GROUP MEMBER

 

No  Nama  NIM 

1  Andi Nahla  19715119 

2  Carissa Tibia Walidayni  19715032 

3  Dhahana Hanifinsani Muhammad  19715302 

4  Dikki Palmin  19715009 

5  Dillon Akbar G.S.  19715241 

6  Fachrudin Ahmad Alfajri  19715305 

7  Faricha Ernestin Billah  19715203 

8  Fionna Griseldis Lisjanto  19715163 

9  James Christopher  19715108 

10  Jane Auditya  19715254 

11  Joshua William  19715147 

12  Khitah Wirapradana  19715205 

13  Lidya Hesliony Wisudawati  19715136 

14  M. Rifhal Julian  19715018 

15  Rejani Apriska  19715243 

16  Rizky Ramadhani  19715227 

17  Rosa Regina  19715171 

18  Selma Khairunnisa  19715230 

19  Sintia Diana Putri  19715065 

20  Tri Liana Rahmawati  19715083 

 

   

A. Id 1

2

3

4

                       

dentity

. Company N

‘Cupki

. Logo

     

. Tagline

Our taglinesweetness

. Social Med

a. Instagb. Officia

                       

A

Name

ss’

e has meaning food.

dia links ram : @cupkis

al line account

   CHAP

ABOUT

“Get yourg : our food is

ss_ t : @uwe3381

PTER 1

T CUPK

r sweetest kiss all sweet like

1

KISS

ses right now”e customer’s l

 

” ips are kissedd by our

 

B. ABOUT CUPKISS

Brief profile and Business/Company Objectives Cupkiss is a company that runs a business with sweet theme and foods, where our products its all about dessert and sweet taste. To create a place where people can feel comfortable and enjoy consuming our products.

C. CODE OF ETHICS

Don’ts

1. Do not come late when a meeting is being held.

2. Do not keep your ideas to yourself, let everyone in the company know what you’re

thinking.

3. Do not do criminal activities during business simulation process.

4. Do not lie to any members.

5. Do not argue/fight with anyone, if there are some disagreements settle it with peace.

6. Do not be lazy when a task is given.

7. Do not be rude to any members.

8. Do not take things personally

9. Do not give up when things are getting hard.

10. Do not be emotional and grumpy whenever and where ever you may be.

11. Do not be egoistic.

Do’s

1. It is compulsory to inform the CEO if anyone can’t attend a meeting with reasonable

reasons.

2. Do tell if you don’t agree with some ideas given.

3. Be polite.

4. Be responsible.

5. Make more relations with everyone.

6. Be supportive to one another.

7. Always have a optimist mind.

8. Do think out of the box.

9. Be solid as a company and as a family.

10. Give chances for others to talk and point out their opinions

11. Always stay calm when faced with problems and sort it out as a team not an individual.

 

D. Organization Structure  

E. Job Description (Pre-Execution Days)

Name Division Job Description 1. CEO (Chief Executive Officer) Responsible for the success of the organization and

everything from the paper budget through to developing

strategies for business growth.

Responsibilities of the CEO:

-Controls the direction of the company

-Making a decision

-Decides budgets for all department

-Drive profitability of the business

2. Khitah Wirapradana Vice CEO Responsible for depending on the needs of his/her

organization. The Vice CEO, program will have overall

strategic and operational responsibility for all program

Sekertaris  

(Fionna Griseldis) 

Bendahara  

(Sintia Diana) 

CEO

(Dikki Palmin)

Vice CEO 

(Khitah Wirapradana )

Finance :

M Rifhal Julian

Jane  Auditya 

Renjani Apriska 

Marketing: 

Dhahana

Andi Nahla

Joshua William

Rosa Regina

James Christopher

Human Resource 

Rizky Ramadhani

Selma

Tri Liana

Operation

Carissa Tibia

Lidya Hesliony

Faricha Ernestin

Dillon Akbar

F Al Fajri 

 

areas.

Responsibilities of the Vice CEO:

-Creating, communicating and implementing the

organization’s vision, mission and all direction.

-Work with staff to develop system to ensure consistent, high

quality project management.

3. Fionna Griseldis Secretary Company secretaries guide company directors about the

day-to-day management of the organization.

Company secretary are responsible for:

-Implementing procedural system

-Handling correspondence before or after meeting

-Writing reports

-Collating information

-Making a proposal  

4. Sintia Diana Treasurer Treasurer is responsible for hand the capital and give the

money for company transaction. Corporate treasures work to

improve and maintain the financial standing of a company.

Company treasurer are responsible for:

‐ Determining financial strategy

‐ Managing financial risk in a company

5. M Rifhal Julian Finance The Finance Officer is responsible for preparing financial

statement, maintaining cash controls, preparing the payroll

and personnel administration, purchasing, maintaining

accounts payable and managing office operation.

Responsibilities of finance:

-Administer and monitor the financial system in order to

ensure that the municipal finances are maintained in an

accurate

-Assist with preparation of the budget

-Implement financial policies and procedures

-Establish and maintain Cash controls

6. Jane Auditya 7. Renjani Apriska

 

-Establish and maintain supplier accounts

-Processes supplier invoices

-Maintain the purchase order system

-Ensure data is entered into the system

-Ensure transaction are properly recorded

-Prepare income statements

-Provide efficient and effective office management

-Manage the filling, storage and security of documents

-Maintain booking registers

8. Dhahana Marketing Marketing officer aim to maximize profits through

developing sales strategies that match customer

requirements and promoting products services or

idea.Marketing work closely with other employees such as

advertising, market research, production, sales and

distribution staff.

Marketing are responsible for:

-Analyzing and investigating price, demand, and

competition

-Presenting ideas and strategies

-Promotional activities

-Managing campaigns on social media

-Making a logo of company

9. Andi Nahla 10. Joshua William 11. Rosa Regina 12. James Christopher

13. Rizky Ramadhani Human Resource Human Resources Manager guides and managing the

overall provision of Human Resources services, policies, and

program for a company.

Human resources are responsible for:

-Recruiting and staffing

-Organization departmental planning

-Performance management and improvement system

-Organization development

-Policy development

-Employee relation

-Giving motivation for employee

14. Selma Khairunnisa 15. Tri Liana

 

-Making the norm contract

-Company employee and community communication.

16. Carissa Tibia Operation The Operation Manager is responsible for day-to-day

operations, managing the organization’s Human Resources,

helping and creating organizational.

Responsibilities of operation:

-Coordinate, manage and monitor the working of various

departments in the organization.

-Review financial statement and data to improve efficiency.

-Improve processes and policies in support to get the

organizational goals.

-Monitor, manage and improve the efficiency of support

services. 

17. Lidya Hesliony 18. Faricha Ernestin 19. Dillon Akbar 20. F Al Fajri

F. Job Description (Execution Days)

Job distributed:

• Cook

Person in charge: Carissa

Members: Lidya, Faricha, Sintia, Liana, Palmin

• Table cashier

Shift 1: 07:00 to 12:00 hours

Bookkeeping: Renjani

Responsible money: Selma

Giver products: Nahla

Shift 2: 12:00 to 17:00 hours

Bookkeeping: Jane

Responsible money: Fionna

Giver products: Rosa

• Logistic and rain in charge

Person in charge: Khitah Wirapradana

 

Members: Joshua, Dillon, Rizky, Rifhal

• Control the customer table: Table cashier members who are not in shift

• Music: James, Fajri

• Documentation: Dhana, Dillon, all members Cupkiss

• Roving for marketing: Dhana, Rizky

Task of each division:

• Cook

‐ Person in charge must control and divide tasks assigned to members as needed

‐ Preparing food or beverages that have been ordered by customers

‐ Manage all matters relating to kitchen

• Table cashier

‐ Bookkeeping: notes on a laptop every product that has been sold

‐ Responsible for money: receiving money from customers and take care of all matters concerned with

money

‐ Giver products: deliver products to customer orders

• Logistic and rain in charge

‐ Logistics:

Setting up all the equipment trade

Build and decorate a stand when it begins selling and fix it back when finished selling

To Saturday securing equipment trade in the space provided, to Sunday transporting goods to the same

place that has been determined

‐ Rain: because of logistic work more at the beginning and end of the trade, so if rain occurs logistics

division in charge of securing all equipment

Person in charge responsible for directing its members well in order to be able to work quickly but do

not panic

If there signs of rain, then person in charge should remind members to begin to move to secure

First notice appliances that use electricity that is not exposed to rain water to avoid things that are not

desirable as shorted

It should be secured after the electrical appliance is a product Cupkiss and booth so as not exposed to

rain

If possible, the customer table can be moved to the patio so that customers can still sit without rain

• Control the customer table

 

‐ Cleaning dirty table

‐ Ready when customers need the something

• Music: play music alternately or simultaneously

• Documentation: capture moments that happen that are considered important to be documented for the

benefit of the final report as well as the interests of company

• Roving for marketing:

‐ Offering products to people passing by

‐ This division should be assisted by all members of Cupkiss if they feel their work in each division are

finished

G. Execution Day

Execution Day 1

Saturday, 21/11/2015

03.30-04.00 Final preparation

04.00-04.20 Mobilization to the location

04.20-08.00 Preparation at location (tent, electricity, decoration, etc)

08.00-17.00 Execution

17.00-18.30 Cleaning up, back to our basecamp

18.30-19.30 Break time

19.30-20.15 Evaluation day 1

20.15-24.00 Preparation for the next day (Re-cooking and Re-packaging)

POSITIVE NEGATIVE

Preperation was well Our service to costumers still slow

The execution was going like the rundown we planned

The refrigrator was not as cold as we expected

We already can handle if the rain falls (plan b)

Lack of coordination (especially at product flow from order place to cashier)

Jarcakes were sold out We placed the tent too deep, so many people didn’t notice our booth

Consumers were satisfied with our products

Sometimes the location looked less crowded

We enjoyed the process on first day We still awkward because it’s our first time

 

Execution Day 2

Sunday, 22/11/2015

04.30-05.00 Final preparation

05.00-05.30 Mobilization to our location

05.30-07.00 Preparation at location (tent, electricity, decoration, etc)

07.00-17.00 Execution

17.00-18.00 Cleaning up, back to our basecamp

18.30 Home

POSTIVE NEGATIVE

During CFD, we get some advantage because there are many crowded interest with our booth

We got some mistakes with the LPG in night before day 2, so we just can make little Jarcakes and re-cooking at this day

Jarcakes and Flower Pot were sold out We realized that we can sell more of our products at CFD but we can’t doing this because we need more times to cooking the products

We already learned from the fisrt day (tent position, job distibution, production procedure)

We enjoyed the process on second day

We doing marketing activities at CFD and it was success

NO.123456789 J10 J11 J121314151617181920 T

 

 

A. H

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Lessons learned:

- We need the cooperation of all group members to give in all their best for the company

- The location of the stand must be placed near the road, so that it would be visible to people.

- Speak up if there is something that need to be talked about. Before the problem gets bigger and harder to solve. There might be gaps in the company when there are big problems. It may cause a downfall to company.

- We don’t need to do things that are stated in the job description, if someone is in need we and we’re not doing anything related to our jobs assigned then we should help them out carry their tasks.

Issues and Challenges:

‐ Because a lot of members in our company do not have license and the risk is getting fined on the road.

‐ The price of the product is a bit too high for college students, therefore we have a hard time when selling the jar cake to college students

‐ Our stand on the first day was placed for from the road, making it invisible to passerby and it can hardly be spotted.

‐ The payment system on the first day was quite complicated. ‐ Selling the product is a big challenge because people don’t know about our company yet and

they still have doubts in the product that we sell and the price on it. ‐ Our members still lack in self consideration especially before the execution day.

B. Marketing

Marketing officer aim to maximize profits through developing sales strategies that match customer

requirements and promoting products services or idea. Marketing work closely with other employees

such as advertising, market research, production, sales and distribution staff.

Preparation:

Create the logo, tagline, and the meaning of the logo, spreading questionnaire

Execution:

Make a tester, product photo, make 3 x banner, print posters (100), spreading posters to SMAN 6 bandung (2) Paskal (5) Homeschooling Taman Sekar Bandung(1), live music perform, cupkiss ambassador:

Sman3 bandung : AssyifaFauziah

Sman9 bandung: LuthfiaNadhifah

Sman 8 bandung: AndrianJulianto

Sman 2 bandung: DzikriFajriawan

 

SmaLabschoolbandung: FandiDwikunto

Sman 1 bandung: AzmiUmara

Sman 19 Bandung: M irfanSukmawijaya

Issues and challenge:

The location (inactive building) so we bit struggling, attract people who only walk by at Jalan Dago, when rain starts

Lesson learned:

We must move faster, in this business simulation, we too depends on operation division, which is there must be the product photo before we start marketing activities.

Must be balanced between the operation and marketing. If the marketing didn’t go well but the operation can produce more there will be so much wasted product. If the operation can produce as much as demand from the marketing team, there will so many customers that didn’t satisfied to our company.

the reality can be so different than the theory on the paper,

must have back up plan, the marketing of cupkiss is too depend on the operation because we want to show to people our product, so we wait for the photo product to start our promotion,

Promotional materials:

Poster, x banners, social media

 

Caption of your social media:

C. Operation

a. PRODUCTS DETAIL

1. Cheeseberry Velvet Jar Cake It’s a multilayer dessert in a jar, consists of red velvet cake, cream cheese frosting, strawberry sauce, buttercream, and also red velvet crumble. The value of this product is attractive presentation, with the blend of red and white colour and the effect of melted strawberry sauce. With this jar, customer can be facilitated to eat dessert without being afraid of dirty, and also your dessert is protected from outter pollution. Recipe :

NO. INGREDIENT QUANTITY TO MAKE 10 JARS

CHEESEBERRY VELVET JAR CAKE A. RED VELVET CAKE 1. Egg 10 pcs 2. Medium flour 225 gr 3. Castor sugar 250 gr 4. SP 10 gr 5. Milk powder 15 gr 6. Maizena 10 gr 7. Margarine 175 gr 8. Dark Cooking Chocolate 75 gr 9. Food coloring red 5 drops B. CREAM CHEESE FROSTING 1. Cream cheese 25 gr

 

2. Whip cream 25 mL 3. Sugar powder 7.5 gr C. STRAWBERRY SAUCE 1. Mariza topping strawberry 50 gr D. BUTTER CREAM 1. White butter 50 gr 2. Castor sugar 50 gr 3. Water 50 mL 4. Condensed milk 25 L

 Cooking directions: A. RED VELVET CAKE: 1. Mix all ingredients except margarine. 2. Melt the margarine and dark cooking chocolate but keep it warm (not hot). 3. Mix all ingredients, then pour the food coloring. Mix well. 4. Bake in 200 C degrees for 12-15 minutes. B. CREAM CHEESE FROSTING 1. Mix cream cheese until it goes smooth. 2. Mix whipped cream and sugar powder until they 75% swell. 3. Mix them all until they are getting set. C. BUTTER CREAM 1. Heat the water and castor sugar until they fused. Its name is simple syrup. 2. Mix white butter until it goes smooth. 3. Mix hot simple syrup with white butter until they’re fused well. 4. Pour condensed milk then mix well. 5. Mix until they’re getting 100% swell. D. FINAL ARRANGEMENT 1. Cut the cake with round shape, put on the bottom of the jar, spread cream cheese frosting on the surface of the cake, pour the strawberry sauce. 2. Do the first step until the jar is ¾ full. 3. Spread butter cream as the topping, then pour a little strawberry sauce and red velvet crumble. 4. Cheeseberry Velvet Jar Cake is ready!

2. Flower Pot Tiramisu

We offer our customer the new experience when eating tiramisu cake. We provide this tiramisu cake with an innovative presentation. Flower Pot Tiramisu is tiramisu cake in a plastic pot and sprinkled with crushed rodeo biscuit and garnished with butter cream flower. It will trick customer’s eyes with its appearance cause it looks like a flower pot. Recipe:

NO. INGREDIENT QUANTITY TO MAKE 40 POTS

FLOWER POT TIRAMISU

 

A. RED VELVET CAKE 1. Egg 10 pcs 2. Medium flour 225 gr 3. Castor sugar 250 gr 4. SP 10 gr 5. Milk powder 15 gr 6. Maizena 10 gr 7. Margarine 175 gr

B. TIRAMISU CREAM 1. Cream cheese 625 gr 2. Egg 1 pc 3. Castor sugar 110 gr 4. Salt 1 gr 5. Gelatine 2 gr 6. Ice water 6 mL 7. Milk coffee 8 teaspoon 8. Hot water 100 mL 9. Whipped cream 400 mL

C. TOPPING 1. Rodeo biscuit 50 gr

D. BUTTER CREAM 1. White butter 250 gr 2. Castor sugar 125 gr 3. Water 125 mL 4. Condensed milk 50 mL 5. Food coloring As needed

Cooking directions: A. SPONGE CAKE 1. Mix all ingredients except margarine. 2. Melt the margarine and dark cooking chocolate but keep it warm (not hot). 3. Mix all ingredients, then pour the food coloring. Mix well 4. Bake in 200 C degrees for 12-15 minutes.

B. TIRAMISU CREAM

1. Mix cream cheese until it goes smooth. 2. Add in the egg, castor sugar, salt. Mix well. 3. Mix whipped cream until it 75% swells. 4. Submerged gelatine with ice water until it becomes freeze. 5. Au bain marie the gelatine until it goes melt, difused, and clear. 6. Mix the milk coffee and hot water. 7. Mix cream cheese dough, gelatine, and coffee. 8. Add in whipped cream, stir until it mixed well.

 

C. TOPPING 1. Crush the rodeo biscuit

D. BUTTER CREAM

1. Heat the water and castor sugar until they fused. Its name is simple syrup. 2. Mix white butter until it goes smooth. 3. Mix hot simple syrup with white butter until they’re fused well. 4. Pour condensed milk then mix well. 5. Mix until they’re getting 100% swell. 6. Pour food coloring as needed. Mix well.

E. FINAL ARRANGEMENT

1. Cover the bottom of the pot with alumunium foil. 2. Put the cutted cake shaped round. 3. Pour in tiramisu cream, give space about ½ cm from the top of plastic pot. 4. Spread the crushed rodeo biscuit. 5. Garnish it with butter cream flower. 6. Flower Pot Tiramisu is ready!

3. Flower Pot Cheese Cake

We offer our customer the new experience when eating cheese cake. We provide this cheese cake with an innovative presentation. Flower Pot Cheese Cake is cheese cake in a plastic pot and sprinkled with crushed rodeo biscuit and garnished with butter cream flower. It will trick customer’s eyes with its appearance cause it looks like a flower pot. Recipe:

NO. INGREDIENT QUANTITY TO MAKE 40 POTS

FLOWER POT TIRAMISU A. RED VELVET CAKE

1. Egg 10 pcs 2. Medium flour 225 gr 3. Castor sugar 250 gr 4. SP 10 gr 5. Milk powder 15 gr 6. Maizena 10 gr 7. Margarine 175 gr

B. TIRAMISU CREAM 1. Cream cheese 625 gr 2. Egg 1 pc 3. Castor sugar 110 gr 4. Salt 1 gr 5. Gelatine 2 gr 6. Ice water 6 mL 7. Whipped cream 400 mL

C. TOPPING

 

1. Rodeo biscuit 50 gr D. BUTTER CREAM

1. White butter 250 gr 2. Castor sugar 125 gr 3. Water 125 mL 4. Condensed milk 50 mL 5. Food coloring As needed

Cooking directions: A. SPONGE CAKE 1. Mix all ingredients except margarine. 2. Melt the margarine and dark cooking chocolate but keep it warm (not hot). 3. Mix all ingredients, then pour the food coloring. Mix well. 4. Bake in 200 C degrees for 12-15 minutes. B. TIRAMISU CREAM 1. Mix cream cheese until it goes smooth. 2. Add in the egg, castor sugar, salt. Mix well. 3. Mix whipped cream until it 75% swells. 4. Submerged gelatine with ice water until it becomes freeze. 5. Au bain marie the gelatine until it goes melt, difused, and clear. 6. Mix cream cheese dough and gelatine. 7. Add in whipped cream, stir until it mixed well. C. TOPPING 1. Crush the rodeo biscuit D. BUTTER CREAM 1. Heat the water and castor sugar until they fused. Its name is simple syrup. 2. Mix white butter until it goes smooth. 3. Mix hot simple syrup with white butter until they’re fused well. 4. Pour condensed milk then mix well. 5. Mix until they’re getting 100% swell. 6. Pour food coloring as needed. Mix well. E. FINAL ARRANGEMENT 1. Cover the bottom of the pot with alumunium foil. 2. Put the cutted cake shaped round. 3. Pour in cheese cream, give space about ½ cm from the top of plastic pot. 3. Spread the crushed rodeo biscuit. 4. Garnish it with butter cream flower. 5. Flower Pot Cheese Cake is ready!

 

3. Coca Cola Float This kind of float actually similar with KFC’s float. What the differerence? Our CocaCola Float use black cincau and natural foam that comes from the reaction of ice nd soda. We add attractive side from its presentation, that’s the colored “mountain” foam. Honestly this idea of Coca Cola Float arised because we had sponsorship with The Coca Cola Company. Recipe:

NO. INGREDIENT QUANTITY FOR 1 CUP 1. Coca Cola ½ bottle 2. Ice cube 50 gr 3. Black cincau 2 tablespoon 4. Vanilla ice cream 1 scoop

Directions:

1.Put ice cube, black cincau (cutted into small cube), and ice cream into the plastic cup. 2. Pour in the coca cola. 3. Let the foam goes high. 4. Coca Cola Float is ready!

3. Fanta Float This kind of float actually similar with KFC’s float. What the differerence? Our Fanta Float use black cincau and natural foam that comes from the reaction of ice and soda. We add attractive side from its presentation, that are the colored “mountain” foam and the blended colors of black cincau, vanilla ice cream, and fanta itself. Honestly this idea of Fanta Float arised because we had sponsorship with The Coca Cola Company. Recipe:

NO. INGREDIENT QUANTITY FOR 1 CUP 1. Fanta ½ bottle 2. Ice cube 50 gr 3. Black cincau 2 tablespoon 4. Vanilla ice cream 1 scoop

Directions:

1. Put ice cube, black cincau (cutted into small cube), and ice cream into the plastic cup. 2. Pour in the fanta. 3. Let the foam goes high. 4. Fanta Float is ready!

 

3. Manggo Sprite This kind of beverage actually inspired by KFC’s float. What the differerence? Our Manggo Sprite use black cincau. We add attractive side from its presentation, that’s the blended colors of black cincau, manggo syrup, and sprite itself. Honestly this idea of Manggo Sprite arised because we had sponsorship with The Coca Cola Company. Recipe:

NO INGREDIENT QUANTITY FOR 1 CUP 1. Sprite 1 bottle 2. Ice cube 50 gr 3. Black cincau 2 tablespoon 4. Manggo syrup 10 mL

Directions: 1. Put ice cube, black cincau (cutted into small cube), and manggo syrup into the plastic cup. 2. Pour in the sprite. 3. Manggo Sprite is ready!

Customer’s Feedback

Date Customers Comments November 21st, 2015 Rahma Rivani (FIKOM UNPAD

2015) (Flower Pot Cheese) “Enak, rasanya pas, gak terlalu manis. Tapi kurang dingin.”

Ahmad Aufa Adyancha (SAPPK ITB 2015)

(Jar Cake) “Enak, harganya lumayan murah, tapi tekstur layernya kurang kerasa”

Yorasaki Maretha (FH UNPAD 2015)

(Flower Pot Tiramisu) “Wah enak, tapi gedein lagi dong porsinya”

Arief Nurdjaman (Direktur PT. Danta Lintas Cakrawala)

(Jar Cake) “Over all, rasanya enak. Tapi sayang terlalu manis, mungkin karna saus strawberry terlalu banyak. Harga Rp 22.000 sudah wajar dan mengenyangkan karna porsinya cukup besar”

Zuhroni (Teknik Kimia ITB 2011) (Jar Cake) “Saya kasih nilai 9 dari 10 untuk produk ini”

November 22nd, 2015 Sisca Vinoli (Fpsi UNPAD 2015) (Jar Cake) “Rasanya enak, tapi kurang dingin”

Muthia Destiana (FE UNPAD 2015)

(Jar Cake) “Rasanya enak dan tampilannya bikin ngiler, Cuma kurang suka sama cream yang ada di atasnya (butter cream)”

Zulham (FH UNPAD 2015) (Jar Cake) “Rasanya enak banget. Teksturnya lembut” (Flower Pot Tiramisu)

 

“Bentuknya lucu, rasanya enak”

Kathiani Ginta N. (Ftech, Kakak Rosa Regina)

(Flower Pot Cheese) “Ya lumayan lah enak”

Assyifa (SMAN 3 Bandung) (Jar Cake) “Cupkiss juara! Worth the price banget kualitasnya”

Conclusions

1. Flower Pot Tiramisu is too sweet 2. Cheese berry Velvet Jar cake has too many cream and strawberry sauce, although the taste fit

teenagers, the adults said that it’s a bit too sweet. 3. Some people said that Flower Pot Cheese Cakes have a perfect taste, but others said that it

could be sweater. 4. The products are not cold enough. 5. The texture of these three products are smooth. Ways to Improve

1. We should subtract the quantity of whipped cream so the sweetness would tasted perfectly. 2. We should subtract the quantity of cream cheese frosting and strawberry sauce. 3. Have a better refridgerator. 4. Have a more accurate survey to find the right amount of sweetness

Best Product

From the quantity sold and the feedback from two days, our best product is Cheese berry Velvet Jar Cake. It shown by the comments from the customers who said that the Jar Cake has a good taste, the texture is smooth, the price is right, it have a big portion and the presentation is attractive enough. Beside that, the Jar Cake sold out faster than other products and we got too much order in the second day.

Issues and challenges

During this business simulation our company (Cupkiss) face many issues and challenges during execution and before, those include:

1. Menu The first kind of problem that we have faced is the Menu. In order to have a good menu, we need a menu that varies but comprehensible and to keep the theme of the company that is sweetness. The menu problem in Cupkiss arise because the uncertainty of what and how many products that we are going to sell. Due to the menu problem we are late to purchase the necessary ingredients before production days (Thursday, Friday, and Saturday).

2. Food to price This problem became apparant after the testing and rebudgeting of our products. The cause of this is that the operating cost of Cupkiss is seen as too high expecialy with the newest edition of Coca-Cola’s milkshakes. The result of the is cutting our .This problem is the matter most college

 

students can agree is crucial, that is how much food you get for a certain amount of money. As we know that college students are temperent when it comes to purchasing foods and so will not spend their money on fancy foods. As a result many of our customer felt like they are not getting what they deserve.

3. Lack of coordination, comunication, and actuating power In general this is the most common problem to have in any company, which is how employees should work together as a single team. Here in Cupkiss we felt a lack of synergy due to the lack of communication. The reason of this problem vary, but the main cause of this is our members human nature, in this case introvertness. We at Cupkiss have already come to a conclusion that the majority of our members are introvert. The effect of our introvertness is that although our members can work hard, they have a tendency of not showing it.

4. Refridgerator problem During our execution days we use a fridge that is not sufficiently cold and so our products which require refridgeration melted and so the quality of our products decrease drasticaly. The refridgeratin unit is also volatile and is harmfull when is in contact with rain. This require us in Cupkiss to move and cover the unit reducing time and oportunity. The fridge also require a large amount of electricity to mantain and so is an expensive equiptment to have.

D. Finance

Financial Content Report

We cooperated and coordinated with all division in our company (CupKiss) for any activities that required financial activities. We cooperated with them in:

a. For financial budgeting, we worked together – finance with other divisions – to adjust the financial budgeting.

i. With operation division, finance division asked them what our expense for raw materials and equipment were. Including rent of place, chairs and tables, etc.

ii. With marketing division, finance division asked them what our expense for promotions and its equipment. We also coordiated about our sales target and BEP.

iii. With CEO, specifically in making decision. finance division would ask him for choosing something depended on his considerations, whether the choice was right or not.

b. For spending, we tried to keep coordinating and also communicating each other among all division. Sometimes there were some problems that made our planning changed. For instance in producing, we found that the expense could be minimized and we could produce more products than what we had planned before.

c. For reporting, we did two steps, internal and external: i. Internal: We divided the jobs for the report because there were many tasks that we

must finish. For accountants, they were instructed to compare their journal and finish everything that related with recording transaction. For treasury, he were instructed to ensure whether the money was balance with the accountants’ record. For CFO, he were instructed to make content, evaluation, conclusion, and spruce the report.

ii. External: We did some checking with other divisions. For instance with operation division, we compared and synchronized our free-borrowed equipment with theirs and with marketing division, we compared the marketing technique with theirs.

Our considerations when we did our financial activities were:

 

a. Must be exact, distinction between real expense and allocation mustn’t be far away. b. Must be reasonable, for pricing we must set the price that reasonable for customer especially in

Ganeca street. c. Must be commensurable, for expenses we must allocate it equal for both raw materials and

equipment as required. d. Must be realistic, we must set the expense as realistic as we can so we still can get profit as

many as possible. e. Must be discipline. Every transaction should has report. It can be a nota, or other transaction

report.

We had made a system to manage our money. Our treasury was entrusted to keep the money. When other divisions such as marketing and operation did their activities and need cost (money), they were required to ask chief finance officer or Jane as Implementing program firstly for approval and then they could ask the money to the treasury and would be noted by the accountants. After that, they should give the report to jani to be accounted. This system was used to prevent chaos in cash flow, and also kept every transaction in our controlled. Besides, we have jane as vice CFO in implementing program. She would be able to watch and keep evey financial activities in order to keep it effective and efficient. So, we're not just in budgeting and accounting, but also in implementing we will try to maintain it.

Financial Evaluation Report

The challenges that we faced during run our business were:

1. In allocating, finance division was troubled with the price of the raw materials. Then after several days, operation division gave their report. But, 1 weeks after that we got sponsor from Cocacola. This one made our planning must be changed, because Cocacola gave us many products to be sold and we should sell it. We formulated it again, at last we successfully made our product from cocacola by adding additional value.

2. In operating, we just had a litle trouble. But we realized that in the first day our marketing wasn't too effective and efficient. Besides, after evaluating in the second day we move our stand so it was near from the road. In the first day we put it too far and made the distance between market and stand a litle far. Maybe that what made our marketing didn't work too effective.

3. In recording, mainly we had some trouble such as differentiation between both accountants’ calculation and transaction in the past.

The solutions were:

1. Finance division asked and coordinated with operation division continuously. We aslo gave any consideartion to help them.

2. We moved our stand and in the second day it worked. Our sales increased because we put it nearly from the road and in that time there was CFD event.

3. We compared the accountants’ calculation and the money that kept by the treasury until we found the mistakes and fixed it

Financial Conclusion Report

In doing our business simulation, we – from finance aspect – learned that:

 

1. Coordination is very important. We need to make a system to make our coordination works well. In this term, in essence when doing coordination is communication. We should realize that everyone has different character and we must understand and try to custom. Everything should be coordinated with others because we analyze that even a small thing can affect other division.

2. Precision is a must, especially for record ing the transactions

3. Good planning isn't enough. Actuating our plan is important as our plan. That's why we divided our division into 2 subdvision, impelemtation and accounting. We analyze that if finane division doesn't make a good control in actuating time, our planning won't success.

 

CHAPTER 3 

APPENDICES

A. List of partnerships

These are list of our partnerships : -The owner of Jalan Ir Haji Djuanda 123

-

 

-Coca Cola : We borrow two tents (3mx3m) from CocaCola and for the honor, we should sold 9 box of CocaCola products. 3 box CocaCola, 3 box Fanta, and 3 box Sprite(1 box consist of 24 bottle)

 

 

-DH Studio : We get the ex banner from DH studio -TK Ceria : We got colorful tables and chairs from TK Ceria which is really support our sweet and colorful themes. -Ice cream : We got 2 box of ice cream from

B. Member profiles

 

 

C. C

Captions of oour social mmedia activitties

 

D. P

* - -W

-

-

Promotion mOn D-day

Spreading fWalking me

Live music p

Colorful dec

materials

flyers and vonus

performanc

coration to

oucher coup

ce

interest the

pon

costumers

 

E. B

F. In

Revenue 

Day 1 

Day 2 

Cost of Go

Gross Pro

Expenses 

Marketing

Finance C

Operation

Total Exp

Net Profit

 

Booth layout

ncome state

oods Sold 

ofit 

g Cost 

Cost 

n ‐Rent & Uti

ense 

t 

t

ement

ilities 

CUCASHFLO

UPKISS OW STATEMENT 

2.758.0

3.322.0

5

42.5

885.0

00

00   

00   

00

81   

6.080.0

2.273

3.806.

928

2.878.0

000

3.829

171

8081

090

 

G. Cash Flow

JURNAL PENGELUARAN KAS

TANGGAL KETERANGAN REF KREDIT Total/date 24/11/2015 Biaya Fotocopy Survey 500 500

01/11/2015

Cream Cheese (2) @ Rp 60.000 120.000

391.379

TBM 4.000 Whip Cream 21.000 Cup 16.500 Susu 15.700 Whip Cream 23.000 Telur 17.300 1 Kg Terigu 7.500 .... 7.500 1 Kg Gula 12.500 1/2 Kg Mentega 11.000 1/4 Kg Mentega P 4.000 1/4 Kg Gula H 4.000 1 ... 3.500 Cream Cheese 30.000 Telur Eceran 17.248 3 ... 10.500 1 Indomilk 1.500 1 ... 7.500 1 ... 8.500 4 ... 10.000 1/4 Sele 3.000 Serenarodeolgavni138 18.383 Eceran Kg 17.248

04/11/2015 Biaya Proposoal 24.000 24.000

10/11/2015

Coca Cola Pet 4 4.200

149.800

1/2 Wifi Cream 55.000 1 Kg Gula Pasir 12.000 1/2 Kg Gula Palm 10.000 1/4 Bandruf 27.500 1/4 M. Putih 9.000 1/2 Blue Band 10.000 Bendera Sachet 1.500 1 Botol Coca Cola 4.200 SDK No 3 BNG B (PK/8) 2.500 Cupcake Mini (Roll/100/10) 7.900 Cup Anti Panas PTH 2.900 Cover Glas 3.100

12/11/2015 6 Pak Cup 12 Polos (@ 13.000) 78.000 341.500

 

1 Pak Bable sdtn 8.500 1 Pak Sendok STG 5.000 Sticker papper 25.000 print banner 3 pcs 75.000 poster & menu @100 150.000

17/11/2015

Biaya Sewa Listrik PLN 268.581

472.581 Biaya Ongkos Kantor Pos 2.500 55 Pinggang Tanggung ( @ 2.300) 126.500 5 Pcs Dces CC 75.000

18/11/2015

2 Kg Cincau 12.000

1.032.300

Majesty Straw Jam 200 4.950 Carnation SKM 500 G 10.750 Serenarodeolgvani139 51.600 4,5 Gula Pasir 54.000 1 Ons Susu 6.000 1,4 Mazena 3.000 1 Ons C. Mercolaide 7.500 Pewarna 2.000 4 Kg Cream Chesee 350.000 1/4 Kg G. Tepung 4.000 1 Kg Blue Band 20.000 4 Pak Snow Whip 156.000 3 Kg Mentega P 48.000 1 Gelati 2.500 2 Pak Es Krim Vanilla 8L ( @ 150.000) 300.000

20/11/2015

Biaya Fotokopi Nota 37.500

82.650 Beban Perlengkapan (Bolpen) 5.000 2 Syrup Mango Squash 630 ML (@ 10.500) 21.000 Telur Negri 19.150

21/11/2015

Hand glove 48.300

288.300 Pinggang Tanggung 161.000 Dus Caplie 60.000 S.Teh 10.000 Tisu 9.000

22/11/2015

Sirup VP Mango Squash 8.900

78.900 Mazina Selai Strawberry 35.000 Biaya Transportasi 10.000 Gas LPG 25.000

23/11/2015

Beban Sewa Tempat 95.000 590.000 Beban Sponsorship 295.000

Pembayaran Sewa Meja&Kursi 200.000

Total Sementara 3451910 Total Net Expense 3.451.910 - 250.000 3.201.910

 

JURNAL PENERIMAAN KAS

TANGGAL KETERANGAN REF DEBET KREDIT Okt-29 Kas 375.000

Nop-02 Kas 290.000 Nop-03 Kas 205.000 Nop-04 Kas 130.000 Nop-05 Kas 2.400.000 Nop-21 Kas 2.758.000 Nop-22 Kas 3.322.000

Total Penerimaan 9.480.000 0

Operational Expense-Production

01/11/2015 Raw & Materials 391.379 10/11/2015 Raw & Materials 149.800 12/11/2015 Raw & Materials 91.500 17/11/2015 Raw & Materials 201.500 18/11/2015 Raw & Materials 1.032.300 20/11/2015 Raw & Materials 40.150 21/11/2015 Raw & Materials 288.300 22/11/2015 Raw & Materials 78.900 Total 2.273.829

Operational Expense-Place&utility

04/11/2015 Proposal 24.000 Electricity Rent 271.081 Place Rent 95.000 Chairs&Tables rent 200.000 Sponsorship 295.000

Total 885.081

Total Expense ( Capital = 3.400.000) Division All Expense Percentage Operation 3.158.910 93% Marketing 500 0,02% Finance 42.500 1% HR 0 0% Total 3.201.910 94,17% Capital 198.090 5,80%

 

Marketing Expense 24/10/2015 FotoCopy 500 12/11/2015 Printing banner, etc 250.000

*Covered by DH Studio (Sponsorship), except 24/11/2015 Total 250.500

Finance Expense 20/11/2015 Nota 37.500

Pen 5.000

Total 42.500

H. Financial Transaction Records

 

 

I. Documentation

J. References www.intro2business-sbmitb.weebly.com