Mydin Expansion And Growth Strategy Analysis

Mydin Expansion And Growth Strategy Analysis Mydin Mohamed Holdings Bhd is a local business organization in retail industry under the leadership of chief executive, Datuk Ameer Ali Mydin. The business starts its operation since 1957 in retail and wholesale. In the economic environment, Mydin face challenge from other key players such as Giant, Tesco, Carrefour and Econsave. Currently Mydin has 4 hypermarkets and its total stores are 55 which located at Klang Valley, Terengganu, Kota Bharu, Seremban, Nilai, Johor, Alor Setar, Melaka, Penang, Pahang and Kelantan. To compete, the company plans to expand their business and grow organically. Mydin imposed low pricing strategies and provide economically price goods to its customers. Surely, the expansion and growth will influence the business objective. Below is the comparison data of retailers with its number of stores in Malaysia. Retailer Number of stores Giant. 40(hypermarket/superstores) Total Giant stores: 100 Tesco. 35(hypermarket) Carrefour. 23(hypermarket) Econsave. 38(supermarket hypermarket) Mydin. 4 hypermarkets. Total Mydin stores : 55 Hypermarket list is not exhaustive. [Business Times , Saturday, July 31, 2010] Therefore I would like to investigate whether Mydins expansions and growth strategy is viable to the business to gain market share and emerge as market leader. RESEARCH BACKGROUND. This commentary will be based on these following supporting documents; MYDIN EXPECTS 10pc RISE IN PROFIT, QA with Datuk Ameer Ali (Mydin)/SKORCAREER Mydin to built its biggest hypermart in Kota Baru/Business Times. New logo,motto for Buy Malaysian Campaign/mydin.com.my INTERNAL CENTRE OF LEADERSHIP(ICLIF)-2009/MYDIN CASE STUDY. Microsoft Supports Malaysian Retailers Aggressive Plans to Expend. Malaysia mulls bar-code system for halal, products Business Times MARKETING. Marketing Planning. As a retail company in Malaysia, Mydin had implement several marketing planning to boost their sales and obtaining bigger market share. Therefore, this commentary will examine the marketing mix approached by Mydin to successfully market their product and formulate their marketing strategy. Therefore, Mydin can moves towards becoming a market leader. Marketing mix: Product. Mydin has a wide range of product line such as food line, soft line, hard-line and household items. Due to the wide range of product, Mydin will benefits from larger customer base. This will give positive advantage to Mydin as its customer can obtain all products needed here at lower and cheaper price. As a local player, Mydin provide items that are complement with its customers need. Majority of Malaysian are Muslims. Therefore, Mydin provide local prayer mats, prayer garment for women and traditional product which are rarely found elsewhere. However, Mydin should consider its non-Muslim customers due to the image of the place where only Muslim shops. Place. Besides, Mydin is currently expending their business into different format namely hypermarkets, emporium, and My Mart (24 hour convenience stores). As referred to growth of Mydins chain by the year 2009 to 2020, the business forecasted to have 26 Hypermarket, 60 Convenience Store, 20 Emporium and 5 My Mart  [1]  . This investment cost the business a large amount of cash which is RM 200million for supermarket and 60 million for the building of hypermarket  [2]  . The managing director tries to emulate the growth strategies of Kmart by having My Mart although Kmart experience bankruptcy. This expansion can help Mydin, reachable for its customers with various channel of distribution. For example, the choice to build the biggest hypermarket in Malaysia at Kota Baharu  [3]  is due to high demand and larger land available. However, Mydin should consider their large expansion as they may be affected by diseconomies of scale. Promotion. In terms of promotion Mydin apply me-to-promotion where Mydin follow and respond to their rivals marketing strategies such as purchasing similar advertisement board and article from newspaper  [4]  . One of its outlets in Subang Jaya has a digital billboard, controlled digitally from its office. This provides fast response toward its rivals advertisement. Besides, Mydin should consider having other marketing strategies such as advertisement through website or radio to provide detailed information and awareness of their existence. Price. Mydin is well-known for selling its product at wholesale price (40% of its business is wholesale). As compared to its rival, (Giant, Tesco and Carrefour) Mydin is a favorite place for shopping especially in period of economic down turn. They gain RM 1.3 billion in 2009 from RM 1.1.in 2008  [5]  . This proves that as Mydin grow organically, they gain strength in volume, thus can sell cheaper as compared to its rivals. Therefore, the situation is inciting its marketing objective. Positioning. Market positioning is crucial to portray a good corporate image and differentiate Mydins product over rivals. The unique selling point (USP) of Mydin that makes the business stand out from others is the embracing the concept of Halal (following the dietary law in Islam)  [6]  . As most Malaysian are Muslim and very particular in Halal product, the USP is an added advantage. Mydin popular slogans: Where everybody can buy  [7]  also provide a perception towards the customers that in retail industry, you can buy product cheaper at Mydin. But Mydin need to sustain the image by providing items cheap and not providing cheap items with low qualities. Mydin can perceive its brand to be a bargain brands (at high quality but with low price) although its hard to sustain. Therefore, with the growth and expansion strategies, Mydin is moving from Economy brands towards Bargain brands.  [8]   Quality High Low High Premium brands Cowboy brands Low Bargain brands Economy brands Price Figure 1: Perception map showing relationship between price and quality. The slogan is in line with governments campaign, Buy Malaysian  [9]  which educates Malaysian to buy local product (Mydin provide local product on its shelves). Mydins outlet at Subang Jaya has been chosen as the place for exhibition attends by Prime Minister to launch the campaign  [10]  . Besides, Mydin together with Halal Development Council (HDC) organized Halal training program course for small- and medium-sized entrepreneurs (SMEs)  [11]  . The corporate social responsibilities (CSR) done by Mydin enhance its image and will attract customers to choose Mydin instead of others. OPERATION MANAGEMENT. Product Planning. As Mydin grow, the business may affected by overtrading due to stockpiling  [12]  . This situation can increase cost and later absorb on the price of product. Hence, Mydin decide on Microsoft Dynamics AX for Retail to applied Just-In-Time stock management  [13]  . The software provides information for its suppliers and decision-makers so that the distribution of stocks runs smoothly from stores to supply chain  [14]  . By this, Mydin can be more responsive to its customers, reduce their break-even point, and improve cash flow and the working capital cycle  [15]  . Consequently, provide competitive advantage towards its rival. HUMAN RESOURCES. Organizational Structure. Besides, Mydin interfere coordination problem of its managers as the business grow hierarchal taller and wider span of control. Communication across the organizational structure will become time consuming and in certain case may be distorted. To overcome this, Mydin decide on Microsoft Office SharePoint Server 2007  [16]  that allows massive information to be provided to all layer of the organization and its suppliers. Motivation. In becoming a market leader, Mydin must have a productive employees to generate larger working capital.16.2% of its workers are foreigners and the remaining are locals  [17]  . To create sense of belonging to work and generate teambuilding between workers, the company provides financial and emotional support  [18]  . According to Maslows hierarchy of needs, people are motivated more than just money  [19]  . Mydin meets the social needs of its worker by conducting birthday parties, cultural dance and inter-branch sports.  [20]   CONCLUSION. Mydin has implemented huge expansion and organic growth of its company. They try to gain their market share by becoming more competitive toward its rival. In becoming so, a transformation throughout the organization is done. Based on the marketing planning carried out, Mydin is currently on the right direction towards its corporate objectives. We can notice how Mydin develop strategic marketing mix to successfully market their product. However, there is some areas that should be improved and focus on. In terms of product, Mydin can try to attract non-Muslim customers by having a promotion or creating an image of Mydin as a place for anyone. Besides that Mydin has wide channel of distribution. However, Mydin should also consider dealing with diseconomies of scales. One of the choices is by introducing measures to remove productive inefficiencies. Mydin might count the effectiveness of each of the business format. The marketing strategies indicate that Mydin can gain higher market share from its competitive advantage in promotion and price. In positioning their product, Mydin had done it well through their USP, slogan and CSR played. They manage to give clear perception of the business to public. Hence, they can gain more customers in the future. In operation management and human resources, Mydin try to centralize their management to hinder business runs at loss and to generate efficiencies. Their decision to cooperate with Microsoft Corp. is a right choice to place Mydin at top amongst other key players. Also, without neglecting its employees needs and demands. Overall, based on the analysis of marketing planning, operation management and human resource Mydin expansion and growth strategies is viable for the business to be a market leader in retail industry.

Hess’s Law

Enthalpy and Hess’s Law Lab Introduction Every chemical reaction is accompanied by a change in heat. Thermochemical reactions include the heat of reaction as part of the equation. The heat released or absorbed in a reaction at constant pressure is the Enthalpy change (? Hrxn) for the reaction. The enthalpy change for each reaction is unique to that reaction. Many values for ? Hrxn were experimentally determined, and many were calculated used Hess’s law.This lab will illustrate the principle of Hess’s law: if a reaction can be carried out in a series of steps, the sum of the enthalpies for each step equals the enthalpy change for the overall reaction. ?Hrxn = ? Hstep1 + ? Hstep2 . The three reactions that we will be using are as follows: Reaction 1: Reaction 2: Reaction 3: NaOH(s) + HCl(aq) ? NaCl(aq) + H2O(l) NaOH(aq) + HCl(aq) ? NaCl(aq) + H2O(l) NaOH(s) ? NaOH(aq) Since reaction 1 can be obtained by adding reactions 2 and 3, the ? Hrxn1 should equal ? Hrxn2 + ? Hrxn3. At constant pressure ? Hrxn = qp. We cannot directly measure ?Hrxn or qp, but we can measure the change in temperature for a solution, and using the specific heat of the solution, and the grams of solution, we can find qp using the following equation: Equation 1: q = (grams of solution) x (specific heat of solution) x ? T The heat that is released by the reaction will be absorbed by both the surroundings; in this case, the water in the solution and the calorimeter itself: Equation 2: qrxn = -(qsolution + qcalorimeter) Since every group’s calorimeter is slightly different, the heat capacity for the calorimeter will need to experimentally determine before it is used.Pre-Lab Questions 1. 2. 3. 4. 5. Define ? Hrxn. Define specific heat, and heat capacity. How are these two terms different? The specific heat of a solution is 4. 18 J/gK and its density is 1. 02g/mL. The solution is formed by combining 25. 0mL of solution A with 25. 0mL of solution B, with each solution init ially at 21. 4C. The final temperature of the combined solutions is 25. 3C. Calculate the heat of reaction, qrxn, assuming no heat loss to the calorimeter. If the calorimeter in the reaction above has a Heat Capacity of 8. 20J/C, recalculate the qrxn, taking the heat loss to the calorimeter into account.If the reaction above between solutions A and B goes as follows: A(aq) + B(aq) ? AB(aq), and the molarity of A in solution A is 0. 60M, and the molarity of B in solution B is 0. 60M, what is the enthalpy of reaction (? Hrxn), for the formation of 1 mole of AB in solution. Express ? Hrxn in kJ/mol Materials NaOH(s) HCl(aq, 1. 0M) 250mL Beaker Digital Thermometer Graduated Cylinder Balance Distilled Water NaOH(aq, 1. 0M) Calorimeter w/ Lid Magnetic Stirrer and Stir Bar Procedure Part 1: Determining the heat capacity of the Calorimeter 1. 2. 3. 4. 5. 6. 7. 8.Set up a calorimeter of two nested cups with a cover inside a beaker. Measure 50. 0mL of room temp distilled water into the calori meter. Place the calorimeter on a magnetic stirrer and add a stir bar, set the stir bar to stir slowly. (Alternatively, gently stir the solution with the thermometer. ) Record the Temperature of the water in the calorimeter. Heat or obtain roughly 75mL of 70? C water. Measure out 50. 0mL of this water using a graduated cylinder. Record the temperature of the hot water, and pour the hot water into the room temp water in the calorimeter. Cover the calorimeter and insert the thermometer. . Stir and record the temperature every 20 seconds for three minutes. 10. Empty and dry the inside of the calorimeter, thermometer, and stir bar. Part 2: Determining the heats of Reaction Reaction 1: NaOH(s) ? NaOH(aq) 1. Weigh out about 2. 0g of NaOH(s). Record the actual weight. 2. Add 100. 0mL of room temperature water to the calorimeter. 3. Start the stir bar and record the temperature of the water. 4. Add the NaOH(s), and record the temperature once every 20 seconds, until it stops changing. 5. Du mp out the NaOH(aq) into the sink, rinse out, and dry the calorimeter, thermometer, and stir bar.Reaction 2: NaOH(aq) + HCl(aq) ? NaCl(aq) + H2O(l) 6. Combine 50. 0mL of 1. 0M NaOH and 50. 0mL 1. 0M HCl, in the calorimeter, 7. Record the temperature once every 20 seconds, until it stops changing. 8. Dump out the solution into the sink, rinse and dry the calorimeter, thermometer, and stir bar. Reaction 3: NaOH(s) + HCl(aq) ? NaCl(aq) + H2O(l) 9. Measure 50. 0mL of Distilled water into the calorimeter. 10. Add 2. 0g of NaOH(s) (Record the actual weight) and 50. 0mL of 1. 0M HCl to your calorimeter 11. Record the temperature once every 20 seconds, until it stops changing.. 12.Dump out the solution into the sink, rinse and dry the calorimeter, thermometer, and stir bar. Data Create a data table to hold all of your data for the 2 parts. Make sure you have a space for the initial and final temperatures, as well as the mass or volume for each reactant. Calculations 1. Calculate the Heat Ca pacity of the Calorimeter. a. When equal volumes of hot and cold water are combined, if there is no heat loss the new temperature should be the average of the two starting temperatures. In actual practice, the new temperature will be slightly less than the average because of heat lost to the calorimeter assembly.Additionally, when two solutions are mixed the thermometer cannot instantaneously record the temperature of the combined solutions. The solutions require some time to become completely mixed, and the thermometer needs time to come to temperature equilibrium with the solution. The theoretical temperature that the mixture would have if the process occurred instantaneously can be found from a graph. Plot the data with temperature on the vertical axis versus time on the horizontal axis. The first few points may be erratic because of incomplete mixing and lack of temperature equilibrium with the thermometer.The points that follow should occur in a straight line as the temperature slowly drops while heat is lost to the calorimeter and to the surroundings. Draw a straight line through these points, and extend it back to find the temperature at time zero, the theoretical instantaneous temperature of mixing, Tmix. See Figure 1. b. Calculate the average temperature of the hot and cold water, Tavg. c. The difference between the average temperature, Tavg and the instantaneous temperature, Tmix, is due to the fact that some heat was lost by the water and absorbed by the calorimeter.Calculate q water, the heat lost by the water: qwater = (grams of water) x (specific heat of water) x (Tmix – Tavg) where qwater = heat lost by water and the specific heat of water is 4. 18 J/(g ·Ã‚ °C). The heat absorbed by the calorimeter, qcalorimeter, will be equal to that lost by the water but opposite in sign. qcalorimeter = ? qwater d. Calculate the heat capacity of the calorimeter, Ccalorimeter, which is the heat that the calorimeter absorbs each time the temperature of the solution changes 1 °C: Ccalorimeter =qwater / (Tmix -Tinitial) where Tinitial is the initial temperature of the cool water. . Calculate ? H for Each Reaction. e. Graph the temperature versus time for each of the three reactions tested. Extrapolate the line back to find the theoretical instantaneous mixing temperature, Tmix, as you did above. f. Calculate the amount of heat evolved in each reaction, qrxn, by assuming that all of the heat is absorbed by the solutions and the calorimeter: qrxn = – [heat absorbed by solution + heat absorbed by calorimeter] qrxn = – [(grams of solution x specific heat of solution x ? Tsolution ) + (Ccalorimeter x ? Tsolution)] where ? Tsolution = (Tmix – Tinitial) for each reaction mixture.Assume that the density of the solutions is 1. 03 g/mL, and that the specific heat of the solutions is the same as that of water, 4. 18 J/(g ·Ã‚ °C). g. 3. Calculate the value of the enthalpy change, ? H, in terms of kJ/mole for each of the reactions. Verify Hess's Law. . h. i. j. Discussion Conclusion Write net ionic equations for the three reactions involved. Show how you must arrange the first two equations to algebraically find the third. Calculate the value of ? H for the third reaction from your ? H values for the first two reactions using Hess's law. Find the percent difference between the calculated and measured values.

Whats the Science Behind Bubbles

Bubbles are beautiful, fun, and fascinating, but do you know what they are and how they work? Take a look at the science behind bubbles. What Is a Bubble? A bubble is a thin film of soapy water. Most of the bubbles that you see are filled with air, but you can make a bubble using other gasses, such as carbon dioxide. The film that makes the bubble has three layers. A thin layer of water is sandwiched between two layers of soap molecules. Each soap molecule is oriented so that its polar (hydrophilic) head faces the water, while its hydrophobic hydrocarbon tail extends away from the water layer. No matter what shape a bubble has initially, it will try to become a sphere. The sphere is the shape that minimizes ​the surface area of the structure, which makes it the shape that requires the least energy to achieve.​ What Happens When Bubbles Meet? When bubbles stack, do they remain spheres? No. When two bubbles meet, they will merge walls to minimize their surface area. If bubbles that are the same size meet, then the wall that separates them will be flat. If bubbles that are different sizes meet, then the smaller bubble will bulge into the large bubble. Bubbles meet to form walls at an angle of 120 degrees. If enough bubbles meet, the cells will form hexagons. You can see observe this structure by making prints of bubbles or by blowing bubbles between two clear plates. Ingredients in Bubble Solutions Though soap bubbles are traditionally made from (you guessed it) soap, most bubble solutions consist of detergent in water. Glycerin often is added as an ingredient. Detergents form bubbles in much the same way as soap, but detergents will form bubbles even in tap water, which contains ions that could prevent soap bubble formation. The soap contains a carboxylate group that reacts with calcium and magnesium ions, while detergents lack that functional group. Glycerin, C3H5(OH)3, extends the life of a bubble by forming weaker hydrogen bonds with water, slowing down its evaporation.

The Strain Theory By Robert Merton - 1200 Words

Each person at some point develops their own personal goals for their life. These goals can range anywhere from owning that perfect home with a white picket fence, becoming a famous artist or athlete, earning a degree and landing that dream job, or becoming a person of high social stature. These life goals can be a product of societal influences and expectations. However, what happens when these goals seem to be unachievable for a person? The strain theory that was developed by Robert Merton sheds light onto a possible answer for that question. The strain theory suggests that people put emphasis on achieving certain life goals or obtaining certain objects in their lives due to societal influences and pressures. When those goals or objects can’t be obtained stress is caused and it can influence more people to commit crimes. The strain theory separates people into four different paths when these goals can’t be achieved, Innovation, Ritualism, Retreatism, and Rebellion. 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