1.

EXECUTIVE SUMMARY

Melayu Classic Restaurant is founded by Anida Bt ahmad.and starting the business at 1 April
2017. Others partner are Nur Afiqah Bt Nor Hazlan, Nur Hajar Athirah Bt Azhari, Nurrida
Haziqah Bt Mohd Ridzuan and Siti Norfarhanni Bt Badarol Zaman. Melayu Classic
Restaurant is located at Bukit Chandan, Kuala Kangsar. Bukit Chandan because its a
strategic place where there are many student living there. Our business served the best Malay
food style in Bukit Chandan and compete others restaurant. Our core product is nasi because
it suit with Malay food style.

Our vision is Within the next 12 months Melayu Classic Restaurant will become known to be
no.1 in service, to have the best staff, and to serve the best Malay food.. Our team put passion
in making the best waffle to be served to the customer. Our mission are to exceed the
customers expectations in every sense by providing ambiance for every sensory perception,
the atmosphere and food will please the customers hearing, taste, smell, touch and sight, and
provide an exciting creative environment, The employees will be trained with exceptional
customer service and will be empowered to make decisions based on the business
philosophies.

Our objectives are to be the premier home-style restaurant in Bukit Chandan, Kuala Kangsar,
to provide quality meals at reasonable prices with exemplary service and to provide better
environment to the customers.

We would want our business to be known the best Malay food style at Kuala Kangsar and
attract as many as customer to discover our restaurant.

2. BUSINESS IDENTITY
2.1 TYPE OF BUSINESS

1
 Our restaurant are selling food and drinks for our customers in paper, plastic or other
disposable containers for immediate consumption inside, outside or away from the
building, including businesses that provide delivery of food for immediate consumption.

In the restaurants, products and suppliers are used on a first-in, first-out basis to ensure
freshness. All restaurants provide warm and inviting environment and a variety of
comfortable seating arrangements to accommodate anyone from a single individual to a
large family.

2.2 VISION

Within the next 12 months Melayu Classic Restaurant will become known to be no.1 in
service, to have the best staff, and to serve the best Malay food.

2.3 MISSION

The mission will be to exceed the customers expectations in every sense by providing
ambiance for every sensory perception. The atmosphere and food will please the
customers hearing, taste, smell, touch and sight, and provide an exciting creative
environment. The employees will be trained with exceptional customer service and will
be empowered to make decisions based on the business philosophies.

2.4 OBJECTIVES

To be the premier home-style restaurant in Bukit Chandan, Kuala Kangsar

To provide quality meals at reasonable prices with exemplary service
To provide better environment to the customers.

2.5 BUSINESS PROFILE

Business name
Melayu Classic Restaurant

Company name
TYHAA Berhad

Products
Food and beverages

Location of Restaurants
Bukit Chandan, Kuala Kangsar.

2
Partners
1. Anida Bt Ahmad
2. Nur Afiqah Bt Nor Hazlan
3. Nur Hajar Athirah Bt Azhari
4. Nurrida Haziqah Bt Mohd Ridzuan
5. Siti Norfarhanni Bt Badarol Zaman

2.6 BUSINESS CONCEPT

Our restaurant will be operating our business by follow step by step. Here are how we
will be operating our business;

a) Customer will wait to be seated.

b) Our staff will show customer seat.
c) Our customer will be given a menu.
d) Our waiter will take the order from customer.
e) After a few minutes, our staff will bring customer food to them.
f) Our customer will pays their food at casher counter.

Our business has two type of ordering to choose which order through the phone is or go
to the counter. For customer that order through the phone, we served them by delivery
service at their place.

3
 2.7 PRODUCT CONCEPT

The operation will be a full service restaurant that serves mostly Malay style. This suit at
our location which is most of them are Malay. So our customer mostly are Malay.

This menu will be served all day. The portions will be large and the prices will be
reasonable. A variety of appetizers, drinks and other items will be offered to augment the
menu.

This menu will consist of gourmet specialties served to meet the ultimate dining pleasure.
Menus will be changed and updated on an ongoing basis to reflect the demands of the
customers.

2.8 MENU

Nasi

Nasi Ayam Roasted 5.50

Nasi Goreng Padprik 6.00

Nasi Goreng Pattaya 5.00

4
Nasi Goreng Kampung 5.50

Nasi Goreng Ayam BBQ 6.50

Nasi Goreng Cili Padi 4.50

Nasi Goreng Tomyam 5.00

Nasi Goreng Thai 5.00

Nasi Goreng Seafood 7.00

Nasi Goreng Daging 5.00

Nasi Serakan Pudi (SPECIAL) 8.00

Soup

Vegetable Soup 5.00

Fish Soup 6.00

Chicken Hot & Sour Soup 7.00

Fish Cake & Veg. Soup 7.00

Chicken Soup 7.00

Beef Noodle Soup 7.00

Appetisers

Eggs Toast 5.00

Chicken Spring Roll 5.00

Fried Tempe 4.00

Chicken Wings 5.00

5
 Salad

Green salad 4.00

Kerabu Salad 4.50

Spicy Cucumber salad 3.00

Tomyam

Tomyam Ayam 5.50

Tomyam Daging 5.50

Tomyam Seafood 6.00

Tomyam Campur 6.50

Sweet dish

Ice cream 3.00

Banana boat ice cream 5.00

Chocolate Moist Cake 5.00

Red Velvet Cake 5.00

6
Carrot Cake 5.50

Tiramisu 5.00

Western

French fries 5.00

Chicken chop 10.00

Spaghetti 8.00

Hot beverages

Tea 8.00

Green tea 8.00

Milo 8.00

Chocolate 8.00

Capuccino 8.00

Mocha 8.00

Coffee 10.00

Cold beverages

Tea 10.00

Green tea 10.00

Milo 10.00

Chocolate 10.00

7
Capuccino 10.00

Mocha 10.00

Coffee 12.00

Fresh Lemon Water 10.00

Lime Soda 15.00

Soft Drinks 12.00

Soda 10.00

Mineral Water 15.00

3. FEASIBILITY STUDY
3.1 MARKETING
3.1.1 MARKETING STRATEGY

PRODUCT
The main products in Melayu Classic Restaurant menu is Kampung Style which
is all classic food. In addition, the menu includes western food such as French
fries, chicken chop and spaghetti but we try to apply kampung style in those
western food. All of this are also available at our cafe. There are so much different

8
menu of classic and western style food and everyone will have the right to choose
what they want to order and condiments they want.

We also include exclusive offers special menu nasi serakan pudi was included
in our menu that is sure to become a favourite and it is only can get at our
restaurant. This food is a combine from kampung and western style. It make a
great taste and become our food signature.

PRICE
We provide the best prices in the city, causing all walks of life can afford to buy
our products. Off course, quantity of our food are so general, it is comparable to
other competitors. So we can compete with all other products of the food market.
Taste and the prices are very reasonable because it did not taste so good, but can
be acquired at a price so cheap and worth it. Everyone can get a lot of food by
giving a small amount of money. Many discounts is required by us to all.

PLACE
Melayu Classic Restoran have the distinction of being the fastest in terms of
growth around Perak especially in Kuala Kangsar. Our restaurant is located in the
vicinity of many university students as Chandan Puteri. We are aware in Kuala
Kangsar have many restaurant but we also know that has a young and university
students who want many choices in choosing a food. Because they stayed here for
3 or 4 years so they want something different and it is really suitable with our
restaurant which always change a menu in a week. So for us, opening this
restaurant with a different concept was able to attract many people to buy it. Our
restaurant has opened several restaurants in places which stayed with traditional
style and some of modern concept.

9
PROMOTIONS
Melayu Classic Restaurant use a variety of strategies in our promotional activities.
Our slogan "Kampung everywhere" focuses on the fact that the things we sell are
freshly cooked and made from fresh ingredients. In another step promotion, we
also have to take the help of "quick wins" that is a kind of game.

We also ran a campaign on a social media all to make our restaurant known by
everyone since university students is our main target, the approach through social
media is the most effective way. Promotional activities have been introduced for a
limited time. We also use the mass media as a way to promote all the products we
produce.

Besides, we try to sell something modern such as western but we try to apply
kampung styles on it so is one way we are trying to promote as this would make
the customers do not get bored with our \restaurant. They can try a variety of food
available at reasonable prices.

We also give discounts to customers, especially students where they will get 15%,
showing a student card to the employee. This is very interesting for students to
come and try our menu. Providing a variety of menu and different things per week

10
 is also an effective strategy will cause everyone always eagerly awaited new
toppings.

3.1.2 MARKETING UTILITY

Place
Our restaurant will be operate at Bukit Chandan, Kuala Kangsar near Universiti
Sultan Azlan Shah, Chandan Putri housing area and near from USAS student
resident. Based on current market trends, the observations we had found that are
the restaurant demand increased especially to young people nowadays especially
students and working people who are busy and demand for village dishes which
remains choice of city community that mostly are comes from the village. So, this
factors will easy help us to achieve our restaurant target profit.

Time
On a day to day basis, our restaurant will be operating from 10.00 a.m. to 12.00
p.m. daily. Our restaurant will not operating during Hari Raya Aildilfitri and Hari
Raya Haji. However, in Ramadhan month our restaurant will be operate from 6.00
p.m. to 12.00 p.m. only.

Possession
Our customer could pay the food either using cash money or debit and credit
cards.

Information
We will always advertise our restaurant through online advertising via Instagram,
Facebook and Twitter. We also will distribute banner and give flyer to the

11
 residents to let them know what promotion that our restaurant offer from time to
time.

3.2 OPERATIONAL
3.2.1 LOCATION WITH ENTITIES

Our business are going to be in Perak at Bukit Chandan, Kuala Kangsar. At Bukit
Chandan, theres a lot facilities that our restaurant can get benefit from which is
market and grocery to buy our raw material. Our location are strategic business
its near Universiti Sultan Azlan Shah. So, normally student would like to try new
things and also for the lecturer around this college.

12
3.2.2 LAYOUT

13
 3.2.3 MACHINERY, FIXTURE AND FITTINGS

ITEM QTY

SPOON 20 Doz.
FORK 20 Doz.
KNIFE 10 Doz.
SOUP SPOON 5 Doz.
LARGE PLATE 6 Doz.
SMALL PLATE 6 Doz.
SERVING BOWL 6 Doz.
DESSERT PLATE 6 Doz.
DESSERT FORK 3 Doz.
DESSERT SPOON 3Doz.
CUPS AND SAUCERS 4 Doz.
TEA SPOONS 2 Doz.
MILK POT 20 Nos.
SUGAR POT 20 Nos.
WATER GLASS 80 Nos.
SOUP BOWL 3 Doz.
WATER JUG 2 Doz.
SERVICE TRAY 20Nos.
SOUP CUP 4 Doz.
CANDLE STAND 20 Nos.
STRAW STAND 10 Nos.
TOOTH PICK STAND 20 Nos.

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ROUND TABLES 6
WOODEN CHAIRS 30

BURNER GAS 4
SINK WASH UNIT 2
WORK TABLE WITH SHELVES 2
HOT PICK UP COUNTER 3
4 DOORS REFRIGERATOR 2
DEEP FAT FRYER 2
MIXER GRIENDER 2
WATER COOLER 2
JUICER 2
ROUND SPOON 10
FLAT SPOON 8
GARBAGE CANS 4
STEEL BOX 4
ROLLING PIN 4
HOT PLATE 4
LARGE KNIFE 6
BUTTER KNIFE 4
ICE CREAM SCOOPER 4
FRY PANS 8
SLICER 5
3.3 HUMAN
KNIVES 10
RESOURCES
SMALL OVEN 2

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 3.3.1 ORGANIZATIONAL STRUCTURE

MANAGER
Anida Bt Ahmad

HUMAN
MARKETING OPERATION FINANCE
RESOURCE
Nurrida Haziqah bt Siti norfarhanni Bt Nur Hajar Athirah Bt
Nur Afiqah Bt Nor
Mohd Ridzuan Badarol Zaman Azhari
Hazlan

3.3.2 JOB DESCRIPTION

Manager
Maintains staff by recruiting, selecting, orienting, and training employees;
maintaining a safe, secure, and legal work environment; developing personal
growth opportunities.
Accomplishes staff results by communicating job expectations; planning,
monitoring, and appraising job results; coaching, counselling, and disciplining

16
 employees; developing, coordinating, and enforcing systems, policies,
procedures, and productivity standards.
Establishes strategic goals by gathering pertinent business, financial, service,
and operations information; identifying and evaluating trends and options;
choosing a course of action; defining objectives; evaluating outcomes.

Marketing
Accomplishes marketing and sales human resource objectives by recruiting,
selecting, orienting, training, assigning, scheduling, coaching, counselling,
and disciplining employees; communicating job expectations; planning,
monitoring, appraising, and reviewing job contributions; planning and
reviewing compensation actions; enforcing policies and procedures.
Achieves marketing and sales operational objectives by contributing
marketing and sales information and recommendations to strategic plans and
reviews; preparing and completing action plans; implementing production,
productivity, quality, and customer-service standards; resolving problems;
completing audits; identifying trends; determining system improvements;
implementing change.
Identifies marketing opportunities by identifying consumer requirements;
defining market, competitor's share, and competitor's strengths and
weaknesses; forecasting projected business; establishing targeted market
share.

Operation

Manages the growth and success of the team

Coordinates activities that affect operational decisions and business

requirements.

Plans, schedules, and reviews workload and manpower to make sure targets
are being met on a cost-effective basis

17
 Manages the stock control, and checks that inventory records are accurate

Ensures the production team has enough time to manufacture and deliver
products based on the client's request

Creates a detailed schedule based on strict deadlines

Communicates any changes in the order or delivery date to relevant parties

Monitors production standards

Makes sure the working environment maintains access to quality equipment

Purchases materials and services required for production

Follows up on interruptions to the order

Organises, plans, and implements inventory activity

Confirms that health and safety regulations are followed

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Human resource
Maintains the work structure by updating job requirements and job
descriptions for all positions.
Maintains organization staff by establishing a recruiting, testing, and
interviewing program; counselling managers on candidate selection;
conducting and analysing exit interviews; recommending changes.
Prepares employees for assignments by establishing and conducting
orientation and training programs.
Ensures planning, monitoring, and appraisal of employee work results by
training managers to coach and discipline employees; scheduling
management conferences with employees; hearing and resolving employee
grievances; counselling employees and supervisors.
Maintains employee benefits programs and informs employees of benefits by
studying and assessing benefit needs and trends; recommending benefit
programs to management; directing the processing of benefit claims;
obtaining and evaluating benefit contract bids; awarding benefit contracts;
designing and conducting educational programs on benefit programs..
Maintains historical human resource records by designing a filing and
retrieval system; keeping past and current records.
Maintains professional and technical knowledge by attending educational
workshops; reviewing professional publications; establishing personal
networks; participating in professional societies.
Completes human resource operational requirements by scheduling and
assigning employees; following up on work results.
Maintains human resource staff by recruiting, selecting, orienting, and
training employees.
Maintains human resource staff job results by counselling and disciplining
employees; planning, monitoring, and appraising job results.
Contributes to team effort by accomplishing related results as needed.

Finance
Determines cost of operations by establishing standard costs; collecting
operational data.

19
 Identifies financial status by comparing and analysing actual results with
plans and forecasts.
Guides cost analysis process by establishing and enforcing policies and
procedures; providing trends and forecasts; explaining processes and
techniques; recommending actions.
Improves financial status by analysing results; monitoring variances;
identifying trends; recommending actions to management.
Reconciles transactions by comparing and correcting data.
Maintains database by entering, verifying, and backing up data.
Recommends actions by analysing and interpreting data and making
comparative analyses; studying proposed changes in methods and materials.
Increases productivity by developing automated accounting applications;
coordinating information requirements.
Protects operations by keeping financial information confidential.
Maintains technical knowledge by attending educational workshops;
reviewing publications.
Contributes to team effort by accomplishing related results as needed.

3.4 FINANCIAL

FINANCE AND START-UP-EXPENSES:

The owner has determined that the amount of capital needed to launch business

effectively and realistically. The source of capital need to start the business will

20
 come totally RM 200,000. 20% of the capital provided by the student Government

loan by the 10% on interest rate. Its objective is to encourage the development of

private entrepreneurship. They provide funds in order to develop the economy of

the country promote self-employment and reduce unemployment. 40% of the

capital is provided from the owners private sources or savings and remaining 40%

coming from the public sources. As agreement and proof the owner land as security

if the owner will unable to run the business or go bankruptcy.

Forecasting Start-up Expenses

Start-up-Expenses Amount (RM) Description

Rent 20,000 Fee to be paid before opening
Licenses and permits 12,000 Check with city or state offices
Advertising 8,000 Promotion for opening the business
Cash 30,000 Amount needed for the cash register
Decorating 12,000 Estimate based on bid if appropriate
Fixtures and Equipment 45,000 Use actual bids
Insurance 8,000 Bid from insurance office
Services 3,000 Cleaning, guard etc.
Miscellaneous 5,000 All other costs
Professional fees 12,000 Include Chef, Attorney etc.
Starting Inventory 25,000 The amount of inventory required
Suppliers 10,000 Raw, cleaning materials suppliers etc.
Unexpected expenses 5000 Include an amount for the unexpected
Others 5000 Others expenses
Total Start-up-Expenses 200,000 Total amounts of costs before opening

Financial Projections:

Sales MELAYU CLASSIC RESTAURANT is basing its projected sales on the

assumption that the first unit will open on April 1, 2017. We have projected sales on
the low side using RM 2,000,500 per year per restaurant. We did not factor in any
sales growth for subsequent years.

21
 Cost of Goods Sold - The cost of goods sold was determined by taking
actual Profit and Loss statements from various restaurant concepts and then using
our pricing structure and guest counts to arrive at costs.
Management Payroll - Figures are based upon the use of five managers per
unit at our maximum bonus and salary levels. If we use four managers per
restaurant, this will lower our payroll.
Fixed and Variable Expenses - The various fixed and variable expenses
were determined by taking actual numbers from several different restaurant
concepts.
Marketing Fees - These funds will be used for the production of various
marketing materials.
Advertising - These funds will be used, if necessary, to maintain our sales at
projected levels. If we are running significantly ahead of our sales projections, then
these funds may not be necessary.
Management Fees - We will use these dollars for accounting and payroll services
of our firm. As we grow in size, this cost burden will shrink per store due to
efficiencies in volume.

22
BREAK-EVEN ANALYSIS

Variable Costs:

1. 33.00% - Cost of goods sold.

2. 16.50% - Employee payroll.

3. 0.39% - Credit card charges.

4. 0.57% - Marketing fees.

5. 1.50% - Management fees.

6. 2.00% - Advertising.

7. 1.85% - Management bonus.

8. 3.00% - Employee payroll taxes and benefits.

9. 1.60% - Paper and cleaning.

60.41% - Total variable costs.

Annual Fixed Costs:

1. RM 120,000 - Management salaries.

2. RM 27,000 - Management payroll taxes and benefits.

3. RM 15,000 - Group insurance.

4. RM 57,000 - Controllable expenses minus credit card charges and paper/cleaning.

5. RM 28,000 - Other expenses minus marketing fees, advertising, and management fees.

6. RM 35,000 - Depreciation.

RM 282,000 - Total fixed costs.

23
Break-even Analysis

Monthly Units Break-even RM 107,000

Monthly Revenue Break-even RM 107,000
Assumptions -
Average Per-Unit Revenue RM 1.00
Average Per-Unit Variable Cost RM 0.60
Estimated Monthly Fixed Cost RM 40,000

RM 50,000

RM 40,000

RM 30,000

RM 20,000

RM 10,000

RM 0

RM 10,000

RM 20,000

RM 30,000

RM 40,000

RM 50,000

RM 0 RM 40,000 RM 80,000 RM 120,000

RM 200,000

Monthly Break Even Point

24
 Break Even Point = where the intersection with 0

Sales Forecast for first operating year (April- March) 2017

Month No. of covers No. of days Average cost Total sales

of each
(RM)
covers

(RM)
April 85 30 210 302250
May 95 31 210 288300
June 90 30 210 255750
July 100 31 210 312325
August 30 31 210 144150
September 60 30 210 232500
October 75 31 210 336350
November 85 30 210 325500
December 70 31 210 336350
January 120 30 210 372000
February 75 28 210 282100
March 80 31 210 288300

Projected Profit And Loss Years 1, 2, & 3

25
 2017 2018 2019

(RM) (RM) (RM)

8,555,30
Sales 2,000,500 4,500,700
0
3,250,00
Direct Cost of Sales 500,000 1,327,610
0
2,030,00
Production Payroll 478,406 1,064,582
0
------------ ------------ ------------
5,190,00
Total Cost of Sales 1,044,017 2,672,192
0
3,810,00
Gross Margin 600,589 1,972,408
0
Gross Margin % 35.51% 40.74% 45.33%
Expenses:
Advertising/Promotion 32,892 92,892 80,000
Production Expense 5,427 15,327 29,700
------------ ------------ ------------
Total Sales and Marketing Expenses 38,319 108,219 209,700
Sales and Marketing % 2.33% 2.33% 2.33%
G&A Payroll 152,675 193,000 304,000
Depreciation 42,504 127,500 255,000
Fixed Costs 44,652 133,962 267,924
Variable Costs 94,565 267,065 517,500
Utilities 40,002 120,000 240,000
Insurance 4,002 12,000 24,000
Payroll Taxes 109,931 219,052 414,888
------------ ------------ ------------
2,023,31
Total General and Administrative Expenses 488,331 1,072,579
2
General and Administrative % 29.69% 23.09% 22.48%

26
 ------------ ------------ ------------
2,233,01
Total Operating Expenses 526,651 1,180,798
2
Taxes Incurred 17,727 197,903 400,818
1,176,17
Net Profit 56,212 593,708
0

Projected Balance Sheet Years 1, 2, & 3

27
 2016 (RM) 2017 (RM) 2018 (RM)

28
Current Assets:

Cash 373,521 1,273,550 2,936,268

Inventory 91,875 259,788 502,781

Other Current Assets 100,000 100,000 100,000

Total Current Assets 565,396 1,633,338 3,539,049

Long-term Assets 1,500,000 1,500,000 1,500,000

Accumulated Depreciation 42,504 170,004 425,004

Total long-term assets 1,457,496 1,329,996 1,074.996

Total Assets 2,022,892 2,963,334 4,614,045

Current Liabilities:

Accounts Payable 171,681 518,415 992,955

Total Liabilities 171,681 518,415 992,955

Retained Earnings (208,945) (152,733) 440,974

Total Capital 1,851,212 2,444,919 3,621,090

Total liabilities and capital 2,022,892 2,963,334 4,614,045

Net worth 1,851,212 2,444,919 3,621,090

Estimated wages & salaries per month for MELAYU CLASSIC RESTAURANT
employee included the General Manager (the owner).

General Manager ( The Owner) RM 10,000

Restaurant Manager ( Restaurant Captain) RM 5,500 + allowance

Chef ( Responsible for Cooking) RM 7,000

Cook/ kitchen Helper RM 3,500

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Waiter (5 * 1,500) RM 7,500 + allowance

Part-timer (3*1,260), per hour RM 3.50 RM 3,780 + allowance

4. CONCLUSION
This business plan will be using as a working tool for the successful operation of the
MELAYU CLASSIC RESTAURANT. The location and area analysis, target market
analysis, SWOT and local marker & competitor analysis all suggest that the restaurant will be
popular and successful. The owner understands that in the expectations, due to circumstances
beyond control, customer needs and preferences will change. Our dedication is to run the
business according to business plan we made what would work as a working tool. To acquire
our objectives we will be looking at our sales, production, personnel, inventory, customer
profile and demand, customer satisfaction and repeat customer,

5. APPENDIX

30
 AGREED CHECKED PREPARED
BY: BY: BY:
MELAYU CLASSIC
RESTAURANT

classicmelayurest@yahoo.co NAME: NAME: NAME:

m
NUR ANIDA BT NURRIDA
HAJAR AHMAD HAZIQAH BT
ATHIRAH MOHD
STAFF NUMBER: 011 TYPES OF SERVICE:
BT AZHARI RIDZUAN
CUSTOMER SERVICE DATE:

DATE: DATE:
STEP TASKS:

1) EXPECTATIONS
- Below are expectations and specific guidelines about how staff should interact with customers and how
we will use technology to enhance our customer service.
- When dealing with customers in person you are communicating on several levels at the same time.
- You are in the best position to create a positive interaction :
Smile
Initiate communications in a pleasant tone
Welcome/Acknowledge them
Make eye contact with them
Ask how you may help them?
If possible, call them by name
Ask if there is anything else you can do for them?
THANK them for their business always.
Send off.Have a good night or Have a nice weekend (or other as appropriate)
2) TELEPHONE ANSWERING
- While more limited than dealing face-to-face, the telephone offers another powerful tool to set a positive
tone
- Being cheerful and pleasant helps customers feel welcome.
- Every staff person or site that has a phone number will use a standard greeting.

That greeting will include:

1. Greeting/Welcome (Assalamualaikum, Hello, Good Morning, Good Afternoon, etc.)
2. Organization & department (or function)
This is MELAYU CLASSIC RESTAURANT or

This is Marketing Department of MELAYU CLASSIC RESTAURANT

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 3. Name My name is Farhanni..
4. Inquire about their need How can I help you?
After helping with their request(s) ask if there is anything else you can help them with :

Close by THANKING them always.

Transfer: manage up.. like a above, let them know you are transferring them to someone that can
help.

AGREED CHECKED PREPARED

BY: BY: BY:
MELAYU CLASSIC
RESTAURANT

classicmelayurest@yahoo.co NAME: NAME: NAME:

m NUR ANIDA BT NUR

HAJAR AHMAD AFIQAH BT
ATHIRAH NOR
STAFF NUMBER: 012 TYPES OF SERVICE:
BT AZHARI HAZLAN
KITCHEN POLICIES DATE:

DATE: DATE:
STEP TASKS:

32
 1) OPENING THE KITCHEN

Access: Designate who is issued keys and alarm codes

Entrance: (Specify which is to be used.)
Alarms: Follow shut-off procedure
(Have phone number(s) of Alarm Company posted)
Clock in or fill in a time card.
Basic Utilities: Turn On
Lights
Air system
Equipment requiring time to pre-heat:
Proofers
Griddles
Ovens
Ranges
Broilers
Kettles
Unlock Refrigerators and Freezers.
Check Temperatures of units.
Put Keys in proper storage area.
Line and distribute trash bins.
Dish & Pot Washing Equipment: Inspect, assemble, add chemicals, turn on.
Check Hot Appliances for temperatures, odd noises, leaks.
Inspect the whole kitchen area for:
Neatness & cleanliness
Equipment malfunctions

2) PRODUCTION PRE-PREP
Count current inventories of prepped menu items left from previous shift.
Based on leftovers and/or a Daily Specials Plan, decide on any Specials.
Refer to sales forecast for determining production requirements.
Often a sales forecast is just knowing your daily sales pattern and factoring in very unusual weather
or special events in your area that may increase or decrease traffic that day. Experience plays a large
role.

3) ORDERING AND RECEIVING

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- Use Lists of Par (Raw Material) Stock Levels by category:
Produce
Dairy
Dry Goods, Condiments, Oils, Vinegars
Chemicals and Cleaning supplies
Paper Goods
Kitchen Office supplies

4) SAFETY & SANITATION

Cleanliness Personnel:
Bathe Daily. Use deodorant. Wear no cologne or after-shave.
Restrain hair: Wear a hat (or net) and tuck hair into it.
Wear a clean full uniform ( jacket, long pants, apron, hat)
Name tags and scarf, if part of the uniform
Wear closed-toed, non-skid, non-absorbent shoes
Hands:
Wash hands with sanitizing cleaners for at least 20 seconds
Dry with a disposable towel.
Wash whenever finished cutting raw meats and after:
Going to the toilet
A break
Using the phone and whenever they become soiled.

Floors:
Wipe all spills immediately and thoroughly - Do not use that towel again for prep.
Sweep floors frequently and always before and after each rush period.
Small Appliances:
Pay close attention whenever using equipment with moving parts.
Use appliances according to their instructional manuals.
Do not overload blenders, food processors, mixers, fryers.
Do not leave mixing/chopping appliances running un-attended.
Unplug electrical appliances before cleaning, assembling or disassembling.
Wipe clean after each use.
Store attachments (lids, blades, hooks, paddles, whips, etc.) in their right place.
Fire Safety:
(All staff members should know:
How to use the portable fire extinguishers where they are.
The limitations of the portable fire extinguishers.
The presence of the built-in fire suppression system - and what activates it.

34
 How to safely evacuate the building.
All cooks should know:
How to put out very small flame-ups with salt or baking soda.

35
 AGREED CHECKED PREPARED
BY: BY: BY:
MELAYU CLASSIC
RESTAURANT

classicmelayurest@yahoo.co NAME: NAME: NAME:

m
NUR HAJAR ANIDA BT NURRIDA
ATHIRAH BT AHMAD HAZIQAH
AZHARI BT MOHD
STAFF NUMBER: 013 TYPES OF SERVICE: RIDZUAN
ADMINISTRATION POLICIES DATE:
DATE:
DATE:
STEP TASKS:

36
3) MANAGER

- Overseeing the production process and compile TABLE production

- Decide Which resources are needed in production
- Monitor Processes and adjust work schedules in need
- Supervise and motivate employees to conduct opinion poll, the dollar and purchase materials
- Liaise WITH buyers, marketing and staff pretension
- Increasing the sense of responsibility and create confidence in the election of Employees

4) MARKETING MANAGER

- Analyze the market and define the customer sales strategy

- Analyze reports made by his subordinates
- Responsible for the sales and promotion of the use of funds
- Setting goals and sales targets
- Build all the person in marketing department
- Responsible for developing and maintaining marketing strategies

5) MARKETING ASSISTANT MANAGER

- Organizing market research
- Writing press releases
- Arranging promotional events
- Assessing the result of a marketing campaign
- Assisting the manager in writing reports and analyzing data
- Helping to drive online traffic with web-related campaign
- Writing online content
- Communicating with client

6) FINANCIAL MANAGER
- Develop a planning budget per program and institutional knowledge
- Prepare financial statements better to progress uptake of the budget of the program as well as the
annual financial statement
- To prepare and facilitate the implementation of program funds and institutional audit
- Lead and supervise the financial staff

7) OPERATION MANAGER
- Planning and controlling change
- Managing quality and controlling change
- Researching new technologies and alternative methods of efficiency
- Setting and reviewing budgets and managing cost
- Overseeing inventory, distribution of good and facility layout

37
 AGREED BY: CHECKED PREPARED
BY: BY:
MELAYU CLASSIC
RESTAURANT

NAME:
classicmelayurest@yahoo. NAME: NAME:
com NUR HAJAR
ATHIRAH BT ANIDA BT SITI
AZHARI AHMAD NORFARHAN
NI BT
STAFF NUMBER: 014 TYPES OF SERVICE: BADAROL
FACTORY AND OFFICE DATE: DATE: ZAMAN
OPERATION POLICY

DATE:
STEP TASKS:

38
8) FACTORY OPERATION POLICY
- Below are expectations and specific guidelines about how staffing doing the work and follow the factory
operation policy.
- In the factory, all the employees must follow the rules of well-dressed and clean.
- There is a rules ethical consumption when you in the area factory is:
1. Wear headgear
2. Wear long-sleeved shirt
3. Wear apron
4. Wear hand-glove
5. Closed-shoe
- In terms of cleanness of factory the staffing and manager must make sure is:
1. All the machinery and equipment was used must be cleaned and covered with a clean cloth after
used and,
2. The walkway must be clean and kept clear of obstacles, especially during peak work times and,
3. The waste and rubbish must remove regularly from work area.
- In terms shipping and receiving production, all products must clean and covered to make sure the product
always fresh.

9) OFFICE OPERATION POLICY

- Below are expectations and specific guidelines about how staffing doing the work and follow the office
operation policy.
- At the office, all employee of Gold Bread must follow the ethical consumption at the office. The ethica
consumption is:
1. Slack pants, shirt (man) and tie (for men)
2. Slack or blouse (for women)
3. Closed-shoe
- All office equipment must stack neatly after use and all employee must update and clean their desks
before leaving and,
- The waste and rubbish must remove regularly from work area.

39
6. REFERENCE
Bangs, D. H. 2002. Business Planning Guide : Creating a Winning Plan for Success. Chicago,
IL, USA: Dearborn Trade, A Kaplan Professional Company.

Job A. 25th February 2013. Entrepreneur Journal. Starting a Business. Types of Business
Models.

Ma, H. Tan, J. 2005. Key Components and The Implications of Entrepreneurship. A 4-P
Framework. Journal of Business Studies.

Martin, C. L. 1992. Starting Your New Business : A Guide for Entrepreneurs. Menlo Park,
CA, USA: Course Technology / Cengage Learning.

McGrath, Gunther R., & MacMillan I. 2000. The Entrepreneurial Mindset. Harvard Business
School Press

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