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  1. 1. + Fruit Shack Enterprise ENT300 Fundamental of Entrepreneurship
  2. 2. + Fruit Shack Enterprise
  3. 3. + Business Purpose of Fruit Shack Ent.  Business focuses on mainly on retail and services.  The type of business is food industry – organic fruits.  To promote a healthy lifestyle among students and staff of UiTM Sabah through organic fruits  High demand of healthy and nutritious food in the campus.  There was lack or little café or cafeteria that provide this sorts of food.
  4. 4. + Equity Contribution  Initial Capital    Each partner contributes RM 8, 000. Total cost of contribution is RM 40, 000. Personnel Contribution  Marketing manager contributed a van cost RM 20, 000.  Operation manager contributed a motorcycle cost RM 5, 900.
  5. 5. + Vision and Mission Vision To be a renowned company in promoting a healthy lifestyle through organic fruits. Mission To promote healthier food to UiTM staff and students.
  6. 6. + Administration Plan
  7. 7. + Organization Structure General Manager Sandra Reena Nabila Bt Asni Administration Manager Noor Azmunirah Bt Noorzain Marketing Manager Siti Aisyah Bt Muhd. Taib Operating Manager Nur Shafiera Bt Aspal Anawal Worker Cashier Deliveryman Financial Manager Fatin Ameerah Bt Alaludin
  8. 8. + Roles & Responsibilities  General Manager  Usually oversees all of the business functions as well as the day-to-day operations.  Responsible or effective planning, delegating, coordinating, staffing, organizing, and decision making to attain desirable profit making results for the company.  To coach and shore up whatever area is weak.
  9. 9. +  Administration  Responsible  To in office administration. manage the workers salary.  Responsible  Marketing  In Manager to hire workers. Manager charge of setting the company’s marketing strategies.  Carrying out the marketing promotional activities.
  10. 10. +  Operation Manager  To manage administration and operation expenses.  Responsible to ensure the stock of the business are sufficient and in good condition.  Financial Manager  Responsible in handling of company’s financial accounting.  To supervise company’s expenditure and income.  Determines signatory authority, workflow, and other processing decisions for each fund and organization.
  11. 11. + Administration Budget
  12. 12. + TYPE ITEMS CAPITAL Office furniture EXPENDITURES Office equipment / FIXED ASSETS Fixtures & fitting Renovation WORKING CAPITAL / MONTHLY EXPENSES OTHER EXPENSES TOTAL FIXED ASSETS COST (RM) MONTHLY EXPENSES (RM) OTHER EXPENSES (RM) 4,542.00 12,660.00 4,635.00 2,500.00 Rent Salary EPF (11%) SOCSO (2.25%) Water & Electricity bill Telephone & Wireless bill Stationary 1,500.00 3,100.00 341.00 69.75 200.00 168.00 342.50 Business registration & license Other expenses 200.00 300.00 24, 337.00 5, 721.25 500.00
  13. 13. +  TOTAL ADMINISTRATION BUDGET = RM24, 337.00 + RM5, 721.25 + RM800.00 = RM30, 558.25
  14. 14. + Marketing Plan
  15. 15. + Targeted Market  Geographic Segmentation  Fruit Shack Enterprise will have a high potential to become a successful business in UiTM Sabah.  The store is locate at the Student Center. It is also near to Cluster C, New Academic Building, Health Care Unit, Co-curriculum Unit, and Students Body Department (HEP).  The location can reduce the promotion cost by advertising.  Student Centre is chosen as the business location because it is located in the center of UiTM Sabah.
  16. 16. +  Demographic Segmentation  Most of the students and staff of UiTM Sabah are middle and high-income earners.  Low-income earners are also the target customer for the business.  The age of these communities is between 18 until 60 years old, which is beneficial to consume healthy and nutritional food intake.  The business is also suitable for Muslims and nonMuslims.  Thus, the business is appropriate, standardize, and affordable price to the students and staff in UiTM Sabah.
  17. 17. +  Psychographic Segmentation 1. The personal taste, status, preferences, ego, hobbies, political attitude, and sensitivity to price, motives of purchase and loyalty to product is also considered for the business. 2. Food Shack Enterprise ensures that the products have good taste and different from other shacks. 3. The prices are affordable for people to buy. 4. The shop shall become the first that provides healthy food and beverages.
  18. 18. + Market Competitors  Roti Impit Strengths Weaknesses o Provides snacks and drinks, which is suitable for teatime. o Always give promotions to customers. o Located at Student Centre that is very strategic place o Services are very slow as they do not have enough machinery in making drinks.
  19. 19. +  Atikah Café Strengths Provides variety of food such as murtabak, soto, rice, bread, kuih muih and so forth. Weaknesses The price is quiet expensive for certain students. Does not provide enough space to eat for the customers. It location is very strategic as it is the only café in the New The plates, spoons, and forks Academic Building. are not cleaned properly.
  20. 20. +  Cluster C Cafés Strengths  Provides variety of food and beverages.  Provides a conducive place for customers.  Located besides Cluster C which the males students can go there easily. Weaknesses  Its price is considered expensive to other cafés.  Low services in making drinks because they do not have enough workers.
  21. 21. + Sales Forecast for First, Second and Third Year for Marketing Year 2015 Sales (RM) 188,340 2016 197, 757 2017 213, 577.56
  22. 22. + MARKETING BUDGET
  23. 23. + TYPE Fixed Asset Signboard Monthly Expenses Flyers Business Card Other Expenses Promotion: Advertisement (A3 paper) Banting Grand opening Renovation TOTAL MONTHLY EXPENSES (RM) OTHER EXPENSES (RM) 1,200 - - - 200 50 - - - - - 1,200 ITEM FIXED ASSET COST (RM) 250 Total Budget = RM1, 200 + RM 250 + RM1, 275 = RM2, 725 50 500 225 500 1,275
  24. 24. + Marketing Strategy  Product strategy   Quality  Design   Brand Packaging Distribution strategy  Direct customer service. Customers can directly get the product from the shop.  Delivery services Customers can make orders through flyers provided.
  25. 25. +  Pricing Strategy Product Juices 4.00 Ice cream 1.00 per scoop Topping  2.50 Rojak Buah  Price (RM) 0.50 per topping The business use cost-based pricing which the price mark-up is 10% from each of the product. Thus, pricing of the product is standard and affordable for the customers.
  26. 26. +  Promotion Strategy  Advertising  Through social networks such as Facebook, Twitter and Blog and outdoor advertisements.  For poster and poster display purposes
  27. 27. +  Fruit Shack Enterprise Business Card • Front Design
  28. 28. +  Back Design
  29. 29. + Grand Opening  Fruit Shack Enterprise will make a grand opening as a promotion for the store.  100 cups of fruit juice and 50 cups of Rojak Buah will be given to early comers to promote our products.
  30. 30. +  Long-term Marketing Strategy  Fruit Shack Enterprise plan to increase the percentage of the sales of the products.  We also planned to expand our business to other UiTM branches such as UiTM Shah Alam, UiTM Penang, etc.  Fruits Shack will also increase the number of menu with variety of fruits and vegetables.  Making our own website for customers to find information about our business easily.
  31. 31. + Operation Plan
  32. 32. + Layout of Premises
  33. 33. + Production of Flow Chart  Operation Chart Identified the customer's needs. Get through the needs. Preparing the needs. Delivered and serve the customer.
  34. 34. +  Production Chart Greet the customer Receive the order from the customer Make the product Serve the customer. Receive the payment.
  35. 35. + Flow Chart to Prepare the Fruit Juice • Prepare the glass. • Pick the fruit and slice it. • Put the fruit into the blender/juice mixer. • Put creamer/sugar, plain water and ice. • Blend and mix the ingredients together. • Pour the fruit into the glass that has been prepared before. • Serve it to the customer.
  36. 36. + Flow Chart to Prepare Rojak Buah • Prepare the paper cup. • Put all the fruits together into the cup. • Put the kuah rojak into the cup. • Mix it well. • Serve it to the customer.
  37. 37. + Flow Chart to Prepare the Ice cream • Prepare the wafer/cup. • Scoop the ice cream. • Put the ice cream on the wafer cone/ into the cup. • The customer may choose the toppings that they wish. • Serve it to the customer.
  38. 38. + Job Activity Chart for Walk-In Service Process Description Receive order from the counter. Repeat the order to the customer. Prepare the product. Check order list to verify all ordered items are included. Receive payment and give the product to the customers. Symbols
  39. 39. + Job Activity Chart for Delivery Service Process Description Receive phone call from the customer List down the order and repeat it to the customer. Prepare the product. Check order list to verify all ordered items are included. Deliver to the customer. Receive the payment. Symbols
  40. 40. + Estimation Cost of Production For a Year Estimation Cost of Production Sales (RM) Fruit Juice 24710.40 Rojak Buah 24710.40 Ice cream 36531.70
  41. 41. + Operation Budget
  42. 42. + TYPE ITEMS FIXED ASSET COST (RM) Captial expenditures / Fixed asset cost Van Working capital / Monthly expenses Rent Motorcycle Machinery & Equipment MONTHLY EXPENSES (RM) 3000.00 1200.00 9772.50 350.00 Raw Material 7385.00 Salaries, EPF, SOCSO 1812.00 Renovation 1500.00 Cost Other expenses 350.00 Overhead 380.00 Road tax 1200.00 Insurance 450.00 Fuel Total OTHER EXPENSES (RM) 13972.50 9547.00 3880.00
  43. 43. +  Total Budget Operation Budget = RM13, 972.50 + RM9, 547.00 + RM3, 880.00 = RM27, 399.50
  44. 44. +
  45. 45. + Financial Plan
  46. 46. + PRO-FORMA INCOME STATEMENT PRO-FORMA BALANCE SHEET FINANCIAL RATION ANALYSIS
  47. 47. Current Ratios Current Ratios 16 14 12 10 Ratio + 8 6 4 2 0 1 2 Year 3
  48. 48. Quick Ratios Quick Ratios 16 14 12 10 Ratio + 8 6 4 2 0 1 2 Year 3
  49. 49. Inventory Turnover Inventory Turnover 1 1 1 1 1 Times + 1 0 0 0 0 0 1 2 Year 3
  50. 50. Gross Profit Margin Gross Profit Margin 67.00% 66.00% 65.00% 64.00% Percent + 63.00% 62.00% 61.00% 60.00% 59.00% 1 2 Year 3
  51. 51. Net Profit Margin Net Profit Margin 20.00% 18.00% 16.00% 14.00% 12.00% Percent + 10.00% 8.00% 6.00% 4.00% 2.00% 0.00% 1 2 Year 3
  52. 52. Return on Assets Return on Assets 30.00% 25.00% 20.00% Percent + 15.00% 10.00% 5.00% 0.00% 1 2 Year 3
  53. 53. Return on Equity Return on Equity 35.00% 30.00% 25.00% Percent + 20.00% 15.00% 10.00% 5.00% 0.00% 1 2 Year 3
  54. 54. Debts to Equity Debts to Equity 35% 30% 25% Percent + 20% Series1 15% 10% 5% 0% 1 2 Year 3
  55. 55. Debts to Assets Debts to Assets 30% 25% 20% Percent + 15% 10% 5% 0% 1 2 Year 3
  56. 56. Times Interest Earned Times Interest Earned 80 70 60 50 Times + 40 30 20 10 0 1 2 Year 3
  57. 57. + MANAGING MONEY  A good financial plan should be able to determine the following:  The project implementation cost  Total amount of financing required and the proposed sources of finance.  Capital structure of the new firm.  Amount of depreciation on fixed assets.

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