INTRODUCTION

In 23th October we, students of Bachelor Business Administration

(Hons) in Retail Management went to the lesson trip to Terengganu in order to
disclose more about retail working environment and processes over there. This
trip are going to expose us as a students the relation between theories that we
have studied in class with working setting.
This trip was combined

by two classes BM2454L and BM2454M with a

total of 54 students and it was held for 3 days and 2 nights. The places that we
have visited such as ZQ Bepang Pulut, Noor Arfa Batik, Wanisma Kraft dan Batik
(tembaga) and Maperow Sdn Bhd (SEAmEQ). We are accompanied by

three

lecturers, Encik Hasman Bin Abdul Manan, Dr Md Nasarudin Bin Husin and Pn
Shahira Binti Ariffin during the trips.
Lastly, we hope that this trip can gives us a clear

information and

complete knowledge about retailing as early preparation training for us before

going to practical in semester six.

ZQ BEPANG PULUT

Bepang pulut is a kind of glutinous sweet and crunchy snack that good and
yummy to eat. It is a kind of glutinous rice Malay traditional food that is usually
very popular around the Surau Panjang, Terengganu. Furthermore, it also
available at supermarket and farmers market because of favorable public
response. Now a days most customer bought Bepang Pulut as a gift for their
wedding ceremony. Generally Bepang Pulut was made only with glutinous rice
and sugar only.
Procedure that is require to make a delicious Bepang Pulut. Firstly, we need to
washed the glutinous rice and then steamed it. After that dried it under the the
sun. Make sure that you dried it completely.

PROCESSED OF DRYING THE GLUTINOUS RICE

Then put it inside the machine to processed it until it become granules and then
fried it. Make sure to control your fire to avoid scorched. Then, cooked sugar with
water until its boil before you can put all the fried granules into it. Mixed all the
fried granules completely with the cooked sugar. After that, remove and place it
into a container mold. Next you need to spread evenly and cut it according to the
size. Lastly put it inside the packaging.

PROCESSED OF COOKING SUGAR WITH WATER

PROCESSED TO CUT THE BEPANG PULUT

The store has been made promotion through social media such as Sinar Harian,
TV3, and also TV1. The owner said that the critical part to make a Bepang Pulut
is during the rainy season which is in November and December. It is because the
need of sun to dried all the glutinous rice before it can undergoes another
processed. During that time the owner said that he didnt take any ordered and
only make a small quantity of Bepang Pulut to sell it using the dried glutinous
that they have saved for later used in the production or they used the alternative
instead under the sun they used the oven to dried it.
However, the GST and currency rate in Malaysia have affected his business.
Every single ingredients to make Bepang Pulut has increased in price as well as
they get their supply of glutinous rice from others country such as Thailand and
Vietnam.
Furthermore, the owner said that he didnt found yet any technology or
equipment that can used to spread the mixture of the glutinous rice in the
container mold. They used bare hand to spread it evenly which is quite
dangerous because of the hot from the fried mixture of glutinous rice can cause
wounds and burns. It also not hygienic because the employees didnt use gloves
during the spreading and packaging processed and they cant used it because
the glutinous rice is so sticky that it can stick to the gloves as well it will take a
time to do it. When doing the spreading processed they must does it quickly
before it become cooled and cant stick together. In addition, they still used the
human labour so that they can showed to the visitors the processed of making
the delicious snacks of Bepang Pulut which have been known most of people
around the state. Thus it makes the customer buying process more interesting
and fun.

AFTER PACKAGING AND PRICING ACCORDING TO THE SIZES