Presentation slide
- 1. Effective Public Communication English 2 Oral Presentation Comparing 2 different businesses
- 2. BACKGROUND
- 3. Ah Pek Lee Kou Hock Seafood Restaurant
- 4. FOUNDER OF THE SHOP NAME: LING HOH PENG AGE: 53 years old Ah Pek has been operating for more than 50 years and Mr.Ling was the third generation to take over this business. The key founder was his late grandfather. Her whole family was doing food industry so he followed the nature of his family and started to work with his father since he was 23- year-old.
- 5. LOCATION o located in Sitiawan o the restaurant owned the right of the land
- 6. EMPLOYEES Mr.Ling is the chef himself. He manages all the cuisine to be served. Of course, there are 2 other wise chefs. There are 3 other employees who are Malay and Indian. Other employees are their own family members and relatives.
- 7. CUSTOMER There are customers from overseas and local as well.
- 9. NAME: TRACIA AGE: 52 years old Tracia has managed this seafood village for 15 years. The key founder was her. She does not only operate one business but she is also managing few other businesses which are golf court and car- washing . FOUNDER OF THE SHOP
- 10. o located in Sri Petaling o It is a rental land LOCATION
- 11. o Manager, clerk, accountant and etc are own family members. o Employees such as waiter, chef and so on are people from different races. EMPLOYEES
- 12. Most of their customers are local. Ms.Tracia owns a golf court as well. Thus, this helps a lot in her seafood business. Of course, there are some foreign customers as well. CUSTOMER
- 13. ANALYSIS
- 14. Ah Pek Lee Kou Hock Seafood Restaurant
- 15. COMPETITORS • Oligopoly o Many competitors (11 competitors) o The place is placed in rural area o The other seafood restaurant is nearby between each other
- 16. OBSTACLES o The amount of teenager reduce as they don’t enjoy the original taste o The financial status is unstable and bad o The electric bill has increased frequently o The owner couldn’t be able to own any catch during raining season o The amount of business reduce year by year o The profit earned reduce year by year
- 17. CHALLENGES o Compete with competitor o Compete the lower cost of food o Rapid expansion of seafood trade o Remain the quality of taste o To provide a good service to customers
- 18. NATURE OF BUSINESS o Sole trader o Oligopoly (few seller in a street) o Owner need maintaining and running business.
- 19. CONT. o Owner also the restaurant manager. o Overseeing, Ordering and tracking all of the food, equipment and inventories. o Hiring, training and directing employees. o They prey for their catch. o Meet customer’s need. o Introduce signature dishes.
- 20. STRATEGIES o Time-honored brand o No frequent advertising for their restaurant. o Some food column of newspaper will come interview and help them advertise in newspaper without charge. o Word of mouth spread by old customer.
- 22. COMPETITORS • Monopoly o No competition o Single land o It is located at unassuming spot o Don’t have any seafood restaurant within o 5KM
- 23. OBSTACLES o The salary of worker increased o The renter has increased year by year o The financial state is unstable and bad o The amount of business reduce year by year o The profit earned reduce year by year
- 24. CHALLENGES o Remain the environment of surrounding o Remain the quality of taste o To provide a good service to customers o Increasing pressure on seafood suppliers to improve quality
- 25. NATURE OF BUSINESS o Partnership o Monopoly (only one seafood restaurant in a few kilometer) o To manage the restaurant with partner. o Except the restaurant, owner need to run another business – golf.
- 26. CONT. o Overseeing, Ordering and tracking all of the food, equipment and inventories. o Hiring, training and directing employees. o Meet customer’s need. o Prepare annual report.
- 27. STRATEGIES o No specific strategic to advertise their business. o Spreading by old customer and golf friend. o Will given catalog around the residential area when around the festival.
- 28. RECOMMENDATIONS
- 29. EXPANSIONS o Think Carefully About Finance o Employ The Right Staff o Get Your Crucial System In Place
- 30. FUTURE PLANS o Marketing Seafood, Using Social Media To Sell Their Products, o Evaluate Your Business Structure o Grow Your Customer Base o Expansion o Hiring Foreign Labor
- 31. APPROACHES TO SUSTAIN BUSINESSES o Promote Creative New Dishes o Hygiene First o Boat Engine Maintenance, o Obtaining A Fresh Seafood License o Special Event Promotion
- 32. APPROACHES TO SUSTAIN BUSINESSES o Promote Creative New Dishes o Hygiene First o Boat Engine Maintenance, o Obtaining A Fresh Seafood License o Special Event Promotion The End