La Gateaux

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Content

Chapter 1Introduction .........................................................................................................................3

1.1 Background and signification of the project ....................................................................................4

1.2 Project objective ...............................................................................................................................5

1.3 Benefit of project ..............................................................................................................................5

1.4 Activities and Time frame of study ..................................................................................................6

Chapter 2 Industry Profile ..................................................................................................................8

2.1 Nature of Industry ............................................................................................................................9

2.2 Situation of Industry .......................................................................................................................18

2.3 Products ..........................................................................................................................................19

2.4 Vision of our business.....................................................................................................................21

2.5 Mission ...........................................................................................................................................21

2.6 Strategies of the companies ............................................................................................................20

2.6.1 Corporate level strategies ............................................................................................................21

2.6.2 Business level strategy ................................................................................................................22

2.6.3 Functional level strategy .............................................................................................................22

Chapter 3 Market feasibility study ...................................................................................................23

3. Marketing Analysis ..........................................................................................................................24

3.1General Environment Analysis .......................................................................................................24

3.1.1Demographic.................................................................................................................................24

3.1.2 Economic segment .....................................................................................................................24

3.1.3 Political segment..........................................................................................................................25

3.1.4 Socio-cultural segment.................................................................................................................25

3.2 Completion analysis .......................................................................................................................26

3.2.1 Segmentation...............................................................................................................................26

3.3. STP Analysis.................................................................................................................................27

3.3.1Segment........................................................................................................................................27

3.3.2Target Market .............................................................................................................................27

3.3.3 Positioning...................................................................................................................................27

3.4 Marketing mix strategy ..................................................................................................................28

3.4.1 Product ........................................................................................................................................28

3.4.2 Price.............................................................................................................................................28

3.4.3.Place............................................................................................................................................28

3.4.4.Promotion....................................................................................................................................28

3.5 Summary of general environmental analysis.................................................................................29

3.6 Sales Forecast/Profit Estimation ...................................................................................................30

Year 1 ..................................................................................................................................................30

Year 2 ..................................................................................................................................................33

Year3 ...................................................................................................................................................36

Year4 ...................................................................................................................................................39

Year5 ...................................................................................................................................................43

Total sale .............................................................................................................................................47

3.7 Marketing Expenses (Sale Incentive)............................................................................................48

Year 1 .................................................................................................................................................48

Year2 ..................................................................................................................................................48

Year 3 .................................................................................................................................................48

Year4 ..................................................................................................................................................49

Year5 ..................................................................................................................................................49

3.8 Conclusion.....................................................................................................................................50

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Chapter 4 Investment cost ...............................................................................................................51

4.1 Product and operations analysis ...................................................................................................52

4.2 Location.........................................................................................................................................64

4.3 Facility layout ...............................................................................................................................65

4.4 Facilities Management ..................................................................................................................70

4.5 Equipment and tools .....................................................................................................................71

4.6 Cost of Investment ........................................................................................................................81

4.7 Investment cost..............................................................................................................................81

Chapter 5 Operations cost................................................................................................................88

5.1 Cake Ingredient.............................................................................................................................96

5.2 Coffee Ingredient...........................................................................................................................98

5.3 Cost of goods sold.........................................................................................................................98

5.4 Cost of labor.................................................................................................................................103

Chapter 6 Administration Cost.......................................................................................................104

6.1 Overhead Cost (per year) ............................................................................................................105

6.2 Administrative..............................................................................................................................107

6.3 Management analysis...................................................................................................................109

6.3.1 Organization Chart....................................................................................................................109

Chapter 7 Financing ........................................................................................................................111

7.1 Initial investment .........................................................................................................................112

7.2 Income statements........................................................................................................................113

7.3 State of cash flow.........................................................................................................................119

7.4 Balance Sheet ..............................................................................................................................123

7.5 Payback period.............................................................................................................................128

Chapter 8 Risk Analysis..................................................................................................................129

8.1 Risk management analysis...........................................................................................................130

8.1.1 Competitor risk ........................................................................................................................130

8.1.2 External risk .............................................................................................................................130

8.1.3 Internal Risk..............................................................................................................................131

8.2 Financial Risk..............................................................................................................................133

8.2.1 Risk of sale decrease 5%, 10%, and 15% for 5 Years..............................................................133

8.2.2 Risk of cost increase 5%, 10%, and 15% for 5 Years .............................................................136

Chapter 9 Summary........................................................................................................................139

Reference..........................................................................................................................................142

Appendix .........................................................................................................................................145

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Chapter 1

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1.1 Background and Significance of the Project

Chiang Rai is the northern part of Thailand far from Bangkok 785 kilometers.

The area is about 11,678.369 square kilometers or 7,298,981 Rai. There are a beautiful

natural resource, river, mountain, and forest. It is kind of the old city that tells the history of

habitation from the past to the present. Chiang Rai has the best weather in winter because the

good landscape that is mountain, and many interest places such as architecture, nature, or

sport and recreation. Most of tourist that came to Chiang Rai is ecotourism, they like in the

winter because the charm of nature. In this province has many places attraction for example,

Phu Chi Fha, Doi thung, Golden triangle, King meng rai monument, memorial clock tower,

etc.

Our project business is Bakery and Coffee names A La Gâteaux. This project makes

for working age and tourist. Our store will be located in the center city of Chiang Rai near

“Memorial clock tower” designed by Aj. Chalearmchai Kosipiphat. This is a new tourist

attraction city. The clock tower is a beautiful golden color. And every day the lighting of the

tower with ornamental lights switch and turn on music. The show was spectacular and

impresses visitors. Which is popular province. So, we forecast that can make our business

growth and more profit from local. In each year has a group of tourist especially in the winter

season. We present a la gateaux in luxurious store and welcoming feeling with shades of

brown, plus the crispness with the brown sofa, it help to have more concentrate. A la gateaux

served Bakery & Coffee for the traveler and local people. We have many menus of coffee

and tea, and we proud to present a delicious cake that made fresh daily. The guest can should

the special cake for each season that the store prepared specially. A la gateaux’s menu

preparations emphasize the use of local and seasonal ingredients encourage the local people

to have revenue. A la gateaux located in a good location near the clock tower of Chiang Rai

center of civilization. From reason there are popular because there are outstanding and

unique. We are chick like now but not busy, served the things that what the customer want

such as international coffee, Free Wi-Fi, books, the beautiful decoration for take a photo, etc.

Please come and join us. Our goal is to incorporate elements of drinking coffee with

bakery that takes place in Chiang Rai. A la gateaux welcomes you to enjoy a meet up with

friends, enjoy a delectable dessert or one of our coffee drinks.

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1.2 Project Objective

1. To study the market demand of bakery that consumption will be increase or decrease in the

future.

2. to study feasible of the project.

3. To know customer behavior who interest about bakery and coffee.

4. To analysis the market and budget for establish this project. And profit of this project.

5. The project will reach breakeven point in the first year.

1.3 Benefits of Project

1. Understand how to do and develop our plan for use in the future.

2. Understand the bakery shop market in Chiang Rai and analyze the target group of project.

3. Know the possibility of investment business of property in Chiang Rai.

4. Know the period to reach the breakeven point.

5. Know the way to solve a problem or avoid when bad situation occur.

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1.4 Activities/Time Frame

Gantt chart and Time Frame of the study

Activities Nov. Dec. Jan. Feb.

week 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

1. Choice Topic

2. Searching information

Library

Internet

Magazine and pocket book

3. Topic Submission

Fix problem

Search information

4. Introduction Submission

Background

Significant

Benefit

Gantt Chart

5. Study the business profile

Companies image

Logo and Brand

6. Study Analyze market feasibility

STP Analysis

4Ps

Competitor Advantages

7. Study technical Feasibility

Determine the necessary

resource.

Comparing with competitor

8.Study and Analyze the financial of

our business

Financial Annual report

Determine cost

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9. Study and management

the risk of our business

Risk Analysis and Other

Control Risk Analysis

10. Project Advertising

Determine story broad

Prepare story broad

11. Writing and analyze the

Report

Evaluation

Restage

12. Checking Final-draft

13.Conclusion the feasibility

of business and suggestion

Require to submit paper to professor before continence to next topic points

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Chapter 2

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Chapter 2

2.1 Nature of Industry

Bread, in one form or another, has been one of the principal forms of food for man

from earliest times. The trade of the baker, then, is one of the oldest crafts in the world.

Loaves and rolls have been found in ancient Egyptian tombs. In the British Museum's

Egyptian galleries you can see actual loaves which were made and baked over 5,000 years

ago. Also on display are grains of wheat, which ripened, in those ancient summers under the

Pharaohs. Wheat has been found in pits where human settlements flourished 8,000 years ago.

Bread, both leavened and unleavened, is mentioned in the Bible many times. The ancient

Greeks and Romans knew bread for a staple food even in those days people argued whether

white or brown bread was best.

Further back, in the Stone Age, people made solid cakes from stone-crushed barley

and wheat. A millstone used for grinding corn has been found, that is thought to be 7,500

years old. The ability to sow and reap cereals may be one of the chief causes, which led man

to dwell in communities, rather than to live a wandering life hunting and herding cattle.

According to botanists, wheat, oats, barley and other grains belong to the order of

Grasses; nobody has yet found the wild form of grass from which wheat, as we know it, has

developed. Like most of the wild grasses, cereal blossoms bear both male and female

elements. The young plants are provided with a store of food to ensure their support during

the period of germination, and it is in this store of reserve substance that man finds an

abundant supply of food.

In Old Testament times, all the evidence points to the fact

that bread-making, preparing the grain, making the bread and baking it, was the women's

work, but in the palaces of kings and princes and in large households, the bakers' duties

would be specialized. Bread was leavened; that is, an agent in the form of a 'barm' was added

to the dough that caused the mixture to rise in the shape of our familiar loaf.

The hurried departure of the Israelites from Egypt, described in the Book of Exodus in

the Bible, prevented their bread being leavened as usual; the Jews today commemorate this

event by eating unleavened bread on special occasions

The ruins of Pompeii and other buried cities have revealed the kind of bakeries

existing in those historic times. There were public bakeries where the poorer people brought

their bread to be baked, or from which they could buy ready-baked bread.

A Bakers' Guild was formed in Rome round about the year 168 BC From then on the

industry began as a separate profession. The Guild or College, called Collegium Pistorum,

did not allow the bakers or their children to withdraw from it and take up other trades. The

bakers in Rome at this period enjoyed special privileges: they were the only craftsmen who

were freemen of the city, all other trades being conducted by slaves. The members of the

Guild were forbidden to mix with 'comedians and gladiators' and from attending

performances at the amphitheater, so that they might not be contaminated by the vices of the

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ordinary people. We suppose that the bakers, instead of being honored by the strict

regulations, must have felt deprived by them.The Guild of Master Bakers is still alive today.

The ruins of a bakery in Pompeii, the oven and the mills to grind the flour. Actual

loves of bread were found carbonized intact as shown in the picture below.

The Greeks and Romans liked their bread white; color was one of the main tests for

quality at the time of Pliny (AD 70). Those who think the craze for white bread is a modern

fad should note this. Pliny wrote, "The wheat of Cyprus is swarthy and produces a dark

bread, for which reason it is generally mixed with the white wheat of Alexandria".

The Greeks and Romans liked their bread white; color was one of the main tests for

quality at the time of Pliny (AD 70). Those who think the craze for white bread is a modern

fad should note this. Pliny wrote, "The wheat of Cyprus is swarthy and produces a dark

bread, for which reason it is generally mixed with the white wheat of Alexandria".

Plato (c. 400 BC) pictured the ideal state where

men lived to a healthy old age on wholemeal bread ground

from local wheat. Socrates, however, suggested that this

proposal meant the whole population would be living on

pig-food. In those days, there were certain bakers who

kneaded the meal with seawater to save the price of salt.

Pliny did not approve of this.

The Romans enjoyed several kinds of bread with

interesting names. There was oyster bread (to be eaten with oysters); 'artolaganus' or

cakebread; 'speusticus' or 'hurry bread'. There was oven bread, tin bread, and Parthian bread.

There were rich breads made with milk, eggs and butter, but these of course, were only for

the wealthy and privileged people.The Egyptiangrammarian and philosopher Athenaeus, who

lived in the third century AD, has handed down to us considerable knowledge about bread

and baking in those days.

He wrote that the best bakers were from Phoenicia or Lydia, and the best bread-

makers from Cappadocia. He gives us a list of the sorts of bread common in his time-

leavened and unleavened loaves; loaves made from the best wheat flour; loaves made from

groats, or rye, and some from acorns and millet. There were lovely crusty loaves too, and

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loaves baked on a hearth. Bakers made bread mixed with cheese, but the favorite of the rich

was always white bread made from wheat. In ancient Greece, keen rivalry existed between

cities as to which produced the best bread

A "Quern", an early Roman flour grinder.

You put the wheat kernels in the top and turn the handle to grind it into flour.

Athens claimed the laurel wreath, and the name of its greatest baker, Thearion, has

been handed down through the ages in the writings ofvarious authors. During the friendly

rivalry between the towns, Lynceus sings the praises of Rhodian rolls. "The Athenians", he

says, "talk a great deal about their bread, which canbe got in the market, but the Rhodians put

loaves on the table which are not inferior to all of them. When our guests are given over to

eating and are satisfied, a most agreeable dish is produced called the "hearth loaf", which is

made of sweet things and compounded so as to be very soft, and it is made up with such an

admirable harmony of all the ingredients as to have a most excellent effect, so that often a

man who is drunk becomes sober again, and in the same way, a man who has just eaten is

made hungry by eating of it."

The island of Cyprus had a reputation for good bread. Another old writer, Eubulus,

says, "Tis a hard thing, beholding Cyprian loaves, to ride carelessly by, for like a magnet,

they do attract the hungry passengers." All through the ancient days, bread and bakers were

held in the highest respect; this respect lives on to our times, for what would we do without

our bakers?

In early English historical times, there were constantly recurring periods of famine,

due to not enough, or too much rain, or frosts, and other natural causes. The ruling classes,

knowing that rebellion often followed famine, did their utmost to keep the price of bread

from rising too high. Laws regulating its price were passed during the reign of King John

(1202). Not only did the law fix the price, but also it strictly allocated that price between cost

of material and an allowance for necessary charges to the baker. In 1266, the law allowed the

baker twelve pence for each quarter of wheat he made into bread, split as follows:

For three servants,4½d. *The reason for this ½d. for sieving was, that in those days,

the baker - not the miller as now - separated out the wheat flour into its white and brown

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categories. This does not add up to twelve pence - apparently the baker was allowed a

quantity of bread and bran to make up the difference. The amounts seem tiny, but this is due

to the greater value of money in those days.

For two boys 1d.

For salt ½d.

For yeast ½d.

For candles ¼d.

For wood 2d.

For sieving ½d.

Picture of a medieval English Bakery ,From Fort Vancouver Bakery by John A. Hussey

For instance, a master carpenter would be paid only 2d. per day, ordinary

woodworkers were receiving only 1½d. Bakers earned less than this, but they were not

dependent on the weather and could always be at work, unlike the carpenters. All through

English history, great efforts were made to keep the price of bread low, to maintain good

quality, and to prevent corruption and dishonesty.

The bakers liked to keep the 'mystery' of the trade to themselves and to prevent

unlicensed people from starting up. If a young man wanted to become a baker, he had to

serve an apprenticeship of seven years. The law supported the bakers in preserving their craft

to themselves, and there were statutes published with various penalties for infringement. In

those days there were certain dishonest persons in the trade. We read that in 1298 AD heavy

fines were inflicted on bakers for selling short weight bread. There are the most stringent

regulations about the weight of bread today. No baker would wittingly sell underweight.

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Bakers are sometimes, it is true, prosecuted for so doing but this is invariably due to faulty

machinery or sometimes lack of proper supervision. The fines are pretty stiff.

Until Modern mechanization, the tools of the baker changed but little over the

centuries. In 1310, a number of female bakers at Stratford were arrested for sending short

weight bread to London in their long carts. As the bread was stale, however, they were let off

with a reprimand, but were forced to sell their stale ½d. Loaves at three for 1d. In 1327 a

fraud was discovered at a public bakery where the citizens used to take their dough to have it

baked. The bakers who ran the place had secret openings made in the molding boards, and

when the people's dough was placed on the boards, one of the bakers would secretly pinch off

piece after piece from the uncooked loaves for their own benefit.

They were exposed and caught, the men placed in the pillory with slabs of dough

round their necks, while the women were sent to the Newgate prison. You can imagine that

the angry populace took full advantage of the pilloried thieves, and pelted them with any foul

thing that came to hand. In the time of James the First, there are records of bakers slicing

their stale bread into fingers, soaking it well in water, and mixing it with the new dough.

Some used tricks to deceive the Bread Examiner about weight by inserting copper coins into

light-weight bread, or by having correct weight loaves in the shop, and keeping light-weight

goods in an inner room. But it must be said, in fairness, that the majorities of bakers were,

and always had been honest, and proud of their products.

An old English Bakery

The invention of the steam-engine changed the industries and the lives of the people

in Britain, except, strangely enough, the milling of flour. One miller in London who used a

steam engine to drive his machinery, found the mill destroyed by fire one day; this apparently

discouraged him from attempting to use the new steam machinery again.

Millers everywhere continued to use the ancient methods of wind and watermills,

except for a few progressive men who strove to free themselves from the restraints of waiting

on the wind and water to drive the mill machinery. In the middle of the nineteenth century, a

Swiss engineer invented a new type of mill; abandoning the use of the stone mill wheels, he

designed rollers made of steel that operated one above the other. It was called the reduction

roller-milling system, and these machines soon became accepted all over Europe and in

Britain.

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They were driven by steam engines, which had by now much improved, and the new

method proved a great success. So popular did they become, that within about thirty years

from their introduction into Britain in 1880, more than three-quarters of the windmills and

watermills which had served so faithfully (if sometimes erratically) for hundreds of years,

were demolished, or left to rot. Meanwhile, the development of the North American prairies,

ideally suited to grow wheat, provided ample grain for the fast-growing population of Great

Britain at the time of the Industrial Revolution (which in turn reduced the farm acreage here).

This, together with the invention of the roller-milling system, meant that for the first time in

history, whiter flour (and therefore bread) could be produced at a price that brought it within

the reach of everyone – not just the rich.

As we have noted, during periods of famine or other calamities during history, the

governments of the time were quick to protect the people's bread. For instance, in the First

World War, many regulations were passed controlling the bread trade. Experiments began to

solve problems, like keeping bread fresh for troops in the trenches, the conservation of

supplies and the stoppage of waste. Substitutes for wheat, such as mixtures of peas,

arrowroot, parsnips, beans, lentils, maize, rice, barley and oats were used in bread

experiments.

Steam Engine powering a flour grinder

By 1917 food-ships were being sunk by submarines to such an extent that the nation

was in dire peril of starvation. As well as using some of the substitutes mentioned the

government fixed a maximum price for bread and issued rules for reducing waste. Bakers

were forbidden to sell bread until it was twelve hours old; no stale bread could be exchanged;

only 'regulation' flour could be used, the millers preparing flour from such grains as the

authorities provided, and under their control. Even the shape of loaves was controlled, and all

fancy pastries were forbidden. Another order was made in 1918, that bakers should use a

proportion of up to 20 per cent of potatoes in their bread.

In the Second World War, regulations were again imposed on the baking industry.

The 'standard' loaf was then a gray color, not very appetizing to look at, but not at all

unpleasant to eat. When you see the beautiful loaves on sale today in all their variety of

shape, texture, and flavor, still at a comparative low price, and available to all, think for a

moment of the days, a few hundred years ago, when it was thought that 'poor and common

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people should eat poor and common bread', and only the rich should be able to enjoy the real

white wheaten loaf.

The Romans enjoyed several kinds of bread. The stone-age man's method of pounding

wheat between two stones was not basically very different from the, method of grinding by

millstones in a wind or watermill. In either case the bottom stone was fixed, and a grinding

movement by the top stone was the required action to produce ground meal. The stones were

round, the bottom one fixed, and the top stone, or runner, was balanced on a spindle which

could be raised or lowered, making the space between it and the bottom stone as narrow or as

wide as the miller wanted. Both stones were corrugated, so that when the top stone was

running, the wheat between it and the bed was scraped rather than bruised. The wheat to be

ground entered the mill by a hole in the top stone, and was carried out towards the edge,

leaving in the form of a meal by holes round the outside of the bed. By raising or lowering

the top stone, the meal could be made as fine or as coarse as required.

To obtain white flour from this meal, it was sifted through sieves of different mesh;

the finest sieve made of very strong silk. Nowadays in America stone mills are of course not

used much for flour- making; only a few are still used for wholemeal flour and specialty

millers.

Watermills for grinding flour were of two varieties; in the first kind the wheel turned

horizontally in the stream, its shaft turning the millstone directly, without any gears. The

second type had its wheel standing upright and the shaft at right angles to the stones, moving

them by means of a system of cogs.

The windmill made its appearance at the end of the twelfth century; as it depended for

its working on the amount of wind available, it was not by any means an efficient machine.

For over 700 years these attractive buildings with their long sails were used for grinding corn

for people and for cattle-feed. There are still one or two of them preserved in various parts of

our country.

The plant of a modern flour mill has four main functions which are to store a reserve

of wheat, to remove all the impurities from the wheat and prepare it for milling, to mill the

wheat and separate flour from the bran and skins of the wheat, and to store the milled

products before shipping.

You have no doubt seen the wheat stores or silos at a flourmill. They are tall buildings

housing a number of large cylindrical bins. They are 60 to 90 feet high and may each hold

1,000 tons of grain. The silo is equipped with mechanical elevators for dealing with wheat,

which invariably arrives, by road to the mill. It is also equipped to weigh the wheat, to clean

it of impurities, dry it to a safe moisture-content before storage.

The cleaning section or screen room draws wheat from the silo. Here wheat is first

cleaned on sieves, which removes all the impurities different in size from the wheat grain.

Magnets next remove any fragments of iron or steel. Further equipment then takes out

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impurities similar in size but different in shape from the wheat grain, such as foreign cereals

or round seeds. In the mill, the grain passes through more than forty processes before it.

Rollers used to grind the flour kernels

At the first stage of the milling process, the clean blended wheat passes between

chilled iron rolls, which revolve rapidly, one roll faster than the other. These first sets of rolls

(known as the break rolls) have ridges or "flutes" on them. The slower moving roll tends to

hold the wheat while the faster one strikes the grain as it passes between them. They are set

very delicately, so that as the wheat passes between them, they do not crush it, but shear it

open in order to make the inner white floury portions of the wheat come away from their

brown outer skins. If the wheat were merely crushed, the brown skins would break up into

countless tiny fragments, and would mix with the white portions so thoroughly, and so finely,

that they could never be separated properly. These skins would then discolor the flour badly

and also spoil its baking qualities.

Some of the white floury portions will have broken away cleanly from their brown

outer skins, but other white portions will still have pieces of skin fastened firmly to them.

Therefore the materials from the break rolls must be sorted out. The pieces of brown skin

must be separated from the white portions, and some of the material must be sent back to the

fluted rolls for further separation. Mainly sifting the mixture does this sorting out of particles

from the 'break' rolls; elevators first move the mixture to the top of the mill. There are several

different types of sieving machine but usually only two kinds are used at this stage: first the

'plansifter' and then the 'purifier'. This is how they work.

Wheat after the first run through the rollers

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Plansifters on Sifter Floor The plansifter is an arrangement of about a dozen large

sieves, one below the other-just like the floors of a tall building. The top sieve has the

coarsest mesh, the next not quite so coarse, and so on. These sieves are all made to swing

briskly by machinery. The broken wheat comes first onto the top sieve, and then through the

others in turn, each sieves helping to separate the material. The first sieves remove the bran

skins, which, because they still have flour particles adhering to them, are returned to another

milling machine for re-treatment. The finest sieves are of silk, and these separate flour, which

then starts on its way to the flour-packing spout. The majority of particles are not of bran, of

course, but are at present too large for grinding down into flour. They are known as semolina

at this stage. They are taken to the next sieving machines - the purifier.

The purifier is an ingenious machine that not only separates the broken parts of the

wheat by sieving, that is, according to size, but it also separates those parts which are of the

same size but of different weight. Using currents of air does this. The skins are much lighter

in weight than the inner white floury parts, and a current of air is drawn upwards through the

mixture on the sieve, lifting up and 'floating' the skins, but allowing the heavier white parts to

remain on the sieve and be separated by the sieving motion. Sieving on the plansifters and

purifiers will eventually have removed most of the brown skins. Now the inner floury

portions of the broken wheat grains are brought together for final milling between the

'reduction' rolls.

These are smooth rolls that mill down very gradually and accurately the inner white

portions of the wheat (the endosperm or semolina) into smooth, powdery, 'lively' flour. Thus

flour, clean bran and wheat feed are collected, each in its own channel, from a large number

of different machines and are finally brought either to bulk storage bins or to a packing floor

where they are filled into sacks and weighed. Lastly, the packed products are sent to the mill

warehouse and stacked ready for shipment. However, around 70% of the flour is shipped in

bulk. The whole process of cleaning, and milling, etc., is done by machine, with the material

passing automatically from machine to machine, and from one stage to the next. No hand

touches the wheat from the moment it arrives, throughout its long journey in the mill, until

the flour leaves the mill for the baker, biscuit-maker and other users.

A Plansifter on the milling floor

Today the range of flours available is wider than ever before. Each type of flour has

been milled with specific uses in mind. Flours vary in their composition and, broadly

speaking, are defined by their rate of extraction. This refers to the percentage of whole

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cleaned wheat grain that is present in the flour. The three basic flour categories are

Wholemeal -100 percent extraction, made from the whole grain wheat with nothing added or

taken away. Brown -usually contains about 85 per cent of the original grain; some bran and

germ have been removed. This flour is frequently labeled as "85 per cent flour" rather than

brown. White -usually 75 per cent of the wheatgrain. Most of the bran and wheatgerm have

been removed during milling.

Other varieties of flour:Wheatgerm -

white or brown flour with at least 10% added

wheatgerm. Malted wheatgrain -brown or

wholemeal flour with added malted grains.

Stoneground -wholemeal flour ground in

traditional way between two stones. Organic -

flour milled from wheat grown and processed

naturally without the use of chemicals.

Bread in this country has to everybody's

benefit reached a high standard of purity and hygiene. Bread is perhaps the most important

item in our diet; it has often been called the staff of life. To give you an idea of the benefit we

get from flour and bread, a Government survey showed that flour and bread provided us with

more energy value, more protein, more iron, more nicotinic acid and more vitamin B1 than

any other basic food. Bread comes to us in many interesting shapes and Flavors, from the

time-honored 'cottage' loaf, to some of the delicious Vienna rolls. Nowadays, the sliced and

wrapped loaf is the most popular loaf of all. It is ideal for making sandwiches for picnics, and

for workers' lunches; there is, however, an important drawback. If you like your bread with a

beauti ful rich golden crust on i t , do not buy the ready -wrapped variety.

One of the nicest things in life is to come home hungry from school or work, and have

set before one the fresh, buttered crust from a well done home made loaf.

2.2 Situation of Industry

Nowadays, Chiang Rai have many investors to invest in bakery business so that have

many competitors. Bakery industry in Chiang Rai very popular and it’s an attractive business

for investors who interest in bakery business. When combined with the marketing concept

and location that attracts people it can pay back easily. In Thailand, bakery business has been

popular ever since. People all of ages pay attention turned to a more bakery that can make a

trend people to consume bakery and more. In Chiang Rai have many new bakery shop and

has develop a kind of bakery to various, many cake and dessert can be eaten with a coffee

and tea. And nowadays, bakery business has been popular throughout the world and has

developed a style of baking bakery to continued that can eaten at any times and any places.

2.3 Product/Service

We have main product is bakery such as chocolate chip cake, double chocolate cake,

sweet fruits cake, blackberry wine cake and also have coffee products and soft drink such as

Cocoa, Ice tea, Mocha, Latte, Cappuccino, Espresso.

19

Bakery Products

- Black forest cake

- Crepes cake

- Marble Cheesecake Brownies

- White chocolate cheese cake

- Strawberry cheese cake

- Soften chocolate cake

- Double Chocolate cake

- Peanut Butter and Jelly cake

- Berry and cream cheese coffee cake

- Lemon cheese cake

- Macaron

- Chocolate Soufflé

- Croissant

20

Coffee Products

- Espresso hot

- Americano Hot

- Cappuccino Hot

- Mocha Hot

- Latte

- Ice Americano

- Ice Cappuccino

- Ice Mocha

- Ice Latte

- Italian Soda

We should Doi Chaang Coffee because Doi Chaang is a single-estate, premium

Arabica coffee. It is certified organic, shade grown, handpicked, fresh water washed and sun

dried. Each bean is hand sorted and freshly roasted to ensure the highest possible quality for

each cup of Doi Chaang Coffee. Naturally low in caffeine, it has a complex and flavorful

profile that is enhanced and released through detailed cultivating, processing and roasting

methods

9 reasons why and the coffee is.

1. Arabica coffee is 100% extra strain (Specialty Coffee).

2. Coffee beans are a Strickly Hard Bean (SHB), which grows slowly but can be fully food.

The seeds have a high density.

3. Coffee is cultivated on the most appropriate. 1,200 m above sea level and is one of the

largest in the world (Single Origin Coffee).

4. Coffee is a delicate process. The mature seeds with one seed.

5. Coffee is a very mellow taste and smell the flowers. Mild acid taste and smell the coffee.

The area planted with winter crops such as peach, plum, alternately.

6. The coffee roaster with modern machinery from Italy. Control system. All computers. The

quality control. Roasting bags all standard.

7. A coffee shop and was well known in many countries such as Canada, Australia, Italy,

Japan, America, China, Korea, etc..

8. A high quality foil coffee bags. A one-way air valve. The air out. And to prevent outside

air into the bag. The coffee is always fresh.

9. The coffee beans used to make coffee with Wet (Wet Process) and the coffee beans with

the smell and taste the coffee as well.

21

2.4 Vision of Organization

To be a leader of bakery shop in Chiang Rai. Our company goal is to be the bakery

shop of choice for the local Chiang Rai community, tourist who visit the city, downtown

business workers, the general public and students by aims to offer high quality of bakery,

coffee and soft drink products at a middle price and in a comfortable atmosphere.

2.5 Mission

Keys to success for our company will include :

- Providing the highest quality product with personal customer service.

- Competitive pricing.

- Develop the finest product.

- Exceed customer expectations.

- Employ strict financial controls.

- Highly trained and friendly staff.

- A relaxing, upscale interior design.

2.6 Strategy

The strategies of our company is the key to customer satisfaction is providing an

exceptional product at affordable service in an environment that is as entertaining as the

bakery.

2.6.1 Corporate Level

- Growth Strategy

We emphasize at the growth by increase the number of branches to the near province and

to be the most famous of bakery shop in Chiang Rai province.

- Stability Strategy

22

We not have more invest in this time but we emphasize at the first business to be strength.

2.6.2 Business Level

- Cost Leadership Strategy

To be the cost leadership by invest at the lower cost than the competitor that can make us

sale the products at the lower price than competitor.

- Differentiation Strategy

Our company will focus at the different of products that can create the new value added

for our products to meet the new satisfy of consumer.

- Focus Strategy

Our target groups are downtown business worker, students, general public and the tourist

who visit Chiang Rai province. Our shop will serve the high quality of products and services

to customer at the good of decorate and atmosphere.

2.6.3 Functional Level

- Marketing Strategy

Other bakery shop rely almost entirely on word-of-mouth marketing to generate

business. Our shop will engage in an ongoing aggressive marketing program that will help us

establish profitability quickly and set the stage for continual growth.

- Financial Strategy

Determine the financial plan and purchasing plan to be balance with the business strategy.

- Human Resource Management Strategy

We hire the employee who stay near our shop for comfortable working and the employees

have highly trained about services and minds to serve the customers. Our employees must to

know the basic information in each products for give advice to customers.

23

Chapter 3

24

Chapter 3 Market Feasibility Study

3. Market analysis

3.1 General Environmental Analysis

3.1.1 Demographics

Chiang Rai province, an area of 11,678.369 square kilometers. Located at the northern

end of the 18 districts divided into 124 administrative villages, 1,751 parishes. Landscape of

the province are classified as high mountains in the north, continental climate of the

highlands in the province each season is different because it is located north of the country.

And has been influenced by the sea. The terrain is mostly mountains and forests.

3.1.2 Economic segment1

Chiang Rai is the economic structure of agriculture has always been. The province's

rice crop has been planted 2 times a year. Gross Domestic Product, Chiang Rai in the year

2549 amounted to 50,093 million baht in 2548 worth 45,744 million baht, an increase of the

9.51 branch of the top five, namely, agriculture, hunting and forestry (percentage 31.03 of the

GPP. branch) Wholesale and retail trade, repair of motor vehicles, motorcycles and personal.

And household goods (18.76 per cent of GPP) education (9.34 percent of the GPP) Public

administration and defense sectors. And compulsory social security (6.64 percent of the GPP)

and the field of transport. , Storage and communication (6.34 per cent of GPP), respectively.

Rate of GDP in the five branches. Increase from a year ago. The field rate of change

increases, including agriculture, hunting and forestry (Percentage 9.13) in the transport,

storage and communication (Percentage 12.20) in the wholesale and retail trade, repair of

motor vehicles. and personal. And household goods (7.55 percent), education (6.54 percent)

and the field of public administration and defense. And compulsory social security (20.6

percent), respectively.

1CHANVITTAYAPARN OA CENTER. Gross Provincial Product Overview (Gpp).2005-2010,from http://www.chiangrai.net

http://www.chiangrai.net/

25

The per capita income in the year 2549 was 38,332 baht in Chiang Rai province, up 18.9

percent from the year 2548. Thailand now faces with a flooding problem the trend of investor is

decrease, but the gross domestic product (GDP) in country expanded 0.5% in the third quarter of

2.11The core inflation rates are 0.5-3.0%. Real growth rate of GDP is 7.8% (2010)

3.1.3 Political segment2

Minimum Lending Rate (MLR) (MINIMUM LOAN RATE) 7.25% per year. The interest

rate on loans under the credit Fast Track.

1. For borrowers are 12.00%.

2. For borrowers who have received training certificates from the Bank of partners of 8.00%.

Discount rate and trade credit (MFR) (MINIMUM FACTORING RATE) 7.50%. The

minimum interest rate. For the provision of leasing (MINIMUM LEASING RATE: MLSR)

7.25%. The minimum interest rate (FLAT RATE) for the provision of hire purchase

(MINIMUM HIRE-PURCHASE RATE: MHR) 3.75%. The interest rate for export

customers. For the provision of credit for export of retail customers in the amount not

exceeding 15 million, according to the bank. The minimum lending rate (MLR).

3.1.4 Socio-cultural segment

Bakery continues to gain popularity over time. People of all ages turned their

attention more and eat bakery shop, bakery, beverages, hot coffee, or even increase

for customers. The main raw materials derived from the local area of Chiang Rai.

2Small and medium enterprise development bank of Thailand.Interest Rates.2007-

2008,From http://www.smebank.co.th/service_rate_1.php

http://www.smebank.co.th/service_rate_1.php

26

3.2 Competition analysis

Competitor analysis

In Chiang Rai province have a lot of bakery and coffee shop long the main road.

Because this area is a famous attraction and has many tourists come to visit over year

especially in the winter season. Bakery is more interesting business for local people. We

analysis all competitor that get involve within Chiang Rai bakery industry, and we divided it

into two categories that are direct competitor, and indirect competitor.

3.2.1 Segmentation

We considerate to use Demography and lifestyle segmentation to separate targeting

into 2 groups such as, tourist and business worker. We divide group into 2 group the tourist

come to travel in Chiang Rai many group and the business workers have purchasing power

our product more than other group.

Direct competitor

Pure Bakery

The oldest bakery shops that running business for long time. A popular one or a well

known bakery shop in Chaing Rai it’s locates in the Chaing Rai municipal market. The first

place that people think about when birth day party becoming.

The performance of this shop is a good test of cake that gains lots of profit to the

owner. It’s become opening 2nd

branch nearly the old branch. They focus on local customer

for their target with worm welcoming the their customer that make more royalty for them.

But the factors that make their shop disadvantage are the atmosphere quite not good.

It can make the customer uncomfortable and a location in market is not suitable for the

bakery shop.

27

3.3 STP Analysis

3.3.1 Segmentation

We considerate to use Demography and lifestyle segmentation to separate targeting into 5

sample groups. the local Chiang Rai community, tourist who visit the city, downtown

business workers, the general public and students.

3.3.2. Target Market

We divide group of customer into 5 groups the local Chiang Rai community, tourist

who visit the city, downtown business workers, the general public and students. This pie

chart show about target market of our shop. Because tourist and business workers have

purchasing power our product more than other group.

3.3.3. Positioning

Our bakery is located in central in Chiang Rai where people are many. Our shop

luxury vintage style. We present our shop luxurious store and welcoming feeling with shades

of brown, plus the crispness with the red sofa, and the guest can work at the black and white

sofa it help to have more concentrate.

14%

27%

29%

19%

11%

The local Chiang Rai community

Tourist

Business workers

General public

students

28

3.4. Marketing Mix Strategy

3.4.1 Product

We provide service in the bakery and coffee for a customer favorite. Our products are

sold together, and we also appreciate the relaxed atmosphere for customers and less

expensive to purchase as appropriate.

3.4.2 Price

We set the price that for everyone can afford a market because of its bakeries. We are

going to explore for its competitors because it has many bakery shops opened in the same

area.

3.4.3 Place

Our stores are in the area of education and tourist areas, and we plan to expand into

other areas that around outside to provide consumers with easy convenient access to

transportation.

3.4.4 Promotion

Technology as the larger society in our lives if they told us the name and to the other

and said that would be good to follow the next plan is to promote the internet . We create web

sites, blogs and let everyone know about our history, revenue, and we will update our post

when we get to everyone.

29

3.5 Summary of general environmental analysis

Analysis of the general environment of Chiang Rai province is getting the attention of many

tourists. Chiang Rai is a bakery and coffee shop with a lot. Each store has the luxury of

attracting and retaining satisfied customers and have been serving our customers to focus on

the students. And that it is time to get something done other competitors in the east of Chiang

Rai province has many bakery stores. But our strengths are that it is a traditional French

bakery with a chef from the Guarantee with each other over the same area. A weakness of

each competitor is to have a lot in the city of Chiang Rai. Therefore, our bakery is attracting

more customers to the bakery quickly became popular at the time. People of all ages,

attention turned to eating French bakery and coffee or hot drinks to customers, and t

mechnology is critical to your business. For connected to the business for comfortable for the

customer.

30

3.6 Sales Forecast/Profit Estimation

Year 1

31

32

33

Year2

34

35

36

Year3

37

38

39

Year4

40

41

42

43

Year5

44

45

46

47

48

3.7 Marketing Expenses (Sale Incentive)

49

50

3.8 Conclusion

A la Gateaux is a small coffee shop that provides bakery and coffee. We use all marketing

strategies to promote the shop be well known and to target specific groups, and use it as a machine

to gain most profit as we can. Thus, marketing strategies is an important one foe our business that

help us to make customer satisfy our product and for forecast the potential profit to maximize it and

for reduce cost.

51

Chapter 4

52

4.1 Product and operations analysis

Bakery Product

Black forest cake >> > consists of several layers of chocolate cake, with

whipped cream and cherries between each layer.

Crepes cake >> > The decorative nuts are dipped in caramelized sugar

and hung in bat fashion—upside down—so the sugar streams and

hardens into best candy on the block.

53

Marble Cheesecake Brownies >> > Soft chocolate cake serve with

chocolate sauce and whipping cream.

White chocolate cheese cake >> > White chocolate cake with cheese.

54

Strawberry cheese cake>> >cheese cake with strawberry source and

strawberry on top.

Soften chocolate cake >>> Chocolate cake decorate with chocolate cream.

55

Double Chocolate cake >> > is two cream chocolate layer into bread cake.

Peanut butter and jelly cake is a peanut butter mix in cream layer and

decorate with jelly on top.

Peanut Butter and Jelly cake >>> The vanilla cake stuff with fruit cream

and decorate with peanut butter and jelly

56

Berry and cream cheese coffee cake >> > Cheese cake and decorate with

blueberry and coffee cream.

Lemon cheese cake >> > Cheese cake decorate with lemon and lemon sauce.

57

Macaron >>> Snack of French made from crush almond, white egg, sugar its

crispy but can melt in your mouth.

Chocolate Soufflé >>> a lightly baked cake made with egg yolks and beaten egg

whites combined with various other ingredients and served as a savory main dish

or sweetened as a dessert.

http://en.wikipedia.org/wiki/Baking

http://en.wikipedia.org/wiki/Egg_%28food%29

http://en.wikipedia.org/wiki/Egg_yolk

http://en.wikipedia.org/wiki/Egg_white

http://en.wikipedia.org/wiki/Dessert

58

Croissant >>> Is a buttery flaky pastry named for its distinctive crescent shape.

Mont Blanc >>> This is original French cake mix between ground almond and

fresh cream on the bread.

http://en.wikipedia.org/wiki/Butter

http://en.wikipedia.org/wiki/Pastry

http://en.wikipedia.org/wiki/Crescent

59

Coffee products

The bakery and the restaurant, we also have a drink of hot water for coffee, and so

we have to make drinks that are popular with customers in Chiang Rai and a drink for

drink with bakery.

Espresso hot >> > Espresso combined with hot water.

Americano Hot >> > Espresso combined with filtered water.

60

Cappuccino Hot >> > Espresso, equal parts of freshly frothed milk and foam.

Mocha Hot >> > Ghirardelli sweet ground chocolate sauce.

61

Latte >> > Espresso, freshly frothed milk topped with a touch of foam.

Ice Americano >> > Espresso combined with filtered water and poured over ice.

62

Ice Cappuccino >> > Espresso, equal parts of freshly frothed milk and foam with

ice.

Ice Mocha >> > Ghirardelli sweet ground chocolate sauce. Fresh cold milk

poured over ice, topped with a dollop of fresh whipped cream drizzled with

chocolate sauce.

63

Ice Latte >> > Espresso, freshly frothed milk topped with a touch of foam with

ice.

Italian Soda >> > Juice mixed soda and poured over ice.

64

4.2 Location

Shop or service company

Our store far from Bangkok 785 kilometers, located in the Muang, Chiang Rai province,

on Suksathit Road center city of Chiang Rai near “Memorial clock tower” designed by Aj.

Chalearmchai Kosipiphat. This is a new tourist attraction city. The clock tower is a beautiful

golden color. And every day the lighting of the tower with ornamental lights switch and turn

on music. The show was spectacular and impresses visitors. A La Gâteaux store is prominent

point that the customers easy to comes. Some raw materials we buy from near market or

distribution center for example, some raw material for made cake from Mai bakery

distribution centre near our store, etc.

65

4.3 Facility layout

66

67

Furniture

-The facilities in shop for serve to customers for comfortable and we are decorate our

shop in French style and serve entertainment with classical songs and we have big LED tv

and we are installed air conditioner (4 ways) when the customers come to our shop feel like

stay in France and we are decorated with light brown and black tone.

Furniture List amount Price

ALEXANDRIA+

PENELOPE

2

89,800

PENELOPE

6

149,400

SURF

6

14,340

ROSABELLA

3

23,700

CANNES

3

17,700

68

Oven

1

25,000

Refrigerator

1

34,000

Wall lamp

6

14,340

Counter Coffee

2

26,000

cabinets

1

6,890

Sony Home

theatre 5.1

1

8,390

69

LG LED TV 42”

1

31,900

Air condition

18,000 BTU

2

77,548

showcase

1

3,350

Showcase cake

2

70,000

Long table bar 4

M.

1

6,000

70

4.4 Facilities Management

- Property Management

We are trying to find a space in the center of the city and this place is centrally located and

has many tourists come to Chiang Rai. My bakery shop is located on a road near the

community and commercial buildings and parking facilities.

- Facilities Planning

Features of the bakery are we will focus on the customer as a tourist or working in our area-

efficient because we are building a table less than other

stores. We have a sofa, table and bar facilities and services to the internet with WIFI in the

form of communication with customers.

- Facilities Operations and Maintenance

Operations and maintenance facilities, we try to encourage employees to do the cleaning and

maintenance equipment and facilities as well, to increase the operating time and cost of the

shop. We also have the benefit to employees when they will reduce the cost or less than the

cost of storage.

71

4.5 Equipment

List Price/Baht

Tray 5*9 inches 3

120

Tray 6*11 inches 3

180

Tray 8*8 inches 3

240

Tray 9*9 inches 3

270

Temperature2

260

72

silpat, baking sheet 3

180

cake box 200

1000

Pie spatula 2

200

Tongs 3

165

Cake Mixer

11000

Oven

22,900

73

Measuring spoon 2

220

Grip-ez measuring scoop 3

33

Scale

230

Electronic kitchen scale

900

Cake Decorating Tip SET

1600

impulse sealer

960

http://www.pastrychef.com/GRIP-EZ-MEASURING-SCOOPS_p_1592.html

http://www.pastrychef.com/CAKE-DECORATING-TIP-SET--PRO_p_981.html

74

Whisk Balloon 2

480

Whisk Balloon 2

170

Glazing Rack 3

708

Measuring cup 2

340

Measuring Liquid cup 2

400

Pastry Bag 12 in.

550

75

Pastry Bag 18 in.

700

Drip less non-stick tong 2

74

Flour Sifter 2

200

Cake turntable 3 pond

80

Cake turntable 2 pond

75

Electronic clock and timer

90

76

Cake dividing 2

160

Pastry brush 1 in.

17

Pastry brush 2.5 in.

28

Pastry brush 4 in.

55

Pastry brush

90

Cake cardboard 2 pond

200

800

77

Cake cardboard 3 pond 200

1000

Rubber spatula 4

56

Rubber spatula 4

64

Cake pan ½ pond 2

60

Cake pan 1 pond 2

70

Cake pan 2 pond 2

88

78

Cake pan 3 pond 2

94

Square cake pan square 2

pond 2

120

Square cake pan 3 pond 2

140

Square cake pan 7 in. 2

90

Brioche mold 12

540

79

Decorating card

35

Cake knife

145

Rolling pin 2

120

Decorating flower 4

100

Straight spatula 6 in.

60

Straight spatula 8 in.

75

80

Box 50

800

Box 50

800

Pencil

85

81

4.6 cost of Investment

4.7 Investment cost Equipments and Material

Investmant Cost

Equipment & Material Price per unit No.unit Total

Part 1 Equipment

- Espresso machine and coffee grinder 43,000.00 1 149,000.00

- Tamper 1,300.00 1 1,300.00

- Vacuum bottle 110.00 3 330.00

- Measuring cup 8 oz. 250.00 2 500.00

- Opener 249.00 1 249.00

- Measuring cup 1 oz. 250.00 2 500.00

- Spoon stir 10.00 3 30.00

- Mid-bottle 35.00 2 70.00

- Big bottle 50.00 2 100.00

- Spoon 69.00 2 138.00

- Bean spoon 70.00 2 140.00

- Choc bottle 80.00 1 80.00

- Syrup pump 180.00 5 900.00

- Pitchers 500 cc. 320.00 1 320.00

- Whip it 1,900.00 1 1,900.00

- Whip cream gas 150.00 1 150.00

- Stews 6 mm. 30.00 1 30.00

- Plastic glass 16 oz. with cover 2.00 100 200.00

- Coffee cup 3/set 70.00 15 1,050.00

- Coffee spoon 4 piece/set 42.00 10 420.00

- Tray 5*9 inches 40.00 3 120.00

- Tray 6*11 inches 60.00 3 180.00

- Tray 8*8 inches 80.00 3 240.00

- Tray 9*9 inches 90.00 3 270.00

- Temperature 260.00 1 260.00

- Silpat, baking sheet 60.00 3 180.00

82

- Cake box 5.00 100 500.00

- Pie spatula 100.00 2 200.00

- Tongs 55.00 3 165.00

- Cake Mixer 11,000.00 1 11,000.00

- Oven 22,900.00 1 22,900.00

- Measuring spoon 110.00 2 220.00

- Grip-ez measuring scoop 11.00 3 33.00

- Scale 230.00 1 230.00

- Electronic kitchen scale 900.00 1 900.00

- Cake Decorating Tip SET 1,600.00 1 1,600.00

- Impulse sealer 960.00 1 960.00

- Whisk Balloon 240.00 2 480.00

- Whisk Balloon 85.00 2 170.00

- Glazing Rack 236.00 3 708.00

- Pitchers 600 cc. 600.00 1 600.00

- Measuring cup 170.00 3 510.00

- Measuring Liquid cup 200.00 2 400.00

- Pastry Bag 12 in. 550.00 1 550.00

- Pastry Bag 18 in. 700.00 1 700.00

- Drip less non-stick tong 37.00 2 74.00

- Flour Sifter 100.00 2 200.00

- Cake turntable 3 80.00 1 80.00

- Cake turntable 2 75.00 1 75.00

- Electronic clock and timer 90.00 1 90.00

- Cake dividing 80.00 2 160.00

- Pastry brush 1 in. 17.00 1 17.00

- Pastry brush 2.5 in. 28.00 1 28.00

- Pastry brush 4 in. 55.00 1 55.00

- Pastry brush 90.00 1 90.00

- Cake cardboard 2 pond 4.00 200 800.00

- Cake cardboard 3 pond 5.00 200 1,000.00

- Rubber spatula 4 14.00 2 28.00

- Cake pan ½ pond 30.00 2 60.00

- Cake pan 1 pond 35.00 2 70.00

- Cake pan 2 pond 44.00 2 88.00

- Cake pan 3 pond 47.00 2 94.00

- Square cake pan square 2 pond 60.00 2 120.00

- Square cake pan 3 pond 70.00 2 140.00

- Square cake pan 7 in. 45.00 2 90.00

- Brioche mold 45.00 12 540.00

- Decorating card 35.00 1 35.00

- Cake knife 145.00 1 145.00

- Rolling pin 60.00 2 120.00

- Decorating flower 25.00 4 100.00

- Straight spatula 6 in. 60.00 1 60.00

83

- Straight spatula 8 in. 75.00 1 75.00

- Box 16.00 50 800.00

- Pencil 85.00 1 85.00

Total 206,802.00

Part 2 Table & Chair

- Table

Rosabella 7,900.00 3 23,700.00

- Sofa

Alexandria Penelope 44,900.00 2 89,800.00

Penelope 24,900.00 6 149,400.00

Surf 2,390.00 6 14,340.00

Total 277,240.00

Part 3 Fuiniture

- Cannes 5,900.00 3 17,700.00

- Refrigeretor 34,000.00 1 34,000.00

- Wall lamp 2,390.00 6 14,340.00

- Counter Coffee 13,000.00 2 26,000.00

- Cabinets 6,890.00 1 6,890.00

- Sony Home theatre 5.1 8,390.00 1 8,390.00

- LG LED TV 42" 31,900.00 1 31,900.00

- Air condition 18,000 BTU 38,774.00 2 77,548.00

- Showcase 3,350.00 1 3,350.00

- Showcase cake 35,000.00 2 70,000.00

- Long table bar 4 M. 6,000.00 1 6,000.00

Total 296,118.00

Part 4 Decoration

- Built in 130,000.00 1 130,000.00

Total 130,000.00

Total Investment Cost 910,160.00

Table 4.2 Investment Cost

84

- Depreciation

Depreciation

Equioment & Material Total

Useful

life (Yr.)

Depre per

year

Depre per

month

Part 1 Equipment

- Espresso machine and coffee

grinder 149,000.00 5

29,800.00

2,483.33

- Tamper 1,300.00 5 260.00

21.67

- Vacuum bottle - - - -

- Measuring cup 8 oz. - - - -

- Opener - - - -

- Measuring cup 1 oz. - - - -

- Spoon stir - - - -

- Mid-bottle - - - -

- Big bottle - - - -

- Spoon - - - -

- Bean spoon - - - -

- Choc bottle - - - -

- Syrup pump - - - -

- Pitchers 500 cc. - - - -

- Whip it - - - -

- Whip cream gas - - - -

- Stews 6 mm. - - - -

- Plastic glass 16 oz. with cover - - - -

- Coffee cup 3/set - - - -

- Coffee spoon 4 piece/set - - - -

- Tray 5*9 inches - - - -

- Tray 6*11 inches - - - -



- Temperature - - - -

- Silpat, baking sheet - - - -

- Cake box - - - -

- Pie spatula - - - -

- Tongs - - - -

- Cake Mixer 11,000.00 3

3,666.67

305.56

- Oven 22,900.00 5

4,580.00

381.67

- Measuring spoon - - - -

- Grip-ez measuring scoop - - - -

- Scale - - - -

- Electronic kitchen scale - - - -

85

- Cake Decorating Tip SET - - - -

- Impulse sealer - - - -

- Whisk Balloon - - - -

- Whisk Balloon - - - -

- Glazing Rack - - - -

- Pitchers 600 cc. - - - -

- Measuring cup - - - -

- Measuring Liquid cup - - - -

- Pastry Bag 12 in. - - - -

- Pastry Bag 18 in. - - - -

- Drip less non-stick tong - - - -

- Flour Sifter - - - -

- Cake turntable 3 - - - -

- Cake turntable 2 - - - -

- Electronic clock and timer - - - -

- Cake dividing - - - -

- Pastry brush 1 in. - - - -

- Pastry brush 2.5 in. - - - -

- Pastry brush 4 in. - - - -

- Pastry brush - - - -

- Cake cardboard 2 pond - - - -

- Cake cardboard 3 pond - - - -

- Rubber spatula 4 - - - -

- Cake pan ½ pond - - - -

- Cake pan 1 pond - - - -



- Square cake pan square 2

pond - - - -

- Square cake pan 3 pond - - - -

- Square cake pan 7 in. - - - -

- Brioche mold - - - -

- Decorating card - - - -

- Cake knife - - - -

- Rolling pin - - - -

- Decorating flower - - - -

- Straight spatula 6 in. - - - -

- Straight spatula 8 in. - - - -

- Box - - - -

- Pencil - - - -

Total

38,306.67

3,192.22

Part 2 Table & Chair

- Table

Rosabella 23,700.00 8

2,962.50

246.88

86

- Sofa

Alexandria Penelope 89,800.00 7

12,828.57

1,069.05

Penelope 149,400.00 7

21,342.86

1,778.57

Surf 14,300.00 7

2,042.86

170.24

Total

39,176.79

3,264.73

Part 3 Fuiniture

- Cannes 17,700.00 5

3,540.00

295.00

- Refrigeretor 34,000.00 10

3,400.00

283.33

- Wall lamp 14,340.00 5

2,868.00

239.00

- Counter Coffee 26,000.00 8

3,250.00

270.83

- Cabinets 6,890.00 8

861.25

71.77

- Sony Home theatre 5.1 8,390.00 5

1,678.00

139.83

- LG LED TV 42" 34,900.00 5

6,980.00

581.67

- Air condition 18,000 BTU 77,548.00 5

15,509.60

1,292.47

- Showcase 3,550.00 5

710.00

59.17

- Showcase cake 70,000.00 5

14,000.00

1,166.67

- Long table bar 4 M. 6,000.00 5

1,200.00

100.00

Total

53,996.85

4,499.74

Part 4 Decoration

- Built in - - - -

Total -

-

Total Depreciation for 1 year

131,480.30

Total Depreciation for 1 month

10,956.69

Table 4.3 Depreciation

87

Table 4.4 Depreciation

88

Chapter 5

89

5.1 Ingredient Cake

List Price

Flour

625/25kg.

Nutmeg

370/1 kg.

Vegetable oil

115/1.9 l.

Butter*5 kg.

136 = 680

Sugar*25 kg.

24 = 600

90

Vanilla

60/100 g.

Cinnamon

400/500g.

Toasted sliced

almonds

690/1 kg.

Salt

10/ 1 kg.

Peanut butter

200 = 800g

Granulated sugar

24 = 600

91

Eggs

119/30piece

Milk*3

175/5 l.=525

Grape jelly

67

Cocoa powder

480/kg.

Baking soda

125/500 g.

Baking powder

125/500 g.

92

Cream cheese*2kg.

750

Shredded coconut

30/1 kg.

Golden raisins

350/1 kg.

Finely chopped

walnuts

620/1 kg.

Semi-sweet chocolate

chips

*3 kg.

290 = 870

Blackberry wine

395/bottle

93

Icing*5

30 = 150

Berry preserves

580.32/set

Cornstarch

170/10 kg.

Strawberries

150/kg.

Apples

1,250/box

Oranges

30/kg.

94

Pineapples

100/5 kg.

Rum

309/bottle

Unsalted butter*5

136 = 680

Oreo cookies

150/box

Lemon

70/kg.

Strawberry jam

67

95

Gelatin

50

Olive oil

383/1 l.

96

5.2 Coffee ingredients

Coffee bean

roasted*2

110/kg.=220

Sweetened

condensed

milk*2

96/2 kg.=192

Fresh milk*2

175/5 l.=350

Meji Whip

cream

98/l.

Creamer

95/900 g.

97

Cocoa powder

(France)

480/kg.

Sugar*5

24/kg.=120

Fruits syrup*5

330/bottle=1650

Soda SINGHA

118/box

Ice*2

35/bag=70

Water*6

12/20 l.=72

98

Chapter 5 Operations cost

5.3 Cost of goods sold

Cost of goods sold year1

99


100


101


102


103

Table Cost of goods sold for 5 years

5.4 Cost of labor (per month)

104

Chapter 6

105

Chapter 6 Administration

Cost 6.1 Overhead Cost (per year)

Table 4.7 over head cost (year 1)


106




107

6.2 Administrative

Table Administrative year 1


108




109

6.3 Management analysis

6.3.1 Organization Chart

Organization Chart

General Manager

Barista

Baker

Waiter

Waitress

110

Description the characters and duties of employee in each department of Taste me as

follows:

1. Manager

Directly response to provide the internal control to be effective and levels of productivity are always impressive. To increasing sales is responsibilities of manager because it will drive the growth of the store and manager of our store response to train and order the employee know exactly role they has to play too, if sometimes have the problems manager must to know and find the way to solve these problem.

2. Barista

Barista is importance for all coffee and bakery store he must to have more

responsibility, fluency, good memory, experienced, and intelligent because if coffee are

delicious and good service that can make the customers to complacent, them will be loyalty

customers. Barista is in the counter bar response for made menu of coffee, greet customers,

receive some order when customer want specials menu and most of customers drunk the

same all times if barista can remember and said you remembered it is making an impression

to customers, moreover the good coffee should be delicious and at 60-70 c, the flavor and

odoriferous of coffee is importance too.

3. Pastry Chef

Response for all about bakery, made cakes and bakery, control the quality and flavor

of bakery it is importance because the most revenue of our store comes from bakery, so it

should be delicious and appetizing. Thinking new menu and special menu is importance too

because it is making surprisingly for customers.

4. Waiter / waiter all rounder

This position has many duty responsibilities about served bakery or coffee to

customers these things are importance because they must to meet customers in face to face,

greet customers, receive order, they should have good personality, hospitable, and service

mind. Sometimes waiters are cleaner or help to check neatness of the store.

111

Chapter 7

112

Chapter 7 Financing

7.1 Initial investment

A la gateaux approximately invested of 1,000,000 Bath

Raw material THB 15,834.32

Fixed assets THB 780,160.00

Rental THB 25,000.00

Registration THB 60,000.00

Others THB 5,000.00

Total initial investment THB 885,994.32

113

7.2 Income statement

Table income statement year 1

114


115


116


117


118

7.3 State of cash flow

Table Statement of cash flow year 1

119


120


121


122


123

7.4 Balance Sheet

Table Balance Sheet year 1

124 Table Balance Sheet year 2



127

Table Balance Sheet year 5

128

7.5 Payback period

-1,200,000.00 600,000.00

600,000.00

July

From figure, the payback period that turns to investor within 1 year and 7

month. We pay for first year 600,000.00 BHT and second year 600,000.00

BHT all amount 1,200,000.00 BHT.

0 1 2 3 4 5

129

Chapter 8

130

Risk Analysis

8.1 Risk Management Analysis

A la gateaux is the bakery shop, our shop located in Chiang Rai province so that we

have many competitor.

8.1.1 Competitor Risk

Chiang Rai province have a good view, good nature and good climate that the

necessary to attract the competitor to business investment. So that is the effect to make our

shop have many competitor both direct and indirect. We must set the best standard and create

highlights of our shop, such as we provide the best services and quality to customer for their

satisfaction and we decorate our shop to French style.

8.1.2 External risk

Economic risk

Thailand economic slowdown since 2006 it makes the consumption decrease and

expected the economic will be increase in 2008 but the problems of politic are not stability

assemble of oil price to increase, all of these factor are decrease to Thai economic. It is not

distinctness to fast recover. Situation of economic in 2011 is positive affect for our business

because the growth of SMEs are distinct to improve wherewith the global economic recovery

this factor effect to credit of SMEs are improve 8% compared with 395,500 million baht.

Chiang Rai economic are growing it is the good sign for our business too. In the future we

may be met the economic problems because of the globalization.

Political risk

The political are importance for all business and our business too. Thailand have

many political problems but now it batter than the past. However we are unavoidable political

risk but we expected that the future of politics is not likely to impact the economy is not for

much.

Technology risk

In the production industries have to use technology it is importance factors because it

can save time, power, and production cost. Technology gives us an advantage over

competitors but we unavoidable the technology problems such as, damage equipment, electric

energy, and something’s that can be so, we should to know how to use and maintenance the

electric appliance and train to the employees.

131

Competition risk

In this business are high competitions, many choices for consumer decision and the

engaging the consumer only is success, luxury, delicious, convenience, fast, and inexpensive

it is example of the consumer satisfaction. A La Gâteaux, we show with the concept “France

in Chiang Rai”, we proud to presented clearly concept of our store because we have own

position that different from other so, the customer can touch the difference sense or

difference things in our store. In future we will develop our product to respond to the demand

of customer and the increase competitors.

8.1.3 Internal of risk

Factors that cause risks. May come from a variety of reasons, such as personnel, financial,

political, economic system of the organization. Technological change. Customers or clients.

Competition as a source of risk within the organization, such as

- Workplace safety.

The shop is located next to the road. A public gathering. The traffic is busy. And do we have

so many children have concerns about security in the parking lot of the store. To provide

customers with convenient parking.

- The accounting system is not reliable.

Care of those assigned to the exercise of power is a trust that is reliable employees. The risk

of companies as a result of the company. The Company can not control all the time, and can

cause loss of business opportunities. Therefore, managers should monitor closely the

company's marketing plan and to determine the appropriateness of the amount of the financial

market if it finds any errors in its marketing. Administrators can set the amount of financial

plans to meet the marketing, management and marketing, and financial backup.

- A corporate culture that is conducive to building performance.

Cultural differences can cause problems in the operation and performance may be reduced.

We have the attitude and the exchange of language or culture within the organization first and

then go to a customer with a new culture into which we can comfortably handle.

132

- Staff training is not enough.

The coaching staff will do the same job training services to employees will be trained to think

about money, the food served, the shop, cleaning shop. Employees have a duty to do

everything within the store. But our limits do not apply to employees at a small store; we do

not need a large number of employees.

- Conflicts of interest.

We have a lot bakery in the charge sheet, the risk of all the marketing and promotion to

attract customers to their own interests. So do we have to offer something unique to the

customer and purchase our products.

- Other risks.

All our love's fire insurance companies Insurance Company Limited (the Company) to secure

the shop because the shop was the scene of the fire, we do not have to pay it all yourself. We

rely on insurance companies. Bangkok Insurance Public Company Limited (the Company)

takes care of our store.

Bangkok Insurance.Residential and Commercial Property Insurance.2010,from

http://www.bangkokinsurance.com/online/fire_lovehome.asp?lang=eng.

http://www.bangkokinsurance.com/online/fire_lovehome.asp?lang=eng

133

8.2 Financial Risk

8.2.1 Risk of sale decrease 5%, 10%, and 15% for 5 Years

Table 8.1 Summary of risk of sale decrease 5% for 5 years

134


135


136

8.2.2 Risk of cost increase 5%, 10%, and 15% for 5 Years

Table 8.4 Summary of risk of cost increase 5% for 5 years

137


138



139

Chapter 9

140

Summary

We 're A la gataeux. Our shop is bakery shop. "A la gataeux" is the French word, it's

mean cakes. We provide the best quality of services and the best quality of products. A la

gataeaux shop located in the center of Chiang Rai province and near the clock cycle. Our

products is bakery and coffee made from quality of ingredients so that clean and safe for the

customer. We have many kinds of bakery such as Black Forest Cake, Mont Blanc and

Macaroons and have many kinds of coffee such as Espresso, Mocca and Latte. Inside our

shop decorate in French style, have the chandeliers, sofa, and coffee bar and have facilities

such as WiFi and TV. Our target are business worker and the tourist who visit the city. In

Chiang Rai province have many bakery and coffee shop. Our directs competitors are Pang

Khon, Wawee, Doi Chang Coffee, Pure Bakery and indirects is Ban Chivit Thammada.

Analysis of the general environment of Chiang Rai province is getting the attention of many

tourists. Chiang Rai is a bakery and coffee shop with a lot. Each store has the luxury of

attracting and retaining satisfied customers and have been serving our customers to focus on

the students. And that it is time to get something done other competitors in the east of Chiang

Rai province has many bakery stores. But our strengths are that it is a traditional French

bakery with a chef from the Guarantee with each other over the same area. A weakness of

each competitor is to have a lot in the city of Chiang Rai. Therefore, our bakery is attracting

more customers to the bakery quickly became popular at the time. People of all ages,

attention turned to eating French bakery and coffee or hot drinks to customers, and t

mechnology is critical to your business. For connected to the business for comfortable for the

customer. The segments we provide products of fresh bakery and coffee. Marketing mix

strategies we focus on 4P.

- Product

We provide service in the bakery and coffee for a customer favorite. Our

products are sold together, and we also appreciate the relaxed atmosphere for customers and

less expensive to purchase as appropriate.

- Price

We set the price that for everyone can afford a market because of its bakeries.

We are going to explore for its competitors because it has many bakery shops opened in the

same area.

141

- Place

Our stores are in the area of education and tourist areas, and we plan to expand

into other areas that around outside to provide consumers with easy convenient access to

transportation.

- Promotion

Technology as the larger society in our lives if they told us the name and to the

other and said that would be good to follow the next plan is to promote the internet . We

create web sites, blogs and let everyone know about our history, revenue, and we will update

our post when we get to everyone.

For cost of investment

Cost of Investment

Land Rental 25,000

Label cost 5,000

Registration 60,000

Internet , Wi-Fi , and telephone 1,250

Total 91,250

For internal risks, factors that cause risks. May come from a variety of reasons, such

as personnel, financial, political, economic system of the organization. Technological change.

Customers or clients. Competition as a source of risk within the organization. Our strength is

bakery from French and from original taste. Our weakness are have many competitors and

our shop is the new shop. Our prices of bakery and cake not so expensive. For financial we

have more interest every year and our bakery are develop more quality. And increase income

every year.

142

Reference

143

Reference

http://www.chiangrai.net

http://www.chiangrai.net/dashboard1/

http://www.google.co.th/url?sa=t&rct


(http://202.129.0.133/createweb/00000//00000-1011.html)

(http://www.tourismchiangrai.com/?p=chiangrai)

(http://www.pateawthai.com/travel/view_detail.asp?code=520

www.coffee-dream.net

www.coffeemade.com

www.bonacoffee.com

www.bluekoff.com

(http://www.pateawthai.com/travel/view)

http://www.indexlivingmall.com/LIVING-ROOM/1100640

http://www.indexlivingmall.com/LIVING-ROOM/110018422#1


http://www.indexlivingmall.com/products/110015486


http://www.pantipmarket.com/items/12044007

http://thebest1.co.th/products.php?start=0&page=1&brandgroup_id=13&maingroup_id=140

http://www.ikea.com/th/th/catalog/products/50195694/

http://aorabika.igetweb.com/product/226242/%E0%B9%80%E0%B8%84%E0%B8%B2%E0%B8%99%

E0%B9%8C%E0%B9%80%E0%B8%95%E0%B8%AD%E0%B8%A3%E0%B9%8C-01.html

http://www.sony.co.th/product/dav-dz340k

http://www.lcdtvthailand.com/spec/detail.asp?product=LG_42LW5700&param_id=724

http://www.topcoolair.com/index.php?lay=show&ac=article&Id=393970&Ntype=16

http://www.chiangrai.net/dashboard1/?PID=R3BwL0dwcDMuYXNjeA==





http://202.129.0.133/createweb/00000/00000-1011.html

http://www.tourismchiangrai.com/?p=chiangrai

http://www.pateawthai.com/travel/view_detail.asp?code=520

http://www.coffee-dream.net/

http://www.coffeemade.com/

http://www.bonacoffee.com/

http://www.bluekoff.com/

http://www.pateawthai.com/travel/view_detail.asp?code=520




http://www.indexlivingmall.com/products/110015486



http://thebest1.co.th/products.php?start=0&page=1&brandgroup_id=13&maingroup_id=140

http://www.ikea.com/th/th/catalog/products/50195694/

http://aorabika.igetweb.com/product/226242/%E0%B9%80%E0%B8%84%E0%B8%B2%E0%B8%99%E0%B9%8C%E0%B9%80%E0%B8%95%E0%B8%AD%E0%B8%A3%E0%B9%8C-01.html

http://aorabika.igetweb.com/product/226242/%E0%B9%80%E0%B8%84%E0%B8%B2%E0%B8%99%E0%B9%8C%E0%B9%80%E0%B8%95%E0%B8%AD%E0%B8%A3%E0%B9%8C-01.html

http://www.sony.co.th/product/dav-dz340k

http://www.lcdtvthailand.com/spec/detail.asp?product=LG_42LW5700&param_id=724

http://www.topcoolair.com/index.php?lay=show&ac=article&Id=393970&Ntype=16

144

http://www.ikea.com/th/th/catalog/products/S69894506/

http://www.pramong2000.com/product-th-0-2274608-

%E0%B8%95%E0%B8%B9%E0%B9%89%E0%B9%82%E0%B8%8A%E0%B8%A7%E0%B9%8C%E0%B9%

80%E0%B8%84%E0%B9%89%E0%B8%81+skq68+skq88+%E0%B8%95%E0%B8%B1%E0%B9%89%E0%

B8%87%E0%B9%82%E0%B8%95%E0%B9%8A%E0%B8%B0.html#

http://www.siam-shop.com/p?mode=product_more_detail&product_id=49658&shop_id=3134

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http://lemmemore.weloveshopping.com/store/product/view/%E0%B8%96%E0%B8%B1%E0%B9%8

8%E0%B8%A7%E0%B8%A7%E0%B8%AD%E0%B8%A5%E0%B8%99%E0%B8%B1%E0%B8%97_GradeA

_USA_%E0%B9%80%E0%B8%A5%E0%B8%B7%E0%B8%AD%E0%B8%81%E0%B8%9B%E0%B8%A3%E

0%B8%B4%E0%B8%A1%E0%B8%B2%E0%B8%93..%E0%B8%84%E0%B8%A5%E0%B8%B4%E0%B8%8

1%E0%B8%97%E0%B8%B5%E0%B9%88%E0%B8%A3%E0%B8%B9%E0%B8%9B-18108059-th.html


http://godshillisleofwight.co.uk/isle-of-wight-cider/blackberry-wine-75cl-p-44.html

http://www.be2hand.com/index.php?prod_id=291528

http://www.grancaffevuotto.com/index.php?main_page=product_info&cPath=99&products_id=137

8&zenid=1qk047cpr86ihss3g7im14mqt1

http://www.taladsimummuang.com/dmma/portals/pricelistitem.aspx?id=020112057

http://www.bloggang.com/mainblog.php?id=justrelax&month=25-06-2009&group=17&gblog=4

http://shoppingonline.bigc.co.th/catalog/product/view/id/940/s/strawberry-jam-ltd-best-foods-

400g/category/82/

http://www.ikea.com/th/th/catalog/products/S69894506/

http://www.pramong2000.com/product-th-0-2274608-%E0%B8%95%E0%B8%B9%E0%B9%89%E0%B9%82%E0%B8%8A%E0%B8%A7%E0%B9%8C%E0%B9%80%E0%B8%84%E0%B9%89%E0%B8%81+skq68+skq88+%E0%B8%95%E0%B8%B1%E0%B9%89%E0%B8%87%E0%B9%82%E0%B8%95%E0%B9%8A%E0%B8%B0.html




http://www.siam-shop.com/p?mode=product_more_detail&product_id=49658&shop_id=3134

http://doichaangcoffee.com/process

http://www.greenshopcafe.com/news-greenproducer-detail.php?id=64

http://lemmemore.weloveshopping.com/store/product/view/%E0%B8%96%E0%B8%B1%E0%B9%88%E0%B8%A7%E0%B8%A7%E0%B8%AD%E0%B8%A5%E0%B8%99%E0%B8%B1%E0%B8%97_GradeA_USA_%E0%B9%80%E0%B8%A5%E0%B8%B7%E0%B8%AD%E0%B8%81%E0%B8%9B%E0%B8%A3%E0%B8%B4%E0%B8%A1%E0%B8%B2%E0%B8%93..%E0%B8%84%E0%B8%A5%E0%B8%B4%E0%B8%81%E0%B8%97%E0%B8%B5%E0%B9%88%E0%B8%A3%E0%B8%B9%E0%B8%9B-18108059-th.html






http://godshillisleofwight.co.uk/isle-of-wight-cider/blackberry-wine-75cl-p-44.html

http://www.be2hand.com/index.php?prod_id=291528

http://www.grancaffevuotto.com/index.php?main_page=product_info&cPath=99&products_id=1378&zenid=1qk047cpr86ihss3g7im14mqt1

http://www.grancaffevuotto.com/index.php?main_page=product_info&cPath=99&products_id=1378&zenid=1qk047cpr86ihss3g7im14mqt1

http://www.taladsimummuang.com/dmma/portals/pricelistitem.aspx?id=020112057

http://www.bloggang.com/mainblog.php?id=justrelax&month=25-06-2009&group=17&gblog=4

http://shoppingonline.bigc.co.th/catalog/product/view/id/940/s/strawberry-jam-ltd-best-foods-400g/category/82/

http://shoppingonline.bigc.co.th/catalog/product/view/id/940/s/strawberry-jam-ltd-best-foods-400g/category/82/

145

Appendix

146

Appendix

Cake Product

Black forest cake

147

Crepes cake

148

Marble Cheesecake Brownies.

149

White chocolate cheese cake.

150

Strawberry cream cake.

151

Soften chocolate cake

152

Double Chocolate cake

153

Peanut Butter and Jelly cake

154

Berry and cream cheese coffee cake

155

Lemon cheese cake

156

Macaroon

157

Chocolate Souffle

158

Croissant

159

Mont Blanc cake

160

Pumpkin Mont Blanc cake

161

Members

5031207077 MISS CHARUPORN KHAMYANG

5131207078 MISS PITCHAYA JITDOUNGWAN

5131207129 MR. LINHAO ZHOU

5231207029 MISS NATTANAT KAOTAKAN

5231207033 MR.DAMRONG NOKSAKDA

5231207039 MISS THANAPORN THUMMAWUT

5231207101 MISS SIRINTIP BUAJAN

5231207133 MR. ARNAT MANEEKAT

162

Documents

La Gateaux