FACULTY OF BUSINESS AND MANAGEMENT

MGT 162: FUNDAMENTALS OF MANAGEMENT

GROUP:

SESSION 1 2019/2020

ASSIGNMENT TITLE : SUWAN ENTERPRISE

GROUP NUMBER :

NO. MATRIC NUMBER NAME

1.

2.

3.

4.

LECTURER NAME:

DATE OF SUBMISSION :
TABLE OF CONTENTS
N CONTENTS PAGE
O
1.0 INTRODUCTION

The name of this company is SUWAN Enterprise. It was founded on 14th July 2018
by Syimah and her friends which are Ummul, Wani, Aina and Nurul. Therefore, the name of
the company is based on a combination of shareholder names. Before this company was
founded, our main goal is to make these breads and donuts to help hungry students at night
while increase our pocket money as a student. We didn't expect this small business will
receive positive feedback and so it was a conversation among students on campus and
even outside of it.

By the time passes, our business has received tremendous response that demands
of some customers may not be satisfied due to the shortage of manpower and time
constraints. In order to maintain our sales performance, we decided to hire some employees
to increase our sales revenue. With the addition of workers, we can increase the number of
various products by creating some new recipes. We will be advertising our products through
several platforms such as printing posters and distributing them, publicizing our products on
social media such as Facebook, Instagram and WhatsApp.

After receiving a great response from the public, since some of us had a certificate in
the bakery field, we decided to open a bakery at Sungai Petani. Our first branch is in Sungai
Petani, Kedah. We choose Sungai Petani because the area is a main attraction of the
people and it is a good idea for our business as this store will welcome many customers to
try our products.
2.0 PLANNING

2.1.1 VISION

 Be the main supplier of halal food to the country in the bakery industry.

2.1.2 MISSION

 Provides materials for the manufacture of high quality baked and halal bakeries and
provides maximum customer satisfaction.

2.1.3 GOALS

 To make our business worldwide and get major celebrities to come in and try our
product and get good reviews from them.

2.1.4 Objectives

 Create business opportunities in the bakery industry and connect with entrepreneurs
especially for local people.
 Develop a concept of bakery and confectionery business that has a world-class level.
 Develops bakery processes and technologies and configurations for local and
international retail markets.
 Provide administrative and technical training services in the food industry and food
technology.

2.1.5 LOGO
2.2 STANDING PLAN

Standing plan are drawn to cover issue that managers face repeatedly. For example,
managers may be facing the problem of late-coming that quite often. Managers may
design a standing plan to be implemented automatically each time and employee is
late for work. Standing plan may be called standard operating procedure (SOP).

Mission or purpose, strategies, policies, procedure, rules are some of the most
common standing plans.

2.2.1 BASIC RULES OF HYGIENE SANITATION AND SAFETY.

i- Make sure all cleaning clothes are wash and boiled every day. Do not
hang them on equipment or windows ledge to dry.

ii- Visitors should only enter the processing room wearing protective
closing and under supervisor.

iii- -Do not cough or sneeze over food and do not wear perfume or nail
vanish as this can contaminate products.

iv- Do not handle any food if you have sores, boils, septic sport a bad
cold, chest infection sore throat or a stomach upset. Report any of this
to manager and do alternative work.

v- do not allow stuff to but the machine unless they know how to stop it.
Only one person should operate a machine at any one time.

2.2.4 POLICY AND PROCEDURE

i- Hand washing
a. Policy: All food production and will follow proper hand washing
practices to ensure the safety of food packing to customers.
 b. Procedure: All employees involved in handling food must wash
hand using the following steps:

- Wash hands (including the fingernails) and forearms

thoroughly with soap and warm water (water
temperature should be at least 100°F) for a period of
20 seconds.
- Wash hands using soap from a soap dispenser. Lather
at least 10 seconds.
- Using a sanitary nail brush to remove dirt from under
fingernails.
- Wash between fingers thoroughly.
- Use only hand sinks designated for that purpose. Do
not wash hands in sinks in the production area.
- Dry hands with single use towels or a mechanical hot
dryer. (Retractable cloth towel dispenser systems are
not recommended).Turn off faucets using a paper towel
in order to prevent recontamination of clean hands if
foot pedals are not available.

ii. Laundry & Linnen Use

a) Policy: All employees will ensure that clean and sanitized cloths,
towels, aprons, table linens, and mop heads are used at
appropriate intervals during the work period.

b) Procedure: Linens used in the restaurant for purposes of cleaning

and sanitizing are not used in other areas of the establishment.
Linens should be kept separate by functional use to minimize risk
of cross contamination.

All employee must:

- Use wiping cloths and other cleaning cloths for purposes of
cleaning and sanitizing, as needed.
 - Wiping cloths used for food spills from tableware and carry-out
containers shall be maintained dry and used for no other
purpose.

- Wiping cloths used for food contract surfaces shall be held

between uses in an appropriate sanitizing solution.

- We recommended that wiping cloths and aprons are changed

as needed but at least every day to minimize the risk of cross
contamination. Soiled cleaning linens and aprons should be
placed in a designated container by use and taken to the
laundry area at the end of each shift.

- Place soiled table linens in a designated container for

transportation to the laundry at the end of each meal period.

- Transfer wet mop heads to a separate designated container to

be taken to the laundry at the end of each shift. This will
minimize mold growth and infestation by pests.

 Visitors in The Kitchen

a) Policy: Visitors in the kitchen are kept to a minimum and

when visitors are coming, they must adhere to the food
safety practices followed in the kitchen.

b) Procedure: Employees and Managers must:

- Limit the access of visitors in the food production areas.

- Provide hair restrains for all visitors to the food

production areas.
 - Ask all visitors to wash their hands following the hand
washing operation’s procedures.

2.2.5 A PROGRAM

- Single-use plan that designed to accomplish a particular set of goals, that if

accomplished, will contribute to the organization’s long-term success.

We have opened several branches throughout Malaysia after receiving a great

response from the public. Our first branch is in Sungai Petani, Kedah. We choose
Sungai Petani because the area is a focal point of the people and it is a good idea
for our business as this store will welcome many customers to try our products.
Our goal of opening a branch is to make our business more recognizable. It can
also help people financially by hiring them as employees and providing them with
business experience. Customers often prefer the company they are familiar with to
ensure their safety and ease their purchasing process. So, in order to grow our
business at the same time to gain customer trust and confidence in our products,
we have partnered with well-known companies

2.2.6 PROJECTS

- similar to a program but is generally of less scope and complexity.

Before SUWAN Enterprise build a new branch at Pulau Pinang, we are going to
do the renovation of the branch at Sungai Petani to make it as a main branch. For
the new branch, we are hiring a manager to organize and manage the store
wisely. We are providing a job opportunity for those who are unemployment and
intend to increase their side income. Also, we are covering expenses for typhoid
injection as it will reduce the burden to the new worker.

With the addition of workers, we can increase the number of various products
within an existing product line by creating some new recipes and it gives some
fresh looks to our company. We will be advertising our products through several
platforms such as printing posters and distributing them, publishing our products
on social media such as Facebook, Twitter, Instagram and WhatsApp.
 2.2.7 BUDGETS

Our company have sets RM 100 000 for budgets which cover renovation for our
branch in Sungai Petani and all costs needed for our new project in Pulau Pinang. As
for our new project, our company need around RM 50 000 to pay for rent premise,
investors, internal decoration, machine and etc.

3.0 ORGANIZING.

Organizing involves assigning tasks, grouping tasks into departments, delegating authority,
and allocating resources across the organization. During the organizing process, managers
coordinate employees, resources, policies, and procedures to facilitate the goals identified in
the plan. Organizing is highly complex and often involves a systematic review of human
resources, finances, and priorities.

3.1 ORGANIZATIONAL STRUCTURE

NUR HASYIMAH
BT.AZHAN
(CEO)

NUR AINA NURUL NURUL UMMUL

NAJIHAH BT. SYARAFANA BT. SYAZWANI BT. HASANAH BT.
MAZLAN AZAHARI HAIROL NIZAM HALIM
(FINANCE (MARKETING (SALES (OPERATING
DEPARTMENT) DEPARTMENT) DEPARTMENT) DEPARTMENT)
 3.1.1 CHIEF EXECUTIVE OFFICER (CEO)
 Analyze sales report, financial statements and oversee the general
activities that make up the mission of the company. CEO are
responsible for the company’s budgetary and financial activities
and would be involved with approving and negotiating contracts
and agreements.

3.1.2 FINANCE DEPARTMENT

 The part of an organization that manages its money. The business
of a finance department typically includes planning, organizing,
auditing, accounting for and controlling its company’s finance. The
finance department also usually produces the company’s financial
statements.

3.1.3 MARKETING DEPARTMENT

 Responsible for promoting products, ideas and mission of this
enterprise, finding new customers and reminding existing
customers that we are in business. It organizes all the activities that
are concerned with marketing and promotion.

3.1.4 SALES DEPARTMENT

 Promotes growth of our business as well as customer retention.
Maintaining relationships with our customers. A good relationship
with a customer makes them feel valued and encourage them to
remain loyal to your company.

3.1.5 OPERATING DEPARTMENT

 Responsible for making sure that customer orders are filled on
schedule. This responsibility covers managing production rhythms
and also syncing manufacturing timelines with availability and
delivery of materials needed for production.

3.2 TYPES OF ORGANIZING

Based on the organizational structure, our company choose the functional
departmentalization since the task and jobs are grouped according to the
function they perform within the organization. Moreover, the function
structure is based on specialization which is the manager every department
will get focus on a job or tasks in order to perform effectively and efficiently.
For example, grouped advertising and sales under Marketing Department.
On the other hand, the manager also gets to close with their employee
because every task they do based on cohesive work group. By doing this,
they can share opinion, discussion about every task they had to do.

On the positive side, functional departmentalization also gets support task

specialization and get help employees develop better job-related skills. In
addition, work groups will may be more cohesive because employees work
with similar skills and easy to handle the tasks. Finally, this
departmentalization staffed by experts of each functions which are finance
department, marketing department, sales department and operating
department and it make easier to complete the tasks.