Download - Epc & eng presentation slide final final
Effective Public Communication
English 2
Oral PresentationComparing 2 different
businesses
BACKGROUND
Ah Pek Lee Kou HockSeafood Restaurant
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.
LOCATIONo located in
Sitiawan
o the restaurant owned the right of the land
EMPLOYEESMr.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.
CUSTOMER
There are customers from overseas and local as well.
SRI PETALINGSeafood Village
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
o located in Sri Petaling
o It is a rental land
LOCATION
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
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
ANALYSIS
Ah Pek Lee Kou HockSeafood Restaurant
COMPETITORS
• Oligopolyo Many competitors (11 competitors)o The place is placed in rural areao The other seafood restaurant is
nearby between each other
OBSTACLESo The amount of teenager reduce as
they don’t enjoy the original tasteo The financial status is unstable and
bado The electric bill has increased
frequentlyo The owner couldn’t be able to own
any catch during raining seasono The amount of business reduce year
by yearo The profit earned reduce year by
year
CHALLENGESo Compete with competitoro Compete the lower cost of foodo Rapid expansion of seafood tradeo Remain the quality of tasteo To provide a good service to
customers
NATURE OF BUSINESSo Sole trader
o Oligopoly (few seller in a street)o Owner need maintaining and
running business.
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.
STRATEGIESo Time-honored brando 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-mouth spread by old customer.
SRI PETALINGSeafood Village
COMPETITORS• Monopolyo No competitiono Single lando It is located at unassuming
spoto Don’t have any seafood
restaurant within o 5KM
OBSTACLESoThe salary of worker increasedoThe renter has increased year by
yearoThe financial state is unstable and
badoThe amount of business reduce year
by yearoThe profit earned reduce year by
year
CHALLENGESo Remain the environment of
surroundingo Remain the quality of tasteo To provide a good service to
customerso Increasing pressure on seafood
suppliers to improve quality
NATURE OF BUSINESSo 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.
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.
STRATEGIESo 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.
RECOMMENDATIONS
EXPANSIONS
o Think Carefully About Financeo Employ The Right Staffo Get Your Crucial System In Place
FUTURE PLANSo Marketing Seafood, Using Social
Media To Sell Their Products,o Evaluate Your Business Structureo Grow Your Customer Baseo Expansiono Hiring Foreign Labor
APPROACHESTO SUSTAIN BUSINESSES
o Promote Creative New Disheso Hygiene Firsto Boat Engine Maintenance,o Obtaining A Fresh Seafood Licenseo Special Event Promotion
APPROACHESTO SUSTAIN BUSINESSES
o Promote Creative New Disheso Hygiene Firsto Boat Engine Maintenance,o Obtaining A Fresh Seafood Licenseo Special Event Promotion
The End