Project feasibilty Study and Evaluation_Le Fondue
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8/14/2019 Project feasibilty Study and Evaluation_Le Fondue
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Project Feasibility study
and Evaluation
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Content
Page
Chapter 1: Introduction 1
Chapter 2: Industry Profile 7
Chapter 3: Market Feasibility Study 14
Chapter 4: Technical Feasibility Study 40
Chapter 5: Financial Analysis\ 52
Chapter 6: Risk Management 55
Chapter 7: Summary 59
Appendix 63
Profile of Group member 74
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Chapter 1
Introduction
A. Background and significance of the Project
Fondue is a Swiss communal dish shared at the table in an earthenware pot
(caquelon) over a small burner (rechaud). The term is derived from the French verb
fondre (to melt), in the past participle fondu (melted). They are referring to the fact that
the contents of the pot are kept in a liquid state so that diners can use forks to dip
morsels of food (such as bread) into the sauce. The sauce is usually warmed either by a
separate burner containing an alcohol-based fuel or simply by tealights. Though cheese
fondues are the best known kind, there are several other possibilities for the contents of
the pot and what is used for dipping.
History
A recipe for a sauce made from
Pramnos wine, grated goat's cheese and
white flour appears in Scroll 11 (lines
629-645) of Homer'sIliadand has been
cited as the earliest record of a fondue.
Fondue first became popular in the
70s, but it's been around in some form every since. It's a unique form of cooking that
allows you to make your food as you eat it. While eating fondue can be a solitary
pursuit, it is best enjoyed with others, perhaps at a fondue party.
A fondue pot is basically a metal or ceramic bowl that is held up over a flame
created by a sterno can. They can be found at nearly any store that sells cooking
utensils. Skewers are used to spear the food you want to dip in the fondue, and usually
come prepackaged with any pot.
Modern fondue originated during the 18th century in the canton of Neuchtel.
As Switzerland industrialized, wine and cheese producers encouraged the dish's
popularity. By the 20th century many Swiss cantons and even towns had their own
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local varieties and recipes based on locally available cheeses, wines and other
ingredients. During the 1950s a slowing cheese industry in Switzerland widely
promoted fondue since one person could easily eat half a pound of melted cheese in one
sitting. In 1955, the first pre-mixed "instant" fondue was brought to market. Fondue
became popular in the United States during the mid-1960s after American tourists
discovered it in Switzerland.
Preparation
There are many kinds of fondue, each made with a different blend of cheeses,
wine and seasoning, mostly depending on where it is made. The caquelonis first rubbed
with a cut garlic clove, and then wine and cheese are slowly added until melted. A
small amount of potato starch (or corn starch, cornflour orflour) is added to prevent
separation and the fondue is almost always further diluted with
either kirsch, beer or white wine. The most common recipe calls for 1 dl (100 ml) of
dry white wine per person and a 200 g mix of hard (such as Gruyre) and semi-hard
(such as Emmental, Vacherin or raclette) cheeses: The mixture must be stirred
continuously as it heats in the caquelon. Crusty bread is cut into cubes which are then
speared on a fondue forkand dipped into the melted cheese.
A fondue bourguignonne: This is a pot of hot
oil for quickly cooking the meat, At middle a caquelon
for a further cheese fondue and at bottom more sauces
for dipping.
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Meat
Fondue Bourguignonne consists of a fondue pot filled with hot oil into which
diners dip pieces of meat to cook them. Various sauces are provided on the side. The
earliest published mentions of this dish seem to have been made in the mid 1950s
Bressane: Small cubes of chicken breast are dipped in cream, then in fine bread
crumbs and at last deep fried, as with a bourguignonne.
Chinoise (or Court Bouillon): Rolled shaved meat (traditionally beef) is dipped
into a simmering broth. As with a bourguignonne, dipping sauces are served. This dishis still somewhat like a Chinese hot pot (huoguo in Chinese, or steamboat, which is
popular across Asia). At meal's end, the much flavoured broth may be served to the
participants, with or without sherry wine.
Dessert
Dessert fondue recipes began appearing in the 1960s. Slices
of fruit or pastry are dipped in a caquelon of melted chocolate. Other dessert fondues
can include coconut, honey, caramel and marshmallow
Etiquette
As with other communal dishes, fondue has an etiquette. Most often, allowing
one's tongue or lips to touch the dipping fork will be thought of as rude. With meat
fondues, one should use a dinner fork to take meat off the dipping fork. A "no double-
dipping" rule also has sway: After a dipped morsel has been tasted, it should never be
returned to the pot. In Swiss tradition, if a nugget of bread is lost in the cheese by a
man, he buys a bottle of wine, and if such a thing happens to befall a woman, she kisses
the man on her left.
Those who succeed in following the etiquette of fondue can share the cheese
cracker-like la religious left at the bottom of the emptied caquelon. In Switzerland,
children sometimes squabble over this.
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People in Swiss often eat fondue in the winter time for fondue can make you
feel be pleasantly warm (Swiss people often eat fondue and drink some hot tea or white
wine.) Diners use forks to dip bits of food (most often bread) into the warm semi-liquid
sauce. Heat is supplied by a wicked or gel alcohol burner. In one pot of fondue is
suitable for 4-6 people, mostly people who eat fondue will be people in their family of
their friends.
During the frigid Swiss winters snow covered mountain valleys isolated villages
and towns. Consequently fresh food became scarce. Towns people had to rely upon
locally made foods. These were produced by area cheese makers in the summer
months. During winter months these cheeses became dryer and more unpalatable. Out
of necessity came a wonderful dish, the fondue. It's named derived from the French
word fondue - meaning to melt or to blend. This was exactly what the stale cheese
needed to make it more digestible. The cheese was melted in an earthenware pot called
the caquelon. Local wines and seasonings were added and even the stale bread tasted
delicious after it was swirled in the creamy cheese sauce.
Although communal eating from one pot implied a shortage of cooking
equipment and utensils among the poorer peasants, it was also symbolic of community
dining. Each person kept their corner of the pot showing consideration and kinship a
Swiss custom still respected to this day.
Entree Fondues like beef fondue were started in the middle ages in France,
where area wine makers would send their grape pickers out of the vineyards for long
hours at a time. Because food would go bad during the long day, instead they would set
up pots in strategic areas of the vineyard and cook their meals as it became convenient
during the day, ensuring a traditionally leisurely lunch that could be enjoyed hot and
fresh.
Today's fondue traditions include such delicacies as tenderloin of beef, boneless
skinless breast of chicken, shrimp, scallops, and even salmon. The diner sits at a pot of
either cholesterol free oil or fat free broth as the meats are brought out raw, with an
assortment of sauces for dipping. Fondue has become a way for the modern fast food
diner to sit back relax and enjoy hot fresh food at a leisurely pace.
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Fondue is quite possibly the most fun you can have with a meal. Easy to make
and very versatile, this unique dish can be a romantic dinner for two or a party supper
for six.
The term fondue comes from the French word fondre (to melt), which
refers to the contents of a fondue pot. Fondue is usually made with cheese, but can also
be made from chocolate or hot oil. It is eaten by spearing small cubes of French bread
(or other ingredients) with a long fork and dipping them into the delicious mixture.
B. Project objective
We try to make our shop to be unique. Our target customer are travelers, we
hope they will be satisfied with our products. Our business has to be firmness, be
profitable and have less finance risk.
To study marketing opportunity
To study customer behavior
To study feasibility of company
Profits of company.
To contribution benefits to local people for promote our company.
To understand market analysis
To understand technical analysis
To understand financial analysis
To avoid the risk that can occur all time
C. Benefits of Project
New promotion and design the product
Select your price to correct for customer.
New target and develop your brand.
Look for external factor to solve the problem.
Competitor to business survives
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Gain information or knowledge about market analysis, technical analysis,
financial analysis, and economy analysis.
Know the way how to manage the business to be success.
Get more money from this project when do follow the method of project
D. Gantt chart and Time Frame
Activity
November December January February
Week1-
2
Week3-
4
Week1-
2
Week3-
4
Week1-
2
Week3-
4
Week1-
2
Week3-
4
1.Discuss within
group about what is
business that we
will choose
2. Write the
background of
project.
3. To do the market
and technical
analysis.
4. To do the
financial analysis.
5. To search for risk
management
6. Summary
7. Collect the
information to do
project report.
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Chapter 2
Industry Profile
A. Nature of Industry
Members in our group proposed business such as coffee shop, sweets shop, bakery
shop, and vegetarian shop. We selected this one, Fondue Company because it is a
common thing that people buy. There are more advantages than disadvantages. All
members in the group are interested in this business. We voted this business to be our
feasibility study project because there is few fondue in Pattaya and this project is quitehigh in capital investment and we expect a high return.
Our company is a Swiss communal dish shared at the table in an earthenware pot
under name Fondue and reside our business is original style. For example: Fondue au
Fromage is the fondue cheese made from original Swiss cheese, Fondue
Bourguignonne is usually eating with meat by put it in boil oil, and Fondue chocolate
can take all kind of fruits. Nowadays Fondue is the most popular in teenagers that want
to join meeting, relax, and easy to take it.
B. Situation of industry
Pattaya tourism statistics
Tourism statistics and revenue from tourism, PattayaYear visitor / income (tourist + Traveler) Total
Thai(People)
income
(Millionbaht)
Foreigners.(People)
income
(Millionbaht)
Visitor(People)
income
(Millionbaht)
2547 1,062,932 9,753.49 3,245,969 38,918.23 4,308,901 48,671.722548 1,155,319 8,441.67 3,386,351 40,080.46 4,541,670 48,522.13
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Pattaya tourism statistics
2547 - 2548
data 2547 2548
increase
(decrease)%
visitor 5,010,564 5,338,009 +6.54
Thai 1,680,824 1,804,240 +7.34
Abroad 3,329,740 3,533,769 +6.13
Tourist 4,667,234 4,976,030 +6.62Thai 1,409,340 1,518,857 +7.77
Abroad 3,257,894 3,457,173 +6.12
Excursionist 343,330 361,979 +5.43Thai 271,484 285,383 +5.43
Abroad 71,846 76,596 +6.61
Pattaya tourism statistics chart 2547 - 2548
Reference: http://info.pattaya.go.th/
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Visitor (Tourist + Excursionist)
2550 2551Increase/(decrease)
%
Visitor1,201,883
peopleVisitor
1,433,236people
19.25
Thai 1,150,666people
Thai 1,385,182people
20.38
Abroad 51,217 people Abroad 48,054 people (6.18)
Tourist443,077
peopleTourist
556,439people
25.59
Thai 401,743people
Thai 520,401people
29.54
Abroad 41,334 people Abroad 36,038 people (12.81)
Excursionist758,806
peopleExcursionist
876,797people
15.55
Thai 748,923people
Thai 864,781people
15.47
Abroad 9,883 people Abroad 12,016 people 21.58
The average time tolive
2.08 dayThe average time tolive
2.41 day -
Thai 2.05 day Thai 2.36 day -
Abroad 2.35 day Abroad 3.11 day -
Costs
Average Expenditure (Baht / Person / Day)
2550 2551Increase/(decrease)
%
The Average Expenditure of tourist cost that come to Pattaya (Baht /Person / Day )
-
Visitor 1,398.65 baht Visitor 1,483.97 baht -
Thai 1,359.89 baht Thai 1,442.84 baht -
Abroad 1,968.12 baht Abroad 2,088.18 baht -
Tourist 1,704.89 baht Tourist 1,808.89 baht -
Thai 1,662.66 baht Thai 1,764.08 baht -Abroad 2,063.29 baht Abroad 2,189.15 baht -
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Excursionist 1,026.53 baht Excursionist 1,089.15 baht -
Thai 1,026.45 baht Thai 1,089.06 baht -
Abroad 1,032.07 baht Abroad 1,095.03 baht -
Revenue from tourism in Bang Saen
2550 2551Increase/
(decrease) %
Revenue 2,350.85 million baht Revenue 2,494.25 million baht 6.09
Thai 2,140.06 million baht Thai 2,306.61 million baht 7.78
Abroad210.79 million baht Abroad 187.64 million baht (10.98)
Reference: www.tourism.go.th
For the reason that why we choose to do this project is that Pattaya is a one
province in Thailand that very popular tourist destination and also Pattaya has a lot of
foreigner tourism. So in our point of view, we see as appropriate to establishing
restaurant which has fondue is main menu. And people in Pattaya shouldnt know
fondue enough. They know just only the ice-cream fondue of Swensent, so we have
competitor in this industry only Swensent. Actually, there are many kinds of fondue but
we will choose 3 kinds are that Cheese fondues, Oil fondues, and Sweet fondues.
In terms of market opportunity, Growth in the number of tourists increased
continuously increasing number of tourists during the year 2006 - 2007 the number of
tourists increased to 5,010,564 people, representing 17.80 per cent and total income
from tourism 48,671.71 million baht, representing an increase of hundreds. The 21.09percent increase from the establishment of a 205 or 303 of the 21.2 percent increase.
At Pattaya tourism industry group Development opportunities to potential
competition has increased. It is fundamentally good. Destinations are popular.
A gathering of entrepreneurs have activity together. And also received support
from the government. Local government. A concrete and consistent. Operators are
marketing aggressively. Including extending out to a broad customer base.
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Reference: http://cm.nesdb.go.th/detail_cluster60.asp?ClusterID=C0050
C. Product and service
Our business is offer a kind of bakery. Our product is Fondue au Fromage,
Fondue Bourguignonne, and Fondue chocolate. In Le Fondue caf is decorating to
original style: coffee shop, sweets shop, bakery shop, and vegetarian shop. It makes the
customer get a feeling to the fondue history. The environment is fully with a smile of
the le fondue staff. The services of our business are follows: there are internet wifi and
UBC providing to the customer. Moreover we have the delivery service serve the
customer that want to eat at home.
D. Le fondue Logo
E. Le fondue Vision
We will be a leader of Fondue business by provide the best quality product and
offer the service mind.
F. Le fondue Mission
Our companys purpose is to:
- Fondue has good selection for happy and relax on caf and fondue is service
mind.
- There are the best of quality on product to grow.
- Will creative new ideas of product to the market.
- To promote business practices that respect in the Thai people and the earth.
- Provide educational services Grow market Fondue.
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- We believe our business success depends on offering a good experience on the
service mind and contributing of the customer.
- Get break even point not exceed 2-3 years
- And give back a reword or benefit to our investors.
G. Strategy
Corporation level
We lunch new business. It is small business so still don't know for a custom. We
are looking for customer group by research the information from questionnaire around
Bangkok, Thailand which there is the variety of a customer such as teenager, worker,
and foreigner. Our business organize the how to promote our product to the customer
knows by use the internet website so the word of mouse is the most important.
Business Level
Our business uses the differentiation strategy that serves variety of fondue. We
provide the high quality of goods because we use the fresh to produce the product for
make the customers loyalty.
Functional Level
Marketing: we control the business by analyzed the world economic and the
situation about the political within Thailand to make a strategy to do the business.
Manufacturing: We used original material from Switzerland which fresh andclean free from the toxin. We emphasize the professional in bakery in our business and
the environment in Le Fondue caf look modern style, when the customer comes in the
caf, they seem stay at Switzerland. We use a tool in the production that have a
standard from international to make production food step has the safety for a consumer
health more and more.
Human Resource: We use a professor who has an experience for a goodproduct to the customer, and we have a training to the new employer for serve the good
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product and service to the customer. We have job rotation within company because
they can learn the new position and share new idea to develop the job in new position.
General Management: In the part of the administration of business there is just
one owner because of they can control the employee do the right way or the same goal
of organization.
Finance: We launch a new business. The investment in new project about
5,000,000Bahtby 5 stakeholders is equal 1,000,000Baht and we loan the money from
the bank is 3,000,000Baht
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Chapter 3
Market Feasibility Study
A. Market Analysis
General Environment Analysis
Political
The politic is so important to our business The political is show about stability
of country and can be change full confidence of foreign when have a politic problem
within country the economic growth rate will be reduce too. It because of a number of
foreign dont come in our country its make the decline of business its make almost of
people within country will be safe about expense and reduce want the things that no
necessary and will use expense only past of really necessary so, its very effected with
our business because bakery is not necessary things that can not without of its so, if our
country have a politic problem its will make almost of people dont come to buy our
product if our country dont have problem about politic almost of foreign and people
within country will use money to buys the thing and its have an effective in past of tax
because when we set the business in every year we will pay the tax is more than
interest its will make our business will be stop because if expense more than interest we
can not still and the regulation of politic if more limit of regulations its will have some
of problem with our business such as regulations about set up the business or
transportation, advertising etc..
Economies
Today have a lot of economic problem and effected to every country in the
world. Such as Inflations rates, price of oil .price of gold, unemployment, economics
standard of living and labor wage more lower routine which have impact to every
business, Although a lot of or a little and have impact to economics of Le Fundue Cafe
in many ways. Such as
1. Have more unemployment trends so, problem in economic and people not
interest of product.
2. Have a problem in price of oil, which make to impact on transportation.
3. Decrease of the travel. Because the tourist will safe money and they will use
just a necessary thing.
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4. The expensive of raw material, so decrease of profit.
Social
Pattaya, located off the Gulf of Thailand, is approximately 145 km south of the
city of Bangkok, surrounded by Bang Lamung District.
The city of Pattaya is a special municipal area which covers the whole tambon
Nong Prue (Nongprue) and Na Kluea (Naklua) and parts of Huai Yai and Nong Pla
Lai. Bang Lamung Township which forms the northern border of Pattaya covers
parts of the tambon Bang Lamung (Banglamung), Nong Pla Lai and Takhian Tia.
Bang Sali is on the southern border of Pattaya.
"Greater Pattaya" occupies most of the coastline of Banglamung (one of the
eleven districts that comprise Chonburi Province). It is divided into a larger
northern section which spans the areas to the east of Naklua Beach (the most
northern beach) and Pattaya Beach (the main beach) plus the Buddha Hill headland
(immediately south of Pattaya Beach), and a smaller southern section covering the
area to the east of Jomtien Beach (which lies directly south of Buddha Hill).
The city (Mueang) had 104,318 registered inhabitants in 2007. But likeBangkok Metropolis, that figure excludes the large number of people who work in
Pattaya but remain registered in their hometowns, and many long-term expatriate
visitors. Including non-registered residents, the population numbers around 300,000
at any given time. Other estimates put the figure as high as 500,000
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Le Fondue is located of Pattaya in Chonburi Province
Technology
Our business bring the new technology of equipment into the method of produce
our business produce the own block is new technology its very important to help in
method and safe the time operate.
Competitors Analysis
Le Fundue is one of shop bakery in Pattaya area that specializes in bakery.
We are professional in working with to make Fundue and to bring the identity of Swiss
to customer. We also provide the refreshment such as fruit juice, coffee, tea, etc, if that
is the desire of the client. Although we are a new organization and operate, we are not
novices to make Fundue .Our business provide the service and products are specifically
geared to be client friendly.The Swensens has more than 200 ice cream shoppes in Thailand and more
than a 75% share of the premiumice cream market in Thailand and Swensen's sells ice
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cream-cake, beverage and ice-cream fundue is one of menu in swensen. And then, its
the competitor of Le Fundue Cafe. We must have our strategy about the price and
marketing that to lead the Fundue business in Pattaya.
The bakery business and Swensen are more people to know and convenient to
buy. Most people will choose for eating, or can eat to replace the food or eat for
appetizer. And there are many Swensens shop in Pattaya which its the necessary
competitor of our business. So we should create the differential in Fundue and our shop
such as to make fondue that its varities of things that will put in fundue and varieties of
fundue, decorate the shop to Switzerland or Europe style for attracting with customer.
B. STP Strategy
Segmentation:
We can divide into a client in Thailand and foreign customers. The main
segmentation is region geographic. Customers in Pattaya can divided into groups of a
teenager or people who come with family in the special events and the people who buy
into many others to sell.
Target market:
What people who love new trial., it meets the slogan of our Cafe is "A new
choice will be test" a new option to recommend every one of all ages, especially sex all
people do not like anything old existing in the same country since then. What want to
try new goods? The bakery of the house we are the new thing. We only store a single
store and unique products to add into the logo which showed a clear Swiss fondue.
We have target group of people who like to meeting with friend and likes to
party with family and relative adults predisposed take someone special people come to
eat for gift paltry in special day or in a special festival. The bakery of the house we are
very appropriate to purchase a gift. We have created packaging that beautiful shape for
buy back home. Has a unique clean, hygienic and environmentally friendly can break
the sub. We have sealed all of a product not close to sewage contamination and disease
prevention is appropriate to purchase a gift for everyone.
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Positioning:
Product is a luxury but cheap and a new option that everyone can buy or
ownership
C. Marketing Mix
Product
Our product is fondue. The concept of our product is happy coming with
delicious when you put it. It interest of product, the fresh fondue such as Chocolate
fondue, Cheese fondue, and Fondue Bourguignon ne ( Oil fondue).
Paraphernalia used for eating Fondue
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1. Das Rechaud
Aluminum Strategic weep beside the bottom to enter the alcohol fire, to meltbutter and heat over time and rechaud a steel frame is a circle available for caquelon.
2. Caquelon
Pot glazed picture to see yellow is a special pot to put a grate cheese fondue andthen not be burning pot bottom.
3. Fork to stab the bread and stew fondue
Fondue forks used to be different edges and straight fork prong base and longslender pointed to light and to direct more than dull. Fork to stab the bread to eatfondue round and thick, bigger than the prong end notch flexure stab at a little butter on
bread stew pot will not ease off the flat end forks and may be larger than 2 or 3 just tosee the image
4. Plate for bread
A flat curve is very implying.
Cheese Fondue
When most people think of fondue, it's the traditional Swiss cheese fondue thatcomes to mind. Thats no surprise. Cheese fondue is easy, fun to make and absolutelydelicious. The traditional recipe below is a good one to get you started, but there are
thousands of other scrumptious cheese fondue recipes to try.
The ingredient use for Cheese Fondue
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Kse cheeses
Kse cheeses have many types for using for fondue, but used a fondue as
Gruyre, Emmentaler, Sbrinz, Appenzeller, and. Vacherin cheeses they will use
different and have very different flavors.
Gruyre
In the West of Swiss is will use this butter for made fondue butter and
this kind of butter known since 1200 and this type of butter they use is the key
to making fondue is a salty butter differ with Emmentaler.
Sbrinz
Cheese is produced fromInnerschweiz. It is the name of the group
together several combinations Kanton (state), such as Uri, Luzern, Nidwald,
Schwyz, Zug, Obwald this cheese flavors will especially taste, look yellow
mellow and a little salty.
Kse-Fondue (altes Standardrezept)
Old formula made popular traditional cheese fondue is used Emmentaler
cheese that is not spicy and younger age of approximately 8 to 10 months. Of
butter used to eat Fondue most people will use approximately 200 g Kse pro
Person Fondue is a ready market by selling rip out the case mix at all. Or
Ksemischung (various combinations of butter), they just scrape the butter to a
fiber that we will the self-mixing.
** Cheese ** is the most important components to make a fondue flavors
1. Weisswein
Weisswein white wine is use insert into fondue approximately 125 ml per
person
2. Kirsch(high alcohol degree)
Refined from the Cherry they will put into Fondue about to 1 tablespoon per
person.
3. Starch to make fondue concentration.
Such as potato flour, Maizena maize flour milled from the white pulp
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4. Knoblauch, Pfeffer und Muskatnuss
(Garlic, peppermash).
**In addition**
Some people may be put. Curry (yellow powder), onion, Kmme
(fennel, guava), Paprika (pepper), green pepper. For some delicious but
Someone do not put this ingredient into.
5. Crush lime juice, apple crush water, (If love could put beer, champagne).
Depending on people like that.
6. White bread (better if overnight) led to a split-side color cube size fit.
** Beverages ** used to drink with Fondue
Drinking white wine is helping consumers.But not someone they do not like drinkingAlcohol will drink their tea.
Traditional Cheese Fondue Recipe
INGREDIENTS
- lb grated Gruyere cheese (rind removed)
- 1/2 lb grated Emmentaler cheese (rind
removed)
- 1 clove garlic
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 3 teaspoons cornstarch
- 1 tablespoon kirsch (optional)
pepper and nutmeg to taste
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DIRECTIONS
1. Rub the inside of a medium saucepan with the peeled garlic clove. Throwaway the garlic. Add the wine and lemon juice and bring to a simmer over medium
heat.
2. In a medium bowl, mix the Gruyere and Emmentaler cheese with thecornstarch and toss. Stir the cheese mixture into the wine one small handful at a time.Make sure each handful is completely melted before adding another. The fondue can
bubble a bit, but don't let it boil. Season with the nutmeg and pepper. Stir in kirsch(optional).
3. Transfer to a cheese fondue pot and keep warm with burner. Serve rightaway.
What to Dip
Crusty cubes of French or Italian bread (leave a piece of crust on each cube) Rye or sourdough bread cubes Cooked chicken (bite sized cubes with skin and bone removed)
Cooked ham (bite sized cubes) Sausage (garlic sausage is a great choice)
Potatoes (roasted or boiled, baby potatoes work best) Asparagus spears
Broccoli florets (boil for two minutes) Cauliflower florets (boil for two minutes) Peppers Granny smith apple slices
Cooking & Serving Tips
- Dont use a cheap cooking wine for fondue (or for anything else for thatmatter). Instead use a decent Sauvignon Blanc, California Riesling, Chenin Blanc, orSwiss Fendant.
- As you add the handful of cheeses to the simmering wine, stir in a zig-zag orfigure-eight motion to help break up the cheese and blend ingredients.
- The hard crust left at the bottom of the pot is called la courte or lareliguese, and is considered a delicacy. Try it out and serve pieces of it to your guests.
- Avoid mixing water into fondue. If the fondue is too thick, add more dry whitewine. If it is too thin, more cornstarch and cheese. Keep the heat as low as possible sothe cheese doesnt become rubbery.
- Fondue recipes dont double very well. If you need more fondue, it is best tomake it in another pot.
- Wondering what to drink with your fondue creation? Try more of the wine youused in the recipe. If you want more of a full-bodied wine, Bordeaux, California f
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- Merlot, Chianti, and Cabernet Sauvignon work nicely. Hot black tea, hardcider, and beer also deserve mention.
- More than 6 people at one fondue pot is usually a disaster. Ideally, there
should be 4 people at one fondue pot.
Chocolate Fondue
The ingredient
- 12 ounces Premium Dark Chocolate (chopped)
- 3/4 cup Whipping Cream
- Teaspoons Kahlua or other coffee liqueur (optional)
Directions
- heat whipping cream until warm (DO NOT BOIL)
- Slowly add the chopped dark chocolate while stirring
- Stir until the mixture becomes smooth
- Stir in liqueur
To Dip:
- Strawberries
- Bananas
- Sliced Apple
- Marshmallows
- Cubes of Pound Cake
- Ice creams
- Kiwi
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Fondue Bourguignon
The ingredients
- 1 3/4 lbs beef tenderloin or
sirloin steak
- 4 cups of cooking oil
- salt and pepper
- ketchup, mustard
- 2 sauces of your choice
- pickles and pickled pearl
onions
Directions
1. NOTE: You will need a fondue cooker for this recipe.
2. Cut beef into 1 inch cubes. Season with salt and pepper and arrange in
individual serving dishes.
3. Heat oil in the fondue pot, and then spear beef cubes using your fondue fork,
and cook until done.
4. Serve with different kinds of dipping sauces on the side. Serve also with
pickles, ketchup, and mustard. Goes well with fresh green salad and fried
potatoes.
5. For the two kinds of sauces, you can use curry, bearnaise, tartar, or cocktail
sauces. Bottled sauces are available in your local grocery or supermarket. To
make curry sauce, simply mix together some mayonnaise and curry powder. To
make Sauce Andalouse, mix together a cup of mayonnaise with a teaspoon of
paprika and a tablespoon of tomato paste.
Beverages
- Espresso
- Americano
- Cappuccino
- Caf Latte
- Caf Mocha
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- Hot tea
- Hot Chocolate
- Fresh orange juice
- Bouchard An White wine
Price
Our company set the price from raw material and competitor. Our company use
promotion pricing strategy for attraction the customer. The price of product is neither
high nor low that our customer can pay for it.
MenuSet of Fondue
Fondue Bourguignon is prepared at the table by cooking bite-sized
chunks of tender meat in hot oil.
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1. VIP set- Tenderloin 100 g.
- Seafood 500 g.
- Chicken 200 g.
- Ostrich meat 100 g.
- Pork 200 g.
- Honey ham 100 g.
- Shrimp 200 g.
- Filet tournedos 200 g.
- Turkey meat 100 g.
- Good quality beef 200 g.- Peanut or grape seed oil 1 pot
Serve with cocktail sauce, curry sauce, Bar B Q sauce, local sauce, mayonnaise mix
whit garlic sauce and seafood sauce.
Eat whit tomato, Pickles and Pickled garlic
2.
Saving set
- Tenderloin 100 g.
- Seafood 300 g.
- Chicken 100 g.
- Pork 100 g.
- Honey ham 200 g.
- Shrimp 100 g.
- Filet tournedos 100 g.
- Vegetable or canola oil 1 pot
Serve with cocktail sauce, curry sauce,
Bar B Q sauce, local sauce, mayonnaise mix
white garlic sauce and seafood sauce. Eat whit tomato, Pickles and Pickled garlic
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3. Mini vip set- Tenderloin 100 g
- Ostrich meat 100 g.
- Shrimp 200 g.
- Turkey meat 100 g.
- Good quality beef 100 g.
- Peanut or grape seed oil 1 pot
Serve with cocktail sauce, curry sauce, Bar B Q sauce, local sauce, mayonnaise mix
whit garlic sauce and seafood sauce. Eat whit tomato, Pickles and Pickled garlic.
4. Mini saving set- Tenderloin 100 g.
- Chicken 100 g.
- Pork 100 g.
- Honey ham 100 g.
- Vegetable or canola oil 1 pot
Serve with cocktail sauce, curry sauce, Bar B Q sauce, local sauce, mayonnaise mix
whit garlic sauce and seafood sauce.
Eat whit tomato, Pickles and Pickled garlic.
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Traditional Swiss cheese Fondue Emmental and Gruyere Cheese
1. VIP setFondue Cheese 1 pot whit big set of crusty cubes of French or Italian bread it is
suitable for who that come more than 5 people.
2. Saving setFondue Cheese 1 pot whit a set of crusty cubes of French or Italian bread it is
suitable for who that come less than 5 people.
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Chocolate Fondue
1. VIP setBelgium chocolate with family fountain individual serve with big set of mix
fruit it is suitable for who that come more than 5 people.
2. Saving setBelgium chocolate with family fountain individual serve with a set of mix fruit
it is suitable for who that come less than 5 people.
3. Small potBelgium chocolate with mix fruit that you can choose fruit for 10 types per 1
set.
Fondue Bourguignon
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1. VIP set
A pot of hot oil. There are many type of meat such as seafood, pork, chicken
bacon and beef. Every meal will serve for you in 100 g. and have Swiss Sausage and
Cheese Salad.
2. Small pot
A pot of hot oil. And you can choose 3 types of meal for your set serve Swiss Sausage
and Cheese Salad
* Every menu has Swiss Sausage
Cheese Salad buffet
You can scoop for 1 time only but it is not limit. 129 B / person
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Beverages
Espresso
Hot
Price 70 baht Price 80 baht
Americano
Hot Cold
Price 70 baht Price 80 baht
Cappuccino
Hot Cold
Price 40 baht Price 50 baht
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Caf Latte
Hot Cold
Price 45 baht Price 55 baht
Caf Mocha Hot C
Price 35 baht Price 45 baht
Hot tea
Price 35 baht
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Hot Chocolate
Price 45 baht
Fresh orange juice
Price 45 baht
Bouchard An White wine
Price 260 per glass
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Place
Fondue restaurants are everywhere in the world. You don't need to go to
Switzerland or France to enjoy delicious fondue. There is a city near where you
live that serves fondue, whether it's chocolate fondue, cheese fondue, meat fondue
orFondue Bourguignon. The Le fondue caf is located on Pattaya Chonburi
province, Thailand. There is the best location that can attract many people to test
the product from Le Fondue because Pattaya is the best place that the many
foreigners come to travel.
In addition to the seating arrangement, we propose the installation of acomposting and recycling area in grounds for Le fondue. We want to make compositingto serve both the needs of employees and patrons.
The walls in this section of the our shop will be painted with a dark blue. The
two sofas will be reupholster with burnt orange fabric which will make the furniture
standout from its surroundings, creating a comfortable and more intimate atmosphere.
There will also be a green overstuffed chair and striped loveseat in this section.
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This area will be multifunctional and feature a modern, European theme. The
stage (not pictured here. Furniture will sit atop it.) will be relocated to this area where a
black curtain will serve as the backdrop. It will also feature two modern rockers with
ottomans upholstered in a durable and stain-resistant white fabric. There will also be
two irregularly-shaped end tables and two whicker ottomans to serve as tables.
This section of our shop will feature a hip and urban theme. The large wooden
booths will be located in this area, and the seats will be upholstered in green fabric. The
rougher look of the wood and the green seating color will be reminiscent of the 'gritty'
feel of the London Punk genre. A blue area rug will be placed in the corner near the
windows, as well as two black, low sitting leather chairs for private or study seating.
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Below one can see the overall layout of the newly designed grounds for change
shop. The various seating groups can be seen as clearly separated from one another.
This will assist with the noise problems reported by containing conversations to the
specific seating area. More seating has also been added to accommodate more patrons
while walking space has been carefully considered.
Promotion
Fondue have the special promotion in the Festival such as New Year festival,
Valentine festival, Song-Kran festival, and etc. for attract the customer with a special
price.
In the special festival, if you buy the product is
- 300 baht you get discount 5 %
- 500 baht you get discount 8 %
- 700 baht you get discount 10 %
- 1000 baht you get discount 15 %
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D. Sale Forecast/Profit estimation
MenuYear 1 Year 2 Year 3 Year 4 Year 5
Price Unit Total Price Unit Total Price Unit Total Price Unit Total Price Unit Total
Fondue Set
1. Cheese fondue 199 3,600 716,400 199 3,960 788,040 199 4,140 823,860 199 4320 859,680 199 4,500 895,500
2. Chocolate fondue 199 7,200 1,432,800 199 7,920 1,576,080 199 8,280 1,647,720 199 8640 1,719,360 199 9,000 1,791,000
3. Fondue Bourguignon 256 11,800 3,020,800 256 12,980 3,322,880 256 13,570 3,473,920 256 14160 3,624,960 256 14,750 3,776,000
Total -22,600 5,170,000
-24,860 5,687,000
-25,990 5,945,500
-27120 6,204,000
-28,250 6,462,500
Baverage
4. Espresso 65 12,240 795,600 65 13,464 875,160 65 14,076 914,940 65 14688 954,720 65 15,300 994,500
5. Americano 50 10,080 504,000 50 11,088 554,400 50 11,592 579,600 50 12096 604,800 50 12,600 630,000
6. Cappucino 55 12,960 712,800 55 14,256 784,080 55 14,904 819,720 55 15552 855,360 55 16,200 891,000
7. Caf Latte 50 9,720 486,000 50 10,,692 534,600 50 11,178 558,900 50 11664 583,200 50 12,,150 607,500
8. Caf Mocha 50 6,840 342,000 50 7,524 376,200 50 7,866 393,300 50 8208 410,400 50 8,550 427,500
9. Hot tea 35 8,640 302,400 35 9,504 332,640 35 9,936 347,760 35 10368 362,880 35 10,800 378,000
10. Hot Chocolate 40 5,400 216,000 40 5,940 237,600 40 6,210 248,400 40 6480 259,200 40 6,750 270,000
11. Fresh orange juice 40 6,480 259,200 40 7,128 285,120 40 7,452 298,080 40 7776 311,040 40 8,100 324,000
12. Bouchard An White
wine 260 5,400 1,404,000 260 5,940 1,544,400 260 6,210 1,614,600 260 6480 1,684,800 260 6,750 1,755,000
Total - 77,760 5,022,000 - 74,844 5,524,200 - 89,424 5,775,300 - 93312 6,026,400 - 97,200 6,277,500
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E. Organization Plans
Organization Plan in Fondue
Organization Chart
Job description
Chief executive officer (CEO) are administrative and management the
company. And there are role to planning, organizing, motivating, staffing, and
controlling.
Producer there are a lot of position that produce include service and product.
The producer in the product such as chef and chef assistance
Marketing have role that to public relations, to think the marketing strategic,
and to set price of product.
Financial have role that to do the balance sheet, income statement, and
statement of cash flow.
Seller have role to make a sale more and service the customer, and to tend the
product when the product expire to change.
CEO
Producer Marketing Financial Seller
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F. Organization plan and Research and Developing
A great deal of practical experience has been obtained and real situation carried
out in the field of Planning Research and Development. Nevertheless, it still remains a
relatively neglected aspect of Company Planning. This does not tie in with the scale and
importance of R & D in practice.
Furthermore, on closer examination of its state of development in practice, a
number of critical points become apparent. These are chiefly lack of system, lack of
clarity and the lack of appropriate institutions. The objective of this article is to show
how a better organisation of the planning process can increase the efficiency of R & D
Planning. It is based on a concept which has already proved to be effective in a number
of companies in different lines of business.
********************************************************
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Chapter 4
Technical Feasibility Study
A. Production and Operations Analysis
Product Characteristics
Fondue is a Swiss communal dish shared at the table in an earthenware pot
(caquelon) over a small burner (rechaud). The term is derived from the French verb
fondre (to melt), in the past participle fondu (melted).
People in Swiss often eat fondue in the winter time for fondue can make you
feel be pleasantly warm (Swiss people often eat fondue and drink some hot tea or white
wine.) Diners use forks to dip bits of food (most often bread) into the warm semi-liquid
sauce. Heat is supplied by a wicked or gel alcohol burner. In one pot of fondue is
suitable for 4-6 people, mostly people who eat fondue will be people in their family of
their friends.
For this reason we are offer three types of fondue
Fondue chocolate: Can take all kind of Fruits.
Fondue fromage is the fondue cheese made from original swiss cheese
Fondue Bourguigonnnee Usually eating with meat by put it in boil oil
Specification, Feathers, Dimension, Life time, Etc
Specifications: The product focus on customer needs. Before our company
established we are research informations of consumer, what customer want and need.
From survey findings we got product, price, place, promotion to establish our
company.
Feather: The product that fluid and flexible similar jam and Chocolate. You can
eat with much kind of foods or appetizers such as ice cream, beef, shrimp etc
So we are depending on style to customer in Chiang rai.
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Dimension: We promote 3 types that suitable customer can buy.
Fondue chocolate, Fondue fromage, Fondue Bourguigonnnee
Lifetime: The product that can keep it on 1 week at the cold. So customer will
get fresh fondue because we are cannot retain product more than 1 week.
Product and service process
We produce fondue by cookware import from Swiss. This equipment can make
traditional fondue delicious and fresh. More over cookware that appreciate the benefits
of their high quality product.
We Focus service concept: Focus service concept about restaurant we will focus
on segmentation such as The tourists are segmentation of restaurant so we will provide
focus service to decorate the Modern style restaurant, we offer wireless for customer
who want to play internet. For local people or walk in people we are offer special
promotion for them such as cheap price of fondue.
Location
We are concern in this point because there important for our company. We have
to establish Company in Pattaya where is a lot of foreigner tourist. Our company has
interior decoration Company beautiful and modern for attract customer. When customer
come they will feel relax, comfortable. For this reason we can got walk in customer and
regular customer.
Facility layout
We are offer wireless, visa electron, air condition, Sofa, Television, Telephone,
delivery service, Music, newspaper, magazine
Condition of facility layout:
Wireless: customer can take notebook to company by themselves. And company have
computer to satisfaction customer.
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Visa: customer can pay money easy. And some customer does not have cash.
Air condition: for customer avoid noise pollution and fresh air.
Sofa: soft and comfortable zone for customer.
Television: we are offer customers who want to follow news on televisions
Telephone: we offer customer who want telephone to contact business
Delivery service: we offer delivery service for customer who can not come to ourcompany by call 038-660666.
Music: we offer several of music for relaxes.
Magazine and newspaper: we offer magazine and newspaper for teenager business
man or who interested.
Logistics management
After the product available for sales we transportation from factory to
warehouse we have the agent to survey the market and founded what is the
characteristics of product.
Customer need we check stock for distribute product to retailer
We make customer satisfy by using service strategy consumer are god
We are use management information system to control cost and cashier in company for
easy. Ecommerce is a part of our company that use in increasing total point of sell.
Facility management
In the recent time many of competitors in this industry we should do all the
process different from and how to make our company in the first choice when they
plan to buy The best one that we have to design style of factory Our company hasinterior decoration Company beautiful and modern for attract customer. When customer
come they will feel relax, comfortable. And the shop to attract the customer and they
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feel comfortable in front of the shop the product separate by the kind of customer each
to select and get the information we design the shop like Swisszerland the customer will
fell comfort when they buy our products. And then we offer various of facility
wireless, visa electron, air condition, Sofa, Television, Telephone, delivery service,
Music, newspaper, magazine, Child zone( we offer small amusement park in the
company)
Cost of investment
- Pre-Operating Cost
4,000,000 - 6,000,000 baht
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Investment cost
Investment Amount Depreciation Annual Depreciation Monthly Depreciation
1. Building 3,800,000.00 20 years 190,000 15,8332. Vehicle * 1 467,000.00 5 years 93,400 7,783
Equipment & Tool
3. Computer * 2 25,900.00 3 years 18,633 1,553
4. Air conditioner * 5 41,600.00 5 Years 8,320 693
5. Refrigerator * 1 44,900.00 10 years 4,490 374
6. Fondue set * 18 64,620.00 3 years 21,540 1,795
7. Cleaning equipment * 1 30,820.00 5 Years 6,164 514
8. Table set * 18 63,800.00 5 years 12,760 1,063
9. Counter bar*1 41,500.00 5 years 8,300 692
Total 4,668,540.00 - 346,837.00 28,902.00
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DepreciationFirst Year
Investment Amount Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
1. Building 3,610,000 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 190,000
2. Vehicle * 1 373,600 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 93,400
Equipment &Tool
3. Computer * 2 37,267 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 18,633
4. Air conditioner * 5 33,280 693 693 693 693 693 693 693 693 693 693 693 693 8,320
5. Refrigerator * 1 33,920 915 915 915 915 915 915 915 915 915 915 915 915 10,980
6. Fondue set * 18 51,696 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 12,924
7. Cleaning equipment * 1 24,656 514 514 514 514 514 514 514 z514 514 514 514 514 6,164
8. Table set *18 51,040 1,063 1,063 1,063 1,063 1,063 1,063 1,063 1,063 1,063 1,063 1,063 1,063 12,760
9. Counter bar * 1 33,200 692 692 692 692 692 692 692 692 692 692 692 692 8,300
Total 4,248,659 30,123 30,123 30,123 30,123 30,123 30,123 30,123 30,123 30,123 30,123 30,123 30,123 371,161
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Accumulate DepreciationSecond Year
Investment Value Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Building 3,420,000 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 380,000
Vehicle * 1 280,200 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 186,800
Equipment &Tool
Computer * 2 18,634 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 37,266
Air conditioner * 5 24,960 1,387 1,387 1,387 1,387 1,387 1,387 1,387 1,387 1,387 1,387 1,387 1,387 16,640
Refrigerator * 1 22,940 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 21,960
Fondue set * 18 38,772 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 25,848
Cleaning equipment * 1 18,492 1,027 1,027 1,027 1,027 1,027 1,027 1,027 1,027 1,027 1,027 1,027 1,027 12,328
Table set *18 38,280 2,127 2,127 2,127 2,127 2,127 2,127 2,127 2,127 2,127 2,127 2,127 2,127 25,520
Counter bar * 1 24,900 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 16,600
Total 3,887,178 60,248 60,248 60,248 60,248 60,248 60,248 60,248 60,248 60,248 60,248 60,248 60,248 722,962
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Accumulate DepreciationThird Year
Investment Value Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Building 3,230,000 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 570,000
Vehicle * 1 186,800 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 280,200
Equipment &Tool
Computer * 2 1 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 55,899
Air conditioner * 5 16,640 2,080 2,080 2,080 2,080 2,080 2,080 2,080 2,080 2,080 2,080 2,080 2,080 24,960
Refrigerator * 1 11,960 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 32,940
Fondue set * 18 25,848 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 38,772
Cleaning equipment * 1 12,328 1,541 1,541 1,541 1,541 1,541 1,541 1,541 1,541 1,541 1,541 1,541 1,541 18,492
Table set *18 25,520 3,190 3,190 3,190 3,190 3,190 3,190 3,190 3,190 3,190 3,190 3,190 3,190 38,280
Counter bar * 1 16,600 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 24,900
Total 3,525,697 90,370 90,370 90,370 90,370 90,370 90,370 90,370 90,370 90,370 90,370 90,370 90,370 1,084,443
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Accumulate DepreciationFourth Year
Investment Value Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
1. Building 3,040,000 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 760,000
2. Vehicle * 1 93,400 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 373,600Equipment &Tool
3. Computer * 2 -18,632 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 74,532
4. Air conditioner * 5 8,320 2,773 2,773 2,773 2,773 2,773 2,773 2,773 2,773 2,773 2,773 2,773 2,773 33,280
5. Refrigerator * 1 980 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 43,920
6. Fondue set * 18 12,924 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 51,696
7. Cleaning equipment * 1 6,164 2,054 2,054 2,054 2,054 2,054 2,054 2,054 2,054 2,054 2,054 2,054 2,054 24,656
8. Table set *18 12,760 4,253 4,253 4,253 4,253 4,253 4,253 4,253 4,253 4,253 4,253 4,253 4,253 51,040
9. Counter bar * 1 8,300 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 33,200
Total 3,164,216 120,492 120,492 120,492 120,492 120,492 120,492 120,492 120,492 120,492 120,492 120,492 120,492 1,445,924
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Accumulate DepreciationFifth Year
Investment Value Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Building 2850000 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 950,000
Vehicle * 1 0 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 467,000
Equipment &Tool
Computer * 2 -37,265 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 93,165
Air conditioner * 5 0 3,466 3,466 3,466 3,466 3,466 3,466 3,466 3,466 3,466 3,466 3,466 3,466 41,600
Refrigerator * 1 -10,000 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 54,900
Fondue set * 18 0 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 64,620
Cleaning equipment * 1 0 2,568 2,568 2,568 2,568 2,568 2,568 2,568 2,568 2,568 2,568 2,568 2,568 30,820
Table set *18 0 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 63,800
Counter bar * 1 0 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 41,500
Total 2,782,875 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 1,855,065
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Operations cost
Raw material cost (use for 1 month)
Raw materials Unit (kg) Price/ unit Total price
Chocolate 20 kg 500 10,000
Sugar 40 kg 25 1,000
Flour 20 kg 55 1,100
Fruits 50 kg 100 5,000
Palm Oil 30kg 50 1,500
Egg 200 piece 3 600
Banking powder 5 kg 58 290
Milk 30 liter 20 600
Cream 5 kg 100 500
Butter 15 kg 100 1,500
Ice cream 30 kg 125 3,750
Coffee bean 20 kg 390 7,800
White wine 1 liter 26,000 26,000
Original cheese 35 kg 490 17,150
Total - 1,991 76,790
**Total cost for 1 year is 76,790 * 12 = 921,480 baht. **
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B. Management analysis
Administration Cost
********************************************************
Description Cost
1. Utility costs 45,000
2. Telephone cost 10,800
3. Internet cost 12,000
4. Salary 324,000
5. Transportation 39,600
6. Advertising Cost 24,000
Total 455,400
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Chapter 5
Financial Analysis
A. Profit/ Loss StatementDescription Year 1 Year 2 Year3 Year 4 Year 5
Sale 10,192,000 11,211,200 11,720,800 12,230,400 13,759,200
Less: Costs of good sold 1,013,628 1,064,309 1,114,991 1,165,672 1,185,945
Groos Margin 9,178,372 10,146,891 10,605,809 11,064,728 12,573,255
Less: Selling and Administration
expense 455,400 455,400 455,400 455,400 455,400
Depreciation 373,013 746,026 1,119,039 1,492,052 1,855,065
Income Before Tax and Interest 8,349,959 8,945,465 9,031,370 10,166,376 10,262,790
Less: Interest 53,125 53,125 53,125 53,125 53,125
Income Before Tax 8,296,834 8,892,340 8,978,245 10,113,251 10,262,790
Less: Tax 3,318,734 3,556,936 3,591,298 4,045,300 4,105,116
Net Income 4,978,100 5,335,404 5,386,947 6,067,951 6,157,674
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B.Cash Flow
Cash Flow Statement
Cash Flow From Operating Activities
Net Income
Non-cash Expenses and Revenues
Include income
Raw material cost (use for 1 month) 76,790
Depreciation 1,855,065
Income Before Tax 10,262,790 (900,000)
Net Cash Flow from Operating Activities 15,833.00
Cash Flows From Investing Activities
Purchase of Building 760,000
Net Cash Flow used by Investing Activities
Administration Cost 455,400
Invested 6,000,000
Withdrawals 373,013
Net Cash Flow Provided by FinancingActivities
$1,855,065
Net Increase (Decrease) in Cash $190,0
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C. Balance Sheet
Assets
Current Assets
Cash 6,000,000
Accounts receivable _
Inventory _
Prepaid expenses _
Shot-term investment _
Total current assets 6,000,000
Fixed assets
Equipment & tool 396,276
Tangible assets 176,970
Other Assets
Deferred income tax 262,790
Other _
Total assets 6,836,035
Liabilities and owner's Equity
Current liabilities
Account payable 1,185,000
Income tax payable 1250,000
Deferred income tax _
Total current liabilities 2,149,399
Owner's Equity
Owners investment 2,050,000
Retained earning 395,601
Other 91,036
Total owners equity 6,836,035
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Chapter 6
Risk Management
In every new business always have many factor that have effect. Risk
management is the process of identifying and evaluating risks and selecting and
managing techniques to adapt to risk exposures. That help for avoid the problem which
can happen before. So risk management is important method that we should to use with
our company.
Main of the risk that can make big effect with our company who the company of
fondue business in big city like Pattaya.
Competitor in bakery industry such as coffee shop or cake shop
Low season of Pattaya
The fluctuations of material from supplier
Lack of fund because we are new company so maybe has this problem in
the beginning.
And we use Enterprise Risk Management or ERM for analysis the risk for our
company. There are 8 factors for step by step like this graph
Monitoring
Control Activities
Risk Response
Risk Assessment
Event Identification
Objective Setting
Internal Environment
Information
andCommunicatio
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1. Internal environmentIt is a direct reflection to the organization. Such as the marketing strategies we
divide the customer and support every group with appropriate menu that there are much
kind of main menu and beverages. And the most importance of our company is the
relationship of every employee. We select every employee in the beginning step
everyone must have service mind, seniority, discipline, spirit, friendly, something like
that.
2. Objective Setting:
For our company has clearly of vision and mission so there are not the
problems about the organization problem. About strategic we can change for the best
things by appropriate problems. Finally we have system of operations that sure and
clearly for every process.
3. Event Identification:
For this issue may be some problem about strategic risk because of our
company is the new company so we cannot know about the best strategy, we must use
time for adapt strategy for use in the long term and very appropriate with our company.
And about financial in the beginning of opening shop, the problem is there are less of
profits because less of people to know and less of ever to eat our product but in recently
time I think it better in 1 or 2 month.
4. Risk Assessment:
The probability of this topic come from the season because we use material
from nature such as fruit and meat so if season change the material cannot use then it is
a big problem and have big impact for the operation method. Or in nowadays there are
many strange germs then make animal disease. But we have the way to solve this
problem is we have several of menu that apply with season and nowadays situation
which is the risk response. And we have the quality control for check the quality before
serve to customer and choose the best product.
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5. Risk Response
The first way of risk response we try to avoid for some of risk because it is the
easiest way. But this way cannot use with every risk such as nature effects then we
make the solution is protect problem. In example we Installed electrical short-circuit
protection and we have the car insurance for sharing the risk of our company. And if
there are some of problem happened that cannot stop we will control that problem are
not expansion and make sure to not have same problem again.
6. Control Activities
The control activities is policy which make to ensure control have the quality
and standard. So we have department who always check the every response for most
correct and appropriate with each problem.
7. Information and Communication
It is the most issue for risk management because it is the way that transfers
every information to each step. So we make sure for every employee and every
department must send the correct information and have inspective all information
before forward information to other.
8. Monitoring
CEO will get response for monitor all of information from every process. To
ensure the way that company use to solve problem are correct and they are the best
way. However our company always and continue use the risk management that make
our company can achieve and get the most effectively follow the goal.
After that for help analysis the risk to sure we use 5 force analyses that help to
diagnose external environment such as the threat of entry, the power of buyers, the
power of suppliers, the threat of substitutes, and competitive rivalry.
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1. New EntrantsIn this term for our company has less effect because in this area there are many
shops already. And the market has consistent. And it is difficult to make
delicious and customer loyalty so there are less of new entrants company.
2. Suppliers of Key InputsFor this issue maybe have more effect because of the economic of our country
always change. So price of material will change too. But in some of supplier can
negotiate because we known before have the business. And we can buy the
cheaper price of good quality because the buy a lot.
3. Substitute ProductsWe are the new business. That for sure to this factor have more effetely but we
are full of confidents to it cannot do something with our company. Because we
use the good material, clean for every process, there are many menu and have
good tested. But in some of risk that cannot control which can effect is new
product of market or market trend.
4. BuyersWe the small and new business for buyer is the most risk for this step. Because
there is old bakery shop around us so maybe they have customer loyalty of
them. Such as Swensen. However we try to make exotic of shop and menu.
5. Rivalry among competing sellerFor this issue is the sum up of 4 issues above that there are quit high of risk for
our company. So we try to find the weakness point and threat then try to solve
problem by SWOT analysis. To make sure our company can stand on a long
time and can stand with strong legs.
********************************************************
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Chapter 7Summary...
Our company offer Le fondue is Dessert and bakery restaurant at Pattaya city
where is attractive place. In Le Fondue is decorating to old style of fondue in
Switzerland and make to relax
shop. It makes the customer get a
feeling to the fondue history. The
environment is fully with a smile
of the le fondue staff. The services
of our business are follows: there
are internet wifi and UBC
providing to the customer.
Moreover we have the delivery
service serve the customer that
want to eat at home.
Our company industry is
the new business. We offer many types of products that the customer can choose. We
make customer value and focus on travelers when they come to Pattaya. So Le fondue
is new way for the customers are enjoying of new kind of bakery call fondue and good
taste of beverage.
Le fondue Vision
We will be a leader of Fondue business by provide the best quality product and
offer the service mind.
Le fondue Mission
Our companys purpose is to:
- Fondue has good selection for happy and relax on caf and fondue is service
mind.
- There are the best of quality on product to grow.
- Will creative new ideas of product to the market.
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Internal Process
Learn and Grown
customer
Finance
Standart quarantee
Increase productactivities
Deveelop quality
Create new product
Develope skill of employee
Find good employee
Find new customer
Make brand loyalty with old customer
Incease profit
Increase sales
- To promote business practices that respect in the Thai people and the earth.
- Provide educational services Grow market Fondue.
- We believe our business success depends on offering a good experience on the
service mind and contributing of the customer.
- Get break even point not exceed 2-3 years
- And give back a reword or benefit to our investors.
The strategic plan
Marketing Mix
Product
Our product is fondue. The concept of our product is happy coming with
delicious when you put it. It interest of product, the fresh fondue such as Chocolate
fondue, Cheese fondue, and Fondue Bourguignon ne (Oil fondue)
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Price
Our company set the price from raw material and competitor. Our company use
promotion pricing strategy for attraction the customer. The price of product is neitherhigh nor low that our customer can pay for it.
Place
Fondue restaurants are everywhere in the world. You don't need to go to
Switzerland or France to enjoy delicious fondue. There is a city near where you
live that serves fondue, whether it's chocolate fondue, cheese fondue, meat fondue
orFondue Bourguignon. The Le fondue caf is located on Pattaya Chonburi
province, Thailand. There is the best location that can attract many people to test
the product from Le Fondue because Pattaya is the best place that the many
foreigners come to travel.
Promotion
Fondue have the special promotion in the Festival such as New Year festival,
Valentine festival, Song-Kran festival, and etc. for attract the customer with a special
price.
In the special festival, if you buy the product is
- 300 baht you get discount 5 %
- 500 baht you get discount 8 %
- 700 baht you get discount 10 %
- 1000 baht you get discount 15 %
-
Organization plan and Research and Developing
A great deal of practical experience has been obtained and real situation carried
out in the field of Planning Research and Development. Nevertheless, it still remains a
relatively neglected aspect of Company Planning. This does not tie in with the scale and
importance of R & D in practice.
Furthermore, on closer examination of its state of development in practice, a
number of critical points become apparent. These are chiefly lack of system, lack of
clarity and the lack of appropriate institutions. The objective of this article is to show
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how a better organization of the planning process can increase the efficiency of R & D
Planning. It is based on a concept which has already proved to be effective in a number
of companies in different lines of business.
Risk Management
Arrange by the issue that can make small impact to company at first.
********************************************************
New
Entrants
Suppliers of Key Inputs
Sub titide Products
B u y e r
com petitor
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Appendix
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Menu
Chocolate Fondue
VIP set 399 BBelgium chocolate with family fountain
individual serve with big set of mix fruit it is
suitable for who that come more than 5
people.
Saving set 249 BBelgium chocolate with family fountain
individual serve with a set of mix fruit it is
suitable for who that come less than 5
people.
Sm all pot 199 BBelgium chocolate with mix fruit that
you can choose fruit for 10 types per 1
set.
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Cheese Fondue
VIP set 399 BFondue Cheese 1 pot whit
big set of crusty cubes of French
or Italian bread it is suitable for
who that come more than 5
people.
Saving set - 299 BFondue Cheese 1 pot whit a
set of crusty cubes of French or
Italian bread it is suitable for
who that come less than 5
people.
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Fondue Bourguignon
VIP set - 399 B
A pot of hot oil.
There are many type of
meat such as seafood,
pork, chicken , bacon and
beef. Every meal will
serve for you in 100 g. and
have Swiss Sausage and
Cheese Salad.
Small pot - 249 B A pot of hot oil. and you can
choose 3 type of meal for your set
serve Swiss Sausage and Cheese Salad
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* Every menu ha s Swiss Sausage
Cheese Salad buffetyou can scoo p for 1 time only but it is not limit. 129 B /person
a cup per person
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BeveragesEspresso
Hot Cold
Price 70 baht Price 80 baht
AmericanoHot Cold
Price 70 baht Price 80 baht
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CappuccinoHot Cold
Price 40 baht
Price 50 baht
Caf Latte Hot Cold
Price 45 baht Price 55 baht
Caf MochaHot Cold
Price 35 baht Price 45 baht
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Hot tea
Hot Chocolate Hot Chocolate
Price 35 baht
Price 45 baht
Bouchard An W hite wineFresh orange juice
Price 45 baht
Price 260 per glass
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Fondue EtiquetteDippingAfter you spear a small piece of bread, dip it into the fondue tocoat it with cheese. Remove it, but hold it over the pot for a few
seconds to allow the extra cheese to fall back into the pot
instead of all over your hands and face. This also gives the
cheese time to cool.
If you are really worried about dripping, you can bring the bite
to your mouth with a small plate underneath it. Or remove it
entirely from the fork and put it on the plate. These steps are,
for the most part, unnecessary and take a bit of the fun out of
fondue.
Dont t ou ch t h e fondu e for k w it h y ou r mou t hBecause the fork goes back into the pot, be extra careful not totouch it with your lips, tongue or teeth. If you do, at least make
sure no one sees you. Okay, that last part was a joke.
Dont double dipDipping a morsel of food, taking a bite and then dipping it backinto the pot is just as bad as touching the fondue fork with
your mouth. Make sure you cover the bread with enough cheese
the first time, and you will have no reason to double dip.
Dont dip with your fingersBesides being incredibly unnecessary and rude, dipping yourfingers into a pot of steaming, melted cheese isnt the safest
thing to do.
Dont lose your food in the potWell, its not rude or anything, but you should be aware thattradition dictates that the person who loses food in the pot has
to buy a round of drinks or the next pot of fondue.
Another tradition says that a woman who drops food in the pothas to kiss the person next to her. This could be a good or bad
thing, depending on her fellow diners.
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Eating meat fondueSpear the raw meat so the ends of the fork protrude slightly
through the meat. This will keep the meat from burning andsticking to the bottom of the fondue pot.
Unlike cheese fondue, meat should be removed from the fondue
fork and put on a plate before eating.
Meat fondue is usually accompanied by small dishes of sauce. Usea regular dining fork to dip the cooked meat into the sauce. Once
again, no double dipping!
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ProfileOf
Member
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My Profile
NAME:LI JING ID:4831203272 Major:BA
My name is Li Jing , I am 23 years old ,I from china ,I am fourth
years student this term I will graduation, so I will study hard, My pers
onality alacrity is bright, the love makes friend I like to read some phi
losophy books usually, I love to discuss a problem with friends together, Know me to feel very happy with everyone, Hope in the day of after
time to get along with everyone delectation.
My Email is: royaim@hotmail.com
My phone number:0838608886 thanks!
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MY Profile
Name Pimonpan LuangkhanID: 4831205218
Nickname CatDate of Birth 24th April 1986Place of Birth Chaing Rai
Address of contact 36 m.5 SridonchaiA.Tueng Chaing Rai
Tell 080-0329026 12 call,084-0412326 True move
E-Mail Tukie_kat@hotmail.comFace book cat_naka@live.com
Hi5 kiddy_dream@hotmail.com
Hobby Playing Sport, Internetand Travel
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Port FolioBegoodatwriting,givingapublic
speech(Speechinfrontof40,000people),Kungfuandsoon.
Liketoreading,swimming,running,football,organizingandtakingpartinactivities.YUNANNORMALUNIVERSITY
PresidentofShengyouAssociation
PresidentofInternational
StudentsUnioninYunnanNormalUniversity
PresidentofStudentUnionofNo.4HighSchool
VicePresidentofSuccessfulmanAssociation
VicePresidentofBenliuAssociationEmail: zhoujinxue@gmail.comWebsite : http://sina.com.cn/daniel0001
AfterIlearntthissubject,Iknowhowto
measureaprojectwell.IfIbecomeaCEOinthefuture,Icanusethetheoriesandexperiencesto
leadthedevelopmentofthefirm,andcreatethehighestprofit.
ID: 5031203088 Major : BA School of Management, MFU
Name : ZHOU JINXUENickname: DanielDate of Birth: Oct 11,1987Address to contact: No.26,Yangchang
Town, Xuanwei City, Yunnan Province,PR.China 622412Tel : 089-4314412
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Individual Port Folio
General Information:Name-Surname: Miss Pantimai ChaiyatoNickname: Jeaw ()Date of Birth: Sebtember 17, 1987Place of Birth: Chiang RaiAddress to C ontact: 333 Moo1, Thasud, Muang, Chiang Rai 57100Tel Number: 080-7913782Email Address: jeaw_potter@hotmail.comW ebsite/Face bo ok/Hi5: jeaw_potter@hotmail.com (Facebook & Hi5)
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MY PROFILE ID: 503 1205 088School: ManagementMajor: TourismName: Miss Supaporn Komolsawan
Nickname: NamwaanTel: 082-4068998E-mail: its_naawman@windowslive.comAddess: 333 M.1 T. Thasud Muang distric,
Chiang Rai 57100Blood Group : B
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My Port Folio
Name: PassawornSurname: SonkeawNickname: JobDate of Birth: 25 January
1986Place of Birth: Phrae province
Address to Contact: 97/3 Moo.1 T. BorlaklongA. Long PhraeTel Number: 054 545033, 088 4062475
Email Address:p_sonkeaw@live.com
Face book: All-together.devil@hotmail.comHi5: http://I-am-bad-guy.hi5.comMy hobbies: watch movie DVD
The Expectation from Project Feasibility Study
and Evaluation:- I want to get more knowledge for to be a good
business planner.
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Profile
Name : WichaiSurname: SaeshihNickname: BumpDate of Birth : 4 june 1988Place of Birth: ChiangraiTel Number: 085-5994788Email Address:
pup591@hotmail.comHi5:smithbump.hi5.com
Hi! Teacher you can call me Bump. Am 21. I
usually listen to music and sleeping when I have free
time, and the singer that I always listening is Michaelbuble. He is Canadian. then, I like to play tennis. I can
speak three languages Thai, Chinese, and English a littlebit. I would like to be a Tour guide because it freedom to
work. You can meet different people and travel many
destinations.
The Expectation from Project Feasibility Study andEvaluation is I can understand this course apply to my future
job or business. In my opinion it very important for me it is a
part for achieve in the future.
And I hope to enjoy your course.
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