project feasibilities

8/9/2019 Project Feasibilities

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Preface

This Project is a part of 1203302 Project Feasibility Study and Evaluation Course in the third

semester of 2009. In this project is studying the feasibility of dessert business in Bangkok, which is

include generally of dessert shop business, management, competition analysis and marketing

feasibility, the technical process in dessert business, and the financial feasibility of this business This

project makes everyone who interested to get knowledge and information about dessert business

before make decision to investment, including preoperational process and operation process of dessert

business, for the benefit to investment and profit of doing this business.We expect that our project will

provide benefit more and more interested person, moreover, if they are any error in this project or

whatever,I ground made an apology at this opportunity.

Jantima Maneeniam


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Table of content

Title Page

Preface

Table of Content

Chapter 1: Introduction 1

1.1 Background and Significance of the Project 2

1.2 Project Objectives 3

1.3 Benefit of project 3

1.4 Operation Methods 3

Chapter 2: Industry Profile

2.1 Nature of industry 5

2.2 Situation of industry 6

2.3 Product/service (in general) 7

2.4 Vision and Mission 9

2.5 Strategy 9

2.5.1 Corporate Level

2.5.2 Business Level

2.5.3 Functional Level Strategies

Chapter 3: Market Feasibility Study

3.1 Market Analysis 11

3.2 STP Analysis 16

3.3 Marketing Mix Strategy 20

3.4 Marketing Expense (Sales Incentive) 21

3.5 Sale Forecast/Profit Estimation 23

3.

6 Market Feasibility Conclusion24


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Title Page

Chapter 4: Technical Feasibility Study 25

4.1. Production and Operations Analysis 26

4.1.1 Product Character 26

4.1.2 Production and service process 29

4.1.3 Location 40

4.1.4 Facility Layout & Management 40

4.

2 Cost of Investment 41

4.2.1 PreOperating Cost 41

4.3 Investment Cost 41

4.3.2 Tools and Equipment

4.4 Management Analysis 46

4.4.1 Organization Management& Administration cost

4.5 Technical Feasibility Conclusion 49

Chapter 5: Financial Analysis 50

Chapter 6: Summary 56

Appendix


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List of Figures

Page

Figure 1:Statistics ofthe population in Silomwithin 2007-2009Figure 2: The result of online questionnaires

Figure 3:Sales forecast in 3 year

Figure 4:

Figure 5:

Figure 6:

List of Tables

Page

Table 1: Time frame


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Background and significance of the project

Nowadays, Thailand consumes a lot of foreign food that very expensive, if

compare with Thai food. The data from Food Focus Thailand shows that Thailand standsat the top of exportation in Asia and world market.In contrast, its importation is not at

the top in both markets. From this data, it could be a question "Why Thai people like to

consume foreign food more than Thai food?

In this project, it focused on Thai dessert which is a kind of Thai foods . The

reasons why Thai dessert is focused because it is the identity of Thailand . Moreover, it is

difficult to find in market or shopping place, if compare with foreign dessert such as

cake, bakery, and traditional Japanese dessert. Furthermore, some kinds of Thai

desserts have lost from Thai society.

In this project, it focused on Thai dessert which is a kind of Thai foods . The reasons why

Thai dessert is focused because it is the identity of Thailand. Moreover, it is difficult to

find in market or shopping place, if compare with foreign dessert such as cake, bakery,

and traditional Japanese dessert. Furthermore, some kinds of Thai desserts have lost

from Thai society. Therefore, this project will.

So, I know what customer want and I know what I want to do when I want to

open Thai dessert shop. The important question is why my product should different

from other brand and use the Thai desserts are the main. Then, I study about fusion

food. It is a mix of two countries of food and I think it is very interesting because of each

kind of food; there is a different highlight such as bakery of Western style which has

good feature and low sugar. In term of Thai desserts doesnt have a strict feature, I can

modify whatever I want. I think, when I mix them together, it should be interesting.

My project isnt an original Thai dessert but it keeps the Thai style and tasty to

serve customer that more of them are women and they concern about their heath and

shape more than other. My product can called Fusion desserts between Thai and

Western style because some of menu, I put each menu of them to mix together and in

the result, it is a new one. It is a new idea to running business. My brand calls Flavour. I

choose this name because it is very easy and example name to memory . People will

know and memorize "Flavour". I got this name idea from new style that I think. Fusion

food will make Thai desserts taste good that Thai people never taste like this before. My

Shop will open on Silom Soi 5 that there are many offices around here and it is a good

location. In that shop has many products such as desserts, foods, and beverages. But

Desserts is a main product of our brand.


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1.2 Project Objective:

-Promote the Thai desserts into the market again.

-Invite Thai people to take Thai desserts.

-Trade promotion activities of Thai desserts.

-Develop and Increase the Thai desserts market.

-Enhance Thai desserts products and Thai cuisine.

-Expand the market of Thai desserts.

1.3 Benefits of this project:

-To learn about Thai desserts business situation and study in term of project

feasibility of this business.

- To study about the risk of this business.

- To study about the market and financial risk in project feasibility.

- To study about the management and technical process in restaurant business.

- To study Operation process and organize human resource in company.

1.4 Operation Methods:

1. Study about situation of Thai desserts now in Bangkok and study about general information

of Thai dessert such as equipment, menu, raw materials, how to cook each menu, and how

can modify feature of them or create a new

one etc.

2. Survey the market by using online questionnaires and use the result to improve my product .

3. Study and plan organization management in details as following:

Background of Thai desserts. The legal of Thailand which related my products such as about open business

what I should to do, how to open shop or restaurant in Thai, what kinds of

taxes I will pay, and human resources of my company.

Products and other services that related with my shop. Plan vision, mission, and strategy of my company. Create strategy in 3 level


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4. Do the marketing analysis:

Demand of consumer in Thai dessert business. Consumer behaviors. Analyze general environment in business (ex. political, economy, social, and

environment)

Survey competitor around there Analyze competition (3C analysis) Do marketing plan to promote my products. Analyze STP( segment target positioning ) Create marketing mix strategy Sale forecast and profit estimation. Estimate marketing expenses

5. Study and analyze the technical feasibility process:

Location Companys investment cost, operation expense, and other expenses. Analyze operations and management

6. To do financial analyze in 3 years. (Balance sheet, cash flow, and profit-loss statement in

monthly)

7. Study and analysis risk of Thai dessert business in Bangkok.

8. To Summary the feasibility of Thai desserts business in Bangkok.


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Time Frame (Table 1: time frame activities within April 2010-May 2010)


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2.1 Nature of product

Thailand has traded and exchanged cultures with foreign countries since Sukhothai period .

Later in the Ayutthaya and Rattanakosin, Thailand has developed relationship with other countries .

Thailand has adapted the received culture of various diets from many countries to suit with local

condition such as ingredient, materials, and habits . For instance, Thong Yib () from Portugal and

Khanom-Kai from Japan.

Thai desserts can be categorized into 13 groups separate by how to cook and ingredients following :

1. Steam; Thai Sponge cake (Kanom-Saa Lee), Kanom-Namdokmai, Kanom-Sray etc.

2. Egg; Foi Thong (), Thong Yib (), Thong Yod () etc.

3. Boil: Kanom-Tom Duang, Kanom-Tom Khaw, Tapioca in syrup etc.

4. Stir: Sa-

Rim, Ta-

Go etc.

5. Bake: Kanom-Dok Lam Duan, Ba-Bin etc.

6. Fry: Kanom-Kong, Kanom-SamKele etc.

7. Toast: Sticky rice toast etc.

8. To boil in syrup: boiled bananas in syrup etc.

9. Glaze: banana glaze etc.

10. Coconut milk: Kanom-Lot Chong Nam Gati etc.

11. Syrup: a jelly with syrup, Ngor Loi Gaew etc.

12.Buat

:Wholr banana boiled in coconut cream

(Gluay buat

-

chee)etc

.

13. Preserve (chae im): fruit preserve, Mango preserve, Tomato preserve etc.

Nowadays, Thai desserts become the Thai culture in term of food . It is used in every rite such

as make merit and wedding ceremony but why it is difficult to find and buy it, Because Thai people

only buy in term of formal rites. They take a lot of bakery more than Thai desserts because Thai

desserts have a lot of sugar and every shop and product is the same . Nothing is interesting. So, I think

about this point and try to modify the original Thai desserts to be a new one by decorate its feature

and menu to attract consumers . Then, I launched a new brand of Thai desserts to market. It names

Flavour Sweetmeat. Every product should have good taste and fresh. The concept of product is

fusion dessert. Why I call that because I use some menu of bakery in western style to apply withThai desserts and modify to the new one . You can see details in next topic. Fusion dessert is a good

choice for customer to taste it and it is a main point of my company.


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2.2 SITUATION OF INDUSTRY

Now, Thai desserts business is slow down because the cost of main raw material is

very high especially sugar. It is directly affected with this business. In addition, every shop has

both same product and feature. That cause makes the prices of goods is very cheap because of

high competitors but the customers demand decrease. They take care of their health more than

other thing. According to Food Focus Thailand, they lunched the information about the

demand of Thailand is going to be change in term of consumption behavior. They take a lot of

bakery and import the raw material of food from other countries still increase more than

0.87% in this year. And according to Kasikorn center research, they think about Thailand

consume desserts 900 gram per person per year . That mean this business can be increase

because when compare to other country, It is very less. I should this information to analyze

what desserts that I should to do and it still keep the identity of Thai and it can attract

customer well. Then, I put the fusion concept to apply and modify with features and tasty

become a new one.

In the part of location, I choose Silom Street. According to the one of article on the Manager

Daily news, he said that Silom is in top 20 good business area especially in Soi Lalaaisap

because in Silom, there are a lot of offices, department stores, and people that live in here, and

there are a lot of people live surrounding that area following the figure 1:

0

2,000

4,000

6,000

8,000

10,000

12,000

14,000

Male Female Total

Figure 1: Statistics of the population in Silom within 2007-2009

from www.dopa.go.th

2007

2008

2009


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2.3 PRODUCT & SERVICES IN GENERAL

FUSION DESSERTS

1. Kanom Mor Kang Tuay Thong 2.Milk tea cake

3.Rammit Pie 4. Kao Tokbrownie

5. Herbal sticky rice with SungkhayaCustard Su Shi

6. Kao Niaw Kaew Cheese Pie

7. Thong Yod Green tea Cake


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BEVERAGE

1. FRESHY GRAPE 2.GRAPE MIX FRUITS

3. AVOCADO PLUS 4.RED GANG

5. PINE & PRUNE 6. HONEYDRAGON


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Seasoning Menu

3. Durian cake(Rainy season) 29 baht 2. Rambutan Jelly(Rainy season) 29 baht

2.4 Vision of the organization

I want to increase the market share into 3 % of dessert business in Silom area

2.5 Mission

My company is the leader of fusion dessert . I use the high quality of raw

materials and the product is good taste. There is nice packaging that can be use gift for

other person and keep the standard quality to the future .

2.6 Strategy

This project is separated into 3 levels.

1. Corporate level

In this level, I use Market Penetration to increase market share of company because I

am a new shop and there a lot of competitors both direct and indirect.So, I want to contract

consumers directly. I will talk about it the marketing part.


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2. Business level

I focus on the differentiation of product and how to make it distinguish from other.I mention about the quality of all of the process that related with our products until the

products sold. The Product differentiation can be done by using the unique packaging.

That thing is very important to make me different from other and make the prices of product

is second factor too because customer can see my intention through the value of products.

3. Functional level

Human resource:We have a cook who is professional in food fusion of 2 nations. She has

knowledge both Thai dessert and international bakery that get from her past experience in

several years. We allocate and educate our staff to know and understand how to useequipments, how to maintain equipments, learn company regulations before working for

easy in real working and also help to reduce trouble and obstacle. We divide our staff into

departments;

1.) Production

2 Female cook

4 Staffs

2.) Front

1 Cashier

2 Waiters + Receptionist

3.) General management; Owner.4.) Accounting 1 position

5.) Marketing 1 position

Finance: Give an advice for future financial planning or face with loss problem and also

do balance sheet, profit-loss, and income statement for report financial conditions of each

year and can check back.

Marketing:This department takes a responsibility in promote and advertise our products

to public. It helps many people know our company better.

Production: We control company production and always think about new formulas dessert

to make product diversity. For example, produce dessert from seasonal fruits to attract

customers and reduce our cost in the same time because when season of fruits come, their

price will be cheap such as mangoes will grow in summer and their price will be cheaper,

so we use them to make MangoCheesecake.

General Management: There is only one owner who controls everything in shop and

makes all decisions of company.


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3.1 MARKET ANALYSIS

3.1.1 General Environment Analysis:

There are many factors that are affected to running my business .

Political: Now, Thailand has a political situation that affected directly with my

business cause the Rajchaphasong road is closed by Thai red shirt group. Then, my

business is located near that area. Some days, I must to close the shop follow the

government order. In addition, the people dont want to go to Silom because they

concern about the safety. So, the people who live and work in this area cooperate

together to drive out the red shirts in Rajchaphasong road. It is disorder situation in

Thailand now.

Economy: In term of economic in the Thailand is slow down. It is an effect chain

of political situation.

Social & Technology: Now social and technology come together such as

Facebook; it is a large online social network that many people use to help their business.

When I talk about technology in this period, it is important factors that appear in all of

the process of business since before I desire to do the business until sale the product.

For example; before I desire to do the business, I search many information on the

internet webpage.

Environment: Environment is the part of customer decision to come in shop.

When they see a good environment and nice decoration, they should come to the shop.

The good environment management system surrounding the shop is the heart of

services. The shop must be clean and sunny bright.


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3.1.2 COMPETITION ANALYSIS (3C ANALYSIS)

1. Competitors Analysis:

I have many competitors both direct and indirect as following;

Direct Competitors ->

1. MAMON CAKE is a direct competitor because they

have some menus like my company but the taste and

feature is different. And the Thai dessert is not their

main product. They focus on cakes.

Indirect Competitors ->

1. BUSSARACUM ROYAL THAI CUISINE: theyproduce original royal Thai cuisine. There a few of

desserts menu and the price is very expensive.

2. SOUFFLE HOME BAKERY

Inside the shop, there is a good decorate. It is suitable

place to relax and there are lots of cake menus.


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3. Meeting Moment

Their shop and food is a good decorate the same

too. This shop is suitable for dinner or meeting.

Their product focus on cake

4. Something sweet

Twining moment, it is a slogan of their shop. There

is a good space management and decorate well.

Their products focus on cake.

5. Little Home Bakery

This shop is luxury and the cost of process is very

expensive compare with other shop that sell bakery

too.


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2. CUSTOMER ANALYSIS

Flavour shop offers good taste of desserts to serve the customer and it is theplace

that customer can come to meeting . There are a lot of desserts that offer to you.17

Who are the customers? Age 15->25 years old both male andfemale

Officers, students, business man ortourists.

Medium class -Upper classWhat? Differentiate of product

Nice packaging The quality of raw material

Why the customers want to buy this

product and come to this shop? To be a gift for other person Consume They dont have time to cook by

themselves.

To meeting with my friend andrelaxing.

When the customer to buy your product? Special occasion Hungry

Where customer can contract? At Our shop Facebook Mobile phone

Whois in the decision making? Parents Friends

How? Good marketing to make customermemorize this brand.

Attractive promotion


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3.2 STP ANALYSIS

Segment Analysis: According to my online questionnaires on www.polldaddy .com

AGE

FREQUENCY

Eat Thai dessert at

least one time/ week Never

Below 15 7 1

15-20 years 20 3

21-25 years 38 2

More than 25 26 3

I separate the group of people by using the age and divide it into 4 groups that can

see on the table above. Then use this information to focus our target market groups.

The most of 27-25 years old, there are eat or buy Thai dessert at least one time per week.

This is the main target group of our business.


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Target Market Analysis:FREQUENCY

Eat Thai dessert atleast one time/ week Never

Below 15 7 1

15-20 years 20 3

21-25 years 38 2

More than 25 26 3

Our target market group are the people who have a age 21 until more than 25 years

old. The most of our target group are women.

Positioning Analysis:

My positioning is modern design in feature of dessert and the prices is medium when

compare with other shop around Silom. Our business is the one of fusion dessert surrounding

this area.


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3.3MARKETING MIX STRATEGY

1. Products: Flavour shop categorized the products in to 3 groups.

1. Fusion desserts: I mix the two styles of desserts to become a new one such as

Rammit Pie, Kao Tokbrownie, and Kanom Mor Kaeng Tuay Thong

2. Seasoning desserts: It up to seasonal because each raw material can be cheap in

differentiate season and it help to reduce the cost of production.

3. Beverage

2. Prices: The prices of each product depend on the cost and other expenses . But it is not

too high.

3. Place: Flavour shoplocatedin Silom Soi 5. It near the customer offices and it is

convenience to go there.

4. Promotion: According to the corporate level strategy, there are 3 steps to promote

this business.

1. First step call Free taste . Before a few days t in the first mouth that I open the

shop, I distribute the products to the people surrounding my shop and give leaflet to

them. In the leaflet, there are 15% discount coupons for customers who buy the product

in the first week and in every third week of month.

2. Second step, There is a promotion for people that come in the first day open may

be in 10%.

3. In the last step, my shop has a social network on Facebook to customer come to

join, update the new launched menu and exchange the information . Together


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3.4 MARKETING EXPENSE (SALES INCENTIVE)

Leaflets

2,400 baht/1000 leaflets (For the 3 mouth in the first year opened) 200 baht/50 discount coupons (for other mouth) 600 baht/ 250 leaflets (For other month)Radio advertise

Easy FM 105.5

1,500 Bath/spot (within 3 month on the first year and on the Jun-

Oct in every year)

Short spot and speaking brand and products or service. The length is about 30 second

minutes that includes name, slogan, sale promotion and place.

Sale promotion

10% discount on first week open.

15% discount coupons for the first week and every third week of mouth.

There are discount day on Wednesday on 5% discount.


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TABLE 2: MARKETING EXPENSES IN MONTHLY OF EACH YEAR:

Mkt. Expenses Y1 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

-Leaflets 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 2,400 12,600

-Radio advertising 45,000 45,000 45,000 0 0 45,000 45,000 45,000 45,000 45,000 0 0 360,000

-Discount coupon 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 18,000

Subtotal Mkt.

expenses 48,900 48,900 48,900 3,900 3,900 48,900 48,900 48,900 48,900 48,900 3,900 3,900 390,600

Mkt. Expenses in Y2

-Leaflets 600 600 600 600 600 600 600 600 600 600 600 600 7,200

-Radio advertising 0 0 0 0 0 0 0 0 0 0 0 0 0

-Discount coupon 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 18,000

Subtotal Mkt.

expenses 2,100 2,100 2,100 2,100 2,100 2,100 2,100 2,100 2,100 2,100 2,100 2,100 25,200

Mkt. Expenses in y3

-Leaflets 600 600 600 600 600 600 600 600 600 600 600 600 7,200

-Radio advertising - - - - - - - - - - - - -

-Discount coupon 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 18,000


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3.5 SALES FORECAST IN EACH YEAR

Y 1 Y 2 Y 3

1. THONG YOD GREEN TEA CAKE 214,245.00 188,784.00 181,953.00

2. KAO NIAW KAEW CHEESE PIE 321,367.50 283,176.00 298,390.50

3. MILK TEA CAKE 201,825.00 177,840.00 187,395.00

4. HERBAL STICKY RICE WITH SUNGKHAYA 152,145.00 134,064.00 141,267.00

5. RAMMIT PIE 80,730.00 71,136.00 74,958.00

6. KHANOM MOR KANG TUAY THONG 202,860.00 178,752.00 188,356.00

7. KAO TOK BROWNIE 305,325.00 269,040.00 283,495.00

8.DURIAN CAKE 86,319.00 76,383.00 77,211.00

9 RAMBUTAN JELLY 102,165.00 90,405.00 91,385.00

10.PINE & PRUNE 204,412.50 180,120.00 189,797.50

11. GRAPE MIX FRUITS 202,860.00 178,752.00 188,356.00

12. FRESHY GRAPE 228,217.50 201,096.00 211,900.50

13. AVOCADO PLUS 264,235.50 232,833.60 245,343.30

14. RED GANG 327,060.00 288,192.00 303,676.00

15. HONEY DRAGON 213,727.50 188,328.00 198,446.50

Total Sales 3,107,494.50 2,738,901.60 2,663,483.80

TABLE 3: SALES FORECAST


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Conclusion

To run my business, there are four main factors that both directly affect and

indirectly affect to my business. Political situation at the Rajchaphasong road, Bangkok,

by red shirt protestors cause my shop has to close following government order. Thai

economic is now slow down due to consequence of political situation. Technology is

important in term of pre information searching and helps many people know our

business. Environment in shop and inside shop decoration are important for customers

decision. Competition analysis (3C Analysis), I divide them into 2 groups. Direct

competitor is Mamon Cake who has some menu like me. Indirect competitors are

Bussaracum Royal Thai Cuisine, Souffle Home Bakery, Meeting Moment, Something

Sweet, and Little Home Bakery. Customer analysis, I identify who are my customers. Ican tell the reason of customers that want to buy my products . I know when customers

buy my products. I know the ways that customers use to contact me. I know who has an

influence in decision making . The strategies good marketing and attractive promotion

make customers can memorize my brand well.

STP analysis helps me easy to divide my customers. Segment analysis, I divide my

customers into 4 groups by age according to online questionnaire onwww.polldaddy.com.

Target market analysis, I focus on 3 groups; 15 -20 years, 21 -25 years, and more than

25 years. In positioning analysis, my positioning is modern design feature of Thai

desserts that price is medium when compare with other competitors at Silom.

Marketing mix strategy, products are fusion desserts, seasoning desserts, and

beverage. Price of each product depends on cost and other expenses but it is not too

high. Place is located at Silom Soi 5 where is near customers offices .Promotion is 3 steps

to promote my business; free taste, first day opening, and online social network Face

book.

In marketing expense of 3 years, comprising of leaflets for advertising in each

month; radio advertising expense for 30 seconds promote name, slogan, sale promotion

and place; and sale promotion expense for 10% discount on first week opening, 15%

discount coupons, and 5% discount on Wednesday
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4.1 PRODUCT & OPERATION ANALYSIS

4.1.1 Product characteristics in detail

KAO NIAW KAEW CHEESE PIE

Kao Niaw Kaew Cheese Pie is the mix

of 2 styles of dessert; western and Thai.It

uses cheese pie to mix together with Kao

Niaw Kaew and dress the surface of a cake

with fruits.

MILK TEA CAKE

It uses the milk tea to mix in sponge cake.

It suit for the people who like the milk tea

flavor.

HERBAL STICKY RICE WITH

SUNGKHAYA CUSTARD SU SHI

This menu is decorated in Japanese style

like a sushi but it is a Thai flavor.

THONG YOD GREEN TEA CAKE

This cake is made of green tea and

decorates with Thong Yod.

RAMMIT PIE

Rammit pie is a dessert that made from

pie powder with salt and put Thai

ingredient such as coconut, jackfruit, boiled

corn, and boiled red bean, stir together to

be a good smell and taste pie. When packed

into the pie powder, it becomes a dessert

pie sweet mellow taste to eat a snack or a

full tummy time.


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KHANOM MOR KANG TUAY

THONG (Egg Custard Pudding)

Kha-nom Mor Kang is one of our famous

Thai desserts. Maybe you have a question

why Thai people choose palm sugar for all

kind of food, especially when we cook Thai

dessert. Palm sugar has a nice color and

odor, and of course its unique taste with

high cholesterol. No wonder I am getting

fat!

KAO TOK BROWNIE

This is brownies which have Kao Tok in

the top of dessert.

RAMBUTAN JELLY

It made of fresh rambutan. The taste is alittle sweet. It can available in June until

October.

BEVERAGE

PINE & PRUNE

Prune juice is high in fiber, potassium

and vitamin A and rich in antioxidants. Fit

Day gives this specific nutritional

information: one cup of prune juice is high

in sugar at 44 grams, provides 17 percent of

vitamin C and iron, 20 percent of

potassium, 28 percent of vitamin B6, and

10 percent of fiber. Many of these nutrients

can help you lose weight.


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FRESHY GRAPE

The main ingredient is grape and there are a lot

of nutritive values as highlighted below:

-Importantvitaminssuch as vitamin A, B1, B2,

B6 and C6 are found in grapes.

- Anti-oxidants such as anthocyanin, flavones,

geranial, linalool, and tannins.

- Grapes contain all the necessary minerals

such as calcium, chlorine, copper, fluorine,

iron, magnesium, manganese, phosphorus,

potassium, silicon and sulfur.

GRAPE MIX FRUITS

It made of grape juice, pineapple,

watermelon, apple, orange, and lemonade. Both

of it are the beneficial fruit in healthy.

AVOCADO PLUS

The avocado is the second fruit with the

highest monounsaturated fatty acids content at

20%. This amounts to almost twenty times that

of any other fruit.

RED GANG

It made of tomato and strawberries which

is a good ingredient to mix together. Both of

them have good nutrition for your health . Letstaste.

HONEY DRAGON

It made of soybean milk, dragon fruit

and honey and then pours the red syrup

in the top of juice.
http://www.buzzle.com/articles/vitamins/http://www.buzzle.com/articles/vitamins/http://www.buzzle.com/articles/vitamins/http://www.buzzle.com/articles/vitamins/


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4.1.2 PRODUCTION/ SERVICES PROCESSDESSERTS

1. THONG YOD GREEN TEA CAKE

INGREDIENTS:

- 240 g all-purpose flour- 1 teaspoon baking powder- teaspoon baking soda- 200g unsalted butter, softened- 200g castor sugar- 3 large eggs- 2 tablespoons green tea powder- 150g natural yogurt-

200g whipping cream- Gold Egg Yolks Dropsfor decorationMETHODS:

1. Bring out the draft,coat with butter, prepare the paper, and warm the stove.2. Mixedgreen tea powder with Natural yogurt for green tea powder absorbs water from Natural

yogurt and makes cake bodynot too dry.

3. Sift flour ,baking powder,baking soda together4. Used mixture mix sugar and unsalted butter beat until smooth, put it together with the Mixed

green tea powder and Natural yogurt beat until it blend and smooth, put into draft.

5. Bring to the oven with 180 Celsius ,45-60 minutes or wait until its OK6. Bring the cake out from the oven. Cool for shortly.7. Beat whipping cream with the max speed of the mixture until it smooth.8. Use whipping cream coat the front of the cake and decorate it with Gold Egg Yolks Drops.

INGREDIENTS THONG YOD:

-15 egg yolks

-10 tbsp. Thong Yod flour (wheat and rice flour mixture)

INGREDIENTS OF SYRUP:

-10 measuring cups castor sugar

-6 measuring cups fresh water

-Ingredients of Light Syrup

-1 measuring cups castor sugar

-1 measuring cups fresh water

METHODS:

1. Separate the yolks from white eggs. Strain though muslin. Squeeze.

2. Blend until thick and fluffy for 15 minutes.

3. Ladle the mixture in the cup. Add 4 tbsp. of flour. Mix well.4. Drop the mixture in boiling syrup.

Increase heat.


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2. KAO NIAW KAEW CHEESE PIE

INGREDIENT OF BISCUIT:

- 300g biscuit- 200g Melt unsalted butter- 50g Icing sugar

METHODS:

- Mix Grind biscuit with Melt unsalted butter and Icing sugar.- Put mix biscuit into draft, freeze in refrigerator.

INGREDIENT OF STICKY RICE:

- 300g Sticky rice- 1 cup Coconut cream-

teaspoon salt- 300g castor sugar- teaspoon Limewater- cup Water- cup Intensive Pandanus leaf

METHODS:

- Rinse sticky rice, rinse sticky rice again with water that rinse with alum, cook the rice- Boil Bakery sugar, Limewater ,Salt, Water filter it with white cloth , mix it with

Coconut cream and Intensive pandanus leaf , boil it again, put the sicky rice into, stir

until it dry.

- Put mix sticky rice into the next layer from biscuit estimate height 5 mm, freeze inrefrigerator.

INGREDIENT OF CREAM CHEESE:

- 1 piece Cream cheese- 20g Unsalted butter- teaspoon Salt- 200g sweetened condensed milk- 2 teaspoons gelatin- 50g hot water- blueberries or other fruits

METHODS:

1. Melt gelatin with hot water, beat cream cheese and butter until it mix together, putsweetened condensed milk into it, beat until it combine, put gelatin and beat it again,

put it to the next layer from sticky rice layer

2. Freeze it in refrigerator, wait until cream cheese hard, cover it with blueberries ordecorate with other fruits


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3. MILK TEA CAKE

INGREDIENTS OF CAKE:

- 70g all-purpose flour- teaspoon baking powder- 60g castor sugar- 3 large eggs- 55g unsalted butter, softened- 1 teaspoon Ovalet- teaspoon salt- 25g milk teaMETHODS:

1. Bring out the draft,coat with butter , prepare the paper , warm the stove.2. Sift flour, baking powder and vanilla extract in large mixer bowl. Add granulated

sugar, eggs, milk, Ovalet, salt.

3. Beat allwith the max speed of the mixture for 5 minutes.4. Down speed for 1 minutes. Add unsalted butter. Beat all together.5. Close mixture. Mix all with mixer.6. Put into draft. Bake 180 Celsius, 45-60 minutes or wait until its OK.7. Cool cake before bring it to decorate.

INGREDIENTSOF SOFT MILK TEA:

- 240g evaporated creamer- 1 teaspoon corn flour- 100g sugar- 240g milk tea- teaspoonagar- 80g unsalted butterMETHODS:

1. Mix corn flour, granulated sugar, and jelly powder in copper pan. Add milk tea,evaporated creamer, and unsalted butter.

2. Bring it to stove. Mingle until its boiled.3. Put all on cake when its warm.


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4. HERBAL STICKY RICE WITH SUNGKHAYA CUSTARD SU SHI

INGREDIENTS OF STICKY RICE:

- 830g sticky rice- 3 cups coconut cream- 400g castor sugar- 4 teaspoons salt- 2 Pandanus leaves- Roasted green beans, peeling bark for decorationMETHODS:

1. Rinse and Drench sticky rice for 5 hours. Bring it to steam for 2025 minutes andwait until its warm down.

2. Bring coconut cream, sugar, salt, and pandan to stove until its boiled.3. Mix sticky rice with coconut cream that boiled and filtered when it still hot , close the

lid wait until sticky rice absorb coconut flavour and smell.

4. Put sticky rice into rectangle draft, put in many layer may swap color in each layer orshape it into sashimi cover with egg custard decorate it with peel off green bean.

SUNGKHAYA CUSTARD

INGREDIENTS:

- 10 large eggs- 2 cups coconut milk- 1 cup palm sugar- 5 Pandanus leavesMETHODS:

Mix coconut cream, palm sugar, eggs, and pandannus, screw it up until palm sugarmelt down, filter it with white cloth, put into bowl, boil it with medium fire 10 minute or

ripe.


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5. RAMMIT PIE

INGREDIENT OF PIE POWDER

1. All-purpose flour 150 grams2. Sugar 30 grams3. Baking powder tsp.4. Salt 1/8 tsp.5. Butter 3 tablespoons6. Cold water cup

INGREDIENT OF PIE:

1. Corn flour 2 cups2. Sugar cup3.

Salt tsp.

4. Water cup5. Coconut water cup6. Coconut meat cut line cup7. Jackfruit tears line 2 tsp.8. Slice cooked corn seed 2 tsp.9. Cooked red bean 3 tsp.

METHODS:

1. Mix All-purpose flour, salt, baking powder, and sugar together. Put butter and kneadlightly for powder mix with butter to be a small lumpy like a green bean. Put cold

water and stir together until powder is soft. Leave it 30 minutes.

2. Roll powder to be a disc that is thick about cm. and cut in shape what you want.Take it into a block that smears butter. Take it into oven and bake 350 degree

Fahrenheit until yellow, remove, and leave it.

3. To make pie, mix corn powder with sugar, salt, water, and coconut water. Stir sugaruntil melt. Set a fire in medium level; stir all time until powder is sticky.

4. Put coconut, jackfruit, corn, red bean meat, and stir together. Dip into pie powder cup.Leave it until cold or keep in refrigerator. When you want to serve, take pie out of the

block.


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6. KHANOM MOR KANG TUAY THONG (Egg Custard Pudding)

INGREDIENTS:

-2 cups coconut cream

-6 duck's eggs

-1 tbsp. wheat flour

- tsp. salt

-1 and 1/4 cup palm sugar

-1 cup fried onion

(slice onion thinly and fried until it turn brown)

METHODS:

1. Well mix the coconut cream, palm sugar and dough.

2. In a different bowl, beat duck's eggs and then add salt.

3. Mix number 1 and 2 altogether in a pot. Then, cook it with medium heat for 5 minutes.

4. Next, move it from the pot into a bowl.

5. Put the bowl in cooking oven with 350F for 35 minutes or until the surface turn to brown.

6. Top with fried onion.

INGREDIENT OF PIE:

-All

-purpose flours 288 g.

-Sugar 1- teaspoons

-Salt teaspoons

-Butter 120 g.

-Cool water 7 g.

METHODS:

1. Sift the flour for 1 time

2. Next, mix the flour, salt, sugar, and butter well and add the cool water.

3. Then, separate the mixture into small group.

4. And then, press into the mold and bake into oven in 180C about 15 minutes.
http://salee-recipe.blogspot.com/2009/05/kha-nom-mo-gaengkhanom-mor-kang-egg.htmlhttp://salee-recipe.blogspot.com/2009/05/kha-nom-mo-gaengkhanom-mor-kang-egg.htmlhttp://salee-recipe.blogspot.com/2009/05/kha-nom-mo-gaengkhanom-mor-kang-egg.htmlhttp://salee-recipe.blogspot.com/2009/05/kha-nom-mo-gaengkhanom-mor-kang-egg.htmlhttp://salee-recipe.blogspot.com/2009/05/kha-nom-mo-gaengkhanom-mor-kang-egg.htmlhttp://salee-recipe.blogspot.com/2009/05/kha-nom-mo-gaengkhanom-mor-kang-egg.html


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7. KAO TOK BROWNIE

INGREDIENTS:

-

Cake flour 450 g.

-Baking Powder 2 tbsp.

-Sugar 500 g.

-Salt 1 tbsp.

-Vanilla extract teaspoons

-Butter 250 g.

-Cocoa powder 60g.

-Margarine 250 g.

-Chickens egg 8 eggs

-Milk cup

METHODS:

1. Prepare the mold. Put the paper to smear the butter and open the oven

2. Sift the flour, baking powder, salt.

3. Melt the butter and margarine.

4. Beat the egg and sugar well . Next put the flour, milk, and vanilla flavor.

5. Pour the mixture and put the Kao Tok in the top of brownie.

6. Bake in 180C about 20-30 minutes


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8.) DURIAN CAKE

INGREDIENTS:

(A)

250 gm. unsalted butter, room temperature

300 gm. sugar (if your durian is sweet use lesser sugar,

maybe 200 gm.)

4 eggs

(B)

200 gm. durian flesh, removed seeds (or get the frozen de-

seeded kind)

1/2 cup 2 % milk

2 tbsp. sugar

1 tsp. durian essence (I used vanilla extract instead)

(C)

200 gm. self-raising flour, sifted (I used 200gm of all-purpose flour and added 2 tsp of baking

powder instead)

100 gm. cake flour, sifted

1 tbsp. custard powder,sifted

METHODS:

- Preheat oven to 325 F (You might find that you will need to bake at 300F for a longerduration instead if you are not using Bundt pan) .Prepare a large or 12 cups non-stick

Bundt pan. (I used two 8 round Wilton pans instead. I also used Wiltons Cake

Release on the pans).

- Combine ingredients(C) in a large bowl, sift and set aside.- Combine ingredients (B) in blender or food processor, blend till well combine, set

aside.

- Combine ingredients (A) in mixer except eggs at high speed till light and fluffy .Reduce speed to medium when add eggs one at a time and cream well after each

addition.

- Pour ingredients (B) into the mixer with (A) and whisk for 1 minute or until wellcombine, and then add in (C), together into the mixture well for 30 seconds.

- Pour the cake batter into a greased pan, bake for 45-50 minutes (or longer if not usingBundt pan) or adjust to your oven temperature, till golden brown. Test with a

toothpick. When comes out clean, its ready.

- Remove cake from oven and then pan, leave it cool. Sprinkle with some icing sugarbefore cut into pieces and serve with tea or coffee as snack.


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9) RAMBUTAN JELLY

INGREDIENTS:

-Gelatins 1 box

-

Cool water 2 cups

-Boiling water 2 cups

-Rambutan 1 can

METHODS:

1. Dice the rambutan

2. Melt the gelatins in the boiling water and then put

the rambutan into gelatins.

3. Pour it into the block and refrigerate into the refrigerator about 2-3 hours

BEVERAGE

10.) PINE & PRUNE

Ingredients:

- 1 cup pineapple juice- piece pineapple- 5 Prunes- teaspoonsalt- cup ice scale- Syrups

Method:

a. Spin pineapple juice, pineapple, andprunes with blenderuntil smooth. Addsalt andice scale. Spin all until powdered.

b. Put into glass. Served with syrups.


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11.) GRAPE MIX FRUITS

Ingredients:

- 3cupsgrape juice- piece pineapple- piece watermelon- apple- 1 orange- 1 tablespoonlemonade- ice scale

Method:1. Splitpineapple, watermelon, and apple to small pieces. Add lemonade.

Stir all.

2. Peel orange. Add orange and grape juice. Use scoop to squeeze juice.Add ice scale before served.

12.) FRESHY GRAPE

Ingredients:

- gblack grapes- 1 tablespoonlemonade- ice scale

Method:

1. Rinse black grapes. Split to half piece. Squeeze all.2. Add lemonade into grape juice that squeezed. Put into glass with ice

scale.


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13.) AVOCADO PLUS

Ingredients:

- avocado- 1kiwi- 2 cups apple juice- 2peppermint leaves- 1 cup ice scale- syrups

Method:

1. Spin avocado, kiwi, andapple juicewith blender until smooth. Add

peppermint leaves. Spin all.

2. Add ice scale and spin until its powdered. Put into glass. Served with

syrups

14.) RED GANG

Ingredients:

- 1 tomato- 6 strawberries- 2 cupstrawberry juice- 1 cup ice scale

Method:

3. Spin tomato (skinned) and strawberries with blender. Add strawberry

juice. Spin all until smooth.

4. Add ice scale and spin until its powdered. Put into glass. Served with

syrups.


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15.) HONEY DRAGON

Ingredients:

- 1 cup soybean milk- Cupred dragon fruit.- 2 tablespoons honey- 1 cup ice scale

Method:

1. Spin soybean milk andred dragon fruit with blender until smooth. Add ice

scale and honey. Spin all.

2. Put into glass.


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4.1.3 LOCATION

Flavour shop is located at Silom Soi 5. It nears Bangkok Bank. This area is 8 sq.m. It

is a golden place to do business because there are a lot of offices located in there. The rentalis 35,000 per month. This shop including air condition, kitchen room, and there are clear

glasses surrounding shop.

4.1.4 FACILITY LAYOUT


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4.2 COST OF INVESTMENT:

4.2.1 PRE-OPERATING COST INCLUDING:

Pre investment cost

Prices Units Total

Decoration cost 300,000.00 1.00 300,000.00

Total pre-operation cost 300,000.00

TABLE 4: PRE-OPERATING COST

4.3 INVESTMENT COST

Investment Cost

Prices

Cooking Utensils 1,454

Tools 5,198

Baking Supplies 1,955

Condiment Keepers 3,630

Cookware 48,112

Ware 2,190

Glasses 1,238

Other 1,290

Shop & office eqiudments 192,330

Total 257,397

TABLE 5: INVESTMENT COST

4.4 OPERATING COST

RAW MATERIAL COST PER YEAR :


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2010 2011 2012

1. THONG YOD GREEN TEA CAKE 27,541.35 24,268.32 23,390.19

2. KAO NIAW KAEW CHEESE PIE 92,311.65 81,341.28 85,711.593. MILK TEA CAKE 60,858.00 53,625.60 56,506.80

4. HERBAL STICKY RICE WITH SUNGKHAYA 42,321.15 37,291.68 39,295.29

5. RAMMIT PIE 17,160.30 15,120.96 15,933.38

6. KHANOM MOR KANG TUAY THONG 31,091.40 27,396.48 28,868.44

7. KAO TOK BROWNIE 42,590.25 37,528.80 39,545.15

8.DURIAN CAKE 0.00 13,970.34 14,121.78

9 RAMBUTAN JELLY 11,404.95 10,092.15 10,201.55

10.PINE & PRUNE 35,319.38 31,122.00 32,794.1311. GRAPE MIX FRUITS 65,205.00 57,456.00 60,543.00

12. FRESHY GRAPE 80,900.78 71,286.48 75,116.57

13. AVOCADO PLUS 43,081.88 37,962.00 40,001.63

14. RED GANG 43,428.60 38,267.52 40,323.56

15. HONEY DRAGON 33,471.90 29,494.08 31,078.74

Subtotal Direct Cost of Sales 626,686.58 566,223.69 593,431.79

TABLE 6: RAW MATERIAL COST PER YEAR

DIRECT LABOR COST:

TABLE 7: DIRECT LABOR COST

Direct Labor Cost

Baht Position Total

1. Production

Female cook 9,000 2 18,000

Staffs 5,000 4 20,0002. Front

Cashier 5,000 1 5,000

Waiters &Receptionist 5,000 2 10,000

3. Accounting 9,000 1 9,000

4. Marketing 8,000 1 8,000

5. General Manager 10,000 1 10,000

Total Direct Labor Cost 80,000


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OVERHEAD

OVERHEADbaht/

mouth

Building rental fee 35,000

Electricity 2,500

Water 500

Depreciation 2,138

Total 40,138

TABLE 8: OVERHEAD

4.5 MANAGEMENT ANALYSIS:

4.5.1) ORGANIZATION MANAGEMENT:

Flavor company we work in company as family . We support a good

relationship within organization, so we try to have activities together among employees in

each department in company such as we provide common room for our employees to let them

annual party and we also provide social security insurance for our employees. Moreover we

support employees to concern about organization culture rule and responsibilities of role.

Organization chart in Flavour Company:

Figure 4: Organization chart in Flavour Company


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In this company the owner acts as general manager to control and manage everything within

organization. And I separate the job into 3parts including: production, accounting, the last one

is marketing.

Team Management1) Accounting and financial officer (1 position)

Job description :

-Account payable related to transaction process

-Preparation TAX forms, social security payment , keep record and

-Clear all account documents, monthly end closing and reporting

-Preparation for monthly financial statement.

-Control cash and budget

-Good at computer literacy

Qualifications:

-

Male/Female, Thai nationality-Age between 25-35 years old

-Bachelors Degree in Accounting or Financial with some accounting

Background:

-At least 1-3 experience in Accounting

-Good command of English and computer literacy

-Computer skill in Microsoft Office and accounting program

-Can work under pressure

2) Marketing officer (1 position)

Job description:-Contributing to and developing marketing plans and strategies

-PR and communications work

-Monitoring competitor activity and customer order

-Maintaining and updating customer databases

- Support customer requirement and contact with customers for new order

Qualifications:

-Male/Female

-Age over 24 years old

-

Bachelors Degree in Marketing or related field-2 years working experience

-Good interpersonal and communication skill

-Good command in English and computer literacy


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3. Production:

Job description:

-Controland monitorthe production process.

Qualifications:

-Female

-Have a good know in cooking technical skill.

-2 years working experience in other restaurant.

Salary

Direct Labor CostBaht Position Total

1. Production

Female cook 9,000 2 18,000

Staffs 5,000 4 20,000

2. Front

Cashier 5,000 1 5,000

Waiters &Receptionist 5,000 2 10,000

3.Accounting 9,000 1 9,000

4. Marketing 8,000 1 8,000

5. General Manager 10,000 1 10,000

Total Direct Labor Cost 80,000

UTILITIES EXPENSES:

Utilities

Electricity 4,000

TT&T internet and telephone expense/month

-Internet expense (include VAT) 631.5

-Telephone expense 900

-Maintenance costs 100

Total internet and telephone expense/month 2,231.50

Water 500

Total Utilities 6,732


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TOTAL ADMINISTRATION COST:Administration cost

Baht/

mouth

Electricity 4,000

TT&T internet and telephone expense /month

-Internet expense (include VAT) 631.5

-Telephone expense 900

-Maintenance costs 100

Total internet and telephone expense/month 2,231.50

Water 500Total salary 80,000

Total Administration cost 88,363


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4.6 Conclusion

This chapter is about technical feasibility study of my project. First is about product

and operation analysis. It talks about the characteristic of products in detail. There are various

products including desserts and beverages such as Thong Yod (Gold Egg Yolks Drops), Khao

Tok Brownie (Khao Tok on top of brownie), and Thong Yod Green Tea cake. Next are about

production and service process including ingredients, methods, and how to do products that

make products are good taste. My shop is located at Silom Soi 5 where is suitable to do

business because there are many people and offices around here. The necessary machines,

tools, and equipments that use in production such as Mixing bowl 15 cm . Zebra, 10"

Aluminum Spring Form Pan ,Creative Whip, Counter Bar, Receipt Printers: Samsung Mini

Printers Dot SRP-275, and Chopper knife 8 " Viking, all of these I choose from the best

quality. Next is facility layout, it shows the position of equipments in shop. Next is investment

cost that shows the table lists of cost of building (35,000 per month), price, unit, and total of

equipments. Next is operating cost that has 3 important parts including raw material cost per

unit direct labor cost (over time, wage, and salary of employees), and overhead (rent, water,

and electricity). Last is management analysis, it talks about management in my organization

including human resource that I choose employees from their qualification and pay well

salary for good staff, marketing that I promote my products and organization through leaflet

and radio advertisement, financing that I loan money from reliable source (financial company)

in low interest rate, production that I use raw materials and labor available in local for save

cost.


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5.1. NET INCOME IN 3 YEARS.

Pro forma Profit and Loss

Y1 Y2 Y3

Sales 3,107,494.50 2,738,901.60 2,663,483.80

Direct Cost of Sales 642,474.20 - 566,223.69 - 593,431.79

Gross margin 2,465,020.31 2,172,677.91 2,070,052.02

Gross margin % 79.33 79.33 77.72

- - -

Expenses

Org. Cost :

-Building Rental fee 420,000.00 420,000.00 420,000.00

-Salary 960,000.00 960,000.00 960,000.00

-Depreciation 51,079.40 51,079.40 51,079.40

-Office supply 24,000.00 24,000.00 24,000.00

-Utility expense 80,778.00 80,778.00 80,778.00

Subtotal Org.

cost 1,535,857.

40 1,535,857.

40 1,535,857.

40Mkt. Expenses :

-Leaflets 12,600.00 7,200.00 7,200.00

-Radio advertising 360,000.00 225,000.00

-Discount coupon 1,800.00 18,000.00 18,000.00

Subtotal Mkt. expenses 374,400.00 250,200.00 25,200.00

Total Expenses - 1,910,257.40 - 1,786,057.40 - 1,561,057.40

EBIT 554,762.91 386,620.51 508,994.62

Interest expense 5,144.16 56,540.07 44,309.23

Tax (30%) 166,428.87 115,986.15 152,698.38

Net Profit 383,189.88 214,094.29 311,987.00

Net profit/Sales 0.12 0.08 0.12

TABLE8: NET INCOME IN 3 YEARS.


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5.2 CASH FLOW IN 3 YEARS:

Cash Flow in 3 years

Y1 Y2 Y3

Cash flows from operating activities

Cash received from customer 3,107,494.50 2,738,901.60 2,663,483.80

Cash piad for salary - 960,000.00 - 960,000.00 - 960,000.00

Cash piad for raw meterials - 642,474.20 - 566,223.69 - 593,431.79

Cash piad for interest - 67,394.31 - 56,540.07 - 44,309.23

Cash piad for tax- 156,708.87

- 183,486.15

- 152,698.38

Building Rental fee - 420,000.00 - 420,000.00 - 51,079.40

Utilities expenses - 80,778.00 - 80,778.00 - 420,000.00

Office Supply - 24,000.00 - 24,000.00 - 80,778.00

Mkt. expenses - 374,400.00 - 25,200.00 - 24,000.00

Net cash provided by operating activities 381,739.12 422,673.69 -

Cash flows from investing activities 337,187.00

Cash paid for investment

Net cash provided by investing activities - 257,397.00 - -

Cash flows from financing activities

Borrowing

Re-Payment

Net cash provide by financial activities - - -

Net increase/decrease in cash 124,342.12 - 337,187.00

Cash at the beginning of month - 422,673.69 932,592.75

Cash at the ending of month 606,357.71 606,357.71 1,527,716.17

TABLE 9: CASH FLOW IN 3 YEARS


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5.3 BALANCE SHEET IN 3 YEARS:

BALANCE SHEET IN YEAR 1

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

Asset

Cash 366,097 384,918 400,622 432,245 457,636 477,116 500,253 512,417 526,410 558,692 585,641 606,358

Equipment 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397

Accumulatedept.

-

4,257

-

8,513

-

12,770

-

17,026

-

21,283

-

25,540

-

29,796

-

34,053

-

38,310

-

42,566

-

46,823

-

51,079

Total asset 619,238 633,801 645,249 672,616 693,750 708,973 727,854 735,761 745,498 773,523 796,215 812,675

Liabilities

Long-termLiabilities 593,252 586,436 579,552 572,599 565,577 558,485 551,321 544,086 536,779 529,399 521,944 514,416

Retain earning 25,986 47,365 65,697 100,016 128,173 150,488 176,532 191,675 208,719 244,124 274,271 298,260

Total 619,238 633,801 645,249 672,616 693,750 708,973 727,854 735,761 745,498 773,523 796,215 812,675


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Asset

Cash 629,893 645,637 659,823 680,242 703,777 735,899 764,364 794,658 828,609 880,849 913,732 932,593

Equipment 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397

Accumulatedept.

-55,336

-59,593

-63,849

-68,106

-72,362

-76,619

-80,876

-85,132

-89,389

-93,646

-97,902

-102,159

Total asset 831,954 843,441 853,371 869,533 888,811 916,677 940,885 966,923 996,617 1,044,600 1,073,227 1,087,831

Liabilities

Long-termLiabilities 506,812 499,131 491,374 483,540 475,627 467,635 459,563 451,411 443,177 434,860 426,461 417,977

Retain earning 325,142 344,310 361,997 385,993 413,184 449,042 481,322 515,512 553,441 609,740 646,766 669,854

Total 831,954 843,441 853,371 869,533 888,811 916,677 940,885 966,923 996,617 1,044,600 1,073,227 1,087,831


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ASSET

Cash 960,802 985,895 1,007,871 1,039,197 1,079,870 1,126,624 1,167,890 1,196,355 1,219,333 1,264,258 1,297,141 1,336,257

Equipment 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397 257,397

accru dept -106,415 -110,672 -114,928.65 -119,185 -123,442 -127,699 -131,955 -136,212 -140,468 -144,725 -148,982 -153,238

Total asset 1,111,783 1,132,620 1,150,340 1,177,408 1,213,825 1,256,322 1,293,332 1,317,540 1,336,262 1,376,930 1,405,556 1,440,415

LIABILITIES

Long-term

Liabilities 409,408 400,754 392,014 383,186 374,269 365,264 356,168 346,982 337,703 328,332 318,867 309,307

Retain earning 702,375 731,865 758,326 794,223 839,556 891,058 937,164 970,559 998,559 1,048,598 1,086,689 1,131,108

Total 1,111,783 1,132,620 1,150,340 1,177,408 1,213,825 1,256,322 1,293,332 1,317,540 1,336,262 1,376,930 1,405,556 1,440,415


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52

Summary

From this project feasibility, I have learnt about the process to business especially in Thai dessert

and bakery business. Study about the demand of the customer in the present and show it in the

graph pattern. In this business, the product differentiation is very importance because there are a

lot of competitive and the prices of them is cheap. And then I focus to increase the value of

product that can make the high price for the same product in the same market. This market is a

large market and a lot of consumers.

In sale forecast, it forecast the revenue and expense from number of piece that are the medium

rate that can sale. Moreover, our company is new brand in this market. The customers do not

know us as well. Therefore, marketing communication mixed is used in order to attract customers

that make them to know and recognize our company such as radio, leaflets, and discount coupon .

Human resources are the importance factor that effect directly with our company sales especially

in the production process because it is a lot of details to produce the products.

In the finally of this project is the financial analysis: it is very importance details for investor to

measure this company should invest or not. In this chapter, we do the 3 statements are net

income, cash flow, and balance sheet.


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57

Appendix


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Sales forcast in 2010

Unit sale Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

1. THONG YOD GREEN TEA CAKE 300 291 285 255 243 249 255 237 240 270 246 234

2. KAO NIAW KAEW CHEESE PIE 450 437 428 383 365 374 383 356 360 405 369 351

3. MILK TEA CAKE 500 485 475 425 405 415 425 395 400 450 410 3904. HERBAL STICKY RICE WITHSUNGKHAYA 300 291 285 255 243 249 255 237 240 270 246 234

5. RAMMIT PIE 200 194 190 170 162 166 170 158 160 180 164 156

6. KHANOM MOR KANG TUAY THONG 400 388 380 340 324 332 340 316 320 360 328 312

7. KAO TOK BROWNIE 500 485 475 425 405 415 425 395 400 450 410 390

8.) DURIAN CAKE (Jun-Oct) 0 0 0 0 0 249 255 237 240 270 0 0

9) RAMBUTAN JELLY (Jun-Oct) 0 0 0 0 0 415 425 395 400 450 0 0

10.) PINE & PRUNE 250 243 238 213 203 208 213 198 200 225 205 195

11.) GRAPE MIX FRUITS 400 388 380 340 324 332 340 316 320 360 328 312

12.) FRESHY GRAPE 450 437 428 383 365 374 383 356 360 405 369 351

13.) AVOCADO PLUS 370 359 352 315 300 307 315 292 296 333 303 289

14.) RED GANG 400 388 380 340 324 332 340 316 320 360 328 312

15.) HONEY DRAGON 350 340 333 298 284 291 298 277 280 315 287 273


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Sales forcast in 2010 Jan Feb Mar Apr May Jun Jul

1. THONG YOD GREEN TEA CAKE 20,700 20,079 19,665 17,595 16,767 17,181 17,595

2. KAO NIAW KAEW CHEESE PIE 31,050 30,119 29,498 26,393 25,151 25,772 26,393

3. MILK TEA CAKE 19,500 18,915 18,525 16,575 15,795 16,185 16,575

4. HERBAL STICKY RICE WITH SUNGKHAYA 14,700 14,259 13,965 12,495 11,907 12,201 12,495

5. RAMMIT PIE 7,800 7,566 7,410 6,630 6,318 6,474 6,630

6. KHANOM MOR KANG TUAY THONG 19,600 19,012 18,620 16,660 15,876 16,268 16,660

7. KAO TOK BROWNIE 29,500 28,615 28,025 25,075 23,895 24,485 25,075

8.DURIAN CAKE 0 0 0 0 0 17,181 17,595

9 RAMBUTAN JELLY 0 0 0 0 0 20,335 20,825

10.PINE & PRUNE 19,750 19,158 18,763 16,788 15,998 16,393 16,788

11. GRAPE MIX FRUITS 19,600 19,012 18,620 16,660 15,876 16,268 16,660

12. FRESHY GRAPE 22,050 21,389 20,948 18,743 17,861 18,302 18,743


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Unit sale Jan Feb Mar Apr May Jun Jul

1. THONG YOD GREEN TEA CAKE 237 222 219 231 237 216 210

2. KAO NIAW KAEW CHEESE PIE 356 333 329 347 356 324 315

3. MILK TEA CAKE 395 370 365 385 395 360 350

4. HERBAL STICKY RICE WITHSUNGKHAYA 237 222 219 231 237 216 210

5. RAMMIT PIE 158 148 146 154 158 144 140

6. KHANOM MOR KANG TUAY THONG 316 296 292 308 316 288 280

7. KAO TOK BROWNIE 395 370 365 385 395 360 350

8.DURIAN CAKE 0 0 0 0 0 216 210

9 RAMBUTAN JELLY 0 0 0 0 0 360 350

10.PINE & PRUNE 198 185 183 193 198 180 175

11. GRAPE MIX FRUITS 316 296 292 308 316 288 280


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Sales forcast in 2011 Jan Feb Mar Apr May Jun Jul Aug

1. THONG YOD GREEN TEA CAKE 16,353 15,318 15,111 15,939 16,353 14,904 14,490 14,697

2. KAO NIAW KAEW CHEESE PIE 24,530 22,977 22,667 23,909 24,530 22,356 21,735 22,046

3. MILK TEA CAKE 15,405 14,430 14,235 15,015 15,405 14,040 13,650 13,845

4. HERBAL STICKY RICE WITHSUNGKHAYA 11,613 10,878 10,731 11,319 11,613 10,584 10,290 10,437

5. RAMMIT PIE 6,162 5,772 5,694 6,006 6,162 5,616 5,460 5,538

6. KHANOM MOR KANG TUAYTHONG 15,484 14,504 14,308 15,092 15,484 14,112 13,720 13,916

7. KAO TOK BROWNIE 23,305 21,830 21,535 22,715 23,305 21,240 20,650 20,945

8.DURIAN CAKE 0 0 0 0 0 14,904 14,490 14,697

9 RAMBUTAN JELLY 0 0 0 0 0 17,640 17,150 17,395

10.PINE & PRUNE 15,603 14,615 14,418 15,208 15,603 14,220 13,825 14,023

11. GRAPE MIX FRUITS 15,484 14,504 14,308 15,092 15,484 14,112 13,720 13,916


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Unit sale Jan Feb Mar Apr May Jun Jul

1. THONG YOD GREEN TEACAKE 246 240 234 252 270 240 231

2. KAO NIAW KAEW CHEESE PIE 369 360 351 378 405 360 347

3. MILK TEA CAKE 410 400 390 420 450 400 385

4. HERBAL STICKY RICE WITHSUNGKHAYA 246 240 234 252 270 240 231

5. RAMMIT PIE 164 160 156 168 180 160 154

6. KHANOM MOR KANG TUAYTHONG 328 320 312 336 360 320 308

7. KAO TOK BROWNIE 410 400 390 420 450 400 385

8.DURIAN CAKE 0 0 0 0 0 240 231

9 RAMBUTAN JELLY 0 0 0 0 0 400 385

10.PINE & PRUNE 205 200 195 210 225 200 193

11. GRAPE MIX FRUITS 328 320 312 336 360 320 308


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Sales forcast in 2012 Jan Feb Mar Apr May Jun Jul Aug S

1. THONG YOD GREEN TEA CAKE 16,974 16,560 16,146 17,388 18,630 16,560 15,939 14,490

2. KAO NIAW KAEW CHEESE PIE 25,461 24,840 24,219 26,082 27,945 24,840 23,909 21,735

3. MILK TEA CAKE 15,990 15,600 15,210 16,380 17,550 15,600 15,015 13,650

4. HERBAL STICKY RICE WITHSUNGKHAYA 12,054 11,760 11,466 12,348 13,230 11,760 11,319 10,290

5. RAMMIT PIE 6,396 6,240 6,084 6,552 7,020 6,240 6,006 5,460

6. KHANOM MOR KANG TUAYTHONG 16,072 15,680 15,288 16,464 17,640 15,680 15,092 13,720

7. KAO TOK BROWNIE 24,190 23,600 23,010 24,780 26,550 23,600 22,715 20,650

8.DURIAN CAKE 0 0 0 0 0 16,560 15,939 14,490 1

9 RAMBUTAN JELLY 0 0 0 0 0 19,600 18,865 17,150 1

10.PINE & PRUNE 16,195 15,800 15,405 16,590 17,775 15,800 15,208 13,825

11. GRAPE MIX FRUITS 16,072 15,680 15,288 16,464 17,640 15,680 15,092 13,720

12. FRESHY GRAPE 18,081 17,640 17,199 18,522 19,845 17,640 16,979 15,435


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Direct Cost of Sales in year 1(baht) Jan Feb Mar Apr May Jun Jul Aug

1. THONG YOD GREEN TEA CAKE 2,661.00 2,581.17 2,527.95 2,261.85 2,155.41 2,208.63 2,261.85 2,102.19 2. KAO NIAW KAEW CHEESE PIE 8,919.00 8,651.43 8,473.05 7,581.15 7,224.39 7,402.77 7,581.15 7,046.01 3. MILK TEA CAKE 5,880.00 5,703.60 5,586.00 4,998.00 4,762.80 4,880.40 4,998.00 4,645.20 4. HERBAL STICKY RICE WITHSUNGKHAYA 4,089.00 3,966.33 3,884.55 3,475.65 3,312.09 3,393.87 3,475.65 3,230.31 5. RAMMIT PIE 1,658.00 1,608.26 1,575.10 1,409.30 1,342.98 1,376.14 1,409.30 1,309.82

6. KHANOM MOR KANG TUAY THONG 3,004.00 2,913.88 2,853.80 2,553.40 2,433.24 2,493.32 2,553.40 2,373.16 7. KAO TOK BROWNIE 4,115.00 3,991.55 3,909.25 3,497.75 3,333.15 3,415.45 3,497.75 3,250.85

8.DURIAN CAKE 0.00 0.00 0.00 0.00 0.00 3,142.38 3,218.10 2,990.94 39 RAMBUTAN JELLY 0.00 0.00 0.00 0.00 0.00 2,270.05 2,324.75 2,160.65 2

10.PINE & PRUNE 3,412.50 3,310.13 3,241.88 2,900.63 2,764.13 2,832.38 2,900.63 2,695.88 11. GRAPE MIX FRUITS 6,300.00 6,111.00 5,985.00 5,355.00 5,103.00 5,229.00 5,355.00 4,977.00

12. FRESHY GRAPE 7,816.50 7,582.01 7,425.68 6,644.03 6,331.37 6,487.70 6,644.03 6,175.04 13. AVOCADO PLUS 4,162.50 4,037.63 3,954.38 3,538.13 3,371.63 3,454.88 3,538.13 3,288.38 14. RED GANG 4,196.00 4,070.12 3,986.20 3,566.60 3,398.76 3,482.68 3,566.60 3,314.84 15. HONEY DRAGON 3,234.00 3,136.98 3,072.30 2,748.90 2,619.54 2,684.22 2,748.90 2,554.86

Total Direct Cost of Sales in y1 59,447.50 57,664.08 56,475.13 50,530.38 48,152.48 54,753.86 56,073.23 52,115.12 5

Direct Cost of Sales in year 2(baht) Jan Feb Mar Apr May Jun Jul Aug

1. THONG YOD GREEN TEA CAKE 2,102.19 1,969.14 1,942.53 2,048.97 2,102.19 1,915.92 1,862.70 1,889.31 1

2. KAO NIAW KAEW CHEESE PIE 7,046.01 6,600.06 6,510.87 6,867.63 7,046.01 6,421.68 6,243.30 6,332.49 6

3. MILK TEA CAKE 4,645.20 4,351.20 4,292.40 4,527.60 4,645.20 4,233.60 4,116.00 4,174.80 44. HERBAL STICKY RICE WITHSUNGKHAYA 3,230.31 3,025.86 2,984.97 3,148.53 3,230.31 2,944.08 2,862.30 2,903.19 2

5. RAMMIT PIE 1,309.82 1,226.92 1,210.34 1,276.66 1,309.82 1,193.76 1,160.60 1,177.18 1

6. KHANOM MOR KANG TUAY THONG 2,373.16 2,222.96 2,192.92 2,313.08 2,373.16 2,162.88 2,102.80 2,132.84 2

7. KAO TOK BROWNIE 3,250.85 3,045.10 3,003.95 3,168.55 3,250.85 2,962.80 2,880.50 2,921.65 3

8.DURIAN CAKE 0.00 0.00 0.00 0.00 0.00 2,725.92 2,650.20 2,688.06 2

9 RAMBUTAN JELLY 0.00 0.00 0.00 0.00 0.00 1,969.20 1,914.50 1,941.85 1

10.PINE & PRUNE 2,695.88 2,525.25 2,491.13 2,627.63 2,695.88 2,457.00 2,388.75 2,422.88 2

11. GRAPE MIX FRUITS 4,977.00 4,662.00 4,599.00 4,851.00 4,977.00 4,536.00 4,410.00 4,473.00 4


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Direct Cost of Saless in year 3(baht) Jan Feb Mar Apr May Jun Jul Aug Se

1. THONG YOD GREEN TEA CAKE 2,182.02 2,128.80 2,075.58 2,235.24 2,394.90 2,128.80 2,048.97 1,862.70 1,7

2. KAO NIAW KAEW CHEESE PIE 7,313.58 7,135.20 6,956.82 7,491.96 8,027.10 7,135.20 6,867.63 6,243.30 5,9

3. MILK TEA CAKE 4,821.60 4,704.00 4,586.40 4,939.20 5,292.00 4,704.00 4,527.60 4,116.00 3,9

4. HERBAL STICKY RICE WITHSUNGKHAYA 3,352.98 3,271.20 3,189.42 3,434.76 3,680.10 3,271.20 3,148.53 2,862.30 2,7

5. RAMMIT PIE 1,359.56 1,326.40 1,293.24 1,392.72 1,492.20 1,326.40 1,276.66 1,160.60 1,1

6. KHANOM MOR KANG TUAYTHONG 2,463.28 2,403.20 2,343.12 2,523.36 2,703.60 2,403.20 2,313.08 2,102.80 2,0

7. KAO TOK BROWNIE 3,374.30 3,292.00 3,209.70 3,456.60 3,703.50 3,292.00 3,168.55 2,880.50 2,7

8.DURIAN CAKE 0.00 0.00 0.00 0.00 0.00 3,028.80 2,915.22 2,650.20 2,53

9 RAMBUTAN JELLY 0.00 0.00 0.00 0.00 0.00 2,188.00 2,105.95 1,914.50 1,83

10.PINE & PRUNE 2,798.25 2,730.00 2,661.75 2,866.50 3,071.25 2,730.00 2,627.63 2,388.75 2,2

11. GRAPE MIX FRUITS 5,166.00 5,040.00 4,914.00 5,292.00 5,670.00 5,040.00 4,851.00 4,410.00 4,2


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Pro forma Profit and Loss in year 1

JAN FEB MAR APR MAY JUN JUL AUG SEP

Sales 282,030.00 273,569.10 267,928.50 239,725.50 228,444.30 271,600.90 278,145.50 258,511.70 261,784.00

Direct Cost of Sales 59,447.50 57,664.08 56,475.13 50,530.38 48,152.48 54,753.86 56,073.23 52,115.12 52,774.80 5

Gross margin 222,582.50 215,905.03 211,453.38 189,195.13 180,291.83 216,847.05 222,072.28 206,396.59 209,009.20

Gross margin % 78.92 78.92 78.92 78.92 78.92 79.84 79.84 79.84 79.84

Expenses

Org. Cost

- Buliding Rentalfee 35,000.00 35,000.00 35,000.00 35,000.00 35,000.00 35,000.00 35,000.00 35,000.00 35,000.00 3

- Salary 80,000.00 80,000.00 80,000.00 80,000.00 80,000.00 80,000.00 80,000.00 80,000.00 80,000.00 8

- Depreciation 4,256.62 4,256.62 4,256.62 4,256.62 4,256.62 4,256.62 4,256.62 4,256.62 4,256.62

- Office supply 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00

- Utility expense 6,731.50 6,731.50 6,731.50 6,731.50 6,731.50 6,731.50 6,731.50 6,731.50 6,731.50 6

Subtotal Org. cost 127,988.12 127,988.12 127,988.12 127,988.12 127,988.12 127,988.12 127,988.12 127,988.12 127,988.12

Mkt. Expenses

- Leaflets 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00

- Radio advertising 45,000.00 45,000.00 45,000.00 - - 45,000.00 45,000.00 45,000.00 45,000.00

- Discount coupon 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00

Subtotal Mkt.expenses 48,900.00 48,900.00 48,900.00 3,900.00 3,900.00 48,900.00 48,900.00 48,900.00 48,900.00

Total Expenses 176,888.12 176,888.12 176,888.12 131,888.12 131,888.12 176,888.12 176,888.12 176,888.12 176,888.12

EBIT 45,694.38 39,016.91 34,565.26 57,307.01 48,403.71 39,958.93 45,184.16 29,508.47 32,121.08 5


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Pro forma Profit and Loss in year 2

JAN FEB MAR APR MAY JUN JUL AUG SEP

Sales 222,804 208,702 205,882 217,163 222,804 235,606 229,061 232,333 238,878

Direct Cost of

Sales

-

46,964

-

43,991

-

43,397

-

45,775

-

46,964

-

47,497

-

46,178

-

46,838

-

48,157

Gross margin 175,840 164,711 162,485 171,389 175,840 188,108 182,883 185,496 190,721

Gross margin % 79 79 79 79 79 80 80 80 80

Expenses

Org. Cost- Buliding

Rental fee 35,000 35,000 35,000 35,000 35,000 35,000 35,000 35,000 35,000

- Salary 80,000 80,000 80,000 80,000 80,000 80,000 80,000 80,000 80,000

- Depreciation 4,257 4,257 4,257 4,257 4,257 4,257 4,257 4,257 4,257

- Office supply 2,000 2,000 2,000 2,000 2,000 2,000 2,000 2,000 2,000

- Utility expense 6,732 6,732 6,732 6,732 6,732 6,732 6,732 6,732 6,732

Subtotal Org. cost 127,988 127,988 127,988 127,988 127,988 127,988 127,988 127,988 127,988Mkt. Expenses

- Leaflets 600 600 600 600 600 600 600 600 600

- Radio

advertising - - - - - - - - -- Discount

coupon 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500Subtotal Mkt.

expenses 2,100 2,100 2,100 2,100 2,100 2,100 2,100 2,100 2,100

Total Expenses-130,088

-130,088

-130,088

-130,088

-130,088

-130,088

-130,088

-130,088

-130,088


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Pro forma Profit and Loss in year3

JAN FEB MAR APR MAY JUN JUL AUG SEP O

Sales 231,264.60 225,624.00 219,983.40 236,905.20 253,827.00 261,784.00 251,967.10 229,061.00 219,244.10 258,5Direct Cost of

Sales-48,746.95

-47,558.00

-46,369.05

-49,935.90

-53,502.75

-52,774.80

-50,795.75

-46,177.95

-44,198.90

-52,11

Gross margin 182,517.65 178,066.00 173,614.35 186,969.30 200,324.25 209,009.20 201,171.36 182,883.05 175,045.21 206,3

Gross margin % 78.92 78.92 78.92 78.92 78.92 79.84 79.84 79.84 79.84 79.84

Expenses

Org. Cost- Buliding

Rental fee 35,000 35,000 35,000 35,000 35,000 35,000 35,000 35,000 35,000

- Salary 80,000 80,000 80,000 80,000 80,000 80,000 80,000 80,000 80,000

- Depreciation 4,257 4,257 4,257 4,257 4,257 4,257 4,257 4,257 4,257

- Office supply 2,000 2,000 2,000 2,000 2,000 2,000 2,000 2,000 2,000

- Utilityexpense 6,732 6,732 6,732 6,732 6,732 6,732 6,732 6,732 6,732Subtotal Org.

cost 127,988 127,988 127,988 127,988 127,988 127,988 127,988 127,988 127,988 1

Mkt. Expenses

- Leaflets 600 600 600 600 600 600 600 600 600- Radio

advertising 0 0 0 0 0 0 0 0 0- Discount

coupon 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500


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Investment Cost

Equipment: Prices Units Total

Cooking Utensils

Cake tong 7.5" Anchore30.00 3.00 90.00

Bakery tong 09 inches Twin Ray35.00 3.00 105.00

Sieve 16 cm Twin ray30.00 2.00 60.00

Flour cutter Newline55.00 2.00 110.00

Egg spinner whist 24 cm. Newline30.00 3.00 90.00

Flour pan 16 cm aluminum anchor45.00 2.00 90.00

Measuring spoon and cup set Pionner

35.00 2.00 70.00Flour roller 10 incher

37.00 2.00 74.00

Wooden spatula 22 inch25.00 3.00 75.00

Pro Peeler kiwi40.00 1.00 40.00

Fruit cube marker and core remover34.00 1.00 34.00

Kitchen knife 7" Kiwi26.00 1.00 26.00

Chopper knife 8 " Viking

50.00 1.00 50.00Fruit knife sharp edge

24.00 2.00 48.00

Peeling knife 2 cutting edges22.00 1.00 22.00

Ice-cream scoop 6 cm.90.00 1.00 90.00

Ice ladle38.00 2.00 76.00

Nylon Chinese ladle59.00 1.00 59.00

Cake server70.00 2.00 140.00

Chinese ladle handle large pattern25.00 3.00 75.00

Cookie mold (round) 5 sides122.00 1.00 122.00

Total 1,454.00

Tools

Creative Whip1,200.00 1.00 1,200.00

Mixer with stand and 2.5L bowl, 250w Otto1,580.00 1.00 1,580.00

Electric functional blender stainless steel 500Zebra 1,209.00 2.00 2,418.00

Total 5,198.00


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Baking Supplies

12 Compartment Aluminum Muffin Pan90.00 1.00 90.00

Quarter Size Heavy Weight Aluminum Bun Pan60.00 5.00 300.00

Mixing bowl 15 cm85.00 4.00 340.00

10" Aluminum Spring Form Pan60.00 2.00 120.00

3" Tin-Plated Brioche Mold25.00 10.00 250.00

Cookie Sheet45.00 5.00 225.00

Round tray 12 " tp 65 Round tray 18" tp95.00 6.00 570.00

Total 1,955.00

Condiment Keepers

Domed Garnish65.00 2.00 130.00

8.8 cu. Ft. Glass Top Freezer3,500.00 1.00 3,500.00

Total3,630.00

Cookware

Brass wok no. 08 (6.5 inches)269.00 2.00 538.00

Sauce pot 30 cm. Zebra535.00 2.00 1,070.00

Thai streamer 28 cm. 359.00 1.00 359.00

Double hot plate 2500 w House Worth1,145.00 1.00 1,145.00

KOSWA Up light 4 door refrigerator22,090.00 1.00 22,090.00

Oven, Convection, Full Size, Countertop, Stainless,208v 19,000.00 1.00 19,000.00

Classic" Nonstick wok 24cm247.00 1.00 247.00

Total48,112.00

Ware

10-5/8" Square Plates (Dozen)480.00 2.00 720.00

11 x 5" Rectangle Plates (Dozen)500.00 2.00 750.00

Corn Dishes60.00 12.00 720.00

Total2,190.00

Glasses

Tumbler lotus32 9 oz. (Dozen prices) Union glass144.00 2.00 288.00

Ice cream cup 350.00 1.00 350.00

Cooler Glass Set300.00 2.00 600.00


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Total1,238.00

Other

Bag glove heat Apple26.00 6.00 156.00

Cheesecloth Newline 15.00 10.00 150.00

Small milk jug 40cc27.00 12.00 324.00

Knives holder120.00 1.00 120.00

Flavour Apron set90.00 6.00 540.00

Total1,290.00

Shop & office eqiudments

Barcoder Printers11,900.00 1.00 11,900.00

Uniwell Hospitality22,900.00 1.00 22,900.00

Barcode Scanner4,500.00 1.00 4,500.00

Receipt Printers4,000.00 1.00 4,000.00

Telephone500.00 2.00 1,000.00

SVOA E5300 x 312,900.00 3.00 38,700.00

Chair1,100.00 3.00 3,300.00

Table2,500.00 3.00 7,500.00

Calculator400.00 3.00 1,200.00

Sofa5,000.00 1.00 5,000.00

Office supply2,000.00

-2,000.00

Counter Bar3,990.00 1.00 3,990.00

Doremon coffee shop table set2,990.00 12.00 35,880.00

TV LG Super slim 295,490.00 1.00 5,490.00

Hang Cabinet- 3 Louver38,990.00 1.00 38,990.00

Counter KG2,990.00 2.00 5,980.00

Total192,330.00

Total cost of equipment257,397.00

Total Investment Cost 557,397.00


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project feasibilities

Documents