Ice-cream Health+

Download Ice-cream Health+

Post on 27-Apr-2015

4.991 views

Category:

Documents

0 download

Embed Size (px)

DESCRIPTION

Project Feasbikity Study and Evaluation (2009/summer)Aj.Chaiyawat Thongintr

TRANSCRIPT

<p>a</p> <p>Project Ice-cream Health+</p> <p>b</p> <p>Miss Thanyarat Baiphaisan ID: 5031205141 Major Tourism management Mae Fah Luang University</p> <p>Project Ice-cream Health+</p> <p>c</p> <p>PrefaceIce-cream is a kind of dessert or sweetmeat that can help to get a well relaxation. So it is very popular and famous for everyone. For example a normal ice-cream that sale on barrow around village, grocery, supermarket or mixed ice cream that you can mixed a flavors or put a topping or what kind of seasonings that you want to input. All of this provided in restaurant, ice-cream shop and supermarket. Present, homemade ice cream is becoming popular for consumers want difference of taste, smell, colors and ingredient. Manufacturer has adjusted the various formulas to prefer customers. And use good quality materials and focus on clean production process. Project Feasibility Study and Evaluation is expected that the studying on this project feasibility study will help any people who wanted to start ice cream business and add skill process, Strategy protect and decrease the risk factors lose of investments, competitor until successful ice cream business.</p> <p>ice-cream Health+</p> <p>Project Ice-cream Health+</p> <p>d</p> <p>Executive SummaryI choose to do this business that of ice-cream Health+ because ice-cream is the desserts that serve for everyone. That people like it, but they wants to diet. If you want to eat ice cream, you choose to eat homemade ice cream because you can collect low calories and several of flavors are ice-cream and fruit tea, it is ready to serve to customers. Fruit tea is for good health. The ice-cream Health+ presents a variety of icecream, create quality product in menu, because I use whole milk powder and whey milk instead soy milk, sherbet ice-cream and fruit ice cream. Sherbet and fruit ice cream use seasonal of fruits, and can find in local such as Phu-lae pineapple, lychee and longan. Chiang-Rai has a good climate. Has a variety of fruits throughout the year. These fruit is good quality material that can be readily. And products support from the community. Moreover, Chiang-Rai is attractions. The visitors are almost all year. The located of ice-cream Health+ is set at areas of Saun-Tung in Chiang-Rai. Because, those areas many schools, when students have party, meeting friends or their parents. If the school is on vacation still have government services, School teaching language and every Saturday have Walk Street. Another target is people to exercise. Nature of shop is family concept. My business prefers service is Wi-Fi high speed internet is available anytime. Everyone can enjoy and unimpressive my business. Project Objective To study the feasibility of the ice cream homemade market. To study the feasibility and technical structure of the process freezer. To study the possibility of ice cream homemade finance. Analyze the risks of the ice cream homemade industry.</p> <p>Benefits of Project Know the risks and the possibility of ice cream homemade industry. Determine the feasibility of the market, financing, and technical structure of the batch freezer. To guide line the case study of who that interest investment.</p> <p>Project Ice-cream Health+</p> <p>e</p> <p>Knowing the situation and the trends of ice cream industry, understanding behavior of customer, and be able to select and identify the right customer.</p> <p>To be able to calculate profits and expenses, and find the way to get maximize profits.</p> <p>Product/Service (in General) Ice-cream Health+ creates ice cream homemade for every age of customers and design convenience goods for carry out. My product use fresh ingredient, excellent process so I create Thai fruits flavors. Consumer can choose package which consumers satisfy by themselves.</p> <p>Strategy I choose in a corporate level is intensive strategies and mainly focused on strategy that is product development, because now in the market can do ice-cream at homemade. It's all made from quality materials. I seek innovative form the internet and many books. My product can create different strategy from competitor such as raw material. Ice cream made from Thai herbs and Thai flower with health benefits, such as sweet basil, tea, ginseng tea, mulberry leaf aloe Vera, lemon grass, sesame etc. Manufactures of ice cream that concern about healthy, because of I use raw material low-fat ingredients. My raw material and process of manufacturer not use chemicals harmful to health.</p> <p>Project Ice-cream Health+</p> <p>f</p> <p>Table of contentContentsChapter 1 ......................................................................................................................... 1 1.1 Background and Significance of the Project .............................................. 2 1.2 Project Objective .......................................................................................... 3 1.3 Benefits of Project......................................................................................... 4 1.4 Time frame of study ..................................................................................... 4 Chapter 2 ......................................................................................................................... 6 Chapter 2 Industry Profile ......................................................................................... 7 2.1 Nature of Industry ............................................................................................ 7 2.2 Situation of Industry ......................................................................................... 12 2.3 Product/Service (in General) ............................................................................ 14 2.4 Vision of your Organization ............................................................................. 14 2.5 Mission.............................................................................................................. 14 2.6 Strategy ............................................................................................................. 15 Chapter 3 ......................................................................................................................... 16 Chapter3 Market Feasibility Study ............................................................................. 17 3.1 Market Analysis ................................................................................................ 17 3.2 STP Analysis..................................................................................................... 24 3.3 Marketing Mix Strategy ................................................................................. 25 3.4 Sales Forecast/Profit Estimation ................................................................... 26 3.6 Conclusion ........................................................................................................ 31 Chapter 4 ......................................................................................................................... 32 Chapter 4 Technical Feasibility Study ........................................................................ 33 4.1 Production and Operations Analysis ................................................................. 33 Lime Ice-cream. .............................................................................................................. 51 4.2 Investment Cost ................................................................................................ 61 4.3 Operating Cost. ................................................................................................. 63 4.4 Conclusion. ....................................................................................................... 64 Chapter 5 ......................................................................................................................... 66 Chapter 5 Financial Analysis ...................................................................................... 67 5.1 Profit and loss statement ................................................................................... 67 5.2 Cash flow statement .......................................................................................... 72 5.3 Balance sheet .................................................................................................... 76 5.4 Profitability Ratio ............................................................................................. 78 5.5 Conclusion ........................................................................................................ 81 Chapter 6 ......................................................................................................................... 82 References ....................................................................................................................... 87 Brown Sugar-Ginger Ice Cream ..................................................................................... 88 http://eatathomecooks.com/2009/06/homemade-mint-chocolate-chip-ice-cream.html . 88 Homemade Mint Chocolate Chip Ice Cream .................................................................. 88 Equipment, office supply and tools. ............................................................................... 88 http://www.crhouseware.com/ice-cream-6.htm .............................................................. 88</p> <p>Project Ice-cream Health+</p> <p>g</p> <p>Figure of contentFigure 1 Map of Suan Tung area in Chiang Rai. ............................................................. 3 Figure 2 Time frame of study Time frames, during 08 April 2010 10 May 2010 Grant Chart.................................................................................................................................. 5 Figure 3 Frozen custard .................................................................................................. 10 Figure 4 Standard ice-cream ........................................................................................... 10 Figure 5 Granita .............................................................................................................. 11 Figure 6 Sherbet .............................................................................................................. 11 Figure 7 Sorbet ................................................................................................................ 11 Figure 8 Soft ice-cream ................................................................................................... 11 Figure 9 Swensens. ......................................................................................................... 19 Figure 10 Amamte del gelato.......................................................................................... 20 Figure 11 Bhoja caf + gallery ....................................................................................... 21 Figure 12 Lung Chom coconut ice-cream. ..................................................................... 22 Figure 13 statistics of people separate the old age population, the city of Chiang Rai. . 24 Figure 14 Sales Forecast year 1. ..................................................................................... 27 Figure 15 Sales Forecast year 2. ..................................................................................... 27 Figure 16 Sales Forecast year 3. ..................................................................................... 28 Figure 17 Marketing Expense year 1. ............................................................................. 29 Figure 18 Marketing Expense year 2. ............................................................................. 29 Figure 19 Marketing Expense year 3. ............................................................................. 30 Figure 20 Process flow diagram for ice-cream manufacture .......................................... 35 Figure 21 Simple hopper device for incorporating dry ingredients ................................ 36 Figure 22 High shear blender for incorporating dry ingredients. ................................... 37 Figure 23 The Continuous Ice Cream Freezer. ............................................................... 40 Figure 24 Spiral, wind tunnel freezer. ............................................................................ 41 Figure 25 Pistachio ice-cream. ........................................................................................ 44 Figure 26 Brown Sugar-Ginger Ice-cream. .................................................................... 45 Figure 27 Pumpkin Ice-cream. ........................................................................................ 46 Figure 28 Rum raisin. ..................................................................................................... 47 Figure 29 Thai Tea Iced Cream. ..................................................................................... 48 Figure 30 Lynches Sorbet. .............................................................................................. 49 Figure 31 Chocolate Double mint ice-cream. ................................................................. 50 Figure 32 Lime Ice-cream............................................................................................... 51 Figure 33 Pineapple ice-cream........................................................................................ 52 Figure 34 Ice-cream Strawberry. .................................................................................... 53 Figure 35 Areas of Saun-Tung. ....................................................................................... 54 Figure 36 layout of ice-cream Health+ ........................................................................... 55 Figure 37 layout of ice-cream Health+ ........................................................................... 56 Figure 38 layout of ice-cream Health+ ........................................................................... 56 Figure 39 layout of ice-cream Health+ ........................................................................... 57 Figure 40 Financial analysis. .......................................................................................... 78 Figure 41 Financial ratio analysis. .................................................................................. 78 Figure 42 Percentage change in profit margin. ............................................................... 78 Figure 43 Percentage change in Return on asset. ........................................................... 79</p> <p>Project Ice-cream Health+</p> <p>h</p> <p>Figure 44 Percentage change in return on investment. ................................................... 79 Figure 45 Asset turnover. ................................................................................................ 80 Figure 46 Debt ratio. ......................................................................................</p>