SCHOOL OF HOSPITALITY AND CREATIVE ARTS

CATERING SYSTEM MANAGEMENT

(HCU10703)
SEMESTER: JULY 2021

ASSIGNMENT 2
PREPARED BY:

Students’ Name ID Number Programme

MUHAMMAD HARISH NASHAN BIN 012019070489 DCA
HAIREL ANUWAR
MUHAMMAD IZZAT ZAFRI BIN SHAHIDOL 012019070635 DCA
KOFLI
MUHAMMAD NAJMUDIN BIN SAHARANI 012019070521 DCA
UMAR BIN YUSOF KHAN 012019070931 DCA

PREPARED FOR: AHMAD SAYUTI BIN YAHYA

SUBMISSION DATE: 12 AUGUST 2021
Table of content
Introduction 3–4

Background of the company 5

Name of business 5

Logo 5

Location of the business 5

Menu/ Food Product 5

Types of products 5

Recipe 6–7

Costing and prize 7–8

Costing sheet for each menu 9 – 10

Target production per day 11

Market 12

Promotion 13

Price 14
and pricing strategy for each menu
Place 15
of distribution
Daily 16
schedule of production
Standard 17
operating procedure
Manpower 17
planning
Reflection 18
and conclusion

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Introduction of Nasi Jabet
On the 9th April 2021, the four of us were given the task to do a fund-raising activity where
this task was done under the subject event management directed by Miss Lisa. The four of
us was planning to open a food stall near MSU. We got the idea to open this food stall by our
friend harish, where harish is the son of a Nasi budget manager located in U1 Tower which
is on the 2nd floor and also which is close to MSU. Next, our food outlets name is Nasi
Jabet. All of us got the idea to create Nasi Jabet because we usually had our lunch at Nasi
Budget before this. We sell variety of Malaysian menu such as Ayam masak merah, Ikan
siakap masak balado, Ayam masak kicap, Sayur campur, Ayam masak lomak, Ikan siapkap
tiga rasa. Usually, we sell three or four menu every day. We also sell ice chocolate at
Rm2.00 per cup. Our stalls operate base on our class schedule. Basically, we open our stall
from 12.00 until magrib. Our food stall is located in front of Affin Bank MSU where the four of
us can attract the attention of MSU workers and MSU lectures. After a few days we sell in
front of Affin Bank, suddenly the government announce that Movement control order (MCO)
because of the pandemic covid-19. After that we moved our stall in front of the AZRA MAJU.
We also open our stall during the Ramadhan month. During Ramadhan we sell our food to
provide to the people as break the fast dishes. We accept if the customer when they want us
to deliver their food but only around Section13 Shah Alam. While we are selling, we need to
follow the sop that has been set by the government because of covid-19 to avoid problems.
During our operating, we received a lot of good response that say our menu is very delicious
and affordable from the MSU staff and also the MSU students and it really made us feel
happy and proud of ourselves during our operation. Even though we are opening our food
stall just to complete our fund raising to make sure that we reach the key performance
indicator (KPI), we are going through so many experiences such as we need to hold our tent
during the storm where our tent was almost uprooted and fell. Finally, after almost one
month we operated our food stall, we finally made it to get a lot of profit during the operation.
We decided to use the online platform where it is easy for us to contact our customers and
they can know when we will open during the MCO period. We also provide the delivery
service during the pandemic where all of us going to send the meal to the customer, so that
the customer no longer needs to leave their house to get their meal from us during
pandemic.

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Introduction
During the covid-19 pandemic the four of us were talking about to open our food stalls. We
would like to open a food stall and our themed food is Malay cuisine. After we collect all the
capital from all of us, we just managed to get the total of RM300.00 because during the
pandemic some of us can’t get any job and the rest have no income at all. With Rm300.00
we plan to do the service using online platform because we are operating in the a pandemic
covid-19 period. We are not accepting any walk-in because of the situation to prevent the
covid-19 from spread. The menu that we have discussed were Chicken Curry, Chicken
Black Pepper, Chicken Spicy Tomato Sauce serve with plain rice and Sauté mixed
Vegetable. With this side dish menu, we will sell it throughout the pandemic because we
need to survive in this covid-19 period. We have set our target market throughout the
research that we do there will be some changes because of covid-19 situation. For now, our
target market is 41% from MSU student, MSU staff 23%, workers 18%, locals 12% and
agent is 6%. During the pandemic our operation hour is from 11.00 until 6.00 pm and also,
we cared about the sop that had been prescribed by the government to keep us out of
trouble throughout our operation. Finally, as long as we operation during pandemic all of us
get a lot of profit during the operation and also the four of us have decide to use the online
platform such as take away and delivery where it is easy for us to contact and customers
can easily order from us while all of us are still open during operation so all of us can
delivery Infront of their house during pandemic.

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2. Background of the business
A. Name of business
- Nasi Jabet

b. Logo

c. Location of business
- No – 6, Menara U, Jalan Boling Padang 40100, Shah Alam

3. Menu/Food product
a. Type of product
Food and Beverage
- White rice
- Sauté mixed Vegetable
- Chicken Curry
- Chicken Spicy Tomato Sauce
- Chicken Black pepper

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B. Recipes
White Rice

- Beras Jati 5kg

Sauté Mixed Vegetables

- Carrot 2pieces
- Cabbage 1 whole
- Water 2 cup
- Oil

Chicken Curry

- 2kg Chicken (Cut 8 pieces)

- 250g Curry paste
- 226g peeled potatoes
- 15g Shallot
- 100g coconut milk
- 2 cups (500 ml) water
- Oil
- Curry leaves

Chicken Spicy Tomato Sauce

- 2kg Chicken (Cut 8 pieces)

- 1000g Dried chilies
- 300g Red onion
- 10g garlic
- 40g ginger
- 25g Galangal, lengkuas
- 5g Star anise
- 10g Cloves
- 8g Cinnamon
- 288g Tomato sauce
- 5g Sal

Chicken Black Pepper

- 2kg Chicken (Cut 8 pieces)

- 450g Red Onion
- 15g shallot
- 5g ginger
- 142g onion Holland
- 10g Red Chilies
- 6g black pepper

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 - 34g oyster sauce
- 34g sweet sauce
- 1/2 cup water
- 6g corn flour
- 123g tomatoes
- 5g Salt
- Oil

c. Costing and price

White Rice
- Beras Jati – RM 12.99

Sauté Mixed Vegetables

- Carrot – RM 3.99
- Cabbage - RM 2.10
Chicken Curry
- Curry Paste – RM 4.80 (1pack)
- Potato – RM 2.99 (800g)
- Chicken – RM 14.00 (1kg)
- Shallot – RM3.29 (200g)
- Coconut milk – RM 3.00 (200ml)
Chicken Spicy Tomato Sauce
- Chicken – RM 14.00 (1kg)
- Chilies – RM 9.00 (500g)
- Red onion – RM 3.59 (800g)
- Ginger – RM 3.50 (500g)
- Star anise – RM 3.19 (30g)
- Cloves – RM 4.69 (50g)
- Cinnamon – RM 4.50 (100g)
- Tomato sauce – RM 5.65 (1kg)
- Salt – RM 0.49 (350g)
Chicken Black Pepper
- Chicken – RM 14.00 (1kg)
- Red Onion – RM 3.59 (800g)
- Shallot – RM 3.29 (200g)

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- Ginger – RM 3.50 (500g)
- Holland – RM 3.29 (500g)
- Red Chilies – RM 12.29 (1kg)
- Black pepper – RM 4.59 (325g)
- Oyster sauce – RM2.95 (340g)
- Sweet sauce – RM 3.09 (325ml)
- Corn flour – RM 1.85 (400g)
- Tomatoes – RM 4.59 (1kg)
- Salt – RM 0.49 (350g)

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D. Costing sheet for each menu

White Rice (RM12.99)

- Beras Jati 5kg – RM 12.99

Sauté Mixed Vegetables (RM 3.50)

- Carrot 150g – RM 0.60
- Cabbage 1 whole – RM 2.90

Chicken Curry (RM61.70)

- 4kg Chicken (Cut 10 pieces) – RM 56.00
- 200g Curry paste – RM 3.29
- 226g peeled potatoes – RM 0.74
- 15g Shallot – RM 0.24
- 100g coconut milk – RM 1.50
- 2 cups (500 ml) water
- Oil
- Curry leaves

Chicken Spicy Tomato Sauce ( RM 65.97 )

- 3kg Chicken (Cut 10 pieces) – RM 42.00
- 1000g Dried chilies – RM 18.00
- 300g Red onion – RM 1.34
- 40g ginger – RM 0.18
- 5g Star anise – RM 0.50
- 10g Cloves – RM 0.90
- 8g Cinnamon – RM 0.36
- 288g Tomato sauce – RM 1.62
- 5g Salt – RM 0.07

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Chicken Black Pepper (RM47.00)
- 3kg Chicken (Cut 10 pieces) – RM 42.00
- 450g Red Onion – RM 2.02
- 15g shallot – RM 0.24
- 5g ginger – RM 0.35
- 142g onion Holland – RM 0.92
- 10g Red Chilies – RM 0.12
- 6g black pepper – RM 0.08
- 34g oyster sauce – RM 0.29
- 34g sweet sauce – RM 0.32
- 6g corn flour – RM 0.03
- 123g tomatoes – RM 0.56
- 5g Salt – RM 0.07
- 1/2 cup water
- Oil

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E. Target production per day
- Our target production per day is 100 packs. So, our target money we get is RM600 per day

White Rice + Sauté Mixed Vegetables + Chicken Curry

RM 6.00 (40pax)
= RM 240.00

White Rice + Sauté Mixed Vegetables + Chicken Spicy Tomato Sauce

RM 6.00 (30pax)
= RM 180.00

White Rice + Sauté Mixed Vegetables + Chicken Black pepper

RM 6.00 (30pax)
= RM 180.00

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Target Market “NASI JABET ENTERPRISE”

1. MSU Student:
MSU student is our biggest target market because we know that even in the pandemic time
most of people that staying at that place is MSU student
2. MSU Staff:
MSU staff is the second because even in the pandemic time so many staff that work in the
MSU campus including the cleaner, security and the lecturer.
3. Local workers:
Local worker is our third because there are so many local workers there, such as at the shop,
office, developer office and the staff at Menara u.
4. Locals:
There are also some locals that staying at Persanda, Menara u and Arte Condominium.
5. Agent :

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 Target Market
6%

12%

41%

18%

MSU Student
MSU Staff
Local Workers
Locals
24%
Agent
We also recruit our agent which is they need to collect order and inform to us right before
we start preparing, and they will get RM1 on each order that they get, if more than 10 they
will get free one too.

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PROMOTION “NASI JABET ENTERPRISE ”

Member Card

We create a member card which is when the customer’s

buying for the tenth time they will get it for free.

Free Delivery

We also do free delivery only at the MSU and nearest place.

We also delivery to the MSU Campus to the lecturer on
every order.

Social Media

We have a social media account where we update our daily

and weekly menu, so that the customer know when to get
their favourite’s.

Discount For Bulk Order

For order more than 100 packs we going to give RM1 less
on every pack, but they need to pick up at our shop.

PRICE AND THE PRICING STRATEGY

Menu Price Pricing strategy

Chicken curry serve with plain
rice and mixed vegetable
Chicken black pepper serve with
plain rice and mixed vegetable
RM6.00 MSU student have so many races
which the most is Malay, Chinese
and Indian. We are selling
chicken curry because we know
that all of them like the chicken
curry which is the main menu in
Malaysia and the price is very
affordable for the student.
RM6.00 Some of us like to have some hot
taste in our food, either it is from

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Chicken spicy tomato sauce
serve with plain rice and mixed
vegetable
PLACE OF DISTRIBUTION
1. From our shop we cooking and packing everything. After that, we pass to our agent to
pass to their customer.
Producer
the chili or black pepper. Chicken
black pepper is the menu that
most of the lecturer will love. For
us many of our target market
would like to have some spicy
taste in their meal especially the
lecturer.
RM6.00 Chicken spicy tomato sauce is
the hottest menu but we sell on
the same price with other menu,
this menu is the best seller, that
is why every day we getting so
many orders for this menu
because it’s not spicy and have
the sweet-sour taste that also
suitable for all level of age.
2.
W
e
Custome
Agent
r
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cooking and packing everything. After that, we pass to our customer that order direct from
us.

Producer Customer

DAILY SCHEDULE OF PRODUCTION

1. 5.00 a.m.  Go to market to buy our fresh item and wet stuff
 We go to the klang market to buy wet stuff and fresh
vegetable.

2. 7.00 a.m.  we arrived at the restaurant.

 unload all the items that have been purchased
 We start to prepare by cut all the chicken into 10 pieces
and cut the vegetable.
 We marinate all the chicken.

3. 7.45 a.m.  Izzat was responsible to cook the rice every day.
 Harish prepare all the gravy.
 Umar fry all the chicken.
 Najmudin prepare for packaging.

4. 11.30 a.m.  Start packing the food for delivery.

 Ensure all orders has been packed.

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5. 12.00 p.m.  Start to delivery all the order.

6. 1.00 p.m.  Checking all the order to make sure all the food has
been delivery.
 Checking on our social media if any new order from our
customer.

7. 4.30 p.m.  Close order.

 We start to clean up all the equipment and utensil.
 Make sure we leave the place nice and tidy.

8. 5.30 p.m.  We all going back home.

9. 8.30 p.m.  promote our menu for tomorrow at all our social media.
 Take order from our customer at social media.

MANPOWER PLANNING

Umar khan - marketing manager  Make template for the menu.

 Keep updating on our social media
every day to make sure our
customer knows about the menu for
tomorrow.

Harish Nashan- person in charge for  In charge the method and recipe for
cooking each menu.
 Make sure the quality and taste of
the product come out is prefect.

Najmudin - customer management  Checking all the order that we

received social media.
 Make the excel to insert all the order
from the customer to make it easier
to check all the order.
 Taking care of our customer.

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  Take all the order from our customer
and prepare for delivery.
 Ensure all the customer get their
food.

Izzat zafri- person in charge for delivery  In charge all delivery.

 Start deliver all the order at 12.00
p.m.
 In charge if we need additional rider
for delivery.
 Inform to customer management to
make sure the food has been
delivered.

Reflection

What do we learn from this assignment is how to conduct a business by using only small
capital? This is good for us because as a student we obviously don’t have a lot of money to
start any big business such as open a restaurant or open any café on our own. This is not
just because of the capital, but if we want to open a big business the capital must be big and
if we lost, that will be a lot of money wasted. Open a small business is very good for us
because by opening this small business we learn a little by little on how to handle a
business. Form this small business we will grow step by step and open a restaurant one day
with a lot of experience. That will make us easier to handle the restaurant. To open a big
business, you will need to know a lot about business, that means if you want to open a
restaurant before that you need to know the cost and the profit, either that will make you a
good profit or you will make a loss. Besides, you need to know your target customer, your
long-term target, your short-term target and your target market. If you just gamble and open
a restaurant without learning and understanding all the requirement above, you will just can
hold for long or that restaurant is going to closed soon. What can i say from the assignment
we learn of all those things that we need to know. Big company out there is not just built in
one day. They all have to face all the hard work and hard time to get there. If you don’t have

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any experienced-on how to handle problems with your small business, how you are going to
survive handling the bigger problem in your big business in the future.

Conclusion

What can I conclude from this assignment, we learn a lot about how to create a business in
this pandemic situation? We all know that if you’re using the same strategy to your business
with the same way that you use before the pandemic especially restaurant business. Your
business is not going too far which means it will be stuck. We learn how to find our target
market target market so that we can make so many profits as we can. How to reached our
target market in this covid-19 situation. This assignment helps us a lot to know about the
costing and pricing. In business must make sure the costing is very important. From the
costing you will now how much the price you want to state to any product and what is the
strategy in your pricing. Costing on each unit is very important because of that you will know
how to calculate and your cost back after you get all the payment. From that you will know
what to improve and in what way that can make your product more profitable. In the other
way we can say what things that we do will cut the cost. In this pandemic situation so many
people out there can’t survive the situation even if they have restaurant. In this period of time
people will not have the vibe for dine in. as we know there are so many hotels that terminate
their staff and some of them are closed or bankrupt.

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