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 of 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