ENT300 Assignment (Chelyu One Stop)

FACULTY OF ACCOUNTANCY
ENTREPRENEURSHIP (ENT 300)
“CHELYU ONE STOP”
PREPARED FOR:
PREPARED BY:
GROUP:

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Diploma in Accountancy,
MARA University of Technology,
Kedah Branch,
08400 Merbok,
Kedah Darul Aman.
Mr. Zulkhairi B. Haji Nisa
Lecturer of ENT 300,
MARA University of Technology,
Kedah Branch,
08400 Merbok,
Kedah Darul Aman. 21 September 2015
Sir,
Submission of Business Plan Proposal (ENT 300)
Allude to the subject stated above, we would like to submit the proposal of our final project
paper for ENT 300 subject.
2. This business plan was completed according to the guidelines and requirements given
according to subject related. This business plan is build up to serve as a guide and prototype
for a business proposed deal which covers the top management which is started with general
manager followed by the administration, marketing, operation, and financial aspects.
3. We hope that our business plan that we recommended does fulfil your obligations. If
there are any error or lack in any part are fully depends on us. Plus, we are appreciating to
any comments or remarks on our project in order to help us to improve it and also to
ourselves as well.

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4. Thank you for your guidance and time to go through our business plan and analyzing
it. With all our efforts we hope that you will approve this business plan that we produced.
Finally, with the cooperation that arises among us can enhance a good collaboration.
Your sincerely,
______________________________
(NAME)
Chief Executive Officer,
Chelyu One Stop.

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This Agreement Will Bind the Partners with the Following Aspects
Type of Business
The business has been registered under Registered of Business using the name of Chelyu One
Stop. This business is a service partnership business and generally promote Korean cuisine in
Seberang Jaya, Pulau Pinang.
Term
The partnership shall begin on 1st January 2015 and shall continue until terminated.
From the consent of all partners, we agreed that:
I. Run the company until terminated.
II. Prohibited from dissolving the business without the consent of other partners
to other partners.
Capital
The capital of the partnership shall be contributed in cash by the partners as follows:
I. A separate capital account shall be maintained for each partner.
II. Neither partner shall withdraw any part of their capital account.
III. Upon the demand of either partner, the capital accounts of the partners shall be
maintained at all times in the proportions in which the partners share in the
profits and losses of the partnership.
IV. Only one of the partners contributes for the capital. The amount is:
Name Equity Contribution
(%)
Capital contribution
(RM)
20 20,000
20 20,000
20 20,000
20 20,000
20 20,000
TOTAL 100 100,000

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Profit and Loss
The net profits of the partnership shall be divided equally between the partners and the net
losses shall be borne equally by them. A separate income account shall be maintained for
each partner. Partnership profits and losses shall be charged or credited to the separate
income account of each partner. If a partner has no credit balance in their income account,
losses shall be charged to their capital account. The partners will distribute profit according to
capital distribution. Any losses will be liable among partner equally according Partnership
Act 1961.
Salaries and Withdrawals
Neither partner shall receive any salary for services rendered to the partnership. Each partner
may, from time to time, withdraw the credit balance in their income account
Interest
Salaries of the partners shall be paid based on the 10% interest on the capital of the
partnership or on any subsequent contributions of capital.
Perquisite
Any additional pay is to follow current profit and will be present in the end of annual
financial report.
Partnership Property
Owned by the partnership and partners because it is not separate legal entity [Partnership Act
1961 S.22]

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Management Duties and Restrictions
The partners shall have equal rights in the management of the partnership business, and each
partner shall devote their entire time to the conduct of the business. Without the consent of
the other partner neither partner shall on behalf of the partnership borrow or lend money, or
make, deliver, or accept any commercial paper, or execute any mortgage, security agreement,
bond, or lease, or purchase or contract to purchase, or sell or contract to sell any property for
or of the partnership other than the type of property bought and sold in the regular course of
its business.
Banking
All funds of the partnership shall be deposited in the name of AlaDondang Enterprise in such
checking account or accounts as shall be designated by the partners. All withdrawals there
from are to be made upon checks signed by either partner.
Books
The partnership books shall be maintained at the principal office of the partnership, and each
partner shall at all-time have access thereto. The books shall be kept on a fiscal year basis,
and shall be closed and balanced at the end of each fiscal year. An audit shall be made as of
the closing date
Voluntary Termination
The partnership may be dissolved at any time by agreement of the partners, in which event
the partners shall proceed with reasonable promptness to liquidate the business of the
partnership. The partnership name shall be sold with the other assets of the business. The
assets of the partnership business shall be used and distributed in the following order:
a) To pay or provide for the payment of all partnership liabilities and
liquidating expenses and obligations
b) To equalize the income accounts of the partners
c) To discharge the balance of the income accounts of the partners
d) To equalize the capital accounts of the partners
e) To discharge the balance of the capital accounts of the partner

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Death
Upon the death of either partner, the surviving partner shall have the right either to purchase
the interest of the decedent in the partnership or to terminate and liquidate the partnership
business. If the surviving partner elects to purchase the decedent's interest, he shall serve
notice in writing of such election, within three months after the death of the decedent, upon
the executor or administrator of the decedent, or, if at the time of such election no legal
representative has been appointed, upon any one of the known legal heirs of the decedent at
the last-known address of such heir.
a) If the surviving partner elects to purchase the interest of the decedent in the
partnership or the close members of the family upon the entire death partner share can
make the transmission of the state, the purchase price shall be equal to the decedent's
capital account as at the date of their death plus the decedent's income account as at
the end of the prior fiscal year, increased by their share of partnership profits or
decreased by their share of partnership losses for the period from the beginning of the
fiscal year in which their death occurred until the end of the calendar month in which
their death occurred, and decreased by withdrawals charged to their income account
during such period. No allowance shall be made for goodwill, trade name, patents, or
other intangible assets, except as those assets have been reflected on the partnership
books immediately prior to the decedent's death; but the survivor shall nevertheless be
entitled to use the trade name of the partnership.
b) Except as herein otherwise stated, the procedure as to liquidation and distribution of
the assets of the partnership business shall be the same as stated in paragraph 10 with
reference to voluntary termination.
Arbitration
Any controversy or claim arising out of or relating to this Agreement, or the breach here of,
shall be settled by arbitration in accordance with the rules, then obtaining, of the Malaysian
Arbitration Association, and judgment upon the award rendered may be entered in any court
having jurisdiction thereof with witness whereof the parties have signed this agreement.

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Bankruptcy or Dissolution of Partnership
i. When the partner is found lunatic, permanently unsound mind [Partnership
Act 1961 S.37 (a)]
ii. When a partner permanently incapable of performing his part of the
partnership contract [Partnership Act 1961 S.37(b)]
iii. When a partner calculated to affect prejudicially the carrying on the business
[Partnership Act 1961 S.37 (c)]
iv. When the partner willfully or persistently commits a breach of the
partnership agreement or otherwise [Partnership Act 1961 s.37 (d)]

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PARTNERSHIP AGREEMENT
Verify, I name to be part of partner for Chelyu One Stop. I promise to accomplish every duty
and assigned and willing to give full commitment toward the organization management. I
also will promise to obey all the rules and regulation that been stated by Partnership
regulation.
Your Faithfully,
…………………………………….
Name:
Verify, I name to be part of partner for DEFIA Tuition Centre. I promise to accomplish every
duty and assigned and willing to give full commitment toward the organization management.
I also will promise to obey all the rules and regulation that been stated by Partnership
regulation.
Your Faithfully,
…………………………………….
Name:

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regulation.
Your Faithfully,
…………………………………….
Name:
regulation.
Yours Faithfully,
…………………………………….
Name:

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regulation.
Yours Faithfully,
…………………………………….
Name:

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Table of Contents
EXECUTIVE SUMMARY ...................................................................................................13
INTRODUCTION..................................................................................................................14
Introduction..........................................................................................................................14
Purpose.................................................................................................................................15
Company Background..........................................................................................................16
Owner Background ..............................................................................................................17
Location of Business ............................................................................................................22
ADMINISTRATION PLAN .................................................................................................24
Introduction to the Organisation ..........................................................................................24
Organisational Chart ............................................................................................................25
List of Administration Personnel .........................................................................................27
Schedule of Task and Responsibilities..................................................................................28
Schedule of Remuneration...................................................................................................30
List of Office Equipment......................................................................................................31
Administration Budget .........................................................................................................32
MARKETING PLAN ............................................................................................................34
Marketing Objectives ...........................................................................................................34
Target Market.......................................................................................................................36
Market Size ..........................................................................................................................37
Market Segmentation ...........................................................................................................39
Market Share ........................................................................................................................41
Competitors ..........................................................................................................................42
Sales Forecast.......................................................................................................................45

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Marketing Strategy...............................................................................................................46
1. Pricing strategy..........................................................................................................46
2. Promotion strategy ....................................................................................................47
Marketing budget .................................................................................................................51
OPERATIONS PLAN ...........................................................................................................52
Introduction..........................................................................................................................52
Process planning...................................................................................................................53
Operation Layout..................................................................................................................54
Production planning .............................................................................................................55
Material Planning.................................................................................................................57
Machines and Equipment planning ......................................................................................58
Manpower planning..............................................................................................................60
Overheads requirement ........................................................................................................61
Business and Operations Hours............................................................................................61
License, Permits and Regulations required ..........................................................................62
Operations Budget................................................................................................................63
Implementation Schedule.....................................................................................................64
FINANCIAL PLAN ...............................................................................................................65
Project Implementation Cost................................................................................................65
Source of Finance.................................................................................................................65
Pro Forma Cash Flow Statement..........................................................................................66
Pro Forma Income Statement...............................................................................................68
Pro Forma Balance Sheet .....................................................................................................69
Pro Forma Financial Analysis..............................................................................................70
CONCLUSION ......................................................................................................................71
APPENDICES ........................................................................................................................72

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EXECUTIVE SUMMARY
Chelyu One Stop is a food kiosk located at S32 2nd Floor, Sunway Carnival Mall,
3068 Jalan Todak, Pusat Bandar Seberang Jaya, 13700 Seberang Jaya, Penang. We pick this
location as it is a well-known place and everyone has access to it. Our business focus on
selling halal Korean foods, mainly Kimbap, at a reasonable price.
Kimbap is rice rolled with laver and filled with different kind of ingredients such as
carrots, eggs, and cucumber. For the fillings, we can filled it with anything that we favour
such as sausages, crab stick, tuna and cheese. It is a type of food that can be enjoyed by
people of all ages. Since Koreans and Malaysians have different taste and preferences, we
also try to make it suits Malaysian’s tastes.
Chelyu One Stop is a partnership business and it will begin to operate on 1st January
2015. We choose this business because there are not a lot of competitors yet and it can
expand future expectation. Besides that, since Korean culture has land in our country and it
also has start to expand, we want to introduce Korean foods to Malaysians.
This business has a good future prospect because we are creating and selling food that
differs from others. We have always believed that our business will excel due to its attention
and slowly but surely gain market share. Furthermore, we are also planning to expand our
wings by opening several branches around Malaysia. In 6 to 8 years in the future, our goal is
to have our own franchise plus introducing and selling much diverse Korean foods.

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INTRODUCTION
Introduction
 Name of company : Chelyu One Stop
 Nature of business : Production
 Location : S32 2nd Floor, Sunway Carnival Mall,
3068 JalanTodak, Pusat Bandar Seberang Jaya,
13700 Seberang Jaya, Penang.
 Operational date : 8th January 2015
 Prospects of business : This business have good future prospects as we
introduce halal Korean food which is kimbap that
specially customize with Malaysian taste. It is
really unique and new kind of kimbap since it differs
from others Korean food already exists. We believed
that in five years in the future, our kimbap will be
well-known and recognized among the adult
generation and young generation. As we are also
planning to expand our wings by opening several
kiosks around Peninsular Malaysia. In addition, for
next 10 years in future, our goal is to have our own
restaurant at centre of city, Malaysia.

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Purpose
A business plan is a detailed written document which described the proposed business
or project to be undertaken in a comprehensive manner. It is also known as a working paper,
business proposal, project paper or prospectus. The information stated in the business plan
will be used by the readers such as entrepreneurs, investors, customers and suppliers, for
evaluation and making certain decision about your business.
Firstly, this business plan serves as a guideline for day-to-day management of the
business. Our business plan contains all of our product information, manpower and financial
estimates and our plans for the future. By having this, we can always refer to the business
plan and it helps us to understand our business better. If there will be any updates to the
business plan, we can get to see how those updates will affect the entire business and to
specific course of action to improve our business.
All the partners of our company contributed for an amount of RM 20,000 each for the
start-up capital of our business; thus, accumulated capital of our business is RM 150,000. The
capital is used to purchase non-current assets for our business used such as equipment,
fixtures and fittings also cutleries. Besides, we also used the capital for fixed assets used in
the store and office, utilities, advertisement, renovation of shop and also office.

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Company Background
Name of Company : Chelyu One Stop
Address : S32 2nd Floor, Sunway Carnival Mall,
3068 Jalan Todak, Pusat Bandar Seberang Jaya,
13700 Seberang Jaya, Penang.
Email : chelyu1stop@gmail.com
Telephone Number : 04-668 8866
Form Of Business : Partnership Enterprise
Main Activity : Selling Korean Food Snack
Date of Registration : 1st January 2015
Number Of
Registratiom
: M7532147-D
Date Of
Commencement
: 8th January 2015
Initial Capital : RM100 000 (own)
Name Of Bank : Bank Islam Malaysia Berhad

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Owner Background
CHIEF EXECUTIVE OFFICER
Name:
Date of birth: 12th April 1986
Address:
Contact Number: 010-3215436
Qualification: Diploma in Accountancy
(graduated in UiTMMerbok, Kedah)
Bachelor of Business Administration
(Hons) Marketing
(graduated in UiTM Shah Alam),
Master of Business Administration (MBA)
(graduated in University of Queensland, Australia).
Skills: 1. The ability to take timely action based on environmental factors at
work.
2. The ability to communicate effectively with fellow team members
and explore ideas and suggestions put forward by the team.
Experiences: She has 5 years working experience as Sales and Marketing Manager
of KFC Holdings before deciding to start up a business in food and
beverage industry.
Role in business: A Chief Executive Officer must be impulsive and any course of action
must be constructed after careful thought and analysis. A CEO must
not only be able to design strategies but also able to execute them in a
manner that enhance the profitability of the business. A CEO also need
to be open-minded to the ideas or strategies put forward by staff
members rather than focusing on strategies that are designed by
himself or herself.

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MARKETING MANAGER
Name:
Date of birth: 22 May 1990
Address:
Contact Number: 010-683457
Qualification: Bachelor in Art (Hons) in Business
Innovation
Skills: 1. Able to market products effectively.
2. Has a very good communication method.
3. Very good in getting point across.
Experience: Previously worked as marketing manager at Yusuf Taiyoob for 2 years.
Role in business: As a Marketing Manager, the main role in this post is to gather
sufficient and reliable information from the public and current events
to ensure that the service we provide meets their expectation. More
importantly, marketing is an effective way to spread the word about the
outstanding service that we provide. For one day, Chelyu One Stop
will be major in food and beverages industry.

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FINANCIAL MANAGER
Name:
Date of birth: 25 June 1987
Address:
Contact No. : 013-3210781
Qualification: Bachelor in Accountancy
(graduated in UiTM Shah Alam),
ACCA (graduated in Dublin Business
School, Ireland).
Skills: 1. Very good accountability in doing her job.
2. A person with a broad view of management and corporation.
Experiences: Was an accountant for a very well-known corporate company. She
worked there as an accountant for 2 years before she decided to be a
business partner in this project.
Role in business: As financial manager, the main job in this post is to record everything
about finance of the company. This job also needs high experience of
evaluating and decision making about finance. More important, the
prediction of the future economic, with this ability, we can maintain
our company financial better.

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PUBLIC RELATION / OPERATIONAL MANAGER
Name:
Date of Birth: 26 May 1989
Address:
Contact No: 017-5182879
Qualification: Bachelor in Business Admin.
(Seoul National University, South Korea)
Certificate III in Hospitality
(Food & Beverage)
(Fiji National University, Malaysia)
Skills: 1. Speaks bilingually
2. Analytical and problem solving
3.Effective communication
4.Strong initiative and leadership
Experience Before joining this venture, I worked in Café Korea as senior chef for 9
months and worked as Operational Manager at L’SON Company for 2
years.
Role in business: As a Public Relation Manager, she needs to aware of customer needs.
She also need to know what customers need and struggle to attract
their attention and convince them to do business with our company.
Learn the basics of direct marketing, from the cost of time to
improving sales conversion rate and form business relationships with
new customers and maintain links with existing customer base.

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HUMAN RESOURCE MANAGER
Name:
Date of Birth: 22 December 1988
Address:
Contact No: 018-3082736
Qualification: Bachelor of Arts (Honours) Degree
in Accounting and Economics
(University of Kent, Canterbury, UK).
Skills: 1- Able to work well with a range of
people both within and outside of the
organisation.
2- Expert in both HR and commercial
issues and takes a professional approach.
Experiences: Works with Andersen & Co and John Cumming Ross Ltd as Senior
Auditor. After that, she joined Habib Bank Zurich as internal auditor.
Then, Unitar Capital Sdn. Bhd. as Chief Operating and Financial
Manager.
Role in business: As a human resource manager, she needs to ensure that the relationship
between the organisation and staff is managed within a clear and
appropriate framework.

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Locationof Business

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Advantages of location
We decided to open our kiosk at Sunway Carnival Mall, 3068 Jalan Todak, Pusat
Bandar Seberang Jaya, 13700 Seberang Jaya, Penang. This shopping mall located at the
centre of Seberang Jaya area in Penang and sometimes there was events held which invite
artists and singer. It is located beside Sunway Hotel within the town centre of Seberang Jaya,
a township initiated by the Government to boost the administrative, residential, industrial and
commercial sector of Malaysia’s north region.
First advantage is it was close with our supplier where from Penang. It is easy for
them to deliver the ingredientsto us that we use in preparation for our products. It only takes
less than 1 hours to send the ingredients and really save time as we do not have to wait for a
long time. But, if the supplier could not send the ingredients on specified date and time, we
can take it by ourselves from them.
Another advantage is easy to achieve our target market. Our target market is young
generation who are young adults and teenagers. They are more technology and modern, so
major of them know about Korean food especially female teenagers. This will help our
products to be known entirely in Malaysia. Its location is 5 km to 10 km near to UiTM
Penang, Politeknik Penang, SMK Tun Hussien Onn and Kolej Komuniti Penang where there
are more teenagers. Sunway Carnival Mall also contains over 150 specialty stores and this
will attract more teenagers to come to this shopping mall.
In terms of competition, there is high competitive advantage for our products. Since,
there is no halal Korean food sell at Sunway Carnival Mall and this will help our customers
easier to approach us in buying our Kimbap. If it based on oriental food, we have competitors
in this mall which from Japanese food such as Sushi King, Sakae Sushi, Sushi Tei and Sushi
Zento but all of them are serve as non halal food and not approved by Department of Islamic
Development (JAKIM) (Halal Hub Division). So, it easy to our products to enter the markets.
We believe that this location is the best to operate our business as it have many
advantages besides improved our revenue and increased marketing exposure. Through this
strategic location, it easy for us to be the first one to introduce Kimbap in Malaysian version,
halal, healthy and suitable for Malaysian’s taste at Sunway Carnival Mall.

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ADMINISTRATION PLAN
Introduction to the Organisation
VISION
Chelyu One Stop to be recognised as a well-knownrestaurant that provide Korean food which
customise with Malaysian taste within 5 years in Malaysia.
MISSION
- To provide halal Korean food at a reasonable and affordable price.
- To introduce Korean cuisine throughout the Malaysia.
- To make tasty and delicious Kimbap among the variety Korean food that had been
sold in Malaysia so it can create impeccable customer satisfaction.
OBJECTIVE
- To sell delicious and remarkable Korean food.
- To provide Korean food that customise with Malaysian taste.
- To have every customer who comes through our doors leave impressed by Chelyu
One Stop’s and excited to come back.
- To consistently provide our customers with impeccable service by demonstrating
warmth, graciousness, efficiency, knowledge, professionalism and integrity in our
work.
SLOGAN
Get some FUN – Fast Unique Nutritious

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OrganisationalChart
Structure Basedon Functions
Structure based on functions is a line organizational structure based on functions and it is
suitable for business organizations that emphasize functional specialties to perform tasks.
Activities may be divided into marketing manager, operational manager, financial manager
and human resource manager.

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Employees and Functions
Employees and functions is a line organizational structure for employees to perform
tasks based on the functions that suitable for the employees to perform tasks. Functions may
be divided into dining and kitchen.
OPERATIONAL
DINING
EMPLOYEE
1
EMPLOYEE
2
KITCHEN
EMPLOYEE
3
EMPLOYEE
4

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List of Administration Personnel
NO. POSITION IN THE COMPANY NO. OF STAFF
1. Chief Executive Officer 1
2. Financial Manager 1
3. Human Resources Manager 1
4. Marketing Manager 1
5. Operational Manager 1
TOTAL 5

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Schedule of Task and Responsibilities
Position Tasks and Responsibilities
Chief Executive Officer  Creating, communicating and implementing the
organization's vision, mission, and overall direction.
 Leading, guiding, directing, and evaluating the work
of other executive leaders depending on the
organization's reporting structure.
 Formulating and implementing the strategic plan that
guides the direction of the business or organization.
 Overseeing the complete operation of an organization
in accordance with the direction established in the
strategic plans.
 Evaluating the success of the organization.
 Maintaining awareness of competitive landscape,
opportunities for expansion, customers, markets, new
industry developments and standards.
 Representing the organization for civic and
professional association responsibilities and activities
in the local community, the state and at the national
level.
Financial Manager  Maintain a documented system of accounting policies
and procedures.
 Assist in determining the company's proper capital
structure.
 Manage the preparation of the company's budget.
 Review the performance of competitors and report on
key issues to management.
 Engage in benchmarking studies to establish areas of
potential operational improvement.
 Interpret the company's financial results to
management and recommend improvement activities.
 Participate in target costing activities to create
products that meeting predetermined price goal.

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Marketing Manager  Plan marketing and branding objectives.
 Expand product solutions and offerings.
 Prepare marketing strategies alongside other company
executives and staff.
 Analyze market trends and recommend changes to
marketing and business development strategies.
 Design print ads and publications.
 Gather and analyze customer insight.
 Engage consumers on social media.
Operational Manager  Evaluate and implement sales promotion programs.
 Improve management and employee relations.
 Release promotion literature about new products.
 Develop and maintain corporate image and logos.
 Manage an organization's reputation with the public in
general and clients.
 Develop and launch Internet or intranet web pages.
 Manage communications budgets.
Human Resource Manager  Maintains human resource staff by recruiting, selecting,
orienting, and training employees.
 Prepares employees for assignments by establishing and
conducting orientation and training programs.
 Ensures planning, monitoring, and appraisal of employee
work results.
 Maintains the work structure by updating job
requirements and job descriptions for all positions.
 Maintains management guidelines by preparing,
updating, and recommending human resource policies
and procedures.
Employees  Treating customer with respect and dignity.
 Prepare the food based on customer wants.
 Act as cashier for the payment.
 Maintain cleanliness in food service areas and
throughout the food establishment.
 Notifying kitchen staff of any food orders or food
shortages.
 Complying with workplace rules, regulations, policies
and legislation

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Schedule of Remuneration
Monthly based remuneration
No Position Monthly
Salary
(RM)
EPF,
12%
(RM)
SOCSO,
2.5 %
(RM)
Total Amount
(RM)
6 Employee 1 1,000 120 25 1,145
7 Employee 2 1,000 120 25 1,145
8 Employee 3 1,000 120 25 1,145
9 Employee 4 1,000 120 25 1,145
TOTAL 4,580
Yearly based remuneration
No Position Year 1
(RM)
Year 2
(RM)
Year 3
(RM)
6 Employee 1 13,740 14,340 14,940
7 Employee 2 13,740 14,340 14,940
8 Employee 3 13,740 14,340 14,940
9 Employee 4 13,740 14,340 14,940
Total Payroll 54,960 57,360 59,760
Interest on capital for partners
Position Capital
contribution
Interest rate
(%)
Interest on
capital (RM)
Chief Executive Officer 20,000 10 2,000
Marketing Manager 20,000 10 2,000
Financial Manager 20,000 10 2,000
Operational Manager 20,000 10 2,000
Human Resource Manager 20,000 10 2,000
TOTAL 10,000

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List of Office Equipment
Office furniture and fittings
No. Items description Quantity Price per Quantity Total Price
1 Telephone and Fax 1 RM 350.00 RM 350.00
2 Table 5 RM 200.00 RM 1000.00
3 Meeting table 1 RM 250.00 RM 250.00
4 Chair 5 RM 70.00 RM 350.00
5 Cabinet 2 RM 250.00 RM 500.00
6 Air conditioner 1 RM 1260.00 RM 1260.00
TOTAL RM 3710.00
Stationeries
No. Items description Quantity Price per Quantity Total Price
1 Double A A4 paper (500’s) 3 RM 12.50 RM 37.50
2 Faber Castell ballpoint pen 2 sets RM 5.00 RM 10.00
3 Account book 5 RM 3.00 RM 15.00
4 Stamp pad 3 RM 5.00 RM 15.00
5 Casio scientific calculator 2 RM 40.00 RM 80.00
6 Cheque book 2 RM 32.50 RM 65.00
7 Envelop 1 set RM 4.00 RM 4.00
8 Ring file 3 RM 6.00 RM 18.00
9 Canon ink cartridge 2 RM 50.00 RM 100.00
TOTAL RM 344.50

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Administration Budget
Items
Fixed Assets
(RM)
Monthly Expenses
(RM)
Total
(RM)
Interest on capital 20,000.00 20,000.00
Renovation 1000.00 1000.00
Furniture & Fittings
Desktop computer 3800.00 3800.00
Telephone and fax 350.00 350.00
Table 260.00 260.00
Chair 210.00 210.00
Cabinet 500.00 500.00
Air conditioner 1260.00 1260.00
SUB TOTAL 6779.00
Utilities
Water 50.00 50.00
Electricity 80.00 80.00
Telephone bill 50.00 50.00
Internet 130.00 130.00
SUB TOTAL 310.00

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33
Stationeries
Double A A4 paper (500’s) 37.50 37.50
Faber castel ballpoint pen 10.00 10.00
Account book 15.00 15.00
Stamp pad 15.00 15.00
Casio scientific calculator 80.00 80.00
Cheque book 65.00 65.00
Envelop 4.00 4.00
Ring file 18.00 18.00
Canon ink cartridge 100.00 100.00
SUB TOTAL 344.50
Other Expenditure
Business registration 75.00 75.00
License 240.00 240.00
SUB TOTAL 315.00
TOTAL 28,748.50

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34
MARKETING PLAN
Marketing Objectives
In Chelyu One Stop, we want to introduce to the market our product named Kimbap,
which we innovate the original recipe to better suit the taste of Malaysian. Besides, we want
to make an estimation on the acceptance of our product in the existing market and forecast
sales.
There are a few ingredients that we use in making the Kimbap. Basically, Kimbap is a
seaweed rice roll made of kim (a sheet of dried seaweed) and bap (rice). From there, variety
types of filling can be found in the Kimbap including carrots, cucumbers, eggs, sausages,
crab sticks, tuna. As our vision is to customize Malaysian taste with Korean taste, we
innovate the original recipe with Malaysian food. For example, Rendang or Sambal Bilis is
put in the Kimbap which act as a substitute of tuna.
As everyone may have known, the halal issue is a matter that is taken seriously by all
religions in Malaysia, not only the Muslims. When a food store is able to gain halal certificate
from Jabatan Kemajuan Islam Malaysia (JAKIM), it is mean that all the ingredients used
food making process is considered halal by JAKIM and the store is clean. When our customer
saw our Halal Certificate, especially the Muslims, they won’t be suspicious on the safeness
and cleanliness of our product.
Kimbap is serve as snacks that can be eaten at any time and any occasions like, for
example is during picnic or birthday party. It is because Kimbap usually serve in a large
quantity so it can be shared among family members or friends. For this kind of occasion, we
also take order for a large quantity of Kimbap where the order must be made three days
earlier.

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35
Product Description:-
Ala-carte
RM 7.00
Fillings:
Tuna/Rendang, Sambal Bilis, Cucumber, Carrot, Sausages,
Crab sticks, Eggs
Add-on: Chicken floss (RM 1.00)

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36
TargetMarket
Target market can be identified as a group of customers that have needs and wants
that can be satisfied by products and services supplied by the business.
This is exactly why we decided to start up our store at foodcourt of Sunway Carnival
Mall. This is because, it was located at the center of the Seberang Jaya area in Penang. The
population people at Seberang Jaya are 400,000 people who include all age. This mall usually
will invite some artist for entertainment purposes. In addition, the public universities also
usually will take this well-known shopping area to share information to the pre-university
students. Therefore, it will be easy for our target market to reach us.
For target market, we are focusing on selling our Kimbap to individual customers. We
have identified several types of customers in the market which are young generation and
adult generation. We minored on focusing to adult generation because adult have less interest
in eating Kimbap since it just normal Korean food.
Basically, we are aiming at major group which is young generation who are teenagers
and young adults that like Korean Pop (K-pop) especially female. This is because they are
more knowledgeable about Korean culture and the influences of K-pop. As our Kimbap is
unique and special because we specialize to match it with Malaysian taste, teenagers
ultimately want this kind of Kimbap since it never been exist or serve at any Korean
restaurant.
Through this young generation, our Malaysian Kimbap will be known to other district
since they are most likely to use Social Network System as a medium in sharing information.
For example, they will upload picture of our Kimbap on Instagram, add to their moments in
Wechat, status in Facebook and Twitter. Furthermore, technology have more influence on
young generation and this will help us to achieve our target market.

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37
MarketSize
Market size is a total potential purchase that is expected from the target market.
Estimation of market size required information regarding the particular market that the
business intends to enter. The potential purchase includes purchase of the competitor within
the same market.
Sunway Carnival Mall is a stylish 4-storey shopping mall strategically located within
the town center of Seberang Jaya, a well-integrated township initiated by the Government. As
the second largest shopping complex in mainland Penang, Sunway Carnival Mall proves a
highly convenient stop to fulfil Malaysian wants and needs.
We consider that there is 80 000 total population of people in Seberang Jaya. Our
business has identified our target market that is mainly oriental food lovers. Therefore, we
only target people from those in the group of kids, teenagers, young adults and adults and not
include the elders and infants. After deducting the elders and infants, our target market has
been decrease to 48 000 only.
After all the calculations, we estimate that 12 751 from 48 000 are oriental food lovers.
From 12 751, we target around 10% will come to our place. Thus, other competitors will
conquer the balance of the population.

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38
Estimations:
Estimation of people in Seberang Jaya is 48 000 (not include elders and infants).
Population based on demographic segmentation:
Age range
(years old)
Percentage
(%)
People
Adults 30 – 39 27.07 12 994
Young adults 20 – 29 33.86 16 253
Teenagers 13 – 19 19.23 9 230
Kids 5 - 12 19.84 9 523
TOTAL 100 48 000
Population based on psychographic segmentation (visitors of the mall): Figure 1
Total of people
Visitor
(%)
No. of visitors
Adults 12 994 60 7 796
Young adults 16 253 70 11 377
Teenagers 9 230 65 6 000
Kids 9 523 20 1 905
TOTAL 48 000 27 078

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39
Population based on psychographic segmentation (oriental food lovers): Figure 2
PREFER NOT PREFER TOTAL
% people % people % People
Adults 30 2 339 70 5 457 100 7 796
Young adults 60 6 826 40 4 551 100 11 377
Teenagers 55 3 300 45 2 700 100 6 000
Kids 15 286 85 1 619 100 1 905
TOTAL 12 751 14 327 27 078
MarketSegmentation
MARKET SEGMENTATION VARIABLE/BASES
Geographic - Seberang Jaya
- Permatang Pauh
- Butterworth
Demograhic
- Age - Adults
- Young adults
- Teenagers
- Kids
Psychographic
- Lifestyle - Oriental food lover

CHELYU ONE STOP
40
0
10
20
30
40
50
60
70
80
90
Adults Young Adults Teenagers Kids
Percentage(%)
Figure 2
Prefer
Not Prefer
Non-market,
20,922
Adults,
7,796
Young Adults,
11,377
Teenagers,
6,000
Kids,
1,905
Market,
27,078
Figure 1
Target population=48,000

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41
MarketShare
Name of Competitors
Before Entering The Market
(month)
After Entering The Market
(month)
Sales (RM) % Sales (RM) %
Sushi King 34,000 34 30,000 30
Tei Sushi 32,000 32 30,000 30
Sakae Sushi 18,000 18 15,000 15
Zento Sushi 16,000 16 15,000 15
Chelyu One Stop 0 0 10,000 10
TOTAL 100,000 100 100,000 100
Before Chelyu One Stop enters the market, the market shares for the oriental food
business are split between four competitors which are Sushi King, Tei Sushi, Sakae Sushi and
Zento Sushi. Each of them has the market share of 34%, 32%, 18% and 16% respectively.
We estimate that the total sales of the market share in one month is RM100,000. Sushi King
has the highest sales of RM34,000 per month as it is the earliest oriental food business
opened at Sunway Carnival Mall followed by Tei Sushi (RM32,000), Sakae Sushi
(RM18,000) and Zento Sushi (RM16,000).
However, after Chelyu One Stop enter the market, the market share for the oriental
food business at the target market has changed. Chelyu One Stop manages to acquire 10% of
the market share leaving its competitors with the share of 30%, 30%, 15% and 15%
respectively. The estimation of total sales per month is still RM100,000. Sushi King, Tei
Sushi, Sakae Sushi and Zento Sushi has total sales of RM30,000, RM30,000, RM15,000 and
RM15,000 per month respectively while Chelyu One Stop acquire total sales of RM10,000
per month. The initial stage, of course Chelyu One Stop could not manage to beat its
competitors share but after a while, we are confident that we can acquire more of the market
share.

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42
Competitors
At our location, Chelyu One Stop has some competitors which are the same business
like us. The major competitors in Korean cuisine which is Sakae Sushi, Sushi Zento, Sushi
Tei and also Sushi King. We look competitors as an incentive to improve our company to be
good in providing the delicious Korean snack to customer. Chelyu One Stop also takes the
competitors as healthy challenge. It just wants to make a variety in market competitors
especially at Seberang Jaya, Seberang Perai Tengah. Therefore, customer can also have many
choices to meet their preferences. At the same time, Chelyu One Stop will also provide halal
and good quality products to meet their expectations and satisfying their taste.
Competitors list
COMPETITOR STRENGTH WEAKNESS
- It is already well
known.
- Easy to make order.
-Non-halal certified
restaurant.
- The price is slightly
expensive.
- Charge GST
-It is already well known
- Quick service restaurant
concept.
- Providing cosy and
hygienic environment.
- Non-halal certified
restaurant.
- Charge GST

CHELYU ONE STOP
43
- It is already well known.
- Served quality and
premium Japanese dishes at
an affordable price.
- Offering a wide variety of
selections in their menu.
- Not consider as halal
restaurant.
- Serve alcohol in their
restaurant.
- Charge GST
- It is already well known.
- Have attantive service.
- Giving as authentic
ingredients as possible to
their customer.
Non-halal restaurant.
- Charge GST
Strength and weakness
STRENGTH WEAKNESS
We provide halal Korean food to our
customer with affordable price.
Since we are a new company, we might not
have many experiences like our competitors.
We sell Korean food or snack that suitable
with Malaysian taste. Customer can choose
the ingredients that they wants in the
kimbap.
We did not have any loyalty customer yet.
We also provide quick service for our
customer. We already serve an already
making kimbap that they can buy.
We are not well known to our target market.
No GST charged on the customer.

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44
Differences and similarities
DIFFERENCES SIMILARITIES
No GST charged on our customer. We provide good quality services to all our
customer.
We provide halal and healthy food to our
customer with affordable price.
We sell oriental food.
We provide Korean food that suitable with
Malaysian taste.
We provide cosy and hygienic environment.
Strategy to overcome our competitors
 Using halal ingredients in our food.
 Sell our products with affordable price so everybody can taste it.
 Provides uniqes and nutritiuos ingredients that suitable with malaysian taste.
 Provides a creative and convenience packaging that can attract customer.

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45
Sales Forecast
Total sales for year 2015: = RM 215,250.00 (year 1)
Total sales for year 2016: increase 5% =RM 226,013.00 (year 2)
Total sales for year 2017: increase 10% =RM 248,614.00 (year 3)
Sales Forecast for Chelyu One Stop
Year 1
Month
Average 80 unit per day
(unit/RM7.00)
Notes
January RM10,500 50 unit per day , just start the business
February RM16,800
80 unit per day, Chinese New Year’s
festival
March RM21,000 -
April RM14,700 -
May RM21,000 -
June RM14,700 -
July RM21,000 -
August RM21,000 -
September RM14,700 -
October RM21,000 -
November RM14,700 -
December RM24,150
115 unit per day, Christmas Day and
school holiday
TOTAL RM215,250.00

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46
Marketing Strategy
1. Pricing strategy
For Chelyu One Stop, the suitable price strategy that can be used in selling this new
product to the market is penetration pricing. This is because we will offer the best price for
our consumers so that everybody can afford to buy this new product produce by Chelyu One
Stop.
From the beginning of the product is released, the price of our new product will
charges a relatively low price as it is a way to reach our market. As our competitor like Sakae
Sushi, Zento Sushi and Sushi King are charge at high price for their product. Through this
pricing, it really give benefits to us since our competitor produce sushi which same kind like
our product which Kimbap. As a conclusion we have decided to set the product price RM7.00
per meal.

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47
2. Promotion strategy
We started our promotion a week before the launching of our first outlet in Sunway
Carnival Mall. Firstly, we hang up our sign board in front of our shop to show our existence
in the mall. We also hang up banners in a few places such as in front of UiTM Penang, the
parking lot of Sunway Carnival Mall, the housing area in Seberang Jaya, Permatang Pauh and
also Butterworth. We used banners to announce the citizen about our shop that is soon to be
opened in the food court of Sunway Carnival Mall.
On the day of the launch, we give out brochures to shoppers who came to Sunway
Carnival Mall while explaining about our product to those who showed an interest in
purchasing it. We explained to them about the ingredients we used in making the Kimbap, the
variety of fillings put in the Kimbap and also the price range for ala-carte menu and also add-
on course.
Aside from distributing brochures, we also provided samples for the first-timers to
have a taste on the uniqueness of our Kimbap. As for those who already knew how Kimbap
taste like, we provide Kimbap that include Rendang or Sambal Bilis as the fillings so that
they can differentiate our Kimbap from the other Kimbap that they usually tasted. We also
want to store some confidence in our customer so that they won’t think that it is a waste of
money to be spent on Kimbap made by us.
Besides, we have prepared business cards to be given to our customer for every
purchase made by them. The business cards contain information such as our contact number
and also e-mail address. By having our business card, it will make ordering becomes much
easier to them in the case of when they wanted to order in large quantity for any kind of
occasions. We also want to encourage our customer to call or e-mail us for any complaints or
improvements that they think necessary for the development of our business in the future.

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48
SIGNBOARD
BANNER

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49
BUSINESS CARD
SAMPLE

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51
Marketing budget
Item Fixed Assets
Expenses
(RM)
Monthly
Expenses
(RM)
Other Expenses
(RM)
Amount
(RM)
Signboard 988.00 988.00
Banner
[5ft x 2ft]
(RM40 x 3)
120.00 120.00
Business card
(RM0.16 x 100 pcs)
16.00
(every 3 months)
16.00
Brochure
(RM0.20 x 200pcs)
40.00 40.00
Total 1164.00

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52
OPERATIONS PLAN
Introduction
Operation plan is one of the most important elements in the business. It is the process
of planning strategic goals and objectives. It present highly detailed information specifically
to direct people to perform the day-to-day tasks required in running the organization.
Organisation management and staff should frequently refer to operational plan in carrying out
their everyday work. Operation strategy will make our business more effective and efficient
to achieve good services and satisfy customer’s needs.
Good management in the operation process is important to make sure the business is
stable. The operation of business has to plan, prepare and control all the transaction of the
business. The operational plan provides the what, who, when and how much:
 What – the strategies and tasks that must be undertaken
 Who – the persons who have responsibility of each of the strategies/tasks
 When – the timeliness in which strategies/tasks must be completed
 How much – the amount of financial resources provided to complete each
strategy/tasks

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53
Processplanning
Flow chart of process of making Kimbap
Position the seaweed on top of the bamboo mat.
Spread a layer of rice on top of the seaweed.
Arrange the fillings on top of the rice.
Roll the bamboo mat up and over the fillings.
Keep rolling and releasing the mat until form a compact cylinder.
Cut into bite size piece.
Serve.

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54
Operation Layout
Washing & Cutting Area Refrigerator
& Freezer
CookingAreaPreparingArea
Cash RegisterCounter
Kitchen
Front
6 feet
6feet

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55
Production planning
Capacity planning refers to the amount of output that can be produced within a
specified time. For daily production, we had limit our production to 80 units only per day. To
produce 1 units of Kimbap it take 10 minutes. We also offer chicken floss for the customer as
an add-on to their Kimbap.
Average sales forecast per month = RM 16,800.00
Price per unit = RM 7.00
Number of output per month = RM 16,800.00
RM 7.00
= 2,400 unit
If the number of working days per month is 30 days.
The amount of output to be produced per day is:
= 2,400 units
30 days
= 80 units per day

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56
Material
Item
Price per unit of
Kimbap (RM)
Sumo Calrose rice 0.03
Taokeinoi Seaweed Big Bang Classic (60g) 0.72
Carrot 0.03
Cucumber 0.03
Qplus Medium Farm Fresh eggs (15 pcs) 0.01
LP crab filament sticks (250 g) 0.15
Farm’s Best Chicken Frankfurter (850 g) 0.27
Buruh cooking oil 0.01
Gula Prai coarse grain sugar 0.01
Tesco Everyday Value refined salt 0.01
Rendang ayam 0.19
Chicken floss 0.16
Tuna mayonnaise 0.19
Packaging 0.06
Wooden chopstick 0.10
TOTAL 1.97
Cost per Unit :
Total Material Cost = RM 4309.46
Unit Produce = 2,314 units
Cost per unit = RM 1.97
Selling price per unit = RM7.00

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57
MaterialPlanning
Description Quantity Price
Supplier: Tesco Extra Seberang Jaya
Sumo Calrose rice 10 kg RM 65.98
Taokeinoi Seaweed Big Bang Classic (60g) 180 packets RM 1674.00
Carrot 4 kg RM 66.00
Cucumber 4 kg RM 66.00
Qplus Medium Farm Fresh eggs (15 pcs) 3 cartons RM 17.55
LP crab filament sticks (250 g) 120 packets RM 346.80
Farm’s Best Chicken Frankfurter (850 g) 60 packets RM 635.40
Buruh cooking oil 3 kg RM 9.00
Gula Prai coarse grain sugar 1 kg RM 2.84
Tesco Everyday Value refined salt 1 kg RM 0.89
Plastic packaging 1500 pcs RM 150
Wooden Chopstick 300 pcs RM30
Supplier: Salmah Catering
Rendang ayam 15 kg RM 450.00
Chicken floss 15 kg RM 375.00
Tuna mayonnaise 15 kg RM 450.00
TOTAL RM 4339.46

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58
Machines and Equipment planning
EQUIPMENT
Items Quantity Price Per Unit
(RM)
Total
(RM)
1. Rice cooker 1 399.00 399.00
2. Freezer 1 559.00 559.00
3. Punch card 1 368.00 368.00
4. Cash register 1 1150.00 1150.00
Total 2476.00
FIXTURES AND FITTINGS
Items Quantity Price per unit
(RM)
Total
(RM)
1. Desk for employees 1 239.00 239.00
2. Chairs for employees 4 35.00 140.00
3. Cabinet (storage) 1 450.00 450.00
Total 829.00

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59
KITCHEN APPLIANCES
Items Quantity Price per unit
(RM)
Total
(RM)
1. Frying pan 2 30.00 60.00
2. Microwave 1 890.00 890.00
3. Cooking stove 1 100.00 100.00
4. Ladle 5 15.00 75.00
5. Spoons and forks 1 set 15.00 15.00
6. Knives 3 7.00 21.00
Total 1161.00

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60
Manpowerplanning
Manpower planning is one of the key functions that strive to manage and maintain the
good will of a business while giving due importance to the human element than that of
material elements. It is of great significance for various reasons necessitating the process. At
the same time, it contributes significantly to the achievement of organizational objectives by
avoiding overstaffing and understaffing.
Planned rate of production per day in making Kimbap is based on our target market
who went to Sunway Carnival Mall, so we estimated to produce 80 units of Kimbap per day.
Estimated time in cooks and preparation for all the ingredients is 1 hour. It short the time in
making the Kimbap from customer’s order. Standard time for a worker to produce one unit of
Kimbap is 10 minutes. Since, operation starts from 11.30 am to 9.30 pm, the working hours
for workers is 10 hours. The rest time for workers is 2 hours for 2 shifts which each shift is 1
hour and 30 minutes. Therefore, workers productive hours is 8 hours (10 hours – 2 hours).
According to calculation in determine number of workers required, we need to hire 2 workers
in making the Kimbap. So, we having one worker at kitchen for one shift.
Number of worker = Planned rate of Production per day X Worker standard
required Worker Productive Time per day production time / unit
Number of worker required = 80 units X 10 minutes/units
(8 x 60 minutes)
= 80 units X 10 minutes/units
480 minutes
=1.67 = 2 workers

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61
Overheads requirement
Overhead requirement that Chelyu One Stop needs is electricity, waters, telephones
and WIFI. Electricity is very important to the operation of Chelyu One Stop because it will be
operated from 10.30 am until 10.00 pm. It will be the same as water expenses as water is
important elements in washing the ingredients. Therefore, it is important for the managers to
calculate the estimate amount of all the overhead incurred.
Business and Operations Hours
Chelyu One Stop will open everyday as we follow the schedule of Sunway Carnival
Mall. Operating hours of the mall is from 10.30 am to 10.30 pm but our business is open
from 11.30 am to 9.30 pm. However, the workers need to be there from 10.30 am until 10.00
pm for the purpose of preparing and cleaning the place.
We provide 2 hours rest for the workers where the first one hour is for the first rest
and another hour is for another rest. It is up to the workers when they want to use their rest
time as long as it is not straight 2 hours. Besides that, we have two shift. The first shift is
from 10.30 am to 7.30 pm and the next shift is from 1.00 pm to 10.00 pm.
Operation Hour
Everyday : 10.30 am – 10.00 pm
Business Hour
Everyday : 11.30 am – 9.30 pm

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62
License, Permits and Regulations required
Chelyu One Stop has to get licenses from the related bodies and authority in order to
run the business smoothly. The licenses that are required are:
1. Signboard license from MPSP
2. License for outdoor advertising from MPSP
3. Typhoid injection for the workers

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63
Operations Budget
ITEMS FIXED
ASSETS
(RM)
MONTHLY
EXPENSES
(RM)
OTHER
EXPENSES
(RM)
Equipment
1. Rice Cooker
2. Freezer
3. Punch card
4. Cash register
399.00
559.00
368.00
1150.00
Fixtures and fittings
1. Desk for employees
2. Chairs for employees
3. Cabinets (storage)
239.00
140.00
450.00
Kitchen Appliances
1. Frying pan
2. Microwave
3. Cooking stove
4. Ladle
5. Spoons and fork
6. Knives
60.00
890.00
100.00
75.00
15.00
21.00
Raw Material 4339.46
Wages + EPF + SOCSO +
Allowance 4580.00
Utilities
1. Electricity bill
2. Water bill
150.00
100.00
Shop renovation 1000.00
Rent 1764.00
TOTAL 5466.00 1764.00 -

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64
Implementation Schedule
Activities Deadlines Durations
Incorporation of business January – April 2014 4 Months
Application of permits
and license
January – April 2014 4 Months
Searching for business May – June 2014 2 Months
Renovation of premise July 2014 2 weeks
Setting Fixtures and
fittings
July 2014 5 days
Recruitment of labour August – October 2014 3 Months
Procurement of stocks and
raw materials
November – December
2014
2 Months
Final Checklist December 2014 1 day
Grand Opening January 2015

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65
FINANCIAL PLAN
ProjectImplementation Cost
CHELYU ONE STOP
PROJECT IMPLEMENTATION COST & SOURCES OF FINANCE
Project Implementation Cost Sources of Finance
Requirements Cost Loan
Hire-
Purchase
Own Contribution
Fixed Assets Cash Existing F. Assets
Land & Building
Renovation 1,000 1,000
Furnitures and Fittings 6,779 6,779
Signboard 988 988
Banner 120 120
Equipment 2,476 2,476
Fixtures and Fittings 829 829
Kitchen Appliances 1,161 1,161
Renovation 1,000 1,000
Working Capital 1 months
Administrative 310 310
Marketing - -
Operations 10,933 10,933
Pre-Operations & Other Expenditure 716 716
TOTAL 26,312 26,312
Source of Finance
Name Equity Contribution
RM 20,000
RM 20,000
RM 20,000
RM 20,000
RM 20,000
TOTAL SOURCE OF FINANCE RM100,000.00

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66
Pro Forma CashFlow Statement
CHELYU ONE STOP
PRO FORMA CASH FLOW STATEMENT
MONTH
Pre-
Operations
1 2 3 4 5 6 7 8 9 10 11 12
TOTAL
YR 1
YEAR 2
YEAR
3
CASH INFLOW
Capital (Cash) 26,312 26,312
Loan
Cash Sales 10,500 16,800 21,000 14,700 21,000 14,700 21,000 21,000 14,700 21,000 14,700 24,150 215,250 226,013 248,614
Collection of Accounts
Receivable
TOTAL CASH INFLOW 26,312 10,500 16,800 21,000 14,700 21,000 14,700 21,000 21,000 14,700 21,000 14,700 24,150 241,562 226,013 248,614
CASH OUTFLOW
Administrative
Expenditure
Utilities 310 310 310 310 310 310 310 310 310 310 310 310 3,720 3,720 3,720
MarketingExpenditure
Operations Expenditure
Cash Purchase
Payment of Account
Payable 4,339 4,339 4,339 4,339 4,339 4,339 4,339 4,339 4,339 4,339 4,339 4,339 52,068 53,109 54,172
Salaries, EPF & SOCSO 4,580 4,580 4,580 4,580 4,580 4,580 4,580 4,580 4,580 4,580 4,580 4,580 54,960 54,960 54,960
Utilities 250 250 250 250 250 250 250 250 250 250 250 250 3,000 3,000 3,000
Rent 1,764 1,764 1,764 1,764 1,764 1,764 1,764 1,764 1,764 1,764 1,764 1,764 21,168 21,168 21,168

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67
Other Expenditure 401 401 401 401
Pre-Operations
Business Registration &
Licences 315 315
Fixed Assets
Purchase of Fixed Assets -
Others 14,353 14,353
TOTAL CASH OUTFLOW 14,668 11,644 11,243 11,243 11,243 11,243 11,243 11,243 11,243 11,243 11,243 11,243 11,243 149,985 136,358 137,421
CASH SURPLUS (DEFICIT) 11,644 (1144) 5,557 9,757 3,457 9,757 3,457 9,757 9,757 3,457 9,757 3,457 12,907 91,577 89,655 111,193
BEGINNING CASH
BALANCE
11,644 10,500 16,057 25,814 29,271 30,028 42,485 52,242 61,999 65,456 75,213 78,670 91,577 181,232
ENDING CASH BALANCE 11,644 10,500 16,057 25,814 29,271 30,028 42,485 52,242 61,999 65,456 75,213 78,670 91,577 91,577 181,232 292,425

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68
Pro Forma Income Statement
CHELYU ONE STOP
PRO-FORMA INCOME STATEMENT
Year 1 Year 2 Year 3
Sales 215,250 226,013 248,614
Less: Cost of Sales
Purchases 52,068 53,109 54,172
Gross Profit 163,182 172,904 194,442
Less: Enpenditure
Administrative Expenditure 3,720 3,720 3,720
Marketing Expenditure - - -
Other Expenditure 401 401 401
Business Registration &
Licences
315
Depreciation ofFixed Assets 2,671 2,671 2,671
Operations Expenditure 79,128 79,128 79,128
Total Expenditure 86,235 85,920 85,920
Net Profit Before Tax 76,947 86,984 108,523
Tax 0 0 0
Net Profit After Tax 76,947 86,984 108,523
Accumulated Net Profit 76,947 163,931 272,454

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69
Pro Forma Balance Sheet
CHELYU ONE STOP
PRO-FORMA BALANCE SHEET
Year 1 Year 2 Year 3
ASSETS
Non-Current Assets (Book
Value)
Renovation 900 800 700
Furnitures and Fittings 5,423 4,067 2,712
Signboard 790 593 395
Banner 96 72 48
Equipment 1,981 1,486 990
Fixtures and Fittings 663 497 332
Kitchen Appliances 929 697 464
Renovation 900 800 700
11,682 9,012 6,341
Current Assets
Cash Balance 91,577 181,232 292,425
TOTAL ASSETS 103,259 190,244 298,766
Owners' Equity
Capital 26,312 26,312 26,312
Accumulated Profit 76,947 163,931 272,454
TOTAL EQUITY & LIABILITIES 103,259 190,244 298,766

CHELYU ONE STOP
70
Pro Forma Financial Analysis
0
5000
10000
15000
20000
25000
30000
1 2 3 4 5 6 7 8 9 10 11 12
Chelyu OneStop
cash inflow cash outflow

CHELYU ONE STOP
71
CONCLUSION
In a conclusion, we are hoping that we can change people’s perception about kimbap.
This is because our product is an innovation of the original recipe with the addition of
Malaysian taste which make our kimbap a lot different to the original one. As for the original
kimbap, we used tuna as the main flavour to the kimbap. As for the new kimbap, we offer
additional flavour to our customer which we include ‘Rendang’ and ‘Sambal Bilis’ in making
of Kimbap.
Besides that, we will also make sure to satisfy our customer on how the packaging of
the products were done by us and also the flavouring taste from kimbap made by us. The
advertisement we made on this new product will enable us to compete with other sushi
restaurant in Malaysia in terms of price, quality and also safeness of product.
Therefore, we hope that our Kimbap will match and suit with Malaysian taste plus the
Kimbap will be well received and not easily forgotten through its special and unique
ingredients. We believe that our Kimbap will become the most favorable Korean food in
Malaysia and internationally in future.

CHELYU ONE STOP
72
APPENDICES
Cutlery and Kitchen Appliances

CHELYU ONE STOP
73
Our Product

ENT300 Assignment (Chelyu One Stop)

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