ENT 600 Case Study UITM Shah Alam PDF

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FACULTY OF SCIENCE COMPUTER AND MATHEMATICS

ENT 600 TECHNOLOGY ENTERPRENEURSHIP

TITLE: CASE STUDY RESTORAN NURUL ISLAMIAH

PREPARED FOR: SIR ABDUL RAHMAN BIN ABDUL WAHAB PREPARED BY: MUHAMMAD ARMAN BIN ISHTIAQ AHMED SEMESTER 5 2019207402

CONTEN

1. 0 INTRODUCTION.................................................................................1 1.1

Background of the Study............................................................................2

1.2

Purpose of the case study...........................................................................2

1.3

Problems of The Business..........................................................................2

2. 0 Company Information.........................................................................................3 2.1

Company Background................................................................................3

2.2

Company Info.............................................................................................3

2.3

Organisational Structure.............................................................................4

2.4

Bussiness model.........................................................................................5

2.5

Product/Services.........................................................................................5

2.6

Business marketing and operational strategy.............................................5

3.0

COMPANY ANALYSIS...........................................................................6 SWOT.........................................................................................................6

4.0

BUSINESS PROBLEM...........................................................................6 4.1

Problem 1: Non long-lasting Product.........................................................6

4.2. Problem 2 : Manpower ...............................................................................7 5.0

RECOMMENDATION AND IMPROVEMENT..................................8

REFERENCES............................................................................................9 APPENDIX...............................................................................................10

1

1.0 INTRODUCTION

1.1 Background of Study This study is research on a local business which known as Restaurant Nurul Islamiah. Restaurant

Nurul

Islamiah

was

owned

by

a

local

entrepreneur

in

Kuala

Terengganu,Terengganu.The restaurant was selected as a reference for completing the case study assignment for Technology Entrepreneurship (ENT 600) subject because of the achievement and potential of this business in serving and delivering food for their loyal and beloved customers.This restaurant's main dish is based on Indian and Pakistani Food.

1.2 Purpose of Case Study To identify problems and recommend a possible solution that will help Restaurant Nurul Islamiah to cope and strive for a better progress in future

1.3 Problems Of Business

They are few problems identified from the business. One of the main problems are lack of manpower. The restaurant needs a sufficient man power due to the production of the foods and demand of the customers to get the food served faster is climbing up. Second main problem is price. The price that keep increasing and decreasing sometimes without a proper fix price make it difficult for customers to cope with the food and services at restaurant. Lastly, the ingredients used to prepare the foods are fresh and not using preservatives. Thus, the food won’t be last long, the food can be heated up or stored in a cooler to maintain it but not for too long cause it consumes space and will reduce the quality of the food.

2

2.0 Company Information

2.1 Company Background

Restaurant Nurul Islamiah operated for the first time on 1986.This business was started by Mr. Iqbal Ahmad Bin Abdul Hamid. The restaurant located at Kuala Terengganu, Terengganu.Their main products are "Roti Naan,Roti Canai,Capati,Tandoori and Briyani" .They also got 3 types of different curry,which are mutton, chicken and beef.

The restaurant was run by Mr.Iqbal's family members, which is now 2021 run by his son in law Mr.Shafiqurahman. Restaurant Nurul Islamiah always get crowded due to their first class quality foods,and their 3 types of curry which are finger licking good.

3

2.2 Company Info

Business:

Restaurant Nurul Islamiah 437/C Jalan Kamaruddin,

Address:

20400, Kuala Terengganu,

Email: Contact: Facebook: Bank: Capital:

Terengganu [email protected] 012-2222107 Hannah Mansoor RHB Bank RM 100,000.00

2.3 Organisational Structure

Manager Mr.Shafiqurahman Bin Abdulrahman

Assistant Manager Hannah Bint Mansoor

Supervisor Muhammad Khalid

Staff 1

Staff 2

4

Staff 3

2.4 Business Model Restaurant Nurul Islamiah business was built by using the savings of Mr.Iqbal Ahmad that he earned after retirement. He decided to open a restaurant by using those retirement savings to fill his leisure time and earn more at golden age. It was estimated around RM100,000.00 to build the restaurant including the ingredients that needed when they started to operate for the first time.

2.5 Products/Services The main product of the Restaurant Nurul Islamiah using is their fluffy "Roti Naan" and their 3 different types of curry, mutton, chicken, and beef. They don’t use any preservatives, and all are the ingredients in their gravy are grinded well fresh and the flour they use to make "Roti Naan" also fresh. The owners believe the taste of a scrumptious food lies inside the ingredients used they used.

2.6 Business, Market And Operational Strategy



The restaurant always advertise promotion for their dish through social medias like Instagram and Facebook.



During festival seasons or events like Raya Aidilfitri /Haji, Chinese New Year, Deepavali and Christmas, the restaurant will offer event discount. Hence,it gives opportunity to all races and religion to have a taste at lower price at their restaurant.



They also collaborate with Food panda and Grab Food to take orders. They an offer vouchers and coupons for those customers that buy their foods the most. It is an alternative way to deliver their food to those customers that unable to make their way to come to their restaurant

3.0 Company Analysis 5



Strength Fresh and no preservatives in foods



Weakness Lack of manpower



Got own secret recipe and cooking



Less usage of machines and other

style

tools



Cheaper compared to other fast foods

 

Can prepare for catering Opportunities Indirect advertisement



Threats Existence of competition by others



Creating new medium to channel the



Competition with supplier

foods



Usage of products, might waste if



Non-preservative, product easily get stale

overused

4.0 Business Problem 

Lack of manpower



Lack of machines and tools usage



Non-preservatives, product will easily get stale

4.1 Problem 1: Not long-lasting product The ingredients used are not long lasting because they are fresh and do not contain preservatives. It can stand only for 2 days at most to maintain it. Hence, it can lead to waste of foods and money spent on buying, preparing the foods.

4.1.1 Solution 1: Improve the packaging product and handling with high standard operation

6



Advantages Increase the freshness of



Disadvantages If the product cannot be supplied, it’s

product

going

to

waste

their

production 

Help

to

control

the

uncertainty daily demand



Increase

money

capital

and

reform a new budget to spend on

and usage

their business 

Product can be stored longer

4.2 Problem 2: Manpower Lack of manpower to prepare the product, serve and deliver.

4.2.1 Solution 2: Hire more workers and reform a new business budget to buy some machines and tools for food production



Advantages Increase the efficiency and production



being efficient

of product 

Disadvantages Waste of money if the workers not

Give more opportunity to jobless



Consume

more

expenditure

on

people to earn and learn on making

machines due to regularly service so

the product

the machines won’t face problems during production of foods

7

5.0 RECOMMENDATION AND IMPROVEMENT First, the owner needs to add more branches at few places, especially rural areas. It can help customers that craving for their products to get it easily and no need to waste time and coming far away. In addition, it can reduce the delivery cost and less consume time to send it far away. However, the owner needs to expand their budget for opening a new branch

Second, the owner has to reform the standard operation procedure (SOP). It is a must in every business to maintain their services to customers and enhanced their communication skills while dealing with the problems occur in the business. At the same time, it can make the other workers to be more discipline and punctual to their jobs and roles.

Moreover, the owners need to add more new recipes and machinery tools. The owner needs to add more variety so that it can maintain their loyal customers and attract new customers with their brilliant new products. As for machinery tools, the owner must have a proper financial state and discussion before proceeding to buy machines. Hence, the machines that can be bought might increase the food productions and increase the efficiency of the business to serve their products.

At last, the owner should increase the popularity of his business by promoting it to other social medias. They can post it at any social medias like Instagram by posting their products pictures to get customer attention. By this method, it can increase their number of customers and demand as parallel as their supply for the products.

8

APPENDIX

9

REFERENCES

INTERNET 1. https://www.facebook.com/hanna.mansoor.1

INTERVIEW 1. Mr.Shafiqurahman Bin Abdul Rahman 2. Hannah Binti Mansoor 3. Mr.Muhammad Khalid 4. Staff

10...