steamboat report

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SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN

FOUNDATION IN NATURAL & BUILT ENVIRONMENTS

PRESENTATION TITLE: THE STEAMBOAT BUSINESS

GROUP MEMBERS:

Names Presentation Roles

AIDA JUNITA (0317766) OBSTACLES FACED BY NEW BUSINESSES

NURIN ABDULLAH (0318596) NATURE OF THE MARKETS

ONG JIA HUI (0317752) HISTORY AND BRIEF DESCRIPTION OF BUSINESS

ONG MIN JUNN (0317767) RECOMMENDATIONS

TANG PEI KEI (0318545) STRATEGIES EMPLOYED BY THE BUSINESSES

TEOH SZE MING (0317838) COMPETITIVE BEHAVIOURS OF THE BUSINESS

ENGLISH 2 (ELG 30605)

LECTURER: CASSANDRA WIJESURIA

SUBMISSION & PRESENTATION DATE: 2nd DECEMBER 2014

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Table of Contents

Topic Page

1. Key Summary 3

2. History of Business 4

3. Brief Description of Business 6

3.1 Goh Huat Seng Restaurant 6

3.2 Ho Ho Steamboat Restaurant 7

4. Comparative Analysis of the Businesses Competitive Traits 8

4.1 Competitive Behaviours of the Businesses 8

4.2 Obstacles Faced by New Businesses upon Entering Their Respective Markets 10

4.3 Nature of the Markets 12

4.4 Similarities and Differences between the Two Businesses 13

4.5 Conclusion 14

5. Recommendations 15

5.1 Goh Huat Seng Restaurant 15

5.2 Ho Ho Steamboat Restaurant 16

6. Appendices 17

6.1 Photos 17

6.2 Interview Questions & Answers 19

6.2.1 Goh Huat Seng Restaurant 19

6.2.2 Ho Ho Steamboat Restaurant 23

6.3 Minutes of Meeting 26

7. Reference 29

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1. Key Summary

For this research assignment, we have chosen to study and compare the steamboat

restaurant business. Two steamboat restaurants in Penang and Klang, Goh Huat Seng Restaurant

and Ho Ho Steamboat Restaurant respectively, were selected for us to further understand the

nature of this business. A comparative analysis is then done in terms of the businesses’

competitive traits as well as similarities and differences both businesses share. After a thorough

research and analyzing, we have found that Ho Ho Steamboat Restaurant is more successful than

Goh Huat Seng Restaurant.

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2. History of Business

Steamboat, also known as hot pot, consists of a simmering metal pot of stock with several

East Asian varieties of stew. The typical steamboat ingredients include leaf vegetables,

mushrooms, wontons, seafood, egg dumplings and thinly sliced meat. The ingredients are placed

into the simmering pot and cooked at the table.

Steamboat originated from Mongolia, having beef, mutton or horse meat as its main

ingredient. Steamboat then spread to southern China during the Tang Dynasty and was further

established during the Mongolian Yuan Dynasty. Steamboat became popular throughout most of

China during the reign of Qing Dynasty (AD 1644 to 1912). In time, the traditional coal-heated

steamboat has been replaced by the electric, propane, butane gas, or induction cooker.

Even among mainland China, there are various regional variations which includes the

Manchurian and Hubei steamboat, Hainan cuisine steamboat, and the Cantonese variation.

In other regions, there are dozens of varieties of steamboat with its own distinguished

flavor and style. In Japan, steamboat dishes are called Nabemono, with Sukiyaki and shabu-

shabu being the most popular ones. The Taiwanese steamboat is called shabu-shabu too due to

the Japanese influence. Meanwhile in Thailand, steamboat is called Thai suki with the Thai-style

dipping sauce added. In Vietnam, the name for steamboat is lẩu or cù lao with the sour soup

called canh chua.

Up until several years ago, most steamboat joints in Malaysia serve plain stocks made

from chicken or pork ribs. However, the steamboat business has upgraded nowadays and most of

the steamboats are now served with two types of broths in the segmented pot, with its option

ranging from tom yam, spicy curry, tongue-numbing Szechuan pepper soup, tangy assam to

http://en.wikipedia.org/wiki/Canh_chua

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simple clear chicken soup. Many Malaysian steamboat restaurants are located nearer to the

suburban residential neighbourhoods as an area with a good mix of residential and commercial

properties will help keep the business afloat. The induction cooker is now widely used in many

steamboat restaurants in Malaysia as it cuts off the usage of gases and is less of a hassle to clean

up.

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3. Brief Description of the Businesses

3.1 Goh Huat Seng Restaurant

Goh Huat Seng Restaurant, located at Kimberley Street, George Town, is one of most

well-known steamboat restaurant in Penang that specializes in charcoal steamboat. It has been

around for more than 50 years and is the only existing branch. The restaurant currently has

eleven employees, most of which are family members of the owner, Mr. Goh.

Founded by Goh Huat Seng, the grandfather of the current owner, this restaurant was

established in the year 1958. The main product they offer is evidently steamboat, with fixed

steamboat sets (a total of six sets altogether) which fits accordingly to the number of pax.

Housing almost 10 up to 25 tables on average working days, the restaurant itself can cater around

200 patrons at a time.

Goh Huat Seng Restaurant only serves one type of soup base which is the clear chicken

soup, and two staple side dishes – belacan chicken and oyster omelet. They used to offer other

side dishes such as home cooked meat and vegetable dishes but were removed from the menu

due to low demand. Goh Huat Seng Restaurant also used to offer delivery service but has been

terminated as it was costly. Now, the restaurant only offers take away service, where they would

provide the customers with the soup base and steamboat ingredients. Customers could also make

reservations for family gatherings or events.

Goh Huat Seng Restaurant was recently listed as one of the restaurants for Best

Restaurant Guide awarded by iNPENANG (a premier social & tourism magazine) for the year

2014/2015.

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3.2 Ho Ho Restaurant

Ho Ho Steamboat Restaurant, located in Shah Alam, Selangor is one of the eight outlets

opened in Malaysia, six being in the area of Kuala Lumpur and Selangor and one in Johor. The

branch in Shah Alam was founded in 1999 by the branch manager’s uncle, Mr. Lee Swee Bu.

Currently; the branch has ten employees, most of which are foreign workers.

Ho Ho Steamboat Restaurant specializes in steamboat, offering four types of soup bases

which include clear soup base, tom yam, ginger wine and pumpkin porridge soup. The restaurant

also offers a wide range of steamboat ingredients covering more than 70 choices of seafood,

meat and vegetables. A la carte dishes such as fried snacks and fried noodles are sold as well.

The Ho Ho Steamboat Restaurant in Shah Alam can cater up to 100 customers at a time

and is available for reservations of family functions and gatherings. Although the branch in Shah

Alam is in the phase of gaining its reputation amongst the local residents here, it is usually a full

house during weekends.

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4. Comparative Analysis of the Businesses’ Competitive Traits

4.1 Competitive Behaviours of the Businesses

Goh Huat Seng Restaurant,

Kimberley Street, Penang

Category Ho Ho Steamboat Restaurant,

Shah Alam, Selangor

There are around 12 steamboat

restaurants in George Town area.

Number of Competitors

in Respective

Geographical Markets

There are around 16 steamboat

restaurants in Shah Alam.

The top 3 competitors of Goh

Huat Seng Restaurant are:

i. Zi Wei Yuan Steamboat

∙ one of the top charcoal

steamboat restaurant in Penang

∙ signature milky soup base

stewed with deep fried fish bone,

yam and asam boi

ii. Eam Huat Restaurant

∙ offers a specialty of homemade

pork meat ball and Fook Chau

fish ball

iii. Huo Tan Wang Charcoal

Fish Head Steamboat

∙ known for their charcoal fish

head steamboat

Brief Description of

Top 3 Competitors

The top 3 competitors of Ho Ho

Steamboat Restaurant are:

i. Damansara Village

Steamboat Restaurant

∙ Pulau Ketam style steamboat

restaurant; has three outlets

∙ offers a range of fresh seafood

for steamboat and side dishes

ii. Johnny’s Restaurant

∙ a commercialized steamboat

style chain restaurant

∙ offers steamboat sets and a la

carte meals

iii. Coco Steamboat

∙ provides a wide selection of

soup base and seafood

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i. Pricing

∙ Price is fixed according to the

set chosen, ranging from RM40

(1-2 person) up to RM200 (10

pax and above)

ii. Advertising

∙ has a Facebook account but

inactive

∙ its existence is shared through

word of mouth by its loyal base

of customers

iii. Product Variety

∙ only offers one type of soup

base – clear chicken soup

∙ limited to six steamboat sets,

according to number of pax

serving

∙ only offers two side dishes –

belacan chicken and oyster

omelet

Strategies Employed in

Competing with other

Businesses

i. Pricing

∙ Price per set (for 2 pax) is

RM17.50 and single dishes are

priced accordingly

ii. Advertising

∙ has a Facebook account but

inactive

∙ has an official website –

www.steamboat.com.my,

informative with outlets’

information and menu

iii. Product Variety

∙ offers four types of soup base –

clear soup base, tom yam, ginger

wine and pumpkin porridge soup

∙ wide spread of steamboat

ingredients – seafood, meat and

vegetables

∙ offers a variety of fried snacks

and a la carte noodles

http://www.steamboat.com.my/

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4.2 Obstacles Faced by New Businesses upon Entering Their Respective Markets

4.2.1 Money/Capital

When a new business enters the market, it faces multiple obstacles from the surrounding

environment. Once started, a large sum of money is needed for tax payment and a sufficient

amount of capital for the business to start off. In the steamboat line of business, capital is needed

mainly for the provision of steamboat appliances and ingredients as well as advertising and

promotion of their new business.

4.2.2 Competition

New businesses have to strive in order to not get beaten down by existing businesses in

the market. By playing with the prices, a business may win a customer’s heart or lose out.

Steamboat businesses are similar in the way they compete but in order to deal with their

competitors, new businesses have to continuously find ways to maximize their profit even when

competition takes place. Every business seeks to maximize their profits but it does not mean to

take advantage of their customers (refer to section 4.2.3).

There are a few rules to maximizing profit:

i. Minimizing cost of producing any given level of output

For steamboat businesses, it is wise to always purchase their ingredients in bulk from

trusted suppliers for a cheaper price and even use conducive methods of cooking; such as

induction-based or gas-based steamboats, depending on the suitability of the restaurant itself.

This way, restaurants are able to earn a higher profit from the sales they make.

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ii. Avoiding inefficient production technique

Promotions and advertising are crucial for a new steamboat business to be known to their

potential target market. Most owners have great offers but those promotions only benefit the

customers and but has no profit return. In such cases, owners should be wise in promoting their

offers and not be on the losing end. Similar to the products they sell, the variety of food should

fit the taste of the target market. Having supplies that are not suitable for them will result in a

loss for the business.

4.2.3 Customers

Customer satisfaction and customer loyalty is important for new businesses, especially

steamboat businesses, to ensure that the service and food provided are of quality. In contrast with

financial and competition problems, customers are an uncontrollable factor in marketing and

business. To gain customer satisfaction, first impressions are important to customers as it is a

sign that the new business will start off well. As time pass, customers will continue to be a

deciding factor as they will always demand for something new. In this case, steamboat

businesses can always have a change in their menu and offer promotions to ensure customer

loyalty.

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4.3 Nature of Their Markets

In reference to section 4.1 and 4.2, it is safe to say that the nature of the markets of both

steamboat restaurants can be classified as monopolistic competitive. Monopolistic competition

can be described as a common market structure where the business has many competitors but

each one sells a slightly different product. Monopolistic competition can be identified through

few characteristics which include product differences, ability to change market price and the

barriers of entry.

Even though Goh Huat Seng Restaurant and Ho Ho Steamboat Restaurant fall under the

same category, there are a few notable differences between their products. For example, Ho Ho

Steamboat Restaurant offers a variety of a la carte side dishes whereas Goh Huat Seng

Restaurant only offers belacan fried chicken and fried oyster omelet as side dishes to

complement their steamboat sets. Therefore, both the restaurants cannot be considered as

perfectly competitive as they do not offer identical products. However, both restaurants can

compete with each other by advertising the differences between its products and the services

provided since ambience is also part of influential aspects of the restaurant’s quality.

On another note, the price range of the products can be changed based on perceived

differences but changing it frequently may cause the restaurant to lose customers to their

competitors. Hence, it can be concluded that there is limited ability which can affect its market

price, unlike pure competition, which has no such ability.

Also, there are low barriers to entry for both steamboat restaurants. Since there are

numerous firms waiting to enter the market every day, each with their own specialties of product

or in pursuit of positive profits, this will distinguish steamboat restaurants from being in

oligopoly market.

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4.4 Similarities and Differences between the Two Businesses

Goh Huat Seng Restaurant,

Kimberley Street, Penang

Category Ho Ho Steamboat Restaurant,

Shah Alam, Selangor

Penang Location Kuala Lumpur (main outlet),

Selangor and Johor

5.30 p.m. to 10 p.m Business Hours 3.30 p.m to 12 a.m.

Affordable for low-income

people up to high-income people

Price Range Affordable for low-income

people up to high-income people

Families, any age but restricted

for Muslims due to non-halal

status

Potential Customers

(group of people, age

and religion)

Families, any age but restricted

for Muslims due to non-halal

status

i. Soup Base

∙ clear soup base

ii. Steamboat Ingredients

∙ Six sets

iii. Side Dishes

∙ only offers belacan fried

chicken and oyster omelet

Menu i. Soup Base

∙ clear soup base, tom yam,

ginger wine and pumpkin

porridge soup

ii. Steamboat Ingredients

∙ over 70 ingredients of seafood,

meat and vegetables

iii. Side Dishes

∙ over 20 choices of a la carte

side dishes

Event reservations Services Provided No Wi-Fi but restrooms and

credit card services are provided

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4.5 Conclusion

Based on our analysis, Ho Ho Steamboat Restaurant is commercially successful

compared to Goh Huat Seng Restaurant. This is due to Ho Ho Steamboat Restaurant’s ability to

overcome obstacles that a usual steamboat business would come across. As a business with

several branches, it overcame the problems of customers, finance and even competition. Ho Ho

Steamboat Restaurant may attend to tough customers but by having several branches, they are

able to make more than enough profits to cover up the loss of other branches. With a wide

geographical area covered by Ho Ho Steamboat Restaurants, customer loyalty is easily gained

throughout the area of Selangor and Kuala Lumpur.

Ho Ho Steamboat itself has reasonable pricing which is affordable for most people in the

target market. With over 70 ingredients and specializing in fresh seafood, it becomes a favourite

to the society. The only downside of Ho Ho Steamboat Restaurant is the fact that it is a non-halal

chain restaurant. This limits the restaurant to only serve customers who are non-Muslims,

restricting the profit gain, thus unable to maximize their profits.

Suitable for families, Ho Ho Steamboat Restaurant provides good service and is easily

accessible by customers. In comparison to Goh Huat Seng Restaurant, it has a wider variety of

food and has eight branches, allowing the business to have an extended limit to the amount of

customers they are able to serve.

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5. Recommendation

5.1 Goh Huat Seng Restaurant

Goh Huat Seng Restaurant has been in the business line, estimated since 50 years ago.

Being in the line for such a long time, the restaurant has not undergone any renovations over the

past few decades and the interior of the restaurant is starting to look gloomy and feels stuffy.

Customers feel uncomfortable and lose their appetite when exposed to such conditions.

Therefore, the owner should take initiative to renovate the interior of the restaurant to

improve the looks and comfort of the restaurant, especially by installing proper ventilation

systems to keep the place cool and comfortable for their customers. Other than that, old

businesses tend to lack in the promotion and advertising department because they believe that

they are already well established. As this minimizes the chance of getting more profit, it is wise

for the restaurant to work on their marketing and advertising by having active Instagram and

Facebook accounts to update their customers on current promotions.

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5.2 Ho Ho Steamboat Restaurant

Ho Ho Steamboat Restaurant is a well-known establishment with several branches all

over Kuala Lumpur, Selangor and even Johor. Being a restaurant with many merits, it has very

few downfalls.

For instance, all of Ho Ho Steamboat Restaurant branches only cater to non-Muslim

customers as they provide non-halal food. This limits the number of customers which affects

their business, especially since the branch is opened in an area (Shah Alam) that consists of

mostly Malays. In order to tackle this problem, Ho Ho Steamboat Restaurant should open

branches which are halal to accommodate a wider customer range. Ho Ho Steamboat

Restaurant should also consider lengthening their opening hours and cater for the crowd that

would prefer to have steamboat during lunch hours. Individual small pots can be provided for the

lunch crowd.

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6. Appendices

6.1 Photos

6.1.1 Goh Huat Seng Restaurant

Date of Visit: 23rd October 2014 (Thursday)

Left: The façade of Goh Huat Seng Restaurant; Right: The interior of the restaurant.

Left: Aida Junita, Teoh Sze Ming and Ong Jia Hui interviewing the owner, Mr. Goh; Right:

Scene of customers (Ong Jia Hui and her friends) having steamboat at the restaurant.

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6.1.2 Ho Ho Steamboat Restaurant

Date of Visit: 28th October 2014 (Tuesday)

Left: Ong Jia Hui interviewing Ms Lee; Right: Tang Pei Kei having steamboat at Ho Ho

Steamboat Restaurant.

Left: Interior of Ho Ho Steamboat Restaurant; Right: Customers at the restaurant.

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6.2 Interview Notes

6.2.1 Goh Huat Seng Restaurant Interview Questions & Answers

Interviewee Contact Details

Name: Mr. Goh

Job Position: Owner

Contact Number: +6012 4831 225

Q: When was your business founded?

A: 1977 (However, there are 2 generations before me – my grandfather and my father. My

father’s restaurant opened around year 1958. I learned what was needed to operate the

restaurant from them.)

Q: Who is/are the key founder(s)?

A: My grandfather, Goh Huat Seng.

Q: What are your main products?

A: It was the TeoChew dishes (belacan chicken, fried oyster egg) until year 1975 where

steamboat starts to come into the business. However, this restaurant no longer serves the

TeoChew dishes after I took over the business.

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Q: Who are your customers?

A: My customers are more towards the age group of 30+ as the taste of our dishes are rather

plain. Also, families and tourists (especially Japanese tourists) patronize our restaurant

frequently too.

Q: What is the estimated/average current number of customers?

A: During Friday and the weekends, it is usually a full house; whereas about 10-25 tables will

be taken up on normal working days.

Q: How many branch offices/stores do you have (if applicable)?

A: This is the only store I have now; there are no branches so far.

Q: How many employees/staffs do you currently have?

A: Currently, I have 11 staffs where a partial of them are my family members. I will come to the

restaurant to supervise everyday too.

Q: What are the working hours for your staffs?

A: As business starts from 5 p.m. to 9.30 p.m., the staffs will come in at 10a.m. to start

preparing for the day. We stop taking orders by 9.30 p.m., and the staffs will clean up the

restaurant and close up around 10 p.m. to 10.30 p.m.

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Q: Are your pricing decisions strongly affected by your competitors?

A: No, the pricing decisions of our food are not affected by our competitors. We set the price

according to what we think is appropriate.

Q: What are the specialties of your restaurant?

A: Unlike usual steamboat restaurant, we use charcoal instead of induction cooker and stove.

Also, all of our pots are made of copper.

Q: What are the main problems faced by the restaurant?

A: The source of the seafood we provide is a tough and most common problem that we are

facing as we do not have a fixed supplier. Rather, we would go and find the ingredients and

stocks required everyday by ourselves. The seafood that we get is all local.

Q: What are the most common complaints that you get from your customers?

A: The most common complaint that I get is that the food are rather expensive. The customers

would say so because they do not understand the tough process that we have to undergo in

order to acquire the ingredients required.

Q: What other services do you provide?

A: In the past, we used to have delivery service. However, such service is quite costly and so it

was stopped. Now, we provide takeaway service where we will provide the ingredients and

soup for the customer. Also, we allow reservations for events.

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Q: Is the business constantly facing strong competition from other competitors? What strategies

do you use to compete against them?

A: As more and more people are entering the steamboat business, I would say yes, the business

is constantly facing strong competition. But I do not employ any specific strategies to

compete against my competitors, I only strive to do and be the best.

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6.2.2 Ho Ho Restaurant Interview Questions & Answers

Interviewee Contact Details

Name: Ms Lee Swee Eng

Job Position: Branch Manager

Contact Number: +6016 321 2080

Q: When was your business founded?

A: 1999. The first branch is located at Jalan Ipoh. We expanded our business to Kepong, Klang,

Sri Petaling, Kuala Lumpur, and Johor, with the headquarters being located at Sri Petaling.

We aim to be well known even to Singaporeans, which is why we have a branch in Johor.

Q: Who is/are the key founders?

A: My uncle, Lee Swee Bu.

Q: What are your main products?

A: We’re famous for our clear soup base. (Our seafood is delivered daily from Pulau Ketam to

all the branches.)

Q: Who are your customers?

A: We usually serve family and friends gatherings, so we do not really target a certain age

group of customers.

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Q: What is the estimated/average current number of customers?

A: Weekends are usually busy and packed. However, the crowd of the customers depends on the

branch’s location - as the population in Kuala Lumpur is denser, the number of customers is

larger also. For example, we can serve up to 100 tables in the Shah Alam branch, but more

than 300 tables in the Kuala Lumpur branch within one day.

Q: How many branch offices/stores do you have (if applicable)?

A: We have seven branches in Kuala Lumpur and Selangor area and one branch in Johor. This

current Shah Alam branch has operated for over 10 years. The size of each of our branches is

different as it depends on the location. For example, this one here in Shah Alam is considered

small in size. Our headquarters occupies two shop lots, which has a second floor that can fit

about 30-40 tables.

Q: How many employee/staffs do you currently have?

A: Currently, I have 10 staffs here. But there are 30-40 staffs in other bigger branches.

Q: Are your pricing decisions strongly affected by your competitors?

A: No, the pricing decisions of our food are not affected by our competitors. We set the price

according to what we think is appropriate.

Q: Do you have many competitors? Who are they?

A: Recently, Hometown Steamboat Restaurant and Be Be Ho Steamboat Restaurant are our

biggest competitors because they both are franchising business and they spent a lot on

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advertising and interior design. There are even several small competitors who like to emulate

our services, styles, logo, and even using Ho Ho as their name.

Q: What are the main problems faced by the restaurant?

A: It is hard for us to attract our customer in the residential area (in Shah Alam), as we need to

spend time to gain the reputation needed.

Q: What is the most common complaint that you get from your customers?

A: The most common complaint we received were regarding our foreign workers. As the foreign

workers are less familiar with our dialect and language, they often misunderstood the

customer’s request, causing some mix-ups.

Q: Is the business constantly facing strong competition from other competitors? What strategies

do you use to compete against them?

A: As more and more people are entering the steamboat business, I would say yes, the business

is constantly facing strong competition. We are only focused on our quality of food and

services. For strategies, we will advertise and update some news on our website, newspaper,

and we do print banners and fliers.

Q: How much capital is required to start this business?

A: For the small branches, they are about RM200 000. It usually takes around RM100 000 to

RM300 000 to start a business, depending on the rental and renovation of the shops.

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6.3 Minutes of the Meeting

Minute 1

DATE 15th October 2014

TIME 9.00 a.m.

VENUE Norwegian Café, Taylor’s Lakeside University

NAMES OF GROUP MEMBERS TUTORIAL GROUP ROLE

Aida Junita Wednesday, 8-10 a.m. Secretary

Ong Jia Hui Friday, 8-10 a.m. Research

Ong Min Junn Friday, 8-10 a.m. Research

Tan Pei Kei Friday, 8-10 a.m. Research

Teoh Sze Ming Friday, 8-10 a.m. Research

NO ACTIVITY ACTION TAKEN BY

1. Introduction on task to discuss. Aida Junita started the topic of

discussion – type of business to compare.

2. Brainstorm on type of business to compare. All members gave various types of

business to compare and analyze.

3. Type of business to compare were suggested – art supply shop or steamboat restaurant.

Aida Junita suggested art supply shop. Teoh Sze Ming and Ong Min Junn

suggested steamboat restaurants.

4. Types of business to compare were chosen – steamboat restaurant.

All members agreed on comparing two steamboat restaurants.

5. The two steamboat restaurants in Penang and Klang Valley respectively, were selected.

Teoh Sze Ming proposed Goh Huat Seng Restaurant in Penang and

Ong Min Junn proposed Ho Ho Steamboat Restaurant in Shah Alam.

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Minute 2

DATE 19th October 2014

TIME 9.00 p.m.

VENUE Online discussion through WhatsApp & Facebook



Nurin Abdullah Friday, 8-10 a.m. Research



Tan Pei Kei Friday, 8-10 a.m. Research



1. Introduction on task to discuss. Ong Min Junn started the topic of discussion – list of interview questions.

2. Brainstorm on list of interview questions to be

asked.

All members gave various

suggestions of questions to be asked during the interview.

3. Finalized the list of interview questions to be

asked.

All members gave positive input.

Aida Junita compiled the list of interview questions.

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Minute 3

DATE 21st November 2014

TIME 12.00 p.m.

VENUE Tiffins, Taylor’s Lakeside University



Nurin Abdullah Friday, 8-10 a.m. Research



Tan Pei Kei Friday, 8-10 a.m. Videographer



1. Introduction on task to discuss. Ong Min Junn started the topic of discussion – task delegation.

2. Tasks were delegated among group members. All members got their task to complete for the report and

presentation.

3. Take note of individual’s tasks and responsibilities.

Aida Junita – competitive behaviours and compilation of

report. Nurin Abdullah – nature of

business. Ong Jia Hui – history of business. Ong Min Junn – strategies

employed, recommendations and presentation slides.

Tang Pei Kei – artistic cover art and description of business. Teoh Sze Ming – competitive

behaviours.

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7. Reference

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www.chinadaily.com.cn/life/2012-03/12/content_14814341.htm

Dixit, Avinash K., & Stiglitz, Joseph E. (1977). The American Economic Review. American

Economic Association.

Easy Corner. (2014). 10 Steamboat Restaurants in Penang. Retrieved 29th November 2014 from

http://easycorner.my/food-beverage/10-steamboat-restaurants-penang/

Ho Ho Steamboat Restaurant. (2014). Ho Ho Steamboat Restaurant. Retrieved 22nd November

2014 from www.steamboat.com.my

Law, H.S. (2014). Damansara Village Steamboat Restaurant at Kampung Sungai Kayu Ara,

Petaling Jaya. Retrieved 22nd November 2014 from

http://huislaw.blogspot.com/2014/06/damansara-village-steamboat-kampung-kayu

ara.html

Lim, C.P., & Too, W.P. (2002). Kuala Lumpur – the Progressive City. Kuala Lumpur, Malaysia:

Tourism Info Production Sdn. Bhd.

Mak, L.Y. (2006). Malaysia Truly Asia Travel Guide. Selangor, Malaysia: Aim Advertising

Sdn. Bhd.

McAlese, D. (2001). Economics for Business. Harlow, England: Pearson Education Limited.

http://huislaw.blogspot.com/2014/06/damansara-village-steamboat-kampung-kayu

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Monosetia Sdn. Bhd. (2003). “Ooh! Penang.” Beyond the Viewfinder. Pulau Pinang, Malaysia:

Rhythm Consolidated Berhad.

Wei Yu. (2012). Chinese Food 3: Hot Pot. Retrieved 20th November 2014 from

http://cn.hujiang.com/new/p428214/