SCHOOL OF HOSPITALITY, TOURISM AND CULINARY ARTS BACHELOR OF INTERNATIONAL HOSPITALITY MANAGEMENTHTM 3403 ENTREPRENEURSHIP FOR HOSPITALITYBH 6ENTREPRENEURSHIP DAY REPORTNameStudent IDGroup

INDRA MARIO CHANDRA0316549G7

LI HAINENG0309699G7

CHIN YUNSIONG1010v71220G7

BRYAN UBU0316510G7

MARTINUS KRISN0310409G7

NATHASYA AMELIA0310860G7

YANG YAZHEN0305048G7

LIN YUE0308930G7

CINTHYA RAMADHANTI MUTIARA SAHID0317113G7

XIN WEIWEI0305303G7

MARCELLA KEZIA ANAYA0310853G7

LI XIANG0306483G7

ADAM AZMIN0314863G7

BAI HUIHUI0305413G7

WU QIONG0302946G7

WANG CHENXIAO0305078G7

CHRISTIAN IVAN0309633G7

ZHANG SHUAI030075G7

ZHU HAO0311712G7

GM(Indra Mario Chandra 0316549) HR(Li Hai Neng 0309699)Sales & Marketing(Chin Yun Siong 1010v71220)ExecutiveKrisna Satria 0310409)Finance(Cinthya Ramadhanti 0317113)

PPRODUCTS:

1. Dadih (Milkcurd)

Dadih (Indonesian: Dadih), a traditional fermented milk of West Sumatra, Indonesia, is made by pouring fresh raw unheated buffalo milk into a bamboo tube capped with a banana leaf, and allowing it to ferment spontaneously at room temperature for two days.The milk is fermented by indigenous lactic bacteria of the buffalo milk. Its natural fermentation provides different strains of indigenous lactic bacteria involved in each fermentation. The natural indigenous lactic acid bacteria observed in dadih could be derived from the bamboo tubes, buffalo milk or banana leaves involved in milk fermentation.The main reason the team decided to have this type of dish is because, the selling price as well as it is convenient for students after they purchase it.2. Germans Sausages

The team decided to have local Germans sausage. The main reason why the team decided on this dish because, it will attract the market to buy it, it is because of its size and also flavours. During the sale there are three flavours provided such as; black pepper, cheese and grilled chicken.

MARKETINGThe marketing strategy basically done 1 week before the event, we have started promoting the Dadih as our core product. We decided to request the consumer to do pre book, so we can estimate how much many to sell on the event day. Besides that we also posted the pictures of the product in Facebook. There were no posters or brochures were done, because the amount of the items being booked was high enough. We have 70 cups being booked by students. So we believe that the awareness was more than enough for us to save the expenses on advertising.During the event, we utilise a portable white board as media to inform regarding the pricing of the items.

OPERATIONAL

Pricing:Set menu 1 dadih and 1 sausage RM 5

A la carte1 dadih RM 21 sausage RM 4

Most communication were done through social media, updates were being notified through group which created consisting the group members. During the event day, members are delegated into several responsibilities; 1. Helen and Wei Wei was responsible in cashiering 2. Adam Tuah, Bryan Ubu, Krishna, Christian Ivan and Zhu hao were responsible as logistic 3. Wu qiong, bai hui hui, li xiang, chin yun shiong, zhang shuai, natashya, yang yazhen, cinthya, and Marcella were responsible in terms of marketing (we emphasizing on mobile selling)

However, at the end of the day, the team shown a strong support system, whereby, there were no empty station and everyone helped each other without being asked.

FINANCIAL REPORT

Cost Of Goods Sold

Dadih (Milk curd) 261 cups

RM172.40

German Sausages 30 pieces(Mayonnaise, chili sauce and packaging)

RM 57.24

PROFIT AND LOSS STATEMENT

INCOMESales:654

EXPENSESC.O.G.S(sausages + milk curd)229.64

Profit/ (Loss):RM 425

*Total 261 cups of Dadih sold*Total 29 Sausages sold (There are few customers who willingly left their change)

PEER EVALUATION FORM

FINANCE DEPARTMENT

Your name: Cinthya Ramadhanti Mutiara SahidDate: 7/12/2014

Student ID: 0317113GROUP: 7

Instructions: Fill out the evaluation form listed below for all of your group members. Make sure to include YOURSELF. For each of the 9 categories listed on PAGE 1 of this document, enter the appropriate score (1 to 5 or NA). Repeat this for e ach group member. List all of the tasks you completed for the project. In other words, what specifically did you contribute to the team effort? As needed, enter comments about group members below the form. Use the back of this sheet or additional sheets as necessary. SUBMISSION DUE DATE: WEEK 13

Group Members NamesQuality of workTimeliness of workTask supportInteractionAttendanceResponsibilityInvolvementLeadershipOverall Performance

Natasha Amelia 454455544

Marcella Kezia Anaya444554444

Wu Qiong343454434

Bai Hui Hui443454434

Cinthya Ramadhanti Mutiara Sahid445544544

List below the specific tasks you completed for the project:

Dividing the task accordingly among finance team member to determine menu cost price

Determine selling price for food and beverage

Determine the overall sales forecast, budget implementation cost, expenses and income statement

Presentation for financial analysis and food costing

General Comments:To determine financial analysis and food costing is not an easy task, our team have to work harder to find the right cost price, sellingPrice and also sales forecast, we divide the job equally and every team member have equal contribution toward the completion Of temptation business plan, even thought it was hard at first but finally after a lot of brainstorming we did overcome our problem Which is to start with the cost price, overall my team done a very good job, we manage to work hand in hand and help each other But there is always room for improvement such as quality of work and leadership.

Your name: Krisna Satria HartantoDate: 7/12/2014

Student ID: 0310409GROUP: 7

Instructions: Fill out the evaluation form listed below for all of your group members. Make sure to include YOURSELF. For each of the 9 categories listed on PAGE 1 of this document, enter the appropriate score (1 to 5 or NA). Repeat this for e ach group member. List all of the tasks you completed for the project. In other words, what specifically did you contribute to the team effort? As needed, enter comments about group members below the form. Use the back of this sheet or additional sheets as necessary. SUBMISSION DUE DATE: WEEK 13

Group Members NamesQuality of workTimeliness of workTask supportInteractionAttendanceResponsibilityInvolvementLeadershipOverall Performance

Bryan Tisius Ubu 545555555

Christian Ivan444345434

Krisna Satria Hartanto555555545

Li Xiang555555545

Zhu Hao443325444

Adam Tuah

555555545

List below the specific tasks you completed for the project:

1. Break down considerations on several items to sell

1. Determine the best option on what items to sell

1. Controlling the process of production and preparation for the items

1. Controlling the flow of the activities during the entrepreneurship day

General Comments:

Our group as the controller of the general operation has performed quite well in terms of controlling the pre, during and post event. All of the things were under our control, starting from the delivery of the things to the venue is on time, during the event we have to control the temperature of the things we sold especially milk curd and I believed we as a team has done a really good job, the ice were always enough to make the milk curd cold and the sausages re heating process was going smoothly. We as a operational team, was trying to attract as many customers as possible the event day, from what I have seen, we had attracting the customers by using our board that we drew ourselves and I believe it was only our group that were using such kind of board. We also managed to sell the milk curd around campus and we did it as soon as the event started. Our event went pretty well without any major problem in it, thanks to the whole group that worked with a serious manner and great teamwork, especially my team.

HEAD OF DEPARTMENTS

Your name: Indra Mario ChandraDate: 7/12/2014

Student ID: 0316549GROUP: 7

Instructions: Fill out the evaluation form listed below for all of your group members. Make sure to include YOURSELF. For each of the 9 categories listed on PAGE 1 of this document, enter the appropriate score (1 to 5 or NA). Repeat this for e ach group member. List all of the tasks you completed for the project. In other words, what specifically did you contribute to the team effort? As needed, enter comments about group members below the form. Use the back of this sheet or additional sheets as necessary. SUBMISSION DUE DATE: WEEK 13

Group Members NamesQuality of workTimeliness of workTask supportInteractionAttendanceResponsibilityInvolvementLeadershipOverall Performance

Cinthya Rahmadani (Finance)454455544

Li HaiNeng (HR)444554444

Chin YunShiong (Marketing)444455444

Krisna Satria (Operational)545455444

Indra Mario Chandra (GM)445555554

List below the specific tasks you completed for the project:

Dividing the task accordingly among all the head department

To evaluate all the idea and suggestions given by all team members

Keeping deadline for each delegated task to HOD

Listening and solving complaints within the team during the whole process

Presenting on the business plan

General Comments:

It is not a new thing for me personally to lead a team for any sort of project. The only challenges during the whole entrepreneurship project, was basically the lack of individual expertise, especially in accounting department. However, as a trained leader, it was not an excuse not to complete the whole project. As a team leader, given up was not the reason, I gathered the accounting team in campus library, used all the knowledge, and helps from friends, and finally we get things done. Some of my personal approached might be controversial for others, because fortunately for me I have extra valuable information as being part of Taylors student council. But most importantly, the whole team has faith in me.