Enggg reporttt (95 )

ENGL 0205 English 2 Page 1

CHAR KWAY TEOW


SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN

THE DESIGN SCHOOL

FOUNDATION IN NATURAL BUILD ENVIRONMENT

ENGLISH 2 (ENGL0205)

Assignment: A Comparative Analysis of 2 Businesses of Similar Industry in Different Geographical Locations

NAME: LIM CHERN YIE 0315688

CHUA WEI JIE 0316323

LEE KIM THIAM 0310710

MUHAMMAD HASIF BIN ALIAA 0316413

HAZIM BIN ABDUL AZIZ 0315773

REPORT TITLE: RESEARCH PROJECT FOR BUSINESS OF CHAR KWAY TEOW IN

PENANG AND KLANG VALLEY

LECTURER: MS. CASSANDRA WIJESURIA

SUBMISSION DATE: 5th June 2014


Table of Contents

Content Page

Summary 4

Origin 5

Description 6

Introduction of Ah Leng Char Kway Teow 7-8

Introduction of Aunty Gemuk Char Kway Teow

9-10

Comparative Analysis 11-12

Strategy 13

Nature of the Market 14-15

Analysis 16

Summary Table 17-19

Recommendations 20-21

Appendix 22-27

Reference Lists 28


Summary

Throughout this whole report, you will be going through numerous contents like the

descriptions, comparative analysis, recommendations, and so on. The first one is the

descriptions on the businesses’ we interviewed, where you find their personal business

information. After that, you’ll be going through the comparative analysis of the two businesses’

mentioned above where you find comparisons like the number of competitors in their area,

brief biographies etc. You’ll go through the recommendations section where you’ll find

recommendations to improve their businesses’ success based on our viewpoint. The last two

would be the bibliography, appendices, and of course, Legit references.


Origin of Char Kuay Teow

Char Kuay Teow, or fried flat noodles, is prepared by stir-frying Chinese broad, flat

noodles in very high heat with both light or dark soya sauces and lard. Other side

ingredients may include fish cakes, Chinese sausages and the occasional use of garlic. If

cockles are added into a plate of Char Kuay Teow, it is called ‘see hum kway teow’ which

literally means ‘fried flat noodles with cockles’.

The dish was actually first sold by fishermen, farmers and cockle gatherers. They sell

Char Kway Teow to make extra income for their living. Originally, the recipe for the dish

only included garlic, soya sauce and lard. The dish’s high fat content was a cheap source

of energy which became very popular among laborers.

Today, Char Kway Teow has become one of Singapore and Malaysia’s most renowned

dishes. Its main ingredients has not changed over the years but instead, although rare,

mixed with other kinds of ingredients. Some of these ingredients include crab meat or

lobster meat. The cooking style also has not changed after all these years. Cooks still

stick with the cooking method of using woks for that wok-like taste.


Description

Char Kway Teow is transliteration of the Chinese words炒粿條, which basically

means stir-fried flat rice noodles. Char Kway Teow is basically flat rice noodle stir-fried

with shrimp, cockles, eggs, bean sprouts, chives, belacan and black soy sauce, and

sometimes Char Kway Teow also contain Chinese sausage and pork lard. However in

country with many Muslim citizen like Malaysia, there are version of Char Kway Teow

that excluded Chinese Sausage and pork lard, for example the Aunty Gemuk Char Kway

Teow that we interviewed.

The breath of wok , “Wok Hei” is one of the important part which make Char

Kway Teow so tasty. The “Wok Hei” is produced from stir-frying the noodles over very

high heat in a well-seasoned Chinese wok.


Introduction of Ah Leng Char Kway Teow

The first business that we interview is the Ah Leng Char Kway Teow. It is one of the

most famous Char Kway Teow stalls to be found in Penang. It is located along Jalan Dato

Keramat, Georgetown. Ah Leng Char Kway Teow operates at a café named Kafe Khoon

Hiang. There are apparently 2 stalls at the café, which are Ah Leng’s, and an economy

rice stall. Other than that, they are operating at just from 8.30am until 2.30pm. For

customers who usually have lunch in the evening, they can go to the main branch, which

is located near Jalan Chor Sin Kheng, Air Itam as they’re operating hours are from 6pm

to 10pm.

As has been mentioned earlier, there is a main branch located near Air Itam, which is

currently taken over by the original founder, Teoh Koon Leong. The business has started

since the late 70s, which was approximately in 1978. Today, it has handed down to the

second generation being managed by the founder’s own son, Teoh Yung Hee. Teoh Yung

Hee is the owner of the sub branch where we visited. Teoh Yung Hee started to take

over at year of 2009 when he was 51 years old. Additionally, the business currently has a

total of two branches and is hiring 3 hardworking employees to help out in the decrease

of some burdens of the business. Then, Teoh Koon Leong was upholding his only


product, which is Char Kway Teow for almost 40 years now, as it is only the main

product they are selling and does not think to develop any other products.

Prior to this, by the time the second branch was expanded, he was offering at Lorong

Kulit Penang, found adjacent to the Maybank Fragrant Coffee Shop, yet now he has

moved to Jalan Datuk Keramat due to the unwelcomed reviews. The place was also

perceived as an unlucky place of earning money by relating to the Chinese traditional

philosophical arrangement of fitting the human presence with the nature's domain, well

known as Feng Shui.

Next, when we asked the owner, Teoh Yung Hee about the motivation from his father

by starting this kind of business at that time. Then he kindly explained to us that his

father started learning the way to cook a fried Char Kway Teow based on his own

personal interest and hobby. After some time, they’re family begins to face various

kinds of financial crisis. Thus, Teoh Koon Leong decided to start the business by the only

knowledge and capabilities of earning money that he applied. He first borrowed some

money from his siblings and friends knew well because at that part of time, he can’t

even afford to start the business. After he managed to save enough money, he started

the business without any hesitation, as he was the only breadwinner around his family.

Although he did not get the flying color of results at the beginning, he tends to really

work hard by not giving up easily. At last, he managed to earn as much income as he can

then he paid all his debts to the ones he borrowed money from during his hardship. He

also brought his family to the harmony and peace status. Since then the business is

carrying on until now and being handed down to the second generation.

As the second generation’s owner, Teoh Koon Leong had mentioned he would

continue the business until the time he retires and definitely spread on to his young

ones as he stated this is a family business and it must be carried on by their own family.


Introduction of Aunty Gemuk Char Kway Teow

The second stall we interviewed was a local Char Kway Teow stall located somewhere

near Klang Valley. The me of the stall is Penang Fried Kway Teow, however, the people

there preferred to call it the “Aunty Gemuk’s Char Kway Teow”. The reason we describe

it that way was because the one who cooked the char kway teow, Ewe Sow Choo is a fat

auntie. She wasn’t mad but instead, she was happy that her dishes did not take all the

credits. The stall received a lot of great feedbacks from the Internet.

The stall shared its location with Restoran Jamal Mohamed, a mamak restaurant.

Unlike any mamak themes, the restaurant consists of many individual stalls such as Nasi

Lemak Kukus and Yong Tau Foo. It is located near SS 5A, Kelana Jaya. The restaurant is

surrounded by a housing area and exactly beside the Football Association Malaysia(FAM)

building. Furthermore, the place is very near to the busy highway, Damansara-Puchong

Expressway(LDP). And if people take a left junction to SS 5A from LDP, the restaurant

can be easily located about 100m away.

Unlike the typical chinese char kway teow which have pork and lards in it, the Auntie

Gemuk’s char kway teow is halal. This way, the stall managed to attract every races and


religions in Malaysia to enjoy their delicious char kway teow. The pricings are RM5.00

for small portion and RM5.50 for big portion per plate. Their char kway teow is a bit

spicy than the normal one. The number and size of their prawns are little and small

respectively. Even so, upon serving, the texture and presentation of the char kway teow

on the plate looks very amazing it looks.

The stall size was just the right size despite having small spaces, as it is only a shared

space in the restaurant. They do not have any other branch, which makes it quite nice to

attain such delicacy. With only 2 employees including the cooker, they are able to

sustain about more than 150 customers per day. Not to mention that the stall only

opened from 10am to 6pm everyday. The stall maintained in such ways for quite a long

time without any new development or needs to expand their branch.

The business was established since 1982, which means that the business has already

exist for more than 32 years. The founder, Ewe Shiau Wei, was the father to current

founder, Ewe Kong Chooi. He started the business because of his personal interest in

char kuay teow. Ewe Kong Chooi later inherited the business after her father runs it for

10 years. The interesting part was, she is not the cooker. She insisted to be the waiter

instead and asked her sister, the fat auntie to be the cooker.

Lastly, the Auntie Gemuk Char Kway Teow is very lucky because they dealt with fewer

risks and hardly need plans for any strategies, as there are very few competitors. The

other char kway teow stalls located miles away and are not as popular as the Auntie

Gemuk’s. The only competitors they have in the restaurant are stalls they share their

business location with. However, the owner did not desire to compete with the other

stalls and already considered them as part of the restaurant.


Comparative Analysis of Ah Leng Char Kway Teow and Aunty Gemuk Char Kway Teow Competitive

Traits

As a Malaysian, we all know that Penang food was truly Pearl of the Orient, and that was

the reason numerous Malaysians barely strike an eyelash at the prospect of making the

trek up to Penang to get those mouth-watering meals. There are a lot of amazing nice

local street foods at Penang and Char Kway Teow is one of the most well-known foods

there. This is the reason why the owner of Ah Leng Char Kway Teow, Teoh Yung Hee

stated that it is hard to compete with others as there are much more famous and

customer-based stall than them. Additionally, he mentioned that there has currently

total of around 47 stalls that are operating in Penang. Although there has many stalls,

Teoh Yung Hee is still can find out who are their competitors that stand as their top

three. Lorong Selamat Char Kway Teow was the first he mentioned. He said Lorong

Selamat has much more customer-based than them and the annual profits are leading

them. Then, the next competitor is Sister’s Char Kway Teow. It is located at Jalan

Macalister. It's named so on the grounds that the Char Kway Teow stall is worked by a

couple of sisters. The Lam's sisters had fried Kway Teow for around 50 years precisely at

this venue. Some tour guides even introduce to the tourists that it is the best Char Kway

Teow in Penang. The third competitor then is Siam Road Char Kway Teow. Obviously, it

is located at Siam Road or we called Jalan Siam. However, Teoh Yung Hee mentioned

that Siam Road has a very heavy weakness which they tend to let their customers wait

for so long for only just a plate of Char Kway Teow but other than that, the food is nice.

On the flip side, there is much easier to operate nicely for Aunty Gemuk Char Kway

Teow as there are not that much competitors around at Petaling Jaya. There are only 28

stalls total at Petaling Jaya and they are separated through different area as we all

knows that Petaling Jaya is a huge big city. Although there are a few of Char Kway Teow

stalls at Petaling Jaya, still they are not as tasty as we find around Penang because it is


not cooked by local but mostly foreigners. The curious parts, when we asked the owner

of Aunty Gemuk, we were surprised of what she told us. We thought was any Char Kway

Teow stalls around that area at first, but she told us that her actual competitors are the

stalls that are recently located inside the Restoran Jamal Mohamed as those are the

sub-stalls under the restaurant. The first and foremost of the competitor definitely is the

main branch of the restaurant which is the Mamak Stall. The stall is selling many

products such as Indian traditional foods like Roti Canai, Nasi Kandar, Maggi Goreng and

so on. Then, the next competitor is the stall that is selling Nasi Lemak Kukus. The

steamed coconut rice was fragrant and came in soft seperate grains. Determinations of

things are accessible as accompaniments to your fundamental nasi lemak - chicken

rendang, sambal kerang and sambal sotong. This is obviously most open-armed by our

Malay compatriots. The third competitor is the Curry Mee stall. This is because even the

owner herself praised the level of tastiness of the Curry Mee as she personally loves it

very much. She described the food for us like the curry taste was thick and fragrance of

the lime gave additional tartness. However, even though they are competing with each

others. The owner still told us that they are actually good in a kind of friendship and are

fighting with a fair level.


Strategy

People often use different kind of strategies in their business against their competitors. When

we asked or interviewed both stalls regarding strategies that they so far had been using, they

both claimed that there was no strategy. We cannot let this question remain unanswered, thus

we decided to interview the people there instead and do some research and observation.

Lets first look at the difficulties of competition, specifically about their stall locations. Unlike

Auntie Gemuk CKT, Ah Leng CKT dealt with more and harder competition due to its stall located

at the product’s origin place, Pulau Pinang. As for Auntie Gemuk’s they chose to start the

business in a place that their product is not commonly found in Klang Valley. In the end, one

stall which have more competitions should have work harder in advertising their product,

however the shared the same strategy which is PUBLICITY.

Just like any other food stalls, if you are able to cook something delicious and worth trying,

your stall will be as popular as an artist. People will start to spread the news to friend, family

and write their opinions in the social medias like Blogspot and FourSquare. With nowadays

technology, one info can be easily being spread to thousand of peoples in just a second. To add

it up, with excellent service and friendly workers, it should be an additional support to be

written in their contents about the foods. People tend to be captured by the worker’s beautiful

services.

In term of packaging and promotion, it’ll be unnecessarily because as people who prefer CKT

to be eaten on a plate and eat it with chopsticks. Both stalls can be concluded to be careless

about their packaging and promotion processes. They simply charge their buyers with RM5 or

higher for a plate of CKY. Their customers explained that it was a fair price because nowadays

market fluctuation. As for Auntie Gemuk’s, their customers have no problem with the price as

their CKT is very mouth-watering.

As a conclusion, both stalls decided to not make a fight and use any kind of strategies with

their competitors and only use when their business suddenly go bankrupt.


Nature of the Market

In our opinion, the nature of their market is oligopoly. The word oligopoly is defined

from two different Greek words which are Oligoi with Polein, which means Few Seller.

Therefore, it is described as a situation in which a specific business is controlled by

gathering of firms. Other than that, an oligopoly is a business structure in which a couple

of firms command. At the point when a business sector is imparted between couples of

firms, it is said to be much focused. Although just a couple of firms overwhelm, it is

conceivable that a lot of people little firms might additionally work in the business.

The reason we say so because that the business of Char Kway Teow in Malaysia is one

of the conquering market in our country. Although it was originated from Chinese, it is a

well-known food for this country that is surrounded by multicultural races until today.

Thus, there are many Char Kway Teow stalls operating recently but all their ingredients

and ways of frying it are almost the same. Then, their range of pricing their food is

almost the same as well as an inch of miles away. However, since there are Char Kway

Teows all around the country so that is the reason of their earnings will be lower than

those monopoly markets because there are many similar businesses on the market.

Additionally, if one stall is more creativity by creating new outlook of the product then it

will gain more customers because the other stalls are still following the old ways then

they could not attract more customers to stay with them. Therefore, business that is

under oligopoly must always figure it out about new strategies to compete with others.

Technique is greatly crucial to firms that are related. Since firms cannot act freely, they

must expect the logical reaction of an enemy to any given change in their price, or their

non-value pricing. As it were, they have to arrange, and work out an extent of

conceivable choices focused around how they think adversaries may respond. For

example, the business thinks whether to raise, low or keep constant of its prices of their

products.


In other words, definitely is hard for those new businesses who wish to enter the

market for example like market of Char Kway Teow. This is because that is a term that

called “barrier to entry” that we have learnt from subject of Economics. A barrier is an

obstacle that prevents other new firms from entering the market. At first, there is a

term called Economies of Scale which means that a firm’s ability to produce its goods at

gradually lower costs over the long run. It occurs due to improvement in production

technology and cheaper raw materials. As a result, firms with Economies of Scale can

produce goods at cheaper costs and, in turn, sell them at a lower price but new firms

cannot compete at the same low price because it requires some time to happen. Then,

firms can also prevent new competition by adopting strategic moves as they will

advertise more and lower their product’s price to discourage customers from going to

new stalls. At last, the very important part is that old market has already had their old-

based customers so it is very hard to pursue their customers by going to the new

business stalls to have a plate of Char Kway Teow. As summary, it is very hard for any

new business to enter this historic market unless they can figure it out some creative

things so they can attract the people’s attention then have a visitation to their stall.


Analysis

On a summarization, we have analyzed out that the stall of Aunty Gemuk’s Char Kway

Teow will be the more commercially good compares to the Ah Leng’s Char Kway Teow.

The first reason is because Aunty Gemuk was located at the area of Klang Valley and

here is the most hustle and bustle city in Malaysia. Thus, there will be more customers

are willing to visit them and their average customers in a day will be supplementary.

Secondly, there is a turning point why we think that Aunty Gemuk will be better because

we had noticed that there was a sticker from company of TripAdvior that stacked on the

stall. It is a travel site giving registry data and surveys of travel-related substance. It

additionally incorporates intuitive travel gatherings. Thus, this is a very extra bonus for

our conclusion of choosing between them. Last but not least, customers will remember

the body size of the fryer aunt as her body is big. We mention this is not an offense to

her as we respect and love her very much because she is very lovely and friendly to us.

We are saying this is just mentioning that this will be a kindly reminder for those visitors

by remembering the tantalizing Char Kway Teow that all of us had eaten.

However, both of them are very popular in their responsibly state instead. We had also

had hard to make our choice among them but at last after some evaluations, we had

finally chosen Aunty Gemuk.


Summary Table

Ah Leng Char Kway Teow Aunty Gemuk Char Kway Teow

Business Founded 1978 1982

Key Founder Teoh Koon Leong Ewe Kong Chooi

Current Owner Teoh Yung Hee Ewe Shiau Wei

Reason to Take Over Family Business. Father and

Son relatioship

Family Business. Father and

Business History and

Recent Development

Started at Air Itam then

expanded to Jalan Dato

Keramat

Same as usual

Main Products Char Kway Teow Char Kway Teow


Business’s Duration 36 years 32 years

Customers Customers from Penang,

most probably around area

of Jalan Dato Keramat

Customers that are living nearby

SS5 and area of Petaling Jaya

Business Annual

Revenue Figure

Around RM255,500 Around 246,375

Branch Two branches- Air Itam and

Jalan Dato Keramat

No branch

Number of Employees 3 employees 2 employees

Top 3 Competitors Lorong Selamat

Sister’s

Siam Road

Mamak Stall

Nasi Lemak Kukus

Curry Mee

Strategies to Compete

with Competitors

No Strategies No Strategies


Capital to Start

Business

Not Required Not Clear, from father

The Biggest Issue to

Run the Business

No problems Maintaining standard and

customers base

Strategies to Advertise Publicity TripAdvisor

Business’s Location Lower Rental Prices Suggested by Friends

Seek for Advices Advices from

Father(Founder)’s Friends

No advices

Business Future Plan No plan No plan


Recommendations

Both Aunty Gemuk and Ah Leng Char Kway Teow stalls have very good attributes as

businesses. Both are able to attract customers easily but in this case, we would have to

recommend Aunty Gemuk’s Char Kway Teow stall.

The first reason why we would recommend this stall is mainly because of the Char Kway

Teows being Halal. This allows the Malay race to enjoy the Penang delight. Aunty Gemuk tops

most of the Char Kway Teow stalls because unlike most stalls, this stall is one of the very few

that actually serves Halal Char Kway Teow.

The next reason why I would recommend Aunty Gemuk Char Kway Teow stall over Ah Leng

Char Kway Teow stall is because of the stall’s serving size. For Aunty Gemuk, the size they serve

is surprisingly decent for a small plate. Although expensive for a five ringgit platter of small Char

Kway Teow, add another fifty cents and you will be served with a much bigger serving. The price

you pay for the big plate is very much worth it. Ah Leng Char Kway Teow only serves very little

for a small plate for seven ringgit and somewhat smaller for the bigger plate that costs eleven

ringgit. Ah Leng Char Kway Teow stall might have gotten their pricing for the serving sizes wrong,

but on the minor plus side, they serve very big and juicy prawns.

Both stalls showed very skilled cooking skills, but even so, Aunty Gemuk was able to serve her

Char Kway Teows much faster despite the number of orders she gets every minute. Ah Leng’s

owner was able to serve at a decent speed but he could never have reached Aunty Gemuk’s

owner’s level of speed. Not to mention that the owner of Aunty Gemuk stall even had her

chance to take her cigarette breaks in between, which would be evident enough that she was

able to cope with her orders very easily.

Aunty Gemuk might have conquered almost all aspects of what every good business might

have, but for every good side, there will always be a bad side and that bad side would be Aunty

Gemuk’s food quality. Sure enough, the owner cooks up a good plate of Char Kway Teow with

the only downside of her servings being soaked in too much oil. Aunty Gemuk’s Char Kway

Teows were oily almost all the time, which is a health threat to those who are both healthy or


not. Ah Leng’s Char Kway Teows were able to refrain themselves from jumping into the pool of

oil putting customers at a lesser risk of a heart attack.

In conclusion, we would definitely recommend Aunty Gemuk’s Char Kway Teows. The stall is

able to meet the customers’ expectations every time without fail. Ah Leng’s stall could have

taken our recommendations, but the overpriced servings is definitely not an option that most

customers would consider. If Aunty Gemuk’s stall would have to change anything, they could

definitely try to reduce their level of oil usage just to cook a plate of Char Kway Teow.


Appendix

Interview Questions

Ah Leng’s Char Kway Teow

1) When was the business founded? 1978 2) Who are the key founders? Teoh Koon Leong 3) What prompted the founders to start this business? Helped to decrease burden of family. 4) What are your main products? Char Kway Teow 5) Who are your customers? Mostly the residents who are living nearby Jalan Dato Keramat 6) What is the business’ annual revenue figure? Around RM255,500 7) How many branch offices/stores do you have (if applicable)? 2 branches 8) Can you provide us a brief history of your business and its most recent developments? Started at Air Itam and then was expanded to here


9) Do you have many competitors? Who are they? Who are your top 3 competitors? There are many competitors because Char Koay Teow is a well-known food at Penang. If have to choose, I will choose Lorong Selamat, Sister’s and Siam Road. 10) Is the business constantly facing strong competition from other competitors? What strategies have they used to compete with you? No strategies, just to maintain our food standard 11) How much capital is required to start this business? What, if any, specialized field of knowledge do you need to run this business? Not required. Basic knowledge of frying Char Kway Teow 12) Generally, do you feel it is easy or hard to enter this market? Why? Not that hard actually 13) How do you compete with your competitors i.e. what strategies do you employ to divert customers away from your competitors? No strategies. 14) How often do you release a new product (this assumes the business sells differentiated products)? No other products. 15) Are your pricing decisions strongly affected by your competitors? Definitely, we noticed that less customers after we have increased our product’s price.

Aunty Gemuk’s Char Kway Teow 1) When was the business founded? 1982 2) Who are the key founders? Ewe Kong Chooi


3) What prompted the founders to start this business? Personal Interested 4) What are your main products? Char Kway Teow 5) Who are your customers? People who is living nearby SS5 and Petaling Jaya. 6) What is the business’ annual revenue figure? Around RM246,375 7) How many branch offices/stores do you have (if applicable)? No branch 8) Can you provide us a brief history of your business and its most recent developments? Same as usual, no changes. 9) Do you have many competitors? Who are they? Who are your top 3 competitors? Around 30 competitors in Klang Valley. The top 3 competitors will be the one who share the restaurant which are the Mamak Stall, Nasi Lemak Kukus and Curry Mee. 10) Is the business constantly facing strong competition from other competitors? What strategies have they used to compete with you? No strategies, just be what we be. 11) How much capital is required to start this business? What, if any, specialized field of knowledge do you need to run this business? I am not that clear about it, my dad do not provide this information to me.


12) Generally, do you feel it is easy or hard to enter this market? Why? At first, it definitely will be hard but it will become easier as our foundation had been built.

13) How do you compete with your competitors i.e. what strategies do you employ to divert customers away from your competitors? We do not use that obvious strategies. We just to make sure our food is nice and maintaining the standard. 14) How often do you release a new product (this assumes the business sells differentiated products)? No new products. 15) Are your pricing decisions strongly affected by your competitors? We do not experience that before because I think this price is the standard price.


MINUTES OF THE MEETING Minutes 1 DATE: 6th of May, 2014

TIME: 11.30 a.m

VENUE: Library lv5, Taylor’s University Lakeside

NAMES OF GROUP MEMBERS TUTORIAL GROUP ROLE

Lim Chern Yie Thursday, 10 am Chairman

Muhammad Hasif bin Alias Thursday, 10 am Note Taker

Lee Kim Thiam Monday, 11am Attendees

Hazim bin Abdul Aziz Thursday, 10 am Attendees

Chua Wei Jie Thursday, 10 am Attendees

NO. ACTIVITY ACTION TAKEN BY

1. Decide business industry. All, decided to do food industry, char kway teow.

2. Divide works and roles. All, the following is the task allocated :

1)Lim Chern Yie will be the interviewer.

2)Chua Wei Jie will handle video record.

3)Lee Kim Thiam will handle audio record.

4)Hasif will handle the assignment details.

5)Hazim in charge of photography.

3. Decide interview questions. All, prepared and verified by Miss Lojana via email.


Minutes 2 DATE: 12th of May, 2014

TIME: 11.00 a.m

VENUE: Block C lv2, Taylor’s University Lakeside

NAMES OF GROUP MEMBERS TUTORIAL GROUP ROLE

Lim Chern Yie Thursday, 10 am Chairman

Muhammad Hasif bin Alias Thursday, 10 am Note Taker

Lee Kim Thiam Monday, 11 am Attendees

Hazim bin Abdul Aziz Thursday, 10 am Attendees

Chua Wei Jie Thursday, 10 am Attendees

NO. ACTIVITY ACTION TAKEN BY

1. Listing char kway teow stalls. All

2. Make an appointment. Lim Chern Yie, Chua Wei Jie, Lee Kim Thiam

3. Recap assignment requirements Muhammad Hasif


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http://www.bestpenangfood.com/2013/11/05/siam-road-char-koay-teow-review/

http://www.keropokman.com/2008/08/history-of-char-kuey-teow-national.html

http://www.economicsonline.co.uk/Business_economics/Oligopoly.html

http://www.investopedia.com/terms/o/oligopoly.asp

http://kyspeaks.com/2013/04/12/ky-eats-ah-leng-char-kuih-teow-dato-keramat/

http://kyspeaks.com/2013/04/12/ky-eats-ah-leng-char-kuih-teow-dato-keramat/

http://www.bestpenangfood.com/2013/11/05/siam-road-char-koay-teow-review/

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