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FACULTY OF COMPUTER SCIENCE AND MATHEMATICS

ENT 300
ENTREPRENUERSHIP STUDY
MEAT & CHEESE
SEMESTER: DECEMBER 2015 – APRIL 2016

PREPARED BY:

NO NAME STUDENT ID CLASS


1 MOHD IZZAT BIN ISMAIL HASHIM 2014870998 JCS1104B
2 SAIFUL SHAFIQ BIN ABDULLAH 2014648424 JCS1104B
3 NORSYAZWAN BIN NORAZIZAN 2014689806 JCS1104B
4 ADLINA NASRIN BT PAUJI@MOHD FAUZI 2014679352 JCS1104B
5 NURUL NAJIBAH BT MOHD AZZEMI 2014206302 JCS1104B
6 LIYANA FATINI BT ROSLAN 2014603108 JCS1104B

SUPERVISED BY:
SIR MOHD AZLAN BIN MAJID

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Diploma in Computer Science,
MARA University of Technology (Johor Branch, Segamat Campus),
12 Jalan Muar,
85009 Segamat,
Johor Darul Takzim.

Mr. Mohd Azlan Bin Majid,


Lecturer for Subject ENT 300,
MARA University of Technology (Johor Branch, Segamat Campus),
KM 12 Jalan Muar,
85000 Segamat,
Johor Darul Takzim. 10th March 2016

Sir,

Submission of Business Plan Proposal (ENT 300)

Refer to the subject matter above; we would like to submit the proposal of our final
business plan for the final project paper of Entrepreneurship (ENT 300) subject.

2. This business plan is completed according to the guidelines and requirements


that are necessary to the subject related. This business plan is prepared as a guide
for a business proposed which deals to covers all top management that starts from
General Manager, followed by Administration Manager, Marketing Manager,
Operational Managers, and Financial Manager.

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3. We hope that our business plan that we have done prepared in well does fulfil
your requirement. Even, if have any error or lack from our business plan it’s all our
liability. Besides, any comments or remarks for our project we will always accept and
appreciated it in order to help us to improve directly or indirectly for the future.

4. Last but not least, we would like to thank you for your guidance in order to
finish this business plan. By all combination our effort and cooperation we hope that
you will approve this business plan.

Yours Sincerely,

IZZAT
_________________
(MOHD IZZAT BIN ISMAIL HASHIM)
General Manager
Meat & Cheese

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ACKNOWLEDGEMENT
________________________________________

Bismillahirahmanirahim,

Praise be to Allah, with His blessings, we managed to complete our final project of
business plan for the subject Entrepreneurship Study (ENT 300), Universiti Teknologi
Mara (UiTM).

We would like to thank our lecturer, Sir Mohd Azlan bin Majid for his
consultation, for the supportive and suggestions along the accomplishment of this
business proposal. Thank you for the regular command and providing necessary
information regarding this project that makes us come up with this successful business
proposal.

The support and good cooperation received from all the team members
including Mohd Izzat bin Ismail Hashim, Saiful Shafiq bin Abdullah, Norsyazwan bin
Norazizan, Adlina Nasrin bt Pauji @ Mohd Fauji, Nurul Najibah bt Mohd Azzemi, and
Liyana Fatini bt Roslan, who gave 100% effort that make this business proposal
became materialized. We would like to extend our sincere thanks to everybody that
involved.

Last but not least, our highest gratitude to our parents, family, and others for
their cooperation, encouragement, constructive suggestions, and full support for the
report completion, from the beginning until the end. You have our deepest gratitude.

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TABLE OF CONTENT
________________________________________
ACKNOWLEDGEMENT
INTRODUCTION
 Executive Summary
 Purpose
 Introduction of Company
 Company’s Logo
 Vision, Mission, Motto & Objectives
 Company Background
 Partners Background
 Partnership Agreement

ADMINISTRATION PLAN
 Introduction
 Organizational Chart
 List of Administration Personnel
 Schedule of Tasks and Responsibilities
 Schedule of Remuneration
 List of Office Equipment and Supplies
 Administration Budget

MARKETING PLAN
 Introduction
 Product Description
 Target Market
 Market Size
 Competitors
 Market Share
 Sales Forecast
 Marketing Strategies
 Marketing Budget

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OPERATIONAL PLAN
 Introduction
 Operation Process
 Process Flow Chart
 Capacity Planning
 Material Requirement
 List of Machines & Equipment
 Layout Plan and Operation Area
 Operation Overhead
 Operation Budget

FINANCIAL PLAN
 Introduction
 Project Implementation Cost
 Sources of Financing
 Table of Depreciation
 Pro forma cash flow
 Pro forma Profit and Loss
 Pro Forma Balance Sheet
 Ratio Analysis

APPENDIXES

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INTRODUCTION

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EXECUTIVE SUMMARY

Meat & Cheese is a company that serves the famous Cheesesteak that was originated
from Philadelphia, United States of America. Our Business is located 52, Jalan Austin
Perdana, 6/8 Taman Austin Perdana, 81100 Johor Bahru, Johor Darul Takzim,
Malaysia.

We choose this location because it is location is densely populated. Moreover,


it is easily available for Malaysian and Singaporean due to its location which is close
to Singapore, thus expanding our target customers.

We started this company by sharing capital among business partners. Our


company have six members, which include General Manager, Administration
Manager, Marketing Manager, two Operational Managers, and Financial Manager.
Each member have contributed RM20, 000 as capital to run the business, summing
up to RM120, 000.

Our company is about serving Cheesesteak. Originally, it is a recipe from


Philadelphia, a state from United State of America (USA). After learning the recipe, we
decided to market the cheesesteak to the people of Malaysia, to serve them one of
the delicious foods that is originated from the USA. Not only are they delicious, but
they are also certified halal, which is good news to Malaysians, whose majority is
Muslims and are highly concerned about halal foods.

We believe our company will be able to compete with local competitors in a few
years ahead due to the uniqueness of our product. This company will be successful if
we managed it efficiently.

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PURPOSE OF PREPARING BUSINESS PLAN

Below are the identified purposes of the business plan:

1) As a guideline for day-to-day management of the business

 This is important to ensure that all the activities goes smoothly and are
signed with the organization’s goals and objective in an effort to achieve
long-term success

2) To convince shareholders

 This business plan would be needed to convince the shareholders to


invest in our company, ensuring our company will be able to operate in
a long-term.

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INTRODUCTION OF COMPANY

The name of our company is Meat & Cheese. Our Business is located 52, Jalan Austin
Perdana, 6/8 Taman Austin Perdana, 81100 Johor Bahru, Johor Darul Takzim,
Malaysia.
We choose this location because it is situated in a populated city, with
universities, offices, and shopping complex. Also, this location is also strategic to serve
both Malaysians and Singaporeans. We choose the company name “Meat & Cheese”
because it symbolises two of the key ingredients of our product, which is meat and
cheese. Both of the ingredients are crucial in creating the perfect cheesesteak.
The nature of our company is food. The reason we choose to make this product
is because it is rare to find cheesesteak in Johor Bahru. Some people might not have
even knew about cheesesteak. Thus, we seize this opportunity to serve Malaysians,
as well as Singaporean, delicious cheesesteak.
Our company is owned actively by partnership incorporated as Meat & Cheese.
Our company will begin operation on 1st January 2016.
Some of the factors that we choose to serve this product is to introduce to
Malaysians and Singaporean one of the food cultures in United States of America,
specifically the cheesesteak. The cheesesteak is loved and highly demanded by
Americans, so we want to grant Malaysians and Singaporean the opportunity to taste
the cheesesteak.
Our future goals of the company is the company would have attainable future
prospects. This is because our product is still new in the market. Also, we want to be
expand our company to serve not only to the people of Malaysia, but also to the
population of overseas countries.

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COMPANY’S LOGO

Descriptions:
 Meat & Cheese
-Two key ingredients in the making of Cheesesteak, which is meat and
cheese

 Best Cheesesteak in Town!


-Our company’s motto

 Red Colour
-Symbolises the tenacity of our company to achieve company’s goals

 Yellow Colour
-Colour that corresponds to the colour of cheese

 Grey Colour
-Represents modesty of our company

 White Colour
-Represents purity in our product and company

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VISION, MISSION, MOTTO & OBJECTIVES

Vision
 Become the #1 local food franchise in Malaysia

Mission
 Serving everyone delicious cheesesteak to make Meat & Cheese the #1
local food choice and the fastest growing and most successful local food
franchise in Malaysia

Motto
 Best cheesesteak in town!

Objectives
 To serve our customers delicious cheesesteak
 Achieve maximum sales target
 Increase the economy of our community

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COMPANY BACKGROUND

Name of Company: Meat & Cheese

Company Address: Lot 52, Jalan Austin Perdana, 6/8,


Taman Austin Perdana, 81100, Johor
Bahru, Johor Darul Takzim, Malaysia

Telephone: 07-3534055

Fax Number: 07-3534631

Website: meatandcheese.com

Form of Business: Partnership

Main Business Activity: Serving foods and drinks

Date of Business Registration: 1st December 2015

Date Commencement: 1st January 2016

Name of Bank: Maybank Sdn. Bhd.

Bank Account Number: 151276169156

Equity Contribution: RM87, 000

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PARTNERS CONTRIBUTION

Name Equity Contribution (%) Equity Contribution(RM)

Mohd Izzat bin Ismail 16.67 20, 000


Hashim

Saiful Shafiq bin Abdullah 16.67 20, 000

Norsyazwan bin 16.67 20, 000


Norazizan

Adlina Nasrin bt Pauji @ 16.67 20, 000


Mohd Fauzi

Nurul Najibah bt Mohd 16.67 20, 000


Azzemi

Liyana Fatini bt Roslan 16.67 20, 000

100 120, 000

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PARTNERS BACKGROUND
(GENERAL MANAGER)

Name : Mohd Izzat bin Ismail Hashim


Identity Card : 900424-10-5497
Address : TBG 1056 Batu 2 Jalan Kapar 41400 Klang, Selangor
Darul Ehsan, Malaysia
Email : mizzat1996@gmail.com
Date of Birth : 24th April 1990
Age : 26 years old
Status : Married
Academic
Qualification : Bachelor in Culinary Arts (Hons.) (KLMUC)
Diploma in Computer Science (UiTM Johor)

Skills : Interpersonal skills


Experience : Project Manager of Food Fest 2015

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PARTNERS BACKGROUND
(ADMINISTATION MANAGER)

Name : Saiful Shafiq bin abdullah


Identity Card : 920109-10-2134
Address : 222,Tmn Tun Ghafar barber 12,Bukit Baru Melaka,6200
Melaka Bandar Negeri Bersejarah.
Email : saifulshafiq02@gmail.com
Date of Birth : 26 February 1992
Age : 24 years old
Status : Single
Academic : Bachelor in Culinary Arts (UPSI)
Qualification

Skills : Technical Skills


Experience : Worked at Hotel Seri Malaysia year 2007-2010

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PARTNERS BACKGROUND
(OPERATIONAL MANAGER)

Name : Norsyazwan Bin Norazizan


Identity Card : 910616-10-6291
Address : No.5, Jalan Sungai Gombak, 27/62 Taman Alam Megah,
40400 Shah Alam, Selangor Darul Ehsan Malaysia.
Email : wawan.gemini96@gmail.com
Date of Birth : 16th June 1991
Age : 25 Years Old
Status : Married
Academic :
Diploma in Computer Science (UiTM Johor)
Qualification

Skills : Technical Skills


Experience : Former President of Taekwondo Club UITM Johor

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PARTNERS BACKGROUND
(OPERATIONAL MANAGER)

Name : Adlina Nasrin binti Pauji @ Mohd Fauzi


Identity Card : 900318-01-7258
Address : 125, Jalan Setia 10/9, Taman Setia Indah, 81100, Johor
Bahru, Johor
Email : adlinanasrin@gmail.com
Date of Birth : 18th March 1992
Age : 24 years old
Status : Married
Academic : Diploma in Business Studies (UiTM)
Qualification

Skills : Operational Skills


Experience : Worked as an operational manager at GDEX

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PARTNERS BACKGROUND
(MARKETING MANAGER)

Name : Liyana Fatini Binti Roslan


Identity Card : 911018-10-5402
Address : No 9, Lorong Mahkota Impian 2/32, Bandar Puncak Alam,
42300 Puncak Alam, Selangor, Darul Ehsan
Email : lyanaftini@gmail.com
Date of Birth : 18th October 1991
Age : 25 years old
Status : Single
Academic : Diploma in Business Studies (UiTM)
Bachelor of Business Administration (Hons) Marketing
(UiTM)
Qualification

Skills : Communication Skills and Product Design Skills


Experience : Involved in Mobile Applications Development (2010)

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PARTNERS BACKGROUND
(FINANCIAL MANAGER)

Name : Nurul Najibah bt Mohd Azzemi


Identity Card : 900927-14-6194
Address : No7, Lorong Kempadang Perdana 89, Perumahan
Kempadang Perdana, Kampung Sungai Soi, 26060
Kuantan, Pahan
Email : najibahazzemi@gmail.com
Date of Birth : 27th September 1990
Age : 26 Years Old
Status : Married
Academic : Diploma in Business Studies (UiTM)
Qualification

Skills : Accounting Skills


Experience : Accountant at Bank Islam year 2013- 2014

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PARTNERSHIP
AGREEMENT

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THIS AGREEMENT WILL BIND THE
PARTNERS WITH THE FOLLOWING
ASPECTS:

1. Types of Business:
The business has been registered under the Company Commission Malaysia (CCM)
using the name of Meat & Cheese. This business is a Partnership Business that
produces cheesesteaks

2. Term:
The partnership shall begin on 1st July 2014, and shall continue until terminated. From
the consent of all partners, we agreed that:
 Run the company until terminated.
 Prohibited from dissolving the business without the consent of other partners to
other partners.

3. Capital:
The capital of the partnership shall be contributed in cash by the partners as below:

Name Equity Contribution (%) Equity Contribution(RM)

Mohd Izzat bin Ismail 16.67 20, 000


Hashim

Saiful Shafiq bin Abdullah 16.67 20, 000

Norsyazwan bin Norazizan 16.67 20, 000

Adlina Nasrin bt Pauji @ 16.67 20, 000


Mohd Fauzi

Nurul Najibah bt Mohd 16.67 20, 000


Azzemi

Liyana Fatini bt Roslan 16.67 20, 000

100 120, 000

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4. Period of Partner Agreement:

From the consent of all partners, we agreed that:

They had to run at least six years (6) and partners are prohibited from dissolving the
business without the consent of other partners’ resolutions to other partners.

5. Distribution of Profits and Loss:

Every partner has belonging this business and the amount of the profit from this
business as well. The partners will distribute profit according to capital distribution. 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 should be
maintained for each partner. If a partner has no credit balance in their income account,
losses should be charged to their capital account. Any losses will be liable among
partner equally according Partnership Act 1961.

6. Salaries and Withdrawals

Each partner should receive any salary for services rendered to the partnership.
Each partner can withdraw the credit balance in their income account.

7. Interest

No interest paid on the initial contributions to the capital of the partnership.

8. Perquisite:

Any additional pay is to follow current profit and will be present in the end of annual
financial report.

9. Partnership Property:

Owned by the partnership and partners because it is not separate legal entity

(Partnership Act 1961 S.22)

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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

e) To discharge the balance of the capital accounts of the partner

11. Death:

The representative of the death partners can appoint to the business under the
Malaysian Law. The close members of the family upon the entire death partner share
can make the transmission of the state.

12. Retirement:

If any partner who want to retire from the business must have consent from others
partners. They will get back their investment and the notice of retirement must be
given 3 months before the retirement date.

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13. Bankruptcy or Dissolution of Partnership:

When the partner is found lunatic, permanently unsound mind

 [Partnership Act1961 S.37 (a)]

When a partner permanently incapable of performing his part of the partnership


contract

 [Partnership Act 1961 S.37 (b)]

When a partner calculated to affect prejudicially the carrying on the business

 [Partnership Act 1961 S.37 (c)]

When the partner wilfully or persistently commits a breach of the partnership


agreement or otherwise

 [Partnership Act 1961 S.37 (d)]

When the business of the partnership can only be carried on at a los

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PARTNERSHIP AGREEMENT

Verify, I am MOHD IZZAT BIN ISMAIL HASHIM, I/C number 900424-10-5497, TBG
1056 Batu 2 Jalan Kapar 41400 Klang, Selangor Darul Ehsan, agreed to be part of
partner for Mama Glamour Enterprise which is located at 52, Jalan Austin Perdana,
6/8, Taman Austin Perdana, 81100, Johor Bahru, Johor Darul Takzim, Malaysia. I
promise to accomplish every duty assigned and willing to give full commitment towards
the organization management. I also will promise to obey all the rules and regulation
that been stated by Partnership regulation.

Yours Faithfully,

IZZAT
________________

(MOHD IZZAT BIN ISMAIL HASHIM)

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Verify, I am SAIFUL SHAFIQ BIN ABDULLAH, I/C number 920109-10-2134,
222,Tmn Tun Ghafar Barber 12, Bukit Baru Melaka,62000 Melaka Bandar Negeri
Bersejarah, agreed to be part of partner for Mama Glamour Enterprise which is located
at 52, Jalan Austin Perdana, 6/8, Taman Austin Perdana, 81100, Johor Bahru, Johor
Darul Takzim, Malaysia. I promise to accomplish every duty assigned and willing to
give full commitment towards the organization management. I also will promise to obey
all the rules and regulation that been stated by Partnership regulation.

Yours Faithfully,

EPUL
________________

(SAIFUL SHAFIQ BIN ABDULLAH)

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Verify, I am NORSYAZWAN BIN NORAZIZAN, I/C number 910616-10-6291, No.5,
Jalan Sungai Gombak, 27/62 Taman Alam Megah, 40400 Shah Alam, Selangor Darul
Ehsan, Malaysia, agreed to be part of partner for Mama Glamour Enterprise which is
located at 52, Jalan Austin Perdana, 6/8, Taman Austin Perdana, 81100, Johor Bahru,
Johor Darul Takzim, Malaysia. I promise to accomplish every duty assigned and willing
to give full commitment towards the organization management. I also will promise to
obey all the rules and regulation that been stated by Partnership regulation.

Yours Faithfully,

SYAZWAN
________________

(NORSYAZWAN BIN NORAZIZAN)

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Verify, I am ADLINA NASRIN BT PAUJI @ MOHD FAUZI, I/C number
900318-01-7258, 125, Jalan Setia 10/9, Taman Setia Indah, 81100, Johor
Bahru, Johor Darul Takzim, agreed to be part of partner for Mama Glamour Enterprise
which is located at 52, Jalan Austin Perdana, 6/8, Taman Austin Perdana, 81100,
Johor Bahru, Johor Darul Takzim, Malaysia. I promise to accomplish every duty
assigned and willing to give full commitment towards the organization management. I
also will promise to obey all the rules and regulation that been stated by Partnership
regulation.

Yours Faithfully,

ADLINA
________________

(ADLINA NASRIN BT PAUJI @ MOHD FAUZI)

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Verify, I am LIYANA FATINI BT ROSLAN, I/C number 911018-10-5402, No 9, Lorong
Mahkota Impian 2/32, Bandar Puncak Alam, 42300 Puncak Alam, Selangor Darul
Ehsan, agreed to be part of partner for Mama Glamour Enterprise which is located at
52, Jalan Austin Perdana, 6/8, Taman Austin Perdana, 81100, Johor Bahru, Johor
Darul Takzim, Malaysia. I promise to accomplish every duty assigned and willing to
give full commitment towards the organization management. I also will promise to obey
all the rules and regulation that been stated by Partnership regulation.

Yours Faithfully,

LIYANA
________________

(LIYANA FATINI BT ROSLAN)

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Verify, I am NURUL NAJIBAH BT MOHD AZZEMI, I/C number 900424-10-5497, TBG
1056 Batu 2 Jalan Kapar 41400 Klang, Selangor Darul Ehsan, agreed to be part of
partner for Mama Glamour Enterprise which is located at 52, Jalan Austin Perdana,
6/8, Taman Austin Perdana, 81100, Johor Bahru, Johor Darul Takzim, Malaysia. I
promise to accomplish every duty assigned and willing to give full commitment towards
the organization management. I also will promise to obey all the rules and regulation
that been stated by Partnership regulation.

Yours Faithfully,

NURUL
________________

(NURUL NAJIBAH BT MOHD AZZEMI)

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ADMINISTRATION
PLAN

INTRODUCTION
Page | 32
Name of the business: MEAT & CHEESE

Business Address : Lot 52, Jalan Austin Perdana, 6/8, Taman Austin Perdana,

81100, Johor Bahru, Johor Darul Takzim, Malaysia


Telephone number : 07-3534055

Email : admin@meatandcheese.com

Website : meatandcheese.com

In a business, administration planning is a vital aspect in each organization. Through


administration planning, all strategies and problems affecting the organization can
easily been recognized before can run the business. With all the systematic system,
we can prepare the structure how to run the business effectively to ensure the
business that we want to do is successful and have a potential to compete with the
competitors in the business world. Administration plan bring the means of the
management of our company regarding the management of the internal affairs of the
business. Administration plan will lead to a better systematic flow of operation within
the organization and aims to achieve a good quality of service to customers

The company of ours, which is Meat & Cheese, is managed by five managers
which are led by the general manager. The respective managers are Mohd Izzat bin
Ismail Hashim (General Manager), Saiful Shafiq bin Abdullah (Administration
Manager), Liyana Fatini bt Roslan (Marketing Manager), Adlina Nasrin bt Pauji @
Mohd Fauzi (Operation Manager), Norsyazwan bin Norazizan (Operation Manager)
and Nurul Najibah bt Mohd Azzemi (Financial Manager).

Based on the administration chart, general manager responsible for the overall flow of
the business and he will be helped by 4 different departments which is operation
department, marketing department, financial manager and administration manager. In
administration plan, it will brief deeper in terms of duties and responsibilities of every
department including workers. This has been summarized through job designation
table and job description at the upcoming pages. Employees’ incentive had also been
included in the administration plan to ensure the employees receive their benefits in
working at our company. Table of remuneration, administration expenses and budget
are also included in this administration plan.

ORGANIZATIONAL CHART

Page | 33
Mohd Izzat bin
Ismail Hashim
(General Manager)

Adlina Nasrin bt Pauji Norsyazwan bin


Saiful Shafiq bin Liyana Fatini bt Nurul Najibah bt
@ Mohd Fauzi Norazizan
Abdullah Roslan Mohd Azzemi
(Operational (Operational
(General Manager) (General Manager) Manager) (Financial Manager)
Manager)

LIST OF ADMINISTRATION PERSONAL

Page | 34
POSITION NUMBER OF PERSONAL
GENERAL MANAGER 1

ADMINISTRATION MANAGER 1

MARKETING MANAGER 1

OPERATIONAL MANAGER 2

FINANCIAL MANAGER 1

TOTAL 6

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SCHEDULE OF TASKS AND
RESPONSIBILITIES

POSITIONS TASKS & RESPONSIBILITIES


General Manager
1) Responsible in managing the company towards
the vision, mission and the objectives of the
company.

2) To identify and plan the business objective,


highlight the regulations and business procedures in
order to achieve the objective.

3) To plan, implement and control the overall


management of the business.

4) Acts as a decision marker and cooperate in


gaining ideas to improve the business.

5) Monitor the activities to ensure that all are being


accomplished as planned.

Administration Manager
1) Responsible in administration activities and
arrange the entire personnel administration plan.

2) To make sure the systematically of the


management system.

3) Controlling and handling the staff salary

4) To make sure the staff welfare always being


concern.

5) To deliberate the tasks and job description of the


staff.

Marketing Manager
1) Promote the company’s services and image.

2) Develop company maximize its profits and market


share while, ensuring that the users are satisfied.

3) Organize and analyse market research and


surveys, and generate report on services.

4) Develop policy among users and staffs.

Page | 36
Operational Manager 1) Ensure that the achievements and to achieve the
set standard.

2) Control all the technical side of the business


operation.

3) Ensure that our staffs are able to provide good


services by preparing all the materials required.

4) Act as researcher and analyst to satisfy the


customer’s needs and wants to achieve target.

Financial Manager
1) Responsible of the cash flow and budgeting plan
of the business.

2) Analysing, controlling and record the money cash


flow of the business.

3) Preparing annual account and advisor in financial


aspects.

4) Using efficient and effective ways to increase


sales and profit to make sure good development of
business.

Page | 37
SCHEDULE OF REMUNERATION

NO POSITION NUMBER BASIC +EPF +SOCSO TOTAL


OF SALARY (RM) (RM) MONTHLY
STAFF (RM) 13% 2% SALARY
(RM)

1 GENERAL 1 2000.00 260.00 40.00 2300.00


MANAGER
2 ADMINISTRATON 1 1700.00 221.00 34.00 1955.00
MANAGER
3 MARKETING 1 1700.00 221.00 34.00 1955.00
MANAGERS
4 OPERATIONAL 2 3400.00 442.00 68.00 3910.00
MANAGER
5 OPERATIONAL 1 1700.00 221.00 34.00 1955.00
ASSISTANT
6 FINANCIAL 1 1700.00 221.00 34.00 1955.00
MANAGER
TOTAL 14030.00

Page | 38
LIST OF OFFICE EQUIPMENTS

NO EQUIPMENT QUANTITY PRICE PER TOTAL(RM)


UNIT(RM)

1 Computer with 5 1400.00 7000.00


installation software

2 Desk for staff 4 150.00 600.00


3 Chairs for staff 4 130.00 520.00

4 Remanufactured copier, 1 1261.00 1261.00


laser print, fax, scanner

5 Photostat machine 1 600.00 600.00


6 Dustbins 3 4.00 12.00
7 Clock 4 4.00 16.00
8 Key lock 2 4.00 8.00

9 Broom 2 7.00 14.00


10 Telephone 2 60.00 120.00
11 Book cabinet 2 280.00 560.00

12 Notice board 1 300.00 300.00


13 Fire extinguisher 3 160.00 480.00
14 Air conditioner 2 2000.00 4000.00
15 A4 rim 20 8.50 170.00

Total 15,661

Page | 39
LIST OF STATIONARIES AND UTILITIES

NO STATIONARIES QUANTITY PRICE PER TOTAL(RM)


QUIANTITY(RM)

1 Pen 24 4.50 108.00


2 Liquid paper 7 4.00 28.00

3 Pencil 10 3.00 30.00


4 Eraser 5 1.00 5.00
5 Staplers 5 2.00 10.00
6 Ruler 5 1.00 5.00

7 Thumbtack 5 1.00 5.00


8 Scissor 5 2.00 10.00
9 Glue 5 2.00 10.00

10 Marker 5 2.00 10.00


11 Duster 5 2.00 10.00
12 Ink Printer 5 200.00 1000.00
Total 1231.00

No Item Total(RM)

1 Water bill 250.00

2 Electricity bill 500.00

3 Telephone bill 300.00

4 Internet bill 250.00

Total 1300.00

Page | 40
LIST OF STATIONARIES AND UTILITIES

NO STATIONARIES QUANTITY PRICE PER TOTAL(RM)


QUIANTITY(RM)

1 Table 20 500 10000.00

2 Chair 20 180 3600.00

3 Cash register 10 100 1000.00

4 Air conditioner 2 1500.00 3000.00

5 Led lighting 20 20.00 400.00

6 Fire extinguisher 2 150.00 300.00

7 Bell 1 10.00 10.00

8 Freezer 2 800.00 1600.00

9 Oven 4 3000.00 12000.00

10 Blender 7 50.00 350.00

Total 32260.00

Page | 41
OFFICE LAYOUT

Page | 42
LIST OF SUPPLIERS

TYPES SUPPLIERS
Furnitures & Fittings Khin Guan Corporation Sdn. Bhd.

L3-27-A Kompleks Pusat, 81700, Pasir


Gudang Johor Darul Takzim.

07-252 9610

www.myhomedeco.com

Office and Equipments Khin Guan Corporation Sdn. Bhd.

L3-27-A Kompleks Pusat, 81700, Pasir


Gudang Johor Darul Takzim.

07-252 9610

www.myhomedeco.com

Stationeries Southern Lot Stationery (M) Sdn. Bhd

26, Jalan Ros Merah 2/11, Taman Johor


Jaya, 81100, Johor Bahru, Johor Darul
Takzim

07-353 2333

Page | 43
ADMINISTRATION BUDGET

Item Asset Working Other Total


expenses capital expenses
Furniture and 32260.00 32260.00
Fittings

Office Equipment 15,661.00 15,661.00

Salary
Administrator
manager 1700.00 1700.00
EPF (13%)
Administrator 221.00 221.00
manager
SOSCO (2.5%) 42.50 42.50

Bill : Electricity 500.00 500.00


Bill : Water 250.00 250.00
Bill : Internet 250.00 250.00
Bill : Telephone 300.00 300.00

Business 70.00 70.00


Registration
Fees

License of 30.00 30.00


Business Fees

Stationery 1231.00 1231.00

Total 52.515.50

Page | 44
MARKETING
PLAN

INTRODUCTION
Page | 45
Basically, the purpose of running a business is to gain profits and expand this business
to the higher level in the future. In this business, it is essential for us to have a strong
marketing plan to ensure that our product and services can be sell through the market.
With sum of capital given, we should utilize all the sources so at the end of the day,
we would be able to maintain this business and gaining a major influence in the
existence market.

To ensure that all of the capital is not being waste, a good marketing plan should
be implement perfectly parallel with the current market. This is where the importance
of marketing plan plays an important role since it is one of the major steps that will
directly contribute in achieving the business objective. Marketing includes activities
such as the assessment and satisfaction of present and potential customers,
determining prices and pricing policies, developing distribution strategies, and also
communicating with customers is a very necessary thing to do.

Basically a good marketing plan is able to market their product and services in
existence market. At the early stage of business, marketing should plays their role as
the stability of the business itself is not stable. By implementing a good marketing
management, business operation should be able to running smoothly and all errors or
obstacles in the way of achieving objectives can be avoid.

Our company, Meat & Cheese will also be concentrating on target market,
competitors and promotional strategies in marketing services to each our sales target.
Our business main priority is to maximize our business profit without neglecting the
satisfaction of our customer. For that, it is important for our company to plan and
implement ways on achieving our customer satisfaction and gain their trust.

2. VISION

Become the #1 local food franchise in Malaysia

Page | 46
3. MISSION

Serving everyone delicious food to make Meat & Cheese the #1 fast food choice and
the fastest growing and most successful local food franchise in Malaysia

4. OBJECTIVE

1. Promotional objectives
 To notify Johorean people about Meat & Cheese product through
banners, bunting, loyalty card, business card and social website and at
the same time to attract them to try our unique sandwich, cheesesteak.

2. Branding objectives
 We aim to raise the customer awareness about Meat & Cheese in our
target market so that our product will be more familiar on the market and
able to compete with others business that offer similar product.

3. Retail operation objectives


 Aim to attract large number of customers to try our product. We also plan
to have loyal customers and put trust on people to try our product.

4. Packaging objectives
 We provide a safe packaging that can protect the content of our product
and free from any chemical substance that can harm people and a
packaging that is easy to carry anywhere.

5. ORGANIZATION CHART

Page | 47
MARKETING
MANAGER
Liyana Fatini Binti
Roslan

ASSISTANT OPERATION FINANCIAL ADMINISTRATION


MARKETING DEPARTMENT DEPARTMENT DEPARTMENT
DEPARTMENT Adlina Nasrin Binti Nurul Najibah Saiful shafiq bin
Mohd Izzat Bin Pauji @ Mohd Binti Mohd Abdullah
Ismail Hashim Fauzi Azzemi

ASSISTANT
OPERATION
DEPARTMENT
Norsyazwan Bin
Norazizan

6. SCHEDULE OF TASKS AND RESPONSIBILITIES

Page | 48
POSITION TASKS AND RESPONSIBILITIES

 Promote the product


 Understanding current and potential
customers.
MARKETING  Managing the customer journey (customer
MANAGER relationship management).
 Developing the marketing strategy and plan.
 Management of the marketing mix.
 Arrange strategy to attract customer.
 Provide new idea to enhance sell.

7. PRODUCT DESCRIPTION

Page | 49
The uniqueness of Meat & Cheese is that we serves a halal version of
cheesesteak, origin from Philadelphia, USA. We had modified the recipe to make our
products different from others but we still keep the original recipe. We also custom
make your Cheese Steak any way you want it... "With or without" onions, cheese
sauce, pepper and veggie.

TYPE OF PRODUCTS DESCRIPTION


Original Cheesesteak Based on the original recipe from Philadelphia. Steak
is 100% from beef, sliced thinly. Sandwiches are
served on a soft Baguette bread (an Italian roll).
Includes grilled onions, peppers, cheese sauce. Chili or
ketchup are optional.
Spicy Cheesesteak The meat is marinated in different ways where we add
a little spiciness in it. Suitable for those who love
spiciness.
Bulgogi Cheesesteak Bulgogi is a Korean dish that usually consists of grilled
marinated beef. The meat is marinated with a mixture
of soy sauce, sugar, sesame oil, garlic, pepper, ginger,
onions and white button mushrooms to enhance its
flavour and tenderness.

8. TARGET MARKET

Page | 50
Target market is a place where we want to market our product or give services
to the customers. The business must focus its activities on attracting a core group of
customers that has the highest potential to purchase the good or services offered.

Meat & Cheese is located at the centre of Johor bahru will be an advantage to
our business as it will attract more customers to come to our shop. The location of our
business will be at Lot 52, Jalan Austin Perdana, 3/6 Taman Austin Perdana, 81100
Johor Bahru, Johor. We are targeting all sorts of ages to come as our shop is open for
all range of age. The numbers of potential customer are also included with the
population of Singaporeans because our shop is located near Singapore where it will
attracts a large number of customers from there. Thus, Meat & Cheese is targeting
both Malaysians and Singaporeans to experience the uniqueness of the taste of our
delicious cheesesteak.

9. MARKET SIZE

Page | 51
Market size is the total potential purchase that is expected from the target
market. This potential purchase is refers to the purchases of the competitor’s product
within the same market. The market size including all the competitors that already
exists in the market that were in the same market and have the competitors their own
share in the market.

 Population in Johor Bahru : 1,045,000 / 1.045 million people


 Population in Singapore : 5,399,000 / 5.399 million people

 Estimated the residence that will eat at Meat & Cheese : (1,045,000 X 30%) +
(5,399,000 X 2%) = 421,480 people

 Focused around : 50km (from our shop) which estimated only 421,480 people

10. COMPETITORS

Page | 52
Competitors refer to the other business that offer similar, substitute or
alternative product and services to the same target market. We have excess the health
competition on among the other competitors that operated in the same business field
as we enter this fresh product industry. We believe that we still get a chance to attract
the consumers by own strategies that are attending them by good services and good
quality of product.

We have identified four competitors. In our business, we see this competition


as a healthy competition that will benefit our company in term of maintaining
competitive advantage and good quality. Our competitor lists are :

NO COMPETITORS STRENGTH WEAKNESS


1 Subway  Offer variety  The
of ingredients
sandwiches used are
 Commonly cheap, but
known by they
many overcharg
people ed it
 Always  The
have nutritional
promotion facts
 The provided
company is might be
well inaccurate
established
 The staffs
of company
have a lot
of
experience
2 The Cheese Steak Shop  Commonly  The price
known by is
expensive

Page | 53
Singaporea  Located at
ns Singapore
 Baseball where
store might be
concept costly for
Malaysian
s

3 L.A.B  Located at  The


the company
BATERI, lack of
which is product
known by variation
many youth where they
at Johor only offer
Bahru 2 types of
 Open daily sandwich
from  A small
12.00pm to food stall
12.00am inside the
 Affordable BATERI
price
 Vintage
store
concept
4 SL Sandwich Bar  The  Lack of
location of promotion
company in the
very mass
strategic media
because  The
company

Page | 54
near with lack of
the resident product
variation

Page | 55
11. MARKET SHARE

Market share is a comparative measure to assess performance against the


competitors. The total market share is total up of our production and our competitor
production.

 Identify people willing to buy

MARKET SHARE OF MEAT & CHEESE BEFORE ENTERING THE MARKET PER
YEAR
NO COMPETITORS PERCENTAGE MARKET SHARE
(RM)
1 Subway 42% X 421,480 177,021.60
2 The Cheese Steak Shop 20% X 421,480 84,296.00
3 L.A.B by Labbybros 15% X 421,480 63,222.00
4 SL Sandwich Bar 13% X 421,480 54,792.40
5 Others 10% X 421,480 42,148.00

MARKET SHARE OF MEAT & CHEESE BEFORE ENTERING


THE MARKET PER YEAR

10%

13%
42%
Subway
The Cheese Steak Shop
15% L.A.B by Labbybros
Others

20%

Page | 56
MARKET SHARE OF MEAT & CHEESE AFTER ENTERING THE MARKET PER
YEAR
NO COMPETITORS PERCENTAGE MARKET SHARE
(RM)
1 Subway 41% X 421,480 172,806.80
2 The Cheese Steak Shop 20% X 421,480 84,296.00
3 L.A.B by Labbybros 14% X 421,480 59,007.20
4 SL Sandwich Bar 11% X 421,480 46,362.80
5 Others 9% X 421,480 37,933.20
6 Meat & Cheese 5% X 421,480 21,074.00

MARKET SHARE OF MEAT & CHEESE AFTER ENTERING


THE MARKET PER YEAR

5%
9%
Subway
11% 41%
The Cheese Steak Shop
L.A.B by Labbybros
14% SL Sandwich Bar
Others
Meat & Cheese
20%

 Potential customer per year buy from Meat & Cheese : RM21,074.00
 Average purchase :
RM21,074.00 x 5 = RM105,370.00
 Total sales by unit per year : 105,370 units

Page | 57
SALES FORECAST
PRODUCT PERCENTAGE SALES PER YEAR
(RM)
Original Cheesesteak 30% x 105,370 = 31,611 x RM12.90 =
31,611 RM407,781.90
Spicy Cheesesteak 30% x 105,370 = 31,611 x RM14.90 =
31,611 RM471,003.90
Bulgogi Cheesesteak 24% x 105,370 = 25,289 x RM14.90 =
25,289 RM376,806.10
Soft Drinks 16% x 105,370 = 16,859 x RM4.00 =
16,859 RM67,436.00

SALES FORECAST FOR CHEESESTEAK


MONTH Original Spicy Bulgogi TOTAL
(2017) Cheesesteak Cheesesteak Cheesesteak SALES PER
PRICE : PRICE : PRICE : MONTH
RM12.90/EAC RM14.90/EAC RM14.90/EAC
H H H
JANUARY RM12.90 X RM14.90 X RM14.90 X 107,069.50
2,750 = 2,666 = 2,139 =
35,475.00 39,723.40 31,871.10
FEBRUARY RM12.90 X RM14.90 X RM14.90 X 99,553.30
2,500 = 2,516 = 2,001 =
32,250.00 37,488.40 29,814.90
MARCH RM12.90 X RM14.90 X RM14.90 X 107,233.40
2,750 = 2,677 = 2,139 =
35,475.00 39,887.30 31,871.10
APRIL RM12.90 X RM14.90 X RM14.90 X 100,890.00
2,450 = 2,580 = 2,070 =
31,605.00 38,442.00 30,843.00
MAY RM12.90 X RM14.90 X RM14.90 X 107,397.30
2,750 = 2,688 = 2,139 =
35,475.00 40,051.20 31,871.10

Page | 58
JUNE RM12.90 X RM14.90 X RM14.90 X 101,053.90
2,450 = 2,591 = 2,070 =
31,605.00 38,605.90 30,843.00
JULY RM12.90 X RM14.90 X RM14.90 X 107,233.40
2,750 = 2,677 = 2,139 =
35,475.00 39,887.30 31,871.10
AUGUST RM12.90 X RM14.90 X RM14.90 X 107,233.40
2,750 = 2,677 = 2,139 =
35,475.00 39,887.30 31,871.10
SEPTEMBE RM12.90 X RM14.90 X RM14.90 X 101,271.80
R 2,450 = 2,602 = 2,070 =
31,605.00 38,769.80 30,843.00
OCTOBER RM12.90 X RM14.90 X RM14.90 X 107,069.50
2,750 = 2,666 = 2,139 =
35,475.00 39,723.40 31,871.10
NOVEMBER RM12.90 X 2, RM14.90 X RM14.90 X 100,890.00
2,450 = 2,580 = 2,070 =
31,605.00 38,442.00 30,843.00
DECEMBER RM12.90 X RM14.90 X RM14.90 X 108,750.40
2,811 = 2,691 = 2,174 =
36,261.90 40,095.90 32,392.60
TOTAL 1,255,591.9
SALES PER 0
YEAR (RM)

Page | 59
SALES FORECAST FOR SOFT DRINKS
MONTH (2017) UNITS PRICE (RM) SALES (RM)
JANUARY 1,426 4.00 5,704.00
FEBRUARY 1,334 4.00 5,336.00
MARCH 1,426 4.00 5,704.00
APRIL 1,380 4.00 5,520.00
MAY 1,426 4.00 5,704.00
JUNE 1,380 4.00 5,520.00
JULY 1,426 4.00 5,704.00
AUGUST 1,426 4.00 5,704.00
SEPTEMBER 1,380 4.00 5,520.00
OCTOBER 1,426 4.00 5,704.00
NOVEMBER 1,380 4.00 5,520.00
DECEMBER 1,449 4.00 5,796.00
TOTAL 67,436.00

TOTAL FORECASTING SALES FOR SALES COLLECTION OF MEAT & CHEESE


FOR 1ST YEAR

SALES PROJECTION RM
JANUARY 2017 112,773.50
FEBRUARY 2017 104,889.30
MARCH 2017 112,937.40
APRIL 2017 106,410.00
MAY 2017 113,101.30
JUNE 2017 106,573.90
JULY 2017 112,937.40
AUGUST 2017 112,937.40
SEPTEMBER 2017 106,791.80
OCTOBER 2017 112,773.50
NOVEMBER 2017 106,410.00
DECEMBER 2017 114,546.40
TOTAL YEAR 20167 1,323,027.90

Page | 60
TOTAL FORECASTING SALES FOR SALES COLLECTION OF MEAT & CHEESE
FOR 2ND YEAR AND 3RD YEAR

PERCENTAGE TOTAL SALES


YEAR OF INCREASE FORECASTING
(%) (RM)
2018 2% 1,323,027.90x 2%
= 1,349,488.46
2019 3% 1,349,488.46x3%
= 1,389,973.11

Page | 61
MARKETING STRATEGIES
Marketing strategies are one of the important components. It is a process where
our products will be marketed effectively and efficiently with lower cost. Our business
ensures to produce delicious and fresh products. Marketing strategies consist of 4P’s
which are product strategy, pricing strategy, place strategy, place strategy and
promotion strategy. Below are the descriptions of marketing strategies that we use.

PRODUCT
NO CRITERIA EXPLANATION
1 Halal  Our product is halal where we get the Halal
guarantee from JAKIM as to proof the customers
that our product is Halal for the Muslim.
2 Quality  We used 100% beef, a good quality of baguette
bread and we also make our own cheese sauce
using our secret recipes.
 Steak & Cheese only offer good quality in term of
our services. Since the customers always seek the
best quality provide to the customers.

PRICE
NO CRITERIA EXPLANATION
1 Cost-Based  We used a good quality of ingredients to remain
Pricing the good taste of out cheesesteak. Our price is
based on the quality of our ingredients.
 We offer a reasonable and affordable price so that
everyone can afford to try our product.

PLACE
NO CRITERIA EXPLANATION
1 Direct to  Located at Lot 52, Jalan Austin Perdana, 3/6 Taman
consumer Austin Perdana, 81100 Johor Bahru, Johor.
 Generally, our place located at the centre of the city
near to the customers. Because of our place at the

Page | 62
centre at the city it will be attraction to the
customers.
PROMOTION
NO CRITERIA EXPLANATION
1 Advertising  Promotion through non media and media channel
by disseminating business card, using bunting,
banner, signboard and advertising using social
network such as Facebook, Twitter & Instagram.
 This is one of our strategies to get the attraction from
the customers and to make our product well-known
in Johor Bahru.
2 Discount  During seasonal time such as New Year, Chinese
New Year, Hari Raya, Chrismas and Deepavali, we
also provide promotion for customers. We will
provide discount for every product that we had offer
to the customers.
 During seasonal time, people will seek for good food
to have a celebration.
 Therefore, high sales can be achieved with no
doubt.

Page | 63
Business Card

Banner

Bunting

Page | 64
SCHEDULE OF REMUNERATION
NO. POSITION NUMBER MONTHLY EPF SOCSO TOTAL
OF SALARY (13%) (2.5%)
WORKERS (RM) (RM) (RM)
1 Marketing 1 1,700.00 221.00 42.50 1,436.50
Manager
TOTAL 1,436.50

Page | 65
MARKETING BUDGET
ITEM ASSET WORKING OTHERS TOTAL
EXPENSES CAPITAL EXPENSES (RM)
(RM) (RM) (RM)
Fixed Assets
Signboard 1, 500.00 1, 500.00

Salary
Marketing Manager 1, 700.00 1, 700.00
EPF (13%)
Marketing Manager 221.00 221.00
SOCSO (2.5%) 42.50 42.50
Marketing Manager

Business Card 360.00 360.00


(RM30 x 12 Box)
Banner 70.00 70.00
Bunting (RM30 x 2) 60.00 60.00

TOTAL 1,500.00 1,943.50 490.00 3,953.50

Page | 66
OPERATIONAL
PLAN

INTRODUCTION
Page | 67
Besides administrative and marketing plans, a critical component
entrepreneurs should also plan is operations plan. The operations plan can be defined
as the logistics of the organization, such as the responsibilities of the management
team, the tasks assigned to each division within the business, and capital and expense
requirements related to the operations of the business.

While strategic planning provides the vision, direction and goals for the
business, operations plan translates that into the everyday workflow of the business
that will hopefully produce the outcomes defined by the strategy. Simply put, operation
plan is the conversion of strategic goals into managed execution. It deals specifically
with the internal operations and resources necessary to produce your company’s
product or service.

Operation activities are very important in organization especially in managing


the business input into output based on the quality accepted by the market. It is also
important to ensure the business will run smoothly. Operation plan is important
because it is a process of charging input into outputs and thereby adding value to
some entity, this constitutes the primary function of virtually every organization.

An operation plan is also important because it helps your team to be clear about
where you will get the necessary resources and use those resources that you get
efficiently. Besides that, operations plan also clearly define the most critical resource
requirements which means lead to reduce the risks where possible, and prepare
contingency plans where necessary. It also tries to think about the long-term future of
the project, including its sustainability.

VISION

Page | 68
Become the #1 local food franchise in Malaysia

MISSION

Serving everyone delicious food to make Meat & Cheese the #1 fast food choice and
the fastest growing and most successful local food franchise in Malaysia

OBJECTIVES

Objectives are known as the purpose of operation in order to manage the


operational process. There are several objectives of operation plan for Meat & Cheese
in order to run the business efficiently, which are:

 To carry out steadiness in the services offered


 To ensure that the product cooked in time
 To increase the level of satisfaction of customer
 To have a good relation between vendor customer
 To ensure the stock of the products are sufficient
 To ensure the business process work smoothly and effectively
 To motivates the manager to get a better operation in flow chart
 To help the operation plans to get a good source from the supplier in future
planning

SHORT-TERM STRATEGIES

Page | 69
 Have a good relationship with supplier and customers.
 Have a good relationship between managers and Operation Manager.
 Create a creative design product to fulfil customers satisfaction
 Operate systematically in operation production.

LONG-TERM STRATEGIES

 Reduce the amount of company expenses.


 Have an ability to expand business operation in future.
 Improve the operation process to be more effective from time to time.
Increase of company profit of sales.

ORGANIZATION CHART

Page | 70
OPERATION MANAGER 1
Adlina Nasrin binti @ Pauji
@ Mohd Fauzi

OPERATION MANAGER 2
Norsyazwan bin Norazizan

ASSISTANT
FINANCIAL
ADMINISTRATION MARKETING OPERATION
DEPARTMENT
DEPARTMENT DEPARTMENT DEPARTMENT
Nurul Najibah binti Mohd
Saiful Shafiq bin Abdullah Liyana Fatini binti Roslan Mohd Izzat bin Ismail
Azzemi
Hashim

SCHEDULE OF TASKS AND RESPONSIBILITIES

POSITION TASK AND RESPONSIBILITIES


 Control all the technical side of the
business operation
 Control the relationship between the
OPERATION MANAGERS workers
 Control the operational process
 Ensure the achievement of the
standard set.
 Manage the operational budget

OPERATION SYSTEM

Page | 71
The key components of a complete operational plan include:

1. Business Input
2. Transformation Process
3. Output
4. Feedback
5. External Environment

The transformation system refers to the activities involved in transforming input


into output. Examples of input are manpower, raw materials, machines and equipment,
technology, information and capital. Output refers to the end product created as the
result of the transformation process.

This system involves the planning of raw materials, designing of operational


process, planning of floor layout and distributing of manpower in the organization. This
includes designing the system as to how the goods and services of the business are
to be produced systematically. Managers must ensure that their plan is developed and
executed properly as according to schedule.

OPERATION PROCESS

Page | 72
To produce Cheesesteak, our company requires a variety of raw materials such as
onion, garlic, black pepper, spices, salt, cheese, soy sauce, oyster sauce, sesame oil,
sugar and Sprite. Not to forget our main ingredients which are Baguette bread and
beef. The raw materials are supplied by Setia Indah Cake House, Ocean Pacific Fresh
Seafood Wholesale and Maslee Wholesales Cash & Carry Sdn Bhd.

The process planning involves the identification of the step-by-step process


from the beginning to the end of the making of the product making and providing
service. There are three products that Meat & Cheese will produce such as Original
Cheesesteak, Spicy Cheesesteak and Bulgogi Cheesesteak. These are all based on
the original cheesesteak recipe from Philadelphia. We also offer drinks at our premise
such as Sprite, Mirinda Strawberry, Mirinda Orange and Coke.

SYMBOLS USED IN PROCESS CHART


Page | 73
Process Planning

SYMBOL EXPLANATION DESCRIPTION

Operation Activity that modifies,


transforms or gives added
value to the input.

Inspection Activity that measures the


standard or quality.

Delay Process is delayed


because in process
materials are waiting for
the next activity.

Storage Finished product or goods


are stored in the storage
area.

Transportation Movement of materials or


goods from one place to
another.

PROCESS FLOWCHART ACTIVITY


Page | 74
Flowchart Production for Original Cheesesteak

Cut raw beef into small and thin slices

Rinse beef

Move beef into container

Add soy sauce and oyster sauce to beef

Add salt, black pepper, garlic and Sprite to beef

Mix thoroughly and make sure beef is covered with


mixture

Heat pan and add oil

Put beef including mixture onto the pan

Page | 75
Allow beef to cook for five to 10 minutes

Take beef out and put in a container

Cut bread into three

Split bread into half but still keep the halves connected

Spread butter on bread

Heat bread on pan for a minute

Take bread out from pan

Fill bread with beef and sprinkle cheese on top

Finish

Page | 76
Cut raw beef into small and thin slices

Rinse beef

Move beef into container

Add soy sauce and oyster sauce to beef

Page | 77
Add salt, black pepper, garlic and Sprite to beef

Mix thoroughly and make sure beef is covered with


mixture

Heat pan and add oil

Put beef including mixture onto the pan

Allow beef to cook for five to 10 minutes

Take beef out and put in a container

Cut bread into three

Split bread into half but still keep the halves connected

Page | 78
Spread butter on bread

Heat bread on pan for a minute

Fill bread with beef and sprinkle cheese on top

Take bread out from pan

Finish

Page | 79
Flowchart Production for Spicy Cheesesteak

Cut raw beef into small and thin slices

Rinse beef

Move beef into container

Add soy sauce and oyster sauce to beef

Add salt, black pepper, spices, garlic and Sprite to beef

Mix thoroughly and make sure beef is covered with


mixture

Heat pan and add oil

Put beef including mixture onto the pan

Page | 80
Allow beef to cook for five to 10 minutes

Take beef out and put in a container

Cut bread into three

Split bread into half but still keep the halves connected

Spread butter on bread

Heat bread on pan for a minute

Take bread out from pan

Fill bread with beef and sprinkle cheese on top

Finish

Page | 81
Cut raw beef into small and thin slices

Rinse beef

Move beef into container

Add soy sauce and oyster sauce to beef

Add salt, black pepper, spices, garlic and Sprite to beef

Mix thoroughly and make sure beef is covered with


mixture

Heat pan and add oil

Put beef including mixture onto the pan

Page | 82
Allow beef to cook for five to 10 minutes

Take beef out and put in a container

Cut bread into three

Split bread into half but still keep the halves connected

Spread butter on bread

Heat bread on pan for a minute

Take bread out from pan

Fill bread with beef and sprinkle cheese on top

Finish

Page | 83
Flowchart Production for Bulgogi Cheesesteak

Cut raw beef into small and thin slices

Rinse beef

Move beef into container

Add soy sauce and oyster sauce to beef

Add salt, sugar, black pepper, sesame oil, garlic and Sprite
to beef

Mix thoroughly and make sure beef is covered with


mixture

Heat pan and add oil

Put beef including mixture onto the pan

Page | 84
Allow beef to cook for five to 10 minutes

Take beef out and put in a container

Cut bread into three

Split bread into half but still keep the halves connected

Spread butter on bread

Heat bread on pan for a minute

Take bread out from pan

Fill bread with beef and sprinkle cheese on top

Finish

Page | 85
Cut raw beef into small and thin slices

Rinse beef

Move beef into container

Add soy sauce and oyster sauce to beef

Add salt, sugar, black pepper, sesame oil, garlic and Sprite
to beef

Mix thoroughly and make sure beef is covered with


mixture

Heat pan and add oil

Put beef including mixture onto the pan

Page | 86
Allow beef to cook for five to 10 minutes

Take beef out and put in a container

Cut bread into three

Split bread into half but still keep the halves connected

Spread butter on bread

Heat bread on pan for a minute

Take bread out from pan

Fill bread with beef and sprinkle cheese on top

Finish

Page | 87
Activity Chart to Serve Customers

Greet customer

Take customer’s order

Get payment from customer

Give balance if have and receipt to customer

Give product ordered to customer

Page | 88
OPERATION LAYOUT

5m

6m

SYMBOL DESCRIPTION
Stool

Reception desk

Page | 89
Table

Sink

Casual table

Refrigerator

Door

Water Dispenser

Page | 90
PRODUCTION PLANNING

i. Original Cheesesteak
Sales forecast for year 2016 RM407,781.90
Average sales forecast per month RM33,981.83
Price per unit RM12.90
Number of output per month RM33,981.83÷ RM12.90
= 2,634 units
Number of output per day 2,634 units ÷ 26 days
(working day of 26) = 101 units

ii. Spicy Cheesesteak


Sales forecast for year 2016 RM471,003.90
Average sales forecast per month RM39,250.33
Price per unit RM14.90
Number of output per month RM39,250.33 ÷ RM14.90
= 2,634 units
Number of output per day 2,634 units ÷ 26 days
(working day of 26) = 101 units

iii. Bulgogi Cheesesteak


Sales forecast for year 2016 RM376,806.10
Average sale forecast per month RM31,400.51
Price per unit RM14.90
Number of output per month RM31,400.51 ÷ RM14.90
= 2,107 units
Number of output per day 2,107 units ÷ 26 days
(working day of 26) = 81 units

Page | 91
iv. Soft drink
Sales forecast for year 2016 RM67,436.00
Average sale forecast per month RM5,619.67
Price per unit RM4.00
Number of output per month RM5,619.67÷ RM4.00
= 1,405 units
Number of output per day 1,405 units ÷ 26 days
(working day of 26) = 54 units

Page | 92
MATERIAL PLANNING

i. Original Cheesesteak
ITEM TOTAL PRICE (RM)
Bread 1.00
Onion 0.35
Garlic 0.05
Black pepper 0.35
Beef 2.40
Salt 0.04
Cheese 1.20
Soy sauce 0.15
Oyster sauce 0.15
Sprite 0.08
Overhead expenses 1.70
Total raw materials 7.47
Sale price 12.90
PROFIT 5.43

Page | 93
ii. Spicy Cheesesteak
ITEM TOTAL PRICE (RM)
Bread 1.00
Onion 0.35
Garlic 0.05
Black pepper 0.65
Spices 0.45
Beef 2.40
Salt 0.04
Cheese 1.20
Soy sauce 0.15
Oyster sauce 0.15
Sprite 0.08
Overhead expenses 1.70
Total raw materials 8.22
Sale price 14.90
PROFIT 6.68

Page | 94
iii. Bulgogi Cheesesteak
ITEM TOTAL PRICE (RM)
Bread 1.00
Onion 0.35
Garlic 0.05
Black pepper 0.35
Beef 2.40
Salt 0.04
Sugar 0.06
Sesame oil 0.20
Cheese 1.20
Soy sauce 0.15
Oyster sauce 0.15
Sprite 0.08
Overhead expenses 1.70
Total raw materials 7.73
Sale price 14.90
PROFIT 7.17

iv. Soft drink


ITEM TOTAL PRICE (RM)
Mirinda Strawberry
Mirinda Orange
Sprite 1.70
Coke
Overhead expenses 0.20
Total raw materials 1.90
Sale price 4.00
PROFIT 2.10

Page | 95
Material Requirement Schedule (per Day)

NO. MATERIAL QUANTITY SAFETY TOTAL MATERIAL PRICE/ TOTAL


STOCK REQUIREMENT UNIT PRICE
(RM) (RM)
1. Bread 104 pieces 46 pieces 150 pieces 3.00 450.00
2. Onion 12 kg 4 kg 16 kg 2.70 43.20
3. Beef 58 kg 28 kg 86 kg 14.50 1,247.00
4. Salt 9 kg 2 kg 11 kg 2.50 27.50
5. Cheese 36 kg 15 kg 51 kg 13.90 708.90
6. Ketchup 9 litre 3 litre 12 litre 4.80 57.60
7. Black pepper 9 kg 4 kg 13 kg 5.60 72.80
8. Spices 7 kg 4 kg 11 kg 4.90 53.90
9. Sugar 4 kg 1 kg 5 kg 2.80 14.00
10. Soy sauce 7 litre 4 litre 11 litre 4.30 47.30
11. Oyster sauce 7 litre 4 litre 11 litre 4.70 51.70
12. Sesame oil 3 litre 1 litre 4 litre 4.40 17.60
13. Garlic 5 kg 2 kg 7 kg 2.60 18.20
14. Sprite 5 litre 2 litre 7 litre 2.30 16.10
15. Margarine 3 kg 1 kg 4 kg 3.20 12.80
TOTAL 2,838.60

Page | 96
Material Requirement Schedule (per Month)

NO. MATERIAL QUANTITY SAFETY TOTAL PRICE/ TOTAL


STOCK MATERIAL UNIT PRICE
REQUIREMENT (RM) (RM)
1. Bread 2,704 pieces 1,196 pieces 3,900 pieces 3.00 11,700.00
2. Onion 312 kg 78 kg 390 kg 2.70 1,053.00
3. Beef 1,508 kg 520 kg 2,028 kg 14.50 29,406.00
4. Salt 234 kg 73 kg 307 kg 2.50 767.50
5. Cheese 936 kg 389 kg 1,325 kg 13.90 18,417.50
6. Ketchup 234 litre 85 litre 572 litre 4.80 2,745.60
7. Black pepper 234 kg 95 kg 319 kg 5.60 1,786.40
8. Spices 234 kg 64 kg 298 kg 4.90 1,460.20
9. Sugar 104 kg 47kg 151 kg 2.80 422.80
10. Soy sauce 182 litre 67 litre 249 litre 4.30 1,070.70
11. Oyster sauce 182 litre 67 litre 249 litre 4.70 1,170.30
12. Sesame oil 78 litre 34 litre 112 litre 4.40 492.80
13. Garlic 130 kg 52 kg 182 kg 2.60 473.20
14. Sprite 130 litre 52 litre 182 litre 2.30 418.60
15. Margarine 78 kg 38 kg 116 kg 3.20 371.20
TOTAL 71,815.80

Page | 97
MACHINERY AND EQUIPMENT PLANNING

ITEM SUPPLIER
Ostin Furniture
19, Jalan Mutiara Emas Enam/4,
Taman Mount Austin,
Machinery 81100 Johor Bahru,
Johor

07-3535635

Page | 98
LIST OF MACHINES AND EQUIPMENTS

MACHINE
NO. ITEM QUANTITY PRICE/UNIT TOTAL PRICE
(RM) (RM)
1. Fridge freezer 1 1,300.00 1,300.00

2. Freezer 1 550.00 550.00

3. Cashier machine 1 250.00 250.00

4. Stove 2 210.00 420.00

Page | 99
TOTAL 2,520.00

EQUIPMENT
NO. ITEM QUANTITY PRICE/UNIT TOTAL
(RM) PRICE (RM)
1. Container 15 25.00 375.00

2. Fire extinguisher 1 250.00 250.00

3. Gas Cylinder (3 pieces) 3 28.00 84.00

Page | 100
4. Basin 4 5.90 11.80

Page | 101
5. Kitchen Knife Set 2 80.00 160.00

6. Cutting Board (three boards/set) 2 18.00 36.00

7. Mop 1 12.00 12.00

8. Broom Set 1 6.50 6.50

Page | 102
9. Plastic Bag (40 pieces/set) 1 30.00 30.00

10. Straw (200 pieces/set) 2 7.00 14.00

11. Knife Holder 4 1.90 19.00

12. Dust Bin 2 24.00 48.00

Page | 103
13. Kitchen Cloth 5 2.50 12.50

14. Apron 2 4.50 9.00

15. Tissue 2 7.50 15.00

16. Hand Glove (Cooking) (100 2 4.90 9.80


pieces/set)

Page | 104
17. Dishwashing Sponge (6 pieces/set) 1 2.40 2.40

18. Dishwashing Liquid (3 bottles/set) 2 6.90 13.80

19. Pan Set (7 pieces/set) 2 60.00 120.00

20. Floor cleaner (4 pieces/set) 1 15.00 15.00

TOTAL 1,253.80

Page | 105
MATERIAL PLANNING

ITEM SUPPLIER
NJ Nature Juice Sdn. Bhd.
145, 145A, Jalan Kenanga 29/6,
Taman Indahpura,
81000 Kulaijaya,
Drinks Johor

07-6635943

njnaturejuce.com
Setia Indah Cake House
No.39, Jalan Setia Indah 3/8,
Taman Setia Indah,
Bread 81100 Johor Bahru,
Johor

07-3512075
Ocean Pacific Fresh Seafood Wholesale
No. 25, Jalan Setia 1/12,
Taman Setia Indah,
Beef 81100 Johor Bahru,
Johor

07-3541155

Page | 106
Maslee Wholesales Cash & Carry Sdn Bhd
Others
BZZ-6, Kompleks Pasar Setia Indah,
Jalan Setia Indah 3/7,
Taman Setia Indah,
81100 Johor Bahru, Johor Bahru

Tel: 07-357 2188

Page | 107
LIST OF RAW MATERIAL

NO. ITEM QUANTITY PRICE/UNIT TOTAL PRICE


(RM) (RM)
1. Bread 1 piece 3.00 3.00

2. Onion 1 kg 2.70 2.70

3. Beef 1 kg 14.50 14.50

4. Salt 1 kg 2.50 2.50

5. Margarine 1 kg 3.20 3.20

Page | 108
6. Cheese 1 kg 13.90 13.90

7. Ketchup 1 litre 4.80 4.80

8. Black pepper 1 kg 5.60 5.60

9. Spices 1 kg 4.90 4.90

10. Sugar 1 kg 2.80 2.80

Page | 109
11. Soy sauce 1 litre 4.30 4.30

12. Oyster sauce 1 litre 4.70 4.70

13. Sesame oil 1 litre 4.40 4.40

14. Garlic 1 kg 2.60 2.60

15. Sprite 1 litre 2.30 2.30

TOTAL 76.20

Page | 110
MATERIAL REQUIREMENT SCHEDULE (PER
DAY)

NO. MATERIAL QUANTITY SAFETY TOTAL MATERIAL PRICE/ TOTAL


STOCK REQUIREMENT UNIT PRICE
(RM) (RM)
1. Bread 104 pieces 46 pieces 150 pieces 3.00 450.00
2. Onion 12 kg 4 kg 16 kg 2.70 43.20
3. Beef 58 kg 28 kg 86 kg 14.50 1,247.00
4. Salt 9 kg 2 kg 11 kg 2.50 27.50
5. Cheese 36 kg 15 kg 51 kg 13.90 708.90
6. Ketchup 9 litre 3 litre 12 litre 4.80 57.60
7. Black pepper 9 kg 4 kg 13 kg 5.60 72.80
8. Spices 7 kg 4 kg 11 kg 4.90 53.90
9. Sugar 4 kg 1 kg 5 kg 2.80 14.00
10. Soy sauce 7 litre 4 litre 11 litre 4.30 47.30
11. Oyster sauce 7 litre 4 litre 11 litre 4.70 51.70
12. Sesame oil 3 litre 1 litre 4 litre 4.40 17.60
13. Garlic 5 kg 2 kg 7 kg 2.60 18.20
14. Sprite 5 litre 2 litre 7 litre 2.30 16.10
15. Margarine 3 kg 1 kg 4 kg 3.20 12.80
TOTAL 2,838.60

Page | 111
MATERIAL REQUIREMENT SCHEDULE (PER
MONTH)

NO. MATERIAL QUANTITY SAFETY TOTAL PRICE/ TOTAL


STOCK MATERIAL UNIT PRICE
REQUIREMENT (RM) (RM)
1. Bread 2,704 pieces 1,196 pieces 3,900 pieces 3.00 11,700.00
2. Onion 312 kg 78 kg 390 kg 2.70 1,053.00
3. Beef 1,508 kg 520 kg 2,028 kg 14.50 29,406.00
4. Salt 234 kg 73 kg 307 kg 2.50 767.50
5. Cheese 936 kg 389 kg 1,325 kg 13.90 18,417.50
6. Ketchup 234 litre 85 litre 572 litre 4.80 2,745.60
7. Black pepper 234 kg 95 kg 319 kg 5.60 1,786.40
8. Spices 234 kg 64 kg 298 kg 4.90 1,460.20
9. Sugar 104 kg 47kg 151 kg 2.80 422.80
10. Soy sauce 182 litre 67 litre 249 litre 4.30 1,070.70
11. Oyster sauce 182 litre 67 litre 249 litre 4.70 1,170.30
12. Sesame oil 78 litre 34 litre 112 litre 4.40 492.80
13. Garlic 130 kg 52 kg 182 kg 2.60 473.20
14. Sprite 130 litre 52 litre 182 litre 2.30 418.60
15. Margarine 78 kg 38 kg 116 kg 3.20 371.20
TOTAL 71,815.80

Page | 112
MANPOWER PLANNING

DIRECT LABOUR PLANNING SCHEDULE

NO. POSITION NO. OF SALARY/ EPF (13%) SOCSO (2.5) TOTAL


STAFFS MONTH (RM) (RM) (RM)
(RM)
1. Operation 2 2,000.00 260.00 50.00 2,310.00
Manager
TOTAL 4,620.00

Page | 113
OVERHEADS REQUIREMENTS

ITEM RM
Water 630.00
Electricity 1,100.00
Telephone 180.00
Maintenance 650.00
Rental 3,000.00
Gas 380.00
TOTAL 4,880.00

Page | 114
LOCATION PLANNING

Our manufacturing business is located at Taman Austin Perdana, Johor Bahru, Johor.
The main reason why we chose this place is because it is located among a very large residential
area with a local school, an international school and Sunway college at walking distance.
Besides that, there are also Tesco and AEON nearby. In addition, there is also a water theme
park nearby that has just recently opened. On top of that, there is a lack number of Halal
restaurants around the area as it is dominated by non-Muslims. As our location is strategic
and our products are Halal and take a short time to produce, we believe that we will be able
to attract a large number of customers in a short time.

Page | 115
BUSINESS AND OPERATION HOURS

DAYS OPERATION HOURS BUSINESS HOURS

Tuesday – Sunday 24 hours 24 hours

Monday Holiday

Page | 116
LICENSE, PERMITS, AND REGULATIONS

ITEMS TYPE REMARK

License for signboard License Majlis Bandaraya Johor Bahru

Employees Provide Fund Regulation KWSP is compulsory to all workers


(EPF)

Halal certification Regulation Jabatan Kemajuan Islam Malaysia (JAKIM)

Page | 117
SURUHANJAYA SYARIKAT MALAYSIA
CERTIFICATE

Page | 118
HALAL CERTIFICATION

Page | 119
OPERATION BUDGET

ITEM ASSET WORKING OTHER TOTAL (RM)


EXPENSES CAPITAL (RM) EXPENSES
(RM) (RM)
Machine and 3,773.80 3,773.80
Equipment
Salary
Operation Manager 1,700.00 3,400.00
(2x)
EPF (13%) 221.00 442.00
Operation Manager
SOCSO (2.5) 42.50 85.00
Operation Manager
Raw materials 71,444.60 71,444.60
TOTAL 79,145.40

Page | 120
IMPLEMENTATION SCHEDULE

NO. ACTIVITIES MONTH


1 2 3 4 5 6 7 8 9 10 11 12
1. Incorporation of
business
2. Application of permit
license
3. Search for premise
4. Renovate premise
5. General briefing to
personnel
6. Advertising and
promotion launched
7. Department
coordination
8. Briefing of all
distribution channel
9. Monitoring and
corrective action
10. Sales visit
11. Consolidation

Page | 121
FINANCIAL
PLAN

INTRODUCTION
Page | 122
Financial plan is about to help in managing financial affairs to meet the goals of
business and organization. The most important in financial plan is to make sure the
operation of business is accessing the right plan. Financial plan also a series of step
used by the company to see the progressive of the business. Financial plan integrates
with all the data derived from the marketing, operation and administration budget.

Objectives of Financial Plan:

 To show the short term and long term financial before started a business
 To identify the budget used in administration, marketing and operation budget
 To show the requirement are going to be financed in order to started a business
 To show the projections of financial statement including the cash flow, profit
and loss and balance sheet

Our company’s financial department plays important roles to handle and manage the
cost and budget in the company. Financial manager also plays important roles to
 To ensure that the initial capital is sufficient
 To identify and propose the relevant source of finance
 To be used as a guideline for implementation

SOURCES OF FINANCIAL PLAN

Page | 123
Financial information gathers through 3 budgets:

Marketing
Budget

Financial
Plan
Administration Operational
Budget budget

SCHEDULE OF TASK AND RESPONSIBILITIES

POSITION TASK AND RESPONSIBILITIES


 Gather information.
 Understanding capital and
FINANCIAL MANAGER budget.
 Arrange short term and long
term funds.
 Control the cost of funds.

ADMINISTRATION BUDGET

Page | 124
Item Asset Working Other Total
expenses capital expenses
Furniture and 32260.00 32260.00
Fittings

Office Equipment 15,661.00 15,661.00

Salary
Administrator
manager 1700.00 1700.00
EPF (13%)
Administrator 221.00 221.00
manager
SOSCO (2.5%) 42.50 42.50

Bill : Electricity 500.00 500.00


Bill : Water 250.00 250.00
Bill : Internet 250.00 250.00
Bill : Telephone 300.00 300.00

Business 70.00 70.00


Registration
Fees

License of 30.00 30.00


Business Fees

Stationery 1231.00 1231.00

Total 52.515.50

MARKETING BUDGET
Page | 125
ITEM ASSET WORKING OTHERS TOTAL
EXPENSES CAPITAL EXPENSES (RM)
(RM) (RM) (RM)
Fixed Assets
Signboard 1, 500.00 1, 500.00

Salary
Marketing Manager 1, 700.00 1, 700.00
EPF (13%)
Marketing Manager 221.00 221.00
SOCSO (2.5%) 42.50 42.50
Marketing Manager

Business Card 360.00 360.00


(RM30 x 12 Box)
Banner 70.00 70.00
Bunting (RM30 x 2) 60.00 60.00

Flyers 50.00 50.00


(500 sheets x RM
0.10)
TOTAL 1,500.00 1,993.50 490.00 4,003.50

OPERATIONAL BUDGET

Page | 126
Item Asset Working Other Total (RM)
Expenses Capital (RM) Expenses
(RM) (RM)
Machine and
equipment 5,460.00 5,460.00

Salary

Operation 1700.00 3,400.00


Manager (2x)

EPF (13%) 221.00 442.00


Operation
Manager

SOCSO
(2.5%) 42.50 85.00
Operation
Manager

Raw 16,550.34 16,550.34


materials

Total 26,630.34

CAPITAL EXPENDITURE PROJECTION

Page | 127
Depreciation Method: Straight Line

PRE-OPERATING AND WORKING CAPITAL


Page | 128
SALES AND PURCHASES

Page | 129
PROJECT IMPLEMENTATION COST

Page | 130
SOURCES OF PROJECT FINANCING

Page | 131
LOAN AMOTERIZATION & HIRE PURCHASE

Page | 132
DEPRECIATION & FIXED ASSETS
Page | 133
Page | 134
Page | 135
PRO-FORMA CASH FLOW STATEMENT

Page | 136
PRO-FORMA CASH FLOW STATEMENT
(CONT.)

Page | 137
PRO-FORMA CASH FLOW STATEMENT
(CONT.)

Page | 138
PRO-FORMA INCOME STATEMENT

Page | 139
Page | 140
PRO-FORMA BALANCE SHEET

Page | 141
FINANCIAL PERFORMANCE

Page | 142
FINANCIAL RATIO

Page | 143
Page | 144
PROFITABILITY

Page | 145