Professional Documents
Culture Documents
INTRODUCTION TO BUSINESS
(BUS30104)
CHARITY DRIVE EVENT
TEAM CHAMPOR2
GROUP MEMBERS
CHIN MAN CHOONG (0324509)
CLARA LEE PEI LIN (0324495)
CHOW SU LING (0325020)
LEE SHI YIN (0324679)
LIM PEIDI (0324272)
NG PUI YAN (0324785)
SARAH ESA (0324805)
SHAZLEEN SHAFIQAH (0324367)
MUHAMMAD ZULKARNAIN (0324644)
LECTURER: TAY SHER MIN
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TABLE OF CONTENTS
No.
1.
Title
Executive Summary
Page Number
3
2.
Objectives
4-5
3.
Target Market
6-7
4.
Competition Analysis
8-9
5.
10-13
6.
Pricing
14-15
7.
Promotion
16-20
8.
Distribution
21-23
9.
Green Measures
10.
25-26
11.
Evaluation of Results
27-28
12.
Appendix
29-33
24
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EXECUTIVE SUMMARY
For the final project of Introduction to Business module, students were required to group
into groups of maximum 9 members and organize a charity drive event to raise funds for a charity
organization by running a mock business. Students were expected to earn a profit of RM 2500 over
the course of 6 days through the sales of products and services.
After forming a group of 9, my group and I decided to raise funds by selling a variety of
heavy food such as nasi lemak, spaghetti Bolognese, spaghetti Carbonara, lasagna and small snack
food such as parfait, otak- otak and ice gems. We chose this selection because we were targeting
the students and staff of Taylors University who wanted to purchase lunch at a budget price. We
knew that the students and staff had to spend up to RM 10 per meal and so provide an alternative
solution for them. Moreover, the food selected would be pre-packed so that the people buying it
would be able to purchase it and go in a short period of time. We also decide to provide heating
services as some people like their food served hot. This will also serve as one the strategies used
by our group.
My group has decided to promote our business through social media such as Facebook,
posters and face to face conversations. Most of our products were catered by one of the group
members mother. the family member agreed to help us to purchase the ingredients and prepare
and pre-packed the food in containers for us. In the period of six days, our group had set up the
booth in front of the Student Life Center on the first three days of the charity drive (19th, 20th, 23nd
of May) while on the last three days of the charity drive (24th, 25th, 26th of May), due to insufficient
space, we had to set up in the hallway of Block C, Level 2. A total profit of RM 2503.40 was raised
by our team, Champor2. All the profits gained would be donated to the Save Ones Sight Mission
(SOSM) Bhd.
We chose to donate to Save Ones Sight Mission Bhd. Because they had a very reputable
charity organization which aims to fight unnecessary blindness and other eye diseases through
early detection. They were stablished in 2009 by Steven Chan and his wife. To date, they have
organized over 50 eye health screening events as well as provided 50 cataract surgery and 200
pairs of spectacles for disadvantaged adults and children. As such seeing reports, it gave our group
the confidence to trust in them and to donate our profits to them.
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OBJECTIVES
A) Donation to Save Ones Sight Mission Bhd.
Details of the charity organization that will be receiving the profits from the charity drive
event
Name: Save Ones Sight Mission (SOSM) Bhd.
Address: A-3-2, Block Anggerik, Desa Saujana Apartments,
Section 3, Taman Sg Besi Indah, 43300,
Seri Kembangan, Selangor Darul Ehsan, Malaysia.
Contact No.: +6017 632 0602 (Ms Lynn)
Fax No.: +603 89577188
Email: info@sosm.my
The charity organization that we chose to receive our donation is Save Ones Sight Missions
(SOSM) Bhd. SOSM is a non-profit Christian organization to help those with disability
and vision disability, regardless of race, gender, age or religion in the Malaysia and beyond
Asia.
The reason we chose SOSM is to raise awareness to help people with vision disabilities.
There are various organizations that require help from us, but for some reason, vision
disabilities are often left out from this help. We realize that most of the blindness out there
were actually preventable. There were actually hope for those people to see the sunlight
again if they were given treatment. But, often these people with disability have some
financial issues. If they are experiencing problems when just trying to survive, how would
they have extra money for medical treatment? Therefore, even though our strength is weak,
and the impact small, but we should still contribute as much as we can and help these
people.
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TARGET MARKET
A) The Customers and their Background
For this charity drive event, our primary customers are the students of Taylors
University Lakeside Campus as they account for the majority of the population at the
campus. As Taylors University is a private university, we assume that most of the students
here came from middle to upper-income families whose monthly income is approximately
RM 4000 and above, and thus be willing to buy our products.
Our secondary consumer for this charity event would be the staff of TULC, which
includes the lecturers and school administrators. As the staff members are working class
people, they will have a higher spending power. This aspect made us realized that obtaining
the staffs support is crucial in helping us achieve our objective of reaching the target profit
of RM 2500.
B) The Customers Wants and Needs
Being students ourselves, we know that some of the students have classes the whole
day and have to stay on the campus from morning until evening. Due to this aspect, students
have to buy lunch from the caf and shops available at the campus. So they would want to
buy something that is filling and is able to sustain them for the whole day. Knowing this,
we decided to sell heavy food as it fulfills their wants and needs.
Besides that, we know that the students and staff members are constantly in a rush
to go somewhere and would not stay at the booth for a very long time. So, we decided to
pre-packed our products in containers so that is easy and fast for the customer to buy and
go. We hoped that this strategy will help attract more people to buy our food.
Moreover, being a person who loves their food served hot, we thought that our
customers would love their food to be served hot too. So, we decided to provide heating
services. When someone buys any of our products, we would ask them whether they
wished for their food to be heated up. By providing this service, we also ensured that the
products sold would maintain their freshness and quality of taste.
Last but not least, due to the recent closing of the PJS7 gate at the start of this year
and the consecutive petitions to open it, we knew that the students and staff would like
delicious and cheap food products. As the food sold in TULC is definitely more expensive
than other places, the students and staff would prefer to purchase food at a reasonable price
and still be able to fill their stomachs. Due to this aspect, we decided that our food products
would cost no more than RM6. By selling at that price for heavy food, we attracted many
customers to come by our stall to buy food.
C) The Customers Spending Power
Our primary customer (the students) would have a smaller spending power as they
are not working and are still depending on their parents income. However, most of the
students would have come from a middle to upper-income family (< RM4000 per month).
By providing food products which are sold at a low price, we hope to attract many of the
students to come by our stall to purchase our food.
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As for our secondary customer, the staff of TULC, they would have a higher
spending power as they are from the working class and are generating income. By selling
cheap and affordable food, we hope that they would be willing to purchase our products
from us.
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COMPETITION ANALYSIS
Throughout the entire charity drive event, we discovered that there were two main competitors to
our business, namely Rasa Caf, a caf catered for students and staffs, located at Block E, TULC.
and a charity drive event stall ran by Tourism students. Here is the full analysis of both stalls.
Rasa Caf
Competitors
Rasa Caf
Location
Products and
Services
Food:
Nasi Lemak, Sausage, Fried Rice,
Fried Mee hoon, Spaghetti
Carbonara, Curry Puff, Fish ball,
Samosa
Food:
Spaghetti Bolognese, Packed
Rice, Small Snacks: Biscuits
and Corntoz Chips
Drinks:
Nescafe, Tea (Hot/ Cold), Milo (Hot/
Cold), Canned Drinks
Similar Products
Strengths
Drinks:
Herbal Tea
Services:
Video Games
Spaghetti Bolognese
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Weaknesses
Why would
customers buy
from them?
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For our stall, Champor2, we have discussed and decided that the products we are selling are
food. The food that we are selling varies every day so that the customers can have a variety of
food to choose from. This is the list of food that we are selling:
Nasi Lemak with two fried chicken. Some anchovies and nuts and some sambal chili.
Sometimes the customer will request for more chili, so we decided to bring along some
extra sambal for the customers.
Chicken Spaghetti Bolognese. The bolognese is tomato sauce with chicken sausages.
Spaghetti Carbonara. The carbonara sauce is a creamy sauce with chicken sausages,
Chicken Lasagna. The chicken lasagna is layered with tomato sauce and minced chicken.
The toppings for the lasagna is parmesan cheese.
Fried Rice with two fried chicken. A simple fried rice with some vegetables and cooked
with soya sauce, served with two fried chicken.
Otak-Otak. Otak-Otak is fish packed with banana leaves and then grilled it.
Fruit Parfait. There were two kinds of fruit parfaits that the customers can choose. The
first one is Banana Fruit Parfait Sliced banana with vanilla ice-cream and topped with
whipped cream and chocolate sprinkles or syrup. The second one is Strawberry Fruit
Parfait Sliced strawberries with vanilla ice-cream topped with whipped cream and
chocolate sprinkles or syrup.
Beef Curry Puffs. The curry puffs are stuffed with mashed potatoes and minced beef.
Fruit Tart. The fruit tart is filled with custard filling and topped with sweet grapes and
pineapples.
Ice gems. Ice Gems are small round biscuits.
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Spaghetti Bolognese
ICBCNIce Gems
Otak-Otak
The benefits of the products that we sold are the prices. The prices that we set for our
products are quite cheap. Like for example, the price for one nasi lemak with two fried chicken is
only for RM5. If we buy the same product outside, it will cost more than our price. Besides that,
customers are also allowed to add extra sambal if they want without any charges being made.
Besides that, we also provide heating services. If the food gets cold, we can heat the food for our
customers if they want to without any charges. In that way, the customers can enjoy their food
more.
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PAKAGING
Packaging is the process where a business prepares the product for the market, by
enclosing or protecting the product for distribution, storage, sale, and use. In our case, we are
selling food. So, the packaging we decide on have to protect the food, allow easy storage and
distribution and ease transportation of the food from the house to the place of business and
convenient for the customers to bring it around. We had different packaging for different types of
food.
For the nasi lemak ayam, nasi goreng ayam, spaghetti bolognese and spaghetti
carbonara, we pre-packed them in a clear microwavable plastic container with compartments with
lids. This type of packaging seals the food tightly and allows the customer to bring the food around
without fear of spilling it. The sambal and the sauces were also being packed in a small plastic
bag and are being tied. A white plastic spoon is provided along with the packaged food.
Role of packing the sauce and sambal separately
We decided to pack the sambal and the sauce separately so that the quality of the food
would remain fresher for a longer period of time. Besides, as the food is packed early in the
morning and if packed with the sauce, it might become soggy and disgusting a few hours later.
Due to this, we decided to pack the sauce separately for the spaghetti. As for the nasi lemak ayam,
the sambal is packed separately so that customers can choose how much sambal they want with
their rice. For example, this customer does not like her food to be too spicy, so she can take a little
bit of sambal out from the packet to eat with her rice.
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As for the otak-otak, when a customer purchases it, it will be packed it in a brown paper
bag. This is because the otak- otak is either freshly grilled or from the microwave and this makes
the otak-otak hot and uncomfortable for the customer to handle by hand. Besides, brown paper
bags are low cost and eco-friendly as they are recyclable.
The fruit tart and the curry puffs, we packed it in a small clear plastic container. As for
the fruit parfait, we served it in a small clear plastic cup. Lastly the ice gems, we packed it into
a small clear plastic bag and seal it with a sealer.
https://www.youtube.com/watch?v=IeT2PNnVx3k
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PRICING
Pricing is the process whereby a business sets the price at which it will sell its products and
services. Before the charity drive, we decided to sell our products minimum two times of the cost
price. Most of the food was catered by our teammate, Shazleens mum, while the others were
prepared by ourselves.
The table below shows the selling price per unit and cost price per unit of the food that
we sold during the charity drive.
FOOD
Lasagna
Nasi Lemak
Parfait
Spaghetti Bolognese
Spaghetti Carbonara
Nasi Goreng Ayam
Curry Puff
Fruit Tart
Ice Gems
Otak - Otak
Nasi lemak, lasagna, spaghetti bolognese, spaghetti carbonara, nasi goreng ayam,
curry puff and fruit tart were catered by Shazleens mum. She included the packaging of
the food, and generously only charged us half of our selling price, for example, if we
decided to sell lasagna at RM6.00, she only charged us RM3.00 for the cost. The same goes
to other products.
The ice gems biscuits were bought in one tin, then separated into 90 smaller packs of
biscuit. The cost for each packet is RM0.45.
The parfait was prepared in a plastic cup, and served with a plastic spoon. The cost of the
parfait was the total of estimated prices of the ingredients. The table below show the
ingredients of the parfait, and the cost of the price.
Ingredients
Ice cream
Cost Price
RM 6.80 / tub
We only serve one scope of ice cream per
servings.
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Strawberry
RM 9.60 / bottle
RM 2.95 / box
RM 6.50 / box
RM13.80 / tube
Pricing Strategies
The products sold were attractive, with nasi lemak and lasagna as our most popular food.
The low price was one of the factors that attracted our customers. Other than that, the food quality
and taste were the other reasons why our business was successful. Some customers were loyal to
our food and were willing to come back again for the same food. This can be one of the ways for
us to promote our food, which is through the recommendation from customers.
The prices of food were decided as a consideration of market price, and also putting
ourselves in others shoes. For example, the nasi lemak sold by JC Pancake, one of the restaurants
in our school is approximately RM10. Hence, putting ourselves in others shoes, as a student, we
do realize that RM10 for a meal is a bit too high for some of the students. In a conclusion, we
decided to set the price of nasi lemak at RM5, which is much more affordable, and had good quality
since it was home cooked. Selling the products at a higher price will get us more profit, but it will
not attract many customers to buy our food since they can get the same products at the same price
from other restaurants in the campus.
The business was slow after the lunch hour. Hence, in order, to sell the remaining food
after lunch hour, we reduced the price of our remaining food. For example, nasi lemak from
RM5, we reduce it to RM4 or RM3. The reduction of the price was not consistent throughout the
week, depending on different situations, the freshness of the food and the number of crowds of the
days. If we still werent managed to sell all the food on that day, we decided to include in stock
lost, since the food will have lost its freshness, and we wanted to keep our reputation good by
selling good quality food.
The parfaits were not successful since the ice cream will melt even if we store it in our
portable icebox. In consideration of the situation, we sold the remaining fruits separately from the
ice cream. For example, we sold one banana for RM1. For the strawberry, we put 5 strawberries
in a cup and sell them for RM5. Other than that, we still allow the customers to choose two of the
toppings to add into their fruits.
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PROMOTION
In order to promote our products, we have identified our target market. As we are selling at a
reasonable price, our target customer will be the students and staff in Taylors University.
Problems Faced
As charity drive events are carried out frequently in Taylors University and the price set by
the previous charity drives were high, many people just passed by the stalls quickly as they
assumed that the products sold would be expensive. Plus, there were a lot of stalls set up beside us
in front of Students Life Center (SLC). This created competition and diverted the student attention
away from our stall.
To solve this problem, we have come out with some promotion plan to attract customers.
A) Social Media
As social media has become one of the useful tools in this generation, it is easier for us to
promote our products through social media. We have created a page on Facebook named
Champor.
This Facebook page has all the information of our stall. For example, the time when our stall
was opened, where we set up our stall, the food sold and the price of our products.
Through this Facebook Page, our customers can clearly know what is being sold for the day and
select what they want to eat and as well as find our stall easily.
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When we first set up the Facebook page, all the group members were asked to share this
page through their Facebook account. We knew that if more people shared the page, more people
would be able to have a look at it.
We will also ask our customers to give a review about our stall in our Facebook page. when
a good review for our product is given, it increases the number of customers who visit our stall.
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B) Posters
Before the Charity Drive Event started, we designed a poster and put it at our stall to attract
customers. The main aim of creating the poster was because most of the people will just pass by
our stalls without asking the price of the products sold. The poster created will clearly let the people
who passed by know the products we provide and the price of our products. The poster was
designed to have bright colors so that it will attract peoples attention. Through the poster, we
hoped that more people will consider buying our products as they looked nice and are sold at a
reasonable price.
We designed two posters, one digital poster and the other, a hand-drawn poster. The reason
why we had two posters was because we did not want to waste cost on printing the poster. We
decided to make another poster as we already had the materials needed to make it and need not to
buy any more. The digital poster would be shared via social media and the hand drawn poster
would be displayed at the booth.
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Besides, to further ensure that people can see the prices, we also placed big price
tags of the food in front of our stall. We know that people would be attracted to the price
as the price range of food sold in Taylors University are normally range between RM 8.00
to RM15.00.
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One of our member holding the poster we made to draw the customers attention to him. After he
got the customers attention, he will start to introduce our products to the potential customer.
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Distribution
As our group is selling food, we have to go for grocery shopping to get all the ingredients.
We went NSK Kuchai Lama. Some members who have car will drive to NSK themselves so that
they can bring the ingredients back to their house and bring it to Taylors University the next day.
The others who do not have car will take Grab Car to reach NSK. After NSK grocery shopping,
we went to one of our members house to pack the ice gems.
For our nasi lemak, spaghetti, and lasagna, we get it from one of our members mum. She
supplied us with the nasi lemak and sends it to campus by car for us.
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As we have packed food such as ice gems and nasi lemak, the distribution of food is quite
fast. This is because the customers can pay and grab their food in less than one minute. We provide
heating services too. If the customer willing to wait for 2 more minutes, we will provide heating
services for free. For parfait and otak-otak, the customers need to wait for quite a long time. It is
because we need to heat up the otak-otak on the spot to make sure that it is fresh and nice and the
ice cream for parfait have to keep in the ice box to prevent it melts. It takes about 5 minutes for us
to distribute the food. Therefore, the sales for parfait and otak- otak is not that good as expected.
Packed food.
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As our food products are sold are at a reasonable price, many people approach us to buy
nasi lemak on the first day. Besides, nasi lemak can let people be full. Therefore, quite a number
of people approach us to buy nasi lemak. This is one of the reasons that we want to sell packed
food for the next few days. In order to get more sales and donations, we have members to walk
around the campus to promote our charity organization and products. This increases the number
of sales as some of the people will not pass by Student Life Center (SLC) and do not know we
have a stall there.
We provide delivery and reservation services too. As our products are selling fast, quite a
number of people reserve their food from us. They can reserve their food through Facebook Page
or come to our stall to reserve it. We provide delivery services as well. Some lecturers order food
from us but they have class ongoing at the same time. Therefore, we deliver the food to the
respective classrooms.
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GREEN MEASURES
When we were first assigned this project, we decided that the product that we are selling is
food. This is because, during the process of making the food, no waste or harm to the environment
is produced.
The product packaging chosen was mainly made out of plastics, such as plastic containers
and plastic bags. The plastic containers were used to pack the nasi lemak ayam, nasi goreng ayam,
spaghetti, curry puff and etc, while the plastic bags were used to pack the spaghetti sauce and ice
gem cookies. The plastic containers and plastic bags we chose are all eco-friendly and recyclable
which reduces the harm caused to the environment.
Our product, the packaged nasi lemak, pasta and etc. were all gathered in the same place
before transporting them to our stall, which reduces the carbon footprint during the distribution
stage.
We also reduce the usage of plastic bags by not providing plastic bags to our customers but
replace them with paper bags if they request for one. The plastic containers and plastic bags were
tossed into the recycle bin for plastics for recycling after use.
Since our stall provides heating services, we require electricity to reheat our food for our
customers, At the beginning of the day, while the food products are still warm, we will not provide
heating services unless the customers asked for heating services so that we can reduce the
consumption of electricity.
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Team Leader
Clara Lee Pei Lin
Financial Team
Shazleen Shafiqah
Chow Su Ling
Marketing and
Sales Team
Advertising
Team
Production
Team
As the charity drive event was carried out for five days only, we needed to strategies and plan
how to achieve our goal of earning a target profit of RM2500. We had a month to plan before the
day of the charity drive. So, we delegated task out to each member of the group according to
each members abilities so that each task can be carried out quickly and efficiently. Each and
every group member was assigned with different tasks.
The team includes:
i) Team Leader
Clara Lee Pei Lin was our group leader as well as our project manager where she oversaw the
performance of the team and made final decisions.
ii) Financial Team
Our financial team, which consists of the accountant, Shazleen Shafiqah is responsible for the
accounts while treasurer, Chow Su Ling will cooperate with the accountant to organize and record
the teams financial operation.
iii) Marketing and Sales Team
The marketing and sales executives, Lee Shi Yin, Lim Peidi and Sarah Esa are given the task to
set a sales target and identify marketing opportunities by identifying consumer requirements,
defining market and analyses the strength and weaknesses of the competitors.
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EVALUATION OF RESULTS
At the end of our charity drive, the results are recorded and tabulated into the table below:
Revenue
Sales
Less: Cost of Goods Sold
Gross Profit
Add: Donation
Capital
Adjusted Gross Profit
Less: Operating Expenses
Typhoid Injection
Transportation
Receipt Book
Stock Loss
Total Operating Expenses
Net Profit
RM 3228.00
RM1871.80
RM1356.20
RM656.80
RM900.00
RM2913.00
RM220.00
RM63.60
RM3.00
RM123.00
RM409.60
RM2503.40
Reflection
The charity drive event was a success as we have exceeded our target profit and was able
to pay back all our cost and fees. One of the problems we face when carrying out this event was
the lack of venue to sell our items. This problem occurred on the fourth day of the charity drive.
We were not given a spot in front of the Student Life Center to set up our business as it was
occupied by other schools. Thus, we decided to set up our booth at Block C, Level 2. When we set
up our booth there, we thought that business would be bad and we would experience a lot of losses.
But surprisingly, business was even better there. One of the customers even commented that they
prefer us to set up our booth at block C as the walkway at SLC is very packed and they would not
stop to buy our food. So, in the end, we made more sales at Block C when compared to SLC. This
problem turned out to be a blessing in disguise.
One of the mistakes that we made was that we assume that many people would want to buy
the parfait and the otak- otak. After the first day of the charity drive, we noticed not many people
wanted to buy the otak- otak as it looked burnt and not so appealing. Moreover, we were
experiencing problems with the parfait as the ice cream we bought was melting even though it was
kept in the portable icebox we had. So after the first day, we decided to not sell parfait anymore
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and replace it with lasagna and spaghetti. We actually bought a lot of stock for the ingredients for
this two items and both did not work out. So we experience a lot of stock loss from there.
One thing that we felt that we did right was that we made the right decision on what food
to sell. When we first planned to sell food, we wanted to sell fruits and steamed products. But then
we started to ask the other groups on what they were planning to sell, some said drinks, some said
mashed potato, some said small snacks and tidbits like cakes and fried Oreos. Moreover, we
noticed that the business schools were selling fruits and their fruits were really cheap. We knew
that we would face competition from them. So we discussed again, and from the discussion, we
noticed that no one is selling heavy food, food that can satisfy the hunger of students and fill their
stomachs for the whole day. So, Shazleen then offered to cater us the food, which is the nasi lemak
ayam, nasi goreng ayam, spaghetti, and lasagna. Throughout the charity drive, we could see that
the nasi lemak ayam and lasagna were hot selling products. They were always sold out first. So,
in a nutshell, we are glad that we chose the right types of food to sell.
If we were to do the whole event again, we would plan to sell drinks. Drinks are low cost
and actually easy to prepare. We could have earned a lot of profit from selling drinks. Besides, a
few of the customers asked whether we were selling drinks. So, if we were to do the event again,
we would sell drinks.
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APPENDIX
a. The official receipt of our vaccinations
b. The immunization cards to show that we have taken the typhoid injection
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Handing the money over to Mr. Steven Chan, the founder of SOSM.
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