1.

0 INTRODUCTION

What is management? Since past century, the field of management has always been
subjected to an outgoing debate over how management should be classified. Is it
classified as science or art?

According to the history management of thought, there are classical

viewpoints of management, behavioral science perspective of management and
quantitative perspective of management. These 3 perspectives of management discuss
how the management should be and the characteristics of management. Frederick
Winslow Taylor in his observation called as Taylor’s Scientific Management has
stated that there are some principles of scientific management to improve a job, which
are separation of planning and doing, functional foremanship, elements of scientific
management, bilateral mental revolution, financial incentives and economy. For
instance, Max Weber more concerns the ideal structure of organization, which are
including a formal set of rules and procedure, a clear chain of command, division of
labor according to expertise, selection and promotion of individuals based on ability
and merit as well as professionalism among managers.

Nevertheless, from the researches done by Elton Mayo, Abraham Maslow,

Douglas McGregor and William G.Ouchi, they relate the form of behavioral with the
management. For example, McGregor’s Theory X and Theory Y focus on the general
behavior of people and categorize people into 2 categories, which are Theory X refers
to the negative perspective employees, and Theory Y refers to the more optimistic and
positive perspective employees. In terms of quantitative management, they concerned
application of quantitative methods such as statistic, computer simulations, and
information models to management. From their argument of the meaning of the
management, we know that everything we do in our daily life is often linked with
management. It show shows how important is the management in our life.

It is same goes to business activity. Nowadays, there are many business

companies growing around the world. When talking about business, it is always
related to organization and how the organization organize their activities. A successful
business is always described as a business organization that has good and proper

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management, whose lead by good leadership managers with the help of the discipline
employees.

Malaysia has many profit and non-profit organization that are successful. One
of the common evidence is Marrybrown. Marrybrown is the winner of numerous
domestic and international franchise industry awards, is proudly Malaysian-owned
and has over 30 years of franchise experience under its belt. Marrybrown began at a
small shop lot in Wong Ah Fook Street, Johor Bahru in 1981, founded by Chinese
couple Lawrence Liew and Nancy Liew. During the time, US-based fast-food chains
are already dominating the Malaysian fast food markets, having been in the country
10 years earlier. This led the couple to invent their own ideas based on Malaysian
food-taste, as well to revive Malaysia’s first fast food chain especially with the
Muslim majority country that always seeking for halal-Western foods.

Therefore, our group decide to choose Marrybrown as the achievement gained

by Marrybrown amaze us. For example, Marrybrown is currently the world’s largest
Halal Quick Service Restaurant (QSR) brand originating from Asia. Most important is
Marrybrown is created by Asian that comes from Malaysia, which can be a role
model to Malaysia future entrepreneur. We have chosen Marrybrown Bandar Tun
Hussein Onn, Cheras as one of the Marrybrown branch that will be interviewed by us.

Hence, we will discuss the function of management of Marrybrown Cheras

branch, which involve planning, organizing, leading and controlling in this
assignment.

1.1 Objective

There are four objectives of doing this assignment:

1. To explain the meaning and function of the management through observation

of the Marrybrown company
2. To understand the important of management
3. To discuss the management activities carried out Marrybrown.
4. To encourage students to be more understand in managing organization in
future.

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2.0 COMPANY BACKGROUND

Marrybrown has a great history background. It began at a small shoplot in

Wong Ah Fook Street which is located in Johor Bahru in 1981. This small business
was founded by a pair of lovely couples, who are Lawrence Liew and Nancy Liew.
During their first opening of the Marrybrown shoplot, there were already many
restaurants doing the same industry as Marrybrown. For example, US- bases fast-food
chain such as KFC and Mcdonald were already dominating Malaysian fast food
markets until now. This led the couple to create the own ideas based on Malaysian
food-taste, as well to put the focus more on the Muslim market that always seeking
for halal-Western food.

Marrybrown is a restaurant company that operates and franchises Marrybrown

restaurants, through 15 countries throughout Asia, Middle East, and Africa.
Marrybrown is among the nation’s leading fast-food chains, with more than 130
quick-serving restaurants in Malaysia and more than 350 international restaurants. In
1992, Restaurant Marrybrown open first francais branches in Beijing, China. In 1996,
Marrybrown also is the first interior design with add on swing seats and also table to
comfort customers.The homegrown fast food chain is currently the world’s largest
Halal Quick Service Restaurant (QSR) brand originating from Asia. Marrybrown has
a strong international presence with outlets operating especially in Malaysia, China,
Indonesia, India, Sri Lanka, Maldives, Africa, the Middle East and Myanmar

As the first major fast-food chain to develop and expand the concept of
“Something Different” experiences. Marrybrown has always emphasized on halal
products serving millions of guests world-wide.

The halal menu features a wide variety of tasty meals including Crispy
Chicken, Delicious Satay Burger, Rice Marry brown, Special Wrap, Fish ‘n’ Chips,
Mee curry, Chicken Porridge, finger foods, salads, fun fries and a range of hot and
cold beverages and desserts ,the only one of its kind in town and really “ something
different “ for everyone.

Today, Marrybrown offers a broad selection of distinctive, innovative

products targeted at the fast-food consumer. Chicken represents the core of the menu,
including the signature Lucky Plate, Chicken Porridge, Rice Marrybrown the 100%

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Black Pepper Chicken-A-Licious. And, because value is important to fast-food
customers, the company also offers value-priced products on “All-Time snacks,”
including muffins, burgers.

In 1986, Marrybrown as a winner of numerous awards is fast expanding

internationally ensuring that become a global food service organization and a
worldwide brand. Currently Marrybrown in Dubai, India, China, Indonesia, Sri Lanka,
Saudi Arabia, Kuwait, Kingdom of Bahrain, Syria, Republic of Iran, Tanzania, Qatar,
Azerbaijan , Malaysia and Maldives. Marrybrown currently 82% franchised, and yet
they are offering exceptional acquisition and development opportunities, including
entire areas of the Malaysian and international markets.

Picture 2.1: This picture shows that the several restaurant locator of Marrybrown

As a winner of numerous awards, Marrybrown is fast expanding

internationally ensuring that Marrybrown becomes a global food service organization
and a worldwide brand. Marrybrown pioneered a number of firsts in the quick-serve
industry. It was the first major fast-food chain that introduced menu items that are
now staples on most fast-food menu boards, including Rice based products, Chicken
Porridge, Sate burger and Curry Kari.

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2.1 Marrybrown Business Activity and Promotion

As what we have mentioned earlier in the introduction and background of the

report, Marrybrown main business activity is provide the service of fast food chain.
The fast food offered by Marrybrown includes Crispy Chicken, Delicious Satay
Burger, Rice Marry brown, Special Wrap, Fish ‘n’ Chips, Mee curry, Chicken
Porridge, finger foods, salads, fun fries and a range of hot and cold beverages and
desserts. What make so special about Marrybrown is that it is very popular and
become the first choice of fast food restaurant compared to the KFC and Mcd among
Muslim because all Marrybrown around the world Halal Quick Service Restaurant
(QSR).

Besides that, Marrybrown offers some special activity and package promotion
for customers who want to do any birthday party in Marrybrown. The packages are
divided into 3 categories, which are indoor package, ready-to-go party package and
party kit to go package. The price of the 3 packages are in different rate started from
RM16 per person.

Indoor party package includes meals for minimum 12 children. It use of

reserved party area for 90 minutes. Customers are given choices of birthday meals and
Marrybrown also prepares exclusive gift and special Tom&Jerry birthday hat for
birthday child, all kiddy gifts and Tom&Jerry party pack for invited children. In
addition, invitation cards and 2 to 3 exciting games will be prepared by Marrybrown
too in order to make the birthday party enjoyable. On the day of party, there will have
Marrybrown Mascot Appearance and MB stars to conduct the party.

Ready-to-go party package includes meals for minimum 30 children. This

package is limited to the residential areas, kindergarden and primary schools.
Customers can decide the birthday meals choice. Other than that, all actitivities are
same as indoor party package.

Party Kit to go package includes Tom&Jerry Party Pack for 10 children.

Marrybrown will provide photo frame, activity sheet, party hat and invitation card.
Birthday child will have an advantage on choosing 1 kiddy meal. Birthday child will
be given a special Tom&Jerry hat too. This package costs from RM75.

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 In addition, Marrybrown also offers other services such as catering for special
event or party for customers. Thus, it allows customers to have Marrybrown meals at
the event they held if they order catering.

3.0 LOUIS ALLEN P-O-L-C MODEL

An organization may be classified one of three ways, based on how it was formed
such as for-profit organization, non-profit organization and mutual-benefit
organization. Marrybrown is called as for-profit organization because the restaurant
provides goods and services for customer and gained the profit through the business
activity. Based on the Louis Allen’s P-O-L-C model, it explains the function of
management as: Planning, Organizing, Leading and Controlling. Marrybrown applies
these functions of management in their business activities.

3.1 Planning

According to Allen (1964), management planning involves the development of

forecast, objective, policies, programs, procedures, schedules and budgets. According
to Haimann (1970), planning is deciding in advance what is to be done. Planning is
necessary for an organization because it provides objectives and methods to achieve
the goal. Objective of Marrybrown is to introduce and create awareness to the
consumers that Marrybrown restaurant is a local delight restaurant. Besides, the
products are authentic, fresh and delicious then the international fast-food restaurant.

There are three aims of the Marrybrown; first is to change the perception of
customers to more positive towards Marrybrown. Second, to attract and introduces to
customers about the local delight. Third, to get the trust by every consumer that
Marrybrown is a brand that produces the original product from Malaysia.

Marrybrown also have set up a vision and six missions for the organization
and it can be the guideline on the future for the business. Vision of the Marrybrown is
to be the national restaurant company of honesty and healthy fast-food brand,
throughout the power of our culture and people. Marrybrown has a planning to
expand the business in 56 Muslim countries which are Malaysia, Singapore, Brunei,

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China, India, Sri Lanka, Bahrain, Kuwait, Qatar, Saudi Arabia, United Arab Emirates,
Iran, Syria, Azerbaijan, Maldives, Indonesia, Myanmar, Thailand, Tanzania and
others. And now, it can be seen that Marrybrown is in their way to achieve their
vision.

In addition, Marrybrown has 7 missions, which are excellence in customer

service, excellence in clean and hygienic workers, seek for continuous improvement
and innovation, bringing the culture of delicious healthy food which is high quality
and safety to eat, achieve high standard in personnel growth and development through
consistent training, give passion for Marrybrown brand as well as care,respect and
personal accountability, achieve excellence through high Q.S.C.V (quality, service,
cleanliness, value).

3.2 SWOT Analysis

SWOT, which stands for strengths, weaknesses, opportunities and threats, is a

useful analytical framework that helps organizations to identify both internal and
external influences. SWOT’s main purpose is to help Marrybrown focus on their
strengths, reduce weaknesses and take the greatest possible opportunities that are
beneficial to Marrybrown. Strengths and weaknesses are internal factors to the
organization whereas opportunities and threats are external factors to the organization.
Strengths are the activities performed very well and weaknesses are the activities the
organization does not do well or traits it does not possess. Opportunities are the
positive chances and bright openings seen in the environment whereas threats are the
risky and dangerous trends in the external environment.

Strengths

The first strength of Marrybrown is it has a variety of food choices such as

burgers, chicken rice and porridge. This enables consumer to fulfill their demands as
they have a wide range of food choices. Besides that, Marrybrown has high customer
loyalty and their customers are mostly Islamic customers. This is because
Marrybrown is the leading home-based halal-certified fast food restaurant chain and it

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has more than 130 restaurants locally. Marrybrown successfully attracted the interest
of Islamic consumers all over the world as Marrybrown is available in 19 countries,
with the majority in Asian continent and Marrybrown plans to expand its business to
other Muslim countries.

Moreover, Marrybrown has a good and renowned reputation. This is because

Marrybrown won a lot of awards like Malaysia International Homegrown Franchise
of The Year and Malaysia Franchise of The Year in 2013.

Picture 3.2.1: Marrybrown’s awards

Marrybrown also has unique interior design as it placed swing seats inside its
restaurants. This extraordinary design successfully attracted a lot of customers,
especially children.

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 Picture 3.2.2: The interior design of Marrybrown with swing seat

Weaknesses

Despite with all the strengths, it is undeniable Marrybrown has weaknesses

too. The first weakness of Marrybrown is its food is not so healthy compared to other
food as Marrybrown is selling fast food. The fried chicken, nuggets and burger of
Marrybrown contain high cholesterol and their beverages like Pepsi, 7up and Revive
are high in sugar. As consumers nowadays prefer healthier food, this may cause less
consumers to visit Marrybrown. Besides that, Marrybrown has weak marketing
strategy too. Marrybrown does sell Nasi Lemak and Curry Noodle, however not much
customers know about it. This is because Marrybrown does not have good marketing
strategy in marketing their food products. Its Nasi Lemak and Curry Noodle are not
positions in people’s mind. Moreover, Marrybrown is weak in designing its website.
Its website is lack of information and it only shows promotion products without
further details like price, promotion time and duration.

Opportunities

Marrybrown has a lot of opportunities in expanding its business, especially in

Islamic countries. This is because Marrybrown sells halal-certified food products.
Marrybrown can use this opportunity to create more branches in new places and
increase their business profits. Furthermore, with today’s advanced technology, there
is a great opportunity for Marrybrown to produce more innovative products as

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Marrybrown always concern their customers’ needs, taste and preference. The
business processes can be shortened and services can be improved too. Next, as
consumers nowadays are requiring greater convenience when purchasing,
Marrybrown can have more branches in urban area where consumers demanding
more like shopping malls, universities, hospitals and other high-traffic areas. This
means that, with new distribution channels, there is significant growth opportunity for
Marrybrown.

Threats

Although Marrybrown is expanding, but it still facing a lot of threats. The

existence of other fast food restaurants like Kentucky Fried Chicken (KFC) and
McDonald’s create an intense competition for Marrybrown. This is because KFC has
more food choices and sells cheaper food products compared to Marrybrown; whereas
McDonald’s operated earlier than Marrybrown and it has promising market with its
famous ice-cream and burgers. Hence, KFC and McDonald’s indirectly threaten
Marrybrown’s business. Next, healthy issues have been concerned. Marrybrown faces
threats as the world is facing more obese and diabetes problems. Customers may turn
to alternative and change their demand to healthier food, avoiding all fried items.
Besides that, the declining economy is giving threats to Marrybrown too. As many
things are more expensive now compare to previous era, customers cannot afford to
always spend their incomes eating out, hence, they will prefer to cook at home as the
cost is cheaper an reduce the time eating at Marrybrown. This will cause less sales
and profits obtained.

3.3 Types of Planning

There are three types of planning in organization which are strategic planning,
tactical planning and operational planning. Marrybrown uses all the type of planning,
CEO of the company take part in strategic planning while marketing executive,
financial executive, management executive, R&D executive are playing tactical
planning role and the restaurant manager, crew are playing the operational planning

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role. The main purpose of the planning is to help Marrybrown ensuring efficient use
of resources,to be sensitive towards market changes and competitive pressures and to
help carry our strategy and achieve company vision and goal.

3,3.1 Strategic Planning

Strategic planning refers to the process of analyzing strength, weakness,

opportunities and threat. The mission and vision will be the guideline for the strategic
planning and this type of planning will take over three years period and it responsible
by the top management. Marrybrown aims to open more branches not only in
Malaysia, and also around the world by applying strategies such as corporate level
strategy. For example, Marrybrown always looks for opportunity availability to
penetrate the market in the world. It can be seen from the Marrybrown’s branches
which has spread to the Malaysia, China, Indonesia, India, Sri Lanka, Maldives,
Africa, Dubai, the Middle East and Myanmar. Besides that, Marrybrown has also
applied product development, in which it produces different types of products and
drinks that suitable for the local people. For example, Marrybrown at Dubai branch
offers spicy burger that has a chicken and it tastes a lot like a Lankan omelette, there’s
a lot of tang and amu miris flavor, whereas Nasi Lemak can be found at Malaysia
Marrybrown.

3.3.2 Tactical Planning

Tactical planning is the mid-range planning and need to spans from one to
three years. This planning is conducted to design specific and tangible to achieve the
strategic planning and it take responsibility by middle level managers. Marrybrown
has a good management in order to ensure the activity runs smooth. For example, in
each country, Marrybrown employs Area Manager, Branch Manager to observe and
oversee daily operations to ensure that the tasks allocated to them by functional
managers are performed accurately. Based on the explanation by supervisor in the
Marrybrown Cheras branch, area manager will come to Marrybrown at least 3 times
per week to observe the business operation and gives instruction or tasks if needed.

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3.3.3 Operational Planning

Operational planning is the third type of planning and it was using to support
the strategic planning and tactical planning. This kind of planning takes less than one
year period and the achievement is through the daily operation by the employees. If
there is new employee willing to work in Marrybrown, lower level maneger, Mr.
Jamal will provide them a training and development. For example, employees will be
given a training on how to prepare a good quality of the fried chicken based on the
recipe given. Besides that, manager need to ensure the employees’ attire, operation of
the Marrybrown restaurant is always in a good condition. Manager also set a daily
target sales to the workers. Moreover, supervisor will help to check the situation
surrounding Marrybrown to make better performance in business activity.

4.0 ORGANIZING

According to Fayol. H (1930), organizing business is to provide it with

everything useful to its functioning. Koontz. H. & O’ Donell. C. (1955) states that
organizing consists of conscious coordination of people towards a desired goal. In this
organizing function, they must coordinate the material and human resources in the
organization.

Developing a structure and design the job is the main function of organizing
because organizing are second function in primary management so it plays the
important role. Marryborwn has a few of position at their organization. For example,
there are operations manager, area manager, training officer, restaurant manager,
assistant restaurant manager, management trainee, supervisor, crew leader and team
member. Each of this position has their own job scope and every position is very
important for the organizing because it can prevent crash in the functioning of
different position or to avoid duplication of effort.

Besides, resource distribution also in this functioning and this is important for
the for-profit organization because it can help the organization to gain maximum
profit in this business such as purchase material and distribute it to the franchise

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around the Malaysia. Marrybrown orders all the chicken, nugget and others from
Farmbest company. Marrybrown also buys sauce such as chili and tomato sauce from
Angsana Food Industries Sendirian Berhad, which is located at Taiping, Perak.
Marrybrown uses the fresh ingredients in preparing all the food, so they need to
concern about the price of material during purchasing because expensive materials
will cause the increasing price of its product and it will affect the customer demand
and change their choice to other fast food restaurant. Fresh ingredients are expensive
and now the price of petrol is increasing so the transportation fee for delivery material
automatically will increase too. This will be the challenge or obstacle for Marrybrown
on getting the fresh ingredients in lower price and sell the product in convenient price
that can be accept by customer because customer is the money income for the
organization.

5.0 LEADING

According to Terry. G. D. (1956), directing means moving to action and

supplying simulative power to a group of persons. Planning is about what to do,
organizing is sepecifies how to do it, leading is focused on pointing out why the
employees should want to do it. Leading is the third function of primary management
which is implement the things have been set in planning and organizing. In this
function, mangers will be continuously guide and direct their subordinates. They
provide instruction, rules, and decision to employees in performing their job. They
also motivate, supervise and inspire the employees towards better performance.

Marrybrown has provided training for the new workers at two places such as
Genting Highland and Kepong. These places have training manager, who are
responsible for guiding the new worker and preventing they do the mistakes when
they go to actual place start to work. The restaurant manager plays important role in
this function because he/she is the person will communicate with the employees all
the time so he/she need to give motivation toward worker and build up a harmony
environment between the manager and worker. While area manager also has certain
function which is controlling the surrounding franchise. For example, Mr Dina is the
area manager for Nilai, Cheras and KLIA 2 and he need to go these three place every

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day.

The leading functions have also three sub-function which are communication,
motivation and decision making and supervision. Good communication allows a
manager to create a sense of belongingness and commitment in his subordinates.
Besides, communication between the manager and employee also can get a lot of
information such as feedback, so that can let manager easy to give instruction or
guidance toward subordinate and get improvement on the weakness. Motivation
involve indoctrinate employees with unity and harmony in their purpose and
relationship. Marrybrown treats their worker nice and provides harmony working
environment for them. Each of them did not have communication problem although
most of them are from Nepal country. During the interview, we know they have strong
relationship between each other especially for foreign worker because they know
come to foreign country is not an easy thing so they must help between each other.

Besides, manager constantly make decision, so compliance with these

decisions is necessary to assure the right actions are taken in achieving them. As such,
decision making and supervision are needed to guide employees and ensure their
cooperation. The goal for managers is to get maximum returns from their subordinates
through proper direction and supervision. Marrybrown restaurant manager has his
own supervision to get the maximum profit such as cooking certain amount of fried
chicken at the certain time because less customer and more food are prepared will
cause the company lost the money. In this session involve communication and it is an
action step because the worker can get the feedback of the customer. The Marrybrown
worker can handle the customer complaint by these four steps such as listen,
apologize, take action and thank the customer. The worker will listen carefully to the
complaint and wouldn’t argue with customer. Second, the worker would apologize
with the customer and take the action which can produce win win situation or suggest
some solution toward customer based on the complaint. Lastly, the worker must say
thank you toward customer due to the response or feedback is given.

6.0 CONTROLLING

According to Fayol, H (1930), control consists of verifying whether

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everything occurs in conformity with the plan adopted, the instructions issued and the
principles issued. While Brech defined control as the process of checking actual
performance against the agreed standards or plans, with a view to ensuring adequate
progress or satisfactory performance and also recording such experience gained as a
contribution to possible future needs.

Marrybrown restaurant manager has used it as a measuring and corrective

device to ensure that performance does not deviate from standards. The controlling
process concerns about the establishment of performance standards, measurement of
current performance levels, comparison of current performance against established
standards and corrective action on performance that fails to meet set standards.
Through the controlling process, Marrybrown can save a lot of wastage happen
because they know more about the needs of the customers. When the restaurant
manager can estimate the demand on each day, so he can do the correct action and the
result will be same with the performance standard.

Here have two kinds of standard there are monetary standard and non-
monetary standard can be used by the restaurant. First, monetary standard is measured
by the financial standard or sales report whereas for non-monetary standard is
measured through the customer satisfaction reports and production reports.
Marrybrown restaurant will do quality assurance (QA) once for four month and this
purpose is to make sure the customer get the high quality of good and service, make
sure all the resources are fresh and used it efficient. If the restaurant has high QA, so
the sales for each month will increase. QA is checking based on QSCV which are
quality, service, cleanliness and value. In quality aspect, the Marrybrown workers will
check the freshness of food such as vegetable, chicken and beverage and they also
will make sure the food is prepared base on the standard operating procedure because
it can make sure the quality of output and the health of customer is their
responsibility.

For example, Marrybrown never leave the chicken not more than one hour at
environment temperature because it will affect the freshness of ingredients.
Marrybrown will throw away all the food if can’t sell it on that day and would not ask
the workers bring it back because it can prevent the workers get food poisoning. In
service aspect, the workers will be always smiling toward customers, saying welcome

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and goodbye toward customers, focus on customer needs, focus on the child, always
wearing the name tag and proper working suite, efficient in preparing food to
customer and rearrange their working place. In cleanliness aspect, they will make sure
the cleanliness of table and toilet, collect all the rubbish surrounding of the restaurant
whether outside restaurant or inside restaurant, reporting the spoil stuff and used the
stuff carefully and keep it in clean condition. In value aspect, recheck the order of
customer and prepared the food according standard operating procedure to make sure
the customer get the value things.

Marrybrown Organisation Chart

Operation Manager Area Manager

Area Restaurant
Manager Manager
Training
Supervisor
Officer
Restaurant Crew
Manager Member
Assisstant Restaurant
Manager

Supervisor

Crew
Leader
Crew
Member

Trainee

6.1 Benefit as a Marrybrown worker

Marrybrown have accepted part time workers or full time workers as their
workers and most of the part time workers are nearest, who are among neighbours or
students. Part time worker will be paid RM 6 per hour and the full time workers’
salary depend their position in the company and this is the secret for every worker.
Besides, Marrybrown organization also provide some reward toward their worker

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such as best staff, medical benefit, annual leave, sick leave and promotion prospect.
For the part time workers and full time workers will get the free meal during the
working time. The Marrybrown we had interviewed at Cheras has seven workers and
one of them is the part time worker and all of them are friendly when serving the
customers.

7.0 CONCLUSION

Marrybrown began the business by opening a small shoplot until now they
have over 350 branches in the world. It makes Marrybrown become more well-known
in the world and gains more loyalty and trust among customers when they won many
international awards due to their excellent performance. From the achievement gained
by Marrybrown, we can conclude that Marrybrown has put a lot of efforts into
making it success. We know that Marrybrown has a very good management in their
organization. This is because a business organization won’t achieve goal successfully
if they do not have good management including planning, organizing, leading and
controlling.

There are few lessons and priceless knowledges we have learned through this
assignment. One of it is that we need to learn how to manage the things we do. For
example, managing timetable, budget money, plan for the activity schedule and so on.
Secondly, a good management can be a clear guideline to achieve our goals. Third,
planning, organizing, leading and controlling are very important if want to achieve
success. If one of it has problem, it tends to affect the performance or outcome of the
activity we do. Therefore, we need to focus on the 4 component in the organization.

Everything we do in the world is related to the management. Thus, we can see

how important is the management in our life. As conclusion, everyone should learn
about management as knowledge about management will benefit us a lot in future.

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8.0 REFERENCES

Allen, L.A. (1964). The management profession. New York: McGraw Hill.

Fayol, H (1930). Industrial and general administration (J.A. Coubrough, Trans.).

Haimann, T., & Scott, W. G. (1970). Management in the modern organization. Boston:
Houghton Mifflin.
London: Pitman & Sons. (Original work published 1916).Koontz. H. & O’Donell. C.
(1955). Principles of management: an analysis of managerial functions. New York:
McGraw Hill.
Marrybrown. (n.d.). Retrieved December 3, 2016, from
http://marrybrown.com.my/&p=DevEx,5085.1
Terry, G. R. (1956). Principles of management. Homewood, IL: Richard D. Irwin.

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9.0 APPENDIX

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