final report - cupkiss -...
Post on 12-Oct-2019
3 Views
Preview:
TRANSCRIPT
GROUP MEMBER
No Nama NIM
1 Andi Nahla 19715119
2 Carissa Tibia Walidayni 19715032
3 Dhahana Hanifinsani Muhammad 19715302
4 Dikki Palmin 19715009
5 Dillon Akbar G.S. 19715241
6 Fachrudin Ahmad Alfajri 19715305
7 Faricha Ernestin Billah 19715203
8 Fionna Griseldis Lisjanto 19715163
9 James Christopher 19715108
10 Jane Auditya 19715254
11 Joshua William 19715147
12 Khitah Wirapradana 19715205
13 Lidya Hesliony Wisudawati 19715136
14 M. Rifhal Julian 19715018
15 Rejani Apriska 19715243
16 Rizky Ramadhani 19715227
17 Rosa Regina 19715171
18 Selma Khairunnisa 19715230
19 Sintia Diana Putri 19715065
20 Tri Liana Rahmawati 19715083
A. Id 1
2
3
4
dentity
. Company N
‘Cupki
. Logo
. Tagline
Our taglinesweetness
. Social Med
a. Instagb. Officia
A
Name
ss’
e has meaning food.
dia links ram : @cupkis
al line account
CHAP
ABOUT
“Get yourg : our food is
ss_ t : @uwe3381
PTER 1
T CUPK
r sweetest kiss all sweet like
1
KISS
ses right now”e customer’s l
” ips are kissedd by our
B. ABOUT CUPKISS
Brief profile and Business/Company Objectives Cupkiss is a company that runs a business with sweet theme and foods, where our products its all about dessert and sweet taste. To create a place where people can feel comfortable and enjoy consuming our products.
C. CODE OF ETHICS
Don’ts
1. Do not come late when a meeting is being held.
2. Do not keep your ideas to yourself, let everyone in the company know what you’re
thinking.
3. Do not do criminal activities during business simulation process.
4. Do not lie to any members.
5. Do not argue/fight with anyone, if there are some disagreements settle it with peace.
6. Do not be lazy when a task is given.
7. Do not be rude to any members.
8. Do not take things personally
9. Do not give up when things are getting hard.
10. Do not be emotional and grumpy whenever and where ever you may be.
11. Do not be egoistic.
Do’s
1. It is compulsory to inform the CEO if anyone can’t attend a meeting with reasonable
reasons.
2. Do tell if you don’t agree with some ideas given.
3. Be polite.
4. Be responsible.
5. Make more relations with everyone.
6. Be supportive to one another.
7. Always have a optimist mind.
8. Do think out of the box.
9. Be solid as a company and as a family.
10. Give chances for others to talk and point out their opinions
11. Always stay calm when faced with problems and sort it out as a team not an individual.
D. Organization Structure
E. Job Description (Pre-Execution Days)
Name Division Job Description 1. CEO (Chief Executive Officer) Responsible for the success of the organization and
everything from the paper budget through to developing
strategies for business growth.
Responsibilities of the CEO:
-Controls the direction of the company
-Making a decision
-Decides budgets for all department
-Drive profitability of the business
2. Khitah Wirapradana Vice CEO Responsible for depending on the needs of his/her
organization. The Vice CEO, program will have overall
strategic and operational responsibility for all program
Sekertaris
(Fionna Griseldis)
Bendahara
(Sintia Diana)
CEO
(Dikki Palmin)
Vice CEO
(Khitah Wirapradana )
Finance :
M Rifhal Julian
Jane Auditya
Renjani Apriska
Marketing:
Dhahana
Andi Nahla
Joshua William
Rosa Regina
James Christopher
Human Resource
Rizky Ramadhani
Selma
Tri Liana
Operation
Carissa Tibia
Lidya Hesliony
Faricha Ernestin
Dillon Akbar
F Al Fajri
areas.
Responsibilities of the Vice CEO:
-Creating, communicating and implementing the
organization’s vision, mission and all direction.
-Work with staff to develop system to ensure consistent, high
quality project management.
3. Fionna Griseldis Secretary Company secretaries guide company directors about the
day-to-day management of the organization.
Company secretary are responsible for:
-Implementing procedural system
-Handling correspondence before or after meeting
-Writing reports
-Collating information
-Making a proposal
4. Sintia Diana Treasurer Treasurer is responsible for hand the capital and give the
money for company transaction. Corporate treasures work to
improve and maintain the financial standing of a company.
Company treasurer are responsible for:
‐ Determining financial strategy
‐ Managing financial risk in a company
5. M Rifhal Julian Finance The Finance Officer is responsible for preparing financial
statement, maintaining cash controls, preparing the payroll
and personnel administration, purchasing, maintaining
accounts payable and managing office operation.
Responsibilities of finance:
-Administer and monitor the financial system in order to
ensure that the municipal finances are maintained in an
accurate
-Assist with preparation of the budget
-Implement financial policies and procedures
-Establish and maintain Cash controls
6. Jane Auditya 7. Renjani Apriska
-Establish and maintain supplier accounts
-Processes supplier invoices
-Maintain the purchase order system
-Ensure data is entered into the system
-Ensure transaction are properly recorded
-Prepare income statements
-Provide efficient and effective office management
-Manage the filling, storage and security of documents
-Maintain booking registers
8. Dhahana Marketing Marketing officer aim to maximize profits through
developing sales strategies that match customer
requirements and promoting products services or
idea.Marketing work closely with other employees such as
advertising, market research, production, sales and
distribution staff.
Marketing are responsible for:
-Analyzing and investigating price, demand, and
competition
-Presenting ideas and strategies
-Promotional activities
-Managing campaigns on social media
-Making a logo of company
9. Andi Nahla 10. Joshua William 11. Rosa Regina 12. James Christopher
13. Rizky Ramadhani Human Resource Human Resources Manager guides and managing the
overall provision of Human Resources services, policies, and
program for a company.
Human resources are responsible for:
-Recruiting and staffing
-Organization departmental planning
-Performance management and improvement system
-Organization development
-Policy development
-Employee relation
-Giving motivation for employee
14. Selma Khairunnisa 15. Tri Liana
-Making the norm contract
-Company employee and community communication.
16. Carissa Tibia Operation The Operation Manager is responsible for day-to-day
operations, managing the organization’s Human Resources,
helping and creating organizational.
Responsibilities of operation:
-Coordinate, manage and monitor the working of various
departments in the organization.
-Review financial statement and data to improve efficiency.
-Improve processes and policies in support to get the
organizational goals.
-Monitor, manage and improve the efficiency of support
services.
17. Lidya Hesliony 18. Faricha Ernestin 19. Dillon Akbar 20. F Al Fajri
F. Job Description (Execution Days)
Job distributed:
• Cook
Person in charge: Carissa
Members: Lidya, Faricha, Sintia, Liana, Palmin
• Table cashier
Shift 1: 07:00 to 12:00 hours
Bookkeeping: Renjani
Responsible money: Selma
Giver products: Nahla
Shift 2: 12:00 to 17:00 hours
Bookkeeping: Jane
Responsible money: Fionna
Giver products: Rosa
• Logistic and rain in charge
Person in charge: Khitah Wirapradana
Members: Joshua, Dillon, Rizky, Rifhal
• Control the customer table: Table cashier members who are not in shift
• Music: James, Fajri
• Documentation: Dhana, Dillon, all members Cupkiss
• Roving for marketing: Dhana, Rizky
Task of each division:
• Cook
‐ Person in charge must control and divide tasks assigned to members as needed
‐ Preparing food or beverages that have been ordered by customers
‐ Manage all matters relating to kitchen
• Table cashier
‐ Bookkeeping: notes on a laptop every product that has been sold
‐ Responsible for money: receiving money from customers and take care of all matters concerned with
money
‐ Giver products: deliver products to customer orders
• Logistic and rain in charge
‐ Logistics:
Setting up all the equipment trade
Build and decorate a stand when it begins selling and fix it back when finished selling
To Saturday securing equipment trade in the space provided, to Sunday transporting goods to the same
place that has been determined
‐ Rain: because of logistic work more at the beginning and end of the trade, so if rain occurs logistics
division in charge of securing all equipment
Person in charge responsible for directing its members well in order to be able to work quickly but do
not panic
If there signs of rain, then person in charge should remind members to begin to move to secure
First notice appliances that use electricity that is not exposed to rain water to avoid things that are not
desirable as shorted
It should be secured after the electrical appliance is a product Cupkiss and booth so as not exposed to
rain
If possible, the customer table can be moved to the patio so that customers can still sit without rain
• Control the customer table
‐ Cleaning dirty table
‐ Ready when customers need the something
• Music: play music alternately or simultaneously
• Documentation: capture moments that happen that are considered important to be documented for the
benefit of the final report as well as the interests of company
• Roving for marketing:
‐ Offering products to people passing by
‐ This division should be assisted by all members of Cupkiss if they feel their work in each division are
finished
G. Execution Day
Execution Day 1
Saturday, 21/11/2015
03.30-04.00 Final preparation
04.00-04.20 Mobilization to the location
04.20-08.00 Preparation at location (tent, electricity, decoration, etc)
08.00-17.00 Execution
17.00-18.30 Cleaning up, back to our basecamp
18.30-19.30 Break time
19.30-20.15 Evaluation day 1
20.15-24.00 Preparation for the next day (Re-cooking and Re-packaging)
POSITIVE NEGATIVE
Preperation was well Our service to costumers still slow
The execution was going like the rundown we planned
The refrigrator was not as cold as we expected
We already can handle if the rain falls (plan b)
Lack of coordination (especially at product flow from order place to cashier)
Jarcakes were sold out We placed the tent too deep, so many people didn’t notice our booth
Consumers were satisfied with our products
Sometimes the location looked less crowded
We enjoyed the process on first day We still awkward because it’s our first time
Execution Day 2
Sunday, 22/11/2015
04.30-05.00 Final preparation
05.00-05.30 Mobilization to our location
05.30-07.00 Preparation at location (tent, electricity, decoration, etc)
07.00-17.00 Execution
17.00-18.00 Cleaning up, back to our basecamp
18.30 Home
POSTIVE NEGATIVE
During CFD, we get some advantage because there are many crowded interest with our booth
We got some mistakes with the LPG in night before day 2, so we just can make little Jarcakes and re-cooking at this day
Jarcakes and Flower Pot were sold out We realized that we can sell more of our products at CFD but we can’t doing this because we need more times to cooking the products
We already learned from the fisrt day (tent position, job distibution, production procedure)
We enjoyed the process on second day
We doing marketing activities at CFD and it was success
NO.123456789 J10 J11 J121314151617181920 T
A. H
Human reeither. Weemployeemotivate ethe perforassessmeperformanemployee
Human Remembers.
Based on
NAMAndi NahlaCarissa Tibia WalidDhahana HanifinsaDikki PalminDillon Akbar G.S.Fachrudin Ahmad AFaricha Ernestin BilFionna Griseldis LisJames ChristopherJane AudityaJoshua WilliamKhitah WirapradanLidya Hesliony WisM. Rifhal JulianRejani ApriskaRizky RamadhaniRosa ReginaSelma KhairunnisaSintia Diana PutriTri Liana Rahmawat
Human Reso
source is respe should creat and must be employees sormance evaluaent carried outnce. Beside ths so that they
esource divisi.
the quession
Ewat
ayni cooni Muhammad pho
reapla
Alfajri eatllah singsjanto rea
plaeatrea
a fooudawati sing
orgfanfutsreawatsing
ti list
ource
ponsible for bte a harmony s willing to liste
o that they canation to evalut systematicahat, he performy can carry out
on have done
are, we’ve ot t
HOBBYtch, sportsokingotographad booky gamet, hang outgingad novelyt, sleep, hangoutadingotballgingganization, competigirlingsal, swimmingad noveltvh, hangoutg, dance, readen to music
CHAP
DIVISIO
ringing togethsituation betwen the grievan
n work accordate of their pelly to find out mance evaluat a better job.
e some resear
this result :
DIVmarketoperatmarketCEOoperatoperatoperatsekertamarketfinancemarketvice CEoperat
ition financefinancehumanmarkethumanbendahhuman
PTER 2
ON’S RE
her all divisionween divisionsnces of each eance with comerformance. P the result of tation also give
ch by quessio
VISION MAJORSting IPSion SMKting IPS
IPSion IPSion IPAion IPSaris IPSting IPSe IPAting IPAEO IPSion IPSe IPSe IPSn resource IPSting IPSn resource IPAhara IPSn resource IPA
2
EPORT
ns of the coms. Beside thatemployees abmpany objectiPerformance ethe work of emes the corresp
onare to know
S REGIONJakartaBandungBandungPadangBekasiLampungBandungJakartaJakartaBandungJakartaJakartaBandungBandungJakartaJakartaBandungBandungBandungPekalongan
T
pany to coopet, we must to c
bout their jobsives. Other thaevaluation is tmployees and ponding respo
w the characte
HIGH SSMAN 28 JakartaSMKN 9 BandungSMA HomeschooliSMAN 1 PadangSMA Al‐AzharSMAN 3 KotabumiMA Al‐Falah 2SMAK 1 PenaburSMA Santa TheresSt. AloysiusSMA Pangudi LuhuLabschool KebayoSMAN 4 BandungSMAN 4 BandungSMA Tarakanita 1SMAN 77 JakartaSMAN 6 BandungSMAN 3 BandungSMA Alfa CentauriSMAN 2 Pekalonga
erate with care with all o
s or friends. Wan that we usethe organizationa
onsibility to
rs of our
CHOOL
ing Taman Sekar
ia
urran
ian
of We
e
al
CHARACTHERExtrovertCampurIntrovertCampurIntrovertCampurExtrovertIntrovertIntrovertCampurIntrovertIntrovertIntrovertExtrovertExtrovertExtrovertIntrovertIntrovertCampurIntrovert
Lessons learned:
- We need the cooperation of all group members to give in all their best for the company
- The location of the stand must be placed near the road, so that it would be visible to people.
- Speak up if there is something that need to be talked about. Before the problem gets bigger and harder to solve. There might be gaps in the company when there are big problems. It may cause a downfall to company.
- We don’t need to do things that are stated in the job description, if someone is in need we and we’re not doing anything related to our jobs assigned then we should help them out carry their tasks.
Issues and Challenges:
‐ Because a lot of members in our company do not have license and the risk is getting fined on the road.
‐ The price of the product is a bit too high for college students, therefore we have a hard time when selling the jar cake to college students
‐ Our stand on the first day was placed for from the road, making it invisible to passerby and it can hardly be spotted.
‐ The payment system on the first day was quite complicated. ‐ Selling the product is a big challenge because people don’t know about our company yet and
they still have doubts in the product that we sell and the price on it. ‐ Our members still lack in self consideration especially before the execution day.
B. Marketing
Marketing officer aim to maximize profits through developing sales strategies that match customer
requirements and promoting products services or idea. Marketing work closely with other employees
such as advertising, market research, production, sales and distribution staff.
Preparation:
Create the logo, tagline, and the meaning of the logo, spreading questionnaire
Execution:
Make a tester, product photo, make 3 x banner, print posters (100), spreading posters to SMAN 6 bandung (2) Paskal (5) Homeschooling Taman Sekar Bandung(1), live music perform, cupkiss ambassador:
Sman3 bandung : AssyifaFauziah
Sman9 bandung: LuthfiaNadhifah
Sman 8 bandung: AndrianJulianto
Sman 2 bandung: DzikriFajriawan
SmaLabschoolbandung: FandiDwikunto
Sman 1 bandung: AzmiUmara
Sman 19 Bandung: M irfanSukmawijaya
Issues and challenge:
The location (inactive building) so we bit struggling, attract people who only walk by at Jalan Dago, when rain starts
Lesson learned:
We must move faster, in this business simulation, we too depends on operation division, which is there must be the product photo before we start marketing activities.
Must be balanced between the operation and marketing. If the marketing didn’t go well but the operation can produce more there will be so much wasted product. If the operation can produce as much as demand from the marketing team, there will so many customers that didn’t satisfied to our company.
the reality can be so different than the theory on the paper,
must have back up plan, the marketing of cupkiss is too depend on the operation because we want to show to people our product, so we wait for the photo product to start our promotion,
Promotional materials:
Poster, x banners, social media
Caption of your social media:
C. Operation
a. PRODUCTS DETAIL
1. Cheeseberry Velvet Jar Cake It’s a multilayer dessert in a jar, consists of red velvet cake, cream cheese frosting, strawberry sauce, buttercream, and also red velvet crumble. The value of this product is attractive presentation, with the blend of red and white colour and the effect of melted strawberry sauce. With this jar, customer can be facilitated to eat dessert without being afraid of dirty, and also your dessert is protected from outter pollution. Recipe :
NO. INGREDIENT QUANTITY TO MAKE 10 JARS
CHEESEBERRY VELVET JAR CAKE A. RED VELVET CAKE 1. Egg 10 pcs 2. Medium flour 225 gr 3. Castor sugar 250 gr 4. SP 10 gr 5. Milk powder 15 gr 6. Maizena 10 gr 7. Margarine 175 gr 8. Dark Cooking Chocolate 75 gr 9. Food coloring red 5 drops B. CREAM CHEESE FROSTING 1. Cream cheese 25 gr
2. Whip cream 25 mL 3. Sugar powder 7.5 gr C. STRAWBERRY SAUCE 1. Mariza topping strawberry 50 gr D. BUTTER CREAM 1. White butter 50 gr 2. Castor sugar 50 gr 3. Water 50 mL 4. Condensed milk 25 L
Cooking directions: A. RED VELVET CAKE: 1. Mix all ingredients except margarine. 2. Melt the margarine and dark cooking chocolate but keep it warm (not hot). 3. Mix all ingredients, then pour the food coloring. Mix well. 4. Bake in 200 C degrees for 12-15 minutes. B. CREAM CHEESE FROSTING 1. Mix cream cheese until it goes smooth. 2. Mix whipped cream and sugar powder until they 75% swell. 3. Mix them all until they are getting set. C. BUTTER CREAM 1. Heat the water and castor sugar until they fused. Its name is simple syrup. 2. Mix white butter until it goes smooth. 3. Mix hot simple syrup with white butter until they’re fused well. 4. Pour condensed milk then mix well. 5. Mix until they’re getting 100% swell. D. FINAL ARRANGEMENT 1. Cut the cake with round shape, put on the bottom of the jar, spread cream cheese frosting on the surface of the cake, pour the strawberry sauce. 2. Do the first step until the jar is ¾ full. 3. Spread butter cream as the topping, then pour a little strawberry sauce and red velvet crumble. 4. Cheeseberry Velvet Jar Cake is ready!
2. Flower Pot Tiramisu
We offer our customer the new experience when eating tiramisu cake. We provide this tiramisu cake with an innovative presentation. Flower Pot Tiramisu is tiramisu cake in a plastic pot and sprinkled with crushed rodeo biscuit and garnished with butter cream flower. It will trick customer’s eyes with its appearance cause it looks like a flower pot. Recipe:
NO. INGREDIENT QUANTITY TO MAKE 40 POTS
FLOWER POT TIRAMISU
A. RED VELVET CAKE 1. Egg 10 pcs 2. Medium flour 225 gr 3. Castor sugar 250 gr 4. SP 10 gr 5. Milk powder 15 gr 6. Maizena 10 gr 7. Margarine 175 gr
B. TIRAMISU CREAM 1. Cream cheese 625 gr 2. Egg 1 pc 3. Castor sugar 110 gr 4. Salt 1 gr 5. Gelatine 2 gr 6. Ice water 6 mL 7. Milk coffee 8 teaspoon 8. Hot water 100 mL 9. Whipped cream 400 mL
C. TOPPING 1. Rodeo biscuit 50 gr
D. BUTTER CREAM 1. White butter 250 gr 2. Castor sugar 125 gr 3. Water 125 mL 4. Condensed milk 50 mL 5. Food coloring As needed
Cooking directions: A. SPONGE CAKE 1. Mix all ingredients except margarine. 2. Melt the margarine and dark cooking chocolate but keep it warm (not hot). 3. Mix all ingredients, then pour the food coloring. Mix well 4. Bake in 200 C degrees for 12-15 minutes.
B. TIRAMISU CREAM
1. Mix cream cheese until it goes smooth. 2. Add in the egg, castor sugar, salt. Mix well. 3. Mix whipped cream until it 75% swells. 4. Submerged gelatine with ice water until it becomes freeze. 5. Au bain marie the gelatine until it goes melt, difused, and clear. 6. Mix the milk coffee and hot water. 7. Mix cream cheese dough, gelatine, and coffee. 8. Add in whipped cream, stir until it mixed well.
C. TOPPING 1. Crush the rodeo biscuit
D. BUTTER CREAM
1. Heat the water and castor sugar until they fused. Its name is simple syrup. 2. Mix white butter until it goes smooth. 3. Mix hot simple syrup with white butter until they’re fused well. 4. Pour condensed milk then mix well. 5. Mix until they’re getting 100% swell. 6. Pour food coloring as needed. Mix well.
E. FINAL ARRANGEMENT
1. Cover the bottom of the pot with alumunium foil. 2. Put the cutted cake shaped round. 3. Pour in tiramisu cream, give space about ½ cm from the top of plastic pot. 4. Spread the crushed rodeo biscuit. 5. Garnish it with butter cream flower. 6. Flower Pot Tiramisu is ready!
3. Flower Pot Cheese Cake
We offer our customer the new experience when eating cheese cake. We provide this cheese cake with an innovative presentation. Flower Pot Cheese Cake is cheese cake in a plastic pot and sprinkled with crushed rodeo biscuit and garnished with butter cream flower. It will trick customer’s eyes with its appearance cause it looks like a flower pot. Recipe:
NO. INGREDIENT QUANTITY TO MAKE 40 POTS
FLOWER POT TIRAMISU A. RED VELVET CAKE
1. Egg 10 pcs 2. Medium flour 225 gr 3. Castor sugar 250 gr 4. SP 10 gr 5. Milk powder 15 gr 6. Maizena 10 gr 7. Margarine 175 gr
B. TIRAMISU CREAM 1. Cream cheese 625 gr 2. Egg 1 pc 3. Castor sugar 110 gr 4. Salt 1 gr 5. Gelatine 2 gr 6. Ice water 6 mL 7. Whipped cream 400 mL
C. TOPPING
1. Rodeo biscuit 50 gr D. BUTTER CREAM
1. White butter 250 gr 2. Castor sugar 125 gr 3. Water 125 mL 4. Condensed milk 50 mL 5. Food coloring As needed
Cooking directions: A. SPONGE CAKE 1. Mix all ingredients except margarine. 2. Melt the margarine and dark cooking chocolate but keep it warm (not hot). 3. Mix all ingredients, then pour the food coloring. Mix well. 4. Bake in 200 C degrees for 12-15 minutes. B. TIRAMISU CREAM 1. Mix cream cheese until it goes smooth. 2. Add in the egg, castor sugar, salt. Mix well. 3. Mix whipped cream until it 75% swells. 4. Submerged gelatine with ice water until it becomes freeze. 5. Au bain marie the gelatine until it goes melt, difused, and clear. 6. Mix cream cheese dough and gelatine. 7. Add in whipped cream, stir until it mixed well. C. TOPPING 1. Crush the rodeo biscuit D. BUTTER CREAM 1. Heat the water and castor sugar until they fused. Its name is simple syrup. 2. Mix white butter until it goes smooth. 3. Mix hot simple syrup with white butter until they’re fused well. 4. Pour condensed milk then mix well. 5. Mix until they’re getting 100% swell. 6. Pour food coloring as needed. Mix well. E. FINAL ARRANGEMENT 1. Cover the bottom of the pot with alumunium foil. 2. Put the cutted cake shaped round. 3. Pour in cheese cream, give space about ½ cm from the top of plastic pot. 3. Spread the crushed rodeo biscuit. 4. Garnish it with butter cream flower. 5. Flower Pot Cheese Cake is ready!
3. Coca Cola Float This kind of float actually similar with KFC’s float. What the differerence? Our CocaCola Float use black cincau and natural foam that comes from the reaction of ice nd soda. We add attractive side from its presentation, that’s the colored “mountain” foam. Honestly this idea of Coca Cola Float arised because we had sponsorship with The Coca Cola Company. Recipe:
NO. INGREDIENT QUANTITY FOR 1 CUP 1. Coca Cola ½ bottle 2. Ice cube 50 gr 3. Black cincau 2 tablespoon 4. Vanilla ice cream 1 scoop
Directions:
1.Put ice cube, black cincau (cutted into small cube), and ice cream into the plastic cup. 2. Pour in the coca cola. 3. Let the foam goes high. 4. Coca Cola Float is ready!
3. Fanta Float This kind of float actually similar with KFC’s float. What the differerence? Our Fanta Float use black cincau and natural foam that comes from the reaction of ice and soda. We add attractive side from its presentation, that are the colored “mountain” foam and the blended colors of black cincau, vanilla ice cream, and fanta itself. Honestly this idea of Fanta Float arised because we had sponsorship with The Coca Cola Company. Recipe:
NO. INGREDIENT QUANTITY FOR 1 CUP 1. Fanta ½ bottle 2. Ice cube 50 gr 3. Black cincau 2 tablespoon 4. Vanilla ice cream 1 scoop
Directions:
1. Put ice cube, black cincau (cutted into small cube), and ice cream into the plastic cup. 2. Pour in the fanta. 3. Let the foam goes high. 4. Fanta Float is ready!
3. Manggo Sprite This kind of beverage actually inspired by KFC’s float. What the differerence? Our Manggo Sprite use black cincau. We add attractive side from its presentation, that’s the blended colors of black cincau, manggo syrup, and sprite itself. Honestly this idea of Manggo Sprite arised because we had sponsorship with The Coca Cola Company. Recipe:
NO INGREDIENT QUANTITY FOR 1 CUP 1. Sprite 1 bottle 2. Ice cube 50 gr 3. Black cincau 2 tablespoon 4. Manggo syrup 10 mL
Directions: 1. Put ice cube, black cincau (cutted into small cube), and manggo syrup into the plastic cup. 2. Pour in the sprite. 3. Manggo Sprite is ready!
Customer’s Feedback
Date Customers Comments November 21st, 2015 Rahma Rivani (FIKOM UNPAD
2015) (Flower Pot Cheese) “Enak, rasanya pas, gak terlalu manis. Tapi kurang dingin.”
Ahmad Aufa Adyancha (SAPPK ITB 2015)
(Jar Cake) “Enak, harganya lumayan murah, tapi tekstur layernya kurang kerasa”
Yorasaki Maretha (FH UNPAD 2015)
(Flower Pot Tiramisu) “Wah enak, tapi gedein lagi dong porsinya”
Arief Nurdjaman (Direktur PT. Danta Lintas Cakrawala)
(Jar Cake) “Over all, rasanya enak. Tapi sayang terlalu manis, mungkin karna saus strawberry terlalu banyak. Harga Rp 22.000 sudah wajar dan mengenyangkan karna porsinya cukup besar”
Zuhroni (Teknik Kimia ITB 2011) (Jar Cake) “Saya kasih nilai 9 dari 10 untuk produk ini”
November 22nd, 2015 Sisca Vinoli (Fpsi UNPAD 2015) (Jar Cake) “Rasanya enak, tapi kurang dingin”
Muthia Destiana (FE UNPAD 2015)
(Jar Cake) “Rasanya enak dan tampilannya bikin ngiler, Cuma kurang suka sama cream yang ada di atasnya (butter cream)”
Zulham (FH UNPAD 2015) (Jar Cake) “Rasanya enak banget. Teksturnya lembut” (Flower Pot Tiramisu)
“Bentuknya lucu, rasanya enak”
Kathiani Ginta N. (Ftech, Kakak Rosa Regina)
(Flower Pot Cheese) “Ya lumayan lah enak”
Assyifa (SMAN 3 Bandung) (Jar Cake) “Cupkiss juara! Worth the price banget kualitasnya”
Conclusions
1. Flower Pot Tiramisu is too sweet 2. Cheese berry Velvet Jar cake has too many cream and strawberry sauce, although the taste fit
teenagers, the adults said that it’s a bit too sweet. 3. Some people said that Flower Pot Cheese Cakes have a perfect taste, but others said that it
could be sweater. 4. The products are not cold enough. 5. The texture of these three products are smooth. Ways to Improve
1. We should subtract the quantity of whipped cream so the sweetness would tasted perfectly. 2. We should subtract the quantity of cream cheese frosting and strawberry sauce. 3. Have a better refridgerator. 4. Have a more accurate survey to find the right amount of sweetness
Best Product
From the quantity sold and the feedback from two days, our best product is Cheese berry Velvet Jar Cake. It shown by the comments from the customers who said that the Jar Cake has a good taste, the texture is smooth, the price is right, it have a big portion and the presentation is attractive enough. Beside that, the Jar Cake sold out faster than other products and we got too much order in the second day.
Issues and challenges
During this business simulation our company (Cupkiss) face many issues and challenges during execution and before, those include:
1. Menu The first kind of problem that we have faced is the Menu. In order to have a good menu, we need a menu that varies but comprehensible and to keep the theme of the company that is sweetness. The menu problem in Cupkiss arise because the uncertainty of what and how many products that we are going to sell. Due to the menu problem we are late to purchase the necessary ingredients before production days (Thursday, Friday, and Saturday).
2. Food to price This problem became apparant after the testing and rebudgeting of our products. The cause of this is that the operating cost of Cupkiss is seen as too high expecialy with the newest edition of Coca-Cola’s milkshakes. The result of the is cutting our .This problem is the matter most college
students can agree is crucial, that is how much food you get for a certain amount of money. As we know that college students are temperent when it comes to purchasing foods and so will not spend their money on fancy foods. As a result many of our customer felt like they are not getting what they deserve.
3. Lack of coordination, comunication, and actuating power In general this is the most common problem to have in any company, which is how employees should work together as a single team. Here in Cupkiss we felt a lack of synergy due to the lack of communication. The reason of this problem vary, but the main cause of this is our members human nature, in this case introvertness. We at Cupkiss have already come to a conclusion that the majority of our members are introvert. The effect of our introvertness is that although our members can work hard, they have a tendency of not showing it.
4. Refridgerator problem During our execution days we use a fridge that is not sufficiently cold and so our products which require refridgeration melted and so the quality of our products decrease drasticaly. The refridgeratin unit is also volatile and is harmfull when is in contact with rain. This require us in Cupkiss to move and cover the unit reducing time and oportunity. The fridge also require a large amount of electricity to mantain and so is an expensive equiptment to have.
D. Finance
Financial Content Report
We cooperated and coordinated with all division in our company (CupKiss) for any activities that required financial activities. We cooperated with them in:
a. For financial budgeting, we worked together – finance with other divisions – to adjust the financial budgeting.
i. With operation division, finance division asked them what our expense for raw materials and equipment were. Including rent of place, chairs and tables, etc.
ii. With marketing division, finance division asked them what our expense for promotions and its equipment. We also coordiated about our sales target and BEP.
iii. With CEO, specifically in making decision. finance division would ask him for choosing something depended on his considerations, whether the choice was right or not.
b. For spending, we tried to keep coordinating and also communicating each other among all division. Sometimes there were some problems that made our planning changed. For instance in producing, we found that the expense could be minimized and we could produce more products than what we had planned before.
c. For reporting, we did two steps, internal and external: i. Internal: We divided the jobs for the report because there were many tasks that we
must finish. For accountants, they were instructed to compare their journal and finish everything that related with recording transaction. For treasury, he were instructed to ensure whether the money was balance with the accountants’ record. For CFO, he were instructed to make content, evaluation, conclusion, and spruce the report.
ii. External: We did some checking with other divisions. For instance with operation division, we compared and synchronized our free-borrowed equipment with theirs and with marketing division, we compared the marketing technique with theirs.
Our considerations when we did our financial activities were:
a. Must be exact, distinction between real expense and allocation mustn’t be far away. b. Must be reasonable, for pricing we must set the price that reasonable for customer especially in
Ganeca street. c. Must be commensurable, for expenses we must allocate it equal for both raw materials and
equipment as required. d. Must be realistic, we must set the expense as realistic as we can so we still can get profit as
many as possible. e. Must be discipline. Every transaction should has report. It can be a nota, or other transaction
report.
We had made a system to manage our money. Our treasury was entrusted to keep the money. When other divisions such as marketing and operation did their activities and need cost (money), they were required to ask chief finance officer or Jane as Implementing program firstly for approval and then they could ask the money to the treasury and would be noted by the accountants. After that, they should give the report to jani to be accounted. This system was used to prevent chaos in cash flow, and also kept every transaction in our controlled. Besides, we have jane as vice CFO in implementing program. She would be able to watch and keep evey financial activities in order to keep it effective and efficient. So, we're not just in budgeting and accounting, but also in implementing we will try to maintain it.
Financial Evaluation Report
The challenges that we faced during run our business were:
1. In allocating, finance division was troubled with the price of the raw materials. Then after several days, operation division gave their report. But, 1 weeks after that we got sponsor from Cocacola. This one made our planning must be changed, because Cocacola gave us many products to be sold and we should sell it. We formulated it again, at last we successfully made our product from cocacola by adding additional value.
2. In operating, we just had a litle trouble. But we realized that in the first day our marketing wasn't too effective and efficient. Besides, after evaluating in the second day we move our stand so it was near from the road. In the first day we put it too far and made the distance between market and stand a litle far. Maybe that what made our marketing didn't work too effective.
3. In recording, mainly we had some trouble such as differentiation between both accountants’ calculation and transaction in the past.
The solutions were:
1. Finance division asked and coordinated with operation division continuously. We aslo gave any consideartion to help them.
2. We moved our stand and in the second day it worked. Our sales increased because we put it nearly from the road and in that time there was CFD event.
3. We compared the accountants’ calculation and the money that kept by the treasury until we found the mistakes and fixed it
Financial Conclusion Report
In doing our business simulation, we – from finance aspect – learned that:
1. Coordination is very important. We need to make a system to make our coordination works well. In this term, in essence when doing coordination is communication. We should realize that everyone has different character and we must understand and try to custom. Everything should be coordinated with others because we analyze that even a small thing can affect other division.
2. Precision is a must, especially for record ing the transactions
3. Good planning isn't enough. Actuating our plan is important as our plan. That's why we divided our division into 2 subdvision, impelemtation and accounting. We analyze that if finane division doesn't make a good control in actuating time, our planning won't success.
CHAPTER 3
APPENDICES
A. List of partnerships
These are list of our partnerships : -The owner of Jalan Ir Haji Djuanda 123
-
-Coca Cola : We borrow two tents (3mx3m) from CocaCola and for the honor, we should sold 9 box of CocaCola products. 3 box CocaCola, 3 box Fanta, and 3 box Sprite(1 box consist of 24 bottle)
-DH Studio : We get the ex banner from DH studio -TK Ceria : We got colorful tables and chairs from TK Ceria which is really support our sweet and colorful themes. -Ice cream : We got 2 box of ice cream from
B. Member profiles
D. P
* - -W
-
-
Promotion mOn D-day
Spreading fWalking me
Live music p
Colorful dec
materials
flyers and vonus
performanc
coration to
oucher coup
ce
interest the
pon
costumers
E. B
F. In
Revenue
Day 1
Day 2
Cost of Go
Gross Pro
Expenses
Marketing
Finance C
Operation
Total Exp
Net Profit
Booth layout
ncome state
oods Sold
ofit
g Cost
Cost
n ‐Rent & Uti
ense
t
t
ement
ilities
CUCASHFLO
UPKISS OW STATEMENT
2.758.0
3.322.0
5
42.5
885.0
00
00
00
00
81
6.080.0
2.273
3.806.
928
2.878.0
000
3.829
171
8081
090
G. Cash Flow
JURNAL PENGELUARAN KAS
TANGGAL KETERANGAN REF KREDIT Total/date 24/11/2015 Biaya Fotocopy Survey 500 500
01/11/2015
Cream Cheese (2) @ Rp 60.000 120.000
391.379
TBM 4.000 Whip Cream 21.000 Cup 16.500 Susu 15.700 Whip Cream 23.000 Telur 17.300 1 Kg Terigu 7.500 .... 7.500 1 Kg Gula 12.500 1/2 Kg Mentega 11.000 1/4 Kg Mentega P 4.000 1/4 Kg Gula H 4.000 1 ... 3.500 Cream Cheese 30.000 Telur Eceran 17.248 3 ... 10.500 1 Indomilk 1.500 1 ... 7.500 1 ... 8.500 4 ... 10.000 1/4 Sele 3.000 Serenarodeolgavni138 18.383 Eceran Kg 17.248
04/11/2015 Biaya Proposoal 24.000 24.000
10/11/2015
Coca Cola Pet 4 4.200
149.800
1/2 Wifi Cream 55.000 1 Kg Gula Pasir 12.000 1/2 Kg Gula Palm 10.000 1/4 Bandruf 27.500 1/4 M. Putih 9.000 1/2 Blue Band 10.000 Bendera Sachet 1.500 1 Botol Coca Cola 4.200 SDK No 3 BNG B (PK/8) 2.500 Cupcake Mini (Roll/100/10) 7.900 Cup Anti Panas PTH 2.900 Cover Glas 3.100
12/11/2015 6 Pak Cup 12 Polos (@ 13.000) 78.000 341.500
1 Pak Bable sdtn 8.500 1 Pak Sendok STG 5.000 Sticker papper 25.000 print banner 3 pcs 75.000 poster & menu @100 150.000
17/11/2015
Biaya Sewa Listrik PLN 268.581
472.581 Biaya Ongkos Kantor Pos 2.500 55 Pinggang Tanggung ( @ 2.300) 126.500 5 Pcs Dces CC 75.000
18/11/2015
2 Kg Cincau 12.000
1.032.300
Majesty Straw Jam 200 4.950 Carnation SKM 500 G 10.750 Serenarodeolgvani139 51.600 4,5 Gula Pasir 54.000 1 Ons Susu 6.000 1,4 Mazena 3.000 1 Ons C. Mercolaide 7.500 Pewarna 2.000 4 Kg Cream Chesee 350.000 1/4 Kg G. Tepung 4.000 1 Kg Blue Band 20.000 4 Pak Snow Whip 156.000 3 Kg Mentega P 48.000 1 Gelati 2.500 2 Pak Es Krim Vanilla 8L ( @ 150.000) 300.000
20/11/2015
Biaya Fotokopi Nota 37.500
82.650 Beban Perlengkapan (Bolpen) 5.000 2 Syrup Mango Squash 630 ML (@ 10.500) 21.000 Telur Negri 19.150
21/11/2015
Hand glove 48.300
288.300 Pinggang Tanggung 161.000 Dus Caplie 60.000 S.Teh 10.000 Tisu 9.000
22/11/2015
Sirup VP Mango Squash 8.900
78.900 Mazina Selai Strawberry 35.000 Biaya Transportasi 10.000 Gas LPG 25.000
23/11/2015
Beban Sewa Tempat 95.000 590.000 Beban Sponsorship 295.000
Pembayaran Sewa Meja&Kursi 200.000
Total Sementara 3451910 Total Net Expense 3.451.910 - 250.000 3.201.910
JURNAL PENERIMAAN KAS
TANGGAL KETERANGAN REF DEBET KREDIT Okt-29 Kas 375.000
Nop-02 Kas 290.000 Nop-03 Kas 205.000 Nop-04 Kas 130.000 Nop-05 Kas 2.400.000 Nop-21 Kas 2.758.000 Nop-22 Kas 3.322.000
Total Penerimaan 9.480.000 0
Operational Expense-Production
01/11/2015 Raw & Materials 391.379 10/11/2015 Raw & Materials 149.800 12/11/2015 Raw & Materials 91.500 17/11/2015 Raw & Materials 201.500 18/11/2015 Raw & Materials 1.032.300 20/11/2015 Raw & Materials 40.150 21/11/2015 Raw & Materials 288.300 22/11/2015 Raw & Materials 78.900 Total 2.273.829
Operational Expense-Place&utility
04/11/2015 Proposal 24.000 Electricity Rent 271.081 Place Rent 95.000 Chairs&Tables rent 200.000 Sponsorship 295.000
Total 885.081
Total Expense ( Capital = 3.400.000) Division All Expense Percentage Operation 3.158.910 93% Marketing 500 0,02% Finance 42.500 1% HR 0 0% Total 3.201.910 94,17% Capital 198.090 5,80%
Marketing Expense 24/10/2015 FotoCopy 500 12/11/2015 Printing banner, etc 250.000
*Covered by DH Studio (Sponsorship), except 24/11/2015 Total 250.500
Finance Expense 20/11/2015 Nota 37.500
Pen 5.000
Total 42.500
H. Financial Transaction Records
top related