1. Effective Public
Communication
English 2
Oral Presentation
Comparing 2 different
businesses

2. BACKGROUND

3. Ah Pek Lee Kou Hock
Seafood Restaurant

4. FOUNDER OF THE SHOP
NAME: LING HOH
PENG
AGE: 53 years old
Ah Pek has been operating for more
than 50 years and Mr.Ling was the
third generation to take over this
business. The key founder was his late
grandfather. Her whole family was
doing food industry so he followed the
nature of his family and started to
work with his father since he was 23-
year-old.

5. LOCATION
o located in Sitiawan
o the restaurant
owned the right of
the land

6. EMPLOYEES
Mr.Ling is the chef himself. He manages
all the cuisine to be served. Of course,
there are 2 other wise chefs.
There are 3 other employees
who are Malay and Indian.
Other employees are their own
family members and relatives.

7. CUSTOMER
There are customers from overseas and local as well.

8. SRI PETALING
Seafood Village

9. NAME: TRACIA
AGE: 52 years old
Tracia has managed this
seafood village for 15 years.
The key founder was her. She
does not only operate one
business but she is also
managing few other businesses
which are golf court and car-
washing .
FOUNDER OF THE SHOP

10. o located in Sri
Petaling
o It is a rental land
LOCATION

11. o Manager, clerk,
accountant and etc
are own family
members.
o Employees such as
waiter, chef and so on
are people from
different races.
EMPLOYEES

12. Most of their customers are
local. Ms.Tracia owns a
golf court as well. Thus, this
helps a lot in her seafood
business. Of course, there
are some foreign customers
as well.
CUSTOMER

13. ANALYSIS

14. Ah Pek Lee Kou Hock
Seafood Restaurant

15. COMPETITORS
• Oligopoly
o Many competitors (11 competitors)
o The place is placed in rural area
o The other seafood restaurant is nearby
between each other

16. OBSTACLES
o The amount of teenager reduce as they don’t
enjoy the original taste
o The financial status is unstable and bad
o The electric bill has increased frequently
o The owner couldn’t be able to own any catch
during raining season
o The amount of business reduce year by year
o The profit earned reduce year by year

17. CHALLENGES
o Compete with competitor
o Compete the lower cost of food
o Rapid expansion of seafood trade
o Remain the quality of taste
o To provide a good service to customers

18. NATURE OF BUSINESS
o Sole trader
o Oligopoly (few seller in a street)
o Owner need maintaining and running business.

19. CONT.
o Owner also the restaurant manager.
o Overseeing, Ordering and tracking all of the food,
equipment and inventories.
o Hiring, training and directing employees.
o They prey for their catch.
o Meet customer’s need.
o Introduce signature dishes.

20. STRATEGIES
o Time-honored brand
o No frequent advertising for
their restaurant.
o Some food column of
newspaper will come
interview and help them
advertise in newspaper
without charge.
o Word of mouth spread by
old customer.

21. SRI PETALING
Seafood Village

22. COMPETITORS
• Monopoly
o No competition
o Single land
o It is located at unassuming spot
o Don’t have any seafood restaurant
within
o 5KM

23. OBSTACLES
o The salary of worker increased
o The renter has increased year by year
o The financial state is unstable and bad
o The amount of business reduce year by year
o The profit earned reduce year by year

24. CHALLENGES
o Remain the environment of surrounding
o Remain the quality of taste
o To provide a good service to customers
o Increasing pressure on seafood suppliers to improve
quality

25. NATURE OF BUSINESS
o Partnership
o Monopoly (only one seafood restaurant in a
few kilometer)
o To manage the restaurant with partner.
o Except the restaurant, owner need to run
another business – golf.

26. CONT.
o Overseeing, Ordering and tracking all of the food,
equipment and inventories.
o Hiring, training and directing employees.
o Meet customer’s need.
o Prepare annual report.

27. STRATEGIES
o No specific strategic
to advertise their
business.
o Spreading by old
customer and golf
friend.
o Will given catalog
around the residential
area when around the
festival.

28. RECOMMENDATIONS

29. EXPANSIONS
o Think Carefully About Finance
o Employ The Right Staff
o Get Your Crucial System In Place

30. FUTURE PLANS
o Marketing Seafood, Using Social Media To
Sell Their Products,
o Evaluate Your Business Structure
o Grow Your Customer Base
o Expansion
o Hiring Foreign Labor

31. APPROACHES
TO SUSTAIN BUSINESSES
o Promote Creative New Dishes
o Hygiene First
o Boat Engine Maintenance,
o Obtaining A Fresh Seafood License
o Special Event Promotion

32. APPROACHES
TO SUSTAIN BUSINESSES
o Promote Creative New Dishes
o Hygiene First
o Boat Engine Maintenance,
o Obtaining A Fresh Seafood License
o Special Event Promotion
The End