Abstract
Hyang House is a modern restaurant in Wangsa Maju offering a unique dining experience that combines innovation, efficiency, and cultural aesthetics. Featuring a conveyor belt with a vertical escalator system to deliver freshly prepared meals to the second floor and a lift system for returning used dishes, the restaurant ensures speed, cleanliness, and convenience. Targeting residents of Wangsa Maju and nearby areas, as well as students from TAR UMT and UTAR, Hyang House taps into a market of 315,000 people with an estimated annual market size of RM52.5 million. Marketing efforts include local signboards, flyers, social media presence, and a website, supported by competitive pricing strategies. With a total investment of RM5,052,116 (RM4,052,116 loan and RM1,000,000 from partners), Hyang House projects profits of RM4.7 million to RM5.9 million within three years, driven by a skilled management team in marketing, finance, and operations.
Metadata
| Item Type: | Entrepreneurship Project |
|---|---|
| Creators: | Creators Email / ID Num. Che Khalid, Che Khalilah Naifah UNSPECIFIED Johari Amir, Adriana Hanis UNSPECIFIED Mohamad Yusoff, Nur Nabila Yusna UNSPECIFIED Abdul Hamid, Nurul Fatihah UNSPECIFIED Tengku Adee Azree, Tengku Nureen Natasha UNSPECIFIED |
| Subjects: | H Social Sciences > HF Commerce > Commodities. Commercial products. Generic products H Social Sciences > HF Commerce > Business education |
| Divisions: | Universiti Teknologi MARA, Negeri Sembilan > Kuala Pilah Campus |
| Keywords: | ENT 300, innovation, efficiency, marketing strategy, profitability |
| Date: | 2025 |
| URI: | https://ir.uitm.edu.my/id/eprint/126602 |
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