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1)PLANNING- Goal:- To sell 50 packets of nasi lemak and meehun at SS15 courtyard .
How:- door to door sales by carrying food items in bags .
What:-nasi lemak and meehun

2)ORGANISING:- employee :- 3
Task:-
1- managing finance
2- door to door sales helper / cook
Resources:-
Nasi lemak and meehun,ingredients,wrapper to wrap the food , plastic bags and plastic cutleries .

3)LEADING :-
How to train staff :
a)train them how to cook according to the recipe given
b)always use high quality and fresh products
c)how to convince customers to buy the food items
d)teach them how to promote.
How to motivate staff:-
a)3%commision for each packet sold
b)treat dinner
c)always praise employee
4)CONTROLLING :-
How to monitor business and worker :-
a)take customers opinion into consideration
b)do a taste test from time to time to prevent mistake from happening .
Step 1:-objective
Goal- to sell 50 packets of nasi lemak and meehun a day .
Mission - to open a restaurant in SS15 courtyard.
Step 2 :-analyzing and evaluating the environments
- Alot of office workers
-surrounding does not provide food at a reasonable price .
-supplies can be bought from market.
Step 3&4-identifying and evaluating the alternatives.
Strength :-
a)secret recipe
b)cheap
c)fast access
d)portable
Weakness:-
a)no money
b)no supplier
Opportunities:-
a)can open a small stall in courtyard
b)can sell at events
Threats:-
a)established restaurants
b)employee's health
c)customers dislike the choice of food
Step 6-implementing the plan
a)start small by doing door to door as well as accepting orders online .
b)2 workers going door to door from 10a.m -1p.m.
c)monitor the results weekly.
Step 7-controlling and evaluating the results
a)making sure cooks cook all the food on time
b) keep track of the results
c)ensure continues supply of resources
d) confirm orders that was made online
e)ask for feedbacks
f)keep track of orders

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1. i)Planning

(a) goals-To sell at least 50 dishes a day, To be the first official Maggi restaurant that only uses Maggi products
(b) To have a main partnership with the Maggi company and be the most leading malaysian noodle restaurant in the South-east Asia
(c) Start with a simple menu (Fried Maggi, Maggi Soup, Big Maggi Seafood Fried Rice)
(d) get legal documents and licences for the company, certified halal
(e) a shoplot in SS15, same row as McDonalds

ii)Organzing
(a) 5 workers (2 chef in 2 shifts, 2 waiter, 1 cashier)

iii) Leading- Provide training in cooking, training for waiters, teaching them to be friendly/polite
-giving holidays, bonuses to workers for a healthy working environment such as

iv)controlling- monitoring workers, add CCTV cameras, asking for customers feedback, shareholders take turn to supervise the stall, making a loyalty membership and promotions to attract and control customers. Improve the menu and creativity in serving food on the plate

2. Planning process
i)long term- to establish a few branches around malaysia and southeast asia and form partnership with the Maggi company

ii)A lot of students and a big community in the area, resource from Maggi factories from different states, no malaysian noodle brand restaurant in Malaysia yet

iii)Alternative-event packages,cheap, good location, food delivery, Customers can use our hastag(#maggirestaurant) and post it to their social media profile to get further discounts.

iv)Weakenss-no money, no sponsor, no customer, no delivery services yet

v)opportunities- strategic location at SS15 nearby inti college

vi) implement the plan- everyday but public holidays we charge double, operation hours is 10.30am to 11.30pm. Weekdays set and Weekends set will be available, workers will have their own schedule based on the timetable provided by the manager. supervisorn will either report directly to the manager or the shareholders of the company, and manager will report to the shareholders.

vii) making sure the shop opens and closes at the correct time, making sure workers managed to have a proper break time during working hours, making sure staffs do their respective tasks, ingredients (maggi products,meats,vegetables) are restocked sufficiently every week, ask feedbacks and ratings from customers and our online customers for us to improve, make sure bookings are not clashing with different customers.

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2.
Planning
(a) sell 20 bouquet per day
(b) use a lower price purchase from gardener

Organizing
(a) hire 2 workers
one worker take care of flower and the other one serve customer

Leading
(a) let worker join the flower classes to learn how to wrap flower.
(b) briefing every morning and set the target together
(c) if archive the target will give commission

Controlling
(a) ensure the quality of flower
(b) monitoring performance and correcting attitude worker

3. Planning Process
Step 1: goal 20 bouquet per day
Step 2: sell to Subang area
Place: SS15 morning market
Step 3&4:
: Alternatives the type of flower everyday
:register a Instagram account to promote and do advertising.
Strengths
(a) customer can choose any flower that them need and customize themselves.
Weakness
(a) environment of morning market is dirty
(b) no sponsorship
Opportunities
(a) a lot of people especially women.
(b) attract customer from Instagram
Threats
(a) have flower shop nearby our stall

(b) some flower is seasonal, will meet the problem when raining
Step 5:Solution
(a) change the quality gardener
Step 6:
(a) Customer of morning market will be attracted
(b) Use social media to do advertisement
Step 7:
(a) improve services provided

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Planning :
- Sell 50 burgers per day
- Use special sauce and recipes to attract the customers
- Two types of burgers : Chicken and lamb
Organizing:
1) Two workers to be hired
- One cashier and one cook
Leading :
- Shift the position of the workers every months
- Five percent of commission when hits the target of sales
- Use friendly method and Moreno patient to train the employees
Controlling :
- Check on the workers every week
- Always get the feedback from the customers
- Keep on improving the recipe
(2) Planning process
Step 1 : Goal 50 burgers per day.
Step 2  :  Sell to Inti members
Place to sell : Inti cafeteria
Buy raw materials from market
Step 3
: Alternative the menu every week
:  Add side dish such as mashed potato, wages and French fries
Step 4 : Advantages
- Will not be affected by the weather
- Have constant amount of customers
Disadvantages
- Have no money
- Cannot sell at high price
Strength
- Unique and homemade burgers
- Nice packing
Weakness
- no sponsor
- the environment is hot and warm
Opportunities
- A lot of students, teacher and workers are going to buy it because it is located inside the colleges
- Can sell in the morning, lunch hours or tea time
Threats
- Has competitor such as Uncle Chong and kebab stall
Step 5 : Solution
- Lower the input cost
- Look for low price but good quality resources
Step 6 :
- All Inti members will be involved
- Advertise the burger shop through social media such as Facebook, Instagram, Twitter and brochure.
Step 7 :
- Upgrade the cooking skills and the quality of food
- Use fresh ingredients