Case Study : Seri Pena Enterprise / Nur Humaira Suhaimi

Suhaimi, Nur Humaira (2020) Case Study : Seri Pena Enterprise / Nur Humaira Suhaimi. [Entrepreneurship Project] (Submitted)

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Abstract

Seri Pena Enterprise is located at Bachok, Kelantan. This small company started their business in 2008, for about 12 years they have been involved in this local food industry. The company does not have a specific organizational structure since it is a small company. It has three general managers named Mohd Asri bin Abdul Rahman, Mat Hasan and Nik Rozaidi. It also has about seven foreign-born employees. The product produced by this company is budu branded as Cap Dua Ikan Mas and their motto is Sedap Sengoti which means so delicious in their native accent. They produced twi different types of budu which are “budu merah” and “budu kampung”. Budu is traditionally made by mixing anchovies and salt in its own ratio, thus the process of making budu solely depend on the condition of the raw material. The raw material usually found once a year in the months of August to September during the monsoon season and it is uncertain. This company get their raw material from Kelantan, Terengganu and even imported from Thailand

Metadata

Item Type: Entrepreneurship Project
Creators:
Creators
Email
Suhaimi, Nur Humaira
2017282608
Contributors:
Contribution
Name
Email / ID Num.
Thesis advisor
Nik Muhammad Naziman, Yusrina Hayati
UNSPECIFIED
Subjects: H Social Sciences > HD Industries. Land use. Labor > Small business. Medium-sized business
H Social Sciences > HD Industries. Land use. Labor > Management. Industrial Management > Planning. Business planning. Strategic planning
H Social Sciences > HD Industries. Land use. Labor > Food industry and trade. Halal food industry. Certification
T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: Universiti Teknologi MARA, Kelantan > Kota Bharu Campus > Faculty of Computer and Mathematical Sciences
Item ID: 38427
Uncontrolled Keywords: Seri Pena Enterprise, fresh budu, Entrepreneur and cooking
URI: https://ir.uitm.edu.my/id/eprint/38427

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