1. +
Fruit Shack Enterprise
ENT300
Fundamental of Entrepreneurship

2. +
Fruit Shack Enterprise

3. +
Business Purpose of Fruit Shack Ent.

Business focuses on mainly on retail and services.

The type of business is food industry – organic fruits.

To promote a healthy lifestyle among students and staff of
UiTM Sabah through organic fruits

High demand of healthy and nutritious food in the campus.

There was lack or little café or cafeteria that provide this sorts
of food.

4. +
Equity Contribution

Initial Capital



Each partner contributes RM 8, 000.
Total cost of contribution is RM 40, 000.
Personnel Contribution

Marketing manager contributed a van cost RM 20, 000.

Operation manager contributed a motorcycle cost RM 5, 900.

5. +
Vision and Mission
Vision
To be a renowned company in
promoting a healthy lifestyle
through organic fruits.
Mission
To promote healthier food to
UiTM staff and students.

6. +
Administration Plan

7. +
Organization Structure
General Manager
Sandra Reena Nabila Bt Asni
Administration
Manager
Noor Azmunirah Bt
Noorzain
Marketing Manager
Siti Aisyah Bt Muhd.
Taib
Operating Manager
Nur Shafiera Bt
Aspal Anawal
Worker
Cashier
Deliveryman
Financial Manager
Fatin Ameerah Bt
Alaludin

8. +
Roles & Responsibilities
 General
Manager

Usually oversees all of the business functions as well as the
day-to-day operations.

Responsible or effective planning, delegating, coordinating,
staffing, organizing, and decision making to attain desirable
profit making results for the company.

To coach and shore up whatever area is weak.

9. +
 Administration
 Responsible
 To
in office administration.
manage the workers salary.
 Responsible
 Marketing
 In
Manager
to hire workers.
Manager
charge of setting the company’s marketing
strategies.
 Carrying out the marketing promotional activities.

10. +
 Operation
Manager

To manage administration and operation expenses.

Responsible to ensure the stock of the business are sufficient
and in good condition.
 Financial
Manager

Responsible in handling of company’s financial accounting.

To supervise company’s expenditure and income.

Determines signatory authority, workflow, and other
processing decisions for each fund and organization.

11. +
Administration Budget

12. +
TYPE
ITEMS
CAPITAL
Office furniture
EXPENDITURES Office equipment
/ FIXED ASSETS Fixtures & fitting
Renovation
WORKING
CAPITAL /
MONTHLY
EXPENSES
OTHER
EXPENSES
TOTAL
FIXED
ASSETS COST
(RM)
MONTHLY
EXPENSES
(RM)
OTHER
EXPENSES
(RM)
4,542.00
12,660.00
4,635.00
2,500.00
Rent
Salary
EPF (11%)
SOCSO (2.25%)
Water &
Electricity bill
Telephone &
Wireless bill
Stationary
1,500.00
3,100.00
341.00
69.75
200.00
168.00
342.50
Business
registration &
license
Other expenses
200.00
300.00
24, 337.00
5, 721.25
500.00

13. +
 TOTAL ADMINISTRATION
BUDGET
= RM24, 337.00 + RM5, 721.25 + RM800.00
= RM30, 558.25

14. +
Marketing Plan

15. +
Targeted Market
 Geographic
Segmentation
 Fruit
Shack Enterprise will have a high potential to
become a successful business in UiTM Sabah.
 The
store is locate at the Student Center. It is also
near to Cluster C, New Academic Building, Health
Care Unit, Co-curriculum Unit, and Students Body
Department (HEP).
 The
location can reduce the promotion cost by
advertising.
 Student
Centre is chosen as the business location
because it is located in the center of UiTM Sabah.

16. +
 Demographic
Segmentation

Most of the students and staff of UiTM Sabah are
middle and high-income earners.

Low-income earners are also the target customer for
the business.

The age of these communities is between 18 until 60
years old, which is beneficial to consume healthy and
nutritional food intake.

The business is also suitable for Muslims and nonMuslims.

Thus, the business is appropriate, standardize, and
affordable price to the students and staff in UiTM
Sabah.

17. +
 Psychographic
Segmentation
1.
The personal taste, status, preferences, ego,
hobbies, political attitude, and sensitivity to price,
motives of purchase and loyalty to product is also
considered for the business.
2.
Food Shack Enterprise ensures that the products
have good taste and different from other shacks.
3.
The prices are affordable for people to buy.
4.
The shop shall become the first that provides
healthy food and beverages.

18. +
Market Competitors
 Roti
Impit
Strengths
Weaknesses
o Provides snacks and drinks,
which is suitable for teatime.
o Always give promotions to
customers.
o Located at Student Centre
that is very strategic place
o Services are very slow as
they do not have enough
machinery in making drinks.

19. +
 Atikah
Café
Strengths
Provides variety of food such
as murtabak, soto, rice, bread,
kuih muih and so forth.
Weaknesses
The price is quiet expensive
for certain students.
Does not provide enough
space to eat for the customers.
It location is very strategic as it
is the only café in the New
The plates, spoons, and forks
Academic Building.
are not cleaned properly.

20. +
 Cluster
C Cafés
Strengths
 Provides variety of food and
beverages.
 Provides a conducive place
for customers.
 Located besides Cluster C
which the males students can
go there easily.
Weaknesses
 Its price is considered
expensive to other cafés.
 Low services in making drinks
because they do not have
enough workers.

21. + Sales Forecast for First, Second and Third
Year for Marketing
Year
2015
Sales (RM)
188,340
2016
197, 757
2017
213, 577.56

22. +
MARKETING BUDGET

23. +
TYPE
Fixed Asset
Signboard
Monthly
Expenses
Flyers
Business Card
Other
Expenses
Promotion:
Advertisement
(A3 paper)
Banting
Grand opening
Renovation
TOTAL
MONTHLY
EXPENSES
(RM)
OTHER
EXPENSES
(RM)
1,200
-
-
-
200
50
-
-
-
-
-
1,200
ITEM
FIXED ASSET
COST
(RM)
250
Total Budget = RM1, 200 + RM 250 + RM1, 275
= RM2, 725
50
500
225
500
1,275

24. +
Marketing Strategy

Product strategy


Quality

Design


Brand
Packaging
Distribution strategy

Direct customer service.
Customers can directly get the product from the shop.

Delivery services
Customers can make orders through flyers provided.

25. +
 Pricing
Strategy
Product
Juices
4.00
Ice cream
1.00 per scoop
Topping

2.50
Rojak Buah

Price (RM)
0.50 per topping
The business use cost-based pricing which the price mark-up
is 10% from each of the product.
Thus, pricing of the product is standard and affordable for the
customers.

26. +
 Promotion Strategy
 Advertising
 Through social networks such as Facebook, Twitter and Blog
and outdoor advertisements.

For poster and poster display purposes

27. +

Fruit Shack Enterprise Business Card
• Front Design

28. +

Back Design

29. +
Grand
Opening
 Fruit
Shack Enterprise will make a grand opening
as a promotion for the store.
 100
cups of fruit juice and 50 cups of Rojak Buah
will be given to early comers to promote our
products.

30. +
 Long-term
Marketing Strategy

Fruit Shack Enterprise plan to increase the percentage of the
sales of the products.

We also planned to expand our business to other UiTM
branches such as UiTM Shah Alam, UiTM Penang, etc.

Fruits Shack will also increase the number of menu with
variety of fruits and vegetables.

Making our own website for customers to find information
about our business easily.

31. +
Operation Plan

32. +
Layout of Premises

33. +
Production of Flow Chart

Operation Chart
Identified the
customer's needs.
Get through the
needs.
Preparing the
needs.
Delivered and
serve the customer.

34. +

Production Chart
Greet the customer
Receive the order from the customer
Make the product
Serve the customer.
Receive the payment.

35. +
Flow Chart to Prepare the Fruit Juice
• Prepare the glass.
• Pick the fruit and slice it.
• Put the fruit into the blender/juice mixer.
• Put creamer/sugar, plain water and ice.
• Blend and mix the ingredients together.
• Pour the fruit into the glass that has been prepared before.
• Serve it to the customer.

36. +
Flow Chart to Prepare Rojak Buah
• Prepare the paper cup.
• Put all the fruits together into the cup.
• Put the kuah rojak into the cup.
• Mix it well.
• Serve it to the customer.

37. +
Flow Chart to Prepare the Ice cream
• Prepare the wafer/cup.
• Scoop the ice cream.
• Put the ice cream on the wafer cone/ into the cup.
• The customer may choose the toppings that they wish.
• Serve it to the customer.

38. +
Job Activity Chart for Walk-In Service
Process Description
Receive order from the
counter.
Repeat the order to the
customer.
Prepare the product.
Check order list to verify all
ordered items are included.
Receive payment and give the
product to the customers.
Symbols

39. +
Job Activity Chart for Delivery Service
Process Description
Receive phone call from the
customer
List down the order and
repeat it to the customer.
Prepare the product.
Check order list to verify all
ordered items are included.
Deliver to the customer.
Receive the payment.
Symbols

40. +
Estimation Cost of Production For a
Year
Estimation Cost of
Production
Sales
(RM)
Fruit Juice
24710.40
Rojak Buah
24710.40
Ice cream
36531.70

41. +
Operation Budget

42. +
TYPE
ITEMS
FIXED ASSET
COST
(RM)
Captial
expenditures /
Fixed asset
cost
Van
Working
capital /
Monthly
expenses
Rent
Motorcycle
Machinery &
Equipment
MONTHLY
EXPENSES
(RM)
3000.00
1200.00
9772.50
350.00
Raw Material
7385.00
Salaries, EPF,
SOCSO
1812.00
Renovation
1500.00
Cost
Other
expenses
350.00
Overhead
380.00
Road tax
1200.00
Insurance
450.00
Fuel
Total
OTHER
EXPENSES
(RM)
13972.50
9547.00
3880.00

43. +
 Total
Budget Operation Budget
= RM13, 972.50 + RM9, 547.00 + RM3, 880.00
= RM27, 399.50

44. +

45. +
Financial Plan

46. +
PRO-FORMA
INCOME
STATEMENT
PRO-FORMA
BALANCE
SHEET
FINANCIAL
RATION
ANALYSIS

47. Current Ratios
Current Ratios
16
14
12
10
Ratio
+
8
6
4
2
0
1
2
Year
3

48. Quick Ratios
Quick Ratios
16
14
12
10
Ratio
+
8
6
4
2
0
1
2
Year
3

49. Inventory Turnover
Inventory Turnover
1
1
1
1
1
Times
+
1
0
0
0
0
0
1
2
Year
3

50. Gross Profit Margin
Gross Profit Margin
67.00%
66.00%
65.00%
64.00%
Percent
+
63.00%
62.00%
61.00%
60.00%
59.00%
1
2
Year
3

51. Net Profit Margin
Net Profit Margin
20.00%
18.00%
16.00%
14.00%
12.00%
Percent
+
10.00%
8.00%
6.00%
4.00%
2.00%
0.00%
1
2
Year
3

52. Return on Assets
Return on Assets
30.00%
25.00%
20.00%
Percent
+
15.00%
10.00%
5.00%
0.00%
1
2
Year
3

53. Return on Equity
Return on Equity
35.00%
30.00%
25.00%
Percent
+
20.00%
15.00%
10.00%
5.00%
0.00%
1
2
Year
3

54. Debts to Equity
Debts to Equity
35%
30%
25%
Percent
+
20%
Series1
15%
10%
5%
0%
1
2
Year
3

55. Debts to Assets
Debts to Assets
30%
25%
20%
Percent
+
15%
10%
5%
0%
1
2
Year
3

56. Times Interest Earned
Times Interest Earned
80
70
60
50
Times
+
40
30
20
10
0
1
2
Year
3

57. +
MANAGING MONEY
 A good
financial plan should be able to determine
the following:

The project implementation cost

Total amount of financing required and the proposed sources
of finance.

Capital structure of the new firm.

Amount of depreciation on fixed assets.