Integated Final Report - Bak Kut Teh
Integated Final Report - Bak Kut Teh
Student ID
0322048
Chan Koon Qi
0322000
Video
0322062
Grammar
checker,
compile
and
overall
report
checker.
0322662
0322357
English
2
[ELG
30605]
Lecturer:
Cassandra
Wijesuria
Submission
Date:
26th
November
2015
2
Table
of
Content
No.
Tittle
Page Number
Key Summary
5 6
8 9
10 11
12 13
14
15 16
10
17
11
17
12
Conclusion
18
13
19 20
14
21
15
Recommendation
22
16
Appendices
23 42
17
Bibliography
43
18
Reference
44
Key
Summary
This
report
is
a
comparative
analysis
of
two
Bak
Kut
Teh
businesses
in
different
geographical
locations.
The
business
we
have
chosen
must
be
operated
for
at
least
10
years.
The
selected
Bak
Kut
Teh
restaurants
are
Teo
Chew
Bak
Kut
Teh
in
Melaka
and
Kee
Heong
Bak
Kut
Teh
from
Old
Klang.
Interviews
have
been
conducted
in
each
of
the
respective
Bak
Kut
Teh
restaurant
in
order
to
obtain
further
information
from
both
businesses.
The
collected
information
has
been
analysed
and
justified
through
research
carried
out
with
reliable
sources
in
references.
It
is
concluded
that
Kee
Heong
Bak
Kut
Teh
is
more
successful
than
Teo
Chew
Bak
Kut
Teh
due
to
greater
number
of
customers
and
also
good
quality
dish.
Moreover,
several
impactful
recommendations
such
as
advertising
could
be
undertake
by
the
businesses
in
order
to
improve
their
competitive
edges
have
included
into
the
report
based
on
our
careful
analysis
so
that
the
business
could
compete
in
the
market
with
their
full
potential.
History
of
Bah
Kut
Teh
Bak
Kut
Teh,
also
known
as
in
Chinese
is
a
very
popular
Chinese
soup
that
people
in
Malaysia
and
Singapore
indulged
in
it
as
a
satisfying
choice
of
food.
As
the
name
literally
translated
into
English,
Meat
Bone
Tea,
this
particular
dish
does
not
always
start
out
as
an
exciting
meal
back
in
the
old
days.
Bak
Kut
Teh
was
believed
to
have
been
found
when
Hokkien
immigrants
from
China
came
to
Malaysia
to
find
a
living.
The
old
days
were
hard
and
the
pay
was
measly,
so
the
immigrants
started
to
find
other
sources
of
food
to
eat
instead
of
plain
white
rice.
Back
then,
the
old
ports
of
Klang
was
famous
for
importing
herbs
and
spices,
the
immigrants
that
worked
there
picked
up
spices
that
had
fallen
from
the
cargo.
They
started
to
add
different
types
of
herbs
and
spice
into
a
pot
of
clear
water
and
broth
it.
Finally,
the
outcome
of
the
simple
dish
was
Bah
Kut
Teh,
which
the
immigrants
mixed
it
with
white
rice.
Since
then,
it
has
become
a
staple
food
for
workers
as
it
was
cheap
to
make
and
was
filling
for
those
who
worked
long
and
backbreaking
tasks
of
the
day.
Today,
as
our
taste
palettes
and
salaries
have
increased,
the
meal
added
new
components,
such
as
tofu,
fried
dough,
vegetables
and
mushrooms.
And
one
of
the
most
important
component
that
crafted
the
Bak
Kut
Teh
that
enrich
itself
from
the
plain
soup,
was
the
Pork
Rib
meat
that
enhance
the
taste
of
the
soup
itself.
Despite
the
name
of
the
dish
includes
a
word,
tea,
the
Bak
Kut
Teh
was
not
made
by
tea,
rather
than
that
most
of
the
Bak
Kut
Teh
is
served
with
Chinese
Tea.
People
believed
that
tea
would
help
to
get
rid
of
the
fat
that
is
found
in
the
meal
and
the
Tea
is
able
to
neutralize
the
alkaline
in
the
dish.
As
traditional
ways
maintain,
Bak
Kut
Teh
is
still
served
with
delicious
white
rice.
The
modern
world
also
tweaked
the
white
rice
into
oily
rice,
fried
onion
rice
and
yam
rice
to
spice
up
the
whole
dish.
This
meal
started
out
as
a
popular
breakfast
dish,
but
now
you
eat
Bak
Kut
Teh
whenever
you
crave
it.
The
meal
is
even
a
popular
lunch
for
those
in
a
hurry
during
business
hours.
So,
next
time
you
are
craving
Bak
Kut
Teh,
remember
this
beloved
dish
has
provided
hard
workers
nourishment
for
centuries.
Brief
Description
of
Teo
Chew
Bak
Kut
Teh
Teo
Chew
Bah
Kut
Teh
is
a
famous
Bak
Kut
Teh
restaurant
in
Melaka.
It
is
located
in
Jalan
Melaka
Raya
4,
Taman
Melaka
Raya,
Melaka,
Malaysia
which
is
just
beside
the
La
Boss
Hotel.
It
is
a
small
but
concentrated
food
business
that
sells
Teo
Chew
style
herbal
pork
dish
as
its
major
product,
but
what
make
it
so
special
is
because
of
the
soup
which
has
a
tad
bit
different
from
the
other
Bak
Kut
Teh
soup,
in
the
sense
that
the
soup
has
distinct
herbal
and
black
pepper
flavour
and
is
garnished
with
celery.
Everything
comes
in
a
clay
pot.
Teo
Chew
Bak
Kut
Teh
restaurant
has
its
loyal
customers
gained
over
the
years.
It
is
now
run
by
a
couple
named
Eng
Khim
Hor
and
Ng
May
Ling
with
the
help
of
their
children
after
the
boss,
Mr
Engs
father,
who
was
the
owner
of
the
restaurant
which
had
passed
ago
few
years
ago.
The
business
was
originally
founded
in
the
1980s
by
Mr
Eng
Khim
Horis
father
from
just
a
stall
to
a
restaurant
and
then
handed
down
to
his
children.
Mr
Engs
father
taught
him
how
to
prepare
the
Bak
Kut
Teh
dishes
in
order
to
let
Mr
Eng
take
order
of
his
business.
After
his
retirement,
Mr.
Eng
did
also
teach
his
sibling
how
to
prepare
all
the
dishes
too.
All
of
them
have
now
owned
thier
Bak
Kut
Teh
business
with
different
name
in
Melaka
and
Teo
Chew
Bah
Ku
Teh
which
is
now
owned
by
Mr
Eng
is
one
of
the
famous
Bak
Kut
Teh
restaurant
in
Melaka.
It
is
named
Teo
Chew
Bah
Ku
Teh
because
My
Eng
family
is
from
Teo
Chew
dialect.
Teo
Chew
Bak
Kut
Teh
opens
from
7.30
in
the
morning
to
3
oclock
in
the
afternoon
every
day,
and
closes
on
alternate
Monday.
Unlike
the
other
Bak
Kut
Teh
restaurant,
Teo
Chew
Bak
Kut
Teh
only
focus
on
3
main
types
of
dishes,
the
Bak
Kut
Teh,
stir
fried
vegetables
and
the
marinade
pig
trotter
which
serve
together
with
Yu
Char
Kuew
and
yam
rice.
Although
there
are
only
3
main
dishes
in
Teo
Chew
Bah
Ku
Teh,
but
all
of
it
is
delicious
and
unique
in
taste
and
this
make
Teo
Chew
Bak
Kut
Teh
different
from
the
others.
Bak
Kut
Teh
restaurant
includes
Mr
Engs
siblings
Bak
Kut
Teh
restaurant
which
serve
more
and
different
dishes.
Besides
that,
the
idea
of
focusing
only
in
3
main
dishes
is
actually
Mr
Engs
idea
too,
this
is
because
in
order
to
produce
the
best
taste
of
his
dishes,
focusing
only
in
3
dishes
allow
him
to
keep
on
improve
in
his
skill.
And
this
is
the
reason
why
the
3
dishes
in
his
restaurant
is
graded
the
best
in
Melaka
by
the
customers.
The
food
is
not
prepared
in
the
kitchen
but
right
in
the
middle
of
the
shop
itself.
And
the
interesting
and
unique
part
of
the
restaurant
is,
the
boss
which
is
also
the
cook
would
yell
non-stop
for
as
long
as
you
are
there.
Preparing
and
cooking
takes
up
maybe
20-30
per
cent
of
the
seat
layout.
And
despite
being
very
helpful
for
customers
to
really
watch
him
cook,
the
yelling
in
normal
kitchen
also
comes
alive
at
the
shop.
Teo
Chew
Bak
Kut
Teh
is
famous
of
it
soup
which
has
a
distinct
herbal
flavour.
The
Bak
Kut
Teh
serves
some
celery
instead
of
the
usual
green
lettuce.
And
some
standard
ingredients
like
the
assorted
pork
and
mushrooms.
And
the
pork
from
the
soup
and
the
marinade
pig
trotter
is
tender
and
falling
off
the
bone.
And
not
to
forget
the
yam
rice
which
is
nicely
cooked
with
small
chunks
of
yam
and
Yu
Char
Kew
(fried
beard
stick),
the
combination
is
always
perfect.
Mr
Eng
and
his
wife
Ms
Ng
have
put
a
lot
of
effort
in
the
restaurant.
As
the
owners
of
Teo
Chew
Bak
Kut
Teh,
they
will
make
sure
their
customers
receive
honest
services
and
best
products
in
order
to
maintain
the
reputation
of
the
business.
They
will
make
sure
all
the
ingredients
are
fresh.
To
maintain
the
traditional
taste
of
the
soup,
Mr
Eng
will
always
be
the
one
who
in
charge
of
preparing
all
the
dishes.
Overall,
Teo
Chew
Bah
Kut
Teh
is
a
successful,
historical
and
well-known
Bak
Kut
Teh
restaurant
that
stands
up
in
Melaka.
7
Strategy
employed
by
Teo
Chew
Bak
Kut
Teh
Strategy
Description
Pricing
Quality of service
Located
in
Jalan
Melaka
Raya
14,
Taman
Melaka
Raya,
Malacca
Town,
75000,
approximately
1km
away
from
Teo
Chew
Bak
Kut
Teh,
SH
Bak
Kut
Teh
is
one
of
the
famous
Bak
Kut
Teh
establishments
in
Melaka.
It
is
famous
for
its
way
of
traditional
way
of
preparing
the
Bak
Kut
Teh
which
is
using
charcoal.
Besides,
it
also
serves
more
dishes.
For
example,
ginger
wine
chicken
is
one
of
the
most
famous
dishes
in
their
menu.
2.Restoran
New
Tasty
Bu
Kut
Teh
Located
in
Jalan
Melaka
Raya
14,
Taman
Melaka
Raya,
Malacca
Town,
75000,
approximately
1km
away
from
Teo
Chew
Bah
Kut
Teh
and
just
a
few
block
from
SH
restaurant
Bah
Kut
Teh,
New
Tasty
is
another
Bak
Kut
Teh
restaurant
in
Melaka
as
it
offers
a
very
wide
variety
of
dishes
including
the
dry
clay
pot
dishes.
9
Ah
Hui
Bak
Kut
Teh
is
located
in
No.
268,
Jalan
Melaka
Raya
3,
Taman
Melaka
Raya,
75000,
Melaka,
Melaka,
Malaysia,
approximately
300
meter
away
from
Teo
Chew
Bah
Kut
Teh.
It
is
one
of
the
very
well
known
Bak
Kut
Teh
in
Melaka.
Ah
Hui
Bak
Kut
Teh
is
a
family
based
business
where
the
company
name
Ah
Hui
Bak
Kut
Teh
is
came
from
the
last
word
of
the
founder's
Chinese
name
HUI
().
Ah
Hui
Bak
Kut
Teh
principal
is
provided
the
best
quality
food
at
the
best
taste
for
all
valuable
customers.
Ah
Hui
Bak
Kut
Teh
is
well
known
of
their
wide
variety
of
dishes
especially
Special
Bak
Kut
Teh,
Prawn
&
Squid
Sambal,
Black
Vinegar
Trotter
and
Red
Grain
Wine
Kidney
&
Liver.
Their
food
prices
are
also
acceptable.
10
Kee
Heong
Bak
Kut
Teh
is
one
of
the
well-known
Bak
Kut
Teh
restaurants
in
Klang
which
located
off
Lorong
Kawansari
4A
in
Taman
Eng
Ann,
with
a
big
red
sign
over
its
shop
fronts.
It
is
a
small
but
concentrated
food
business
that
sells
Hokkien
style
herbal
pork
dish
as
its
major
product.
With
its
mouth-watering
and
traditional
taste
of
Bak
Kut
Teh,
it
has
its
loyal
customers
gained
over
the
years
who
are
willing
to
come
all
the
way
down
from
other
cities
just
to
have
a
good
and
hearty
meal.
The
restaurant
is
run
by
a
woman
named
Tan
Shan
Mei,
with
the
help
of
her
family
after
his
husband,
who
was
the
owner
of
the
restaurant,
died
nigh
10
years
ago.
The
business
was
originally
founded
in
the
1980s
by
Madam
Tan
Shan
Meis
father
in
law,
she
claims
her
father
in
law
invented
Bak
Kut
Teh.
Her
father
Mr
Lee
Wen
Tee
was
a
chinese
chiroprator.
Back
then
he
uses
the
chinese
herbs
to
cure
people
sprain
and
used
it
to
cook
Tika,
which
is
known
as
pork
leg
in
Hokkien.
So
he
used
those
herds
to
make
bak
kut
teh,
and
then
handed
down
to
his
son.
When
the
son
took
over
the
business,
he
moved
the
business
to
Taman
Eng
Ann
and
named
it
(Qi
Xiang),
which
is
pronounced
as
Kee
Heong
in
Hokkien,
meaning
very
appetizing.
Kee
Heong
Bah
Kut
Teh
opens
from
7
oclock
in
the
morning
to
4
oclock
in
the
evening
every
day,
and
closes
on
alternate
Monday.
At
here,
people
can
find
the
two
main
types
of
Bak
Kut
Teh,
which
is
the
traditional
ceramic
bowl
Bak
Kut
Teh
and
clay
pot
Bak
Kut
Teh
that
most
of
the
Bak
Kut
Teh
restaurant
in
Klang
only
sells
either
one
type.
Kee
Heong's
Bak
Kut
Teh
has
large
pork
hocks
stewed
for
long
hours
until
the
pork-skin
acquired
a
translucent,
gelatinous
quality,
and
the
meat
is
meltingly
tender.
The
soup
is
more
like
a
sticky,
viscous
stew,
bursting
with
sweet
flavours
from
the
meat,
garlic
and
Kee
Heong's
own
secret
blend
of
Chinese
herbs
&
spices,
finished
off
with
dark
&
light
soy-sauces.
Moreover,
Kee
Heong's
clay
pot
Bak
Kut
Teh
includes
various
other
cuts
of
pork,
pig's
innards
&
organs,
shitake
mushrooms,
tofu
puffs
and
bean
curd
sheets,
and
served
topped
with
large
lettuce
leaves,
which
one
can
push
into
the
bubbling
cauldron
of
soup-stew
to
slightly
cook
the
vegetable.
On
the
other
hand,
Kee
Heong
also
offers
the
dry
version
of
Bak
Kut
Teh
which,
instead
of
pork
in
soup,
pork
is
cooked
in
the
same
special
blend
of
herbs
11
and
spices,
to
which
dried
chillies,
cuttlefish
and
okra
were
added.
The
dish
was
absolutely
delicious,
and
went
extremely
well
with
lard-flavoured
steamed
rice.
It
is
obvious
that
Madam
Tan
Shan
Mei
has
put
a
lot
of
efforts
in
restaurant
Kee
Heong
Bak
Kut
Teh.
As
the
shop
keeper
of
Kee
Heong
Bak
Kut
Teh,
she
works
hard
to
let
her
customers
receive
honest
services
and
best
products
in
order
to
maintain
the
reputation
of
the
business.
Overall,
Kee
Heong
Bak
Kut
Teh
is
a
good
place
to
have
sweet-smelling
herbal
soup
of
perfect
consistency
that
will
satisfy
the
craving
for
Bak
Kut
Teh.
12
Description
Pricing
Quality of service
15
(Malacca)
(Klang)
10-30
30-70
Weak
barriers
to
entry.
Entering
the
market
of
Bak
Kut
Teh
in
Klang
is
more
difficult
than
in
Malacca
due
2. Barrier to Entry
to a few factors:
few factors:
3.
Differentiated
or
Standardized
Standardized products
Products
16
Standardized products
5.
Other
Characteristics
the
boss
himself.
The
food
is
not
are
the
soup
version
and
the
prepared
in
the
kitchen
but
right
dry
version.
Kee
Heong
Bah
in
the
middle
of
the
shop
itself.
Choy), etc.
Monopolistic
Competitive.
17
Monopolistic
Competitive.
Similarities
Number
of
branches
Main
Product
Sold
Leader
Founder
What
prompted
to
start
this
business
Annual
Revenue
Figure
Number
of
shops
Future
Plan
Strategy
Business
Operation
Differences
When
it
was
founded
Founder
Location
8
50-100
Per
day
People
living
nearby
and
tourist
3
7.00
AM
3.00
PM
Number
of
employees
Number
of
customer
Who
are
the
customer
Number
of
competitor
Business
Hour
Special
Dish
18
Conclusion
Based
on
the
comparative
analysis,
it
has
been
concluded
that
Kee
Heong
Bak
Kut
Teh
in
Klang
is
more
commercially
successful
as
compared
to
Teo
Chew
Bak
Kut
Teh
in
Melaka.
Firstly,
the
average
number
of
customer
for
Kee
Heong
is
greater
than
Teo
Chew
Bak
Kut
Teh.
They
may
not
have
many
branches
but
quality
of
the
food
makes
customers
dying
to
come
back
and
even
introduce
their
friend
to
try
their
food.
Secondly,
Kee
Heong
Bak
Kut
Teh
has
been
in
the
business
longer
than
Teo
Chew
Bak
Kut
Teh.
Even
though
it
is
few
years
longer;
however
they
have
more
experiences
and
loyal
customers.
They
also
have
more
varieties
of
food.
This
shows
a
strong
advantage
because
it
is
able
to
attract
more
customers.
The
prices
of
both
businesses
are
almost
the
same,
which
is
not
too
costly
and
the
customers
are
willing
to
pay
for
it.
In
conclusion,
Kee
Heong
Bak
Kut
Teh
is
more
commercially
successful
then
Teo
Chew
Bak
Kut
Teh
due
to
the
supporting
reasons
as
stated
above
which
includes
a
higher
average
of
customers
and
quality
of
food.
19
Financial
Problems
As
faced
by
many
new
restaurant
owners,
start-up
capital
is
not
an
easy
stuff
to
get
onto
their
hands.
To
open
and
run
a
new
restaurant,
they
need
a
large
sum
of
funding
to
cover
expense
such
as,
shop
rental,
hiring
new
staffs,
stocking
the
kitchen
and
buying
new
furniture
for
the
new
restaurant.
Mostly
when
a
new
restaurant
had
just
established,
their
reputation
is
not
well
recognize,
and
the
owner
will
suffer
as
there
is
no
good
profit
for
several
months.
Sometimes,
the
new
restaurant
is
forced
to
close
down
when
there
is
no
profit
to
cover
up
the
expenses.
Heavy
Competition
Most
people
who
want
to
eat
Bah
Kut
Teh
usually
will
flock
to
old
and
well-
established
restaurant,
rather
than
going
into
a
just
started
Bak
Kut
Teh
restaurant.
If
considered
opening
a
new
Bah
Kut
Teh
shop
in
Malaysia,
a
lot
of
competitors
are
already
ready
to
conquer
your
business
as
there
are
more
than
500
shops
selling
the
same
Bak
Kut
Teh,
and
some
of
them
are
famous
and
the
quality
of
their
Bak
Kut
Teh
is
tip
top.
On
the
other
hand,
the
old
restaurant
doesnt
need
any
form
of
advertising
to
attract
their
costumers
while
newly
opened
restaurants
needs
to
greatly
promote
their
food.
Worst
come
to
worst,
people
will
tend
to
think
again
to
either
try
their
luck
and
dine
your
Bak
Kut
Teh
or
just
eat
a
Bak
Kut
Teh
made
by
old
professional
cookers.
Unique
Selling
Point
Bak
Kut
Teh
is
a
well-known
dish
and
it
is
not
easy
to
be
made.
It
requires
great
skills
and
experience
to
bring
out
the
real
taste
that
most
people
would
want
to
taste.
New
owners
of
Bak
Kut
Teh
restaurant
cannot
create
a
simple
herbal
soup
and
expect
people
will
start
to
flock
into
their
shop.
They
need
to
come
up
with
better
ingredients
and
components
that
add
a
unique
selling
point
to
counter
the
traditional
taste
of
Bak
Kut
Teh
made
by
other
competitors.
As
all
people
have
their
own
different
preference
and
fondness
towards
the
taste
of
Bak
Kut
Teh,
they
also
need
to
reconsider
the
taste
of
the
Bak
Kut
Teh,
whether
it
is
suitable
for
the
costumer,
would
it
be
too
salty?
Would
it
be
too
sweet?
Would
it
be
too
heavily
flavoured
with
herbs
and
spices?
They
need
to
take
into
all
accounts
to
beat
other
competitors
which
already
have
their
own
unique
taste
and
regular
customers.
Management
and
Staffs
As
said
in
the
previous
point,
Bak
Kut
Teh
is
not
someone
who
can
master
it
easily.
So,
the
restaurant
owner
needs
to
carefully
pick
the
staffs
and
the
right
employees.
They
cannot
just
simply
hire
a
foreigner
worker
and
ask
them
to
learn
how
to
cook
and
then
tell
them
to
manage
the
whole
kitchen
while
they
sit
on
the
cashier
area.
This
will
make
an
irreparably
damage
to
their
shops
reputation
and
future
customer
as
the
quality
of
the
Bak
Kut
Teh
is
not
up
to
the
expectation
of
the
customers.
Owners
at
least
have
one
good
chef
to
control
the
whole
flow
of
the
kitchen
while
still
maintaining
the
foreigner
workers
to
do
the
side
jobs
so
that
the
good
chef
can
control
the
quality
of
the
Bak
Kut
Teh
soup.
There
will
be
a
miscommunication
if
a
foreigner
worker
is
hired
as
a
waiter
who
doesnt
even
understand
simple
Chinese.
20
Waiter
for
the
restaurant
should
be
employees
that
are
fluent
in
Chinese
language
as
most
Bak
Kut
Teh
customers
are
Chinese.
21
Recommendation
Add
Variety
Teo
Chew
Bak
Kut
Teh
and
Kee
Heong
Bak
Kut
Teh
is
very
famous
for
their
Bak
Kut
Teh
and
their
technique
to
make
the
soup
is
well-establish.
So
to
improve
more
customers
to
come
to
their
shop,
they
can
update
their
menu
with
other
different
types
of
Chinese
dishes
like
steamed
fish,
Yong
Tau
Foo
or
special
porridge
to
incorporate
with
their
Bak
Kut
Teh.
This
will
attract
people
who
want
to
not
just
eat
Bak
Kut
Teh,
because
they
have
more
choices
to
select
from
the
menu,
creating
a
different
taste
when
enjoying
their
meals.
These
days,
youngsters
from
the
new
generation
are
tired
with
the
traditional
ways
of
typical
Chinese
restaurant
as
it
is
not
appealing
with
other
trending
modern
restaurants.
By
doing
so,
they
can
also
introduce
new
beverage
rather
than
going
with
the
traditional
making
tea,
like
start
selling
bubble
tea
or
milk
tea
to
attract
youngster
to
their
shop.
Getting
an
Upgrade
Both
of
the
Bak
Kut
Teh
shop
runs
in
a
very
traditional
way
with
simple
plastic
chairs
and
creaking
celling
fans.
With
this
set
up,
only
regular
customer
will
step
in
and
they
cannot
attract
new
customer
in
the
future.
So,
both
of
the
restaurant
should
renovate
their
shop
to
accommodate
with
the
current
trend.
They
may
repaint
their
walls,
replace
plastic
furniture
with
wooden
chairs
and
tables
and
also
change
into
air
conditioner.
They
should
also
create
an
identity
by
making
a
standard
T-shirt
for
the
workers
in
the
restaurant
so
the
restaurants
employees
look
more
formal
and
appealing.
With
a
conventional
mindset,
they
can
also
hire
a
modern
Feng
Shui
master
to
help
them
improve
the
whole
layout
of
the
restaurant
and
on
the
other
hand,
improves
their
luck
and
economic
too.
Expand
Territory
Supposing
Teo
Chew
Bak
Kut
Teh
and
Kee
Heong
Bak
Kut
Teh
is
long-established,
they
should
consider
expanding
their
business
by
opening
up
more
shops.
They
should
pass
down
their
recipe
of
making
their
Bak
Kut
Teh
soup
to
their
apprentice.
Through
expanding,
everyone
can
able
to
taste
their
soup
without
going
far
away
to
their
shop,
reducing
transport
distance
for
their
customers.
This
is
also
a
form
of
advertising
which
increase
their
reputation
too.
Going
High-Tech
Both
of
the
restaurant
use
newspaper
or
magazine
to
promote
their
business.
This
is
considering
very
old
fashion
way
of
advertising.
So
instead
of
that,
they
can
create
a
website
page
through
Facebook
or
Instagram.
This
can
heavily
gain
attention
from
young
people
who
tends
to
use
high
tech
gadgets
on
their
daily
lives.
This
is
a
great
way
to
connect
the
customer
with
the
restaurant
through
virtual
interaction.
They
can
also
change
or
make
adjustment
to
their
working
etiquette
through
responses
and
reviews
that
customers
had
written
on
their
website
page,
making
them
more
favourable
to
revisit.
23
Appendices
Appendix
1:
Interview
Questions
INTRO
1.
2.
3.
4.
HISTORY
1.
2.
3.
4.
5.
ABOUT
THE
BUSINESS
1. How
many
types
of
dishes
do
you
sell?
Which
are
your
main
dishes?
2. Who
usually
are
your
customers?
3. What
is
the
annual
or
monthly
revenue
figure
for
this
business?
Ask
with
caution
and
politely
with
permission
from
the
person
4. Do
you
have
any
branch?
How
many?
Where?
5. Does
the
name
of
the
shop
hold
any
meaning?
What
is
it?
6. How
long
has
this
business
been
going
on?
7. How
the
dishes
are
bring
cook?
Is
there
a
special
way?
Who
cook
it?
8. What
are
the
future
developments
you
plan
for
this
business?
Eg.
Expand
shop,
more
branches
9. Are
most
of
the
employees
hired
or
from
the
family?
FUTURE
DEVELOPMENT
1.
2.
3.
4.
5.
COMPETITION
1. Do
you
think
at
current
time
and
economy,
it
is
a
wise
choice
to
start
a
new
business
same
as
yours?
Would
it
be
easy
or
hard?
2. What
obstacles
would
they
face?
3. How
would
GST
affect
this
kind
of
business?
25
26
never
let
foreign
workers
to
cook
in
the
kitchen.
Second,
we
keep
everything
clean
in
our
restaurant
because
environmental
hygiene
or
food
hygiene
are
very
important.
Q:
Overall,
are
you
satisfied
with
your
business?
A:
I
might
not
be
able
to
handle
this
business
if
there
are
more
customers.
So
I
think
Im
quite
satisfied
already.
Regarding
further
development,
I
think
I
will
leave
it
to
the
next
generations.
Q:
Did
you
face
any
problems
throughout
these
years?
A:
The
biggest
problem
that
we
faced
is
labour
issue.
Nowadays,
it
is
very
difficult
to
employ
workers.
I
used
to
have
8
foreign
workers
but
I
found
that
some
of
them
are
not
suitable
for
this
job,
so
I
sent
them
back
to
their
home.
Q:
How
many
customers
do
you
have
in
a
day?
A:
Im
not
really
sure
about
this
but
usually
there
will
be
more
customers
on
Sundays
and
during
holidays.
Q:
Does
Teo
Chew
Bah
Kut
Teh
opens
every
day?
A:
No,
it
closes
on
Monday.
Q:
Is
morning
the
busiest
business
hours?
A:
Not
always,
sometimes
the
busiest
business
hours
are
during
lunch
hours.
Q:
When
is
your
business
hour?
A:
Our
business
starts
at
7.00am
and
usually
it
closes
atl
2.00pm,
depends.
Q:
Weve
realized
that
there
are
some
others
Bah
Kut
Teh
shops
around
here,
do
you
find
it
competitive?
A:
For
me,
I
think
as
long
as
we
choose
the
best
materials
for
our
customers,
keep
our
food
fresh
and
clean,
and
be
honest
with
them,
our
business
will
not
be
affected
by
the
others.
Q:
According
to
current
Bah
Kut
Teh
market,
do
you
think
its
easy
for
people
to
enter
this
market
now?
What
are
the
barriers
to
entry
for
new
Bah
Kut
Teh
business?
A:
I
think
its
is
difficult
for
all
business
to
start
up
nowadays,
according
to
our
countrys
economic
condition.
Q:
What
do
you
think
is
the
most
important
thing
in
opening
a
Bah
Kut
Teh
restaurant?
A:
As
what
Ive
mentioned
earlier,
I
think
using
good
materials
and
keeping
your
food
fresh
and
clean
are
the
most
important
things
in
opening
a
Bah
Kut
Teh
restaurant.
28
29
30
31
32
Appendix
4:
Website
Kee
Heong
Bak
Kut
Teh
Facebook:
https://www.facebook.com/pages/Kee-Heong-Klang-Bak-Kut-
Teh/199345890086884
Teo
Chew
Bak
Kut
Teh
Website:
https://foodeverywhere.wordpress.com/2012/10/20/teo-chew-bah-kut-teh-
melaka/
33
TIME:
12 pm 2 pm
VENUE:
Outside Library
NAMES
OF
GROUP
MENBER
TUTORIAL GROUP
ROLE
Wednesday
Leader
Monday
Secretary
Monday
Member
Monday
Member
Chan Koon Qi
Monday
Member
Wednesday
Member
NO.
ACTIVITY
ACTION TAKEN BY
1.
Introduction
All Member
2.
Discussion
All Member
All Member
Angela Wee
Chan Koon Qi
34
3.
Conclusion
All Member
All Member
All Member
35
Meeting
2
DATE:
TIME:
8 pm 10 pm
VENUE:
NAMES
OF
GROUP
MENBER
TUTORIAL GROUP
ROLE
Wednesday
Leader
Monday
Secretary
Monday
Member
Monday
Member
Chan Koon Qi
Monday
Member
Wednesday
Member
NO.
ACTIVITY
ACTION TAKEN BY
1.
Introduction
2.
Discussion
All Members
All Members
All Members
3.
Conclusion
37
Meeting
3
DATE:
TIME:
10 am 2 am
VENUE:
E8.02
NAMES
OF
GROUP
MENBER
TUTORIAL GROUP
ROLE
Wednesday
Leader
Monday
Secretary
Monday
Member
Monday
Member
Chan Koon Qi
Monday
Member
Wednesday
Member
NO.
ACTIVITY
ACTION TAKEN BY
1.
Introduction
Darren Tan
2.
Discussion
All Member
38
Tang
Ying
Jien:
Cover
page,
history,
obstacle,
recommendation
and
references.
Darren
Tan:
Key
Summary,
competitive
analysis
summery
table,
differences
and
similar
between
summary,
conclusion
and
nature
of
their
market.
Angela
Wee:
Description,
competitors
and
strategy
of
Teo
Chew
Bak
Kut
Teh.
3.
Conclusion
All Member
All Member
39
Meeting
4
DATE:
TIME:
10 am 12 pm
VENUE:
Outside Library
NAMES
OF
GROUP
MENBER
TUTORIAL GROUP
ROLE
Wednesday
Leader
Monday
Secretary
Monday
Member
Monday
Member
Chan Koon Qi
Monday
Member
Wednesday
Member
NO.
ACTIVITY
ACTION TAKEN BY
1.
Introduction
Darren Tan
2.
Discussion
All Member
Chan Koon QI
All member
- Preparation of Presentation
3.
Conclusion
All Member
40
Appendix
6:
Photos
Teo
Chew
Bak
Kut
Teh
Restaurant
The
exterior
of
the
restaurant
The
interior
of
the
restaurant
Food
preparation
by
the
boss
and
Choices
of
food
served
by
the
restaurant
worker
Interview
session
Group
photo
with
the
lady
boss
41
Exterior
of
the
restaurant
Lines
of
verse
that
consist
of
the
word
Kee
and
Heong
hanging
on
wall
Cooking
area
Workers
preparing
food
Interior
of
the
shop
crowded
with
Dry
and
soup
Bak
Kut
Teh
served
in
clay
customers
pot
42
Interview
session
Group
photo
with
the
lady
boss
43
Bibliography
1.
Pas,
D.
(2013,
July
23).
Bah
Ku
Teh
Teow
Chew,Taman
Melaka
Raya.
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ie=UTF-8
2.
Teo
Chew
Bah
Ku
Teh
().
(n.d.).
Retrieved
from
http://www.hungrygowhere.my/melaka/teo-chew-bah-ku-teh/
3.
Teo
Chew
Bak
Kut
Teh.
(n.d.).
Retrieved
from
http://www.gomelaka.my/teo-chew-bak-kut-teh/
4.
Teo
Chew
Bak
Kut
Teh.
(n.d.).
Retrieved
from
https://foursquare.com/v/-teo-chew-bak-kut-teh/4e7558d4a809582dd5e95a84
5.
Kee
Heong
Bak
Kut
Teh,
Eng
Ann
-
Klang.
(2009,
May
19).
Retrieved
from
http://juliansi.blogspot.my/2009/05/kee-heong-bak-kut-teh-eng-ann-klang.html?m=1
6.
Jotaro.
(2014,
March
9).
YummY!
-
Klang
Bak
Kut
Teh
@
Kee
Heong.
Retrieved
from
http://jotarofootsteps.blogspot.my/2014/03/yummy-klang-bak-kut-teh-kee-
heong.html?m=1
44
Reference
1.
Teo
Chew
Bak
Kut
Teh,
Melaka
-
Restaurant
Reviews
&
Photos
-
TripAdvisor
(Teo
Chew
Bak
Kut
Teh,
Melaka
-
Restaurant
Reviews
&
Photos
-
TripAdvisor)
https://www.tripadvisor.com.my/Restaurant_Review-g306997-d3504428-Reviews-
Teo_Chew_Bak_Kut_Teh-Melaka_Central_Melaka_District_Melaka_State.html
2.
My
Favorite
Teo
Chew
Bah
Ku
Teh
.
(2012,
February
9).
Retrieved
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http://carolslifejourney.blogspot.my/2012/02/my-favorite-teo-chew-
bah-ku-teh.html
3.
Bah
Ku
Teh
Teo
Chew
.
(n.d.).
Retrieved
from
http://my.openrice.com/malacca/restaurant/bah-ku-teh-teo-chew-malacca-
town/387057
4.
Skycookies
(2012,October
20).TEO
CHEW
BAH
KUT
TEH
@
MELAKA
Retrieved
from
https://foodeverywhere.wordpress.com/2012/10/20/teo-chew-bah-
kut-teh-melaka/
5.
10
Best
Bak
Kut
Teh
in
Klang.
(n.d.).
Retrieved
from
http://my.openrice.com/klangvalley/article/10-best-bak-kut-teh-in-klang/498
6.
Yeoh,
K.
(2012,
May
26).
Kuala
Lumpur
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Kee
Heong
Bak
Kut
Teh
@
Taman
Eng
Ann,
Klang.
Retrieved
from
http://www.chowhound.com/post/kuala-lumpur-kee-heong-
bak-kut-teh-taman-eng-ann-klang-851029
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