FEED MY TUMMY

RESTAURANT OPERATION STIMULATION REPORT

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CUL 64204 – FOOD BUSINESS MANAGEMENT
Restaurant Operation Stimulation Report
Lecturer: Murugan Krishnamoorthy

Group name: FEED MY TUMMY

NAME POSITION IN THE STUDENT ID
COMPANY

Fernando Wong General Manager 0336074

Felicia Candice Song Finance Manager 0334195

Christy Gabrielle Rondonuwu Assistant Finance 0335895

Fidel The Purchasing Manager 0332962

Erika Tasya Assistant Purchasing 0335929

Fayola Salim Buwono Sales & Marketing Manager 0336301

Defita Tan Assistant Sales & Marketing 0336288

Auriga Riza Utandyo Executive Chef 0336125

Sarah Auliiya Nuranzani Sous Chef 0335914

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CHAPTER 1: CONCEPTUALIZATION

1.1 Restaurant Concept

Our restaurant concept is Japanese theme. As you can see, our logo has mount
Fuji as it’s background and has the sun on top of Mount Fuji. Like the Japanese flag
design. Our restaurant location is in Tiffin. Where it does not provide any chair in that
place. The concept also based on the location is grab and go concept. So, it means that
the customer will mostly just visit us to take their food and the food is mostly ready to
eat because the customer has pre-ordered the food before. But, near our area there lies
the library that provides tables and chairs outside of it. The student who wants to eat
while studying could use that facility. We also provide a limited time free delivery
service for the consumer who is around Taylor’s, DK Senza, D’latour condominium. We
provide the delivery service in limited time because we want to deliver it in one go so the
student could use their time and energy wisely. Like, bringing the basket that contains
our product to sell it throughout the school.

On the other hand, we have 2 main objectives for our company. First, we want to
sell Japanese food at an affordable price to students, lecturers and other staff in Taylor’s
University. Our target market is Taylor’s students, lecturers and staff. We also see that
selling Japanese food in Taylor’s University will give us opportunity because there is no
other Japanese restaurant inside Taylor’s University. The second company objective is
we see that in Taylor’s University there are a lot of Japanese students that might miss
their home country’s food so we can provide it to them. Aside, we know that the students
and lecturers have less time and our restaurant is providing grab and go concepts which
mean we serve the customer efficiently so they can save their time in buying food. In
addition, of course we want to gain profit on our sales in Tiffin restaurant. We try to get
more customers by doing social media marketing such as promoting our foods on
instagram, facebook and other platforms. We believe this marketing strategy can give us
more revenue.

Luckily there are no competitors in the same Japanese theme with us in

Taylor’s. But, there was a Japanese restaurant in Taylors. The restaurant in the Syopz
area is our biggest competitor. Since they have already started their business in Taylor’s
area for a long time already. And they provide various types of food that could be

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considered cheaper than us and in a big portion. Mostly the students come from another
country that only have enough money to eat standard price food. Therefore, the student
will choose a cheaper food with a big portion and that is the biggest threat for us. At last,
our main target market are the students, lecturers and even staff in Taylor’s University.

1.2 Types of Menu

Types of menu that we will be provided are a la carte and set menu. The menu
for the entire that would be the same, so Taylor’s students and staff could taste our menu
anytime of the day of our sales. We made our menu flexible so our customers would
have the privilege to choose what they want to consume. Everyday, we make sure the
ingredients that Taylor’s provide are in good quality before the production process as we
promised our customers to serve good quality ingredients meals that are worth the price
that we have set.

Our selling price is in average price which is from the lowest price of RM 4 to
highest price at RM 17. At this average price we could consider this still as an affordable
price being compared to other Japanese restaurants outside of Taylor’s University. Our
food is also only being prepared in a box concept since our concept is grab and go. But,
we didn’t provide many tables for the consumer to eat. We sell our menu in 2 types. In
ala carte and in set menu (main course food + drink). The set menu consists of chicken
teriyaki popcorn and either rice or fries. The set menu also provides peach earl grey tea
as the drink. We let the customer choose rice or fries since it is easier to match it with
their preference. Either they want to consume it as a snack or as a lunch.

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 1.3 Meal Plan and Menu Organization

CATEGORY MENU PRICE

Snack Tamagoyaki RM 4.00

Snack Vegetable Yakitori RM 5.00

Snack Chicken Yakitori RM 5.00

Snack Chicken Teriyaki Popcorn RM 13.00

Beverage Iced Peach Earl Grey Tea RM 4.00

Beverage Matcha Latte (Iced/Hot) RM 8.00

Set Meal Chicken Teriyaki Popcorn RM 17.00

with Rice and Drink

Set Chicken Teriyaki Popcorn RM 17.00

Meal with Fries and Drink

As our tagline says, ‘We Sell Flavour’, we also considered the value of each of
our meals. Since we are aiming for Taylor's University's students and staff as our target
market, we make sure to use the best quality ingredients yet still have reasonable and
affordable prices for them to purchase on a daily basis. As mentioned before, we set our
menu prices with the lowest of RM4 and the highest is RM17 for set meals that includes
meal and drink. Also, we designed our menu to be consumed any time of the day, either
its for breakfast, lunch, or dinner. We also planned to reach a wider audience by making
our production more sustainable and environmentally friendly. We pack our meals in
biodegradable take away boxes and utensils so customers can enjoy their meal
everywhere and it also matches our ‘grab and go’ concept. In addition, we offer vegan
option meals for those who prefer plant-based dishes.

Along the way, we might change our menu or services according to the given
feedback and suggestion by our customers. We value each and every feedback and
suggestions as it will help us improve our business.

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CHAPTER 2: Operationalization

2.1 Laws and Regulations [Food Act 1983 & Food Regulations 1985, taxes, and
charges]

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 The main legislation used for food safety in Malaysia is the food act 1983. The
food act 1983 is an act created to protect the public against health hazards during the
whole process of a food business, starting from the preparation of raw ingredients to
selling the finished product, the act covers a wide range of scenarios that might occur
towards the preparation and selling of the finished product. Furthermore, the application
of this law occurs during menu development, ordering of raw ingredients and packaging.
All aspects that are made up of the finished product are subjected to the 1983 act. In our
case, our food business focuses on selling Japanese food, following the act we have
decided to strictly choose our raw ingredients in order to meet the halal regulation.

To further protect consumers of food safety, the food regulation 1985 is

introduced. This regulation focuses on the outer packaging of any finished product.
Moreover, the nutritional calculation and composition is what every finished and
marketed products ought to have. In order to meet this regulation, our team has decided
to do a comprehensive calculation of the nutritional benefits and compositions contained
in all of our Japanese cuisines. By doing so, consumers would have a sense of security
knowing all the compositions before consuming the food. Furthermore, a wide range of
consumers could be obtained as the composition written meets the halal regulation and
Muslim consumers could happily enjoy our home cooked Japanese meal.

2.2 Type of item used

Teriyaki Popcorn Chicken (Per Serving)

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Components:

1. Chicken 300 g

2. Cucumber 100 g

3. Tomato 100 g

4. Teriyaki Sauce 50 g

Optional :

1. Rice 100 g

2. Fries 500 g

Tamagoyaki (Per Serving)

Components:

1. Sugar 25 g

2. Salt 1g

3. Eggs 4 nos

Chicken Yakitori (Per Serving)

Components:

1. Chicken 150 g

2. Yellow Onion 4 nos

3. Soy Sauce 60 g

Vegetable Yakitori (Per Serving)

Components:

1. Eggplant 100 g

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 2. Zucchini 100 g

3. Broccoli 100 g

4. Soy Sauce 60 g

Matcha Latte (Per Serving)

Components:

1. Sugar 5g

2. Matcha Powder 2g

3. Water 50 g

4. Milk 25 g

Optional:

1. Ice Cube an

Peach Earl Grey Tea (Per Serving)

Components:

1. Peach 2 ounce (56,669 g)

2. Sugar 50 g

3. Earl Grey Tea Bag 1 bag

4. Water 85 g

5. Ice Cube an

2.3 Nutritional Information

Teriyaki Popcorn Chicken

Serving Size : 1 (308 g)

1. Calories 270 kcal

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 2. Carbohydrate 37 g

3. Fat 6g

4. Protein 16 g

Tamagoyaki

Serving size : 1 (100 g)

1. Calories 129 kcal

2. Fat 7.72 g

3. Carbohydrate 3.25 g

4. Protein 10.27 g

Chicken Yakitori

Serving Size : 1 (100 g)

1. Calories 202 kcal

2. Fat 12.15 g

3. Carbohydrate 1.2 g

4. Protein 19.89 g

Vegetable Yakitori

Serving Size : 1 (100 g)

1. Calories 126 kcal

2. Fat 1.5 g

3. Carbohydrate 21 g

4. Protein 13 g

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Matcha Latte

Serving Size : 1 (100 g)

1. Calories 74.5 kcal

2. Fat 0.9 g

3. Carbohydrate 15.4 g

4. Fibre 0.2 g

5. Protein 1g

Peach Earl Grey Tea

Serving Size : 1

1. Calories 197 kcal

2. Fat 0.3 g

3. Carbohydrate 60 g

4. Protein 0.9 g

2.4 Nutritional Implication

According to the nutrition information, the calories in our food items is less than
500kcal, which do not exceed the calories needed for breakfast but it also balances for
lunch. The tables also showed that our staples consist of carbohydrate, protein, and fat
that are considered as the macro-nutrients that needed in our body. Carbohydrates are the
most important source of energy for our body. Whereas, protein is important to build out
muscles and repair our tissues. Fibre is very useful for our digestive systems. Meanwhile,
many people think that fat is bad for our body, but in fact, fat gives us energy and to
support cell growth in our body. But, we also need to pay attention to how much fat we
eat in a day. Our fat intake should be 44grams to 77grams only in a day. As we are
concerned about the consumer’s meal, we also serve vegetables yakitori for their meal so

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the consumers can balance their fat intake and calories intake in a day. On the other
hand, the beverages that we sell are low calories and contain fibre which can help the
consumers to stabilize their digestive systems. So it is very safe for the consumers that
are on diet to have our meals since the calories of the food and beverages in one take will
not more than 500kcal.

2.5 Menu Style

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 As displayed above, we serve ala carte and set meals for our customer to choose.
We decided to use both a la carte and set menu is to let our customers have their freedom
to choose what they want to eat at the time. For the ala carte, we provide a single serving
of Chicken Teriyaki Popcorn, Tamagoyaki, Vegetable Yakitori, and Chicken Yakitori.
Most of our a la carte menu consists of poultry and vegetables as we provide vegan
options which are packed with protein, healthy fats and fiber. The a la carte can be a
snack or even a meal for those who are on a carbohydrate diet.

For those who prefer all-in-one meals with a lower price than the a la carte
separate prices can order set meals. Set meals that we serve consist of Chicken Teriyaki
Popcorn with either Rice or French Fries and comes with Peach Earl Grey Tea. The price
that comes with that bundle is RM17 which cost less than the a la carte price. This set
meals method could help us captivate more customers with the cheap price as well as
help us to finish our product faster.

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 For the drinks, there are Peach Earl Grey Tea and Iced or Hot Matcha Latte with
price range of RM 4 to RM 8. Our customers can choose based on what they want. If
they want a drink that is refreshing and sweet, they can buy our Iced Peach Earl Grey
Tea that we freshly brew every day. On the other hand, if they want Japan’s delicacy that
are also an antioxidant boost, they can choose our delicious Matcha Latte in hot or iced.

2.6 Standard Recipe

A. Chicken Teriyaki Popcorn

Ingredients

● 1 inch ginger (grated)

● ¼ onion

● 1 1/2 to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of
fat

● kosher/sea salt (use half for table salt)

● freshly ground black pepper

● 2 Tbsp olive oil

● Sesame Seeds (garnish, optional)

Teriyaki Sauce

● 1 Tbsp sake

● 1 Tbsp mirin

● 1 Tbsp sugar

● 2 Tbsp soy sauce

● 2 Tbsp water

How to make Chicken Teriyaki :

● Gather all the ingredients

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 ● Prick both sides of the chicken with a fork so it absorbs more flavor.

● Make the teriyaki sauce in a large bowl, combine sake, soy sauce, mirin,
sugar, and ginger and mix well.

● Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15
minutes in the refrigerator.

● In a large pan, heat olive oil over medium-high heat. Place the chicken into the
pan.

● Cook the chicken, but reduce the heat to low

● Pour the teriyaki sauce that was used to marinate the chicken into the pan.
Cover the pan with a lid and steam cook the chicken on low heat until done,
and the internal temperature of the chicken reaches 165 F and juices run clear.

● Remove the lid and simmer until the sauce thickens slightly

● Serve the chicken on the plate and Pour the remaining thickened teriyaki sauce
over the chicken.

● Garnish with sesame seeds

B. Tamagoyaki

Ingredients

● 4 eggs

● 1 tbsp soy sauce

● 1 tbsp mirin

● 1 tbsp sugar

● Pinch of salt

● Pinch of Pepper

● cooking oil as needed

How to make Tamagoyaki :

● First, beat your eggs well in a bowl using either a fork, or chopsticks.

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 ● Add one tablespoon each of soy sauce, mirin and sugar and a little salt to your
mix.

● Put a small amount of cooking oil in your pan and bring it up to medium heat.
Keep some kitchen roll handy to help keep the pan oiled during cooking.

● Add a small amount of your egg mix into the heated pan. Once the egg has
cooked slightly so that the top is still slightly uncooked, push it over to the
side of your pan.

● Add a little more oil to the pan using the kitchen roll and add another small
amount of the egg mix to your pan. Again, wait for this to cook a little, but
before it sets on top. You can then begin to roll the first bit of egg over the mix
you just put in the pan until you have a small roll of egg.

● Continue adding a small amount of egg while oiling the pan each time in
between. As you add more egg and roll it up each time, your egg roll will start
getting larger and easier to add new layers. Keep adding the egg in new layers
until you have used it all up.

● Your tamagoyaki is now finished so remove from the pan and wait to cool
before slicing it up into thin pieces with a sharp knife.

C. Chicken Yakitori

Ingredients

● 2/3 cup soy sauce

● 1/2 cup water

● 2 tablespoons mirin

● 2 tablespoons rice vinegar

● 2/3 cup light brown sugar

● 1 teaspoon ginger, minced

● 1 clove garlic, minced

● 5 teaspoons cornstarch

● 2 pounds chicken thighs, boneless, skinless, cut into 1” by 1 ¼” pieces

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 ● 8 bamboo skewers, soaked in water for 30 minutes or metal skewers

● Salt, as needed for seasoning

● black pepper, as needed for seasoning

● 2 tablespoons vegetable oil

● 1 teaspoon sesame seeds

● 2-3 yellow onion, cut into 1inch

How to make Chicken Yakitori

● In a medium-size pot whisk together soy sauce, water, mirin, rice vinegar,
sugar, ginger, garlic, and cornstarch.

● Bring mixture to a boil, constantly whisk until sauce is slightly thickened,

about 1 minute.

● Transfer 1 cup of the sauce to a bowl to use for basting the chicken.

● Thread cut pieces of chicken and yellow onion on skewers. Season with salt
and pepper on both sides.

● Drizzle both sides of skewers with a small amount of oil to prevent sticking
when cooking.

● Preheat grill over medium-high heat. Clean grill and then use a paper towel
dipped in oil to grease the grill.

● Once the grill is hot add the skewers and cook for 4 minutes. Flip over and
baste the cooked side with the sauce. Cook for 4 minutes.

● Flip skewer over, baste with sauce, cook 2 minutes covered.

● Flip skewer over again, baste, cook 2 minutes covered.

● Repeat flipping, basting and covered cooking 2 additional times, 16 minutes

total cooking time.

● Sprinkle chicken yakitori skewers with sesame seeds. Serve chicken skewers
immediately with additional sauce.

D. Vegetables Yakitori

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Ingredients

● 2/3 cup soy sauce

● 1/2 cup water

● 2 tablespoons mirin

● 2 tablespoons rice vinegar

● 2/3 cup light brown sugar

● 1 teaspoon ginger, minced

● 1 clove garlic, minced

● 5 teaspoons cornstarch

● 8 bamboo skewers, soaked in water for 30 minutes or metal skewers

● Salt, as needed for seasoning

● Black pepper, as needed for seasoning

● 2 tablespoons vegetable oil

● 1 teaspoon sesame seeds

● 3 sticks of yellow onion, cut into 1inch

● 2 pcs of Japanese eggplant, cut into 16

● 2 pcs of Japanese zucchini, cut into 16

● 2 pcs of broccoli, cut into small size

How to make Vegetables Yakitori

● In a medium-size pot whisk together soy sauce, water, mirin, rice vinegar,
sugar, ginger, garlic, and cornstarch.

● Bring mixture to a boil, constantly whisk until sauce is slightly thickened,

about 1 minute.

● Transfer 1 cup of the sauce to a bowl to use for basting the vegetables

● Thread cut pieces of each vegetables on skewers and repeat. Season with salt
and pepper on both sides.

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 ● Drizzle both sides of skewers with a small amount of oil to prevent sticking
when cooking.

● Preheat grill over medium-high heat. Clean grill and then use a paper towel
dipped in oil to grease the grill.

● Once the grill is hot add the skewers and cook for 4 minutes. Flip over and
baste the cooked side with the sauce. Cook for 4 minutes.

● Flip skewer over, baste with sauce, cook 2 minutes covered.

● Flip skewer over again, baste, cook 2 minutes covered.

● Repeat flipping, basting and covered cooking 2 additional times, 16 minutes

total cooking time.

● Sprinkle vegetables yakitori skewers with sesame seeds. Serve chicken

skewers immediately with additional sauce.

E. Matcha Latte

Ingredients

● 1 tsp matcha green tea powder

● 2 tsp sugar

● 3 tbsp warm water

● 250ml cold milk or 300ml hot milk

● Ice cube, as needed

How to make Matcha latte

● Spoon the matcha green tea powder and the sugar into a mug or cup.

● Add the warm water and mix with a spoon or with a whisk until it is a smooth
dark green paste to ensure no lumps form.

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 ● Warm the milk in a small saucepan and pour into the mug until nearly full.
Use cold milk for an iced latte.

● Use a whisk to mix the paste and milk together until smooth and light green in
colour.

● Add ice cube to make it cold, and matcha latte ready to serve.

F. Peach Earl Grey Tea

Ingredients

● 4 earl grey tea bag

● 1 litres boiling water

● 1,5 litres cold water

● 1 x 213gr peach slices

● Ice Cube

How to make Peach Earl Grey Tea

● Place the tea bags in a large glass bowl or jug and pour the boiling water over
them.

● Leave to brew for 2–3 minutes, then add the cold water before removing the
tea bags.

● Allow to cool completely – if time permits, chill in the fridge.

● Pour the peach slices and juice into a bowl and blend until smooth.

● Add the peach to the cooled tea and mix, before pouring into glasses filled ice
cubes

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2.7 Convenience Yield Test

Food Weight Weight without

packaging

Salt 18.79 Kg 18.19 Kg

Pepper 10.71 Kg 10.11 Kg

Corn Flour 4.76 Kg 4.26 Kg

Plain Flour 4.76 Kg 4.26 Kg

Garlic Powder 3.57 Kg 3.17 Kg

Sugar 327.075 Kg 326.023 Kg

Cooking Oil 595 ml -

Soy Sauce 84.35 Kg 83.56 Kg

Teriyaki Sauce 5952 lt 5950 kg

Matcha Powder 2.87 Kg 2.77 Kg

Water 932ltr -

Earl Gray Tea Bag 1435 nos -

Milk 358ltr -

Fresh food yield test

Vegetable/Fruit Weight received

Cucumber 119 Kg 117 Kg

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 Tomato 119 Kg 115 Kg

Yellow Onion 4770 ons 4760 ons

Eggplant 119 Kg 116 Kg

Zucchini 119 Kg 117 Kg

Broccoli 119 Kg 118 Kg

Peach 1435ons -

Meat Weight received

Chicken 5.175 Kg 3.875 Kg

Eggs 3789 nos -

2.9 Yield Percentage

Food APQ EPQ TRIM YIELD

Salt 18.79 Kg 18.19 Kg 0.16 Kg 96.8 %

Pepper 10.71 Kg 10.11 Kg 0.60 Kg 94.4 %

Corn 4.76 Kg 4.26 Kg 0.50 Kg 89.5 %

Flour

Plain 4.76 Kg 4.26 Kg 0.50 Kg 89.5 %

Flour

Garlic 3.57 Kg 3.17 Kg 0.40 Kg 88.8 %

Powder

Sugar 327.075 Kg 326.023 Kg 1.052 Kg 99.7 %

Cooking 595 ml - - 100 %

Oil

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 Soy Sauce 84.35 Kg 83.56 Kg 0.79 Kg 99%

Teriyaki 5952 lt 5950 lt 2 lt 99 %

Sauce

Matcha 2.87 Kg 2.77 Kg 0.10 Kg 96.5 %

Powder

Water 932ltr - - 100 %

Earl Gray 1435 nos - - 100 %

Tea Bag

Milk 358ltr - - 100 %

Fresh Food Yield Percentage

Vegetable APQ EPQ TRIM YIELD

/Fruit

Cucumber 119 Kg 117 Kg 2 Kg 98.3 %

Tomato 119 Kg 115 Kg 4 Kg 96.6 %

Yelllow 4770 ons 4760 ons 10 ons 99.7 %

Onion

Eggplant 119 Kg 116 Kg 3 Kg 97.5 %

Zucchini 119 Kg 117 Kg 2 Kg 98.3 %

Broccoli 119 Kg 118 Kg 1 Kg 99.2 %

Peach 1435ons - - 100 %

Meat APQ EPQ TRIM YIELD

Chicken 5.175 Kg 3.875 Kg 1.3 Kg 74.9 %

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 Eggs 3789 nos - - 100 %

2.10 Food Cost Calculation Form

Menu Item: Teriyaki Popcorn Chicken

Number of Portion: 1 Serving

Cost per Portion: RM. 5.097

Selling Price: RM. 13

Recipe Total Cost

Quantity (EP)

Ingredients Weight of APC/Unit (RM) Yield EPC/Unit

Count (RM)

Chicken 0.3 kg 3.45 / 0.3kg 74.9 % 4.6

Cucumber 0.1 kg 0.25 / 0.1kg 98.3 % 0.26

Tomato 0.1 kg 0.4 / 0.1kg 96.6 % 0.41

Salt 0.005 kg 0.003 / 0.62pkt 96.8 % 0.0031

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 Pepper 0.003 kg 0.2 /0.003 pkt 94.4 % 0.211

Corn Flour 0.084 kg 0.22 /0.084 kg 89.5 % 0.24

Plain Flour 0.044 kg 0.55 /0.044 kg 89.5 % 0.61

Garlic Powder 0.003 kg 0.02 / 0.003kg 88.8 % 0.022

Teriyaki Sauce 5 ml 0.18 / 5ml 99 % 0.181

Cooking Oil 0.5 ml 0.004 / 0.5ml 100 % 0.004

Total Recipe 6.33

Cost

Menu Item: Tamagoyaki

Number of Portion: 1 Serving

Cost per Portion: RM. 2.345

Selling Price: RM. 4

Recipe Total Cost

Quantity (EP)

Ingredients Weight of APC/Unit (RM) Yield EPC/Unit

Count (RM)

Sugar 0.25 kg 0.76/0.25kg 99.7 % 0.762

Salt 0.001 kg 0.0062/0.001pkt 96.8 % 0.0064

Eggs 4 nos 1.4/4 nos 100 % 1.4

Soy Sauce 0.02 kg 0.094/0.02kg 99 % 0.095

Cooking Oil 0.01 ml 0.085/0.01ml 100 % 0.085

Total Recipe 2.348

Cost

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Menu Item: Chicken Yakitori

Number of Portion: 1 Serving

Cost per Portion: RM. 3.181

Selling Price: RM. 5

Recipe Total Cost

Quantity (EP)

Ingredients Weight of APC/Unit (RM) Yield EPC/Unit

Count (RM)

Chicken 0.15 kg 1.725 / 0.15 kg 74.9% 2.3

Yellow Onion 4 nos 1 / 4 nos 99.7 % 1.003

Salt 0.005 kg 0.0031/0.005 kg 96.8% 0.0032

Pepper 0.003 kg 0.0195/0.003 kg 94.4% 0.020

Sugar 0.005 kg 0.153/0.005 kg 99.7% 0.154

Soy Sauce 0.06 kg 0.28/0.06 kg 99% 0.282

Total Recipe 3.7662

Cost

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Menu Item: Vegetable Yakitori

Number of Portion: 1 Serving

Cost per Portion: RM. 2.9

Selling Price: RM. 5

Recipe Total Cost

Quantity (EP)

Ingredients Weight of APC/Unit (RM) Yield EPC/Unit

Count (RM)

Eggplant 0.1 kg 0.6 / 0.1 kg 97.5 % 0.61

Zucchini 0.1 kg 0.86 / 0.1 kg 98.3 % 0.87

Broccoli 0.1 kg 0.98 / 0.1 kg 99.2 % 0.99

Salt 0.005 kg 0.0031 / 0.005 kg 96.8 % 0.0032

Pepper 0.005 kg 0.0195 / 0.005 kg 94.4 % 0.020

Sugar 0.005 kg 0.153 / 0.005 kg 99.7 % 0.154

Soy Sauce 0.06 lt 0.28 / 0.06 lt 99 % 0.282

Total Recipe 2.93

Cost

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Menu Item: Matcha Latte

Number of Portion: 1 Serving

Cost per Portion: RM. 3.57

Selling Price: RM. 8

Recipe Total Cost

Quantity (EP)

Ingredients Weight of APC/Unit (RM) Yield EPC/Unit

Count (RM)

Sugar 0.005 kg 1.53 / 0.005 kg 99.7 % 1.54

Matcha 0.002 kg 0.64 / 0.002 kg 96.5 % 0.66

Powder

Water 0.05 lt 0.053 / 0.05 lt 100 % 0.053

Milk 0.25 lt 1.35 / 0.25 lt 100 % 1.35

Total Recipe 3.60

Cost

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Menu Item: Peach Earl Grey Tea

Number of Portion: 1 Serving

Cost per Portion: RM. 1.445

Selling Price: RM. 4

Recipe Total Cost

Quantity (EP)

Ingredients Weight of APC/Unit (RM) Yield EPC/Unit

Count (RM)

Peach 2 ons 0.75 / 2 ons 100 % 0.75

Sugar 0.06 kg 0.18 / 0.06 kg 99.7 % 0.181

Earl Grey Tea 1 bag 0.185 / 1 bag 100 % 0.185

Bag

Water 0.85 lt 0.33 / 0.85 lt 100 % 0.33

Total Recipe 1.446

Cost

2.11 Menu Pricing Strategy Used.

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 According to the marketing survey that we had conducted towards the students
and staff at Taylor’s University, they are only willing to spend RM 10 - RM 20 for
their food. However, we have tried to develop the pricing strategies based on their
spending behaviour. Beside, luckily we do not have any competitors in Taylor’s
University and it is makes customers more loyal to our brand and food that we sell.
Hence, we know our value proposition since we don’t have competitor that are selling
Japanese food.

On the other hand, we also promoting our brand through the staff social media and
trough brochure that we spread in Taylor’s University.

We sell food based on ala carte menu and set menu. It can makes customer to
choose their preferred either buy ala carte menu or set menu. We made set menu to
attract them to buy our product, because when they buy set menu the price is cheaper
better then they buy ala carte menu. In a nutshell, we have various type of menu so
the customer can choose freely what they want to order.

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CHAPTER 3 : Analysis and Recommendation

3.1 Sales History Report; scatter sheet

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3.2 Menu Sales Analysis Over All The Days of Practices

As we can see from the scatter sheet above, the selling of our product keeps
increasing gradually and on week 7 our product has the higher sales among the 7th
week of our sales. The best selling food product throughout our 7th week sales is
chicken teriyaki popcorn with 2600 items sold followed by chicken yakitori and
vegetable yakitori (1000) and tamagoyaki (660). In terms of beverage, Matcha Latte is
the most sold drink with 1880 items sold followed by peach earl grey tea with 940
items sold in 7th week of our selling process.

3.3 Recommendation for Business Improvement

Based on the operation that our group has been through, we found some
recommendations to improve our business and hopefully will be better in the future.
The two main points to be considered are menu variety and the service towards
customers.

Menu variety in our restaurant is limited for customers to choose. Our group
could improve it by giving new and refreshing ideas, so the customer won’t be bored
and might be interested in trying our new foods.

The service also can be improved by giving better delivery service. In the past,
we experienced trouble that was delayed on delivery to customers because the
preparation was late. We could improve our service by setting discipline punctuality.

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CHAPTER 4 : Conclusion

4.1 Overall Learning Outcome & Experience

Through weeks of operations, there are a lot of learning outcomes and

experiences that we got individually and as a group as a whole while doing this
project since this is a massive project that requires an efficient teamwork to pull off.
Feed my tummy group have to work as a team in order to run tiffin at a maximum
efficiency. Feed my tummy has to run the kiosk every day for each weekday and two
hours a day. We can say that running a kiosk such as tiffin is not an easy task like it
would seem. There were some hurdles along the way such as miscommunication and
time management. Because we operated every day, we would get fatigued for our
next class since some of us have other classes to attend to. Another major problem
that we had was the location itself. Since there was no place to sit at tiffin, we had to
pay attention to our overall concept in order for us to survive the market. Based on
our observation and survey, Chicken Teriyaki popcorn has the most sales out of all
our menu so we focused our attention to somehow improve the taste and quality of it
to draw more customers. As each day progresses, we get more efficient at selling our
product because we keep learning from the mistakes that we had in the previous day
so by the end of our time running at Tiffin’s, our workflow has reached its absolute
best.

Theory wise we learned a lot of things as well. A company cannot undergo a

food operation without a well thought out plan and consideration because a goal
without a plan is just a wish. There are many things that we learned from this project.
Firstly it’s the importance of investors to the company. Without investors, it would be
more challenging for the business start-up. The role of investors is to contribute
money for a good return on their money - much more than a few percent per year. The
second thing that we have learned is that it is important to have a marketing strategy
in order to set the prices to get the most return on capital. The third valuable thing that
we have learned is that timing is really important. A set of specific times must be set
to have the most efficient work flow. The next thing that we learned is the importance
of demographic survey in order to know what type of customers are we dealing with
and their preferences. We have also learned that costing is important. Without proper

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costing, profit loss would be more probable and the business would not survive for
very long cause the lack of cost control. We have also learned that variety is
important. Variety gives customer choices; it suits more to their personal preferences
and it opens up a door to more opportunities. The most valuable lesson that we
learned is that a good team is needed in order to make operations and planning to go
smoothly. A good synergy between members is important to get the most out of it.
Overall this has been a meaningful experience for all of us since it prepares us for our
upcoming journey once we graduate university and if we want to run a food business
operation in the near future.

4.2 Recommendation for Improvement for this Project

Based on the times that we spent operating Tiffin over the past couple of
weeks, it can be observed that there is more room for improvement for the business in
the coming future as a way to evolve ourselves to become better. The main points of
improvement that we can do is on our service, teamwork and service.

Our team still has still much room for improvement. There were several
miscommunications that happened through-out the week. There were several times
that we made the wrong order to our customers resulting in them not getting 100%
satisfaction.

4.3 References (APA Format)

- Philip A. (2015). [Malaysia]Food Safety in Malaysia. Japan Medical

Association journal : JMAJ, 58(4), 180–184. Website:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4829767/

- Globinmed - Globinmed. Globinmed.com. (2020). Website:

http://www.globinmed.com/index.php?
option=com_content&view=article&id=104572:food-act-1983-food-
regulations-1985&catid=272

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