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370                                        Lim Huey Nee & Mazilah (2022)

                 preliminary  study  conducted  on  May  28,  2021,  a  questionnaire  was  distributed  to  30  existing  customers  of  Roumummy  Bakery  as
                 respondents; the company owner Mrs Hoe distributed the Google Form; the researcher concluded it into a research framework.


                 1.5 SWOT ANALYSIS

                 SWOT Analysis was used to determine the overall functional and operational assessment of Roumummy Bakery.




















                                             Figure 1.1: SWOT Analysis of Roumummy Bakery

                 The SWOT analysis figured out the strengths, weaknesses, opportunities and threats of Roumummy Bakery (Gurl 2017). The analysis was
                 collected from the social media comments of Roumummy Bakery and the questionnaire completed by 30 respondents of Roumummy
                 Bakery. The strengths of Roumummy Bakery were tasty, excellent service provided, attractive packaging, promotion such as vouchers and
                 the lower price at specific festivals, personalised products, and online ordering. The company's weaknesses were fewer baking products,
                 delay in Facebook and Instagram replies, late delivery, immature customer service dealing, lack of promotion, high price, irregular operating
                 hours, and inconsistency of product quality due to handmade.

                 The pandemic brought opportunities to Roumummy Bakery because its varied business models such as online ordering and food delivery
                 have more advantages than competitors. Besides, there was a lack of competitors in the areas, which are Segamat, Labis, and Chaah.
                 Technology was one of the opportunities for Roumummy Bakery to operate the business through social media platforms including Facebook,
                 Instagram, and WhatsApp. The machine is also an opportunity for Roumummy Bakery to help  with baking. The threats were the economic
                 situation during the pandemic. Customer income during a pandemic reduces, and the purchasing power of customers decreases.  According
                 to  Kleessen  et  al.  (2007),  baking products  could be  categorised  as  a  snack, not  staple  meals.  Customers  will  be forced to give up this
                 purchase.


                 1.6 PROBLEM DIAGNOSIS

                 Fishbone analysis has been applied to deepen the researchers’ understanding of the problem.





















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