UNIVERSITI KUALA LUMPUR

BRITISH MALAYSIAN INSTITUTE

BGB 21003
ESSENTIAL MANAGEMENT PRINCIPLES

STUDENTS’ ACTIVITY
BUSINESS COMPETITION

OCTOBER 2023

PREPARED BY 1. NUR SYAHIRAH BINTI MOHD SOBRI (51225123018)

2. KAMELIA BINTI HASNIM (51224123042)
3. WAN AINA AQILAH BINTI WAN MOKHTAR (51224123047)
4. SARAH AMISHA BINTI MOHD SAIDI (51224123067)
5. MUHAMMAD NAZRIN BIN ABDUL SHUKOR (51221123171)
6. AKRAM BIN AZMAN (51221123180)
7. MUHAMMAD KHAIRUL AFIFI BIN ABD RAHIM
(51221123170)
8. MOHAMAD NOOR PUTRA BIN SURATMAN (51221123228)
9. MUHAMMAD ZULFADHLI BIN JAMBALI (51220121094)
10. MUHAMMAD AFIFI HAKIMI BIN ZULFAHMI (51221123239)
11. MUHAMMAD IQMAL NAQIUDDIN BIN IDI AMIN
(51224123144)
12. IMRAN BIN FAIRUL ZAHRI (51220123081)
13. MUHAMAD AMIRULLAH B ISMAIL (51221123206)
14. MUHAMMAD SYAFIQ BIN YAHYA (51221123181)

LECTURER MRS. AINUL YUSNITA MOHAMAD YUSOP

1. INTRODUCTION

In the inception of 'Dapur Kalut,' the primary objective was to fulfil tasks assigned by Dr. Ainul
Yusnita Mohamad Yusop, which involved establishing a small business under the Essential
Management Principle course (BGB21003). Choosing Korean ramen rolls as our flagship
product, we aimed to craft a unique and diverse menu that caters to the discerning tastes of
UniKL campus students. Inspired by Vietnamese rolls, we decided to present the ramen in roll
form.

Operating from 2:00 p.m. to 5:00 p.m., 'Dapur Kalut' officially launched its business on
November 22, 2023. To enhance our business's visibility and recognition, we consistently share
engaging content and updates through WhatsApp and Instagram, sparking curiosity among our
clients. Additionally, we provide delivery services for those with busy schedules or limited
transportation access, and clients can conveniently place orders through our online platform.

The project manager leads 'Dapur Kalut,' overseeing its day-to-day operations for optimal
efficiency. To enhance workflow, the team is structured into 13 distinct units, each assigned a
crucial role in the overall operation. An organizational chart has been implemented to serve as
a practical guide, aiding in the comprehension of the specific functions carried out by each
member within the 'Dapur Kalut' team.
2. BUSINESS OBJECTIVES

1. To determine students’ understanding of essential business theories and principles.

2. To assess the student's ability to collaborate effectively in a team setting.
3. To measure student's ability to recognise, handle, and solve business-related challenges
while encouraging practical application of knowledge.
3. BUSINESS DESCRIPTION

3.1. Product Description and Images

The idea is inspired by the delicious Vietnamese rolls filled with crunchy vegetables and
either chewy prawns or delicate crabsticks, all wrapped in rice paper. However, in our
version, we replace these traditional ingredients with something everyone craves every day
– Samyang Buldak Korean Ramen. We've carefully packed two spicy-flavoured ramens
and two carbonara-flavoured ramens into a lunch box so that customers don't have to
choose. Additionally, it comes with a side of cheese sauce, enhancing the taste with a
delightful cheesy flavour for your taste buds.

Figure 1 - Ramen roll

Figure 2 - One box of ramen rolls

3.2 Raw Materials

1. Ramen

Figure 3: Spicy flavour ramen

Figure 4: Carbonara flavour ramen

2. Cheese slices

Figure 5: Emborg cheese slices

3. Cheese Powder

Figure 6: Premix cheese dip

4. Rice Paper

Figure 7: Vietnamese Rice Paper

5. Seaweed

Figure 8: Seaweed snack

6. Sesame Seed

Figure 9: Black sesame seed

3.3 List Of Raw Materials

Table 1 - List of raw materials

No. List of raw materials Quantity

1. Ramen 10 pack
2. Cheese slice 5
3. Seaweed 1
4. Rice paper 3
5. Sesame seed 500 g
6. Cheese powder 600 g
3.4 Cost Of Raw Materials

Table 2 - Costs of raw materials

No. List of raw materials Quantity Cost (RM) per unit Total cost

1. Ramen spicy 10 RM 23.10 RM 231.00

2. Cheese slice 5 RM 8.45 RM 42.25
3. Seaweed 1 RM 7.10 RM 7.10
4. Rice paper 3 RM 6.50 RM 19.50
5. Sesame seed 500 g RM 0.50 RM 2.50
6. Cheese sauce 600 g RM 31.90 RM 31.90

TOTAL COST RM 334.25

3.5 Promotional Activities

In alignment with the vibrant theme for Semester October 2023, centred around 'Street
Food', our business is strategically planning promotional activities that capture the
essence of diverse culinary experiences. Through engaging social media campaigns,
tantalizing food tastings, and collaborative partnerships with local vendors, we aim to
create a dynamic and immersive promotion that not only highlights our commitment to
culinary exploration but also enhances the overall student experience.

Social media platforms are a powerful tool for promoting street foods, enabling vendors
to engage with a wider audience through captivating food photos, enticing videos, and
interactive contests, ultimately driving more footfall to our stalls.
Media platforms that we are using for promoting our “Ramen Rolls” are through:
1. WhatsApp
We effectively utilize WhatsApp as a media platform to promote our mouthwatering
'Ramen Rolls' street food, engaging hungry customers with enticing food images,
exclusive deals, and personalized messages, fostering a strong connection, and
driving sales.

Figure 10 - Promotional post through Whatsapp status

2. Instagram
Instagram serves as our go-to platform for promoting the delectable 'Ramen Rolls'
street food, captivating foodies with visually stunning photos, behind-the-scenes
videos, and interactive stories, creating a buzz and driving customers to our stall.

Figure 11 - Promotional post through Instagram feed and story

4. ORGANIZATIONAL CHART

Figure 12 - Dapur Kalut Organizational Chart

5. TASKS AND RESPONSIBILITIES

Table 3 - List of tasks, responsibilities, and committee

No. Committee Tasks and responsibilities

1. Project manager • Ensure all the members to do the task
according to what they already assigned.
• Lead discussion on solving any issue
raised

2. Treasurer/cashier • Collect the capital money from the

members.
• Control cash flow
• Keep billing & invoice.
• Provide QR code for online transaction

3. Chef • Cook ramen.

• Wrap ramen into rice paper

4. Assistant chef • Cook cheese sauce.

• Pack the ramen roll into the packaging

5. Transportation/runner • Provide the transportation.

• Buy certain raw materials that have run
out at the last minute

6. Shopper • Survey the price for things to buy.

• Shopping according to the list things to
purchase

7. Cleanliness • Make sure the place we use for the day is

clean before and after
• Wash all the cooking utensils.
• Make sure the chef and the assistant chef
use the hand glove while cooking.
8. Promotion/decoration • Decorate the table and the place for the
open day.
• Laminate the poster for promotional
purpose.
• Promote the ramen roll to the customers
6. SALES REPORT
Product: Ramen Roll

6.1 Quantity Produced

The determination of quantity of product produced was set based on the estimation
of time consuming in preparation of product and time given to sell the product.
Therefore, quantity produced: 50 units (box) of Ramen Roll

6.2 Total Cost of Product Produced

6.2.1 Cost of Food Ingredients and Packaging

Table 4 - Cost of Food Ingredients and Packaging

FOOD INGREDIENTS
No. Item Quantity / Unit Price (RM) Total
Unit Cost/unit
(RM)
1. Rice Paper 4 Sheets RM 6.50 / 1 Pack (70 sheet) RM 0.37
2. Ramen 1 Pack RM 23.10 / 5 Pack RM 4.62
3. Cheese Slice 1 Slice RM 16.90 / 24 Slices RM 0.70
4. Seaweed 5 Sheets / 200 RM 7.10 / 10 Sheet RM 0.08
pieces roll
5. Sesame Seed 10g RM 0.50 / 100 g RM 0.05
6. Cheese Sauce 15g RM 31.90 / 600 g RM 0.80
PACKAGING
1. Box 1 Piece RM 16.90 / 50 Pieces RM 0.34
2. Plastic (Roll) 2 Pieces RM 4.50 / 200 Pieces RM 0.03
3. Plastic Bag 1 Piece RM 2.40 / 10 Pieces RM 0.24
4. Sauce Cup 1 Piece RM 7.90 / 50 Pieces RM 0.16
TOTAL (RM) / UNIT RM 7.39
 6.2.2 Labor Cost

Table 5 - Labor Cost

LABOR COST (DIRECT COST)

Workers’ RM 5 x 3 hours x 4 workers Labour Cost / Unit RM 1.20

wages RM 60 / 50 units

6.2.3 Overhead Cost

Table 6 - Overhead Cost

OVERHEAD COST (INDIRECT COST)

Electricity RM 1 RM 1 / 50 units RM 0.02
Water RM 1 RM 1 / 50 units RM 0.02
Cooking Gas RM 10 RM 10 / 50 units RM 0.20
TOTAL (RM) / RM 0.24
UNIT

TOTAL
COST OF
Food Ingredients and Packaging Cost + Labor Cost + Overhead Cost
PRODUCT
RM 7.39 + RM 1.20 + RM 0.24 = RM 8.83
PRODUCE
/ UNIT
TOTAL
RM 8.83 x 50 units (box) = RM 441.50
COST

6.3 Unit Selling Price of The Products

• RM 15 / Unit

6.4 Quantity Sold

• 50 units

6.5 Amount Of Sale (Total Sale)

• RM 750
6.6 Analysis
6.6.1 Profit Margin
 Revenue – Cost = RM 750 – RM441.50
= RM 308.50

6.6.2 Profit Margin Percentage

𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃 𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀 𝑅𝑅𝑅𝑅 308.50
 x 100 = x 100
𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅 𝑅𝑅𝑅𝑅 750

= 41.13%

6.6.3 Sales Performance

 All produced units were sold, indicating high demand for the product.

6.6.4 Cost Efficiency

𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶
 Cost per unit =
𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄𝑄 𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃

𝑅𝑅𝑅𝑅 441.50
=
50

= RM 8.83 / Unit
7. FINANCIAL REPORT
7.1 Revenue

Revenue is the total earnings derived from sales or other business sources. Since ours
is a small food business, our total earnings come solely from sales.

Table 7 - Revenue

Description Amount (RM)

Revenue (Sales) RM 15 x 50 units
Total Revenue RM 750

7.2 Profit

Description Amount (RM)

Profit
RM 750 – RM 441.50 = RM 308.50
(Total sales – Total Cost)

𝑹𝑹𝑹𝑹 𝟑𝟑𝟑𝟑𝟑𝟑.𝟓𝟓𝟓𝟓
Profit Margin Percentage x 100 = 41.13%
𝑹𝑹𝑹𝑹 𝟕𝟕𝟕𝟕𝟕𝟕

7.3 Conclusion
The 41.13 % profit margin percentage considered good and healthy profit margin
for a small business in food industry (S.Dianne & B.Matt, 2012). Food businesses
typically operate on lower profit margins due to higher operational costs, making
this percentage quite favorable in this sector.
8. PHOTOS OF EVENT
8.1 Booth Decoration
8.2 Food preparation
8.3 Event Day
9. CONCLUSION
In conclusion, the management principles in the EMP project emphasize the importance
of fundamental concepts essential for organizational effectiveness. The identified
principles, including the distribution of tasks, a streamlined reporting structure, a clear
chain of command, effective supervision, defined roles and responsibilities, and
strategic decision-making, align with the broader business objectives of our
coursework.

These management principles not only contribute to organizational efficiency but also
directly address outlined business objectives. Firstly, they facilitate the determination
of students' understanding of important business theories and principles, forming a
bridge between theoretical knowledge and practical application. Secondly, the
principles support the assessment of students' ability to collaborate effectively in a team
setting, emphasizing the importance of structured roles and clear communication in an
organized environment. Lastly, the principles assist in measuring students' ability to
recognize, handle, and solve business-related challenges, promoting strategic decision-
making and the practical application of knowledge.

Through this student activity approach, we can integrate these management principles
into our understanding of business objectives. We recognize the symbiotic relationship
between theoretical concepts and practical skills, providing a comprehensive
framework for developing well-rounded business professionals.
10. ATTACHMENT
10.1 Poster

Figure 13 - Poster