Company Profilling

8/16/2019 Company Profilling

1/20

FACULTY OF MANUFACTURING ENGINEERING

BPTW 4012

ENTREPRENURSHIP TECHNOLOGY

STUDENT NAME MATRIC NO

NOR SYAMILA BINTI SAMIN B051110134

SITI ROHAIDA BINTI ABDULLAH B051110012

NORAZUWA BINTI ZAKARIA B051010104

NUR FATIHAH BINTI MESDAR B051010150

FATIN AQILAH BINTI KAMALUDIN B051010149

LAU LI YING B051010051

AFFENDY BIN MOHD SALEH B051010168

NURUL FADZLINA BT !ANIN"ABD KARIM B051010020

LECTURER NAME:

ENOTHMAN BIN AMAN


2/20

TABLE OF CONTENT

1.0 INTRODUCTION

2.0 BACKGROUND OF ENTREPRENEUR (PN ROHAIDA BINTI BAKAR)

3.0 BACKGROUND OF AIDA RICH CAFÉ

3.1 QUESTION

4.0 CONCLUSION

5.0 APPENDICES


3/20

1.0 INTRODUCTION

The term of entrepreneur originates from the French word 'entreprendre' which means to

do something (Swedberg, 2000) or to undertake the risk of new ventures (Kuratko and

odgetts, 200!)" #ased on the $"#" Sa%, !&0 said an entrepreneur is an economic agent

who unites a means of production and of one, the abour of another and the capita of %et

another and thus produces a product" #% seing the product in the market he pa%s rent of

and, wages to abour, interest on capita and what remains is his profit" e shifts economic

resources out of an area of ower and into an area of higher productivit% and greater %ied"

ntrepreneur is a oanword from French" *t is defined as an individua who organi+es or

operates a business or businesses" The entrepreneur can be describe as the capacit% and

wiingness to deveop, organi+e and manage a business venture aong with an% of its risks

in order to make a profit" The most obvious eampe of entrepreneurship is the starting of

new businesses" *n economics, the meaning of entrepreneurship is combination with and,

abour, natura resources and capita that can produce profit" ntrepreneuria spirit is

characteri+ed b% innovation and risk-taking, and is an essentia part of a nation's abiit% to

succeed in an ever changing and increasing% competitive goba marketpace"

#ased on the entrepreneur, it has man% benefit of being an entrepreneur, the first benefit is

being an entrepreneur we can earn basic skis ike time management, creativit%

enhancement, passion, and strateg% panning" Furthermore, it certain% heps deveoping

strong technoog% skis or epertise in a ke% area" .sing entrepreneur, a person can

deveop the abiit% to keep going in the face of hardship" #% stud% entrepreneurship and

innovation in coege a person can understand and adapt change, because change is at the

ver% core of entrepreneurship"

http://en.wikipedia.org/wiki/Loanwordhttp://en.wikipedia.org/wiki/French_languagehttp://www.businessdictionary.com/definition/economics.htmlhttp://www.businessdictionary.com/definition/innovation.htmlhttp://www.businessdictionary.com/definition/nation.htmlhttp://www.businessdictionary.com/definition/nation.htmlhttp://www.businessdictionary.com/definition/ability.htmlhttp://www.businessdictionary.com/definition/ability.htmlhttp://www.businessdictionary.com/definition/competitive.htmlhttp://www.businessdictionary.com/definition/global.htmlhttp://www.businessdictionary.com/definition/marketplace.htmlhttp://en.wikipedia.org/wiki/Loanwordhttp://en.wikipedia.org/wiki/French_languagehttp://www.businessdictionary.com/definition/economics.htmlhttp://www.businessdictionary.com/definition/innovation.htmlhttp://www.businessdictionary.com/definition/nation.htmlhttp://www.businessdictionary.com/definition/ability.htmlhttp://www.businessdictionary.com/definition/competitive.htmlhttp://www.businessdictionary.com/definition/global.htmlhttp://www.businessdictionary.com/definition/marketplace.html


4/20

#efore start a business, three of the important thing needs to be considered, first is about

the panning, second is the seing and ast thing is eecuting" The owner of the business

must have the three roes to be success in a business"

a" #ig /icture /anning

ntrepreneurs set the vision, the romance, and cuture around a big and daring goa"

*n doing it, the% must have a genera pan for where the% want to go, but the%

shoud not get hung up on deveoping the perfect pan" Their thinking shoud be

ike an architect in the concept and design deveopment phase rather than one in the

detaied schematic phase" The detais of ever% initiative shoud change with new

customer and market feedback" This is wh% the best venture capitaists bet first and

foremost on the peope"

b" esearching and seing

1reat entrepreneurs need to be constant% seing the stor% of their vision, as we as

researching how it shoud evove #ased on the entrepreneurs eperience peope can

earn and deveop man% aspects of effective seing" ven if the% turn out to be on%

moderate% good at it, the% reai+e that b% seing on the front ines, the% gain

access to invauabe customer and product research" These customer interactions

hep turn a directiona vision into one with more precise focus" This is especia%

true in the digita word where strategies are iterative with more freuent version

reeases" Seing sight% ahead of the perfect product c%ce ear% can hep %ou test

cheap% and make ad3ustments as reuired"


5/20

c" ecuting

ceent eecution comes from adhering to a tight set of contros and operating

principes" #ased on the entrepreneurs view, the starting point for this is having the

right set of operating metrics to measure the progress %ou are tr%ing to achieve"

4cross our portfoio companies, we work with 56s to estabish the right big

priorities and then set the right operating metrics in a dashboard, which we review

at reguar intervas" This dashboard might incude, for eampe, customer counts,

recurring customers, and onine usage metrics" The ke% to deivering what %ou want

to deiver is to know how to pick the few customer and operating metrics that can

serve as eading indicators for the utimate financia metrics desired

#ased on entrepreneurship technoog% (#T78 90!2), our group need to find an

entrepreneur compan% and do the interview for this compan%" 4ida ich restaurant is

chosen b% our group" The owner of 4ida rich restaurant is /n ohaidah binti #akar" 4ida

rich restaurant is ocated at Taman Tasik .tama, 4%er Keroh, 7aacca" The restaurants are

serving western food, baba and n%on%a food and aso 7aa%sian food"

http://my.openrice.com/malacca/restaurants/district/ayer-keroh/http://my.openrice.com/malacca/restaurants/district/ayer-keroh/


6/20

2.0 Ba!"#$%&' $ E&#*+#*&*%# (P& R$,a-'a -&- Ba!a#)

The owner of 4ida ich 5af: is /uan ohaida binti #akar" *t is her passion of making food

that not 3ust ook good, but aso taste wonderfu" 8ith on the S/7 certificate that /uan

4ida had, she tried to earn more on how to cook in severa t%pe of casses that was made

near her house" 6ne da%, she had a chance to work at a canteen if a factor%"

4fter severa %ears working for the catering compan%, she was given an

opportunit% to work at a caf: in Kuaa ;umpur" The caf: was a western caf: that have a

aa certificate" owever, it was owned b% a non- 7usim" The owner on% had too itte

information on what is aa and it was a bummer for 7usim customer because some of

them dispute about the ceaniness and start to think whether it is aa or not"

8ith that as an opportunit%, she tried to open a western caf: that was made b%

7usim using the < %ears of eperience in the kitchen, and aso the ast 7


7/20

8hen she start her first caf: in #atu #erendam, there was no empo%ee that was

heping her in the cafe, therefore, she manage the caf: with the hep of his husband" ;itte

b% itte she starts taking peope to hep her in the restaurant unti she had !2 empo%ees for

the caf:" 4t the same time, she had been to a business cass which is >Kinik

Keusahawanan? that was thought b% @r" 4+i+an 6sman" owever, #atu #erendam was

not a perfect spot for her business because the pace starts to be an 4uto-cit%" Therefore,

she coses the first caf: and start a over again with a new caf: in Taman Tasik .tama"

There, she had empo%ed A peope to organi+e the caf:"

8ith this sma number of empo%ees in the caf:, it makes it hard to operate the

shop for a ong time" Therefore, she 3ust open the caf: at noon ti !!"0 pm" The other

chaenge is not man% peope can invest more on food" owever, she thinks that that was

not something that can make her give up" =ow, the caf: was known b% a ot of peope even

both caf: was aunched b% the 5hief 7inister of 7aacca at that time that was B4# @ato'

Seri a3i 7ohd 4i #in 7ohd ustam" /uan 4ida goas for the net upcoming !0 %ears is

she hope that the restaurant can be raised from a sma shot to a big one"

/uan 4ida was a woman that have fu of confidence and aso motivation" For her,

the ke% for being success is to awa%s find probem and make it an opportunit%" She aso

said that competition was a good wa% to review what %ou are" This is because in

competition, we wi tr% so hard to succeed" The wa% on getting that success wi refect on

the wa% %ou think" The other thing that she shared with us was to share an%thing that %ou

know to other because good things are meant to be share" 4wa%s take action and not 3ust

sit sti and not do nothing because without actions, there wi be no resut" ;ast%, make

%our passion %our profession because %ou wi not fee burdened with the work that %ou

make"


8/20

From this interview, /uan 4ida thought us a ot of thing" 6ne of it is beieve in %our

passion because it might be that one da% %our passion wi bring %ou benefit to %ou" 8e

aso earn that knowedge can be finding an%where" *t depend on us whether we want to

grab it or eave it there" ;ast%, we earn that nothing is impossibe because when there is a

wi, there wi be a wa%"


9/20

3.0 Ba!"#$%&' $ A-'a R-, Ca/

Na* $ C$+a& C 4ida ich

T+* $ B%-&* C Food estaurant

C$+a& A''#* C =o A9, $aan T. 92,

Taman Tasik .tama,

4%er Keroh,

DA9A0 7aacca"

C$+a& R*"-#a-$& N%*# 0


10/20

Ca+-a Oa-&*'

The%?re starting their restaurant with on% 7


11/20

3.1 Q%*-$&

1) Ba!"#$%&'

- 4ida ich 5afe, we-known and famous as a cafe that serve a variet% of food

especia% focus more on western food and aso #aba and =%on%a food" 4ida

ich 5afe was ocated at =o" A9, $aan T. 92, Taman Tasik .tama, DA9A0 4%er

Keroh, 7eaka which was good and strategic points in the area where the

business is done" The origina business site is ocated at #atu #erendam before

moving on to the new business area which at Taman Tasik .tama " * see the

Taman Tasik .tama area is an area that is so strategic to the business and aso

app% the practice whereb% the owner of this cafe wi awa%s maintain in

heath% business with other owner of food business too"

2) Ca& $% * % a$% $%# a!"#$%&' *$#* a# $%# %-&*.

- 4fter taking S/7, * continue to take the opportunit% to venture into cooking

course before working in the canteen for < %ears" *t is because * ove making

food and passion on serving food" So, *?ve been apointed to take care of the

canteen management for that time and * beieve * can have m% own business"

3) D$ $% ,a* a& -'$6

- Bes, her name is /uan Eaeha and she is the owner of ;eha Thai Food in Kuaa

;umpur" * admire her because she start the business same ike me"

4) D$ $% ,a* $%# $7& %-&* $# *8*+$*& '%#-&" a'$**&*6

- Bes, * am, after gaining some funds through m% working eperience"

5) H$7 '-' $% #%& ,* %-&*6


12/20

- #usiness operations are conducted during hours of !! am to !! pm b% serving

food suc as western food, #aba and =%on%a food traditiona and other norma

food and drink services" =owda%s, ever%one get info through socia media to

get information about pace, food and etc" So, * use that chances to promote m%

cafe through Facebook and *nstagram to share about m% menu ingredient that *

think there is no secret of preparing the food" *t is better we share what we think

good to customer or foower"

9) H$7 a& *+$** 7,*& %-&* *"-& $ a#

- #egin with a capacit% of A peope of m% staff and aso hep b% m% husband ,

this cafe succesfu% operating we and received b% man% customers,

especia% customers nearest 4%er Keroh

:) H$7 '-' $% "* %-&* -* a 7* a ,a*&"* $ ,* a++#$a $ ,* -*6

- * am foowing ike norma procedures which have to fi the form and attach

business icense as the evidence that * aread% register m% food compan%

;) ,$7 %, a+-a $ a# a %-&*6

- #efore 4ida ich 5afe eisted, it was former% starting a food business

operators b% providing food parces and sent to the factor% canteen as a starting

business" 8ith the overwheming response from customers , * aso have a keen

interest in food base from manage food industria manage to raise capita for

months with the findings of the net profit of 7


13/20

- The chaenge was where not man% are wiing to pa% more but the uait% that

we provide wi make them wiing to pa% for our services"

11) =,*& ,- %-&* ,-", "* #*+$&* #$ %$*#6

- #asica%, ever% da% got a ver% good response from m% customers as we serve the

mea menu to meet the needs of customers and customer satisfaction is m%

responsibiit%" Sometimes there aot of artist or */ persons aso came to en3o%

their food and gad to know that the% a most% mention to their friends about m%

cafe if visit to 7eaka"

12) A 7,a -* '$* ,- %-&* *"a& $+*#a-$&6

- ight now we begin our business operation at !! am unti !! pm which is unch

hour unti supper"

13) =,a a$% ,* +#-*6

- 6ur price is too feibe and ever%one can have their mea with good price"

14) A#* ,*#* a& $,*# #a&,* $ ,* %-&*6

- * honest% sa% that * do not have %et thining about to open another branch

because * prefer to epand the cafe area which is abe to accommodate more

customers and abe to provide a more varied menu for dining customers from

a over the state"

15) =,a a#* ,* "$a a&' +a&&-&" %-&* -& ,* %%#*> * a 5 *a# #$&$76

- * was panning to further epand this business and want to get we known as

good servicing cafe"

19) C%##*& a,-***&


14/20

The owner of the restaurant, /n 4ida said, after 3ust one %ear eight months,

commenced on-ine operations, man% parties especia% reguar customers of the

restaurant want it enarged and added a branch for demand peope who are ver%

interested b% the concept"

1:) F%%#* +a&

4ida ich nterprise intends to epand its restaurant business again and

GperanakanH cuisine 8estern food to severa ich 5afe 4ida another ocation in

this State at the reuest of the pubic" Furthermore, /n 4ida aso aread% pan

and identified some new pace to serve as the net ocation" /n 4ida aso pans

to open five more restaurants ike this over the past five %ears" This is because due

to the high demand from the pubic and business partners, who see great potentia

to epand the branches of the GperanakanH restaurant b% the 7aa%s over 7aacca

1;) T,-&" &**'*' $ * %*%

Successfu restaurant ownership is not 3ust good food aone" *t's about making smart

business decisions and understanding what eements are working for the restaurant

and what needs" /n" 4ida shares some of her advice to achieve successfu which isC

a" 5reate signature items" *n arge cities there are thousands of paces to eat, so

give customers a reason to pick %ours on a consistent basis" #ecome famous

for 3ust one or two items and ensure that these ke% items are premium

uait%, easi% produced and profitabe" /eope wi drive across the cit% for

it again and again"


15/20

b" Treat %our customers ike god" There?s an od epression in the restaurant

businessC G*f %ou have a great dining eperience %ou ma% te %our cose

fami% and ma%be a coupe of peope at work that %ou had a great dinner

ast night" *f %ou have a bad mea or service or eperience %ou wi make a

point of teing ever%one %ou know how bad it was" 1et to know their ikes

and disikes and cater to their needs" ver%bod% wants to be wecomed

when the% wak into %our restaurant"

c" ;isten to customer compaints and do something about what the% sa%" *t?s

eas% to assume that %ou know more about food and drinks than %our

customers do" owever, if %our customers take the time and effort to et %ou

know that something isn?t right or coud be better isten to their comments,

thank them for their feedback and bring it up with the management and

impement changes as needed"

/n 4ida saidI in order to make her restaurant success, she makes sure the food is in

good uait% for customer satisfaction" 8hen we serve a good uait% food for the

customer it wi win customer heart


16/20

1


17/20

4.0 CONCLUSION

*n concusion, according to Kob !JD


18/20

food parces to the factor% canteen" The starting moda 3ust 7


19/20

5.0 APPENDICES


20/20

Company Profilling

Documents

Transcript of Company Profilling