Jom Yum Cha

FACULTY OF HUMAN DEVELOPMENT
DIPLOMA IN EARLY CHILDHOOD EDUCATION

ABD1023
ENTREPRENEURSHIP
PREPARED FOR:
MADAM SUZANAWATI BINTI MAHIDIN
PREPARED BY:
NAME IC CLASS
1) CHAN ZOA YEE 010530-06-0094 5C
2) NUR HAFIZZAH BINTI MOHD 010409-06-0500 5C
HANAFIAH
3) NUR ABIDAH BINTI KAMALUDDIN 010102-06-0696 5C
4) NUR FADHILAH BINTI ABDUL 010706-06-0726 5C
RAHIM
5) KIRTHANA A/P GUNASAGARAN 010321-08-0398 5C
6) NORSASMIDA SYAFIRA ELYANA 010224-06-0360 5C
BINTI SIRAJUDDIN
7) SITI NUR HIDAYAHTUL FATEHAH 010124-06-0398 5C
BINTI MAZNATULDDIN
TABLE OF CONTENT
NO TITLE PAGES
1 Cover Letter 1
2 Executive Summary 2-3
3 Introduction 4
4 Business Purpose 5
5 Business Background 6
6 Partner Background 7-19
7 Location 20
8 Organizational Plan 21
● Business logo 22
● Company’s vision, mission, 23
objectives
● Organization chart 24
● Schedule of tasks and 25-26
responsibilities
● Schedule of remuneration 27
● List of office equipment 28-31
Organization budget 32-33
9 Marketing plan 34-68
- Introduction
- Marketing objective
- Product / serves description
- Target market
- Market trend and Market size
- Competition
- Sales forecast
- Marketing strategy
- Marketing personal
- Marketing budget
10. Operational Plan 69-99
▪ Introduction
▪ Process planning
▪ Operation layout
▪ Production planning
▪ Material planning
▪ Machine & equipment planning
▪ Manpower planning
▪ Overheads requirement
▪ Business and operation hours
▪ License, permits and regulation
required
▪ Operation budget
▪ Implementations schedule
11. Financial Plan 100-114

• Introduction
• Objective of financial plan
• Project implementing cost
• Sources of financing
• Pro forma cash flow statement
• Pro forma balance sheet
• Financial analysis
12. Appendix 115-122
COVER LETTER
LORONG CP 52,
KOMERSIAL PESONA,
25200 KUANTAN, PAHANG
MAYBANK BERHAD
NO 5, JALAN BUKIT UBI 26,
25000 KUANTAN PAHANG
JANUARY 10, 2021
Dear Mr/Mrs,
APPLICATION FOR A LOAN TO OPEN A NEW BUSINESS
I am composing this letter to shows my application for a loan RM 100,000 from your bank to
begin a new business. The loan is required for me and my partners as I am opening a cafe
company together. My partners have contributed some amount of our own money to the
organization that we are doing.
Our manager provides that our business needs more capital to continue this business. This
idea of this business has the chance to succeed because we will fulfil all the requests from
our customers.
Our vision in this business is simple but elegant. This company has some strategies to grow
market share. One of our strategies is extraordinary customer service.
Thank you in advance for taking your time to consider my loan application. If you have any
questions or would like to discuss the plan , I can be reached at 017-9737046 or at our email
address which is [email protected] . I would be delighted to meet you at any time to
discuss this matter . Hopefully your bank will review my business plan and give me a positive
response soon.
Sincerely,
NorSasmida Syafira Elyana Binti Sirajuddin
Financial Manager
1
EXECUTIVE SUMMARY
Jom Yum Cha is a full service company that provides complete consulting food service.
Our consultants are experienced and delicate professionals with many years of food servicing
experience. Jom Yum Cha is unique in that we give our clients our undivided attention. We
always make sure that our ingredients dimsum are serve pretty fresh and make sure the
ingredients are halal and safe for everyone to eat. We listen to their needs and work with them
to create the atmosphere of their dreams. Our clients’ wishes become our commands. So
whether our client wants a Vintage, we can help. Our services include beverage and food
serving, answers to etiquette questions, as well as full service referrals to beverage and food
serving, entertainers.
1. PRODUCT OR SERVICE BEING OFFERED
Before this, people only knew that the dimsum cafe only sells dimsum for enjoying free
time but we also make another menu such as kuih tradisional and we also provide a variety of
beverages such as tea and coffee. For example we will serve kuih tradisional at morning and
we also provide a place for customers to make parties. Another that, in conjunction with the
birthday of our customer will provide dimsum cake for free. If you buy five dimsum above and
conjunction with festivals and public holidays you will provide price such as 30 per cent
discount to costumers.
2. MARKET POTENTIAL
Our shop will be located at Lorong CP, 52, Komersial Pesona, Kuantan. Our business
will be in there because it is a strategic place with a lot of parking spaces and near by house,
building office can buy because the dimsum are affordable price. Beside that, when we open
our shop in the morning, people can come to buy and eat our dimsum so they will be not
hungry in the morning. Our store is in a crowded place, has a lot of housing, facing the main
street. It’ll be our opportunity to make a promotion to attract people to come to our store.
3. PROJECT MANAGEMENT
Jom Yum Cha which is owned by their 7 partners. The partners are Chan Zoa Yee,
Nur Hafizzah, Nur Fadhilah, Nur Abidah, NorSasmida Syafira Elyana, Kirthana, Siti Nur
Hidayahtul Fatehah.
2
4. PROJECT COST AND EXPECTED RETURN
Our project is approximately RM 150,000. The loan from the bank is RM 100,000 and
RM 50,000 is from the saving. We expect our return is more than RM 8,000 every month.
3
INTRODUCTION
This business gives us the opportunity to express our creativity and uniqueness
through showing our designs. We keep coming up with ideas from other internet and
brainstorming on what new ideas because fresh thing is easier to get the people come to the
cafe. Simple and unique is something that has become our passion from the start. The main
purpose is attract the family members dine together. Jom Yum Cha is one of the new cafe that
serves simple, sweet and comfortable for everyone. We will provide our best service for
everyone to feel happy and enjoy their days with us.
1. NAME OF THE COMPANY
Jom Yum Cha is the name given for this business. It is taken from the word “ Yum Cha
“ from Cantonese is meaning invite friends or family to drink with us. As our main
product is dim sum, we added the slogan to attract customer and come to our cafe.
2. NATURE OF BUSINESS
The nature business of Jom Yum Cha is a company that sells dimsum, dessert, cake,
kuih traditional and drinks. We strive to serve our customer top quality ingredients dimsum
and suitable with the image of menu. We aim for worker, student and family that would like to
have a good break from their work and school in our shop.
4
BUSINESS PURPOSE
The purpose of Jom Yum Cha is the first step as a module to start a business. This
business plan is very important to a new company like Jom Yum Cha because it may help us
to maintain our business longer in Kuantan and other states.
The purpose of doing this business plan is:

I. To have clear objectives, vision and mission.
II. A guideline for us in setting, planning, managing, handling and controlling our business
for a marketing, admin, financial, general and even long term goal.
III. It is to help manage the business more effectively, we can understand more about our
business specific.
IV. Half of the capital is from the partnership and obtains a loan from the bank to open
the business.
V. So we can increase our country's economy and help the others that need it.
VI. Knowing the pros and cons of starting up a business so we can experience it.
VII. Analyze the competition, to understand the competitors weakness and advantage to
the company
VIII. The business plan helps determine financial needs exactly how much that we need
and what we will use it for.
5
BUSINESS BACKGROUND
NAME OF BUSINESS JOM YUM CHA
BUSINESS ADDRESS
LORONG CP 52, KOMERSIAL PESONA,
25200, KUANTAN, PAHANG
CONTACT NUMBER 09-8635060
E-MAIL ADDRESS [email protected]
FORM OF BUSINESS PARTNERSHIP
MAIN ACTIVITIES Dim sum
23 JANUARY 2022
DATE OF COMMENCEMENT
DATE OF REGISTRATION 23 JUNE 2021
REGISTRATION NUMBER C-321456226012-H
NAME OF BANK MAYBANK
BANK ACCOUNT NUMBER 156169363336
MONDAY TO SUNDAY (CLOSED ON

OPERATION DAY TUESDAY)
OPERATION HOUR 10 AM - 10 PM
6
PARTNER BACKGROUND
PARTNER BACKGROUND / FINANCIAL MANAGER

NORSASMIDA SYAFIRA ELYANA BINTI
NAME OF PARTNERS
SIRAJUDDIN
IDENTITY CARD 010224060360
E 412 JALAN TANAH PUTIH LAMA, 25100

PERMANENT ADDRESS
KUANTAN, PAHANG
CONTACT NUMBER 017-9737-046
DATE OF BIRTH 24 FEB 2001
AGE 20 YEARS OLD
MARITAL STATUS SINGLE
EDUCATION BACKGROUND DIPLOMA IN BUSINESS STUDY
COURSE ATTENDED ENTREPRENEURSHIP COURSE
7
SKILLS
CREATIVE THINKING AND EXCELLENT
EXPERIENCES OPEN SMALL BUSINESS NASI LEMAK
PRESENT OCCUPATION ASSISTANT COOK AT NASI LEMAK FC
PREVIOUS
SELLING NASI LEMAK AND KUIH MUIH
BUSINESS EXPERIENCE
8
PARTNER BACKGROUND / ASSISTANT FINANCIAL MANAGER
NAME OF PARTNER : KIRTHANA A/P GUNASAGARAN
IDENTITY CARD : 010321-08-0398
PERMENT ADDRESS : NO 19, LORONG AIR PUTIH 94,TAMAN

TIMUR JAYA 25300 KUANTAN, PAHANG
CONTACT NUMBER : 01136891643
E- MAIL ADDRESS [email protected]
DATE OF BIRTH : 21 MARCH 2001
AGE 2O YEARS OLD
MARITAL STATUS : SINGLE
EDUCATION BACKGROUND : DIPLOMA IN BUSINESS MANAGEMENT
COURSE ATTENDED : DIPLOMA IN BUSINESS
SKILLS : -COMPUTER SKILLS

- PROBLEM SOLVING
- GOOD TIME MANAGEMEN
9
EXPERIENCES - SALES GIRL AT PARKSON
-WORKED AT A CAFÉ AS A CASHIER
PRESENT OCCUPATION WORK AT A COMPANY
10
PARTNER BACKGROUND / GENERAL MANAGER
NAME OF PARTNERS NUR ABIDAH BINTI KAMALUDDIN
IDENTITY CARD 010102-06-0696
NO 110, LORONG LENGKOK KIRI 1,

PERMANENT ADDRESS TANAH PUTIH BARU, 25150, KUANTAN,
PAHANG
DATE OF BIRTH 02 JANUARI 2001
AGE 20 YEARS OLD
EDUCATION BACKGROUND DIPLOMA IN BUSINESS & MARKETING
COURSE ATTENDED DIPLOMA IN BUSINESS
- PROBLEM SOLVING
SKILLS - GOOD COMMUNICATION & WRITING
SKILLS
EXPERIENCES SALES GIRL AT CAFE
11
PRESENT OCCUPATION MANAGER IN A COMPANY
PREVIOUS
WORK WELL
BUSINESS EXPERIENCE
12
PARTNER BACKGROUND / ADMIN MANAGER
NAME OF NUR HAFIZZAH BT MOHD HANAFIAH

PARTNER:
IDENTITY CARD: 010409-06-0500
PERMENT
ADDRESS:
Lot 1,55025,Jln Penor Kg Chempaka 26060 Kuantan,Pahang
CONTACT
NUMBER:
017-9414821
DATE OF BIRTH: 9 APRIL 2001
AGE 20 YEARS OLD
MARITAL STATUS: SINGLE
EDUCATION DIPLOMA IN ACCOUNTING & FINANCE

BACKGROUND:
13
COURSE -
ATTENDED - ENTREPRENEURSHIP COURSE
-MAKE A POSTER
- DESIGN COMPELLING VIDEOS TO PROMOTE
SKILLS - GOOD TIME MANAGEMENT
EXPERIENCES - ASSINTANT RESTAURANT MANAGER
PRESENT FINANCIAL & ECONOMIC ANALYST IN BANK

OCCUPATION
SIMPANAN NASIONAL
PREVIOUS
BUSINESS
HELPING FAMILY’S BUSINESS IN RESTAURANT
EXPERIENCE
14
PERSONAL BACKGROUND / OPERATION MANAGER
NAME OF PARTNER : SITI NUR HIDAYAHTUL FATEHAH BINTI MANATULDDIN
IDENTITY CARD : 010124060398

A24, KAMPUNG PEMUDA DATO HAJI ABDUL AZIZ RTP
PERMENT ADDRESS: BUKIT GOH 26050 KUANTAN
CONTACT NUMBER : 0193055772
E-MAIL ADDRESS : [email protected]
DATE OF BIRTH : 24 JANUARY 2001
AGE : 20 YEARS OLD
MARITAL STATUS : SINGLE
EDUCATION DIPLOMA IN ACCOUNTING & FINANCE

BACKGROUND:
-
COURSE ATTENDED: - ENTREPRENEURSHIP COUSE
SKILLS: -PROBLEM SOLVING

-COMPUTER SKILLS
-GOOD TIME MANEGEMENT
EXPERIENCES : -SALES GIRL AT CAFE
PRESENT OCCUPATION: FINANCIAL & ECONOMIC ANALYST IN MAYBANK
15
PARTNER BACKGROUND / MARKETING MANAGER
NAME OF PARTNERS CHAN ZOA YEE
B519, JALAN AIR PUTEH 4, TAMAN KIM LENG,

PERMANENT ADDRESS 25300, KUANTAN, PAHANG
CONTACT NUMBER 011-3911-3679
DATE OF BIRTH 30 MAY 2001
AGE 20 YEARS OLD
EDUCATION BACKGROUND DIPLOMA IN ACCOUNTING & FINANCE
COURSE ATTENDED -ENTREPRENEURSHIP COUSE
-PROBLEM SOLVING
SKILLS
- COMPUTER SKILLS
16
- SALES GIRL AT SUPERMARKET
EXPERIENCES
FINANCIAL & ECONOMIC ANALYST IN

PRESENT OCCUPATION
MAYBANK
PREVIOUS
HELPING FAMILY’S BUSINESS IN CAFÉ
BUSINESS EXPERIENCE
17
PARTNER BACKGROUND / ASSISTANT MARKETING MANAGER
NAME OF PARTNERS NUR FADHILAH BINTI ABDUL RAHIM
E1378,KG TENGAH
PERMANENT ADDRESS
25200 KUANTAN,PAHANG.
DATE OF BIRTH 06/07/2001
AGE 20 YEARS OLD
EDUCATION BACKGROUND DIPLOMA IN BUSINESS & MARKETING
COURSE ATTENDED DIPLOMA IN BUSINESS
SKILLS - GOOD ORGANISATION AND PLANNING
SKILLS
- COMPUTER SKILLS
EXPERIENCES WORKED AT A CAFE AS A WAITRESS
AND BARISTA
18
PRESENT OCCUPATION WORK AT A COMPANY
PREVIOUS HELPING FAMILY’S BUSINESS IN
BUSINESS EXPERIENCE CATERING
19
LOCATION
CAFÉ JOM YUM CHA
GOOGLE MAPS
WAZE
SHOPLOT VIEW
20
ORGANIZATIONAL
PLAN
21
LOGO ANALYSIS
Jom Yum Cha is our name of shop. It is taken Dimsum steamer basket, dumpling and
from the word “ Yum Cha “ from Cantonese is chopsticks is the equipment that must
meaning invite friends or family to drink with be present when making and eating
us. dimsum. Dimsum is our focus of main
product.
Our slogan is “Eat dimsum happy The purpose of our cute logo is want
stomach” it mean when we eat delicious to catch people’s attention to visit our
food it will satisfy our appetite and making cafe and its our sign of good taste.
people happy through by our dimsum.
22
COMPANY’S VISION, MISSION AND OBJECTIVES
1. VISION
Our Vision is to provide a cafe that meets the needs and requirements of customers by
providing food and beverage services in Kuantan and maintain the quality, cleanliness of the
cafe and good and fast service.
2. MISSION
We serve halal, quality and reasonably priced dimsum with fresh ingredients.
3. OBJECTIVES
● Want to developed jom yum Cha cafe to all districts in Kuantan and
Malaysia.
● We will ensure customers get a dim sum dining experience with a vintage
and elegant environment . we will also make sure customers are satisfied
with our service and food.
● Promoting and expanding the cafe concept as unique cafe. the design of a
unique cafe can attract dim sum lovers

● To create a variable dim sum business and accomplish consistency in the
services offered. we also optimize our customer satisfaction.
23
ORGANIZATION CHART
NUR ABIDAH BINTI KAMALUDDIN
(GENERAL MANAGER)
NUR HAFIZZAH BINTI MOHD CHAN ZOA YEE NORSASMIDA SYAFIRA

HANAFIAH ELYANA BINTI SIRAJUDDIN
(MARKETING MANAGER)
(ADMIN MANAGER) (FINANCIAL MANAGER)
KIRTHANA A/P SITI NUR HIDAYAHTUL NUR FADHILAH BINTI

GUNASAGARAN FATEHAH BINTI ABDUL RAHIM
MANATULDDIN
(ASSISTANT FINANCIAL (ASSISTANT MARKETING
MANAGER) (OPERATION MANAGER) MANAGER)
24
SCHEDULE OF TASKS & RESPONSIBILITIES
The next step is to prepare a schedule of tasks and responsibilities.

For each personal position , explain its mean task and responsibility.
POSITION TASK AND RESPONSIBILITIES
GENERAL MANAGER Plan, coordinate and manage all business operations to

achieve corporate goals and schedule regular team meetings
to discuss about business updates, issues and
recommendations.
ADMIN MANAGER Planning and coordinating administrative procedures and

systems and devising ways to streamline processes. Assessing
staff performance and provide coaching and guidance to
ensure maximum efficiency.
MARKETING A marketing manager handles the marketing of a business or

MANAGER product. They can be responsible for several services or
products, or be in charge of a single product. Marketing
managers have a variety of responsibilities, such as putting
together estimates and budgets for marketing campaigns,
submitting them for approval, working with advertising
agencies, being involved in negotiations, preparing sales and
advertising contracts, and reviewing advertising material such
as print material, TV commercials, and online advertisements.
FINANCIAL Compile, prepare, and interpret financial reports that make
MANAGER financial estimates of cafes such as employee salaries, cafe
expenses, profits and losses of the cafe each month.
ASSISTANT To assist in the management and preparation of current

FINANCIAL financial reports and forecasts for future business growth
MANAGER including budgets, income statements, balance sheets, tax
returns and reports for Government regulatory agencies;
financial management reports to ensure compliance with
financial and legal requirements, responsibilities and
obligations, including statutory obligations.
OPERATION Provide inspired leadership for the organization. and
MANAGER make important policy, planning and strategy decisions.
25
ASSISTANT Conduct marketing campaigns and trade shows to promote
MARKETING brand awareness among consumers. Cooperate with the
MANAGER management in the development of marketing programs and
criteria to achieve sales goals. Then analyse sales data and
determine sales forecast.
26
SCHEDULE OF REMUNERATION
NO OF STAFF SALARY/MONTH EPF 11% SOCSO

NO REQUIRED (RM) (RM) 0.5% (RM) TOTAL (RM)
1 General Manager RM 3,500 RM 385 RM 17.75 RM 3,902.75
2 Admin Manager RM 3,000 RM 330 RM 15.25 RM 3,345.25
3 Finance Manager RM 2,800 RM 308 RM 14.25 RM 3,122.25
4 Marketing Manager RM 2,400 RM 264 RM 12.75 RM 2,676.75
5 Operation Manager RM 2,300 RM 253 RM 11.75 RM 2,564.25
6 Assistant Financial RM 2,200 RM 242 RM 11.25 RM 2,453.25

Manager
7 Assistant RM 2,100 RM 231 RM 10.75 RM 2,341.75
Marketing Manager
8 Waiter RM 1,100 RM 121 RM 5.75 RM 1,226.75
9 Cleaner RM 1,100 RM 121 RM 5.75 RM 1,226.75
10 Barista RM 1,100 RM 121 RM 5.75 RM 1,226.75
Total RM 21,600 RM 2,376 RM 111 RM 24,086.50
27
LIST OF OFFICE EQUIPMENT
NO TYPE QUANTITY PRICE PER TOTAL

UNIT AMOUNT
(RM (RM
1 COMPUTER 2 RM1255 RM2,510
2 FAX MACHINE 1 RM 320 RM320
3 PRINTER 1 RM639 RM639
28
4 STATIONARY 5 RM50 RM250
5 DUSTBIN 2 RM10 RM20
6 FIRE 1 RM118 RM118

EXTINGUISHER
TOTAL 12 RM2,392 RM3,857
29
LIST OF OFFICE FURNITURE
NO. TYPE QUANTITY PRICE PER TOTAL

UNIT AMOUNT
(RM) (RM)
1 FILE 5 RM5 RM25
2 MEETING 1 RM599 RM599

TABLE(SETS)
30
3 WALL CLOCK 1 RM20 RM20
4 AIR 1 RM1,600 RM1,600

CONDITIONER
5 SHELVE 1 RM200 RM200
TOTAL 9 RM2,424 RM2,444
31
ORGANIZATION BUDGET
NO ITEMS FIXED MONTHL OTHER AMOUNT

ASSETS Y EXPENSES (RM
(RM EXPENSE (RM
S
(RM
FIXED ASSETS
• RENOVATION 10,000.00
1.
• OFFICE 2,444.00
FURNITURE
• OFFICE 3,857.00
EQUIPMENT
16,301.00
WORKING
CAPITAL
2.
• SALARY 21,600.00
• EPF 2,376.00
• SOCSO 111.00
• RENT 4,650.00
• UTILITIES 3,000.00
31,737.00
32
PRE – OPERATION
3. • RENTAL 9,300.00
DEPOSIT
• UTILITIES 6,000.00
DEPOSIT
• BUSINESS 60.00
REGISTRATION
• BUSINESS 300.00
LICENSE
15,660.00
TOTAL 63,698.00
33
MARKETING PLAN
34
INTRODUCTION
Marketing is a refers a activities about a company can undertakes to promote the

product to buying or selling. Marketing is includes advertising, selling and delivering
products to costumers or other business. It includes the coordination of four
elements called 4 P’s of marketing mix, which is:
1.Product - Product is the first stands of the product. If you can probably costumers,
it will referring to the products or services in a business. Product it mean when we
start to do our business we must think deeply about costumers because the
costumers want to know what is included and what they can get out of it.
2.Price - Price is encompasses the entire pricing methodology for products or any
services. Example for price includes discounts, terms, fees and more about number.
When we arranging pricing, we must make sure our business is current position
among other competitors.
3.Promotion - Promotion is the essentially the act of marketing directly to costumers
this is because it will making your product or services know to the public. In addition,
this could be in forms for various advertisements, SEO,SEM and more. The key will
make your product to acquire new customers is increasing sales.
4.Place - Place is mean where is the place for open the business. We use this step
to consider selling products through e-commerce, in store or thought third-party
means. It needs be available to customers at the right place and right time.
5.People- People is not just selling or advertising, it also includes staff, sales people
and also customer to involved in the marketing. We must perceived positively to
customers so they will employees to be effective.
6.Process-Process is delivery of your product or service to the customer. When we
doing the food, we must make sure the food is clean and good quality so can
increasing our ability to generate revenue. So we must do it functioning smoothly
and frequently.
7. Physical evidence-Our customer will always receive somethings physical to
validate their purchase. customer will like to receive somethings evokes to their
senses to conform that they have our product even just a receipt. this tangible item
validates the experience of purchasing and fosters a sense of value from that
purchase.
Maintaining food safety, ensuring supply chain sustainability and protecting the
health and safety of all employees and customers has been increasingly
For Jom Yum Cha Cafe, we will increase our market by using social media such as
Facebook, Instagram and Twitter to promote our Cafe. In addition, we also well give
our bussines card our costumers so can attract people to come our Cafe. We will
also make sure the sales activities are reach our sales targets.
35
Marketing Objectives
-To increase brand awareness
-To increase sales
-To increase customer lifetime value
-To launch a new product
-To grow market share
PRODUCT & SERVICE
Jom Yum Cha Cafe will offer three product which is Drinks ,Dim sum and kuih
traditional. Dim sum is our main seller. All Dim sum are made from organic such
fresh vegetables and meat.We also offer our cake and Kuih Traditional to match the
quality Jom Yum Cha in Cafe.
PRODUCT DESCRIPTION
Jom Yum Cha Cafe plans to sell some beverages, some desserts and our main
product Dim sum. In addition, it will also sell Kuih Traditional at our Cafe. All Dim
sum will available 3 Dim sum in small plate only. Kuih Traditional will we purchased
from our worker who supply Jom Yum Cha Cafe with favourable terms.
36
PRODUCT AND SERVICE
PRODUCT
In our business the product that we produce is food and beverages by basically
needs to satisfied our customers. Basically, we serve our customer with specific
menu in set with affordable price;
DRINKS
GAS DRINKS (RM 5)

DRINKS JUICE (RM 10) - Coca-Cola TEA (RM3)
-Apple - Sprite -Suitable for 4 person
-Orange - Mountain dew
-Watermelon - Fanta Type of tea
-Blueberry - Pepsi -green tea
-Carrot - Acie cream Soda -Lemon tea
-Dragon fruit - 7 up -black tea
-Honeydew
37
KUIH TRADITIONAL
TEPUNG PELITA KUIH CARA BERLAUK KUIH CARA

(5 PIECE RM3.00) (2 PIECE RM5.00) (6 PIECE RM3.00)
INGREDIENT : INGREDIENT : INGREDIENT :

Banana Leaves Recipes how to taste 150 g wheat flour
80g brown sugar -2 cups wheat flour 1/2 tsp salt
Ingredients for the -2 eggs 1 tsp margarine
Bottom Layer -1 teaspoon of pure oil 1 drop green food
8 pandan leaves (screw -3 cups coconut milk colouring
pine leaves) -1 teaspoon of salt 300 ml water
480ml of water -Yellow dye 2 pandan leaves
50g rice flour 50 ml coconut milk
8 tsp sugar CORE RECIPE : 1 egg
Banana leaves -200gm minced
(optional) meat/chicken
Ingredients for the Top -2 large onions
Layer -3 small onions
30g rice flour -1 clove garlic
1 can coconut cream -1/2 tablespoon curry
Salt (to taste spice
-1 teaspoon salt
-1 red chilli seed
-parsley
KUIH MELAKA KUIH KETAYAP KUIH LAPIS


120 gm glutinous rice Inti kelapa (sweet rice flour
flour coconut filling) 1⁄2 cup wheat flour
100 ml water 2 tbsp tapioca flour
38
8 dark pandan leaves, 200 g palm sugar, cut 1⁄2 cup sugar
cut into small pieces into pieces (3-4 cm) 1 tsp salt
80 g gula melaka, diced 40 g brown sugar 2 1⁄2 cups coconut milk
finely 1 tsp red food coloring
1 tbsp sugar 100 g water 1⁄2 tbsp oil
1/2 fresh coconut, 300 g fresh grated
grated coconut (see Tips)
1/4 tsp salt 1 - 2 pinches salt
2 tbsp corn flour
Crêpes
600 g water
6 pandan leaves, cut
into strips (2.5 cm - see
Tips)
300 g plain flour
1 tsp corn flour
1 tsp salt
20 g virgin coconut oil
1 egg
vegetable oil, for frying
KUIH PUTERI AYU KUIH TALAM UBI KUIH SAGU KELAPA


1 cup caster sugar Bottom Layer sago gula Melaka
2 eggs 500 Grated Sago pearls 250g
1 teaspoon ovalette Tapioca/Cassava (from Palm sugar, shaved 200g
¾ cup of coconut milk 2 Medium Size) Water for palm sugar
¼ cup of pandan juice 120 grams Gula Melaka 100ml
Green dye - optional 20 grams Cane Sugar Water for sago pearls 1l
vanilla essence - ¼ tsp Sea Salt or 5 cups
optional 200 ml of Water Salt To taste
2 cups whole wheat Coconut milk 200ml
flour Top Layer (Coconut) Pandan leaves 3-4
300 ml Coconut Milk
Coconut Layer: 100 ml Water
2 ½ cups grated young 15 grams Hoon
coconut Kue/Green Pea Flour
½ teaspoon of salt or to 50 grams Rice Flour
taste ½ tsp Sea Salt
1 tablespoon wheat flour
39
VADAI BAHULU PARUPPU VADAI
1 cup urad dal 4 eggs (grade A/size: L) 1/2 cup Chana Dal
▢2 green chilli (finely 125 g fine sugar (Bengal gram)
chopped) ⅛ tsp fine salt 1 medium Onion, finely
▢1 inch ginger (finely 125 g plain flour chopped
chopped) 25g cornstarch 1 Green Chilli, seeded
▢few curry leaves 35 g melted butter and finely chopped
(finely chopped) 1/2 inch piece of Ginger,
▢2 tbsp coriander (finely finely chopped or grated
chopped) (optional)
▢1 tbsp dry coconut / 4-5 Curry Leaves, finely
chopped
kopra (chopped)
2-3 tablespoons finely
▢pinch of hing / chopped Coriander
asafoetida Leaves
▢2 tbsp rice flour Salt to taste
▢½ tsp salt
▢oil for deep frying
KUIH MERAH BOOM BIJAN KUIH ATHIRASAM

(1 PIECE RM 1) (2 PIECE RM 5) (1 PIECE RM 1.50)
INDREDIENT: INGREDIENT:
GREEN BEAN FILLING 2 1/2 - 3 cups of sweet INGREDIENTS
300 g (10 oz.) split green potatoes/ - mashed 8 Servings
bean, washed and soaked 1 cup all-purpose flour 500 grams powdered
for 6 hours 1 cup glutinous rice flour jaggery
200 g (7 oz.) fine sugar 1 cup water plus a pinch of 500 grams rice flour
4 tablespoons oil salt/ 2 teaspoon powdered green
ANGKU SKIN sesame seeds cardamom
1/8 teaspoon Wilton Vegetable oil for frying refined oil as required
orange coloring water as required
40
200 g (7 oz.) wheat starch,
Tung Mein Fun
150 g (5 oz.) water
500 g (17 oz.) boiling
water
4 tablespoons sugar
500 g (17 oz.) glutinous
rice flour
100 g (3.5 oz.) mashed
orange color sweet potato
250 g (8 oz.) water
120 g (4 oz.) cooking oil
41
CAKE
CAKE COKLAT CAKE RED VELVET CAKE RAINBOW

RM 10 RM 12 RM 9
INGREDIENT: INGREDIENT INGREDIENT
All-purpose flour All-purpose flour All-purpose flour
Milk Egg Egg
Butter Butter Baking powder
Cocoa powder Cooking oil Baking soda
Vanilla extract Baking powder Vanilla extract
Egg Baking soda Sugar
Baking powder Sugar Salt
Baking soda Salt Food colour
Water Water Milk
Sugar Vanilla extract Vegetable oil
Salt Food colour (red) Water
Vegetable oil Butter milk Sour cream
Sour cream Cream cheese softened
Cooking spray
CAKE PANDAN CAKE INDULGENCE CAKE BATIK

RM 6 RM 10 RM 7
INGREDIENT INGREDIENT
INGREDIENT
- All purposse flour All-purpose flour All-purpose flour
- Baking powder Baking powder Milk
- Baking soda Baking soda Baking powder
- Salt Salt Baking soda
- Sugar Egg Milo / chocolate powder
- Warer
Cocoa powder Butter
- Egg
- Butter
Milk Egg
- Vinegar Vanilla essence tract Vanilla extract
- Sour cream Sugar Marie biscuits
- Coconut milk Vegetable oil Sugar
- Padan leaves Cooking chocolate
- Coconut oil
42
CAKE MANGGO CAKE OREO CAKE FERRERO
CHEESE RM 9 ROCHER
RM 8 INGREDIENT RM 12
INGREDIENT
- All-purpose flour INGREDIENT
- All purpose flour - Oreo biscuits
- Baking powder - Egg
- Baking powder
- Baking soda - Baking soda - Sugar
- Salt - Salt - All-purpose flour
- Sugar - Milk - Baking powder
- Milk - Cream - Baking soda
- Water - Ovalette - Salt
- Vegetable oil - water - Cocoa powder
- Cream cheese - Butter
- Butter milk
- Nutella spread
- Manggo
- Milk
- Jelly
- water
43
DIMSUM
STEAMED CHICKEN DEEP FRIED SIEW MAI SPINACH DUMPLING

SIEW MAI (3 pcs (3 psc RM5.00) WITH SHRIMP
RM5.00) (3 pcs RM6.00)
INGREDIENT : INGREDIENT :
INGREDIENT : 1/2 kilo chicken *For filling
▢3 dried shiitake 1 medium jicama (sing 1 cup baby spinach
mushrooms , soaked in Kamas), chopped finely 6 oz shrimp, shelled,
boiling water, finely 1 medium carrot, chopped deveined, and pulsed to a
chopped (Note 1) finely coarse paste in a food
▢350g/ 13oz chicken 1 medium white onion, processor
chopped finely 3 tablespoons finely
▢3/4 tsp salt
1 stalk green onions, chopped rinsed canned
▢2.5 tsp sugar chopped finely water chestnuts
▢1 tsp light soy sauce 2 tablespoons sesame oil 2 scallions (green parts
(Note 4) 2 tablespoons oyster only), finely chopped
▢150g/5oz sauce 1 tablespoon Asian
prawns/shrimp , peeled 1 egg, beaten sesame oil
and deveined, chopped 1 teaspoon Knorr 2 teaspoons finely grated
0.5cm / 1/5" (Note 3) SavorRich Chicken peeled fresh ginger
▢2 tbsp white part of 1/4 teaspoon ground 1 teaspoon sugar
green onions , finely black pepper 1 teaspoon medium-dry
minced (Note 6) square molo wrappers, 3- Sherry
▢20 - 25 wonton inch in size 1 teaspoon oyster sauce
wrappers / egg wrappers cooking oil, for frying 1/2 teaspoon salt
8cm/3.5" squares For wrapping and
50g flying fish go steaming
24 wonton wrappers
Large soft lettuce leaves
for lining steamer
spinach dumpling with
shrimp
44
CRYSTAL SHRIMP DEEP FRIED WANTON JADE DUMPLING WITH
DUMPLING (3 pcs RM5.00) ROASTED SHRIMP
(3pcs RM6.00) (3 psc RM6.00)
1 pound shrimp, peeled, 1/2 lb. (0.2 kg) ground 525 gram chicken fillings
deveined and diced chicken or turkey 200 gram spinach, make
8 ounces chicken 1/4 lb. (0.1 kg) shrimp, juice for the dough
1 cup shredded green chopped into small pieces 300 gram flour and 160
cabbage 1/2 teaspoon soy sauce ml water, for the white
2 green onions, thinly or fish sauce dough
sliced 1/2 teaspoon sesame oil 300 gram flour and 160 ml
1 tablespoon freshly 3 dashes ground white spinach juice for the green
grated ginger pepper dough
1 teaspoon sesame oil 1 pack store-bought 580 gram Chinese
1 teaspoon mirin wonton wrappers cabbage, wash and
Kosher salt and freshly water, for sealing chopped, squeeze out
ground black pepper, to vegetable oil, for deep excess water
taste frying 10 gram ginger, chopped
36 2-inch won ton 50 gram scallion, chopped
wrappers 5 tablespoon light soy
2 tablespoons vegetable sauce
oil 3 tablespoon oil
Soy sauce, for serving 1 teaspoon salt
CHICKEN DUMPLING BREADED PRAWN BALL DEEP FRIED CHIVES

(3 psc RM5.00) AND BEEF DUMPLING
(3 psc RM6.00)
(3 psc RM6.00)
INGREDIENT : INGREDIENT :
80g (2.8 oz) prawn INGREDIENT :
8 Servings
40g (1.4 oz) scallops 2 cups all-purpose flour
6 chicken breasts
1 pack shiitake mushrooms 1/2 cup water
FILLING:
45
*For Filling 40g (1.4 oz) lotus root
5 cup water 4 slices sandwich bread 1/2 cup chopped Chinese
1 teaspoon sage 1/2 egg white chives
1/4 teaspoon ground As needed chili sauce 1/2 pound (0.5 kg) ground
basil As needed cilantro chicken
1 teaspoon salt As needed vegetables oil 1/8 teaspoon salt
1 teaspoon black pepper 1 tsp natural ginger 1 1/2 teaspoons Chinese
*For Dough extract Shaoxing wine or rice
5 cup all purpose flour 1/2 tsp Kikkoman soy wine
refined oil as required sauce 3 dashes white pepper
1/4 teaspoon salt 1 tsp sake powder
1 egg Pinch salt 1/4 teaspoon sesame oil
1/4 cup water Pinch black pepper Chinese black vinegar
1/2 tbsp corn or potato
starch
SPICY SOUR DUMPLING

(3 psc RM6.00)
PRAWN DIMSUM
INGREDIENT : (3 psc RM5.00)
3 tablespoons safflower or
canola oil INGREDIENT :
8 ounces fresh shiitake 200 gm prawn/shrimp
mushrooms, stemmed and meat
thinly sliced (about 3 cups) 1 to 2 packets silky tofu
2 tablespoons minced fresh Marinade:
ginger 1/8 tsp salt
Kosher salt and pepper
1 tsp cornflour
8 cups low-sodium chicken
broth
2 tsp egg white
6 ounces firm tofu, cut into white pepper, to taste
matchsticks (1 cup) Seasonings:
⅓ cup low-sodium soy light soy sauce, to drizzle
sauce 2 tbsp hot cooking oil
2 ounces drained canned,
sliced bamboo shoots, cut
into matchsticks (1/3 cup)
¼ teaspoon ground white
pepper (optional), plus more
to taste
12 frozen chicken
potsticker dumplings (about
8 ounces)
¼ cup co
46
DESSERT
DEEP FRIED CARROT CHEE CHEONG FUN MOLTEN SALTED EGG

CAKE (1 PLATE RM6.00) WITH CUSTARD BUN
(1 PLATE RM6.00) (1 PSC RM3.00)
[makes about 10-12 1 cup rice flour Salted Egg Custard Filling
servings] ½ cup corn starch with custard powder:
600 gm grated white ½ teaspoon salt Makes 12 portions of filling
carrot - squeeze out 3 cups of water 3 salted duck eggs, fully
carrot juice cooked, shelled and use
400 ml water Gravy ingredients egg yolks only
1-1.5 tbsp sugar 1 cup water 60g unsalted butter, soften
1 tbsp salt 3 tablespoons liquid soy 50g icing sugar
1/2 tbsp white pepper sauce 30g custard powder
some vegetable oil [1-2 1 ½ tablespoons sugar 45g dry milk powder
tbsp] 5g cornflour
Combine Together 30ml coconut milk (I used
300 gm rice flour chicken regular coconut
450 ml water milk)
Salted Egg Custard Filling

with NO custard powder
(mostly adapted from
Baking Diary):
Makes 9 portions of filling
3 salted duck eggs, fully
cooked, shelled and use
egg yolks only
60g unsalted butter, soften
30g icing sugar
5g cornflour
30g dry milk powder
25ml coconut milk (I used
chicken regular coconut
milk)
Bao Dough:
47
280g flour, preferably with
7-9% protein content
Note: Sadly, I wasn't able
to find any Hong Kong
flour when I made these
bao and so I used
Lighthouse low protein,
self-raising bleached flour
which is also suitable to
make steamed buns.
1/2 tsp baking powder - If
you are using flour which
is NOT self raising, please
add this. Otherwise,
please omit this.
1/2 tsp salt
1 1/2 tsp active dry yeast
15g sugar
1 tbsp canola oil
125-140ml water (It was a
dry day when I made
these and I used 140ml
MARMITE CHICKEN SESAME BALL PAU KACANG MERAH

(1 PLATE RM5.00) (3 PSC RM5.00) (3 PSC RM5.00)
2 pcs boneless chicken
legs, cut into cubes RED BEAN FILLING -1 kg of large red beans ~
5 tbsp potato starch flour ¼ cup red bean, dried (40 wash clean and soak
some cooking oil, for g) briefly
deep frying 4 cups water (960 mL) -1700 /2000 gm
*For the Chicken ¼ cup sugar (50 g) granulated sugar (sweet
Marinade: depending on taste, more
1 tsp salt DOUGH core sugar lasts longer)
¼ tsp pepper ⅔ cup hot water (160 mL) -1 kg of corn oil
1 tbsp corn flour ½ cup light brown sugar -salt to taste
1 egg white (110 g) -Wheat flour to taste
*For the Marmite Sauce: 2 cups glutinous rice flour, -1 piece of pandan leaf (in
1 tsp marmite plus more for dusting (250 a knot)
1 tsp fish sauce g)
48
1 tbsp light soya sauce ½ cup sesame seed (75
1 tsp sugar g)
1 tbsp honey
FOR FRYING
7 cups vegetable oil (1.6
L)
CHEESE TART
PAU BBQ CHICKEN MACARONI
(2 PSC RM3.00)
(3 PSC RM5.00) (RM6.00)
INGREDIENT :
INGREDIENT :
To make sweet pastry
Dough: INGREDIENT :
(total weight of pastry is
400g Dumpling Flour +
about 780g):
Yeast 1 ¾ cups powdered sugar
200g butter, cubed
200ml lukewarm water (210 g)
100g icing sugar
100g sugar 1 cup almond flour (95 g),
1/4 teaspoon vanilla
1/2 tbsp vegetable oil finely ground
essence
1 teaspoon salt, divided
1 egg
Filling: 3 egg whites, at room
420g flour
300g chicken thigh fillet, temperature
1 tablespoon milk powder
diced into 1cm cubes ¼ cup granulated sugar
Filing:
3/4 cup green peas (50 g)
250g cream cheese
2 cloves garlic, chopped ½ teaspoon vanilla extract
50g sugar
1 onion, diced 2 drops pink gel food
25g butter
1/4 tsp salt colouring
1 egg
1/4 tsp white pepper VANILLA
25g whipping cream
1 tsp cornflour BUTTERCREAM
20g flour
1 tbsp vegetable oil
1 cup unsalted butter (230
Seasoning: g), 2 sticks, at room
1 1/2 tbsp hoisin sauce temperature
1 tbsp oyster sauce 3 cups powdered sugar
1/2 tbsp light soy sauce (or (360 g)
to taste) 1 teaspoon vanilla extract
1/4 tsp black pepper 3 tablespoons heavy
1 tsp sesame oil cream
1 tbsp toasted sesame
seeds (optional)
1-2 hard-boiled eggs, cut

into eight
49
MENU
50
TARGET MARKET
Target market are refers to a group of potential customers to their
company that who wants to sells it's products and services. This is a target
market that one part of the total market for a good of service. Using
customer segmentation in marketing is means that you can hit the target
to the right people with the right messaging about your products. This will
increase the success of your marketing campaigns. This is because
Customer segments are include age, gender, buying behaviour, job title,
or political affiliation. These customer segments will show the customer
have bases to divided in many different ways. The list of customers in
each segment will look completely different.
After our discussion and planning ,Jom Yum Cha has
segmented our market based on segmentation strategies namely
demographics segmentation, psychographic, segmentation and
behavioural segmentation. Market segmentation is identity markets to
help define our target markets so that our busses will thrive in the long run
1. Demographic segmentations
Demographic segmentation are improves customer experience
organizations because it will be better informed to create personalized
marketing strategies that appeal to specific consumer preferences. in
addition, improves the overall customer experience and boosts customer
loyalty will easily identify with your brand at different touchpoints. By
placing our target market into demographic segments, we are gain to be
better.
2. Psychographic segmentations
The classification of people according to the attitudes, aspiration, values
and lifestyles of our customer. we have some researches and we found
that our potential customer come from working people, student, and many
more .
3. Behavioural segmentations
Behavioural segmentation refers to a process in marketing that divides
customers into segments depending on their behaviour patterns when
interacting with a particular business or website. These segments could
51
include grouping customers by their attitude toward your product, brand
or service. Their use of your product or service, Their overall knowledge
of your brand and your brand’s products. Their purchasing behaviour &
tendencies, such as buying on special occasions like birthdays or
holidays.
NUMBER OF
TARGET
NO. CUSTOMERS PERCENTAGES
MARKET
(monthly)
1. Students 250 23%
2. Office worker 400 36%
3. Teenagers 300 27%
4. Special event 150 14%
TOTAL 1,100 100%
52
MARKET TREND
Cafe owners must find methods to meet the wants and needs of customers in the
most appropriate way. We produce cafe design by following the development of the
concept of today which is simple and modern.
In addition, other industries will also make changes to each concept development
nowadays. Therefore, our cafe will always follow the development of the concept in
the present so that we can provide the best cafe service in an ever -changing
environment with us will do a lot of research. Next, we will provide food & beverage
according to the latest information and things that are popular among customers by
following the well-known food issues in the food and beverage industry.
Next, nowadays, there are many trends of great ideas and we always wonder how
such ideas can happen in our industry. So we will continue to see developments and
start seeing more about the Cafe industry.
I. ENVIRONMENT
Our cafe also adopts the concept of the environment that we also separate
garbage from our Cafe that is recyclable and non –recyclable. In addition,
we will reduce food waste by making a poster about food waste so
customers can see while eating and while shopping because food waste is
not only good for the environment, but also bad for your wallet.
II. KITCHEN OPEN
We created the Cafe design using the open kitchen concept because
modern diners want to know what they can see while eating. For example,
visitors can see how we make drinks and food while eating at the Cafe. So
there are more Cafes that will tear down the wall between the front and
back areas of the store because they want to showcase their kitchen.
III. DELIVERY
Our cafe also provides a delivery app to make it easier for customers to
buy food without having to leave the house and help customers who don’t
have a vehicle to buy food outside. Nowadays, customers want their food
to arrive quickly which makes delivery a highly desirable option. Therefore,
customers can place orders in the delivery app that we have provided and
also available in the emerging app.
53
IV. PERSONALIZATION
Our Cafe also caters to the wants and needs of customers with us using
various means so that our Cafe can go further. Therefore, we use a new
and quite affordable solution, such as Host me App, which allows us to
store information about our guests. For example, we’ve looked at which
tables they like, the drinks they drink and their birthday dates. So the next
time they come that day, when they book a table, those notes will help us
make sure they get the table they like and make sure they stock enough of
their favourite drinks. As a result, customers will begin to feel very happy
with the little attention and appreciation we have given them.
V. RUSTIC DECORATION
Our cafe has an attractive design using a simple and modern concept. We
make a design like the Cafe available abroad. We will make our design and
decoration style according to our creativity and idea. With that, we will use
simple but modern looking decorative items that fit the design concept and
style of our Cafe decoration. Therefore, customers who come to our cafe
will see the atmosphere like they are in a Cafe located overseas.
54
MARKET SIZE
Market size can be defined the numbers of buyers from the target
market. The target market for our business is targeted to all type of
people that have different backgrounds of education, income, and
occupation. Our main business is located in Kuantan, Pahang.
NO TARGET NUMBERS SALES PERCENTAGE%

MARKET MONTH
1. Students 250 1500 22%
2. Office worker 400 2400 36%
3. Teenagers 300 1800 27%
4. Special event 150 900 14%
100%
Total 1100 6600
55
MARKET SHARE
Before entrance:
NO. TYPE OF COMPITETITORS SALE YEARS(RM) PERCENTAGE(%)
1. Warung Aja 400,000 53%
2. Sweet Ayuni Kitchen 240,000 32%

Tomyam And Seafood
3. TS Classic Café 110,000 15%
TOTAL 750,000 100%
Sales
1st Qtr 2nd Qtr 3rd Qtr 4th Qtr
56
After entrance:
NO TYPE OF COMPETITIORS SALES/ YEARS PERCENTAGE%

1. Warung Aja 330,000
44%
2. Sweet Ayuni Kitchen 150.000

Tomyam And Seafood 20%
3. Jom Yum Cha 160,000

15%
4. Ts Classic cafe 110,000

21%
750,000 100%
Total
57
SWOT ANALYSIS OF JOM YUM CHA
Strength Weakness
• Value for money • New / Unknown restaurant

• Always get special new menu • No heavy meals
items • Rising operating costs
• Using natural and fresh
ingredient
Opportunity Threat
• Competitors offered delivery

• High exposure location and takeaway
• Market poised for growth • Falling sales
• Monitor food quality and • New technology
customer service to prevent bad
reviews
58
COMPETITION
Identifying competitors
Competitors Strength Weakness
• Serves up to 80 side • Each side dish cooked is in a
dishes daily small quantity, that is, the
• A total of 15 skilled dish is only for 1 ‘tray’
Warung Aja workers who work hard to • Dishes that have run out will
prepare a variety of dishes be replaced with other side
every day dishes
• Using natural ingredient • Food is not covered
• Improve the marketing
Sweet Ayuni
strategy especially in social • No menu western food
Kitchen
media • Unwell known brand
Tomyam And
• Affordable price • Low level of nutrition
Seafood
• Loyal customer based
• Various menu are

• Ordinary taste
TS Classic available
• Not famous cafe
Cafe • Reasonable price
• Lack of quality
• Long lasting
Competitive Analysis
Ranking of the competitors

Table 4 shows our competitors, it is Warung Aja, Pizza Seni Bidara ,TS
Classic Cafe . The ranking of the company is as below;
Rank no. Competitors
Warung Aja 1
Sweet Ayuni Kitchen
2
Tomyam And Seafood
TS Classic Cafe 3
Ranking of the competitors
59
SALES FORECAST
The following table show our projected sale:
NO MONTH SALES /YEARS REMARKS
1. January 18,000 New Year Sale
2. February 24,000 Chinese New

Years
3. March 22,200 -
4. April 22,000 -
5. May 23,000 Raya Sale
6. June 20,000 -
7. July 22,500 -
8. August 20,000 -
9. September 21,600 -
10. October 22,110 -
11. November 20,000 -
12. December 24,500 School Holiday

Sales
Total 259,910 -
Year 1 = 259,910
Year 2 259,910 x 1.15 = 298,896.50
Year 3 298,896.50 x 1.15= 343,730.98
60
MARKETING STRATEGY
Marketing strategy is a describe how a business to accomplish to a
particular mission or goal. For examples, we want to have a greater plan
and department might handle social about media marketing, we will
consider our café to media social such as Facebook, and so on. The
strategy based is use the technique that call 3c, company, customer and
competition.
The main of the step of marketing strategy is 4P, which mean
product, price, place and promotion. This 4 p is important because the
customers will give us to receive a good results for our company. In
addition, this 4P also will help us to manage the marketing successfully
for promoting products and customers services.
1. Product strategy.
- This is the one of the example to expand the product successful by
adding complementary products. Jom Yum Cha Café will add the
its mix product because the total assortment of products are
focusing on adding products lines. Example our product strategy is
we will sell our product through a retail channel, build a good
quality about food and kitchen, and a few of our costumer are
family and children, so we will make sure all interested materials
are safe for everyone as specialist children.
2. Price strategy
- The terms of price strategy is encompasses the methods that a
business owner uses to determine how much to charge the
product or service. The price of the food on the menu is based on
competition so the costumers will increased if there is decline at
the sales of the café during the season. If our price is increase, our
café will not decline when offer quality the food items.
3. Place Strategy
- If you want to determine the target audience for similar purchases,
first you must find a good place to start your business. Our Jom
Yum cha café is at Jalan Bukit Setongkol it is because our café is
nearest the college and office building. When there have a free
61
time or don’t have any time to make breakfast, they can try our food
in our café.
4. Promotion strategy
- Jom yum cha will doing the promotion when people has have
above 5 times come to our café and people who birthday, we will
give to this costumer the voucher about our café so there can come
to eat our dim sum in discount. Because the main of the objective
for promotion is want to attract potential customers and increases
our business. We will also use a web side to do our promotion. In
this generation is full of technologic, everyone is use the smart
phone and have many of social media and there will use the
internet to find the new local restaurant. Jom Yum Cha Café will
make sure at the internet add printable coupons and reward
customer testimonials by offering future discounts to encourage
new patrons.
62
Social Media
Jom yum cha will be posting promotional photos on Instagram, twitter and facebook so that
customers are always aware of new menu going on our café. This is to inform customers
about our promotions and new dieses as a reminder in social media.
63
• Business Card
We will give our contact number , social media link and the address of our café so that it will
be easier for our customer to contact us. Business card is always the easiest way to transfer
information in person.
64
• Signboard
We will have a large signboard at in front of our building to inform people passing by
that our business is running. This signboard also be design attractively using bright
colours to make sure that our target can be achieved.
• Flyers
We will spread our flyers around the town inform the people about our new
business. We hoping to attract people to come our café and try the service
and products that we offered
65
• Packaging
We create our own packaging design so that people will mark our product. It very
comfortable our customers to bring their food.
66
MARKETING PERSONAL
NO. POSITION NO MONTHLY EPF SOCSO AMOUNT

SALARY CONTRIBUTION (RM) (RM)
(RM) (11%)(RM)
1 MARKETING 1 2,400 264 12.75 2,676.75

MANAGER
ASSISTANT 1 2,100 231 10.75 2,341.75

2. MARKETING
MANAGER
TOTAL 5,018.50
67
MARKETING BUDGET
NO. ITEMS FIXED WORKING OTHER AMOUNT

ASSET CAPITAL EXPENSES (RM)
(RM) (RM) (RM)
1. Fixed Asset
1500.00
Signboard 1500.00
Banner
2. Working Capital
Salary 4500.00
EPF
495.00
SOCSO
23.5 5,018.50
3. Others
Grand Opening
Promotion :
200.00 300.00
-Flyers
100.00
-Business Card
-Instagram
-Facebook
TOTAL 1,500.00 5,018.50 300.00 6,818.50
68
OPERATIONS
PLAN
69
INTRODUCTION
Meaning of operations plan is a specific plan for the use of the organization’s
resources in pursuit of the strategic plan for details specific activities and events to
be undertaken to implement strategies. Operation plan is a plan for the day-to-day
management of the organization (one year time frame). Beside that, An operational
plan should not be formulated without reference to a strategic plan but operational
plans may differ from year to year significantly. The operational plan is produced by
the chief executive and staff of the organization.
Basically, the Operational Plan is a plan for the implementation of strategies
contained within the Strategic Plan. It is a management tool that facilitates the co-
ordination of the organization’s resources (human, financial and physical) so that
goals and objectives in the strategic plan can be achieve. It is a good step-by-step
guide to running our business in order to successfully make it in the marketplace.
The Operational Plan provides the what, who, when and how much like what
the strategies and tasks that must be undertaken. Next, who the persons who have
responsibility of each of the strategies or tasks and when the timelines in which
strategies or tasks must be completed. Lastly, how much the amount of financial
resources provided to complete each strategy.
Managing and operating a cafe is not a simple task. That is why an
operational plan is required to make our cafe to be more successful. Cafe Jom Yum
Cha operates as food cafe in which we sell products (dim sum) and give a good
service to all customers. The product that we sell is a good to satisfy the taste and
make our customers happy also value for customers money. The operations plan
comprise of following:
i. Operation layout
ii. Production planning
iii. Bill of materials
iv. Material requirement schedule
v. Machine and equipment planning
vi. Manpower planning
vii. Overhead equipment
viii. Location plan
ix. Business and operation hours
x. License, permits and regulations required
xi. Operation budget
xii. Implement schedule
70
PROCESS PLANNING
Process planning involves the identification of the step-by-step processes from
beginning to end in making the product or in providing the services. A process is
described as a set of steps that result in a specific outcome.
For service business the process planning will explain all the steps that should be
taken from start to finish providing the service to the customers.
The step-by-step processes can be illustrated using diagram such as flowchart or a
process chart. The process chart will use symbols that are universally recognized in
the operation management filed. Process planning determines how the product will be
produced or service will be provided. Process planning converts design information
into the process steps and instructions to powerfully and effectively manufacture
products.
These symbols are also used in the job activity chart to show a worker’s activity
• Symbols used in the process chart
Symbols Activity Description
Activity that modify,
transform or give added
Operation value to the input
Movements of the
Transportation material of goods from
one place to another.
Activity that measure the

standard or quality
Inspection
Process is delayed
because in process
materials are waiting for
Delay next activity.
Finished product or goods

are stored in the storage
Storage area or warehouse.
71
PROCESS PLANNING OF DIM SUM
Prepare dim sum ingredients
Measure the Dim sum skin ingredients Measure the Dim sum topping ingredients
Put all Dim sum ingredients into the Put all Dim sum ingredients into the machine and
machine and mix it together mix it together
Mix all the Dim sum skin ingredients and topping together
Wrap dim sum with plastic and place in the refrigerator
When costumers order, we take out the packing Dim sum then
steamed.
Dim sum are ready to serve
72
PROCESS FLOW CHART FOR CAFE JOM YUM CHA.
Customer arrive
Customer go to counter
Greet Customer
Explain and inform customer about our menu
Taking customer order
Customer pay
Receive payment
Serve food
Customer take food
Customer out of the Cafe Jom Yum Cha
73
OPERATION LAYOUT
Operational layout is the arrangement of equipment, machines, kitchen utensils, raw

materials and furniture neatly arranged, organized and easy to work. Workplaces,
offices, as well as prayer room and stores are combined in one store. The layout
should be done carefully so that customers and employees are in a comfortable and
safe condition. To create a clean, modern and organized environment, we have
considered the following designing layout.
• Raw materials, kitchen utensils are placed around it in order to minimize the
movement of kitchen activities.
• The office is placed close to the kitchen so that any stock management activity
is easier.
• The layout of equipment and machines is emphasized so that workers work in
an uncluttered environment and good ventilation.
• The kitchen operation area is spacious so as not to interfere with food
preparation operations.
• Place of worship will be placed next to the office to make it easier for workers
to pray.
74
OPERATION LAYOUT
DOOR
BUFFET
BUFFET (KUIH DINING AREA
(DESSERT)
TRADITIONAL)
TABTA
TABLE
HHH
SINK
CASHIER TOILET
FOOD
COUNTER
(ORDER) PLACE OF
WORSHIP
(PRAYER)
KITCHEN OFFICE
STSTORE
STORE BACK DOOR
75
MATERIAL PLANNING.
1. Identify and list down the raw materials required

2. Prepare the bill of materials
3. Calculate the quantity of raw materials required
4. Identify the supplier of raw materials
SUPPLIER
SUPPLIER ADREES
ADDRESS :
PDM, Jalan Bukit Setongkol,
Taman Lknp Batu Setongkol,
25200 Kuantan, Pahang
OPERATION HOURS :
Every day, 9a.m until 8p.m
CONTACT : 09 513 0459
ADDRESS :
No. B2, B2A, Lorong Bukit
Setongkol Perdana 59, Taman
Fairmont Jaya, 25200 Kuantan,
Pahang.
OPERATION HOURS :
Everyday, 9a.m until 8p.m
CONTACT : 017-7476780
76
PRODUCTION PLANNING
Production planning is a willingness to output in the future where we estimate sales revenue
according to the product we have sold for the first time. So for the next bull we can estimate
the amount of output marketed in the next month. So, it is important to make sure the business
is able to produce outputs that are enough to fulfill the expected market demand or sales. This
can be achieved by having a good production planning. In production planning, the business
will determine how much output to produce for a certain period of time such as in a day, a
week or a month.
Average sales forecast per month RM 21,659.17
Average price per unit RM 6
Number of output per month RM21,659.17/RM 6
= 3,609.86 units per month
If the number of working days per month 24 days
The amount of be produced per day is
= 3,609.86 units per month/24 days
=150.4units per day
77
MATERIAL PLANNING
• To determine the type and amount of raw materials need for the production.
BILLS OF MATERIALS
• Raw materials
PRODUCT NO DESCRIPTION SPECIFICATION QUANTITY
101 White onion 1kg x50 50
102 Dried shiitake mushrooms 250g x25 25

Boneless, skinless, tight chicken
103 1kg x25 25
104 Salt 1kg x 4packets 4 packets
105 Sugar 1kg x 10packets 10packets
106 Light soy sauce 3litre x 2bottels 2
107 Shrimp 1kg x 4 4
108 Eggs 12 egg boards 12
109 Wonton wrappers 200g x 50 50
110 Lemon 1kg x 2 2
111 Green onion 2kg x 5 5
112 Oyster sauce 500g x 4 bottles 4
113 Sesame oil 140ml x 10 bottles 10
114 Cooking oil 2kg x5 bottles 5
115 Knorr Savour Rich Chicken 240g x 8 packets 8
116 Ground black pepper 30g x 4 bottles 4
117 Square molo wrappers 300gm x 60packets 60
118 Baby spinach 100g x6 packets 6
119 Scallops 250kg x 10packets 10
120 Water chestnuts 400g x 3 3
78
121 Scallions 100g x 10 10
122 Ginger 400g x 15 15
123 Black tea 1kg x 5 5
124 Soft lettuce leaves 50g x 15 15
125 Shredded green cabbage 1kg x 5 5
126 Vegetable oil 2kg x 2 2
127 Fish soy sauce 370ml x 3 3
128 Ground white pepper 30g x 3 3
129 Flour 1kg x 20 20
130 Chinese cabbage 1kg x 10 10
131 Ground basil 250g x 4 4
132 Shiitake mushrooms 100g x 10 10
133 Lotus root 225g x 5 5
134 Chilli sauce 1kg x 6 6
135 Sandwich bread 250g x 20 20
136 Cilantro 50g x 15 15
137 Chopped Chinese chives 1kg x 1 1
138 Corn 1kg x 10 10
139 Green tea 1kg x 10 10
140 Chinese black vinegar 640g x 10 10
141 7 up 24 x 2 cartons 2cartons
142 Silky tofu 1kg x 15 15
143 Carrot 1kg x 4 bags 4
144 Bamboo shoots 500g x 20 20
79
145 White carrot 800g x 10bags 10
146 Custard powder 500g x 8 8
147 Salted Egg Custard Filling 1kg x5 5
148 Duck eggs 12 boxes 12
149 Unsalted butter 250g x 10 10

Milk powder
150 1kg x 2 2
151 Cornflour 1kg x 8 packets 8packets
152 Coconut milk 500ml x 20 packets 20packets

Dry yeast
153 50g x 10 10
1kg x 1
154 Canola 1
Potato starch flour 1kg x10 10

155
Honey 250g x 4 4
156
157 Read bean 100g x 8 8
158 Sesame seed 100g x3 3
159 Pandan leaf 250g x6 6
160 Icing sugar 500g x10 10
20ml x1bottel 1
161 Vanilla essence
Cream cheese 1kg x 3 bags 3
162
Whipping cream 1 litre x 5 5
163
164 Green peas 1kg x 8 packets 8packets
165 Garlic 1kg x 4bags 4
166 1 pieces x10 10

Banana leaves
167 Margarine 100g x 5 5
168 Gula Melaka 1kg x 10 10
80
169 Palm sugar 1kg x 5bags 5
170 Brown sugar 1kg x 5bags 5
171 Food colouring : Green, Red 50g x 10 bottles 10
172 Ovalette 150g x 2 2
173 Sago pearls 250g x 10bags 10
174 Urad dal 1kg x 5bags 5
175 Chana dal 1kg x 5bags 5
176 Curry leaves 500g x 2 bags 2
177 Baking powder 1kg x10 10
178 Glutinous rice flour 1kg x 10 10
179 Cocoa powder 1kg x 5 5
180 Baking soda 1kg x 4 4
181 Sour cream 1kg x 5 5
182 Milk 1litre x 10 10
183 Vinegar 250ml x 2 2
184 Cooking chocolate 1kg x 5 5
185 Marie biscuits 500g x 2 2
186 Mango 1kg x 1bag 1
187 Jelly 1kg x 3 3
188 Oreo biscuits 133g x 30 30
189 Nutella spread 350g x 8 8
190 Parsley 100gm x 5bags 5
191 Tapioca flour 1kg x 10packets 10
192 Caster sugar 1kg x 6packet 6
81
193 Green chili 100g x 2 2
194 Coriander 1kg x 1 1
195 Apple 1kg x 10 10
196 Orange 2kg x 10 10
197 Watermelon 1kg x 10 10
198 Blueberry 1kg x 5 5
199 Dragon fruit 1kg x 10 10
200 Honeydew 1kg x 10 10
201 Coca-Cola 24 x 2 cartons 2cartons
202 Sprite 24 x 2 cartons 2cartons
203 Mountain dew 24 x2 cartons 2cartons
204 Fanta 24 x 2 cartons 2cartons
205 Pepsi 24 x 2cartons 2cartons

206 cream soda 24x 2 cartons 2cartons
207 Lemon Tea 1kg x5 5
82
MATERIAL REQUIREMENT SCHEDULE
No Quantity Safety Total Price / Total

Type Stock Unit Price
(Rm) (Rm)
1 White onion (1kg) 50 10 60 8.00 480.00

25 10 35 6.00 210.00
2 Dried shiitake mushrooms
Boneless, skinless, tight 25 5 30 30.00 900.00
3 chicken
4 Salt 4 1 5 10.00 50.00
5 Sugar 10 2 12 3.00 36.00
6 Light soy sauce 2 2 4 6.00 24.00
7 Shrimp 4 2 6 28.00 168.00
8 Eggs 12 4 16 11.00 176.00
9 Wonton wrappers 50 10 60 3.00 180.00
10 Lemon 2 2 4 4.00 16.00
11 Green onion 5 2 7 6.00 42.00
12 Oyster sauce 4 2 6 4.00 24.00
13 Sesame oil 10 3 13 6.00 78.00
14 Cooking oil 5 2 7 18.00 126.00
15 Knorr Savour Rich

Chicken 8 2 10 2.40 24.00
16 Ground black pepper

4 2 6 11.00 66.00
17 Square molo wrappers

60 10 70 3.50 245.00
18 Baby spinach 6 4 10 8.50 85.00
19 Scallops 10 4 14 10.00 140.00
20 Water chestnuts 3 3 6 9.50 57.00
21 Scallions 10 4 14 2.50 35.00
83
22
Ginger 15 1 16 3.50 56.00
23
Black tea 5 1 6 14.00 84.00
24
Soft lettuce leaves 15 3 18 2.00 36.00
25 Shredded green cabbage
5 1 6 4.50 27.00
26 Vegetable oil
2 1 3 16.00 48.00
27
Fish soy sauce 3 3 6 6.00 36.00
28
Ground white pepper 3 1 4 8.00 32.00
29 20 6 26 2.50 65.00
Flour
30 Chinese cabbage 10 1 11 6.00 66.00
31 Ground basil 4 1 5 20.00 100.00
32 Shiitake mushrooms 10 2 12 7.00 84.00
33 Lotus root 5 3 8 4.00 32.00

6 2 8 4.50 36.00
34 Chilli sauce
35 Sandwich bread 20 6 26 2.50 65.00
36 Cilantro 15 2 17 2.00 34.00
37 Chopped Chinese chives 1 1 2 27.00 54.00
38 Corn 10 2 12 15.00 180.00

39 Green tea 10 1 11 18.00 198.00
40 Chinese black vinegar 10 1 11 8.00 88.00
41 7 up 2 3 5 18.00 54.00
42 Silky tofu 15 2 17 5.00 85.00
43 Carrot 4 2 6 3.00 18.00
44 Bamboo shoots 20 5 25 5.00 125.00
45 White carrot 10 3 13 3.00 39.00
46 Custard powder 8 2 10 4.00 40.00
84
47 Salted Egg Custard Filling 5 1 6 7.00 42.00
12 2 14 6.00 84.00
48 Duck eggs
10 5 15 10.00 150.00
49 Unsalted butter
2 1 3 16.00 48.00
50 Milk powder
8 2 10 2.50 25.00
51 Cornflour
20 3 23 6.00 138.00
52 Coconut milk
53 Dry yeast 10 3 13 3.00 39.00
1 2 3 11.00 33.00
54 Canola
10 2 12 2.50 30.00
55 Potato starch flour
4 1 5 20.00 100.00
56 Honey
8 2 10 6.50 65.00
57 Read bean
3 1 4 3.00 12.00
58 Sesame seed
6 1 7 1.00 7.00
59 Pandan leaf
10 2 12 2.50 30.00
60 Icing sugar
1 1 2 12.00 24.00
61 Vanilla essence
3 1 4 30.00 120.00
62 Cream cheese
5 5 10 15.00 150.00
63 Whipping cream
10 2 12 8.00 96.00
64 Green peas
4 1 5 6.00 30.00
65 Garlic
10 2 12 2.00 24.00
66 Banana leaves
5 5 10 20.00 200.00
67 Margarine
10 2 12 4.00 48.00
68 Gula Melaka
85
5 3 8 10.00 80.00
69 Palm sugar
5 1 6 4.00 24.00
70 Brown sugar
10 2 12 2.00 24.00
71 Food colouring : Green,
Red
2 2 4 2.50 10.00
72 Ovalette
10 2 12 3.00 36
73 Sago pearls
5 5 10 8.00 80.00
74 Urad dal
5 5 10 9.00 90.00
75 Chana dal
2 2 4 1.50 6.00
76 Curry leaves
10 2 12 6.00 72.00
77 Baking powder
10 2 12 3.50 42.00
78 Glutinous rice flour
5 1 6 28.00 168.00
79 Cocoa powder
4 1 5 6.00 30.00
80 Baking soda
5 1 6 25.00 150.00
81 Sour cream
10 2 12 7.00 84.00
82 Milk
2 2 4 2.00 8.00
83 Vinegar
5 1 6 14.50 87.00
84 Cooking chocolate
2 3 5 6.00 30.00
85 Marie biscuits
1 1 2 10.00 20.00
86 Manggo
3 1 4 10.00 40.00
87 Jelly
30 4 34 2.50 85.00
88 Oreo biscuits
8 2 10 16.00 160.00
89 Nutella spread
5 5 10 4.50 45.00
90 Parsley
91. Tapioca flour 10 2 12 2.00 24.00
6 2 8 2.50 20.00
92 Caster sugar
2 1 3 6.00 18.00
93 Green chili
86
1 1 2 5.00 10.00
94 Coriander
10 2 12 9.00 108.00
95 Apple
10 2 12 8.00 96.00
96 Orange
10 2 12 30.00 360.00
97 Watermelon
5 2 7 25.00 175.00
98 Blueberry
10 2 12 9.00 108.00
99 Dragon fruit
10 2 12 7.00 84.00
100 Honeydew
2 1 3 15.00 45.00
101 Coca-Cola
2 1 3 14.00 42.00
102 Sprite
2 1 3 14.00 42.00
103 Mountain dew
2 2 4 18.00 72.00
104 Fanta
2 4 6 18.00 108.00
105 Pepsi
106 Acie cream soda 2 4 6 18.00 108.00
107 Lemon Tea 5 1 6 12.00 72.00
Total 929 251 1170 986.40 9,202.00
87
MACHINE & EQUIPMENT PLANNING
NO TYPE QUANTITY TOTAL

PRICE PER AMOUNT
UNIT (RM) (RM)
1.
2 RM 122.50 RM 245
Steamed bamboo
basket steamer
2.
2 RM 126.80 RM 253.60
Gas steamer cooker
3.
1 RM 169 RM 169
Compartment
88
4.
2 RM 200 RM400
Dimsum trolley
5.
1 RM 326.50 RM 326.50
Cash register
6.
1 RM 152.20 RM 152.20
New dimsum bamboo

steamer (25 pcs)
7.
RM 230 RM 230
1
Sink
8.
2 RM 20 RM 40
Pan rack
89
9.
2 RM 250 RM 500
Refrigerator for cake
2 RM 300 RM 600
10.
Refrigerator dimsum
11.
2 RM 130 RM 260
Dining plate set (20pcs)

12.
2 RM 80 RM 160
Set tea cup (20pcs)

13.
2 RM 55 RM 110
Bowl with chopstick and

spoon (20pcs)
90
14.
3 RM 50 RM 150
Glass set 6
15.
1 RM 88 RM 88
Deerma spray mop

sweeping 2in1
16.
5 RM 5 RM 25
Apron
17.
2 RM 40 RM 80
Shelves
18.
1 RM 37 RM 37
Set knife
91
19.
1 RM 299 RM 299
Boiler
20.
1 RM 13.50 RM 13.50
Coffee maker manual

21.
1 RM 55 RM 55
Credit card machine

22.
1 RM 1400 RM 1400
Under counter
refrigerator
23.
1 RM 250 RM 250
Mixer
24.
1 RM 1350 RM 1350
Oven
TOTAL : 40 5,749.50 7193.80
92
MANPOWER PLANNING
Manpower planning involves reviewing current manpower resources, forecasting

future requirements and availability and taking steps to ensure that the supply of people and
skills meets demand. In Jom Yum Cha, we had decided that all partners have to participate in
production and daily business.
NO OF STAFF SALARY/MONTH EPF 11% SOCSO

NO REQUIRED (RM) (RM) 0.5% (RM) TOTAL (RM)
1 Operation Manager RM 2,300 RM 253 RM 11.75 RM 2,564.75
2 Waiter RM 1,100 RM 121 RM 5.75 RM 1,226.75
3 Cleaner RM 1,100 RM 121 RM 5.75 RM 1,226.75
4 Barista RM 1,100 RM 121 RM 5.75 RM 1,226.75
Total RM 5,600 RM 616 RM 29 RM 6245.00
93
OVERHEADS REQUIREMENT
Utilities:-
TYPE MONTHLY COST (RM)
TELEPHONE RM 150
WI-FI RM150
WATER RM 900
ELECTRICITY RM 1,500
FUEL RM 300
TOTAL RM 3,000
94
LOCATION PLAN
Our café is located in a large residential area, as well as many residents, so it is more
strategic because our restaurant is close to the raw material supplier and also close to the
city. It is very important to have a strategic place location. Business location is the key to
successful operation and overall growth. The wrong choice of location can affect the sale
and the operational costs. Formulating a location strategy usually involves the following
factors and based on these consideration, companies , can choose the website that best
suits their needs and help then achieve their goals.
• Customer presence
Our café is around the housing area and also close to the City, so it is easily
accessible to employees as well as families living around our café. We only close
our café on Tuesday only that means customers can come to our café every week
except Tuesday.
• Availability of manpower
Our business location plays a key role in our manpower situation. Many people are
looking for work, especially in Kuantan city area. That is the reasons of business
operation we need employees in our café especially highly skilled workers in the
culinary field.
• Distance from material source
Supplier are very important for ever business. Our café is also close to the location
which is only about 1km from our café. It is easily for our café to take stock or restock
product.
• Transportation facilities
Our café is situated one of the business streets in Kuantan. People can easily come
to our café using public transportation such as grab, maxim, or taxi reach to our
area. This can also make it is easier to customers to come our café.
95
BUSINESS AND OPERATIONS HOURS
Jom Yum Cha operates 6 days per week and we are practice a shift hour for our workers.
Our café have off day it is Tuesday. We will be closed on public holidays such as Labour
Day not on any big festival seasons in Malaysia. The rest hour our café is 1.00p.m until 2.00
pm for the first shift and the rest hour for the next shift is 6.00 pm until 7.00 p.m. The
business and operation hours for our business are as follow:
i) Business Hour
Our café will be open from 10.00 am and close 10.00 pm from Wednesday to
Monday. We decided to operate in this format because from our market survey,
we realized that our customers have the most flexible time schedule during
weekends.
DAY BUSINESS HOURS
Wednesday to Monday 10 am to 10 pm
ii) Operation Hours
DAY OPERATION HOURS
SHIFT 1 SHIFT 2
Wednesday to Monday 10 am to 7 pm 1 pm to 10 pm
96
LICENSE, PERMITS AND REGULATIONS REQUIRED
As restaurant these are the licenses and permits as well as regulation that Jom Yum Cha
has to apply.
REASON TYPE REMARK AMOUNT(RM)
License for License Suruhanjaya Syarikat

opening a new Malaysia(SSM) 60
business
License for License Majlis Perbandaran 200

signboard Kuantan
Typhoid injection Regulation Jabatan Kesihatan 70

Malaysia
( compulsory to all
workers)
Employees Regulation KWSP( Compulsory to -

Provide (EPF) all workers)
Sale and Service Services Kementerian -

Tax(SST) Perdagangan Dalam
Negeri Koperasi Dan
Kepenggunaan
TOTAL - - 330
97
OPERATION BUDGET
NO ITEMS FIXED WORKING OTHER AMOUNT

ASSESTS CAPITAL(RM) EXPENSES(RM) (RM)
(RM)
1 FIXED
ASSESTS 7,193.80 7,193.80
Machinery and
equipment
2 WORKING
CAPITAL
Salary 5,600.00
EPF 616.00
SOCSO 29.00
Raw Material 9,202.00 15,447.00
3 OTHERS
Telephone 150.00
Water 900.00
Electric 1500.00
WiFi 150.00
Fuel 300.00
3000.00
TOTAL
7,193.80 15,447.00 3000.00 25,670.80
98
IMPLEMENTATIONS SCHEDULE
Activities Deadlines Durations
Incorporation of Business Jun 2021-july 2021 2 months
Application for permits and license Jun 2021- July 2021 2 months
Searching for business premise Aug 2021- Sep 2021 2 months
Renovation of premise Sep 2021-Oct 2021 2 months
Procurement of machines and raw Nov2021 -Dec 2021 2 months

material
Recruitment of labours Nov 2021 -Dec 2021 2 months
Installation of machines Nov 2021-Dec 2021 2 months
99
FINANCIAL PLAN
100
INTRODUCTION
A financial plan is a document containing a person's current money situation and
long-term monetary goals, as well as strategies to achieve those goals. Financial
Planning is process of framing objectives, policies, procedures, programmes and
budgets regarding the financial activities of a concern. This ensures effective and
adequate financial and investment policies. The importance can be outlined as a
Adequate funds have to be ensured.
Financial Planning helps in ensuring a reasonable balance between outflow and
inflow of funds so that stability is maintained. A financial plan may be created
independently or with the help of a certified financial planner. In either case, it begins
with a thorough evaluation of the individual's current financial state and future
expectations.
Financial Planning Objectives:

-To determine capital requirements that depend on factors such as current and fixed
asset costs, promotional expenses and long-term planning.
-To determine the capital structure is the composition of capital which is the relative
type and share of capital required in the business in relation to the results of short-
term and long-term debt-equity-ratios.
- To formulate monetary policies related to cash controls, loans and others.
- The finance manager will ensure that all financial resources used to the maximum
are used in the best way i.e. at the least cost to get the maximum return on
investment.
-Counter Strategies for Risk Financial planning is to identify the risks and problems
associated with a business plan. Once the problems have been identified at the
planning stage, a comparison strategy will be prepared to address the problems that
have been identified. This is to ensure the smooth running of the project and can
save a lot of money and time.
- Avoid excess generation of funds Excess and lack of unnecessary funds will
always be an expensive offer for a business. One of the most important objectives in
this financial planning is to prevent the business from raising unnecessary funds.
Surplus funds are idle assets for businesses that cannot generate income for the
business but they have their own
-Determining the business capital structure: The capital structure of this business is
considered to be the composition of the total external or internal debt to shareholders
’capital. This financial planning includes decisions about the debt to equity ratio and
the type of investment required. Either in the short or long term where it does not
affect the capital structure of the company costs.
101
PROJECT IMPLEMENTATIONS COST SCHEDULE
A.CAPITAL EXPENDITURE
Office Furniture 2,444.00
Office Equipment 3,857.00
Machine & Equipment 7193.80
Renovation 10,000.00
Signboard 1,500.00
Banner -
Sub-total 24,994.80
B. WORKING CAPITAL
2months
Marketing 10,037.00
Administrative 63,474.00
Raw Material 9,202.00
Rent 9,300.00
Utilities 6000.00
Sub-total 98,013.00
C. Other Expenditure
Pre-operation
Business Registration 60.00
Business License 300.00
Deposits
Rent 9,300.00
Utilities 6000.00
Sub-total 15,660.00
102
Grand-total 138,667.80
D. Add: Contingency Cost 13,866.70

(10%)
152,534.50
103
SOURCES OF FINANCING SCHEDULE
RM RM
A Equity Contribution
Cash 50,000
Sub-total 50,000
B External Sources
Term Loan 100,000
Sub-total 100,000
C Others -
TOTAL SOURCES OF FINANCIAL 150,000
104
105
JOM YUM CHA
PRO FORMA STATEMENT OF PROFIT AND LOSS AND OTHER COMPREHENSIVE INCOME FOR YEAR 1 ,2 AND YEAR 3
YEAR 1 (RM) YEAR 2 (RM) YEAR 3 (RM)
Sales 259,910.00 298,897.00 343,731.00
Cost of Goods Sold 77,973.00 89,669.10 103,119.30
Gross Profit 337,883.00 388,566.10 446,850.30
Less : Operating Expenses

Admin expenses 380,844.00 418,928.40 502,714.08
Marketing expenses 60,522.00 66,574.20 79,889.04
Operation expenses 185,364.00 203,900.40 244,680.48
Depreciation - -
Interest on loan 2,000.00 2,200.00 2,640.00
Interest on Hire Purchase 200.00 628,930.00 220.00 691,823.00 264.00 830,187.60
Net Profit Before Tax (291,047.00) (303,256.90) (383,337.30)
106
107
Annual Payment of Principal
100,000/5 years= RM 20000
Interest Payment
Year 1 100,000 x 10% = 10,000
Year 2 80,000 x 10% = 8,000
Year 3 60,000 X 10% = 6,000
Year 4 40,000 x 10% = 4000
Year 5 20,000 x 10% =2000
Years Interest ( RM) Principle(RM) Payment(RM) Balance (RM)

0 - - - 100,000
1 10,000 20,000 30,000 80,000
2 8,000 20,000 28,000 60,000
3 6,000 20,000 26,000 40,000
4 4,000 20,000 24,000 20,000
5 2,000 20,000 22,000 -
108
FINANCIAL ANALYSIS
Financial analysis is a technique of examining financial statement to help Jom Yum Cha to
analysis the financial position and performance of the business. Financial analysis involves
two basic steps: generating the information from the financial statements and interpreting the
results.
I. Current Ratio
This can be determined by dividing total current assets by total liabilities. Generally, this
ratio shows the business ability to generate cash to meet its short term obligations.
Current Ratio = Total Current Assets

Total Current Liabilities
YEAR 1 (RM)
Current Assets
Current Liabilities
Current Ratio
II. Quick Ratio
Also known as the acid ratio, measures the extent to which current liabilities are covered
by liquid assets
Quick Ratio = Total Current Assets – Inventories

Total Current Liabilities
109
YEAR 1 (RM)
Current Assets
Inventories
Current Liabilities
Quick Ratio
I. Inventory Turnover
This measures the number of times inventories have been converted into sales and
indicates how liquid the inventory is. All other things being equal, the higher the turnover
figure, the more liquid the business is.
Inventory Turnover = Cost of Sales

Average Inventory
YEAR 1 (RM)
Cost Of Sales
Average Inventory
Inventory Turnover
II. Gross Profit
This gives good indication of financial health of the business. Without an adequate
gross margin, the business will be unable to pay its operating and other expenses.
Gross Profit Margin = Gross Profit

Sales
110
YEAR 1 (RM)
Gross profit
Sales
Gross Profit Margin
III. Net Profit Margin
It’s an indication of how effective the business is at cost control. The higher the net profit
margin the more effective the business is at converting sales into actual profit.
Net Profit Margin = Net Profit

Sales
YEAR 1 (RM)
Net Profit
Sales
Net Profit Margin
111
IV. Return Of Assets
This measure the overall return of the business is able to make on its assets.
Return on Assets = Net Profit

Total Assets
YEAR 1 (RM)
Net Profit
Total Assets
Return of Assets
V. Return Of Equity
This shows what the business has earned on its owners investment in the business.
Return on Equity = Net Profit

Total Equity
YEAR 1 (RM)
Net Profit
Total Equity
Return of Equity
112
VI. The Total Debt To Equity
This indicates what proportion of equity and dent that the company is using to finance
its assets.
Debt to Equity Ratio = Total Debts

Total Equity
YEAR 1 (RM)
Total Debts
Total Equity
Debts to Total Equity Ratio
VII. The Debts to Assets Ratio
This measures the percentage of the business assets financed by creditors relative to
the percentage financed by the entrepreneur.
Debts to Assets Ratio = Total Debts

Total Assets
YEAR 1 (RM)
Total Debts
Total Assets
Debts to Total Assets Ratio
113
VIII. Times Interest Earned
This measures the number of times interest expenses can be covered by profits before
interest and tax.
Time Interest Earned = Profit before Interest

Interest Expenses
YEAR 1 (RM)
Profit before Interest
Interest Expenses
Time Interest Earned
114
APPENDIX
115
Interview the competitor of Cafe Jom Yum Cha
1. Warung aja
2. Sweet Ayunie Kitchen
116
BUSINESS LICENSE
117
BUSINESS PERMIT
118
BUSINESS CERTIFICATE
119
PARTNERSHIP AGREEMENT
This PARTNERSHIP AGREEMENT is made on ____________, 20__ between
__________________________________________ and
__________________________________________.
1. NAME AND BUSINESS. The parties hereby form a partnership under the name of
__________________________________________ to conduct a
__________________________________________. The principal office of the business
shall be in _______________________.
2. TERM. The partnership shall begin on ________________, 20____, and shall

continue until terminated as herein provided.
3. CAPITAL. The capital of the partnership shall be contributed in cash by the

partners as follows: A separate capital account shall be maintained for each partner. Neither
partner shall withdraw any part of his capital account. Upon the demand of either partner, the
capital accounts of the partners shall be maintained at all times in the proportions in which
the partners share in the profits and losses of the partnership.
4. PROFIT AND LOSS. The net profits of the partnership shall be divided equally
between the partners and the net losses shall be borne equally by them. A separate income
account shall be maintained for each partner. Partnership profits and losses shall be charged
or credited to the separate income account of each partner. If a partner has no credit balance
in his income account, losses shall be charged to his capital account.
5. SALARIES AND DRAWINGS. Neither partner shall receive any salary for
services rendered to the partnership. Each partner may, from time to time, withdraw the credit
balance in his income account.
6. INTEREST. No interest shall be paid on the initial contributions to the capital of

the partnership or on any subsequent contributions of capital.
7. MANAGEMENT DUTIES AND RESTRICTIONS. The partners shall have equal

rights in the management of the partnership business, and each partner shall devote his entire
time to
120
the conduct of the business. Without the consent of the other partner neither partner
shall on behalf of the partnership borrow or lend money, or make, deliver, or accept any
commercial paper, or execute any mortgage, security agreement, bond, or lease, or purchase
or contract to purchase, or sell or contract to sell any property for or of the partnership other
than the type of property bought and sold in the regular course of its business.
8. BANKING. All funds of the partnership shall be deposited in its name in such
checking account or accounts as shall be designated by the partners. All withdrawals are to be
made upon checks signed by either partner.
9. BOOKS. The partnership books shall be maintained at the principal office of the
partnership, and each partner shall at all times have access there to. The books shall be kept
on a fiscal year basis, commencing _____________________ and ending
_____________________, and shall be closed and balanced at the end of each fiscal year. An
audit shall be made as of the closing date.
10. VOLUNTARY TERMINATION. The partnership may be dissolved at any time

by agreement of the partners, in which event the partners shall proceed with reasonable
promptness to liquidate the business of the partnership. The partnership name shall be sold
with the other assets of the business. The assets of the partnership business shall be used and
distributed in the following order: (a) to pay or provide for the payment of all partnership
liabilities and liquidating expenses and obligations; (b) to equalize the income accounts of the
partners; (c) to discharge the balance of the income accounts of the partners; (d) to equalize
the capital accounts of the partners; and (e) to discharge the balance of the capital accounts of
the partners.
11. DEATH. Upon the death of either partner, the surviving partner shall have the
right either to purchase the interest of the decedent in the partnership or to terminate and
liquidate the partnership business. If the surviving partner elects to purchase the decedent's
interest, he shall serve notice in writing of such election, within three months after the death
of the decedent, upon the executor or administrator of the decedent, or, if at the time of such
election no legal representative has been appointed, upon any one of the known legal heirs of
the decedent at the last-known address of such heir. (a) If the surviving partner elects to
purchase the interest of the decedent in the partnership, the purchase price shall be equal to
the decedent's capital account as at the date of his death plus the decedent's income account
as at the end of the prior fiscal year, increased by his share of partnership profits or decreased
by his share of partnership losses for the period from the beginning of the fiscal year in which
his death occurred until the end of the calendar month in which his death occurred, and
decreased by withdrawals charged to his income account during such period. No allowance
121
shall be made for goodwill, trade name, patents, or other intangible assets, except as
those assets have been reflected on the partnership books immediately prior to the decedent's
death; but the survivor shall nevertheless be entitled to use the trade name of the partnership.
(b) Except as herein otherwise stated, the procedure as to liquidation and distribution of the
assets of the partnership business shall be the same as stated in paragraph 10 with reference to
voluntary termination.
12. ARBITRATION. Any controversy or claim arising out of or relating to this

Agreement, or the breach hereof, shall be settled by arbitration in accordance with the rules,
then obtaining, of the American Arbitration Association, and judgment upon the award
rendered may be entered in any court having jurisdiction thereof.
Executed this ______________ day of _________________, 20_____ in

_____________________ [city], _____________________ [state].
_______________________________________________________
_______________________________________________________
122

Jom Yum Cha

Uploaded by

Copyright:

Available Formats

Jom Yum Cha

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Jom Yum Cha

Uploaded by

Copyright:

Available Formats

FACULTY OF HUMAN DEVELOPMENT

DIPLOMA IN EARLY CHILDHOOD EDUCATION

11. Financial Plan 100-114

1. PRODUCT OR SERVICE BEING OFFERED

1. NAME OF THE COMPANY

The purpose of doing this business plan is:

NAME OF BUSINESS JOM YUM CHA

CONTACT NUMBER 09-8635060

E-MAIL ADDRESS [email protected]

FORM OF BUSINESS PARTNERSHIP

MAIN ACTIVITIES Dim sum

DATE OF REGISTRATION 23 JUNE 2021

REGISTRATION NUMBER C-321456226012-H

NAME OF BANK MAYBANK

BANK ACCOUNT NUMBER 156169363336

MONDAY TO SUNDAY (CLOSED ON

PARTNER BACKGROUND / FINANCIAL MANAGER

IDENTITY CARD 010224060360

E 412 JALAN TANAH PUTIH LAMA, 25100

CONTACT NUMBER 017-9737-046

E-MAIL ADDRESS [email protected]

DATE OF BIRTH 24 FEB 2001

AGE 20 YEARS OLD

MARITAL STATUS SINGLE

EDUCATION BACKGROUND DIPLOMA IN BUSINESS STUDY

COURSE ATTENDED ENTREPRENEURSHIP COURSE

EXPERIENCES OPEN SMALL BUSINESS NASI LEMAK

PRESENT OCCUPATION ASSISTANT COOK AT NASI LEMAK FC

NAME OF PARTNER : KIRTHANA A/P GUNASAGARAN

IDENTITY CARD : 010321-08-0398

PERMENT ADDRESS : NO 19, LORONG AIR PUTIH 94,TAMAN

CONTACT NUMBER : 01136891643

E- MAIL ADDRESS [email protected]

DATE OF BIRTH : 21 MARCH 2001

AGE 2O YEARS OLD

MARITAL STATUS : SINGLE

EDUCATION BACKGROUND : DIPLOMA IN BUSINESS MANAGEMENT

COURSE ATTENDED : DIPLOMA IN BUSINESS

SKILLS : -COMPUTER SKILLS

PRESENT OCCUPATION WORK AT A COMPANY

NAME OF PARTNERS NUR ABIDAH BINTI KAMALUDDIN

IDENTITY CARD 010102-06-0696

NO 110, LORONG LENGKOK KIRI 1,

CONTACT NUMBER 011-60692804

E-MAIL ADDRESS [email protected]

DATE OF BIRTH 02 JANUARI 2001

AGE 20 YEARS OLD

MARITAL STATUS SINGLE

EDUCATION BACKGROUND DIPLOMA IN BUSINESS & MARKETING

COURSE ATTENDED DIPLOMA IN BUSINESS

EXPERIENCES SALES GIRL AT CAFE

NAME OF NUR HAFIZZAH BT MOHD HANAFIAH

IDENTITY CARD: 010409-06-0500

E-MAIL ADDRESS [email protected]

DATE OF BIRTH: 9 APRIL 2001

AGE 20 YEARS OLD

MARITAL STATUS: SINGLE

EDUCATION DIPLOMA IN ACCOUNTING & FINANCE

- DESIGN COMPELLING VIDEOS TO PROMOTE