business charity drive event report

SCHOOL OF ARCHITECTURE, BUILDING & DESIGN

FOUNDATION IN NATURAL AND BUILT ENVIRONMENT

SEPTEMBER 2014

INTRODUCTION TO BUSINESS

[BUS 30104]

FINAL PROJECT:

CHARITY DRIVE EVENT

GROUP LEADER : PHILIA CHUA YI SIAN 0318936

GROUP MEMBERS : SONIA MANCXIA 0317751

RYAN KERRY JEE JIN YIING 0318715

ANDREW MAH KOON YAN 0318798

LECTURER : Mr. CHANG JAU HO

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TABLE OF CONTENTS

NO. TITLE PAGE NUMBER

1 Executive Summary 3

2 Objectives 4

3 Target Market 5 – 8

4 Competition Analysis 9

5 Product & Packaging 10 – 13

6 Pricing 14

7 Promotion 15 – 16

8 Sponsors 17

9 Distributions 18 – 21

10 Green Measures 22

11 Human Resource & Planning 23

12 Evaluation of Results 24 – 25

13 Appendix 26 – 30

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Executive Summary

This is a detailed report of the final project for our Introduction to Business subject. This project

is a charity drive event consisting of group and individual components. We were required to get into groups of four and decide on our products or services that we would like to sell during the charity drive week. The full amount of the profit must be donated to a charity organization of our

choice with reasonable reasons.

The form of business we have decided on is to sell products, specifically, food and beverages. Reasons to our decision include a wider market range, ease of products being sold and increased possibility of product being sponsored. Other than that, we have also decided to prepare most of

our products ourselves. This is because we have the freedom to decide each of our unit cost price in relation to the types of ingredients we will be using. Unit selling price is not limited as well as

the products are homemade and not found in the market, customers would tend to compare our pricing less frequently.

In this report, we have provided relevant justifications to all our decisions made, complete with the detailed calculation of our costs, profit and loss, as well as photos and images regarding our

business. We have also included preliminary analysis on our competition and target market to further enhance our pre-planning of business strategies. Green measures are also accounted for as we have tried our best to adopt environmentally-friendly methods while the business is carried

out.

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Objectives

In relation to this project, we were required to donate the full amount of our profit to support a

charity organization of our choice. Due to the recent tragedy that hit Malaysia, we have chosen to donate all our profit to the flood victims in the East coast. The method we have decided to transact the money to the victims is via St. Andrew’s Presbyterian Church, a church visited

regularly by the group leader of this team, Philia Chua.

Reasons as to why we have decided to do so include the church being actively involved in the post-disaster relief activities. Other than that, the church has also agreed that we could raise funds in the activity hall of the church after Sunday service for two weeks consecutively, 18th

and 25th January 2015, creating a new opportunity for us to achieve our business target.

After thorough discussion among our team before the charity drive event, we have set our target donation amount as a minimum of RM 2500.00. In consideration to our targeted donation amount, the pricing for each of our products and the number of days we have decided to open

our stall (four days in Taylor’s University Lakeside Campus and two days in St. Andrew’s Presbyterian Church), we have come up with daily target sales units for each of our products.

Our daily targeted sales unit for each product is listed below:-

30 cups of mashed potatoes

15-20 packets of fried rice/fried bihun

30-40 packets of sushi, 50-100 pieces of cakes (Only sold on Sundays and Monday due to the agreed terms of our product supplier)

30 cups of beverages (Only sold on the first Sunday and Monday due to change of plans)

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Target Market

1. Mashed Potato

(i) Customers :

Taylor’s University Lakeside Campus –

Customers such as students and staff of different races and schools desire to taste and try out new items.

Taylor’s College –

Customers such as students and staff and also outsiders surrounding the campus are mostly interested in convenient packaged food.

St. Andrew’s Presbyterian Church – Customers such as congregational groups are interested in buying the food sold to

support the charity event financially and at the same time get a taste of different homemade food.

(ii) Wants and needs : Students and staff ( Taylorians ) or outsiders who seek

convenience or a quick bite as appetizers

(iii) Spending power : RM 4 for a convenient appetizer is a small amount among

Taylorians’ expenditure and as for the congregational group an interest to support the charity event financially.

2. Fried Rice

(i) Customers :


Customers such as students and staff of different races from different schools and a number of outsiders who are visitors of the campus.

Taylor’s College – Customers such as students and staff and also outsiders, mostly passerby of the

area surrounding the campus and shop houses around are mostly interested in convenient packaged food.

St. Andrew’s Presbyterian Church – Customers such as congregational groups of different ranges of ages whose main

interest are to support the charity event financially.

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Sekolah Sri KL –

Customers such as primary and high school students and also parents and passerby surrounding the school emphasize on getting convenient food for a reasonable price.

(ii) Wants and needs : Students and staff ( Taylorians ) or outsiders and congregational

group who seek convenience in terms of a proper meal with reasonable prices and also to support the charity event financially.

(iii) Spending power : RM 4 for a convenient and home cooked proper meal is a reasonable price for Taylorians’ expenditure and act as a source of

funding towards the charity event.

3. Fried Bihun

(i) Customers :


interest are to support the charity event financially.

(ii) Wants and needs : Congregational group who seek convenience in terms of a proper

home cooked meal with reasonable prices and also to support the charity event financially.

(iii) Spending power : RM 4 for a convenient and home cooked proper meal for the

congregation and act as an effort towards the source of funding

towards the charity event.

4. Sushi

(i) Customers :


Customers such as students and staff and also outsiders such as visitors of the campus of different ages ranging from teenagers to adults of different races who

are interested in Japanese cuisine.


Customers such as campus students and also surrounding passerby who seek convenient appetizers with reasonable prices.

St. Andrew’s Presbyterian Church –

Customers such as congregational groups of different ranges of ages whose main interest are to support the charity event financially and also who are interested in

Japanese cuisine appetizers.

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(ii) Wants and needs : Group of customers around campus ground and also church congregation who seek convenience in terms of a reasonable

priced Japanese appetizers and also to give a hand to the charity event financially.

(iii) Spending power : RM5 when sold around campus ground which is a reasonable price

for the staffs and students and RM 6 when sold in the church which

is a greater effort fir the congregation to contribute to the sales and the charity event.

5. Cake

(i) Customers :

Taylor’s University Lakeside Campus – Customers such as students and staff and also outsiders such as visitors of the

campus of different ages ranging from teenagers to adults of different races who are interested in desserts.

Taylor’s College – Customers such as campus students and also surrounding passerby who seek

convenient desserts with reasonable prices.


interest are to support the charity event financially and also who are interested in pastry desserts.

(ii) Wants and needs : Group of customers around campus ground and also church congregation who seek reasonable priced desserts to support the

charity event financially.

(iii) Spending power : RM 3 per piece sold in campus ground which is a reasonable priced

dessert for Taylorians. The cake is sold at the same price per piece but sold at RM 5 for every two piece to push the effort to contribute

to the charity sale event.

6. Beverages ( Herbal Tea & Orange Juice )

(i) Customers :


Customers such as students and staff and also outsiders such as visitors of the campus of different ages ranging from teenagers to adults of different races who

seek for cheap drinks.

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Customers such as campus students and also surrounding passerby who seek packaged cooling drinks with reasonable prices.

St. Andrew’s Presbyterian Church – Customers such as congregational groups whose interest is to support the charity

event by buying cooling beverages.

(ii) Wants and needs : Group of customers around campus ground and also church

congregation who seek reasonable priced and conveniently packaged beverage to support the charity event financially.

(iii) Spending power : RM 3 per cup of orange juice were sold in campus ground which is

a reasonable priced beverage for Taylorians. Herbal tea was sold at

the same price per cup at church to suit the congregation.

.

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Competition Analysis

Major Competitor 1: MATSUBA

Product: Japanese cuisine and ala carte sushi STRENGTH:

(i) Renowned and the sole Japanese cuisine restaurant which is well established in

Taylor’s Lakeside Campus commercial block. (ii) Has a frequent and constant flow of frequent customers. (iii) Conducive and comfortable environment to ensure a comfortable eating experience

for customers. (iv) Prices set for Japanese cuisine products especially ala carte sushi are cheap and

reasonable in terms of portion which are delicious and tasty. VULNERABILITY:

(i) Common and limited type of sushi sold.

(ii) Limited sitting areas in the shop lot which drives away customers. (iii) Stationary location and hence lack mobility of products which leads to customers’

inconveniences.

Major Competitor 2: CHARITY DRIVE STALLS WHICH SELL

FOOD AND BEVERAGES

Product: All types of light and heavy meals and beverages STRENGTH:

(i) Variety of food and beverages sold to ensure vast choices and options for customers.

(ii) Products are set at reasonable prices which tend to further attract customers. VULNERABILITY:

(i) Mobile selling troops are not active in terms of further selling the products around.

(ii) Products lack of promotion and motive awareness. (iii) Stalls selling store-bought products lack uniqueness to attract customers.

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Product and Packaging

After surveying the market, we have decided on selling food instead of goods and services. This

is because food products will attract repeated customers as it is a need. We have decided on

selling a variety of products to suit the market. Our idea of products would be more on “grab and

go” so the products are all pre-packed. Customers would not have to wait and will receive the

product right after the payment is made. Also, we made changes to the menu from day to day so

that it provides variety to the customers.

1. Mashed Potato

Our mashed potato are made from Indonesian potatoes. To add the creaminess of the

potatoes, we added a right amount of butter and full cream milk when mashing the potatoes.

Chopped boiled eggs were added to give the soft-textured mashed potato some bites. To

enhance the flavor of the mashed potato, we made a carbonara sauce with shiitake

mushrooms to go with it.

It is our best seller as mashed potatoes aren’t sold in the campus and it is served with a warm

sauce. The sauce was heated up before it is transported to the campus. This attracted the

customers as it seems to be fresh. The packaging of the mashed potato is simple as it is

served as a scoop in a cup. Spoons are also provided for the convenience of the customers.

The scooped potatoes are filled into the cups before the sales starts.

2. Fried Rice

Fried rice is a common staple in Chinese cuisine and also a homemade dish. The ingredients

for fried rice differs depending on the taste of the customers which leads to countless

variations. As for our homemade fried rice, we have decided to use local and fresh

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ingredients such as garlic, onions, eggs, carrots, corns, long beans, red chilies and of course

the main ingredient, rice.

After frying, the fried rice is left to cool down before it is wrapped in a brown wax paper.

The fried eggs is then topped above the fried rice. The brown wax paper is folded into a

pyramid shape packaging. The folded pyramid is easily opened up into coned-shaped which

is convenient for customers to eat.

3. Fried Bihun

Fried bihun is a substitute dish for the fried rice. This is because we don’t want to bore the

customers and also to increase in sales. The ingredients for the fried bihun is rather simple compared to the fried rice which are garlic, onions, eggs, cabbage, spring onions and bihun.

The reason this product was chosen because it is a more of a Malaysian taste and it is acceptable by most people. Similarly, the fried bihun is wrapped exactly like the fried rice packaging.

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4. Sushi

We also want to cater for the Japanese food lovers. We made 3-4 types sushi so that the

customers have more choices to choose from. The main ingredients that are used as the filling for the sushi are cucumber, crabsticks, brinjal, tuna and enoki mushroom. All of the

fillings are wrapped into the sushi with the outer layer being the seaweed and the rice in the second layer.

The sushi are packed in a plastic container with 6 pieces in it. Each plastic container only contains one type of sushi. The sushi is further topped with more of the filling so that it

looks more appealing to the customers.

5. Cakes

We have also provided something sweet for people with a sweet tooth. We got a supply of

100 small cakes for the first Sunday and 96 small cakes for the following Sunday with the size of 4cm x 4cm. The cakes are Lemon Cheese, Orange Raisin and Chocolate.

The cakes were refrigerated before being transported to the campus. The cakes were packaged in a plastic container and sold in pairs. The cakes were made with original

ingredients and so it does not taste artificial.

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6. Beverages

We sold two types of beverages in the whole charity drive week one being herbal tea and

another being an orange juice drink. The herbal tea was homemade as we bought the herbs and boiled it ourselves. We changed to sell orange juice when we were selling in the

campus. The sales for beverages didn’t last as the sales were rather slow after the second day due to the other stalls selling a variety of beverages as well. So, these two beverages were scratched from the plan.

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Pricing

The pricing for each of our products were thoroughly discussed in relation to our unit cost price

influenced by the ingredients we have chosen to use due to most of our products being homemade. This gives us an upper hand as the pricing of our products are less affected by the actual market prices of the products. Preparing our products ourselves also increases its selling

point as our products are all freshly made daily with no added preservatives, and is not found anywhere else, giving us an opportunity to slightly increase our selling price to achieve our

business target.

1. Unit selling price (each product respectively)

*Prices of some products were increased during the charity drive event to maximize our

profit after consideration of the spending power of our target market.

Mashed potato (per cup) : RM 3 / *RM 4 since our second day of business

Fried rice (per packet) : RM 4

Fried bihun (per packet) : RM 4

Sushi (per packet) : RM 5 / *RM 6 on our last day selling in church

Cake (per piece) : RM 3

Beverage (per cup) : RM 3

2. Unit cost price (each product respectively)

Mashed potato (per cup) : RM 1.05

Fried rice (per packet) : RM 1.05

Fried bihun (per packet) : RM 0.60

Sushi (per packet) : RM 1.80

Cake (per piece) : RM 0.00 (Fully sponsored by ‘Uno!’)

Beverage (per cup) : RM 0.70

3. Promotional pricing strategies

Some promotional pricing were implemented on Sundays while we were selling our products in St. Andrew’s Presbyterian Church in order to sell off our products within the

limited time frame given:- 18th January 2015

Items sold: Mashed potato (RM 3), Herbal tea (RM 3), Fried rice (RM 4), Cakes (RM 3) Promotion: Any 3 items for RM 10

25th January 2015 Items sold: Mashed potato (RM 4), Sushi (RM 6), Fried bihun (RM 4), Cakes (RM 3)

Promotion: Two cakes for RM 5

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Promotion Throughout this business charity drive assignment, we used different kinds of promotional

strategies and promotional medium in order to promote and create awareness for our targeted customers to improve and boost our charity sales event and hence indirect ly serve as our business strategy.

(i) MARKETING MESSAGE

The main message that we used to enhance, encourage and boost our charity sales is through conveying the message of helping and saving the flood victims of the east coast of West Malaysia. The main message quote, “HELP THE FLOOD VICTIMS”

helps create awareness of the main aim of this event and hence indirectly drives our targeted customers to either buy our product which will contribute to the charity event

or to donate directly into the donation box which further contributes to the source of funding to our main aim of helping the flood victims in the east coast of West Malaysia.

(ii) PROMOTIONAL TOOLS The 2 major promotional tools that we have used and implemented throughout this business charity drive to raise awareness and at the same time boost the sales rate are

digital posters and also through face-to-face conversations.

(a) Digital Posters

We produced multiple A4 sized posters to be either displayed in front of our charity

stall or to be brought around conveniently while selling though our mobile selling troop. These convenient digital posters come with a tagline which says “HELP THE

FLOOD VICTIMS” to raise awareness and let the customers that the aim of our sales is to make an effort to contribute and help the victims of the east coast financially.

Besides posters which show the aim of our charity sales, we also produced digital posters which serve to display the prices of our sold products. This will let targeted

customers know the prices of the products sold before hand before making a purchase.

(b) Face-to-Face Conversations

These promotional tools of ours were done through having a direct face-to-face conversation regarding the aim of our charity sales when selling our products by our mobile selling troop. When making a sell to a passerby or a walking customer, the

message of awareness will be spread by us while displaying our donation box and also the awareness posters and posters which display the prices of the products.

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This face-to-face conversation technique as a promotional tool is a practical, simple yet efficient way to sell our products fast and efficiently as messages and the aim of

our charity sales were quickly acknowledge by the targeted customers and hence leading to them supporting the sales by either donating or purchasing the products

sold.

IMAGE SHOWING THE DIGITAL AWARENESS POSTER

IMAGES SHOWING SOME OF THE PRODUCT DISPLAY POSTERS

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Sponsors In order to reduce our cost price and to boost our profit, we have approached a few sponsors. We

tried approaching some suppliers and also our relatives. Unfortunately, the response wasn’t very good. In the end, we managed to get sponsorship from Gynecharis Holisticare Sdn. Bhd. and also one of the supplier of our product, Uno!

Gynecharis Holisticare Sdn. Bhd. is a private company that is financially generous had

sponsored us in the form of cash. They came up with an amount of RM500 to support our business. The sponsor was a relative of the group leader which we were possible to contact face-to-face.

Uno! is an Italian restaurant which also had generously provided us with 200 pieces of cakes at

zero cost. One of the group members knew this particular supplier personally, so it made things easier. The supplier was contacted through telephone calls. A few phone calls were made to clarify the products.

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Distributions

Products

Date / Location

Mashed

Potato

( cups )

Fried

Rice

( pkts )

Fried

Bihun

( pkts )

Beverages

( cups )

Cakes

( pcs )

Sushi

( pkts )

18th JAN 2015

(i) St. Andrew’s Presbyterian

Church

35 23 - 32 47 -

19th JAN 2015

(i) Taylor’s

University Lakeside

Campus (ii) Taylor’s

College

(iii) Sekolah Seri KL

40 30 - 9 53 -

20th JAN 2015

(i) Taylor’s University Lakeside


College

30 25 - - - 25

21st JAN 2015 NOT ON SALE

22nd JAN 2015

(i) Taylor’s University

Lakeside Campus

6 15 - - - 47

23rd JAN 2015

(i) Taylor’s

University Lakeside


College

30 - - - - 40

24th JAN 2015 NOT ON SALE

25th JAN 2015

(i) St. Andrew’s Presbyterian

Church

30 - 20 - 48 (2pcs each

pkt )

30

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18th JAN 2015

- The pot of mashed potato and a big pot of mashed potato gravy had been prepared the

night before. - The fried rice is prepared the next morning and had been packaged into 23 packets.

- The beverages (herbal tea - 4 big packets) had been cooked and stored into 2 large pots. - The cakes (100 pieces) were collected from manufacturer - Uno! Restaurant the day

before by car were and stored in 2 big trays.

- All of the items were stored in Philia’s house. - The mashed potato, 23 packets of fried rice, beverages (herbal tea) and 50 cakes (out of

the 100 pieces) were transported from Philia’s house to St. Andrew’s Presbyterian Church by car.

- Mashed potato had been stored into 35 paper cups whereas beverages (herbal tea) had

been packaged into 32 cups. Both of these products were packaged on site. - 47 cakes were sold out of 50 cakes that were brought.

19th JAN 2015


night before. - The fried rice was prepared the next morning and had been packaged into 28 packets.

- The beverages (orange juice - 1 big bottle) had been is prepared and stored in a bottle. - The remaining 53 pieces of cakes were stored into a large tray. - All of the products were stored in Philia’s house.

- The mashed potato, 28 packets of fried rice, beverages (orange juice) and the remaining 53 cakes were transported from Philia’s house to Taylor’s University Lakeside Campus

by car. - Mashed potato had been stored into 40 paper cups whereas the beverages (orange juice)

were prepared, mixed and packaged into 8 cups. Both of these products were packaged

on site. - Some of the cakes and fried rice were sold in Taylor’s College & Sekolah Seri Kuala

Lumpur. These products were transported to the said site by car.

20th JAN 2015

- The pot of mashed potato and a big pot of mashed potato gravy had been prepared the night before.

- The fried rice were prepared the next morning and had been packaged into 24 packets. - The ingredients of the sushi and the packaging of 24 packets of sushi were done the night

before.

- All of the products were stored in Philia’s house. - The mashed potato, 24 packets of fried rice and 24 packets of sushi were transported

from Philia’s house to Taylor’s University Lakeside Campus by car. - Mashed potato were packaged into 30 paper cups on site. - Mashed potato and fried rice were sold in Taylor’s College and were transported by car.

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21st JAN 2015

- NO SALES MADE DUE TO INVOLVEMENT OF EVERY GROUP MEMBERS IN

ORIENTATION PROGRAM.

22nd JAN 2015

- The remaining pot of mashed potato and mashed potato gravy had been reheated and prepared the night before.

- The fried rice were prepared the next morning and had been packaged into 15 packets. - The ingredients of sushi were prepared the night before.

- All of the products were stored in Philia’s house. - The mashed potato, 15 packets of fried rice and all prepared sushi were transported from

Philia’s house to Taylor’s University Lakeside Campus by car.

- Remaining mashed potato were packaged into only 6 paper cups on site and the packaging of 43 packets of sushi were done either the night before or were done on site .

23rd JAN 2015


night before. - The ingredients of the sushi were cooked and prepared the night before and the packaging

of 24 packets of sushi were done the night before. - All of the products were stored in Philia’s house. - The prepared mashed potato and all prepared sushi were transported from Philia’s house

to Taylor’s University Lakeside Campus by car. - Mashed potato were packaged into 28 paper cups on site whereas the prepared sushi were

either packaged on site or were packaged the night before. - The two products were also sold in Taylor’s College and were transported by car.

24th JAN 2015

- NO SALES MADE DUE TO PREPARATION FOR CHARITY SALE IN ST.

ANDREW’S PRESBYTERIAN CHURCH THE NEXT DAY.

25th JAN 2015

- The pot of mashed potato and a big pot of mashed potato gravy had been prepared the night before.

- The fried bihun were prepared the next morning and had been packaged into 18 packets. - The ingredients of the sushi were cooked and prepared the night before and the packaging

of 30 packets of sushi were done the night before.

- The cakes (96 pieces) were collected from manufacturer - Uno! Restaurant the day before by car were and stored in 2 big trays.

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- The cakes have been packaged into plastic containers whereby each container filled 2 pieces of cakes and these preparations were done the night before the sales.

- All of the products were stored in Philia’s house. - The prepared mashed potato, 18 packets of fried bihun and the 50 packaged cakes were

transported from Philia’s house to St. Andrew’s Presbyterian Church by car. - Mashed potato were packaged into 30 paper cups on site.

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Green Measures

Having decided to sell food and beverages, we took many matters into concern regarding the

environment. Therefore we carried out the assignment approaching the main objective which is to protect and improve the surrounding environment through some effective steps. As for our group, we support the usage of renewable resources instead of non-renewable packaging: plastic

bags and Styrofoam boxes. Instead, we used brown wax paper, paper cups and plastic containers. These materials are either bio-degradable, recyclable and will not harm the environment. The use

of plastic bags were controlled as they were only given out of customers’ request. We managed to reduce carbon footprint by buying the groceries in bulk once every 3 days. In

addition to that, our products were all transported from one source which is the group leader’s house. We car pooled back to her house to prepare the food products and only used one car to

transport the products to the campus the next morning. As for the collection of the cakes, we collected the cakes while we were on our way to carry out grocery shopping.

The products’ waste created are low. The packaging are not reused for hygienic purposes but most of the wastes created are recyclable.

We minimized the use of electricity as our sauce was not heated via pots while the sales was on. Instead, we used a thermal insulated cooking pot to make sure that the sauce is kept warm. Also,

we only used papers for the printing of posters but not much of paper or other materials were used in decorating the stall. The donation box was done with an old box that was initially a

packaging of a cooking pot. The cardboard box was reused and redecorated with minimal amount of unused color papers.

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Human Resource & Planning

Through multiple discussions and consideration, specific roles and job distributions were

designated to each of the members of the team. This is to ensure that the business is carried out smoothly and to minimize conflict and unwanted miscommunications. The leader of this team is Philia Chua Yi Sian, while the members are Sonia Mancxia, Ryan Kerry Jee Jin Yiing and

Andrew Mah Koon Yan. Jobs are distributed in consideration of each of the members’ strengths and skills.

Organizational chart and job scopes

PROJECT MANAGER (Leader)

PHILIA CHUA

Strengths : Leadership skills

Job scopes :

- Lead and manage the business team and ensure that assigned tasks are carried out as planned.

- Contact and arrange all matters regarding the charity organization. - Host regular meetings to discuss in detail about the event. - Convey important messages from the lecturer and ensure that members are clearly notified.

- Discuss and plan relevant business strategies to be implemented.

SALES EXECUTIVE

RYAN KERRY

Strengths :

High conscientiousness

Job scopes :

- Propose detailed planning about how the sales are to be

executed. - Propose effective sales

strategies to maximize profit and achieve business target. - Analyze the market as well

as our fellow competitors to propose critical sales

solutions that fit with current situations.

ADVERTISING

EXECUTIVE

SONIA MANCXIA

Strengths :

Highly persuasive, Photoshop and poster design

Job scopes :

- Propose effective

promotional strategies to boost our sales.

- Propose ways and methods to implement decided strategies and plans.

- Prepare advertising tools such as posters and other

printed materials.

ACCOUNTANT

ANDREW MAH

Strengths :

Knowledgeable in accounting

Job scopes :

- Prepare needed accounting

materials such as receipt books and calculator. - Ensure that all transactions

are recorded clearly and all receipts are kept.

- Propose budgeting and ways to ensure that all transactions can be recorded

clearly after sales.

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Evaluation of Results

1. Profit and Loss Report

For the Week Ending [January 25, 2015]

Revenue

Less: Cost of Goods Sold

Cost of Goods Sold

Gross Profit

Add : Sponsorship

Add : Donations

Adjusted Gross Profit

Operating Expenses

Less: Operating Expenses

Fuel Expense

Stationery Expense

Cleanliness Expense

Food Trial Expense

Typhoid Vaccine Injection

Total Operating Expenses

Net Profit

(68.80)RM

Profit & Loss Statement of Charity Drive Event

1,832.70RM

(4.00)RM

(19.75)RM

(100.15)RM

(240.00)RM

2,642.00RM

Sales Revenue 2,504.00RM

(671.30)RM

500.00RM

742.00RM

3,074.70RM

(432.70)RM

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2. Evaluation of mistakes

Budgeting plans were not properly thought through, resulting in the increase in costs

of goods sold, thus putting us behind on reaching our business target.

Some important scenes and products were not properly documented with photos and

videos.

Methods of recording transactions were not properly thought through before sales

started, resulting in some miscommunications on the first day of sales.

The effort and tiredness of preparing most of the products ourselves was not

considered before sales started.

Estimation of products to be made and sold were inaccurate during some days due to

the unpredicted flow of customers each day.

3. Proposed methods of improvement

Prepare a budget before the event to monitor or costs of goods sold.

Designate a member in the team to take relevant photos and videos needed for the

report and constantly remind the member to do so.

Pre-plan a systematic and effective way of recording transactions and ensure that each

member of the team is familiarized with the decided method.

Try to find more sponsors to cater for our products.

Make necessary adjustments to fit the current situation and adapt to the unfavorable condition and propose on-the-spot solutions to be implemented.

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Appendices

1. Receipt from St. Andrew’s Presbyterian Church

2. Examples of transaction receipts

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3. Our business

business charity drive event report

Education