3.  The Coffee Bar, was located in Foyer Library University Utara Malaysia.  Coffee Bar was opened at 18 July 2014.  Its was inspired by Urban Station and combination with Café Day concept.  Coffee bar serve many type of coffee. This café only sell coffee and ice cream base on coffee.  This café serve hot coffee and related coffee baverage.

5.  This restaurant name is COFFEE BAR.  This name was chosen because this café focus on coffee and also the ambience look like bar.  Name of restaurant was choose because its simple and interesting.

8.  Location of this Cafe Bar is in foyer library.  This place strategic cause easy to access for everyone.  Have parking lot.

9.  STUDENT UUM  STAFF UUM

11. RECIPEINGREDIENTS AMT UNIT ¾ CUPMILK 1 TEA SPOONVANILLA EXTRACT 2 TEA SPOONWHITE SUGAR 6 CUBESICE CUBES 2 TEA SPOONCHOCOLATE SYRUP 30 PORTION RM8.90 PER PERSON COFFEE SHAKE

12. RECIPEINGREDIENTS AMT UNIT 1 CUPBREUED COOLER 3/4 CUPNON DAIRY POWDER CREAMER 1/3 CUPWHITE SUGAR 2 TBSUNSWEETHENED COCOA POWDER 1/2 TBSVANILLA EXTRACT 14 ICE CUBES 1 TBSVEGETABLES OILS 15 SND. SPRAYCOOKING SPRAY MOCHA COFFEE COOLER RM 13.10 PER PERSON

13. RECIPEINGREDIENTS AMT UNIT 2 CUPSMILK 1 TBSEXPRESSO CAFE HOT CAFÉ LATTE

14. INTERNAL COST Consider the producing cost Cost must include both variable and fixed cost Must be able recover both variable and fixed cost PROMOTIONAL ACITIVITY Determined the price by the firm If engage with heavy advertising and sales promotional cost, the selling price must be higher to recover the cost

15. PRODUCT LIFE CYCLE  During introductory stage, the firm may charge lower price to attract customer  During growth stages, the firm may increase the price

16. EXTERNAL CONSUMER  Marketers should consider various consumer factor while fixing the prices.  Must consider the price sensitivity of the buyer, purchasing price and necessary while fixing the price COMPETITION  Firm need to study the degree of competition in the market.  High competition -> Lower the prices  Low competition -> Higher the prices

17. ECONOMIC CONDITION  Marketers need to consider the economic condition  Consumer may have less money to spend  Marketers may reduce the prices in order to influence the buying decision

18. NOT USING CONSISTENT PORTION CONTROL  The portion are not suitable with the price. For example, the prices is low but the portion size is too enough for 1 person.  The ingredients are not suitable with the food or drinks.  The portion is too small but the prices is too high.

19. UNRECORDED SALES  Unrecorded sales may lead to shortage of Sales in cost control.  Unrecorded sales can result in employee theft.  Can lead to misunderstanding between Employee and costumer.  Unrecorded sales may lead to unbalanced account at the end of the month.

20. OUTDATED MENU  Customer will get bored with the old menu.  Resulting in lack of customer.  Resulting in waste of ingredients. CHEAPER ALTERNATIVES  Making cheaper food or drinks from other ingredient that not in the list, can lead to lack of sales.  Decrease in sales -> food or drink not suitable with customer needs

21. STANDARD PORTION  Learn how to use the right portion for each food or drinks by refer to the standard recipe.  Learn to make the portion is suitable with the selling price.  Before jump into how the portion are made, refer to the cost whether its suitable or not with the portion.

22. UPDATE THE MENU  Update the menu from time to time to attract costumer.  Make some changes to the menu  Variety of menu  Make some particular day of Menu of The Day. RECEIPT STORAGE  Keep the older transaction to avoid mistake of in and out ingredients.  Keep the old receipt to avoid shortage of account

23. REFURBISHED RM 10K ACQUIRING RM 15K RETROFITTING RM 5K

24.  Furniture RM 7.000  Layout RM 2.000  Utilities RM 1.000  TOTAL RM 10.000

25.  Buy BuildingRM 13.000  RentalRM 2.000 TOTALRM 15.000

26.  EquipmentRM 4.000  AdvertisementRM 1.000  TOTALRM 5.000

27. 1. COFFEE LATTERM 5.00 2. COFFEE SHAKERM 7.50 3. MOCHA COFFEE COLLERRM 8.50

28. RECIPEINGREDIENTSINVOICERECIPEEXTENSION AMT UNITCOSTUNITCOSTUNIT 6tbsCoffeeRM25KgRM 0.375 TbsRM 2.25 ½CupMilkRM4. 50 ltrRM 1.08 CupRM 0.54 TotalRM 2.79

29.  INGREDIENTS COST30%RM2.79  SALARY COST30%RM0.83  MANAGERIAL COST20%RM0.55  PROFIT20%RM0.55  TOTALRM4.72  TAXRM0.28  PRICERM5.00

30. RECIPEINGREDIEN TS INVOICERECIPEEXTENSION AMTUNITCOSTUNITCOSTUNIT 6tbsCoffeeRM 25 kgRM 0.375 TbsRM 2.25 ½cMilkRM 4.50 LtrRM 1.08 CupRM 0.54 2tsVanilla Extract RM 32.60 /500 grRM 0.325 tsRM 0.65 1tbsWhite SugarRM 2.80 kgRM 0.042 tbsRM 0.042 ½cupIce CubesRM 4.00 kgRM 0.48 cupRM 0.48 1tbsChocolate Syrup RM 12.00 /680 grRM 0.26 tbsRM 0.26 TotalRM 4.22

31.  INGREDIENTS COST30%RM4.22  SALARY COST30%RM1.26  MANAGERIAL COST20%RM0.84  PROFIT20%RM0.84  TOTALRM7.16  TAXRM0.34  PRICERM7.50

32. RECIPEINGREDIEN TS INVOICERECIPEEXTENSION AMTUNITCOSTUNITCOSTUNIT 6tbsCoffeeRM 25 kgRM 0.375 tbsRM 2.25 2tbsNon Diary Creamer RM 26 ozRM 0.215 tbsRM 0.43 1tbsWhite SugarRM 2.80 kgRM 0.042 tbsRM 0.42 1tbsCocoa Powder RM 31 kgRM 0.46 tbsRM 0.46 2tsVanila ExtractRM 32.60 /500 grRM 0.325 tsRM 0.65 1/2cupIce CubesRM 4.00 kgRM 0.48 cupRM 0.48 1tbsVegetable OilRM 21.35 gallonRM 0.08 tbsRM 0.08 TotalRM 4.77

34.  INGREDIENTS COST30%RM4.77  SALARY COST30%RM1.43  MANAGERIAL COST20%RM0.95  PROFIT20%RM0.95  TOTALRM8.10  TAXRM0.40  PRICERM8.50