FUNDAMENTAL OF MANAGEMENT

( MGT162 )

MOHAMAD HARITH BIN REDZUAN (2019274152)

MUHAMMAD ZULFADHLI BIN MOHAMAD ZABIDI (2019225932)
NURUL SYAZWINA BINTI MOHD YUSOF (2019202028)
NOOR NAZIRAH BINTI MOHD FAZIL (2019409236)
SITI AISYAH BINTI SHAHIDAN (2019249806)

GROUP : KAC1101B
PREPARED FOR : MADAM INTAN NAZRENEE BINTI AHMAD
 CONTENTS

TITLE PAGE
1.0 INTRODUCTION
1.1 Name of Business 3
1.2 Type of Business 3
1.3 Business Location 3
1.4 Date of Start the Business 3
1.5 Capital 3
2.0 PLANNING
2.1 Vision 4
2.2 Mission 4
2.3 Operational Planning 4-5
3.0 ORGANIZING
3.1 Organizational Structure 6
3.2 Job Responsibility 7
3.3 Span of Management 7
3.4 Delegation 7
4.0 MOTIVATION
4.1 Motivation Theory 8-9

5.0 Decision Making

5.1 Types of Decision Making 10

6.0 LEADERSHIP
6.1 Leadership Theory 11
7.0 CONTROLLING
7.1 Types of Controlling 12

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 INTRODUCTION

1.1 Name Of The Business

SUSHI OISHI was created by Mr Harith (CEO) . It was named as a symbolic for the sushi .
Oishi is the Japanese word that means delicious , mouth watering and scrumptious . We want to
convince the customer that our sushi is very delicious when they read our restaurant name . The
word of OISHI gives the expectation from the customer to believe the taste of our sushi is very
scrumptious . Apart from that , SUSHI OISHI is a unique name , special and easy to memorize
by the customers because they can differentiate between our restaurant and other competitors .

1.2 Types Of Business

SUSHI OISHI main activity is offer and serve various types of Sushi such as Nigiri , Temaki ,
Temari , Sashimi , Uramaki and others.We choose this business because it has high demand in
Malaysia . Our target is to encourage local people to give a try the Japanese food . We also know
that the sushi restaurant has less competitive in Malaysia . Apart from that , we also has special
recipe that suitable with Malaysian taste which is we mixed Sambal Nasi Lemak with the sushi .
The sushi also has its own benefit for the health . It is mixed with protein ,carbohydrates and
vitamin that balance our diet.The restaurant is a sole proprietorship owned by Mr.Harith (CEO ) .

1.3 Business Location

1.4 Date of Start the Business

1 November 2019

1.5 Capital
The capital is from Mr. Harith ( CEO ) which is RM 100 000

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 PLANNING

2.1 Organization Vision

To achieved 80% of the customer satisfaction towards Sushi restaurant in Malaysia by 2027

2.2 Organization Mission

To become a sushi restaurant that give the fullest satisfaction to our customers by providing the
Japanese ambience , offering unique menu , giving the best services , persuading customers with
affordable price and fulfilled customers wants .

2.3 Operational Planning

STANDIND PLAN SINGLE USE PLAN
Policies: Program:

1. Strict drug policies: Make an open invitation for the customer to

The employees of sushi restaurant are
prohibited to consume neither drug
nor smoking. It is because to maintain
a good reference image about our
restaurant.
join the ceremony by providing exclusive
promotion only on that day and serving the
customers dessert and goodies.

2. Cleanliness and personal hygiene:

Sushi Oishi restaurant is prioritize the
cleanliness to prevent our customers
from getting sick and suing
establishment. Besides, Sushi Oishi
restaurant’s image also depend on
having employees with neat and clean
personality so that customers can
confortably enjoy their food and feel
free to come again.

3. Prioritize customers policies:

Employees of Sushi Oishi restaurant
are trained to keep their good and
polite mannersand serve customers in
the best way.

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 4. Typhoid injection policy
Manager of Sushi Oishi restaurant
have to ensure all the employees take
the injection before they starts the first
day working in our sushi restaurant.

Procedure: Project:

1. Greet customer procedures 1. Give 30% discount to customer only

2. Taking order procedures on grand opening day.
3. Making sushi procedures 2. 200 early bird will get 20% voucher
4. Payment order procedures purchase on other day.
5. Buying raw material procedures 3. Hire professional Japanese chef that
6. Receive raw material procedures expert to train our chef.
4. Hire interior designer to recreate
Japanese ambience.
Rules: Budget:

1. Employees must attend to work before Japanese chef- RM 7000

10 a.m. Dessert and goodies- RM 8000
2. Employees must came early to set up Canopy and others- RM 25000
the restaurant. Interior designer- RM 10000
3. Employees must follow every
command by manager.
4. Employees must greet customers.
5. Employees must take typhoid
injection.
6. Employees must wear Sushi Oishi’s
uniform.
7. Employees are not allowed to access
personal phone during working hour.
8. Employees are not allowed to smoke.
9. Company’s telephone only for
business purpose.

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 ORGANIZING
3.1 Organizational Structure

CEO
( Mr . Harith )

MARKETING FINANCIAL OPERATIONAL

DEPARTMENT DEPARTMENT DEPARTMENT

( Miss Syazwina ) ( Miss Aisyah ) ( Miss Nazirah )

SERVICES
PROMOTION ADVERTISING BOOK
BUDGET SALARY HEAD CHEF SUPERVISOR (
SUPERVISOR SUPERVISOR KEEPING
Mr . Zulfadhli )

STOCK
PROMOTER SALESMAN
CHECKER

CHEF CHEF CHEF

ASSISTANCE ASSISTANCE ASSISTANCE

WAITER WAITER WAITRESS WAITRESS CASHIER CLEANER CLEANER

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3.2 Job Responsibility

The organization that we use is functional structure . It is because our firm is small and use less
staff in the restaurant . This structure will divide the employees according to their function in the
organization . The organization is led by the CEO which is Mr.Harith . There are three
departments which is marketing department , financial department and operational department
and led by the middle level managers . Miss Syazwina is responsible to lead the Marketing
Department . Miss Aisyah will direct the Financial Department . Next , Miss Nazirah will lead
the Operational Department . We have Services Supervisor works under Miss Nazirah who is Mr
, Zulfadhli . He has the most important role in the organization . He will implement all the goals
setted by the top level manager and middle level manager .

3.3 Span of Management

We use the narrow structure because it is very suitable for the organization . In fact , we have 4
managers which is 3 middle level managers and 1 first line manager . We also have less
employees in the organization . The employees will directly follow their own manager in order to
have an efficient organization .

3.4 Delegation
Step 1 : The manager will decide which task to delegate . For example , the Head Chef has a lot
of dishes to be served
Step 2 : The employee will make assignment . For example , the Head Chef has assign a job to
the Chef Assistance .
Step 3 : The Head Chef has to grand authority to the employee . The Head Chef will ask
authority from Mr Harith ( CEO ) before granting the authority to the Chef Assistance
Step 4 :The employee will hold responsible for his performance . For example , the Chef
Assistance need to do the job that are given by Head Chef carefully and follow all the
commands.
Step 5 : The manager will monitor the employee’s performance . For example , the Head Chef
will monitor the Chef Assistance performance and make sure the performance reach the
expectation that he wants .

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 MOTIVATION

4.1 Motivation Theory

Maslow’s Hierarchy of Needs Theory

1) Physiological Needs
Sushi Oishi restaurant is concerned about the employees basic needs. So , in order to keep their
good working conditions , the company gives salary to the employees according to their role of
job in the sushi restaurant . Besides , the employees are provided with hostel and transportation .
Employees can easily go to work and be at work place on time . Next , the employees of Sushi
Oishi are given enough break time between the working hour . This is because they can settled
and manage their personal things in that time . Sushi Oishi also provide work attire to all the
employees to keep them heat .

2) Safety Needs
Sushi Oishi restaurant is responsible to keep safe working environment at the restaurant . So , the
manager will make sure that there are CCTV , fire extinguisher and intrusion detection system at
the restaurant . The manager of Sushi Oishi also will set up secret pin number or password to the
cashier machine and also at certain important room . In addition , all the employees are given a
identity card to avoid stranger from entering the employees work place such as kitchen .

3) Social Needs
Sushi Oishi restaurant has prioritized the relationship between the manager and other employees
in the restaurant’s organization . So , the company motivate them by holding events and
activities annually , monthly and weekly to reward them . Sushi Oishi restaurant make few
programmes that involve all the staffs and employees to maintain good relationship among
them . For annually activities , company hold a Family Day , Annual Dinner and Company Trip .
These activities are not just for the employees but also including their family members . Besides ,
monthly events are Giving Awards Ceremony and Birthday Celebration . These ways to
appreciate the employees and they will be happy to come to work . Next , weekly activity is
company will announce employee of the week . As a result , all employee will be more
motivated and will work harder in the organization .

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 4) Esteem Needs
Sushi Oishi restaurant shows the appreciation towards the employees so that can motivate them
more . Company will do a Restaurant Awards to give rewards to the best manager from every
department . Next , manager of Sushi Oishi restaurant also give rewards to employees of the
month , who have excellent performance in the organization . They are employees that follow the
company’s requirement such as accomplish the task given by the manager , follow the
instruction and make it on time . Besides , the employees will fulfill the customer needs and
wants . For example , prepare and serve high quality sushi and services to the customers . So ,
the employees who perform well in their task or job will get the chance to get promoted .

5) Self Actualization Needs

Sushi Oishi require the employees in making special task to see their unique skills and
performance . For example , the manager of Sushi Oishi challenge the professional chef of Sushi
Oishi restaurant to create a special menu that can satisfy our local customer . In order to fulfill
the manager direction , the chef will come out with an idea to make sushi with the taste of
Sambal Nasi Lemak , the Malaysian’s favourite.

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 LOCUS OF DECISION MAKING

5.1 Types of Decision Making

PROBLEM SOLUTION
The employee has violated discipline problem Step 1: Make a report directly to Mr. Harith
(CEO) about the problem
Step 2: Show the evidence of the problem to Mr.
Harith.
Step 3: Mr. Harith will motivate the employee
by deducting his/her salary.
The customer complaint about the quality of Step 1: Make a report to Mr. Zulfadhli (Services
our services Supervisor) about the customer complaints.
Step 2: Mr. Zulfadhli meet the customer and
listen well about the complaint.
Step 3: Mr. Zulfadhli offer the best solution to
customer to overcome the complaint.
The employee has turned over from the Step 1: Offer the job with the requirement of the
restaurant. job to the public.
Step 2: Do an interview to appoint a new
employee.
Step 3: Mr. Harith choose the applicant that
fulfill the requirement to be new employee.
1) Program

2) Non Program
Step 1: Identify the problem that has occurred in the organization.
Step 2: The manager will hold a meeting with the staff of the organization.
Step 3: The manager will identify and choose the best solution that has been discussed in the
meeting.
Step 4: The manager will take corrective action to solve the problem.
Step 5: The manager will estimate the time of the problem to be solved.

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 LEADERSHIP

6.1 Leadership Theory

The OHIO University Study

Initiating structure:
Our manager will focus on achieving company’s goal, the productivity of the employees and the
process in the controlling the output. To show the leadership, our manager will make sure all the
employees have a high performance productivity and influence them to achieve the goal with the
high quality product. Besides, the company will held a workshop to give orientation and
instruction how to do and what the procedure of their task and how to produce the high quality
product. Then, our manager will also help the employees to do their task in order to achieve the
goal.

Consideration:
Our manager will focus on having a good relationship with the employees to make sure they
respect and trust each other. Manager will trust the employees when giving the task. After that,
manager also will support, motivate and care about the employees. So, manager will help the
employees that have any problem in order to solve it. Furthermore, manager will give
appreciation to the employees that give a lot of helps to the company by giving them bonus.

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 CONTROLLING
7.1 Types of controlling

1) Feetforward Control
Controlling input:
As we know, raw material is very important to ensure that the quality of inputs is high enough to
prevent problems in the transformation process. All raw material that are import will be check by
stock checker each of them are in good condition and high quality sushi can be served. Besides,
all material from local supplier will be checked by stock checker to ensure each of them are fresh
and quality. So, we can prepare the fresh and quality sushi to our customer. We also services all
the machines in our restaurant every two months. It is to prevent from an expectation situation in
the future. Next, we will make sure all utensils used clean everyday. All kitchen staff have to
cover up their head and wearing plastic glove to ensure the cleanliness. It will prevent from the
bacteria and virus to infect our customer health. We always check the quantity stock arrived
same with stock that had order. This is because the supplier might not alert with our order. We
keep all the raw material in suitable place to make sure the sushi ingredients is fresh. For the
example we keep shrimp, crab and salmon in the fridge.

2) Feedback Control
Controlling output:
We also focus on the output phase. Our daily sales have to achieve the target. So, we will know
what is the outcome in the future. We collecting review and feedback from customer in our
social media account. We must send the right order to customer to prevent from any problem.
Corrective action:
In order to achieve the target, we wil reduce time, cost of production, energy and increase sales
for our restaurant. After that, we will use the review and feedback of customer to improve our
services. Then, if the waiter send the wrong order, the waiter must immediately apologize the
customer and bring the correct order.

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