ACKNOWLEGDEMENTS

Assalamualaikum, we are most grateful to Allah S.W.T for the completion of this
Business Plan as one of the requirement that need to be accomplish in the course work
assessment for the code PEN2073.
Special thanks to our parents in supporting us to complete this business plan. This
business plan has been prepared with the cooperation and support from many people.
Besides, not to be forgotten to our lecturer, Mrs. Nurhidayatul Asyikin Bt Ramlan for her
kindness in helping us during the process of completion of this project work. She has given
us a good service by providing useful information to us. Without her, we would not be able to
complete this business plan.
There are a lot of challenges that we have to face such as finding the material
suppliers. Through these problems we manage to become more organize and mature in
dealing with problems that occur during our research. This business plan covers
organization, marketing, operation, financial plan and any other information needed by a
new entrepreneur as a guide to start this business.
Lastly, to those who had involved and contributed directly or indirectly to this
business plan, we are very grateful to them for the effort and initiative that they have shown
in our project until we successfully completed our business plan.

1.0 EXECUTIVE SUMMARY

The Pudding House is a dessert bar that mainly located at East Coast Mall
at L2-43A, East Coast Mall, Jalan Putra Square 6, Putra Square, 25200 Kuantan,
Pahang. Our office is located nearby East Coast Mall at No 7, Tingkat 2, Jalan
Putra Square 3, Putra Square, 25200 Kuantan, Pahang. It was founded in 2015 by
Idayu Ismail.
Based on our product design marketing, we plan to decorate our product
creatively that differs from other competitors. Nowadays, there is a lot of
pudding business open like mushrooms blooming after the rain. The Pudding
House needs to compete with this business of pudding in order to survive in the
market.
As entrepreneurs, competitors are a positive way for our company to
improve the business. We also find out the strengths and weaknesses of our
business if we have competitors. Due to competition, we want to keep the price
point at lowest as fair as possible to keep us in competition with other
competitors. Our competitors are Big Apple, Mika Cake and House of Mini.
The puddings are decorated based on the customers view choices. The
way of making these puddings is simple yet we granted high degree of its
richness and scent because we provide our product in a large quantity within a
short time. Our product is suitable for any programme or ceremony. The
customers can make order by SMS or call us at 09-5731008.
We will also upgrading our dessert by adding up new pudding in our menu
at a reasonable price. We will decorate our new menu with a new style in order
to attract more attention from customers. Extra topping will be served with the
pudding to give them look more colourful so that customers, especially kids and
teenagers will love to try it out.
We open this business because we know that Malaysian are so packed,
dessert after a meal. From that, we got the idea of making pudding. We
developed a design with a fun, soft, aesthetic that played on The Pudding House.
Besides, Malaysia is a country with a warm climate. Therefore, Malaysians will
find cold foods to resolve this problem such ABC, Cendol and Pudding.

2.0

INTRODUCTION

2.1 Name of company

Our name of company is The Pudding House.
2.2
Location
Our shop is located at East Coast Mall at L2-43A, East Coast Mall, Jalan
Putra Square 6, Putra Square, 25200 Kuantan, Pahang. Our office is
located at Chinese Town at No 7, Tingkat 2, Jalan Putra Square 3, Putra
Square, 25200 Kuantan, Pahang.
2.3
Nature of business
Our nature of business is a dessert.
2.4
Date of commerce
Our business start to move on from 18 th January 2015 until 31rd December
2015.
2.5
i.
ii.

Factors selecting the business.

It is easy to produce.
It is famous among children upper 6 years old and teenager 13

iii.
iv.
v.

years old above.

It is a lower cost.
This business has not many competitors.
It can eat at any time.

3.0 PURPOSE OF PREPARING BUSINESS PLAN

3

The purpose of preparing this business plan is as the first step as a module
before starting a business. This business plan is very important to a new
company like The Pudding House because it may help us to maintain our
business longer in the Malaysia market.
The purposes of preparing this business plan are:
i.

As a guide line for us in setting, planning, managing, handling and

controlling our business for day to day management, budget, financial

ii.

forecast, strategies, target market and even long-term goal.

To improve any weaknesses arise by comparing the actual performance of
the firm with its master plan. It is to see whether it is a favourable or

iii.

unfavourable situation.
To ensure that the business will run smoothly even if there are a lot of

iv.

challenges that it has need to face in the future.

To show the financial strength of the company especially when applying
for loans and to convince the investors towards providing funds or other
financial institution.

4.0 ADMINISTRATIVE PLAN

4.1 BACKGROUND OF PROJECT

This is to inform you of our concept in pudding recipe that we have been created for
a very long period. We will soon be dispatching its sample and hoping that our product will
get their attention to all Malaysian and hoping that our product will be accepted in the bakery
business market.
In Malaysia, it is divided into two broad types of pudding eaters, those who have onl
eaten Malaysian made pudding and those who have only eaten each buttery crumb of
pudding crust such as from England, French and to a lesser degree, America. With the
exception of some of their dessert puddings, we plan to run our first new product pudding
concept in Malaysia. So here, we have various types of pudding.
We also run this business due to less competitors in pudding business market.
Therefore, our business could suffer a low risk to face bankruptcy because there has a small
scope of competitors in the business of pudding in Malaysia.
We got the inspiration to build up this business because six of us likes to eat pudding
very much. Then, after we do some research, we were found a tasty pudding at some place.
So, we decide to open up The Pudding House that serve variety of pudding so the customer
can enjoy anytime and everywhere.
As an additional information, our companys main position consists of Mdm. Siti Nur
Idayu as a General Manager (GM) of this company. She is the one that has to take the full
responsibility of this company. Next, the position of Administrative Manager is belong to
Mdm. Siti Nur Afwani. So, any work that within the scope of administration must be refer to
her. Next, Miss Chiu Yee are responsible to the Marketing Manager position. Then,
Operational Manager position is under Miss Idatul Muzinis responsibility. So, she is the one
that control all of these companys pudding production. Miss Sin Yen is take the
responsibility within Human Resources scope. She do the work such as maintaining
organization file and other job that related to the employee. Lastly, our companys Financial
Manager is lying under Miss Nurkhairunnisa position. She is responsible with all the financial
work of The Pudding House company.

4.2 COMPANY BACKGROUND

Table 1: Company Background
NAME OF COMPANY
BUSINESS ADDRESS :i.

OFFICE

THE PUDDING HOUSE

No 7, GF, JALAN PUTRA SQUARE 3, PUTRA SQUARE,
25200 KUANTAN, PAHANG.

ii.

SHOP

L2-43A, EAST COAST MALL, JALAN PUTRA SQUARE 6,

PUTRA SQUARE, 25200 KUANTAN, PAHANG.

CORRESPONDENCE
ADDRESS :i.

WEBSITE

www.thepuddinghouse.com
thepuddinghouse@gmail.com

ii.
E-MAIL
PHONE NUMBER :i.

OFFICE

09-5731008
09-5738001

ii.
SHOP
DATE OF

18th JANUARY 2015

COMMENCEMENT
REGISTRATION

CA0715255-V

NUMBER
MODAL CONTRIBUTION

RM60,000

OF PARTNER
NAME OF BANK
BANK ACCOUNT

CIMB BANK
70-5372452-4

NUMBER
LOAN

RM60,000

4.2.1 LOCATION OF COMPANY

4.3 VISION, MISSION AND OBJECTIVES

7

4.3.1 VISION
Our vision is to be the only company is the best in producing pudding which produce
various kind of pudding in this food industry particularly in domestic area.
4.3.2

MISSION

Our first mission is to produce a variety of delicious pudding to customer. Besides

that, we hope we could provide the feeling of happiness to the customer. We hope
we could provide the best high-quality pudding and become a well-known desserts
brand name internationally. Lastly, to achieve customer satisfaction by putting
Customers Priority First and build their trust in our business product.
4.3.3 OBJECTIVES
Our objectives can be divided into two which are short-term objectives and long-term
objectives. The objectives are:4.3.3.1 Short-term Objectives
i.
To launch our business in the most effective way.
ii.
To increase employees efficiency and productivity thus will increase the
business status.
4.3.3.2 Long-term Objectives
i.
ii.

To set up new branches in any part of Malaysia with equal success.

To increase every year sales by 20%.

4.4 ORGANIZATIONAL CHART

Siti Nur Idayu Bt Ismail

General Manager

Tan Sin Yen

Siti Nur Afwani Bt Mohd Sameri

Human Resources Manager

Administration Manager

Heng Chiu Yee

Marketing Manager

Idatul Muzini Bt Abd Mujib

Nurkhairunnisa Bt Mohamad Khalid

Operational Manager

Financial Manager

4.5 LOGO DESCRIPTION

Table 2: Logo Description

LOGO

DESCRIPTION
It is our main pudding that we produce

Pudding Caramel

where as this pudding is quiet famous

among Malaysian.
It shows we added some topping on our

Strawberry

pudding besides it is for garnish or flavour.

It refers to our shop based on the concept

House

of home where the customer can enjoy it in

a relax mode.
It shows that customers can feel the

Tagline

sweetness of our pudding.

i.
Yellow : It stands for freshness,

Colour

positivity and joy. It also shows the

ii.

colour of pudding.
Brown : It is a warm colour that
stimulates the appetite. It also
represents health, honesty, reliability

iii.

and feeling like at home.

Red : It stands for the colour topping

iv.

for our main pudding, strawberry.

Pink : It represents sugar. It also
used to communicate tenderness.

4.6 PROFILE SUMMARY

4.6.1 General Manager

10

Table 3: Background General Manager

NAME

SITI NUR IDAYU BINTI ISMAIL

ID NUMBER

800611 06 5110

ADDRESS

NO. 26, LORONG BUKIT GOH 2, JALAN BUKIT GOH

PERDANA, 26050 KUANTAN, PAHANG.

PHONE NUMBER

011 16511270

DATE OF BIRTH

11st JUNE 1980

AGE

35 YEARS OLD

MARITAL STATUS

MARRIED

EDUCATIONAL
BACKGROUND
SKILLS

DIPLOMA IN BUSINESS MANAGEMENT

BACHELORS DEGREE IN BUSINESS

LEADERSHIP SKILL, DECISION MAKING SKILL, SPEAKING

AND WRITING SKILL, ANALYTICAL SKILL, MANAGEMENT
SKILL

PREVIOUS

5 YEARS OF WORKING EXPERIENCE IN THE SERVICE LINE,

EXPERIENCE

EXPERIENCE IN SETTING UP AND MANAGING ON F&B

OUTLET

PRESENT

MANAGER OF HER OWN BAKERY

OCCUPATION
EMAIL ADDRESS
liyayu_ayu@yahoo.com
4.6.2 Human Resources Manager

Table 4: Background Human Resources Manager

11

NAME

TAN SIN YEN

ID NUMBER

900626 06 5156

ADDRESS

40, LORONG SERI KUANTAN 63, 25250 KUANTAN, PAHANG

PHONE NUMBER

016 9230462

DATE OF BIRTH

26th JUNE 1990

AGE

25 YEARS OLD

MARITAL STATUS

SINGLE

EDUCATIONAL
BACKGROUND
SKILLS

DIPLOMA IN HUMAN RESOURCES

BACHELORS DEGREE IN HUMAN RESOURCES

COMMUNICATION SKILL, EMPLOYEE COACHING SKILL,

MANAGEMENT SKILL, EXCELLENT COMPUTER SKILL.

PREVIOUS
EXPERIENCE
PRESENT

2 YEARS OF WORKING EXPERIENCE IN HUMAN

RESOURCES DEPARTMENT.
OFFICE CLERK

OCCUPATION
EMAIL ADDRESS

ms.sinyen@gmail.com

4.6.3 Administrative Manager

Table 5: Background Administrative Manager

NAME

SITI NUR AFWANI BINTI MOHD SAMERI

ID NUMBER

850508 11 5570
12

ADDRESS

7464, JALAN ALAMANDA 2, BANDAR BARU BUKIT MENTOK,

24000 KEMAMAN, TERENGGANU.

PHONE NUMBER

014 5124203

DATE OF BIRTH

8th MAY 1985

AGE

30 YEARS OLD

MARITAL STATUS

MARRIED

EDUCATIONAL
BACKGROUND

DIPLOMA IN HUMAN RESOURCES

BACHELORS DEGREE IN BUSINESS
ADMINISTRATION

SKILLS

ANALYTICAL AND COMMUNICATION SKILL, COMPUTER

SKILL.

PREVIOUS
EXPERIENCE
PRESENT

3 YEARS OF WORKING EXPERIENCE IN ADMINISTRATIVE

MANAGEMENT
OFFICE CLERK

OCCUPATION
EMAIL ADDRESS
afwaniz@gmail.com
4.6.4 Marketing Manager

Table 6: Background Marketing Manager

NAME

HENG CHIU YEE

ID NUMBER

900215 08 5718

ADDRESS

76, LORONG SERI KUANTAN 72, 25250 KUANTAN, PAHANG.

PHONE NUMBER

010 9229007

DATE OF BIRTH

15th FEBRUARY 1990

13

AGE

25 YEARS OLD

MARITAL STATUS

SINGLE

EDUCATIONAL
BACKGROUND
SKILLS

DIPLOMA IN HUMAN MARKETING

BACHELORS DEGREE IN MARKETING

COMMUNICATION SKILL, PRESENTATION SKILL,

ORGANIZATIONAL AND PLANNING SKILL.

PREVIOUS
EXPERIENCE
PRESENT

2 YEARS OF WORKING EXPERIENCE IN MARKETING

MANAGEMENT
PROMOTER

OCCUPATION
EMAIL ADDRESS

elaineheng_95@yahoo.com

4.6.5 Operational Manager

Table 7: Background Operational Manager

NAME

IDATUL MUZINI BINTI ABDUL MUJIB

ID NUMBER

880118 06 5184

ADDRESS

8, LORONG IM 2/77, BANDAR INDERA MAHKOTA, 25200

KUANTAN, PAHANG.

PHONE NUMBER

017 9359612

DATE OF BIRTH

18th JANUARY 1988

AGE

27 YEARS OLD

MARITAL STATUS

SINGLE

14

EDUCATIONAL
BACKGROUND
SKILLS

DIPLOMA IN CULINARY
DIPLOMA IN HOTEL MANAGEMENT

COMMUNICATION SKILL, INTERPERSONAL SKILL,

LEADERSHIP SKILL.

PREVIOUS
EXPERIENCE
PRESENT

2 YEARS OF WORKING EXPERIENCE IN MAKING DESSERT.

HOTEL CHEF ASSISTANT

OCCUPATION
EMAIL ADDRESS

idatul_01@yahoo.com

4.6.6 Financial Manager

Table 8: Background Financial Manager

NAME

NURKHAIRUNNISA BINTI MOHAMAD KHALID

ID NUMBER

900320 14 6084

ADDRESS

BLOK A8-3-7, TAMAN MELATI, 53100 SETAPAK, WILAYAH

PERSEKUTUAN, KUALA LUMPUR.

PHONE NUMBER

017 6190492

DATE OF BIRTH

20th MARCH 1990

AGE

25 YEARS OLD

MARITAL STATUS

SINGLE

EDUCATIONAL
BACKGROUND
SKILLS

DIPLOMA IN ACCOUNTANCY
BACHELORS DEGREE IN ACCOUNTANCY

EXCELLENT MATHEMATIC SKILL, ANALYTICAL AND IT SKILL,

15

MANAGEMENT OF FINANCIAL RESOURCES.

PREVIOUS
EXPERIENCE
PRESENT

2 YEARS OF WORKING EXPERIENCE IN FINANCE

DEPARTMENT.
FINANCE OFFICER

OCCUPATION
EMAIL ADDRESS

ms.khrnnse@gmail.com

4.7 JOB DESCRIPTION

Table 9: Job Description of Partners

Designation

Description
Organizes and manages business structure and operation
systematically.
As a coordinator to all section in business to
achieve business target monthly or yearly.
Make sure the company reputation maintain
stabilized and harmonized.
Involves in internal and external decision-making.
To control the activities of the workers and

General Manager

Human Resources
Manager

motivate them to worked efficiently and effectively.

Be a referent person in business.
Development of corporate policies and procedures and

overseeing the same.

Salary administration and benefit programs.
Payroll.
Personnel records / documentation.
Position posting, screening and interviewing candidates.
New hire orientation program exit interview program.
Employee programs and activities.
Facilities management.
Shipping, receiving and fulfilment.
Inventory control.
Support Service Department.
Employment Service Department.
Board of Directors including election process, new board
orientation, board meeting attendance and taking of

Administrative
Manager

official minutes.
Budget development and management.
Staff and member travel.
16

Confidential records of the association.

Designation

Marketing Manager

Description

Managing all marketing for the company and activities

within the marketing department.

Overseeing the companys marketing manager.
Planning and implementing promotional campaign.
Monitor and report on effectiveness of marketing

communications.
Creating a wide range of different marketing materials.

Improve the operational system, processes and policies in

support of organizational mission.

Development of individual program budget.
Invoicing to funding sources, including calculation of

completed units of services.

Payroll management including tabulation of accrued

employee benefits.
Disbursement of check for agency expenses.

Providing and interpreting financial information.

Monitoring and interpreting cash flows and predicting

future trends.
Analyzing change and advising accordingly.
Formulating strategic and long-term business plan.
Analyzing competitors and market trends.
Conducting reviews and evaluations for cost reduction

Operational
Manager

Financial Manager

opportunities.

4.8 REMUNERATION SCHEDULE

17

Table 10: Remuneration Schedule

Position

No. of

Salary (RM)

worker
General

EPF (RM)

SOCSO

Total

(13%)

(2%)

(RM)

3,000

390

60

3,450

2,000

260

40

2,300

1,500

195

30

1,725

1,500

195

30

1,725

1,500

195

30

1,725

1,500

195

30

1,725

11,000

1,430

220

12,650

Manager
Human
Resources
Manager
Administrativ
e Manager
Marketing
Manager
Operational
Manager
Financial
Manager
Total

4.9 LIST OF OFFICE EQUIPMENT & FURNITURE

Table 11: List of Office Equipment

Items

Quantity

Price (RM/unit)
18

Total (RM)

Table lamp

RM118

RM708

Lamp

12

RM179

RM2,148

Fan

RM182

RM364

Set of stationeries

RM214

RM1,284

Air-conditioner

RM2,252

RM6,756

Computer

RM1,000

RM6,000

Printer

RM209

RM209

LCD

RM1,750

RM1,750

Cleaning stuff

1 set

RM350

RM350

Whiteboard

RM500

RM500

Water cooler

RM1,950

RM1,950

Coffee machine

RM1,707

RM1,707

Total

41

RM10,411

RM23,726

Table 12: List of Furniture

Items

Quantity

Price (RM/unit)

Total (RM)

Office table (staff)

RM170

RM850

Office chair (staff)

RM159

RM795

Office table (manager)

RM179

RM179

Office chair (manager)

RM269

RM269

Set of meeting table

RM2,899

RM2,899

19

Shelves

RM1,689

RM5,067

Sofa

RM1,229

RM2,458

Vase

RM363

RM1,089

Total

21

RM6,957

RM13,606

4.10 OFFICE LAYOUT PLAN

GENERA
L
MANAGE
R ROOM

SHELVE

PRAYIN
G
ROOM

PANTR
Y

TOILET

STORE
ROOM

MARKETI OPERATIN
NG
G
MANAGER MANAGER FINANCIA
SHELVE
L
20 HR
ADMIN MANAGER
MANAGER MANAGER
PRINTE

MEETING
ROOM

4.11 ADMINISTRATIVE BUDGET

Table 13: Administrative Budget

No.
1
2
3
4
5

Items
Office equipment
Furniture
Salary
EPF
SOCSO
Deposit : Rental Office

Fixed Asset

Monthly

Other

Expenses

Expenses

RM23,726
RM13,606
RM11,000
RM1,430
RM220
RM3,000

Rental Shop

RM2,800

Telephone

RM200

Electricity

RM300
21

6
7
8
9
10
11
12
21
22
23

Water
Renovation
Rental Office

RM300
RM6,690
RM1,500

Rental Shop
Telephone
Electricity
Water
License fee
Business registration fee
Insurance
Loan
Interest
Total

RM1,400
RM400
RM500
RM150
RM50
RM70.60
RM335
RM44,022

503
185
RM17,288

RM7,055.60

5.0 MARKETING PLAN

5.1 PRODUCT DESCRIPTION
Table 14: Product Description
Type of Pudding
Caramel Pudding

Description
Price of pudding : RM3.00
Add topping : Strawberry = RM0.50
Total price of pudding : RM3.50

Black Forest Pudding

Price of pudding : RM2.50

Add topping : Kiwi = RM0.50
Total price of pudding : RM3.00

Oreo Pudding

Price of pudding : RM2.00

Add topping : Oreo = RM0.50
22

Total price of pudding : RM2.50

Cocktail Pudding

Price of pudding : RM3.50

Add topping : Kurma = RM0.50
Total price of pudding : RM4.00

5.2 ANALYSIS OF COMPETITORS

Table 15: Analysis of Competitors
Competitor

Strength

Large variety of
donuts and flavours

Big Apple

available.
Have many

Weakness

Not available for

online order.
High pricing power.

Beginner in market

branches in
Malaysia.

Mika Cake

Always upgrade

menu of cakes.
Have many
branches in

Malaysia.
Available for online

order.
Low pricing power.

23

era.

Have variety of

Beginner in market

cupcake, mini roll

era.
A small size of each

and donut.
Affordable price.

cupcake.
Small variety of

dessert such as

House of Mini

flavours available.

5.3 MARKET COVERAGE

Average Price

RM 3.50+ RM 3.00+ RM 2.50+ RM 4.00

4

=
=

RM3.25

Table 16: Market Coverage of The Pudding House (2015)

Target

Population

Expected Expenses

Market

Market
Size

Share

Market
Share

(%)

Students

1,500

1,500 x RM3.25 x 30 days

RM146,250

7%

RM10,238

Families

2,500

2,500 x RM3.25 x 30 days

RM243,750

7%

RM17,063

Workers

1,800

1,800 x RM3.25 x 30 days

RM175,500

7%

RM12,285

Total Market Share

RM39,58
6

Total = RM39,586 x 12 months

Market share / month = RM475,032 x 21%

= RM475,032

= RM99,756.72
24

Table 17: Market Share before Entry of The Pudding House (2015)
Company
Big Apple
Mini Cupcake
Mika Cake
The Pudding House
Total

Percentage (%)
42%
32%
26%
0
100%

Total (RM)
RM199,513.44
RM152,010.24
RM123,508.32
0
RM475,032

Figure 1: Pie chart for Market Share before The Pudding House enter The Market
(2015)

25

Market Share before The Pudding House enter the market (2015)

26%
42%

32%

Big Apple

Mini Cupcake

Mika Cake

The Pudding House

Table 18: Market Share after Entry of The Pudding House (2015)
Company
Big Apple
Mini Cupcake
Mika Cake
The Pudding House
Total

Percentage (%)
29%
26%
24%
21%
100%

Total (RM)
RM137,759.28
RM123,508.32
RM114,007.68
RM99,756.72
RM475,032

Figure 2: Pie chart for Market Share after The Pudding House enter The Market
(2015)

26

Market Share after The Pudding House enter the market (2015)
21%
24%

29%
26%

Big Apple

Mini Cupcake

Mika Cake

The Pudding House

5.4 SALES FORECAST

Table 19: Sales Forecast for The Pudding House (2015)

Month

Sales Collection

Justification

January

RM37,900

This month does not affect The Pudding House.

February

RM37,900

This month does not affect The Pudding House

March

RM38,000

The Pudding House is affected by this month

because it is a school holiday.

April

RM37,032

This month does not affect The Pudding House.

May

RM38,200

This month does not affect The Pudding House.

June

RM39,000

The Pudding House is affected by this month

27

because it is a school holiday and Ramadhan.

July

RM41,000

The Pudding House is affected by this month

because it is Hari Raya Puasa.

August

RM39,000

This month does not affect The Pudding House.

September

RM40,000

The Pudding House is affected by this month

because it is a school holiday and Hari Raya Haji.

October

RM41,000

This month does not affect The Pudding House.

November

RM42,000

The Pudding House is affected by this month

because it is a school holiday.

December

RM44,000

The Pudding House is affected by this month

because it is a school holiday.

Total Year 2015

RM475,032

The Pudding House is more affected by seasonal

events such as Hari Raya Puasa, Hari Raya Haji
and school holidays, the sales forecast in 2015
only can be estimated as RM475,032.

Year
2016

Sales Collection
RM579,539

Justification

The Pudding House is more affected by seasonal

events such as Hari Raya Puasa, Hari Raya Haji
and school holidays, as the sales increased by
22%, the sales forecast in 2016 only can be
estimated as RM579,539.

2017

RM718,628

The Pudding House is more affected by seasonal

events such as Hari Raya Puasa, Hari Raya Haji
and school holidays, as the sales increased by
24%, the sales forecast in 2017 only can be
estimated as RM718,628.

Sales forecast for the year 2016 = RM475,032 + (RM475,032 x 22%)

= RM475,032 + RM104,507
= RM579,539

28

Sales forecast for the year 2017 = RM579,539 + (RM579,539 x 24%)

= RM579,539 + RM139,089
= RM718,628

5.5 PROMOTION STRATEGY

We would like to promote our product through distribution of illustrated flyers and
pamphlet. We believe that this will attract more customers to purchase our product because
such reference materials will made customers left a deep impression on our product. The
cost incurred the total of RM400.
We would also introduce and promote our products by joint booth events. We believe
that people will come to our booth located near their hometown. They will come to take a
look at our booth. Despite not buying our products, at least they will become aware of our
shop as well as our product.
Last but not least, we also promote our product through vendors. We believe that this
is an opportunity to increase the reputation of our products among public because our
products will be offered by vendors in several places. There are various boutique caf that
provide vendor where stated in Kuantan, Pahang such as Dreambox and Itsmeyous. The
cost incurred the total of RM200.

29

5.6 MARKETING BUDGET

Table 20: Marketing Budget
Items

Fixed Asset

Monthly Expenses

Other Expenses

Expenses
Fixed Assets
Signboard

RM3,000

Working Capital
Promotion :-

Flyer
Pamphlet
Vendor

RM200
RM200
RM200

Other Expenditure
Business Card

RM96

Grand Opening

RM2,000
30

Joint booth

RM1,500

Total

RM3,000

RM600

RM3,596

6.0 OPERATION PLAN

6.1 PROCESS FLOWCHART
6.1.1 Production Symbol
Table 21: Production Symbol
No.
1

Symbol

Type of activity
Operation

Description
Materials are being processed or
information being processed or the
process of planning and calculating.

Transporting

Inspection

Delay

Storage

Movement of materials from one place to

another.
Inspection on the quantity or quality of the
product
Process is delayed or materials waiting
for further process.
Materials are stored in the storage area or
warehouse.

31

6.1.2

Caramel Pudding
The Process of Caramel

Measure sugar and water

Cook the sugar in a low heat

Ensure the sugar in melt

Add one spoon of water

Mix the mixture well

Turn off the heat and put the mixture on a steel

Let the mixture to cool down

32

The Process of Pudding

Serve bread and eggs

Measure sweetened creamer, water, evaporated milk and vanilla essence

Tear the breads in a small pieces

Break the eggs and strain it

Mix and blend the pieces of bread, evaporated milk, sweetened creamer and
water

Ensure the mixture in a smooth condition

Add the strained eggs and vanilla essence

33

Mix and blend back the mixture

Put the mixture in the steel just now that fill with the sugar

The mixture are steam in medium heat for one hour

Turn off the heat and replace pudding from the steel to cool down

Cut the pudding in a slice

Add strawberry as topping on top of the pudding

Keep the pudding in the fridge before it place into the displayer fridge

34

6.1.3

Black Forest Pudding

Prepare coco powder, yolks and vanilla essence

Measure sugar, chocolate milk, water and cooking chocolate

Cook the jelly with sugar and water until it is dissolved well in a pot with the
medium heat

Pour the chocolate that are minced and stirred well

Take some of jelly mixture and mix them with yolks

Pour the mixture back in the pot while stir it up

Cook the pudding until it is boiling

35

Add vanilla essence in the pudding

Stream the pudding before put it in the cup

Put the pudding in the cup

Let the pudding cool down first

Add kiwi as topping on top of pudding

Store the pudding in fridge to refrigrate

36

6.1.4

Oreo Pudding

Prepare jelly and oreo cookies

Measure water, sugar and evaporated milk

Cook the jelly with water until it is dissolved in the medium heat

Add sugar and cook them until it is dissolved again

Pour evaporate milk and stir until it is boiling

Crush the oreo cookies

Mix the crushed cookies in the mixture of jelly

37

Turn off the heat and replace the pudding to the pudding molds

Let the pudding cool down in the room temperature

Add oreo as topping on top of pudding

Place the pudding in the fridge to refrigrate

38

6.1.5

Cocktail Pudding
The Process of Pudding
Prepare fruit cocktail, eggs and vanilla essence

Measure the corn starch, sugar and water

Mix the water, cocktail syrup with corn starch and cook them in medium heat

Add sugar and stir until the mixture in gum condition

Pour the egg white that has been stirred up

Add vanilla essence and stir it well

Turn off the heat and replace the pudding to the pudding molds

Let the pudding cool down at the room temperature

39

The Process of Sauce

Serve evaporated milk, vanilla essence and yolks

Measure water and sugar

Cook the evaporated milk, yolks, sugar and water in medium heat and stir it
well

Ensure the sweetness of sauce

Cook the sauce until it is boiling

Turn off the heat and let the sauce cool down

Place the sauce in the fridge to refrigrate

Add kurma as topping on top of pudding

40

6.2 LIST OF FIXED ASSET / EQUIPMENT & MACHINERY

Table 22: List of Fixed Asset / Equipment
No.

Item

Quantity

Price (RM/unit)

Total

Steel (circle)
Pudding molds :

12.90

64.50

a) Flower 1
b) Flower 2

7.50

37.50

13.90

83.40

Steamer

98.00

294.00

Blender

42.99

128.97

Filter

3.90

19.50

Plates

50

3.00

150.00

Bowls

50

2.50

125

Cups

50

2.50

125

Spoons

5 sets

2.50

12.50

10

Forks

5 sets

2.50

12.50

11

Jug measurement

9.00

45.00

12

Weighing scale

29.00

145.00

13

Tong gas

80.00

240.00

14

Stove

1,950.00

1,950.00

15

Spatula

4.90

24.50

15

Ladle

1.80

9.00

16

Pan

23.90

119.50

17

Pot

49.00

245.00

Quantity

Price (RM/unit)

Total

No.

Item

18

Round dining table

80.00

400.00

19

Bar table

350.00

350.00

20

Bar stool

90.00

720.00

21

Mini table

212.00

212.00

41

22

Sofa

92.00

92.00

23

Steel rack

90.00

180.00

24

Book shelve

75.00

75.00

25

Carpet

199.00

199.00

26

Dust bin

175.00

175.00

242

3,703

6,234

Quantity

Price (RM/unit)

Total

Total

Table 23: List of Machinery

No.

Item

Fridge

662.00

3,972.00

Displayer fridge

2,695.00

2,695.00

Water filter

2,199.00

2,199.00

Cash register receipt

192.00

192.00

5,748

9,058

Total

6.3 MAINTENANCE & COST

Table 24: Maintenance & Cost
No.

Item

Duration

Quantity

Price (RM)

Fridge (store)

Every 3 months

1,200

Air-conditioner (office)

Every 6 months

800

Water cooler

Every 6 months

100

Coffee machine

Every 6 months

150

Displayer fridge

Every 6 months

450

Water filter

Every 6 months

350

42

Total

14

3,050

6.4 NAME OF SUPPLIER

Table 25: Name of Supplier
No.
1

Supplier

Address

Bakemate Entreprise

No. 11, Jalan Tun Ismail,

25000 Kuantan, Pahang Darul Makmur.

Cowboy Entreprise Sdn Bhd

No. B342-B354, Jalan Dato Wong Ah Jang,

25100 Kuantan, Pahang Darul Makmur.

Nirwana Hypermarket Sdn Bhd

Lot 118, Jalan Air Putih,

25300 Kuantan, Pahang Darul Makmur.

43

6.5 PLAN LAYOUT

STORE
ROOM

FRIDG
E
ROOM

SHELVE
S

CASHIE
R

44

DISPLAYER
FRIDGE

6.6 MATERIALS REQUIREMENT PLANNING

Table 26: Materials Requirement Planning
No.

Material

Quantity (unit)

Price (RM/unit)

Total (RM)

Eggs

39 nets

9.56

372.84

Sugar

49 packets

2.04

99.96

Bread

53 loaves

3.35

177.55

Evaporated milk

21 boxes

109.80

2305.80

Sweetened creamer

8 boxes

107.00

856.00

Vanilla essence

2 boxes

21.90

43.80

Jelly

330 packets

1.70

561.00

Coco powder

13 packets

12.71

165.23

Oreo

8 boxes

65.00

520.00

45

10

Corn starch

5 boxes

22.50

112.50

11

Cooking chocolate

38 bars

5.99

227.62

12

Chocolate milk

8 boxes

65.90

527.20

13

Fruit cocktail

13 boxes

66.00

858.00

14

Strawberry

27 packets

13.99

377.73

15

Kiwi

30 packets

13.99

419.70

16

Kurma

30 boxes

10.00

300.00

531.43

7,924.93

Total

Table 27: Purchase Projections

Purchase Projections

RM

January

7,925

February

7,925

March

7,925

April

7,925

May

7,925

June

7,925

July

7,925

August

7,925

September

7,925

October

7,925

November

7,925

December

7,925

Total Year 2015

95,100

Total Year 2016

95,100

46

Total Year 2017

95,100

6.7 LIST OF OVERHEAD / UTILITIES

Table 28: List of Overhead / Utilities
No.

Overhead / Utilities

Cost (RM)

Water

150

Electricity

500

Telephone

400

Gas

90
Total

1,140

47

6.8 REMUNERATION OF STAFF

Table 29: Remuneration of Staff
Position

No. of

Salary (RM)

EPF (RM)

SOCSO (RM)

(13%)

(2%)

worker
Operation

Total (RM)

2,400

312

48

2,760

Cashier

1,000

130

20

1,150

Waiters

1,800

234

36

2,070

Total

5,200

676

104

5,980

staffs

48

6.9 OPERATION BUDGET

Table 30: Operation Budget
No

Item

Fixed Asset

Monthly

Others

Expenses

Expenses

Equipment

RM6,234

Machinery

RM9,058

Maintenance

Material Requirement Planning

7,924.93

Remuneration staff

RM5,980

Carriage Inwards

Utilities

RM3,050

RM450
RM1,140

Total

RM15,292

49

RM15,494.93

RM3,050

7.0 FINANCIAL PLAN

7.1 INTRODUCTION OF FINANCIAL PLAN
Table 31: Introduction of Financial Plan
NAME OF BUSINESS

THE PUDDING HOUSE

SELECT LANGUAGE

ENGLISH

FORM OF BUSINESS

SOLE-PROPRIETORSHIP / OTHERS

PLANNING PERIOD

3 YEARS

NATURE OF BUSINESS

MANUFACTURING

START

YEAR

OF

2015

MONTH

OF

JANUARY

PROJECTION
START

PROJECTION

50

7.2 CAPITAL EXPENDITURE PROJECTION

The Pudding House
Capital Expenditure
Type of Fixed Assets

Estimated

Estimated Economic

Cost (RM)

Life (years)

Administrative/Organisation
Land & Building

Equipment

23,726

Machinery

13,606

3,000

Equipment

6,234

Machinery

9,058

Sales/marketing
Signboard
Operations/Technical

TOTAL

55,624

Depreciation Method
Straight Line

7.3 PRE-OPERATING AND WORKING CAPITAL PROJECTIONS

51

The Pudding House

Pre-Operating and Working Capital
Pre-Operating & Incorporation Costs (one-off)
RM
Development cost
6,690
Business incorporation
71
Deposit (rent, utilities, etc)
6,600
Other pre-operating & incorporation costs
385
Sales & Marketing Costs (monthly)
Salaries, Wages, EPF & SOCSO
1,725
Advertising
600
General & Administrative Costs (monthly)
Rental
2,900
Salaries, Wages, EPF & SOCSO
9,200
Utilities
1,050
Operations & Technical Costs (monthly)
Purchase of Raw Materials/Goods
7,925

Type of Cost
Fixed Cost
Fixed Cost
Fixed Cost
Fixed Cost
Fixed Cost
Fixed Cost
Fixed Cost
Fixed Cost
Fixed Cost
Variable

450

Cost
Variable

Salaries, Wages, EPF & SOCSO

7,705

Cost
Variable

Utilities

1,140

Cost
Variable

Carriage Inwards

Cost
Other Expenditure (annually)
Marketing Budget
Maintenance
Total Pre-Operations and Working

Capital

3,596
3,050
53,087

Fixed Cost
Fixed Cost

Expenditure
Annual Increase in Working Capital ( if any)
Year 2
Year 3

10%
10%

7.4 SALES & PURCHASES

Sales Projections

RM

Purchase Projections

RM

January

2015

37,900

January

2015

7,925

February

2015

37,900

February

2015

7,925

52

March

2015

38,000

March

2015

7,925

April

2015

37,032

April

2015

7,925

May

2015

38,200

May

2015

7,925

June

2015

39,000

June

2015

7,925

July

2015

41,000

July

2015

7,925

August

2015

39,000

August

2015

7,925

September

2015

40,000

September

2015

7,925

October

2015

41,000

October

2015

7,925

November

2015

42,000

November

2015

7,925

December

2015

44,000

December

2015

7,925

Total

2015

475,032

Total

2015

95,100

Total

2016

579,539

Total

2016

95,100

Total

2017

718,628

Total

2017

95,100

Sales Collections

Purchase Payments

In the month of sales

100%

In the month of purchase

100%

One month after sales

0%
0%

One month after purchase

0%
0%

Two months after sales

Two months after purchase

Ending Inventory of Raw Materials

End of
End of
End of

2015
2016
2017

RM
85,590
85,590
85,590

7.5 PROJECT IMPLEMENTATION COST

The Pudding House
Project Implementation Cost

53

Capital Expenditure

Cost

Sources of Financing

Equipment

23,726

Loan

Machinery

13,606

Loan

3,000

Loan

Equipment

6,234

Loan

Machinery

9,058

Loan

2,325

Cash

General & Administrative Costs (monthly)

13,150

Cash

Operations & Technical Costs (monthly)

17,220

Cash

Pre-operating & Incorporation Costs

13,746

Cash

6,646

Cash

10,206

Cash

Administrative/Organisation

Sales/Marketing
Signboard
Operations/Technical

Working Capital

months
Sales & Marketing Costs (monthly)

(one-off)
Other Expenditure (annually)
Provision for Contingencies

10%

TOTAL

118,917

7.6 SOURCES OF PROJECT FINANCING

The Pudding house
Sources of Project Financing
Own
Capital Expenditure

Cost

Contributions
Existing
Cash

F.
Assets

54

Loan

Administrative/Organisation
Equipment
Machinery
Sales/Marketing
Signboard
Operations/Technical
Equipment
Machinery
Working Capital
Sales
&
Marketing
Costs

23,726
13,606

23,726
13,606

3,000

3,000

6,234
9,058

6,234
9,058

2,325

2,325

(monthly)
General & Administrative Costs

13,150

13,150

(monthly)
Operations & Technical Costs

17,220

17,220

(monthly)
Pre-operating

13,746

13,746

6,646

6,646

10,206
118,91

10,206
63,293

Incorporation
off)
Other

&
Costs

(one-

Expenditure

(annually)
Provision for Contingencies
TOTAL

55,624

7
Proposed Terms of Loan
Interest rate
Loan tenure (years)

4%
8

7.7 LOAN AMORTIZATION SCHEDULE

The Pudding House
Amount (RM)
: RM55,624
Interest Rate
: 4%
Duration (year)
: 8
Method
: Annual rest
Instalment Payments
Year
Principal
Interest
Annual
Payments
55

Principal
Balance

6,037
6,278
6,529
6,791
7,062
7,345
7,638
7,944

1
2
3
4
5
6
7
8

2,225
1,983
1,732
1,471
1,200
917
623
318

8,262
8,262
8,262
8,262
8,262
8,262
8,262
8,262

55,624
49,587
43,309
36,780
29,989
22,927
15,582
7,944

7.8 DEPRECIATION OF FIXED ASSETS

The Pudding House
: Equipment
: RM23,726

Type of Fixed Asset

Cost
Depreciation
Method
Economic Life (yrs)

The Pudding House

: Machinery
: RM13,606
: Straight
Line
:5

Type of Fixed Asset

Cost
Depreciation
Method
Economic Life (yrs)

: Straight
Line
:6

Annual
Depreciation

Accumulated
Depreciation

Book
Value

23,726

3,954

3,954

19,772

3,954

7,909

3,954

11,863

Year

Annual
Depreciation

Accumulated
Depreciation

Book
Value

13,606

2,721

2,721

10,885

15,817

2,721

5,442

8,164

11,863

2,721

8,164

5,442

Year

56

3,954

15,817

7,909

2,721

10,885

2,721

3,954

19,772

3,954

2,721

13,606

3,954

23,726

The Pudding House

: Signboard
: RM3,000

Type of Fixed Asset

Cost
Depreciation
Method
Economic Life (yrs)

Accumulated
Depreciation

Book
Value

3,000

375

375

2,625

375

750

2,250

375

1,125

1,875

375

1,500

1,500

375

1,875

1,125

375

2,250

750

375

2,625

375

375

3,000

The Pudding House

: Equipment
: RM6,234

The Pudding House

: Machinery
: RM9,058
: Straight
Line
:5

Type of Fixed Asset

Cost
Depreciation
Method
Economic Life (yrs)

: Straight
Line
:5

Annual
Depreciation

Accumulated
Depreciation

Book
Value

6,234

1,247

1,247

4,987

2
3

1,247
1,247

2,494
3,740

3,740
2,494

Year

:8

Annual
Depreciation

Year

Type of Fixed Asset

Cost
Depreciation
Method
Economic Life (yrs)

: Straight
Line

Annual
Depreciation

Accumulated
Depreciation

Book
Value

9,058

1,812

1,812

7,246

2
3

1,812
1,812

3,623
5,435

5,435

Year

57

3,623
4

1,247

4,987

1,247

1,812

7,246

1,812

1,247

6,234

1,812

9,058

58

7.9 PRO-FORMA CASH FLOW

STATEMENT

59

SUMMARY

Total Cash

Total Cash

Ending Balance

2015
2016
2017

Inflows
RM593,949
RM579,539
RM718,628

Outflows
RM476,617
RM437,636
RM471,064

RM117,332
RM259,234
RM506,799

Annual Cash Balance

7.10 PRO-FORMA INCOME STATEMENT

The Pudding House
Pro-Forma Income Statement
2015
2016
Sales
475,032
579,539
Less : Cost of Sales (Notes 1 & 2)
124,108
220,852
Gross Profit
350,924
358,687
Less : Expenditure
Pre-Operating & Incorporation

2017
718,628
233,122
485,506

7,146

Expenditure
General & Administrative Expenditure
Sales & Marketing Expenditure
Other Expenditure
60

157,800
27,900

173,580
30,690

190,938
33,759

6,646

7,311

8,042

Interest on Loan
Depreciation of Fixed Assets
Total Expenditure
Net Income Before Tax
Tax
Net Income After Tax
Accumulated Net Income

2,225
7,051
208,767
142,157
0
142,157
142,157

1,983
7,051
220,615
138,072
0
138,072
280,229

1,732
7,051
241,522
243,985
0
243,985
524,213

Note 1
Cost of Sales
Opening Inventory of Finished Goods
Add: Total Production Cost (Note

0
124,108

0
220,852

0
233,122

0
124,108

0
220,852

0
233,122

Note 2
Raw Materials
Opening Inventory
Add: Current Year Purchases
Add: Carriage Inwards
Less: Ending Inventory
Raw Materials Used

0
95,100
5,400
85,590
14,910

85,590
95,100
5,940
85,590
101,040

85,590
95,100
6,534
85,590
101,634

Labour
Salaries, Wages, EPF & SOCSO

92,460

101,706

111,877

2)
Less : Ending Inventory

Factory Overhead
61

Depreciation

of

Fixed

assets

3,058

3,058

3,058

(Operations)
Utilities

13,680

15,048

16,553

Total Factory Overhead

16,738

18,106

19,611

Total Production Cost

124,108

220,852

233,122

2016

2017

45,515

35,406

25,297

6,600
52,115

6,600
42,006

6,600
31,897

85,590

85,590

85,590

117,332
202,922

259,234
344,824

506,799
592,389

255,037

386,831

624,286

63,293
142,157
205,450

63,293
280,229
343,522

63,293
524,213
587,506

49,587
49,587

43,309
43,309

36,780
36,780

7.11 PRO-FORMA BALANCE SHEET

The Pudding House
Pro-Forma Balance Sheet
2015
Assets
Non-Current Assets (Book Value)
Land & Building
Other Fixed Assets
Other Assets
Deposit
Current Assets
Inventory of Raw Materials
Inventory of Finished Goods
Account Receivable
Cash Balance
TOTAL ASSETS
Owners Equity
Capital
Accumulated Income
Long-Term Liabilities
Loan Balance
Hire-Purchase Balance
Current Liabilities
Accounts Payable

62

TOTAL EQUITY & LIABILITIES

255,037

386,831

624,286

SUMMARY

Total Assets

Total Liabilities

Total Equity

2015
2016
2017

RM255,037
RM386,831
RM624,286

RM49,587
RM43,309
RM36,780

RM205,450
RM343,522
RM587,506

63

8.0 CONCLUSION

We are grateful to finish this business plan for course PEN2073. We have
gone through a lot of new experiences and it is very beneficial for all of us in
participating in this business. We hope that our business will be progressed
smoothly in the future. Our target is that we want to achieve high profit in the
involvement of this business even though there are many rivals exist.
Unfortunately, with the good cooperation with all the subordinates we manage to
compete with the rivals as fair and square.
We also hope that with our dedication and hard work, we will achieve our
vision to become the only company is the best in producing pudding which produce
various kind of pudding in this food industry particularly in domestic area. Before that, we
should also shows our effectiveness in doing our job and to make sure that our product will
be available through all Malaysia.
We will provide full responsibility and commitment. There is no doubt that we will
achieve all these things. We are also encouraged to take any chance that directly or
indirectly in order to increase our business performance in the future undertakings.

64

9.0 APPENDIXES
Partnership Agreement
This partnership agreement stated had been prepared on 18 th January 2015 by
the provision stated in the Partnership Act 1961 (Act135) in the Section 26. We
have agreed to be one of the members in this partnership and to create a
partnership agreement in this business of The Pudding House.
We as the business partnership name for The Pudding House as list
below:
Table 32: Partnership Name
Name

Identification Card Number

Siti Nur Idayu Binti Ismail

800611 06 5110

Tan Sin Yen

900626 06 5156

Siti Nur Afwani Binti Mohd Sameri

850508 11 5570

Heng Chiu Yee

900215 08 5718

Idatul Muzini Binti Abdul Mujib

880118 06 5184

Nurkhairunnisa Binti Mohamad Khalid

900320 14 6084

65

We agreed to be one of the members in this business and had agreed an

establishing a partnership business and abide to rules and regulations as stated
below:
1. All the partners are entitled to share the profits of the business and all the
losses will be contribute equally between partners, whether of capitals or
otherwise sustained by the firm.
2. Interests are not payable on partners capital.
3. All partners have the right in the profit made by the business according to
the percentage of capital contribution.
4. Partners have the right to be paid based on the contribution to the
business.
5. All partners will bear by same percentage of capital contribution if any
losses occur. But, a person needs to bears the loss personally if the losses
are caused by the careless of the individual herself.
6. Each partner is entitled to actively participate and take part in the
management of the partnership business.
7. In the nature of business partnership, there is no change can be made
without the consent of all existing partners.
8. Daily normal things in business can be decided by the majority of the
partners, but any changes that regularly occur need to be made with
consensus from all partners.
9. New partners cannot be introduced as a partner in this business unless
getting permission and consent from all existing partners.
10.A partner may withdraw after getting the consent of the other partners.
11.All partners are not allowed to take more than 30 days of holiday in a year,
but only if in emergency circumstances.
12.All business account books need to be kept at the main business premises.
Partners are allowed to check through the books if they have the right to
keep a copy of the books.

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Signatures:

(SITI NUR IDAYU BINTI ISMAIL)

General Manager

(TAN SIN YEN)

Human Resources Manager

(SITI NUR AFWANI BINTI MOHD SAMERI)

Administrative Manager

(HENG CHIU YEE)

Marketing Manager

(IDATUL MUZINI BINTI ADBUL MUJIB)

Operational Manager

(NURKHAIRUNNISA BINTI MOHAMAD KHALID)

Financial Manager

67

Signboard of The Pudding House

Flyer of The Pudding House

68

Pamphlet of The Pudding House

69

Business Card

70

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