construction industry responsible for building costs. They prepare cost estimates, bills of quantities, evaluate tenders, and monitor costs throughout a project. A quantity surveyor's main roles include cost planning, procurement, measuring quantities of materials, and preparing payment applications for contractors and clients. They work closely with architects, engineers, contractors, and suppliers on a project. A quantity surveyor uses drawings and specifications to take off quantities and compile the bill of quantities using software like Revit.
This document is a compare and contrast essay about the Star Wars movies Attack of the Clones and Revenge of the Sith. Both movies take place in the fictional Galactic Republic and feature Jedi knights using lightsabers and the Force to battle threats to the galaxy. The main characters in both films are Anakin Skywalker, Padme Amidala, Obi-Wan Kenobi, and the Sith lord Darth Sidious. The essay discusses the political transitions in both movies from a democratic Galactic Republic to Sidious' Galactic Empire dictatorship, and how Anakin turns to the dark side of the Force.
Dokumen tersebut membahas tentang Pramuka Garuda, yaitu gelar tertinggi yang diberikan kepada anggota Pramuka yang telah memenuhi syarat dan memperlihatkan teladan. Dokumen menjelaskan syarat, hak, dan kewajiban untuk mendapatkan gelar Pramuka Garuda di setiap tingkatan, serta cara penilaian dan upacara pemberian tanda penghargaan Pramuka Garuda.
Pasar input adalah pasar yang menyediakan faktor produksi seperti tanah, tenaga kerja, modal dan kewirausahaan. Jenis-jenis pasar input meliputi pasar sumber daya alam, pasar tenaga kerja, pasar modal, dan pasar faktor produksi kewirausahaan. Keseimbangan pasar input tercapai ketika permintaan dan penawaran faktor produksi saling seimbang pada suatu harga.
Dokumen tersebut membahas berbagai jenis pertemuan dan kegiatan untuk Pramuka Penegak dan Pandega, seperti Raimuna, Gladian Pimpinan Satuan, berbagai jenis perkemahan, pengembaraan, latihan kepemimpinan dan pengelolaan dewan kerja. Juga dibahas tentang tingkatan Penegak serta syarat dan tanda kecakapan khusus untuk mencapai tingkatan Pramuka Garuda.
This document summarizes a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It analyzes their competitive traits such as number of competitors, market share, pricing strategies, menu items, and obstacles faced. Overall, it determines that Tupai-Tupai Restaurant is more commercially successful due to offering a wider variety of differentiated dishes and being located in a more strategic area with parking.
This document is a report comparing three Chinese restaurants: Yut Kee Kopitiam, Heng Heng Kopitiam, and Kar Heong Restaurant. Yut Kee has operated in Kuala Lumpur since 1928, known for its Hainanese cuisine. Heng Heng is located in Pontian, Johor and specializes in Pontian wanton mee. Kar Heong started as a hawker stall in Ipoh in 2007 and is known for its chicken rice. The report analyzes the businesses' histories, locations, environments, competitive strategies and family structures. It finds that Yut Kee has been most commercially successful due to maintaining traditions while innovating new dishes and focusing on
This document provides a comparative analysis of 3 Chinese restaurants: Yut Kee Kopitiam in Kuala Lumpur, Heng Heng Kopitiam in Pontian, Johor, and Kar Heong Restaurant in Petaling Jaya. It summarizes the history and operations of each restaurant, comparing factors like signature dishes, competitive advantages, locations, family involvement, and business strategies. Yut Kee is highlighted as more commercially successful due to maintaining traditional cuisine quality while innovating new dishes, strong bonding with customers, and overcoming challenges through family cooperation over its 86 year history. The analysis provides recommendations for Yut Kee to expand its business and change operations to remain sustainable.
This document appears to be a report submitted by students for an English class assignment on conducting a comparative analysis of two businesses. The report includes sections on the origin of char kway teow, descriptions of the two businesses studied - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It also includes a comparative analysis of the businesses, their strategies, nature of the market, analysis, summary table, and recommendations.
This document appears to be a report comparing two businesses - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley, Malaysia. It includes sections on the origin and description of char kway teow, introductions to the two businesses including their histories and operations, a comparative analysis of their competitive environments and strategies, and recommendations. The document contains tables, references, and appendices to support the analysis.
This document analyzes and compares three bak kut teh businesses located near each other in Klang, Malaysia. Seng Huat Bak Kut Teh has been in business since 1979 and benefits from its strategic location under the Klang bridge. Pao Xiang Bak Kut Teh is known for its unique method of reducing fat by serving the meat on strings. Jing Shi Fu Bak Kut Teh expanded successfully from Klang to Subang Jaya using a secret family recipe. All three businesses face challenges from increasing competition and changing customer preferences.
Goh Huat Seng Restaurant and Ho Ho Steamboat Restaurant are analyzed and compared. Both operate in a monopolistically competitive market. While Goh Huat Seng Restaurant only offers one soup base and limited dishes in Penang, Ho Ho Steamboat Restaurant has multiple locations, soup bases, and over 70 ingredients. Ho Ho Steamboat Restaurant is considered more commercially successful due to overcoming obstacles through its large scale operations and appealing variety of food options.
Goh Huat Seng Restaurant and Ho Ho Steamboat Restaurant are analyzed and compared. Both operate in a monopolistically competitive market. While Goh Huat Seng Restaurant only offers one soup base and limited dishes in Penang, Ho Ho Steamboat Restaurant has multiple locations, soup bases, and over 70 ingredients. Ho Ho Steamboat Restaurant is found to be more commercially successful due to overcoming obstacles through its large scale operations and appealing variety of food options. However, its non-halal status limits its customer base.
Comparative analysis-of-2-business-in-differen-geographical-locations-1501220...Tyler Kah Jun
The document provides details about a comparative analysis report conducted by a group of seven students on two Chinese cuisine restaurants located in different areas of Kuala Lumpur, Malaysia. The report includes descriptions of the history and origins of Chinese food, brief profiles of each restaurant including their founding dates and owners, and an interview with the owner of each restaurant about the history and operations of their business. The group's analysis compares the similarities and differences between the two restaurants.
The document provides details about a comparative analysis report conducted by a group of seven students on two Chinese cuisine restaurants located in different areas of Kuala Lumpur, Malaysia. The report includes descriptions of the history and origins of Chinese food, brief profiles of each restaurant including their founding dates and owners, and an interview with the owner of each restaurant about the history and operations of their business. The group's analysis compares the similarities and differences between the two restaurants.
Klang Lek Bak Kut Teh and Seng Huat Bak Kut Teh are two famous bak kut teh restaurants located in Klang, Selangor, Malaysia. The researchers interviewed the owners of both restaurants to compare their histories, prices, and services. Klang Lek Bak Kut Teh was founded in the 1970s and has since expanded to two locations, while Seng Huat Bak Kut Teh has been in business since 1979. Both restaurants serve classic bak kut teh dishes like pork ribs simmered in herbal broth, with prices ranging from RM15-30 per person. The researchers also analyzed the restaurants' main competitors in the area and their different strengths.
Klang Lek Bak Kut Teh and Seng Huat Bak Kut Teh are two famous bak kut teh restaurants located in Klang, Selangor, Malaysia. The researchers interviewed the owners of both restaurants to compare their histories, prices, and services. Klang Lek Bak Kut Teh was founded in the 1970s and has since expanded to two locations, while Seng Huat Bak Kut Teh has been in business since 1979. Both restaurants serve classic bak kut teh dishes as well as other local favorites. The researchers also identified several competitors for each restaurant and compared their strengths and weaknesses.
This document provides a group presentation report on comparing two Bak Kut Teh businesses located in different geographical areas of Malaysia. The report includes sections on the group members and their roles, a key summary of the research, methodology, history of Bak Kut Teh, brief descriptions of the two businesses, a comparative analysis of their competitive traits, recommendations, and appendices. The group analyzed similarities and differences between a Bak Kut Teh restaurant in Subang Jaya, Selangor and one in Seremban, Negeri Sembilan.
Chuan Klang Bak Kut Teh and Tian Hoe Bak Kut Teh are two bak kut teh restaurants located in different areas and with some differences. Both specialize in bak kut teh but Chuan Klang Bak Kut Teh has more product varieties and competitors nearby, while Tian Hoe Bak Kut Teh is located in a remote area with fewer competitors. While bak kut teh is the main product, they differ in things like location, number of employees, and generation of founder.
This document provides a group presentation report on comparing two Bak Kut Teh businesses located in different geographical areas of Malaysia. The report includes sections on the key summary, methodology, history of Bak Kut Teh, descriptions of the two businesses, a comparative analysis of their competitive traits, recommendations, and appendices with additional supporting information. The group members divided responsibilities for researching and analyzing different aspects of the project.
This document analyzes two bak kut teh businesses located near each other in Klang, Malaysia: Seng Huat Bak Kut Teh and Pao Xiang Bak Kut Teh. Seng Huat began in 1979 under the Klang Bridge and focuses on traditional cooking methods and reasonable prices. Pao Xiang was founded in 2006 and uses a unique method of reducing fat by stringing the meat, as well as expanding to multiple locations. Both businesses face challenges from increasing competition and changing customer preferences. Recommendations to sustain their businesses include maintaining quality, expanding locations, and promoting their unique styles.
This document analyzes two bak kut teh businesses located near each other in Klang, Malaysia: Seng Huat Bak Kut Teh and Pao Xiang Bak Kut Teh. Seng Huat began in 1979 under the Klang Bridge and focuses on traditional cooking methods and reasonable prices. Pao Xiang was founded in 2006 and uses a unique method of reducing fat by stringing the meat, as well as expanding to multiple locations. Both businesses face challenges from increasing competition and changing customer preferences. The document recommends that Seng Huat expand while keeping quality and tradition, and Pao Xiang continue expanding abroad while decreasing prices and exploring new cooking methods.
The document is a group presentation report that compares two Bak Kut Teh restaurants located in different geographical areas of Malaysia. It includes a table of contents, key summary, methodology, history of Bak Kut Teh, brief descriptions of the two restaurants, comparative analysis of their competitive traits, recommendations, and appendices. The group analyzed the restaurants, one located in Subang Jaya, Selangor and the other in Seremban, Negeri Sembilan, to compare factors like location, popularity, taste, and business strategies. They concluded that the Seremban restaurant was more commercially successful due to its food taste and strategies.
This document provides information about bak kut teh, a Chinese dish of pork ribs soup, and describes several bak kut teh restaurants in Malaysia. It discusses the origins and varieties of bak kut teh, then profiles three restaurants - Hock Chew in Batu Pahat, Swee Xiang in Klang, and their histories, owners, menus, and competitors. The restaurants employ different strategies like fair pricing and fresh food. While they offer similar side dishes, they differ in aspects like start-up costs, use of technology, and staffing.
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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
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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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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Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
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2.
TABLE OF CONTENTS
No. Contents Page
1. Key Summary 2
2. Methodology 3
3. History of Steamboat (Hot Pot) 4 5
4. Brief Bio of the Businesses
3.1 Goh Huat Seng Restaurant
3.2 TupaiTupai Restaurant
6 11
5. Comparative Analysis of the Businesses’ Competitive
Traits
5.1 Table of Similarities
5.2 Table of Differences
12 18
6. Conclusion of Analysis 19
7. Recommendations 20 23
8. Bibliography 24
9. Appendices 25 32
10. Attachements 33 37
11. Reference 38
1
3. 1. KEY SUMMARY
In this assignment, in a group of 8, we would have to research and
then analyse the data regarding two businesses of similar industry in
two different geographical locations.
We chose steamboat restaurants as they are very popular among
Asians and can be easily find anywhere. Among the restaurants we
chose are: Goh Huat Seng Restaurant from George Town and from
Klang Valley we chose Tupaitupai Restaurant. Both restaurants have
similar characteristic of owning rather high reviews and the fact that
they are both family business as well.
We would study how they obtain the desired level of market share and
profits. This also includes the effectiveness of different strategies,
number of competitors, nature of product or services sold and the size
of the market. Lastly, we will compare and state which business is
more effective and successful both commercially and competitively.
After completing the analysis, we proved that Tupai Tupai Restaurant
is a better and more successful restaurant compared to Goh Huat
Seng Restaurant. We think that Goh Huat Seng should have more
improvements and we have recommended what changes Goh Huat
Seng Restaurant should make to be more successful.
We also have a better gained more knowledge on different kinds of
food and also how the market works. Not only that we understood that
competitions are everywhere, we also learnt teamwork and time
management in order to produce a fullyfledged report on time for
submission.
2
4. 2. METHODOLOGY
As mentioned before, in a group of 7 to 8, we are to:
i) Choose 2 businesses in the same industry for research
purposes.
ii) Conduct preliminary researches via books, internet, newspaper
etc. and to also gather information on our chosen businesses
before the interview.
iii) Prepare interview questions carefully and to consult our
lecturers to make sure our progress are going smoothly.
iv) Contact and obtain permission from the restaurants to conduct
a facetoface interview and onsite observations. Then, make an
appointment for the meeting,
v) Submit a 2500 to 3000 words research report based on the
chosen sites.
vi) Show all findings within 25 minutes during our verbal
presentation.
vii) The sources of information (interview, books or internet) should
be attached in the report.
3
5. 2. HISTORY OF STEAMBOAT RESTAURANTS
Hot pot is also known as
steamboat in most countries
near us such as Singapore,
Malaysia, Thailand and even in
the Philippines, as it is famous
among the East Asians. Typical
hot pot dishes include thinly
sliced raw meat, vegetables,
mushrooms, dumplings and
seafood. These raw food are to
be place into the pot while it is
still boiling with a soup of your
choice, normally placed in the
middle of the table. The cooked
food is then usually dipped with
a dipping sauce depending on the restaurant but peanut sauce is
the most famous.
In many years, hot pot meals are often eaten in the winter during
supper time by the Chinese and Japanese, and since we have
interviewed a Chinese steamboat restaurant, we would talk about
the Chinese history. The Chinese hot pot has a history of more
than 1000 years and seem to have originated in Mongolia and
Jurchen and slowly spread to southern China during the Tang
Dynasty. In time, it developed with different types of other
ingredients such as seafood. By the Qing Dynasty (AD 1644 to
1912), the hot pot became instantly famous throughout China.
Today, in many modern homes, even in the big cities and the rural
areas, this traditional coalheated steamboat or hot pot still
continues and has been replaced by electric, propane gas or
induction cooker versions.
4
6.
In Malaysia and Brunei, even the Muslims have start evolving their
own style for hot pot. They even made halal versions of hot pot but
still in a Chinese way. Tupai Tupai Restaurant is one of the halal
restaurants that are famous around KL. They used halal
ingredients and serve traditional malay cuisine as well. Even
nonMuslims can dine here to enjoy Malaysian food. Combination
of hot pot and barbecue is also very well known in most places. It
is just simply wrapping aluminium foil around the pan, add butter
as oil and viola, barbeque.
We all decided that we should interview a traditional restaurant to
maintain the custom and history of hot pot and a quite
sophisticated steamboat restaurant.
5
7.
3. BRIEF BIOGRAPHY
We have chosen to interview steamboat restaurants and among
the restaurants we found and managed to interview was:
i) Goh Huat Seng Restaurant, Penang
ii) Tupai Tupai Restaurant, KL.
6
8.
3.1 Goh Huat Seng Restaurant
(The shop sign of Goh Huat Seng)
It is currently located at 59A,
Lebuh Kimberly, George
Town, Penang. We managed
to interview Mr Ru Fa and
since this is a family business
from his grandfather, Ru Ying
Bao, this restaurant has no
branches at all and planned
to not have branches because he wants to maintain and keep this
business a small and limited onlyfamily business. Hence, there
are only a maximum of 10 employees during the peak hours. Most
of the employees are family members and only two are maids from
Vietnam that they trust and had been with them for a long time.
(Mr Ru Fa’s house)
Mr Ru and his family live just above
their restaurant and this makes
things so much easier and
convenient for them. The late Mr Ru
Yin Bao and Hwang Jia Ti decided
to start this business just below their
house to have a better focus and
concentrate on this restaurant. His
grandparents were motivated to open this restaurant because this
was the only thing that they could do to give their family a good
standard of living and to make ends meet. Since Penang is quite of
a traditional old Town, Ru family has been living in the shop house
above the restaurant since the early 1970s and only decided to
open a steamboat restaurant in 1977.
7
9.
As Malaysians, we all know that the extra 6% of government
service tax (GST) has a big effect on most businesses and for Mr
Ru Fa, the supplier charge him 6% of the ingredients such as fish,
pork and so on. Although the supplier charge him with GST, Mr.
Ru Fa did not charge his customer for the GST therefore the price
of the menu still remain the same. Also, the materials such as
charcoal and other utility charges are the only little changes.
(The goldsmithmade utensil for their
famous Teochew Fish Head Soup)
Penang has about 10 potential
steamboat restaurants, like the
famous Town Steamboat (火锅
之家) and the Yi Bing Qing
Fish Head Restaurant but Mr
Ru is thankful for what he has
and the little things he has
helped his family to achieve.
He said, ‘I don’t really mind
about the competitors, I can’t compare myself with the other
restaurants, my restaurant is a traditional and family business
while the others are big corporations and such.’ Goh Huat Seng
Restaurant’s most famous dish is what makes the customers loyal
Teochew Fish Head soup that is braised in a small golden spot
as seen in the picture on the right. This restaurant is not a halal
restaurant, as it serves pork balls and marinated pork sliced meat.
Mr Ru added that there are surprisingly not many customers in the
afternoon but instead, the restaurant will be packed with locals and
even foreigners.
There would always be Japanese tourists and Korean tourists to
come and dine here every night, that is why there are Japanese
8
10. writings in the latest menu. Besides that, the peak hours are also
during weekends and this is where the 10 employees come in
handy. There would even be reservations during weekends from
about 5pm to 8pm; roughly about 300 plus customers a night and
Mr Ru have seen Caucasians, Thai and even Indians from India!
He believes it is because of the tripadvisor.com.my that helps
promotes his family business as seen below. A customer of theirs,
Yagiza from Singapore gave a review about how much she loved
the food there.
Goh Huat Seng Restaurant has a Facebook page but it is not
active and Mr Ru Fa is confident that even if the page is not
updated, people would still come over and enjoy the delicious food
they serve. Mr Ru Fa have always live by the saying his great
grandpa’s motive of setting this restaurant ‘Keep the Teochew
tradition and this restaurant alive.’
9
11.
3.2 Tupaitupai Restaurant
It is in a spacious clearing of an old bungalow behind Dewan
Bahasa and the Pustaka building, this restaurant is one of the most
unique restaurant because of the beautiful design and coziness
that can change your mood once you enter the restaurant. It is at
551A & B Jalan Bukit Petaling, Off jalan Istana, Bukit Petaling,
Kuala Lumpur; a rather secluded area. Mr. Nizam, the owner and
also the son of the founders of the Tupai Tupai Restaurant, agreed
to allow us to interview him and to clear our curiosity.
We interviewed him, since this is a family business that was
founded by his father, it is up to him now to manage this
extraordinary steamboat restaurant. This restaurant has two
branches, the 16 years old and still running KL branch and the new
one that is located in Shah Alam and has been running for 6 years
now. The restaurant we went to is the first branch that opened 16
years ago.
10
12. Mr Nizam claimed that his parents’ purpose to start this restaurant
is because most steamboat restaurants are Chinese cuisine and
are not halal and their passion towards food and beverage
industry. They decided to take the risk and try something new, they
innovated steamboat but in a halal way, no pork. In this way,
obviously everyone even the nonMuslims can enjoy halal
steamboat too.
This Tupai Tupai restaurant does not only serve steamboat but
also alacarte food like their most famous Black Pepper fried rice,
well this is a mixture of Chinese and Malay fried rice; and not to
mention their Tom Yam with air kelapa (coconut water) that taste
really unique! Moreover, it is a better chance in business
investment and it is easier for them to succeed in the food and
beverage industry.
Mr Nizam does not only runs the restaurant but he is also the
admin of the Tupai Tupai Restaurant Facebook page. ‘Even
though I do not update the page, many customers still come and
eat here. Still pack everyday’, he said. We think this is because
halal steamboat is difficult to find and Tupai Tupai is unique in its
own ways; enough to attract people all over.
11
13.
4. Comparative Analysis of the Competitive Traits
i) Number of competitors
For the Goh Huat Seng steamboat restaurant located in Penang, it
has a total number of two competitors around the restaurant which
are Restaurant Town Steamboat and Yi Bing Qing Fish Head
Restaurant. For the Tupaitupai steamboat restaurant located in
Klang Valley, there is only one competitor around the restaurant
which is XMQ KL Steamboat Restaurant.
Figure 4.1
Figure 4.2
Figure 4.1 and 4.2 are the location of competitors near Goh Huat
Seng
12
14.
Figure 4.3
Location of competitor near Tupaitupai steamboat restaurant.
ii) Brief Bios of The Businesses’ Top Competitors:
Town Steamboat Restaurant is located at 63, Lorong Macalister,
10400 Penang, Malaysia. Their business hour for steamboat
business opens at 6pm daily. Their Dim Sum business hour opens
at 9.00a.m to 3.00pm during weekdays. For weekends and public
holidays, their Dim Sum business open from 8.00am to 3.00pm.
They serves a variety of foods such as seafood, fish balls, meats,
all types of sauces and a variety of veggies. They mainly serve
chinese cuisines. Yi Bing Qing Fish Head Steamboat Restaurant is
located at 16, Jalan Nyabor, Georgetown, Malaysia. Their
steamboat business hour opens daily from 6.00pm to 1.00am.
Their signature dishes are curry fish head, fish head soup and Tom
Yam soup. The average price for one person is from RM11Rm20.
Yi Bing Qing Fish Head Steamboat Restaurant is a restaurant that
serves chinese food cuisine. XMQ KL Steamboat Restaurant is
13
15. located at Jalan Maharajalela, 50150, Kuala Lumpur. Their
business hour is from 12.00pm to 12.00am. XMQ KL Steamboat
Restaurant is special for their Hunan Spicy Steamboat. They are
offering pork free cuisine.
iii) Strategies to compete with competitors:
❏Pricing
1. Goh Huat Seng Steamboat Restaurant:
The pricing strategies that Goh Huat
Seng Steamboat Restaurant used is
that they have more variations of
ingredients in the set menu but still
charge customers at a cheap price.
Their fish head soup are only RM60
with unlimited refill of soup. Even after
GST has been executed, they still
maintain the same price.
2. Restoran TupaiTupai:
Restoran TupaiTupai is an
“allyoucaneat” buffet steamboat
restaurant. The price for adults are
RM29 per pax and RM15 for kids with
age from 4 to 11. The price also
includes some other additional dishes
such as fried rice, fried noodles and
desserts. Their price rate for
weekdays and weekends are the
same.
14
16.
❏Food
1. Goh Huat Seng Steamboat Restaurant
The best thing about this restaurant is that the steamboat is
powered by charcoal and it can maintain its intense
temperature which keep the broth in high degree. According
to the reviews from www.tripadvisor.com.my, most of the
customer loved their fish head broth and their normal broth.
Other dishes that are strongly recommended are their oyster
omelette.
2. Restoran TupaiTupai
Restoran TupaiTupai serve48 varieties of fish balls, seafood,
meat, and stuffed beancurd, four types of mushroom, six
different vegetables and five kinds of noodles. The “ayam
kampung goreng” of the restaurant was quite wellknown as
well. Not just only steamboat buffet, they also serve a lacarte
mixed rice with variety of local Malaysian foods.
15
17.
❏Location
1. Goh Huat Seng Restaurant
Most of their competitors also located at Georgetown,
Penang. The location of Goh Huat Seng Restaurant is very
easy for customer to find because it was located in the centre
of George Town.
2. TupaiTupai Restaurant
Located in the middle of KL city. It is easy for the customer to
find the restaurant. The restaurant is located behind the
landmark Dewan Bahasa and Pustaka building and that is
why most of their customers that came to their restaurant are
those who work in the building.
V. Obstacles Faced by New Businesses:
Capital The obstacles that faced by new businesses is capital.
Restaurant owners need enough capital to run their business.
Owners should plan to have at least enough money to run for one
year. They need enough financial resources to cope with
unexpected costs and increases.Competition. Besides capital, new
businesses will face a lot of competition in the firm. New
businesses need to strive in order to survive in the firm. They need
to compete for customers with the other businesses. In the
meantime, they need to think of ways to maximize the profit.
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18. VI. Nature of The Market:
Both the restaurants are monopolistic competitive firms, because
there are many sellers in the market. Besides the barriers to entry
are relatively weak. This means that new firms can enter and enter
and the market easily. Moreover, the businesses have weak
pricing power. Since there are many firms in the monopolistic
competitive market, the firms cannot change a high price.
Furthermore, the firms sell differentiated products to increase
pricing power and protect their profits from competitors.
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19.
VII. Comparative Analysis Summary Table:
Competitive Traits Business A (Penang
Based)
Business B (Klang
Valley Based)
1. Number of
Competitors
1050 1050
2. Barrier to Entry Weak, business requires
less capital, has weak
advertising.
Strong, business
requires high capital,
has their own regular
customers, location is
close to crowded area.
3. Differentiated
or Standardized
Products
Standardized Product Differentiated
Products, Black
Pepper Fried Rice and
Tom Yam Air Kelapa
4. Pricing Power Price Taker, broth can
be made at home and
ingredients could easily
found in hypermarkets.
Price Maker, some of
the dishes are not
commonly found in
other restaurants.
5.Obstacles Fresh ingredients
are hard to find
Takes up a lot of
time for preparations
Limited parking
lots
6. Verdict Monopolistic
Competition
Monopolistic
Competition
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20. 5.1 Table of Similarity
Goh Huat Seng Restaurant Tupai Tupai Restaurant
Type of Food Steamboat & alacarte
(Teochew Fish & Black Pepper Rice)
Opening Hours Few hours in the morning/more than 4 hours at night
Business
Strategy
Unique food that others do not have
Type of
Business
Family Business
Nature of
Business
Product variety & monopolistic competitive
Hygiene Level Fairly Clean
5.2 Table of Differences
Characteristics Goh Huat Seng Restaurant Tupai Tupai Restaurant
Established...ago 38 years 16 years
Location Georgetown Bukit Petaling
Operating Style Traditional Modern
Building Type Shophouse Open area
Customers Families, foreigners Office workers, friends
Number of Competitors
Nearby
5 1
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21.
6. Conclusion of Analysis
We find that TupaiTupai Restaurant more successful compared
with Goh Huat Seng Restaurant.
Restaurant Goh Huat Seng had been established for many years
before Restoran TupaiTupai and maybe that is why it is less
successful than Tupai Tupai. People nowadays prefer restaurants
that provide different kinds of dishes and a more unique and taste.
It is rather sad to admit but in today’s world, not many people
appreciates the traditional food. Even for a few of us, we think
traditional food is somewhat boring and repeating.
Restoran TupaiTupai is also located at a more strategic location
which also provide parking lots for their customers as most of their
customers come for lunch break and could save their time looking
for parking spaces.
Moreover, Restoran TupaiTupai have more staffs that could
prevent the restaurant from having hectic situations and being
unable to take care of the customers’ orders and requests.
Restoran TupaiTupai also have a more arranged system where all
their staffs have their own specialised job.
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22. 7. Recommendations
7.1. Goh Huat Seng Restaurant
Limited Access of Parking
The lack of parking spaces might
also be one of the main reasons
why customers are driven away
from the restaurant. There isn’t
much space for parking due to the
location of the restaurant that is
located by the roadside. It is
recommended for the manager to
provide parking spaces mainly for Goh Huat Seng Restaurant’
customers.
Better Appearance on The Menu & Place
On every restaurant, people
would always get excited in
looking through menus,
especially when the menu
are unique and fancy,
making customers to be
enthusiastic enough to eat.
But in Goh Huat Seng Restaurant, the menu was made from a
normal coloured A4 paper, unlaminated and only being stapled
together. They should improve the menu on laminating them and
maybe provide pictures for easier reference for the customers to
choose their meals.
The place was well spaced, but it was obviously seen that the
place have not been renovated for awhile. The walls were dirty and
some of the tiles and ceilings were rusty. Displaying the menus on
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23. the wall with a piece of paper was also not a good idea. What they
should do is improve some of the main furnishings such as
changing the tiles to new ones, repaint the wall and add few
designs to attract more customers.
Provide Halal Ingredients
Steamboat restaurant can rarely be found around the area, making
Goh Huat Seng Restaurant consist of least competitors. Although
Muslims are not many to be found around the area too, but there
are maybe some that loves steamboat but wouldn’t be able to eat
because this restaurant is a nonhalal restaurant. They could
separate the menu providing halal ingredients and soup mainly for
Muslims.
7.2. Tupaitupai Restaurant
Promoting More From Social Networks
Mr.Nizam, the owner of the business and also a Facebook account
of Tupaitupai Restaurant, happened to have promoted their
business through online earlier when he first started the business,
but he is now rarely or never have been active in updating the
account. This will lead in decreasing their customers and other
Steamboat lovers wouldn’t have known the existence of their
restaurant, or even tourists. What they should do is to keep
updating their new menus or provide promotions on special events
to attract more customers. The last update on the website was 19th
July 2014 when one website called “Hungrygowhere.my”
represents Tupaitupai restaurant as Top 5 Malay dishes in Kuala
Lumpur.
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24.
Closed on Public Holidays
As mention by Mr. Nizam during our interview, he stated that the
restaurant will be closed every public holidays, which I think is
necessary for the workers, but not for customers. Logically says,
during public holidays can have more customers than working
days, this can be unfair to those who have worked the same time
as Tupaitupai restaurant’ opening hours and wouldn’t be able to
have the chance to eat there. They should have not closed every
public holidays but instead, provide one off day for the workers at
least once a week, preferably during any weekdays, where less
people would go there.
Price Should Be Reduced
Mr. Nizam have said that
they have never been
changing the price since 3
years ago, even after
GST. But when we saw
the menu, we can say that
they are all a little bit pricy.
As for example, the
coconut drink cost about
RM 6, whereas in most restaurants, the usual price would be RM 3
or RM 2. This might lead to a conclusion of why his customers that
regularly eats at his restaurants were highincome workers. By
reducing the price at least to RM 2 to RM 3 they might have
increased the numbers of their regular customers where people
wouldn’t have to worry about the price, most recommended is to
make the price almost as equal as their competitors.
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25. Improve Parking Lot
The parking lot was well spaced, except that they are not well
maintained as the screed has already cracked and feels bumpy.
They could improve the parking lot by paving it, so that customers
won’t have to worry about getting their tyres flat.
Provide Indoor space
According to Hungrygowhere.com (2014), Tupaitupai restaurant’
main attraction was the coziness of the unique outdoor feels that
allows people to feel the kampung environment in the middle of the
city. But not providing airconditioned room could drive away the
customers too. As Malaysia’s temperature can be a little bit fussy
sometimes, they should provide an indoor airconditioned room for
the convenience of the customers. Or at least provide an indoor
room, as for rainy seasons, the rain will definitely leaks around the
area, making customers uncomfortable to eat at TupaiTupai
Restaurant.
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28. 3. What is your peak hours?
Saturdays & Sundays, even foreigners would come and eat.
4. Who are your customers?
Middle aged group are the most. About 60% are local and the
remaining are foreigners, from Japan and also Thailand.
5. What is the business’ annual revenue figure?
I prefer not to say, sorry.
6. Do you feel it is easy or difficult to enter this market?
All business would face difficulties but for this restaurant,
since my grandfather started this back in the 1977, the
struggling phase is over now.
7. How many branches do you have?
We do not have any branch at the moment but we do plan to
open one in the future.
8. What are the problems this restaurant face?
Workers especially, most of them are lazy and we need to
always keep our eyes on them. That’s why we do not hire
many foreigners.
9. Did GST affect this restaurant?
Yes, GST did somehow affect us, our customers reduced a
little.
10. What are your strategies to overcome this?
We absorbed the GST, which means we actually earned less
that before.
27
30. We often see most of them having promotion parties here!
5) Was it easy for you to enter this market?
Well, I am sure it was difficult in the beginning when my
parents started this. I took over Tupai Tupai about 3 years
ago and nope, there’s nothing much about having difficulties
to enter the steamboat market.
6) How many branches do you have?
1, this is the HQ (Bukit Petaling) and (Shah Alam) is the
branch that we opened up after we managed to successfully
cope with both places. You should go to the Shah Alam
branch, it has western cuisine there!
7) What are the problems you face?
Like most restaurants, I am sure employees are the main
headache. Most of them are lazy and they slack as much as
they can!
8) Who are your competitors?
Haha, the ikan bakar nearby and the restaurants nearby. I
don’t want to reveal their names here! But again, this is
business.
9) Did GST affected this restaurant?
It does, but we do not charge the customers. We have not
change our prices since 3 years ago and even after GST.
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39.
11. References
1. Pride, W.M, 2008. Foundations of Business. 2nd ed. U.S:
South Western Educational Publishing.
2. Bhaskaran Raman. 2004. How to Write a Good Report.
[ONLINE] Available at:
http://www.cse.iitk.ac.in/users/braman/students/googreport.ht
ml. [Accessed 20th May 2015)
3. Khairi, I. (2012). menu restoran tupaitupai MySelera.com.
MySelera.com. Retrieved from
http://myselera.com/?attachment_id=505
4. Ridgers, B, 2012. Book of Business Quotations. 2nd ed.
Hoboken, NJ: Economist Books.
5. Galloway, P, 2009. The Little Black Book of Business. 1st ed.
Hoboken, N.J.: Wiley.
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