Laksa Sarawak

Topics: Malaysia, Flavor, Kuching Pages: 2 (333 words) Published: April 24, 2013
Company Background
Ayuma Enterprise was intergrated in the year 2000. This company product Laksa Sarawak flavoring salled “Perencah Laksa Haji Manan” and sell it throughout the country. Ideas that attract the the owner of this company,Zuriah Binti Manan and his husband came from his father talent. Haji Manan is well-known as great Laksa Sarawak makers in Kuching a few years ago. He taught his daughter an son in law to make Laksa Sarawak to continue his talent in the future.

Begin with small amount of capital,Zuriah and her husband named Suhaimi started their business without expect the can reach higher market demand now with their product have been sold to another town and even to Peninsular Malaysia. They use only RM500 for their modal when starting the business and they work by their own to produce the flavour. They used RM500 to buy the ingredients to makes Laksa Sarawak and sell it to their friends and neigbourhood for the first trial. After they sold their product, they think it can bring benefit to them. They started to build business proposal and build a small company. They ask for help from government and ask some loan from bank to started their company. They get help from SEDC and Industri Asas Tani to started their business. Zuriah and her husband select Bandar Baru Samariang as a place to build their office and factory because it not to far from their home and easy to get workers. Now Ayuma Enterprise has 12 workers. 4 workers prepare the ingredients, 2 workers cook the flavour and other 6 packing it after the flavour been cooled down for 3 days. The main place Laksa Sarawak Hj Manan been sold in Supermarket,Hypermarket and grocery store.

Laksa Sarawak Hj Manan Process Costing
Raw Materials
Oil Heated for 1 hour
Order taken

Materials that have been cooked cooling down for 3 days
The spices added and cooked together
Wet materials added and cooked for 1 hour
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