Managing Raw Material in Baked Tapioca Cake Manufacturing Industry

• Main Author: Abu Bakar, Lily Julienti
• Format: Conference or Workshop Item
• Language: English
• Published: 2016
• Subjects: HD28 Management. Industrial Management
• Online Access: http://repo.uum.edu.my/23442/1/TC23.pdf; http://repo.uum.edu.my/23442/
• Institution: Universiti Utara Malaysia

Mr. Hafiz was a young entrepreneur who had been on the hunt for the perfect business.After being involved in the property industry as an evaluator for a few years, he wanted to find a way to spend his time by being productive and involve in business he interested most.He was ready to start a new chapter.His passion towards traditional Malay dessert drove him to start the Aura Bengkang Enterprise, a small scale business producing baked tapioca cake – a type of cake requiring unique culinary skills and material use (i.e. the cassava).Not everyone had the required skill set to make the tapioca cake, a traditional semi-soft, chewy yet fragrant Malay dessert. With a tinge of excitement in his voice, Hafiz confessed that his family’s recipe was so good that he could make them for business.Hafiz had always loved mixing and cooking the tapioca cake with a combination of his grandmother recipe and traditional Malay recipe.He was a master in his own kitchen. He considered becoming an international manufacturer for traditional Malay dessert in the future. Being a person who liked to think big and pencil out all of his ideas, he ultimately concluded that it would be difficult to scale up his business with limited management skills in handling raw materials for the tapioca cake, the cassava.This is even worst, when he found difficulties in searching cassava suppliers who can supply the material for his daily baked tapioca cake production