1. Tomyam seafood Wan Mas restaurant

2. Group members: ANI AMIRA MOHAMAD (225906) NURUL ZURAIMA BT SAHARI (226856) NURUL SHAWATUL FATIHAH BT RAZAK (227669)

3. BACKGROUND Started its operations in February 2007 Owner: Mrs. Wan mas Binti Sharudin(40 years old) The restaurant's name is taken from the name of the owner of restaurant itself, wan mas. Wan is the surname of the owner’s husband, while mas is the name of the shop owner Capital to open the restaurant is estimated around RM30,000 excluding shop fittings such as chairs and tables. Seven employees( four are family members, the other three are local people live at Kampung Darat) Operates daily from 12 noon until 12 midnight. (closed once a month) The restaurant is located about 6 to 7 kilometers from Universiti Utara Malaysia (UUM). This restaurant has practiced Thai cuisine concept because the restaurant owners are citizens of Thailand. Popular menu among the customers is “tomyam”

4. Organisational’ s chart & department Task division among employees has divided into four categories: 1. Two person do cooking 2. Two person as drink maker 3. Two act as waitress 4. One person works as a cashier.

5. Success factors, pricing, F&B item process, & sanitation Service in term of food palatability People usually will return to this establishment because the food being served are fresh and delicious. Location of the restaurant. The restaurant is located on the road side. It easier for people to see the restaurant and drop by to eat. Price of the menus are based on the cost price of raw materials on the market. When customers made a menu order, the cooker will process the food and beverage item at the restaurant kitchen on that time. All of the menus will be produced when customers made order because the menus are hot dishes like steam cooking lemon, “tomyam”, fried mee and “kangkung belacan”.

6. Before they prepare food, they will wash their hands and arms frequently to prevent from infection to the food. Besides, they will have proper sanitizing and cleaning of all food contact surfaces and utensils, and food storage for the proper time and at secure temperature.

7. SWOT Analysis StrengthsWeaknesses  Competitive advantage -The only restaurant the located at that place.  Experience -The owner has 20 years of experience in making tomyam.  Not enough employee -Sometimes the order arrived late to the customer. It is because lack of employee.  Unprofessional customer service -The waiters sometime make a wrong order for customer. OpportunitiesThreats  Gain customer loyalty -Their customers usually UUM students and staff besides the villagers.  No competitor -There is no nearby restaurant located at that place.  Price fluctuation -Price of the raw material will affect the price of the menu.  Many competitor -Already lots of restaurant offer the same type of menu.

8. Recommendations Provide parking lot. -There is no specific parking lot at the restaurant. Increase the number of employee. -They only have two waitress to get an order from the customer. Expand the operation time. -They should open earlier instead of open it at 12 noon until 12 midnight. Increase the table availability. -They have to clean the table right after the customer left. It can help them to provide enough table for customers.

9. Conclusion As a conclusion, this restaurant offer variety of Thai’s food. Since the menu that offer are mostly originated from Thailand, it can gain more profits because there is no other nearby restaurant who offer the same menu as they have.

10. Example of Menu