1. BKAS 2013 PROJECT ASSINGMENT REPORT
MARRYBROWN
PREPARED BY :
NAME
NO MATRIC
NORAFIZA BINTI ZAINUDIN
233378
NUR FADZILAH BINTI SAMSUDIN
233454
NOR AMIRA BINTI ABU HASHIM
233744
MOHAMAD AMIRUL RAZA BIN RAHMAN
233747

2. INTRODUCTION

3. BACKGROUND OF THE COMPANY
Type of franchise company
MarryBrown at Changloon was centered at Shahab Perdana
Own by Datin Azizah bt Abduil Rahman
Produce in Malaysia
Raw Material from Malaysia
Was open at Changloon on 16 June 2009
Appeared and born at Johor Baharu
It was under Ruas Resourses Sdn Bhd

4. MARRYBROWN PRODUCT Produced a fast or instant food
Leading fast food chain in country with over 130 QSR in Malaysia
Produced all the halal food
Have a wide variety of tasty meals
All the customer no need to think or worried about the food

5. MARRYBROWN PROJECT OBJECTIVE
The main objective is to increase their profit
They also want to fulfill customer satisfaction and demand

6. TABLE OF ENTITIES

7. PURCHASING SYSTEM
PURCHASE DEPARTMENT (RESTAURANT MANAGER)
Check the stock like raw materials in the store whether it enough for the operating
List all the stock that need to purchased
Do the fax order and send to the supplier
Call the supplier whether they get or not the fax order
Confirm the purchase order to the supplier

8. SUPPLIER Received the fax order
Call the restaurant manager to confirm the purchased order
Arrange the stock that need by the customers
Get ready to sent to the customer (restaurant manager)
Deliver stock to the shop based on the orders by the customer. Don’t have a specific date.
Prepared the invoice and give to the customer

9. RECEIVED DEPARTMENT
The restaurant manager will received the stock that send by the supplier
The restaurant manager will get the invoice and he will sent the invoice to the Boss
After received the invoice, the Boss will make the payment to the supplier by cheque

10. CASH DISBURSEMENT SYSTEM
ACCOUNTING DEPARTMENT
Check the amount that need to pay to the supplier by using the invoice that received from supplier.
Make the payment to the supplier by using the cheque.
BANK
Bank will received the cheque from supplier and transfer it into cash.
Bank will decrease the amount of cash in the Boss Account

11. SUPPLIER / VENDOR
Supplier will received the payment by cheque
They need to transfer the cheque at bank to get the cash or they can transfer the amount directly to their own account
They will send the receipt of payment to the accounting department

12. CONTEX DIAGRAM
1 ) PURCHASING SYSTEM
2 ) CASH DISBURSEMENT SYSTEM

13. PURCHASING SYSTEM RESTAURANT SUPPLIER CHECK STOCK PURCHASE ORDER
PROCESS

14. CASH DISBURSEMENT PROCESS
ACCOUNTING CLERK
SUPPLIER
PAYMENT
RECEIVE PAYMENT
CASH DISBURSEMENT PROCESS

15. PHYSICAL DATA FLOW DIAGRAM
1 ) PURCHASING SYSTEM
2 ) CASH DISBURSEMENT SYSTEM

16. PURCHASING SYSTEM RESTAURANT STOCK PURCHASE PURCHASE ORDER INVOICE
3.0 COMPUTER
RESTAURANT
STOCK PURCHASE
LIST
PURCHASE ORDER INVOICE
1.0 ASSISTANT MANAGER
2.0 SUPERVISOR
SUPPLIER

17. CASH DISBURSEMENT SYSTEM
PAYMENT LIST TO DATA OF
AUTHORIZED PAYMENT
CHEQUE CHEQUE
ACCOUNTING CLERK
3.0 COMPUTER
1.0 FINANCIAL MANAGER
SUPPLIER
2.0 SUPERVISOR

18. FLOWCHART

19. PURCHASING DEPARMENT INVENTORY CONTROL RECEIVING DEPARTMENT
ACCOUNT PAYABLE DEPARTMENT
PURCHASE REQUISITION
SALE ORDER SYSTEM
SUPPLIER
SUPPLIER
PREPARE PURCHASE ORDER
PURCHASE REQUISITION
PACKING SLIP
SUPPLIER INVOICE
PRINT PR
PREPARE RR
RECEIVING REPORT
PURCHASE ORDER
PURCHASE ORDER
PURCHASE REQUISTION
RECEIVING REPORT
AP UPDATE
RECEIVING REORT
RECEIVING REPORT
RECEIVING REORT
RECEIVING REORT
JOURNAL VOUCHER
RECEIVING REORT
UPDATE INVENTORY
SUPPLIER
STORE

20. WEAKNESS OF CYCLE

21. DOCUMENTATION
INVENTORY IN STORE
SEPARATION OF AUTHORITY
MANUAL OPERATION SYSTEM
WHEN RECEIVED GOOD

22. RISK EXPOSURE

23. In our opinion, inventory part will be the major risk face by Marrybrown.
facing shortage and excess inventory
lack of recording in transaction
time consuming in closing period
theft of stock
lack of supervision of inventories
failure to properly inspect the inventories

24. INTERNAL CONTROL

25. SUPERVISION
When goods arrive from the supplier, manager must inspect items for proper quantities and condition (damage, spoilage and so on).
Inspecting and counting the items received protect the firm from incomplete orders and damages goods.
receiving department are sometimes hectic and cluttered during busy periods. In this environment, incoming inventories are exposed to theft until they are securely placed in the warehouse.

26. CONCLUSION PROBLEM AND CONSTRAINTS

27. We can understand more about process of purchasing and cash disbursement
We can know the real purchase system using by the real world business
All factor need to look first before do any decision on make a purchases
In make the context diagram, data flow diagram and flow chart system, was by the information given during the interview
Able to identify the weakness of the system in use by the restaurant

28. CONTINUE….
The risk and how to cope the risk
Purchases payment also will became the risk because all the payment
As a whole, we can said that our objective was reached because it was not an easy thing to get an interview with the manager.
Some purchase was make every day, some of it will make every week and some of it will make every month
For the overall ,the company use the manual system in compute the raw material
All the payment information will only record in the final make

29. THANK YOU