Contoh Ent

Bahulu’s House
BY:
AHMAD SYAZRIL ZHARIF BIN MOHAMAD

2012
AIN FARAHIN BINTI ABDUL RAHMAN

2012
NUR SHAHEERA BINTI SHAHARIZAL

2012
MOHAMAD HAZIQ BIN MOHAMAD AYUB

2012
MUHAMMAD BAIHAQI BIN ABDUL HANAN

2012863678
CLASS : JAC 110 6A
This assignment is submitted as a partial fulfilment for the requirements of
ENT 300
FUNDAMENTAL OF ENTERPRENEURSHIP
For
CIK FILOUZ BIN HASHIM
Faculty of ACCOUNTANCY
UiTM SEGAMAT, JOHOR
Date of submission :
X X 2015
Acknowledgement
Assalamualaikum, firstly we would like to thank Allah S.W.T because we finally

completed our group assignment. We are deeply indebted to our lecturer, Madam Nurhanani
Aflizan Muhd Rusli who always helps us improving and give knowledge to assist us in finish our
assignment as well.
Next, we would like to thank all group members that had always been dedicated in
making this assignment successful no matter how hard it is. Without their support this
assignment are impossible to be completed.
We also owe acknowledgement to our family for their support in no matter what we do.
They also help us a lot of such as providing us with necessary financial to make this assignment
a success project.
Diploma In Accountancy
Faculty Of Accountancy,
University Technology MARA,
Segamat Campus,
85000 Segamat,
Johor,
Cik Filouz Bin Hashim

Lecturer of Fundamentals of Entrepreneurship (ENT 300),
Faculty of Business Management,
University Technology MARA,
Segamat Campus,
85000 Segamat,
Johor. 2015
Dear Sir,
SUBMISSION OF BUSINESS PROPOSAL
Referring to the matter above, Bahulu’s House Enterprise would like to submit our business plan
for your analysis, evaluation and references. Bahulu’s House Enterprise business partners and
the site address are as mentioned below:
Details of the partners are as follow:
1. Iffah Diyanah Binti Jantan 2011678976

2. Nurimani Binti Yusoff 2011482988
3. Nur Syafiqah Binti Shaiful Haslan 2011299564
4. Muhd Ashraf Bin Rosli 2011680262
Business address:
G-12, LINGKARAN CYBER POINT BARAT DENGKIL
63000 CYBERJAYA
SELANGOR
We hope that our business plan will satisfy your requirement for our subject Fundamentals of
Entrepreneurship (ENT300). We also hope that our business plan will give huge benefits to
those who are interested in doing the same business venture. Thank you.
Yours faithfully,
.........................................
(ALIA NAJIHA BT KHAIRON ZAMANI)
GENERAL MANAGER, BAHULU’S HOUSE ENTERPRISE
PARTNERSHIP AGREEMENT
All of partners are agree to sign this partnership agreement on 1 January 2013 and witnessed
by two lawyers from S.Natakumar and P.Lim Eng that has been appointed for this purpose. The
function of this partnership agreement is to avoid any fraudulent and deception that might be
happen during the operation of business and ensure business run efficiently and effectively.
Below are the partners of BAHULU’S HOUSE ENTERPRISE :
NAME I/C NUMBER
1) Alia Najiha Bt Khairon Zamani 841010-08-5948

2) Mohd Ashraf Bin Rusli 850926-14-7899
3) Nurimani Bt Yusoff 850912-03-5582
4) Iffah Diyanah Bt Jantan 850105-14-5822
5) Nur Syafiqah Bt Shaiful Haslan 881224-08-5652
We all strength in one roof of BAHULU’S HOUSE ENTERPRISE will strive to bring our product
to customer and market nationally and internationally in the future.
We are all come with the mutual agreement in relation to the sharing of information, openness,
trust and decision making involvement which lead to the successful of our company BAHULU’S
HOUSE. We are agreed to work together and strive till the end in gaining the target profit and
achieving our mission and vision. This agreement is a symbol of our continue partnership and
we will work with each other in good faith and having a close relationship with one another in
ensuring the successful of our company.
1) Company’s Name
Five partners under Partnership Act Registered 1961 (Amendment 1974) established
BAHULU’S HOUSE ENTERPRISE.
2) Business Form
Our business operation and administration will base on the Business Registration Act
1956(revised 1978) and our business carry on the partnership.
3) Business Location
Bahulu’S House Enterprise
18 Lorong Maarof, Taman Bangsar,
59000 Kuala Lumpur, Federal Territory of
Kuala Lumpur.
4) The Business will start
Our business will start on 1st January 2013. This business will not be dissolve if one of Partners
is death but it will be dissolve if all partners are agreed to dissolve it.
5) Partners Position :
NAME POSITION
1) Alia Najiha Bt Khairon Zamani GENERAL MANAGER
2) Muhd Ashraf Bin Rusli ADMINISTRATIVE MANAGER
3) Nurimani Bt Yusoff MARKETING MANAGER
4) Iffah Diyanah Bt Jantan FINANCIAL MANAGER
5) Nur Syafiqah Bt Shaiful Haslan OPERATION MANAGER
6) Equity contribution:
NAME RM
1) Alia Najiha Bt Khairon Zamani 50,000
2) Iffah Diyanah Bt Jantan 50,000
3) Mohd Ashraf Bin Rusli 50,000
4) Nur Syafiqah Bt Shaiful Haslan 50,000
5) Nurimani Bt Yusoff 50,000
7) Profit and lost sharing is based on the capital contribution among partners.
8) Management of Salaries:
NAME RM
1) Alia Najiha Bt Khairon Zamani 2,500

2) Iffah Diyanah Bt Jantan 1,800
3) Mohd Ashraf Bin Rusli 1,800
4) Nur Syafiqah Bt Shaiful Haslan 1,800
5) Nurimani Bt Yusoff 1,800
9) Death and dissolve
This partnership will continue operate in the future even partners is dead, until all agree to
dissolve it.
10) Labour right
Each partner is entitled to take 12 days leave per
11 )All partners have to work hard, build up trust and honesty in their own self, all
information should be informed to other partners and all partners should keep secret and
policy of company,
12) All partners should help each other’s in ensuring the successful of business in the
future.
13) This agreement is valid for 5 years starting from the date of this agreement.
Alia Najiha Bt Khairon Zamani
841010-08-5948
…………………….
GENERAL MANAGER
Mohd Ashraf Bin Rusli
850926147899
…………………….
ADMINISTRATIVE MANAGER
Nurimani Bt Yusoff
850912-03-5582
…………………….
MARKETING MANAGER
Iffah Diyanah Bt jantan

850105145822
…………………………………
FINANCIAL MANAGER
Nur Syafiqah Bt Shaiful Haslan
881224085652
…………………….
OPERATION MANAGER
1.0 INTRODUCTION
1.1 EXECUTIVE SUMMARY
This business is based on partnership where it consists of four (4) members which hold
important positions in the company such as General Manager, Administration Manager,
Marketing Manager, Operational Manager and Financial Manager. The business capital is
amounted to RM 250,000 where the total contribution of each member is RM50,000 and
the rest RM 50,000 is from Bank Islam’s loan.
Bahulu Hujan Panas is one of the most popular bahulu at our company. BAHULU’S
HOUSE with tagline ‘Experienced Colourful Feelings Here’ is located near Bangsar with
address: Bahulu’s House 18, Lorong Maarof, Taman Bangsar, 59000 Kuala Lumpur,
Federal Territory of Kuala Lumpur.
BAHULU’S HOUSE is a company which focuses on food production in Malaysia. Bahulu is

one of malay traditional cake and mostly popular in Pantai Timur. Differences in size and
shape make this cake looks interesting and suitable to serve for any occasion. The light
and dry texture gives an opportunity to this cake to be one of marketable product as people
love simple things especially food. Moreover, the simple steps and ingredients give a lot of
benefits to our company and we are highly confident that our market can be easily
developed and spread in Malaysia.
To make it more attractive and interesting, we decided to make some innovation by

implying our creativity and modern element in this bahulu making. Nowadays, color is one
of the important thing in any products making so colorful bahulu with flavor might be a new
attraction to people. We have done some research that Malaysia is one of developed
country and it quite busy during day time. Normally people who work during office hour and
students do not have much time for breakfast. So, with our new innovation, they can just
grab a packet of bahulu with different fillings and go to work. Easy and simple as that.
With loan given as a support from Bank Islam we are hoping and wishing to make
BAHULU’S HOUSE able to achieve outstanding demand from consumer. Our business is
expected to commence on 2013 and our vision is to make our company a well-known,
established and satisfied by our customer in order to expand our bahulu to attract other
bakeries company to deal with us with a better price. This will be realized by the full
cooperation and efforts among the partners to promote company.
Based on the objectives above, we are venturing into food industry. Bahulu production has
the potential of being a profitable business if it is done in modern way with large scale and
systematically managed.
We will expect that our business will become more developed in the near future because
with the new innovation in our bahulu, the demand will increase not only during any
occasion but it might be a new daily snack. This will give more advantages for us to make
our product more profitable and stable in the long run.
1.2 PRODUCT DESCRIPTION
Kuih Bahulu is a traditional Malaysian mini sponge cake. These mini cakes are baked in
bahulu moulds that come with various shapes and sizes. The most popular ones are the
button and goldfish. Traditionally, it is baked with hot charcoal and the mould comes with a
lid or rather a bowl for filling charcoal. Good bahulu should have crispy edges and soft
inside.
Bahulu is also a must have Chinese New Year goodies. Even though it is now readily
available in the market throughout the year but lots of people are still baking it especially
during festive seasons like Chinese New Year and Hari Raya.
Bahulu in Malaysia have many types for instance: bahulu cermai, bahulu ikan, bahulu
pusing, bahulu pecah lapan, bahulu gulung. For our product, we are selling bahulu cermai.
Bahulu cermai is the one of traditional cake among all of the other bahulu.
1.3 PURPOSE OF BUSINESS PLAN
1. The Entrepreneurs (BAHULU’S HOUSE managers)
To better understand the purpose of the business and act as guideline to manage the
business effectively and efficiently.
2. Financial Institutions
Assist and help the financial institution to evaluate the capability of the proposed project
and provide loan for the business. Financial institution involved in this business project is
Bank Islam.
3. Suppliers
Help convince suppliers of the viability of our business venture thus benefiting both the
suppliers and our company in the long term business arrangement.
4. Company Staffs / Workers
Help workers to understand the business’s goals and objectives and give a guideline to
them regarding their job duties and responsibilities.
5. Customers
Persuade and influence our customers regarding the products being offered and gives
assurance and confidence to them to have business with us. In addition, main objectives
for development of BAHULU’S HOUSE company are first of all to focus on Bahulu as
Malaysian traditional cakes and make the productions and demands not stunted. We are
very delightful to make bahulu popular not just traditionally but also in modernly way. So,
people will be more interested to buy and taste our bahulu. With invasion of bahulu that
have fillings and flavor according to color with addition of chocolate chips, we confidently
would like to sell them and feel that it is very suit with Malaysian taste . We are also
interested to compete with other traditional cakes in Malaysian and make Bahulu
become the most popular Malaysian traditional. Our business vision is to not forget
Bahulu as Malaysian traditional cake and try to make bahulu a famous cake to other
country besides Malaysia.
1.4 COMPANY BACKGROUND

Name : Bahulu’s House Enterptrise
Address :Bahulu’s House
18, Lorong Maarof, Taman Bangsar,
59000 Kuala Lumpur, Federal Territory of
Kuala Lumpur.
Telephone number : 017-5876345 / 03 6789766
Fax number :06-4842449
Email : housebahulu@gmail.com
Form Of Business: Partnership
Date of Commencement : 1st January 2013
Date of Registration : 28th November 2012
Business Registration Number : 00186721-T
Name of Bank : Bank Islam
Bank Account Number :0107-8020-2742-90
BUSINESS LOGO
Peach and Purple
Unique combinations of bahulu with different fillings and colours.
f
A picture of bahulu
resent the word ‘House’ in our company’s name.
Represent delicious and appetizing bahu
COMPANY’S NAME
BAHULU’S HOUSE
LOGO EXPLANATION
Bahulu’s House Moto

Colourful
Represent our unity and commitment to the company.bahulu is the main attraction.
LOCATION
Address : Bahulu’s House
18 Lorong Maarof, Taman Bangsar, 59000 Kuala Lumpur, Federal Territory

of Kuala Lumpur.
Map :
Premise :
Reason : The location is strategic because it is near with residential area, market and other
shops or restaurant. It is also near to the main road and Bangsar’s LRT station. Because of this,
people are easy to come and eventually will attract customers. The location is also near to the
suppliers for our bahulu production.
1.5 PARTNERS PROFILE
GENERAL MANAGER
Name of the partner Alia Najiha Binti Khairon Zamani
Identity card number 731010-08-5948
Permanent address No. 68, Persiaran Seroja 5, Taman Seroja

33007 Kuala Kangsar, Perak
Email address red_alexis18@yahoo.com.my
Telephone number 011-16316136
Date of birth 10 Oktober 1984
Age 29
Marital status Engage
Academic qualifications UiTM B.B.A ( Hons. ) in Finance
Course attended Business Administration, Entrepreneur Talk

and Kulinary Art
Skills - Good communication and writing skills
- Good time management, problem-
solving,organizational skills.
- Good in computer literacy with word
processing skills.
Experience 2 years as project manager at H.O.P.E
Present occupation General Manager at BAHULU’S HOUSE
Previous business experience Helping in family’s business in making cakes.
ADMINISTRATIVE MANAGER
Name of the partners Mohd Ashraf Bin Rusli
Permanent address 135, Taman Suria 1, Jalan Masjid, 06000 Jitra,

Kedah Darul Aman.
Email address emenie91@yahoo.com

Date of birth 26 September 1985
Age 28
Marital status Single
Academic qualifications Degree and diploma holder in Human

Resources Management from UiTM Shah
Alam
Course attended Human Resource by MARA and TEKUN
Skills Can manage business financial
Experience Assistant Business Administration Manager at

Roti Segar Sdn. Bhd.
Present occupation Administrative Manager at BAHULU’S HOUSE
Previous business experience Human Resources Junior Manager

FINANCIAL MANAGER
Name of the partners MOHAMAD HAZIQ BIN MOHAMAD AYUB
Permanent address NO 96 KAMPUNG PARIT LAPIS

SEMPADAN,
86400 PARIT RAJA,
BATU PAHAT, JOHOR
Email address HAZIQ_XYLOPHONE@yahoo.com
Date of birth 14 SEPTEMBER
Age
Marital status MARRIED
Academic qualifications DIPLOMA IN ACCOUNTANCY

ACCA QUALIFICATION
Course attended FINANCIAL TRAINING IN BANK NEGARA
MALAYSIA
Skills TRUSTHWORTHY
PROFESIONAL
Experience WORKING AT PRICE WATER HOUSE AS
ACCOUNTANT
Present occupation FINANCIAL MANAGER AT XYLOPHONE

COMPANY
Previous business experience ACCOUNTANT AT BANK RAKYAT FOR
5YEARS
MARKETING MANAGER
Name of the partners MUHAMMAD BAIHAQI BIN ABDUL HANAN
Identity card number
Permanent address NO 16 JALAN SUASANA 2/8B

BANDAR TUN HUSSEIN ONN
43200, CHERAS, SELANGOR
Email address BYEBYE_XYLOPHONE@GMAIL.COM
Date of birth
Age
Marital status
Academic qualifications BACHELOR IN MARKETING
Course attended MARKETING COURSE BY MITI
Skills GOOD COMMUNICATION AND WRITING

SKILLS
GOOD TIME MANAGEMENT AND
ORGANIZATIONAL SKILLS
GOOD IN COMPUTER LITERACY WITH
WORD PROCESSING SKILLS.
Experience MARKETING MANAGER AT AEON
Present occupation MARKETING MANAGER AT XYLOPHONE

COMPANY
Previous business experience ASSISSTANT MARKETING MANAGER.
OPERATION MANAGER
Name of the partners Nur Syafiqah Bt. Shaiful Haslan
Identity card number 881224085652
Permanent address No.21, Jalan 5, Taman Sungai Tinggi, 34800,

Trong, Perak Darul Ridzuan.
Email address Cikfiqa93@gmail.com
Telephone number 0134076799
Date of birth 24.12.1988
Age 25
Marital status Single
Academic qualifications Bachelor in Operation Management UiTM

Diploma in Business Studies (Insurance) UiTM
Course attended Course of Operation Administrative by MARA,
Entrepreneurship Course by MITI
Skills Know a variety of kuih bahulu recipes.
Good communication and writing skills
Certificate in Baking and Pastry.
Experience Working as operation executive in Kelly’s Cake
House for a year.
Present occupation Operations executive in BAHULU’S HOUSE.
Previous business experience Selling bahulu, cupcakes and cakes for birthday,
engagement & wedding.
2.0 ADMINISTRATIVE PLAN
3.0 ADMINISTRATION PLAN
Administration is the most important thing when open up a business. It is to ensure the business
run smoothly. The performance, growth and survival of the business depend on managerial
skills and capabilities. The manager should have the administration function such as planning,
controlling, organizing, and leading the company. The task of administration manager is to set
the employee’s salaries, protect the employee’s welfare compensation and fringe benefits,
recruiting, provide the furniture and fitting in the office to ensure the employee comfortable
working environment. The administration task also including plan and set the objective or goals
of the business and ensure the company achieve the goals that have been set successfully. The
administration also has to arrange the organizational structure, do a working schedule, and
calculate all budgets relating to administration department.
Besides, the administration also responsible to ensure the partnership and the employees get
the acceptable salaries like stated in the agreement and take care about employee welfare such
as SOCSO, EPF, bonuses and leaves such as medical leaves, emergency leaves, maternity
leaves and annual leaves. Thus, in Bahulu’s House Enterprise we see administration function as
a vital task where it compresses all the elements to make sure the effectiveness in terms of
performing organization activities. Our company, Bahulu’s House Enterprise, which will focus in
distribution and selling of fruit pickles, see that Malaysian demand on fruit pickles are
dramatically increases day by day. By looking this as business opportunity, we chose to create
this company that not only focusing in domestic demand but also create new products from the
fruit pickles that can give varieties of choices to the customer.
2.1 VISION
 To become another one of the bumiputra company that produce products and services
that can fulfilled the want of the customer thus become one of the monopolist of the
industry by open up more of our franchise in Malaysia.
 Bahulu’s House Enterprise will strive in creating an efficient and effective in terms of the
operation management and becoming a multinational company in 10 years from the date
it establish.
2.2 MISSION
 Our mission is to get more profit by supplying different kind of Bahulu in whole Bangsar
area and widen our territory to all over state in south of Malaysia such as Johor, Melaka
and Negeri Sembilan.
 Efficient in term of handling the operation of administrative that occurs to avoid waste.
Especially, when it involved with financial resources, labor, equipment and capital that
we have invested.
 We also will alert and aware regarding the feedback from the customers. We believed
that this is a medium where we can improve and upgrade the products and the services
by time to time.
2.3 OBJECTIVE
1. Our objectives are to ensure the business is running smoothly according to the business
plan through planning, organizing, leading and controlling from the Administration
Department. From that, our business will run effective and efficient because we have a
schedule to do the task, duties and responsibilities.
2. Other than that, to ensure our business is easy to understand by the partner and
workers. It is because, when Administration Department have an organizational
structure, our partner and workers are easy to understand from whom they need to
submit the report and for whom they need to refer if have any problems.
3. Lastly, is to make our business looking more attractive. It is because the Administration
Department has their own allocation to purchase anything but it must relate with the
Administration Department. Administration Department cannot over expense, if that
happen it will lead loss to the business. By having Administration Department, it can
control and manage expenses.
2.4 ORGANIZATIONAL DEPARTMENT
ALIA NAJIHA BT KHAIRON

ZAMANI
(GENERAL MANAGER)
NURIMANI BT NUR SYAFIQAH BT MOHD ASHRAF

IFFAH DIYANAH BT SHAIFUL HASLAN
YUSOFF BIN RUSLI
JANTAN (FINANCIAL (OPERATION (ADMINISTRATIVE
MANAGER) (MARKETING
MANAGER) MANAGER) MANAGER)
2.5 JOB DESCRIPTION
POSITION JOB DESCRIPTION

 To form the objectives, planning strategies and monitor the
organization policies and also as mastermind in an
organization.
 To plan and monitor the strategic progress of the business
 To maintain good communications skill and relationship
government, private sector, customer and also financial
GENERAL MANAGER institution.
 Ensure all activities to run smoothly using the proper
procedure.
 Able to cooperate and interact with people.
 To carry out interview for workers and to evaluate the
workers performance.
 Ensure that all the business objective will be achieve.
 To plan administration system and ensure it become
ADMINISTRATION
MANAGER efficient and effective.
 Help the general manager manage and plan systematic
management.
 To identify the marketing target, current market and
determine the strategy which is suitable to be used.
 To prepared marketing analysis and observe the strategic
location to expand the business.
MARKETING MANAGER  Doing consistent promotions ensure the sales reach the
objectives.
 To find out the steps and effort needed to be done
systematically to smoothly increase in the sales.
 Arrange the set of services and education that will be offer.

 To ensure the flow stock runs smoothly without having any
OPERATION MANAGER shortage in the supply stock.
 To ensure the quality of product.
 Plan out the program that will be done
 Prepared cash flow, trading profit and loss account and also
the balance sheet for the company.
 To manage all financial management.
 To handle the administration, operations and marketing
FINANCIAL MANAGER
expenses in order for the business to be financially stable.
 Responsible to the entire activities that involves the
company finance.
 Loading and unloading stocks.
LABOUR WORKERS  Packaging products.
 Manage daily sales transactions.
CASHIER  Manage and arrange stock at premise.
 To deliver the product to the customer by company’s
DRIVER vehicle.
2.6 POSITION AND NUMBER OF STAFF
POSITION NUMBER OF STAFF

General Manager 1
Administration Manager 1
Marketing Manager 1
Operation Manager 1
Financial Manager 1
Labor Worker 3
Cashier 1
Driver 1
TOTAL 10
2.7 JOB SPECIFICATION
POSITION JOB SPECIFICATION

 A degree and or diploma holder in business,
marketing and management from UiTM or other
university.
 Minimum 5 years experiences in management
position.
 Experts in planning, leading, managing and
GENERAL MANAGER
controlling.
 Good commands in Malay and English.
 Good computer knowledge and skill.
 Good interaction in overall level.
 Degree or diploma in Human Resource Management
from UiTM or other university.
 Minimum 3 years experiences of working in the
ADMINISTRATION MANAGER related field.

 Goods commands in Malay and English, both written
and spoken.
 Possessed good computer knowledge and skill.
 Degree or diploma holder in marketing.
MARKETING MANAGER  Minimum 3 years experiences.
 Good commands in Malay and English.
 Ability to develop marketing plan and strategies.
 Degree or diploma holder in operational or
manufacturing management.
OPERATION MANAGER  Minimum 3 years experiences.
 Good interpersonal and communication skill and able
to work independently and computer literate.
 Degree or diploma in accountancy or finance.

 Minimum experience in accounting or financial
management.
 High skill in cash flow management and familiar with
FINANCIAL MANAGER
micro office.
 STPM or SPM level.
LABOUR WORKER  Healthy body.
 Experience in public communication.
CASHIER  Good commands in Malay and English
 Having B, D and E licenses.
DRIVER  3 years experiences.
2.8 OFFICE LAYOUT
Our office is located at 18 Lorong Maarof, Taman Bangsar, 59000 Kuala Lumpur, Federal
Territory of Kuala Lumpur.
The reason why we choose this place is because this area is very strategic place due to the
location which is in Bangsar. This new business hub will be new focus for investors and public
since it has easy accessibility well connected via linked to major highways because it is
strategic as near with residential area, market and other shops or restaurant. It is also near to
the main road and Bangsar’s LRT station. This will make people easy to come and become
public spots. At this location also near to the suppliers for our bahulu production.
Our office is up floor of our shop which including General Manager Room, Administration Room,
Marketing Manager Room, Operational Manager room and Financial Manager Room. We have
also done the renovation in our office to ensure our workers feel comfortable. We provide good
condition in our office such as computer, table and chair, sets of sofa and artificial plant. We also
bought fixture and fitting, office equipment, air-conditioner and other to ensure our business
effective, efficiency and run smoothly.
For the processing place, we just provide tinted glass and fan for give good air circulation. It
looks simple because our operation is just to rebranding finish product and then distributes to
other retailer and also sells it at our shop.
The different environment between our office and others is that we provide all randomized
culture environment to feel the comfort at our office and this will give our employees to feel
overwhelm by working harder for our company.
Toilet
Marketing manager Meeting room

room
General Manager room
Administration Manager room
Operation Manager
room
Financial Manager room
Stairs
LEGEND
Explanation
table
chair
photocopy machine
1 set of sofa
Meeting table
2.9 MANDATORY BENEFIT
This benefit is very important to our business. It also compulsory gives to the partner and every
staff. This benefit was stated in Employment Act 1955 (Act 265) and regulation.
2.9.1 Employees Provident Fund (EPF)

 EPF is compulsory to the employer provided to the every employee which stated in the
Employment Act 1955
 Our business will deducted 13% from the employee salary for the contribution.
2.9.2 Social Security Organization (SOCSO)

 This benefit is also compulsory gives to the employees. It is because SOCSO give the
protection to the employees from any circumstances like accident before working hour,
during working hour and after working hour.
 If any happen to the staff, they may claim from the employer which stated in
Employment Act 1955.
 Our business will deducted 2% from the employee salary for the contribution.
2.9.3 Leaves
 This benefit also was stated in Employment Act 1955 which the employees may take
leaves for any circumstances which implement by the employer.
 Our business provides sick leaves and annual leaves.
2.10 FRINGE BENEFIT
In our business, we also provide to the partner and the staff the fringe benefit. It is to ensure our
partner and staff will be protected and get the benefit. This is some fringe benefit that provided
by our business such as bonus, allowance, annual leave, sick leave, emergency leave, medical
leaves and maternity leaves.
Bonus will give to the partner or staff if they have a good performances in their job. The increase
of the salary will be provided when the business become more consistent and get the profit. For
the annual leave, our business provides for workers work less than 2 years with 8 days, 2 years
until 5 years is 12 days and more than 5 years is 16 days. While for the sick leave we are
provides for workers work less than 2 years with 14 days, 2 years until 5 years with 18 days and
more than 5 years with 22 days. For the emergency leave, we will give the permission to the
staff to leave with the valid reason only such as death, sick, accident and so on.
For the medical leaves any expense will burden by our business if the staff claim for that
particular. The staff should provide the evident such as medical slip. Maternity leaves will be
given to the female staff only. Our business provides 60 days to female staff and she will get the
basic salary. The staff should apply the maternity leaves 4 month before delivery birth.
For the allowance, an allowance would be paid to the workers who work more than certain
number of hours in a month. The allowance paid is RM 2.00 per hour for every additional
number of hours they work.
2.11 WORKING HOURS
DAY TIME
Monday – Friday 8.00 am – 5.00 pm
Saturday (Week 1 and 3) 8.00 am – 2.00 pm
2.12 ORGANIZATIONAL STRUCTURE
The organizational structure can be say as the backbone of the organizational management.
Where, it showed the hierarchy of responsibilities of the organization itself. It is vital to know the
hierarchy because it can show us who is responsible in each of the operation management.
That includes the administration, finance, marketing and operation. It also make the activities of
the organization become smooth and efficient since we have determine which person will
handle which scope of responsibilities and to whom shall that particular staff report for his or her
progress of work.
For Bahulu’s House Enterprise, we decided to use functional organization structure. The main
reasons why we choose this structure are list as below.
 It can clearly showed the chain of command that make the flow of work become easier
since we know who in charge for a particular department.
 It can help the management team directly tackle the problem that arise due to factors of
we have a representatives for each department that will frequently report the progress of
the department.
 It will have the manager focus only one department. This can lead to an effective and
efficient work since the manager will focus only one department.
2.13 REMUNERATION FOR ADMINISTRATIVE STAFF
POSITION NO. MONTHLY EPF SOCSO AMOUNT

SALARY CONTRIBUTION (2%) (RM)
(RM) (13%)
General Manager 1 2,500 325 50 2,875
Administration 1 1,800 234 36 2,070

Manager
Marketing 1 1,800 234 36 2,070
Manager
Operation 1 1,800 234 36 2,070
Manager
Financial Manager 1 1,800 234 36 2,070
TOTAL 5 9,700 1,261 194 11,155

2.14 LIST OF OFFICE EQUIPMENT
ITEM QUANTITY PRICE/PER UNIT TOTAL COST

(RM) (RM)
Printer 1 200 200
Telephone 1 95 95
Fax 1 365 365
Photocopy machine 1 3,688 3,688
Computer 1 2,500 2,500
TOTAL 6,848 6,848

2.15 LIST OF FURNITURE, FIXTURE AND FITTING
NO ITEM QUANTITY PRICE/UNIT TOTAL COST

. (RM) (RM)
1 Square table 5 unit 170 850
2 Office chair 5 unit 60 300
3 Air conditioner 7 unit 2200 15400
4 Executive table + chair 1 set 500 500
5 Meeting table + 6 chair 1 set 1400 1400
6 First aid kit 1 unit 40 40
7 Multipurpose cabinet 2 unit 400 800
8 Dustbin 1 unit 25 25
9 Fire extinguisher 2 unit 130 260
10 Sofa 1 set 999 999
TOTAL 6,124 20,574
2.16 LIST OF STATIONERY
ITEM QUANTITY COST PER UNIT TOTAL

(RM) (RM)
A4 paper 5 rim 8.50 42.50
Calculator 5 4.90 24.50
Duster 1 2.00 2.00
Eraser 5 0.20 1.00
File 10 1.50 15.00
Glue 5 1.00 5.00
Marker pen 1 2.50 2.50
Pen 10 1.20 12.00
Pencil 10 1.00 10.00
Ruler 5 0.20 1.00
Rubber stamp 5 2.00 10.00
Stamp Pad 5 7.00 35.00
Stapler 5 1.50 7.50
Total 72 33.20 168.00
2.17 PRE OPERATIONAL BUDGET
ITEM RM
Business license:
Process RM 10
Retail shop RM 100
Processing RM 400
Lighting billboard (20m × 4m) RM 130
Dustbin RM 160
Apron RM 25
Picture RM 3
Patil RM 10
Food handling certificate × 6 person RM 300
Injection book × 6 person RM 30
Injection × 6 person RM 180 1338
Business registration 60
Fire insurance 200
Stamp duties 10
TOTAL 1608
2.18 UTILITIES EXPENSES
ITEM RM
(for 2 months)
Water deposit 100
Electricity deposit 360
Telephone deposit 220
Rental deposit 6,600
TOTAL 7,280
2.19 BAHULU’S HOUSE ENTERPRISE ADMINISTRATIVE BUDGET
Fixed Assets
Items Expenses Monthly Expenses Others Expenses
(RM) (RM) (RM)
Renovation and 10,000
construction
Office Equipment 6,848
Furniture, fitting and 20,574
fixture
Salaries 9,700
EPF 1,261
SOCSO 194
Water bill -
Electricity bill -
Telephone bill -
Water deposit 100
Electricity deposit 360
Telephone deposit 220
Business Registration & 1608
License
Rental deposit 6,600
Stationery 168
TOTAL 37,422 11,155 8,888
4.0 MARKETING PLAN
.0. INTRODUCTION TO MARKETING
Marketing can be defined as a “satisfying needs and wants through an exchange process”. In
addition, marketing also can be defined as the process of planning and executing the
conception, pricing, promotion, and distribution of ideas, goods and services to create exchange
that satisfy individual and organization objectives. One famous marketing expert called
marketing as the creation and delivers of standards of livings. Of course, marketing is one most
important part in running up a business. Without a suitable marketing plan, business may never
achieve its goals and resources such as money, energy and time can be wasted.
Marketing is a key part of business success and we must use marketing plan as a basis
for executing marketing strategy. A marketing plan sets out to clear objectives and lists the
actions that can help us to achieve our target. From the definition of marketing itself, it will not
guarantee sales, but a well-researched and coherent marketing plan will give entrepreneurs a
much better chance of building long-term, profitable relationships in the business. So the task of
marketing department of Bahulu’s House Enterprise is to fulfil our customers needed, try to
solve the problems effectively if it occurred in our services. At the same time we want to achieve
the targeted profits. A lack of understanding of the marketing concept can result in poorly
developed product that fails to meet the customer’s needs and wants. This can hamper
marketing efforts and affect sales performance, overall business expansion and progress.
Service differentiation provides our business a longer lasting competitive advantage. The
durability of the strategy tends to make it more attractive.
The basic idea of marketing is basically an exchange activity that takes place between a
business entity and its customer. These customers include individual, business entity, and also
the support organizations. Marketing is a crucial and critical aspect in business and always
referred as the backbone to any business in achieving a profitable outcome.
In our business, we are introducing new product which has never been produced before
and that is the bahulu in selected flavours. Statistically showed that the bahulu is one of the
Malaysian favourite dishes, and we only take the advantage of that by innovatively introducing
different fillings for the bahulu like for example, pineapple jam, strawberry jam, blueberry jam,
chocolate and original flavour. Also colour according to flavour with additional chocolate chips in
the bahulu. Most Malaysian love trying new food or cakes, and our bahulu’s is definitely worth
trying. Once tried, people will definitely have the urge to try other flavours provided as each and
every flavours that we offered, has its own unique taste. In addition, our product also is the new
modification as the usual bahulu is only with original flavour and ours has different filling inside
and various flavour according to colour with additional chocolate chips. Vast choices of flavours
will contribute to a larger crowd of people because every person has different favourite flavour.
Therefore, introducing the product will not be a problem as bahulu is not a new dish to the
people.
OBJECTIVE
 To introduce our cake and services to our customers.

 To increase our profits by 10% yearly.
 To ensure customers are satisfied with our cakes
 To ensure customers buy our bahulu repeatedly
 To ensure Bahulu’s House Enterprise will reach the goals of the target market and our
sales budget.
3.1. PROFILE OF PRODUCT
Bahulu’s House Enterprise produces a variety of bahulu with a difference categories and
flavours.
3.1.1. PRODUCT DESCRIPTION

The categories of bahulu produces are based on the colour, flavour and fillings inside.
Pineapple jam, strawberry jam, blueberry jam, chocolate and original flavour are under regular
category. While for bahulu with no filling inside are categorized in ‘Bahulu Hujan Panas’ the
flavour according to colour which are brown-coffee, light green-pandan, pink-strawberry and
purple-blueberry with additional chocolate chips. We package our products by using high quality
plastic (Low Density Polyethylene), plastic container with lids and disposable food container. It is
to make sure the quality of the products are in good condition and easy to use. It also able to
protect the product during the process of transportation, storage, display and sales until the
product is ready for use. Moreover, we also want to create instant recognition of the product.
3.1.1.2. MARKET ANALYSIS
Market analysis is one of the main factors in marketing. It is a study designed to define a
company’s markets, forecast their directions, and how to expand the company’s share and
exploit any new trends. Things that include in market analysis are for example, target market,
market size, competition, market share, sale forecast, and marketing strategy.
For our business, our target customer is universal. There is no limitation and specification for
certain people because everyone can enjoy it. Common wants from our customer is regular
bahulu with different fillings inside. Common characteristics of our customer is people that love
simple but satisfying food. Our bahulu is full people need because it is handy and no need
extreme condition for storage as it is not easy to spoil if handle carefully. We will focus on
segmented marketing which we only target particular market segments. In this business, we
only target for those that living in Malaysia.
.2. TARGET MARKET
To ensure that marketing effort fulfil customers’ needs and wants as well as bring profits, we
have taken steps to identify and focus our effort on a selected group of customers. This is to
ensure that the marketing efforts taken are within our scope and capabilities of our business.
Target market is defined as the group of customers with needs and wants that can be satisfied
by business through supply goods and services. With a clearly defined target audience, it is
much easier to determine where and how to market our company.
After much discussions and planning, we have a specific target market. That being said,
it doesn’t mean we only focus on this group of people and ignore others that are not in our
target market, as the other group is our secondary market and could also bring income to our
business.
We have segmented our market based on these three factors, which are geographic,
demographic, and psychographic. Market segmentation is the technique that we apply in order
to identify our market which greatly helps in deciding our target market, finally our business in a
long run. It involves the process of defining and subdividing a large homogenous market into
clearly identifiable segments having similar needs, wants, or demand characteristics. Its
objective is to design a marketing mix that precisely matches the expectations of customers in
the targeted segment. This is because, mistakes in market segmenting may cause business to
lose sales.
• Demographic Segmentation
Demographic segmentation consists of dividing the market into groups based on variables such
as age, gender, income, occupations, and health conditions. Our company is located at the town
where the people or customers came from different background or lifestyle. This type of
segmentation helps us to identify the trend that might shape future spending patterns in the
target market. There are a few characteristics of population that has been identified as our
target market. They have different background of education, income, social class and
occupation. This is because the Bangsar area is considered as a big town. The people are from
all level of incomes.
• Psychographic Segmentation
Psychographic segmentation divides the market into groups according to customer’s lifestyle.
Activities, interests, and opinions (AIO) surveys are one tool for measuring lifestyle. It considers
a number of potential influences on buying behavior, including the attitudes, expectations and
activities of consumers. From our research, we identified that our target market is people that
come from all level of incomes from both genders. As we know, we are competing with other
companies and shops in producing bahulu. So, our services are different from others. These
differences can attract customers to come to our company, besides the fact that our product is a
very new and unique product. Because of this reason, we have decided to use only the best
qualities of bahulu and other raw materials. Plus, we also provide the best services at
reasonable prices. All these are important to ensure that our customers are satisfy with our
services.
• Behavioural Segmentation
Behavioral segmentation use the unique relationship you have with your customers to have a
very personal conversation. In this segmentation, our target market are those who want to held
any type of events such as wedding or occasional events like Hari Raya and Chinese New Year.
The demand for bahulu during these occasional events normally will increase. During weekend
or school holidays, there are many wedding events being held and this gives us opportunity to
sell our product. Our service includes goodie bags that contain many types of bahulu. Besides
that, at least one day in a week our target would make other types of events such as birthday
party and sometimes once in a year would make annual party. So, there will be an increase in
demand for bahulu with variety of flavors.
3.2.1 EXPECTED TARGET MARKET
To make our product well known, we need to spread our product to our expected target market.
We act as a supplier to expand our product on a certain places. Below is the list of our expected
target market:
CUSTOMERS OUTLET PERCENTAGE (%)

Suppliers 40
Individual customers 25
Shop near Bangsar 20
Supermarkets 10
School in Bangsar 5
TOTAL 100
3.3 MARKET SIZE
Market size can be defined the numbers of buyers and sellers in a certain market from the
target market. The target market for our business is targeted to all types of people that have
different backgrounds of educations, income, social-class, occupation and races. Our main
business is located in Bangsar, Kuala Lumpur.
The population in Bangsar, Kuala Lumpur is 120,000.The price per product to be offered is
depending on the quantity of cakes per packet from the variety of flavours.
Product Selling Price:
Type of Bahulu
i) Regular (original)
= Fixed cost +Variable cost + Mark up
= RM0.20 + RM0.80 + RM1.20
= RM2.20
ii) Regular (Fillings)
= Fixed cost + Variable Cost + Mark up
= RM0.30 + RM0.80 + RM 1.20
= RM2.30
iii) Hujan Panas
= Fixed cost + Variable Cost + Mark up
= RM0.40 + RM0.80 + RM 1.20

= RM2.40
Total customer per year = 45,000
Estimate Demand = 40,000
Target Market = 40,000
Market Share = 10%
Market size = Quantity per person X Price per unit X Target market
Based on this, we estimate that a customer will spent around :
RM5 per unit year,
Market size = 15 X RM0.20 X 40,000
= RM120 000
In a year duration , we estimate that:
Sales per year = 10% X RM120 000
= RM 12,000
3.4 COMPETITION
Basically, competitors often defined as other firms or independent entities that offer similar
services or goods in the marketplace. Knowing the competitors and what they are offering is
very significant in setting up a new business. It will trigger us enhance our products, services
and marketing. Other than that, it will allow us to set our prices competitively and help us to
respond to rival marketing campaigns with our own initiatives and efforts. Currently there are a
lot of bahulu shops existed in the surrounding marketplace which means a lot of rivals existed.
In business, a company in the same industry or a similar industry which offers a similar product
or service is assumed to be the competitor. As an entrepreneur, competition is positive way for
our company to improve the business that will help us to stay on focus of our business. We can
also identify the strengths and weaknesses of our services. The presence of one or more
competitors can reduce the prices of goods and services as the companies attempt to gain a
larger market share as it tries to attract more customers. Competition also requires companies
to become more efficient in order to reduce costs and other expenditures. The competition
analysis is important because it helps us to understand more on the competition and thus help
us to prepare a blueprint for a strategic business plan.
Based on our research, we knew that every competitor has their own strengths and
weaknesses. So, we have engraved more in order to move a step ahead in order to compete
with both new entrants to our market and current competitors. Therefore, we will create
marketing strategies that take advantages of our competitors' weaknesses, and improve our
own business performance. Assessing the threats posed by the competitors is important in
order to manage our business successfully. Below are the lists of our current potential
competitors:
- Al-Hikmatul Food Enterprise
35, PersiaranSenawang 7,
Senawang New Industrial Park,
70400 Seremban, NSDK.
- Classico Bahulu Sdn Bhd

No. 11, Persiaran Senawang 5,
Senawang New Industrial Park,
70400 Seremban, NSDK.
3.4.1. COMPETITORS’ SWOT ANALYSIS
3.4.1
 Al-Hikmatul Food Enterprise
3.4.2 STRENGHTS 3.4.3 WEAKNESSES

 Opened for 24 hours  Very unreasonable price
 Stable financial background  Do not have up to date equipment
 Comfortable cafe  Do not have special treatment
 Had open 6 years ago until now  Do not have variation of flavor
3.4.4
3.4.5
3.4.6 OPPORTUNITIES 3.4.7 THREATS
 Growing dining out market  More health conscious customer

 Growing fast food market  Threat from local competitors in same
 A new emerging and development area
market  Global economic recession
 New potential in Malaysia market  Playing in mature and saturated
3.4.8 industry
3.4.9
3.4.10
 Classico Bahulu Sdn Bhd
3.4.11 STRENGTHS 3.4.12 WEAKNESSES
 Opened everyday  The shop is not well manageable

 Have membership card  Less quality of product
 Have polite workers  Not strategic location
 Have cheaper price  Lack of quality and services
 Had open 2 years ago until now
 Competition weaknesses  Changing consumer eating habits

 New healthier menu item  Price wars
 Local Urban Community  Exposing to rises in the cost of
 Marketing cassava and dairy products.
 Initiative  Taxation
 Government backing 3.4.16
3.4.15
3.4.17
3.4.18
3.4.19
3.4.20
3.4.21
.4.2. COMPANY’S SWOT ANALYSIS
3.4.22
3.4.23 STRENGHTS 3.4.24 WEAKNESSES
 Have many variety of flavor of snack  Do not opened 24 hours

 Have a special service from workers  Do not have membership card
 Supply for occasional event  Undifferentiated of products and
services
 Provide a comfort facilities to customer
 Market position
 High quality of unique product
 Weak brands
 Provide delivery
3.4.25 3.4.26
 Co-branding with other manufacturers  Market entry of many competitors and

of food and drink copycat brands
 Global demand of crispy chips via  Seasonal demand
suppliers  Low levels of suppliers loyalty
 Increase in online ordering market  New competition in the market,possibly
 Changing customer tastes with new products and or services
 Change in population age-structure 3.4.30
3.4.29
3.4.31
3.4.32
3.4.33
3.4.34
3.4.35
3.4.36
3.4.37
3.4.38
3.4.39
3.4.40
3.4.41
3.4.42
3.4.43
3.4.44
3.4.45 3.5 MARKET SHARE

3.4.46
3.4.47 3.4.48 COMPETITOR 3.4.49 MARKET SHARE 3.4.50 PROFITS
NO (%) (RM)
3.4.513.4.52 Al-Hikmatul Food Enterprise 3.4.53 53 3.4.54 1 656 250

1.
3.4.553.4.56 Classico Bahulu Enterprise 3.4.57 22 3.4.58 687 500

2.
3.4.593.4.60 Bahulu D’bayu 3.4.61 25 3.4.62 468 750

3.
3.4.63 TOTAL 3.4.64 100 3.4.65 3 125 000
3.4.66 Market share in strategic management and marketing is the percentage or proportion
of the total available market or market segment that is being serviced by a company.
It also refers to the estimated potential sales of the business after taking into
consideration the market size and competitor’s influences. BAHULU’S HOUSE has
done some research and our market share depends on it. From the observations that
we made, seems like we have good potential to do this business. This is because we
find that some of our competitors do not provide good services and less quality for
their bahulu. Based on random survey that we made, almost all the feedback that we
got were positive. About 8 over 10 people like our bahulu taste. Many people would
like to try our product and said that this product is more delicious and has high quality
compared from other bahulu products.
3.4.67 Below is the market share that we have estimated before and after the
entrance of Bahulu’s House Enterprise:
3.4.68
3.4.69 Table above shows the market share before the entrance of Bahulu’s House
Enterprise
3.4.70
3.4.71
3.4.72
3.4.73
3.4.74
3.4.75
3.4.76
3.4.77 3.4.78 COMPETITOR 3.4.79 MARKET SHARE 3.4.80 PROFIT (RM)

NO (%)
3.4.81 3.4.82 Al-Hikmatul Food 3.4.83 45 3.4.84 1 718 750

1. Enterprise
3.4.85 3.4.86 Classico Bahulu Sdn Bhd 3.4.87 25 3.4.88 781 250
2.
3.4.89 3.4.90 Bahulu D’Bayu 3.4.91 20 3.4.92 625 000

3.
3.4.93 3.4.94 Bahulu House Enterprise 3.4.95 10 3.4.96

4.
3.4.97 TOTAL 3.4.98 100 3.4.99 3 125 000
3.4.100
3.4.101
3.4.102 Table above shows the market share after the entrance of Bahulu’s House
Enterprise
3.4.103
Market share before entrance of Bahulu's House Enterprise
3rd Qtr; 20%
1st Qtr; 55%
2nd Qtr; 25%

3.4.104
3.4.105
3.4.106
3.4.107
3.4.108
3.4.109
3.4.110
3.4.111
3.4.112
3.4.113
3.4.114
3.4.115
3.4.116
3.4.117
3.4.118
3.4.119
3.4.120
3.4.121
3.4.122 3.6 SALES FORECAST
3.4.123 This is important in order to measure the profit, loss or achieve breakeven by
company. Besides that, it also can be used to decide employment requirement
levels. The expected sales of our product for our customer are shown below:
3.4.124 3.4.125 TYPE OF 3.4.126 3.4.127 3.4.128 VALUE
MONTH PRODUCT UNIT PRICE PER (RM)
UNIT
(RM)
3.4.129 3.4.130 Original 3.4.133 3.4.137 3.4.140 RM
January 3.4.131 Fillings 30,567 RM0.20 6,113
3.4.132 Hujan Panas 3.4.134 3.4.138 3.4.141 RM
35,974 RM0.30 10,792
3.4.135 3.4.139 3.4.142 RM
37,780 RM0.40 15,112
3.4.143 =RM
3.4.136 32,017
=104,321
3.4.144 3.4.145 Original 3.4.148 3.4.152 3.4.155 RM

February 3.4.146 Fillings 32,386 RM0.20 6,477
3.4.147 Hujan Panas 3.4.149 3.4.153 3.4.156 RM
38,074 RM0.30 11,422
3.4.150 RM0. 3.4.157 RM
35,780 40 14,312
3.4.151 3.4.154 3.4.158 =RM
=106,240 32,211
3.4.159 3.4.160 Original 3.4.163 3.4.167 3.4.170 RM
March 3.4.161 Fillings 33,553 RM0.20 6,710
3.4.162 Hujan Panas 3.4.164 3.4.168 3.4.171 RM
39,025 RM0.30 11,707
3.4.165 3.4.169 3.4.172 RM
36,790 RM0.40 14,716
3.4.166 3.4.173 =RM
=109,368 33,133
3.4.174
3.4.175 3.4.176 Original 3.4.179 3.4.183 3.4.186 RM
April 3.4.177 Fillings 34,566 RM0.20 6,913
3.4.178 Hujan Panas 3.4.180 3.4.184 3.4.187 RM
40,999 RM0.30 12,299
3.4.181 3.4.185 3.4.188 RM
37,120 RM0.40 14,848
3.4.182 3.4.189 =RM
=112,685 34,060
3.4.190 3.4.191 Original 3.4.195 3.4.199 3.4.202 RM
May 3.4.192 Fillings 35,786 RM0.20 7,157
3.4.193 Hujan Panas 3.4.196 3.4.200 3.4.203 RM
3.4.194 41,763 RM0.30 12,528
3.4.197 3.4.201 3.4.204 RM
38,657 RM0.40 15,462
3.4.198 3.4.205 =RM
=116,206 35,147
3.4.206 3.4.207 Original 3.4.210 3.4.214 3.4.217 RM
June 3.4.208 Fillings 36,000 RM0.20 7,200
3.4.209 Hujan Panas 3.4.21142,0 3.4.215 3.4.218 RM
00 RM0.30 12,600
3.4.212 3.4.216 3.4.219 RM
39,000 RM0.40 15,600
3.4.213 3.4.220 =RM
=117,000 35,400
3.4.221 3.4.222 Original 3.4.225 3.4.229 3.4.232 RM
July 3.4.223 Fillings 36,500 RM0.20 7,300
3.4.224 Hujan Panas 3.4.226 3.4.230 3.4.233 RM
42,500 RM0.30 12,750
3.4.227 3.4.231 3.4.234 RM
39,500 RM0.40 15,800
3.4.228 3.4.235 =RM
=118,500 35,850
3.4.236 3.4.237 Original 3.4.240 3.4.244 3.4.247 RM
August 3.4.238 Fillings 38,000 RM0.20 7,600
3.4.239 Hujan Panas 3.4.241 3.4.245 3.4.248 RM
43,000 RM0.30 12,900
3.4.242 3.4.246 3.4.249 RM
40,000 RM0.40 16,000
3.4.243 3.4.250 =RM
36,500
=121,000
3.4.251 3.4.252 Original 3.4.255 3.4.259 3.4.262 RM
Septembe 3.4.253 Fillings 38,567 RM0.20 7,713
r 3.4.254 Hujan Panas 3.4.256 3.4.260 3.4.263 RM
43,978 RM0.30 13,193
3.4.257 3.4.261 3.4.264 RM
40,456 RM0.40 16,182
3.4.258 3.4.265 =RM
=123,001 37,088
3.4.266 3.4.267 Original 3.4.270 3.4.274 3.4.277 RM
October 3.4.268 Fillings 39,000 RM0.20 7,800
3.4.269 Hujan Panas 3.4.271 3.4.275 3.4.278 RM
43,999 RM0.30 13,199
3.4.272 3.4.276 3.4.279 RM
41,765 RM0.40 16,706
3.4.273 3.4.280 =RM
=124,764 37,705
3.4.281 3.4.282 Original 3.4.285 3.4.289 3.4.292 RM

November 3.4.283 Fillings 40,005 RM0.20 8,001
3.4.284 Hujan Panas 3.4.286 3.4.290 3.4.293 RM
44,123 RM0.30 13,236
3.4.287 3.4.291 3.4.294 RM
41,989 RM0.40 16,553
3.4.288 3.4.295 =RM
=126,117 37,790
3.4.296 3.4.297 Original 3.4.300 3.4.304 3.4.308 RM
December 3.4.298 Fillings 45,878 RM0.20 9,175
3.4.299 Hujan Panas 3.4.301 3.4.305 3.4.309 RM
48,345 RM0.30 14,504
3.4.302 3.4.306 3.4.310 RM
43,767 RM0.40 17,506
3.4.303 3.4.307 3.4.311=RM 41,185
=137,990
3.4.312 3.4.314 3.4.316 3.4.317 3.4.318
TOTAL 3.4.315
3.4.319 RM
3.4.313 428,086
2013
3.4.320 3.4.322 3.4.323 3.4.324 3.4.325
TOTAL
3.4.326 RM
3.4.321 645,000
2014
3.4.327 3.4.329 3.4.330 3.4.331 3.4.332
TOTAL
3.4.333 RM
3.4.328 980,890
2015
3.4.334
3.4.335
3.4.336
3.4.337
3.4.338
3.4.339
3.4.340
3.4.341
3.4.342
3.4.343
3.4.344
3.4.345 SALES FORECAST FOR CURRENT YEAR, SECOND AND THIRD YEAR
3.4.346
3.4.347
3.4.348
3.4.349
3.4.350
3.4.351
3.4.352
3.4.353
3.4.354
3.5 MARKETING STRATEGY
3.5.1 A business marketing strategy is the single biggest factor which determines the
success or failure of once business. Marketing strategy is a business's marketing
policy, usually outlined in a formal marketing plan. The marketing strategy usually
meshes with the company's corporate image and product brands. Marketing tactics
are some of the activities that carry out the marketing strategy. Each promotion tool
has unique characteristics and costs.
3.5.2 Marketing strategies are generally concerned with marketing mix principles,
also known as the 4 Ps. It is used by business to assist in pursuing the business’s
objectives.
3.5.3 The 4 Ps in marketing strategy are:
i. Product strategy
ii. Price strategy

iii. Place or distribution strategy
iv. Promotion strategy
3.5.4
1. Product/Services Strategy
3.5.5
3.5.6 Brand
3.5.7 Our product named Bahulu’s House which may refer to an
informal manufacture which offering traditional cake in modern way and made-to-
order food. Just by recognize our brand, obviously people may know what we are
going to serve for them when they come to our manufacture. In addition, our brand
motto ‘ Experienced colourful feelings here’ is an attraction because it will make
people wondering what the difference between our bahulu and other bahulu in
market. Otherwise, we also supply our product to occasional event, party, wedding
ceremony and some certain supermarket when have a demand.
3.5.8
3.5.9 Quality
3.5.10 Quality of a product can be a major positioning tool for a business. We can
convince our customer due to our quality of product by maintaining the taste. For
example, the taste of the ‘Bahulu Hujan Panas’ and the regular one will keep
maintain and sustain whenever customer want. Nowadays we know that some
supplier could be bias by cheating the customer on the quality of the ingredients
being used. By using low quality ingredients which is cheaper than high quality
ingredients and sell the product with unreasonable price in order just to gain more
profit but forgot the quality of product. So our company has held a loyalty to
customer by not cheating them and takes any advantages by using high quality
ingredients at reasonable price. Other than that, for supplying we used effectiveness
alternative by using machine to produce our product instead of hiring some
employee. From that, our customer’s demand cannot be delay and punctually be on
time.
3.5.11
3.5.12 Design
3.5.13 Product design or service package plays an important role in satisfying and
delighting the target market. Our product can be classify as a food businesses and
more related to service to the customer. In fact, we also supply our products to
demander especially for occasional event on Hari Raya, wedding ceremony and
party. Our company have been trained to respect customer and set in mind that
customer is always right. So we handle all the order with care to keep it from damage
because we are supplying cakes which is in soft texture. Other than that, we also
provide packaging cakes for wedding ceremony which is usually make as a gift to the
guest when there has any request. This can be called as a one package instead of
us supplies the bahulu.
3.5.14
3.5.15 Packaging
3.5.16
 Protection
3.5.17 The primary function of packaging is to protect the product during the
process of transportation, storage, display and sales until the product is ready
for use. Since our products is going to be supply to certain supermarket,
occasional events, wedding ceremony and party, protection is one of the
important thing to handle our product. So we choose transparent plastics as
our packager. In addition, it is easiest way for the customer to see and satisfy
when they wanted to buy our products.
3.5.18
 Product differentiation
3.5.19 As we know in market, each product has their own identities and
specialties to attract customers. Include of their packaging and tasting. Same
goes with our product. Since our product is bahulu, we know that all
customers from other races in Malaysia can eat and accept our products
because it is a typical cake but what we concerned is the quality of our
products. Good packaging has the power to create instant recognition of the
product. For the packaging, we have our own sticker that contain our
company details such as address, contact number, e-mail, logo and halal
certificate.
3.5.20
3.5.21
 Attractive to customer
3.5.22 The packaging of the product may be the sellers’ final chance to
influence customers. The main packaging we used a high quality plastic (Low
Density Polyethylene). It is to make sure the quality of the products are in
good condition and can be stored for a long period of time and can prevent
bahulu from get eaten by insects. We also used plastic container with lids and
disposable food container to maintain the quality of bahulu. Besides, for the
request from customer for gifts or special occasions, we used colorful and
variety design of paper bags or goodie bags for the packaging. This is our
strategy to attract customers’ attention.
3.5.23
3.5.24
3.5.25 Labelling
3.5.26 Labelling performs several functions such as identifying, grading, describing

or even promoting the product. Label is one of the important thing that consumer
have to take attention. Eventually, our product is classified as a food, so we must put
the expiring date as guidance to consumer from eating a damage food that would be
a food poisoning to consumer. In addition, we also put all the ingredients and content
label at the package to ensure customers about the healthiest of our product which
not be made from artificial ingredients. It is safe for the children to eat our products.
The more important thing is the ‘halal’ logo that certificate from JAKIM which is can
convince the consumer especially Muslim to purchase our products. This is to ensure
all the ingredients that we are used is from food standardization and not made from
non-halal ingredients that could be make sensitivity of Muslim consumer.
3.5.27 After sale services
3.5.28 Since our products is bahulu, the market sale is consistent because its food
and usually ate by all customer from any races and ages. Our bahulu can serve as
alternative food for tea time, supper and especially for people that do not have
enough time for breakfast. This shows that our product is useful during urgent time
and they need on-the-spot breakfast. Based on our market sale, usually demand is
higher when it comes to occasional day such as ‘Hari Raya’. For Muslim who is busy
they often make a last minute preparation. So, they only buy instant food such as
bahulu. Therefore, we provide many flavors to make varieties for customers.
2. Price strategy
3.5.29 The definite meaning of the price of a product or service is the amount of
money charged to the customer for a particular purchase. Our financial objectives
when talking about price will be coined on how much money we intend to make from
a product, how much we can sell, and what market share will get in relation to
competitors. Objectives such as these and how a business generates profit in
comparison to the cost of production need to be taken into account when selecting
the right pricing strategy. There are several pricing strategies, namely, cost based
pricing, value based pricing, and competition based pricing. Each one of these has
their own pros and cons based on the product or service offered itself. For our
company, we have decided to imply the cost based pricing strategy.
3.5.30 Cost-based Pricing
3.5.31 Cost based pricing is the simplest and most commonly used pricing strategy.
Cost-based pricing is based on the total cost of the product or service plus a
standard mark-up. This involves setting a price by adding a fixed amount or
percentage to the cost of making or buying the product. In some ways this is quite
an old-fashioned and somewhat discredited pricing strategy, but like being stated
above, it is still widely used. This is also one the factor why we chose this pricing
strategy for our product, the most simplest but reliable and popular used even by big
companies worldwide.
3.5.32 The mark-up is the profit margin that is desired from the sale of the
product. The decision on the percentage mark-up is made based on certain factors.
Firstly, we have to know the average profit margin in the industry for our product. For
example, for our product which is a food product, the margin for food business is not
less than 35% of the selling price. Secondly, we have to take into account the
number and strength of competitors in the same area or same industry. For example,
for our company, since we are competing with only two other competitors, even our
company is a new company or the newcomer in the area, we may not have to reduce
our price. Thus, how high should the mark-up of our product percentage be? That
largely depends on the normal competitive practice in a market and also whether the
resulting price is acceptable to customers.
3.5.33 An example of cost-based pricing, where a business wishes to ensure that it

makes an additional profit on top of the unit cost of production is illustrated below:
3.5.34 Unit cost 3.5.35 RM100

3.5.36 Mark-up 3.5.37 50%
3.5.38 Selling 3.5.39 RM150
price
3.5.40
3.5.41 Cost-based pricing is often used as a guide in pricing. The offering

price is vice versa, may be lower or higher. This is also the result of other factors
such as customers willingness to pay for the product or service, pressures other
competitors, and the supply and demand factor. However the lowest price of our
product is determined by the unit cost of the product. We have taken into
consideration if the price lowers than the cost per unit will result in a loss for our
company. We also chose this pricing strategy to utilize this strategy intelligently to
penetrate the market. Besides that, we also confident that sales of our products can
cover loss on the sales of the particular product. Other factors that can contribute to
the pricing include economic conditions, government regulations, social concerns,
and consumer groups.
3.5.42
3.5.43 The main advantage of cost-based pricing is that selling prices are
relatively easy to calculate. If the mark-up percentage is applied consistently across
product ranges, then the business can also predict more reliably what the overall
profit margin will be. Some other advantages of the cost based pricing are in term of
flexibility whereby we can add a different percentage to different product lines.
Besides, if the costs of our product go up, it is easy to adjust the prices thus reducing
the loss in a long run plus it is easy for our marketer to defend the pricing and last but
not least it can suit a manufacturer with scalable production based on demand.
3.5.44 However, there are also disadvantages to this pricing strategy. Among
the disadvantages are it ignores product demand or the influence price may have on
demand and also what other competitors are doing with their pricing. Furthermore,
the most obvious disadvantage of this strategy is if the costs of our product increase,
so must the price. The name of this pricing strategy is self-explanatory where it is
based on the cost of the product itself. That is why the cost of our product is directly
proportional to the price of the product.
3.5.45 Another approach that we have taken into consideration is the pricing
tactic as different tactics can help us attract more customers and maximize our
profits. First, discounting offering specially-reduced prices can be a powerful tool.
This could be a clearance discount to sell old stock, a discount for making multiple
purchases of the same or similar products, or we could offer bulk discounts to
encourage larger orders. We thought that this tactic will enable us to make more
profit through lower costs.
3.5.46 Secondly, the odd value pricing or the psychological pricing. Using the
tactic of selling products for RM 9.99 instead of RM10 can be useful if price is an
essential part of customers buying decisions. Some customers perceive odd value
prices like this as being more attractive.
3.5.47 Another tactic is the loss leader. This involves selling a product at a
low or even loss-making price. Although we may not make a profit selling this
product, we could attract customers who will also buy other, more profitable products.
3.5.48 . Next, the penetration. This tactic starts at a low price and gaining
market share before competitors catch up. Once we have a loyal customer base, we
should be able to find ways to raise prices later. This tactic seems very convenient to
our company as we are trying to penetrate the market as a new company.
3.5.49 Lastly, the tactic of raising or lowering prices. We are well aware that
there will be times when we need to change our prices. There are two key questions
we will try to answer. First, what effect will the price change have on the volume of
sales, and second, what will the effect be on the profit per sale? When we Increase
the prices, we can improve our profitability even though our sales volume may drop.
If we are increasing our prices, we will always explain to our customers why we are
doing it. We can use the price change as an opportunity to re-emphasize the benefits
we offer.
3.5.50 There are also ways that we can hide price increases. For example,
we might introduce new, higher-priced products or services and make older, cheaper
ones obsolete lower the specification and our costs while maintaining the same price
but we will be aware that hiding price increases can risk adverse reactions from our
customers if they realize what we are doing.
3.5.51 In contrast, the reducing prices, we know that we should never take
the decision to lower prices lightly. Low prices often go hand-in-hand with poor-
quality service. This is not the image we want to create for our business?
3. Distribution Strategy
3.5.52 For product-focused companies, establishing the most appropriate
distribution strategies is a major key to success, defined as maximizing sales and
profits. Place represents the location where a product can be purchased. It is often
referred as the distribution channel. It includes any physical store as well as virtual
stores on the Internet. Distribution strategy is aimed at establishing a structured and
controllable distribution system to ensure the smoothness of transferring the products
to its target customers. As we are manufacturing and selling our products on our own
without any intermediaries, it can be considered that our distribution channel is from
manufactured to consumer after distributed to the wholesalers and retailers. Our
strategies are involved in many areas which are through the wholesalers then being
distributed to the retailers like grocery shops in one housing area and finally being
distributed directly to the customers.
3.5.53
3.5.54 Manufacturer customer
3.5.55
1. Direct to consumer
3.5.56 First, we sell and manufactured our products which are bahulu directly
to the consumer which are the one who pays to consume the goods and services
produced for satisfy their needs and wants. When we directly sell to the consumer,
there has no intermediary level and there are not involved the retailers and the
wholesalers. Even the consumers will having their own choice and may choose all
varieties in flavor besides, buying in large numbers of item that we had provided. By
dealing directly with consumers, manufacturers are able to remain in business. We
choose this type of distribution because we are providing fresh and clean food every
day to satisfy everyone’s needs and wants.
3.5.57 .
3.5.58 Manufacturer retailer customer
3.5.59
2. Selling through retailers
3.5.60 Apart from that, we had manufactured our bahulu to the one
intermediary level, the retailers which are a business or person that sells goods to
the consumer, as opposed to a wholesaler or supplier, who normally sell their goods
to another business so that we can achieve the aim of expanding the coverage,
increasing the exposure, capturing the market and boosting the brand-name of its
merchandise within a relatively short time. They act as an intermediary link between
the manufacturers and the consumers of goods. But, the selection of the number and
location of retailers depend on the coverage area intended by our manufacturer,
Bahulu’s House Enterprise. Even, we can have discovering and grasping real market
demand when dealing with the retailers. So, as the good strategy we had discover the
retailers in all main area in Malaysia so that the consumers in all area can know our
products through the retailers who sell our bahulu with buying our product when going
to the retailer’s shops. So, our brand product will be having the good feedbacks from
Malaysian food market.
3.5.61
3.5.62
3.5.63
3.5.64
3.5.65 Manufacturer wholesaler customer
3.5.66
3. Selling through wholesalers
3.5.67 Apart from that, we had prefer to sell our bahulu to wholesalers as
the middlemen who operates between the producers (from whom they purchase
goods) and the retailers (to whom they sell goods) as well as referring to any
individual or business firm selling goods in relatively large quantities to retailers other
than consumers. Besides, a wholesaler takes charge of goods from a manufacturer,
usually in very large amounts, and in turn sells them to retail establishments at a
marked up price. Even, through their scale of operation, contacts, experiences and
specialization, wholesalers offer manufacturers more than what the manufacturers
can achieve on their own. So, we had selling our products through the wholesalers
like the big super market such as Mydin, Tesco, Econsave and Jaya Jusco. In case,
they will help to reduce the amount of efforts required by the manufacturer in
distributing his product to the final consumers and provide vast market coverage to his
products. Apart from that, to promote our brand product they act as a communication
channel by providing information about the products to the consumers, on one hand,
and the consumer feedback to the Bahulu’ House on the other hand. More
importantly, by dealing with the wholesalers they have better financial resources than
manufactured directly to the consumers and dealing with retailers. Apart from that, our
Bahulu’s House brand can be well-known in our Malaysian food market with the help
of wholesalers, help in perform advertising and sales promotion activities and also
employ expert sales representatives for the purpose.
3.5.68
3.5.69
3.5.70
3.5.71
3.5.72
3.5.73
3.5.74
3.5.75
3.5.76
3.5.77
3.5.78
4. Promotion Strategy
3.5.79 Promotion represents all of the communications that a marketer may use in
the marketplace. Promotion has four distinct elements: advertising, public relations,
personal selling and sales promotion. A certain amount of crossover occurs when
promotion uses the four principal elements together, which is common in film
promotion.
1) Advertising
3.5.80
i. Newspapers/magazines
3.5.81
3.5.82
3.5.83 This is one of our promotion strategies in introducing our company.
Newspaper is a part of medium in transferring information to the residents in
our marketplace. So, we will advertise our product including our company’s
contact details. However, in order to minimize the cost, we will choose the hot
selling newspaper and magazines in the residential area. It also will reduce
the waste of advertising useless promotions.
3.5.84
ii. Lower Price and Discount
3.5.85
3.5.86 Besides that, our company will give the best price to our customer and
give free extra bahulu to our customers that buy more than certain quantities.
3.5.87
iii. Signboards and banners
3.5.88
3.5.89
3.5.90
3.5.91
3.5.92 Signboard is the way we introduce our company especially for our
premises. It is because, we will locate the signboard directly in front of our
building so that when people pass by, they will know where we are and what
services and products we are producing.
3.5.93
3.5.94 We will design and locate our banners at the main locations
where people always come or pass by for example is, at junctions of the
roads, terminal bus, universities or colleges, and so on. The total of the
banners is around five depends on how much place we will locate them.
3.5.95 These two medium of advertising will not be a problem to our
company especially for cost. It is because, we are producing these products
and we just need to pay for the raw materials of producing them.
3.5.96
iv. Sticker
3.5.97
3.5.98 One of the ways to introduce our company and make our customers
keep informed about our products and services is by using sticker on every
packaging. The information provided includes:
3.5.99
a. Name of the company
b. Address of the company
c. Phone numbers - office and staffs
d. Company’s logo
e. Company’s e-mail
3.5.100
v. Website
3.5.101
3.5.102
3.5.103 Other alternative that we will use is the website that has
information about our company and products. In spite of that, we also will use
social networking sites such as blog, facebook, twitter, and so on. Online
selling is important as it is the easiest way to buy something so people can
make orders by only access to the internet. In addition, people also easy to
make any choices of flavor or colour of bahulu because they can see the
picture.
3.5.104
3.5.105
2) Sales promotion
3.5.106
3.5.107 This is a promotional activity or incentives carried out or offered within
a set time frame to influence purchases. Our company sales promotions are:
3.5.108
o Give discounts to regular customers
o Give discounts for big purchases
o Big discount once a year
o Give free extra bahulu to customer that purchased at certain quantity
3.5.109
3.5.110
3.5.111
3.5.112
3.5.113
3.5.114
3.5.115
3.5.116
3.5.117 3.8 MARKETING BUDGET
3.5.118
3.5.119 3.5.121 3.5.123 3.5.125

3.5.120 Items 3.5.122 Fixed 3.5.124 Mont 3.5.126 Other
assets hly s Expenses
Expenses (RM) Expenses (RM)
(RM)
3.5.127 3.5.136 3.5.138 3.5.146
3.5.128 Signboa 3.5.137 1,000 3.5.139 3.5.147
rd 3.5.140 3.5.148
3.5.129 3.5.141 3.5.149
3.5.130 Marketin 3.5.142 5,600 3.5.150
g personnel 3.5.143 840 3.5.151
- Salary 3.5.144 3.5.152
- EPF/ SOCSO
3.5.145 1,000 3.5.153
3.5.131 3.5.154
3.5.132 Deliveri 3.5.155
ng 3.5.156 200
3.5.133 3.5.157 100
3.5.134 Promoti 3.5.158 200
on 3.5.159 1,200
- Banner
- Sticker
- Website
- Newspaper
advertising
3.5.135
3.5.160 3.5.162 3.5.164 3.5.166
3.5.161 Total 3.5.163 1,000 3.5.165 7,440 3.5.167 1,700
3.5.168
3.5.169
3.5.170
3.5.171
3.5.172
3.5.173
3.5.174
3.5.175
3.5.176
3.5.177
3.5.178 4.0 OPERATIONAL PLAN
3.5.179
3.5.180
3.5.181
3.5.182
3.5.183 4.0 OPERATION PLAN INTRODUCTION
3.5.184 In any business that we want to set up, an operation objective is important
element that should be add on in order to ensure that the business will be run
smoothly and accordingly. The successful of the business is depending on how the
effective of the operation in the business itself. The smoothly and a well condition of
operation can lead the business achieved the goal easily without face any difficulties
that hinder the success of the business. Therefore, the objective operation should be
set up in order to serve as a guideline for the business in achieving their goal.
3.5.185 The main objective for the BAHULU’S HOUSE ENTERPRISE is to give a
best quality of our product, which are many different types and taste of Bahulu to our
customer in order to make them more satisfied with these products. We also try to
fulfill our customer requirements and needs. Also to change the perspectives of our
customer about the Bahulu cakes not just can be served not only for Malays, but
other races can try it too.
3.5.186
3.5.187 4.1 OPERATION OBJECTIVES
1. To make sure that all the operation activities will be run properly and effectively by
the workers who are responsible for it and able to achieved the business goal.
2. To ensure that all the products that provided to our customer follow the requirements
and needs in order to make them satisfy with our product.
3. To make sure that our product is nutritious, clean, Halal and always available to the
customer.
4. To make sure that the stocks is being managed properly.
5. To ensure all the workers can perform their job effectively.
6. To maximize the sustainable profit growth and minimize the lost.
7. To make our company grow faster in order to be more competitive in the business.
8. To be more creative and innovative in order to attract customers.
9. To be aware with new business opportunity that is based on our product
3.5.188 10. To make sure the performance of our business operation will be
successful.
3.5.189 Apart from all the objectives, the main priorities BAHULU’S HOUSE
ENTERPRISE is to ensure that all the operation activities run effectively and
systematically based our
3.5.190 4.2 OPERATION DEPARTMENT STRATEGIES

3.5.191 As the world keep on changing and globalization in the Malaysian industry
field, we BAHULU’S HOUSE ENTERPRISE are ready to take up the challenge. One
of our strategies is through our operation plan itself. Where this particular plan is vital
as others plan that we has discussed early. The operation plan itself discusses on
how exactly the basic operation will occurs. In the operation department, all the
inputs are merging to produce are merging to produce the output.
3.5.192 In simple word, we at BAHULU’S HOUSE ENTERPRISE will efficiently
combine the work force, stock available, equipment and apparatus, technologies,
information and capital to meet the demand of our customers and the same time gain
the profit that we had estimated. In order to do so, we had made several strategies in
making sure that the objectives of our operation plan are well achieved.
3.5.193
3.5.194 The strategies are listed below:
 BAHULU’S HOUSE ENTERPRISE will make sure that the staff that we hire fulfill
the requirement of the particular position. This merely due to avoid excessive
staff in the operation department.
 BAHULU’S HOUSE ENTERPRISE will ensure that our stock is always for the
customer
 BAHULU’S HOUSE ENTERPRISE make sure that all the Bahulu cakes that we
bake are properly concealed, clean and in good condition (Extra precaution)
 BAHULU’S HOUSE ENTERPRISE will take note on all the feedback that came
from of our customer. We believed that the critics that they give to us would
improve the level efficiency in the operation department.
 BAHULU’S HOUSE ENTERPRISE will always find new initiatives and business
plan that can increase our opportunity for success.
 In the term of management, we will set up clear objectives and goals to achieve
in this industry. A clear goal and objectives will derive our staff to perform well .in
their own job task thus lead to a smooth and efficient of the business.
3.5.195
3.5.196
3.5.197
3.5.198 4.3 CONCEPT OF OPERATION

3.5.199
3.5.200 As a new comer for the business that distributes a variety of bahulu cakes,
our company come with the new concept that will show the uniqueness of our
company that provide variety method of selling our product. It is important to make
sure that our customer can easily recognize and interested with us. Due to that, our
company, which is BAHULU’S HOUSE ENTERPRISE, always does the job based on
the concept of “CUSTOMER IS OUR MAIN PRIORITY”. By applying this concept,
our company tries to make sure that all the requirements and needs of the customer
must be fulfilled first. It is vital to ensure that our customer satisfied and become a
loyal customer for our product.
3.5.201
3.5.202 In our business, we offer a various type of bahulu cakes and also provide
special order in order to attract the customer to buy our product. By putting the
customer as our main priority, we will do our job effectively so that we can reduce any
complaint by the customer, however, if has any complaint, we will solve it
immediately and take corrective action to curb that problem.
3.5.203
3.5.204
3.5.205
3.5.206
3.5.207
3.5.208
3.5.209
3.5.210
3.5.211
3.5.212
3.5.213
3.5.214
3.5.215
3.5.216
3.5.217
3.5.218
3.5.219
3.5.220
3.5.221 4.4 PRICES OF OUR PRODUCTS
3.5.222
3.5.223
3.5.224 3.5.226
3.5.225 Types 3.5.227 Prices offered by BAHULU’S HOUSE
ENTERPRISE
3.5.228 3.5.230
3.5.229 For end 3.4.1 Bahulu 3.4.2 Quantity 3.4.3 Price 3.5.231
customer (retail (pieces)
3.4.4 Regular 3.4.5 10 3.4.6 RM 2.00
price)
(original) 3.4.8 20 3.4.9 RM 4.00
3.4.1140 3.4.12RM 8.00
3.4.14100 3.4.15RM
20.00
3.4.17500 3.4.18
above
free 10
extra
bahulu
3.4.19Regular 3.4.2010 3.4.21RM 3.00
(feelings) 3.4.2320 3.4.24RM 6.00
3.4.2640 3.4.27RM
12.00
3.4.29100 3.4.30RM
30.00
3.4.32500 3.4.33
above
free 10
extra
bahulu
3.5.232 3.5.234
3.4.34Hujan 3.4.3510 3.4.36RM 4.00
3.5.233 For seller 3.5.235
Panas 3.4.3820 3.4.39RM 8.00
(wholesale price) 3.5.236 3.5.237
3.4.4140 3.5.238
3.4.42RM
Bahulu Quantity Price16.00
3.4.44100(pieces) 3.4.45RM
3.5.239 3.5.241 3.5.242
40.00
Regular (original) 3.4.475001000 3.4.48
RM 200
3.5.240 above
3.5.243 3.5.244
free 10 3.5.245
Regular (feelings) 1000
extra RM 300
3.5.246 3.5.247
bahulu 3.5.248
Hujan Panas 1000 RM 400
3.5.249
3.5.250
3.5.251
3.5.252
3.5.253
3.5.254
3.5.255
3.5.256
3.5.257
3.5.258
3.5.259
3.5.260
3.5.261
3.5.262
3.5.263
3.5.264
3.5.265
3.5.266
3.5.267
3.5.268
3.5.269
3.5.270
3.5.271
3.5.272
3.5.273 4.5 OPERATION HOUR
3.5.274
3.5.275 Bahulu’s House Enterprise operates 7 days per week and we practice a shift
hour for our worker. Our company does not have off day due to the target demand
from the customer that Bahulu with filling would be everyday needs. When the
demand comes, our company will fulfill their request in order to guaranteed
satisfaction of our customer.
3.5.276
3.5.277 Bahulu’s House Enterprise will be close just driving the public holiday such as
Labor day but will not be closed during Hari Raya and any big festival seasons in
Malaysia. This is due to the higher demand from the customer for our product.
3.5.278
3.5.279 The operation hour of Bahulu’s House :-
3.5.280
3.5.281 3.5.283
3.5.282 DAY 3.5.284 TIME
3.5.285
3.5.286 Sunday – Thursday 3.5.288 10.30 am – 10.30 pm
3.5.287
3.5.289 Friday – Saturday 3.5.291 10.30 am – 11.00 pm
3.5.290
3.5.292
3.5.293
3.5.294 4.6 REST HOUR

3.5.295
3.5.296 The rest hour for our company is state 12.30 pm until 1.30 pm for the first shift
and the rest hour for the next shift is 8.30 pm until 9.30 pm.
3.5.297
3.5.298 For Friday, there are extra 1 hour for the workers to perform a Jumaat prayer
that is 12.30 p.m. until 2.30 p.m.and the rest day for Saturday is at 1.00pm until 2.00
pm for the first shift and the next shift is 9.00 pm – 10.00 pm. The reasons why there
were just 1 hour rest for the worker is that business need to be operate continuously
to fulfill the demand of the customer and be more effective in making more profit to
the company.
3.5.299
3.5.300 4.7 MANPOWER AND LABOR
3.5.301
3.5.302 Bahulu’s House Enterprise, we have 5 workers under operation department, 2
workers for managing and preparing the bahulu and 2 workers taking order and
managing the front cashier counter and also plus one driver van for delivering the
product from supplier and also to our sellers. This 5 staff have been chosen based on
the criteria that our company has decided. All 5 workers plays a very important role in
ensure that our business running smoothly. These 5 workers are responsible in
ensuring the process of managing and distributing the stocks was on the time and
the delivery of the fruit pickles is perfect and any delay must be avoid by the workers.
3.5.303
3.5.304 They are also having the responsibilities in cleanliness in order to avoid any
damages to the employees due to use of apparatus and equipment in managing the
fruit pickles. They must ensure that the apparatus and equipment are in good
condition and safe to be use.
3.5.305
3.5.306 Our workers are totally have been supervised and trained in order to manage
the stocks properly and based on the guidelines as to maintain our quality of product.
This will help our worker to work effectively and can handle the stocks efficiently in
order to fulfill the demand of the customer.
3.5.307
3.5.308
3.5.309
3.5.310
3.5.311
3.5.312
3.5.313
3.5.314
3.5.315
3.5.316
3.5.317
3.5.318
3.5.319
3.5.320
3.5.321 4.8 OPERATION LAYOUT
3.5.322
3.5.323 Premise Layout

3.5.324
3.5.325
3.5.326
3.5.327
3.5.328
3.5.329
3.5.330
3.5.331
3.5.332
3.5.333
3.5.334
3.5.335
3.5.336
3.5.337
3.5.338
3.5.339
3.5.340 Kitchen
3.5.341
3.5.342
3.5.343
3.5.344
3.5.345
3.5.346
3.5.347 4.9 OPERATIONAL DEPARTMENT CHART

3.5.348
3.5.349
3.5.350
3.5.351 Operational Manager
3.5.352 (Nur Syafiqah Bt Shaiful

3.5.353 Haslan)
3.5.354
3.5.355
3.5.356
3.5.357
Cashier
3.5.358
3.5.359
3.5.360
3.5.361
3.5.362 Worker
3.5.363
3.5.364
3.5.365
3.5.366
3.5.367
Driver
3.5.368
3.5.369
3.5.370
3.5.371
3.5.372
3.5.373
3.5.374
3.5.375
3.5.376
3.5.377
3.5.378
3.5.379
3.5.380
3.5.381
3.5.382 4.10 MANPOWER REQUIREMENT
3.5.383
3.5.384 D 3.5.385 3.5.386 SALA 3.5.388 EPF 3.5.390 S
ESIGNAT NO. OF RY (10%) OCSO
ION WO 3.5.387 (RM) 3.5.389 (RM) (2%)
RK
ER
3.5.391 M 3.5.401 3.5.411 3.5.421 3.5.431
ONTHLY 3.5.402 3.5.412 900 x 3.5.422 900 x 3.5.432 9
3.5.392 C 1 1 = 900 13% = 117 00 x 2%
ashiers 3.5.403 3.5.413 3.5.423 = 18
3.5.393 3.5.404 3.5.414 3.5.424 3.5.433
3.5.394 3.5.405 3.5.415 900 x 3.5.425 2,700 3.5.434
3.5.395 W 3 3 = 2,700 x 13% = 351 3.5.435 2,
orkers 3.5.406 3.5.416 3.5.426 700 x
3.5.396 3.5.407 3.5.417 3.5.427 2% = 54
3.5.397 Dr 3.5.408 3.5.418 900 x 3.5.428 900 x 3.5.436
iver 1 1 = 900 13% = 117 3.5.437
3.5.398 3.5.409 3.5.419 3.5.429 3.5.438 9
3.5.399 T 3.5.410 3.5.420 4,500 3.5.430 585 00 x 2%
OTAL 5 = 18
3.5.400 3.5.439
3.5.440 9
0
3.5.441 Y 3.5.450 3.5.458 3.5.466 3.5.474
EARLY 3.5.451 3.5.459 1,800 3.5.467 234 x 3.5.475 3
3.5.442 C 1 x 12 = 12 =2,808 6 x 12 =
ashiers 3.5.452 21,600 3.5.468 432
3.5.443 3.5.453 3.5.460 3.5.469 234 x 3.5.476
3.5.444 W 3 3.5.461 1,800 12 = 2,808 3.5.477 3
orkers 3.5.454 x 12 = 3.5.470 6 x 12 =
3.5.445 3.5.455 21,600 3.5.471 117 x 432
3.5.446 Dr 1 3.5.462 12 = 1,404 3.5.478
iver 3.5.456 3.5.463 900 x 3.5.472 3.5.479 1
3.5.447 3.5.457 12 = 10,800 3.5.473 7,020 8 x 12 =
3.5.448 T 5 3.5.464 216
OTAL 3.5.465 54,00 3.5.480
3.5.449 0 3.5.481 1,
080
3.5.482
3.5.483 For Overtime payment
3.5.484 RM 3.75 x 1.5 = RM 5.63 per hour
3.5.485 *basic payment for 1 hour RM 3.75
3.5.486 *overtime payment for 1 hour is RM 5.6
3.5.487 4.11 PRODUCTION SCHEDULE
3.5.488
3.5.489
3.5.490 3.5.492 3.5.494
3.5.491 TI 3.5.493 SHIFTS 3.5.495 WORKERS
ME 3.5.498 3.5.499 3.5.500
Cashier Workers Driver
3.5.501 1 3.5.503 3.5.504 3.5.505 3.5.506
0.30 – 1 2 1
11.30
3.5.502
3.5.507 1 3.5.510 3.5.5112 3.5.512
1.30 – 1 1
12.30
3.5.508
3.5.513 1 3.5.516 3.5.517 3.5.518
2.30 – 2 2 1
13.30
3.5.514
3.5.519 1 3.5.522 3.5.523 3.5.524
3.30 – 2 2 1
14.30
3.5.520
3.5.525 1 3.5.528 3.5.529 3.5.530
4.30 – 2 2 1
15.30
3.5.526
3.5.531 1 3.5.534 3.5.535 3.5.536
5.30 – 2 2 1
16.30
3.5.532
3.5.537 1 3.5.540 3.5.541 3.5.542
6.30 – 2 2 1
17.30
3.5.538
3.5.543 1 3.5.546 3.5.547 3.5.548
7.30 – 2 2 1
18.30
3.5.544
3.5.549 1 3.5.552 3.5.553 3.5.554
8.30 – 1 2 1
19.30
3.5.550
3.5.555 1 3.5.558 3.5.559 3.5.560
9.30 – 1 2 1
20.30
3.5.556
3.5.561 2 3.5.564 3.5.565 3.5.566
0.30 – 1 1 1
21.30
3.5.562
3.5.567 2 3.5.570 3.5.571 3.5.572
1.30 – 1 1 1
22.30
3.5.568
3.5.573
3.5.574
3.5.575
3.5.576
3.5.577
3.5.578
3.5.579 4.12 STOCK REQUIREMENT FOR ONE DAY PRODUCTION
3.5.580
3.5.581
3.5.582
3.5.583 TYPES 3.5.585 COST
3.5.584
3.5.586 Flours 3.5.587 RM 20.00 (10 kg)
3.5.588 Eggs (gred A) 3.5.589 RM 100.00 (303 units)
3.5.590 Sugar 3.5.591 RM 20.00 (11 kg)
3.5.592 Salt 3.5.593 RM 1.00 (500 g)
3.5.594 Paste (colour) 3.5.595 RM 8
3.5.596 Green (1 packs)
3.5.598 Brown (1 packs)
3.5.600 Purple (1 packs)
3.5.602 Pink (1 packs)
3.5.604 Baking Powder 3.5.605 RM 2.00 (1 pack)

3.5.606 Chocolate Chip 3.5.607 RM 35.00 (10 packs)
3.5.608 Fillings(Jem) 3.5.612 RM 25.00
chocolate (2 bottles)
3.5.609 Strawberry (2 bottles)
3.5.610 Blueberry (2 bottles)
3.5.611 Pineapple (2 bottles)
3.5.613 Coconut Oil 3.5.614 RM 1.50 (500 g)
3.5.615 Vanilla Essence 3.5.616 RM2.50 (2 bottles)
3.5.617
3.5.618
3.5.619
3.5.620
3.5.621
3.5.622
3.5.623
3.5.624
3.5.625
3.5.626 3.5.628 STOCK PURCHASES (RM)

3.5.630 3.5.632 3.5.634 3.5.636 3.5.638 3.5.640
3.5.627
Flours Eggs Sugar Salt Paste 3.5.641
MONTH
3.5.631 3.5.633 3.5.635 3.5.637 3.5.639 Coconut Oil
3.5.642 3.5.644 3.5.646 3.5.648 3.5.650 3.5.652 3.5.654
January 3.5.645 3.5.647 3.5.649 3.5.651 3.5.653 3.5.655
3.5.643 520 2600 520 26 208 39
3.5.656 3.5.658 3.5.660 3.5.662 3.5.664 3.5.666 3.5.668
February 3.5.659 3.5.661 3.5.663 3.5.665 3.5.667 3.5.669
3.5.657 520 2600 520 26 208 39
3.5.670 3.5.672 3.5.674 3.5.676 3.5.678 3.5.680 3.5.682
March 3.5.673 3.5.675 3.5.677 3.5.679 3.5.681 3.5.683
3.5.671 520 2600 520 26 208 39
3.5.684 3.5.686 3.5.688 3.5.690 3.5.692 3.5.694 3.5.696
April 3.5.687 3.5.689 3.5.691 3.5.693 3.5.695 3.5.697
3.5.685 520 2600 520 26 208 39
3.5.698 3.5.700 3.5.702 3.5.704 3.5.706 3.5.708 3.5.710
May 3.5.701 3.5.703 3.5.705 3.5.707 3.5.709 3.5.71139
3.5.699 520 2600 520 26 208
3.5.712 3.5.714 3.5.716 3.5.718 3.5.720 3.5.722 3.5.724
June 3.5.715 3.5.717 3.5.719 3.5.721 3.5.723 3.5.725
3.5.713 520 2600 520 26 208 39
3.5.726 3.5.728 3.5.730 3.5.732 3.5.734 3.5.736 3.5.738
July 3.5.729 3.5.731 3.5.733 3.5.735 3.5.737 3.5.739
3.5.727 520 2600 520 26 208 39
3.5.740 3.5.742 3.5.744 3.5.746 3.5.748 3.5.750 3.5.752
August 3.5.743 3.5.745 3.5.747 3.5.749 3.5.751 3.5.753
3.5.741 520 2600 520 26 208 39
3.5.754 3.5.756 3.5.758 3.5.760 3.5.762 3.5.764 3.5.766
September 3.5.757 3.5.759 3.5.761 3.5.763 3.5.765 3.5.767
3.5.755 520 2600 520 26 208 39
3.5.768 3.5.770 3.5.772 3.5.774 3.5.776 3.5.778 3.5.780
October 3.5.771 3.5.773 3.5.775 3.5.777 3.5.779 3.5.781
3.5.769 520 2600 520 26 208 39
3.5.782 3.5.784 3.5.786 3.5.788 3.5.790 3.5.792 3.5.794
November 3.5.785 3.5.787 3.5.789 3.5.791 3.5.793 3.5.795
3.5.783 520 2600 520 26 208 39
3.5.796 3.5.798 3.5.800 3.5.802 3.5.804 3.5.806 3.5.808
December 3.5.799 3.5.801 3.5.803 3.5.805 3.5.807 3.5.809
3.5.797 520 2600 520 26 208 39
3.5.810 3.5.812 3.5.814 3.5.816 3.5.818 3.5.820 3.5.822
3.5.811 3.5.813 3.5.815 3.5.817 3.5.819 3.5.821 3.5.823
TOTAL 6,240 31,200 6,240 312 2,496 468
3.5.824
3.5.825
3.5.826
3.5.827 3.5.830 STOCK PURCHASES (RM)
3.5.832 3.5.834 3.5.837 3.5.840 3.5.843
3.5.828
3.5.833 B 3.5.835 Ch 3.5.838 3.5.841 V 3.5.844
3.5.829
aking ocolate Fillings(Jem) anilla Total
MONTH
Powde Chips 3.5.839 Essence (
r 3.5.836 3.5.842 R
M
)
3.5.845 3.5.846 3.5.848 3.5.850 3.5.852 3.5.854
January 3.5.847 5 3.5.849 91 3.5.851 3.5.853 6 3.5.855
2 0 650 5 5,590
3.5.856 3.5.857 3.5.859 3.5.861 3.5.863 3.5.865
February 3.5.858 5 3.5.860 91 3.5.862 3.5.864 6 3.5.866
2 0 650 5 5,590
3.5.867 3.5.868 3.5.870 3.5.872 3.5.874 3.5.876
March 3.5.869 5 3.5.871 91 3.5.873 3.5.875 6 3.5.877
2 0 650 5 5,590
3.5.878 3.5.879 3.5.881 3.5.883 3.5.885 3.5.887
April 3.5.880 5 3.5.882 91 3.5.884 3.5.886 6 3.5.888
2 0 650 5 5,590
3.5.889 3.5.890 3.5.892 3.5.894 3.5.896 3.5.898
May 3.5.891 5 3.5.893 91 3.5.895 3.5.897 6 3.5.899
2 0 650 5 5,590
3.5.900 3.5.901 3.5.903 3.5.905 3.5.907 3.5.909
June 3.5.902 5 3.5.904 91 3.5.906 3.5.908 6 3.5.910
2 0 650 5 5,590
3.5.911 3.5.912 3.5.914 3.5.916 3.5.918 3.5.920
July 3.5.913 5 3.5.915 91 3.5.917 3.5.919 6 3.5.921
2 0 650 5 5,590
3.5.922 3.5.923 3.5.925 3.5.927 3.5.929 3.5.931
August 3.5.924 5 3.5.926 91 3.5.928 3.5.930 6 3.5.932
2 0 650 5 5,590
3.5.933 3.5.934 3.5.936 3.5.938 3.5.940 3.5.942
September 3.5.935 5 3.5.937 91 3.5.939 3.5.941 6 3.5.943
2 0 650 5 5,590
3.5.944 3.5.945 3.5.947 3.5.949 3.5.951 3.5.953
October 3.5.946 5 3.5.948 91 3.5.950 3.5.952 6 3.5.954
2 0 650 5 5,590
3.5.955 3.5.956 3.5.958 3.5.960 3.5.962 3.5.964
November 3.5.957 5 3.5.959 91 3.5.961 3.5.963 6 3.5.965
2 0 650 5 5,590
3.5.966 3.5.967 3.5.969 3.5.971 3.5.973 3.5.975
December 3.5.968 5 3.5.970 91 3.5.972 3.5.974 6 3.5.976
2 0 650 5 5,590
3.5.977 3.5.979 3.5.981 3.5.983 3.5.985 3.5.987
3.5.978 3.5.980 6 3.5.982 10, 3.5.984 3.5.986 7 3.5.988
TOTAL 24 920 7,800 80 67,080
3.5.989
3.5.990
3.5.991
3.5.992 4.13 CONVENTIONAL SYMBOL
3.5.993
3.5.994
3.5.995 SYMBOL 3.5.996 ACTIVITY 3.5.997 DECRIPTION
3.5.998 3.5.1002 Operation 3.5.1003 Material are
3.5.999 being processed or
3.5.1000 information being or
3.5.1001 the process of planning
and calculating
3.5.1004 3.5.1008 Transporting 3.5.1009 Movement of
3.5.1005 material from one
3.5.1006 place to another
3.5.1007
3.5.1010 3.5.1014 Inspection 3.5.1015 Inspection on
3.5.1011 the quantity or quality
3.5.1012 of the product
3.5.1013
3.5.1016 3.5.1020 Delay 3.5.1021 Processed is
3.5.1017 delay or material
3.5.1018 waiting for further
3.5.1019 processed
3.5.1022 3.5.1026 Storage 3.5.1027 Process of the
3.5.1023 materials or finished
3.5.1024 products is stored in
3.5.1025 the storage area
3.5.1028
3.5.1029
3.5.1030
3.5.1031
3.5.1032
3.5.1033
3.5.1034
3.5.1035 4.14 FLOW CHART FOR THE PRODUCTION OF BAHULU’S HOUSE
PRODUCTS
3.5.1036
3.5.1037 THE PRODUCTION OF ORIGINAL FLAVOUR BAHULU
3.5.1038
3.5.1039 Preheat oven to 200C. Grease the moulds with coconut oil and
place into the preheating oven to heat up.
3.5.1040
Sift flour together with the baking powder. Set aside.
3.5.1041
Beat egg whites and salt with an electric mixer until soft peaks
formed. Then gradually beat in sugar, one tablespoon at a time,
3.5.1042
until stiff peaks formed. Add vanilla then beat in egg yolks, one at
a time.
Stir the flour a little while beaten again at slow speed until it
finish.
Remove the hot moulds from the oven and spoon mixture into the
greased holes, filling each hole 3/4 full.
Bake for 8-10 minutes or until golden brown.
Remove from oven and cool for about a minute, then use a skewer
to prise the sponges from the moulds.
Inspect the quality and texture of bahulu that has been baked.
Packaging the stocks according to sizes and types
Custom packaging for customer (Special Order)
sell /delivering to customer

THE PRODUCTION OF BAHULU WITH FILLINGS
3.5.1043
Preheat oven to 200C. Grease the moulds with coconut oil and place into the
preheating oven to heat up.
Beat egg whites and salt with an electric mixer until soft peaks formed. Then gradually beat
in sugar, one tablespoon at a time, until stiff peaks formed. Add vanilla then beat in egg
yolks, one at a time.
Stir the flour a little while beaten again at slow speed until it finish.
Insert the feelings
Remove the hot moulds from the oven and spoon mixture into the greased
holes, filling each hole 3/4 full.
Remove from oven and cool for about a minute, then use a skewer to prise
the sponges from the moulds.
Custom packaging for customer (Special Order)
3.5.1044
3.5.1045
3.5.1046 THE PRODUCTION OF BAHULU HUJAN PANAS
3.5.1047
3.5.1048
Preheat oven to 200C. Grease the moulds with coconut oil and place
into the preheating oven to heat up.
3.5.1049
3.5.1050
Beat egg whites and salt with an electric mixer until soft peaks
3.5.1051 formed. Then gradually beat in sugar, one tablespoon at a time, until
stiff peaks formed. Add vanilla then beat in egg yolks, one at a time.
3.5.1052
Add in pandan paste and continue to beat until well blended.

3.5.1053
Stir the flour a little while beaten again at slow speed until it finish
3.5.1054 then add chocolate chip and mix it well.
3.5.1055 Remove the hot moulds from the oven and spoon mixture into the
greased holes, filling each hole 3/4 full.
3.5.1056
3.5.1057
Remove from oven and cool for about a minute, then use a skewer to
prise the sponges from the moulds.
3.5.1058
3.5.1059

3.5.1060
3.5.1061 Custom packaging for customer (Special Order)
3.5.1062
3.5.1063
3.5.1064
3.5.1065
3.5.1066
3.5.1067
3.5.1068
3.5.1069
3.5.1070
3.5.1071
3.5.1072
3.5.1073
3.5.1074
3.5.1075
3.5.1076
3.5.1077
3.5.1078
3.5.1079
3.5.1080 4.15 EQUIPMENT AND APPARATUS:
3.5.1081
3.5.1082 The material management is important in our packaging process as its
need to be clean and sterile at any time. The entrepreneur should plan and control
the quality of packaging effectively and efficiently.
3.5.1083
3.5.1084 3.5.1085 3.5.1086 3.5.1088 3.5.1089 3.5.1090
Item Price / No. Total Supplier
u requir c
n ement o
it s
3.5.1087 t
(RM)
3.5.1091 3.5.1092 3.5.1093 3.5.1095 3.5.1097 3.5.1099
Weight 3.5.1094 3.5.1096 3.5.1098 Jong Hong
Ma 100 2 200 Ente
chi rpris
ne e
3.5.1100 3.5.1101 3.5.1102 3.5.1104 3.5.1106 3.5.1108

Sealer 3.5.1103 3.5.1105 3.5.1107 Jong Hong
55 2 110 Ente
rpris
e
3.5.1109 3.5.1110 3.5.1111 3.5.1112 3.5.1114 3.5.1116

Bahulu 12 15 180 Classic
Mo 3.5.1113 3.5.1115 Trad
uld ing
Ente
rpris
e
3.5.1117 3.5.1118 3.5.1119 3.5.1121 3.5.1123 3.5.1125
oven 3.5.1120 3.5.1122 3.5.1124 Mustafa
10000 1 10,000 Tool
s
Ente
rpris
e
3.5.1126 3.5.1127 3.5.1128 3.5.1129 3.5.1130 3.5.1131

Electronic 1000 1 1000 Mustafa
Mix Tool
er s
Ente
rpris
e
3.5.1132 3.5.1133 3.5.1134 3.5.1135 3.5.1136 3.5.1137

Others 3,250 3,250
3.5.1138 Total 3.5.1139 3.5.1140 3.5.1141 3.5.1142 3.5.1143
11,490
3.5.1144
3.5.1145
3.5.1146
3.5.1147
3.5.1148
3.5.1149
3.5.1150
3.5.1151
3.5.1152
3.5.1153
3.5.1154
3.5.1155
3.5.1156
3.5.1157
3.5.1158
3.5.1159
3.5.1160
3.5.1161
3.5.1162
3.5.1163
3.5.1164
3.5.1165
3.5.1166
3.5.1167
3.5.1168 4.16 OTHER EXPENSES
3.5.1169
3.5.1170
3.5.1171 N 3.5.1172 Ite 3.5.1173 Q 3.5.1174 Pr 3.5.1176 T
o. ms uantity ice/unit otal (RM)
3.5.1175 (R
M)
3.5.1177 1 3.5.1178 Fir 3.5.1179 1 3.5.1180 40 3.5.1181 4
st Aid 0
3.5.1182 2 3.5.1183 Fir 3.5.1184 2 3.5.1185 13 3.5.1186 2
e 0 60
Extinguish
er
3.5.1187 3 3.5.1188 Un 3.5.1189 6 3.5.1190 25 3.5.1191 1
iform 50
3.5.1192 4 3.5.1193 Pa 3.5.1194 50 3.5.1198 S 3.5.1202 5
ckaging Kg mall size 85
3.5.1195 (s = 9 per
mall = Kg
20Kg, 3.5.1199 M
3.5.1196 M edium
edium = size = 12
15Kg per Kg
3.5.1197 La 3.5.1200 La
rge = rge = 15
15Kg) per Kg
3.5.1201
3.5.1203 5 3.5.1204 Pl 3.5.1205 50 3.5.1206 4 3.5.1207 2
astic bags Kg per Kg 00
3.5.1208 6 3.5.1209 Gl 3.5.1210 4 3.5.1211 10 3.5.1212 4
ove 0
3.5.1213 7 3.5.1214 Ins 3.5.1215 3.5.1216 3.5.1217 1,
urance 000
van
3.5.1218 8 3.5.1219 Ro 3.5.1220 3.5.1221 3.5.1222 5
ad Tax 00
3.5.1223 9 3.5.1224 Va 3.5.1225 3.5.1226 3.5.1227 6
n 0
Inspection
3.5.1228 T 3.5.1230 3.5.1231 3.5.1232 3.5.1233
otal 3.5.1234 2,
3.5.1229 835
3.5.1235
3.5.1236
3.5.1237
3.5.1238
3.5.1239
3.5.1240
3.5.1241
3.5.1242
3.5.1243
3.5.1244
3.5.1245 4.17 LIST OF EQUIPMENT
3.5.1246
3.5.1247 3.5.1248 3.5.1249 3.5.1251 3.5.1252 3.5.1254
Item Price/unit No. Total Supplier
3.5.1250 Requi C
RM remen o
t s
t
3.5.1253
RM
3.5.1255 3.5.1256 3.5.1257 3.5.1258 3.5.1259 3.5.1260
Sink 225 2 450 Deluxe Sdn
Bhd
3.5.1261 3.5.1262 3.5.1263 3.5.1264 3.5.1265 3.5.1266

Upright 1200 1 1200 Rakan
Fre niag
ez a
er Corp
3.5.1267 3.5.1268 3.5.1269 3.5.1270 3.5.1271 3.5.1272

Rack 420 4 1,680 IKEA
3.5.1273 3.5.1274 3.5.1275 3.5.1276 3.5.1277 3.5.1278

Stainless 1,200 1 1,200 Stanley sdn
ste bhd
el
tab
le
3.5.1279 3.5.1280 3.5.1281 3.5.1282 3.5.1283 3.5.1284
Dustbin 25 3 75 Kedai runcit
Bilah
ente
rpris
e
3.5.1285 3.5.1286 3.5.1287 3.5.1288 3.5.1289 3.5.1290

Cash 1,000 1 1,000 Stationeries
Re is
gist ours
er ente
rpris
e
3.5.1291 3.5.1292 3.5.1293 3.5.1295 3.5.1297 3.5.1299

Long Table 3.5.1294 3.5.1296 3.5.1298 Hong leong
90 2 180 hard
ware
sdn
bhd
3.5.1300 3.5.1301 3.5.1302 3.5.1304 3.5.1306 3.5.1308

Small 3.5.1303 3.5.1305 3.5.1307 Jati
Sq 120 1 120 sung
uar guh
e sdn
Ta bhd
ble
3.5.1309 3.5.1310 3.5.1311 3.5.1312 3.5.1313 3.5.1314
Others 2,835
3.5.1315 Total 3.5.1316 3.5.1317 3.5.1318 3.5.1319 3.5.1320
8,740
3.5.1321
3.5.1322
3.5.1323
3.5.1324
3.5.1325
3.5.1326
3.5.1327
3.5.1328
3.5.1329
3.5.1330
3.5.1331
3.5.1332
3.5.1333
3.5.1334
3.5.1335
3.5.1336
3.5.1337
3.5.1338
3.5.1339
3.5.1340
3.5.1341
3.5.1342
3.5.1343
3.5.1344
3.5.1345 4.18 OPERATIONAL BUDGET
3.5.1346 3.5.1348 3.5.1350 FI 3.5.1351 M 3.5.1352 O
3.5.1347 N 3.5.1349 IT XED ONTHLY THER
O. EMS ASSET EXPENS EXPENS
EXPENS ES (RM) ES (RM)
ES (RM)
3.5.1353 1 3.5.1354 Eq 3.5.1355 8, 3.5.1356 3.5.1357
uipment 740
3.5.1358 2 3.5.1359 Ap 3.5.1360 11 3.5.1361 3.5.1362
paratus ,490
3.5.1363 3 3.5.1364 Va 3.5.1365 50 3.5.1366 3.5.1367
n ,000
3.5.1368 4 3.5.1369 La 3.5.1370 3.5.1371 4, 3.5.1372
bour 500
wages
3.5.1373 5 3.5.1374 E 3.5.1375 3.5.1376 58 3.5.1377
PF 5
3.5.1378 6 3.5.1379 S 3.5.1380 3.5.1381 90 3.5.1382
OCSO
3.5.1383 7 3.5.1384 St 3.5.1385 3.5.1386 8, 3.5.1387
ocks 985
3.5.1388 8 3.5.1389 Fir 3.5.1390 3.5.1391 3.5.1392 40
st aid
3.5.1393 9 3.5.1394 Fir 3.5.1395 3.5.1396 3.5.1397 26
e 0
extinguish
er
3.5.1398 1 3.5.1399 U 3.5.1400 3.5.1401 3.5.1402 15
0 niform 0
3.5.1403 1 3.5.1404 Pa 3.5.1405 3.5.1406 3.5.1407 58
1 ckaging 5
3.5.1408 1 3.5.1409 Pl 3.5.1410 3.5.1411 3.5.1412 20
2 astic bags 0
3.5.1413 1 3.5.1414 Gl 3.5.1415 3.5.1416 3.5.1417 40
3 ove
3.5.1418 1 3.5.1419 In 3.5.1420 3.5.1421 3.5.1422 1,
4 surance 000
lorry
3.5.1423 1 3.5.1424 R 3.5.1425 3.5.1426 3.5.1427 50
5 oad tax 0
3.5.1428 1 3.5.1429 Va 3.5.1430 3.5.1431 3.5.1432 60
6 n
inspection
3.5.1433 3.5.1435 3.5.1436 3.5.1438 3.5.1440
3.5.1434 T 3.5.1437 70 3.5.1439 14 3.5.1441 28
OTAL 230.00 ,160 35
3.5.1442
3.5.1443
3.5.1444
3.5.1445
3.5.1446
3.5.1447
3.5.1448
3.5.1449
3.5.1450
3.5.1451
4.19 PRODUCTION PLANNING
3.5.1452
3.5.1453 Production Planning is concerned with the determination and arrangement of
all facilities necessary for future operations. During the scheduling phase the
production plan is translated into a detailed, usually day-by-day, schedule of products
to be made. Besides, it helps to decide the ways and means of production and
showing the direction. That importantly, it is based on sales forecasting. So, it is
important to make sure that the business is able to produce outputs that are enough
to fulfil the expected market demand or sales. This can be achieved by having a
good production planning. In production planning, the business will determine how
much output to produce for a certain period of time such as in a day, a week or a
month.
3.5.1454 Average sales forecast per month = RM 32, 017
3.5.1455 Price per unit = RM 0.30
3.5.1456 Number of output per month = RM 26,311
3.5.1457 RM 0.30
3.5.1458 = 106,723 UNITS
3.5.1459 If the number of working days per month is 26 days,
3.5.1460 The amount of output to be produced per day is:
3.5.1461 = 106,723 bahulu
3.5.1462 26 days
3.5.1463 = 4,104.7 4,105 bahulu per day
3.5.1464 4.20 MANPOWER PLANNING
3.5.1465 Manpower Planning which is consisting of putting right number of

people, right kind of people at the right place, right time, doing the right things for which they
are suited for the achievement of goals of the organization. Therefore, manpower planning
involves reviewing current manpower resources, forecasting future requirements and
availability, and taking steps to ensure that the supply of people and skills meets demand.
The production operation refers to the amount of output that can be produced within a
specific time. Production planning is a method to calculate manpower requirement so that
production demand based on sales forecast can be met.
3.5.1466 The sales forecast is 27,750 units of bahulu per month which is monthly
production demand is 27,750. If working days per month are 26 days per month, the
daily production rate is:
3.5.1467 106,723 / 26 days = 4,105 bahulu per day
3.5.1468 The working hour per day is 12 hours. After deducting one hour to two hours
of rest period and idling time the effective working hours per day is 9 hours. The
hourly production rate is:
3.5.1469 4,105 / 9 hours = 456 pieces of bahulu per hour
3.5.1470 One worker can produce about 432 pieces bahulu in 1 hour and then his
hourly capacity is:
3.5.1471 432/ 1 = 432 pieces bahulu per hour
3.5.1472
3.5.1473 Therefore, the number of workers required is:
3.5.1474 Planned Rate of Production per hour

3.5.1475 Worker Productive Time per hour
3.5.1476 = 456 pieces of bahulu
3.5.1477 432 capacity of worker
3.5.1478
3.5.1479 = 1.05  1 workers
3.5.1480 ≈1 workers
3.5.1481 Thus, BAHULU’S HOUSE needs one workers in mixing and baking
area.
3.5.1482
3.5.1483
3.5.1484
3.5.1485
3.5.1486
3.5.1487
3.5.1488
5.0 FINANCIAL PLAN
3.5.1489
3.5.1490
3.5.1491
3.5.1492 INTRODUCTION
3.5.1493 A financial plan incorporates all financial data derived from the operating
budgets i.e. the marketing, production (or operations) and administration budgets.
Financial information from the operating budgets is then translated or transformed
into a financial budget.
3.5.1494 Based on the financial data, projections are prepared via the following pro
forma statements:
 Cash flow
 Income (or profit and loss) statement
 Balance sheet.
3.5.1495
3.5.1496 THE IMPORTANCE OF A FINANCIAL PLAN
3.5.1497 A financial plan is crucial to the overall business plan that is developed for a
particular business or project. Its importance can be summarized as follows:
 To determine the size of investment
 To identify and propose the relevant sources of finance
 To ensure that the initial capital is sufficient
 To analyze the viability of the project before actual investment is committed
 To be used as a guideline for project implementation
3.5.1498
3.5.1499
3.5.1500
3.5.1501
3.5.1502
3.5.1503
3.5.1504
3.5.1505
3.5.1506
3.5.1507
3.5.1508
3.5.1509 FINANCIAL INPUT
3.5.1510 Administrative Budget

3.5.1511
3.5.1512
3.5.1513 Useful life of fixed assets.
3.5.1514
3.5.1515 DEPRECIATION
METHOD (1=straight line, 3.5.1516
2=declining balance) 1
3.5.1517
3.5.1518
3.5.1519
3.5.1520
3.5.1521
3.5.1522 Marketing Budget
3.5.1523
3.5.1524
3.5.1525
3.5.1526 Forecasted Sales & Purchases.
3.5.1527
3.5.1528
3.5.1529 Operation Budget.

3.5.1530
3.5.1531
3.5.1532
3.5.1533
3.5.1534
3.5.1535
3.5.1536
3.5.1537
3.5.1538
3.5.1539
3.5.1540
3.5.1541
3.5.1542
3.5.1543 PROJECT IMPLEMENTATION COST SCHEDULE

3.5.1544
3.5.1545 A project implementation cost schedule incorporates both long-term and
short-term expenditure needed to start a project. The purpose of preparing the cost
schedule is to determine the amount of initial investment needed to launch our new
project.
3.5.1546
3.5.1547
3.5.1548
3.5.1549
3.5.1550
3.5.1551
3.5.1552
3.5.1553
3.5.1554
3.5.1555
3.5.1556
3.5.1557
3.5.1558
3.5.1559
3.5.1560
3.5.1561
3.5.1562
3.5.1563
3.5.1564
3.5.1565
3.5.1566
3.5.1567
3.5.1568
3.5.1569
3.5.1570
3.5.1571
3.5.1572
3.5.1573
3.5.1574
3.5.1575
3.5.1576
3.5.1577 DEPRECIATION SCHEDULES
3.5.1578
3.5.1579 Our company is planning to purchase fixed assets either with cast or through
hire purchase scheme. Therefore, depreciation schedules for each of the fixed assets
(except land) either bought or contributed have to be prepared. Our method to
calculate the annual depreciation charges is the straight-line method.
3.5.1580
3.5.1581 Annual depreciation = Original cost of asset – Scrap value
3.5.1582 Asset’s Economic Life
3.5.1583 Annual depreciation (Vehicle) = RM85,000 – RM0
3.5.1584 5 years
3.5.1585 = RM17, 000
3.5.1586
3.5.1587
3.5.1588
3.5.1589
3.5.1590
3.5.1591
3.5.1592
3.5.1593
3.5.1594
3.5.1595
3.5.1596
3.5.1597
3.5.1598 SOURCES OF FINANCE SCHEDULE

3.5.1599
3.5.1600 Our source of finance schedule is made of the following common
components:
 Internal sources
3.5.1601 - Equity contributions (cash)
 External sources
3.5.1602 - Term loan
3.5.1603
3.5.1607
3.5.1605 3.5.1606 Hire- 3.5.1608 Own
3.5.1604 Requirements
Cost Loan Purc Contribution
hase
3.5.1614 Exist
3.5.1610 3.5.1611 3.5.1612 3.5.1613 ing F.
3.5.1609 Fixed Assets Cash Assets
3.5.1616 3.5.1617 3.5.1618 3.5.1619
3.5.1615 Land & Building 80,000 80,000 3.5.1620
3.5.1622 3.5.1623 3.5.1624 3.5.1625
3.5.1621 Office Equipment 6,848 6,848 3.5.1626
3.5.1628 3.5.1629 3.5.1630 3.5.1631
3.5.1627 3.5.1632
3.5.1637
3.5.1634 3.5.1635 3.5.1636 20,57
3.5.1633 Furniture & Fixture 20,574 3.5.1638
3.5.1640 3.5.1641 3.5.1642 3.5.1643
3.5.1639 3.5.1644
3.5.1646 3.5.1647 3.5.1648 3.5.1649
3.5.1645 Signboard 1,000 1,000 3.5.1650
3.5.1652 3.5.1653 3.5.1654 3.5.1655
3.5.1651 3.5.1656
3.5.1658 3.5.1659 3.5.1660 3.5.1661
3.5.1657 3.5.1662
3.5.1664 3.5.1665 3.5.1666 3.5.1667
3.5.1663 3.5.1668
3.5.1670 3.5.1671 3.5.1672 3.5.1673
3.5.1669 Vehicle 25,000 25,000 3.5.1674
3.5.1679
3.5.1675 Equipment & 3.5.1676 3.5.1677 3.5.1678 20,23
Apparatus 20,230 3.5.1680
3.5.1682 3.5.1683 3.5.1684 3.5.1685
3.5.1681 3.5.1686
3.5.1688 3.5.1689 3.5.1690 3.5.1691
3.5.1687 3.5.1692
3.5.1693 W 3.5.1695
orking 3.5.1694month 3.5.1696 3.5.1697 3.5.1698 3.5.1699
Capital 1 3.5.1700
3.5.1702 3.5.1703 3.5.1704 3.5.1705
3.5.1701 Administrative 11,323 11,323 3.5.1706
3.5.1708 3.5.1709 3.5.1710 3.5.1711
3.5.1707 Marketing 7,440 7,440 3.5.1712
3.5.1714 3.5.1715 3.5.1716 3.5.1717
3.5.1713 Operations 5,590 5,590 3.5.1718
3.5.1719 Pre-Operations & 3.5.1720 3.5.1721 3.5.1722 3.5.1723 3.5.1724
Other Expenditure 13,423 6,600 6,823
3.5.1725 C 3.5.1726
ontingen 10 3.5.1727 3.5.1728 3.5.1729 3.5.1730 3.5.1731
cies 19,143 19,143 3.5.1732
3.5.1734
3.5.1735 3.5.1736 3.5.1737 3.5.1738 3.5.1739
3.5.1733 3.5.1740
3.5.1747
3.5.1741 T 3.5.1743 3.5.1744 3.5.1745 3.5.1746
3.5.1742 68,50 3.5.1748
OTAL 210,571 117,066 25,000
3.5.1749
3.5.1750
3.5.1751
3.5.1752
3.5.1753
3.5.1754 Amortisation schedule (term loan)

3.5.1755
3.5.1756
3.5.1757
3.5.1758
3.5.1759
3.5.1760
3.5.1761 GOOD PRODUCTION COST

3.5.1762
3.5.1763
3.5.1764
3.5.1765
3.5.1766
3.5.1767
3.5.1768
3.5.1769
3.5.1770
3.5.1771
3.5.1772
3.5.1773
3.5.1774
3.5.1775
3.5.1776
3.5.1777
3.5.1778
3.5.1779
3.5.1780
3.5.1781
3.5.1782
3.5.1783
3.5.1784
3.5.1785 PRO FORMA INCOME STATEMENT (ANNUALLY)
3.5.1786
3.5.1787
3.5.1788
3.5.1789
3.5.1790
3.5.1791
3.5.1792
3.5.1793 PRO FORMA BALANCE SHEET

3.5.1794
3.5.1795
3.5.1796
3.5.1797
3.5.1798
3.5.1799
3.5.1800 FORECASTED PERFORMANCE
3.5.1801
3.5.1802
3.5.1803
3.5.1804
3.5.1805
3.5.1806
3.5.1807
3.5.1808
3.5.1809
3.5.1810
3.5.1811
3.5.1812
3.5.1813
3.5.1814
3.5.1815 FINANCIAL RATIO
3.5.1816
3.5.1817
3.5.1818
3.5.1819
3.5.1820
3.5.1821
3.5.1822
3.5.1823
3.5.1824
3.5.1825
3.5.1826
3.5.1827
3.5.1828
3.5.1829
3.5.1830
3.5.1831
3.5.1832
3.5.1833
3.5.1834
3.5.1835
3.5.1836
3.5.1837
3.5.1838
3.5.1839
3.5.1840
3.5.1841
3.5.1842
3.5.1843
3.5.1844
3.5.1845
3.5.1846
3.5.1847
3.5.1848
3.5.1849
3.5.1850
3.5.1851
3.5.1852
3.5.1853
3.5.1854
3.5.1855
3.5.1856
3.5.1857
3.5.1858
3.5.1859
3.5.1860
3.5.1861
3.5.1862
3.5.1863
3.5.1864 SUMMARY
3.5.1865 Bahulu’s House involves in manufacturing bahulu with feeling, original

bahulu and Bahulu Hujan Panas, we will make sure that our customers will get only the high
quality bahulu which are made by own recipes. After doing some research, we conclude that
there is a high demand of our products from the people. Therefore, we see this as an
advantage to grab the opportunity of making large profit.
3.5.1866 We only provide products that are freshness and halal products for our
customers and it is our pleasure to satisfy their needs and wants.
3.5.1867 As conclusion, we are sure that we are able to cater to the needs and
wants of our target market. We hope that we can be the main bahulu with feeling and Bahulu
Hujan Panas manufacturer not only in Negeri Sembilan but also in Malaysia. Furthermore,
we also hope that our products can enter the international market in years ahead. We will
give all of our efforts to make this hope come true.
3.5.1868
3.5.1869
3.5.1870
3.5.1871
3.5.1872
3.5.1873
3.5.1874
3.5.1875
3.5.1876
3.5.1877
3.5.1878
3.5.1879 APPENDICES
3.5.1880
3.5.1881
3.5.1882
3.5.1883
3.5.1884
3.5.1885
3.5.1886 6.1 Bahulu’s House Banner
3.5.1887
3.5.1888 6.2 Bahulu’s House Newspaper Advertisement

3.5.1889
3.5.1890
3.5.1891 6.3 Bahulu’s House Signboard
3.5.1892
3.5.1893
3.5.1894
3.5.1895
3.5.1896
3.5.1897
3.5.1898
3.5.1899
3.5.1900
3.5.1901
3.5.1902 TABLE OF CONTENT
3.5.1903 CONTENT 3.5.1904

PAGE
I. ACKNOWLEDGEMENT…………………………………………….. 3.5.1953
II. LETTER OF SUBMISSION………………………………………….. 2
III. AGREEMENT OF PARTNERSHIP………………………………… 3.5.1954
3.5.1905 3
3.5.1906 CHAPTER 1 INTRODUCTION 3.5.1955
1.0 Introduction 4
1.1 Executive summary
1.2 Product Description 3.5.1956
1.3 Purposes Of Business Plan 3.5.1957
1.4 Company background 3.5.1958
1.5 Partner’s profile 8
3.5.1907 3.5.1959
3.5.1908 CHAPTER 2 ADMINISTRATION PLAN 9
3.5.1909 2.0 Introduction 3.5.1960
2.1 Vision 9
2.2 Mission 3.5.1961
2.3 Objective 11
2.4 Organizational Chart
3.5.1962
2.5 List Of Administrative Personnel
2.6 Schedule Of Tasks And Responsibilities 12
2.7 Schedule Of Remuneration 3.5.1963
2.8 List Of Office Equipment And Supplies 3.5.1964
3.5.1910 2.9 Administration Budget 3.5.1965
3.5.1911 21
3.5.1912 PART 3 MARKETING PLAN 3.5.1966
3.5.1913 3.0 Introduction 21
3.5.1914 3.1 Profile of Product 3.5.1967
3.5.1915 3.2 Target Market 21
3.5.1916 3.3 Market Size
3.5.1968
3.5.1917 3.4 Competition
3.5.1918 3.5 Market Share 21
3.5.1919 3.6 Sale Forecast 3.5.1969
3.5.1920 3.7 Marketing Strategy 22
3.5.1921 3.8 Schedule of remuneration 3.5.1970
3.5.1922 3.9 Schedule of tasks and responsibilities 22
3.5.1923 3.10 Marketing budget 3.5.1971
3.5.1924
23
3.5.1925 CHAPTER 4 OPERATION PLAN
3.5.1926 3.5.1972
3.5.1928 4.1 Operation Process 3.5.1973
3.5.1929 4.2 Operation Layouts 24
3.5.1930 4.3 Production Planning 3.5.1974
3.5.1931 4.4 Material Planning 26
3.5.1932 4.5 Machine and Requirement Planning
3.5.1975
3.5.1933 4.6 Manpower Planning
3.5.1934 4.7 Overheads Requirement 3.5.1976
3.5.1935 4.8 Location Plan 3.5.1977
3.5.1936 4.9 Business and Operation Hours 28
3.5.1937 4.10 Operations Budget 3.5.1978
3.5.1938 4.11 Licenses, Permits and Regulations 30
3.5.1939 4.12 Implementation Schedule 3.5.1979
3.5.1940
31
3.5.1941
3.5.1980
3.5.1942 CHAPTER 5 FINANCIAL PLAN
3.5.1944 5.1 Project Implementation Cost 3.5.1981
3.5.1945 5.2 Source of Financing 35
3.5.1946 5.3 Table of Depreciation 3.5.1982
3.5.1947 5.4 Loan Amortization
3.5.1948 5.5 Hire Purchase Repayment Scheme 39
3.5.1949 5.6 Cash Flow Pro forma 3.5.1983
5.7 Profit And Loss Pro forma 42
3.5.1950 5.8 Balance Sheet Pro forma 3.5.1984
5.9 Financial Ratio Analysis 47
3.5.1951 3.5.1985
6 CONCLUSION………………………………………………………...
61
7 APPENDICES…………………………………………………………
3.5.1986
3.5.1952
62
3.5.1987
64
3.5.1988
3.5.1989
3.5.1990
3.5.1991
66
3.5.1992
67
3.5.1993
72
3.5.1994
74
3.5.1995
75
3.5.1996
77
3.5.1997
78
3.5.1998
80
3.5.1999
81
3.5.2000
82
3.5.2001
83
3.5.2002
84
3.5.2003
85
3.5.2004
3.5.2005
3.5.2006
3.5.2007
87
3.5.2008
88
3.5.2009
90
3.5.2010
92
3.5.2011
96
3.5.2012
99
3.5.2013
100
3.5.2014
104
3.5.2015
106
3.5.2016
108
3.5.2017
3.5.2018
113
3.5.2019
114
3.5.2020
3.5.2021

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Bahulu’s House

AHMAD SYAZRIL ZHARIF BIN MOHAMAD

AIN FARAHIN BINTI ABDUL RAHMAN

NUR SHAHEERA BINTI SHAHARIZAL

MOHAMAD HAZIQ BIN MOHAMAD AYUB

MUHAMMAD BAIHAQI BIN ABDUL HANAN

CLASS : JAC 110 6A

This assignment is submitted as a partial fulfilment for the requirements of

CIK FILOUZ BIN HASHIM

UiTM SEGAMAT, JOHOR

Assalamualaikum, firstly we would like to thank Allah S.W.T because we finally

Cik Filouz Bin Hashim

SUBMISSION OF BUSINESS PROPOSAL

Details of the partners are as follow:

1. Iffah Diyanah Binti Jantan 2011678976

G-12, LINGKARAN CYBER POINT BARAT DENGKIL

(ALIA NAJIHA BT KHAIRON ZAMANI)

GENERAL MANAGER, BAHULU’S HOUSE ENTERPRISE

Below are the partners of BAHULU’S HOUSE ENTERPRISE :

NAME I/C NUMBER

1) Alia Najiha Bt Khairon Zamani 841010-08-5948

Bahulu’S House Enterprise

18 Lorong Maarof, Taman Bangsar,

59000 Kuala Lumpur, Federal Territory of

4) The Business will start

2) Muhd Ashraf Bin Rusli ADMINISTRATIVE MANAGER

3) Nurimani Bt Yusoff MARKETING MANAGER

4) Iffah Diyanah Bt Jantan FINANCIAL MANAGER

5) Nur Syafiqah Bt Shaiful Haslan OPERATION MANAGER

1) Alia Najiha Bt Khairon Zamani 50,000

2) Iffah Diyanah Bt Jantan 50,000

3) Mohd Ashraf Bin Rusli 50,000

4) Nur Syafiqah Bt Shaiful Haslan 50,000

5) Nurimani Bt Yusoff 50,000

1) Alia Najiha Bt Khairon Zamani 2,500

3) Mohd Ashraf Bin Rusli 1,800

4) Nur Syafiqah Bt Shaiful Haslan 1,800

5) Nurimani Bt Yusoff 1,800

9) Death and dissolve

10) Labour right

Each partner is entitled to take 12 days leave per

Mohd Ashraf Bin Rusli

Iffah Diyanah Bt jantan

Nur Syafiqah Bt Shaiful Haslan

1.1 EXECUTIVE SUMMARY

BAHULU’S HOUSE is a company which focuses on food production in Malaysia. Bahulu is

To make it more attractive and interesting, we decided to make some innovation by

1.3 PURPOSE OF BUSINESS PLAN

1. The Entrepreneurs (BAHULU’S HOUSE managers)

4. Company Staffs / Workers

1.4 COMPANY BACKGROUND

Address :Bahulu’s House

18, Lorong Maarof, Taman Bangsar,

59000 Kuala Lumpur, Federal Territory of

Telephone number : 017-5876345 / 03 6789766

Fax number :06-4842449

Form Of Business: Partnership