Project feasibilty Study and Evaluation_Le Fondue

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


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


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


Cappuccino

Hot Cold



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Caf Latte

Hot Cold


Caf Mocha Hot C


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 %





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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


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


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


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





-

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


AmericanoHot Cold



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CappuccinoHot Cold

Price 40 baht

Price 50 baht

Caf Latte Hot Cold


Caf MochaHot Cold



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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: [email protected]

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 [email protected] book [email protected]

Hi5 [email protected]

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: [email protected] : 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: [email protected] ebsite/Face bo ok/Hi5: [email protected] (Facebook & Hi5)


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MY PROFILE ID: 503 1205 088School: ManagementMajor: TourismName: Miss Supaporn Komolsawan

Nickname: NamwaanTel: 082-4068998E-mail: [email protected]: 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:[email protected]

Face book: [email protected]: 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:

[email protected]: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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Project feasibilty Study and Evaluation_Le Fondue

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Transcript of Project feasibilty Study and Evaluation_Le Fondue