8.

0 OPERATIONAL PLAN

The operational plan serves as a guidebook for running a business, aiming to guarantee the
highest possible quality of our products and services, meeting customer needs and desires
effectively. It outlines a systematic approach to ensure smooth business operations and
achieve both short-term and long-term goals.

Here are the objectives of our operational plan:

1. Improve Product Quality: The operational plan aims to enhance the quality of
products and services offered by the business. By implementing quality control
measures, conducting regular assessments, and seeking customer feedback, the
objective is to continually refine and improve the overall quality of the offerings.

2. Enhance Operational Efficiency: Another objective of the operational plan is to

streamline business operations and increase efficiency. This can be achieved through
optimizing workflows, implementing effective inventory management systems, and
identifying areas for automation or process improvement. The goal is to reduce costs,
minimize waste, and maximize productivity.

3. Enhance Customer Satisfaction: The operational plan aims to prioritize customer

satisfaction by meeting their needs and exceeding their expectations. This involves
providing exceptional customer service, ensuring prompt order fulfillment,
maintaining consistent product quality, and actively seeking feedback to address any
issues or concerns. The objective is to build strong customer relationships, encourage
repeat business, and foster positive word-of-mouth referrals.
8.1 Process Planning

Process planning plays a crucial role in the success of Cornucopia Dogs business by ensuring
efficient and effective operations. It involves analyzing and designing the step-by-step
procedures and workflows necessary for producing high-quality corndogs consistently. A
well-developed process plan not only enhances productivity and cost-effectiveness but also
contributes to maintaining food safety standards and meeting customer demands. In this
process planning, our focus will be solely on outlining the steps involved in serving our
corndogs to customers. We will provide a detailed illustration of the process, emphasizing
how we deliver our corndogs to ensure customer satisfaction through the production chart
below.

Production chart

Figure x: Production Chart

Service chart

Figure x: Service chart

8.2 Operations Layout
The operations layout encompasses the arrangement and positioning of various physical
elements within our company, including the kiosk, kitchenware, equipment, workers, and
other necessary facilities. To ensure efficient and seamless production of goods and services,
we have chosen to develop an illustrated layout. At Cornucopia Dogs, our shop is situated on
the ground floor, and we have designed our layout based on process and service. This is the
dedicated space where our products are produced and served to customers.

Figure x: Operation Layout

 8.3 Material Planning

Material planning is a crucial process that involves anticipating and determining the
necessary materials and components required for the production program. It is considered a
subsystem within the broader planning activity. The purpose of material planning is to
mitigate the risks associated with high inventory costs, customer dissatisfaction, inventory
shortages, and delayed deliveries. By proactively managing material requirements, businesses
can strike a balance between maintaining optimal inventory levels and ensuring timely and
satisfactory delivery to customers.

MATERIALS QUANTITY SAFETY TOTAL MATERIAL PRICE TOTAL PRICE

STOCK REQUIREMENT (RM)

Egg (30p) 8 5 13 19 247

Sugar 42 3 45 2.6 117

Instant yeast 12 2 14 13 182

(500g)

Bread flour (1kg) 213 7 220 4 880

Rice flour (1kg) 13 7 20 5 100

Salt (400g) 14 4 18 1.5 27

Frying oil 8 2 10 30 300

Potato (1kg) 186 14 190 4.80 912

Cornstarch 24 6 30 2.5 75
powder

Breadcrumbs 312 8 320 6.5 2080

Instant Ramen 1300 20 1320 4.5 5940
Noodles

Sausages 335 5 340 4.5 1530

Mozzarella 390 10 400 73.50 29400

(2.3kg)

Ketchup 20 5 25 9 225

Mayo 20 5 25 19 475

Mustard 20 5 25 9 225

TOTAL 42715

Table x: Material Planning

8.3.1 Functions of Materials

Materials Functions

Egg

Sugar

Instant Yeast

Bread Flour To make the batter for the corndogs

Rice Flour

Salt

Frying Oil For deep-frying the corndogs

Potato Toppings for the corndogs

Cornstarch Powder Seasoning the potatoes

Bread Crumbs Coating on top of the batter of the corndogs

Instant Ramen Noodles Toppings for the corndogs

Sausages Fillings for the corndogs

Mozzarella

Ketchup

Topping for the corndogs

Mayo

Mustard
 Table x: Functions of Materials

8.4 Operation Equipment Planning

We primarily utilize manual machines in our operations, which require the assistance of
workers. At Cornucopia Dogs, our machines are operated by both workers and electrical
power. On the other hand, equipment refers to a collection of essential tools and objects that
serve a specific purpose and are utilized to accomplish certain tasks.

Item Quantity Price per unit Total cost (RM)

Storage Containers 4 15.80 63.20

Sift 1 5 5

Bowl 3 8.00 24

Hand Mixer 1 60 60

Gloves (box) 2 10.50 21

Cooking Mechanical 1 80 80
Thermometer

Plastic Bag 2 10 20

TOTAL 273.20

Table x: Operation Equipment Planning

8.5 Machines, Furniture, and Fittings

Item Quantity Price per unit Total cost (RM)

Stainless Steel Work Table 1 665 665

Freezer 2 1000 2000

Deep Fryer 1 500 500

Sink 3 400 1200

TOTAL 4365

Table x: Machines, Furniture, and Fittings

8.6 Manpower Planning
The operations department comprises a team of five personnel, including a Supervisor,
Cashier, Chef, and Packaging staff.

Position Number of Personnel

Supervisor 1
Cashier 1
Chef 2
Packaging Staff 1
Total 5
Table x: Manpower Planning
8.7 Schedule of Tasks and Responsibilities

POSITION TASK AND RESPONSIBILITIES

Supervisor  Train and direct personnel
 Ensure good customer service while
serving customers.
 Attend to consumer complaints,
reviews, and feedback.
 Create a staff schedule for the week.
Cashier  Process payments
 Serve customers’ orders.
 Interact with customers.
Chef  Prepare customers’ orders.
 Suggest and create menu ideas.
 Check and testing ingredients to
ensure they satisfies customers’
needs and save budget at the same
time.
Packaging Staff  Prepare packaging box before stall
opens.
 Packing products
 Make sure the products are in proper
packaging.
 Decorate packaging if necessary.
Table x: Schedule of Task and Responsibilities
8.8 Business and Operations Hour

Based on the provided table, our business operates during the following hours. We welcome
customers from 3.00 p.m. to 9.00 p.m. throughout the week, starting from Tuesday and
concluding on Sunday. Our decision to commence operations on Tuesday is influenced by our
understanding that our target market, primarily occupied with work and school, may have
limited availability on Mondays. Therefore, we allocate Mondays as a day of rest for our
staff.

8.8.1 Business Hour

Day Time

Tuesday – Sunday 5.00 p.m. – 12.00 a.m.

Monday Close

Table x: Business Hour

8.8.2 Operation Hour

Day Time

Tuesday – Sunday 1.00 p.m. – 1.00 a.m.

Monday Close

Table x: Operation Hour

8.9 License, Permits, and Regulations Required

 Certificate of SSM
In order to establish a lawful business in Malaysia, it is necessary to complete the
registration process with the Companies Commission of Malaysia (SSM). SSM holds
the responsibility of overseeing all operating companies, both offline and online,
within Malaysia. At Cornucopia Dogs, we operate as a partnership company,
providing food services to our customers. This business entity is well recognized,
offering advantages such as lower corporate taxes and improved access to capital
funding. Additionally, it provides limited liability, ensuring that it exists as a separate
legal entity from its shareholders. This type of entity is typically recommended for
medium to large businesses. Registering our business with SSM is essential to avoid
potential legal consequences, including fines of up to RM50,000 or a maximum of
two years of imprisonment. The registration fee for this license is RM60.

 Halal Certification
According to the Jabatan Kemajuan Islam Malaysia (JAKIM), a Halal Certification is
an official document that confirms the halal status and adherence to standards of
products and services based on the Malaysia Halal Certification scheme issued by
JAKIM. Halal refers to the acceptability of food or goods for consumption or use by
Muslims, ensuring they do not contain prohibited animal meat according to Syariah
law. Additionally, all meat used must be slaughtered in accordance with Syariah law
and Fatwa. The products must be free from impurities, non-intoxicating, devoid of
human parts, and not pose any health hazards. Equipment used must not be
contaminated with naj. This definition is derived from the Trade Description 2011 and
2012 (Halal Definition) Order.
As a food establishment, we are eligible to apply for the Halal Confirmation
Certificate. Recognizing that we operate in a predominantly Muslim country and
serve Muslim customers, obtaining this certificate assures them that our products and
services comply with Syariah laws, which is obligatory for them. For our non-Muslim
customers, the certificate signifies that our products adhere to the concept of halal
thoyyiban, meaning they are both Halal and wholesome, ensuring high quality.
To meet the requirements for this certification, we must possess a valid business
license and be registered with the Companies Commission of Malaysia (SSM). We
 should also be in full operation prior to applying for the certification. It is crucial that
we only produce, handle, and source halal ingredients. The cost of this certification,
which remains valid for two years, is RM 800.

 Typhoid Vaccine
Typhoid fever is a bacterial infection caused by Salmonella typhi. The transmission of
this bacteria occurs through individuals who have an active typhoid fever or act as
carriers. Factors contributing to transmission include inadequate sanitation facilities,
the use of contaminated water sources in food preparation, and poor personal hygiene
practices. To prevent the spread of infections to food and beverages, it is mandatory
for employees working in the food industry to receive the typhoid vaccine. At our
establishment, our employees undergo vaccination prior to handling food. This
precautionary measure is enforced by the Malaysian government and the Ministry of
Health Malaysia (MOH) to ensure public health and safety.

 Goods Driving License (GDL)

There are three distinct types of vocational licenses: GDL, PSV, and Conductor. To
operate commercially registered vehicles like rigid lorries, articulated lorries, panel
vans, and other vehicles used for product transportation, a goods driving license
(GDL) is mandatory. As we operate a food truck, obtaining this license is essential for
driving the vehicle to our business location. Since our operation involves driving the
food truck to the designated area, our operation manager, who is one of our managers,
will be responsible for applying for and obtaining the GDL license.

 Employees Provident Fund (EPF) & Social Security Organization (SOCSO)

The Employees Provident Fund (EPF), widely known as EPF, is a retirement savings
scheme in Malaysia that mandates eligible employees to make contributions. It
operates under the Employee Provident Fund Act 1991. Salaries, wages, bonuses, and
incentives are some examples of earnings subject to EPF contributions. The EPF
contribution must be paid by the 15th of each month for salaries issued in the previous
month. Both employees and employers contribute to the EPF fund. The same
principle applies to the Social Security Organization (SOSCO). As per the Employee's
Social Security Act 1969, employers are obligated to make monthly contributions for
 every eligible employee. Under the first category of contribution, we are required to
pay for employment injury schemes and invalidity schemes.

8.10 Operations Overhead

No. Overheads Cost (RM)

1. Repairs and maintenance 300

2. Business permit 500

TOTAL 800

Table x: Operation Overhead

8.11 Location Plan
Our stall is situated in Pasar Malam Desa Ilmu due to the availability of land rentals that are
suitable for our Cornucopia Dogs business. Specifically, we are located in front of Pohonmas
restaurant on the ground floor, at L3022 SL 16, Jalan Dato Muhd Musa, Taman Desa Ilmu,
94300 Kota Samarahan, Sarawak. The decision to choose this location is driven by several
factors. Firstly, Desa Ilmu is well-known among students, particularly those from UiTM Kota
Samarahan and Unimas. Additionally, the area boasts a variety of stalls and shops, making it
an attractive destination for our target audience. Besides, it only takes eight minutes from
Kolej Kediaman Seri Mulu UiTM to the location since it is just 650 meters away from the
dormitory area.

8.12 Operation Budget

Fixed
Assets Monthly Other Total
Expenses Expenses Expenses
Particulars (RM) (RM) (RM) (RM)
Fixed Assets
Machine 2500
Operation Equipment 273
Foodtruck 50000
Fixture and Fittings 1865
Working Capital
Raw Materials 42715
Carriage Inward & Duty 800
Salaries, EPF & SOCSO -
Repair and Maintenance 1000
Lease Site 1820
Other Expenditure
Other Expenditure
Pre-Operations
Deposit (rent, utilities, etc.)
Business Registration & License 1930
Insurance & Road Tax for Vehicle 100
Other Expenditure 5070
Total 108,073
Table x: Operation Budget
8.13 Implementation Schedule

Cornucopia Dogs business implementation is shown below.

Activities Deadlines Duration

Incorporation of business March – May 2023 2 months
Application of permits and March – May 2023 2 months
license
Searching for business March – May 2023 2 months
premises
Renovation of office and March – May 2023 2 months
stall
Acquisition of machines and March – May 2023 2 months
raw materials
Installation of machines, March – May 2023 2 months
furniture, and fittings
Soft opening May 2023 1 month
Table x: Implementation Schedule
 Month Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Incorporation
of business
Application
of permits
and license
Searching for
business
premises
Renovation
of office and
stall
Acquisition
of machines
and raw
materials
Installation
of machines,
furniture, and
fittings
Soft opening
Table x: Gantt Chart of Implementation Schedule

Month with activities