Strategizing business in times of crisis: the story of Sarawak layered cake

Abstract

Subject area Management, business studies, entrepreneurship, public relations or communications. Study level/applicability This case study is suitable for certificate, diploma and degree programmes in management, business studies, entrepreneurship, public relations or communications. Case overview In this case study, there are three issues related to the halal controversy with the Sarawak layered cake that aimed at business competitiveness, namely, business perseverance during turbulent times; creativity and innovation for business growth; and expansion strategy. The halal controversy of an imported butter affected Di Wannie's business to a great extent. The “Imported X” butter was then declared to be halal after further investigation by the Islamic Advisory Committee, but the business impacts from the controversy took longer to vanish. Expected learning outcomes By the end of the discussion, students should have a clear concept of the various elements that constituted Di Wannie's business strategies, as well as the elements that constituted a Sarawak layered-cake industry strategy. Students should realize that the business model for a cake and pastry company is more complex because it not only involves building competency in cake production and marketing but also involves continuous innovation in recipe and baking process development, experimentation, sensitivity and ethical consumerism. Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.

Digitizing food experience: Food taste perception on digital image and true form using hashtags

“…It is known as a popular local dessert from the Malaysian Sarawak state. It is widely promoted in Sarawak Tourism website as well as regarded as one of the must have take-home souvenier for visitors [24]. The cakes are mostly known for its intricate layering designs and different flavour options which are typically sourly sweet and fragrant.…”