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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)

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LECTURER: TAY SHER MIN

TABLE OF CONTENTS
No.
1.
2.

Title
Executive Summary

Page Number
3
4-5

3.

Objectives
(no footage)
Target Market

4.

Competition Analysis

8-9

5.

Product and Packaging

10-13

6.

Pricing

14-15

7.

16-20

8.

Promotion
(no video)
Distribution

9.

Green Measures

10.

Human Resource Planning

25-26

11.

Evaluation of Results

27-28

12.

Appendix

29-33

6-7

21-23
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 (19 th, 20th,
23nd of May) while on the last three days of the charity drive (24 th, 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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Logo of Save Ones Sight Mission (SOSM) Bhd.

B) Professional and Personal Objectives

Professional Objectives
i)
Total target profit of at least RM 1700
ii)
Total target donation of at least RM 800
iii)
Raise minimum RM 2500 for the charity organization
iv)
Targeted sales of products per day
- 50 packs of nasi lemak
- 20 packs of spaghetti carbonara
- 20 packs of spaghetti Bolognese
- 25 packs of lasagna
- 10 parfaits (discontinued after the first day)
- 20 pieces of otak-otak
- 15 packs of ice gems
- 23 packs of curry puffs (only sold on the second day)
- 7 packets of fruit tarts (only sold on the second day)
Personal Objectives
i)
To experience and learn how to run a food business
ii)
To earn money through own effort for a good cause
iii)
To successfully plan and execute a business plan
iv)
To experience firsthand the problems that might occur when running a business
and learn to come up with effective solutions
v)
To obtain business skills (promoting and marketing techniques/ planning
strategies/ accounting skills)

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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.

Tourism School Charity Drive Stall

Rasa Caf

Competitors

Rasa Caf

Tourism Students Stall

Location

Block E, Level 1, Taylors University

Lakeside Campus

Opposite our stall at Student

Life Center

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

Drinks:
Herbal Tea
Services:
Video Games

Similar Products
Strengths

Nasi Lemak, Spaghetti Carbonara

Has tables and chairs for

customers to dine.
A variety of food and also
drinks to suit the customer's
choice of food.

Spaghetti Bolognese

Has a variety of food and

snacks.
(Attractive)prizes are up
for grabs if they win a
round in video games.

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Products and sold at a low

price.
Has loyal customers.
No advertisement needed
because it is already known by
many people.
Attractive and authentic
packaging (nasi lemak
wrapped in banana leaf).

Certain snacks are sold

at a lower price.

Small portions of food only.

Located very far away from

the commercial block.

Small portions of food

only.
Lack of advertising and
one-to one promotion
towards passers-by.
Spaghetti was sold at a
higher price compared to
our stall.
No heating services.
Weak product
packaging.

Weaknesses

Why would
customers buy
from them?

Well established. People know

them, their location and what
they are selling
Affordable price
Have place to sit

Most of the customers of

the tourism students
stall are actually their
close friends. So, they
gave huge support to
their group.

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PRODUCTS AND PAKAGING

PRODUCTS

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.

Nasi Lemak with fried chicken

Fried rice with fried chicken, Chicken Lasagna

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Spaghetti Bolognese

ICBCNIce Gems

Beef curry puffs

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.

The sauces are separately packed in small plastic bag.

Clear, microwavable plastic container.

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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.

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The brown paper bag for the otak- otak.
small plastic bags.

The ice gems packed and sealed in

Role of using transparent containers

I believe that our packaging does attract customers because we use clear plastic
containers and plastic bags, which the customers can see what's in it and how the food looks like,
thus increasing the customers confidence to purchase our products The clear plastic containers
especially attract a lot of customers to come by our booth and look at what we are selling as it is
visible from far away.
The link to the video for this section.

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

COST PRICE(RM) SELLING PRICE(RM)

3.00
6.00
2.50
5.00
2.50
5.00
2.50
5.00
2.50
5.00
2.50
5.00
1.50
3.00
1.50
3.00
0.45
2.00
0.40
1.00

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

Fruits (Choose one from the two choices)

Banana

Strawberry

Cost Price
RM 6.80 / tub
We only serve one scope of ice cream per
servings.
Approx. RM3.20 / comb
Each comb of banana had estimated 8 bananas;
hence each banana is RM0.40.
For each serving, we only put one third of a
banana.
Approx. RM10/ box

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Each box had estimated 20 strawberries.

Hence, each strawberry is RM0.20. We sliced
the strawberries into smaller pieces before we
served. For each servings, we had estimated 23 strawberries.
Toppings (Choose two from the four
choices)
Chocolate syrup
Chocolate rice
Love letter biscuit
Whipped cream
*refer to the recipes provided for the prices.

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.

The digital poster.

P a g e | 20

The hand-drawn poster.

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.

The price tags of the food sold at our booth.

P a g e | 21

C) Face-to- face Conversation

Throughout the event, we discovered that the best way to promote our product was through
face to face conversation. As a lot of people were just passing by, we had to approach them and
try to promote our products to them. When we approach our potential customers, we explain
further about the products sold and the price range to them. This method was quite effective as
there are a lot of people walking through the Students Life Center (SLC) every day as it is one of
the main walkways in Taylors University.

Promoting products to the customers through face to face conversation.

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.

P a g e | 22

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.

NSK Grocery
PackedShopping
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.

Packed food in the car

P a g e | 23

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.

It takes time for us to cook the otak-otak.

To minimize the waiting time, we actually stop the selling of otak-otak and parfait and
change it into packed food such as spaghetti and lasagna. People can just grab their food and go.
This will be more convenient for Taylors staff and students as most of them need to rush to
classes.

P a g e | 24

Packed food.
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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Customers reserve through Facebook Page

P a g e | 26

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.

P a g e | 27

HUMAN RESOURCE PLANNING

Team organizational Chart

Team Leader
Clara Lee Pei Lin

Financial Team
Shazleen Shafiqah
Chow Su Ling

Marketing and
Sales Team

Advertising
Team

Production
Team

Lee Shi Yin

Lim Peidi
Sarah Esa

Chin Man Choong

Ng Pui Yan
Zulkarnain Richard

Clara Lee Pei Lin

Shazleen Shafiqah
Chin Man Choong
Sarah Esa

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.

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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.

iv) Advertising Team

The advertising executives, Chin Man Choong, Ng Pui Yan and Zulkarnain Richard are
responsible for promoting and advertising our stall during the business and keeping our social
media page updated.

v) Production Team
The food has to be made fresh every day as the shelf life of each product is short. The food
production led by Shazleen, Sarah Esa, Chin Man Choong and Clara as they had obtained the
typhoid injection. Shazleen Shafiqah will aid her mother in packing the nasi lemak ayam,
spaghetti, and lasagna every morning. Chin Man Choong was in charge of grilling the otak- otak
and Clara and Sarah was in charge of creating the parfait for the customer.

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EVALUATION OF RESULTS
At the end of our charity drive, the results are recorded and tabulated into the table below:

Income Statement of Team Champor2 in the Charity Drive Event

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 and replace it with lasagna and spaghetti. We actually bought a lot of stock for the

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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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c. A screenshot of the transportation fee we paid to go to the shopping centers

d. A collection of receipts of the items that we bought

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e. Letter of requesting permission to raise funds for the charity organization

f. Pictures taken when visiting the charity organization

Handing the money over to Mr. Steven Chan, the founder of SOSM.

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g. The official receipt from SOSM Bhd.