Goh Huat Seng Restaurant and Ho Ho Steamboat Restaurant are analyzed and compared. Both operate in a monopolistically competitive market. While Goh Huat Seng Restaurant only offers one soup base and limited dishes in Penang, Ho Ho Steamboat Restaurant has multiple locations, soup bases, and over 70 ingredients. Ho Ho Steamboat Restaurant is considered more commercially successful due to overcoming obstacles through its large scale operations and appealing variety of food options.

2. 1
SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
FOUNDATION IN NATURAL & BUILT ENVIRONMENTS
PRESENTATION TITLE: THE STEAMBOAT BUSINESS
GROUP MEMBERS:
Names Presentation Roles
AIDA JUNITA (0317766) OBSTACLES FACED BY NEW BUSINESSES
NURIN ABDULLAH (0318596) NATURE OF THE MARKETS
ONG JIA HUI (0317752) HISTORY AND BRIEF DESCRIPTION OF BUSINESS
ONG MIN JUNN (0317767) RECOMMENDATIONS
TANG PEI KEI (0318545) STRATEGIES EMPLOYED BY THE BUSINESSES
TEOH SZE MING (0317838) COMPETITIVE BEHAVIOURS OF THE BUSINESS
ENGLISH 2 (ELG 30605)
LECTURER: CASSANDRA WIJESURIA
SUBMISSION & PRESENTATION DATE: 2nd DECEMBER 2014

3. 2
Table of Contents
Topic Page
1. Key Summary 3
2. History of Business 4
3. Brief Description of Business 6
3.1 Goh Huat Seng Restaurant 6
3.2 Ho Ho Steamboat Restaurant 7
4. Comparative Analysis of the Businesses Competitive Traits 8
4.1 Competitive Behaviours of the Businesses 8
4.2 Obstacles Faced by New Businesses upon Entering Their Respective Markets 10
4.3 Nature of the Markets 12
4.4 Similarities and Differences between the Two Businesses 13
4.5 Conclusion 14
5. Recommendations 15
5.1 Goh Huat Seng Restaurant 15
5.2 Ho Ho Steamboat Restaurant 16
6. Appendices 17
6.1 Photos 17
6.2 Interview Questions & Answers 19
6.2.1 Goh Huat Seng Restaurant 19
6.2.2 Ho Ho Steamboat Restaurant 23
6.3 Minutes of Meeting 26
7. Reference 29

4. 3
1. Key Summary
For this research assignment, we have chosen to study and compare the steamboat
restaurant business. Two steamboat restaurants in Penang and Klang, Goh Huat Seng Restaurant
and Ho Ho Steamboat Restaurant respectively, were selected for us to further understand the
nature of this business. A comparative analysis is then done in terms of the businesses’
competitive traits as well as similarities and differences both businesses share. After a thorough
research and analyzing, we have found that Ho Ho Steamboat Restaurant is more successful than
Goh Huat Seng Restaurant.

5. 4
2. History of Business
Steamboat, also known as hot pot, consists of a simmering metal pot of stock with several
East Asian varieties of stew. The typical steamboat ingredients include leaf vegetables,
mushrooms, wontons, seafood, egg dumplings and thinly sliced meat. The ingredients are placed
into the simmering pot and cooked at the table.
Steamboat originated from Mongolia, having beef, mutton or horse meat as its main
ingredient. Steamboat then spread to southern China during the Tang Dynasty and was further
established during the Mongolian Yuan Dynasty. Steamboat became popular throughout most of
China during the reign of Qing Dynasty (AD 1644 to 1912). In time, the traditional coal-heated
steamboat has been replaced by the electric, propane, butane gas, or induction cooker.
Even among mainland China, there are various regional variations which includes the
Manchurian and Hubei steamboat, Hainan cuisine steamboat, and the Cantonese variation.
In other regions, there are dozens of varieties of steamboat with its own distinguished
flavor and style. In Japan, steamboat dishes are called Nabemono, with Sukiyaki and shabu-shabu
being the most popular ones. The Taiwanese steamboat is called shabu-shabu too due to
the Japanese influence. Meanwhile in Thailand, steamboat is called Thai suki with the Thai-style
dipping sauce added. In Vietnam, the name for steamboat is lẩu or cù lao with the sour soup
called canh chua.
Up until several years ago, most steamboat joints in Malaysia serve plain stocks made
from chicken or pork ribs. However, the steamboat business has upgraded nowadays and most of
the steamboats are now served with two types of broths in the segmented pot, with its option
ranging from tom yam, spicy curry, tongue-numbing Szechuan pepper soup, tangy assam to

6. simple clear chicken soup. Many Malaysian steamboat restaurants are located nearer to the
suburban residential neighbourhoods as an area with a good mix of residential and commercial
properties will help keep the business afloat. The induction cooker is now widely used in many
steamboat restaurants in Malaysia as it cuts off the usage of gases and is less of a hassle to clean
5
up.

7. 6
3. Brief Description of the Businesses
3.1 Goh Huat Seng Restaurant
Goh Huat Seng Restaurant, located at Kimberley Street, George Town, is one of most
well-known steamboat restaurant in Penang that specializes in charcoal steamboat. It has been
around for more than 50 years and is the only existing branch. The restaurant currently has
eleven employees, most of which are family members of the owner, Mr. Goh.
Founded by Goh Huat Seng, the grandfather of the current owner, this restaurant was
established in the year 1958. The main product they offer is evidently steamboat, with fixed
steamboat sets (a total of six sets altogether) which fits accordingly to the number of pax.
Housing almost 10 up to 25 tables on average working days, the restaurant itself can cater around
200 patrons at a time.
Goh Huat Seng Restaurant only serves one type of soup base which is the clear chicken
soup, and two staple side dishes – belacan chicken and oyster omelet. They used to offer other
side dishes such as home cooked meat and vegetable dishes but were removed from the menu
due to low demand. Goh Huat Seng Restaurant also used to offer delivery service but has been
terminated as it was costly. Now, the restaurant only offers take away service, where they would
provide the customers with the soup base and steamboat ingredients. Customers could also make
reservations for family gatherings or events.
Goh Huat Seng Restaurant was recently listed as one of the restaurants for Best
Restaurant Guide awarded by iNPENANG (a premier social & tourism magazine) for the year
2014/2015.

8. 7
3.2 Ho Ho Restaurant
Ho Ho Steamboat Restaurant, located in Shah Alam, Selangor is one of the eight outlets
opened in Malaysia, six being in the area of Kuala Lumpur and Selangor and one in Johor. The
branch in Shah Alam was founded in 1999 by the branch manager’s uncle, Mr. Lee Swee Bu.
Currently; the branch has ten employees, most of which are foreign workers.
Ho Ho Steamboat Restaurant specializes in steamboat, offering four types of soup bases
which include clear soup base, tom yam, ginger wine and pumpkin porridge soup. The restaurant
also offers a wide range of steamboat ingredients covering more than 70 choices of seafood,
meat and vegetables. A la carte dishes such as fried snacks and fried noodles are sold as well.
The Ho Ho Steamboat Restaurant in Shah Alam can cater up to 100 customers at a time
and is available for reservations of family functions and gatherings. Although the branch in Shah
Alam is in the phase of gaining its reputation amongst the local residents here, it is usually a full
house during weekends.

9. 8
4. Comparative Analysis of the Businesses’ Competitive Traits
4.1 Competitive Behaviours of the Businesses
Goh Huat Seng Restaurant,
Kimberley Street, Penang
Category Ho Ho Steamboat Restaurant,
Shah Alam, Selangor
There are around 12 steamboat
restaurants in George Town area.
Number of Competitors
in Respective
Geographical Markets
There are around 16 steamboat
restaurants in Shah Alam.
The top 3 competitors of Goh
Huat Seng Restaurant are:
i. Zi Wei Yuan Steamboat
∙ one of the top charcoal
steamboat restaurant in Penang
∙ signature milky soup base
stewed with deep fried fish bone,
yam and asam boi
ii. Eam Huat Restaurant
∙ offers a specialty of homemade
pork meat ball and Fook Chau
fish ball
iii. Huo Tan Wang Charcoal
Fish Head Steamboat
∙ known for their charcoal fish
head steamboat
Brief Description of
Top 3 Competitors
The top 3 competitors of Ho Ho
Steamboat Restaurant are:
i. Damansara Village
Steamboat Restaurant
∙ Pulau Ketam style steamboat
restaurant; has three outlets
∙ offers a range of fresh seafood
for steamboat and side dishes
ii. Johnny’s Restaurant
∙ a commercialized steamboat
style chain restaurant
∙ offers steamboat sets and a la
carte meals
iii. Coco Steamboat
∙ provides a wide selection of
soup base and seafood

10. 9
i. Pricing
∙ Price is fixed according to the
set chosen, ranging from RM40
(1-2 person) up to RM200 (10
pax and above)
ii. Advertising
∙ has a Facebook account but
inactive
∙ its existence is shared through
word of mouth by its loyal base
of customers
iii. Product Variety
∙ only offers one type of soup
base – clear chicken soup
∙ limited to six steamboat sets,
according to number of pax
serving
∙ only offers two side dishes –
belacan chicken and oyster
omelet
Strategies Employed in
Competing with other
Businesses
i. Pricing
∙ Price per set (for 2 pax) is
RM17.50 and single dishes are
priced accordingly
ii. Advertising
∙ has a Facebook account but
inactive
∙ has an official website –
www.steamboat.com.my,
informative with outlets’
information and menu
iii. Product Variety
∙ offers four types of soup base –
clear soup base, tom yam, ginger
wine and pumpkin porridge soup
∙ wide spread of steamboat
ingredients – seafood, meat and
vegetables
∙ offers a variety of fried snacks
and a la carte noodles

11. 10
4.2 Obstacles Faced by New Businesses upon Entering Their Respective Markets
4.2.1 Money/Capital
When a new business enters the market, it faces multiple obstacles from the surrounding
environment. Once started, a large sum of money is needed for tax payment and a sufficient
amount of capital for the business to start off. In the steamboat line of business, capital is needed
mainly for the provision of steamboat appliances and ingredients as well as advertising and
promotion of their new business.
4.2.2 Competition
New businesses have to strive in order to not get beaten down by existing businesses in
the market. By playing with the prices, a business may win a customer’s heart or lose out.
Steamboat businesses are similar in the way they compete but in order to deal with their
competitors, new businesses have to continuously find ways to maximize their profit even when
competition takes place. Every business seeks to maximize their profits but it does not mean to
take advantage of their customers (refer to section 4.2.3).
There are a few rules to maximizing profit:
i. Minimizing cost of producing any given level of output
For steamboat businesses, it is wise to always purchase their ingredients in bulk from
trusted suppliers for a cheaper price and even use conducive methods of cooking; such as
induction-based or gas-based steamboats, depending on the suitability of the restaurant itself.
This way, restaurants are able to earn a higher profit from the sales they make.

12. 11
ii. Avoiding inefficient production technique
Promotions and advertising are crucial for a new steamboat business to be known to their
potential target market. Most owners have great offers but those promotions only benefit the
customers and but has no profit return. In such cases, owners should be wise in promoting their
offers and not be on the losing end. Similar to the products they sell, the variety of food should
fit the taste of the target market. Having supplies that are not suitable for them will result in a
loss for the business.
4.2.3 Customers
Customer satisfaction and customer loyalty is important for new businesses, especially
steamboat businesses, to ensure that the service and food provided are of quality. In contrast with
financial and competition problems, customers are an uncontrollable factor in marketing and
business. To gain customer satisfaction, first impressions are important to customers as it is a
sign that the new business will start off well. As time pass, customers will continue to be a
deciding factor as they will always demand for something new. In this case, steamboat
businesses can always have a change in their menu and offer promotions to ensure customer
loyalty.

13. 12
4.3 Nature of Their Markets
In reference to section 4.1 and 4.2, it is safe to say that the nature of the markets of both
steamboat restaurants can be classified as monopolistic competitive. Monopolistic competition
can be described as a common market structure where the business has many competitors but
each one sells a slightly different product. Monopolistic competition can be identified through
few characteristics which include product differences, ability to change market price and the
barriers of entry.
Even though Goh Huat Seng Restaurant and Ho Ho Steamboat Restaurant fall under the
same category, there are a few notable differences between their products. For example, Ho Ho
Steamboat Restaurant offers a variety of a la carte side dishes whereas Goh Huat Seng
Restaurant only offers belacan fried chicken and fried oyster omelet as side dishes to
complement their steamboat sets. Therefore, both the restaurants cannot be considered as
perfectly competitive as they do not offer identical products. However, both restaurants can
compete with each other by advertising the differences between its products and the services
provided since ambience is also part of influential aspects of the restaurant’s quality.
On another note, the price range of the products can be changed based on perceived
differences but changing it frequently may cause the restaurant to lose customers to their
competitors. Hence, it can be concluded that there is limited ability which can affect its market
price, unlike pure competition, which has no such ability.
Also, there are low barriers to entry for both steamboat restaurants. Since there are
numerous firms waiting to enter the market every day, each with their own specialties of product
or in pursuit of positive profits, this will distinguish steamboat restaurants from being in
oligopoly market.

14. 13
4.4 Similarities and Differences between the Two Businesses
Goh Huat Seng Restaurant,
Kimberley Street, Penang
Category Ho Ho Steamboat Restaurant,
Shah Alam, Selangor
Penang Location Kuala Lumpur (main outlet),
Selangor and Johor
5.30 p.m. to 10 p.m Business Hours 3.30 p.m to 12 a.m.
Affordable for low-income
people up to high-income people
Price Range Affordable for low-income
people up to high-income people
Families, any age but restricted
for Muslims due to non-halal
status
Potential Customers
(group of people, age
and religion)
Families, any age but restricted
for Muslims due to non-halal
status
i. Soup Base
∙ clear soup base
ii. Steamboat Ingredients
∙ Six sets
iii. Side Dishes
∙ only offers belacan fried
chicken and oyster omelet
Menu i. Soup Base
∙ clear soup base, tom yam,
ginger wine and pumpkin
porridge soup
ii. Steamboat Ingredients
∙ over 70 ingredients of seafood,
meat and vegetables
iii. Side Dishes
∙ over 20 choices of a la carte
side dishes
Event reservations Services Provided No Wi-Fi but restrooms and
credit card services are provided

15. 14
4.5 Conclusion
Based on our analysis, Ho Ho Steamboat Restaurant is commercially successful
compared to Goh Huat Seng Restaurant. This is due to Ho Ho Steamboat Restaurant’s ability to
overcome obstacles that a usual steamboat business would come across. As a business with
several branches, it overcame the problems of customers, finance and even competition. Ho Ho
Steamboat Restaurant may attend to tough customers but by having several branches, they are
able to make more than enough profits to cover up the loss of other branches. With a wide
geographical area covered by Ho Ho Steamboat Restaurants, customer loyalty is easily gained
throughout the area of Selangor and Kuala Lumpur.
Ho Ho Steamboat itself has reasonable pricing which is affordable for most people in the
target market. With over 70 ingredients and specializing in fresh seafood, it becomes a favourite
to the society. The only downside of Ho Ho Steamboat Restaurant is the fact that it is a non-halal
chain restaurant. This limits the restaurant to only serve customers who are non-Muslims,
restricting the profit gain, thus unable to maximize their profits.
Suitable for families, Ho Ho Steamboat Restaurant provides good service and is easily
accessible by customers. In comparison to Goh Huat Seng Restaurant, it has a wider variety of
food and has eight branches, allowing the business to have an extended limit to the amount of
customers they are able to serve.

16. 15
5. Recommendation
5.1 Goh Huat Seng Restaurant
Goh Huat Seng Restaurant has been in the business line, estimated since 50 years ago.
Being in the line for such a long time, the restaurant has not undergone any renovations over the
past few decades and the interior of the restaurant is starting to look gloomy and feels stuffy.
Customers feel uncomfortable and lose their appetite when exposed to such conditions.
Therefore, the owner should take initiative to renovate the interior of the restaurant to
improve the looks and comfort of the restaurant, especially by installing proper ventilation
systems to keep the place cool and comfortable for their customers. Other than that, old
businesses tend to lack in the promotion and advertising department because they believe that
they are already well established. As this minimizes the chance of getting more profit, it is wise
for the restaurant to work on their marketing and advertising by having active Instagram and
Facebook accounts to update their customers on current promotions.

17. 16
5.2 Ho Ho Steamboat Restaurant
Ho Ho Steamboat Restaurant is a well-known establishment with several branches all
over Kuala Lumpur, Selangor and even Johor. Being a restaurant with many merits, it has very
few downfalls.
For instance, all of Ho Ho Steamboat Restaurant branches only cater to non-Muslim
customers as they provide non-halal food. This limits the number of customers which affects
their business, especially since the branch is opened in an area (Shah Alam) that consists of
mostly Malays. In order to tackle this problem, Ho Ho Steamboat Restaurant should open
branches which are halal to accommodate a wider customer range. Ho Ho Steamboat
Restaurant should also consider lengthening their opening hours and cater for the crowd that
would prefer to have steamboat during lunch hours. Individual small pots can be provided for the
lunch crowd.

18. 17
6. Appendices
6.1 Photos
6.1.1 Goh Huat Seng Restaurant
Date of Visit: 23rd October 2014 (Thursday)
Left: The façade of Goh Huat Seng Restaurant; Right: The interior of the restaurant.
Left: Aida Junita, Teoh Sze Ming and Ong Jia Hui interviewing the owner, Mr. Goh; Right:
Scene of customers (Ong Jia Hui and her friends) having steamboat at the restaurant.

19. 18
6.1.2 Ho Ho Steamboat Restaurant
Date of Visit: 28th October 2014 (Tuesday)
Left: Ong Jia Hui interviewing Ms Lee; Right: Tang Pei Kei having steamboat at Ho Ho
Steamboat Restaurant.
Left: Interior of Ho Ho Steamboat Restaurant; Right: Customers at the restaurant.

20. 19
6.2 Interview Notes
6.2.1 Goh Huat Seng Restaurant Interview Questions & Answers
Interviewee Contact Details
Name: Mr. Goh
Job Position: Owner
Contact Number: +6012 4831 225
Q: When was your business founded?
A: 1977 (However, there are 2 generations before me – my grandfather and my father. My
father’s restaurant opened around year 1958. I learned what was needed to operate the
restaurant from them.)
Q: Who is/are the key founder(s)?
A: My grandfather, Goh Huat Seng.
Q: What are your main products?
A: It was the TeoChew dishes (belacan chicken, fried oyster egg) until year 1975 where
steamboat starts to come into the business. However, this restaurant no longer serves the
TeoChew dishes after I took over the business.

21. 20
Q: Who are your customers?
A: My customers are more towards the age group of 30+ as the taste of our dishes are rather
plain. Also, families and tourists (especially Japanese tourists) patronize our restaurant
frequently too.
Q: What is the estimated/average current number of customers?
A: During Friday and the weekends, it is usually a full house; whereas about 10-25 tables will
be taken up on normal working days.
Q: How many branch offices/stores do you have (if applicable)?
A: This is the only store I have now; there are no branches so far.
Q: How many employees/staffs do you currently have?
A: Currently, I have 11 staffs where a partial of them are my family members. I will come to the
restaurant to supervise everyday too.
Q: What are the working hours for your staffs?
A: As business starts from 5 p.m. to 9.30 p.m., the staffs will come in at 10a.m. to start
preparing for the day. We stop taking orders by 9.30 p.m., and the staffs will clean up the
restaurant and close up around 10 p.m. to 10.30 p.m.

22. 21
Q: Are your pricing decisions strongly affected by your competitors?
A: No, the pricing decisions of our food are not affected by our competitors. We set the price
according to what we think is appropriate.
Q: What are the specialties of your restaurant?
A: Unlike usual steamboat restaurant, we use charcoal instead of induction cooker and stove.
Also, all of our pots are made of copper.
Q: What are the main problems faced by the restaurant?
A: The source of the seafood we provide is a tough and most common problem that we are
facing as we do not have a fixed supplier. Rather, we would go and find the ingredients and
stocks required everyday by ourselves. The seafood that we get is all local.
Q: What are the most common complaints that you get from your customers?
A: The most common complaint that I get is that the food are rather expensive. The customers
would say so because they do not understand the tough process that we have to undergo in
order to acquire the ingredients required.
Q: What other services do you provide?
A: In the past, we used to have delivery service. However, such service is quite costly and so it
was stopped. Now, we provide takeaway service where we will provide the ingredients and
soup for the customer. Also, we allow reservations for events.

23. Q: Is the business constantly facing strong competition from other competitors? What strategies
22
do you use to compete against them?
A: As more and more people are entering the steamboat business, I would say yes, the business
is constantly facing strong competition. But I do not employ any specific strategies to
compete against my competitors, I only strive to do and be the best.

24. 23
6.2.2 Ho Ho Restaurant Interview Questions & Answers
Interviewee Contact Details
Name: Ms Lee Swee Eng
Job Position: Branch Manager
Contact Number: +6016 321 2080
Q: When was your business founded?
A: 1999. The first branch is located at Jalan Ipoh. We expanded our business to Kepong, Klang,
Sri Petaling, Kuala Lumpur, and Johor, with the headquarters being located at Sri Petaling.
We aim to be well known even to Singaporeans, which is why we have a branch in Johor.
Q: Who is/are the key founders?
A: My uncle, Lee Swee Bu.
Q: What are your main products?
A: We’re famous for our clear soup base. (Our seafood is delivered daily from Pulau Ketam to
all the branches.)
Q: Who are your customers?
A: We usually serve family and friends gatherings, so we do not really target a certain age
group of customers.

25. 24
Q: What is the estimated/average current number of customers?
A: Weekends are usually busy and packed. However, the crowd of the customers depends on the
branch’s location - as the population in Kuala Lumpur is denser, the number of customers is
larger also. For example, we can serve up to 100 tables in the Shah Alam branch, but more
than 300 tables in the Kuala Lumpur branch within one day.
Q: How many branch offices/stores do you have (if applicable)?
A: We have seven branches in Kuala Lumpur and Selangor area and one branch in Johor. This
current Shah Alam branch has operated for over 10 years. The size of each of our branches is
different as it depends on the location. For example, this one here in Shah Alam is considered
small in size. Our headquarters occupies two shop lots, which has a second floor that can fit
about 30-40 tables.
Q: How many employee/staffs do you currently have?
A: Currently, I have 10 staffs here. But there are 30-40 staffs in other bigger branches.
Q: Are your pricing decisions strongly affected by your competitors?
A: No, the pricing decisions of our food are not affected by our competitors. We set the price
according to what we think is appropriate.
Q: Do you have many competitors? Who are they?
A: Recently, Hometown Steamboat Restaurant and Be Be Ho Steamboat Restaurant are our
biggest competitors because they both are franchising business and they spent a lot on

26. advertising and interior design. There are even several small competitors who like to emulate
25
our services, styles, logo, and even using Ho Ho as their name.
Q: What are the main problems faced by the restaurant?
A: It is hard for us to attract our customer in the residential area (in Shah Alam), as we need to
spend time to gain the reputation needed.
Q: What is the most common complaint that you get from your customers?
A: The most common complaint we received were regarding our foreign workers. As the foreign
workers are less familiar with our dialect and language, they often misunderstood the
customer’s request, causing some mix-ups.
Q: Is the business constantly facing strong competition from other competitors? What strategies
do you use to compete against them?
A: As more and more people are entering the steamboat business, I would say yes, the business
is constantly facing strong competition. We are only focused on our quality of food and
services. For strategies, we will advertise and update some news on our website, newspaper,
and we do print banners and fliers.
Q: How much capital is required to start this business?
A: For the small branches, they are about RM200 000. It usually takes around RM100 000 to
RM300 000 to start a business, depending on the rental and renovation of the shops.

27. 26
6.3 Minutes of the Meeting
Minute 1
DATE 15th October 2014
TIME 9.00 a.m.
VENUE Norwegian Café, Taylor’s Lakeside University
NAMES OF GROUP MEMBERS TUTORIAL GROUP ROLE
Aida Junita Wednesday, 8-10 a.m. Secretary
Ong Jia Hui Friday, 8-10 a.m. Research
Ong Min Junn Friday, 8-10 a.m. Research
Tan Pei Kei Friday, 8-10 a.m. Research
Teoh Sze Ming Friday, 8-10 a.m. Research
NO ACTIVITY ACTION TAKEN BY
1. Introduction on task to discuss. Aida Junita started the topic of
discussion – type of business to
compare.
2. Brainstorm on type of business to compare. All members gave various types of
business to compare and analyze.
3. Type of business to compare were suggested – art
supply shop or steamboat restaurant.
Aida Junita suggested art supply
shop.
Teoh Sze Ming and Ong Min Junn
suggested steamboat restaurants.
4. Types of business to compare were chosen –
steamboat restaurant.
All members agreed on comparing
two steamboat restaurants.
5. The two steamboat restaurants in Penang and
Klang Valley respectively, were selected.
Teoh Sze Ming proposed Goh Huat
Seng Restaurant in Penang and
Ong Min Junn proposed Ho Ho
Steamboat Restaurant in Shah
Alam.

28. 27
Minute 2
DATE 19th October 2014
TIME 9.00 p.m.
VENUE Online discussion through WhatsApp & Facebook
NAMES OF GROUP MEMBERS TUTORIAL GROUP ROLE
Aida Junita Wednesday, 8-10 a.m. Secretary
Nurin Abdullah Friday, 8-10 a.m. Research
Ong Jia Hui Friday, 8-10 a.m. Research
Ong Min Junn Friday, 8-10 a.m. Research
Tan Pei Kei Friday, 8-10 a.m. Research
Teoh Sze Ming Friday, 8-10 a.m. Research
NO ACTIVITY ACTION TAKEN BY
1. Introduction on task to discuss. Ong Min Junn started the topic of
discussion – list of interview
questions.
2. Brainstorm on list of interview questions to be
asked.
All members gave various
suggestions of questions to be
asked during the interview.
3. Finalized the list of interview questions to be
asked.
All members gave positive input.
Aida Junita compiled the list of
interview questions.

29. 28
Minute 3
DATE 21st November 2014
TIME 12.00 p.m.
VENUE Tiffins, Taylor’s Lakeside University
NAMES OF GROUP MEMBERS TUTORIAL GROUP ROLE
Aida Junita Wednesday, 8-10 a.m. Secretary
Nurin Abdullah Friday, 8-10 a.m. Research
Ong Jia Hui Friday, 8-10 a.m. Research
Ong Min Junn Friday, 8-10 a.m. Research
Tan Pei Kei Friday, 8-10 a.m. Videographer
Teoh Sze Ming Friday, 8-10 a.m. Research
NO ACTIVITY ACTION TAKEN BY
1. Introduction on task to discuss. Ong Min Junn started the topic of
discussion – task delegation.
2. Tasks were delegated among group members. All members got their task to
complete for the report and
presentation.
3. Take note of individual’s tasks and
responsibilities.
Aida Junita – competitive
behaviours and compilation of
report.
Nurin Abdullah – nature of
business.
Ong Jia Hui – history of business.
Ong Min Junn – strategies
employed, recommendations and
presentation slides.
Tang Pei Kei – artistic cover art
and description of business.
Teoh Sze Ming – competitive
behaviours.

30. 29
7. Reference
China Culture. (2012). Sichuan Hotpot: History. Retrieved 20th November 2014 from
www.chinadaily.com.cn/life/2012-03/12/content_14814341.htm
Dixit, Avinash K., & Stiglitz, Joseph E. (1977). The American Economic Review. American
Economic Association.
Easy Corner. (2014). 10 Steamboat Restaurants in Penang. Retrieved 29th November 2014 from
http://easycorner.my/food-beverage/10-steamboat-restaurants-penang/
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