This report provides a comparative analysis of two bak kut teh restaurants - Teo Chew Bak Kut Teh in Melaka and Kee Heong Bak Kut Teh in Old Klang. Both restaurants have been in business for over 10 years. Teo Chew Bak Kut Teh focuses on 3 signature dishes and is known for its distinctive herbal soup flavor. Kee Heong Bak Kut Teh has a larger variety of dishes and attracts more customers. The report concludes Kee Heong Bak Kut Teh has been more successful due to higher customer numbers and quality of food. Recommendations are provided to help both businesses improve competitiveness through strategies like advertising.
This document analyzes and compares two Bak Kut Teh restaurants located in different areas of Malaysia. Chuan Klang Bak Kut Teh is located in Subang Jaya and has many competitors nearby. Tian Hoe Bak Kut Teh is located in Seremban and has fewer competitors. While both restaurants specialize in Bak Kut Teh, Tian Hoe is considered more commercially successful due to its tastier food and strategic location. The document provides details on the history, operations, products, competitors and challenges of each business.
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 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.
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 information about two Bak Kut Teh restaurants located in different geographical locations in Malaysia. The first restaurant, Chuan Klang Bak Kut Teh, is located in Subang Jaya, Selangor and was founded in 2006. The second restaurant, Tian Hoe Bak Kut Teh, is located in Seremban, Negeri Sembilan and was founded in 1981. Both restaurants offer classic Bak Kut Teh dishes as well as other soups and teas. The document describes the history and origins of Bak Kut Teh, and provides details about the operations and offerings of each restaurant.
The Mango Tree restaurant in Bangkok seeks to create an authentic Thai dining atmosphere for customers enjoying Thai cuisine. It is located in a traditional Thai house converted into a restaurant, with small rooms and an outdoor courtyard area with live Thai music. The interior decor and music enhance the dining experience without being intrusive. The restaurant also maintains high quality food and excellent service, ensuring customers feel comfortable and want to return. Dishes like larb gai, whole red snapper, and fried shrimp with pepper and garlic are prepared well using quality ingredients. Both the authentic atmosphere and great food make dining at Mango Tree a pleasant and relaxing experience.
This document summarizes a research report comparing two bak kut teh restaurants in Malaysia. A group of seven students chose to compare a bak kut teh restaurant in Klang, which is a family business with several branches, and a small family-run restaurant with no branches in Subang Jaya. The report includes the methodology, history of bak kut teh in Malaysia, descriptions of the two businesses, strategies employed by each, and competitors of the Klang restaurant.
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 two Bak Kut Teh restaurants located in different areas of Malaysia. Chuan Klang Bak Kut Teh is located in Subang Jaya and has many competitors nearby. Tian Hoe Bak Kut Teh is located in Seremban and has fewer competitors. While both restaurants specialize in Bak Kut Teh, Tian Hoe is considered more commercially successful due to its tastier food and strategic location. The document provides details on the history, operations, products, competitors and challenges of each business.
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 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.
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 information about two Bak Kut Teh restaurants located in different geographical locations in Malaysia. The first restaurant, Chuan Klang Bak Kut Teh, is located in Subang Jaya, Selangor and was founded in 2006. The second restaurant, Tian Hoe Bak Kut Teh, is located in Seremban, Negeri Sembilan and was founded in 1981. Both restaurants offer classic Bak Kut Teh dishes as well as other soups and teas. The document describes the history and origins of Bak Kut Teh, and provides details about the operations and offerings of each restaurant.
The Mango Tree restaurant in Bangkok seeks to create an authentic Thai dining atmosphere for customers enjoying Thai cuisine. It is located in a traditional Thai house converted into a restaurant, with small rooms and an outdoor courtyard area with live Thai music. The interior decor and music enhance the dining experience without being intrusive. The restaurant also maintains high quality food and excellent service, ensuring customers feel comfortable and want to return. Dishes like larb gai, whole red snapper, and fried shrimp with pepper and garlic are prepared well using quality ingredients. Both the authentic atmosphere and great food make dining at Mango Tree a pleasant and relaxing experience.
This document summarizes a research report comparing two bak kut teh restaurants in Malaysia. A group of seven students chose to compare a bak kut teh restaurant in Klang, which is a family business with several branches, and a small family-run restaurant with no branches in Subang Jaya. The report includes the methodology, history of bak kut teh in Malaysia, descriptions of the two businesses, strategies employed by each, and competitors of the Klang restaurant.
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.
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.
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.
Seng Huat Bak Kut Teh has been in business since 1979 and is more commercially successful than Restaurant Chuan, which opened in 2008. Seng Huat has more experience in making bak kut teh and has built a loyal customer base, receiving awards for its food. However, it faces issues like dirty environment and cramped space. Restaurant Chuan needs to improve its bak kut teh taste and advertising.
This document provides a comparative analysis of two seafood restaurants located in different geographical locations: Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and Sri Petaling Seafood Village in Sri Petaling, Selangor. It discusses the history and brief backgrounds of the businesses, compares their competitive traits such as popular dishes and number of employees, and analyzes some of their main competitors. The document also includes tables of contents, meeting minutes, interview notes, and references to support the analysis.
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 summarizes a report comparing two seafood restaurants located in different areas. The first restaurant is Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak, run by the Ling family. The second is Sri Petaling Seafood Village in Sri Petaling, run by founder Tracia since 1999. The report discusses the businesses' histories, products, strategies, pricing, advertising, and recommendations. Meeting minutes are also included from planning discussions between the three student authors.
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.
You may think restaurant theme concept only applies to up market or novelty restaurants. Concept development applies to any food service operation, from a juice and snack stand to a luxury restaurant, from fast food to family theme restaurants.
A great and sustainable restaurant concept is important. It involves a lot of careful thoughts into the branding and target market.
This document provides a comparative analysis of two seafood restaurants located in different geographical areas - Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and Sri Petaling Seafood Village in Sri Petaling, Selangor. It discusses the history and brief backgrounds of the businesses, compares their competitive traits such as popular dishes and competitors, and provides recommendations. The document contains sections on the research locations, businesses analyzed, competitive analysis, meeting minutes, interview notes, and references.
This document provides meeting minutes from two meetings to plan a comparative analysis of two seafood restaurants located in different areas. In the first meeting, the group decided to investigate Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and assigned roles for conducting interviews and research. In the second meeting, they selected Sri Petaling Seafood Village in Sri Petaling as the second restaurant to compare and again assigned roles for the research.
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 document provides information on a 3 credit hour social psychology module offered at Taylor's University. It includes a synopsis of topics covered in the module such as social behavior, prejudice, attraction and aggression. It outlines the module's teaching objectives of providing an introduction to social psychology and enabling students to understand how social situations influence human behavior. Assessment will include assignments, projects, presentations and tests to evaluate students' understanding and application of concepts as well as development of skills like critical thinking and communication.
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 protect against mental illness and improve symptoms.
This document outlines a group project assignment for a social psychology course. Students will be assigned to groups of 4-5 to conduct a social psychology experiment, record a video clip demonstrating the process, and do a group presentation. The objectives are to conduct a simple experiment, enhance teamwork and leadership skills, and encourage creative and critical thinking. Students must submit a written report in a specified format and give a 20 minute presentation plus Q&A. Plagiarism is strictly prohibited and will result in failure of the assignment. The project is worth 40% of the total course grade.
This 959-word essay discusses the author's passion for painting and how it allows them to creatively express themselves and see the world in new ways. The author believes that art can help people view life's beauty despite its hardships. They aim to spread their love of painting in the hope that others may find greater joy and appreciation through art as well.
1. The document outlines a creative thinking skills project for architecture students that involves turning everyday objects into musical instruments and performing as a group.
2. Students will brainstorm in groups to design a CD cover representing their theme, then perform a 5-8 minute musical using voices and instruments they made from everyday items.
3. Individually, students must document how they created their musical instrument and submit it along with peer and instructor evaluations of their group participation. The performance and submissions will be assessed on understanding of the brief, appropriateness and creativity of instruments and performance, originality, and team collaboration.
This document provides a compare and contrast analysis of the films Kickass and 22 Jump Street. Both films teach similar life lessons through their comedic action plots, including believing in justice, the importance of friendship, not judging people superficially, and that crime does not pay. The films show heroes and villains learning these lessons in different ways through their efforts to fight crime and drug dealers. Overall, the document argues that while comedic in nature, both films effectively convey meaningful moral messages alongside laughter and excitement.
T. Asokha Varthanan has over 2 years of experience developing web and mobile applications using technologies like Java, PHP, Ruby on Rails, and Android. He has worked on projects involving backend databases like MySQL, Oracle, and Postgres. Some of his projects include a mobile tracking application called TrackedIn built with Ruby on Rails, a political data website called EPolitics built with Ruby on Rails, and a laboratory information management system called NIBSC built with Java and Flex. He seeks new opportunities as a software developer where he can apply his skills in programming, problem solving, and team collaboration.
Breath analysis by quantum cascade spectroscopy - Master thesis by Olav Grouw...Olav Grouwstra
This thesis examines breath analysis using quantum cascade laser spectroscopy to distinguish between healthy and asthmatic patients. It describes the setup used, which includes a quantum cascade laser, multipass cavity, distance meter, and mercury cadmium telluride detectors. The document details the data calibration process to reduce wavenumber uncertainties and calibrate to CO2 and H2O measurements. It then determines the molecules present, their concentrations, and removes CO2 to estimate ethanol levels. Finally, it applies machine learning algorithms to classify samples by health status and predict diseases from their molecular compositions and concentrations.
This document is a resume for James M. Heverin III. It summarizes his experience as an operations executive with over 20 years of experience leading manufacturing operations, process improvement initiatives, program management, and turnaround efforts. He has held executive leadership roles at companies such as Northrop Grumman, Remotec, and StoneCalibre/Data911, where he improved financial performance, increased sales and profitability, and brought organizations out of troubled situations. The resume highlights his accomplishments in strategic planning, process improvement, program development, budget management, and mentoring teams.
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.
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.
Seng Huat Bak Kut Teh has been in business since 1979 and is more commercially successful than Restaurant Chuan, which opened in 2008. Seng Huat has more experience in making bak kut teh and has built a loyal customer base, receiving awards for its food. However, it faces issues like dirty environment and cramped space. Restaurant Chuan needs to improve its bak kut teh taste and advertising.
This document provides a comparative analysis of two seafood restaurants located in different geographical locations: Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and Sri Petaling Seafood Village in Sri Petaling, Selangor. It discusses the history and brief backgrounds of the businesses, compares their competitive traits such as popular dishes and number of employees, and analyzes some of their main competitors. The document also includes tables of contents, meeting minutes, interview notes, and references to support the analysis.
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 summarizes a report comparing two seafood restaurants located in different areas. The first restaurant is Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak, run by the Ling family. The second is Sri Petaling Seafood Village in Sri Petaling, run by founder Tracia since 1999. The report discusses the businesses' histories, products, strategies, pricing, advertising, and recommendations. Meeting minutes are also included from planning discussions between the three student authors.
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.
You may think restaurant theme concept only applies to up market or novelty restaurants. Concept development applies to any food service operation, from a juice and snack stand to a luxury restaurant, from fast food to family theme restaurants.
A great and sustainable restaurant concept is important. It involves a lot of careful thoughts into the branding and target market.
This document provides a comparative analysis of two seafood restaurants located in different geographical areas - Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and Sri Petaling Seafood Village in Sri Petaling, Selangor. It discusses the history and brief backgrounds of the businesses, compares their competitive traits such as popular dishes and competitors, and provides recommendations. The document contains sections on the research locations, businesses analyzed, competitive analysis, meeting minutes, interview notes, and references.
This document provides meeting minutes from two meetings to plan a comparative analysis of two seafood restaurants located in different areas. In the first meeting, the group decided to investigate Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and assigned roles for conducting interviews and research. In the second meeting, they selected Sri Petaling Seafood Village in Sri Petaling as the second restaurant to compare and again assigned roles for the research.
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 document provides information on a 3 credit hour social psychology module offered at Taylor's University. It includes a synopsis of topics covered in the module such as social behavior, prejudice, attraction and aggression. It outlines the module's teaching objectives of providing an introduction to social psychology and enabling students to understand how social situations influence human behavior. Assessment will include assignments, projects, presentations and tests to evaluate students' understanding and application of concepts as well as development of skills like critical thinking and communication.
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 protect against mental illness and improve symptoms.
This document outlines a group project assignment for a social psychology course. Students will be assigned to groups of 4-5 to conduct a social psychology experiment, record a video clip demonstrating the process, and do a group presentation. The objectives are to conduct a simple experiment, enhance teamwork and leadership skills, and encourage creative and critical thinking. Students must submit a written report in a specified format and give a 20 minute presentation plus Q&A. Plagiarism is strictly prohibited and will result in failure of the assignment. The project is worth 40% of the total course grade.
This 959-word essay discusses the author's passion for painting and how it allows them to creatively express themselves and see the world in new ways. The author believes that art can help people view life's beauty despite its hardships. They aim to spread their love of painting in the hope that others may find greater joy and appreciation through art as well.
1. The document outlines a creative thinking skills project for architecture students that involves turning everyday objects into musical instruments and performing as a group.
2. Students will brainstorm in groups to design a CD cover representing their theme, then perform a 5-8 minute musical using voices and instruments they made from everyday items.
3. Individually, students must document how they created their musical instrument and submit it along with peer and instructor evaluations of their group participation. The performance and submissions will be assessed on understanding of the brief, appropriateness and creativity of instruments and performance, originality, and team collaboration.
This document provides a compare and contrast analysis of the films Kickass and 22 Jump Street. Both films teach similar life lessons through their comedic action plots, including believing in justice, the importance of friendship, not judging people superficially, and that crime does not pay. The films show heroes and villains learning these lessons in different ways through their efforts to fight crime and drug dealers. Overall, the document argues that while comedic in nature, both films effectively convey meaningful moral messages alongside laughter and excitement.
T. Asokha Varthanan has over 2 years of experience developing web and mobile applications using technologies like Java, PHP, Ruby on Rails, and Android. He has worked on projects involving backend databases like MySQL, Oracle, and Postgres. Some of his projects include a mobile tracking application called TrackedIn built with Ruby on Rails, a political data website called EPolitics built with Ruby on Rails, and a laboratory information management system called NIBSC built with Java and Flex. He seeks new opportunities as a software developer where he can apply his skills in programming, problem solving, and team collaboration.
Breath analysis by quantum cascade spectroscopy - Master thesis by Olav Grouw...Olav Grouwstra
This thesis examines breath analysis using quantum cascade laser spectroscopy to distinguish between healthy and asthmatic patients. It describes the setup used, which includes a quantum cascade laser, multipass cavity, distance meter, and mercury cadmium telluride detectors. The document details the data calibration process to reduce wavenumber uncertainties and calibrate to CO2 and H2O measurements. It then determines the molecules present, their concentrations, and removes CO2 to estimate ethanol levels. Finally, it applies machine learning algorithms to classify samples by health status and predict diseases from their molecular compositions and concentrations.
This document is a resume for James M. Heverin III. It summarizes his experience as an operations executive with over 20 years of experience leading manufacturing operations, process improvement initiatives, program management, and turnaround efforts. He has held executive leadership roles at companies such as Northrop Grumman, Remotec, and StoneCalibre/Data911, where he improved financial performance, increased sales and profitability, and brought organizations out of troubled situations. The resume highlights his accomplishments in strategic planning, process improvement, program development, budget management, and mentoring teams.
1. The document outlines the requirements and tasks for a landscape architecture project involving site analysis and design for a residential property.
2. Students are divided into groups to conduct site visits, analyze existing site conditions, and develop conceptual design solutions. They must document their research and analysis in an A3 booklet.
3. Individual students must complete a graphic journal with drawings of landscape elements to demonstrate graphic communication skills.
This document outlines the assessment components for PSYC 0203, totaling 100%. It includes 3 assignments, 2 tests, and an e-portfolio. Assignment 1 is a journal entry worth 20% and requires discussing 5 concepts from class in 5 personal experience entries. Assignment 2 is a group comic project worth 10% requiring a storyline incorporating 5 chapter concepts and a 5% oral presentation. Assignment 3 is a video clip, written report, and presentation worth 30% requiring students to identify psychological connections and incorporate concepts into a 3-5 minute script with a 1500 word APA formatted report.
This document outlines an assignment for an English class to write a compare and contrast essay about two movie genres. Students must choose between action-comedy films or animated films, research the genre, view example movies, and write a 6 paragraph essay comparing or contrasting two films within the chosen genre. The essay must be 600-1000 words and follow APA style for citations and referencing. A draft is due before the final submission deadline of September 28th, and will be graded based on formatting, structure, content, style, and overall presentation.
1. This document outlines the requirements for a two-part final project in a course on natural and built environments.
2. For Part A (individual), students must create an A4 pamphlet and process journal to propose a new city called "X City". They must research city components and propose a design for "X City" considering factors like population, location, and zoning.
3. For Part B (group), students must build a physical model and presentation boards explaining their selected city design in more detail. They must pretend they are the mayor proposing a new design for practical reasons.
4. Guidelines require the proposed city be 30-50 square km, hold 100,000-250,000 people
The document discusses several concepts from social psychology:
1. Social facilitation - The tendency for people to perform better on simple tasks when being watched or observed by others compared to performing alone. It is caused by the presence of others creating an atmosphere of evaluation.
2. Social comparison - The process where people evaluate their own attitudes, abilities, and beliefs by comparing themselves to others, usually among their peers. This can be upward or downward social comparison.
3. Stereotyping - Beliefs about people based on their group membership. Stereotypes can be positive, negative, or neutral. They allow for rapid processing of information but also ignore differences between individuals.
This document outlines an assignment for a photo blog for a class on effective public communication. Students will work in groups of 5-6 and choose a location to focus on through 25-30 photos with 20-30 word captions each on topics like people, food, activities, and cultural buildings. The assignment aims to analyze communication and cultural differences. Students will be assessed on their understanding of the brief, content and organization, use of references, and grammar. The due date is October 12, 2015.
This document provides information on the English 2 module offered at the School of Architecture, Building & Design. The 5-credit module aims to develop students' English proficiency skills, including reading, writing, listening and speaking. It will focus on academic reading and writing skills, as well as techniques for answering listening and speaking assessments. Students will complete assignments, a portfolio and a final exam to assess their language skills and whether they achieve the learning outcomes of being able to communicate effectively, demonstrate accuracy in the 4 skills, and show critical understanding of language in context. The module will be delivered through weekly lectures and tutorials over 18 weeks.
This document outlines the final project assignment for the Creative Thinking Skills course. The project involves rebranding a daily object. It is divided into two parts:
Part A is individual work where students must come up with a new name, logo, tagline, and packaging design for their assigned object. They must document their creative process.
Part B is group work where the best rebranding proposals will be selected. Groups will produce a 30-45 second advertisement video, an A3 poster, and a 5 minute product presentation. Submissions and presentations are due in weeks 12 and 17. The project aims to develop critical and creative thinking skills.
This document provides instructions for an Idea Journal assignment where students are asked to imagine themselves as celebrities. They must create a Facebook page for their celebrity persona and complete three Idea Journal entries on topics like their backstory, celebrity award outfits, and merchandise. Entries should include a mind map and can incorporate sketches, diagrams, cutouts, and more. Students will upload scanned versions of their Idea Journal entries to albums on their celebrity Facebook page for assessment. Entries will be graded based on originality, creativity, communication of ideas, and depth of ideas.
This document provides information about two Bak Kut Teh restaurants located in different geographical locations in Malaysia that are being compared. The first restaurant, Chuan Klang Bak Kut Teh, is located in Subang Jaya, Selangor and was founded in 2006. The second restaurant, Tian Hoe Bak Kut Teh, is located in Seremban, Negeri Sembilan and was founded in 1981. The document describes the history of Bak Kut Teh, provides details about each business such as location, products sold, number of employees, and challenges faced. It aims to compare the competitive traits of the two businesses.
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.
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.
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.
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.
The document is a research report comparing two Bak Kut Teh restaurants in Malaysia. It outlines the group members and their roles in conducting the research. It then provides background on the history and origins of Bak Kut Teh cuisine. The report describes the two restaurants studied - one located in Klang and the other in Subang Jaya. It finds the Klang restaurant is a larger, family-run business with multiple locations, while the Subang Jaya restaurant is a smaller, single-location family business. The report also analyzes the competitive strategies, products, pricing, and quality of service of each restaurant.
This document summarizes a research report comparing two bak kut teh restaurants in Malaysia. A group of seven students chose to compare a bak kut teh restaurant in Klang, which has been a family business for generations, to a smaller family restaurant in Subang Jaya that is only eight years old. The group researched the history and origins of bak kut teh, conducted interviews at the two restaurants, analyzed their business strategies and competitive traits, and compiled their findings into a report and presentation.
The document discusses two bak kut teh restaurants in Klang, Malaysia - Klang Lek Bak Kut Teh and Restoran Seng Huat Bak Kut Teh. It provides background information on each restaurant, including their history and location. Klang Lek Bak Kut Teh was started in the 1970s and has since expanded, while Seng Huat is over 70 years old and known for its proximity to the Klang bridge. The document also describes the researchers' methodology, which involved contacting the restaurants by phone and website, traveling by train to Klang for interviews, and preparing questions in advance.
Seng Huat Bak Kut Teh has been in business since 1979 and is more commercially successful than Restaurant Chuan, which opened in 2008. Seng Huat has more experience in making bak kut teh and has built a loyal customer base, receiving awards for its food. However, it faces issues like dirty environment and cramped space. Restaurant Chuan needs to improve its bak kut teh taste and advertise more. Both businesses could benefit from interior renovations.
Bak kut teh is a Chinese herbal pork rib soup that originated in Klang, Malaysia. It consists of pork ribs simmered for hours in a broth containing soy sauce and herbs like cinnamon, star anise, and dried orange peel. There are different regional variations of the soup between Teochew, Hokkien, and Cantonese communities. Two popular bak kut teh shops in Klang discussed are Klang Lek Bak Kut Teh, known for its large tender pork chunks, and Seng Huat Bak Kut Teh, located under a bridge and known for its efficiency in serving bowls of the soup without other ingredients.
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.
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 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 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 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 - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Kuala Lumpur, Malaysia. It discusses the history and origins of steamboat, and provides brief biographies of the two family-run businesses. Key findings are that while Goh Huat Seng aims to maintain tradition as a small business, Tupai-Tupai has innovated the concept of halal steamboat and expanded to two locations. Through interviews and research, the document concludes that Tupai-Tupai is more commercially successful due to its adaptations for a broader customer base.
This document provides a comparative analysis of two steamboat restaurants - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Kuala Lumpur, Malaysia. It discusses the history and origins of steamboat, and provides brief biographies of the two family-run businesses. Key findings are that while Goh Huat Seng aims to maintain tradition as a small business, Tupai-Tupai has innovated the concept of halal steamboat and expanded to two locations. Through interviews and research, the document concludes that Tupai-Tupai is more successful commercially due to its adaptations for a broader customer base.
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.
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1. 1
School of Architecture, Building & Design
Foundation In Natural & Natural & Built Environment
Presentation Tittle:
Research Assignment Report (Bak Kut Teh restaurant)
Group Members:
Name Student ID Presentation/ Research Report Roles
Angela Wee Kah Man 0322970 Description, competitors and strategy of Teo
Chew Bak Kut The, references.
Cha Yun Xian 0322048 Description, competitors and strategy of Kee
Heong Bak Kut Teh, bibliography.
Chan Koon Qi 0322000 Video
Chia Keh Chian 0322062 Grammar checker, compile and overall report
checker.
Darren Tan Quan
Wen
0322662 Key Summary, competitive analysis summary
table, differences and similarities between
both shops, conclusion and nature of market.
Tang Ying Jien 0322357 Artistic cover, presentation slides, history,
obstacle, recommendation.
English 2 [ELG 30605]
Lecturer: Cassandra Wijesuria
Submission Date: 26th November 2015
2. 2
Table of Content
No. Tittle Page Number
1 Key Summary 3
2 HIstory of Bak Kut Teh 4
3 Brief Description of Teo Chew Bak Kut Teh 5 – 6
4 Strategy employed by Teo Chew Bak Kut Teh 7
5 Competitors of Teo Chew Bak Kut Teh 8 – 9
6 Brief Description of Kee Heong Bak Kut Teh 10 – 11
7 Strategy employed by Kee Heong Bak Kut Teh 12 – 13
8 Competitors of Kee Heong Bak Kut Teh 14
9 Competitive Analysis Summary Table 15 – 16
10 Summary Table of the similarities between both
business
17
11 Summary Table of the differences between both
business
17
12 Conclusion 18
13 Obstacles faced by new business 19 – 20
14 Nature of their market 21
15 Recommendation 22
16 Appendices 23 – 42
17 Bibliography 43
18 Reference 44
3. 3
Key Summary
This report is a comparative analysis of two Bak Kut Teh businesses in different
geographical locations. The business we have chosen must be operated for at least
10 years. The selected Bak Kut Teh restaurants are Teo Chew Bak Kut Teh in Melaka
and Kee Heong Bak Kut Teh from Old Klang. Interviews have been conducted in each
of the respective Bak Kut Teh restaurant in order to obtain further information from
both businesses. The collected information has been analysed and justified through
research carried out with reliable sources in references. It is concluded that Kee
Heong Bak Kut Teh is more successful than Teo Chew Bak Kut Teh due to greater
number of customers and also good quality dish. Moreover, several impactful
recommendations such as advertising could be undertake by the businesses in order
to improve their competitive edges have included into the report based on our
careful analysis so that the business could compete in the market with their full
potential.
4. 4
History of Bah Kut Teh
Bak Kut Teh, also known as 肉骨茶 in Chinese is a very popular Chinese soup that
people in Malaysia and Singapore indulged in it as a satisfying choice of food. As the
name literally translated into English, “Meat Bone Tea”, this particular dish does not
always start out as an exciting meal back in the old days.
Bak Kut Teh was believed to have been found when Hokkien immigrants from China
came to Malaysia to find a living. The old days were hard and the pay was measly, so
the immigrants started to find other sources of food to eat instead of plain white rice.
Back then, the old ports of Klang was famous for importing herbs and spices, the
immigrants that worked there picked up spices that had fallen from the cargo. They
started to add different types of herbs and spice into a pot of clear water and broth
it. Finally, the outcome of the simple dish was Bah Kut Teh, which the immigrants
mixed it with white rice. Since then, it has become a staple food for workers as it was
cheap to make and was filling for those who worked long and backbreaking tasks of
the day.
Today, as our taste palettes and salaries have increased, the meal added new
components, such as tofu, fried dough, vegetables and mushrooms. And one of the
most important component that crafted the Bak Kut Teh that enrich itself from the
plain soup, was the Pork Rib meat that enhance the taste of the soup itself. Despite
the name of the dish includes a word, “tea”, the Bak Kut Teh was not made by tea,
rather than that most of the Bak Kut Teh is served with Chinese Tea. People believed
that tea would help to get rid of the fat that is found in the meal and the Tea is able
to neutralize the alkaline in the dish. As traditional ways maintain, Bak Kut Teh is still
served with delicious white rice. The modern world also tweaked the white rice into
oily rice, fried onion rice and yam rice to spice up the whole dish.
This meal started out as a popular breakfast dish, but now you eat Bak Kut Teh
whenever you crave it. The meal is even a popular lunch for those in a hurry during
business hours. So, next time you are craving Bak Kut Teh, remember this beloved
dish has provided hard workers nourishment for centuries.
5. 5
Brief Description of Teo Chew Bak Kut Teh
Teo Chew Bah Kut Teh is a famous Bak Kut Teh restaurant in Melaka. It is located in
Jalan Melaka Raya 4, Taman Melaka Raya, Melaka, Malaysia which is just beside the
La Boss Hotel. It is a small but concentrated food business that sells Teo Chew style
herbal pork dish as its major product, but what make it so special is because of the
soup which has a tad bit different from the other Bak Kut Teh soup, in the sense that
the soup has distinct herbal and black pepper flavour and is garnished with celery.
Everything comes in a clay pot. Teo Chew Bak Kut Teh restaurant has its loyal
customers gained over the years. It is now run by a couple named Eng Khim Hor and
Ng May Ling with the help of their children after the boss, Mr Eng’s father, who was
the owner of the restaurant which had passed ago few years ago.
The business was originally founded in the 1980s by Mr Eng Khim Hori’s father from
just a stall to a restaurant and then handed down to his children. Mr Eng’s father
taught him how to prepare the Bak Kut Teh dishes in order to let Mr Eng take order
of his business. After his retirement, Mr. Eng did also teach his sibling how to
prepare all the dishes too. All of them have now owned thier Bak Kut Teh business
with different name in Melaka and Teo Chew Bah Ku Teh which is now owned by Mr
Eng is one of the famous Bak Kut Teh restaurant in Melaka. It is named Teo Chew
Bah Ku Teh because My Eng family is from Teo Chew dialect.
Teo Chew Bak Kut Teh opens from 7.30 in the morning to 3 o’clock in the afternoon
every day, and closes on alternate Monday. Unlike the other Bak Kut Teh restaurant,
Teo Chew Bak Kut Teh only focus on 3 main types of dishes, the Bak Kut Teh, stir
fried vegetables and the marinade pig trotter which serve together with Yu Char
Kuew and yam rice. Although there are only 3 main dishes in Teo Chew Bah Ku Teh,
but all of it is delicious and unique in taste and this make Teo Chew Bak Kut Teh
different from the others.
6. 6
Bak Kut Teh restaurant includes Mr Eng’s sibling’s Bak Kut Teh restaurant which
serve more and different dishes. Besides that, the idea of focusing only in 3 main
dishes is actually Mr Eng’s idea too, this is because in order to produce the best taste
of his dishes, focusing only in 3 dishes allow him to keep on improve in his skill. And
this is the reason why the 3 dishes in his restaurant is graded the best in Melaka by
the customers. The food is not prepared in the kitchen but right in the middle of the
shop itself. And the interesting and unique part of the restaurant is, the boss which is
also the cook would yell non-stop for as long as you are there. Preparing and cooking
takes up maybe 20-30 per cent of the seat layout. And despite being very helpful for
customers to really watch him cook, the yelling in normal kitchen also comes alive at
the shop. Teo Chew Bak Kut Teh is famous of it soup which has a distinct herbal
flavour. The Bak Kut Teh serves some celery instead of the usual green lettuce. And
some standard ingredients like the assorted pork and mushrooms. And the pork
from the soup and the marinade pig trotter is tender and falling off the bone. And
not to forget the yam rice which is nicely cooked with small chunks of yam and Yu
Char Kew (fried beard stick), the combination is always perfect.
Mr Eng and his wife Ms Ng have put a lot of effort in the restaurant. As the owners
of Teo Chew Bak Kut Teh, they will make sure their customers receive honest
services and best products in order to maintain the reputation of the business. They
will make sure all the ingredients are fresh. To maintain the traditional taste of the
soup, Mr Eng will always be the one who in charge of preparing all the dishes.
Overall, Teo Chew Bah Kut Teh is a successful, historical and well-known Bak Kut Teh
restaurant that stands up in Melaka.
7. 7
Strategy employed by Teo Chew Bak Kut Teh
Strategy Description
Pricing
The prices of the food are affordable and
reasonable. They did not raise the prices and take
extra charge of 6% due to GST.
Service and products difference
Teo Chew Bak Kut Teh only serves 3 main dishes
which is the Bak Kut Teh, Marinade Pork Trotter
and the stir fried vegetables. All of them are
served in clay pot including the stir-fried
vegetables. The soup has a very distinct herbal
flavor, which serves with celery instead of lettuce.
What are inside the soup to make the Bak Kut Teh
so delicious are the innards, mushrooms, meatball
as well as the thick 3-layer pork. The pork of the
soup and marinade trotter is tender and falling off
the bones, this makes the pork more chewable.
And for the marinade pork trotter, the sauce is
dense with pig trotters, streaky pork and
mushrooms. Overall, the Bak Kut Teh is very well
cooked and goes extremely well with a bowl of
yam rice that is nicely cooked with small chunks of
yam together with the extra side dish such as Yu
Char Kew (fried beard stick).
Quality of service
Teo Chew Bak Kut Teh provides good services to
its customer. Although it is now very successful
and famous, the boss is still the one who prepares
all the dishes on his own. The workers’ jobs are
just assisting the boss, cleaning and passing stuffs.
The workers there will welcome the customers
politely while the lady boss is the one who is in
charge of taking orders. Besides that all of the
dishes are cooked at the middle of the restaurant
but not in a closed kitchen. Orders come fast and
correctly according to the customers’ needs.
8. 8
Competitors of Teo Chew Bak Kut Teh
1.SH Restaurant Bakuteh
Located in Jalan Melaka Raya 14, Taman Melaka Raya, Malacca Town, 75000,
approximately 1km away from Teo Chew Bak Kut Teh, SH Bak Kut Teh is one of the
famous Bak Kut Teh establishments in Melaka. It is famous for its way of traditional
way of preparing the Bak Kut Teh which is using charcoal. Besides, it also serves
more dishes. For example, ginger wine chicken is one of the most famous dishes in
their menu.
2.Restoran New Tasty Bu Kut Teh
Located in Jalan Melaka Raya 14, Taman Melaka Raya, Malacca Town, 75000,
approximately 1km away from Teo Chew Bah Kut Teh and just a few block from SH
restaurant Bah Kut Teh, New Tasty is another Bak Kut Teh restaurant in Melaka as it
offers a very wide variety of dishes including the dry clay pot dishes.
9. 9
3. Ah Hui Bak Kut Teh
Ah Hui Bak Kut Teh is located in No. 268, Jalan Melaka Raya 3, Taman Melaka Raya,
75000, Melaka, Melaka, Malaysia, approximately 300 meter away from Teo Chew
Bah Kut Teh. It is one of the very well known Bak Kut Teh in Melaka. Ah Hui Bak Kut
Teh is a family based business where the company name Ah Hui Bak Kut Teh is came
from the last word of the founder's Chinese name HUI (辉). Ah Hui Bak Kut Teh
principal is provided the best quality food at the best taste for all valuable customers.
Ah Hui Bak Kut Teh is well known of their wide variety of dishes especially Special
Bak Kut Teh, Prawn & Squid Sambal, Black Vinegar Trotter and Red Grain Wine
Kidney & Liver. Their food prices are also acceptable.
10. 10
Brief Description of Kee Heong Bak Kut Teh
Kee Heong Bak Kut Teh is one of the well-known Bak Kut Teh restaurants in Klang
which located off Lorong Kawansari 4A in Taman Eng Ann, with a big red sign over its
shop fronts. It is a small but concentrated food business that sells Hokkien style
herbal pork dish as its major product. With its mouth-watering and traditional taste
of Bak Kut Teh, it has its loyal customers gained over the years who are willing to
come all the way down from other cities just to have a good and hearty meal. The
restaurant is run by a woman named Tan Shan Mei, with the help of her family after
his husband, who was the owner of the restaurant, died nigh 10 years ago. The
business was originally founded in the 1980s by Madam Tan Shan Mei’s father in law,
she claims her father in law invented Bak Kut Teh. Her father Mr Lee Wen Tee was a
chinese chiroprator. Back then he uses the chinese herbs to cure people sprain and
used it to cook “Tika”, which is known as pork leg in Hokkien. So he used those herds
to make bak kut teh, and then handed down to his son. When the son took over the
business, he moved the business to Taman Eng Ann and named it “奇香” (Qi Xiang),
which is pronounced as “Kee Heong” in Hokkien, meaning very appetizing.
Kee Heong Bah Kut Teh opens from 7 o’clock in the morning to 4 o’clock in the
evening every day, and closes on alternate Monday. At here, people can find the two
main types of Bak Kut Teh, which is the traditional ceramic bowl Bak Kut Teh and
clay pot Bak Kut Teh that most of the Bak Kut Teh restaurant in Klang only sells
either one type. Kee Heong's Bak Kut Teh has large pork hocks stewed for long hours
until the pork-skin acquired a translucent, gelatinous quality, and the meat is
meltingly tender. The soup is more like a sticky, viscous stew, bursting with sweet
flavours from the meat, garlic and Kee Heong's own secret blend of Chinese herbs &
spices, finished off with dark & light soy-sauces. Moreover, Kee Heong's clay pot Bak
Kut Teh includes various other cuts of pork, pig's innards & organs, shitake
mushrooms, tofu puffs and bean curd sheets, and served topped with large lettuce
leaves, which one can push into the bubbling cauldron of soup-stew to slightly cook
the vegetable. On the other hand, Kee Heong also offers the dry version of Bak Kut
Teh which, instead of pork in soup, pork is cooked in the same special blend of herbs
11. 11
and spices, to which dried chillies, cuttlefish and okra were added. The dish was
absolutely delicious, and went extremely well with lard-flavoured steamed rice.
It is obvious that Madam Tan Shan Mei has put a lot of efforts in restaurant Kee
Heong Bak Kut Teh. As the shop keeper of Kee Heong Bak Kut Teh, she works hard to
let her customers receive honest services and best products in order to maintain the
reputation of the business. Overall, Kee Heong Bak Kut Teh is a good place to have
sweet-smelling herbal soup of perfect consistency that will satisfy the craving for Bak
Kut Teh.
12. 12
Competitors of Kee Heong Bak Kut Teh
1. Restoran Mo Sang Kor
Located in Taman Berkeley, approximately 1km away from Kee Heong Bak Kut Teh,
Mo Sang Kor is one of the oldest and famous Bak Kut Teh establishments in Klang. It
is famous for its potent broth, and its stinginess in providing extra broth. The chef at
Mo Sang Kor Bak Kut Teh is very careful when it comes to order for more soup, they
never dilute their broth with water so that the broth remain thick and slimy.
2. Restoran Pao Xiang
Located in Taman Berkeley, approximately 1km away from Kee Heong Bak Kut Teh,
Pao Xiang is a very well-known Bak Kut Teh restaurant in Klang as the very
entrepreneurial people behind Pao Xiang have six branches run by the original
owners, and six more franchise outlets, five in the Klang Valley and one in Singapore.
It offers a very wide variety of pork cuts, from the very popular Tua Kut (shank in
Hokkien), to the fat, melt-in-your-mouth Neng Kut.
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3. Restoran Ah Her & Samy Bak Kut Teh
Restoran Ah Her & Samy Bak Kut Teh is located a couple blocks away from the main
stretch of shops at Taman Berkeley, approximately 1.5km away from Kee Heong Bah
Kut Teh. It is very famous for its traditional bowl Bak Kut Teh. The broth is thick and
concentrated with the pork and herbs and the tender pork is bursting with herbal
sweetness. It is a place for those who like their Bak Kut Teh strong and intense.
14. 14
Strategy employed by Kee Heong Bak Kut Teh
Strategy Description
Pricing
The prices of Bak Kut Teh are affordable and
reasonable.
Service and products difference
Kee Heong Bak Kut Teh serves both traditional
bowl Bak Kut Teh and clay pot Bak Kut Teh. For
clay pot Bak Kut Teh, customers have the choice
of the dry and the soup version of Bak Kut Teh.
The soup Bak Kut Teh is served with the thick soup
broth and plentiful of ingredients, this includes
the innards as well as the thick 3 layer pork. The
ingredients are perfectly enough and they are
serving more to the meaty side and the fragrant
herbal taste is pretty good too. As for the dry Bak
Kut Teh, it brings a like spiciness in it. Well mixed
the thick black gravy with the chillies together, the
dried Bak Kut Teh always goes to the sweater side
of the taste instead of the usual herbal taste.
Overall, the Bak Kut Teh is very well-cooked and
goes extremely well with a bowl of lard-flavoured
steamed rice.
Quality of service
Kee Heong bah kut teh provides good services to
its customer. The workers there will welcome the
customers politely and take orders immediately.
Orders come fast and correctly according to the
customers’ need before the food cool down.
15. 15
Competitor Analysis Summary Table
Competitive Traits
Teo Chew Bah Kut Teh
(Malacca)
Kee Heong Bah Kut Teh
(Klang)
1. Number of
Competitors
10-30 30-70
2. Barrier to Entry
Weak barriers to entry.
Entering the market of Bak Kut
Teh in Malacca is easy due to a
few factors:
1. There is less Bak Kut Teh
restaurant in Malacca and the
competition between each
restaurant is not strong.
2. Bak Kut Teh is considered
something special for Malacca
people since it is the most well-
known delicacies in Klang, and is
less common in Malacca.
Weak barriers to entry.
Entering the market of Bak
Kut Teh in Klang is more
difficult than in Malacca due
to a few factors:
1. There are too many Bak
Kut Teh restaurant in Klang
and the competition
between each Bak Kut Teh
restaurant is very strong.
2. Most of the Bak Kut Teh
restaurant has been open for
more than ten years, they are
experienced and famous, and
have gained a lot of loyal
customers.
3. People used to go to the
Bak Kut Teh restaurant that
they usually go to. They are
not likely to try Bak Kut Teh
restaurant because they have
stuck to the old taste.
3. Differentiated or
Standardized
Products
Standardized products Standardized products
16. 16
4. Pricing Power
Price taker. They have the weak
pricing power because the
businesses have no ability to
charge a higher price than the
market price unreasonably. This
will cause customer to turn to
other competitors.
Price taker. They have the
weak pricing power because
the businesses have no
ability to charge a higher
price than the market price
unreasonably. This will cause
customer to turn to other
competitors.
5. Other
Characteristics
Teo Chew Bah Kut Teh only
focuses on 3 main dishes. For
example the Bak Kut Teh, stir
fried vegetables and the
Marinade Pig Trotter which
serve together with Yu Char
Kuew and yam rice. The most
important part is, all of these
dishes are actually prepare by
the boss himself. The food is not
prepared in the kitchen but right
in the middle of the shop itself.
The boss which also the cook
would actually yell non-stop and
despite being very helpful for
customers to really watch him
cook, the yelling in normal
kitchen also comes alive at the
shop.
Kee Heong Bak Kut Teh
provides both traditional
ceramic bowl Bak Kut Teh
and clay pot Bak Kut Teh.
There are two versions of the
clay pot Bak Kut Teh, which
are the soup version and the
dry version. Kee Heong Bah
Kut Teh also sells stir fried
vegetables, such as small
Chinese cabbage (Pei Tsai),
Ching-Chiang cabbage (Pak
Choy), etc.
6. Verdict Monopolistic Competitive. Monopolistic Competitive.
17. 17
Summary Table of The Similarities Between Both Businesses
Teo Chew Bak Kut Teh Similarities Kee Heong Bak Kut Teh
o Number of branches o
Bak Kut Teh Main Product Sold Bak Kut Teh
Lead by owner Leader Lead by owner
1 Founder 1
Interest What prompted to start
this business
Interest
Private Annual Revenue Figure Private
1 Number of shops 1
Pass the shop to the next
generation. Leave it up to
them to decide.
Future Plan Pass the shop to the next
generation. Leave it up to
them to decide.
Providing quality food and
services
Strategy Providing quality food and
services
Home based Business Operation Home based
Summary Table of The Differences Between Both Businesses
Teo Chew Bak Kut Teh Differences Kee Heong Bak Kut Teh
1980 When it was founded 1974
Mr. Eng’ father Founder Mr. Lee Wen Tee
Jalan Melaka Raya 4,
Taman Melaka Raya,
75000 Melaka, Malaysia
Location 7, Lorong Kasawari 4a,
Taman Eng Ann, 41150
Klang, Selangor
8 Number of employees 11
50-100 Per day Number of customer 80-120 Per day
People living nearby and
tourist
Who are the customer People living nearby
3 Number of competitor 7
7.00 AM– 3.00 PM Business Hour 7.00AM – 4.00PM
Soup with distinct herbal
and black pepper flavour.
Special Dish Hokkien-style herbal pork-
rib soup
18. 18
Conclusion
Based on the comparative analysis, it has been concluded that Kee Heong Bak Kut
Teh in Klang is more commercially successful as compared to Teo Chew Bak Kut Teh
in Melaka.
Firstly, the average number of customer for Kee Heong is greater than Teo Chew Bak
Kut Teh. They may not have many branches but quality of the food makes customers
dying to come back and even introduce their friend to try their food.
Secondly, Kee Heong Bak Kut Teh has been in the business longer than Teo Chew Bak
Kut Teh. Even though it is few years longer; however they have more experiences
and loyal customers. They also have more varieties of food. This shows a strong
advantage because it is able to attract more customers. The prices of both
businesses are almost the same, which is not too costly and the customers are
willing to pay for it.
In conclusion, Kee Heong Bak Kut Teh is more commercially successful then Teo
Chew Bak Kut Teh due to the supporting reasons as stated above which includes a
higher average of customers and quality of food.
19. 19
Obstacle faced by New Business
Financial Problems
As faced by many new restaurant owners, start-up capital is not an easy stuff to get
onto their hands. To open and run a new restaurant, they need a large sum of
funding to cover expense such as, shop rental, hiring new staffs, stocking the kitchen
and buying new furniture for the new restaurant. Mostly when a new restaurant had
just established, their reputation is not well recognize, and the owner will suffer as
there is no good profit for several months. Sometimes, the new restaurant is forced
to close down when there is no profit to cover up the expenses.
Heavy Competition
Most people who want to eat Bah Kut Teh usually will flock to old and well-
established restaurant, rather than going into a just started Bak Kut Teh restaurant.
If considered opening a new Bah Kut Teh shop in Malaysia, a lot of competitors are
already ready to conquer your business as there are more than 500 shops selling the
same Bak Kut Teh, and some of them are famous and the quality of their Bak Kut Teh
is tip top. On the other hand, the old restaurant doesn’t need any form of advertising
to attract their costumers while newly opened restaurants needs to greatly promote
their food. Worst come to worst, people will tend to think again to either try their
luck and dine your Bak Kut Teh or just eat a Bak Kut Teh made by old professional
cookers.
Unique Selling Point
Bak Kut Teh is a well-known dish and it is not easy to be made. It requires great skills
and experience to bring out the real taste that most people would want to taste.
New owners of Bak Kut Teh restaurant cannot create a simple herbal soup and
expect people will start to flock into their shop. They need to come up with better
ingredients and components that add a unique selling point to counter the
traditional taste of Bak Kut Teh made by other competitors. As all people have their
own different preference and fondness towards the taste of Bak Kut Teh, they also
need to reconsider the taste of the Bak Kut Teh, whether it is suitable for the
costumer, would it be too salty? Would it be too sweet? Would it be too heavily
flavoured with herbs and spices? They need to take into all accounts to beat other
competitors which already have their own unique taste and regular customers.
Management and Staffs
As said in the previous point, Bak Kut Teh is not someone who can master it easily.
So, the restaurant owner needs to carefully pick the staffs and the right employees.
They cannot just simply hire a foreigner worker and ask them to learn how to cook
and then tell them to manage the whole kitchen while they sit on the cashier area.
This will make an irreparably damage to their shops reputation and future customer
as the quality of the Bak Kut Teh is not up to the expectation of the customers.
Owners at least have one good chef to control the whole flow of the kitchen while
still maintaining the foreigner workers to do the side jobs so that the good chef can
control the quality of the Bak Kut Teh soup. There will be a miscommunication if a
foreigner worker is hired as a waiter who doesn’t even understand simple Chinese.
20. 20
Waiter for the restaurant should be employees that are fluent in Chinese language as
most Bak Kut Teh customers are Chinese.
21. 21
Nature of their market
Both Bak Kut Teh shops are in a competitive market. There are a lot of Bak Kut Teh
shops in the same area, which creates lots of competition. The Bak Kut Teh shops
have weak barriers to entry. This means new firms are able to enter and exit the
market freely. Besides, the Bak Kut Teh shops have weak pricing power, because
they have no ability to charge a higher price than the market price unreasonably.
This will cause customer to turn to other competitors. Therefore, having a good
quality food will bring back trustworthy customers.
22. 22
Recommendation
Add Variety
Teo Chew Bak Kut Teh and Kee Heong Bak Kut Teh is very famous for their Bak Kut
Teh and their technique to make the soup is well-establish. So to improve more
customers to come to their shop, they can update their menu with other different
types of Chinese dishes like steamed fish, Yong Tau Foo or special porridge to
incorporate with their Bak Kut Teh. This will attract people who want to not just eat
Bak Kut Teh, because they have more choices to select from the menu, creating a
different taste when enjoying their meals. These days, youngsters from the new
generation are tired with the traditional ways of typical Chinese restaurant as it is
not appealing with other trending modern restaurants. By doing so, they can also
introduce new beverage rather than going with the traditional making tea, like start
selling bubble tea or milk tea to attract youngster to their shop.
Getting an Upgrade
Both of the Bak Kut Teh shop runs in a very traditional way with simple plastic chairs
and creaking celling fans. With this set up, only regular customer will step in and
they cannot attract new customer in the future. So, both of the restaurant should
renovate their shop to accommodate with the current trend. They may repaint their
walls, replace plastic furniture with wooden chairs and tables and also change into
air conditioner. They should also create an identity by making a standard T-shirt for
the workers in the restaurant so the restaurant’s employees look more formal and
appealing. With a conventional mindset, they can also hire a modern Feng Shui
master to help them improve the whole layout of the restaurant and on the other
hand, improves their luck and economic too.
Expand Territory
Supposing Teo Chew Bak Kut Teh and Kee Heong Bak Kut Teh is long-established,
they should consider expanding their business by opening up more shops. They
should pass down their recipe of making their Bak Kut Teh soup to their apprentice.
Through expanding, everyone can able to taste their soup without going far away to
their shop, reducing transport distance for their customers. This is also a form of
advertising which increase their reputation too.
Going High-Tech
Both of the restaurant use newspaper or magazine to promote their business. This is
considering very old fashion way of advertising. So instead of that, they can create a
website page through Facebook or Instagram. This can heavily gain attention from
young people who tends to use high tech gadgets on their daily lives. This is a great
way to connect the customer with the restaurant through virtual interaction. They
can also change or make adjustment to their working etiquette through responses
and reviews that customers had written on their website page, making them more
favourable to revisit.
23. 23
Appendices
Appendix 1: Interview Questions
INTRO
1. What is your name?
2. What is your job position in this business?
3. How old are you?
4. How long have you owned this shop?
HISTORY
1. Did you start this business or did you inherit it?
2. Who is the key founder of this business?
3. Why or what made the founder start this business?
4. How and where did this business start?
5. How many generations has this shop been inherited?
ABOUT THE BUSINESS
1. How many types of dishes do you sell? Which are your main dishes?
2. Who usually are your customers?
3. What is the annual or monthly revenue figure for this business? Ask with
caution and politely with permission from the person
4. Do you have any branch? How many? Where?
5. Does the name of the shop hold any meaning? What is it?
6. How long has this business been going on?
7. How the dishes are bring cook? Is there a special way? Who cook it?
8. What are the future developments you plan for this business? Eg. Expand
shop, more branches
9. Are most of the employees hired or from the family?
FUTURE DEVELOPMENT
1. Do you plan to add new dishes to your menu?
2. Who is going to inherit this business from you?
3. How are you going to improvise your business?
SUCCESS
1. How did you maintain your business so long, up until now?
2. Do you think your business is successful or improving?
3. Have you faced any crisis before in this many years? What is it?
4. How many customers do you have every day? Estimate.
5. Did you have any recent development for this business?
24. 24
COMPETITION
1. Who do you consider as your competition?
2. Do you think they are strong competitors?
3. What are your strategies to compete with them? How?
CURRENT MARKET
1. Do you think at current time and economy, it is a wise choice to start a new
business same as yours? Would it be easy or hard?
2. What obstacles would they face?
3. How would GST affect this kind of business?
25. 25
Appendix 2: Interview Questions with answers
Interviewquestionswithanswers
Teo ChewBah Kut Teh
Date: 7 November2015
Time:3.00pm – 3.30pm
Location:JalanMelaka Raya4, Malacca, Melaka,Malaysia
InterviewedPerson:NgMei Ling
JobPosition:Owner’swife
Q: Who isthe ownerof TeoChewBah Kut Teh?
A: OngQing Fu.
Q: What is your(Madam Ng Mei Ling) jobpositioninthisrestaurant?
A: I’min charge of takingordersandservingthe customers.Actually,ourbusinessisquite
simple,we focusonsellingBahKut Tehand pig’sknucklesonlysothere’snothing
complicated.
Q: May I knowhowoldare you(Madam Ng Mei Ling)?
A: I’m51 yearsold thisyear.
Q: How longhave you(Madam Ng Mei Ling) beenworkinginthisrestaurant?
A: I’ve beenworkingathere about30 yearssince itopened.
Q: What is yourrelationshipwiththe ownerof TeoChew BahKut Teh?
A: Actually,we are runningafamilybusiness.Myfather-in-lawisthe manwhostartedthis
businessandthenhe passeditdowntous. Now that my sonhas grownup, I thinkwe will
retire soonandhand overthe businesstohim.That’sit;passingdownthe business
generationbygenerationandmysonwill be the thirdgenerationthattake overthis
business.
Q: Do you knowwhatwas yourfather-in-law’sfirstintentiontoopenthisrestaurant?
A: I’mnot so sure aboutthisand he had passedaway.
Q: Is this(MelakaRaya) the place where TeoChew Bah Kut Teh started?Where isthe first
Teo ChewBahKut Tehrestaurant?Is there anyotherTeo Chew BahKut The restaurantin
otherplaces?
A: We openedatanotherplace before.Manyyearsago, my father–in-law startedselling
Bah Kut Tehat a small stall.Afterwards,he openedhisownshopand broadens hisbusiness.
Whenhe retired,he passedhisbusinessdowntomyhusband.There’sonlyone TeoChew
Bah Kut Tehrestaurant. However,there are BahKutTeh restaurantsthatare openedbyour
relatives,whichhasthe similarBahKutTeh style asus,but theydon’tshare the same name.
For example,the AhLangBah Kut The,whichis openedbymysister-in-law.
26. 26
Q: What kindof customersdo youhave?
A: Usually,ourcustomersare regularcustomers,includesfamilies,students,andmore.
Some of the studentshave beenvisitingusformanyyears,man andboy.
Q: Are there any Indiancustomers?
A: Yes,there are but not as muchas the Chinese.We alsohave customersfromSingapore,
and there are regularcustomersbecause theywill alwayscome backtous whentheywant
to eat Bah KutTeh inMalacca.
Q: Why isthisrestaurantnamedTeo Chew BahKut Teh?
A: TeoChewisour the native place of our family,that’swhywe nameditTeoChew Bah Kut
Teh.
Q: Did the Bah KutTeh here cookedaccordingto the TeoChew’scookingstyle?
A: Yes, sort of, because we cooked according to our taste andwe are used to Teo Chew taste.
Q: Teo ChewBahKut Tehhas openedfor30 years?
A: For thisshopat here,MelakaRaya,it has onlyopenedfor20 years,but it’sbeen30 years
since mygenerationtookoverthisbusinessfrommyfather-in-lawwhichisthe last
generation.
Q: Who is the chef in this restaurant? Is it your family members or workers from the outside?
A: The one who workinthe kitchenare ourown familymembers.We onlyemployedsome
foreignworkerstodothe clean-uporothersunskilledwork.
Q: Have youeverthoughtof openingabranch at otherplacesor broadenyourbusiness?
A: To be honest,we are quite satisfiedwithourbusiness.Ithinkwe have hadachievement
inour generation.We are oldnow,and are goingto retire soonso we will letthe next
generationtodecide onfurtherdevelopmentonthisbusiness.
Q: What is the barrierthat made yourefusedtoopena new branch?
A: The biggestproblemwe are facingnow isthe numberof workers.Nowadays,itisvery
difficulttoemploynew workersandwe are afraidthat we can’t handle abusiersituation.
Lack of workerscan reduce the productivityof ourbusinessandwe don’twantthatto
happen.
Q: How manyforeignworkersare there inyourrestaurant?
A: For now,we onlyhave 5 foreignworkers,othersall are ourownfamilymemebers.
Q: How many familymembersare there inyourrestaurant?
A: There’sme andmy husband,plustwoof my sons.Once ina while,mydaughterwill come
and helpusafterschool.
Q: Have youeverthoughtof addinga new varietytoyour menu?
A: I think focus on what we have now and make it the best is enough. In our owner’s opinion,
concentrate ononlya fewdishesisthe bestdecision.
Q: How do youmaintainyourbusinessandkeepyourreputationhigh?
A: Actually,there’snothingspecial.Firstandforemost,we doeverythingourselves.We
27. 27
neverletforeignworkerstocookinthe kitchen.Second,we keepeverythingcleaninour
restaurantbecause environmental hygieneorfoodhygiene are veryimportant.
Q: Overall,are yousatisfiedwithyourbusiness?
A: I mightnotbe able tohandle thisbusinessif there are more customers.SoIthinkI’m
quite satisfiedalready.Regardingfurtherdevelopment,IthinkIwill leaveittothe next
generations.
Q: Did youface any problemsthroughouttheseyears?
A: The biggestproblemthat we facedislabourissue.Nowadays,itisverydifficulttoemploy
workers.Iusedto have 8 foreignworkersbutIfoundthatsome of themare not suitable for
thisjob,so I sentthemback to theirhome.
Q: How manycustomersdoyou have ina day?
A: I’mnot reallysure aboutthisbutusuallythere will be more customersonSundaysand
duringholidays.
Q: DoesTeo ChewBahKut Tehopenseveryday?
A: No,it closesonMonday.
Q: Is morningthe busiestbusinesshours?
A: Notalways,sometimesthe busiest businesshoursare duringlunchhours.
Q: Whenis yourbusinesshour?
A: Our businessstartsat7.00am and usuallyitclosesatl 2.00pm, depends.
Q: We’ve realizedthatthere are some othersBahKut Teh shopsaroundhere,doyou findit
competitive?
A: For me,I thinkaslongas we choose the bestmaterialsforourcustomers,keepourfood
freshandclean,and be honestwiththem, ourbusinesswill notbe affectedbythe others.
Q: Accordingto currentBah Kut Tehmarket,do youthinkit’seasyfor people to enterthis
marketnow?What are the barriersto entryfor new BahKut Tehbusiness?
A: I thinkit’sisdifficultforall businesstostartup nowadays,accordingtoour country’s
economiccondition.
Q: What do youthinkisthe mostimportantthinginopeningaBah Kut Tehrestaurant?
A: Aswhat I’ve mentionedearlier,Ithinkusinggoodmaterialsandkeepingyourfoodfresh
and cleanare the mostimportantthingsinopeningaBah Kut Teh restaurant.
28. 28
Interviewquestionswithanswers
Kee Heong Bah Kut Teh
Date: 9 November2015
Time:1 pm-1.30 pm
Location:7, LorongKasawari 4a, Taman Eng Ann,41150 Klang,Selangor,Malaysia
InterviewedPerson:TanShanMei
JobPosition:Owner
Q: What is yourname?
A: Tan ShanMei.
Q: May I knowhowoldare you?
A: I’m65 yearsold thisyear.
Q: How longisthisbusiness?
A: 30 years.
Q: Are you the founderof thisbusiness?Where diditstarted?
A: The founderof thisbusinessismyfather-in-law,Mr.Lee WenTee.The firstshopwas not
openhere,butanotherplace in Klang.For thisshop,ithas onlyopened20 years.
Q: Is thisa familybusiness?
A: Yes,the businesspassesdowngenerationby generation.I’mthe secondgenerationwho
tookoverthis business,andmychildrenare the thirdgeneration.
Q: How didthe businessstarted?
A: The businesswasstartedbymy father-in-law.He usedtoknow a lotabout Chinese
medicine sohe decidedtoopena restaurantbecause thatsellsChinese herbalsfoodwhich
isBah Kut Teh.
Q: Have youeverthoughtof broadeningyourbusiness?
A: I think I’mtoo oldforthat. I will leave ittomychildren.
Q: Who didthe cooking?
A: We employedworkersandteachthemhow tocook.
Q: What are the most populardishesinyourrestaurant?
A: Customersusuallyordertraditional ceramicbowl BahKutTeh, dry versionclaypotBah
Kut The and alsosoupversionclaypotBahKut Teh. In myopinion,traditional ceramicbowl
Bah Kut Tehis the best.
Q: What is the price range for the Bah Kut Teh?
A: Traditional ceramicbowl RM11 person,forclaypotRM12-13 per person,all excluded6%
GST.
29. 29
Q: Did youface any problemsthroughouttheseyears?
A: The biggestproblemthatwe facedislabourissue.Nowadays,itisverydifficulttoemploy
workersandsometimesthe workersare hardtoteach.
Q: How manyworkers doyou have inthisrestaurant?Are theyyour familymemebers?
A: We onlyhave five workers,onlyone of themismyfamilymember.
Q: Are there any competitorsaround?
A: Yes,there are.There are manyBah Kut Tehshopsin TamanBerkeley,suchasMao San
Kor Bah KutTeh, PaoXiangBah Kut The and more.
Q: Are theycompetitive?
A: Sure theyare.
Q: How do youoverstepthese competitors?Whatare your strategies?
A: The onlysecretisto make sure the materialswe use are good.Goodmaterialsmake
qualityfood.
Q: Accordingto currentBah Kut Tehmarket,do youthinkit’seasyfor people toenterthis
marketnow?What are the barriersto entryfor new BahKut Tehbusiness?
A: I thinkit’sisvery difficultdue toourcountry’seconomiccondition.Plus,GSTmakes
startinga businessevenharderforpeople.The capital of sellingBahKut The is high,and
therefore ourprofitdecreases.
Q: How didyoucame up with the name “Kee Heong”?
A: It wasmy husband’sidea.Kee Heonginhokkienmeansveryappetizing.
Q: Have youeverthoughtof addinga new varietytoyour menu?
A: We usedto sell onlythe traditional ceramicbowl BahKut Teh.Now we’ve addedthe dry
and soupversionof claypotBahKut Teh,and fried Chinesecabbage.Youngpeople
nowadaysusuallypreferclaypotBahKutTeh.
Q: Whenis yourbusiestbusinesshour?
A: Usually,duringlunchhours,around12.00pm to 2.00pm.
Q: Whenis yourbusinesshour?
A: Our businessstartsat7.00am and usuallyitclosesat9.00pm.
32. 32
Appendix 4: Website
Kee Heong Bak Kut Teh
Facebook:https://www.facebook.com/pages/Kee-Heong-Klang-Bak-Kut-
Teh/199345890086884
Teo ChewBak Kut Teh
Website:https://foodeverywhere.wordpress.com/2012/10/20/teo-chew-bah-kut-teh-
melaka/
33. 33
Appendix 5: Minutes of meeting
Meeting 1
DATE: 3 November 2015 (Tuesday)
TIME: 12 pm – 2 pm
VENUE: Outside Library
NAMES OF GROUP
MENBER
TUTORIAL GROUP ROLE
Darren Tan Quan wen Wednesday Leader
Angela Wee Kah Man Monday Secretary
Chia Keh Chian Monday Member
Cha Yun Xian Monday Member
Chan Koon Qi Monday Member
Tang Ying Jien Wednesday Member
NO. ACTIVITY ACTION TAKEN BY
1. Introduction
- The main purpose of the meeting is to decide
the type of business to research.
All Member
2. Discussion
- Decision the choices regarding the location of
the business
All Member
- Listing the interview question All Member
- Minutes of meeting will be recorded by Angela
Wee Kah Man.
Angela Wee
- Artistic cover will be design by Tang Ying Jien. Tang Ying Jien
- Video Editing will be done by Chan Koon Qi Chan Koon Qi
34. 34
3. Conclusion
- We decided to pick Klang and Melaka for
location.
All Member
- The interview question has yet finalize All Member
- Next meeting will be on 6 November 2015
(Friday)
All Member
35. 35
Meeting 2
DATE: 6 November 2015 (Friday)
TIME: 8 pm – 10 pm
VENUE: At Angela House (Melaka)
NAMES OF GROUP
MENBER
TUTORIAL GROUP ROLE
Darren Tan Quan wen Wednesday Leader
Angela Wee Kah Man Monday Secretary
Chia Keh Chian Monday Member
Cha Yun Xian Monday Member
Chan Koon Qi Monday Member
Tang Ying Jien Wednesday Member
NO. ACTIVITY ACTION TAKEN BY
1. Introduction
- Distribute the role of member during interview. Darren Tan
2. Discussion
- Distribution of roles between group member
Chia Keh Chian: Interview
Cha Yun Xian: Interview
Chan Koon Qi: Videographer
Tang Ying Jien: Photographer
Darren Tan: Photographer
Angela Wee: Record all notes of interview
All Members
36. 36
- Finalize the business question and location
Melaka: Teo Chew Bak Kut Teh
Klang: Kee Heong Bak Kut Teh
All Members
- Check the equipment for interview All Members
3. Conclusion
- Next meeting to be confirmed
37. 37
Meeting 3
DATE: 9 November 2015 (Monday)
TIME: 10 am – 2 am
VENUE: E8.02
NAMES OF GROUP
MENBER
TUTORIAL GROUP ROLE
Darren Tan Quan wen Wednesday Leader
Angela Wee Kah Man Monday Secretary
Chia Keh Chian Monday Member
Cha Yun Xian Monday Member
Chan Koon Qi Monday Member
Tang Ying Jien Wednesday Member
NO. ACTIVITY ACTION TAKEN BY
1. Introduction
- Roles of group member for report
assignment
Darren Tan
2. Discussion
- Distribution of roles between group member
Chia Keh Chian: Slides
Cha Yun Xian: Description, competitors and
strategy of Kee Heong Bak Kut Teh.
Chan Koon Qi: Video
All Member
38. 38
Tang Ying Jien: Cover page, history, obstacle,
recommendation and references.
Darren Tan: Key Summary, competitive analysis
summery table, differences and similar between
summary, conclusion and nature of their market.
Angela Wee: Description, competitors and
strategy of Teo Chew Bak Kut Teh.
3. Conclusion
- Work must be 80% done on 16 Nov 2015 All Member
- Next meeting will be on 19 Nov 2015 All Member
39. 39
Meeting 4
DATE: 19 November 2015 (Thursday)
TIME: 10 am – 12 pm
VENUE: Outside Library
NAMES OF GROUP
MENBER
TUTORIAL GROUP ROLE
Darren Tan Quan wen Wednesday Leader
Angela Wee Kah Man Monday Secretary
Chia Keh Chian Monday Member
Cha Yun Xian Monday Member
Chan Koon Qi Monday Member
Tang Ying Jien Wednesday Member
NO. ACTIVITY ACTION TAKEN BY
1. Introduction
- Finalization of the compile report Darren Tan
2. Discussion
- Need to finish the appendix All Member
- Video let a bit more to complete Chan Koon QI
- Others part are done. All member
- Preparation of Presentation Tang Ying Jien
3. Conclusion
- Compete all the work by 22 Nov 2015 and
printed
All Member
40. 40
Appendix 6: Photos
Teo Chew Bak Kut Teh Restaurant
The exterior of the restaurant The interior of the restaurant
Food preparation by the boss and Choices of food served by the restaurant
worker
Interview session Group photo with the lady boss
41. 41
Kee Heong Bak Kut Teh Restaurant
Exterior of the restaurant Lines of verse that consist of the word ‘Kee’
and ‘Heong’ hanging on wall
Cooking area Workers preparing food
Interior of the shop crowded with Dry and soup Bak Kut Teh served in clay
customers pot
44. 44
Reference
1. Teo Chew Bak Kut Teh, Melaka - Restaurant Reviews & Photos - TripAdvisor (Teo
Chew Bak Kut Teh, Melaka - Restaurant Reviews & Photos - TripAdvisor)
https://www.tripadvisor.com.my/Restaurant_Review-g306997-d3504428-Reviews-
Teo_Chew_Bak_Kut_Teh-Melaka_Central_Melaka_District_Melaka_State.html
2. My Favorite Teo Chew Bah Ku Teh 喜德潮州肉骨茶馆. (2012, February 9).
Retrieved from http://carolslifejourney.blogspot.my/2012/02/my-favorite-teo-chew-
bah-ku-teh.html
3. Bah Ku Teh Teo Chew 潮州肉骨茶. (n.d.). Retrieved from
http://my.openrice.com/malacca/restaurant/bah-ku-teh-teo-chew-malacca-
town/387057
4. Skycookies (2012,October 20).TEO CHEW BAH KUT TEH @ MELAKA
Retrieved from https://foodeverywhere.wordpress.com/2012/10/20/teo-chew-bah-
kut-teh-melaka/
5. 10 Best Bak Kut Teh in Klang. (n.d.). Retrieved from
http://my.openrice.com/klangvalley/article/10-best-bak-kut-teh-in-klang/498
6. Yeoh, K. (2012, May 26). Kuala Lumpur - Kee Heong Bak Kut Teh @ Taman Eng Ann,
Klang. Retrieved from http://www.chowhound.com/post/kuala-lumpur-kee-heong-
bak-kut-teh-taman-eng-ann-klang-851029