Business Project 2 Report

1. 1
SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
Centre for Modern Architecture Studies in Southeast Asia
Foundation of Natural & Built Environments (FNBE)
Introduction to Business [BUS30104]
Prerequisite: None
Lecturer: Chang Jau Ho
Final Project: Charity Drive Event
30% Group Work + 10% Individual
Submission: Charity Drive Week – Monday to Friday, 8th to 12th June, 2015 (week
17)
Charity Drive Report – Friday, 19th June 2015 (Week 18)
No. Name Student ID
1. Ong Shi Hui 0320303
2. Ng Kim Wing 0319704
3. Loong Bo Lin 0321469
4. Yen Wei Zheng 0320266

2. 2
Table of Content
No. Topic Page
1. Executive Summary 3
2. Objectives 4
3. Target Market 5
4. Competition Analysis 6
5. Product and Packaging 7-11
6. Pricing 12
7. Promotion 13-14
8. Sponsor 15-16
9. Distribution 17
10. Green Measurement 18
11. Human Resource Planning 19
12. Profit and Lost Report for Charity Drive 20
13. Evaluation 21
14. Appendix 22-24

3. 3
Executive Summary
In Foundation In Built Environment Programme, students in this programme who took
Introduction To Business are assigned to run a charity drive to raise fund for a certain charity
organization that in need in fund as their final assignment. 4-5 students are to for a group to
sell some certain products that they prefer and approved by the campus management. The
duration of this business is a week in Taylor’s Lakeside Campus .Even earlier the students are
allow to start their business in anywhere but with proper requirement by the area.
Our team have discussed and done a few surveys, we decided to sell seaweed popiah, sweet
corn, bread pudding, homemade white and black chocolate chip cookies and some fruits. The
reason behind we chose these varieties of food is Taylor’s university lakeside campus F&B
outlets sells these varieties of food in a non-reasonable price. In this way, we selling 20%-40%
lower than the current F&B outlet. Not only that, these varieties of food are popular and easy
to make in our Malaysia trend. To keep our customers stay excited and mouth watering we
scheduled our menu change once every two days. So our targeted customers are those who
looking for cheaper food and sweet lovers. All our ingredients are freshly bought from night
and morning markets with the best price ever to make our cost low.
We do not take any profit into our wallet in fact we donate all our profit to SPCA animal
welfare. SPCA helps strayed, abandoned, surrendered and illegal breeding animals but they
too need our help in financial and support through volunteering. We not only supports from
our charity drive business but also we approach to our family, relatives and close friends and
I-Green company for sponsorship and donation.
At the end, we gather up total profit, donation and sponsorship of RM 2504.86 in a week
time. We raised the amount donated the same amount to SPCA animal welfare. A total RM
2504.86 we raised and donated to SPCA.

4. 4
Objective
The charity organization that we have selected to donate to is
the Society for the Prevention of Cruelty to Animals (SPCA)
Selangor, a non-profit organization that provides shelter and
care for stray animals. The reason that we are supporting it is
because we are animal lovers and we hope to spread the
awareness to other people, making sure that the innocent
animals got the tender love and care that they deserve.
Our mission:
 Raised RM2500 from the charity drive event and donate the profit to SPCA.
 Raised money by selling food and requesting donations from donors and sponsors to achieve
our target.
 Help create awareness of the public towards animal welfare.

5. 5
Target Market
Initially our targeted customers were basically everyone in the campus. However, we
focused more on the office staffs and students. During our sales, young adults, lecturers and
the other office staffs bought our products. From our observation, most people bought our
products after lunch or between the time after lunch and before dinner. In most cases, most
people prefer have a light snack to keep their stomach filled.
University students are our main target for our sales. It’s about seventy percent of
Charity Drive’s total sales are from the university students who are from Taylor’s University
Lakeside Campus. Likewise, university students were also more willing to spend extra buck
to try out our food products. Young adults students need more energy to to keep themselves
alert for the rest of the day as well. The majority of the staffs in the office have high spending
power and affordability to purchase our products for charity purposes. The office staffs were
the people who more likely to try out our products.
After finding out that office staffs are more willing to spend money on our products,
we went to visit every Divisional Office in Taylor’s University Lakeside Campus. However,
we also targeted the students by approaching them as a group in hot spot areas like Level 2
Block C to Block E area. Furthermore, we also went up to classrooms to sell our products.

6. 6
Competition Analysis
The purpose of this competitive analysis is to determine the strengths and weakness of our
competitors, and so allow us to develop the strategies that will provide us with a distinct
advantage to prevent competitors from entering our market. Our two main competitors from
this Charity Drive Event were Caleb’s group and Zi Shan’s group.
Caleb’s group Zi Shan’s group
Products nasi lemak
herbal eggs
fruit yogurt
fruits
popiah
soya bean
sweet tofu pudding
Strengths Have many different variates
of choices of foods.
Same food product such as
popiah are sold in their booth.
Vulnerabilities Do not have any promotions
or discount.
Products are too costly.
Reason of the customers
approach the business
Products sold are healthy and
freshly made.
Unique food and beverage are
sold.

7. 7
Products and Packaging
Products
a. Seaweed Popiah
Description:
Popiah is origin from China and usually eaten between meal and appetizer. From time to time,
there are many different type of popiah. Seaweed popiah is one of it. Rolled like regular
popiah, with another layer of crispy seaweed. The ingredients of seaweed popiah are carrots,
cucumber, sengkuang, chicken floss, seaweed, popiah skin and salad sauce.
Features and Benefits
Seaweed popiah is very tasty and delicious. Owing to vegetables are moisture, so we have to
roll it on stall to attract people. Those ingredients are heathy to us which is vegetable.
Through this popiah, it consists of different vitamin and carbohydrate to human.
b. Bread Pudding
Description:
Bread pudding is a bread-based dessert. Bread pudding is made up with bread, eggs, milk and
butter. By attractive more people, we add on milo flavour.
Features and Benefits:
It can be a breakfast of a day. By selling bread pudding, students and lecturer can increase
their choice of foods for breakfast.

8. 8
c. Sweet Corn
Description:
Sweet corn is a variety of maize and starchy vegetable with high sugar content. When making
sweet corn, we just add on a little of salt and butter. We use the steamer to steam the sweet
corn in our stall. The smell of sweet corn can get the attention of customer.
Features and Benefits:
Sweet corn contains multiple nutrients that can bring benefits to the body. Other than that,
sweet corn is our childhood memory as well. This is a side dish, so customer can be eaten
anything, no matter is before or after lunch. You would not feel full of it.
d. Fruits
Description:
Fruits are the healthy food for people. For those who live in campus, they cannot get the
fruits in this area. So, our selected selling fruits are watermelon, apple, orange and banana.
Features and Benefits:
Fruit as part of an overall healthy diet. Eating a healthy diet rich in fruits and vegetables may
reduce your risk for heart disease, including heart attack and stroke and may also protect
against certain types of cancer.

9. 9
e. Homemade Cookies
Description:
Cookies are called biscuits also. Cookies can be made in a wide variety of taste, for our
cookies, which is chewy chip cookies and chocolate chip cookies.
Chewy Chocolate Chip Cookies
1 cup (240 ml) white sugar (201g)
1/3 cup (79 ml) brown sugar (73g)
½ teaspoon (2 ml) salt
2 eggs
1 cup (240 ml) of butter (room temperature) (227g)
2 ¼ cups (530 ml) of flour (288g)
1 teaspoon (5 ml) of baking soda
1 teaspoon (5 ml) of vanilla
2 tablespoons (30ml) milk
Up to 2 cups (130 g) of chocolate chips
Step:
1. Preheat the oven to 350ºF/180ºC
2. Add the vanilla, sugar, brown sugar, eggs and butter
-Use coarser sugar for thicker, chewier cookies. When sugar dissolves, it acts as a tenderiser
that interferes with dough structure. This increases spreading because finer sugar dissolves
more easily than coarser sugar. Mix these ingredients until creamy.
3. Add the flour, salt and baking soda.
4. Mix until fully blended; add the milk to achieve smoothly blended dough. -After blending
the mixture, add the chocolate chips.
5. Apply cooking spray to the pan so that the cookies won’t stick to the baking pan.
6. Roll a small ball for each cookie.
7. Place the cookie balls on the baking pan.
8. Flatten each cookie with a fork. This will leave distinct ridges and flatten the cookie neatly.
9. Put cookies in the oven for about 8-10 minutes or until light golden brown.
10. Take the cookies out of the oven and let them sit on a wire cooling rack for 15 minutes to
cool.
11. Eat the cookies once they have cooled.

10. 10
Chocolate Chip Cookies
2 cups (40ml) flour
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) baking soda
1 cup (240 ml) margarine
3/4 cup (180 ml) brown sugar
1 teaspoon ( 5 ml )vanilla extract ( essence ) Egg replacer equivalent of 2 eggs ( Ener-G Egg
Replacer works best, but you can also mix together 2 tsp. cornstarch and 1/4 cup water )
Step:
1. Lightly oil your cookie sheet as you preheat the oven to 350 F (180 C)
2. In a medium bowl, mix together the flour, salt and baking soda.
3. In a large bowl, cream together the margarine, brown sugar, sugar, vanilla and egg replacer
mixture. Stir the flour mixture into the wet ingredients and mix until the ingredients are well
combined.
4. Add the chocolate chips and mix them into the batter. Drop the dough by spoonful onto the
cookie sheet and bake them for 8 to 10 minutes.
5. Once take them out of the oven, cool the chocolate chip cookies on a wire rack.
6. Serve warm or put them in cookie jar once they have cooled for later.
Features and Benefits:
Cookies are the best foods to replace the junk food because it is sweet. Eating cookies gives
one a high protein snack that provides energy one needs without adding excess fat. The
cookie help one reduce the calories intake on a daily basis.

11. 11
Packaging
Packaging is a way to attract customers to buy our products. The most important for a good
packaging is convenient, but a nice design can attract more customers. We are using two type
of packaging for all which are transparent plastic bag and transparent plastic containers. The
aim for using transparent is has a clearly vision of our products.
Tie the transparent plastic with ribbon to make it look nicer.

12. 12
Pricing
Product Products’ Unit Selling
Price (RM)
Products’ Unit Price
(RM)
1 Cookies 3.00 0.70
2 Corn 3.00 1.00
3 Bread pudding 4.00 1.00
4 Fruit
watermelon 9.50 24.00
Apple 1.00 3.00
Orange 1.20 3.00
5 Seaweed popiah 6.00 3.00

13. 13
Promotion
Nowadays, all the university students are using internet. The best way to promote is through
social media such as Facebook and Instagram. For our promotion, we create an Instagram
account for charity drive. We just share the Instagram account on Facebook because most of
people are using Instagram and Facebook is mostly all secondary friends.

14. 14
But we still have some poster to place in our stall.

15. 15
Sponsor
Our charity drive, half of our revenue came from sponsorship and donor. We sent few charity
participation invitation letters to several companies but there were few responses but did not
meet our requirement and some did not response at all. Green-I is the one which sponsorship
for us. Other than that, we ask sponsorship from our parents, relatives and close friends. In
the end, we hit our target. All donation totals up RM200 while sponsorship totals up RM
1100.

16. 16
The cheque that given by Green-I

17. 17
Distribution
Our business we trade variety of delicious homemade foods. Our customer services were the
best from us from the experience from our previous work in our free time. More exciting our
business started a delivery system which fast and convenient. We use these two extra
strategies to maintain the number and addition number of customers.
In addition, our products are handle by us which fully vaccinated of typoid injection. We
make our products from scratch and surprisingly turn out to attract customers eyes sight and
taste bud too. Until then we see just only our sale stall was not enough for us to increase of
revenue, we sent one of our partner to distribute our products by walking around the
surrounding area with tray full of our product. We borrowed the name of SPCA animal
welfare to run this charity drive as to raise donation too. Brochure and booklets are prepared
to raise awareness of strayed or abandoned animals.
In fact, to keep our customers stay excited and happy we each two days came up with new
products. For our management, to cut out the queue we set two partners as chef and two
partners as sale person.

18. 18
Green Measure
Mostly of our products does not require much of resources such like electricity, gas and etc.
We tried to maintain our business as environmental friendly as possible. To keep the cost low
and the price in reasonable we use not quite environmental friendly and cheap plastic box as
container for our products. We too make samples and display using the original product and
at the end of the day to not waste it we consume it. In fact we save the electrical using by
scheduling the usage of electrical usage to warm up the products. Our products require
numbers of ingredients from few markets and some are the morning and night markets. To
prevent any additional fuel burning and carbon monoxide realising we take public
transportation as is cheap and less harmful to the mother nature but in a way that some
market are not provided with public transport station we have to drive to the markets.

19. 19
Human Resources Planning
Here a clear job scope that guides the people in a business what task should be done and not
to be done by them.
Team Partner Job Scope
Ong Shi Hui Project Leader, Saleslady
Ng Kim Wing Public Relation, Culinary partner
Yen Wei Zheng Main Culinary manager, Menu Organizer
Loong Bo Lin Saleslady, accountant
Distribution of task
Partner Organizational Chart
Project Leader
Ong Shi Hui
Public Relation
Ng Kim Wing
Culinary Manager
Yen Wei Zheng
Accountant
Loong Bo Lin

20. 20
Profit and Loss Report
Sales
Sales RM 2165
Cost of Goods Sold
SeaweedPopiah 330.66
BreadPudding 39.80
Fruits 44.50
Cookies 68.45
SweetCorn 130
(613.41)
Gross Profit 1551.59
Donation RM 150
Sponsorship RM 1100
AdjustedGrossProfit RM 1250
RM2801.59
Expenses
TyphoidInjection RM120
Car Oil RM36
Plastic RM90
Glove RM 3.60
Equipment RM47.13
Total Expenses ( 296.73)
NetProfit 2504.86

21. 21
Gross Profit
Sales
Sponsorship
donation
Evaluation
On the first day of the charity drive event, we had a good business record. But on the
following days, business was a bit slow and bad, we didn’t have as many customers
compared to the first day. Maybe they were bored of the things we were selling, so we
decide to change the menu on the last two days of the charity event. Our product pricing
was double or even more than the original price, a high selling price to cost ratio made
our product profitable. Alongside with the goods we were selling, not every customer
was attracted to our goods, making our sales profit slow. Despite the minor setback, we
decided to target the profit from sponsorship and donations to help achieve our goal of
RM2500. The amount of capital we got from the sponsor and donations almost balance
out the other half of our goal.

22. 22
Appendix
Receipts
Some receipts of buying products.

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24. 24

25. 25
Our Booth