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1. 1.0 Introduction
1.1 History of company
1.2 Organisational Chart
1.3 Schedule of Task and Responsibilities
1.4 Business Location
1.5 Factors Influencing Choice of Location
1.6 Companys Objectives
1.7 Vision And Mission

2. 2.0 Selection Method

2.1 Scoring Method

3. 3.0 Planning the Project

3.1 Project Charter
3.2 Work Breakdown Structure (WBS)
3.3 Feasibility Study of Market, Technology and Process

4. 4.0 Scheduling the Project

4.1 Company Activities
4.2 AON Network Diagram
4.3 Activity Path

5. 5.0 Budgeting the Project

5.1 Method of Budgeting
5.2 Cost Estimating

6. 6.0 Resource Allocating

6.1 Gantt Chart

7. 7.0 Monitoring and Controlling the Project

8. 8.0 Evaluating and Terminating the Project

8.1 Evaluation Process
8.2 Termination Process
8.3 Project Final Report

9. 9.0 Conclusion

1.1 History of Company

Mostly, people in Malaysia really like to eat Soy sauce (Kicap) as their flavour enhancer in
rice, cooking and relevant. High demand in soy sauce, our company produce soy sauce to satisfy
what customer want. ZANAA Industries Sdn Bhd wants to promote and develop the products that
have been produced soy sauce to the peoples and also to be known around the world.

This company was founded on 11 March 2016 using the name ZANAA SS Industries Sdn Bhd
but the companys name was renamed as ZANAA Industries for the publicity purpose. Our
companys visions to become leaders of the main providers of nutritious Soy Sauce and can be
employed by all levels of users and society. Our company s mission is to open several new branches
and stockist for the purpose of marketing through the concept of affordable and viable in parallel
with the development of the country. Our company moto is The tastiest soy sauce in the world .

Our company produce various type of sauce but the main is Soy Sauce ( Kicap). The product
that we produce is made from natural soy bean, high quality and there is no harm. Our product
more focus on producing soy sauce, and our product also easily available in all areas. Our soy sauce
main market is to grow everywhere, such as supermarket and shopping area as we do not have any
specific customer because this soy sauce can be enjoyed at any kinds of ages. Our soy sauce target
to penetrate the international market, where we want to export out of country, such as China,
Singapore and Brunei due to the high demand of soy sauce there. We also will supply to retail
traders to sell soy sauce to the general public so that we can get a taste of the companys soy sauce
we produce. We use completely 100% import soy bean from China to make the soy sauce. The
source is obtained from fixed suppliers that have farm productions license. In addition, we also
provide advice and guidance to individual , from process plant prick up to process and distribute.

For the financial activity, the start up capital is based on cost for the purchase of noncurrent
assets, working capital, development costs and other expenses. There are many non-current assets
that is used to build the company especially at the factory such machines, transport and furniture.
For the working capital, we have a business licenses under this companys name and also the
insurance for every worker in the company. Financing sources is obtained from the loans from
financial institutions. But internal financing is also provided from each of the shareholders.
1.2 Organisational Chart

Chief Executive Officer


Chief Financial Officer Director(Personnel) Director(Production) Director (Quality Control)


1.3 Schedule of Task and Responsibilities

No. Job Specification No of Staff(s) Required

1 Prepare the raw soybeans to be fed into the pressurized 1 staff


2 Prepare the raw wheat to be fed into fluidized hot-air 1 staff

wheat roaster.

3 Forming the koji through mixing of the soybean and the 2 staffs
wheat equally.

4 Addition of salt and water to the mash to form moromi, 1 staff

and then monitor the transportation to fermentation

5 Prepare the mature mash into layers of nylon square 4 staffs

cloth, to be pressed later by the hydraulic machine.

6 Recycle the cake residue as livestock feed. 2 staffs

7 Monitor the pasteurization process. 1 staff

1.4 Business Location

Our company choose Shah Alam, Selangor as our location. The main production of our product
which is soy sauce is located at Shah Alam and easy to market around the area. Then, Our company
choose this location as a main branch of soy sauce production due to the ease of meeting future
growth of our company. Geographic growth met best with new market area plants, labour sources
and pressed for more production space, that move to larger.

1.5 Factors Influencing Choice of Location

There are a few factors why our company choose Shah Alam, Selangor.

1. Image and history of the site. Our company already make some research about the site and
location we chose. We find out that, the location accurately reflects the image of our project
and we already consider how its evolved over the years.

2. Utilities and other costs. We are consider the utility and maintenance services around this area
are quite impressive and financial management can develop an accurate budget.

3. Labour sources also important. Our company decide on a location that is key employees. A
business needs to be able to recruit staff with the right skills base.

4. Transport and infrastructure. The key factor could be the transport and service infrastructure.
Many business require easy access to good road and railway links and modern.

1.6 Companys Objectives

Becoming a halal food-based company in Malaysia that manages to enter any media social such
as television programmes, any advertisement and relevant.

Forming a strategic alliance with agencies carrying product with high quality and achieve a
super brand in Malaysia.

Providing an impressive product and nutritious products.

Providing a good service for our customers.

1.7 Vision and Mission


To become leaders of the main providers of nutritious Soy Sauce whether locally or worldwide and
can be enjoyed by all levels of users and society.


To open several new branches and stockists for the purpose of marketing through the concept of
affordable and viable in parallel with the development of the country.


By using the scoring method, which is use multiple criteria to evaluate a project. There are two
broads categories of scoring model, unweighted factor model and weighted factor scoring model.
Scoring models attempt to overcome some of the disadvantages of financial profitability methods by
incorporating additional decision criteria.

Several propose projects as below :-

Products Location

Kicap(Soy Sauce) Shah Alam,Selangor

Budu Kuala Krai, Kelantan

Cencaluk Alor Gajah,Melaka

Unweighted(0-1) Factor Model

Selection Criteria Kicap Budu Cencaluk

Availability of raw 1 1 0

Cost of process 1 1 0
Potential market for 1 0 0

Existing facility and 0 1 1


Labour 1 1 1

Long-lasting 1 0 1

Top-management 1 0 1

Probability of share 1 0 1
of potential market

Total 7 4 5

Our company choose Kicap(Soy Sauce) compare to the Budu and Cencaluk because of the
marketing of the soy sauce and popularity among the Malaysian. Based on the scoring method,
potential market for output for soy sauce is very high demand . The plant location very strategic
which is located at Shah Alam, Selangor. Our company choose this location as a main branch of soy
sauce production due to the ease of meeting future growth of our company. Geographic growth met
best with new market area plants , labour sources and pressed for more production space, that
move to larger.

Availability of raw materials ease to get , especially we choose our plant location at Shah Alam
which is very strategic to get/buy the raw materials for production of soy sauce. Cost of process for
making the soy sauce is quiet expensive but it worthy with the high demand in market and
probability to get the potential market in and out from the country. Then , the existing facility and
equipment is not fully available in Malaysia , and our company import the equipments from another

Labour sources are quiet good since our company choose Shah Alam as our plant location. One
of the reason we choose Soy Sauce because it is long lasting due to soy sauce making include the
fermentation process. Our company have a strong and top-management support especially when it
comes to the teamwork. It is significant because without the top-management , the company cannot
build the strong company.

3.1 Project Charter

ZANAA Industries Sdn Bhd Overview

ZANAA Industries Sdn Bhd producing a delicious soy sauce which can stimulates the appetite.
Specialty about our product is not containing MSG and other additives. We used an organic raw
material such as wheat which produce the full-bodied flavour and rich aroma unique as we make use
of microorganisms such as lactic acid bacteria and enzymes produced in the fermentation process.

Project Approach

This project is located in Selangor where the budget required is about RM 1 million . Mr RA Zahid bin
Yumni is a leader for this project as Chief Executive Officer followed by Ms Nurul Atiqah bt Anuar as
Chief Financial Officer, Ms Nur Aliah bt Abd Latiff as Director of Personnel, Ms Nadia Fathiah bt
Mohd Dandan as Director of Quality Control and Mrs Ain Marseila bt Ahmad Isa as Director of

Project Objectives

Becoming a halal food-based company in Malaysia that manage to enter any media
Forming a strategic alliance with agencies carrying product quality
Providing a better product and nutritious products
Providing a good service for our customers

Major Deliverables

Soy sauce which not containing MSG and other additives

Competitive product with original sweetness and a great taste


This project is expected to be maintained for about 20 years. Our raw material which soy beans is
100% imported from China. This is because we want to control the production of good quality soy
sauce. The pay back period should be shorter than expected as Malaysian really likes to use soy
sauce in their food as additional flavour. Besides, soy sauce with rich aroma can stimulates the
appetite which can attract the consumers to buy and have a high demand.

Risks and Feasibility

The primary risk is the processes and procedures in order to maintain the project for 20 years. Even
though this project might have a high competition in food industry as the soy sauce is on high
demand, we will make sure that our company stay in stable position in industry as we maintaining
our quality to the highest level.


Our company use a soy bean, a main raw material in processing a soy sauce. Our company
choose soy sauce because it was high demand among Malaysians. From The report titled, Global
Soy Sauce Market: Trends & Opportunities (2015-2019)", analyses the potential opportunities and
significant trends in the soy sauce industry. Sizing and growth of the soy sauce industry has been
provided for the period 2010-2014 and the industry has been forecasted for the period 2015 to
2019. Over the next five years, soy sauce market revenue is forecasted to grow with increase in
growing health concerns and changing lifestyle and taste preferences.

The report also gives an insight into the country wise product analysis and region specific
analysis of growth drivers. Market share of key players by country as well as global market in the soy
sauce industry has been explained in the market sizing segment.

The report provides detailed country analysis of US, Japan, China and Vietnam soy sauce market
both in terms of value and volume and detailed analysis of the soy sauce market sizing and future
growth by per capita consumption for the period 2010-2019. And the report also profiles key market
players such as Foshan Haitian Flavouring and Food, Kikkoman Corporation and Masan Group on the
basis of attributes such as company overview, recent developments, strategies adopted by the
market leaders to ensure growth, sustainability, financial overview and recent developments.

Our company justify the feasibility study of market. The proposed project was found to be
highly feasible and very profitable. The demand for soybeans as far as production is concerned is
unquantifiable as long as the country is increasing import expense for it. To date, the average annual
imports of soybeans are valued at $80,000,000, which when compared to the projects average
production is only .02 percent or 65,358 kg only per annum.w

In the finished products, such as soy sauce, this product are known to consumers, hence
promotion of such is no longer needed. As far as this project is concerned, it can only vouch for quality
standard and safety for human intake. The protein requirement of the human body as far as soybean
is concerned is .0585 kg/day or 21.35 kg. per year. Selling prices of the project is lower by 20 percent
which is very competitive with other brands.

The product can easily be sold, considering the willingness of groceries and store owners in the
region to display and sell soy sauce in their selling areas.

2. Technology

A. Handling Soybeans and Wheats as raw material

In the early year of the soy sauce production which is before 1910, fresh soybeans were initially soaked
and then steamed in a huge steam cooker and atmospheric pressure. Around the year 1910 a large
pressure cooker is invented which autoclave the soybean at pressure of 1kg/cm2 for about 1 hour.

As the time passes more invention had been devised as NK-cooker were introduced. This new
equipment consist of a rotary pressure cooker and a jet ejector. The cooking time is reduced to only
30 minutes to 45 minutes at temperature around 120 C, with the same gauge pressure as the previous.
This has increased the yield of the soy sauce from 73% to nearly 78%.

However, a continuous cooker was developed to replace the older version of batch cooker known as
soybean puffing system that applies the concept of using high temperature and pressure, with
minimized period of the process to produce the highest yield possible. There are two types of soybean
puffing system, one is wet and the other is dry. Wet puffing system capable of processing defatted or
water-absorbed soybean flakes within 60 seconds or 1 minutes of processing time, under gauge
pressure of 5 7 kg/cm2. Meanwhile the dry puffing system process soybeans without water (typically
water content 8 15%) for several seconds under pressure gauge 0f 4 8 kg/cm2 and with
temperature of 200 280 C. This breakthrough has changed the invention of the soybean processing
as it efficiently increases the decomposition ration of the soybean, thus caused the yield to increase
to over 90% that is nearly 20% increase from the previous invention.

On the other hand, wheat are roasted without adding any water. The indigenous process of wheat
was carried out in a shallow pan manually. In 1951 a continuous sand-mixing, hot-air wheat roaster
was developed which has a concept of preheating the wheat by hot-air and the mixed with hot
circulating sands and the resultant mixture is transferred through a heated screw conveyer. However
in early 1970s, a fluidized hot-air wheat roaster was invented. This equipment is developed using a
continuous through-flow of hot-air that is used to roast the wheat, instead of sand-mixing.

B. Formation of Koji
The traditional way of preparing koji uses small wooden trays to kept the mixture of soybeans and
wheat and stored in a koji-making room. The temperature and moisture are controlled manually by
stirring the mixture around 20 to 25 hours.

In 1962 the koji-making process were invented with automatic process (automatic mixer, automatic
inoculator, large perforated shallow vats) together with forced through-flow air system, complete with
temperature and humidity control developed together to replace the traditional wooden tray method.
This application of the automated process benefits the koji-making procedure in many ways, such as
protecting the koji from infection by undesirable organism which result in unpleasant odour of the soy

C. Pressing of the Mature Mash

The traditional pressing method used a wooden lever which the one end is hung with 10 24 stones
(75 100 kg each). The mash was put into cotton bags and then piled onto a pressing box, and left for
pressing by gravity for the first day, followed by stone hanging and consumes nearly 8 days of the total
pressing process.

Modern technique of pressing was done simply with the hydraulic pressing machine, with filter cloth
changed from cotton bags to square cloth (nylon), wrapped and piled into a large wooden box.
3. Process
Soy sauce is a key ingredient in both Chinese and Japanese food and has become a common
sight on British supermarket shelves . It is a source that begins with very simple ingredients :
soybeans, wheat, salt and water. First of all, soybeans are screened and cleaned but the beans are
still rock-hard. To soften them up, the beans are soaked in water and steamed at high
temperature(212F) for 2 hours in the pressure cooker. Meanwhile, the wheat is roasted in fluidized
hot-air roaster at high temperature then crushed by rollers to facilitate fermentation. For brewing
part , wheat is blended in equal parts with the soy beans . Then, water is added to the mixture which
is boiled until thoroughly cooked and softened. The soy and wheat mash is then cooled to about
80F before added a seed mold called Aspergillus Oryzae. As the mixture is circulated with air for
about 48 hours at 98.6F, the moldy mixture is known as Koji.

The salt and water are added to produce the moist mash called moromi which then
transported into the fermentation tank. The moromi is ferment for about 2 weeks to allow various
actions to take place which the paste turns into semi-liquid, reddish-brown mature mash. After
approximately 2 weeks of moromi fermentation, the raw soy sauce is separated from the cake of
wheat and soy residue by pressing it through layers of filtration nylon square cloth. Both of these
resources are reused: the cake for livestock feed, and the oil as fuel for machinery operations .The
liquid that emerges is then pasteurized. The pasteurization process serves two purposes. It helps
prolong the shelf life of the finished product, and it forms additional aromatic and flavor
compounds. Finally, the liquid is bottled as soy sauce.

4.1 Company activities

Task Description Activity Duration (Day) Predecessor

A Project approval 3 -
B Cooking of soybean 2 A
C Roasting of wheat 1 A
D Mixing 1 B,C
E Mash 2 D
F Fermenting 14 E
G Filtered 3 F
H Pasteurizing 2 F
I Semi-finished product testing 4 G
J Quality assurance 7 H
K Packaging 5 I,J
L Marketing 2 K

4.2 AON Network Diagram

Task Duration Predecessor ES EF LS LF Slack

(day) Time
A 3 - 0 3 0 3 0
B 2 A 3 5 3 5 0
C 1 A 3 4 4 5 1
D 1 B,C 5 6 5 6 0
E 2 D 6 8 6 8 0
F 14 E 8 22 8 22 0
G 3 F 22 25 24 27 2
H 2 F 22 24 22 24 0
I 4 G 25 29 27 31 2
J 7 H 24 31 24 31 0
K 5 I,J 31 36 31 36 0
L 2 K 36 38 35 38 0

Activity-On-Node (AON) Network

4.3 Activity Path


3 2 5 22 3 25 25 4 29
3 0 5 24 2 27 27 2 31

0 0 0 0 3 3 5 1 6 6 2 8 8 14 22 31 5 36 36 2 38
0 0 0 0 0 3 5 0 6 6 0 8 8 0 22 31 0 36 36 0 38

3 1 4 22 2 24 24 7 31
4 1 5 22 0 24 24 0 31

From network diagram above, the critical path is A-B-D-E-F-H-J-K-L.


5.1 Method of Budgeting

The purpose of budgeting is to obtain the resources needed to accomplish the projects objective. It
ties the project to the organizations aims and objectives through organizational policy. Also,
budgeting is a plan for allocating organizational resources to the project activities.

There are two types of budgeting :


For our company, we choose top-down budgeting because :

1. The experience and judgement of the executive accounts for small but important tasks to be
factored into the overall estimate.
2. Aggregate budgets can often be developed quite accurately.
3. Small yet costly tasks do not need to be individually identified.
A. Resources Requirement
Resources play an important part in order for the project objectives to be carried out and achieved.

The resources are listed as below :

Description Number No. of Month Monthly Salary Total Salary
Project Manager 1 12 6000 72 000
Technician 2 12 2000 24 000
Professional Worker 2 12 3000 24 000
General Worker 9 12 1000 108 000
Total 228 000
Table 1 : Total resources for the plant.

B. Equipment and Raw Materials

No Equipment Price (RM) Units Total Price (RM)

1 Pressure cooker 12 847.50 1 12 847.50

2 Fluidized hot-air roaster 10 706.25 1 10 706.25

3 Koji bed (Incubator) 4 959.13 2 9 918.26

4 Fermentation tanks 2 141.25 2 4 282.50

5 Hydraulic presser 17 130.00 2 34 260.00

6 Automatic filling machine 214 125.00 1 214 125.00

7 Mixer 18 414.75 1 18 414.75

Total 304 553.26

Table 2 : The total cost of the equipment

Price and cost of the main equipment have been evaluated based on Chemical Engineering
Plant Cost Index (CEPCI). The total cost of equipment is RM 304 553.26.
Raw Materials Capacity Price (RM) Total Price
soybeans 47 669.00 kg 4.276/kg 203 832.64

salt 23 781.90 kg 1.40/kg 33 294.66

water 1 049 978.59 litre 0.57/1000litre 598.50

wheat 35 751.75 kg 1.00/kg 35 751.75

Total 273 477.55

Table 3 : Total Cost of Raw Material

C. Fixed Capital Investment (FCI) and Total Capital Investment (TCI)

For total capital investment (TCI) :

Total Capital Investment (TCI) = Fixed Capital Investment (FCI) + Working Capital + Start Up
Specification Cost (RM)
Purchased Equipment 304 553.30
Electrical and Water Supply Installation 25%E 76 138.30
Piping Installed 45%E 137 049.00
Instrumentation and controls installation 19%E 57 865.10
Building 40%E 121 821.30

Legal Expenses 6%E 18 273.20
Construction Expenses 40%E 121 821.30
Engineering and Supervision 5% Direct Cost 34 871.40
TOTAL (RM) 827 392.90
Table 4: The Data of Fixed Capital Investment

Total cost (RM) = Total Direct Cost + Total Indirect Cost

= 697 427.00 + 174 965.90
= 827 392.90
D. Contingencies
= 8% ( tot )
= 0.08 (827 392.90)
= RM 66 191.40

E. Fixed Capital Investment

() = () + ()
= RM 827 392.90 + RM 66 191.40
= RM 893 584.30

F. Working Capital and Start-up Expenses

Specification Cost (RM)
Working Capital 10%FCI 89 358.40
Start Up Expenses 8%FCI 71 486.70
Table 5 : The Cost of Working Capital & Start-up Expenses

() = () + +
= RM 893 584.30 + RM 89 358.40 + RM 71 486.70
= RM 1 054 429.40

Therefore, the total capital investment needed for Soy Sauce Plant is RM 1 054 429.40. The cost was
includes all equipment cost, cost of working and start-up expenses and also the direct and indirect
cost in setting up the plant.
G. Total Production of Soy Sauce

Price per product:

Soy Sauce RM 105.90/gallon

Product Amount

Soy Sauce 277375 gallon/year

Total Annual Sales for Formaldehyde RM 29 374 012.50

5.2 Cost Estimating

Total Production of Cost Estimation
Direct Manufacturing Costs
Raw Material 273 477.55
Operating Suppliers 10% operating labour 27 402.75
Operating Labour Cost ( ) 274 027.50
Utilities 43 484.10
Maintenance and Repair 10% FCI 89 358.40
Total Direct Manufacturing Cost (RM) 707 750.30
Indirect Manufacturing Costs
Insurances 5 % FCI 44 679.20
Total Indirect Manufacturing Costs (RM) 44 679.20
Total Manufacturing Expenses (RM) 752 429.50
General Expenses
Distribution and selling expenses 11% COM 150 659.10
Research and Development 5% COM 68 481.40
Administration 18% + 0.9% 57 267.20
Total General Expenses (RM) 276 507.50

Cost of Manufacturing (COM) = 0.280FCI + 2.73 + 1.23( + + )

= RM 231 670.01 + RM 748 095.08 + RM 389 862.83
= RM 1 369 627.92
Total Production Cost = Total manufacturing expenses + Total general expenses
= RM 752 429.5 + RM 276 507.50
= RM 1 028 937.00

Gross Profit
, = ,
= RM 29 374 012.50 RM 1 028 937.00
= RM 28 345 075.50

Income Taxes = 20% ()

= 0.20 (RM 28 345 075.50)
= RM 5 669 015.10
Net Annual Profit, = ,
= RM 28 345 075.50 RM 5 669 015.10
= RM 22 676 060.40

Based on the overall evaluation, it can be concluded that this plant is indeed economically
feasible and thus contributes a promising return to satisfy investments. So that, this plant of
production of soy sauce has a bright potential since the demands of the production as mention
under needs and marketing analysis is continuously increasing.
6.1 Gantt Chart (After Resource Allocating)



1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40


7.0 Monitoring and Controlling the Project

Task Predecessor Duration Budget (RM) Actual Cost % Complete

(days) (RM)
A - 3 5272.10 5799.30 100
B A 2 40 624.70 44 687.20 100
C A 1 16 527.80 18 180.60 100
D B,C 1 21 414.35 23 555.80 100
E D 2 16 107.70 17 718.50 100
F E 14 59 131.00 65 044.1 70
G F 3 90 524.10 99 576.50 100
H F 2 60 543.10 66 597.40 100
I G 4 120 892.50 132 981.75 100
J H 7 20 523.10 22 575.40 100
K I,J 5 219 279.90 241 207.80 100
L K 2 20 135.30 22 148.80 70
Actual Cost Work Performed (ACWP) = RM 760 073.15
Budget Cost Work Performed (BCWP)= RM 667 195.75
Budget Cost Work Scheduled (BCWS) = RM 690 975.65

Cost Variance (CV) = BCWP - ACWP

= RM 667 195.75 - RM 760 073.15
= - RM 92 877.40

Schedule Variance (SV) = BCWP - BCWS

= RM 667 195.75 - RM 690 975.65
= - RM 23 779.90

Cost Performance Index (CPI) =

RM 667 195.75
RM 760 073.15

= 0.88

Schedule Performance Index (SPI) =

RM 667 195.75
= RM 690 975.65

= 0.96

Critical Ratio (CR) = ( )()
RM 667 195.75 RM 667 195.75
= (RM )(
690 975.65 RM 760 073.15

= 0.85

Estimate Time Completion (ETC) = (
RM 690 975.65RM 667 195.7
= ( 0.88

=RM 27 022.70

Estimate Cost Completion (EAC) = ETC + ACWP

= RM 27 022.70 + RM 760 073.15
= RM 787 095.85

8.1 Evaluation Process

Before we terminate a certain project, it is very useful to evaluate the project. This is to estimate
how well the project had performed and the progression compared to the initial plan of the project.
Sometimes the project also made to evaluate with other similar project.

In addition, the project should not only limited to post-project analysis but to conduct the
evaluation periodically throughout the project life-cycle as this gives the credibility to the evaluation
report that is to become as feedback to the senior or higher management. This project evaluation
would also help the organization to improve its project management skills on future project.

There are few measures that are to be used in evaluation process. One of the common
evaluation criteria as suggested by a study (Shenhar, Levy and Dvir, 1997) recognized four important
aspects of the project success that are:

I. Projects efficiency in meeting the budget and schedule

II. Customer impact or satisfaction
III. Business/Direct success
IV. Future potential

8.2 Termination Process

Now that we have come to the last part of a project life, it is important for us to determine how
do we want to terminate the project as this will affect the quality of life in the organization. At some
point, the way the project is terminated could also influence the success of a project.

To determine the when the time to terminate the project, we will first consider the sunk cost
approach that is the willingness of the organization to invest time and cost required to complete the
project based on the current status and estimated result. But then not everyone agree that this sunk
cost approach is relevant in deciding the termination of a project. Commonly, the criteria applied
falls into two general categories:

The degree to which the project has met its goals and objectives
The degree to which the project qualifies against a set of factors

Thus it is more convenient and better to set up a new organization chart involving a
specialist in the process along with a termination manager to complete the long process of
terminating the project. The example of the chart is as follows:

Organization Financial Purchasing Site

Close out Compliance Close down

Change audits
meeting documents facilities

Reassignment Collect Supplier Equipment

plan receivables notification material disposal

Personal report Final report Final payments

We could say that our project has meets its goals and objective, and become quite a
success for the parent organization. Thus, we would choose to terminate the project
through termination-by-addition. This is because as what had been said earlier, the project
itself becomes one of the factors that drive the companys future growth hence the addition
of the project as a formal part of the organization.

8.3 Project Final Report

Usually the report is written by the Project Manager itself regarding all the events
occurred throughout the project life, including who served in the project in what
capacity and also the post-mortem of the project. Thus the guidelines for points that
should be included in a final report are:

i. Project Performance what the project attempted to achieve, what was the
ii. Administrative performance administrative practices that perform particularly
well or bad
iii. Organizational structure the way the project is organized
iv. Project Teamwork Identify the team members with their respective
v. Project Management techniques a success of a project is very dependent on
the techniques and skill used throughout the project.

Our company , ZANAA Industries SDN.BHD which is located at Shah Alam, Selangor
almost known in Malaysia with the best soy sauce production. The high quality of soy bean
which is imported from China , our company believe that the production of soy sauce will
remain continue and develop among the highest possible market in Malaysia. Other than
that, our company target to provide the other type of sauces but for now , focus on the soy
sauce until our brand known in another country especially in Asia- China , Japan and Korea.

With the top-management and strong development of our company , we are successful
to get high profit in the first year batch production. Our net annual profit is
RM 22676060.40 . Since our profit is impressive , we believed that our soy sauce could be
the best among the best. Our companys vision and mission almost achieve and also the

Our company attempting to improve to be more better in developing the soy sauce in
industry of Malaysia. Probability of market is high and it was a great opportunity to our
company to involve and take any risk in marketing world. To be enormous and well known
company is not easy , but nothing is impossible. We already make a good plan for our
company development and management.

Becoming a good company , the market leadership is the most important characteristic.
Leadership can come in many forms , but the reputation that comes along with this tag is
priceless. The label of industry standard is one that every company strives for. Examples
include leading the market in quality innovation , customer service or even warranties. Our
company looking at potentially strong investment and recognized by investors globally as a
good investment.

In conclusion, adapting to change customer needs, upstart competitors and new

technology. The most important is pinpoint critical threats and opportunities and also
modify products and pricing to boost growth of the soy sauce.
Faculty of Chemical Engineering
Project Management


Group Members :
1) RA Zahid bin Yumni ( 2014

2) Nurul Atiqah bt Anuar(2014

3) Nur Aliah bt Abd Latiff ( 2014211926)

4) Ain Marseila bt Ahmad Isa ( 2014

5) Nadia Fathiah bt Mohd Dandan ( 2014

Group : EH2206C

Lecturers Name : Dr Farah Hanim

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