ent300 presentation
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+
Fruit Shack Enterprise ENT300
Fundamental of Entrepreneurship
+Fruit Shack Enterprise
+Business Purpose of Fruit Shack
Ent.
Business focuses on mainly on retail and services.
The type of business is food industry – organic fruits.
To promote a healthy lifestyle among students and staff of UiTM Sabah through organic fruits
High demand of healthy and nutritious food in the campus.
There was lack or little café or cafeteria that provide this sorts of food.
+Equity Contribution
Initial Capital Each partner contributes RM 8, 000. Total cost of contribution is RM 40, 000.
Personnel Contribution Marketing manager contributed a van cost RM 20, 000. Operation manager contributed a motorcycle cost RM 5,
900.
+Vision and Mission
Vision
To be a renowned company in promoting a healthy lifestyle
through organic fruits.
Mission
To promote healthier food to UiTM staff and
students.
+Administration Plan
+Organization Structure
General ManagerSandra Reena Nabila Bt Asni
Administration Manager
Noor Azmunirah Bt Noorzain
Marketing ManagerSiti Aisyah Bt Muhd.
Taib
Operating ManagerNur Shafiera Bt Aspal Anawal
Worker
Cashier
Deliveryman
Financial ManagerFatin Ameerah Bt
Alaludin
+Roles & Responsibilities
General Manager Usually oversees all of the business functions as well
as the day-to-day operations.
Responsible or effective planning, delegating, coordinating, staffing, organizing, and decision making to attain desirable profit making results for the company.
To coach and shore up whatever area is weak.
+
Administration Manager
Responsible in office administration.
To manage the workers salary.
Responsible to hire workers.
Marketing Manager
In charge of setting the company’s marketing strategies.
Carrying out the marketing promotional activities.
+
Operation Manager To manage administration and operation expenses.
Responsible to ensure the stock of the business are sufficient and in good condition.
Financial Manager Responsible in handling of company’s financial
accounting.
To supervise company’s expenditure and income.
Determines signatory authority, workflow, and other processing decisions for each fund and organization.
+
Administration Budget
+ TYPE ITEMS FIXED ASSETS
COST (RM)
MONTHLYEXPENSES
(RM)
OTHER EXPENSES
(RM)
CAPITAL EXPENDITURES / FIXED ASSETS
Office furnitureOffice equipmentFixtures & fittingRenovation
4,542.0012,660.00
4,635.00
2,500.00
WORKING CAPITAL / MONTHLY EXPENSES
RentSalaryEPF (11%)SOCSO (2.25%)Water & Electricity billTelephone & Wireless billStationary
1,500.003,100.00341.0069.75
200.00
168.00
342.50
OTHER EXPENSES
Business registration & licenseOther expenses
200.00
300.00
TOTAL 24, 337.00 5, 721.25 500.00
+
TOTAL ADMINISTRATION BUDGET
= RM24, 337.00 + RM5, 721.25 + RM800.00
= RM30, 558.25
+Marketing Plan
+Targeted MarketGeographic Segmentation
Fruit Shack Enterprise will have a high potential to become a successful business in UiTM Sabah.
The store is locate at the Student Center. It is also near to Cluster C, New Academic Building, Health Care Unit, Co-curriculum Unit, and Students Body Department (HEP).
The location can reduce the promotion cost by advertising.
Student Centre is chosen as the business location because it is located in the center of UiTM Sabah.
+Demographic Segmentation
Most of the students and staff of UiTM Sabah are middle and high-income earners.
Low-income earners are also the target customer for the business.
The age of these communities is between 18 until 60 years old, which is beneficial to consume healthy and nutritional food intake.
The business is also suitable for Muslims and non-Muslims.
Thus, the business is appropriate, standardize, and affordable price to the students and staff in UiTM Sabah.
+Psychographic Segmentation
1. The personal taste, status, preferences, ego, hobbies, political attitude, and sensitivity to price, motives of purchase and loyalty to product is also considered for the business.
2. Food Shack Enterprise ensures that the products have good taste and different from other shacks.
3. The prices are affordable for people to buy.
4. The shop shall become the first that provides healthy food and beverages.
+Market Competitors
Roti Impit
Strengths Weaknesses
o Provides snacks and drinks, which is suitable for teatime.
o Always give promotions to customers.
o Located at Student Centre that is very strategic place
o Services are very slow as they do not have enough machinery in making drinks.
+Atikah Café
Strengths Weaknesses
Provides variety of food such as murtabak, soto, rice, bread, kuih muih and so forth.
It location is very strategic as it is the only café in the New Academic Building.
The price is quiet expensive for certain students.
Does not provide enough space to eat for the customers.
The plates, spoons, and forks are not cleaned properly.
+Cluster C Cafés
Strengths Weaknesses
Provides variety of food and beverages.
Provides a conducive place for customers.
Located besides Cluster C which the males students can go there easily.
Its price is considered expensive to other cafés.
Low services in making drinks because they do not have enough workers.
+Sales Forecast for First, Second and Third Year for Marketing
Year Sales (RM)
2015188,340
2016 197, 757
2017 213, 577.56
+
MARKETING BUDGET
+TYPE ITEM
FIXED ASSET COST (RM)
MONTHLY EXPENSES
(RM)
OTHER EXPENSES
(RM)
Fixed Asset Signboard 1,200 - -
Monthly Expenses
FlyersBusiness Card
--
20050
--
Other Expenses
Promotion:Advertisement (A3 paper)BantingGrand openingRenovation
-
---
-
---
50
500225
500
TOTAL 1,200 250 1,275
Total Budget = RM1, 200 + RM 250 + RM1, 275 = RM2, 725
+Marketing Strategy
Product strategy Brand Quality Design Packaging
Distribution strategy Direct customer service.
Customers can directly get the product from the shop. Delivery services
Customers can make orders through flyers provided.
+Pricing Strategy
The business use cost-based pricing which the price mark-up is 10% from each of the product.
Thus, pricing of the product is standard and affordable for the customers.
Product Price (RM)
Juices 2.50
Rojak Buah 4.00
Ice cream 1.00 per scoop
Topping 0.50 per topping
+Promotion Strategy
Advertising Through social networks such as Facebook, Twitter
and Blog and outdoor advertisements.
For poster and poster display purposes
+ Fruit Shack Enterprise Business Card
• Front Design
+ Back Design
+
Grand Opening
Fruit Shack Enterprise will make a grand opening as a promotion for the store.
100 cups of fruit juice and 50 cups of Rojak Buah will be given to early comers to promote our products.
+Long-term Marketing Strategy
Fruit Shack Enterprise plan to increase the percentage of the sales of the products.
We also planned to expand our business to other UiTM branches such as UiTM Shah Alam, UiTM Penang, etc.
Fruits Shack will also increase the number of menu with variety of fruits and vegetables.
Making our own website for customers to find information about our business easily.
+Operation Plan
+Layout of Premises
+Production of Flow Chart
Operation Chart
Identified the customer's
needs.
Get through the needs.
Preparing the needs.
Delivered and serve the customer.
+
Production Chart
Greet the customer
Receive the order from the customer
Make the product
Serve the customer.
Receive the payment.
+Flow Chart to Prepare the Fruit Juice
•Prepare the glass.
•Pick the fruit and slice it.
•Put the fruit into the blender/juice mixer.
•Put creamer/sugar, plain water and ice.
•Blend and mix the ingredients together.
•Pour the fruit into the glass that has been prepared before.
•Serve it to the customer.
+Flow Chart to Prepare Rojak Buah
•Prepare the paper cup.
•Put all the fruits together into the cup.
•Put the kuah rojak into the cup.
•Mix it well.
•Serve it to the customer.
+Flow Chart to Prepare the Ice cream
•Prepare the wafer/cup.
•Scoop the ice cream.
•Put the ice cream on the wafer cone/ into the cup.•The customer may choose the toppings that they wish.
•Serve it to the customer.
+Job Activity Chart for Walk-In ServiceProcess Description Symbols
Receive order from the counter.
Repeat the order to the customer.
Prepare the product.
Check order list to verify all ordered items are included.
Receive payment and give the product to the customers.
+Job Activity Chart for Delivery ServiceProcess Description Symbols
Receive phone call from the customer
List down the order and repeat it to the customer.
Prepare the product.
Check order list to verify all ordered items are included.
Deliver to the customer.
Receive the payment.
+Estimation Cost of Production For a Year
Estimation Cost of Production
Sales(RM)
Fruit Juice 24710.40
Rojak Buah 24710.40
Ice cream 36531.70
+
Operation Budget
+ TYPE ITEMS
FIXED ASSET COST
(RM)
MONTHLY EXPENSES
(RM)
OTHER EXPENSES
(RM)
Captial expenditures / Fixed asset cost
Van
Motorcycle
Machinery & Equipment
3000.00
1200.00
9772.50
Working capital / Monthly expenses
Rent
Raw Material
Salaries, EPF, SOCSO
350.00
7385.00
1812.00
Other expenses
Renovation
Cost
Overhead
Road tax
Insurance
Fuel
1500.00
350.00
380.00
1200.00
450.00
Total 13972.50 9547.00 3880.00
+
Total Budget Operation Budget
= RM13, 972.50 + RM9, 547.00 + RM3, 880.00
= RM27, 399.50
+
+Financial Plan
+PRO-FORMA
INCOME STATEMENT
PRO-FORMA BALANCE
SHEET
FINANCIAL RATION
ANALYSIS
+Current Ratios
1 2 3
0
2
4
6
8
10
12
14
16
Current Ratios
Year
Ra
tio
+Quick Ratios
1 2 3
0
2
4
6
8
10
12
14
16
Quick Ratios
Year
Ra
tio
+Inventory Turnover
1 2 3
0
1
1
Inventory Turnover
Year
Tim
es
+Gross Profit Margin
1 2 3
59.00%
60.00%
61.00%
62.00%
63.00%
64.00%
65.00%
66.00%
67.00%
Gross Profit Margin
Year
Perc
ent
+Net Profit Margin
1 2 3
0.00%
2.00%
4.00%
6.00%
8.00%
10.00%
12.00%
14.00%
16.00%
18.00%
20.00%
Net Profit Margin
Year
Perc
ent
+Return on Assets
1 2 3
0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
Return on Assets
Year
Perc
ent
+Return on Equity
1 2 3
0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
35.00%
Return on Equity
Year
Perc
ent
+Debts to Equity
1 2 3
0%
5%
10%
15%
20%
25%
30%
35%
Debts to Equity
Series1
Year
Perc
ent
+Debts to Assets
1 2 3
0%
5%
10%
15%
20%
25%
30%
Debts to Assets
Year
Perc
ent
+Times Interest Earned
1 2 3
0
10
20
30
40
50
60
70
80
Times Interest Earned
Year
Tim
es
+MANAGING MONEY
A good financial plan should be able to determine the following:
The project implementation cost
Total amount of financing required and the proposed sources of finance.
Capital structure of the new firm.
Amount of depreciation on fixed assets.