Introduction of an Organisation (Entre)

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Cibo Supermo Restaurant 2013

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ENTREPRENEURSHIP I GROUP 2 (KAM1061)

SEMESTER MAY 2013

ASSIGNMENT 1

NO NAME COURSE ID

1 KONG YIEN YI ME 14956

2 KONG KAI VERN ME 14738

3 KELVIN TING WEE ME 14954

4 LEE KIAN SENG ME 147395 TRUONG VAN PHUC PE 15772


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1.0 INTRODUCTION OF THE

ORGANISATION


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1.1 NAME OF THE COMPANY

Cibo Supermo Restaurant

1.2 NATURE OF THE BUSINESS

Cibo Supermo Restaurant is aimed at serving food from different countries all at one single

place. The restaurant will serve a variety of food that are famous or significant in their

countries ranging from Korea, Japan, and Italy as well as other western food. We provide

excellent food that can be dined by most of the people (Halal) prepared by qualified chefs all

around Malaysia at affordable prices. The chefs appointed will be from various well known

culinary schools in Malaysia. They are more than qualified as they are not only specialized

in culinary arts of different countries but the degrees they hold are also well recognized in the

chef business industry. On top of that, we will also provide excellent and friendly customer

service to ensure a comfortable atmosphere for the customers besides having great food.

To ensure the customers can get food that are of real characteristics as those in outside

countries, we insist the chefs to imitate the cooking style of those chefs in other countries for

their food with the best material available. However in certain rare cases where raw

ingredients for certain food having difficulties to be imported from other countries or are too

unique to obtain, those ingredients might have to be substituted with similar ingredients

within our reach, but this will be based on the raw material standards taught by the culinary

schools to the chef. In this way by efforts within our capability, the quality and characteristics

of the food can be preserved to its best originality. Besides varieties of food from different

countries, a different selection of sauces, side dishes and main food course will be featured

from time to time to increase our marketing capability.


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1.3 INDUSTRY PROFILE

Industry analysis is the outlook for the specific industry where we look at the level of

competition in the industry. As for the food service industry, the evaluation of the

competitive position is an essential and a vital element for us. Since the concept of the

restaurant is unique at the location chosen, we have fewer competitors. However, if there is a

business, there will be potential competitors. Below are the listed competitors we may found

in the location.

Caf in universities

The caf in the universities is selling only local food, which will affect us less. However,

since its nearer to the students and lecturer, they might find it better to eat at the spot than to

drive outside. The food sold are mostly spicy and always the same, which lack of choices

Fast Food

McD, KFC, Pizza Hut are all fast food that exist in our chosen location. They provided

instant meals which totally cover the need of those in hurry and also those who love fried

food. However, fast food is relatively less healthy for the need of the students and families.

Mamak stallA place for students and lecturers to hang out late night. Provide local food as well. Since the

business time is not clashing with ours, it holds a lower threat.

Local Chinese Food Court

Local Chinese food is sold there with a relatively cheaper price. Well known for take-away

orders by the Chinese students and lecturers.

Consumers are spending more and more in food industry nowadays. The increasing of food

court and mamak stall has shown the potential in food industry. Cibo Supremo Restaurant

wishes to build a place where variety of supreme food from over the world can be provided to

the consumers. The main target of the restaurant will be the citizens at that area which ranged

from teenagers to elders. The targeted area is very strategy as the area is now upgrading due

to the increasing facilities and shopping complex. The benefits of being in this industry

include meeting people, adding income, gaining independence and enjoyable way of life and

perhaps restoring a new building. The business can give great satisfaction as it grows into a

valuable investment or market.


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1.3 ORGANISATIONAL STRUCTURE

OWNER

KONG YIEN YI

GENERAL

MANAGER

KONG KAI VERN

ADMINISTRATION

MANAGER

KELVIN TING WEE

MARKETING

MANAGER

LEE KIAN

SENG

OPERATION

MANAGER

TRUONG VAN

PHUC

FINANCIAL

MANAGER

RESTAURANT

MANAGER

BEVERAGE

MANAGER

DINING ROOM

MANAGER

EXECUTIVE

CHEF


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1.5 SCHEDULE OF ROLES AND RESPOSIBILTY

Position Roles and Responsibilities

Owner Owes the restaurant and is responsible for everythingthat happens within it, though various types of

authority and responsibility are often delegated to

other employees.

Responsible for hiring general manger.General Manager Complete management responsibilities in ensuring

the restaurants objective and mission can be

achieved according to plan.

Stays in regular contact with ownership to both relayinformation and request guidance.

Makes sure that the restaurant adheres to all legalrequirements and communicating with the owner.

Responsible for the day-to-day operations of therestaurant, including hiring, training and overseeing

the staff.

Looks to the future for change opportunities. Analyse monthly report of every department.

Administration Manager Updates and maintains database with accurate clientinformation.

Controls the financial expenses for administrationdepartment.

Identifies and informs the duties every department. Management of staffs salary payment, bonuses and

incentive, EPF and SOCSO.

Operation Manager Manages the quality of products and ensure problemsare handled efficiently.

To set a rules and procedures for staff to follow inorder for restaurant run smoothly.

Manages and determine the operation cost adequatewith the restaurants budget.


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Marketing Manager To set a strategic marketing plan for the restaurantand identify new marketing opportunities.

Plans all the marketing and advertising activities. Analyzes Strength, Weakness, Opportunity and

Threat of the restaurant and strengths and weaknesses

of our competitors.

Prepares the department report and submit to the topmanager.

Financial Manager Manages and controls the overall budget, expensesand profits of the restaurant.

Prepares monthly and annual cash flow and incomestatement.

Researching and reporting on factors influencing therestaurant performance.

Managing the restaurant's financial accounting,monitoring and reporting systems.

Restaurant Manager Ensures quality standards for Food Production,Beverages, Service, Cleanliness

Designs and improves restaurant cash security Develops budgets with departments heads Knows the competitors, suppliers, industry trends Ensures good safety and emergency practices Plans the menus which means define menu items,

price, descriptions and layouts.

Beverage Manager Oversees the entire beverage operation of arestaurant.

Purchases and stores beverages. Plans and organises how beverage will be set up

(such as storage and display options).

Directs and supervises employees working withbeverages, and evaluate overall effectiveness of the

system.


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Responsible for hiring and training new beveragestaff members, and overseeing the ordering and

inventory control of beverages.

Dining Room Manager Hires and trains the dining room staff, as well assupervises and coordinates the activities of dining

room staff.

Checks the physical condition room before it opensand after it closes.

Prepares the staff schedule and make sure enoughservice personnel will be on hand.

Observes the job performances of services andemployees.

Deals with unhappy or difficult guest in a discreetand appropriate manner.

Maintains a pleasant atmosphere in the dining room.Executive Chef Manager of the entire kitchen.

Responsible for the products coming into kitchenfrom vendors and suppliers.

Reports directly to the general manager inventoryand ordering.

Responsible for all the meals that leave the kitchen. Takes responsibility for all the decisions made in

kitchen regarding everything from quality control to

nightly specials.


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1.6 LOCATION OF THE BUSINESS

Cibo Supermo Restaurant located at Bandar Seri Iskandar, 31750 Tronoh, Perak Darul

Ridzuan. Our restaurant is geographically strategic located nearby Universiti Teknologi

Petronas (UTP), TESCO, Billon supermarkets, Petrol Station Petronas, Kentcuky Fried

Chicken (KFC), and McDonalds. Besides, our restaurant is a double storey that located 1

kilometre away from UTP.

1.7 DATE OF COMMENCEMENT

Cibo Supermo Restaurant is initially planned to open in 01st May 2014 to attract more

customers since the starting of new semester. The target customers such as students and

lecturers in UTP will recognize the opening of new restaurant nearby by its marketing

strategy such as effective promotion.

1.8 FACTORS IN SELECTING THE PROPOSED BUSINESS

We choose to open Cibo Supermo Restaurant mainly because for business purposes and to

earn profit. We have considered on four factors, which are location, market demands, budgets

and special facilities needed, before selecting our business. Our business is a food service

industry that relies heavily on walk-in customers from the public. Seri Iskandar is a great

location with wide range of customers since there are universities, two supermarkets (Tesco

and Billons), and lots of housings inside this area. However, there are only two fast food

restaurants (KFC and McDonalds) mamak stalls available here. Thus, we found that a

restaurant will be profitable since there are fewer choices of foods here. Apart from that, the

demands of healthy and quality foods are being placed in the market as the trends and

lifestyles of the people nowadays. Therefore, we would like to take this great opportunity to

involve in this business.

In addition, this location is still under-development and large amounts of space are available

in Seri Iskandar. Thus, we have sufficient space to start our business. On the other hand, the

amount of budgets that we can afford is considered limited. We are unable to start a business

that requires lots of employees or special facilities. Thus, we have found that opening a new

restaurant will be easier to handle and the expenses is still within our budgets. We do not

need to spend much for the high technology facilities but only for high skill chefs. Last but

not least, a restaurant enables us to start to gain profit within the shortest period.


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1.9 FUTURE OF THE BUSINESS

We are striving to satisfy all the customers with great and friendly services, high quality food

at reasonable price and thus generate profits. Cibo Supermo Restaurant will strive to become

one of the well-known, and yet the established restaurants that have survived in the field. Our

main goal is to be one of the most successful restaurant outlets in Malaysia. We are looking

forward to compete with our competitors in Bandar Seri Iskandar, Tronoh such as Mamak

stalls, local Chinese food court, caf in university, Kentucky Fried Chicken (KFC), and

McDonalds by opening a restaurant which provides variety of healthy and excellent foods

like Japanese foods, Korean foods as well as Western foods. We aimed to become the top

rated restaurant in Perak and expand our marketing and advertising in Malaysia.

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