Mama Rozall's Sauces and Ketchup Business Plan

FACULTY OF COMPUTER SCIENCE AND MATHEMATICS
DIPLOMA IN COMPUTER SCIENCE (CS110)

A4CS1104A
FUNDAMENTALS OF ENTREPRENUERSHIP
ENT 300
MAMA ROZALL ENTERPRISE
PREPARED FOR:
MADAM KHIRIAH IBRAHIM
PREPARED BY:
MUHAMMAD AMIRUL ALIF BIN SABANUN 2015898896

NURUL AZRIAZELA BINTI MOHD BAKRI 2015897732
AMIR NUR SYAFIK BIN MOHAMMED 2015858086
NURUL IZZATI BINTI MOHD NASIR 2015887734
AINA NABILAH BINTI AZMAN 2015893804
Mama Rozall’s Page 1

Contents
ACKNOWLEDGEMENT....................................................................................4
EXECUTIVE SUMMARY...................................................................................5
INTRODUCTION...............................................................................................7
1.0 PURPOSE OF PREPARING THE BUSINESS PLAN.........................7
1.1 COMPANY BACKGROUND................................................................7
SHAREHOLDERS..............................................................................................8
LOCATION BUSINESS...................................................................................14
MARKETING PLAN.........................................................................................15
2.1 INTRODUCTION TO MARKETING...................................................16
2.2 INTRODUCTION TO PRODUCT OR SERVICE...................................16
2.3 TARGET MARKET................................................................................18
2.4 MARKET SIZE.......................................................................................18
2.5 COMPETITORS....................................................................................19
2.6 MARKET SHARE.................................................................................20
2.7 SALES FORECAST..............................................................................22
2.8 MARKETING STRATEGY....................................................................23
2.9 MARKETING PERSONNEL.................................................................27
2.10 SCHEDULE OF TASKS AND RESPONSIBILITIES............................27
2.11 SCHEDULE OF REMUNERATION....................................................27
2.12 LIST OF OFFICE FURNITURE AND FITTINGS.................................28
2.13 LIST OF OFFICE EQUIPMENT...........................................................28
2.14 MARKETING BUDGET.......................................................................29
INTRODUCTION TO OPERATION PLAN......................................................30
Process Flow Chart......................................................................................33
OPERATION LAYOUT.................................................................................36
PRODUCTION PLANNING.........................................................................37
MATERIAL REQUIREMENT.......................................................................38
EQUIPMENT PLANNING............................................................................42
MACHINE PLANNING.................................................................................43
CAPACITY PLANNING................................................................................44
POSITION AND NUMBER OF PERSONNEL.............................................45
SCHEDULE OF TASK AND RESPONSIBILITIES......................................45

REMUNERATION TABLE...........................................................................45
OVERHEAD REQUIREMENT.....................................................................45
LICIENCEPERMITS & REGULATIONS REQUIRED..................................46
OPERATION BUDGET................................................................................47
BUSINESS AND OPERATION HOURS......................................................48
IMPLEMENTATION SCHEDULE................................................................49
INTRODUCTION TO ADMINISTRATION PLAN.............................................51
VISION.........................................................................................................51
MISSION......................................................................................................51
OBJECTIVES...............................................................................................51
LOGO & DESCRIPTION..............................................................................51
ORGANIZATIONAL STRUCTURE..............................................................52
ADMINISTRACTIVE MANPOWER PLANNING..........................................53
SCHEDULE OF TASKS AND RESPONSIBILITIES....................................53
SCHEDULE OF REMUNERATION.............................................................54
LIST OF OFFICE FURNITURE AND FITTINGS.........................................54
LIST OF OFFICE EQUIPMENT...................................................................55
LIST OF OFFICE SUPPLIES.......................................................................55
UTILITIES.....................................................................................................56
ADMINISTRATIVE BUDGET.......................................................................57
INTRODUCTION TO FINANCIAL PLAN.........................................................59
OPERATION BUDGET................................................................................61
Project Implementation Cost........................................................................62
Fixed Asset Depreciation Schedule.............................................................64
Pro Forma Income Statement......................................................................68
Financial Ratio Analysis...............................................................................69
ATTACHMENTS..............................................................................................72

ACKNOWLEDGEMENT
Assalamualaikum, firstly we would like to thank Allah S.W.T because

we finally completed our group assignment. We are deeply indebted to our
lecturer, Madam Khiriah Ibrahim who always helps us improving and give
knowledge to assist us in finish our assignment as well.
Next, we would like to thank all group members that had always been
dedicated in making this assignment successful no matter how hard it is.
Without their support this assignment is impossible to be completed.
We also owe acknowledgement to our family for their support in no
matter what we do. They also help us a lot of such as providing us with
necessary financial to make this assignment a success project.

EXECUTIVE SUMMARY
Rozall Enterprise is a new company that operated in Malaysia. The

name of this company is come out from the idea by the partnerships
members. It shows that how we positioning our products in customer’s mind
until they can remembering our company’s name, simple and easily to
pronounce.
As for the business, we are providing a special, delicious sauces and
ketchup for Kuey Tiaw. Nowadays, there were not many sauces ad ketchup
that been produced and manufactured by bumiputera company. So, we
conclude that we are going to provide sauce and ketchup for Kuey Tiaw, that
are well in high product’s quality.
We started the business with the total capital of RM250,000 and all of
the partners are contributing RM60,000. We have five shareholders which is
general manager, administration manager, operational manager, marketing
manager, financial manager.
Our market target of customers’ characteristic is come from all income
level, and for all of the customers’ level of ages.
Business plan is necessary to all entrepreneurs. It is prepared to a
group of people which are included the owners itself, bankers, suppliers,
customers and employees. This plan is included in Business Plan chapter
which is consists of marketing, operation, organization, and financial plan.
We believed that we will be able to achieve our business goal with our
business financial position statement.

INTRODUCTION

INTRODUCTION
1.0 PURPOSE OF PREPARING THE BUSINESS PLAN

1.0.1 The product that we have produced would make daily life easier
because we consider the time taken to cook char kuey tiaw especially
for consumers that open restaurants to sale char kuey tiaw.
1.0.2 This business plan is for those that would like to see our
product’s background and for the purpose of understanding this
business is put together.
1.0.3 This business plan is also use to monitor progress and control
the business’s fate. A sales and recruiting tool for courting key
employees or future investors.
1.1 COMPANY BACKGROUND

NAME OF THE COMPANY ROZALL ENTERPRISE
BUSINESS ADDRESS 5A HALA SEPAKAT 8,

TAMAN PINGGIR RAPAT PERDANA,
31350, IPOH, PERAK.
TELEPHONE NUMBER 07-4773233/012-778 6530
FAKS NUMBER 07-4773233
FORM OF THE BUSINESS PARTNERSHIP
MAIN ACTIVITIES PRODUCE AND SELLING SAUCE AND
KETCHUP CHAR KUEY TIAW
DATE OF COMMENCEMENT 1 SEPTEMBER 2017
DATE OF REGISTRATION 15 AUGUST 2017
REGISTRATION NUMBER 002189566-J
NAME OF BANK MAYBANK
BANK ACCOUNT NUMBER 00911023349001

SHAREHOLDERS

Name MUHAMMAD AMIRUL ALIF BIN SABANUN
Identity card number 871218-08-5863
Permanent address NO 4, LORONG DURIAN,
31350,IPOH,PERAK
Email address amirulalif34@gmail.com
Telephone number 019-5547328
Date of birth 18 DECEMBER 1987
Age 30
Marital status MARRIED
Academic qualification DIPLOMA IN BUSINESS STUDY
BACHELOR IN ADMINISTRATIVE SCIENCE
MASTER IN CORPORATE ADMINISTRATION
Skills CREATIVE THINKING AND EXCELLENT KNOWLEDGE
AND SKILL : LEADERSHIP SKILL
Experience OPEN SMALL BUSINESS

Name NURUL AZRIAZELA BINTI MOHD BAKRI
Permanent address NO 5, LORONG BETIK,
31350,IPOH,PERAK
Email address eylaminseo@gmail.com
Date of birth 27 NOVEMBER 1990
Age 27
Marital status SINGLE
BACHELOR IN EVENT MANAGEMENT
Skills CREATIVE THINKING AND EXCELLENT KNOWLEDGE
AND SKILL
Experience 3 YEARS IN TRUSSING SYSTEM

Name NURUL IZZATI BINTI MOHD NASIR
Permanent address NO 6, LORONG PISANG,
31350,IPOH,PERAK
Email address zatienasir@gmail.com
Date of birth 15 FEBRUARY 1990
Age 27
Marital status MARRIED
BACHELOR IN INDUSTRIAL RELATION
Skills CREATIVE AND CRITICAL SKILL.
Experience 3 YEARS’ EXPERIENCE INDUSTRIAL RELATION AND

OWNS FAMILY BUSINESS

Name AMIR NUR SYAFIK BIN MOHAMMED
Permanent address NO 12, LORONG CEMPEDAK,
31350,IPOH,PERAK
Email address ameersyafik@gmail.com
Date of birth 9 MARCH 1987
Age 30
Marital status DIVORCED
BACHELOR IN ADMINISTRATIVE SCIENCE SKILLS
Skills CREATIVE THINKING AND EXCELLENT LEADERSHIP
SKILL
TECHNOLOGICAL KNOWLEDGE AND SKILL
Name AINA NABILAH BINTI AZMAN

Permanent address NO 15, LORONG PISANG,

31350,IPOH,PERAK
Email address ainanabilah@gmail.com
Date of birth 2 SEPTEMBER 1989
Age 28
Marital status SINGLE
Academic qualification DIPLOMA IN BANKING
BACHELOR IN FINANCE
Skills CREATIVE THINKING AND EXCELLENT LEADERSHIP
SKILL & TECHNOLOGICAL
LOCATION BUSINESS

The choice of location is important because it will affect sales revenue,
business operation cost and long term investment. Our business has all the
operations, administration and marketing sections under one roof.
MARKETING PLAN

2.1 INTRODUCTION TO MARKETING
Marketing Objectives
Marketing can be defined as the activities that are carried out

systematically to encourage and increase sales of products or services
as long as the activities are in line with religious and ethical practices.
Marketing is one of important factors that can help the company to
increase the sales of its product. Consequently, this can transformed
the company’s profit to increase significantly. Besides, customers need
and want also can be fulfilled in the marketing project of a company
works.
2.2 INTRODUCTION TO PRODUCT OR SERVICE
i. The proposed product : Char Kuey Tiow sauces

ii. Brand : Mama Rozall's
iii. Selling Price : Set1-RM13(retail price)
RM10 (wholesale
price)
Set 2 - RM100 (retail)

-RM80(wholesale)

iv. Product features : Halal, delicious, high
quality
v. Product benefits : Easy to use and
affordable price
vi. Product uniqueness : Special recipe for
generations
vii. List of product : Set 1 - 400ml soysauce
+ 300ml chilli sauce
Set 2 - 5kg soysauce +

4kg chilli sauce
Market area and business location
Our market area take place in Ipoh, Perak which we specified

at Gunung Rapat area.
Collect information and data of customers
Based on the information that we collected, there are plenty of

restaurant around Gunung Rapat. We will sell our product to the
restaurant owners. We assumed that the restaurant owners will buy
our product as there are many restaurants and food court there.
Segmenting the market
1.Geography
Target market Reasons
Gunung Rapat We choose Gunung Rapat as our place

to distribute our product because of our
company is based in Gunung Rapat.

2.Demographic
Target market Reasons

Restaurant owner They prefer to have ready made ingridient
to consume less time to serve and prepare
the food .
Wholeseller They have connections with small
suppliers.
Hypermart Wide market opportunity.
2.3 TARGET MARKET
Based on our survey, we found that most of the people in Gunung

Rapat residential prefer to eat Char Kuey Tiow and other type of noodles.
70% of them never use any brand of Char Kuey Tiow special sauce. We run
our survey randomly at the restaurants and foodcourts around Gunung Rapat
area. We do this survey for two days which is one day of weekend and
weekday. Based on our observation during this survey, during weekend or
holiday, people in this area prefer to eat at the restaurants during weekend as
our survey contribution was high during weekend. Most of them prefer to eat
noodles as their dishes but they have to wait for a long time to be served. We
conclude that our sauce can reduce the time of the customers to wait as the
common ingredients were already mix in our special sauce. (Survey form
sample refer attachments)
2.4 MARKET SIZE

Market size
Market Segment Population Target Market Target Market

(%)
Restaurant owner 200 20 40
Wholeseller 10 40 4
Hypermart 5 40 2
Market Segment Target Market Potential Total Potential Purchase

Purchase (monthly)
RM RM

Restaurant owner 40 30set x 100 RM 3000 x 40 =
(1 set big bottle =
RM100) 120,000
10set x 10
Wholeseller 4 20set x 80 RM 400 x 4 = 1,600
(1 set small bottle =
RM10)
(1 set big bottle =
RM80) RM 1,600 x 4 = 6,400
Hypermart 2 50set x 10 RM 500 x 2 =

(1 set small bottle =
RM10) 1,000
TOTAL 360,250
Market size per year = RM 1,548,000 (129,000 x 12)
2.5 COMPETITORS
Analysis of Competitor
Table : Competitor Strengths and Weaknesses
Competitor Strengths Weaknesses
It is not really suitable for

Cap Kipas Udang Well-known product Char Kuey Teow
ABC Sweet Sauce Multipurpose sauce Expensive
Jalen Affordable Less in taste quality

Analysis of Mama Rozall’s Opportunities and Threats
Table : Business Opportunities and Threats (*)
Opportunities Threats
1. Promoting new kind of sauces 1. Difficulties in convincing competitors’

loyal customers
2. Using best quality ingredients 2. Difficulties in finding suppliers.
2.6 MARKET SHARE
Market Share before entry of Mama Rozall’s

Table : Market Share before entrance
Competitors Market Share Market Share/ yearly

(%) (RM)
Cap Kipas Udang 50 774,000
ABC Sweet Sauce 25 387,000
Jalen 25 387,000
Total 100 1,548,000
Market Share after entry of Mama Rozall's
Table : Market Share after entrance
Competitors Market Loss of Market Market Share/ yearly

Share Market Share (RM)
Share
(%) (%) (%)
Cap Kipas Udang 50 6 44 681,120
ABC Sweet Sauce 25 2 23 356,040
Jalen 25 2 23 356,040
Mama Rozall’s - - 10 154,800
Total 100 14 100 1,548,000

2.7 SALES FORECAST
Table : Sales Forecast for three consecutive years
SALES PROJECTION / FORECAST

Year Month Sales Collection
Month 1 (September) 3,096
Month 2 (October) 3,096
4,644
Month 3 (November)
7,740
Month 4 (December)
10,836
Month 5 (January)
9,288
Month 6 (February)
15,480
Month 7 (March)
17,028
Month 8 (April)
Month 9 (May) 15,480
15,480
Month 10 (June)
21,672
Month 11 (July)
30, 960
Month 12 (August)
2017 Total Year 1 154,800

2018 Total Year 2 (increase by 2%) 157,896
2019 Total Year 3 (increase by 3%) 162,632
CASH COLLECTIONS FOR SALES
In the month of sale 100%
1 month after sale -
2 months after sale -
Total 100%
2.8 MARKETING STRATEGY
Product strategy
Our brand is Mama Rozall’s. In term of our product quality, we are using
only high quality ingredients to produce our sauces. As for our Char Kuey
Teow’s soysauce, we only use domestically grown soybean because it
have higher quality than Genetically Modified (GM) soybean. As for our
Char Kuey Teow’s chilli sauce, we use chillies that grown in Cameron
Highlands and it is direct from supplier. We use fresh chillies to maintain
our product’s quality. We use suitable size of glass and plastic bottles for
packaging. We also use attractive label with our tagline ‘Halalan
Toyyiban, Sedap, Berkualiti’ to show that it is safe for Muslims. We also
provide list of ingredients so that customers can check the ingredients
and have no hesistate with our products. We also deliver our products by
cash on delivery (COD) in Gunung Rapat area.
Price strategy
Cost based pricing
Cost based pricing is the simplest and most commonly

used pricing strategy. Cost-based pricing is based on the
total cost of the product or service plus a standard mark-up.
This involves setting a price by adding a fixed amount or

percentage to the cost of making or buying the product. In
some ways this is quite an old-fashioned and somewhat
discredited pricing strategy, but like being stated above, it is
still widely used. This is also one of factor why we chose this
pricing strategy for our product, the most simplest but reliable
and popular used even by big companies worldwide.
The mark-up is the profit margin that is desired from the safe
of the product. The decision on the percentage mark-up is
made based on certain factors. Firstly, we have to know the
average profit margin in the industry for our product. For
example, for our product which is food product, the margin
for food business is not less than 35% of the selling price.
Secondly, we have to take into account the number and
strength of competitors in the same area or same industry.
For example, since we are competing with three other
competitors, even our company is a newcomer in the area,
we may not have to reduce our price. Thus, how high should
the mark-up of our product percentage be? That largely
depends on the normal competitors practice in a market and
also whether the resulting price is acceptable to customers.
An example of cost-based pricing, where a business wishes to

ensure that it makes an additional profit on top of the unit cost of
production is illustrated below:
Price = Total Cost per Unit + Mark up
If the cost per unit of a product is RM 10.00 and the mark-up is

100%, the price of product is calculated as such:
Price = Cost per unit + mark up

= RM10.00 + (100% X RM 10.00)
= RM 10.00 + RM 10.00
= RM 20.00
Cost-based pricing is often used as a guide in pricing. The

offering price is vice versa, may be lower or higher. This is also
the result of other factors such as customers willingness to pay
for the product or service, pressures other competitors, and the
supply and demand factor. However, the lowest price of our
product is determined by the unit will result in a loss for our
company. We also chose pricing strategy to utilize this strategy
intelligently to penetrate the market. Besides that, sales of our
products can cover loss. Other factors that can contribute to the
pricing include conditions, government regulations and social
concerns.
Distribution strategy
1. Selling through restaurant
Restaurant nowadays tend to use ready-made product to consume

less time making their dishes and decrease man power. As our Char
Kuey Tiow sauce can not only use for Char Kuey Tiow but other type of
noodles too, we decided to sell our product to the restaurant owners.
There are lot of people who went to the restaurant and try the dishes that
are make by our sauces. This is one of our method to promote our
product to others.
2. Selling through hypermarket
Hypermarket have a structured route to bring contact with small

suppliers. As we want to increase our market chain, we distribute our
product to hypermarket so that our product will be known by small
suppliers.
We deliver our product to hypermarkets once a month because they

usually order our goods in large amount, we need time to produce our
ketchup and sauce.
3. Selling through wholesalers

We deliver our products to wholesalers because wholesalers
obviously sell goods to their customer with wholesale price which is
cheaper than retail price. Because of wholesaler have their loyal
customer, we want to promote our product to their customer.
Promotion strategy
There are several promotion tools in this strategy which are advertising, sales
promotion, public relations and publicity. As we are in this business, our
promotion strategies are using advertisement and sales promotion.
4. Advertising
Brochure
In advertising, we are using brochure and it will be given to people

that are passing by in order to promote our product.
5. Sales promotion
We also use sales promotion which is our business using purchase

with purchase and also coupon that we give during the opening of our
business.
6. Public relations
All managers in our company have their own business card. The
business card is to promote our company’s production, besides we
can exchange it with our customers, relatives, friends and

neighbours. The relatedness will help us promote our business as
they get on contact with us. Every manager will get his or her own
copies of business cards. And we spend about RM 100 for 500 units
of business card. This is the sample of our business card.
2.9 MARKETING PERSONNEL
Table : Position and number of personnel
Position Number Of Personnel

Promoter 1
Total 1
2.10 SCHEDULE OF TASKS AND RESPONSIBILITIES
Table : Schedule of Tasks and Responsibilities
Position Task and Responsibilities

To promote our products to
customers
Promoter

2.11 SCHEDULE OF REMUNERATION
Table : Schedule of Remuneration
POSITION No. Monthly EPF SOCSO Total

Salary Contribution Contribution
(RM) (RM) (RM) (RM)

Promoter 1 900 120.00 11.90 1031.90
TOTAL 1 900 120.00 11.90 1031.90
2.12 LIST OF OFFICE FURNITURE AND FITTINGS
Table : List of Premise Furniture and Fittings
Item Quantity Price/per unit Total Cost
(RM) (RM)
Table
2 units 200 400
Chair 5 units 30 150

Total 550
2.13 LIST OF OFFICE EQUIPMENT
Table : List of Premise Equipment
(RM) (RM)
Printer
1 689 689
Desktop Computer
1 2,299 2,299
Total
2,988
2.14 MARKETING BUDGET
MARKETING BUDGET
Fixed
Assets Monthly Other Total
Expenses Expenses Expenses
Particulars (RM) (RM) (RM) (RM)
Fixed Assets
Signboard 700 700
Motor Vehicle - -

Office Furniture and fittings 550 550
Office Equipment 2,988 2,988
Working Capital
Remuneration 1031.90 1031.90
Travelling expenses - -
Office supplies - -
Stationaries
Other Expenditure
- -
Pre-Operations
Deposit (rent, utilities, etc.) - -
Business Registration & Licences - -
Insurance & Road Tax for Motor
Vehicle - -
Other Pre-Operations Expenditure - -
Total 4,238 1031.90 0 5,269.90
INTRODUCTION TO OPERATION PLAN
Operation unit is one of the most important parts in the business organization
because through the operations of its product it will lead to a business growth.
From this operation of our business company, we can also maximizing the
profit gain.
All activities in this operation will be done according to plan so that it will meet
with our customer’s expectation. In this term of office, we are ensuring that
our sauce and ketchup for kueytiaw will be produced continuously to fulfill the
increasing demand from public. This operation states the information about
the cost of product, salaries of workers, operation flow chart, operation hours,
operation budget and list of suppliers for raw materials and machines.
In the operation unit, we applied a systematic technique and management in

order to ensure that the business will be more efficient and effective in making
our sauce and ketchup for kueytiaw . Therefore, it can fulfill the demand for
customers’ needs and wants by providing the best services to them and
indirectly the business can gain the optimum profit.With the application of high

technology machineries and equipment, the business can produce a large
scale of production by which the production cost will also be reduced and the
sauce and ketchup for kueytiaw will be more competitive as compare to other
product. Besides having similar functions with other competitors’ sauce and
ketchup for kueytiaw, we also had improved in our product to make it as an
alternative way to fulfill their desire.
In addition, we ensure all individual involved in the operation process had

good relations among themselves. This will avoid any purposely mistake done
by some workers. We always ensure that our workers to be a responsible,
honest and motivated person when doing their work. We also hire the best
supervisor with high operation skills to ensure that our products are produced
in high quality and we provide the supervisor with basic and advance training
to improve the efficiency of production skills that he had.

OPERATION PROCESS
This is a flow chart for manufacturing sauce for kuewtiaw
Set up the machine to start the process to make the

sauce.Pour 5 litre of water.Add 6 kg of chili grind, 4 kg onion
and 3 kg of salt.
Put 10g preservation,6 bottles of soy sauce and mix all of

them using mixer.
Stir all ingredients in the machine for 3 hours.

OPERATION PROCESS
This is a flow chart for manufacturing ketchup for kueytiaw
Set up the machine to start the process to make the

ketchup.Pour 7 litre of water.Add 6 kg flour, 8 kg onion and
6 kg of sugar.
Put 10g preservation,5 bottles of oyster sauce,1.5kg

caramel and mix all of them using mixer.
Pour all the mix into the bottle and seal.

Process Flow Chart
SYMBOL TYPE OF ACTIVITY DESCRIPTION

Operation Activities that modify, transform
or give values to the input
Transportation Transport activity occurs when

materials are transported from
one point to another
Inspection Activity that measures standard

of the line process material,
finished products or services
Delay The symbol is used when in-

process material is restrained in
a location waiting for next activity
Storage The symbol is used when the in-

process materials or finished
products are stored in the
storage area.

Process Flow Chart for Manufacturing Rozall
Sauce
Set up the machine to start the process to make the sauce.
Pour 5 litre of water.
Add Add 6 kg of chili grind, 4 kg onion and 3 kg of salt.
Put 10g preservation,6 bottles of soy sauce and mix all of them using mixer.

Process Flow Chart for Manufacturing Rozall
Ketchup
Set up the machine to start the process to make the ketchup.
Pour 7 litre of water.
Add 6 kg flour, 8 kg onion and 6 kg of sugar.
Put 10g preservation,5 bottles of oyster sauce,1.5kg caramel and mix all of
them using mixer.

OPERATION LAYOUT
Layout refers to the arrangement of machine, equipment, workers and other

facilities used in the operations. Our business layout is design in such a way
that the production of goods and services can be done smoothly and
efficiently.This type of layout is suitable for our business because our
production process is a continuous flow production. The design of this layout
is made according to the sequences of activities to produce the product.

PRODUCTION PLANNING
Set of Sauce and Ketchup for char kueytiaw
Average sales forecast per month = RM 12,900
Price per unit for small package = RM 10.00
Price per unit for big package = RM 100.00(wholesale)

=RM80.00(retail)
Number of output per month for small package = 60unit(s) per month
Number of output per month for big package =50unit(s) per month
When working days per month is 26 days
Total amount produced per day for small package =2units per day
Total amount produced per day for big package =2units per day

MATERIAL REQUIREMENT
Bill of Materials (BOM)
To produce unit per day of set of Sauce and Ketchup for char kueytiaw, the
bills of materials is as follows:
Product No. Description Specification Quantity(QTY)
001 caramel 500g 3
002 Soy sauce 650ml 6
003 Oysters sauce 650ml 5
004 sugar 1kg 6
005 flour 1kg 6
006 preservative 10g 1
007 onion 1kg 4
008 salt 1kg 4
009 Chili grind 500g 3

Material Requirement Schedule
No
.
Material Quantity Price Per Total price
Unit(RM)
(RM)
001 caramel 3 12.30 36.90
002 Soy sauce 6 5.80 34.80
003 Oysters 5 6.80 34.00

sauce
004 sugar 6 3.60 21.60
005 flour 6 2.50 15.00
006 preservative 1 4.70 4.70
007 onion 4 2.20 8.80
008 salt 4 2.70 10.80
009 Chili grind 3 7.00 21.00
TOTAL 187.60
PER DAY
TOTAL 4877.60
PER
MONTH

Total Manufacturing
No. Items Price per unit Monthly Total

(RM) (RM)
1 Label for small 0.35 RM21.00

package
2 Label for big 0.50 RM25.00
package
3 Packaging for small 0.60 RM36.00
package
4 Packaging for big 0.80 RM40.00
package
TOTAL RM122.00

List of Supplier
Material Supplier
Caramel,preservative SYARIKAT SENLY CHEMICALS

No. 72, Jalan Treacher Selatan, Perak,
30000 Ipoh, Malaysia
+60 5-254 4409
Packaging materials CHAI LIAN SENG SDN. BHD
Lorong Bijeh Timah, 30000 Ipoh, Perak,
Malaysia
+60 5-255 4421
Labelling materials General Labels & Labelling (Ipoh) Sdn.
Bhd.
No. 23, Hala Rapat Baru 22, Kawasan
Perindustrian Ringan Kinta Jaya, Ipoh,
31350, Ipoh, Perak, 31350, Malaysia
+60 5-313 8388
Sugar,Flour,Onion,Salt,Chili grind Everyday Lifeshop
29, Jalan Market, 30000 Ipoh, Perak,
Malaysia
+60 5-241 2197
Soy sauce,Oysters sauce PERNIAGAAN MAJU KINTA
BERSAMA
No.32, Jalan Foo Choo Choon , 30300
Ipoh
05-254 8323
Cost per unit:
Total material cost per day = RM 4882.10
Unit produce for small package =60units
Unit produce for big package =50units
Cost per unit for small package = RM 8.50
Cost per unit for big package = RM 87.45
Selling price per unit for small package = RM10.00

Selling price per unit for big package = RM100.00
EQUIPMENT PLANNING
No Machines Quantity Price/unit Total price

(RM)
1 Freezer 1 530 530
2 Blender 2 80 160
3 Cash register 1 420 420
4 Mixer 2 50 100
TOTAL : RM 1210.00

MACHINE PLANNING
No Machines Quantity Price/unit Total price
(RM)
1 Ketchup and Sauce 2 RM300.00 RM600.00
Machine
TOTAL : RM 600.00

CAPACITY PLANNING
Information
Number of unit per months Total sale forecast for 1styear = RM154,800
Average sales forecast per month

Total sale forecast for 1styear = RM12,900
12 months
Price per unit for small package = RM 10.00
Price per unit for big package = RM 80.00(wholesale
price)
=RM100.00(retail price)
Number of unit per month
Average sales forecast per month = 204 Units
Price per unit
Number of units per day Working day 26 days
Units = 204units=8 units
26 days 26days
Numbers of units per hours Daily working hours
8 units = 1 units
8 hours

POSITION AND NUMBER OF PERSONNEL
Position No.Of Personnel
Worker 2
SCHEDULE OF TASK AND RESPONSIBILITIES

Position Task and Responsibilities
Worker Cook and packaging
REMUNERATION TABLE
No Position No of Staff Salary EPF SOCSO

Requirement /Month (RM)
1 worker 2 2400 RM312.00 RM43.7
0
TOTAL: RM 2755.70
OVERHEAD REQUIREMENT
Operation Cost
Operation Overhead Cost (RM)

Utilities 50.00
Packaging 100.00
TOTAL: RM 150.00

LICIENCE PERMITS & REGULATIONS REQUIRED
Before MAMA ROZALL could start selling its sauce and ketchup for kuewtiaw,
we have to procure a set of licenses and permits from the MAJLIS
BANDARAYA IPOH(MBI) and the Companies Commission of Malaysia (SSM)
 Premise License – RM 200

 Signboard License – RM 200
 Company Registration (SSM) – RM 60.00
Failure to register the company with the SSM will result in a compound not
exceeding RM50000 or imprisonment for a term not exceeding 2 years or
both if convicted.
Typhoid vaccination is currently compulsory for all Food & Beverages (F&B)
handlers under the Malaysian Food Act 1983 and Food Hygiene Regulation
2009.

OPERATION BUDGET
Item Fixed Assets Monthly Other Total

Expenses(R Expenses(RM) Expenses(RM) (RM)
M)
Machinery RM600.00 RM600.00
Equipment RM1,210.00 RM1,210.00

Vehicles
Remuneration RM 2,755.70 RM 2,755.70
Raw Materials RM 4,882.10 RM 4,882.10
Other
Expenditure
Road Tax
Insurance
Total RM1,210.00 RM8,237.80 RM9,447.80

BUSINESS AND OPERATION HOURS
Business hours are refer to the time business is open to the customer.
Operation hours refer to the hours the worker have to work. For
manufacturing, usually the business will operate on 8-hours per shift. This will
depends upon the planning for production.
The business and operation hours in our operation business are as follow:
BUSINESS HOURS:
DATE TIME
Monday-Friday 10.00 AM – 12.00 PM
03.00 PM – 10.00 PM
Saturday 10.00 AM – 01.30 PM
02.30 PM – 10.00 PM
Sunday Off day
OPERATION HOURS:
DATE TIME
Monday-Friday 09.30 AM – 12.45 PM
02.45 PM – 09.45 PM
Saturday 09.30 AM – 01.30 PM
02.00 PM – 10.00 PM
Sunday Off day

IMPLEMENTATION SCHEDULE

ADMINISTRATION PLAN

INTRODUCTION TO ADMINISTRATION PLAN
VISION
To be successful company in the food industry business especially in the Halal food
products, maintain the production of Halal products for Muslim and become the best
worldwide shipping.
MISSION
Being a manufacture of Halal food products based indigenous domestic and
international markets, no doubt its Halal status. In line with the government’s desire
to turn the country into the country into the world’s Halal food hub.
OBJECTIVES
1. Processing and producing soy sauce and chilli char kuey teow with high
cleanliness.
2. Improve product quality by technology type diversify production with the help
of food processing equipment to the latest high-tech.
3. Ensure that each task or project undertaken can be implemented in an
effective, efficient and high quality, make sure every customer is satisfied with
our products.
LOGO & DESCRIPTION

ORGANIZATIONAL STRUCTURE
PROJECT MANAGER
Muhammad Amirul Alif Bin

Sabanun
ADMINISTRATIVE MARKETING OPERATION FINANCIAL

MANAGER MANAGER MANAGER MANAGER
Nurul Izzati Binti Mohd Nurul Azriazela Binti Amir Nur Syafik Bin Aina Nabilah Binti
Nasir Mohd Bakri Mohammed Azman
ADMINISTRATIVE
CLERK

ADMINISTRACTIVE MANPOWER PLANNING
Table 1: Position and number of personnel

POSITION NUMBER OF PERSONNEL
Project Manager 1
Administrative Manager 1
Administrative Clerk 1
Marketing Manager 1
Operation Manager 1
Financial Manager 1
TOTAL 6
SCHEDULE OF TASKS AND RESPONSIBILITIES
Table 2: Schedule of Tasks and Responsibilities

POSITION TASK AND RESPONSIBILITIES
Project Manager To plan, budget, oversee and document all
aspects of the specific project.
To work closely with upper management to

make sure that the scope and direction of each
project is on schedule, as well as other
departments for support.
Administrative Manager To support operations by supervising staff;
planning, organizing and implementing
administrative system.
Marketing Manager Responsible for developing, implementing and
executing strategic marketing plans for an
entire organization in order to attract potential
customers and retain existing ones.
Operation Manager To make sure an organization is running as
well as it possibly can, with a smooth efficient
service that meets the expectations and needs
of customers and clients.
Financial Manager Responsible for providing financial advice and
undertaking related accounts administration.

SCHEDULE OF REMUNERATION
Table 3: Schedule of Remuneration

POSITION NO MONTHLY EPF SOCSO TOTAL
SALARY CONTRIBUTION CONTRIBUTION
(RM) (RM) (RM) (RM)

Administrative 1 1,152 151.00 20.15 1,323.15
Clerk
LIST OF OFFICE FURNITURE AND FITTINGS
Table 4: List of Office Furniture and Fittings

(RM) (RM)
Furniture and Fittings
Round Table 1 549 549
Long Cushion Chair 1 1,050 1,050
Plastic Chair 2 60 120
Wastebasket 1 20 20
TOTAL 1,739
LIST OF OFFICE EQUIPMENT
Table 5: List of Office Equipment

(RM) (RM)
Office Equipment
Fire Extinguisher 1 75 75
First-aid kit 1 48 48
Printer 1 689 689
Desktop Computer 1 2,299 2,299
Keyboard 1 60 60
Mouse 1 45 45
TOTAL 3,216

LIST OF OFFICE SUPPLIES
Table 6: List of Office Supplies

(RM) (RM)
Office Supplies
Stationaries 2 100 200
Printer Cartridges 2 49 98
A4 Papers 3 35 105
TOTAL 403
UTILITIES
Table 7: Utilities
Item Price/per unit Total Cost
(RM) (RM)
Utilities
Electricity 600 600
Water 200 200
TOTAL 800

ADMINISTRATIVE BUDGET
ADMINISTRATIVE BUDGET
Fixed
Fixed Assets
Land & Building - -
Office Furniture and fittings 1,739 1,739
Premises Renovation 3,000 3,000
Vehicle (office use only) 14,000 14,000
Working Capital
Remuneration 1,323.15 1,323.15
Utilities 800 800
Premises Rental 700 700
Travelling expenses 100 100
Office supplies 203 203
Stationaries 200 200
Other Expenditure
Course attended - -
Medical allowances
Pre-Operations
Deposit (rent, utilities, etc.) 2,200 2,200
Business Registration & Licences 75 75
Vehicle 1,200 1,200
Total 21,955 3,126.15 3,675 28,756.15

FINANCIAL PLAN

INTRODUCTION TO FINANCIAL PLAN
Financial plan is the final step in the preparation of business plan. It is the most
crucial aspect of the business plan and involves determining the total project cost,
sources of finances, cash flow, income statement and balance sheet. In addition, the
depreciation schedules for every fixed asset will support the financial plan as well as
amortisation schedules for loan and hire purchase repayments. The financial plan is
prepared after all budgets pertaining to administration, marketing and operations
aspects and known as operating budgets are completed.
It is important can be summarized as follows:
 To determine the size of investment.
 To identify and propose the relevant sources of finance.
 To ensure that the initial capital is sufficient.
 To analyse the variability of the project before actual investment is
committed.
 To be used as a guideline for project implementation.
 ADMINISTRATIVE BUDGET

Fixed
Fixed Assets
Land & Building - -
Office Furniture and fittings 1,739 1,739
Premises Renovation 3,000 3,000
Vehicle (office use only) 14,000 14,000
Working Capital

Remuneration 1,323.15 1,323.15
Utilities 800 800
Premises Rental 700 700
Travelling expenses 100 100
Office supplies 203 203
Stationaries 200 200
Other Expenditure
Course attended - -
Medical allowances
Pre-Operations
Deposit (rent, utilities, etc.) 2,200 2,200
Business Registration & Licences 75 75
Vehicle 1,200 1,200
Total 21,955 3,126.15 3,675 28,756.15
MARKETING BUDGET
Fixed
Fixed Assets
Signboard 700 700
Motor Vehicle - -
Office Furniture and fittings 550 550
Working Capital
Remuneration 1031.90 1031.90
Travelling expenses - -
Office supplies - -
Stationaries
Other Expenditure
- -
Pre-Operations
Deposit (rent, utilities, etc.) - -
Business Registration & Licences - -
Vehicle - -
Total 4,238 1031.90 0 5,269.90

OPERATION BUDGET
Item Fixed Assets Monthly Other Total
Expenses(R Expenses(RM) Expenses(RM) (RM)
M)
Machinery RM600.00 RM600.00
Equipment RM1,210.00 RM1,210.00

Vehicles
Remuneration RM 2,755.70 RM 2,755.70
Raw Materials RM 4,882.10 RM 4,882.10
Other
Expenditure
Road Tax
Insurance
Total RM1,210.00 RM8,237.80 RM9,447.80

Project Implementation Cost

Fixed Asset Depreciation Schedule

Pro Forma Income Statement

Financial Ratio Analysis

Liquidity.
 The availability of liquid assets to meet short term obligation. Liquidity ratio to
measures the ability of business to pay its monthly bills.
Current Ratios.
 Measures the business ability to generate cash to meet its short term
obligations.
 Decreasing, so we can conclude that our current asset is not enough to cover
current liabilities.
Quick Ratios.
 Measures the extent to which the current liabilities are covered by liquid
assets.
 Decreasing, so we can conclude that our current asset after minus inventory
still not cover current liabilities.
Efficiency.
 To measure how efficient the business uses its assets to generate sales.
Inventory Turnover.
 Measures the number of times inventories have been converted into sales
and indicates how liquid the inventory is.
 The graph in constant.

Profitability.
 This as indicators of the business financial performance.
Gross Profit Margin.

 Shows the business ability to pay its operating and other expenses.
 Increase because our business is able to pay operating and other expenses.
Net Profit Margin.
 Measures how much profit a business makes for every ringgit it generates in
revenue.
 Increase. It means that our business is effective at cost control and effective
in converting sales
into actual profit.
Return of Assets
 Measures the overall return that the business is able to make on its assets.
 Decrease from year by year because company is not efficient to generate
income from company.
Return on Equity
 Measure how much profit a business generates with the money that the
owner has invested.
 Decrease from year by year because company is not efficient to generate
income from company.

Solvency.
 Measure the degree of financial risk that

the business faces
Debts to Equity
 Indicates what proportion of equity and debt that the company is using to
finance its assets.
 Decrease because our profit that we earn able to pay back our debt.
Debts to Assets
 Measure the percentage of the business assets financed by the creditors
relative to the percentage
 Decrease because our profit that we earn able to pay back our debt.
Times Interest Earned

 Indicates the extent of which earnings are available to meet interest
payments.
Increase because company get pay back the interest that take it from the
bank.

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FACULTY OF COMPUTER SCIENCE AND MATHEMATICS

DIPLOMA IN COMPUTER SCIENCE (CS110)

MAMA ROZALL ENTERPRISE

MUHAMMAD AMIRUL ALIF BIN SABANUN 2015898896

Mama Rozall’s Page 1

Mama Rozall’s Page 2

Mama Rozall’s Page 3

Assalamualaikum, firstly we would like to thank Allah S.W.T because

Mama Rozall’s Page 4

Rozall Enterprise is a new company that operated in Malaysia. The

Mama Rozall’s Page 5

Mama Rozall’s Page 6

1.0 PURPOSE OF PREPARING THE BUSINESS PLAN

1.1 COMPANY BACKGROUND

BUSINESS ADDRESS 5A HALA SEPAKAT 8,

Mama Rozall’s Page 7

Mama Rozall’s Page 8

Mama Rozall’s Page 9

Mama Rozall’s Page 10

Experience 3 YEARS’ EXPERIENCE INDUSTRIAL RELATION AND

Mama Rozall’s Page 11

Name AINA NABILAH BINTI AZMAN

Mama Rozall’s Page 12

Mama Rozall’s Page 13

Mama Rozall’s Page 14

Marketing can be defined as the activities that are carried out

2.2 INTRODUCTION TO PRODUCT OR SERVICE

i. The proposed product : Char Kuey Tiow sauces

Set 2 - RM100 (retail)

Mama Rozall’s Page 15

Set 2 - 5kg soysauce +

Market area and business location

Our market area take place in Ipoh, Perak which we specified

Collect information and data of customers

Based on the information that we collected, there are plenty of

Segmenting the market

Target market Reasons

Gunung Rapat We choose Gunung Rapat as our place

Mama Rozall’s Page 16

Target market Reasons

2.3 TARGET MARKET

Based on our survey, we found that most of the people in Gunung

2.4 MARKET SIZE

Market Segment Population Target Market Target Market

Restaurant owner 200 20 40

Market Segment Target Market Potential Total Potential Purchase

Mama Rozall’s Page 17

Hypermart 2 50set x 10 RM 500 x 2 =

Market size per year = RM 1,548,000 (129,000 x 12)

Table : Competitor Strengths and Weaknesses

Competitor Strengths Weaknesses

It is not really suitable for

ABC Sweet Sauce Multipurpose sauce Expensive

Jalen Affordable Less in taste quality

Mama Rozall’s Page 18

Table : Business Opportunities and Threats (*)

1. Promoting new kind of sauces 1. Difficulties in convincing competitors’

2. Using best quality ingredients 2. Difficulties in finding suppliers.

2.6 MARKET SHARE

Market Share before entry of Mama Rozall’s

Mama Rozall’s Page 19

Competitors Market Share Market Share/ yearly

Cap Kipas Udang 50 774,000