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S’sweetart / Nur Syafiqah Shahrizan

S’sweetart started running its business activity on 1st May 2021 that has been conducted through social media which is on platform Instagram and WhatsApps. This business provides a variety of flavour and topping for the Premium Cheese Tart. For example, Strawberry, Blueberries, Biscoff and many more...

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Main Author: Shahrizan, Nur Syafiqah
Format: Entrepreneurship Project
Language:English
Published: 2021
Subjects:
Business
Success in business
Business communication. Including business report writing, business correspondence
Baking. Confectionery
Online Access:https://ir.uitm.edu.my/id/eprint/54049/1/54049.pdf
https://ir.uitm.edu.my/id/eprint/54049/
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spelling my.uitm.ir.540492022-02-14T06:48:22Z https://ir.uitm.edu.my/id/eprint/54049/ S’sweetart / Nur Syafiqah Shahrizan Shahrizan, Nur Syafiqah Business Success in business Business communication. Including business report writing, business correspondence Baking. Confectionery S’sweetart started running its business activity on 1st May 2021 that has been conducted through social media which is on platform Instagram and WhatsApps. This business provides a variety of flavour and topping for the Premium Cheese Tart. For example, Strawberry, Blueberries, Biscoff and many more. It has its own extensive target market, usually this business only target for women because most of them craving sweets rather than men. Not just that, the price of the Premium Cheese Tart is also affordable. Apart from that, as a dessert business the thing that needs to be taken seriously is the quality of the product. Therefore, S’sweetart will ensure the quality is maintained by using good quality and premium ingredients for the customers and always make sure all the Cheese Tart are freshly baked and ready to be served. Furthermore, cleanliness is also important to produce a quality product. Besides that, this company business follows the trend and lifestyles of people nowadays. Hence, S’sweetart is served to fulfil and satisfying customer’s needs. Besides that, during this Movement Control Order (MCO) the operation is not everyday basis. S’sweetart will be taking orders on every Monday, Wednesday and Friday from 10am until 5pm. Not just that, during this pandemic, S’sweetart decided to have a delivery service. Therefore, to ensure that all customers are satisfied with the services pertaining to today’s situation. To conclude, this is the best experience that I have conducted in this 4th semester. I get to learn on how to manage my company well by promoting my products through social media and gain some profits from it. I really enjoyed doing this business as this is my opportunity to become a small entrepreneur. Therefore, I am glad that a lot of knowledge and new experience I could gain and hopefully it can be used in the future. 2021 Entrepreneurship Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/54049/1/54049.pdf ID54049 Shahrizan, Nur Syafiqah (2021) S’sweetart / Nur Syafiqah Shahrizan. [Entrepreneurship Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Business
Success in business
Business communication. Including business report writing, business correspondence
Baking. Confectionery
spellingShingle Business
Success in business
Business communication. Including business report writing, business correspondence
Baking. Confectionery
Shahrizan, Nur Syafiqah
S’sweetart / Nur Syafiqah Shahrizan
description S’sweetart started running its business activity on 1st May 2021 that has been conducted through social media which is on platform Instagram and WhatsApps. This business provides a variety of flavour and topping for the Premium Cheese Tart. For example, Strawberry, Blueberries, Biscoff and many more. It has its own extensive target market, usually this business only target for women because most of them craving sweets rather than men. Not just that, the price of the Premium Cheese Tart is also affordable. Apart from that, as a dessert business the thing that needs to be taken seriously is the quality of the product. Therefore, S’sweetart will ensure the quality is maintained by using good quality and premium ingredients for the customers and always make sure all the Cheese Tart are freshly baked and ready to be served. Furthermore, cleanliness is also important to produce a quality product. Besides that, this company business follows the trend and lifestyles of people nowadays. Hence, S’sweetart is served to fulfil and satisfying customer’s needs. Besides that, during this Movement Control Order (MCO) the operation is not everyday basis. S’sweetart will be taking orders on every Monday, Wednesday and Friday from 10am until 5pm. Not just that, during this pandemic, S’sweetart decided to have a delivery service. Therefore, to ensure that all customers are satisfied with the services pertaining to today’s situation. To conclude, this is the best experience that I have conducted in this 4th semester. I get to learn on how to manage my company well by promoting my products through social media and gain some profits from it. I really enjoyed doing this business as this is my opportunity to become a small entrepreneur. Therefore, I am glad that a lot of knowledge and new experience I could gain and hopefully it can be used in the future.
format Entrepreneurship Project
author Shahrizan, Nur Syafiqah
author_facet Shahrizan, Nur Syafiqah
author_sort Shahrizan, Nur Syafiqah
title S’sweetart / Nur Syafiqah Shahrizan
title_short S’sweetart / Nur Syafiqah Shahrizan
title_full S’sweetart / Nur Syafiqah Shahrizan
title_fullStr S’sweetart / Nur Syafiqah Shahrizan
title_full_unstemmed S’sweetart / Nur Syafiqah Shahrizan
title_sort s’sweetart / nur syafiqah shahrizan
publishDate 2021
url https://ir.uitm.edu.my/id/eprint/54049/1/54049.pdf
https://ir.uitm.edu.my/id/eprint/54049/
_version_ 1725975716288266240
score 13.211869

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