Husna Nasi Berlauk: Business Analysis

This assignment provides a comprehensive analysis of Husna Nasi Berlauk, a food service business operating in Tumpat, Kelantan. It examines various aspects of their operations, including customer service practices, adherence to government regulations and halal standards, and the overall impact on the local community. The analysis highlights key strengths and areas for potential improvement, offering valuable insights into the success factors of this particular food service business.

HPT 20203
BUSINESS LAW
SEMESTER FEBRUARY
SESSION 2019/2020
GROUP ASSIGNMENT
TITLE: HUSNA NASI BERLAUK
NAME’S
LECTURER
: MISS HAZWANI BINTI SALLEH
TUTORIAL
GROUP
: L2T4
GROUP MEMBERS MATRIC NO.
ALEEA FATINA BINTI CHE AZIZ H18A0036
MUHAMMAD AMZAR BIN ABD AZIZ H18A0247
MUHAMMAD AZAM BIN ABD AZIZ H18A0253
MURNI HUSNA BINTI MUHAMMAD JEHKA H18A0276
NAJWA IZZANI BINTI LAILI H18A0283
NOOR SYAZWANI BINTI NARZUWAN H18A0309

TABLE OF CONTENTS
NO. DETAIL PAGE
1.0 Introduction 1
2.0 Background of the Business 2
3.0 Overview of the Business 3
4.0 Steps of Formatting the Business 4 - 6
5.0 The Authorized or Legal Body That Controls and Monitors
the Business
7 - 10
6.0 The Law Provisions Govern Their Business Activities 11 - 12
7.0 Any Law Case or Legal Actions Taken by The Company or
Against the Company
13 – 14
8.0 Challenge, Solution and Suggestion 15- 17
9.0 Conclusion 18
10.0 Appendix 19- 21
11.0 Bibliography 22

ACKNOWLEDGMENT
Alhamdulillah, first of all we would like to thank God as finally we were able to finish our
assignment that have been given by business law lecturer to us. This task had been done with all
afford by group members even though a little bit problem were happened among us while doing
this assignment. Luckily, all the problems can be settled down and we were able to adapt properly
and wisely.
Besides that, big thank we address to our lecture Ms. Hazwani because without her guide our
project cannot be done properly like this. She always gives us supports and guide to us how to do
our assignment. She also always teaches us and guide us to understand the things that we should
know while studying business law and also in producing good project work
On the other hand, big thank also to Mr. Sabri bin Yunos which is he is the owner of Husna Nasi
Berlauk because without him our assignment cannot be done. He accepted to be interviewed by us
and give full commitment to answer our question.
Finally, thank to our beloved friend that always stick together and also work hard to produce a
good assignment with all afford and responsibility. Hope that all the afford will give a lot of
benefits to us and also to our group assignment. Million thank also we wish to all our classmate
because they also help us in doing our group. They always give us ideas and comments on our
project so that we can improve our project in many ways.

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1.0 INTRODUCTION
In hospitality industry which provides these two distinct services that satisfy people needs that are
sleep and eat. Thus, under the big umbrella of hospitality, there are two main sectors which
included lodging and food service. According to Dupre and Lane (1997), the commercial
foodservice operations can be further categorized as stand-alone restaurants, food service within a
lodging property and catering. Food service is a dominant segment of the hospitality industry that
represents a significant proportion of the economy. There a lot of food service type among of it
take away service. Take away orders are received either over the counter, driveway, telephone,
website or mobile app. Payments are either made in advance via online payment or paid by cash
at the time of order pickup.
Husna Nasi Berlauk is a food service oriented take away service that located at PT641 Tingkat
Bawah, Taman Kota SPP Warisan, Kg Berangan Hujung, 16200 Tumpat, Kelantan. The stall
operations in 2000 which began with take away service and then be a supplier to wholesaler. The
stall also practices, reflects and implements Islamic principles in the manufacture, provision,
service of food services.
The visitors to Kelantan who are looking for various of Kelantan dish. For your
information, this Husna Nasi Berlauk offers quality of taste and great service. From here, guests
can enjoy delicious food in Kelantan. With its location easy to find, which is it near to city the stall
also offer cash on delivery to their customer such as office worker that no time to go out to eat or
for those customers that lazy to go out and ordered by phone or others.
Lastly, Husna Nasi Berlauk also supply their food to university such as University Malaysia
Kelantan. At Husna Nasi Berlauk, every effort is made to their customer satisfied with their food
in term of taste. The services provided by Husna Nasi Berlauk make customer loyal to buy with
them. Top features of Husna Nasi Berlauk is they also use food rider like grab or food panda which
is whenever customers place an order, an efficient online ordering system sends notifications via
email or SMS to help the restaurant staff make the order execution faster. On the other hand, such
software is also equipped with GPS systems that help you capture the entire address that in turn
ensure timely and fast deliveries.

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2.0 BACKGROUND OF THE BUSINESS
Husna Nasi Berlauk is one of the famous brands in Kelantan, Malaysia. They offered
various of dishes of ‘nasi berlauk’ which is a common dish among kelantanese. ‘Nasi berlauk’ is
one of the Kelantan dishes that mostly eaten as a breakfast such as nasi gulai ikan, nasi gulai ayam,
nasi daging kerutub and many more offers. Husna Nasi Berlauk has started the business since 2000
by Sabri Bin Dollah which is the owner of the business. After 20 years operations, Husna Nasi
Berlauk has grown and become a synonym brand around the Malaysia for its product. Husna Nasi
Berlauk is located in Tumpat, Kelantan and has expanded their business in Kuala Lumpur as well.
They have agents to provide the product around Malaysia, so now all Malaysians can have ‘nasi
berlauk’ even they not in Kelantan. They operated every day and have 15-20 employees to run the
business as a kitchen helper, and in food packaging section.
The owner of Husna Nasi Berlauk is a 50 years old man named Sabri Bin Dollah. He is the
manager of the company and in charge of managing and overseeing the entire process of the
company’s operations. The reasons why he first started up the business because he wants to try
something new out from his current job. Mr. Sabri was a bank manager for 11 years before he
made a decision to challenge his ability in managing his own business. He was determined to
continue his family tradition in business by offering the food to the customers. The specialty of
Husna Nasi Berlauk because of its originality by bringing back the age-old traditions and recipes
in producing the food.
The start-up capital of Husna Nasi Berlauk comes from his own financial sources that
Mr.Sabri save up from his previous job. Due to his determination, now he succeeded to generate
the company’s revenue around RM 50,000 in a month. The demand of the food has increase and
the brand of Husna Nasi Berlauk has become well known for its customers. Target customers of
the business are for everyone either kids, adults or old folks. Husna Nasi Berlauk also has become
one of the options and favourite dishes of students in University Malaysia Kelantan (UMK) itself
since there are a few agents that covers on that area. The company are taking another step forward
in their efforts offering the best of their products, in order to maintain and create more customers
in future. The mission of Husna Nasi Berlauk is want to growth and be recognized all over
Malaysia with the best quality of products.

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3.0 OVERVIEW OF HUSNA NASI BERLAUK
The company of Husna Nasi Berlauk existed in 2000 with 20 years experiences of
operations. This company has become one of the most popular brands in making the best ‘nasi
berlauk’ in Malaysia. In order to maintain the quality of the foods and provide the best services for
the customers, Husna Nasi Berlauk has follow the accurate of rules and regulations set under
hospitality laws in Malaysia. The company’s operation is legally registered with The Companies
Commission of Malaysia (SSM) which where a statutory body formed under an Act of Parliament
that regulates corporate and business affairs in Malaysia. The Husna Nasi Berlauk also has an
approval in Department of Islamic Advancement of Malaysia (JAKIM) for the product’s Halal
standardization accordance to the Malaysian Halal Certification Scheme issued by the competent
authority. Then, the company apply the Malaysian Food Act 1983 where the implementation the
products standard on the food safety and quality control, including food standards and
food hygiene are well prepared. The main goals of Husna Nasi Berlauk is to ensure the company
can gives the best quality in term of foods, services and also good environment to its customer in
enjoying the taste of the dishes with full satisfaction.

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4.0 STEPS OF FORMATTING BUSINESS
1) REGISTER SMM
In this company business have a steps of formatting business need to be legal. The first
step is to register a business with several agencies to prove that the business is legal. They need to
operate properly and obey the laws of the government. The ultimate goal is to make our business
a legitimate entity. The registration made by this company is with SSM (The Companies
Commission of Malaysia). The main purpose of SSM is to serve as an agency to incorporate
companies and register business as well as to provide company and business information to the
public.
Referring to interviews from managers of this company when registered with SSM has many
advantages and convenience for business. Some of these are easy and cheap. At a capital cost of
just RM60 a year depending on the scope of our business. How to sign up go to the SSM counter
location and fill out the information in the new business registration form and then make a
payment. When a business is registered, they will be given an SSM number, it will be able to
convince customers to deal with their company. Most importantly, sign up for this SSM indirectly
when you have valid business documents, easy to apply for funds or grants for the purpose of
furthering your business. In addition, the documents that accompany the registration are business
information such as business owner's personal information copy of the identity card, business
location and other important documents.
2) CERTIFICATE OF JAKIM
Next, the company's business is food-based. If a business related to food products is required
to register with JAKIM for issuance of Health Certificate for Food and Raw Material. For the sake
of policy, company brand and customer health security. JAKIM will confirm the legal status of
the food. The company provides customers with halal and clean foods. Among the foods sold are
‘NASI AIR DINGIN’ including side dishes such as ‘Ayam Gulai’, ‘Ikan Gulai’, Kerutuk Daging’
and many more. Business is based on Malay cuisine and kosher side of religion is guaranteed. The
'Nasi Air Dingin' difference in rice is very special because it lasts longer than regular rice.
Substances used to provide durability do not use prohibited or illegal substances

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3) RESOURCE
The first source of his business start-up is business knowledge from the internet and more
knowledgeable contacts in this field. In these times, all questions and knowledge are at your
fingertips. Through the internet he learned how to start a business, how to market, how to raise a
company name and a product that was widely known. After that, one of that his business is known
for his close friend and other contact. They are also promoting small business. They made the
business by spreading it through the mass media such as Facebook, Instagram and so on. So that,
the business contact will increase and it will affect the business. As example, the customer will
increase and they will get more profit for their business.
The most important source of any business is capital, the capital of something that will drive
the business. In terms of financial resources, he also uses his own capital without do the loan from
bank. Fortunately, Mr. Sabri did not apply for loan to start his business and fully started the
business from his saving. He has been preparing from the beginning by saving money for capital.
Hence, Mr. Sabri can be categorized as financially stable and financially capable entrepreneur.
These features are indispensable in entrepreneurship. Turning to the capital used is just to pay the
premise of the premises only at beginning he started up the business at the junction.
Next, the other resource is product recipe. The recipe from their family legacy. Recipes are
also a source for Mr. Sabri to start his career. This source requires only a small amount of effort to
produce the food. The raw material supply is not too long because it will cause damage. The only
tools used are kitchen utensils that are commonly used such as pans, regular kitchens and not using
specific machines. They have their own specialty of their product. That’s the difference between
other product at another company.

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4) BUSINESS PLAN (TARGET MARKET)
Setting up and provide the business plan will get the success business. Business plan is long
term of planning by trader who want to improve and gain more profit from their business they do
such as good or service. They need to do business plan to avoid any incident like having loose in
future. This plan also can help them to show a way how to expand business in future. The target
market for this product is applicable to all walks of life. Including of three segments is geographic,
demographic, psychographic. All of the factors are suitable for this product. Anyone can have it
and like it. The price is very affordable for daily meal. They also sell this product near University
for student. It is a very common among students of their daily meal to fill their energy, stomach
and so on and no limit for people from social class or non-social class. Normally the student cannot
get cook in their hostel and for those who live at rent house bought this product also because
students will come home tired and unable to cook and to facilitate their business just buy cooked
and durable rice. This product is also great to eat at any time. For example, as a breakfast, lunch,
dinner, and so on.

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5.0 AUTHORIZED / LEGAL BODY THAT CONTROL AND MONITOR BUSINESS
Malaysia’s Food Act 1983
Malaysia’s Food Act 1983 and the Food Regulations of 1985 govern food safety and quality
control, including food standards, food hygiene, food import and export, food advertisement and
accreditation of laboratories. The Food Safety and Quality Division (FSQD) of the Ministry of
Health (MOH) is charged with implementing and enforcing the law. FSQD implements an active
food safety program, which includes routine compliance, sampling, food premises inspection, food
import control activity and licensing of specified food substances required under Food Act 1983
and its Food Regulation 1985. It also monitors for specific food contaminants and additives. The
FSQD also implements food handlers training programs, approves food labels, advises industry
and consumers, and provides Health Certificates, HACCP certification, and Free Sale Certificates.
Specific compositional and labeling requirements were developed for particular food products.
The use of health claims on labels is very restrictive. The content requirements are not restrictive
for U.S. products, but receiving approval for new food additives, especially those not currently
recognized by Codex Alimentarius can be onerous. Since more than half of the Malaysian
population is Muslim, labeling requirements for products containing pork and alcohol are very
strict. Attention should be given to adhering to Malaysian labeling requirements to avoid any
problems at the port of entry or on the retail level.

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SSM
The Companies Commission of Malaysia (Suruhanjaya Syarikat Malaysia or SSM in Malaysia) is
a statutory body which regulates companies and businesses. SSM, which came into operation on
16 April 2002, is a statutory body formed as a result of a merger between the Registrar of
Companies (ROC) and the Registrar of Businesses (ROB) in Malaysia.
The main activity of SSM Malaysia is to serve as an agency to incorporate companies and register
businesses as well as to provide company and business information to the public.
As the leading authority for the improvement of corporate governance, SSM fulfils its function to
ensure compliance with business registration and corporate legislation through comprehensive
enforcement and monitoring activities to sustain positive developments in the corporate and
business sectors of the Nation.
SSM online (ssm e-info) is offering the public to purchase the financial information and profiles
of all companies that registered with SSM Malaysia. You can acquire more information from SSM
online. The company registration can be done through online via Ezbiz Online services at
ezbiz.ssm.com.my or manually at any SSM counter in Malaysia. For first-timers, you should be
visiting the SSM counter for the registration. You can consult the friendly officer directly at the
counter if you have any question. It is also recommended to apply for the Ezbiz Online services at
the counter so that you can renew or modify your business details through the online system later
on.

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JAKIM
According to JAKIM, Halal Certification is an official form that refers to the Halal standardization
of products and/or services in accordance with the Malaysian Halal Certification Scheme issued
by the competent authority. In Malaysia, the only Halal certification that can be recognized is the
certification issued by JAKIM (Jabatan Kemajuan Islam Malaysia).
The Malaysian Halal Certification Program is divided into seven schemes, and companies or
manufacturers can choose the plan they want to use based on the type of product or service they
have.
The 7 schemes are as follows:
• Food / Beverage / Food Supplement
• Food Premise / Hotel
• Consumer Goods
• Cosmetics and Personal Care
• Slaughterhouse
• Pharmaceutical Industry
• Logistics
The word "Halal" comes from the Arabic language, "halla, yahillu, hillan, waHalalan", which
means that Shariah law allows or permits. According to the 2011 and 2012 Trade Description
(Halal Definition) Order, the Halal is defined as follows:

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When Muslims can consume or use food or goods:
• It does not contain animal meat that is prohibited by Shariah law from being consumed by
Muslims. If animal meat included, it is slaughtered in accordance with Shariah law and
Fatwa.
• According to Islamic Shariah and Fatwa do not contain any impure / najs
• Food or goods should not be intoxicated
• Does not contain any part of humans or its yield, which are not allowed by Shariah and
Fatwa
• It should not be poisonous or hazardous to health
• According to Islamic Shariah and Fatwa, the goods have not been prepared, processed or
manufactured using any equipment contaminated by najs.
• The goods are not in the process of preparation, and the processing or container is in contact
with, mixed or close to any food that does not comply with paragraphs (a) and (b).
• When services related to food or goods indicate that Muslims can use these services, this
means that it is in accordance with Shariah law.

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6.0 THE LAW PROVISIONS GOVERN THEIR BUSINESS ACTIVITIES
4.1 Food Hygiene Regulations 2009
The Food Hygiene Regulations 2009 (FHR) is a regulation according to Section 34 of the Food
Act 1983. The main objectives of the regulations are to provide an infrastructure to control the
hygiene and safety of food sold in the country to protect public health in Food and Beverages
(F&B) industry in Malaysia. Husna Nasi Berlauk was registered with Ministry of Health in
order to maintain the quality of food in involving hygiene and proper food preparation. Either
the owner or all the employees of Husna Nasi Berlauk which are from food handlers, caterers,
food vending machines operators, as well as a person who transports food using the
vehicle have undergone a food handler training and has been through the medically
examination and was provided with vaccination certificate. It is to maintain the cleaning,
packaging, processing, storing and distributing of food in the company.
In addition, under Regulation 15 of Food Hygiene Regulations 2009 which is the cleanliness
of food premises, there are the general requirements for Husna Nasi Berlauk shall be
maintained the premises in a good, clean and tidy condition. Location of the premises are
located away from sources of contamination, the general design are facilitate cleaning and
disinfection, and the water supply of potable water and adequate facilities for its storage and
distribution are required. For examples, the floor and wall surface are in the good condition
and easy to clean. The purpose of maintaining the cleanliness of food premises are required in
order to make any structural alteration such as renovation, renovation, plumbing or drainage
work in the premises.

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4.2 Tumpat District Council (MDT)
Husna Nasi Berlauk are legally registered with Tumpat District Council for the license of the
premises. Business license is a permit that made by goverment agencies that allow a company
to conduct their business within government’s geographical jurisdiction. The authorization to
start the business activity are required in order the company want to operate lawfully. Every
license is valid for use from 1st of January to December 31 of each year. The company must
renewed the on January 1st every year. A license can be paid for up to 3 years for a permanent
residence with no problems. Premises of Husna Nasi Berlauk that located in Tumpat are
registered with local authority of Tumpat District Council . The company is comply with all
the rules and procedures established by th District Council and use the facilities provided.

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7.0 ANY LAW CASE OR LEGAL ACTION TAKEN BY THE COMPANY OR AGAINST
THE COMPANY
We had chosen Husna Nasi Berlauk which is related to hospitality industry to conduct our
interview to complete our written report. Husna Nasi Berlauk especially known as ‘Nasi Air
Dingin’ in Kelantan which is also an instant food. After being interviewed, the business had
problems related to hospitality law. How we know that this case was related to hospitality law are
because a customer purchases food from an eatery or consumes and pays for a meal at a restaurant,
there is a contract between the customer and the food provider. Hospitality law is the body of law
relating to the food service, travel, and lodging industries. That is, it is the body of law governing
the specific nuances of hotels, restaurants, spas, country clubs, meeting, convention planners and
more. Furthermore, hospitality law does not just involve one area of law. It encompasses a wide
variety of practise areas, including contracts, tort law and more.
Issue of this case is whether the business of Husna Nasi Berlauk is responsible for the food
poisoning of the customer. The provision act is section 13A unfit for human consumption. Section
13A refers to an offence of preparing and selling food unfit for human consumption. There is a
presumption in section 25(1) that when any food is sold or exposed or offered for sale, unless the
contrary is proved be deemed to be sold or exposed or offered for sale for human consumption.
According to section 13A, food is unfit for human consumption if it consists wholly or in part of
any diseased, filthy, decomposed, or putrid animal or vegetable substance. Then, any portion of an
animal unfit for food or the product of an animal which has died otherwise that by slaughter or as
game.
Besides, the relevant case is customer and Husna Nasi Berlauk (2006). Regarding to the case,
one of customers was buy the food at Husna Nasi Berlauk. The customer also buys the food for
his friends. On the evening, he ate another food at food court in shopping mall. On that night, his
stomach discomfort and diarrhea or nausea and difficulty sleeping. The next day, he went to the
hospital for treatment. Then, doctor said he was food poisoning. He does not know what foods he
ate that cause food poisoning but he suspects the food from Nasi Husna Berlauk. Then, he went to

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seek justice for himself. After investigating, on the day, the plaintiff bought the food and his friends
also ate the same food but they did not suffer any illness.
The application of this case is referring to the case, the plaintiff buys the food from
respondent. His friends also ate same food on that day. On tomorrow, plaintiff was food poisoning
but his friends did not suffer any illness. From this, we can find out the evidence to accuse food
poisoning from respondent is not strong.
The conclusion is we can conclude that the plaintiff is guilty in this case. So, this case cannot
be sued by the plaintiff. This is because he was the only one affected by the disease. Besides, the
respondent has other witnesses who ate the same food at the same time and day. This is because
we will find out the food poisoning after 48 hours but the plaintiff ate the food from respondent in
less than 48 hours and had food poisoning. Therefore, as a matter of law, the plaintiff failed to
meet their burden of showing that the probable cause of their illness was contaminated food eaten
at another restaurant and losses protection of the section 13A, food unfit for human consumption.

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8.0 CHALLENGE, SOLUTION AND SUGGESTION
Fast food suppliers such as Husna Nasi Berlauk company which supplies “Nasi Air Dingin”
cannot be reached without the company being well planned. This paper identifies the difficulties
experienced by small and medium-sized enterprises of Malaysia (SMEs) in designing a Nasi
Berlauk-based fast food supplier company in the face of the challenges they face. Therefore, the
Husna Nasi Berlauk company needs to take the best possible steps to overcome the challenges
faced by the company in improving the quality and production of fast food such as this “Nasi Air
Dingin”.
Through an interview with company owner Husna Nasi Berlauk, Sabri Bin Dollah, one of
the challenges he faced throughout the company was competition. Competitive factors are an
important or important challenge for a food production company in promoting a product or service
to a growing market today. Among the competitive factors encountered in the production of “Nasi
Air Dingin” are price competition, shipping, taste quality and other. In addition, the competition
faced by the company is that there has been a lot of competition in the production of “Nasi Air
Dingin” from other companies as well as one of the challenges facing the production of product
from their company that are gaining customer demand. Because they are considered valuable to
entrepreneurs, product promotion measures are used to attract buyers.
In addition, the challenge faced by the company Husna Nasi Berlauk during the
establishment of its company was to maintain the durability of raw materials. This is because,
maintaining the durability of the raw materials used in the production of “Nasi Air Dingin” or
“Nasi Berlauk” is important to prevent the rice from becoming stale and damaged. According to
Sabri Bin Dollah, his company is paying attention to the raw materials used in the making of “Nasi
Air Dingin” to provide the rice for a long time. Care of raw materials is very important in food
preparation as the owners of this company do not want to risk food poisoning. Therefore, he needs
to provide the best materials possible in providing long-lasting side dishes.

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In view of the challenges faced by the company Husna Nasi Berlauk, there are a figure of
solutions adopted by the company to ensure their fast food production, such as Nasi air dingin has
received customer demand in the market. These include ensuring that the quality of the products
produced is constantly evaluated on a daily basis to ensure stability in the production of Nasi Air
Dingin. Thus, the demand for cold water rice from customers can be maintained as long as the
quality is stable and does not satisfy the customers' taste. In addition, the market price is based on
the price of other rice in the market to avoid price competition.
Every business that has been created has high hopes that it will continue to thrive and
succeed and change the future so that others will not be oppressed. No one expects the business to
be ruined by the money spent. However, not all businesses are able to manage the number of
customers locally or abroad. Some of these suggestions need to be put into practice to ensure that
the business carried out promises good returns, profitability and the well-being of the company.
Some of suggestion that Husna Nasi Berlauk company want to carried forward is cleanliness of
the premise’s environment, hire a trusted employee, follow customers' wishes and other.
Firstly, the suggestion that Husna Nasi Berlauk Company want to carried forward is
cleanliness of the premises. As a food distribution and handling company, cleanliness of the
premise’s is crucial to providing quality food products. In addition, the entrepreneur of food
company is responsible for ensuring that the premises on which food is handled remain clean and
free of waste, pests, dirt, ashes, and raw materials. Therefore, food preparation, packaging and
serving should be taken into account by food manufacturers to ensure that the food is of good
quality. These measures can help keep food safe while offering good quality to our customers and
avoid food poisoning problems.
Secondly, hire a trusted employee is a good suggestion from Husna Nasi Berlauk in
developing the business in future. Having a good position in this business, the company would like
to expand. Husna Nasi Berlauk Company is planning to open a new branch that will require more
workers to manage it. Therefore, the owner wants to hire a reliable person to make sure the
business that he has been working on has not been harmed by anyone trying to bring down his
company. Maybe we can hire a neighbour we have known before starting the business or even hire
friends we know with their own heart. If not, our business will be ruined because some people are

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envious of the fun and luxury we have achieved. As a result, the company has established a good
relationship with everyone so that we can stay safe and keep our business going.
Lastly, follow customers' wishes is a good suggestion that Husna Nasi Berlauk to carried
forward in future to increase demand of customers. The parties that will determine the rise of a
business are customers and the public. Therefore, their desires and desires should be taken into
account and should not be taken lightly. Otherwise, customers will run away and we will be at a
loss for failing to meet their requirements. At least the customer wants to give us something new
to try in the business world. An example that can be taken to meet the needs of today's customers
is to diversify the types of side dishes they produce. Therefore, his company will find and produce
more menus that can be created by following the tastes of the customers.

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9.0 CONCLUSION
Now days food industries are one of the largest industries in the world. Every corner of the globe
has food business. We all know that if a business has a good customer service it can ensure you
that profit will be made because it is a key factor that can determined the success rate of a business.
Husna Nasi Berlauk is food service that very concerned about the acts the government has set up
in carrying on its business. Their business is registered with SSM and they also have HALAL
certificate for which they are compliant in carrying on their business. For Husna Nasi Berlauk they
are selling a food which their food is combined rice with a dish so they are really important to keep
their hygiene and the quality of food and taste.
In term of compliance with the decent use of the goods do not worry because it is well known that
Husna Nasi Berlauk really practices Islamic culture in their service. Their worker is always
keeping their hygiene in term of ingredient like chicken, fish, vegetable and others which is they
would wash its before they cook.
In the conclusion, Husna Nasi Berlauk is very recommendation to the visitor who is searching the
Kelantan dish with the best quality of taste in Tumpat, Kelantan. Not only that, the service that
they give will really satisfied their customer.

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10.0 APPENDIX
THE LOGO
THE STALL

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THE VARIOUS DISH
AMONG THE SELLER OUTSIDE KELANTAN

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INTERVIEW PROOF

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11.0 BIBLIOGRAPHY
1.18 Types Of Service / Classification Of F&b Service - Hotels: Resorts
https://setupmyhotel.com/train-my-hotel-staff/f-and-b/591-types-of-f-b-service.html
2. Ismail, R. (n.d.). Working Paper Series No. 017 . Food and Consumer Protection: A Study on
Food Legislation of Selected Countries . Retrieved from
https://law.nus.edu.sg/asli/working_paper_d.aspx?sno=WPS017
3.FOOD HYGIENE REGULATIONS 2009 - FMM. (n.d.). Retrieved from
http://www.fmm.org.my/images/articles/GS1 Malaysia/Presentation FMM Food Hygiene.pdf
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