# data[].attributes.body
Giam, Ming song, Sze Che, Yu jie

Planning
Where: Outside of school
How: Set up a movable cart
Market Target: 100 burgers per day- School students and teachers.
Promotions of business: Facebook, 20% off on Foodpanda and free delivery for minimum purchase of 5 burgers.

Organizing
How many workers: 4 workers
Head chef , cashier for day and  night.( Morning and night shift)
Resources: Buns,Butter,Chicken Patty, Beef Patty, Cabbage, Chili sauce, Tomato sauce, BBQ sauce, Egg, Mayonnaise, Onion, Maggi seasoning.

Leading
How to train worker: provide training such as teach them how to cook, guide them through the whole training process to make sure they are ready to serve the customers. Determine what they are better at and arrange their work.
How to motivate worker:
Always give them support.Allow them to give suggestions to make business better.
Benefits of workers: Provide free lunch for them. And always give them enough rest time.

Controlling
How to monitor business and worker : Set daily target and try your best to achieve it, always ask feedback from customers. Control the quantity and quality of product, analyze the sales data everyday to make sure enough resources.
How to correct mistakes:
Always come up with new menu, give surprise to the customer. Never be too stubborn to reject other people's opinion.

Planning Process
1. Objective
Daily Target: minimum 100 burgers a day.
Mission: To open a burger shop outside every school area.

2. Analyzing and Evaluating the Environment.
Always make sure the stall is clean, make sure there's enough car park for customers to park.

3&4. Alternatives
Strengths: Open 24 hours on weekends, Special Oat bun available, free delivery for purchasing more than 5 or more burgers.

Weakness: insufficient funds, work under hot weather, need to apply license from MPSJ to operate the business.

Opportunities: Students and teachers will come and buy because it's outside their school. Can be sold during morning, lunch break and dinner for afternoon session students and teachers.

Threats: Poor weather ,school canteen and customer's needs.

5. Best solution: Sell during School curricular, School carnival day, school sports day.
Get in touch with students parents to gain trust from them.
Have multiple types of patty and sauce. Set lunch deals.

6. Implementing the plan
Make sure hit daily target, Open stall on weekdays 9AM-8PM, open stall on weekends 24 hours. 2 workers for morning shift and 2 workers for night shift.

7. Control and Evaluation
Record the data, make sure stall is clean and tidy. make sure we have enough resources to satisfy the customers.

# data[].attributes.body
Monica,Nicole,Tina and Yashva

Planning
Where : Commercial Area, SS15
How : Set up a tent and tables
Market Target : 30 customers per day - College students and working people.
Promotions of business : Social medias,word of mouth, youtube, blogs, offers such as buy 1 free 1 on particular hours, Discount offers for students.

Organizing
How many workers : 4 workers needed for cashier, promoter and preparation.
Resources : Ice cream ingredients , toppings , ice box, waffles, cones, dry ice , posters/ banners, whip cream and etc.

Leading
How to train worker : Determine what they want to learn, encourage their creativity,supervise their work,train them how to approach customers,train them based on their capabilities.
How to motivate worker : Recognize their hard work, allow decision making if it helps in improving business, set an example.
Benefits of workers : Give them a treat once in a while and profit should be shared.

Controlling
How to monitor business and worker :Check the sufficiency of resources, customer feedback, monitor their work activities, keeping updated with the comments, control quantity usage, analyze the everyday sales and take steps to improve the business.
How to correct mistakes : Improve the menu, evaluate the least and most profitable dessert, remove dessert which is less profitable and replace it with something new and create ways to the improve the appearance of dessert.

Planning Process
1. Objective
Goal : to sell at least 38 desserts  a day.
Mission : To be well known as a wild creative mix and match dessert stall.

2.Analyzing and Evaluating the Environment.
In case of insufficient resources, there are marts nearby, our stall is located right opposite the college so students don't have to walk too far to grab a dessert.

3. & 4. Identifying and Evaluating alternatives:
Strengths : Experimenting different ways to serve dessert based on customer's choice, reasonable, grab & go.

Weakness : No money, so many ingredients needed, license needed to set the stall and rental for tents.

Opportunities : Customers come in and out because its a commercial area, can be sold during events and hot weather.

Threats : Poor weather and customers pattern.

5. Best Solution : Sell during public/college events,getting in touch with customers, promoting shop in a diff area, have more choices of ice cream and toppings, weekly promotions.

6. Implementing the plan
Start small first,make sure daily sale reaches target/goal,open stall on weekdays *except public holidays(12pm-4pm), 3 workers at the stall,monitor weekly results

7.Control and Evaluation
Keep track of the results, make the changes for the non-profitable desserts, ensure continuous supply of resources.

# data[].attributes.body
Shuba, Addina, Hui Ting, Ee Ling, Grace

Planning
Where: INTI Courtyard
How: Set up a movable cart near Block A in INTI
Market target: People at INTI
Promotion of business: Instagram shop, flyers, advertisement on INTI Subang's website, birthday packages, special day packages

Organizing
How many workers: 5 (1 - cashier/promoter, 2 - bakers/lemonade makers, 1 - transport, 1 - service, )
Resources: Cream puff ingredients, various toppings & lemonade, blender, stickers (to keep track of orders & promotions), card scanners, laptop (database)

Leading
How to train worker: Train them how to make cream puffs and lemonade with high quality, teach them to be friendly and efficient, good customer service, monitor social media and customers online
How to motivate: Workers can change tasks so they can gain more experience
Benefits for worker: Bring cream puffs & lemonade home, free baking courses, free vouchers for daily goals, special price for workers

Controlling
How to monitor business & worker: Visit the stall often, update supplies & restocking, ask customer feedback and other workers
How to correct mistakes: Change supplier, make size of cream puff bigger, taste the cream puff & lemonade from time to time

Planning Process
1. Objective
Short-term: To sell minimum 100 cream puffs a week
Long-term: To have a great student cafe at INTI

2. Analyzation & Evaluation
Environment: A lot of students, places with many potential customers, the cafeteria doesn't have that many desserts. Baking supplies at USJ 8 Baking Store, hospitality students are nearby

3. & 4. Alternatives
Strengths: Delicious cream puff, Birthday packages, various toppings, cheap, refreshing lemonade, finger food, portable stall, grab&go service (card)
Weakness: No sponsor, no money, might be out of ideas
Opportunities: At INTI courtyard, can promote around campus, collaborating with clubs and hospitality students, sell at campus events, customers can make and collect orders
Threats: Broke students, Refresh cafe, the weather

5. Best Solution
Great promotion (INTI members can get a free box after buying 10 boxes - collect stickers), special packages (3 cream puffs & 1 lemonade, cream puff birthday cake package), great location, unlimited toppings, take our own money for our model, constant promotion

6. Implement the Plan
Every weekday (except public holidays), order 24 hours prior, 2 workers at the stall, 7.30 am - 5.00pm, participate in campus events, share #CreamPuffs&Lemonade🍋 with students & lecturers, take orders, RM30 for a box of 12 creampuffs + 1 free lemonade, RM2 for a lemonade

7. Control & Evaluation
Make sure the bakers bake on time, the stall vendors should get breaks in between, the ingredients are fully stocked, confirm reservations, supervise from time to time, ask for feedbacks, keep track of orders and grab&go members