ACKNOWLEDGEMENT

First and foremost, we want to express our sincere gratitudes to our lecturer, Dr. Asiah Binti Ali,
for her ongoing support, wise criticism, and unflinching direction. The direction and calibre of
this work have been greatly influenced by her knowledge and mentoring.

We also owe a debt of gratitude to our classmates and friends who offered their
knowledge and insightful opinions at different points in this endeavour. Our ideas have been
strengthened and the final product has been improved as a result of their intelligent
conversations and constructive critiques.

Last but not least, we would especially like to express our gratitudes to our families and
friends for their unwavering support, comprehension, and tolerance throughout this endeavour.
Their support and confidence in our skills have served as a constant source of inspiration.

We have faced difficulties together, overcame obstacles, and developed as a team.

Without the cooperation and support of these people and organisations, this task would not
have been feasible. Again, we want to express our sincere gratitude to everyone who helped us
finish this group project successfully. Any typographical or other errors or omissions in this
acknowledgement are solely our fault.
 TABLE OF CONTENTS

1.0 EXECUTIVE SUMMARY......................................................................................................... 5

2.0 BUSINESS BACKGROUND................................................................................................... 6
2.2 Reasons for Starting the Business.................................................................................... 7
2.3 Purpose of Preparing Business Plan................................................................................. 8
3.0 PARTNERS BACKGROUND................................................................................................10
4.0 ADMINISTRATION PLAN..................................................................................................... 16
4.1 Mission, Vision, Objectives and Slogan........................................................................... 16
4.1.1 Vision..................................................................................................................... 16
4.1.2 Mission...................................................................................................................16
4.1.3 Objectives.............................................................................................................. 16
4.1.4 Slogan....................................................................................................................16
4.2 Business Logo................................................................................................................. 17
4.2.1 Word....................................................................................................................... 17
4.2.2 Symbol.................................................................................................................... 17
4.2.3 Colour..................................................................................................................... 18
4.3 Organizational Chart........................................................................................................19
4.4 Administration Personnel and Remuneration Schedule.................................................. 20
5.0 MARKETING PLAN.............................................................................................................. 22
5.1 Service Description..........................................................................................................22
5.2 Target Market...................................................................................................................23
5.2.1 Demographic segmentation................................................................................... 23
5.2.2 Psychographic segmentation.................................................................................24
5.2.3 Behavioural segmentation..................................................................................... 24
5.3 Market Size / Sales Forecast...........................................................................................25
5.3.1 Market Size...................................................................................................................25
5.4 Market Share / Competitor Analysis................................................................................ 28
5.5 Marketing Personnel and Remuneration Schedule......................................................... 32
5.5.3 Remuneration Personnel.............................................................................................. 33
5.6 Marketing Mix.................................................................................................................. 34
6.0 OPERATION PLAN...............................................................................................................35
6.1 Process / Production / Material Planning.........................................................................35
6.1.1 Process of receiving raw materials........................................................................ 35
6.1.2 Process of receiving desserts from supplier.......................................................... 36
6.1.3 Process of preparing a cup of coffee..................................................................... 37
6.2 Material Requirements / Machine.................................................................................... 38
6.2.1 Material Requirements...........................................................................................38
6.2.2 Machine and equipment requirements...................................................................39
6.3 Equipment Planning Location / Operation Layout........................................................... 40
 6.4 Business Operation Hours...............................................................................................40
6.5 Operational Personnel and Remuneration Schedule...................................................... 42
6.6 Permit / Licensed Requirements......................................................................................44
7.0 FINANCIAL PLAN.................................................................................................................45
7.1 Operating Budget.............................................................................................................45
7.2 Project Implementation Cost and Source of Financing....................................................47
7.2.1 Project Implementation Cost & Sources of Finance............................................... 47
7.2.2 Fixed Asset Depreciation Schedule........................................................................ 48
7.2.3 Loan and Hire Purchase Depreciation Schedule.................................................... 50
7.3 Pro-Forma Cash Flow (3 Years) / Income Statement (3 Years) / Balanced Sheet (3
Years).....................................................................................................................................51
7.3.1 Pro-Forma Cash Flow (3 Years)............................................................................. 51
7.3.2 Income Statement (3 Years)................................................................................... 52
7.3.3 Balance Sheet.........................................................................................................53
8.0 CONCLUSION.......................................................................................................................54
9.0 APPENDICES....................................................................................................................... 55

1.0 EXECUTIVE SUMMARY

Nowadays, coffee and books have been one of the trends that encourage people to feel more
aesthetic with the concept of traditional contemporary. To deal with that feeling, NGOPI Coffee
and Book offers a variety of types of the classic desserts and beverages but at the same time,
we felt like a home. It is a good vibe for the student who lives in the city to feel calmer and
peaceful to release their stress. Not just that, our objectives also target the customers, who
crave for the traditional cuisine which is a homemade dessert. In addition, our café also
provides the Halal status so there should not be any problems if the customers may feel curious
about our status. As the owner of the café, it is a must to ensure every ingredient and the details
of our café will be aligned with the Halal specifications and requirements.

We know that Malaysia has many cultures and traditions. Most of the citizens in
Malaysia are Malay that consists of different cultures regarding their states. In consequence,
NGOPI Coffee and Book keep the standard and the identity of Malaysians in another level that
is equal to other coffee cafes. Our foods are our trademark of our café and the books are
another significant aspect of the café to look more attractive as our marketing strategy so that
people will enjoy our foods by reading the books. Furthermore, our target customer is not only
for the Malay people but to those people who would like and love to taste our Malaysia's
desserts and beverages.
2.0 BUSINESS BACKGROUND

2.1 Business Background

Name of the Business NGOPI Coffee & Book

Business Address 65A, Jalan Mamanda 9, Taman Dato

Ahmad Razali, 68000 Ampang, Selangor

Correspondence Address 65A, Jalan Mamanda 9, Taman Dato

Ahmad Razali, 68000 Ampang, Selangor

Website www.ngopibookcafe.com

E-mail [email protected]

Telephone Number 03-82746297

Fax Number 03-86729469

Form of Business Partnership

Main Activity A book cafe with various types of classic

desserts and beverages.

Date of Commencement 14 October 2023

Date of Registration 20 August 2023

Registration Number 202101011200 (1312525-K)

Name of Bank Maybank

 Bank Account Number 158354789530

2.2 Reasons for Starting the Business

2.2.1 To earn financial profit.

The main reason for starting this business is to gain financial profit. Creating a profitable
business is certainly one of our dreams that we want to achieve for this business. We want to
create a business now since we are still young and there is still room for trial and errors.

2.2.2 To gain meaningful experience.

There is no doubt that starting a business can be super challenging but, it can also give us a
meaningful experience of managing the business. This can give us a meaningful entrepreneurial
life experience and train us on managing our finances, opportunity seeking mindset and
calculated risk-taking skills. Which often not only will help us in the business, but also in our
day-to-day life.

2.2.3 To allow creative liberties.

We wanted to start this business as our first step to realise our ideas through critical and
creative thinking. By having our own business, we will get to use our imaginations and creativity
to run the business. Unlike having to work in someone else’s company where our creativity
might be blocked to fit the employer’s taste, we get to realise our dream and have the motivation
to keep on going forward.

2.2.4 To create an impact on the life of others.

Something to bear in mind is that we also want to create an impact on the lives of others by
providing excellent customer service and an excellent working experience. Ensuring that our
customers receive quality service and products while also making sure that our workers get a
good working space and condition are our utmost priority.

2.2.5 To achieve our goal.

We would also like to achieve our goal in starting this business. That is our greatest motivation
that we have.
2.3 Purpose of Preparing Business Plan

2.3.1. To assess the project's viability and potential for growth.

Every company member will use the information contained in the business plan, whether to
guide decision making regarding ongoing operations, set performance targets, or assess
personnel performances in terms of their ability to meet objectives as well as their efficiency
while completing the objectives set by the business plan. The potential for a company's growth
can be measured by incorporating planned goals such as sales, expenditures, and strategic
direction. A business plan assists a manager in identifying and focusing on a potential problem
within the company.

2.3.2. Apply for loans or financing from the appropriate financial institutions.

The business plan demonstrates the company's financial strength, which is important when
applying for loans and convincing investors to provide funds or other financial institutions. We
also want to provide all potential investors with a clear picture of our business's concept, vision,
and implementation. The business plan outlines the company's cash flow needs as well as a
detailed description of its assets and projected financial performance. This business plan is also
used to provide information on how much working capital is required to ensure the success of
this project.

2.3.3. To serve as a guideline for the proposed business's management.

This business plan includes detailed information on all aspects, including administrative,
operational, marketing, and financial information. It also serves as a master plan. It is necessary
for an organisation to calculate the effectiveness of running such a business. Organisations that
remain focused on their business plan have a better chance of success.

2.3.4. Effectively allocating business resources

The business plan plays an important role in allocating resources throughout the organisation so
that the company can meet its objectives. As a new business in the market, financial matters
must be handled in the most efficient manner possible. Another way to allocate business
resources is to not allocate them at all. It entails planning, which is far less magical and far more
practical. We can avoid bottlenecks that trap our resources when we need them the most during
project execution by planning ahead of time. Planning also aids in preventing resource
shortages.

All of these resources are most likely already available or will be produced by future movement.
As a result, the organisation should hire more office workers, spend more money on advertising,
and buy more supplies and equipment.
3.0 PARTNERS BACKGROUND
4.0 ADMINISTRATION PLAN

4.1 Mission, Vision, Objectives and Slogan

4.1.1 Vision
To create a welcoming book cafe where you can indulge in your passion for books while
enjoying a delightful traditional culinary experience.

4.1.2 Mission
Our mission is to offer a unique fusion of literature and Malaysian traditional desserts,
providing a haven for those seeking both sweet, local indulgence and literary inspiration.
We aim to curate a collection of beloved books and serve delectable traditional desserts,
creating an atmosphere where customers can unwind, savour delightful treats, and get
lost in captivating stories.

4.1.3 Objectives
● To offer a delectable range of desserts that evoke nostalgia and create
unforgettable taste experiences by serving authentic and irresistible traditional
desserts that showcase the rich flavours and cultural heritage of Malaysia.
● To provide a personalised and memorable experience for every customer by
offering exceptional customer service.
● To create a thoughtfully selected library that appeals to both avid readers and
those discovering the joys of literature by curating a captivating book collection.

4.1.4 Slogan
"Timeless Tales, Treasured Treats"
4.2 Business Logo

4.2.1 Word
- “Ngopi” is the name of our company with the meaning of drinking coffee or “mengopi”,
that is the famous word used by people nowadays to invite others to go drinking while
chatting with their family or friends.

4.2.2 Symbol
- We have used a circle shape as the logo to symbolise that our cafe will serve infinite
types of Malay traditional dessert that should be known among young Malaysian citizens
and tourists that will visit our cafe soon.
- The “Batik” pattern around the logo to show the theme of our cafe which is Classic Malay
and to enlarge the beautiful culture of traditional Sarong.
- The symbol of coffee with two books shows that our cafe is serving coffee as the
signature drink and books to enjoy with.

4.2.3 Colour
- The light brown colour in the background shows that the coffee we are serving is organic
and it is similar to the colour of coffee beans.
- The red colour on “Batik” pattern symbolises the passion of work to serve the customer
with a positive attitude while the blue colour symbolises the feel of serenity while
enjoying Malay traditional dessert and signature coffee with favourite books.
4.3 Organizational Chart
4.4 Administration Personnel and Remuneration Schedule

Table 4.4.1 : List of Administration Personnel

Positions Number of Personnel

General Manager 1

Assistant General Manager 1

Administration Manager 1

Total 3

Table 4.4.2 : Schedule of Task and Responsibility

Position Task and Responsibility

General Manager ● Responsible for overseeing and managing the

company's overall operations.
● Ensuring the employees are motivated and productive in
work.
● Create and design strategy and set goals for growth.

Assistant General Manager ● Responsible for assisting the General Manager or

standing in for the General Manager.
● Assist the General Manager with strategic planning,
budgeting, forecasting, and organisational development.
● Draw up and create weekly schedules.

Administration Manager ● In charge of managing the administrative procedures.

● Responsible for preparing, organising and storing
information in both print and digital form.
 ● Manage and control the employee’s salary.

Table 4.4.3 : Remuneration Schedule

Position No. Monthly EPF SOSCO Total Amount

Salary (RM) (RM) (RM)
(RM) (B) (C) (A + B + C)
(A)

General 1 2 514.00 396.00 90.00 3 000.00

Manager

Assistant General 1 2 125.00 300.00 75.00 2 500.00

Manager

Administration 1 1 870.00 264.00 66.00 2 200.00

Manager

TOTAL 3 7,700.00
5.0 MARKETING PLAN

5.1 Service Description

NGOPI Coffee and Books is a cafe that serves coffee as the signature drink while enjoying
reading books. If we take it further, nowadays most of the young generation of Malaysia citizens
have no knowledge about the unique and beautiful Malay traditional desserts when they are
asked about the name of these desserts by elderly people. To solve this problem, we will serve
both Western and Malay traditional desserts to enlarge the beauty of the culture's foods. At the
same time, we will nourish reading habits that make the cafe more aesthetic.

To highlight the unique selling proposition (USP), the cafe will not only serve customers
with cakes but also with a variety of Malay Traditional Dessert that is famous or infamous
among Malaysians such as kuih ketayap, kuih lapis, cendol, ondeh ondeh, bahulu and bingka
ubi. It makes the cafe different from other coffee and books cafes because they only serve
common foods in the overall cafe that is situated in Malaysia which are cakes, spaghetti, scone
or other West Country’s desserts. This is fixed with the objectives to enlarge the knowledge
about Malay Traditional Dessert among teenagers and tourists that come to Malaysia. To make
the traditional dessert more nostalgic, we will be advertising and hiring several Malaysian middle
aged women to sell their traditional dessert in our cafe. At the same time, this will enlarge their
business opportunity and make their desert become popular.

The theme of the cafe is Classic Malay which is appropriate to the foods and drinks that
will be served. Classic Malay theme means the surrounding of the cafe inside will be decorated
with a lot of antique things that symbolise the old Malay era which is around 20 to 90 eras. For
example, all tables and chairs to be seated by customers will be made of teak wood plus the
architecture will be built as a Malay Traditional House. So, the customer will feel nostalgic with
the classic decorations while enjoying their coffees.
 We will be open for business from 8 a.m. until 7 p.m. Since it is so early in the morning
before they start work, it would be simpler for the consumers to acquire meals at this time.
NGOPI Coffee and Books Cafe is situated in a developing city which is Ampang. We may also
profit from this opportunity since there will be a lot of young citizens or tourists so most cafe
patrons will purchase our coffee and dessert in addition to their beverage purchases to complete
their meals. Unlike our cafe, other cafes in Ampang just sell drinks and common desserts and
do not include Malay traditional desserts so this will be our forte to build up this cafe.

5.2 Target Market

Segmented Marketing
Segmented marketing, also known as market segmentation, is a strategy used by businesses to
divide a broad target market into smaller, more manageable segments based on similar
characteristics, needs, and behaviours of consumers within each segment. The goal of
segmented marketing is to identify distinct groups of consumers and create customised
marketing approaches to effectively reach and engage each segment.

5.2.1 Demographic segmentation

Demographic segmentation is a market segmentation strategy that involves dividing the market
based on various demographic factors or characteristics of the target audience. These factors
include age, gender, income, education, occupation, marital status, and family size. By
categorising consumers into different demographic segments, businesses can tailor their
marketing efforts to address the specific needs, preferences, and behaviours of each segment.

1. Students and Academics:

College students, scholars, and researchers who value a quiet and welcoming space to
study, read, and engage in intellectual discussions. The combination of books, coffee,
and traditional desserts can provide a cosy and inspiring environment for their academic
pursuits.
2. Families:
Parents and caregivers who want to instil a love for books in their children and create
cherished memories. A book cafe that offers traditional desserts can be an inviting and
educational space for families to spend quality time together, nurturing a shared love for
literature and cultural experiences.
5.2.2 Psychographic segmentation

Psychographic segmentation is a market segmentation strategy that involves dividing the

market based on psychological and lifestyle characteristics, interests, attitudes, opinions, and
behaviours of consumers. It focuses on understanding the motivations, values, aspirations, and
decision-making processes that influence consumer choices. By categorising consumers into
different psychographic segments, businesses can create targeted marketing campaigns that
resonate with the unique needs and preferences of each segment.

1. Cultural Enthusiasts:
Individuals interested in cultural heritage, traditions, and local cuisines. They are
intrigued by the opportunity to experience traditional desserts from various regions,
along with the chance to explore literature that reflects different cultures.
2. Food Enthusiasts:
People who appreciate culinary experiences and are intrigued by traditional desserts.
They may seek unique and authentic flavours, and enjoy exploring new tastes and
cultural traditions.
3. Book Lovers:
Individuals who have a deep passion for reading, enjoy spending time in bookstores,
libraries, and seek a dedicated space where they can indulge in their love for books
while enjoying delicious traditional desserts.

5.2.3 Behavioural segmentation

Behavioural segmentation is a market segmentation strategy that categorises consumers based

on their behaviours, actions, and patterns of purchasing, product usage, and engagement with
brands. It focuses on understanding how consumers interact with products, make purchase
decisions, and respond to marketing stimuli. By segmenting consumers based on their
behaviour, businesses can design targeted marketing strategies to meet their specific needs
and preferences.

We had optimised our cafe's seating arrangements and environment for customers that
prefer to read alone or in groups, or those that use it as workspace and those that stay for a
duration in their visits based on customers' usage rate.
5.3 Market Size / Sales Forecast

5.3.1 Market Size

Market size is defined as the total market purchase made by the target market. We have
calculated our market size based on the population of our target market within the location we
plan to sell our products. According to the official portal of Ampang Jaya Municipal Council,
there are approximately 600,000 people as of 2009. Our company predicts that 15% of the
population consumes coffee, reading and traditional Malay desserts but only 8% of the
population will come and try out our products. Thus, we aim for people from around Ampang to
become our target market. The market size calculation is as below:

● Population in Ampang

= 600,000

● Estimated population that consumes coffee, reading, and desserts

= 600,000 x 15%

= 90,000

● Potential customer for our business expected from our target market per year

= 600,000 x 8%

= 48,000

● Number of customers per month

= 48,000 ÷ 12

= 4,000 customers per month

● We have estimated that each customer will spend an average of RM 50/month

= 4,000 x RM 50/month

= RM 200,000/month
 ● Therefore, our estimated total market size per year

= RM 200,000 x 12

= RM 2,400,000
5.3.2 Sales Forecast

Sales forecast is the predicted purchases from the targeted market. It is usually done based on
past performance, but since we are only starting this business, we will only do necessary
predictions. Sales forecast is usually stated in units or in our case, Ringgit Malaysia (RM). When
predicting sales, it is important for entrepreneurs to consider factors that will affect sales in some
way. Factors such as seasonal considerations, customers’ awareness and business peculiarities
should be considered to successfully forecast the sales. We estimated that NGOPI Coffee &
Books has the potential to sell each product according to the table below when forecasting the
sales:

MONTH SALES (RM) REMARKS

OCTOBER 194,863.00 Regular Sale

NOVEMBER 193,196.00 Regular Sale

DECEMBER 206,606.00 Holiday Season

JANUARY 207,884.00 New Year

FEBRUARY 188,887.00 Chinese New Year

MARCH 180,409.00 Ramadan

APRIL 209,355.00 Eid al-Fitr

MAY 208,020.00 Mother’s Day & Teacher’s Day

JUNE 207,583.00 Eid al-Adha

JULY 192,054.00 Regular Sale

AUGUST 213,145.00 Independence Day

SEPTEMBER 197,998.00 Malaysia Day

TOTAL YEAR 1 2,400,000 -

YEAR 2 Y1 + 10% = 2,640,000 Sales increase 10%

YEAR 3 Y2 + 20% = 3,168,000 Sales increase 20%

5.4 Market Share / Competitor Analysis

5.4.1 Market share before the entry of NGOPI Coffee & Book.

Table 5.4.1 Market share before the entry of NGOPI Coffee & Book

Competitor Market share (%) Market size (RM)

Zus Coffee 45 810,000

Richiamo Coffee 30 540,000

Others 25 450,000

Total 100 1,800,000

5.4.1 Adjusted market share after the entry of NGOPI Coffee & Book

Table 5.4.2 Market share after the entry of NGOPI Coffee & Book

Competitor Market share (%) Market size (RM)

Zus Coffee 39 702,000

Richiamo Coffee 23 414,000

The Coffee Bean & Tea Leaf 16 288,000

NGOPI Coffee & Book 13 234,000

The Butter Pantry 9 162,000

Total 100 1,800,000

COMPETITORS ANALYSIS

Zus Richiamo The Coffee The Butter

Coffee Coffee Bean & Tea Pantry
Leaf

YEAR 2019 2015 2019 2021

ESTABLISHED

PRODUCTS Beverages, Beverages, Beverages, Beverages,

OFFERED cakes, pastries, cakes, pastries, cakes, pastries, cakes,
breads, foods, breads, foods, breads, foods, sandwiches,
desserts. desserts. desserts, salads, pastries,
merchandise. breads, foods,
desserts.

MARKETING Instagram, Instagram, Instagram, Instagram,

PLATFORM Twitter, Facebook Facebook & Facebook
Facebook, Tiktok
Tiktok &
Youtube

STRENGTH Change the Fancy, cosy and Wide variety of Wide variety of
perception of aesthetic products products
luxury drinks to interior.
be sold at
affordable
prices.

WEAKNESS Limited product Limited product Paid loyalty Paid loyalty

selection selection program program
OPPORTUNITIES Increasing the Increasing the Grow customer Grow customer
number of number of loyalty loyal
products products
available available

THREAT New and Social media Market share Social media

disruptive platform gains by key platform
competitors competitors
5.5 Marketing Personnel and Remuneration Schedule

5.5.1 List of Marketing Personnel

Positions Number of Personnel

Marketing Manager 1

Financial Manager 1

Total 2

5.5.2 Schedule of Task and Responsibility

Position Task and Responsibility

Marketing Manager ● Responsible for planning and organising the marketing

strategies.

● Analysing other contenders’ products and services.

·
● Evaluates and ensures the sale and profitability of
items by carrying out market research, sales
forecasting, and strategic planning.
 Financial Manager ● Responsible for the company cash flow.

● Plan the budget for the company’s business.

● Provide accurate financial reports and information.

5.5.3 Remuneration Personnel

Position
No. Monthly Salary EPF SOCSO Total Amount (RM)

(RM) (RM) (RM) (A) - (B + C)

(A) (B) (C)

Marketing Manager 1 1,870.00 264.00 66.00 2,200.00

Financial Manager 1 1,870.00 264.00 66.00 2,200.00

TOTAL 2 4,400.00
5.6 Marketing Mix
6.0 OPERATION PLAN

6.1 Process / Production / Material Planning

6.1.1 Process of receiving raw materials

Flow chart 1: Receiving raw materials

6.1.2 Process of receiving desserts from supplier

Flow chart 2: Receiving desserts from suppliers

6.1.3 Process of preparing a cup of coffee

Flow chart 3: Preparing a cup of coffee

6.2 Material Requirements / Machine

6.2.1 Material Requirements

Materials Quantity Price (RM) Quantity Total amount

requirement (RM)

Sugar 1 kg 2.80 17 47.60

Sweetened 500 g 3.10 20 62.80

condensed milk

Whipped cream 500 mL 23.50 6 141.00

Full cream milk 1L 5.60 17 95.20

Dark roast 500 g 35.70 15 535.50

coffee bean

Drip ground 500 g 35.70 15 535.50

coffee bean

Dried tea leaves 500 g 12.90 15 193.50

Dried green tea 500 g 31.00 15 465.00

leaves

Nescafe classic 500 g 25.99 15 389.85

Milo 1 kg 25.50 10 255.00

Syrup rose 2L 14.54 3 43.62

Disposable 100 22.00 500 110.00

plastic cup (500
mL)
6.2.2 Machine and equipment requirements

Machines / Equipments Quantity requirement Total amount (RM)

Milk steamer 1 2750.00

Microwave 1 288.80

Drip coffee maker 1 150.00

Coffee grinder 1 69.00

Coffee roaster 1 388.00

Espresso machine 1 185.00

Refrigerator 1 789.00

Ice maker machine 1 1457.00

Display dessert showcase 2 3972.00

6.3 Equipment Planning Location / Operation Layout

Figure: NGOPI Coffee & Books Operation Layout

6.4 Business Operation Hours

NGOPI Coffee & Books operates 6 days per week from Monday until Saturday where we open
at 8:00 a.m until 7:00 p.m. The business is closed on Sunday.

Day Time

Monday 8:00 a.m - 7:00 p.m

Tuesday 8:00 a.m - 7:00 p.m

Wednesday 8:00 a.m - 7:00 p.m

Thursday 8:00 a.m - 7:00 p.m

Friday 8:00 a.m - 7:00 p.m

Saturday 8:00 a.m - 7:00 p.m

Sunday Closed
6.5 Operational Personnel and Remuneration Schedule

6.5.1 List of Operational Personnel

Positions Number of Personnel

Operation Manager 1

Barista 3

Total 4

6.5.2 Schedule of Task and Responsibility

Position Task and Responsibility

Operation Manager ● Responsible for hiring and training employees to

assure quality service and product.

● Strategize process improvements to ensure smooth

workflow with high efficiency.
·
● Manages quality assurance programs.

Barista ● Welcomes the customers to the cafe.

● Clean and sanitise their work area regularly.

● Prepare beverages and desserts for customers.

6.5.3 Remuneration schedule

Position
No. Monthly Salary EPF SOCSO Total Amount (RM)

(RM) (RM) (RM) (A) + (B + C)

(A) (B) (C)

Operation Manager 1 1,870.00 264.00 66.00 2,200.00

Barista 3 1,300.00 156.00 39.00 4,485.00

TOTAL 4 6,685.00
6.6 Permit / Licensed Requirements

6.6.1 Schedule of licence, permits and regulations required (Rate %)

LICENCE, PERMITS AND REGULATIONS REQUIRED RATE %

Employee Provident Fund (EPF)

12%

Social Security Organisation (SOCSO)

3%
6%
Sales & Service Tax (SST)

6.6.2 Schedule of licence, permits and regulations required (RM)

LICENCE, PERMITS AND REGULATIONS REQUIRED FEES (RM)

Halal Certification 100.00

Business Premises & Signboard Licence

500.00

Company Registration Licence (SSM)

60.00

Hazard analysis critical control point (HACCP) certification

4000.00

Total
4,660.00
7.0 FINANCIAL PLAN

7.1 Operating Budget

7.1.1 Administrative Department

7.1.2 Marketing Department

7.1.3 Operations Department
7.2 Project Implementation Cost and Source of Financing

7.2.1 Project Implementation Cost & Sources of Finance

7.2.2 Fixed Asset Depreciation Schedule
7.2.3 Loan and Hire Purchase Depreciation Schedule
7.3 Pro-Forma Cash Flow (3 Years) / Income Statement (3 Years) / Balanced Sheet
(3 Years)

7.3.1 Pro-Forma Cash Flow (3 Years)

7.3.2 Income Statement (3 Years)
7.3.3 Balance Sheet
8.0 CONCLUSION

To sum up, we can conclude that competing for the consumers is a never-ending challenge that
NGOPI Coffee and Book will and continuously face. We know that business gives a great
impact on the working of business. It may lead to failure and success and the factor affecting
may be internal or external that needs to be analysed timely. Therefore, any type of loose
resentment among interested parties is prevented.

This important with the help of the gathered information all set the objectives get
effectively met as there are a lot many factors are available that influence us. We believe that
hard work will pay off. It will not be easy for us to maintain our business path but, together, we
will become stronger. Plus, coffee is one of the main things for people nowadays especially for
the students. That is the reason why we centred on the concept of traditional contemporary to
help the small business by giving them the opportunity for their business.

In this concept, we will not even know how many people will be interested in our
business, but we can make sure that our products are of good quality. Having ups and downs in
business are the small steps whereby we can get through them together. We can go beyond our
dreams more than everything together.
9.0 APPENDICES

Diagram 9.1: Suggested Interior Design

Diagram 9.2: Suggested Cafe Design

Diagram 9.3: Reading Corner

Diagram 9.4: Malay Traditional Desserts and Food