PRINCIPLES OF ENTREPRENEURSHIP (ENT530)

NAME OF COMPANY : SATE ZUL RECIPE SDN. BHD (Malay Town Kuantan Branch )

FACULTY : FACULTY OF MUSIC UiTM SHAH ALAM

SEMESTER : 3

PROJECT TITLE : COMPANY ANALYSIS

GOUP MEMBERS :

1.MUHAMMAD ZULHILMI BIN MOHD HAZLI @ MOHAZ (2017273798) (MU220 3 A)

2.MUHAMMAD HAIKAL BIN YUSRI (2017632448) (MU 221 3A)

3. MUHAMMAD DANIEL HAIKAL BIN KAMARUDIN (2017632452) (MU 221 3A)

4. MUHAMMAD YUSUF BIN ABDUL GHANI (2017446446) (MU 221 3A)

5. MUHAMMAD ABDULLAH BIN MOHD FAZLI 2017261174 (MU 221 3 A)

LECTURER : MADAM NUR FARHANA BINTI MOHD SAH

Table Of Content Page

Title I

TABLE OF CONTENT II

ANKNOWLEDGEMENT III

LIST OF FIGURES iv
Acknowledgement

There are several kind-hearted individuals who have helped us to complete our
Entrepreneurship Group Project Assignment. First of all, we would like to take this
opportunity to record our thanks to our ENT 530 lecturer, Puan Nur Farhana Binti Mohd Sah
for her comments, wise advice and guidance in the preparation of this report.

We are also deeply grateful to Encik Mohamad Faidzullah bin Mohamad Fuad for their
willingness to accept our visit at his place and for willingness to share about their experiences
in running a small and medium business, which is Terminal Sate Zul (Malay Town Brances).

Not forgetting the team members, thanks for the great cooperation and toleration. Lastly, I am
grateful to our lecturer especially for her comments, encouragement and support throughout
the completion of this report. Without their commitment and dedication, this report would not
have been materialized.
LIST OF FIGURES
 1. INTRODUCTION

1.1 Background Of The Study

Recently, food business has become popular business and had increased rate in business
sector. It has made rapid competition among Malaysian food industry. Sate Zul Malay Town
restaurant is one of the restaurants which is located at Jalan Alor Akar, Kuantan, Pahang that
not just provide sate but other kind of food such as Nasi Lemak, Nasi Dagang, Mee Kari and
more. The manager of Sate Zul Malay Town said that to do his business, their staff need to
prepairing the satay by petting the beef meat and chicken meat with a skewer and need to heat
up the charcoal to grill the satay every morning. One of the weakness is the process to
prepairing the satay every day because to petting the meat with a skewer and heat up the
charcoal spending so much time with a thousand of satay. Therefore, it can give disadvantage
in many cases such as preparation process and serving food to the customers.

Based on the problem, the manager Sate Zul Malay Town restaurant needs special
equipment that able to help in doing restaurant process and giving better service to their
customers. On the other hand, modern equipment can be applied in the restaurants to improve
the preparation process of satay.

Based on the problems, our group wants to do a research on “THE PREPARATION

PROCESS OF SATE ZUL MALAY TOWN RESTAURANT ”

1.2 Problem Statement

i. Spending too much time skewing the beef and chicken meat with a skewer.
ii. Causing air pollution by heating up charcoal to grill the satay.

1.3 Purpose Of The Study

To study the preparation process of Sate Zul Malay Town Restaurant in their food business.
According to the Javanese, the Islam community in Java grilled the remaining part of the meat
as a meal on every Eid Adha.
2.1 Background

According to the Javanese, the Islam community in Java grilled the remaining part of the
meat as a meal on every Eid Adha. This cultural ceremony had been continued for a long time
until satay became a special dish that have been sold through out the Indonesia Island and had
been sold from the demand of many people. They are variety version of satay that was created
in Indonesia. Until now, there are more then 35 version of satay through out Indonesia.

Satay is also known in the western country such as Poland, Europe, Guyana in South
America and in South Afrika as known as Sosatie. In 2011, the CNN Go team listed satay at
the 14 place out of 50 as the ‘World’s 50 most delicious foods”.

In 1917, a first approach to satay was made by Haji Tasmin Sakiban and his brothers in
Middle Java to Kajang, Selangor. A same approach was made by Tuan Haji Mohammad Foad
bin Ali the founder of Sate Zul Kuantan. Then name Sate Zul was created from his own
nickname that was used by the community back there. Started as an assistant in Sate Berserah
restaurant, he finally open up his own satay stall near by Kopitiam (Ah Si) Beserah. In 1980
Sate Zul moved to Kopitiam Jalan Teluk Sisek. Until now Sate Zul already have 4 francais in
Kuantan area and hope to make the business to be more broad in the future.
2.2 Organizational Structure Of Terminal Satay Zul Malay Town Kuantan .

Founder
Tuan Haji Mohamad
Fuad bin Ali

Manager
Mohamad Faidzullah
bin Mohamad Fuad

Supervisor Assistant Supervisor Captain

Mohd Faizal bin Nuridma binti Mohd Nur Fatin Najiha binti
Mohd Shariff Nor Deris

Satay Burner Captain Take Away Captain

Mohamad Hasrizal bin Roslan Wan Nursyahira Ellyana

1 Part Time Staff 2 Full Time Staff

7 Full Time Staff

2 Part Time Staff

2.3 Products/Services

No Types ( Hot Food) Price

1 Nasi Lemak Ayam 6.00
2 Nasi Lemak Telur 3.80
3 Bakso 6.00
4 Mee Kari 6.40
5 Mee Sup 5.90
6 Nasi Goreng Ayam 7.30
7 Nasi Goreng Kampung 6.80
8 Nasi Goreng Paprik 7.80
9 Nasi Goreng U.S.A 7.80
10 Nasi Goreng Cina 6.30
11 Nasi Goreng Pattaya 7.00
12 Mee Goreng Mamak
13 Char Kuey Tiaw
14 Kuey Tiaw Goreng Kerang

Types (Satay ) Per Stick

15 Ayam 0.95
16 Daging 1.05
17 Kambing 1.70
18 Arnab 1.90
19 Rusa 2.20
20 Tulang 1.50
21 Perut 0.95
22. Hati 1.05
No Favourite Drink’s Warm (RM) Cold (RM)
1 Teh O 1.80 1.90
2 Teh O Limau 2.00 2.30
3 Nescafe 2.40 2.80
4 Nescafe O 2.20 2.50
5 Kopi 2.00 2.20
6 Kopi O 1.80 1.90
7 Milo 2.40 2.80
8 Milo O 2.20 2.50
9 Neslo 3.20 3.50
10 Barli 2.40 2.60
11 Sirap 1.90 1.90
12 Cincau 2.10 2.10
13 Sirap Bandung 2.30 2.30

Favourite Juices 4.70 4.70

1 Kelapa Laut Madu 4.30 4.30
2 Apple 4.30 4.30
3 Lyche 4.30 4.30
4 Orange 4.30 4.30
5 Watermelon 4.30 4.30
6 Carrot Milk 4.50 4.50
7 Mixed Fruit 6.00 6.00
8 Pandan Coconut 4.90 4.90
2.4 Business, Marketing, Operational Strategy

Sate Zul was founded by entrepreneur Tuan Haji Mohd Fuad bin Ali who started selling satay
at the sidewalk of kopitiam at Berserah Pahang in 1974. Now Sate Zul's has 4 branches
around Kuantan, 1 in temerloh and Kemaman Terengganu. This business is famous for its
variety of satay like chicken satay, meat satay, goat satay, rabbit satay, deer satay, bone satay,
satay cheese and so on. Accompanied by a sweet-spicy sauce, chewy satay has a sweet and
good color by itself. In addition, sate zul also sells food besides satay like fried rice, fried
noodles, char kuey tiaw and so on.

Marketing Strategy

Marketing strategies are a process that allows companies to focus on business plans to achieve
marketing goals. There are four elements used by Sate Zul, also known as 4P marketing that
is product and quality, price, place and promotion. This element is provided to meet customer
needs.

Product and Quality

The main products in Sate Zul are satay. There are many choices of satay in Sate zul but have
a customers who cannot eat satay with bean sauce. Therefore, Sate Zul provide satay cheese
for those who do not eat satay with bean sauce. Other than that, Sate Zul also provide food
besides satay like fried rice, fried mee, char kuey tiaw and so on. Sate Zul provides nutritious
and balanced food to customers to ensure that the foods they eat are not harmful to their
bodies.

Quality is important to attract customers to buy their products. Therefore, Sate zul provide
high quality products to ensure the customers are always satisfied with this product by using
high quality materials from the best suppliers and they also check the quality of their products
before it is sold.
Price

Sate Zul provides products to customers with reasonable prices and high quality ingridient.
Customers can get products only at Sate Zul's premises. Sate Zul forms several strategies to
promote their products to customers by designing some pricing tactics in their business such
as discounted prices. Sate Zul will come up their products with special discounts to customers
on products they buy. Customers that buy the product in many quantity will be given 10%
discounts. This tactics will surely attract many customers and existing customers to come at
their premis always.

Place

This location is located near a supplier that can make it easier to recover the raw material.
Here, Sate Zul can easily get the labor supply. In addition, rental of premises is reasonable
and affordable in this area. In addition, location for Sate Zul is in the city area and near the
supermarket in kuantan.

Promotion

Promotion strategy is method used by this company in order to attract the target market. Sate
Zul used promotion is as a supplement to the product, price and place strategies to achieve
marketing objectives. To achieve marketing strategy, Sate Zul depend on advertising, sales
promotion and give a discount as one of ways to promote product to customers.

The advertising concept that Sate Zul provided is through business card, media social like a
instagram (Satezul) and facebook (Sate Zul Malay Town), and signboard is used for the
purposes of increasing and maintaining and helping the sale of our product. People can gain
information through this medium.

Operational Strategy

- The owner acquires the complete product source from the supplier and only sells the
product to the customer.
- Business running at 3.00 P.m to 12 A.m
- The owner only invested capital for the product while the supervisor handle all the
management of the store from opening and closing, restock the product, selling, and
taking care of the sales journal daily
- All staff will clean the store area before and after the store is open. Staff will also be
preparing the items to be used before the store is open.

get product
from
suppliers

customers
Customers
make
other
payments to
products
cashiers

operation

cook food
Customers
according to
enjoy the
customer
food
orders

Serve to the
customers
2.5 Financial Achievement for Terminal Sate Zul Malay Town Kuantan

1. Saved RM 504.00 per month or RM 6048.00 per year because of employed 3 part
time staff . 1 full time staff salary per month is RM 1000 but , part time staff got only RM
832.00 per month because their salary is RM32 per day for 26 working days.
2. Saved RM 249.00 per month or RM 2,988.00 per year because of not using wood
charcoal that cost is RM 27 for 3 days . So Sate Zul used burner that custom made use
with gas that cost rm 27 for 5 days.
3. Great sales on 3 days on 16 , 17 and 18 February 2018 because of chinese new year
. Total sales for that three days is RM 21 363.00 .

3. COMPANY ANALYSIS

5.1 Business Model Canvas (BMC)

8. RECOMMENDATION AND IMPROVEMENT

In light of the conclusion, there are few recommendation that we have made which are :

1. Lack of parking area

Making a renovation around the business compound by adding a pavement so the customers
can park their car.

2. Rotten meat

Meat can be kept edible for a much longer time if proper hygiene is observed during
production and processing and if appropriate food safety, food preservation and food storage
procedures are applied. There might be some problems or malfunction with the fridge that
used to kept all the meat. It is recommended to use a high quality fridge to keep all the meats
especially in a large scale.

3. Unpunctual employee

The most commonly alleged reason is the lack of self-discipline. Late people are often
deemed as discourteous and somewhat inconsiderate. Unpunctuality creates for you a
reputation, and a bad one that is. People will questioning your reliability, feeling that they are
risking placing trust on you. In this case, the solution for the unpunctual employee is to deduct
their salary. So the employee will not come late for work to avoid their salary being deducted.

4. Pest problems

Pest are unwanted plants, animals, insects, germs or other organisms that interfere with
human activity. They may bite, destroy food crops, damage property, or otherwise make our
lives more difficult. In this case those pest are cockroaches. Pest control services can be use to
eliminate or reduce the damage that has been done by the cockroaches.

APPENDICES
The following pictures show the condition of the premises
The following pictures show the variety of dishes served
Satay was the main dish here

Nasi Lemak also served in this premises