final report business...

FINAL REPORT

BUSINESS SIMULATION

MB 1101 Introductory Business

School of Business and Management

Institut Teknologi Bandung

2 | M a a c i e – P r o j e c t D j a d j a n

Table of Contents Executive Summary ....................................................................................................................... 4

Company Profile ............................................................................................................................ 5

Identity .............................................................................................................................. 5

Social Media ...................................................................................................................... 5

Code of Ethics MAACIE ...................................................................................................... 6

Organization Structure ...................................................................................................... 7

Job Description .................................................................................................................. 8

Marketing .................................................................................................................................... 11

Market Research and STP................................................................................................ 11

Marketing Mix ................................................................................................................. 12

Production Plan ........................................................................................................................... 14

Products Profile ............................................................................................................... 14

Stocks and Suppliers ........................................................................................................ 17

Execution ..................................................................................................................................... 22

Restock Plan .................................................................................................................... 22

Rundown ......................................................................................................................... 22

Execution Day Job Distribution ....................................................................................... 24

Order Flow ....................................................................................................................... 25

Issues and Challenges ...................................................................................................... 26

Lesson Learned ............................................................................................................................ 29

Appendices .................................................................................................................................. 30

Partnerships and Agreements ......................................................................................... 30

Members Profiles ............................................................................................................ 33

Promotional Materials .................................................................................................... 38

Captions of Social Media Activities ................................................................................. 40

Booth Layout ................................................................................................................... 50

Income Statement ........................................................................................................... 52

Cash Flow ........................................................................................................................ 52

Financial Transaction Records ......................................................................................... 54

Documentations .............................................................................................................. 64


Crew of MAACIE

Ilham Muharam Mahmudi (19715229)

Kenny Lisanputera (19715193)

Fransiscus Adrianto (19715262)

Avilla Muhammad Tsany (19715285)

Dinda Permata Suhadanie (19715144)

Anindita Alifa Wardono (19715246)

Izky Keukeu Gustine (19715280)

Dicky Dermawan (19715200)

Ivan Christian (19715118)

Oddie Indarto Hafas (19715170)

Elok Puspa Dewi Julian Diputri (19715145)

Salma Fadhilah Widityani (19715166)

Anindya Asri Asyifa (19715237)

Aisya Armitha (19715237)

Nofian Deastuti Hajarsari (19715250)

Mala Nuraisyah (19715231)

Excelita Syahrani Dwirajani (19715236)

Farissa Anindya Putri (19715240)

Wijang Praba Sopana (19715204)

Kemas Dzaky Andhika Fachroeddin (19715106)


Executive Summary

Begin from the passion and spirit to develop and promote Indonesia to the world, we

want to produce something that have Indonesian value on it, but also at the same time, is

suitable with the trend and market needs. Here we are in MAACIE, presents our project that

brings the modern value of a common traditional dessert in a way that never been thought

before. Project Djadjan is a street café, ready to develop and serve Indonesian dessert that

suits this globalization era.

MAACIE, is a company which turns the passion and spirit of Indonesian cultural values,

especially in food and eatery, into a brand that makes those values on par with the current

main stream. MAACIE was established on 21st October 2015 and consist of 20 members who

are students of School of Business and Management, Institute Technology Bandung. This

company was built as a fulfillment for one of our university course, Introductory Business, to

do a business simulation on 21-22 November 2015. This company was still under the university

supervision and categorized as a university’s business project assignment. Therefore, at the

end of this project, we hope to gain the desirable and best learning output from this

experience.

Our signature product was Rintaro a truly blend of traditional and trends. Through this

product, we combine the traditional beverages such as cendol, ronde, cincau with the modern

topping of marshmallow, oreo, pocky and so on also with a syrup of greentea and taro

dropped from the above, into a tasty yet refreshing dessert that entertains each of our

customer. Our other top seller was Cisi, a big ball of Cilok filled with international topping such

as cheese and sausages. Our last but not the least is our Seblak perih with topping of pasta and

spaghetti with a special sause that made our customers addicted to the taste.

Introduce traditional

products to modern

people, without loosing

its cultural identity

Adding the value to

the traditional culinary

product

Creating the value

that is valuable to the

society


Figure 1: Project Djadjan Logo

Company Profile

A. Identity

MAACIE is an abbreviation of Management Association of Cultural Industry and Eatery.

The word “maacie” itself has a meaning of saying gratitude in Indonesian slank.

PROJECT DJADJAN

In Indonesia, jajan means buying food that you can easily find on the street. The name

Project Djadjan have a meaning of creating a new value of Indonesian traditional street foor.

LOGO’S MEANING

B. Social Media

: @HCQ4686V

: Djadjan_Maacie

: http://maacie2015.wix.com/djadjan-maacie

Project Djadjan, a blend of

Indonesian and global language!

“MAACIE” our

company logo!

A calm red color, a blend of spices

and sweeten product! “Where tradition meets trends”

Our tagline, which shows our focus

on mixing the traditional delicacies

with the modern trends


C. Code of Ethics MAACIE

Inspired by the wisdom of the elders, MAACIE works with the traditional ethics that we

believed could still be applied in these modern days.

Maintain the taste or identity of cultures in our product

In each of our product, we combine the taste of traditional and trends. Instead

of adding more modern touch to our product, we prefer to preserve the cultural taste

of our product itself.

The local proverb of “Ringan sama dijinjing, berat sama dipikul”

Taking a great lesson from our culture itself. It told us to work together as a

team to minimize the effort to do such a big job. But in this case, MAACIE modified this

proverb a little, in which we divide the job to each different person to make the work

lighter.

An ancient proverb from Conficus “Better a diamond with a flaw than a pebble

without”

MAACIE interpret this proverb as “Better provides a valued product, than

marking up the invalueable poduct.” MAACIE itself is not a profit-oriented company,

while a value-creating company.

“A good neighbor increases the value of your property.”

Partners are one of the most valuable factors that could support or take down

our company. Therefore MAACIE would really appreciate every form of partnerships in

the most gratitude way.


D. Organization Structure

Figure 2: Organization Structure


E. Job Description

No. Job Name Description

1. Chief Executive Officer Ilham Muharam Mahmudi

- decide the organization’s purpose

- make a decision - matching the team

performance to our purpose

- evaluate

2. General Secretary Kenny Lisanputera - timeline make a timeline - record attendance - meeting record - manage paper work

3. Secretary Fransiscus Adrianto - keeping archives and journal

- handle location permit - making paper work

4. Chief Financial Officer Avilla M. Tsany - highest financial policies - in control of cash flow - make the financial report - decide the budget of each

activity

5. Treasury Anindita Alifa W. - keeping tracks of income and expenses

- money banks - managing cashier

6. Budgeting Dinda Permata Suhadanie

- record all the transaction - managing reimburses - managing cashier

7. Izky Keukeu Gustine - distribute the budget each division uses

8. Chief Marketing Officer Excelita Syahrani - creating the marketing plan and sales strategy

- in charge of promotions - concept decision maker

based on actual research

9. Creative Design Kemas Dzaky - designed the concept of the company based on planned brand images

- creating designs of promotion materials and decorations

10. Social Media Farissa Anindya Putri - managed social media accounts

- control captions and posts material based on


the marketing plan - giving response to

consumers feedback

11. Research Wijang Praba Sopana - qualitative research by interview and observation

- quantitative research done through surveys and questionnaires

- giving advices based on research results

12. Chief Operational Officer

Dicky Dermawan - coordinate all of the operation

- ensuring the availability of all the aspects needed on the D-day

- make a SOP to make a product

- decide the staff shifts for D day

13. Legal Elok Puspa D. - as the contact person to legal affairs

- ensuring the venue facilities

- informing the local residents (RT/RW) to avoid disturbance

- stand by for operational needs on D day

14. Logistics Ivan Christian - listing the logistics needed

- coordinate the vendor of each logistics

- manage the logistics transportation from vendor to venue and back to vendor

15. Oddie Indarto H. - manage the logistics transportation from vendor to venue and back to vendor

- prepare the equipment on the venue

16. Salma Fadhilah W. - managing the logistics and equipment available at the booth

- ensuring the safety of both equipment and their


usage

17. Production Nofian Deastuti H. - manage the experiment of Rintaro

- creating the ingredients list, recipe, and SOP of making Rintaro

- in charge of Rintaro making process

18. Aisya Armitha - coordinate the making of Cilok and Seblak Perih

- creating the ingredients list, recipe, and SOP

- in charge of Seblak Perih making process

19. Supply Anindiya Asri A. - listing the main supplier and alternative supplier

- control the supply chain - making restock plan

20. Mala Nuraisyah - keep tracks of stocks - coordinating the restock

process


Marketing

A. Market Research and STP

Based on our market on Dago, Riau and Taman Lansia on 1st November 2015 from 7am to

3pm, we received an approximate reading of the market condition. The survey was done by

observation, interview, and questionnaire to 60 respondents. From the result we conclude the

segmentation of the market.

Segmenting

Targeting

We are targeting male and female buyers from kids, young adult, adult, to old who has

middle to middle high economic class, who are shopping or hanging out around Riau that loves

something new, trendy, and can be enjoyed with family.

Positioning

Based on our market research, most of our targeted consumers at ‘Jalan Riau’ are

tourists who come for shopping and have certain taste, urbanized, middle up to middle high

class. We build our brand’s image as urban, stylish, and delicious yet follows the traditional

value that we wish to bring. The new taste of traditional street dishes brings the uniqueness of

our brand. Followed by our most famous tags “Djadjan”, we tried to create a mindset when

people think of street food, they will remember Project Djadjan.

AGE Kids

Young Adult Adult Old

ECONOMIC CLASS

Middle Low Middle

Middle High

BEHAVIOR Shopping

Hanging Out Tourists

INTEREST New Experience

Trends Fun

Family

GENDER Male

Female

Figure 3: Market Segmentation


B. Marketing Mix

Products

Based on the market analysis, the products that will sell more is cendol, cincau, seblak, and cilok. Due to the preferences of experiencing something new, we will create a new taste by developing the chosen product with the trends. The characteristic of the products that we will sell are familiar food and some menu that have an experimental value. The menu that we decide to create is:

1. Rintaro (Green tea and Taro Original), is a fusion of Indonesian common sweet desserts such as cendol, cincau, and agar-agar, combined with oreo, pocky, marshmallow, and coco crunch, and served with a green tea or taro soup. The consumer might choose which topping and soup they would like to try.

2. Seblak, as we could see in almost every corner of Bandung. As we have tried a lot of different seblak, we will create a type of seblak mix that contains kerupuk and pasta.

3. Cilok, as we found a different type of cilok that made in a form of a ball but big enough

to insert a topping inside the ball. The topping inside will be sausage and meat ball.

Our cilok is served with spicy and savory seasoning.

Price By observing the surrounding street food seller we knew that it is still possible to sell at

around Rp.10.000-Rp.20.000 but not above it to avoid overpricing. Therefore, we will approximately Rp.20.000 and below.

Rintaro : Rp. 20.000 Seblak : Rp. 15.000 Cilok : Rp. 10.000

Place

Jessie James Factory Outlet, Jl. L.L.R.E. Martadinata (Riau) No.26

Figure 4: Jessie James


Promotion

We will mainly increase the brand awareness by promoting through the social media,

internet and word of mouth. To avoid spamming, we create a carefully planned timeline of

publication.

1. Instagram

Id: @djadjan_maacie

Before, we already made a timeline on when to post the publication material. Due to

some issues, we might not exactly follow the timeline but the whole concept is the

same. The design of the posts are controlled through a main concept with a color

palette to create a brand images.

2. Website

http://maacie2015.wix.com/djadjan-maacie

As the posts through social media will only provide bits of information, we provide the

website to make it easier for consumer if they are looking for the whole information

on our project. Still, the concept of the website is created through a specially made

color palette and main concept design.

3. Line Official Account

As one of the most application used in Indonesia based on hourly usage, Line is our

main gate of publication to get people to know about our other source like Instagram

and website. The timeline of official announcement is mentioned on figure 4. The

material of the posts will either be pictures and videos.

Also to increase the sense of belonging internally and increase the brand awareness

externally, we will change our display picture accordingly as written in the timeline.

4. Stickers

Stickers are easier to post everywhere, with permissions of course, and we can create

a design that follow the concept of Guerilla Marketing. The diameter of the sticker is

8cm and we will produce 200 stickers. The stickers are to be distributed start from 13th

November at ITB area, UNPAD, UNISBA, SMA Taruna Bangsa, SMA Pribadi and mosque

at the area.

5. Posters

Posters contains menu and other attractiveness of Project Djadjan to educate people

about who we are, what we do, when, where, and how can they get our product. We

place our posters on Jessie James and around ITB Campus from 16th to 21 November

2015.


Production Plan

A. Products Profile

1. Rintaro

Figure 5: Rintaro

Direction

1. Mix green tea/taro powder, sugar and water over the fire, stirring until thickened

and put the sauce in a Tupperware for later use

2. Mix coconut milk and rice flour over the fire, stirring until thickened and put bubur

sumsum in a plastic bag for later use.

3. Put 5 ice tubes to the bowl

4. Add 2 tbs bubur sumsum

5. Add 3 tbs cendol, 2 tbs cococrunch, and 2 tbs ronde.

6. Add 1 ½ tbs cincau

7. Put one scoop ice cream on the middle

8. Pour 2 tbs greentea or taro sauce on it

9. Add additional toppings (optional)

10. Rintaro ready to be served!


2. Cisi (Cilok Isi)

Figure 6:Cisi

Direction

1. Put broth powder, salt, garlic and pepper into a pot of sticky.

2. Simmer over medium heat

3. Turn off the heat. Stir the flour, stirring quickly with a wooden spatula until the

batter becomes lumpy and dense.

4. Turn on the stove and cook using low heat for 1 minute while stirring

5. Raise and widen the dough in a pan

6. *Let the dough a few moments to cool

7. Stir in egg, spring onions, wheat flour, and kanji flour with a spatula untill well

mixed and then knead the dough with your hand fingers

8. With greasy hands and a little flour , take about 1 tablespoon of dough and fill it

with cheese , sausage , abon , and chicken bacem

9. Steamed cilok few minutes until the color becomes slightly transparent on its

surface

10. Turn off the heat and put cilok into the rice cooker to keep warm .

11. Serve with peanut sauce, soya sauce, or chilli sauce.

12. Ready to be served


3. Seblak Perih

Figure 7: Seblak Perih

Direction

1. Puree spices such as onion, garlic, chili, and kencur.

2. Stir-fry the spice paste until fragrant. Add the chilli finely according to taste

3. Mix 150ml of water into the seasoning.

4. Put the ingredients that require a longer cooking time first such as spaghetti and

cireng, then other additives eg fried meatballs

5. Add a little salt and sugar to taste

6. Stir until the water is shrinking

7. Seblak Perih ready to be served


B. Stocks and Suppliers

We did market-price survey on October 11st

-15th

2015. As for the places we visited for

market-price comparison are: Borma Dago, Pasar Simpang Dago, Yogya Riau, Saripetojo,

Elizabeth, Tbk Kijangmas, Tbk Ny. Liem, as well as some online stores.

Materials Borma Yogya

Pasar

Simpang

Dago

Ny Liem Kijangmas Saripetojo Elizabeth Others

Green Tea

Powder

- - - 100,000 300,000 - - 125,000

Taro Powder - - - 85,000 275,000 - - 125,000

Sugar 11,250 11,000 9,000 - - - - -

Ice Cube - - 20,000 - - 15,000 - 30,000

Ice Cream 154,500 - - - - - - -

Choco

Crunch

105,000 89,000 36,000 - - - - -

Glutinous

Rice Flour 11,600 12,100 9,000 - - - - -

Cincau - - 60,000 - - - - 35,000

Cendol - 20,000 - - - - 14,000 -

Rice Flour 8,400 8,800 7,900 - - - - -

Coconut Milk 25,100 27,400 16,000 - - - - -

Pocky 6,900 6,950 -` - - - - -

Oreo 6,100 7,350 - - - - - -


Marshmallow 26,450 26,800 - - - - - -

Pudding 9,000 9,800 - - - - - -

Spaghetti 160,000 - - - - - - -

Basreng - - - - - - - 155,000

Cireng - - - - - - - 85,000

Siomay - - - - - - - 90,000

Spice - - - - - - - 50,000

Onions 14,000 15,100 11,000 - - - - -

Garlic 11,200 10,900 9,900 - - - - -

Wheat Flour 10,400 - - - - - - -

Kanji Flour 9,200 - - - - - - -

Pepper

Powder

16,000 - - - - - - -

Broth

Powder

12,400 - - - - - - -

Salt 2,000 - - - - - - -

Cheese 23,000 - - - - - - -

Sausage 24,000 - - - - - - -

Abon 9,000 - - - - - - -

Eggs 13,800 - - - - - - -


Here are some of the conclusions regarding to comparison of market- price that we did:

- The price of Sugar, Glutinous Rice Flour and Rice Flour in Pasar Simpang Dago is the

most inexpensive. However, the sugar, glutinous rice flour and rice flour sold in Pasar

Simpang is not certificated by BPOM RI.

- The price of Green Tea powder and Taro Powder in Ny Liem is the most inexpensive

- The price of Ice Cube in Saripetojo is the most inexpensive

- Most of the materials we needed are available at Borma which is the nearest supplier

of our production place and the price offered is the cheapest.

After considering some aspects, which are the price, distance, availability of the

materials at one store due to efficiency, and Halal certification as well as BPOM RI certification,

we decided to choose Borma Dago as our main supplier and some online stores as suppliers of

some materials that we did not find in Bandung.

List of Suppliers:

1. Cilok

Bapak Ginanjar Ramadhan

Jalan Kopo, Bandung

No. HP: 081910234562

2. Seblak Pak Haris

Jalan Moh. Toha, Jalan Karasak

Lama Gg. Pa Uta no. 35 RT. 02 /

RW. 05, Bandung

No. HP: 087822305295

3. Es batu

Pabrik Es Saripetojo

4. Bubuk taro

Toko Kue Nyonya Lim

Jl. Naripan no. 52, Bandung

5. Bubuk green tea

Toko Kue Nyonya Lim

Jl. Naripan no. 52, Bandung

6. Puding Nutrijell

Pasar Kosambi

7. Pocky

Borma Dago

8. Oreo

Borma Dago

9. Cendol

Cendol Elizabeth

Jl. Inhofftank no. 64, Bandung

10. Cincau hijau

Jalan Ir. H. Djuanda

Depan Darul Hikam

11. Coco crunch

Pasar Simpang Dago

12. Ice cream diamond

The fresh Setiabudi

13. Gula pasir

Pasar Kosambi

14. Tepung ketan

Pasar Simpang Dago

15. Santan

Pasar Simpang Dago

16. Tepung beras

Pasar Simpang Dago

Besides of making list of suppliers, we have made the list of goods that we need for

execution day with person who has responsibility to provide it. We also divided some person

to be person in charge to make easier in controlling our supplies. This PIC has responsibility to

buy the material.


Figure 8: Logistics provider


Figure 9: Restock Plan


Execution

A. Restock Plan

We have predicted that in the execution day, some materials will be depleted. So, we have

made resctock plan that containing person who has responsibility to buy those materials when

it was depleted.

INGRIDIENTS PIC PLACE SAFETY STOCK

Ice cube Oddie Jl. Kebon Sirih no.11 ¼ pack

Marshmellow, pocky, oreo

Dicky Yogya Riau Junction ½ pack

Ice cream diamond Ivan The fresh, Setiabudi 1/8 bucket

Coco crunch Adri Pasar Simpang Dago 1/8 kilo

Cendol Ivan Cendol Elizabeth, Jl. Inhoftank

½ pack

Cincau Elok Jl. Ir. H. Djuanda, in front of Darul Hikam

½ pack

Bubur sumsum Ivan Jl. Padjadjaran 1/8 bucket

Ronde Ivan Jl. Padjadjaran 1/8 bucket

Puding Salma Making in the booth ½ bucket

Rintaro Sauce Salma Making in the booth ¼ bucket

Seblak Dicky Jl. Moh Toha 15 packs

Cilok Anin Jl. Kopo 25 pcs

B. Rundown

Friday, 20th November 2015

TIME ACTIVITY NOTES

09.30 – 11.00

Buy all materials.

15.00 – 18.00

Take a freezer, tables, and chairs

18.00 – 20.30

Finishing booth design Making order and pick up sign. Coloring hiasan gantungan.

20.30 – 21.30

Briefing

21.30 – 00.00

Cooking time (make puding, rintaro sauce)

00.00 – 00.30

Preparing all the things that we bring tomorrow


Saturday, 21st November 2015

TIME ACTIVITY NOTES

03:00 – 03:30

Preparation before going to Jessie James. Make sure that everything is ready in the car.

03:30 – 04:00

Go to Jessie James.

04:00 – 04:30

Preparing a tent.

04:30 – 05:15

Build the booth.

05:15 – 06:30

Decoring the booth. Organize the table. Put the gas stove, freezer, magic comp, and all the storage. Put a cashier area and take a way area.

06:30 – 07:00

Breakfast

07:00 Open Booth

07:00 – 09:00

Selling products

09:00 – 11:00

Selling products

11:00 – 13:00

Selling products Lunch (performed alternately).

13:00 – 15:00

Selling products

15:00 – 17:00

Selling products Logistics buys some materials which is depleted and needed for tomorrow.

17:00 Close order

17:00 – 18:15

Closing booth Clean up

18:15 – 19:30

Evaluation

19:30 – 20:00

Back to basecamp

20:00 – 22:00

Cooking time (make puding, taro sauce, green tea sauce, ronde, bubur sumsum)

22:00 – 23:00

Put all materials to storage


Sunday, 22nd November 2015

TIME ACTIVITY NOTES

04:30 – 05:00

Preparation before going to Jessie James. Make sure that everything is ready in the car.

05:00 – 05:30

Go to Jessie James.

05:30 – 06:30

Preparation for opening booth.

06:30 – 07:00

Breakfast

07:00 Open Booth

07:00 – 09:00

Selling products

09:00 – 11:00

Selling products

11:00 – 13:00

Selling products. Lunch (performed alternately).

13:00 – 15:00

Selling products

15:00 – 17:00

Selling products Logistics buys some materials which is depleted and needed for tomorrow.

17:00 Close order

17:00 – 19:00

Closing booth Clean up

19:00 – 20:30

Evaluation

Due to heavy rain on the first day, we couldn’t run the rundown well. We have closed

the booth at 15.00 and buy all the depleted materials in the morning on the second day. We

also came earlier on the second day, because we need to build a new tent which is more

complicated than the first one. In the second day, we went to Jessie James at 03.30.

C. Execution Day Job Distribution

During excecution day, we have divided every job for every person, because it will make

us easier to work. By dividing the jobs, we knew what to do and what was our responsibility.


MARKETING OPERATIONS

CASHIER KITCHEN ORDER RINTARO SEBLAK CILOK

Farissa Dicky Aisya Anindiya Dinda Kemas

Ilham Nofian Salma Anindita Excelita

Izky Mala

Avilla

Kenny

Wijang

Excelita

RUNNER LOGISTIC &

SUPPLY SERVING

Franciscus Ivan Elok

Oddie Oddie Avilla

Ilham Elok

Kenny Salma

Wijang Franciscus

Some person have written several times because they work in a shift. We can take an

example for Oddie. Oddie has responsibility to buy ice cubes when it was depleted. As long as

the ice cubes still available, Oddie being a runner. Ivan was having a responsibility as logistic

team’s leader. So, he was always in the stand for controlling the stock.

D. Order Flow

Figure 10: Order Flow


1. Customer comes, pick order and pay

2. Cashier gives the order to order control manager

3. Order control manager asked the operational worker on rintaro or seblak& cilok to

make the order

4. Operational worker on rintaro or seblak cook/prepare the order and put it at the pick-

up point table

5. Customer takes their order then go or sit around in the chair that we have provided

E. Issues and Challenges

From the above statistic, it can be conclude that most of our products are sold over our

forecasted number. We guess this result could meet our expectation because of several

reasons:

1. Strategic Location

Our booth is located at Jessie James Factory Outlet, Jalan Riau, which is located in

tourist area center. Moreover, Jessie James is located in t-junction between Jalan

Riau and Jalan Halmahera, which means our booth is easily seen by people who

crossing those streets. Our booth was also located near Gor Saparua, which always

full with people.

2. Well-managed marketing strategy

Marketing strategy that conducted by marketing division is running well.

Marketing division divided some people into groups and all of the groups offered

our products in Gor Saparua and Jalan Riau. Those strategy could bring a lot of

customers. We has a customer which come to our booth directly after he had been

offered about our product in Gor Saparua. Another customer asked us to deliver

the food to Gor Saparua. Marketing group also bring the sample of products so

people will be more interested in our products. Another marketing strategy that

0

50

100

150

200

250

Seblak Cisi Rintaro

Forecast

Actual Quantity Sold


brings many customer is to publish our products via social media. Many people

came because they were curious about our product especially rintaro.

3. Weather

The hot weather in the noon makes people come to our booth to buy rintaro (cold

dessert). When it was raining, people were not able to go out from Jessie James.

So, while waiting the rain stopped, some of our team member offered our

products and many people bought it.

4. Culture

Seblak and cilok were not the new food. Many people have been eaten those

foods, so it helped us while offered the products. And in Riau street itself in the

weekend there are so many tourists from Jakarta that curious about traditional

food from Bandung.

All of our product were made from different materials, so we need to buy a lot of

materials. Some materials should be bought in specific place. It makes us should go to different

place to get it. Moreover, every food also has various production process.

1. Cisi (Cilok Isi)

In the first day, we took 200 cilok in the morning, but we didn’t have enough space

for warming it. So, cilok was already bad in the 2 p.m and we can’t sell it. In the

second day, we took 100 cilok in the morning and 100 cilok in the noon. But then, it

was not enough to take 100 cilok at first. Previously, there was 55 cilok still left.

Suddenly, people came and ordered cilok, but the stocks was unable to meet the

order. So, we must cancel some order while we were waiting for another stock.

2. Seblak

In the first day, we have noodle and crackers as materials for seblak. It spent many

time to make mie and kerupuk become soft. But, in the second day, we didn’t use

noodle and crackers as materials for seblak, so we can decrease the lead time. Lead

time always being a challenge to cook seblak. We have been counted the lead time

before, and it was need less than 6 minutes to cook it. In reality, we sometimes need

longer time due to the wind. Wind being a problem when we are cooking outside

the room. When the winds blew, the fire was not maximum.

3. Rintaro

There are so many challenges to make rintaro. The first challenge was ice cream.

Although we have freezer, it can’t freeze the ice cream well. So we need to bring

half of ice cream to our member’s house to make it freeze. The second challenge

was bubur sumsum. Bubur sumsum often depleted and the only member who can

cook it was Ivan. Ivan need to go home to make bubur sumsum. The third challenge

was ronde. We need to cook frequently to keep its texture. The fourth challenge


were taro sauce and green tea sauce. Both of these materials were easily depleted.

So we need to cook it frequently.

4. Restock

We faced many challanges in restocking materials. When, rintaro sauce was

depleted, we cooked it in the booth and so did with ronde. We have been stocked

frozen ronde in our freezer, so we just need to boil it. Not only ronde, but also bubur

sumsum have been stocked in our freezer. Ice cream was the most frequently

restock. To avoid melted ice cream, we bought several one-liter-packs of ice cream.

In the second day, we must buy cendol not in Cendol Elizabeth because Cendol

Elizabeth still closed. The price was so different, we need to pay more than the

usual. We must go to Kopo to take cilok’s restock and it spent more time.

5. Rain

Rain was falling in the afternoon of day one and our tent can’t hold the rain so we

are forced to close. For the second day, we use stronger and water proof tent, which

we had prepared before.


Lesson Learned

From this simulation business activities, our company experienced a lot of things that

opened our mind to become more mature. First, this activity made us learn about how hard

finding money is. For all this time, almost all of our member just use the money that they

parent give them without knowing the effort to get the money. But after this business

simulation, we know how tiring it is to find the money. So we won’t waste the money that our

parents gave to us.

The other lessons that we learn from this activity is teamwork. With a good teamwork,

we can solve every problem that face us. Because during the selling day, at first we have a bad

quality of teamwork. When a lot of customer come, it made us overwhelmed to serve them

then it made the quality of service going down like take a long time to serve, etc. But after we

start to build our teamwork, we can rebuilt our service quality to be better and lot of customer

satisfied with our products and our booth.

In this activity, we also learn that trust is the most important thing for us. Because

when customer give their money to us, it means that they believe that we will serve a good

products and good service. And trust in business is very important. Because if the company

already lost the trust to each other, the company will not reach their goals.

And the last but not least that we learn is communication. If a company lack of

communication, everything will be a mess. For example if we didn’t do communication well,

some materials can be bought twice and it cost a lot of money. And without communication,

the process of production won’t be useful.


Appendices

A. Partnerships and Agreements

1. Sasana Budaya Ganesha

Approve of lending 2 tables, 10 chairs, and a tent 3x3m.

Contact Person: Dinda Permata Suhadanie

2. Kepala RT01/RW08 Kec. Sumur Bandung, Kel.Merdeka

Legalization and crowd permission. Submitted on Saturday, November 21st 2015


3. Jessie James Factory Outlet

Venue rent and MOU approval.


B. Members Profiles

Name : Kenny Lisanputera Nim : 19715193 Birthplace, Date of Birth : Bandung, 7 February 1997 High School : SMA Pribadi Bandung / IPA Strength : Active and willing to work Weakness : Somewhat lazy Interest : Secretary Personality : Extrovert Phone Number : 0811227297 Name : Ilham Muharam Mahmudi Nim : 19715229 Birthplace, Date of Birth : Balikpapan, 11 May 1997 High School : SMA Kesatuan Bangsa Yogyakarta / IPA Strength : Leadership qualities Weakness : May be stubborn at times Interest : CEO Personality : Introvert Phone Number : 082220342340 Name : Dicky Dermawan Nim : 19715200 Birthplace, Date of Birth : Bandung, 23 May 1996 High School : SMAN 8 Bandung / IPS Strength : leading, creative, good coordination, hardworker, persistent Weakness : selfish, emotional, stubborn, bossy, ambitious Interest : Chief operating officer & Chief executive officer Personality : Ambivert Phone Number : 082219398747 Name : Franciscus Adrianto Nim : 19715262 Birthplace, Date of Birth : Jakarta, 17 December 1996 High School : SMA Kolese Kanisius Strength : Patient Weakness : Lazy Interest : Finance, HR Personality : Introvert Phone Number : 0818744645


Name : Farissa Anindya Putri Nim : 19715240 Birthplace, Date of Birth : Bandung, 3 June 1997 High School : SMAN 5 Bekasi Strength : Spry, creative, easy to be contacted Weakness : Moody, weary Interest : Finance, Marketing Personality : Introvert Phone Number : 085218479006 Name : Anindita Alifa Wardono Nim : 19715246 Birthplace, Date of Birth : Surabaya, 30 June 1999 High School : SMAN 3 Malang Strength : Doing everything quickly Weakness : Moody, forgetful Interest : Finance Personality : Introvert Phone Number : 087738242465 Name : Izky Keukeu Gustine Nim : 19715280 Birthplace, Date of Birth : Bandung, 24 August 1997 High School : SMAN 1 Margaasih Strength : Organized, responsible, good memory Weakness : Tend not to focus, bored easily Interest : Finance Personality : Introvert Phone Number : 089688949521 Name : Oddie Indarto Hafas Nim : 19715170 Birthplace, Date of Birth : Bandung, 8 January 1998 High School : SMAK 2 Bina Bakti Strength : Trustable Weakness : Busy Interest : Sales Personality : Introvert Phone Number : 087824142614


Name : Elok Puspa Dewi Julian Diputri Nim : 19715145 Birthplace, Date of Birth : Bandung, 29 July 1996 High School : SMAN 4 Bandung Strength : Responsible, loyal, good at sports and music Weakness : Not disciplined, slow Interest : Logistic Personality : Introvert Phone Number : 087824800821 Name : Salma Fadhilah Widityani Nim : 19715166 Birthplace, Date of Birth : Bandung, 20 March 1998 High School : SMAN 8 Bandug Strength : Trustable, responsible Weakness : Passive Interest : Logistic Personality : Introvert Phone Number : 089651230004 Name : Nofian Deastuti Hajarsari Nim : 19715250 Birthplace, Date of Birth : Kediri, 3 December 1996 High School : MAN Insan Cendekia Serpong Strength : Good listener, loyal, flexible Weakness : Deadliner, tend to be late, hard to adapt Interest : Operation Personality : Introvert Phone Number : 081315171596 Name : Aisya Armitha Nim : 19715308 Birthplace, Date of Birth : Braja Asri, 03 August 1997 High School : SMAN 1 WAY JEPARA Strength : Vibrant, loyal, humorous, strong willed Weakness : Moody, slow Interest : Finance Personality : Extrovert Phone Number : 085768765389


Name : Mala Nuraisyah Nim : 19715231 Birthplace, Date of Birth : Ciamis, 27 August 1996 High School : MAS Persis Benda Tasikmalaya Strength : Loyal, visionary Weakness : Disorganized, hard to convey own ideas Interest : Operation Personality : Introvert Phone Number : 085720770443 Name : Anindiya Asri Asyifa Nim : 19715237 Birthplace, Date of Birth : Bandung, 4 June 1996 High School : SMA Negeri 1 Kota Bandung Strength : Time management, patient Weakness : Quiet, shy Interest : Supplier Personality : Introvert Phone Number : 081221186027 Name : Ivan Christian Nim : 19715118 Birthplace, Date of Birth : Bandung, 16 January 1997 High School : SMAK 1 BPK PENABUR Bandung Strength : Tenacious, trustable Weakness : Careless, lazy Interest : Logistic Personality : Introvert Phone Number : 08112274502 Name : Avilla Muhammad Tsany Nim : 19715285 Birthplace, Date of Birth : Jakarta, 10 January 1997 High School : SMA Labschool Jakarta Strength : Vibrant, patient Weakness : Weary Interest : Finance Personality : Introvert Phone Number : 081283856039


Name : Dinda Permata Suhadanie Nim : 19715144 Birthplace, Date of Birth : Jakarta, 29 December 1997 High School : SMAN 34 Jakarta Selatan Strength : Multitasking, active, caring Weakness : Hard to convey own opinion, like to be instructed Interest : Finance Personality : Introvert Phone Number : 085795103103 Name : Kemas Dzaky Andhika Fachroeddin Nim : 19715106 Birthplace, Date of Birth : Jakarta, 8 April 1997 High School : Sekolah Indonesia Singapura Strength : Have many ideas, always try to help others Weakness : Indecisive Interest : Marketing Personality : Introvert Phone Number : 08561700001 Name : Excelita Syahrani Dwirajani Nim : 19715236 Birthplace, Date of Birth : Jakarta, 2 January 1996 High School : SMA Labschool Kebayoran Strength : Have many ideas, visionary, like to learn about new things Weakness : Moody, careless Interest : Marketing Personality : Extrovert Phone Number : 081288150289 Name : Wijang Praba Sopana Nim : 19715204 Birthplace, Date of Birth : Purwokerto, 30 October 1997 High School : SMAN 1 Klaten Strength : Patient Weakness : Lazy Interest : Marketing Personality : Introvert Phone Number : 085725362014


C. Promotional Materials

1. Poster


2. Sticker

3. Display Picture


D. Captions of Social Media Activities


E. Booth Layout

1. Booth


2. Uniform


F. Income Statement

Maacie

Income Statement

December 4th 2015

Revenue

Rp 5,389,000.00

Cost of Goods Sold

Rp 1,803,440.00

Gross Profit

Rp 3,486,020.00

Operating Expenses

Marketing

Rp 639,300.00

Administrative

Rp 555,000.00

Total Operating

Rp 1,194,300.00

Operating Income

Rp 2,291,720.00

Non-Operating Expenses

Rp - Net Profit Rp 2,391,260.00

G. Cash Flow

Date Transaction

Type Item Debit Credit Balance

22-Oct-15 Loan Rp 306,430.00 Rp 306,430.00

22-Oct-15 Operation Agar Agar Rp 3,500.00 Rp 302,930.00

23-Oct-15 Operation Ice Cream Rp 32,390.00 Rp 270,540.00

Operation Taro Rp 85,000.00 Rp 185,540.00

24-Oct-15 Operation Matcha Rp 100,000.00 Rp 85,540.00

27-Oct-15 Operation Nutella Rp 37,190.00 Rp 48,350.00

Marketing Promotional Stickers Rp 20,500.00 Rp 27,850.00

29-Oct-15 Operation Cincau Rp 8,750.00 Rp 19,100.00

1-Nov-15 Operation Oreo Rp 6,100.00 Rp 13,000.00

Operation Pocky Rp 6,900.00 Rp 6,100.00

Operation Cincau Rp 6,100.00 Rp -

4-Nov-15 Capital Rp 2,400,000.00 Rp 2,400,000.00

11-Nov-15 Operation Oreo Blueberry Rp 1,800.00 Rp 2,398,200.00

Operation Oreo White Rp 1,800.00 Rp 2,396,400.00

Operation Pocky Rp 7,600.00 Rp 2,388,800.00


Marketing Promotion Sticker Rp 100,000.00 Rp 2,288,800.00

Operation Packaging Sticker Rp 10,000.00 Rp 2,278,800.00

Operation Cendol Rp 14,000.00 Rp 2,264,800.00

15-Nov-15 Operation Ice Cream Rp 29,500.00 Rp 2,235,300.00

Operation Marshmallow Rp 26,450.00 Rp 2,208,850.00

Operation Pocky Chocolate Rp 6,950.00 Rp 2,201,900.00

Operation Pocky Strawberry Rp 6,950.00 Rp 2,194,950.00

Operation Oreo Rp 14,700.00 Rp 2,180,250.00

Marketing Logo Rp 25,000.00 Rp 2,155,250.00

Marketing Foam Rp 6,000.00 Rp 2,149,250.00

16-Nov-15 Marketing Logo Rp 60,000.00 Rp 2,089,250.00

Operation Seblak Rp 420,000.00 Rp 1,669,250.00

Operation Cilok Rp 360,000.00 Rp 1,309,250.00

18-Nov-15 Operation Cendol Rp 4,000.00 Rp 1,305,250.00

Operation Cincau Rp 4,000.00 Rp 1,301,250.00

Marketing Name Tag Rp 30,000.00 Rp 1,271,250.00

Marketing Kain Rp 217,500.00 Rp 1,053,750.00

Marketing Styrofoam Rp 7,000.00 Rp 1,046,750.00

Marketing Tali Kasur Rp 10,000.00 Rp 1,036,750.00

Marketing Venue Rp 500,000.00 Rp 536,750.00

19-Nov-15 Marketing X-Banner Rp 20,000.00 Rp 516,750.00

Operation Paper Bowl 360ml (100pcs) Rp 47,500.00 Rp 469,250.00

Operation Paper Bowl 500ml (300pcs) Rp 165,000.00 Rp 304,250.00

Operation Lid 500ml (100pcs) Rp 30,000.00 Rp 274,250.00

Operation Spoon (3pack) Rp 36,000.00 Rp 238,250.00

Operation Ice Cream (1 Gal) Rp 145,000.00 Rp 93,250.00

Operation Tepung Ketan Rp 16,000.00 Rp 77,250.00

Operation Tepung Beras Rp 12,000.00 Rp 65,250.00

Operation Kelapa Rp 24,000.00 Rp 41,250.00

Operation Gelas Uril Rp 24,000.00 Rp 17,250.00

Operation Puding Coklat Rp 27,000.00 -Rp 9,750.00

Operation Cilok Rp 50,000.00 -Rp 59,750.00


Operation Tusuk Sate (200pcs) Rp 12,000.00 -Rp 71,750.00

Operation Gula Pasir Rp 25,000.00 -Rp 96,750.00

20-Nov-15 Marketing Promotion Sticker Rp 50,000.00 -Rp 146,750.00

Marketing Print Menu Rp 52,500.00 -Rp 199,250.00

Marketing Form Order Rp 37,800.00 -Rp 237,050.00

Operation Hand Sanitizer Rp 14,700.00 -Rp 251,750.00

Operation Cendol Rp 42,000.00 -Rp 293,750.00

Capitals Add Rp 1,000,000.00 Rp 706,250.00

21-Nov-15 Operation Spons Rp 3,700.00 Rp 702,550.00

Operation cendol Rp 14,000.00 Rp 688,550.00

Operation Sunlight Rp 11,800.00 Rp 676,750.00

Operation Ice Cream Rp 154,900.00 Rp 521,850.00

Operation Gula Rp 24,600.00 Rp 497,250.00

22-Nov-15 Operation Ice Cream 300ml (3pcs) Rp 90,000.00 Rp 407,250.00

Operation Es Batu Rp 20,000.00 Rp 387,250.00

Operation Chocolate Chips Rp 18,000.00 Rp 369,250.00

Operation Oreo Rp 18,000.00 Rp 351,250.00

Operation Cendol Rp 42,000.00 Rp 309,250.00

Operation Aqua Galon Rp 16,000.00 Rp 293,250.00

Operation Ice Cream Rp 30,000.00 Rp 263,250.00

Rp 3,400,000.00 Rp 3,443,180.00

H. Financial Transaction Records


I. Documentations

Booth Day 1


Booth Day 2

Other Documentation

final report business...

Documents