Introduction to Business

Charity Drive Report

Group Members
Liew Cherng Qing

0322613

Lim Win Kee

0322790

Omar Layas

0320808

Tan Kah Inn

0322020

Table of Contents

No.
I.

Content
Objectives

II.
III.
IV.

V.
VI.
VII.
VIII.
IX.
X.
XI.
XII.

Target Market
Competition Analysis
Products
a. Packaging
b. Pricing
c. Promotion
Sponsors/Suppliers
Distributions
Green Measures
Human Resource Planning
Evaluation of Results
Executive Summary
Appendices
References

I.

Objectives

a) Doantion to Leo Club of SMK Damansara Jaya

Details of Charity Organization to receive profits from business charity drive event:
Organization:
Leo Club of SMK Damansara Jaya
Address:
Jalan SS22a/1, 47400 Petaling Jaya, Selangor, Malaysia.
Specific Event:
Charity Concert 3 (annual event to raise enough funds to
donate a dialysis machine to National Kidney Foundation)
The reason for donation of our business sales profits is to help raising funds for Leo
Club of SMK Damansara Jaya specifically their third annual event Charity Concert 3
where they raise at least RM80000 to donate a dialysis machine to National Kidney
Foundation, where the extra profits will be used by them as club funds to do more
community works to benefit many other charity organizations such as Paws.
b) Professional Objectives
Targeted sales profits (including donations) of RM2300.00.

II.

Target Market

a. Customers and their Backgrounds

Primary Customers:
Students of Taylors University Lakeside Campus (TULC). Most students of TULC
are from middle income level to upper income level household income groups and
would be willing to purchase products above market price, just like food and products
sold in Syopz TULC.
Secondary Customers:
Adults of Taylors University Lakeside Campus (TULC). Which are Lecturers,
Admissions, Professionals, Workers and Parents found in TULC. Adults have
standard income and are more willing to help young adults like us as well as do
charity works as they understand our motives more easily. Unlike half of the students
of TULC who finds us annoying, adults who are more experienced would like to hear
us out when we approach.
Tertiary

Customers:

Friends and Families. Friends and family members are customers with advantages as
they are more willing to help us out as they already have trust in us as well as wanted
to help us achieve our objectives.
Other Customers:
Students from other University. Students from other universities too are having
similar projects like ours, which is a charity drive. They are willing to buy our
products in bulks and to sell them to their customers.

III.

Competition Analysis
a. Students who carry out the same project.
Students who carry out the same project are like us doing the same charity
event within the same amount of time, and at the same location, which is
TULC. Most of them sell treats, which are easy to be sold to young adults who
are vulnerable to cravings, and it is able to be consumed even if not hungry.
For example, ice cream, yoghurt, siew-mai, sausages, cotton candy, etc.
However, there are students who sell main courses, which are popular among
people who are tired of food provided in TULC, and wanted to try something
new for a change. Examples of main courses are Pasta Shaker, Mushroom
soups and spaghetti, etc.
Last but not least, students sell products are not foods, such as Korean face
mask, and stickers. They decided to sell those products because they wanted
something different and able to catch customers attention by itself, due to its
difference from food and beverages.
In order to improve our own store, we decided to sell both treats and main
course which are cakes, curry fish-ball, and Shawarma (chicken wrap). This is
to attract both customers from both sides and we do not sell different products
than food, is to keep our store consistent as a food store theme and avoid
confusion.
b. Existing food stores in TULC.
Existing food stores in TULC are located in many places, such as in Syopz
TULC, in front of library, at the 1st floor of Block D and Block E, and many
more. These existing food stores already have customer loyalty and trust, and
regular customers.
In order to compete with them, our products had to be healthy, clean, delicious
and cheaper than them.

IV.

Product
We have a total of three products. At first our products were to follow a
breakfast theme, thus, our first product is cake.

Japanese Cheese,
Chocolate Cheese Cake
(RM15/box/6slices &
RM3/slice)
Mango Apricot, Marble Butter Cake (RM10/box/6slices & RM2/slice)
Cakes are supplied by Uco Pastry bakery, and all cakes are ensured to be
typhoid free, typhoid vaccine refers to appendices. Cakes comes in 4 flavors
and all are selected to be hot sellers and popular among students and adults.

However, we could not find suitable products for breakfast theme anymore,
thus we decided to do anything related to food products.

HomeHomemade Curry Fish-ball (RM5/cup/7 fish-balls)

Using bought ingredients, we cooked the curry fish-balls overnight and others
freshly cooked in front of the customers. Satay sticks are provided for
customers to consume their delicious curry fish-balls. Vaccine certificate of
group members are to refer to appendices.

Homemade Shawarma (Arabian Chicken Wrap) (RM5 each)

Homemade Shawarma also known Arabian chicken wrap is a different
approach that we decided to go with because it is uncommon and would attract
peoples interest and also attract many Arabian students in TULC, thus wider
range of customers.

Promotion
We created a Facebook event page to promote our products and our objective to donate to the
Leo Club of SMK Damansara Jaya in details.

https://www.facebook.com/events/1636253159976960/

V.

Sponsors/Suppliers
Supplier:
UCO Pastry Bakery

Parties that donated:

i.
Family members
ii.
Friends
iii.
Lecturers
iv.
Students in TULC
v.
Owners

VI.

Distributions
We sold our products in different period of times, where we sold our Cakes during
23rd of Novemeber to 25th of November, however we sold curry fish-balls and
shawarma during 1st of December to 4th of December.
For cakes we distributed the products to three members of the groups where one
of them is a U-resident. This allows large quantity of products brought to campus
in time with multiple transport and less wastage of fuel because students have to
go to campus anyway.
However to distribute the cakes in campus, we had no booth provided during 23rd
to 25th of November, so we stayed in front of TULC library and had our friends
looked after our products while we walked around the campus with some products
and approached our customers.
During 1st to 4th of December, we were provided a booth in front of SLC TULC.
We set up our booth, and where two of us are responsible of the curry-fishball, and
another responsible of the Shawarmas.
We did not walked around the campus to sell our products, because our products
would not be fresh and warm anymore. Unlike the cakes that was cold products
and we had to store them in ice boxes, curry fish-balls and shawarmas are hot
products where we kept curry fish-balls warm in ricecooker and microwaved
Shawarmas to heat them up.

VII.

Green Measures
Our products are only foods, thus all products are entirely edible.

Packaging of Products would be plastic box, plastic bags and paper cups and
paper wraps which are recyclable and will decomposed. However, there were also
few polystyrene cups used due to insufficient stock of paper cups.
Distributions of products do not require any extra transportation besides daily
transportations of store owners to campus. Therefore, there were no extra carbon
footprints.
To prevent any food wastage, we had made an agreement with a house of disabled
children stating any extra food left at the end of the charity drive will be donated
to them. Agreement refers to appendices.

D ire c t o r ( C h e r n g
Q in g )

Induction cooker were used instead of Gas cooker to prevent using non-renewable
natural resource, and to reduce cost.

VIII. Human Resource Planning

Team organizational and job delegation chart:

i.

Sales & Promotion

(All)
Production
(Win Kee, Omar Layas,
Kah Inn)
Supplier
(Win Kee, Kah Inn,
Cherng Qing)
Accounting & Finance
(Kah Inn & Cherng
Qing)
Documentation &
Report (Cherng Qing)

Director (Liew Cherng Qing)

Clear directions and path to achieve objectives set by the entire group,
make important decisions and division of jobs between members.
ii.

Communicate with teacher advisor if encounter any problem.

Sales &Promotions Team (All members)
All members are participated in the sales and promotions team. All
members worked together as pairs or together to walk around and
approach the customers as well as working on provided booth. Lim Win
Kee, Tan Kah Inn focused more on selling to the customers on both weeks
while Liew Cherng Qing and Omar Layas focused on both selling and

iii.

promotions through social Medias and human relations within both weeks.
Production Team (Lim Win Kee, Omar Layas, Tan Kah Inn)
Lim Win Kee and Tan Kah Inn were in charge of production of curry fishballs, while Omar Layas were in charge of production of Shawarma. They
worked hard at night to produce the first batch of products for the next day
and worked hard during the day too to produce fresh units of products for

iv.

sale.
Supplier Team (Lim Win Kee, Liew Cherng Qing, Tan Kah Inn)
Lim Win Kee and Liew Cherng Qing is in charge of looking of suppliers
before the charity drive and passing the contacts to Tan Kah Inn. Tan Kah
Inn is responsible to contact the suppliers to further providing clear

v.

instructions and or modifications by communicating with the suppliers.

Accounting and Finance Team (Tan Kah Inn, Liew Cherng Qing)
Handled by Tan Kah Inn and Liew Cherng Qing. Tan Kah Inn is from the
production team too, for making it easier to record the transaction of
money reporting to Liew Cherng Qing who will be working on the
documentation and report team. Controls the money spent and calculates

vi.

the amount of profit daily.

Documentation and Report Team (Liew Cherng Qing)
Handled by Liew Cherng Qing who is the director to keep the format and
style of the report consistent. Make sure the report do not have any
technical errors and director reduce the errors made by misunderstood
between different teams by keeping in touch with all teams and

IX.

communicating with them.

Evaluation of Results

Income Statement of Group A Charity Drive Event:

Revenue
Sales

RM 2683.00

Less: Cost of Goods Sold

RM 751.80

Gross profit

RM 1931.20

Add: Donation

RM 600.60

Adjusted Gross Profit

RM2531.80

Less: Operating Expenses

Typhoid Injection

RM 280.00

Receipt Book

RM

Miscellaneous

RM 53.35

Total Operating Expenses

Net Profit

1.45

RM 334.80
RM2197.00

It is the directors opinion that we has done moderate in general of the business project. We
had succeeded in producing huge amount of products and selling all of them to the customers.
However, we were unable to achieve the goal we had set, because of unexpected encounter of
exam week during charity drive and caused less customers to visit our store.
Luckily, we decided and managed to sell all the cakes before exam week to increase our gross
profit and net profit.
The final Net Profit is RM103.00 less than our objective. If this event were to run again, we
would sell not only 3 days but all weekdays during the week before the charity drive to earn
more gross profit beforehand.

X.

Executive Summary
After the entire charity drive, we did not manage to achieve our objective by
RM103.00 less to total up to RM2300.00. However, we did learn that it is a
difficult task to earn money from production of products to approaching customers
and promotion of products until actually earning the profits.
Besides that, each individual of the team plays important roles and are responsible
on different tasks to ensure the business runs smoothly. We also realized that we
need a secondary plan just in case of encountered emergencies and problems to
back us up.

XI.

Appendices

Agreement with house for disabled children.

Agreement with Charity Organization.

Agreement with doner of RM600.

Charity Organization and poster for charity

concert.

Disabled house
book.

Vaccine certification of members and supplier from

Uco Pastry

Pictures of evidence showing us purchasing the

ingredients.

Facebook Event promotion

page.

XII.

References
Hue of Sue. (n.d.). Retrieved December 14, 2015, from
http://fnbe0214chiasuehwa.blogspot.my/2014/12/business-final-p-charitydrive.html
How to Write an Income Statement. (n.d.). Retrieved December 14, 2015, from
http://www.wikihow.com/Write-an-Income-Statement
(n.d.). Retrieved December 14, 2015, from
http://www.victoria.ac.nz/vbs/teaching/publications/VBS-report-writing-guide2013-July.pdf