bonggo buffet cake

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Project Feasibility Study and Evaluation b


Miss Thitirot Soisuwan

ID: 4931205046

Tourism Management

Project Feasibility Study and Evaluation c


Preface

Now the business of buffet cake don’t be know prevent extensively but the

requirement of customer have require to eat the cake in the many quantity or many

variety type of cake and then cause the quantity in the buying decreases because of the

price of cake per piece have high price. There for the occur of business buffet cake for

supported the demand of customer and variety to requirement of customers

The study of feasibility also concerns in details every parts of administration that

cover planning, analysis, financing and marketing until the evaluation. We study the

feasibility of buffet cake business to guideline for to do the business in the future.

Bonggo Buffet Cake Company

Project Feasibility Study and Evaluation d


Executive Summary

I choose this business is nowadays, most people are always in relaxed and

compete with the time to achieve whatever they want. Therefore, people choose some

bakery that they can easily and quickly eat. Cake becomes popular not only in European

countries but also in Asia. Thailand is one country where cake buffet business is

growing.

And nowadays people love cake and have more consumers need to buy cake but

many cake shop sell cake in high price then consumer think that the price of cake is

very expensive and some consumer not have enough money to buy cake. So, a lot of

cake cannot sell and expire because it cannot keep for long time. The business of cake

must to be change strategy for sell and get high income. Then it has business cake for

meet customer’s satisfaction. My business set at Chiang-Mai Province, because of

Chiang-Mai has most people of the second of Thailand. In Chiang Mai, the northern

most of Thailand, There have buffet cake only two shops in around the city but in the

department store haven’t business of buffet cake then make less than competitor in

department store and in the department store have high target market group. Those of

buffet cake shops couldn’t meet customer demands in term of following customers’

orders. My company had opened a new style of buffet cake. This located of company at

the Robinson Chiang Mai Department store. My business name is BonGo buffet cake.

The project buffet cake business has required knowledge and objective as

follow;

1. Learn about the real situation and analysis situation.

2. Analyze to set goal and management of project.

3. Learn about competitor of the business in real situation.

4. Want to know about the competitor in the business have more than or less.

5. Want to know this business have income and expense more than or less.

Project Feasibility Study and Evaluation e


Expectation:

I expectations about project of buffet cake business are the way that conduct to

the objective and made the business accomplish.

- Can analysis and meet the way to solve the problem.

- Can achievement the goal and effective management of project.

- Can generate income and achieve sale forecast or more.

Benefits of project:

The benefit of project receives after accomplish from set and learn about process of

the project, and understand every step to make the project in the real life.

- Can evaluate and identify meaning of the Project Feasibility and evaluation.

- Have more skill and efficiency after to do the project in the real situation.

- Have more than ability to solve the problem when the situations change.

- Generate about creative ideas and think out of box.

However, product of bakery business still coping in the competition that is severe from

something several of goods that exist in the market, include competition of same

product in the market and rival is indirect such as Sweet Thai-style and product for kind

other health. So, make a consumer has many choices in goods buying during the festival

end of a year. There for entrepreneur that of bakery business must be to do strategy of

new market come to encourage the circulation and cope with the competition of the

rival that produce both of direct and indirect.

Project Feasibility Study and Evaluation f


� Vision:

We are a manufacturer and distributor of Bakery. We use clean, high quality of

raw material and implements. We have standard products and services managed by

righteous team, who like bakery. In addition, we focus on satisfaction of all parts

including employees, customers, shareholders and communities around.

� Mission:

We want to create different style of bakery and want to be the first successful a

Bonggo buffet cake in Chiang-Mai.

Because this shop is a buffet cake and have many cake to choose diverse. And

the normally of consume when look at the color looks appetizing to eat are interesting

that the face of cake is the importance. Bonggo buffet cake shop has located in

Robinson plaza or shopping mall and it have air-conditioned and customers will be

trusting in the clean and comfortable. So, customer want come to tests and cake have

many variety by unlimited number cake therefore will have many customers interesting.

Although we set the time but their buffets have many varieties it will be getting more

than profit. My target group is teenager, because they know what they want and teenage

have spirits when they works.

Project Feasibility Study and Evaluation g


Table of content

Chapter 1 ......................................................................................................................... 1

Chapter 1: Introduction .............................................................................................................. 2

Background and Significance of the project: ......................................................................... 2

Project Objective: .................................................................................................................. 4

Expectation: ........................................................................................................................... 4

Benefits of project: ................................................................................................................ 4

Activities: .............................................................................................................................. 5

Time Frame: .......................................................................................................................... 6

Chapter 2 ......................................................................................................................... 7

Chapter 2: Industry profile ........................................................................................................ 8

� Nature of industry: ...................................................................................................... 8

� Situation Of industry: ............................................................................................... 13

� Product / Service:....................................................................................................... 14

� Vision: ......................................................................................................................... 18

� Mission: ...................................................................................................................... 18

� Strategy: ..................................................................................................................... 19

Chapter 3 ....................................................................................................................... 21

Chapter 3: Market Feasibility Study ........................................................................................ 22

� Market Analysis:........................................................................................................ 22

- General Environment Analysis ................................................................................ 22

- Competition Analysis (3C Analysis)......................................................................... 23

� STP Analysis: ................................................................................................................. 25

� Marketing Mix Strategy: .............................................................................................. 26

� Sales forecast: ................................................................................................................. 26

� Marketing Expenses; ..................................................................................................... 28

Project Feasibility Study and Evaluation h


Conclusion: .............................................................................................................................. 30

Chapter 4 ....................................................................................................................... 32

Chapter 4: Technical Feasibility Study.................................................................................... 33

� Production and Operations Analysis: .......................................................................... 33

Preparation: .......................................................................................................................... 33

Ingredients: ........................................................................................................................ 38

� Butter ½ cup ............................................................................................................ 38

� Egg 2 eggs ............................................................................................................... 38

� Small banana 3.......................................................................................................... 38

� Vanilla 1 tsp ............................................................................................................. 38

� Bicarbonate of soda 1 tsp ........................................................................................... 38

� Milk 50 mL .............................................................................................................. 38

� Caster sugar ½ cup .................................................................................................... 38

� Self- rising flour 1½ cups .......................................................................................... 38

Ingredients: ........................................................................................................................ 42

� Logo of company: ........................................................................................................ 44

� Location ....................................................................................................................... 44

� Equipment: .................................................................................................................. 46

� Logistics Management: ................................................................................................ 49

� Facility Management: .................................................................................................. 49

� Cost of Investment: ...................................................................................................... 50

� Operating Cost: ............................................................................................................ 50

� Management Analysis: ................................................................................................ 52

� Conclusion: .................................................................................................................. 52

Chapter 5 ....................................................................................................................... 54

� Profit/ Loss Statement ..................................................................................................... 55

Project Feasibility Study and Evaluation i


Income Statement Year1 ..................................................................................................... 56

Income Statement Year 2 .................................................................................................... 58

Income Statement Year 3 .................................................................................................... 60

� Cash Flow ........................................................................................................................ 62

Statement of Cash Flows Year1 .......................................................................................... 63



� Balance Sheet .................................................................................................................. 72

Balance Sheet Year 1 ........................................................................................................... 73



� All financial Statements are in monthly base. Minimum 5 year statements are required 79

• Financial analysis: ...................................................................................................... 80

• Financial ratio analysis: ............................................................................................... 80

• Profitability Ratio: ....................................................................................................... 81

• Conclusion: .................................................................................................................. 86

Chapter 6 ....................................................................................................................... 87

Chapter 6: SUMMARY ........................................................................................................... 88

Referrent ...................................................................................................................... 100

Picture content

Project Feasibility Study and Evaluation j


Picture 1 Background Cake ............................................................................................................ 2

Picture 2: Show to Have One's Cake and Eat It Too ................................................................... 10

Picture 3: French cakes or gateaux, including a buche de Noel and a "galette de rois" Epiphany

cake .............................................................................................................................................. 10

Picture 4: Show design of wedding Cake .................................................................................... 11

Picture 5: Show design of birthday Cake .................................................................................... 13

Picture 6: Show the pattern of Butter cake. ................................................................................. 15

Picture 7: Show the pattern of Unshortened cake or Foam. ........................................................ 16

Picture 8: Show the pattern of Chiffon Cake or Combination Type Cake .................................. 17

Picture 9: Show the pattern of Cheesecake.................................................................................. 18

Picture 10: Strawberry Cake ....................................................................................................... 33

Picture 11: Coconut Cake ............................................................................................................ 34

Picture 12: Orange Cake .............................................................................................................. 35

Picture 13: White Chocolate Cake ............................................................................................... 37

Picture 14: Cherry Banana Cake ................................................................................................. 38

Picture 15: Chocolate Cake ......................................................................................................... 39

Picture 16: Cheese Cake .............................................................................................................. 40

Picture 17: Prune Cake ................................................................................................................ 41

Picture 18: Green Tea Cake ......................................................................................................... 42

Picture 19: Honey Cake ............................................................................................................... 43

Picture 20: Logo of company ...................................................................................................... 44

Picture 21: Layout shop. .............................................................................................................. 44




Figure content

Figure 1: Show Population municipal in Chiang-Mai province 2003-2007 ........................... 3

Project Feasibility Study and Evaluation k


Figure 2: Show activities of the project in 14 weeks ..................................................................... 5

Figure 3: Show time frame of the project in 14 weeks .................................................................. 6

Figure 4: Corporate Level............................................................................................................ 19

Figure 5: Segmentation of my company. ..................................................................................... 25

Figure 6: Graph of Sale forecast for 3 years. ............................................................................... 27

Figure 7: Income Statement Year1_January-June ....................................................................... 56

Figure 8: Income Statement Year1 (Cont.)_July-December ....................................................... 57

Figure 9: Income Statement Year2_January-June ....................................................................... 58

Figure 10: Income Statement Year2 (Cont.)_July-December ..................................................... 59

Figure 11: Income Statement Year3_January-June ..................................................................... 60

Figure 12: Income Statement Year3 (Cont.)_July-December ..................................................... 61

Figure 13: Statement of Cash Flows Year1_January-April ......................................................... 63

Figure 14: Statement of Cash Flows Year1(Cont.)_May-August ............................................... 64

Figure 15: Statement of Cash Flows Year1 (Cont.)_September-December ................................ 65







Figure 22: Balance Sheet Year 1_January-April ......................................................................... 73

Figure 23: Balance Sheet Year 1(Cont.)_May-August ................................................................ 73

Figure 24: Balance Sheet Year 1(Cont.)_September-December ................................................. 74




Project Feasibility Study and Evaluation l





Figure 31: Percentage change in profit margin ........................................................................... 81

Figure 32: Percentage change in Return on asset ....................................................................... 82

Figure 33: Percentage change in return on investment .............................................................. 83

Figure 34: Ratio change in total asset turnover .......................................................................... 84

Figure 35: Rate change in debt .................................................................................................... 85

Figure 36: Rate change payment ................................................................................................. 86

1


Chapter 1

Introduction

Project Feasibility Study and Evaluation 2


Chapter 1: Introduction

Background and Significance of the project:

Nowadays, most people are always in relaxed and compete with the time to

achieve whatever they want. Therefore, people choose some bakery that they can easily

and quickly eat. Cake becomes popular not only in European countries but also in Asia.

Thailand is one country where cake buffet business is growing.

And nowadays people love cake and have more consumers need to buy cake but





meet customer’s satisfaction.

In Chiang Mai, the northern most of Thailand, There have buffet cake only two

shops in around the city but in the department store haven’t business of buffet cake then

make less than competitor in department store and in the department store have high

target market group. Those of buffet cake shops couldn’t meet customer demands in

term of following customers’ orders. Our company has opened a new style of buffet

cake which is a BongGo buffet cake. This located of company at the Robinson Chiang

Mai Department store. Why we set shop in the Robinson Chiang Mai Department store

because this department store is the biggest of Chiang Mai and have many students,

many Tourists both domestic and foreigner come to this department store.

Picture 1 Background Cake



Our business will be making in municipal of Chiang-Mai province, because of it

is second capital of Thailand (big city) and it become number one of the province in the

northern of Thailand that have high population. From the schedule 1.1 below

Figure 1: Show Population municipal in Chiang-Mai province 2003-2007

The number of population is evidence of civilian register is in the municipal

limits only. It still has some people come to investment, work, student and tourist that

come in Chiang-Mai in each day. The population in this group is uncertainty (the hide

population), that is the people who have come to use many service within municipal city

Chiang-Mai limits. So, they are another one that important for growing of the

population and city.

Business buffet cake is a small business and it don’t have high return but many

people love and interested to eat cake. So, this business can be sell the product all the

times and have a few risk than big business. It’s easy to start management and run the

business.

The nature of shop is when customer walk to shop employee will be take to

table. In shop you will see conveyor belt because it will be vascular many cake to

customer but conveyor belt will have two lines easier for customer and the customer



can call employee in shop when customer want to eat cake but this cake not arrive. In

the package of buffet cake conclude of ice-cream, fruit, and drinking water, ice tea, and

sparkling water such as coca-cola. The area of ice-cream, fruit, and water has two points

for convenience and save time of customers will be not waiting.

Project Objective:

The project buffet cake business has required knowledge and objective as

follow;

6. Learn about the real situation and analysis situation.

7. Analyze to set goal and management of project.

8. Learn about competitor of the business in real situation.

9. Want to know about the competitor in the business have more than or less.

10. Want to know this business have income and expense more than or less.

Expectation:

I expectations about project of buffet cake business are the way that conduct to

the objective and made the business accomplish;

1. Can analysis and meet the way to solve the problem.

2. Can achievement the goal and effective management of project.

3. Can generate income and achieve sale forecast or more.

Benefits of project:

The benefit of project receives after accomplish from set and learn about process of

the project, and understand every step to make the project in the real life.

1. Can evaluate and identify meaning of the Project Feasibility and evaluation.

2. Have more skill and efficiency after to do the project in the real situation.



3. Have more than ability to solve the problem when the situations change.

4. Generate about creative ideas and think out of box.

Activities:

Process of project buffet cake business has required activities as follow.

Time Designations Problems/Events

2 weeks

• Planning strategic competitive and

market.

• Planning to conduct people in the group

to perform in each sector of task.

-

1 week

• Selection the best alternative of strategy.

• Distribution of tasks to each department.

• Setting specific time for conducting

business.

� Some strategies

have many steps.

2 weeks • Conclusion before conducting business

• Solving the appeared problems

� Electronic and

equipment must be

set up.

3 week • Conducting -

1 week

• Analyzing appeared events or problems

during conducting business

• Find solution to solve the problem

-

1 week • Planning to improve and develop the

strategies. -

4 weeks • Uses advertising for promote our

business. -

Figure 2: Show activities of the project in 14 weeks



Time Frame:

Designations

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 8

Week 9

Week 10

Week 11

Week 12

Week 13

Week 14

Planning strategic

Distribution of tasks to each

department

Define the business

opportunities

Conclusion before conducting

business

Study to conducting

Analyzing appeared events or

problems during conducting

business

Planning to improve and

develop the strategies

Advertising for promote our

business.

Figure 3: Show time frame of the project in 14 weeks



Chapter 2

Industry profile



Chapter 2: Industry profile

� Nature of industry:

Cake is a term with a long history (the word is of Viking origin, from the Old

Norse kaka) and denotes a baked flour confection sweetened with sugar or honey; it is

mixed with eggs and often, but not invariably, with milk and fat; and it has a porous

texture from the mixture rising during cooking. It is not surprising that the frontiers

between cake and bread, biscuit and bun are indistinct. The progenitor of all is bread in

its simplest form. As techniques for baking and leavening developed and eating patterns

changed, what were originally regarded as forms of bread came to be seen as categories

of their own and named accordingly. Certain Roman breads, enriched with eggs and

butter, must have achieved a cakelike consistency and thus approached one of these

indistinct frontiers.

Europe and places (North America where European influence is strong have always

been the center of cakes). One might even draw a line more tightly, forum English-

speaking areas. No other language has a word that means exactly the same as the

English 'cake.' The continental European gateau and torte often contain higher

proportions of butter, eggs and enriching ingredients such as chocolate, and often lean

towards pastry rather than cake. Central and East European items and the Easter kulich

are likewise different.

The western tradition of cakes applies little in Asia. In some countries western-style

cakes have been adopted on a small scale, for example the small sponge cakes

called KASUTERA in Japan. But the 'cakes' which are important in Asian are quite

different from anything occidental for examples, see moon cakes and rice cakes of the

Philippines.

The history of cakes goes a long way back. Among the remains found in Swiss lake

villages were crude cakes make from roughly crushed gains, moistened, compacted and

cooked on a hot stone. Such cakes can be regarded as a form of unleavened bread, as the

precursor of all modern European baked products. Some modern survivors of these

mixtures still go by the name 'cake', for instance oatcakes, although these are now



considered to be more closely related to biscuits by virtue of their flat, thin shape and

brittle texture.

Ancient Egypt was the first culture to show evidence of true skill in baking, making

many kinds of bread including some sweetened with hone. The Greeks had a form of

cheesecake and the Romans developed early versions of fruitcakes with raisins, nuts and

other fruits. These ended up in 14th century Britain. Chaucer mentions immense cakes

made for special occasions. One was made with 13 kilograms of flour and contained

butter, cream, eggs, spices, currants and honey.

During the 19th century, technology made the cake-baker's life much easier. The

chemical raising agent bicarbonate of soda, introduced in the 1840's, followed by

baking powder ( a dry mixture of bicarbonate of soda with a mild acid), replaced yeast,

providing a greater leavening power with less effort. Another technology breakthrough

was more accurate temperature controlled ovens.

In most of NW Europe and North America a well-developed tradition of home

baking survives, with a huge repertoire of cake recipes developed from the basic

methods. The ability to bake a good cake was a prized skill among housewives in the

early to mid-20th century, when many households could produce a simple robust, filling

'cut and come again' cake, implying abundance and hospitality.

Although the popularity of home baking and the role of cakes in the diet have both

changed during the 20th century, cakes remain almost ubiquitous in the western world.

They have kept their image as 'treats' and maintain their ceremonial importance at

weddings and birthdays.



On the day before her 51st birthday,

Secretary Rice enjoys a piece of "surprise"

birthday cake with Foreign Minister Saud

Al-Faisal after the inaugural meeting of the

US-Saudi Strategic Dialogue on November,

13, 2005.

To wish to have one's cake and eat it too (sometimes eat one's cake and have it

too) is to want more than one can handle or deserve, or to try to have two incompatible

things. This is a popular English idiomatic proverb, or figure of speech.

The phrase's earliest recording is from 1546 alluding to the impossibility of

eating your cake and still having it afterwards; the modern version (where the clauses

are reversed) is a corruption which was first signaled in 1812.

Comedian George Carlin once critiqued this idiom by saying, "When people say,

'Oh you just want to have your cake and eat it too.' What good is a cake you can't eat?

What should I eat, someone else's cake instead?". Of course, in the original correct form

(eat your cake and have it too), Carlin's critique does not apply.

Have Your Cake and Eat It Too is a book by Susan G. Purdy. Bob Dylan

changed the phrase in his song "Lay Lady Lay" in the line: "You can have your cake

and eat it, too."

Picture 2: Show to Have One's Cake

and Eat It Too

Picture 3: French cakes or gateaux, including a

buche de Noel and a "galette de rois" Epiphany

cake



A common custom in many cultures is the Epiphany cake containing a trinket or

bean, the person who finds it in his piece becoming the king of the feast. Sometimes

there are two trinkets, or one bean and one pea: one for a king and one for a queen. In

the royal courts of the later middle ages, these customs were very popular. Some believe

these celebrations derived from pagan Roman customs associated with Saturnalia,

which fell at around the same time as Christmas. If so, it can be seen as an example of

"enculturation", or transforming pre-Christian customs and practices by giving them

Christian significance. The Roman theme of the lordship of the feast was easily shifted

to the Epiphany theme of kingship: that of Christ himself and of the Magi, or "Three

Kings". Different parts of Europe have different traditional recipes for the Epiphany

cake -- from the almond-paste-filled pastry, the French "Gillette de Rios" topped by

golden paper crown, to the British fruit-filled, iced and layered confection.

Wedding Cake:

A wedding cake is the

traditional cake served to the guests at a

wedding breakfast, after a wedding. It is usually a large

cake, multi-layered or tiered, and heavily decorated with

icing, occasionally over a layer of marzipan, topped with

a small statue of a bride and groom. Other common

motifs include doves, gold rings and horseshoes, the

latter symbolizing good luck. Achieving a dense, strong

cake that can support the decorations while remaining edible can be considered the

epitome of the baker's art and skill. Tradition generally requires that the first cut of the

cake be performed by bride and groom together, often with a ceremonial knife, or even

a sword. An older, archaic tradition had the bride serve all portions to the groom's

family, as a symbolic transfer of her household labor from her family to the groom's

family. Tradition may also dictate that the bride and groom feed the first bites of this

cake to each other.

Picture 4: Show design of wedding Cake



Again, this may symbolize the new family unit formed and the replacement of

the old parent-child union. It is also fairly popular for the bride and grooms to shove the

c ace in each other's faces, rather than eating it.

Other guests may then partake of the cake; portions may be taken home or

shipped to people who missed the festivities. (An old tradition held that if a bridesmaid

slept with a piece of wedding cake beneath her pillow she might dream of her future

husband.) A portion may be stored, and eaten by the couple at their first wedding

anniversary, or at the christening of their first child- The cake may be frozen for this

purpose; formerly the top tier of the cake might consist of fruitcake which could be

stored for a great length of time. The origins of the tradition of the wedding cake are

hard to determine. Sweets are traditional at many celebrations for most if not all cultures

world-wide. Ancient Roman records detail sweets distributed at weddings. The book

Folklore Myths and Legends of Britain details the ancient Roman practice of dropping a

wedding cake on the head of the bride.

Medieval and Renaissance resources also mention large cakes at weddings. Such

cakes may have been fruitcake. A large cake can take a long time to make, and without

modern refrigeration, a heavy fat and sugar frosting may have prevented spoilage by

limiting moisture exposure. Another possibility is the use of sugar and fat required

satisfying the need for conspicuous consumption for the families involved in the

wedding. Henry VIII of England enacted a law specifying the quantity of sugar a cake

may have, possibly to control or tax this prevailing convention. During World War II,

sugar was rationed in the UK, so icing could not be made, and cakes were reduced in

size. To overcome cakes were often served inside a box which had been decorated with

plaster of Paris, to resemble a larger, traditional cake.



Birthday Cakes:

A birthday cake in Western culture is a pastry or dessert served to a person on

his or her birthday, sometimes decorated with the person's name and/or a message of

congratulations. It is often decorated with candles, one for each year the person has been

alive. One tradition is to add an extra candle "for good luck," although this varies.

Tradition holds that the person with the birthday can make a wish, which will come true

if all the candles can be blown out in one breath. But many people make a wish if it

takes them more than one breath. Another tradition is to smear out the name of the

person for good luck before slicing the cake for serving.

Birthday cakes are usually sponge cakes, although

many other recopies can be used. One of the most popular

flavors is chocolate. The US patent #6,319,530 is a "method of

photocopying an image onto an edible web for decorating iced

baked goods." This invention enables one to inkjet print a food-

grade color photograph on the cake surface.

� Situation Of industry:

Kasikorn Thai research center tell about the business during the Christmas New

Year's very boom. It have value increate 10% or 6.5 Billion Baht. Kasikorn Thai

Research center specify of cake-cookie very popular and advice the entrepreneur fine

the strategy encourages the market copes with the competition is severe.

News reports from Kasikorn Thai Research Company disclose that the market of

product bakery in Christmas and New Year festival of every year are the good chance in

doing business. By in this year suppose grow up increase10% or have the cost 6.5

million baht. Bakery are get popular during the festival end of a this year still the

product of bakery type of cake and cookie because that will be to do increase sales most

Picture 5: Show design of birthday Cake



in round year or have sales more than increase life-side when prepare with sales in the

during usual.

However, product of bakery business still coping in the competition that is severe

from something several of goods that exist in the market, include competition of same

product in the market and rival is indirect such as Sweet Thai-style and product for kind

other health. So, make a consumer has many choices in goods buying during the festival

end of a year. There for entrepreneur that of bakery business must be to do strategy of

new market come to encourage the circulation and cope with the competition of the

rival that produce both of direct and indirect.

� Product / Service:

Service:

• Open daily 10.00 a.m -9.30 p.m

• We have receptionist and take a customer go to table.

• Customer can call staffs when they want the cake which he/she craves.

• We have private seat and normal seat for consumer.

• Every seat of consume will have detail about price, promotion thoroughlyใ

• Customer can special order package by you.

Product:

Cakes began in ancient Egypt as round, flat, unleavened breads that were cooked on

a hot stone. Their evolution from crude cakes to what we enjoy today was possible, over

many centuries, through the introduction of new ingredients and technology. The

Egyptian's discovery and subsequent skill at using natural yeast helped leaven those

once flat cakes. When butter and eggs made their way into the cake dough, their

consistency became the precursor for today's cakes.

By the 18th century cakes were beginning to be made without yeast. Some yeast

risen cakes survived, such as the Alsatian Kugelhopf, but the new cakes got their

lightness from beaten eggs. But not only did some recipes call for an astounding number

of eggs (upwards of 30) but they required long hours of beating. Unfortunately, this



went on until technology caught up with the invention of baking soda (1840s) followed

closely by baking powder (1860s).The quality of baked goods would continue to

improve over time as ingredients became more refined and of a consistent quality By

the 19th would pass from the baking of a cake on a hot stone to baking in a hot

electric/gas oven. Now cake has 4 types.

1. Butter cake is the cake has high fat. Going up rises of kind this cake has been

from the air that from butter hammering with sugar by fat will be keeping the

air which will expand during baking. This type of cake includes White cake,

Chocolate Cake, and Fruit cake.

Picture 6: Show the pattern of Butter cake.



2. Unshortened cake or Foam – type cake. This cake doesn’t have fat in the

ingredients. Capacities of cake depend on the growth of albumen come from

that bring until the air bubbles that keep beating into the egg. Therefore the cake

or the full expansion during baking. When making this type of cake should be

done with caution because the bubbles caused by the weak beat albumen not

same butter cake

Picture 7: Show the pattern of Unshortened cake or Foam.



3. Chiffon Cake or Combination Type Cake: Cake that is similar to the mix butter

cake and Unsharpened cake or Foam because it have detailed structure of

Unsharpened cake or Foam and cake have it shine of butter cake. So, this cake

will different with butter cake because Chiffon cake use Vegetable oil instead of

butter and when to doing will mix with butter cake and Unsharpened cake.

Picture 8: Show the pattern of Chiffon Cake or Combination Type Cake



4. Cheesecake: This cake have ingredients are Cream cheese, egg, sugar, milk, and

mix ingredients and then put Crust or bread plate frame ground but it call pie

cheese because must be must to bake.

� Vision:

We are a manufacturer and distributor of Bakery. We use clean, high quality of

raw material and implements. We have standard products and services managed by

righteous team, who like bakery. In addition, we focus on satisfaction of all parts

including employees, customers, shareholders and communities around.

� Mission:

We want to create different style of bakery and want to be the first successful a

Bonggo buffet cake in Chiang-Mai.

Picture 9: Show the pattern of Cheesecake.



� Strategy:

1. Corporate Analysis:

Our Buffet cake shop is the small business the use fewer budgets to launch and

the target is the teenage then our product and good service are medium price.

• Vision:

Our vision is to become the number 1 of buffet cake Shop in Robinson

Plaza Chiang-Mai with the medium price.

• Policy:

We’ll be the center all of these kinds for teenage. Sell in the buffet price

the customer can consume cake by satisfaction. Every customer will meet

service standard.

• Objectives:

Because this shop is a buffet cake and have many cake to choose diverse. And

the normally of consume when look at the color looks appetizing to eat are interesting

that the face of cake is the importance. Bonggo buffet cake shop has located in

Robinson plaza or shopping mall and it have air-conditioned and customers will be

trusting in the clean and comfortable. So, customer want come to tests and cake have

many variety by unlimited number cake therefore will have many customers interesting.

Although we set the time but their buffets have many varieties it will be getting more

than profit.

This business can get customer manage the time when them eat cake by the shop

not use many staff and save cost when buy product for investment because buffet

Figure 4: Corporate Level



specific at quantity of product and then when we buy ingredients in the quantity it will

be reduce of price

• Process project teams

The most employees is the teenage because they know what they want and

teenage have spirits when they works.

• Individual job performance

We will train customer have to standard in customer service equally.

2. Customer Analysis: Business Level

The target Group is Teenager for party or relaxes.

2.1. Competitive advantages:

- Planning for provide good service with the price.

- Style of buffet cake shop.

2.2. Cost leadership:

- Use fewer budgets to launch

2.3. Quick-responses:

- Take the feedback to improve our service or make a new product

sometime may be use promotion to help.

- The most employees is teenage that we can ask them to try of our new

product to make the customer satisfaction.

3. Competitive Analysis; Functional Level

3.1. Marketing; we can support to every targets group.

3.2. Financial; Calculate money and decrease cost after close business because

we will calculate income and cost to perform business in next day.

3.3. Human resource management;

- The most employees must become from the local because they are the best

who can know what the local people want.

- They should have great looking.

- Our employees must know ever position and process in our shop by on the

job training.



Chapter 3

Market Feasibility Study



Chapter 3: Market Feasibility Study

� Market Analysis:

- General Environment Analysis

Dealing with government agencies / Permission to perform; when doing

business or pastry shop bakery the entrepreneur must be processing in the first

process follows;

1.1 Registered commercial business establishment normally form the

operation of the bakery shop can do many from begin owner alone or

partnership and company depending on the size of the investment or

number of investment. Conclude flexibility in administration and the

entrepreneur should be considered appropriate for their business. In the

applicant is commercial the entrepreneur can check or look at the detail

and steps in the operation at www.ismed.or.th, www.thairegistration.com

or more information to have at department of business development or

registered office 7 in Bangkok and its vicinity and in the country can

register at District / District at the establishment except Muang or District

grip with the playback filed at the Office of Commercial Registration at

the provincial establishment.

1.2 Tax-related operations;

• Personal income tax fair.

• Income Tax.

• VAT.

• Tax label.

1.3 Location permits;

• Bangkok at the district office to apply for a sign that is installed.

• Apply at the provincial or municipal offices or organizations Sanitation

Administration, which oversees Tam Blanc area signs, are installed.

• Steps to perform various Fiscal Entrepreneurs can learn the detail at

www.rd.go.th or more information, the Revenue District or the

Department of Revenue.



- Competition Analysis (3C Analysis)

1. Competitor Analysis:

Bakery shop in the level high market have competition is quite high both

brands in the country and international brands because consumer behavior

popular bakery the rise. So, the rate of market growth on bakery levels

remained higher than as well as various implementation strategies used. The

particularly delivery service, catering field, and subscribe to receive for build

clientele.

The market of bakery can be divided into 4 types;

1.1. Bakery shop in hotel.

1.2. Market bakery retail.

1.3. Baking Made home.

1.4. General Shop Bakery.

2 . Customer Analyses:

From bakery is the product of every gender can to eat, so target market in

each group are also many opportunities. In general, targeted market bakery is

divided into 3 groups as follows;

2.1 Premium consumer group: This group has high purchasing power

(Level A-B+) have demand of special product, test, and appearance of a

unique product. Materials used in the manufacturing and quality

standards everything concludes that design of packaging is beautiful and

have identity. That type of bakery shop will locate in big hotel, Luxury

restaurant, and that will be appointed by the European style.

2.2 Medium customer group: This group will have moderate to high

income (Level B-C) or those who worked as an office building in

business district, and student. This bakery shop must locate at shopping

mall or many department stores. Many general bakery shops that have

many branches and Situated by the area businesses. Shop Bakery this

section will take the form of store products and the unique packaging

design including the development of the look and taste of the product in

the form of private and according to customer need because of this group



of customer will have similar tastes and needs first but purchasing power

is less than.

2.3 Normal customer group or Mass market: These groups will focus on

price rather than the look of the product or packaging as well as to less

buying power but the test and quality also importance. This bakery shop

of group such as the general grocery market or the village, dessert does

not have a small store labels on the village or community in Bangkok and

other provinces.

3. Competitive Analysis:

Competitive products/services

- There are a lot of bakery shops in Chiang Mai; on the other hand, there have

only one buffet cake shops around Chiang Mai.

- Mostly buffet cake shops which provide soft drinks, areas to sit leisurely, and

usually focus on higher purchasing power customers as a target market.

- Other bakery shops that operate in superstore or department store.

Strengths

- Our company offers new style cake shop which is buffet cake shop.

- Our company shop are cake conveyor to every seat and every seat will be private

for consume.

- Our company produces various styles of cake which are our company’s

identities.

Weaknesses

- Our shop has been established for few years. It’s well-known for people living

in Chiang Mai.

- Our company uses cake conveyor but sometime consumer seats in the end

conveyor can’t eat the cake them want therefore waste time for customer.

Our company is a small side company, so we have less experience to manage our

company operation system.



Opportunities

- Customers will be able to buy cake come back to your home.

- Our company is a new kind of buffet cake Company.

Threats and risks

- Nowadays, there are many famous bakeries or cake brands result in increased

competition.

- Our company is a small size company and sometimes we haven’t got enough

investment because our company has just established for few years.

� STP Analysis:

Strategy of targeted on teenage, so most of customer would be people who free

and have a full time to relax. The segmentation we divide in to 3-4 segments for service

suitable in each:

Figure 5: Segmentation of my company.

Mean target will be teenage. Because teenager love to newness they life freely

without any rules, Bonggo buffet cake provide a free time for them and they have to

save money for eat because our company is buffet cake and in the order of buffet have

many food without cake too.



� Marketing Mix Strategy:

• Product: We are provider; we make shop for buffet cake shop so we set to sell

only cake but in the package of buffet include ice-cream, beverage, and fruit.

Other then we sell cake for comeback to your home.

• Price: We going to survey competitor product price because a lot of buffet cake

shop in Chiaing Mai and they earn a lot of segment. Due to strategy that we set

in the price of buffet by evaluate per person and in 1.30 hour. By the price for

consumer are 1.30 hour/ 199฿: 1 person.

• Place: We plan to start around the city that we study and expand the branch.

First sign, we have to let people know our name. Second sign, we will expand

the branch if the first targets will archive. So, our shop set in the Robinson plaza

Chinag Mai.

• Promotion: Technology is big society in our life if the customers knows us

name and word of mouth or tell to other and other tell to another that would be

great to continue the next plan is promote in the internet. We create a blog site in

the web and let’s everyone know about us from history to income and we will

post update of us every time we up to date.

� Sales forecast:

From the chart I estimate that first time I start and not much sales because only

friend and other one who want to try a new one to use. Then people will know from a

word of mouth because we good in service, cake is good taste and service mind on

employees. However we can make more sales and more customers in the second year

and next year. In every year, we have the high sales on September to February of the

next year because it is high season of Chiang Mai province and this time have many

holidayed. We have the new customers who travel in Chiang Mai to get in our shop. So

high season of Chiang Mai can help increase sales of our shop. But on September we

have fewer sales because it’s end of semester and have few customer together.



• Sales forecast 3 years;

Year 1 Year 2 Year 3

Person Sales Person Sales Person Sales

Jan - 296,112 77 473,779 108 663,291

Feb 20 111,440 64 356,608 90 499,251

Mar 32 197,408 51 315,853 72 442,194

Apr 16 95,520 26 152,832 36 213,965

May 16 98,704 26 157,926 36 221,097

Jun 24 143,280 38 229,248 54 320,947

Jul 32 197,408 51 315,853 72 442,194

Aug 32 197,408 51 315,853 72 442,194

Sep 32 191,040 51 305,664 72 427,930

Oct 32 197,408 51 315,853 72 442,194

Nov 48 286,560 77 458,496 108 641,894

Dec 48 286,560 77 458,496 108 641,894

2,298,848

3,856,461

5,399,045

Figure 6: Graph of Sale forecast for 3 years.



� Marketing Expenses;

Bonggo buffet cake shop has marketing expense for make people know about our

company by make brochure and website as every month. The high season of Chaing

Mai province about November to February of next year, so we plan to make the new

brochure and website in October of every year. It can attract and interesting for tourist

who travel in Chaing Mai. By the way, it will the good way promote such word of

mouth. Sometime in December of the first to third year, we increase marketing expense

for increase advertisement. Cause we spend marketing expense about this because the

high season of Chiang Mai make more sale and more profit for our company. Which

important thing for attract the customer to come in our shop.

Project Feasibility Study and Evaluation

2

9

B BBBonggo Buffet Cake

onggo Buffet Cake

onggo Buffet Cake

onggo Buffet Cake

•

Marketing Expenses 3 years:

Marketing Expenses Year1

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Internet

600

600

600 600 600 600

600

600

600

600

600

600

Brochure ฿/sheet 3

6,000 4,800 2,400 2,400 3,600 4,800 4,800 4,800 4,800 7,200 7,200 7,200

Total

6,600

5,400

3,000

3,000

4,200

5,400

5,400

5,400

5,400

7,800

7,800

7,800


Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Internet

600

600

600 600 600 600

600

600

600

600

600

600


9,000 7,200 3,600 3,600 5,400 7,200 7,200 7,200 7,200 10,800 10,800 10,800

Total

9,600

7,800

4,200

4,200

6,000

7,800

7,800

7,800

7,800

11,400

11,400

11,400


Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Internet

600

600

600 600 600 600

600

600

600

600

600

600


12,000 9,600 4,800 4,800 7,200 9,600 9,600 9,600 9,600 14,400 14,400 14,400

Total

12,600

10,200

5,400

5,400

7,800

10,200

10,200

10,200

10,200

15,000

15,000

15,000

30


Conclusion:

- Competition Analysis (3C Analysis)

1. Competitor Analysis:

Bakery shop in the level high market have competition is quite high both

brands in the country and international brands because consumer behavior

popular bakery the rise. So, the rate of market growth on bakery levels

remained higher than as well as various implementation strategies used. The

particularly delivery service, catering field, and subscribe to receive for build

clientele.

The market of bakery can be divided into 4 types;

1.1. Bakery shop in hotel.

1.2. Market bakery retail.

1.3. Baking Made home.

1.4. General Shop Bakery.

2. Customer Analyses:

From bakery is the product of every gender can to eat, so target market in

each group are also many opportunities. In general, targeted market bakery is

divided into 3 groups as follows;

High consumer: This group has high purchasing power (Level A-B+) have

demand of special product, test, and appearance of a unique product.

Medium customer group: This group will have moderate to high income (Level

B-C) or those who worked as an office, this bakery shop must locate at shopping mall or

many department stores.

Low Customer group or Mass market: These groups will focus on price rather

than the look of the product or packaging

Competitive products/services

- There are a lot of bakery shops in Chiang Mai; on the other hand, there have

only one buffet cake shops around Chiang Mai.

31


- Mostly buffet cake shops which provide soft drinks, areas to sit leisurely, and

usually focus on higher purchasing power customers as a target market.

- Other bakery shops that operate in superstore or department store.

Sale forecast

I forecast sale my business is the first year, that low profit, because of consumer

not knows my business and my business not popular brand. However I can make more

sales and more customers in the second year and next year. In every year, I have the

high sales on September to February of the next year because it is high season of

Chiang Mai province and this time have many holidayed. I have the new consumer who

traveling in Chiang Mai to get in my shop. So high season of Chiang Mai can help

increase sales of my shop. But on September I have fewer sales because it’s end of

semester and have few customer together.

32


Chapter 4

Technical Feasibility Study

33


Chapter 4: Technical Feasibility Study

� Production and Operations Analysis:

• Product Characteristics (In Detail)

Strawberry Cake :

Ingredients:

� White cake mix 1 package

� Strawberry-flavored gelatin powder 1 package

� Vegetable oil 1 cup

� Lightly beaten 4 eggs

� Water 1/4 cup

� Mashed strawberries 3/4 cup

� Strawberry Icing

� Butter 1/2 cup

� Confectioners' sugar 1 pound

� Mashed strawberries 1/4 cup

Preparation:

Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and

strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350

degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool

and frost with strawberry icing. For icing, beat the butter and confectioners' sugar

together until smooth. Add strawberries. Spread between cake layers, then frost top and

sides.

Picture 10: Strawberry Cake

34


Coconut Cake:

Ingredients:

� Baking Powder 1 tsp

� Vanilla Essence 1 tsp

� Sugar 1 1/3 cups

� Whole Milk 1 cup

� Salt ½ tsp

� Egg 3 eggs

� Unsweetened Desiccated Coconut 1-1/2 cups

� Unsalted Butter, softened 1 cup

� All-Purpose Flour 2 cups

Preparation:

� Preheat the oven to 175 degrees C.

� Now grease a 10 by 2 inch round cake pan and line bottom with a round of wax paper

or parchment.

� Grease paper and dust pan with flour.

� Combine flour, baking powder and salt, mix well.

� Beat butter with mixer till creamy.

� Gradually beat in sugar on medium speed till pale and smooth.

� Add vanilla essence to it, keep stirring.

� Beat in eggs, 1 at a time, mixture may look curdled at this time.

� Alternately beat in flour mixture and milk in 3 batches over low speed.

� Raise the speed to medium and beat batter 1-1/2 minutes till soft, now fold in

coconut.

� Spoon batter into the cake pan and spread uniformly.

� Bake cake in the middle of the oven till golden brown for about 45 to 50 minutes at

the temp of 175 C.

� Cool cake in the pan on a rack for about 1 hour, then invert onto the rack.

� Remove paper and invert again onto another rack to cool completely.

Picture 11: Coconut Cake

35


Orange Cake:

Ingredients:

� Brown sugar 150 g

� Egg yolks 6 eggs

� Vanilla essence 1 tbsp

� Orange juice 260 ml

� Zest of 1 orange

� Vegetable oil 160 ml

� Self raising flour 350 g

� Egg whites 6 eggs

� Sugar 150 g

� Orange juice 150 ml

� Brown sugar 60 g

Preparation:

� Preheat the oven; Set the oven to 180 degrees centigrade or gas mark 4

� Mix the ingredients; introduce the egg yolks into a large bowl. Then add the

brown sugar, orange juice, vanilla essence, the orange zest, vegetable oil and

then whisk it all together to fully combine

� Sieve the flour

� Whip the egg whites; Pour the egg whites into the mixer bowl. Lower the whisk

attachment and whisk on high speed for roughly 2 minutes. As soon as the egg

whites become fluffy, slowly start to add in the sugar, little by little, with the

mixer still whisking. You will see the egg whites begin to stiffen and become

shiny, so turn down the speed and switch the blender off.

� Fold in egg whites; Add one third of the stiffened egg whites into the bowl of

orange batter and using your whisk mix it in well to fully incorporate, and then

taking your spatula, add in the remaining egg white mixture. And fold in, which

simply means to mix in gently. Continue to fold until everything is thoroughly

combined.

Picture 12: Orange Cake

36


� Transfer to the baking tin; now pour the orange batter into the lined spring form

tin, scraping off any of the mixture from the sides of the bowl with your spatula.

Then give it a quick shake to remove any air bubbles and your cake is now ready

to bake!

� Bake; Place the baking tin into the centre of the preheated oven and bake for

roughly 40-45 minutes. Check to see if it's fully cooked by placing a skewer into

the centre of the cake. If it is dry it is ready to be removed from the oven.

� Make the sauce; Place a pan over a medium heat and add the orange juice. Then

the brown sugar gives it a quick stir and allows melting. As it comes to the boil,

stir again and remove from the heat. A useful TIP! If you prefer a drier, less

dense cake doesn’t make the sauce.

� Finishing touches; Pour the sauce over the cake still in its baking tin. The cake

immediately absorbs the sauce giving it an extra flavor and making it very

moist. Allow to cool before serving.

37


White Chocolate Cake:

Ingredients:

� White cake mix 1 package

� Water 1-1/4 cups

� Egg whites 3 eggs

� Vegetable oil 1/3 cup

� Vanilla extracts 1 tsp

� White baking chocolate, melted 3 ounces

� Semisweet chocolate chips 3/4 cup

� Butter 2 tsp

� Vanilla frosting 1 cans (16 ounces)

� White baking chocolate, melted 3 ounces


� Frozen whipped topping, thawed 1 carton (8 ounces)

Preparation:

� In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat

on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate.

� Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or

until a toothpick inserted near the center comes out clean. Cool for 5 minutes.

� Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth.

Carefully spread over warm cake. Cool completely.

� In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla

until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.

Picture 13: White Chocolate Cake

38


Cherry Banana Cake:

Ingredients:

� Butter ½ cup

� Egg 2 eggs

� Small banana 3

� Vanilla 1 tsp

� Bicarbonate of soda 1 tsp

� Milk 50 mL

� Caster sugar ½ cup

� Self- rising flour 1½ cups

Preparation:

� Cream butter, sugar, and vanilla.

� Add eggs separately, beating well.

� Mash bananas and add to mixture.

� Dissolve soda in milk and add flour and milk alternately.

� Bake in 2 greased tins or 1 large tin 180˚C for 35 minutes or until

cooked.

Picture 14: Cherry Banana Cake

39


Chocolate Cake:

Ingredients:

� Caster sugar 200 g

� Softened butter 200 g

� medium eggs, beaten

� Self-raising flour 170 g

� Cocoa 30 g

� Baking powder 1 tsp

� Milk 2 tbsp

� Double cream 200 ml

� Butter 50 g

� Clear honey 3 tbsp

� Dark chocolate 200 g

Preparation:

� Mix; heat oven to 190C/fan 170C/gas 5, 375F. Butter two 20cm (8 in) sandwich

tins and line with non-stick baking paper.

� Bake; In a large bowl, beat together 200g softened butter with 200g caster sugar,

4 eggs, 170g flour and 30g cocoa powder until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the

back of a spoon, then bake for about 20 mins until the top is a beautiful golden

color. The cake should spring back when you press it. Turn it onto a cooling

rack and leave to cool completely.

� Frosting; for the fudge frosting, heat 200ml double cream until it just begins to

boil. Take it off the heat and add 50g butter, 3 tablespoons honey and 200g dark

chocolate, which have been broken into pieces. Leave the mixture for five

minutes so the chocolate melts, then stir it briefly to combine all the ingredients

- don't over-mix it or it will lose its shine.

Picture 15: Chocolate Cake

40


Cheese Cake:

Ingredients:

� Graham cracker crumbs 1 ¾ c.

� Cinnamon ½ tsp.

� Melted butter ½ c.

� Cream cheese 1 ¼ lbs.

� Finely grated lemon peel zest 1 ½ tsp.

� Sugar ¾ c.

� Finely grated orange zest 1 tsp.

� Flour 1 tbsp.

� Vanilla extracts 1 tsp.

� Egg 3 eggs

� Egg yolk 1 egg

� Heavy cream 2 tbsp.

Preparation:

� Stir the crushed crackers, cinnamon and melted butter together well.

� Lay a circle of parchments paper in the bottom of a 9- or 10-inch spring form

pan. Pack the crust mixture in the bottom and up the sides of the pan. Use the

bottom of a glass to press the crust flat.

� Heat the oven to 300 degrees F.

� Bring the cream cheese to room temperature.

� Place the cream cheese, zest and vanilla in a mixing bowl and beat by hand or

with an electric mixer until just smooth.

� Add the sugar and flour gradually and beat just until incorporated.

� Add the eggs, yolk and cream and mix thoroughly.

� Pour the filling over the crust and bake for approximately 1 hour.

� Check the cake for doneness. The very center should jiggle slightly. Avoid using

a knife or toothpick to check for doneness.

� Let the cake cool completely at room temperature, then refrigerate.

Picture 16: Cheese Cake

41


Prune Cake:

Ingredients:

� Oil 1 cup

� Sugar 1 ½ cups

� Egg 3 eggs

� Chopped prunes 1 cup

� Buttermilk 1 cup

� Flour 2 cups

� Allspice 1 teaspoon

� Cinnamon 1 ½ teaspoon

� Chopped pecans 2 cups

Preparation:

� Gather your ingredients.

� Mix oil, sugar and eggs. Add prunes and spices, mix. Stir in about 1/3 cup of the

milk and 1/3 cup of the flour. Alternate putting the milk and flour in. Mix well.

Stir in pecans. Pour into greased 9x13 inch pan and bake at 350 degrees for 40

minutes.

� Cook the following for 2 minutes, stirring constantly:

� Pour step 3 mixes over cake while still hot and in pan.

Picture 17: Prune Cake

42


Green Tea Cake:

Ingredients:

� Containers fat-free cream cheese softened 2 (8 ounce)

� Egg, beaten 2 eggs

� White sugar 3/4 cup

� Green tea powder 1 tbsp


� Prepared graham cracker pie crust 1 (9 inch)

Preparation:

� Preheat oven to 350 degrees F (175 degrees C).

� In a large bowl, beat together the cream cheese and sugar until smooth. Mix

in the green tea powder, eggs, and vanilla extract until lightly and creamy;

pour into the prepared crust.

� Bake in preheated oven for 25 minutes, or until the center jiggles evenly

when the cake is shaken lightly. Refrigerate 1 hour before serving.

Picture 18: Green Tea Cake

43


Honey Cake:

Ingredients:

� All-purpose flour 1 ¾ cups

� Cinnamon 1 tsp

� Baking soda ¾ tsp

� Salt ¾ tsp

� Baking powder ½ tsp

� Ground ginger ½ tsp

� Honey (preferably buckwheat) 1 cup

� Vegetable oil 2/3 cup

� Freshly brewed strong coffee, cooled ½ cup

� Large egg 2 eggs

� Packed brown sugar 1/4 cup

� Whiskey or bourbon 2 tbsp

Preparation:

� Put oven rack in middle position and preheat to 350°F. Oil loaf pan well and

dust with flour, knocking out excess.

� Whisk together flour, cinnamon, baking soda, salt, baking powder, and ginger in

a small bowl. Whisk together honey, oil, and coffee in another bowl until well

combined.

� Beat together eggs and brown sugar in a large bowl with an electric mixer at

high speed 3 minutes. Reduce speed to low, then add honey mixture and

whiskey and mix until blended, about 1 minute. Add flour mixture and mix until

just combined. Finish mixing batter with a rubber spatula, scraping bottom of

bowl.

� Pour batter into loaf pan (batter will be thin) and bake 30 minutes. Cover top

loosely with foil and continue to bake until cake begins to pull away from sides

of pan and a wooden pick or skewer inserted in center comes out clean, about 30

minutes more. Cool on a rack 1 hour.

� Run a knife around side of cake, then invert rack over pan and invert cake onto

rack. Turn cake right side up and cool completely.

Picture 19: Honey Cake

44


� Logo of company:

� Location

The located of Bonggo buffet cake shop is Robinson plaza Chiang Mai.

It has pre-deposit and insurance 3 month is 210,000 baht and rental every month

is 70,000 baht.

Picture 20: Logo of company

Picture 21: Layout shop.

45





46


� Equipment:

Product Price Number Total

Calculator/cashier machine

25,900 1 25,900

Air-conditioner

26,750 1 26,750

Ice-cream Freezer

31,695 2 63,390

Spiral Mixer

230,000 1 230,000

47



Conveyor belt

(Price of buffet ) - 200,000

Crathco

48,500 2 48,500

Fruit tray

1,100 2 2,200

Electric Deck Oven

31,000 1 31,000

48



Planetary Mixer

35,000 1 35,000

Bakery Tools

• Percussion eggs

• Percussion powder

• Table for mold powder

• Add flour tray rack room store

• Blogs bread box every block

• Measure dessert

• Dessert tray 15 tray

• Cake Display

• Bread rack room

• Plastic spatula.

• Other scales

- - 20,000

49



Other equipment

• Plate

• Spoon

• Fork

• Glass

- - 10,000

Decorated (order)

• Table

• Chair

• Wall-paper

• Partition

• Flagstone

• Electronic set

- - 400,000

� Logistics Management:

We take an order from supplier such as ingredient, ice-cream, water, and

fruit.

� Facility Management:

In the shop, we have Conveyor belt for handling cake therefore every

seat will have cake across.

50


� Cost of Investment:

Detail Price

Calculator/cashier machine 26,750

Conveyor belt 200,000

Crathco 48,500

Other equipment 10,000

Bakery Tools(Second hand) 88,000

Build-in (Order) 400,000

Deposit 210,000

Rental 70,000

Total 1,004,750

� Operating Cost:

Direct labor Cost Price Unit Person Total

Chef 25,000 Salary/month 1 25,000

Assistant 15,000 Salary/month 1 15,000

Employee 10,000 Salary/month 3 30,000

Cashier 8,000 Salary/month 1 8,000

Manager 15,000 Salary/month 1 15,000

Total 93,000

51


Overhead Price Unit Total

Electricity 3,000 Per month 3,000

Gass 222 Per month 222

Water supply 900 Per month 900

Total 4,122

Raw meterial Price Unit Use unit Total unit

Flour cake 23 Baht/1.5 kg. 690 g. 10.58

Confectioners' sugar 26 Baht/kg. 690 g. 17.94

Egg 3 Baht/egg 5 eggs 15.00

Baking powder 52 Baht/g. 2 g. 26.00

Vanilla Essence 120 Baht/500ml. 2 g. 0.48

Whole Milk 10 Baht/225ml. 230 g. 10.22

Fresh butter 120 Baht/kg. 115 g. 13.80

special ingreadian 200 Baht/kg. 60 g. 12.00

Salt 12 Baht/kg 106.02 13.25

Vegetable oil 36 Baht/lite

Icing 35 Baht/kg.

Margarine 55 Baht/kg.

Butter white 65 Baht/kg.

Sugar white sand 26 Baht/kg.

Unsweetened Desiccated Coconut 130 Baht/kg.

Cinnamon 45 Baht/100g.

Green tea powder 540 Baht/kg

Honey 150 Baht/lite

Powdered cocoa 200 Baht/kg

Dark chocolate 123 Baht/kg

Jelly 35 Baht/pack

52


� Management Analysis:

Overhead Price Unit Total

Electricity 3,000 Per month 3,000

Gass 222 Per month 222

Water supply 900 Per month 900

Total 4,122

� Conclusion:

Our product is cake. It has quality and quantity for support the number of customer.

We interested in taste and convenient for eat. We carefully to choose material for make

a cake, and it has a good taste for appropriate with buffet price. So, it has quality. We

have various kinds of cakes for customer’s choice. We choose 10 favor cakes that Thai

people like to eat.

1. Strawberry Cake

2. Coconut Cake

3. Orange Cake

4. White Chocolate Cake

5. Cherry Banana Cake

6. Chocolate Cake

7. Cheese Cake

53


8. Prune Cake

9. Green Tea Cake

10. Honey Cake

We have 10 kinds of cakes, because we want to meet the customer demand and

differentiate for our product. In the future, we will make new taste of cake for expand

customer target.

Our procedures choose by most favor procedure in Thailand. We carefully about

keep and clean our tools of cake for the best.

Our service make by take the customer to their table and then, the customer can pick

up cake by them self or tell our staffs.

54


Chapter 5

Financial Analysis

55


� Profit/ Loss Statement

56


Income Statement Year1

Jan Feb Mar Apr May Jun

Sale 0 55,720 197,408 95,520 98,704 143,280

Less: Cost of goods sold

Pound 0 13 20 10 10 15

Flour cake 0 132 212 106 106 159

Confectioners' sugar 0 224 359 179 179 269

Egg 0 188 300 150 150 225

Baking powder 0 325 520 260 260 390

Vanilla Essence 0 6 10 5 5 7

Whole Milk 0 128 204 102 102 153

Fresh butter 0 173 276 138 138 207

Special ingreadian 0 150 240 120 120 180

Total Raw material 0 1,325 2,120 1,060 1,060 1,590

Gross profit 0 54,395 195,288 94,460 97,644 141,690

Marketing Expense 6,600 5,400 3,000 3,000 4,200 5,400

Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000

Total Direct labor Cost 93,000 93,000 93,000 93,000 93,000 93,000

Earning before interest and tax -186,361 -130,766 12,527 -88,301 -86,317 -43,471

Tax 0 0 0 0 0 0

Interest 20,000 19,613 19,223 18,829 18,431 18,028

Net income -206,361 -150,380 -6,696 -107,130 -104,748 -61,500

Retain earing -206,361 -356,740 -363,437 -470,567 -575,314 -636,814

Figure 7: Income Statement Year1_January-June

57


Jul Aug Sep Oct Nov Dec

Sale 197,408 197,408 191,040 197,408 286,560 286,560


Pound 20 20 20 20 30 30

Flour cake 212 212 212 212 317 317


Egg 300 300 300 300 450 450

Baking powder 520 520 520 520 780 780


Whole Milk 204 204 204 204 307 307

Fresh butter 276 276 276 276 414 414


Total Raw material 2,120 2,120 2,120 2,120 3,181 3,181

Gross profit 195,288 195,288 188,920 195,288 283,379 283,379


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000


Earning before interest and tax 10,127 10,127 3,759 7,727 95,819 95,819

Tax 0 0 0 0 0 0

Interest 17,622 17,212 16,798 16,379 15,956 15,529

Net income -7,495 -7,085 -13,039 -8,652 79,862 80,289

Retain earing -644,310 -651,395 -664,434 -673,086 -593,224 -512,934

Figure 8: Income Statement Year1 (Cont.)_July-December

58


Income Statement Year 2


Sale 414,557 312,032 276,371 133,728 138,186 200,592


Pound 48 40 32 16 16 24

Flour cake 508 423 339 169 169 254


Egg 720 600 480 240 240 360

Baking powder 1,248 1,040 832 416 416 624


Whole Milk 491 409 327 164 164 245

Fresh butter 662 552 442 221 221 331



Gross profit 409,468 307,791 272,978 132,032 136,489 198,047


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000


Earning before interest and tax 220,107 120,230 89,018 -51,929 -49,272 10,487

Tax 66,032 36,069 0 0 0 0

Interest 15,098 14,663 14,223 13,778 13,330 12,877

Net income 138,977 69,499 74,795 -65,708 -62,601 -2,390

Retain earing -373,958 -304,459 -229,664 -295,372 -357,973 -360,363


59



Sale 276,371 276,371 267,456 276,371 401,184 401,184


Pound 32 32 32 32 48 48

Flour cake 339 339 339 339 508 508


Egg 480 480 480 480 720 720

Baking powder 832 832 832 832 1,248 1,248


Whole Milk 327 327 327 327 491 491

Fresh butter 442 442 442 442 662 662



Gross profit 272,978 272,978 264,063 272,978 396,095 396,095


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000



Tax 0 0 0 0 61,480 61,480

Interest 12,419 11,956 11,490 11,018 10,542 10,061

Net income 72,999 73,461 65,013 70,800 132,912 133,393

Retain earing -287,364 -213,903 -148,890 -78,090 54,822 188,215


60




Sale 663,291 499,251 442,194 213,965 221,097 320,947


Pound 67 56 45 22 22 34

Flour cake 711 592 474 237 237 355

Confectioners' sugar 1,206 1,005 804 402 402 603

Egg 1,008 840 672 336 336 504

Baking powder 1,747 1,456 1,165 582 582 874


Whole Milk 687 572 458 229 229 343

Fresh butter 927 773 618 309 309 464



Gross profit 656,166 493,314 437,444 211,590 218,722 317,385


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000



Tax 139,142 91,006 75,685 0 0 38,227

Interest 9,575 9,084 8,588 8,088 7,582 7,071

Net income 315,089 203,263 168,010 18,342 23,579 82,126

Retain earing 503,304 706,568 874,578 892,919 916,499 998,624


61



Sale 442,194 442,194 427,930 442,194 641,894 641,894


Pound 45 45 45 45 67 67

Flour cake 474 474 474 474 711 711

Confectioners' sugar 804 804 804 804 1,206 1,206

Egg 672 672 672 672 1,008 1,008

Baking powder 1,165 1,165 1,165 1,165 1,747 1,747


Whole Milk 458 458 458 458 687 687

Fresh butter 618 618 618 618 927 927



Gross profit 437,444 437,444 423,180 437,444 634,770 634,770


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000



Tax 74,245 74,245 69,966 72,805 132,003 132,003

Interest 6,555 6,034 5,508 4,977 4,440 3,898

Net income 166,683 167,204 157,745 164,901 303,566 304,108

Retain earing 1,165,307 1,332,511 1,490,256 1,655,157 1,958,723 2,262,831


62


� Cash Flow

63


Statement of Cash Flows Year1

Jan Feb Mar Apr

Cash flows from operating activities:

Cash received from sales - 55,720 197,408 95,520

Cash paid

Raw material - 1,325 2,120 1,060

Marketing expense 6,600 5,400 3,000 3,000

Utility expense 4,122 4,122 4,122 4,122

Rental feees 70,000 70,000 70,000 70,000

Salary 93,000 93,000 93,000 93,000

Tax - - - -

Interest 20,000 19,613 19,223 18,829

Total paid 193,722 193,461 191,466 190,011

Net cash provide by opreating activities - 193,722 - 137,741 5,942 - 94,491

Cash flows from investing activities

Investing 692,740

Net cash provide by investing activities 692,740

Cash flows from financial activities

Borrowing 2,000,000.00

Repayment ฿38,650.58 ฿39,037.08 ฿39,427.45 ฿39,821.73

Net cash provide by financing activities 1,961,349.42 - 39,037.08 - 39,427.45 - 39,821.73

Net increase/decrease in cash 1,074,887 -176,778 -33,485 -134,313

Cash at the beginning of month 0 1,074,887 898,110 864,625

Cash at the ending of month 1,074,887 898,110 864,625 730,312

Figure 13: Statement of Cash Flows Year1_January-April

64


May Jun Jul Aug


Cash received from sales 98,704 143,280 197,408 197,408

Cash paid

Raw material 1,060 1,590 2,120 2,120


Utility expense 4,122 4,122 4,122 4,122

Rental feees 70,000 70,000 70,000 70,000

Salary 93,000 93,000 93,000 93,000

Tax - - - -

Interest 18,431 18,028 17,622 17,212

Total paid 190,813 192,141 192,265 191,854

Net cash provide by opreating activities - 92,109 - 48,861 5,143 5,554


Investing

Net cash provide by investing activities


Borrowing

Repayment ฿40,219.95 ฿40,622.15 ฿41,028.37 ฿41,438.65

Net cash provide by financing activities - 40,219.95 - 40,622.15 - 41,028.37 - 41,438.65

Net increase/decrease in cash -132,329 -89,483 -35,885 -35,885

Cash at the beginning of month 730,312 597,983 508,500 472,615

Cash at the ending of month 597,983 508,500 472,615 436,730

Figure 14: Statement of Cash Flows Year1(Cont.)_May-August

65


Sep Oct Nov Dec



Cash paid

Raw material 2,120 2,120 3,181 3,181


Utility expense 4,122 4,122 4,122 4,122

Rental feees 70,000 70,000 70,000 70,000

Salary 93,000 93,000 93,000 93,000

Tax - - - -

Interest 16,798 16,379 15,956 15,529

Total paid 191,440 193,421 194,059 193,632

Net cash provide by opreating activities - 400 3,987 92,501 92,928


Investing



Borrowing

Repayment ฿41,853.04 ฿42,271.57 ฿42,694.28 ฿43,121.23


Net increase/decrease in cash -42,253 -38,285 49,807 49,807



Figure 15: Statement of Cash Flows Year1 (Cont.)_September-December

66



Jan Feb Mar Apr



Cash paid

Raw material 5,089 4,241 3,393 1,696


Utility expense 4,122 4,122 4,122 4,122

Rental feees 70,000 70,000 70,000 70,000

Salary 93,000 93,000 93,000 93,000

Tax 66,032 36,069 0 0

Interest 15,098 14,663 14,223 13,778

Total paid 262,941 229,895 188,937 186,797

Net cash provide by opreating activities 151,616 82,137 87,434 -53,069


Investing



Borrowing

Repayment ฿43,552.44 ฿43,987.96 ฿44,427.84 ฿44,872.12


Net increase/decrease in cash 108,063 38,149 43,006 -97,941




67


May Jun Jul Aug



Cash paid

Raw material 1,696 2,545 3,393 3,393


Utility expense 4,122 4,122 4,122 4,122

Rental feees 70,000 70,000 70,000 70,000

Salary 93,000 93,000 93,000 93,000

Tax 0 0 0 0

Interest 13,330 12,877 12,419 11,956

Total paid 188,148 190,343 190,733 190,271

Net cash provide by opreating activities -49,962 10,249 85,638 86,100


Investing



Borrowing

Repayment ฿45,320.84 ฿45,774.05 ฿46,231.79 ฿46,694.11


Net increase/decrease in cash -95,283 -35,525 39,406 39,406




68


Sep Oct Nov Dec



Cash paid

Raw material 3,393 3,393 5,089 5,089


Utility expense 4,122 4,122 4,122 4,122

Rental feees 70,000 70,000 70,000 70,000

Salary 93,000 93,000 93,000 93,000

Tax 0 0 61,480 61,480

Interest 11,490 11,018 10,542 10,061

Total paid 189,804 192,933 255,633 255,152

Net cash provide by opreating activities 77,652 83,439 145,551 146,032


Investing



Borrowing

Repayment ฿47,161.05 ฿47,632.66 ฿48,108.99 ฿48,590.08


Net increase/decrease in cash 30,491 35,806 97,442 97,442




69



Jan Feb Mar Apr



Cash paid

Raw material 7,125 5,937 4,750 2,375


Utility expense 4,122 4,122 4,122 4,122

Rental feees 70,000 70,000 70,000 70,000

Salary 93,000 93,000 93,000 93,000

Tax 139,142 91,006 75,685 0

Interest 9,575 9,084 8,588 8,088

Total paid 335,563 283,349 261,545 182,984



Investing



Borrowing

Repayment ฿49,075.98 ฿49,566.74 ฿50,062.40 ฿50,563.03

Net cash provide by financing activities -฿49,075.98 -฿49,566.74 -฿50,062.40 -฿50,563.03

Net increase/decrease in cash ฿278,652.00 ฿166,335.44 ฿130,586.56 -฿19,582.68

Cash at the beginning of month 756,267 ฿1,034,919.23 ฿1,201,254.67 ฿1,331,841.23

Cash at the ending of month ฿1,034,919.23 ฿1,201,254.67 ฿1,331,841.23 ฿1,312,258.56


70


May Jun Jul Aug



Cash paid

Raw material 2,375 3,562 4,750 4,750


Utility expense 4,122 4,122 4,122 4,122

Rental feees 70,000 70,000 70,000 70,000

Salary 93,000 93,000 93,000 93,000

Tax 0 38,227 74,245 74,245

Interest 7,582 7,071 6,555 6,034

Total paid 184,879 226,183 262,872 262,351



Investing



Borrowing

Repayment ฿51,068.66 ฿51,579.35 ฿52,095.14 ฿52,616.09


Net increase/decrease in cash -฿14,850.52 ฿43,185.07 ฿127,226.56 ฿127,226.56

Cash at the beginning of month ฿1,312,258.56 ฿1,297,408.04 ฿1,340,593.11 ฿1,467,819.67



71


Sep Oct Nov Dec



Cash paid

Raw material 4,750 4,750 7,125 7,125


Utility expense 4,122 4,122 4,122 4,122

Rental feees 70,000 70,000 70,000 70,000

Salary 93,000 93,000 93,000 93,000

Tax 69,966 72,805 132,003 132,003

Interest 5,508 4,977 4,440 3,898

Total paid 257,546 264,654 325,690 325,147



Investing



Borrowing

Repayment ฿53,142.25 ฿53,673.67 ฿54,210.41 ฿54,752.51


Net increase/decrease in cash ฿117,241.54 ฿123,866.56 ฿261,994.47 ฿261,994.47

Cash at the beginning of month ฿1,595,046.23 ฿1,712,287.76 ฿1,836,154.32 ฿2,098,148.79



72


� Balance Sheet

73


Balance Sheet Year 1

Jan Feb Mar Apr

Asset

Cash 1,074,887.42 898,109.57 864,624.55 730,311.75

Equipment 692,740.00 692,740.00 692,740.00 692,740.00

Less: Accumulate depreciation - 12,638.83 - 25,277.67 - 37,916.50 - 50,555.33

Total assest 1,754,988.59 1,565,571.90 1,519,448.05 1,372,496.41

Liabilities and Equity

Loans 1,961,349.42 1,922,312.34 1,882,884.89 1,843,063.16

Retained earnings - 206,360.83 - 356,740.44 - 363,436.84 - 470,566.74

Tatal liabilities and equity 1,754,988.59 1,565,571.90 1,519,448.05 1,372,496.41

Figure 22: Balance Sheet Year 1_January-April

May Jun Jul Aug

Asset

Cash 597,982.95 508,500.03 472,615.01 436,729.99

Equipment 692,740.00 692,740.00 692,740.00 692,740.00


Total assets 1,227,528.78 1,125,407.03 1,076,883.18 1,028,359.32


Loans 1,802,843.21 1,762,221.07 1,721,192.70 1,679,754.05



Figure 23: Balance Sheet Year 1(Cont.)_May-August

74


Sep Oct Nov Dec

Asset

Cash 394,476.97 356,191.95 405,998.70 455,805.46

Equipment 692,740.00 692,740.00 692,740.00 692,740.00


Total assets 973,467.47 922,543.61 959,711.54 996,879.46


Loans 1,637,901.01 1,595,629.44 1,552,935.16 1,509,813.93


Tatal liabilities and equity 973,467.47 922,543.61 959,711.54 996,879.46

Figure 24: Balance Sheet Year 1(Cont.)_September-December

75



Jan Feb Mar Apr

Asset

Cash 563,868.54 602,017.99 645,023.91 547,082.97

Equipment 692,740.00 692,740.00 692,740.00 692,740.00

Less:Accumulate depreciation - 164,304.83 - 176,943.67 - 189,582.50 - 202,221.33

Total assest 1,092,303.71 1,117,814.33 1,148,181.41 1,037,601.64


Loans 1,466,261.50 1,422,273.53 1,377,845.69 1,332,973.57




May Jun Jul Aug

Asset

Cash 451,799.64 416,274.53 455,680.44 495,086.35

Equipment 692,740.00 692,740.00 692,740.00 692,740.00


Total assest 929,679.47 881,515.53 908,282.61 935,049.69


Loans 1,287,652.73 1,241,878.68 1,195,646.89 1,148,952.78


Tatal liabilities and equity 929,679.47 881,515.53 908,282.61 935,049.69


76


Sep Oct Nov Dec

Asset

Cash 525,577.06 561,382.97 658,825.10 756,267.23

Equipment 692,740.00 692,740.00 692,740.00 692,740.00


Total assest 952,901.56 976,068.64 1,060,871.93 1,145,675.23


Loans 1,101,791.73 1,054,159.07 1,006,050.08 957,460.01

Retained earnings - 148,890.17 - 78,090.43 54,821.85 188,215.22

Tatal liabilities and equity 952,901.56 976,068.64 1,060,871.93 1,145,675.23


77



Jan Feb Mar Apr

Asset

Cash ฿1,034,919.23 ฿1,201,254.67 ฿1,331,841.23 ฿1,312,258.56

Equipment 692,740 692,740 692,740 692,740


Total assest ฿1,411,688.40 ฿1,565,385.00 ฿1,683,332.73 ฿1,651,111.22


Loans 908,384.03 858,817.29 808,754.89 758,191.86

Retained earnings 503,304 706,568 874,578 892,919



May Jun Jul Aug

Asset

Cash ฿1,297,408.04 ฿1,340,593.11 ฿1,467,819.67 ฿1,595,046.23

Equipment 692,740 692,740 692,740 692,740


Total assest ฿1,623,621.87 ฿1,654,168.11 ฿1,768,755.84 ฿1,883,343.56


Loans 707,123.20 655,543.85 603,448.71 550,832.62

Retained earnings 916,499 998,624 1,165,307 1,332,511



78


Sep Oct Nov Dec

Asset

Cash ฿1,712,287.76 ฿1,836,154.32 ฿2,098,148.79 ฿2,360,143.26

Equipment 692,740 692,740 692,740 692,740


Total assest ฿1,987,946.26 ฿2,099,173.99 ฿2,348,529.62 ฿2,597,885.26


Loans 497,690.37 444,016.70 389,806.29 335,053.77

Retained earnings 1,490,256 1,655,157 1,958,723 2,262,831



79


� All financial Statements are in

monthly base. Minimum 5 year

statements are required

80


Financial analysis:

Year 1 Year 2 Year 3 Average

Cash flows 455,805 756,267 2,360,143 1,190,739

Net sale 1,947,016 3,374,403 5,399,045 3,573,488

COGS 22,000 42,409 42,409 35,606

EBIT -299,314 1,077,664 3,055,343 1,277,898

Net income -512,934 701,150 2,074,616 754,277

Total asset 996,879 1,145,675 2,597,885 1,580,147

Total liability 1,509,814 957,460 335,054 934,109

Interest 213,621 151,453 81,401 148,825

Financial ratio analysis:


Profitability Ratios

Profit margin -26% 21% 38%

Return on total asset -32% 44% 131%

Return on Investor -55% 75% 222%

Efficiency

Total asset turnover 1.23 2.14 3.42

Liquidity Ratios

Debt ratio 1.51 0.84 0.13

Tme interest earned - 1.40 7.12 37.53

81


Profitability Ratio:

- Profit margin

Figure 31: Percentage change in profit margin

This ratio is the percentage of sales dollars left after subtracting the Cost of Goods

sold and all expenses, except income taxes. That can see the opportunity of Bonggo

buffet cake that is increase continually.

82


- Return on asset (ROA)

Figure 32: Percentage change in Return on asset

Bonggo buffet cake measures how efficiently profits are being generated from the

assets employed in the business. That can see the opportunity of Bonggo buffet cake

that is increase double continually

83


- Return on investment

Figure 33: Percentage change in return on investment

Bonggo buffet cake measure the percentage of return on funds invested in the

business in short, this ratio tells the Fill-Fresh has effort put into the business has been

worthwhile with investor. That can see the opportunity of Bonggo buffet cake that are

increase double continually

84


- Asset turnover

Figure 34: Ratio change in total asset turnover

Bonggo buffet cake measures the efficiency of a company's use of its assets in

generating sales revenue or sales income to the company. That can see the opportunity

of Bonggo buffet cake that is increase continually.

85


- Debt ratio

Figure 35: Rate change in debt

Bonggo buffet cake measure gives an idea to the leverage of the company along

with the potential risks the company faces in terms of its debt-load that can see the

opportunity of Bonggo buffet cake that are be fall in year 3

86


- Time interest earn

Figure 36: Rate change payment

Bonggo buffet cake measure ability for debt payments that company can pay more

than double time

Conclusion:

Bonggo buffet cakes have the budget by loan from the investment. The

overall of 3 financial statement which are income statement, cash flow

statement, and the balance sheet show the number that quite good that

represent higher in net income, the good liquidity that represented in the

cash flow statement, and the strong financial in the balance sheet . That can

be concluding that there is feasibility in the financial of Bonggo buffet cake.

87


Chapter 6

SUMMARY

88


Chapter 6: SUMMARY

Nowadays people love cake and have more consumers need to buy cake but





meet customer’s satisfaction. My business set at Chiang-Mai Province, because of

Chiang-Mai has most people of the second of Thailand. In Chiang Mai, the northern

most of Thailand, There have buffet cake only two shops in around the city but in the

department store haven’t business of buffet cake then make less than competitor in

department store and in the department store have high target market group.


Person Sales Person Sales Person Sales

Jan - 296,112 77 473,779 108 663,291

Feb 20 111,440 64 356,608 90 499,251

Mar 32 197,408 51 315,853 72 442,194

Apr 16 95,520 26 152,832 36 213,965

May 16 98,704 26 157,926 36 221,097

Jun 24 143,280 38 229,248 54 320,947

Jul 32 197,408 51 315,853 72 442,194

Aug 32 197,408 51 315,853 72 442,194

Sep 32 191,040 51 305,664 72 427,930

Oct 32 197,408 51 315,853 72 442,194

Nov 48 286,560 77 458,496 108 641,894

Dec 48 286,560 77 458,496 108 641,894

2,298,848

3,856,461

5,399,045

89


Figure: 3.2 Graph of Sale forecast for 3 years.

From the chart of estimate, first time can’t sell too much because only friend and

other one who want to try a new one to use. Then people will know from a word of

mouth because we good in service, cake is good taste and service mind on employees

can make more sales and more customers in the second year and next year. In every

year, we have the high sales on September to February of the next year because it is

high season of Chiang Mai province and this time have many holidayed. We have the

new customers who travel in Chiang Mai to get in our shop. So high season of Chiang

Mai can help increase sales of our shop. But on September we have fewer sales because

it’s end of semester and have few customer together.

However the project begin from invest the good equipment for it. The good

equipment can bring the good quality of production output, and the statement below

show equipment that use;

90



Calculator/cashier machine 25,900 1 25,900

Air-conditioner 26,750 1 26,750

Ice-cream Freezer 31,695 2 63,390

Spiral Mixer 230,000 1 230,000

Conveyor belt (Price of buffet ) - 200,000

Crathco 48,500 2 48,500

Fruit tray 1,100 2 2,200

Electric Deck Oven 31,000 1 31,000

Planetary Mixer 35,000 1 35,000

Bakery Tools

• Percussion eggs

• Percussion powder

• Table for mold powder

• Add flour tray rack room store

• Blogs bread box every block

• Measure dessert

• Dessert tray 15 tray

• Cake Display

• Bread rack room

• Plastic spatula.

• Other scales

- - 20,000

91


Not only good equipment we use, also good material;

Raw meterial Price Unit Use unit Total unit

Flour cake 23 Baht/1.5 kg. 690 g. 10.58

Confectioners' sugar 26 Baht/kg. 690 g. 17.94

Egg 3 Baht/egg 5 eggs 15.00

Baking powder 52 Baht/g. 2 g. 26.00

Vanilla Essence 120 Baht/500ml. 2 g. 0.48

Whole Milk 10 Baht/225ml. 230 g. 10.22

Fresh butter 120 Baht/kg. 115 g. 13.80

special ingreadian 200 Baht/kg. 60 g. 12.00

Salt 12 Baht/kg 106.02 13.25

Vegetable oil 36 Baht/lite

Icing 35 Baht/kg.

Margarine 55 Baht/kg.

Butter white 65 Baht/kg.

Sugar white sand 26 Baht/kg.

Unsweetened Desiccated Coconut 130 Baht/kg.

Cinnamon 45 Baht/100g.

Green tea powder 540 Baht/kg

Honey 150 Baht/lite

Powdered cocoa 200 Baht/kg

Dark chocolate 123 Baht/kg

Jelly 35 Baht/pack

92


All of this stuff makes a profit by selling a product and we will show you the

statement of incoming vie month



Sale 0 55,720 197,408 95,520 98,704 143,280


Pound 0 13 20 10 10 15

Flour cake 0 132 212 106 106 159


Egg 0 188 300 150 150 225

Baking powder 0 325 520 260 260 390


Whole Milk 0 128 204 102 102 153

Fresh butter 0 173 276 138 138 207


Total Raw material 0 1,325 2,120 1,060 1,060 1,590

Gross profit 0 54,395 195,288 94,460 97,644 141,690


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000


Earning before interest and tax -186,361 -130,766 12,527 -88,301 -86,317 -43,471

Tax 0 0 0 0 0 0

Interest 20,000 19,613 19,223 18,829 18,431 18,028

Net income -206,361 -150,380 -6,696 -107,130 -104,748 -61,500

Retain earing -206,361 -356,740 -363,437 -470,567 -575,314 -636,814

93



Sale 197,408 197,408 191,040 197,408 286,560 286,560


Pound 20 20 20 20 30 30

Flour cake 212 212 212 212 317 317


Egg 300 300 300 300 450 450

Baking powder 520 520 520 520 780 780


Whole Milk 204 204 204 204 307 307

Fresh butter 276 276 276 276 414 414



Gross profit 195,288 195,288 188,920 195,288 283,379 283,379


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000



Tax 0 0 0 0 0 0

Interest 17,622 17,212 16,798 16,379 15,956 15,529

Net income -7,495 -7,085 -13,039 -8,652 79,862 80,289

Retain earing -644,310 -651,395 -664,434 -673,086 -593,224 -512,934

94




Sale 414,557 312,032 276,371 133,728 138,186 200,592


Pound 48 40 32 16 16 24

Flour cake 508 423 339 169 169 254


Egg 720 600 480 240 240 360

Baking powder 1,248 1,040 832 416 416 624


Whole Milk 491 409 327 164 164 245

Fresh butter 662 552 442 221 221 331



Gross profit 409,468 307,791 272,978 132,032 136,489 198,047


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000


Earning before interest and tax 220,107 120,230 89,018 -51,929 -49,272 10,487

Tax 66,032 36,069 0 0 0 0

Interest 15,098 14,663 14,223 13,778 13,330 12,877

Net income 138,977 69,499 74,795 -65,708 -62,601 -2,390

Retain earing -373,958 -304,459 -229,664 -295,372 -357,973 -360,363

95



Sale 276,371 276,371 267,456 276,371 401,184 401,184


Pound 32 32 32 32 48 48

Flour cake 339 339 339 339 508 508


Egg 480 480 480 480 720 720

Baking powder 832 832 832 832 1,248 1,248


Whole Milk 327 327 327 327 491 491

Fresh butter 442 442 442 442 662 662



Gross profit 272,978 272,978 264,063 272,978 396,095 396,095


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000



Tax 0 0 0 0 61,480 61,480

Interest 12,419 11,956 11,490 11,018 10,542 10,061

Net income 72,999 73,461 65,013 70,800 132,912 133,393

Retain earing -287,364 -213,903 -148,890 -78,090 54,822 188,215

96




Sale 663,291 499,251 442,194 213,965 221,097 320,947


Pound 67 56 45 22 22 34

Flour cake 711 592 474 237 237 355

Confectioners' sugar 1,206 1,005 804 402 402 603

Egg 1,008 840 672 336 336 504

Baking powder 1,747 1,456 1,165 582 582 874


Whole Milk 687 572 458 229 229 343

Fresh butter 927 773 618 309 309 464



Gross profit 656,166 493,314 437,444 211,590 218,722 317,385


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000



Tax 139,142 91,006 75,685 0 0 38,227

Interest 9,575 9,084 8,588 8,088 7,582 7,071

Net income 315,089 203,263 168,010 18,342 23,579 82,126

Retain earing 503,304 706,568 874,578 892,919 916,499 998,624

97



Sale 442,194 442,194 427,930 442,194 641,894 641,894


Pound 45 45 45 45 67 67

Flour cake 474 474 474 474 711 711

Confectioners' sugar 804 804 804 804 1,206 1,206

Egg 672 672 672 672 1,008 1,008

Baking powder 1,165 1,165 1,165 1,165 1,747 1,747


Whole Milk 458 458 458 458 687 687

Fresh butter 618 618 618 618 927 927



Gross profit 437,444 437,444 423,180 437,444 634,770 634,770


Overhead:

Utility expense 4,122 4,122 4,122 4,122 4,122 4,122

Depreciation 12,639 12,639 12,639 12,639 12,639 12,639

Reantal expense 70,000 70,000 70,000 70,000 70,000 70,000

Total Overhead 86,761 86,761 86,761 86,761 86,761 86,761

Direct labor Cost:

Chef 25,000 25,000 25,000 25,000 25,000 25,000

Assistant 15,000 15,000 15,000 15,000 15,000 15,000

Employee 30,000 30,000 30,000 30,000 30,000 30,000

Cashier 8,000 8,000 8,000 8,000 8,000 8,000

Manager 15,000 15,000 15,000 15,000 15,000 15,000



Tax 74,245 74,245 69,966 72,805 132,003 132,003

Interest 6,555 6,034 5,508 4,977 4,440 3,898

Net income 166,683 167,204 157,745 164,901 303,566 304,108

Retain earing 1,165,307 1,332,511 1,490,256 1,655,157 1,958,723 2,262,831

98


Figure: Percentage change in return on investment

Bonggo buffet cake measure the percentage of return on funds invested in the

business in short, this ratio tells the Fill-Fresh has effort put into the business has been

worthwhile with investor. That can see the opportunity of Bonggo buffet cake that are

increase double continually

Bonggo buffet cakes have the budget by loan from the investment. The overall

of 3 financial statement which are income statement, cash flow statement, and the

balance sheet show the number that quite good that represent higher in net income, the

good liquidity that represented in the cash flow statement, and the strong financial in the

balance sheet . That can be concluding that there is feasibility in the financial of Bonggo

buffet cake.

99


Figure: Rate change in debt

Bonggo buffet cake measure gives an idea to the leverage of the company along

with the potential risks the company faces in terms of its debt-load that can see the

opportunity of Bonggo buffet cake that are be fall in year 3

100


Referrent

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YN9sl805wI8v7ZldxnxdzdgYYg=&h=451&w=390&sz=27&hl=th&um=1&itbs=1&tbnid=y

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� http://www.indobase.com/recipes/details/coconut-cake.php

� http://www.videojug.com/film/how-to-make-orange-cake

� http://www.tasteofhome.com/Recipes/White-Chocolate-Fudge-Cake

� http://www.bestrecipes.com.au/recipe/Banana-Cake-L979.html

� http://www.videojug.com/film/how-to-make-chocolate-cake

� http://www.ehow.com/how_10053_make-cheesecake.html

� http://www.ehow.com/how_2132461_prune-cake.html

� http://allrecipes.com/Recipe/Green-Tea-Cheesecake/Detail.aspx

� http://www.epicurious.com/recipes/food/views/Honey-Cake-108525

� http://translate.google.co.th/translate?hl=th&langpair=en|th&u=http://www.theplac

eforcakes.com/equipment.html

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