economics business report

YEO DOR EEN COMPARATIVE REPORT FNBE AUGUST 2014 1

SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN

FOUNDATION IN NATURAL AND BUILT ENVIRONMENT

AUGUST INTAKE 2014

A COMPARATIVE ANALYSIS OF 2 BUSINESSES OF SIMILAR INDUSTRY IN

DIFFERENT GEOGRAPHICAL LOCATIONS - FOOD INDUSTRY

GROUP MEMBERS:

JACK NG WAI KHONG 0317980

YEO DOR EEN 0316224

CHAN PEI SHAN 0318350

LEE JIAN RU 0318132

SUBJECT: ENGLISH 2 (ELG 30605)

LECTURER: CASSANDRA WIJESURIA

SUBMISSION DATE: 1 DECEMBER 2014


Table of contents

NO. CONTENT PAGE

1. KEY SUMMARY 3

2. DESCRIPTION OF THE BUSINESS 4-5

3. BRIEF BIO OF THE BUSINESS 6-8

4. COMPARATIVE ANALYSIS OF THE

BUSINESSES’ COMPETITIVE TRAITS

9-15

5. RECOMMENDATION 16

6. BIBLIOGRAPHY 17

7. REFERENCES 18

8. APPENDICES 19-29


Key Summary

Nowadays, businesses are prevalent in capitalist economy. Without good

economy, people are not able to lead a good life and have a proper education. In

this assignment, we are required to do a comparative analysis of two businesses of

similar industry in different geographical locations.

Our group consists of four members- Jack, Doreen, Pei Shan and Jian Ru.

We chose food industry as our topic since food industry plays an important role in

business world nowadays. There are too many varieties of food in the market, so

we decided to make our topic specific. Noodles restaurant has been chosen for our

research.

Noodles are popular among people with different ages and noodles shops

can be found everywhere. For our research, we had chosen two noodles shops in

Seremban and Klang valley. They are Yee Kee Beef Noodles (Seremban) and

Sarawak Noodles House, SS15 (Klang Valley).

We carried out research and went for an interview in these two noodles shop.

After that, we made a comparative analysis between these two businesses. From all

the researches and interviews we have done, we are able to understand how the

business flow and we show our knowledge and understanding about the business in

the report.


DESCRIPTION OF THE BUSINESS

Our group focused on noodle shops among the food and beverages category, as there are a lot of

different types of noodle shops out in the market. It is a new knowledge of how noodle shops

businesses actually operate and compete with each other with their different types of specialist

noodles. Also, noodle shops are so popular, and we wanted to see if how their product is made to

satisfy the craving of their customers.

1. Yee Kee Beef Noodles

The first noodle shop we chose is called Yee Kee Beef Noodles. Both the branches are located in

Negeri Sembilan, one is in Seremban Town, and the other in Seremban 2. There are only 2

branches of the shop, and 10 employees in total, including the chefs. The main product of Yee

Kee Beef Noodles are beef noodles, where they serve in dry form, with Lai Fun (noodles made of

pure rice, a type of Laksa noodles), beef meat, and some delicious beef sauce of their secret

recipe. The noodles are usually served with a bowl of soup. The estimated customers per day is

approximately 25 to 32 tables, and the types of customers they have includes families and friends

who were hanging out, and a lot were returning customers.

The business was founded by a man who travelled all the way from China, named Poon

Yee, who started the business many years ago. The shop was named after his last name, Yee. The

founder’s motivation to start the business is because he wanted to help spread the origin of the

tasty noodles all across Malaysia. He had chosen Seremban as the location, as Seremban is one

of the places in Malaysia that has its fame from having different types of delicious food. Our

interviewee also stated that they wanted to come up with a concept for the shop and their

product, and therefore had decided to start a business about beef noodles, where their focusing

product, specialities and even snacks are beef related.

In the few years of their development, Yee Kee Beef Noodles had come up with many

different types of the noodles instead of their original ones, even though their original dish is

very well liked. From a dry noodle dish they had developed the noodles in soup as well. Other

than that they also sell rice together with different styles of beef meat cooking, and also snacks


relating to beef. They kept their shop on a small scale for all these years, but they are planning

to spread their shop to Kuala Lumpur so that their noodles can be better known to people all

around Malaysia, as they can hardly be found anywhere else other than in Seremban.

2. SRK Noodle House

Our second noodle shop is called SRK Noodle House. It is currently located in SS15,

Klang Valley, and they are still thinking and planning to open their second branch, so they are

the only shop right now. The shop has around 12 employees, and according to the owner, one of

the employee is an apprentice of the owner himself! The main dish of the shop is Kolok Mee (also

known as Sarawak Noodles), as we get to taste them ourselves for free, and it consists of the dry

kolok noodles, vegetables, slices of pork, and a delicious taste of soy sauce among the noodles. It

is served with a bowl of soup also. The estimated customer per day was once very little of 2 to 5

last time, but as time pass and the restaurant grown better known, it has approximately 20 to 35

per day. The customers there also includes families and a bunch of friends or even single

customers. The delicious Kolok Noodles had attracted many returning customers as well.

The founder of SRK Noodle House is the owner himself, who came all the way from

Sarawak, bringing the original noodle recipe with him to Klang Valley. The name of the shop

was inspired by the noodles itself, SRK Noodle House, where SRK Noodles meant Sarawak

Noodles. The owner’s motive of starting the business is to spread the original taste of Kolok

Noodles all over Malaysia instead of just within Sarawak, as many people out there had imitated

the recipe and made an unoriginal version of the noodle, that doesn’t taste the same as the

original one.

In their recent development, SRK Noodle House had developed more than 20 different

types of dishes, where they have the soup version as well, and also some with extra spiciness,

and also one fish balls and snacks to go with the noodles served in soups and so much more.

According to the owner, the second franchise will be opening in SS2 this December, as it is

getting better known the people around the area.


BRIEF BIO OF THE BUSINESS

YEE KEE BEEF NOODLES SRK NOODLE HOUSE

LOCATION No. 92, Jalan S2 D32, Seremban 2,

70300

84, Jalan SS 15/4b, 47500 Subang Jaya,

Selangor.

NUMBER OF

BRANCES AND

EMPLOYEES

They have 3 branches where 2 is located

in Seremban and the other one is located

in Kuala Lumpur. Hence they have up to

50 employees altogether in 3 branches.

Now they have only one main restaurant,

but in the following December, a

franchise will be opening soon in SS2,

Petaling Jaya. They only have 12

employees in the restaurant that includes

the chef and waiter.

MAIN PRODUCTS

AND SERVICE SOLD

The main dishes they sold is Seremban

Beef Noodles that they been selling for 2

generations. The side dishes they sell are

Penang Prawn Mee, Ipoh Chicken “Hor

Fun” and etc.

The main dishes they sell is Sarawak

Kolok Mee which is the famous dish in the

restaurant, and now they have invented a

few dishes, like “Ma Lat” Kolok Mee.

ESTIMATED

CURRENT NUMBER

OF CUSTOMERS

For weekend, the customers will be

crowded in the morning until afternoon

where almost 50 to 60 customers, and

slowly the amount of customers start to

shrink in the evening. As for weekdays,

the customers will be not as much as in

the weekends, where estimated 30 to 40

customers per day, but the amount will

be changed due to certain circumstances.

Since SS15 is quite a strategic place,

where it placed nearby of 3 university and

1 private school, and also located at an

urban area, so in the weekdays, the traffic

there is chaos, which means there is a lot

of customers especially in the weekdays

and in the weekends. They estimate serve

more than 60 customers per day as what I

heard from the restaurant owner. The

customers are mostly students, employees

and senior citizens as well.


YEE KEE BEEF NOODLES SRK NOODLE HOUSE

WHEN WERE THE

BUSINESSES

FOUND?

The business had already been passed

down by two generation until now. So

they decide to repackage the whole

business from a small stall to a bigger

restaurant, so that the customers can

have a better space to enjoy the services

and foods served.

The business were found by the owners

father’s father, which means grandpa,

and its passed on to 3 generations.

WHO ARE THE

FOUNDERS?

The founder is called Poon Yee. He is the

original founder. Poon Yee is actually a

China man, who came from China last

time. So now he is old. That’s why the

name of the shop is Yee Kee after his

name.

Originally the mee is from Sarawak and

had already bring down for three

generation (by his grandparents), the

ingredients used had never been reduced.

WHATS THEIR

MOTIVE FOR

STARTING THE

BUSINESS?

The business had been continuing for all

these years but it’s on a small scale so

called stall, we kind of give in new

packaging, a new concept where it is

natural, but for restaurant to survive

cannot sell only one item. So we need a

few more items, we give in a concept

and we give in an identity.

I manage this business from Sarawak to

Kuala Lumpur, to do this business. I also

have no idea how to manage it, but the

only reason I did this business is how I

make this bowl of mee that makes the

customers feel worth it. You will have a

lot of market competition. It is even more

difficult to compete with them, so I never

take this business as a market

competition. For example, in KL, there is

many coffee shops, but mainly the food is

from Sarawak and Penang. But the

distance from Sarawak to KL is only 2

hours. But why there is no businessman

from Sarawak approach KL and start the

business. Firstly, which is the soy sauce in


KL is different with Sarawak. I also used

a year in KL to find out the originality of

soy sauce.

WHATS THEIR

RECENT

DEVELOPMENT?

We will be continuing in Seremban, but

we would like to spend more to KL, so

that this type of beef noodle will be more

well-knowned, because now this type of

beef noodle like dry beef noodle, mostly

famous in Seremban. Outside Seremban

you hardly find it. The mee is called Lai

Fun, it is mee but actually it is made out

of pure rice. Inside is not hollow, so it is

smooth.

Very fast, the second franchise will be

soon opened in December at SS2.


COMPARATIVE ANALYSIS OF BUSINESSES’ COMPETITIVE TRAITS

i) NUMBER OF COMPETITORS For the beef noodle shop located in Seremban which is also known as

“Yee Kee Beef Noodles” has only one main competitor around the area whereas

for the Sarawak noodles located at ss15 and the shop’s name is “Srk Noodle

House” has a lot of competitor at the area as there are a lot of food shops around

the area which are cheap. This is due to the fact ss15 is a hotspot for college

students as there are a few colleges located around the vicinity of ss15 and hence a

lot of food shops at ss15.

ii) THE MARKET SHARES OF THE BUSINESS The market shares of the businesses that we interview have slight

difference, where for “Yee Kee Beef Noodles” he holds the half of the

share of the restaurant since his shop is the second franchise but still he

is under the same family as well, so he holds half of the restaurant shares.

As for “Srk Noodle House”, he hold all of the shares of the business

because he is the owner of the restaurant and the main franchise of the

restaurant.

TOP COMPETITORS

The top competitors of “Yee Kee Beef Noodles” is Restaurant Yi Poh.


Hence, for “Srk Noodle House” has several competitors like Cosans

Coffee shop, Burgertory and etc.


iii) BRIEF BIOS OF EACH BUSINESS’ At Seremban, they only have one main competitor and that is the

Restaurant Yi Poh which sells clay pot Lou Xu Fan. The Lou Xu Fan is

unique because unlike the Lou Xu Fan that can be found at Kuala

Lumpur which are in pieces which looks like mouse tails as the name

states, the Lou Xu Fan found in Seremban are all connected together like

noodles but the texture and taste is exactly the same as the Lou Xu fan

found in Kuala Lumpur. A lot of food critics have went and tried the Lou

Xu Fan at Restaurant Yi Poh and all have given a positive feedback after

trying it. This is the reason Restaurant Yi Poh is the beef noodles main

competitor. On the other hand, for Srk Noodle house, the 3 main

competitors are Foh Foh food court which is famous for its fried rice at a

reasonable price, 96 restaurant which sells mixed rice where you can

feast like a king at a very cheap price and Ooi noodle house which sells

pork noodles and even though the price of the Ooi noodle house is

slightly more expensive than the Srk noodle house which they sell at

RM7.00 per bowl but serves in large portions and is has been said it is a

place for pork lovers. So to enter the food business at ss15 is not easy as

all these restaurant have not only been around for a long time which

means they have a lot of regular customers but they are very cheap and

delicious as well. Hence, these are the top 3 main competitors for the Srk

noodle house.


iv) STRATEGIES OF COMPETITIONS AMONG

BUSINESSES

For the business in Seremban which is the beef boodles, how they compete

with their competitors is that they venture more to the social media to

attract the attention for most of their customers for example, they have

created a Facebook page so that more people will know more about the

beef noodles located in Seremban. This is because most people in the

world have a Facebook account. Their business is currently categories as

quite successful as they have a constant amount of income every year and

they currently have 2 branches which are both located in Seremban but

there will be a new branch which is venturing more towards Kuala

Lumpur. As for the Srk noodle house, how they compete with other

competitors is through winning the hearts of their customers by setting an

extremely low price for one bowl of noodles whereas it provides a lot of

comfort for their customers such as a television to watch while eating and

an air conditioners for their customers while waiting so they do not feel

the heat. The business was not doing very well at the beginning but

business has recently gotten better for them but they are still trying to

cover up for their loss. The business is currently going to open another

branch which will also be closer to the city.


v) OBSTACLES FACED BY NEW BUSINESSES The main obstacle faced by businesses today is there are too many food

businesses and it is hard to enter as a new market. This is because there

are a lot of old food businesses with successor that they have already been

taught their techniques to their successor in hopes their food will live on

for years to come. Hence, the older food businesses would have regular

customers and it would be harder for the locals to be attracted to the new

business as they fear it is not worth the money and the locals have already

gotten use to the taste and flavour of the older business and it is harder

for other people to change their preference one they have gotten use to the

old one. In conclusion, it is not easy to overcome this barrier which has

been made by the older business and the new business are required to

work even harder to be able to compete with the other businesses.

vi) NATURE OF THE MARKETS The nature of the market of the “Yee Kee Beef Noodles” is that they have

a monopolistic competition and this is due to the fact it has only one main

competitor. The nature of the market of the Srk noodle house is perfect

competition. This is due to the numerous number of competitors at ss15

such as Ooi noodle house, Foh Foh food court and many more.


vii) SIMILARITIES AND DIFFERENCES

Name of business

Yee Kee Beef Noodles Srk Noodle house

Similarities 1) Both of the noodle shop do not raise the price of their food at will because

both of them have regular customers.

Differences 1) The view point of this shop is to

try to earn money and constantly trying to attract new customers to

come. This shows that the food stall focuses on trying to earn money. 2) The shop has a set menu to order during certain periods of time such

as the breakfast set menu as well as the lunch set menu. 3) The shop is making good profit every year which is RM84,000

annually. This shows that the business is very stable.

1) The way the owner views his

business is not to earn money but is to try to create a comfortable

environment for his customers and he constantly thinks of how to make his food taste better for his customers this could be known as

comfort food for his fellow customers as well keeping the price low for his customers. 2) The shop does not provide any set

menu. 3) This shop is suffering from a loss

due large amount of facilities provided such as an air conditioner and a television but the price of one bowl of noodles does not cover up the cost of all the facilities provided.


viii) CONCLUSION Based on my group’s analysis about both the noodle shop we interviewed,

we have concluded that “Yee Kee Beef Noodles” at Seremban is more

successful than the” Srk noodle house” which is located at ss15. The main

reason is because one bowl of noodles sold at Srk noodle house suffer a

loss of RM 3.00. The loss from each bowl of noodle is because the owner

of the noodle shop is selling one bowl of noodle for the price of RM5.50

but his accountant told him that he needs to sell one bowl of noodles for at

least RM8.50 to earn some profit as the owner wanted to install a

television as well as an air conditioner to his shop for the comfort of his

customers but he stuck to his principles and kept the price at RM5.50 per

bowl. Besides that, another reason the beef noodles is more successful

than the Srk noodles is because the beef noodle has been in business

longer than the Srk noodles. The beef noodles has a 10 year experience in

the food industry and even though the Srk noodle has been done for 3

generation, it has been repackaged and moved elsewhere several times

and has been in the food business at ss15 for 3 years only. Thus, the beef

noodle shop is more renown than then Srk noodle shop. The beef noodles

also has a franchise at Seremban 2 which is the new side of Seremban and

it will soon branch out to Kuala Lumpur and since the beef noodles have

been in the business longer, it has more regular customers than then srk

noodles. Hence, this proves that the beef noodles is more successful than

the srk noodles.


RECOMMENDATION

Based on the analysis of two shops we interview, we learnt quite a lot of knowledge

regards about how businesses being managed, how the elements of businesses

which is plan, organize, lead and control had taken place in the process of

business, the obstacles they faced when there is a downfall, how to change the

prices of products based on market price and a lot of it which can’t be mentioned.

Different people have different ways to manage their business as some of them

treated business as a way to be filthy with profits earned, some of them is to inherit

the business where their parents left and even some of them make business as a

dream of theirs.

But still the recommendation I give on improving the competitiveness for each

business with proper justification. Firstly, for them to compete with the market,

they need to have certain skills and strategies so that they won’t struggle from loss,

like for example which is the marketing skills obtained. Like how you promote your

products, services and of course your restaurant. So the main way to promote your

business is through social media, like for example which is Facebook and Twitter

as promotion. Through Foursquare and Swarm is another to promote your

marketing by checking in the location. Advertisement on television and radio can

also help a lot by attracting customers to approach you.

Secondly, we need to research the overall market, where we can discovered the

hidden strength and weakness of our competitors or even our own businesses as

well. After you analysis everything, then you need to compare between your

business and other businesses so that you can know what to improve and

improvised for your business, so that you can monopoly the whole market as well.


BIBLIOGRAPHY

Ackoff, Russell L., Re-Creating the Corporation, Oxford University Press, New

York, 1999.

Blass, Eddie and Hackston, John, “Future Skills and Current Realities: How the

Psychological (Jungian) Type of European Business Leaders Relates to the Needs

of the Future,” Futures, Vol. 40, No. 9, 2008, pp. 822–833.

Marcum, David, and Smith, Steven, Egonomics, Simon and Schuster, New York,

2007.


REFERENCES

1) Yee Kee Signature Dish. Assessed on 30/11/2014:

http://ivanyeekee.getmybusinessonline.com.my/_image?album_id=ah1zfm

dvb2dsZS1idXNpbmVzcy1zaXRlYnVpbGRlcnIQCxIKUGhvdG9BbGJ1bRgCDKIB

JWl2YW55ZWVrZWUuZ2V0bXlidXNpbmVzc29ubGluZS5jb20ubXk&image_in

dex=2&pp=home

2) Sarawak Noodles. Assessed on 30/11/2014: http://www.mydeliciousfoods.com/only-rm11-for-sarawak-cuisine-set-meal-main-dish-dessert-for-2-persons-at-srk-noodles-house-subang-jaya/

E-BOOK & BOOK REFERENCES

1) Author unknown. (2011). Defining and measuring oligopoly, Retrieved on

30 November, 2014 from

http://www.economicsonline.co.uk/Business_economics/Oligopoly.html

2) Buchhoitz,K. (2009). Business & society. South-Western/Cengage Learning.

3) Business today, (2001). Twenty First Century Media.

4) Ian I. Mitroff, Can M. Alpaslan and Ellen S. O'Connor, (2014). Everybody’s

Business. Retrieved from 12 February 2014.

5) Greenwald, Douglas. (1994) McGraw-Hill Encyclopedia of Economics. 2nd

ed., McGraw-Hill

6) Heyel, Carl. (1982) The Encyclopedia of Management. 3rd ed., Van

Nostrand

7) Henderson, David. (1993) Fortune Encyclopedia of Economics. Warner

http://ivanyeekee.getmybusinessonline.com.my/_image?album_id=ah1zfmdvb2dsZS1idXNpbmVzcy1zaXRlYnVpbGRlcnIQCxIKUGhvdG9BbGJ1bRgCDKIBJWl2YW55ZWVrZWUuZ2V0bXlidXNpbmVzc29ubGluZS5jb20ubXk&image_index=2&pp=home




http://www.mydeliciousfoods.com/only-rm11-for-sarawak-cuisine-set-meal-main-dish-dessert-for-2-persons-at-srk-noodles-house-subang-jaya/

http://www.mydeliciousfoods.com/only-rm11-for-sarawak-cuisine-set-meal-main-dish-dessert-for-2-persons-at-srk-noodles-house-subang-jaya/

http://www.economicsonline.co.uk/Business_economics/Oligopoly.html


Appendices

Appendix 1 : Interview notes

Shop name: Yee Kee Beef Noodles

Date: 8 November 2014

Time: 3.30pm - 4.30pm

Shop name: Yee Kee Beef Noodles


Time: 3.30pm - 4.30pm

What is the company’s name?

Yee Kee Beef Noodles

Who are the founders?

The founder is called Poon Yee. He is the original founder. Poon Yee is actually a

China man, who came from China last time. So now he is old already. That’s why the name of the shop is Yee Kee after his name.

What is the motive of starting a business?

The business had been continuing for all these years but it’s on a small scale so

called stall, we kind of give in new packaging, a new concept where it is natural, but for restaurant to survive cannot sell only one item. So we need a few more

items, we give in a concept and we give in an identity.

What is the recent development?

We will be continuing in Seremban, but we would like to spend more to KL, so that this type of beef noodle will be more well-known, because now this type of beef

noodle like dry beef noodle, mostly famous in Seremban. Outside Seremban you hardly find it. The mee is called Lai Fun, it is mee but actually it is made out of

pure rice. Inside is not hollow, so it is smooth.


What pricing strategy employed?

First of all we need to know the cost, how much do you need to produce that one

bowl of noodles. Of course the pricing depends on how you want to price it, and the environment where you sell it. For an example that same bowl of beef noodle,

for an example you want to sell it in the market, you cannot sell that high because there is no air-con, no wifi and a bit smelly. Compare to maybe sell this bowl of noodles in Starbucks, you can sell it higher because got air-con, got wifi, you need

to employ more people to work, so those are the cost. So you need to calculate what are your cost. Of course the cost cannot be too high, because you don’t know

whether the customer will come again or not. So it has to be reasonable, so that is why for the same item maybe the pricing will be different, supermarket will be

different.

What are the obstacles in the business?

Business, there is always risk. I mean if everything is profitable then everyone will

take business, no one will find a job. So there will be risk what we gonna do when there is a downfall, maybe we will do more promotion and more marketing. Business will have downturn, like for example in the day, so there might be period

where it is full or period with less people, one month will be very easy, one month less busy. Those are the challenges in business.


Shop name: Sarawak Noodles House


Time: 11.30am – 12.30pm

What is the shop’s name?

Sarawak Noodles House Who are the founders?

Originally the mee is from Sarawak and had already bring down for three generation (by his grandparents), the ingredients used had never been reduced.

Although I am in Kuala Lumpur, but I still use the original Sarawak ingredients to make it, so I can kept many of the customer from Sarawak here.

What is the motive of starting a business?

I managed this business from Sarawak to Kuala Lumpur, to do this business. I also have no idea how to manage it, but the only reason I did this business is how I

make this bowl of mee that makes the customers feel worth it. You will have a lot of market competition. It is even more difficult to compete with them, so I never take

this business as a market competition. For example, in KL, there is many coffee shops, but mainly the food is from Sarawak and Penang. But the distance from Sarawak to KL is only 2 hours. But why there is no businessman from Sarawak

approach KL and start the business. Firstly, which is the soy sauce in KL is different with Sarawak. I also used a year in KL to find out the originality of soy

sauce.

What is the recent development? Very fast, the second franchise will be soon opened in December at SS2.


What pricing strategy employed? By following the normal price, to calculate the market price, the price of the

noodle can be afford by low income, medium income workers, employees and also students. When I first start the business, I tried to ask the accountant that if I want

to afford air-con, wifi and also rental cost, how much price should I label for the bowl of noodle. The accountant calculated that I must sell RM8.80 only I will be

able to continue the business, but why I can sell the bowl of noodles for RM5.80? Because I am holding onto the debts, my thought is very easy that if many

customers approach us, I can hold onto it. I can protect this family, so I didn’t follow the accountant way to calculate, but using my RM5.80 price and sell it. So

why a lot of coffee shops will be able to survive until now because their profit is higher than the cost of goods sold. So I still based on my original price to sell this

bowl of noodles.

What are the obstacles in the business?

I used my money to pay the expenses and debts for two years. For other people is

quite a difficult task, because when you take this business seriously, it will hardly

survive, mostly people will give up. But I still hold onto the business until now, but

what I am success with is this bowl of noodle had been proved by its taste of

originality by the customers. So managing a business is not because of egoistic but

to hold on, this business is only known as proud.


Appendix 2: Photos

Yee Kee Beef Noodles


Sarawak Noodles House


Appendix 3: Minutes of the meetings

Meeting 1

Date 28 October 2014 (Tuesday)

Time 12.00pm – 1.00pm

Venue Classroom E6.21

Attendees Jack Ng, Doreen, Pei Shan and Jian Ru

Agenda Topic Discussion for the topic of business

Conclusion Food industry has chosen as our topic

Meeting 2

Date 4 November 2014 (Tuesday)

Time 12.30pm – 1.30pm

Venue Classroom E6.21


Agenda Topic Final decision of the restaurants and contact

the owner for permission to interview

Conclusion Get the permission to interview at certain date

Meeting 3

Date 8 November 2014 (Saturday)

Time 2.00pm - 4.30pm

Venue Yee Kee Beef Noodles, Seremban


Agenda Topic Interview and recording

Conclusion Jack interview the manager and other

members help as assistants


Meeting 4

Date 12 November 2014 (Wednesday)

Time 11.00am - 12.30pm

Venue Sarawak Noodles House SS15,Klang Valley


Agenda Topic Interview and recording

Conclusion Jack interview the owner and other members

help as assistants

Meeting 5

Date 25 November 2014 (Tuesday)

Time 9.30am – 10.00am

Venue Lecture Theatre 10


Agenda Topic Division of task

Conclusion Jack edit the videos

Doreen, Pei Shan and Jian Ru divide the tasks

for report


APPENDICES 5

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Interview Videos (YOUTUBE LINK)

1) https://www.youtube.com/watch?v=G0SQZfn9Ufc (BRIEF BIO VIDEO) 2) https://www.youtube.com/watch?v=2vMCVZFe6OU (COMPARATIVE

VIDEO)

3) https://www.youtube.com/watch?v=7n21w3Xmcik

(RECOMMENDATION & CONCLUSION VIDEO)

https://www.youtube.com/watch?v=G0SQZfn9Ufc

https://www.youtube.com/watch?v=2vMCVZFe6OU

https://www.youtube.com/watch?v=7n21w3Xmcik

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