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Copy of MGM3180 Basic Entrepreneurship

Final Business Report Presentation
by

Iskandar Ishak

on 29 October 2013

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Transcript of Copy of MGM3180 Basic Entrepreneurship

BASIC ENTREPRENEURSHIP
MGM3180
SUGER KING SDN. BHD.
Business Presentation
VISION
LOGO
About us
Members
Yii Li Wei
Eow Shean Mei
Tiew Pue Ling
Chia Peiny
Seou Sin Yong
Ong Beng Liang
Wan Mohamed Saifuddin
Teo Rhun Ming
Choo Gen Yao
Muhammad Haffizzuddin
Zaheiri Irfan B.Zakariah
Established in 28 February 2012
Offered products which are cheaper and healthier other than its freshness
Proposed a lot of promotion to attract customers
To commercialize a quality fast food business that will satisfy the tastes and needs of our customers.
MISSION
To serve our customers in UPM with the most distinctive and innovative fast food products.
To strive to serve hygienic and healthy fast food along with taste and quality.
To give our customers total satisfaction by providing them with efficient delivery services.
To ensure our services or performances are the best among the rest.
TAGLINE
'Now you knows what geniuses eat '
PRODUCT
ORGANIZATION CHART
CEO : Zaheiri Irfan B.Zakariah
General Manager : Teo Rhun Ming
Visual Manager : Choo Gen Yao
Wan Mohamed Saifuddin
Marketing Manager : Ong Beng Liang
Muhammad Haffizzuddin
Secretary : Seou Sin Yong
Yii Li Wei
Accountant : Eow Shean Mei
Audit : Chia Peiny
Product Executive : Tiew Pue Ling
3.1 DUTY ROSTER
Publicity: 1) CHOO GEN YAO
  2) WAN MOHAMED SAIFUDDIN
Commercial: 1) ONG BENG LIANG
      2) TIEW PUE LING
Chef: 1) ZAHEIRI IRFAN B. ZAKARIAH
    2) YII LI WEI
Cashier: 1) CHIA PEINY
Package: 1) SEOU SIN YONG
Delivery: 1) MUHAMMAD HAFFIZZUDDIN
Public Relation: 1) TEO RHUN MING
         2) EOW SHEAN MEI
Hygiene: 1) ALL PARTNERS
LOCATION
Food preparation: 6th College
Selling stall: 5th College & 6th College
3.3 Gantt Chart
GROUP 23 : DR. NOLILA BINTI NAWI
Business Operation Management
Core management
Realized our product
Concerned about how to transform the raw material (input) into the end product which can be sold. product
Production Process
Manufacturing Plan
Manufacturing Process
Pack and Deliver
Manufacturing Plan
Gathered all the information about the sales
Each team member had their own responsibility
Manufacturing Process
Preparing ingredients
Start cooking
Packaging
Ready for sale
The Making of Chicken Burger
The Making of Sushi Bread
Quality Improvement
Fresh ingredients
Hygiene
High quality and lower price
Provide samples to obtain feedback
Ready to serve the customers
Lower The Cost
Products sold in reasonable and affordable price
Do surveys before buying the materials
Marketing Analysis
Season
Competitors
Potential of products
Methods for analysis of "SWOT"
Season
Suitable period to promote the products
Doing business in the evening
Provide delivery
Unity and friendly to the customer
Competitor
Having potential competitor
Special and unique enough compared to other competitors
Put a more reasonable price
Look for products with distinctive features
Ensure the freshness and tasty of the products
Potential of The Product
The products is unique and special
SWOT ANALYSIS
Product Marketing Plan
Market Segmentation
Target Market
Market Placement
Target User
Pricing
Promotion
Distribution
Market Segmentation
Through geographic aspects influenced by the position of the location and extent of existing facilities
Demographic aspects based on age, sex, religion, race, and education
Meet the needs and preferences of customers and willing to solve customer problems
Target Market
Evaluating the attractiveness of each market segment
size and growth rates, the attractiveness of the structure and resources and objectives
three types of marketing: target marketing, marketing without different and distinct marketing.
Market Placement
Potential for competitive advantages
Strategy of market placement through the time usage
Way to promoting the products
Target User
Students at the 5th-College and 6th-College
Regardless of race or gender
Tenth, Eleventh and Seventeenth College couldn’t enjoy our products
Pricing
The cost-based pricing method:
[Mark-up price = cost per unit / 1-desired return on sale]
The value-based pricing method:
bread, butter, oil, seaweed and plastic containers
The competition-based pricing methods:
competitive bidding price way
Promotion
Effective promotion can successfully persuade and influence customers
Introduce the product to be sold and highlight the features or uniqueness
How we do the advertising of the products:
Brochure
Facebook
Direct promotion
Distribution
What is distribution?
The process…..
efficiently and effectively
Four types of distribution:
direct distribution
retail distribution
wholesaling
distribution through a sales agent or broker
Financial Aspect
Record / List of Expenses
Record / List of Expenses
Financial Aspect
Record / List of Sales
Record / List of Sales
Financial Statement
Income statement
Income statement
SUGER King Sdn. Bhd
Cash flow for 12 May 2012
SUGER King Sdn. Bhd
Balance Sheet as at 30 MAR 2012
SUGER King Sdn. Bhd
Balance Sheet as at 12 MAY 2012
Financial Analysis
Financial Analysis of contribution margin
Calculation of Net profit margin
 Net profit margin = × 100%

= × 100%

= 41.88%
Calculation of break even point (RM)
Product based break even point (RM)
Breakeven point (unit)
Return on investment
Partner account
Problems encountered when operating business
No suitable and difficult to find the proper or strategic place.
Less customer and lack of selling strategy knowledge.
The ingredients that we buy for the first time to produce our product it too expensive.
Limited market value.
Difficult to find a suitable time to do our selling.
How to solve the problems
Find Sixth College representative student(MTM) to borrow their room for us to do the food preparation.
Write a letter to Fifth College to have a permission to let us to sells .
Sells the product in the college block .
Ask our friend who come from Serdang area to find the cheapest store that we can buy our ingredients.
Do poster and a group of our company is also created in Facebook.
Divide our group members to sells the product at different places .
Divide our working time into shift.
Conclusion
Our products had many encourage feedback due to various factors
To commercialize a quality fast food business that will satisfy the tastes and needs of our customers in the day coming
To seize a business opportunity and produce an innovative product for customers.
Lessons learned from the business
Gain entrepreneurship and experience.
What action should be taken if the product is not finish sold.
Learn the communication skills.
Improve soft skills, discipline and ethnics.
Team spirit.

-To convey information to assist in decision-making.
-To determine the flow of budget and finance along the business.
-To initiate and promote the interest of student in entrepreneurship.
-To motivate leadership of students to cooperate in a team.
-To promote commitment in entrepreneurship.
-To identify the challenges that we encounter in businesses and outline the solution.
Objective
Full transcript