Entreprise Management

Enterprise Management
Table of Contents
Work Breakdown Structure.........................................................................................................................5

Workload Matrix.........................................................................................................................................7
1.0 Introduction...........................................................................................................................................8
1.1 Executive summary............................................................................................................................8
1.2 Company Background........................................................................................................................8
2.0 External Environment Analysis..............................................................................................................9
2.1.0 Pest Analysis...................................................................................................................................9
2.1.1 Political.......................................................................................................................................9
2.1.2 Economic....................................................................................................................................9
2.1.3 Social.........................................................................................................................................10
2.1.4 Technological............................................................................................................................10
2.2.0 Porter’s five forces........................................................................................................................10
2.2.1 Barriers to Entry........................................................................................................................10
2.2.2 Competitive Rivalry...................................................................................................................11
2.2.3 Supplier Power..........................................................................................................................11
2.2.4 Buyer Power.............................................................................................................................11
2.2.5 Threat of Substitutes................................................................................................................11
3.0 Internal Environment Analysis.............................................................................................................12
3.1 Marketing........................................................................................................................................12
3.2 Finance............................................................................................................................................12
3.3 Research &Development.................................................................................................................12
3.4 Operations& Logistics......................................................................................................................13
3.5Human Resource Management........................................................................................................13
3.6 Information Systems........................................................................................................................13
4.0 SWOT...................................................................................................................................................14
4.1 Strength.....................................................................................................................................14
4.2 Weakness...................................................................................................................................15
4.3 Opportunity...............................................................................................................................15
4.1 Threat........................................................................................................................................16
5.0 Market.................................................................................................................................................19
Asia Pacific University Page 1

5.1 Industry analysis..............................................................................................................................19
5.2 Market targeting..............................................................................................................................19
5.3 Marketing strategies........................................................................................................................20
5.4 Marketing expenditure....................................................................................................................21
5.5 Sales forecast...................................................................................................................................22
6.0 Competitors.........................................................................................................................................23
6.1.0 Competitor 1: OldTown White Coffee..........................................................................................23
6.1.1 Strength....................................................................................................................................23
6.1.2 Weaknesses..............................................................................................................................24
6.2 Competitor 2 : Kluang Station..........................................................................................................25
6.2.1 Strength....................................................................................................................................25
6.2.2 Weaknesses..............................................................................................................................25
7.0 Operational Plan..................................................................................................................................26
7.1 Production process..........................................................................................................................26
7.2 Purchase Forecast............................................................................................................................27
7.3 Machine and Equipment..................................................................................................................29
7.4 Furniture and fitting.........................................................................................................................30
7.5 Operational Layout Plan..................................................................................................................30
7.6 Operation Budget............................................................................................................................32
8.0 Human Resource Plan..........................................................................................................................33
8.1 Organisation chart...........................................................................................................................33
8.2 Manpower planning........................................................................................................................33
8.3 Schedule of tasks and responsibilities.............................................................................................34
8.4 Schedule of remuneration...............................................................................................................35
8.5 Administrative budget.....................................................................................................................35
9.0 Risk & Contingencies...........................................................................................................................36
10.0 Financial Plan.....................................................................................................................................38
10.1 Source of finance.......................................................................................................................38
10.2 Project Implementation Cost..........................................................................................................38
10.2 Pro forma income statement for year 1....................................................................................40
10.3 pro forma balance sheet............................................................................................................41
12.0 Conclusion: Personal Reflection........................................................................................................43
12.1 Personal Reflection (Oloutoyin Salomon Laleye TP025214)..........................................................43
12.2 Personal Reflection (Chan Soo Yee TP022602)..............................................................................44

12.3 Individual Journal Reflection – Muhammad Septian Nugraha TP025065......................................46
12.4 Personal Reflections (Lim Ee Syen TP025415)...............................................................................48
References.................................................................................................................................................50
Work Breakdown Structure
OLOUTOYIN MUHAMMAD CHAN SOO LIM EE

SALOMON SEPTIAN YEE SYEN
Name LALEYE NUGRAHA
TP022602 TP025415
Task TP025214 TP025265
1.0 INTRODUCTION    
1.1 Executive Summary    
1.2 Company Background    
2.0 External Environment Analysis 
2.1.0 Pest Analysis 
2.2.0 Porter’s Five Forces 
3.0 Internal Environment Analysis 
3.1 Marketing 
3.2. Finance 
3.3. Research &Development 
3.4. Operation& Logistics 
3.5. Human Resource Management 
3.6. Information Systems 
4.0 SWOT 
4.1. Strengths 
4.2.Weaknesses 
4.3. Opportunities 
4.4. Threats 
5.0 Market

5.1.Industry Analysis 
5.2 Market Targeting 
OLOUTOYIN MUHAMMAD CHAN SOO LIM EE
SALOMON SEPTIAN YEE SYEN
Name LALEYE NUGRAHA
TP022602 TP025415
Task TP025214 TP025265
5.3 Marketing Strategy 
5.4 Marketing expenditure 
5.5 Sales Forecast 
6.0 Competitors 
6.1. Competitor 1 
6.2 Competitor 2 
7.0 Operational Plan 
8.0 Human Resource Plan 
8.1 Organization chart 
8.2 Manpower Planning 
8.3 Schedule of Task and responsibilities 
8.4 Schedule of remuneration 
8.5 Administrative budget 
9.0 Risk and Contingencies 
10.0 Financial Plan 
10.1. Source of Finance 
10.2 Pro forma Income Statement 
10.3 Pro forma Balance sheet 
11.0 Conclusion    
12.0 Supporting Documents    
References    

Workload Matrix
Group members
MUHAMMAD OLOUTOYIN CHAN SOO YEE LIM EE SYEN

Content SEPTIAN SALOMON TP022602 TP025415
NUGRAHA LALEYE
TP025265 TP025214
Executive Summary 25 % 25 % 25 % 25 %
Company Background 25 % 25 % 25 % 25 %
100 %
External Environment Analysis
100%
Internal Environment Analysis
100%
SWOT
100%
Market
100%
Competitors
100%
Operational Plan
100%
Human Resource Plan
100%
Risks & Contingencies
Conclusion Personal Reflection 25% 25% 25% 25%
Signature

1.0 Introduction
1.1 Executive summary
Many years ago, to enjoy a classic 'kopitiam' meal in Malaysia, such as half-boiled eggs, toasted
bread with kaya and butter, and a cup of coffee, one will have to travel many miles back to their
hometown. Kopitiam is a traditional breakfast and coffee shop found in South East Asia. Since
the establishment of PappaRich in 2006, one need not go the distance. This is one big
accomplishment for the Malaysian as for the PappaRich itself, remembering it has all started in
2006 as one modern ‘kopitiam’ in Selayang mall in Malaysia before it went viral and has
multiplied to 41 shops around Malaysia by 2010.
1.2 Company Background
PappaRich is local food and beverage chain. The business was started in 2005. With its first
outlet in Selayang Mall, the company has been expending its outlets nationwide with 50 outlets
all over Malaysia. The company has been popular for its high quality food made up of Malaysian
traditional meals. To attract customer, PappaRich provides high quality meals at affordable
prices with the particular signature that the meal has fresh ingredients. The company also offers a
nicely environmental friendly decorated outlet for its customer to retain them and get them
accustomed to the place.
The company expects to grow its core business and expand its activities with the help of strategic
opportunities. Such investment could be a mean of uninterrupted resources and money to
improve PappaRich’s human capital, production process and the product quality. Its main goal is
to become the largest and most renowned Franchise locally as well as on an international plan.
(PappaRich, 2011)

2.0 External Environment Analysis

The external environment analysis in this business plan consists of two tools to analyze the
PappaRich restaurant business external environment which are PEST analysis and Porter’s Five
Forces.
2.1.0 Pest Analysis
2.1.1 Political
Due to Malaysia is a multi-ethnic country and majority are Muslim people. In order to comply wi
th condition of the people, Paparich only consume foods and drinks which are certified halal,
and through this kind serving food and services, PappaRich has been officially assurance of
HALAL certificate by JAKIM (Jabatan Kemajuan Islam Malaysia). Thus, these will not be a
problem for those Muslim customers to having meal in PappaRich. Besides, a stable political
condition in Malaysia allows PappaRich run their business without any political pressures.
2.1.2 Economic
According to current economic situation, PappaRich have to do a survey to gather information
from the interview customers and give the important data to study the associated cost in
developing a new franchise for different city in Malaysia. In addition, the gathering of
information used to be identifying the needs of the local communities and consumption view.
Therefore, the company could determine the best price compared to their competitors in same
field.

2.1.3 Social
PappaRich has come out with a slogan “Malaysian Delight”, it is meant that combination of
different culture and foods to create a special and comfortable environment for customers by
emerging as a formidable player in the local food and beverage chain. In order to conform to
social customs, PappaRich has provided trainning for their worker which could communicate in
different language and provide good service with good attitude when serving customers.
2.1.4 Technological
Nowadays, ttechnology plays an important role to run the business, and plays huge part in the
market. PappaRich have implementing new technology which is real- time meal ordering system
which is the chef from kitchen can get the order list directly when customers ordered it. This
technology brings a lot of convenience for the customers that can have the meal in very short
period and it would make a good impression for customer with good services.
2.2.0 Porter’s five forces
2.2.1 Barriers to Entry

As the market for food and beverage business, PappaRich is attributed largely to the providing
high quality food, but due to many uprising companies such as “Chilli’s Grill Bar” and Station
One are grown extensity. PappaRich has to continuously growing and expanding their business
and provide product with affordable prices and all prepared with the best fresh ingredients to
retain PappaRich original taste and flavour. Besides, with the PappaRich open concept,
customers are able to see the foods or beverage being prepared on the spot, thus it will providing
a special eating experience that becomes a reason for customers to continuously return for more.
This fact is tackled hard because most new entrants do not have big capitals to support and
provide new experience and comfortable environment for customers yet.

2.2.2 Competitive Rivalry

PappaRich is a food and beverage company that has a lot of competitors in its particular industry.
The few examples among of this industry are Station One, OldTown and In-house cafe that are
equally famous and popularity in the industry. Due to the fierce competition in Malaysia,
PappaRich has come out with different category of meal menu to attracting customers such as
breakfast set, lunch set and others. Besides, PappaRich keep improving the diversity and quality
of the products to satisfy different customers’ tastes and stay competitive. However, customers
may switch their interest to competitors.
2.2.3 Supplier Power

Raw materials or ingredients used by PappaRich to produce good quality foods and beverage are
not scarce and it can have many different substitutes other than having good quality raw
materials such as PappaRich has produce their own brand coffee bean. Therefore, the company
will not affected by the power of suppliers.
2.2.4 Buyer Power

Buyers powers which is the right of customers are able to clamp down the company’s business
profit reduce. . The threats that exist for food and beverage industry is that there are a lot of firms
supplying the same products. Besides, customers have opportunities to survey and compare the
products within the different competitors. Due to the cost of switching suppliers is low price,
hence customers could find it easily with low price to switch to another suppliers.
2.2.5 Threat of Substitutes

A product for product substitute can be said as something that meets the same need. The extent
of this threat depends upon the price and performance of the substitute and willingness of
customer to switch. Therefore, price of products should be constantly revised in the market to
ensure affordability. In addition, the beverage itself must be proved worthy to continue its
attraction towards coffee lover.

3.0 Internal Environment Analysis

3.1 Marketing
 Strengths
PappaRich restaurant is providing the popularity of food and beverage based on Malaysian
delights. Promotions of wholesome express value are available for the set breakfast. The
restaurant has been provided the Wi-Fi service to the customers whoever need the Internet
access for personal leisure and business field by using the smartphone, laptop, tablet and so
forth. Food and beverage is served in nice appearance with the cleanliness and comfortable
of dining environment.
3.2 Finance
 Weaknesses
It is needed to pre-spend on more capitals for franchises opening. Loan is getting increased and
increased by growing up more franchises. Finance issues for startup franchises are such as
renovation, business registration, advertisement, rental fee and so forth. Therefore, the more
finance issues, the more liability issues.
3.3 Research &Development

 Strengths
For satisfying the ever-changing of customers’ taste, new menu has been conducted such as
Nasi Rich series, Hainan Toast series, cool refreshing beverage, steaming meals and
desserts. (PappaRich, 2011) Development of the business continuity is through expanding
the franchises in locally and internationally.

3.4 Operations& Logistics
 Weaknesses
Unprofessional attitude and manner of the employees are caused to the customers dissatisfied
and displeasure. For instance, waiters are behaving as rude and impatient tone when
customers pay the bill. In logistic, customers are facing the food and beverages in the menu
are not available after ordered. Suppliers that provide the raw materials are not able to deliver
on time or inadequate replenish.
3.5Human Resource Management
 Weaknesses
Most of the positions in the PappaRich human resource management are only need to meet the
minimum requirements and qualifications. It is difficult for employee retention due to less
benefit, incentive, reward and others. Additionally, the less hiring announcement is lead to the
insufficient people for recruitment
3.6 Information Systems

 Strengths
Information system that used in the PappaRich is food ordering system. It is faster and time-
saving due to real-time sending the orders into the kitchen and without the labor move in
move out the kitchen frequently. Yet, it is also able to auto-generate the calculation of
revenues in daily, weekly, monthly and yearly.

4.0 SWOT
As the businesses of restaurants are growing so fast nowadays, there are some factors that need
to be analyzed in order to keep up with the competitors. It consists of Strengths, Weaknesses,
Opportunities and Threats followed by the strategies that will be done in the future. By using the
SWOT analysis, the PappaRich serves the community with Malaysian’s kopitiam delicacies with
affordable prices with a classic coffee shop ambience in the terms of Strengths, in the terms of
opportunities the GDP and inflation rate has been steadily increasing in recent years. Meanwhile
two negative aspects in SWOT analysis there are weaknesses emerge for PappaRich to go into
international market which is the food that PappaRich is serving might not be accepted by the
locals. Besides that, the threats to the company are the political instability due to street protests.
As for the PappaRich’s success as of today is due to its successful differentiation business level
strategy to set them apart from similar companies that are running food and beverages industry.
PappaRich focuses on the quality of their product and consistently applying its best standards
throughout all their outlets. Even furthermore, the ambience is immensely making the consumers
held captive.
4.1 Strength
As was mentioned in the introduction, PappaRich’s philosophy is to serve authentic, classic and
timeless Kopitiam meals, the traditional Malaysian style where the locals can mix and mingle in
the ambience of a relaxing atmosphere with a sense of belonging. In the sense of raw materials
PappaRich does not play around with their ingredients. Only selected meats and vegetables are
used in PappaRich, not to mention that they have to be incredibly fresh in order to fulfill their
dedication in serving high quality foods. In recent years, Malaysia has been adapting to
technology and applying the changes in every part of its businesses, including Food and
Beverages industry. Technology itself brings more good than harm. Take simple example,
people no longer require raising their hand just to make the waiter to pay attention to their table,
as there is now a small adorable button placed in every table waiting to be pressed. Another
major strength of the company is its emphasis on clientele service. In the F&B industry, it is
important to note that service is one of the main priorities in differentiating a good restaurant and
a bad one. Thus, PappaRich places much emphasis on its clientele service to not only lure first-
time or one-time customers but reoccurring customers, over and over again.

4.2 Weakness
A major setback that hinders the PappaRich’s kopitiam business to enlarge its wings into the
international markets is due to the consumers’ reception entirely. Take a good example, it is hard
to widen the business to Europe as the Europeans may have the different taste buds comparing to
Malaysians. Only the adventurous ones may venture out of their comfort zone into eating
Malaysian kopitiam cuisine. Furthermore, big, fascinating, classy restaurants are more preferred
in Europeans thus will cut out the PappaRich chances in opening the branches there. Also, the
management style used in Malaysia may not be applicable to the culture of the locals and
furthermore, new management style may have to be devised to suit the employees in there.
4.3 Opportunity
Malaysia is well known for its quality of education, as a matter of fact plentiful of foreign
students are spread around Malaysia, as the numbers keep increasing remembering many more is
coming each year. This proves that Malaysia produces high quality of graduates regularly. When
a country is powered by intelligent and creative generations it is not hard to find qualified
candidates. A tempting opportunity like this is what PappaRich has to consider, by pulling in
talented workers the chances of dominating Food and Beverages industry is amazingly high.
Talking about another opportunity it is good for PappaRich currently to expand and open some
branches in Indonesia. Why? The exchange rate of Ringgit to US Dollar is significantly better
than Rupiah to US Dollar. This leads PappaRich a golden opportunity to build up some branches
there. Aside from the economical aspect, the taste buds of Malaysian and Indonesian are pretty
much the same. Absolutely there will be some minor adaptive actions need to be taken, but those
are nullified by the good results PappaRich can achieve by doing so.

4.1 Threat
As food and beverages going rampant in any part of the world, the competitors are the main
threat for PappaRich, take Old Town White Coffee for example, this company has been running
for years and more or less has the same experience as the PappaRich possess. Their offers in
variety of foods also vary and they may have special promotions that PappaRich never think of.
The threat needs to be eliminated by studying customers’ current desire in filling the satisfaction
of their primary needs. Changes in government also may occur in the terms of standards and
taxes. While these threats need to be analyzed as thoroughly as possible PappaRich shall take the
opportunities that the others cannot find to continue the triumph.

Positive
Negative
(to business achieving
(to business achieving its objective)
its objective)
Weaknesses
 Pre-spend on more capitals for

franchises opening due to loan
Strengths
is getting increased and
 Promotions of wholesome express increased by growing up more
value, Wi-Fi service and franchises.
cleanliness and comfortable of  Unprofessional attitude and
dining environment. manner of the employees are
 New menu has been conducted caused to the customers
Internal
(attributes of such as Nasi Rich series for dissatisfied and displeasure.
organization) satisfying the ever-changing of  Food and beverages in the
customers’ taste. menu are not available after
 Food ordering system is faster and ordered due to suppliers are
time-saving due to real-time not able to deliver on time or
sending the orders into the kitchen inadequate replenish.
and without the labor move in  Positions in the PappaRich
move out the kitchen frequently. human resource management
are only need to meet the
minimum requirements and
qualifications.
External Opportunities Threats

(attributes of
the  Officially assurance of HALAL  Associated cost in developing
environment) certificate for those Muslim a new franchise according to
customers to having meal in current economic situation.
PappaRich.  Many similar or fierce
 Combination of different culture competitor restaurants are
and foods with a slogan grown extensible.
“Malaysian Delight”.

Opportunities
Threats
 Real time meal ordering system
which is the chef from kitchen can
get the order list directly when  Customers are able to clamp
customers ordered it. down the company’s business
profit reduce due to there are a
 Foods or beverages being prepared
lot of firms supplying the same
on the spot, thus it will provide a
products.
special eating experience that
 A product for product
becomes a reason for customers to
substitute can be said as
continuously return for more.
something that meets the same
 different category of meal menu to
need.
attracting customers such as
breakfast set, lunch set and others

5.0 Market
5.1 Industry analysis

Food and beverage industry has grown extensively significantly in recent year; The field of
restaurant segment is growing increasingly at a healthy pace every year. The needs of low price
with food and coffee drinks relatively modest investment capital requirements, and low
overhead, lead to high profit margins in the food and beverage industry to fulfill customer’s
requirements.
5.2 Market targeting

Segmentation Categories Description Explanation
PappaRich has many franchises

Country Malaysia
located in Malaysia. One of it is at Sri
City Kuala Lumpur Petaling, Kuala Lumpur Malaysia.
Geographic This location is in the business zone

No. 25&27,
which has the potential to attract
Jalan
Specific Location customers having food during lunch or
Radin,Bagus
dinner times.
Sri Petaling
Demographic Age 13 - 60 Sri Petaling is a place that has a lot of
food and beverage restaurant, where
Gender Male, Female
visited by many customers with the
Local
average age of 13-60 years old.
Target Market customers,
PappaRich has suitable leisure
Tourist
environment for the young teenager
and adult to having foods, with
friend and family. Also, tourist can
Generation Teenage, Adult
have a break and enjoy the variety of
unique coffee that available in
PappaRich.
Psychographic PappaRich’s staffs are sociable where
they can interact with customers
Personality Socialize comfortably. This makes PappaRich
to become a nice restaurant and

environment to stay with. Besides
that, for the customers who like to
Attitude Relaxing relax, they can having a coffee and

have a break
Lifestyle Outing
5.3 Marketing strategies

Product
Product which is an important element that needs to focus on for PappaRich because with a high
quality product can attract customers to buy and increase the company profit. PappaRich has
produces several types of good quality food and beverage such as offer the best choice of
excellent gourmet coffees to their customers. Besides that, PappaRich also focus their strategies
by providing good packaging and services such as creating a clean and comfortable environment
that fills a niche that satisfies their customers who are looking for a quick bite.
Price
Price is one of the factors can affect PappaRich in market positioning. PappaRich pricing
strategy will focus on providing high quality, healthy food that is quick and has a unique flair.
With cost-based pricing and sold at a reasonable price with wide variety of choices within
competitor in same industry. This allow PappaRich become customer's first choice to having
foods

Place
PappaRich has choose a strategy place which is business district to set up their franchise business
where have higher potential for customers to step in and it can provide convenience direct to
customer to having foods. For example, in Sri Petaling is a place located nearby uptown and
downtown.
Promotion
PappaRich has done a lot of promotions to attract more customers to consume in their restaurant
such as used the advertising sales promotion through use flyers to local business, bunting and
internet by creating a customer feedback pages on social networks to interacting with customers
which can make a good effect for them. Thus, it could increase their profit by completes the
propaganda work.
5.4 Marketing expenditure

The following table has shown the marketing expenditure of PappaRich during year 2009 to 2012:
Item Monthly Expenses (RM) Other Expenses (RM)

Signboard 3,500
Promotion
Flyers 70
Internet Advertisement 130
Bunting 150
Business Card 80
Box 300
Grand Opening 3,000
Total 730 6,500

5.5 Sales forecast

The following table illustrates the sale forecast of PappaRich.
Month Sales
January 50,000
February 50,500
March 51,000
April 51,500
May 52,000
June 52,500
July 53,000
August 53,500
September 54,000
October 54,500
November 55,000
December 55,500
Total 633,000

6.0 Competitors
A competitor is a company that provides services in the same industry or similar industry that
provides the same product or service. Having many competitors can reduce the prices of services
as the different companies will fight for the largest market share. It also forces the companies to
become more efficient in order to remain competitive on the market. (Business Dictionary, 2013)
The food industry has many competitions in Malaysia. The main competitors of Papparich are
OldTown White Coffee, Kluang Station.
6.1.0 Competitor 1: OldTown White Coffee
Old Town is a group that is engaged into the chain of café outlets. The company has more than
100 café outlets located in Malaysia. The group is also engaged into the manufacturing and sales
of coffee and other beverages. OldTown co-founders Mr. Goh Ching Mun and mr Tan Say Yap
made their first coffee blend 3 in 1 in 1999. Throughout the year the company has grown into the
food business. Additionally the company exported to different market such as Japan and China.
(OldTown, 2013)
6.1.1 Strength
 International Market : OldTown White Coffee expanded their export market to

Singapore Japan, Taiwan , United States of America, Canada, Indonesia, Thailand ,
United Kingdom, Australia and China
 Broad Activity: the group manufactures and export coffee mix, instant milk tea , instant
chocolate and roasted coffee powder.
 Strategic Location: The Company has outlet in all states of Malaysia and at places
where the customers will easily reach such as Malls, close to workplaces and residential
areas.
 Experience on the Food Industry: OldTown has more than 10 years of experience ,
which gives the company an advantage on other competitors.

 Laureate: The Company has won many awards such as the Malaysia Franchise Awards
2012, the Asia Excellence Brand Award 2012 and the Malaysia most valuable brand.
OldTown has many other certifications such as the Halal and ISO 9001 certifications.
(OldTown 2013)
6.1.2 Weaknesses
 Low Barrier to Entry: OldTown is vulnerable to new companies that keep emerging

from all over Malaysia. To be a competition for OldTown the company just has to be
selling food.
 Expensive Price: Compared to other food chain, OldTown White Coffee has slightly
higher meal costs. That makes most of the customer who cannot afford purchasing their
meals at OldTown into other competitors.

6.2 Competitor 2 : Kluang Station
Kluang Station is the second main competitor of Papparich. The company serves Hainanese food
and local dishes. It also offers coffee. It has a very wide range of food to reach different
customers. The First outlet started in October 2005 at One Utama Shopping Centre. With seven
outlets in Malaysia, the company has still to grow in the food chain industry. The aim of the
company is to provide the old time food taste so that customer can experience their nostalgic
food ambiance again. (Kluang Station 2011)
6.2.1 Strength
 Original dishes: Kluang Station serves authentic meals cooked with recipes handed
down through generation to generations. It offers a unique taste that customer can only
find in Kluang Station.
 Place to Growth: the company has started in the food chain business only recently,
which gives it an advantage to expand more and gain more market share.
6.2.2 Weaknesses
 Limited Number of Outlets: The Company has only 8 outlets for Malaysia.
 Little Experience: Kluang Stations first outlet started in 2005, which gives little place
for competitiveness on the market.
 Limited Market: the company operates in Malaysia only and has is centered only on the
production of food to consumers.

7.0 Operational Plan
PappaRich restaurant is offering Malaysian delights food, beverages, desserts, snacks, meals
steaming with high quality and optimum ingredients for keeping the standard taste of the meals.
For instance of the famous meals are bread toasts or baked, chicken meals, curry laksa, prawn
noodles, ice kacang, white coffee and others. These meals are severed as on the spot, coffee are
blended using the coffee-maker machine on the front drinks section scene, breads are baked
with tasty smell on the front breads section scene. They also keep open up the new menu for
the ever-changing of customers’ taste. Additionally, customers are having meals with the leisure
environment.
7.1 Production process
In-behind production process (kitchen operation):
Take Order for the raw materials
Manager checking quantity consistency with the orders
Store the raw materials for supplying
Making preparation for the raw materials
Ready for raw materials
Before starting the day of business operations, it is necessary to handle the supplementary of raw
materials by taking order for the raw materials. Next, restaurant manager is needed to check and

ensure the quantities are consistency with the orders. Lack of quantity of the orders will be
reported and reordered. Then, raw materials are being placed in the containers or refrigerator to
keep fresh. After that, cookers, drink-makers and waiters are needed to make prior preparation
for the raw materials for the ease-of-use cooking. Finally, the raw materials are ready to be used.
In-front production process (customer operation):
Waiter presents the restaurant menu
Take customer orders
Customers wait at the table
Serve meals
Customer pay bills
When customers entered the restaurant, waiters will present the restaurant menu as well as the
menu in the promotion time. Next, filling up the meal order lists by the customers and waiter will
come to take the meal order lists immediately for sending it to the kitchen. Then, customers are
waiting at the table within the short possible time. After that, customers are served with the
meals that ordered. Finally, customers are required to pay the bills on the counter.
7.2 Purchase Forecast
Month Purchases forecast Purchases forecast Purchases forecast

for year 1 (RM) for year 2 (RM) for year 3 (RM)
January 5,000 6,000 7,000
February 5,000 6,000 7,000
March 5,000 6,000 7,000
April 5,000 6,000 7,000
May 5,000 6,000 7,000
June 5,000 6,000 7,000
July 5,000 6,000 7,000
August 5,000 6,000 7,000
September 5,000 6,000 7,000
November 5,000 6,000 7,000
December 5,000 6,000 7,000

7.3 Machine and Equipment
Item Quantity (s) Price per unit (RM) Total Cost (RM)
Ice-blended machine 1 1,000 1,000
Coffee-maker machine 1 2,000 2,000
Microwave 1 1,500 1,500
Oven 1 3,000 3,000
Grill machine 1 1,500 1,500
Water cooler 1 500 500
Water heater 1 500 500
Computer (Touch-screen) 2 1,500 3,000
Receipt Printer 2 200 400
LCD TV 2 1,300 2,600
Toyota Hiace Van 1 30,000 30,000
Total 46,000

7.4 Furniture and fitting

Item Quantity (s) Price per unit (RM) Total Cost (RM)
Large table 7 300 2,100
Small table 16 100 1,600
Chair 122 60 7,320
Air-conditioner 6 1,500 9,000
Plant 5 30 150
Total 20,170
7.5 Operational Layout Plan
Breads & meals steaming

Washrooms section
Kitchen
Drinks &
Desserts e
Section e e
Remarks:


7.6 Operation Budget
Item Fixed Assets (RM) Monthly Expenses (RM)
Machine and Equipment 46,000
Furniture and fitting 20,170
Material Requirement 5,000

(purchases forecast)
Utilities 3,000
Total 66,170 8,000

8.0 Human Resource Plan
There is always a human resource plan in a good business plan. To achieve the best result
possible. Where technologies, raw materials, suppliers are all in good state, it is still not enough
to build a bridge to the glory yet. Employees, workers are gathered and selected for the business
to suffice. There are plenty of people demanding to work in PappaRich due to its reliability,
well-known, infamous restaurant in the Malaysia. That is a reason why filtering the applicants
CVs is absolutely necessary.
One business is considered as successful if the performances of the employees are good.
Preparing the human resource plan will make sure that the employees are acquired with the
competencies, resources and skills which are required in order to achieve the restaurant’s goals.
8.1 Organisation chart
General
Manager
Drink
Chef Waiter Cashier
Maker
8.2 Manpower planning
Position Number of Staff
General Manager 1
Chef 3
Drink Maker 2
Waiter 5
Cashier 1

8.3 Schedule of tasks and responsibilities

Position Main Task
General Manager  To recruit and retention of employees as well as supervise
employees working.
 To assign the task for all the employees.
 Monitors the overall performance of the business and management.
 Maintain a good relationship with customers.
 Overcome the problem of customers’ feedbacks or complaints.
 Ensure the amounts of the material preparations (food and
beverages) are consistent with the pre-order.
Chef  Well-prepared with the ingredients before start-of business

operations.
 Cooking with tasty and come out with nice appearance of food.
 Come out with the new food and beverages series as well as
promotion set.
 Maintain the sanitary practices in the restaurant.
Drink Maker  Able to use the ice-blended and coffee maker machine with
proficient and quickly.
 Brew the tea, coffee, milo and other type of beverages
 Provides the cold-beverages or desserts with refreshing.
 Provides steaming meals, toast, boiling eggs.
Waiter  Present the menu and promotions to the customers.

 Clean up the tables for serving the next customers.
 Ensure the customers’ orders are being sent to the behind kitchen.
 Assists with the chefs to prepare food materials.
Cashier  Works on the cash register with proficient and quickly.

 Collects customer cash or credit card payment.
 Prints the receipts with the change (money) if possible.
 Daily checks the money in the cash register are accurate and
sufficient for the change before start business operations.
 Ensure the checkout clear and accurate.


8.4 Schedule of remuneration
Position No Monthly salary EPF contribution 13% SOCSO 2% (RM)

(RM) (RM)
General Manager 1 5,000 650 100
Chef 3 9,000 1,170 180
Drink Maker 2 5,000 650 100
Waiter 5 7,500 975 150
Cashier 1 1,500 195 30
Total 12 28,000 3,640 560
8.5 Administrative budget
Details Fixed assets expenses Monthly expenses Other expenses

(RM) (RM) (RM)
Renovation 35,000
Salary 28,000
EPF 3,640
SOCSO 560
Stationeries 100
License Registration 150
Business Registration 50
Monthly Rental 5,000
Rental Deposit 8,000

Utilities Deposit 2,000
Total 35,000 37,300 10,200

9.0 Risk & Contingencies

Risk Action Plan
1) Economic downturn  More cash are required to stand by or
backup. It can be conducted through regular
money savings on monthly.
 More promotions and attractive advertising
can be released. For instance, promotions can
be provided by set value meals with drink
and small dessert.
2) Number of competitors increase  Provides the gifts, discount, and membership
card for the customers who are loyalty.
 Offers caring, attentive and truthful services
in order to let the customers feel happy and
satisfaction. For instance, it can offer a free
dessert or slice of cake when customer’s
birthday, father day, mother day and so on.
3) Run out of cash  Formulate a strategic business plan and
concurrently apply the business loan from the
commercial bank. It is the business grant
through commercial banks for any business
expansion.
4) Key employees quit  Rewards the key employees with the
benefits, incentives, salary increases.
 In addition, it can provide the free travel by
twice per year. The purpose is let the
employees able to get relax and enjoyable
time from the busy working time.
5) Employees get hurt on the job  Employees are required to be guided often
for ensuring the working procedures and
environment are in safety way.
 If any employees get serious hurt on the job,

he/she must be sent to the hospital to get

remedy. Additionally, manager needs to

recruit the temporary worker to take place of
the employee who get hurt.

10.0 Financial Plan

10.1 Source of finance
RM
Equity - Cash 50,000
Loan From Bank 700,000
Total Source of Finance 750,000
10.2 Project Implementation Cost

RM RM
Fixed Assets Expenditure
Machine and Equipment 46,000
Furniture and Fitting 20,170
Renovation 35,000 101,170
Administrative expenditure
Salaries 28,000
EPF 3,640
SOCSO 560
Stationeries 100
Rental 5,000 37,300
Marketing Expenditure
Flyers 70
Bunting 150
Business Card 80
Box 300 730
Operation Expenditure
Utilities 3,000 8,000
Other Expenses
Signboard 3,500
Grand Opening 3,000 16,700
163,900
Add Contingency Cost 586,100

10.2 Pro forma income statement for year 1

RM RM
Income 633,000
Operation Expenditure
Utilities 36,000 96,000
Marketing Expenditure
Flyers 350
Bunting 450
Business Card 240
Box 300 1,990
Administrative Expenditure
Salaries 336,000
EPF 43,680
SOCSO 6,720
Stationeries 1,200
Rental 60,000 447,600
Other Expenses
Signboard 3,500
Grand Opening 3,000
Interest on the loan 14,000 20,700
Assets
Renovation Depreciation 7,000
Machine and Equipment Depreciation 9,200
Furniture and Fitting Depreciation 4,034 20,234
Total Expenses 586,524
Net Profit 46,476
10.3 pro forma balance sheet
RM RM Equity (RM) RM
Fixed Asset Capital 50,000
Net Profit 46,476
96,476
Renovation 35,000
(-) Accumulated
Depreciation 7,000 42,000
Liabilities
700,00
Machine & Equipment 46,000 Loan from bank 0
(-) Accumulated 9,200 55,200 monthly 60,000

Depreciation installment
640,00
0
Furniture & Fitting 20,170
(-) Accumulated
Depreciation 4,034 24,204

Current Asset
605,07
Cash 2

736,47
Total 131,404 6


12.0 Conclusion: Personal Reflection

12.1 Personal Reflection
Personal Development
Throughout the whole report assignment, the researcher has learned new and has acquired a
greater awareness on writing a business plan. The researcher has followed formal steps into
developing the company background of PappaRich. During which, the company history and how
the company started until its current states.
The researcher finds that Papparich is a good example of food chain in Malaysia for maintaining
a quality of service that most companies will lose after couple of years in theirs business life.
Business Development
The external Environment has also been studied by the researchers. Throughout this phase the
PEST analysis with PappaRich as Object has been conducted. In PEST, the fours factors that
define a company have been elaborated and analysis has been made on the founding.
Additionally, the researcher has learned about Porter's five forces, of which the researcher finds
to be a great business tool to know your company. In fact, the porter's five forces directly tackle
the company 5 main driving forces.
Upon completion of the External Analysis, the internal environment analysis was conducted by
one of the researchers. What has been learned during this phase was how a company had as
strengths and weaknesses. The researcher also made several plans to better understand how the
company really operates on operational, human resource and financial plan.
On the operational level, the researcher has learned how PappaRich provides its services and
how it operates. The researcher studied the functioning of the company from opening to closure.
Each and every action and processes undertaken by the employees and manager at a PappaRich
outlet have been scrutinized by the researchers. The deliverable from the study was represented
as flow charts and design of the outlet itself.

PappaRich foods chains are as strong as their staff; the human resource plan elaborated the
manpower needed to meet the business plan requirements. An organization chart was drawn
from this investigation. Also the schedule of PappaRich Tasks and responsibilities were
elaborated according to the new business plan.
Academic Development
This permitted the researcher to learn new terms and methodology applied into real life business.
Working in a group was also an advantage for the researcher for having to share the knowledge
and different opinions. Having to working in synergy with the group members was an innovative
way to compile and conduct this report for the enterprise module course. During the assignment
the assistance and guidance was provided by the module lecturer to ensure that the researcher
knowledge was applied according to the assignment requirements.
12.2 Personal Reflection
Enterprising Management is helps to build up a business area in different views and assessments.
In this assignment, it had been conducted with the business plan which was providing a
consultation service to improve the performance of PappaRich restaurant. The business plan is
being analysis and evaluation for growing up their business.
For individually, the new knowledge and skills for the business plan are acquired to study and
learning. For instance, the financial plan is able to analysis and evaluate in order to prudently
doing business. The amount of the current liability needed to be same as the current assets.
Internal and external environment analysis are to be further apply in the SWOT analysis which is
to define the strengths, weaknesses, opportunities and threats for the business future references.
Next, time management is significant important for doing the individual task. Each of the
sequences in the business content must be completed in the proper order way. It is due to each
sequences of the business plan contents are related to each other.
In group, I had been conducted a collaboration of the teamwork through well communications in
each other’s. We were helped each other during the assignment progress. Each of the group

members has its own ability and strengths to help the weaknesses of other group members. I
would brainstorm together if any group members encountered problems. Hence, it was a
motivation for pushing a good quality of business plan.
Business development involves the systematic understanding and critical evaluation in

developing innovative business. For instance, thinking of the potential risk in different aspects
with the critical evaluations of contingencies solutions to minimize the chances of risks.
Next, it helps us to develop the coherent lines of statement to provide the rationale of business
idea in the operations. For instance, the human resources which are the manpower needed to be
organized in optimal production process. It is included in the behind PappaRich kitchen
operations and in-front PappaRich kitchen operations. Furthermore, it is using appropriate
information and data to justify the business plan such as the fact of external and internal
environment analysis.
On the other hand, business development involves the understanding of requirements in business
activities. For instance, administrative budget, marketing expenditure, material requirement,
machine and equipment, furniture and fitting are needed to be evaluated for the understanding of
PappaRich restaurant needed.
New wisdoms, resources, skills are obtained during the business plan progress. For instance, it
should avoid the miscalculations and errors in the costs of operating in business by using the
skills of financial plan. Financial plan is skills of managing the cash flow through the analysis,
evaluation, study and assessment. Yet, it can be used for the assessment of potential profit sales.
New resources such as the marketing targeting and marketing strategies are evaluated for keep
the business in competitive and innovative. Hence, the attention of the customers will not easily
get faded out. Entrepreneurship of the business also can apply the resources to drive the business
forward and increase the sales up.

On the other hand, my enterprising management lecturer, Mr.Teh Koon Ching has been guided
and taught us to mature my business understanding through providing the new wisdoms, skills
that are not included in the study slides area as well as sharing the experiences of the business
model. By the way, these wisdoms and skills will guide me in the future.
In conclusion, this assignment has been educated me in different understanding of business area.
I am appreciate to learn it and will apply it as in any business area.
12.3 Individual Journal Reflection –
Work in a team is not as easy as people may think. Shout out like “Relax, the rest of your
teammates will make it up for you” or “Just give them reasons whenever they ask you to do the
tasks” often come out from those who are the ones that burden the team. Well even the author
sometimes thinks about those exact statements frankly speaking. Anyway without further ado the
author would like to illustrate what are the benefits that were gained during the assignment
period.
The author is lazy. This laziness is somehow out of control and hard to maintain. This is what
actually helps me in finishing this assignment. Some people are like to work under pressure, by
any means he or she has difficulty to solve the problems if the deadline is still afar. When it is
like one week or even 3 days to go before the submission then all the inspirations, motivations,
come all of a sudden. During this assignment period, it is not the first time that the author being
yelled at for being a lazy guy. This occasion happens over and over again in every group that
author comes in to. In fact now the author has been trying to eliminate this habit at the lowest
rate possible. From the good support of the teammates author surely will convert this awful habit
into something much more useful.
Business development carries many aspects to elevate the business skill that the author currently
is not having. As being assigned to take responsible in SWOT analysis has brought various
advantages. We all know this SWOT concept and how big its impact in the business plan. For

instance analyzing your strength is very important in order to compensate of something you have
in your weaknesses. While these two points come from the inside of the company, there are two
other aspects that come from the outside as well. Threats that brought by the competitors should
be taken positively, somehow if we can manage, we can convert the threat into our opportunity.
Of course there are some risks, some dos and don’ts. In the end it’s worth trying for big company
like PappaRich. As a matter of fact, author found that business development is pretty interactive;
trying new things is always interesting. It is sharpen the author mind. No one wants to study
stagnant subjects over and over again. That will make the guy a dull person.
When level 3 starts author has had a little bit of surprise. “Oh we have a subject that has BM
code next to its name.” The author underestimated the assignment that Enterprise Management
had to offer. He thought it was just like another level one assignment, simple and easy. The
author was wrong. The content of the assignment question was simple but finding the solutions
are not. After a good brainstorming on the early days the author had decided to take the SWOT
analysis and Human Resource Plan. It was not easy as the author is currently pursuing IT title,
which by any means doing a Business assignment is not as easy as it sounds. Fortunately living
in the 21st century brings a lot of goodness. Resources are available everywhere. Authors started
by doing researches, read some articles, consulted to the teammates as well as to the lecturer. Mr.
Teh Koon Ching has been an inspiring lecturer that was willing to share his knowledge to guide
us to the fullest. After all the efforts paid back the skills that were gained. I concluded that it is
very important to be savvy on business aspects even though you are an IT person.
Conclusion
Journal reflection or rather called as personal reflection elaborates how the assignment impacts
the process of author in learning activities. According to author perspective the assignment has
brought eloquent corollary in understanding what is happening in the business plan. In which by
any means a work that requires team’s effort in order to succeed. Communication is the key, we
shall not hesitate to ask any questions. Problems are shared among the whole group. One
problem for one member means a problem for everyone. By backing each other up, the author
now understand to tolerate each other weaknesses and help them up with the strengths we have.
Managing time skill is very much compulsory as everyone is handling quite a lot of assignments

at the moment. In the end the author would like to thank everyone in this group as well as the
lecturer for the greatest teamwork and solidarity that the author has experienced
12.4 Personal Reflections

In this enterprising assignment, we have chosen the food and beverage industry as the research
area and we had carry out a business plan which need provide the consultation service for
Papparich restaurant to expand their business.
Personal development
In individually, I found out that communication and teamwork within the group member is very
important to achieve the objectives of this enterprising management assignment. Because this is
a project that need to do a lot of research and analysis in suggest field deeply and assigned work
with difference phase which need to associated with each other, so every group member have to
work together and communicate all the time to solve the problem and ensure that the flow of
completing this project can run smoothly.
In addition, personal time managing skill is very important for every group members and others
student because researchers have to handle few assignments during this period. Lastly, I was
very appreciating about the understanding and tolerance of the entire members that have put a lot
of effort for completion of the assignment.
Business development
Business development a subset of the area of business and commerce which need to
consist of several task and processes for implementing growth opportunities of business purpose.
Through business development of this assignment, it increases my knowledge about business
capabilities and insight towards business understanding. Through the tasks divided, I was in
charge few part of this assignment which is external environment analysis and market section. In
external environment analysis, PEST factor and Porter’s five forces methods to analysis the
business environment of Papparich restaurant. Moreover, market analysis is very important
section in this business plan because it analyses the current market situation to come out the
more detailed market targeting, strategies, expenditure and sale forecast information that can
influence business sales result. Lastly, through the research and analysis of this business
development, it allow me to understand that a deeply analysis is required and needed to run a
business, in order to reduce the risk of run the business.

For the academic development, through this enterprise management module, knowledge
were gained and I have learnt that is how to prepare a good business and more clearly about the
importance of business plan for a company in order to maintain the competitiveness of industry.
Meanwhile, enterprising management has taught and advised me to study in the field of business
especially managing a business is not easy, a lot of factors must consider and make the further
research and analysis to make the decision where can affect the key to success of a company.
Thus, in the process of prepare business plan, a contingency plan must prepared to overcome the
company likely to encounter risks.
Furthermore, I am much appreciated and thanks to our enterprising management lecturer,
Mr. Teh Koon Ching, who has been guided and taught me to increase my business knowledge
and provided new wisdoms by shared a lot of his enterprising, entrepreneurship knowledge and
experienced which won’t be study in academic area. In conclusion, this assignment has been
educated me the knowledge of business area deeply, and I will apply these knowledge and skills
in the future of business industry.

References
Papparich. 2005. About us. [online] Available at: http://www.papparich.com.my/aboutus.html

[Accessed: 10th May 2013].
BusinessDictionary.com. 2000. What is competitor? definition and meaning. [online] Available

at: http://www.businessdictionary.com/definition/competitor.html [Accessed: 22nd May 2013].
Elaine L 2012 . New age Kopitiams scenes from a kopitiams part 2 . [Online] Available at:
http://www.theedgemalaysia.com/features/214466-new-age-kopitiams-scenes-from-a-kopitiam-part-
2.html [Accessed: 25th May 2013]
OldTown. 2013 . Our Life. [online] Available at: http://www.oldtown.com.my/v1/ourlife.html [Accessed:

1st June 2013]
Kluang Station. 2011.About us [online] Available at: http://kluangstation.com.my/aboutUs.htm

[Accessed: 4th June 2013]
Elaine, R., 2012. Market Segmentation and Positioning. [Online]
Available at: http://www.oup.com/uk/orc/bin/9780199290437/baines_ch06.pdf
[Accessed 3rd June 2013]
Hala Gov., 2011. Standar Malaysia. [Online]
Available at: http://www.halal.gov.my/v3/index.php/ms/garis-panduan/standard-malaysia
[Accessed 3rd June 2013]
Elaine, R., 2012. Market Segmentation and Positioning. [Online]
Available at: http://www.oup.com/uk/orc/bin/9780199290437/baines_ch06.pdf
[Accessed 5th June 2013]

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Enterprise Management

Work Breakdown Structure.........................................................................................................................5

Asia Pacific University Page 1

Asia Pacific University Page 2

Work Breakdown Structure

OLOUTOYIN MUHAMMAD CHAN SOO LIM EE

1.1 Executive Summary    

1.2 Company Background    

2.0 External Environment Analysis 

2.1.0 Pest Analysis 

2.2.0 Porter’s Five Forces 

3.0 Internal Environment Analysis 

3.3. Research &Development 

3.4. Operation& Logistics 

3.5. Human Resource Management 

3.6. Information Systems 

Asia Pacific University Page 3

5.3 Marketing Strategy 

5.4 Marketing expenditure 

5.5 Sales Forecast 

7.0 Operational Plan 

8.0 Human Resource Plan 

8.1 Organization chart 

8.2 Manpower Planning 

8.3 Schedule of Task and responsibilities 

8.4 Schedule of remuneration 

8.5 Administrative budget 

9.0 Risk and Contingencies 

10.0 Financial Plan 

10.1. Source of Finance 

10.2 Pro forma Income Statement 

10.3 Pro forma Balance sheet 

12.0 Supporting Documents    

Asia Pacific University Page 4

MUHAMMAD OLOUTOYIN CHAN SOO YEE LIM EE SYEN

Asia Pacific University Page 5

1.2 Company Background

Asia Pacific University Page 6

2.0 External Environment Analysis

2.1.0 Pest Analysis

Asia Pacific University Page 7

2.2.0 Porter’s five forces

2.2.1 Barriers to Entry

Asia Pacific University Page 8

2.2.2 Competitive Rivalry

2.2.3 Supplier Power

2.2.4 Buyer Power

2.2.5 Threat of Substitutes

Asia Pacific University Page 9

3.0 Internal Environment Analysis

3.3 Research &Development

Asia Pacific University Page 10

3.4 Operations& Logistics

3.5Human Resource Management

3.6 Information Systems

Asia Pacific University Page 11

Asia Pacific University Page 12

Asia Pacific University Page 13

Asia Pacific University Page 14

 Pre-spend on more capitals for

External Opportunities Threats

Asia Pacific University Page 15

Asia Pacific University Page 16