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Taste it, Love it

Herbal Ice Cream

By

Hi Company

Preface Nowadays most people are weaker than before because they eat unhealthy food so, we produced herbal ice-cream such as ginger, chili, lemongrass, and so on. Those are made by Thai herb. They are easy to find in Thailand. Although herbal ice-cream is a new business in Patong Beach, Phuket but our company thinks herbal ice-cream is interest for tourists people especially more internal tourism who now, they love to travel in Phuket and interest in healthy increasingly. We think herbal ice-cream is more well-known and make profit for my company certainly.

Hi Company

Table of Contents

Chapter 1: Introduction Background and Significance of the Project Project objectives Benefits of project Overview of Hi Company 1 5 5 6

Chapter 2: Industry Profile Nature and Situation of Industry (Product in General) Vision and Mission Strategy of Hi Company 7 9 10

Chapter 3: Market Feasibility Study Market Analysis Marketing Mix Strategy Sale Forecast / Profit Estimation Conclusion 11 18 23 26

Chapter 4: Technical Feasibility Study Production and Operations Analysis Management Analysis 27 54

Chapter 5: Financial Analysis Profit/Loss Statement Balance Sheet Cash Flow 70 75 80 85 89 91

Chapter 6: Risk Management Chapter 7: Summary Hi Company Member

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Herbal Ice Cream Chapter 1 Introduction Background and Significance of the Project Nowadays most Thai people are weaker than before because they eat unhealthy food including any junk food such as Hamburger, Donut which full of fat and Thai government are interested in the healthy food and promoted it as advertising on television or notice board but it is not interesting for them. They still addict these unhealthy foods and make them are unhealthy previously. My company thinks to solve this problem so we think to produce a product which everybody likes to test it and love it. We produce the product which is herbal ice-cream as ginger, galingale, lemongrass, mint etc. Those are made by Thai herbs. They are easy to find in Thailand. The story of ice cream begins a long, long time ago in a most beautiful place. The story of ice cream begins over 3,000 years ago in China. Lots of cool things were invented in China. Umbrellas, glasses and fireworks were all invented in China but the tastiest and coldest Chinese invention is snow ice cream. The Emperors of China were the first people, we know about who were lucky enough to get to eat snow ice cream. Their cooks mixed snow and ice from the mountains with fruit, wine and honey to make a tasty treat for their rulers to enjoy when they wanted to relax. How the Romans came up with the idea of making snow ice cream we do not know. But what we do know is that in 62 A.D. the Roman Emperor Nero wanted to eat snow ice cream so badly he sent slaves up to the mountains to bring back snow and ice so his cooks could make it for him. Nero's cooks mixed the ice and snow the slaves brought back with nectar, fruit and honey and then Nero ate it. In 1295, Marco Polo, a great adventurer, returned from China to Italy with a new recipe for making snow ice cream. His recipe called for mixing yak milk into snow in order to make it creamy. The idea of mixing a mammal's milk into snow ice cream caught on and soon the rich people of Italy were enjoying frozen milk. In 1533, Catherine de Medici of Florence, Italy became the Queen of France when she married the French king, Henry II. One of the things she took with her when she moved from her home in Italy to her castle in France was her recipe for making frozen milk. Soon many of the cooks in France were making the delicious treat. One French chef opened a shop to sell the tasty treat. He was the first cook to add flavors like chocolate and strawberry to the frozen milk. When Charles I of England visited France in the 1600s, he was served frozen milk. He loved it so much, he asked the French chef who served it to him to sell him the
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http://webinstituteforteachers.org/~cbmallare/History1.htm

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recipe. Charles I took the recipe back to England with him and the rich people of England began to eat the delicious cold dessert. In 1700, Governor Bladen of Maryland, who was from England, served ice cream to his guests. Seventy-six years later, the first ice cream parlor in America opened in New York City. Dolly Madison, the president's wife loved ice cream so much, she served it to her White House guests in 1812. In 1843, an American woman named Nancy Johnston invented the hand-cranked ice cream freezer, which made making ice cream easier. In 1851 Jacob Fussel opened the first ice cream factory in the United States of America in Baltimore, Maryland. He sold his ice cream from a wagon. In 1899, August Gaulin, who lived in France, invented the homogeniser. This invention helped give ice cream a really smooth texture. In 1902, August Gaulin invented a new kind of ice cream freezer that helped make ice cream freeze faster. In 1903, Italo Marchiony, a man who sold ice cream from a pushcart he pushed through the streets of New York City, invented the ice cream cone and patented his idea. He invented the waffle cup because he was tired of people walking off with or breaking the glasses he used to serve ice cream from his pushcart. A year later in 1904, E.A. Hamwi introduced the waffle cone at the St. Louis World Fair. People say he began making the waffle cones when an ice cream vendor at the fair ran out of bowls. The closing of bars that sold wine and beer in 1919 led to the opening of many ice cream parlors in the United States. The more Americans ate ice cream the more they wanted to eat ice cream. This demand for ice cream led to the invention of the first chocolate covered ice cream bar. The first chocolate ice cream bar was called the IScream Bar but later its name was changed to the Eskimo Pie. You can buy an Eskimo pie at the grocery store if you want to find out what it tastes like. You can also buy a Good Humor Bar which was invented in 1920 and was the first ice cream sold on a stick. But if you're like me, you'll head to Baskin-Robbins, which first opened in 1946 in California, and buy a scoop of Cookies 'N Cream which is made with real Oreo cookies. This ice cream flavor was invented in 1983. Others like Chocolate Chip Cookie Dough have been invented since 1983 but Cookies 'N Cream will always be my favorite. Of course, vanilla ice cream with honey on top is also very good. I'm so glad someone in China decided to mix snow and ice with honey and that now even poor people like me can afford to eat tasty frozen treats each and every day of the week, just like Mr. Baskin and Mr. Robbins intended. Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. In Turkey and Australia, ice cream is sometimes sold to beach2
http://en.wikipedia.org/wiki/Ice_cream

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goers from small powerboats equipped with chest freezers. Some ice cream distributors sell ice cream products from traveling refrigerated vans or carts (commonly referred to in the US as "ice cream trucks"), sometimes equipped with speakers playing children's music. Traditionally, ice cream vans in the United Kingdom make a music box noise rather than actual music. Mrs Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones, but the idea definitely predated that. Agnes Marshall was a celebrated cookery writer of her day and helped to popularise ice cream. She patented and manufactured an ice cream maker and was the first person to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution. Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, at the World's Fair an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so they could not sell any more produce. Next door to the ice cream booth was a Syrian waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors. Moreover, Phuket is the biggest island in Thailand, located in the Andaman Sea of southern Thailand. The island is mostly mountainous with a mountain range in the west of the island from the north to the south. The mountains of Phuket form the southern end of the Phuket mountain range, which ranges for 440 km from the Kra Isthmus. The highest elevation of the island is Mai Thao Sip Song (Twelve Canes), at 529 m above sea level. One of the most popular tourist areas on Phuket is Patong Beach on the central western coast, perhaps owing to the easy access to its wide and long beach. Most of Phuket's nightlife and its cheap shopping is located in Patong, and the area has become increasingly developed. Patong means "the forest filled with banana leaves" in Thai. Other popular beaches are located south of Patong. In a counterclockwise direction these include Karon Beach, Kata Beach, Kata Noi Beach, and around the southern tip of the island, Nai Harn Beach and Rawai. To the north of Patong are Kamala Beach, Surin Beach and Bang Tao Beach. These areas are generally much less developed than Patong, and sought out by individuals, families and other groups with a preference for more relaxed and less crowded environs than Patong. There are many islands to the southeast, including Bon Island, just a short boat trip away. There are several coral islands to the south of Phuket, the Similan Islands lie to the north west, and Phi Phi Islands to the south east. Islanders engage in a lively tourist trade, catering to snorkellers and scuba divers.
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"The Ice House - ice trade and ice cream". http://www.canalmuseum.org.uk/ice/marshall.htm. Retrieved 17 November 2009. 4 http://en.wikipedia.org/wiki/Phuket_Province

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According to Thai herb, many herbs and spices used in Thai cuisine have beneficial medicinal properties such as Chili, an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a carminative and anti flatulence agent, and digestant. Ginger, is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice. Ginger's rhizomes contain a 1-2% volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent and so on. We also select raw material which are believable and no chemical. Ice cream is frozen dessert especially it is a popular dessert in summer because it is cold and sweet in order to makes many people feel fresh when they eat it. 6From research of ice-cream consumption shows 70% of people who eat frozen dessert around the world so, it can adapt and apply into each nationality miraculously in order to make ice cream becomes special dessert of many people in the world. The strength of this business is ice-cream has well known for a long time especially foreigners. Moreover it has been strong network since younger to older people so, it makes this product can increase market easily including make a lot of profit. About in Thailand, hot zone located, is good location where can sell ice-cream all the year. You can see illustration below. The table shows the grow of ice-cream market in Thailand.

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Table of Ice-cream Market in Thailand
Table 1. 1 Ice cream Market in Thailand

Value Premium Market Mass Market Lower Market Total

Year 2005 1,000 8,000 850 9,800

Year 2006 1,200 8,200 900 10,300

Year 2007 1,600 8,265 950 10,815

Year 2008 1,800 8,456 1,100 11,356

Reference: Researching Department of Krung Thai Bank

By the way, consider ice-cream market researching. Thailand is high and appropriate market for ice cream business. In fact, ice cream market has increase 1520% per year. From many researching you can see that ice-cream which is a homemade style is still popular as
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http://www.northernthailand.com/cm/recipes/thai-recipes/herb.htm http://www.uniserv.buu.ac.th/forum2/topic.asp?TOPIC_ID=2513

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In 1997 Kasikorn researching shows 14% of people who are in Bangkok, Thailand like ice cream which is made from ice cream homemade because it is delicious, not expensive and easy to buy. From these reasons, it makes Ice-cream Home-made is not famous but it is delicious and can enter into market easily. Ice-cream premium market is more expand market and makes many people eat ice cream increasingly. About Thai customer behavior, they like to sit for eating ice cream at the shop more than walking to eat. Many investors suppose ice-cream hand-made will increase 40% per year or 10 % of ice cream premium market. From AC Nissan in Thailand shows 3-4% of the grow of ice-cream from last year or 4,500 million baht and now in 2010 suppose ice-cream market is going to grow more than last year because Thailand Economic will be good than before. Because of these reasons, shows that ice-cream market can grow continuously so, it is a good business for investing. Although there are many factors which are instable but it can not impact to Thai economics by following: Thailand located in hot zone so, makes people can eat ice-cream all the year Thai Ice-cream industry has standard quality in the world and Thailand has advantage about geography which makes it becomes center of Asian an export to any country.
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Project Objectives 1. To study how to gain profits of business 2. To study customer behavior of Herbal Ice cream 3. To study about environment of the location 4. To study market of Herbal Ice cream 5. To study how to use the strategies in each situations Benefits of Project 1. After 5 years, we will gain profit 10% 2. The customers are well known Herbal Ice cream and word of mouth 3. Establish the first Herbal Ice cream shop in Patong beach (popular place) 4. Well known about the information of competitors 5. Use the strategies to appropriately

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http://www.nstrubi.com/webboard/view.php?No=21

http://www.manager.co.th/business/ViewNews.aspx?NewsID=9470000066552

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http://www.posttoday.com/business.php?id=84158 10 http://www.cb.ktb.co.th/prod/brnew.nsf/0/89ab1e5e66a1e9e247256fd400307411?OpenDocument

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Overview of Hi Company Introduction

Strategic (4 P’s)

Planning

Definition Project

Analyzing Risk

Resources Managing

Verifying Stakeholders Production

Financial

Amending Problems

No problems

Future Plan

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Chapter 2 Industry Profile Nature and Situation of Industry (Product in General) The four requisites is important necessary for daily life. Food, an important thing for psychology, makes them are strong but if you eat unhealthy food, you will be weak and unhappy. Nowadays there are many disease which come from customer behavior especially eating behavior such as obesity, diabetes, heart disease etc. From research of Public Health Department in 2007 show the average of people who work in office in Bangkok are paunchy is 69.7% and it divide into male and female is 50.9% and 72.5% respectively. Thailand was voted one of the World’s Top 10 high obesity countries. From researching shows Thai people especially people who live in town is fat or the average is 15% because they eat less vegetable and more junk food. The illustration shows customer behavior and type of food about people who are over 6 years in 2005. From the graph below shows Thai people like to eat high fat food, meal, soft drink or beverage that is sweet are the average is 83.3%, 97.4% and 71.7% respectively. It shows numeral is high and impact to healthy directly.
Reference: Office of the National Statistics in 2005

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Because of many disease come from customer behavior and many people have any problems about health more than before. From research of taking care health and daily life of customer behavior of WPP Group in 2009 shows many people around the world pay attention about their health increasingly before they are sick including taking care their mind. The average of Thai people is 77% of paying attention about health. They exercise and eat health food such as fruit and vegetable increasingly. Herbal ice-cream is a choice for people who pay attention about their health. Its taste is good and healthy. In addition about raw material comes from Thailand where is alive with herb. About geography is appropriate for many herbs which can make medicine or other product efficiently and no accidental. About raw material, we can find easily within country so, it can make a lot of profit for our business which is interest for investment. Because this business uses low cost but it can up selling including there are fewer competitors which don’t stress seriously. Location, an important thing for business, should be a place where close customer: customer can buy your product easily, good transportation: to carry product quickly, good utility: a place should have electricity, water supply and
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http://www.thaihealth.or.th/node/4897 http://www.bangkokbiznews.com/home/detail/business/research/20090828/72828 http://www.ajingdi.com/index.php?type=content&c_id=2957&ct_id=53650

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telecommunications and so on. So, we choose Patong Beach, Phuket where is Thailand’s a largest is lands (550 square kilometers/212 square miles). Phuket is a civilization province. The major source of income come from 5 categories which are tourism - More than ten year, that this industry has become the biggest earner for Phuket, and continues to grow. There are the visitors from Asia and the wider western world more than 3 million that come to Phuket and growing up every year, mining, agriculture (rubber tree) and fishery. The table below shows you about internal tourism in Puhket in 2006-2007. Internal tourism in Phuket
Table 2.1 Internal Tourism in Phuket

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Type of Data Visitor Thai Foreigners Tourist Thai Foreigners Excursionist Thai Foreigners Average Length of Stay (Day) Thai Foreigners Average Expenditure (Baht/Person/Day) Visitor Thai Foreigners Tourist Thai Foreigners Excursionist Thai Foreigners Revenue (Million Baht) Visitor Thai Foreigners

January - December 2007 2006 5,005,653 4,499,324 1,722,243 1,616,545 3,283,410 2,882,779 4,726,693 4,317,312 1,566,344 1,489,460 3,160,349 2,827,852 278,960 182,012 155,899 127,085 123,061 54,927 4.71 4.52 2.96 3.07 5.57 5.29 4,186.70 2,835.45 4,551.50 4,210.25 2,858.54 4,565.74 2,311.05 2,150.43 2,514.52 94,239.52 13,567.65 80,671.87 3,937.98 2,645.91 4,343.09 3,954.18 2,663.44 4,349.38 2,199.63 2,014.17 2,628.75 77,595.88 12,444.87 65,151.01

∆ (%) +11.25 +6.54 +13.90 +9.48 +5.16 +11.76 +53.26 +22.67 +124.04 +6.32 +7.16 +4.80 +6.48 +7.33 +4.97 +5.07 +6.77 -4.35 +21.45 +9.02 +23.82

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http://phuketindex.com/travel/phuket-in-brief/general-information.htm

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Table 2.2 Accommodation establishments

Type of Data ACCOMMODATION ESTABLISHMENTS Establishments Rooms Occupancy Rate (%) Average Length of Stay (Day) Number of Guest Arrivals Thai Foreigners

January - December 2007 2006 628 37,543 65.82 3.70 4,005,090 1,072,586 2,932,504 570 34,297 60.69 3.64 3,794,367 1,065,290 2,729,077

∆ (%) +10.18 +9.46 +5.13 +0.06 +5.55 +0.68 +7.45

Reference: http//www.tat.or.th/.../20/January-December%202007%20Phuket.xls Recommend: In 2007, the average of expenditure by researching of traveler who come to travel in Phuket but not include travelling expenses and some expenses as accommodation expenses, food and beverage, these 2 expenses depend on customer index. Travelling expenses may depend on gasoline cost and so on. ** Foreigner travel mainly by Singapore Yacht on holiday.

Form table of internal tourism in Phuket, you can see that each year there are traveler increasingly especially foreigner who almost people want to go Patong Beach when they visit to Phuket because Patong Beach is a famous travel place in Phuket and here are comfortable with facility such as accommodation, guide tour, supermarket, restaurant etc. Hi Company Vision We will pay back to our Account Payable within 5 years and gain profit to maximum. Hi Company Mission 1. To choose the best quality equipment and product. 2. To keep standard recipe. 3. To check and maintain equipment to ready to use. 4. To train employees seriously to ready to serve 5. To make atmosphere as your home 6. To support promotion or discounts on holiday
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http://www.thaitambon.com/Tambon/ttrvlist.asp?ID=830202

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Strategy of Hi Company By the way, we choose to invest in Thailand where there are many foreigner travelers to visit here. Our business is herbal ice-cream including herbal juice and herbal bakery. (Horizontal Integration) Why do we choose this business? Because we think herbal ice-cream is new product for Thai people and we hope our customer are happy with our ice-cream including atmosphere around our shop where are decors with Modern style smoothly so it makes customers feel comfortable like their home. It located in Patong Beach, Phuket. From researching of table of internal tourism in Phuket, you can see that people who visit to Phuket are mainly foreigners who like to eat ice-cream or average of quantity of frozen dessert is 70%. In addition location is appropriate for selling herbal ice-cream which is different from competitors and we are the fist investor who sells the kind of product at here (Market Development). Moreover if we have some problems, we will solve the problems by regroup through cost and asset reduction (Retrenchment).

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Chapter 3 Market Feasibility Study Market Analysis General Environment Analysis Political & Government During the recover of current business situation, the government in every country try to support their own business same of Thailand government, they try to support SME business, OTOP product and processing agriculture
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Figure 3.1 HACCP System

The government attempt to promote tourism product. together with product that can attract many tourists to buy product and its help to create the new market distribution at the same time for profitable for SME business that while opening. Furthermore, doing business have to emphasize on trade law too such as the certification of hygiene and quality of food, the certification of hygiene checking must allow from inspection agency recognized and Committee Food and Drug Administration only. But now, the way of checking is easier by checking pass the department of Medical Sciences (Division of Food and Science Center of the 12) was also a Research Institute of Science and Technology of Thailand food that provides the checking service. This certification can enhance the level of product, guarantee safety including protects the consumer. Economic The analysis of ice-cream market, Market value and growth prospects are higher every year. More than that market value is high to move more than 10,000 million baht in the last 2-3 years. Main reason of profit makes ice-cream more interest in the perspective of investor both Thai and foreign. From Kasikornthai research center, they analyze ice-cream market. That every summer ‘Ice Cream' is one of those products hit a circulation high in this period. Expected value of the ice cream market will grow continuously. Also, if anyone looking for overseas markets, exporting ice-cream business is to interest. In the period 2-3 years ago. Comparing with the past, the expected exporting of ice cream is the continued growth also matters. Ice-cream business is very interesting because of Thailand has boosted the number to become a
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http://www.kobsak.com 17 http://www.ismed.or.th 18 http://www.thailandrestaurantnews.com, starting ice-cream Home made business Book

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hub to export ice cream in this region. And for people who interested in this market. 'Home Made Ice Cream' is probably the best alternative way which giving the factors in both products, Process. Channel, branding, investment budget and market share. Because of the analysis ‘Home Made Ice Cream’ is popular and is expected to provide premium ice cream market growing up to 1,200 million baht from the total market value of all the ice cream in a total 10,000 million Baht. Social & Culture The attitude of customer when they willing to buy product of food. Delicious, proper price and value added are the factors of customer buying behavior. The consumer will choose the product that they think its good and the value of product is proper to spend their money to buy. More importance is branding, almost people they believe that the product which have brand is quality product. In ice-cream business consumption rate in Thailand has continued growth and equal to 0.694 liters per person per year. The rate of ice cream consumption increased on average 5.0 percent per year. Contain of Thailand is a hot climate nearly year-round that make the ice-cream consumption rate is stable and it mean that the potential of icecream market is growth wildly. Thai Herb consumed in Thai people life for long time, herb is both garnish and herbs as medicine so now a day ‘Herb’ is still important. Herb had processed and develops to new product continually. Talking about herb ice-cream is new trend of icecream business to provide both Thai and foreign customers. For Thai customer, surely that they will interest in this product including foreign who want to try new taste of icecream. Herb ice-cream is value added product and it easy to create branding reorganization, words of mouth and create the motive to customer to buying product again. Technology Technology is very importance factor no matter human life or business. Certainly when technology change, human life have to change following its. Internet is the one technology nowadays, there are widely in communication so many of business try to use internet to promote their product no matter big or small business. Herb ice-cream must use internet to use foe marketing too. Using internet is low cost ads and international, the manager can promote product through website such as facebook, hi5, twister, etc. About the term of technology of production, the manager should develop the production following new technology. New technology can decrease time of production, increase quantity, increase quality and also decrease cost too. Thus
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http://www.thailandrestaurantnews.com http://jb_koreatrend.tarad.com

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the manager always following the trend of technology to understand customer need and want including process to develop product through technology. Technology of machine is the importance factor that makes business run well. Product quality has to emphasize on production process that will relate to innovation of machine. Ice-cream maker machine is easy to find. In the past ice-cream maker is expensive and limit quantity in each making process comparing with nowadays, there are new innovation that can generate more quantity as well as the machine had beautiful design. Price of ice-cream maker machine in medium size is about 50,000-150,000 bath ( Batch Freezer, capacity 7 liters), 270,000 baths (Batch Freezer, capacity 15 liters). The advantage of the two versions is faster production process, ice cream with silky texture, proper ice-cream temperature and convenient using.
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Competition Analysis (3C Analysis) Competitor Analysis Nowadays, ice cream market will grow quickly. We observe from many Kind of ice cream as Super premium ice cream, Premium ice cream, home-made ice cream and Low to medium class ice cream. Variety brand are compete intensely involve the local ice cream which have nature ingredient. The style of packages is important to make customer satisfy so, many company will design noticeable package as dip, readymade style, Take home style. Premium ice cream (Take home style) has much size for example - Small cup 100 Gram - Pine size 250-290 Gram - Quart size 500-600 Gram - Big size 750-1,000 Gram

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(Direct Competitor) 1. (Swensens ice cream)
Figure 3.3 Competitor

By Swensen (Thai) Co Ltd. The market share is about 70-80%. They have variety channel to sale a product as kios supermarket, pizza restaurant including Delivery service too. They produce more products and many place to sale so, they can save about (Economy of Scale) more than competitors. They have own factory o produce raw milk and cream. From the advantages make Swensens to be leader continuously
Figure 3.4 Competitor

2. Dairy queen

Dairy queen is the most important worldwide ice –cream and snacks. The Dairy queen system has more than 5700locations operating throughout the United States, Canada and 22 other. They offer a lot of variety presentations of delicious soft serve, like classic and dipped cones, snakes, sundaes, royal treats, moolatte, blizzard and DQ cakes. Advantages of Dairy queen ice cream are they are international business. Many customers know them and they have verities menu serve to customers. The rate price of ice cream is not expensive. Selling point is creamy DQ® soft serve. 3. KFC ice cream
Figure 3.5 Competitor

Main point of KFC restaurant is about fried chicken and burger but now, they also add the ice cream menu too. KFC ice cream attract the teen ages who like a desert. The advantages of ice cream are very low price and the customer can have ice cream instant when they have meal finish. The customer will get food and ice cream in the same place so, it very comfortable to them.

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4. Low to medium class ice cream. They are popular ice cream because can buy it easily. Competition is intense. Now, The leader of ice cream brand that have 3 businesses as: Figure 3.6 Competitor 4.1 (Wall"s ice cream) By Unilever Thai Holdings Limited. They emphasized not high cost product and have verities to customers. The market share more than 70-80%

Figure 3.7 Competitor

4.2 (Nestle ice cream) By Nestle ice cream company. Now, the company has a little market share. 4.3 (Magnolia united ice cream) By united food company limited . Beginning to local group of ice cream and after they affiliate with international. The company has a little market share.
Figure 3.8 Competitor

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(Indirect Competitor) Many alternatives can attract customer as dessert, varieties beverage, slow train, or local ice cream shop outside Big C so, the profit may decrease because we have many indirect competitor too.
Chart 3.1 Indirect Competitors Chart

Customer Analysis Who is customer: Defined the potential customers. We focus on Thai and foreigner people. Education needs of the target group follow by: 1. Economic and social status 2. Purchasing power. 3. Value pricing and services. What does customer want: We know customer behavior that they pay attention about their health including four requisites so; the food is necessary needs for them. In addition, customers will select the food which without sugar and fat. However, it is possible, they will be still eating snack or others so, Herbal Ice-cream is a good choice for them.

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Why does customer have to buy our product: We choose the raw materials which are clean, fresh and safe. In addition we also select the product which comes from nature such as Thai her that is low fat and good health. So, customers who pay attention about their health should buy product. When does customer purchase: Thailand located in hot zone so, it is appropriate for selling products which is fresh and cold as Herbal Ice-cream. About Phuket, a famous place in the world, there are a lot of people who are both Thai and foreigner people come to visit there especially in summer. According to the number of visitors to Phuket Top are 10 countries during January to June, 2009 Australia 135,437 people. 1. Sweden, 95,482 people. 2. UK 69,297 people. 3. Germany, 64,331 people. 4. Russia, 64,116 people. 5. Finland, 53,449 people 6. Danish 41,274 people. 7. France, 36,741 people. 8. Japan, 36,479 people. 9. United States 31,767 people. 23 You can see that in the first half, there were 306,783 people in 2009. About in high season only tourists from Australia, the Sweden and UK are likely to be visit the island in this time of year. Moreover, occupancy rates in the high season are expected to be up 20%, We calculate the percent of trends target group is buying the most foreigners about 70 % more than Thai people buying about 30%.because the most of foreigners come from Europe side and they like ice cream. In Low season our product selling to Thai tourist because this period they have more holiday and come to support in our shop because the ours price of ice cream not higher price and them like to test new style of ice cream. So, in low season we have promotional offers to target tourists back to take ice cream and organized games for attractive tourist to consume. However we get profit from foreigner about 60% but Thai tourist 40 % in low season.
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http://news.phuketindex.com/travel/top-10-178134.html http://news.phuketindex.com/travel/top-10-178134.html

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Company Analysis Our company had separated the segment and target market as followings; Nowadays, society has more concern their life in term of healthy going together with using herbal to treat their health that help to happen the opportunities in the market. From the trends that our company presented, company had seen the herbal icecream would to concern to become health foods. Which from the observation from questionnaires, our company found the most factors that customers thinks and use to make the decision to buy the products are good taste and variety choice to select the taste and our company use the experiment tasting and found customers has good feedback in good taste more than the original ice-cream. So we use the slogan under the Herbal Ice-cream is

“Taste it, love it”
For customers who love your health. So the major target market is customers who have interested in your own health and the second target market is like the variety of product and good taste.

Marketing Mix Strategy Herb ice cream provides good quality, fresh and low fat material. All herbals come from Doi Kham project. We sell ice cream in a scoop and cone. Cone is made of herbs so it will be different from competitors. Product Herbal ice-cream is made Thai herb which is fresh, new and safe. There are many vitamin and properties of a medicine for healthy. Its taste is good, and different from competitors. Consumers will love our ice-cream, if they taste it which produced by Hi company. Company believes that you have not tasted it from anywhere, yet. Herbal ice-cream shop is a modern style. We mixed ice-cream which made by Thai herb and Thai culture to serve ice-cream by herb cone and paper glass. It is a strategy to be attractive consumer and it is different form other companies. Consumers feel relax when they come in. All employees have to training form expert before they work at our shop so, consumers are confident that you are served to be good form our employees. Company uses recycle paper to product package and we use a ware which made by natural material for reducing the global warming.

Price

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Our company provide product which is herbal ice-cream. We think it is a dominant feature makes our company differ from competitors. There are scoop, cone and set for consumers who are different habit and income level choose them. We sell 29 baht per scoop, 59 baht per cone, Kissy set 89 baht and Ohla Ohla set 159 baht. Herbal ice cream appropriate customers want to have healthy.
Figure 3.2 Cones

Price: 59 / Cone
Figure 3.3 Kissy Set

Kissy
Price: 89 / Cup
Figure 3.4 Ohla Ohla Set

Ohla Ohla
Price: 159 / Cup
Figure 3.5 Topping

Topping

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Place The shop located near the Holiday resort, Patong merlin and close to soi kebsab on Rath u-thid 200 pee road, Patong Beach (far from city of Phuket 15 kilometers) because the around area have many hotel and resort, Thai tourist, foreigner tourist, work man that stay around the area, close to the road and not far from Patong Beach therefore the tourist easy to fine, come and recognize our shop. The area of shop, it fit and area worthy, enough to support the customer, air condition, sylvan, can make the small party, equipment of decoration so cheap but modern, interior and exterior decoration Thai modern style can match appropriate. The inside have the tables, chairs, bar, counter cashier, ice cream cabinet, Thai wallpaper, smell of aroma, toilet separate female and male, production room, small exhibition of herbal for suggest the herbal which come from and properties of herbal for make sure that herbal is high quality and can explain background of herbal if customer need to know. The outside is close to the road has three and 10 groups of tables for support the customer who want to touch the fresh air, decorate unambitiously style with modern.

Figure 3.6 Herbal Ice Cream Shop

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Figure 3.7 Herbal Ice Cream Shop Map

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Promotion - If consumers buy ice-cream for 60 baht, they will receive one stamp form our company and if they receive 10 stamps, they will reduce 10 percent for discount (For Ohla Ohla and Kissy sets only.) -

Figure 3.8 Stamp Promotion

During opening company in first month, consumers can taste herb icecream for free. This method can help consumers who taste it word of mouth to another people who don’t taste it. In future, may be consumers know our company and want to taste it increasingly. Distribute bookmarks for give knowledge about herbals to customers. Front
Figure 3.9 Bookmark

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Back

Lemongrass This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as flavoring. Lemongrass contains a 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, ant flatulence, ant flu and antimicrobial agent.

Roselle Roselle is associated with traditional medicine and is reported to be used as treatment for several diseases such as hypertension and urinary tract infections.

Taste it Love it

At Patong Beach, Phuket

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In vacation, you can photograph with boyfriend, girlfriend and so on for free. Consumers can order a birth day ice-cream and they can design as you like it. There are promotions for each season. To serve ice-cream with herbal drinks.

Sale Forecast / Profit Estimation Our company located at Patong Beach in Phuket. From research of internal tourism in Phuket shows high season is between November to March and low season is between April to October. Our company opens market in January, 2010 which is a High season but our product, Herbal ice-cream, is a new product for customers. It makes customers may not accept our product so, we suppose that our total sale may loss profit for first month. Although we have to use a lot of money for investment such as building rental, equipment, raw material, salaries, tools, interior decoration cost etc. but we think that we can make profit later when our product enter market for 2 -3 months. In addition it may depend on any factors such as holiday, weather and so on. During in AprilOctober (rainy season), there are less travelers because it is a low season. About profit in this period is stable. In 2011 (During November-January), we think our product will be well known and make more profit after our product has entered market for 1 year. We think advertisement, word of mouth and originality make our product are popular in a short period so, in 2012 (During November-March) we suppose that our products are accepted by both Thai and Foreigner already and it will be famous in Patong. Then during April-October may receive a few profits because it is a low season. In 2013 (During November-January), we will seldom promote our product because customers are happy with our products. When they are satisfied, they will world of mouth to other people. It makes our company receive profit increasingly. In 2014 (During NovemberJanuary) we suppose that our company can repay to bank. Although this period is a low season but customers who are used to taste and like a new product will buy our product continuously. We believe that. Moreover customers who are a local people will buy product because we are brand loyalty of our product.
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http//www.tat.or.th/.../20/January-December%202007%20Phuket.xls

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Chart 3.10 Sale Forecast 2010

Chart 3.11 Sale Forecast 2011

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Chart 3.12 Sale Forecast 2012

Chart 3.13 Sale Forecast 2013

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Chart 3.14 Sale Forecast 2014

Conclusion Hi Company emphasizes and gives precedence to external factor to run the Company for eliminate the problems that will happen in the future such as political/legal, economic, socio-cultural, demographic, and technological. We analyze about the competition of our company that have more one. Those are 3C Analysis (Competitor, Customer, and Competitive). We must know about their opportunities and weak for adapt and apply in our company. Hi Company thinks to create marketing mix strategy (4 P’s) to make different from other competitor and customers unknown before. The market forecast is an important thing that every company must forecast the feasibility to sell product or service in that market. Furthermore, sale forecast/ profit estimation is thing that hard to forecast because we must assume to get sale and profit which will happen or not happen. We hope the customers come and taste our product will be impression.

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Chapter 4 Technical Feasibility Study Production and Operation Analysis Production Characteristic Herbal ice-cream is made from Thai herb which is fresh, new and safe. There are many vitamin and properties of a medicine for healthy. Its taste is good, different and low fat. Customers will meet special herbal ice-cream and not ever test it before. We believe that they will love our ice-cream, if they taste it which produced by Hi company. According to properties of a medicine. We separate Herbal Ice-cream into 12 categories which are Aloe Vera, Chili, Garlic, Ginger, Lemongrass, Lemon, Pomegranate, Roselle, Sesame, Tomato, Turmeric and Tamarind. Each Thai herb has different advantage for health. It can find easily in Thailand and helps save cost and time. In order to customers can buy herbal ice-cream that is not more expensive. Aloe vera: An article published in the British Journal of General Practice suggests that Aloe vera is effective at treating athlete’s foot. Aloe vera may help some people with inflammatory bowel disease, ulceritis colitis. The natural gel-like flesh of the aloe vera plant can be applied on herpes infections for instant symptomatic relief. Several sources report anti fungal, anti bacterial, and anti viral properties of the aloe Vera plant. Pure Aloe Vera Products are gel, sirup and actually tablets. These are heral medecinal derivates and are not considered as drugs. Chili is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digestant. Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavoring and condiment in Thai cuisine. The bulbs contain a 0.10.36% garlic oil and organic sulfur compounds. Therapeutic uses are as an antimicrobial, diaphoretic, diuretic, expectorant, ant flatulence and cholesterol lowering agents. Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavoring and spice. Ginger's rhizomes contain a 1-2% volatile oil. Ginger's therapeutic uses are as a

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carminative, antinauseant and ant flatulence agent. The leaves, peel and juice of the Kaffir Lime are used as flavouring in Thai cuisine. The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is as an appetizer. Lemongrass, This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as flavoring. Lemongrass contains a 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antflatulence, antiflu and antimicrobial agent. Lemon is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antiinflammatory flavonoids. Lime juice is used as an appetiser, and has antitussive, antiflu, stomachic and antiscorbutic properties. Pomegranate has been regarded as a food medicine of great importance. All parts of the tree, the roots, the reddish brown bark, leaves, flowers, rind and seeds, have featured in medicine for thousands of years. The medical authorities of ancient India have described it as a light food and a tonic for the heart. The ancient medical writers of Arabia regarded it as - a fruit, which is good for the inflammation of the stomach and pain of the heart. The sweet varieties of the fruit are considered a good laxative, while those, which are intermediate between; sweet and sour are regarded as valuable in the stomach inflammations and heart pain. The juice from the fresh fruit is an excellent cooling beverage for alleviating thirst in cases of fevers and sickness. It acts on the liver, heart and kidneys and tones up their functions. It supplies the required minerals and helps the liver to preserve vitamin A from the food. It increases the body's resistance against infections, particularly tuberculosis Roselle is associated with traditional medicine and is reported to be used as treatment for several diseases such as hypertension and urinary tract infections.

Sesame is an ancient spice, one of the first recorded plants used for its seeds. It has been used for thousands of years and is still an oil seed of worldwide significance. Early Assyrians believed their gods drank sesame wine as a prelude to creating the world. A drawing on an Egyptian tomb of 4,000 years ago depicts a baker adding sesame seeds to dough. Around the same time, the Chinese were burning sesame oil to make a soot for ink. Ancient Greek soldiers carried sesame seeds as energy boosting emergency rations and the Romans made a kind of hummus from sesame and cumin. Sesame has been considered a symbol of good luck

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and signifies immortality to Brahmins. Sesame oil is non-drying oil, highly stable rarely turning rancid in hot climates. It is very rich in protein, a polyunsaturated fat used in margarine production and cooking oils. Non-culinary uses include its use as an ingredient in soap, cosmetics, lubricants and medicines. In southern India it is used to anoint the body and hair. The “Open Sesame” of Arabian Nights fame, probably derives from the sound the ripe seeds make when they burst from their pods, a popping noise that sounds like a lock spring opening. Tomato is a rich source of vitamins. The vitamin A, B & C contents in tomato are more than that of orange & grapes and also more useful than those fruits. Taking four ripe tomatoes daily is sufficient to fulfil the entire requirement of vitamin a for human body. Hakeem Hashmi points out that vitamin in tomatoes is not destroyed even when heated or cooked tomato also rich in iron, which is twice, more than eggs. Tomato is digestive, carminative, diuretic, invigorating, germicidal, appetizer, stimulated blood circulation and enriches red corpuscles in the blood. It gives energy and strength to the muscles of heart and bones. It clears constipation, activates liver. In Europe & America tomato is very popular & special festivals are celebrated in favour of tomatoes and it is lovingly called as love apple. Turmeric is a member of the ginger family, and provides yellow colorings for Thai food. The rhizomes contain a 3-4% volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties manifest as a carminative, antiflatulence and stomachic Tamarind has cathartic, astringent, febrifuge, antiseptic, refrigerant properties. It is effective in treating sore throats and aids sensory restoration in paralysis cases. Tamarind improves gingivitis, digestion and flatulence. It aids against allergy and memory loss.

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Raw Materials Price (Baht) 12/Kilogram 24.35/Kilogram

25.01/Kilogram

8/Kilogram

0.91/ Piece

36/Kilogram

12.55/Kilogram

9/Kilogram

52.38/Kilogram

15/Kilogram

112.79/Kilogram

35/Kilogram

28.40/Kilogram

53/Kilogram

76-19/Kilogram

Reference: http://trade.dit.go.th/pricestat/index.asp http://www.srimuangagro.com/index.php?option=com_content&task=blogcategory&id =34&Itemid=45

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In addition we also pay attention about ice-cream cone which is made into 3 categories that are Pumpkin, Pandanus Leaf and Taro. These cones are different colors which are yellow form Pumpkin, green form Pandanus Leaf and purple form Taro. Each fruit also has different nutrient. About Pumpkin, the main nutrients are lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body. Pandanus Leaf, the medicinal uses for this tree are as follows: The entire plant is used as a diuretic, the roots have anti-diabetic properties, and the leaves are used for treating diseases of the skin. In cooking, the leaf is used in making grass green Pandan cake which is similar to the American sponge cake. The Pandan leaf has also been used in rice and making different type of curries. Strips of the leaves are used in making woven baskets, which are used to serve rice or other food items. Mid-eastern Indians use the flower of this plant in making perfume as well as desserts and sweets. For festive holidays and ceremonies, Pandan is used with the essences of rose to flavor spicy rice dishes such as biryani. Last one is Taro, Taro leaves and tubers are poisonous if eaten raw; the acrid calcium oxalate they contain must first be destroyed by heating. Moreover we provide cup for serving ice-cream which there are 3 sizes that small cup, middle cup and large cup. We also pay attention about nature with global warming so, we select raw material which is made from nature that can recycle and it is biodegradable. Customers who choose a cup also can choose two topping. In addition we also pay attention about ice-cream cone which Figure 4.1 Ice cream cone the diameter is 5 inches. We provide ice-cream cone into 3 categories that are Pumpkin, Pandanus Leaf and Taro. These cones are different colors which are yellow form Pumpkin, green form Pandanus Leaf and purple form Taro. Each fruit also has different nutrient. About Pumpkin, the main nutrients are lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body. Pandanus Leaf, the medicinal uses for this tree are as follows: The entire plant is used as a diuretic, the roots have anti-diabetic properties, and the leaves are used for treating diseases of the skin. In cooking, the leaf is used in making grass green Pandan cake which is similar to the American sponge cake. The Pandan leaf has also been used in rice and making different type of curries. Strips of the leaves are used in making woven baskets, which are used to serve rice or other food Figure 4.2 Kissy Figure 4.3 Ohla Ohla Set items. Mid-eastern Indians use the flower of this plant Set in making perfume as well as desserts and sweets. For festive holidays and ceremonies, Pandan is used with the essences of rose to flavor spicy rice dishes such as biryani. Last one is Taro, Taro leaves and tubers are poisonous if eaten raw; the acrid calcium oxalate they contain must first be destroyed by heating.

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Figure 4.4 Topping

Moreover we provide cup for serving icecream which there are 3 sizes that small cup (4 oz), middle cup (8 oz.) and large cup (16 oz.) for 1, 2 and 4 scoops subsequently. Logo is on the middle cup. We also pay attention about nature with global warming so, we select raw material which is made from nature that can recycle and it is biodegradable. In addition, we provide Kissy and Ohla Ohla which both of these are set menu and customer also can select two topping for both of these such as cherry, chocolate M&m etc.

Aloe vera

Chili

Garlic

Ginger

Lemon grass

Lemon

Pomegranate

Rosell

Sesame

Tomato

Turmeri

Tamarind

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Production Process Quality Control We have supply relationship that is Doi Kham project. The most of people well known that Doi Kham project is a popular project. We know from the marketing strategy of Doi Kham to make high quality in product. In site of price, Doi Kham project have normal price to general market. Doi Kham have slogan to guarantee is fresh clean safety. Doi Kham realize about product from growing to harvest and transport to customers. It makes Hi Company believe to choose Doi Kham project to be our supply. So, the customers will consume good ice cream with good material surely. All of above reasons, we will reduce cost to purchase the material. We will purchase raw material for one time in that month because our raw material can not keep in long time. In addition, we will reduce cost by decrease cost of electricity, telephone, water supply or utility cost. We have the HACCP system to guarantee product quality and have auditor to check product quality every years. The HACCP is the system to control and prevent microbial and other hazards in food production. The staff of Hi Company will conduct follow 7 rules of HACCP system that are: 1. Conduct a Hazard Analysis: Plants determine the food safety hazards identify the preventive measures the plant can apply to control these hazards. 2. Determine the Critical Control Point; CCP: A critical control point (CCP) is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. 3. Establish Critical Limits: A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level. 4. Establish a System to Monitor Control of the CCP: Monitoring activities are necessary to ensure that the process is under control at each critical control point. FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan. 5. Establish the Corrective Action: These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
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http://www.royalprojectthailand.com/general/project-plan/marketing/index-marketing.htm http://www.fsis.usda.gov/OA/background/keyhaccp.htm

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6. Establish Procedures for Verification: The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations 7. Establish Documentation and Record Keeping: Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis. FSIS is requiring that the HACCP plan include verification tasks to be performed by plant personnel. Verification tasks would also be performed by FSIS inspectors. Both FSIS and industry will undertake microbial testing as one of several verification activities. The occurrence of the identified food safety hazard.

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The basic steps in the manufacturing of ice cream are generally as follows:
• • • • • •

blending of the mix ingredients homogenization aging the mix freezing packaging hardening
Select the raw material
Receive from Doi Kham project

Clean& Dry the herbs

Prepare ingredient

Blending Cooling Homogenization

Continuous Homogenization/Cooling

Continuous Freezing
Ageing Batch Freezing/Whipping Taste & Check quality of product

Packaging

Sale to customers

Storage/Distribution

Hardening

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Process flow diagram for ice cream manufacture: the red section represents the operations involving raw, unpasteurized mix, the pale blue section represents the operations involving pasteurized mix, and the dark blue section represents the operations involving frozen ice cream. Blending: First the ingredients are selected based on the desired formulation and the calculation of the recipe from the formulation and the ingredients chosen, then the ingredients are weighed and blended together to produce what is known as the "ice cream mix". Blending requires rapid agitation to incorporate powders, and often high speed blenders are used. Homogenization: The mix is also homogenized which forms the fat emulsion by breaking down or reducing the size of the fat globules found in milk or cream to less than 1 µ m. Two stage homogenization is usually preferred for ice cream mix. Clumping or clustering of the fat is reduced thereby producing a thinner, more rapidly whipped mix. Melt-down is also improved. Homogenization provides the following functions in ice cream manufacture: - Reduces size of fat globules - Increases surface area - Forms membrane - Makes possible the use of butter, frozen cream, etc. By helping to form the fat structure, it also has the following indirect effects: - makes a smoother ice cream - gives a greater apparent richness and palatability - better air stability - increases resistance to melting Homogenization of the mix should take place at the pasteurizing temperature. The high temperature produces more efficient breaking up of the fat globules at any given pressure and also reduces fat clumping and the tendency to thick, heavy bodied mixes. No one pressure can be recommended that will give satisfactory results under all conditions. The higher the fat and total solids in the mix, the lower the pressure should be. If a two stage homogenizer is used, a pressure of 2000 - 2500 psi on the first stage and 500 - 1000 psi on the second stage should be satisfactory under most conditions. Two stage homogenization is usually preferred for ice cream mix. Clumping or clustering of the fat is reduced thereby producing a thinner, more rapidly whipped mix. Melt-down is also improved. Ageing: The mix is then aged for at least four hours and usually overnight. This allows time for the fat to cool down and crystallize, and for the proteins and polysaccharides to fully hydrate. Aging provides the following functions:
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-

Improves whipping qualities of mix and body and texture of ice cream.

It does so by: - providing time for fat crystallization, so the fat can partially coalesce; - Allowing time for full protein and stabilizer hydration and a resulting slight viscosity increase; - Allowing time for membrane rearrangement and protein/emulsifier interaction, as emulsifiers displace proteins from the fat globule surface, which allows for a reduction in stabilization of the fat globules and enhanced partial coalescence. Aging is performed in insulated or refrigerated storage tanks, silos, etc. Mix temperature should be maintained as low as possible without freezing, at or below 5 C. An aging time of overnight is likely to give best results under average plant conditions. A "green" or unaged mix is usually quickly detected at the freezer. Freezing and Hardening: Following mix processing, the mix is drawn into a flavor tank where any liquid flavors, fruit purees, or colors are added. The mix then enters the dynamic freezing process which both freezes a portion of the water and whips air into the frozen mix. The "barrel" freezer is a scraped-surface, tubular heat exchanger, which is jacketed with a boiling refrigerant such as ammonia or Freon. Mix is pumped through this freezer and is drawn off the other end in a matter of 30 seconds, (or 10 to 15 minutes in the case of batch freezers) with about 50% of its water frozen. There are rotating blades inside the barrel that keep the ice scraped off the surface of the freezer and also dashers inside the machine which help to whip the mix and incorporate air. Ice cream contains a considerable quantity of air, up to half of its volume. This gives the product its characteristic lightness. Without air, ice cream would be similar to a frozen ice cube. The air content is termed its overrun, which can be calculated mathematically. As the ice cream is drawn with about half of its water frozen, particulate matter such as fruits, nuts, candy, cookies, or whatever you like, is added to the semi-frozen slurry which has a consistency similar to soft-serve ice cream. In fact, almost the only thing which differentiates hard frozen ice cream from soft-serve, is the fact that soft serve is drawn into cones at this point in the process rather than into packages for subsequent hardening. Hardening: After the particulates have been added, the ice cream is packaged and is placed into a blast freezer at -30° to -40° C where most of the remainder of the water is frozen. Below about -25° C, ice cream is stable for indefinite periods without danger of ice crystal growth; however, above this temperature, ice crystal growth is possible and the rate of crystal growth is dependant upon the temperature of storage. This limits the shelf life of the ice cream. A primer on the theoretical aspects of freezing will help you to fully understand the freezing and recrystallization process. Hardening involves static (still, quiescent) freezing of the packaged products in blast freezers. Freezing rate must still be rapid, so freezing techniques involve low

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temperature (-40oC) with either enhanced convection (freezing tunnels with forced air fans) or enhanced conduction (plate freezers). The rate of heat transfer in a freezing process is affected by the temperature difference, the surface area exposed and the heat transfer coefficient (Q=U A dT). Thus, the factors affecting hardening are those affecting this rate of heat transfer: - Temperature of blast freezer - the colder the temperature, the faster the hardening, the smoother the product. - Rapid circulation of air - increases convective heat transfer. - Temperature of ice cream when placed in the hardening freezer - the colder the ice cream at draw, the faster the hardening; - must get through packaging operations fast. - Size of container - exposure of maximum surface area to cold air, especially important to consider shrink wrapped bundles - they become a much larger mass to freeze. Bundling should be done after hardening. - Composition of ice cream - related to freezing point depression and the temperature required to ensure a significantly high ice phase volume. - Method of stacking containers or bundles to allow air circulation. Circulation should not be impeded - there should be no 'dead air' spaces (e.g., round vs. square packages). - Care of evaporator - freedom from frost - acts as insulator. - Package type, should not impede heat transfer - e.g., Styrofoam liner or corrugated cardboard may protect against heat shock after hardening, but reduces heat transfer during freezing so not feasible. Ice cream from the dynamic freezing process (continuous freezer) can also be transformed into an array of novelty/impulse products through a variety of filling and forming machines, which have been identified on a separate page.

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Preparing
• • • • • • •

Ingredients: 1 cup milk 1 cup Sucralose (low sugar) 1/4 teaspoon salt 1 cup half and half 2 cups chilled whipping cream 2 cups tomatoes pieces

1. Preparing herbs Place the pieces of herb in a bowl or measuring cup and set aside until needed. 2. Scalding Milk Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175°F) or until it begins to bubble around the edges. Remove from the heat. 3. Add Sucralose (low sugar) and Salt After removing from the heat, add the sugar and salt to the scalded milk.

4. Stir the scalded milk until and Sucralose (low sugar) alt are completely dissolved.

5. Cooling Ice Cream Mixture Pour into a bowl and allow mixture to cool to room temperature. 6. Freezing with an Electric Ice Cream Maker with a Freezing Unit

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The instructions below are for using an electric ice cream maker that uses a freezing unit that contains a cooling liquid between double insulated walls. The unit is placed in the freezer for the cooling liquid to freeze; and once frozen, it does the work of the ice and salt in the unit above. This is just one type of model. Realize that there are many different types of ice cream makers and unless you have this same model, it is best to read the user's manual for your model before beginning the freezing process. This type of freezing process is also a "stir freezing" method because the ice cream is being stirred throughout the freezing process. 7. Freezer Unit Prep The freezing unit of the ice maker must be completely frozen before the ice cream freezing process begins. Place the freezing unit in a freezer and allow the cooling liquid in the double walls of the unit to freeze completely. This could take from 6 to 24 hours, depending on the temperature of the freezer, how full the freezer is, and how often the freezer door is opened. To check if it is frozen, shake the unit; if you can hear it moving around in the walls of the unit, it is not completely frozen yet and should be returned to the freezer. 8. Churning After the freezing unit is completely frozen, set it in the base of the ice cream maker. Place the cover and mixing arm on the unit. Once the cover and mixing arm are secured, turn the unit on to start the ice cream maker churning. The freezing unit turns and the mixing arm is stationery. Pour the ice cream mixture into the frozen unit through the opening on the top of the cover. Fill it no more than 1/2 inch from the top. If you are going to be adding flavoring ingredients at the end of the process be sure to leave room in the freezing unit.

9. When Ice Cream is Done The unit should run for 25 to 40 minutes before the ice cream has thickened enough. Start checking the ice cream after 25 minutes. Depending on the amount of ice cream in the unit it may take additional time. The ice cream should be thick but too soft to scoop. This consistency is good for adding in flavorings.

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When the ice cream is ready, add the tomatoes sauce and churn until evenly mixed into the ice cream. Remove the cover and pull out the mixing arm. Use a spatula to remove the ice cream.

If flavorings do not seem to be completely mixed, quickly stir by hand to distribute evenly.

10. Hardening the Ice Cream Pack the ice cream down in the can and replace the cover (plug hole in cover with the cork) or scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden. After the ice cream has hardened sufficiently, take the ice cream container out of the freezer, remove the cover and scoop ice cream into bowls or cones. Serve and enjoy!

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Location Our shop and production factory are the same place where is near target group (tourist) and distribution centre that is Patong beach at Phuket. The customers can find and easy to reach our shop because the shop is located near many hotels in Patong beach and near civilization place.
Figure 4.5 Herbal Ice cream Shop Map

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Facility Layout In front of our shop is wide 8 meters and high 10 meters. In right hand side, we use mirrors to decorate this shop. Ice cream Glass cabinet we designed to slide opens on top of cabinet. There are 2 parts inside and out side. Inside separate to 2 rooms, one room is for production and other room is for sale (there are mini bar and one set of table). Out side have 4 set of modern tables and 6 of wood tables set to provide the customers come to our shop. We design to make for involving the restaurant and ice-cream delightfully up to cheerful and up-to-date style. The walls are decorated as various refreshing pictures of herbs that are absolutely cool. Cashier counter is next to the ice-cream glass cabinet. Behind the shop we have a room for store and kept raw materials and use to washing ware or glasses but we separated into each part for convenience, comfortable for pick up raw materials and look like clean. This shop designed by using colorful theme. We mixed the styles of Thai herbs and the atmospheres which appropriately. Whishing bring Thai herbs to apply with icecreams and we ensure that customers who come in into our shop for tasting its ,you can get many benefits that we offers to you and we ensure that you should to impress our shop in the first time when you see our shop as we confirm.

Figure 4.6 Facility Layout

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Machine Tools Equipment Figure 4.7 Batch Freezer Batch Freezer Our new batch freezers are now the best in the world. They have a patented freezing chamber (drum or barrel) capable of -45ºC w all temperatures, almost twice as cold as any others. The extreme cold reduces ice crystal size, improves texture and density with no freezing of the product on the chamber walls. The new model has an industrial quality frequency control device and an improved electronic module. Frequency control makes the machine extremely quiet, improves temperature control and will add years to the operating life of the dasher motor. The easy-to-read electronic module shows the progress of the batch and has a fault finding mode. Frankly, these improvements represent the first real improvement in batch freezer design in 60 years. I think we now have the best batch freezers on the market, better than any thing made anywhere. Best of all, you get the new model for the same price as the old. • FOOD GRADE STAINLESS DRUM, DOOR & DASHER • SAFE OPERATION: System will not operate w hen door is open. Safety cannot be by-passed • EMERGENCY STOP: Emergency Stop any time • PROTECTIVE DOOR GRATE: Finger protection bar at the extruding hole to protect operator. • DOUBLE SPEED FREEZING: Low speed freezing for gelato, high speed for making ice cream. • INDUSTRIAL QUALITY FREQUENCY CONTROL MECHANISM adds years to the life of the motors • BUILT-IN RINSING WATER SPIGOT • DIGITAL ELECTRONIC MODULE: Programmable, accurate freezing time. The machine will diagnose the problem by itself and display • POWER SUPPLY: 220v; 3-PHASE; 50 OR 60 Hz. • COOLING: Air or water • REFRIGERANT: R404 • EXTERIOR: All stainless Steel • SPARE PARTS PACK: Extensive spare parts pack available for each machine

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Figure 4.8 Display Freezer

Display Freezer The display freezer is made by an Italian company entirely from Italian components and assembled in their factory in Thailand. It is a static freezer, no blowers and freezes to -22ºC. Because it is static it is very efficient. We have used many of them and they are highly reliable. Slim has a rear storage reserve bay capable of holding 16 tubs of ice cream. Ventilation is on the left side and left rear so you must leave at least 30 cm of space on that side for air flow. Slim is just 72 cm deep, about half the depth of our other cases, making it ideal for narrow areas. It is light, rolls easily and is highly portable for use at events. The front does not open Figure 4.9 Cone Dispenser but is easily accessible from the rear for cleaning. Front panel is glass and rear door is made of acrylic. Dispense-Rite Stainless Steel Ice Cream Cone Dispenser Gravity feed design with a replaceable FDA approved rubber diaphragm to accommodate a variety of cone sizes. The 705-DS can be mounted to the side of a freezer or any vertical surface from 30 degrees to a vertical position. Rear loading unit with 2 doors which can be closed when not in use. Quality stainless steel construction guarantees years of trouble-free performance. Scoop The Original Zeroll - One Piece Design - Defroster in handle for quick load, fast release. - Use Right Hand or Left Hand. - No springs to corrode or break. - Rolls ice cream with minimal compression, 20% more profit per gallon.
Figure 4.10 Scoop

Glasses Two stylish pieces to offer serving options for ice cream fruits, puddings, sauces, sundaes, or even shrimp cocktail. Melamine, priced and packed per dozen.

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Figure 4.11 Cash Register

SHARP XE-A203 Cash Register

Among its advanced features, the Sharp XE-A203 offers the advantage of thermal printing at around 12 lines per second. Not only is this much faster than drum printing, it's also much quieter Free ON-SITE warranty at no extra cost.6 lines of text for receipt message: Print your name, address and vat number for each customer.25 operators can sign in, giving you a operator report at end of day.USB connection to your PC for easy programming. Dimensions: Width 355 x Depth 430 x Height 312 (mm)
Figure 4.12 Cone Making

Price of Machine, Tools, and Equipment Cone Making: This machine is used for making scoop. It can control temperature and set the time. It’s made form good material so, the scoop which is made by this machine won’t be caught in a spring trap. Price: 12500
Figure 4.13 Batch Fresher

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Batch Fresher: Gelato Pro 10k is a large machine for making ice-cream and it is 6 liter. It has safety system which when you open the cover, a fan, using for stir icecream, will stop immediately. This machine use only 15 minute for stiring. Price: 233,000

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http://www.weloveshopping.com/template/a07/showproduct.php?pid=14376428&shopid=188558 http://www.weloveshopping.com/template/a07/showproduct.php?pid=14177261&shopid=188558

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Figure 4.14 Display Fresher

Display fresher: A freezer, to use for keeping icecream Gelato style, import from Italy. It is made from stainless steel. It has a controlling temperature system with digital style. The advantage of this system is to control temperature of each ice-cream automatically including anti-icer. Price: 109,900

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Figure 4.15 Paper Glass

Paper Glass Price: 340/100 cubs

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Figure 4.16 Ice cream spoon

Ice- cream spoon Price: 90/Dozen
Figure 4.17 Ice cream spoon

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Ice- cream spoon Price: 250

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http://www.weloveshopping.com/template/a07/showproduct.php?pid=14379180&shopid=188558 http://www.weloveshopping.com/template/a07/showproduct.php?pid=14428318&shopid=188558 http://www.kitchenwaremarket.com/oscommerce/catalog/product_info.php? http://www.icecreamfanclub.com/index.php?name=Forums&file=viewtopic&t=2326

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Figure 4.18 SE

Stabilizer and Emulsifier or SE is a chemical which makes icecream smoothly and keep ice-cream for a long time. It is used with ice-cream that has fat 0-5% such as low fat ice-cream. A pack has 100 grams. We use 1 to 3 grams per ice-cream 1 kg. (Recommendation normally use SE 2 grams per ice-cream 1 kg.) Price: 120 Baht

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Figure 4.19 Classic cup

Classic cup: The picture shows ice-cream cup which is the best seller in Asia. It is compact, plain, transparent and not expensive. Outside body is streak. It is appropriate for a scoop of ice-cream with topping. The diameter of cup is 10 cm., 4 cm. of deep. Price: 611/dozen
Figure 4.20 Banana cup

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Banana cup: The picture shows another cup which is longer and shorter. It is transparent, not expensive and appropriate for three scoop of icecream as Banana Split. It is width 10 cm. , length 14 cm. and deep 4 cm. Price: 712/dozen
Figure 4.21 Small ice cream spoons

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Small ice-cream spoon

Price: 60 Baht (500 pieces)

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http://www.weloveshopping.com/template/a07/showproduct.php?pid=14429657&shopid=188558 http://www.kitchenwaremarket.com/oscommerce/catalog/product_info.php? http://www.kitchenwaremarket.com/oscommerce/catalog/product_info.php? http://www.icecreamfanclub.com/index.php?name=Forums&file=viewtopic&t=1654

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Figure 4.22 Modern Table

Modern Table: Table is circle which is made from mirror. The diameter of table is 75 cm. with bronze iron. Chair is covered by PVC which you can select any colors. Price: 5,057.50 Baht

Figure 4.23 Wood Table

Wood Table: The picture shows another table which is made from wood. It is 70 x 70 cm. with four chairs. Price: 2000 Baht

Figure 4.24 Umbrella

Northern Umbrella is made by greige which protect sunlight from the sun already. Body is made by bamboo which is bake with chemical for protecting any insect especially Price : 450 Baht

Figure 4.25 Cashier register

Cashier register: used for calculating or check the bill for customer easily. Price: 9500

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Figure 4.25 Air condition

Samsung AS12ELN: Air condition is a important machine which makes customers are happy while they are eating ice-cream at our shop so, we choose Samsung AS12ELN which is a new innovation technology by Samsung for serving customers. This air condition consist of many interest functions which we believe that it makes us work smoothly.

Logistic Management Supplier Order to Doi Kham Used the Hazard Analysis and Critical Control Point [HACCP] for inspect the raw material from Doi Kham Used first in first out [FIFO] If raw material out of order, can send back to supplier immediately

Manufacturing - Check raw material again follow the recipe - Made follow rule of hygiene and clean - Separate catering to proportion - Always clean the catering when finish Customer Delicious Fair price to customer Goods fresh Social responsibility Service mind to customer

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Supplier

Manufacturing

Customer

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Facility Management We focus on customer first because good service should to think a demand of customer “What they want?” So, we provide technology service that importance to customer and décor our shop for attractive customer too. The shop of ice-cream we are provided the internet to respond them i.e. highspeed wireless. For make more service efficiency to customer. The equipment (ice-cream machine) we calculate one machine can use how many years. How does of depreciate price. Figure 4.26 TOT Cost of utilities The significance of our shop is we reallocate in cost of telephone and internet we divide to pay at TOT, and we arrange high-wireless to customer so, make good communication to them and make brand royalty to our product.
Figure 4.27 Electricity

Electricity bill: Pay at Provincial Electricity Authority (ePayment). We necessary to use the location at Patong beach therefore the electricity of us have to normal cost. For maintain public benefit and revenue of our shop, to make convenience for customer and good service to them.
Figure 4.28 Water supply

Water supply: We pay at Provincial Waterworks Authority and assign water per unique to conform with the produce cost for have efficiently to make process style business.

Infrastructure: The basic systems and structures that our shop or other company needs in order to work properly, for example transport, communications.

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Investment Cost Depreciation Investment Batch Freezer Display Freezer Cone making Cashier register Modern Table 4 sets Wood Table 6 sets Air condition Amount Depreciation 233000 109900 12500 9500 25280 12000 14000 20 years 10 years 5 years 5 years 5 years 5 years 10 years Annual Dep. 11650 10990 2500 1900 5056 2400 1400 Monthly Dep. 971 916 208 159 421 260 117

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Hi company will loan cash from bank 70% and owner capital is 30%. Hi company establish in company limited. We will pay for corporate income tax 30% of total income for once time in that year. We lease the building for shop that has value to pay the rental about 60000 baht per month Marketing Activity Income 2010 Description Scoop Cone Kissy Set Ohla Ohla Set Total 1 580 525 1890 890 3885 2 725 1180 979 1590 4474 3 812 1357 1068 1908 5145 4 696 1121 890 1272 3979 5 725 1298 1068 1590 4681 6 783 1298 1157 1908 5146 7 754 1239 1424 1908 5325 8 812 1357 1602 1908 5679 9 870 1180 1780 2067 5897 10 928 1180 2136 2226 6470 11 1015 1475 2492 2544 7526 12 Total 1247 9947 1888 15098 3115 19601 3180 22991 9430 67637

2011 Description Scoop Cone Kissy Set Ohla Ohla Set Total 1 1305 1947 3204 2180 8636 2 3 1334 1363 2006 2006 3382 3471 3339 3339 10061 10179 4 1247 2124 3115 3180 9666 5 1334 2183 3115 3180 9812 6 1160 1888 2670 2385 8103 7 1102 1770 2492 2067 7431 8 1131 2006 2581 2067 7785 9 1160 2124 2581 2226 8091 10 1218 2124 2670 2226 8238 11 12 Total 1218 1450 15022 2065 2360 24603 2848 4005 36134 2862 3975 33026 8993 11790 108785

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2012 Description Scoop Cone Kissy Set Ohla Ohla Set Total 2013 Description Scoop Cone Kissy Set Ohla Ohla Set Total 2014 Description Scoop Cone Kissy Set Ohla Ohla Set Total 1 1885 2655 4895 4770 14205 2 3 4 5 1624 1537 1566 1450 2655 2773 2773 2655 4450 4005 4094 3738 4293 4134 4134 3498 13022 12449 12567 11341 6 7 8 9 10 11 12 Total 1305 1218 1247 1305 1508 1653 1827 18125 2360 2478 2655 2655 2832 2773 2714 31978 3293 3382 3471 3382 3560 4272 4895 47437 3021 3021 3021 3180 3498 4293 5247 46110 9979 10099 10394 10522 11398 12991 14683 143650 1 1653 2655 4272 4452 13032 2 3 4 5 6 7 8 9 10 11 12 Total 1440 1508 1537 1450 1392 1421 1363 1305 1508 1595 1740 17912 2478 2596 2714 2242 2183 2301 2360 2360 2537 2714 2655 29795 3738 3738 3738 3382 3382 3382 3115 3204 3471 4005 8900 48327 3816 3816 3816 3180 3180 3339 3339 3180 3498 4134 4770 44520 11472 11658 11805 10254 10137 10443 10177 10049 11014 12448 18065 140554 1 1566 2714 4272 4452 13004 2 3 4 5 1392 1363 1305 1334 2301 2360 2360 2478 3560 3827 3560 3738 3657 3816 3498 3339 10910 11366 10723 10889 6 1189 2124 3382 2862 9557 7 1131 2301 3382 2862 9676 8 1102 2065 2848 2385 8400 9 1073 2124 2670 2226 8093 10 1131 2124 2759 2226 8240 11 12 Total 1218 1595 15399 2242 2419 27612 2937 3916 40851 3498 4134 38955 9895 12064 122817

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Expense 2010 Description Advertising cos 2011 Description Advertising cos 2012 Description Advertising cos 2013 Description Advertising cos 2014 Description Advertising cos 1 3200 2 3300 3 3000 4 3100 5 3300 6 3400 7 3500 8 3500 9 3400 10 3300 11 3100 12 Total 3000 39100 1 2700 2 2770 3 2800 4 2800 5 2900 6 2900 7 3000 8 3100 9 3000 10 2900 11 2800 12 Total 2900 34570 1 3000 2 2900 3 2800 4 2800 5 2900 6 2900 7 2900 8 2800 9 2800 10 2800 11 2700 12 Total 2600 33900 1 3550 2 3300 3 3300 4 3200 5 3300 6 3400 7 3400 8 3300 9 3200 10 3200 11 3100 12 Total 3000 39250 1 3000 2 3500 3 3500 4 3300 5 3350 6 3350 7 3300 8 3370 9 3400 10 3400 11 3500 12 Total 3500 40470

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Technical Activity Production and Operation Mangement Asset 2010 Description 1 2 3 4 5 6 7 8 9 10 11 12 Total Machine 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 4264800 Depreciation 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 25140 Total 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 4289940 2011 Description 1 2 3 4 5 6 7 8 9 10 11 12 Total Machine 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 4264800 Depreciation 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 25140 Total 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 4289940 2012 Description 1 2 3 4 5 6 7 8 9 10 11 12 Total 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 4264800 Machine Depreciation 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 25140 Total 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 4289940 2013 Description 1 2 3 4 5 6 7 8 9 10 11 12 Total Machine 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 4264800 Depreciation 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 25140 Total 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 4289940

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2014 Description 1 2 3 4 5 6 7 8 9 10 11 12 Total Machine 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 355400 4264800 Depreciation 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 2095 25140 Total 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 357495 4289940

Cost 2010 Description Raw material Labor Overhead Total 2011 Description Raw material Labor Overhead Total

1 2550 13000 32395 47945

2 2601 13000 32441 48042

3 4 5 2692 2746 2773 13000 13000 13000 32524 32574 32600 48216 48320 48373

6 2815 13000 32638 48453

7 2843 13000 32610 48453

8 9 10 2871 2957 3001 13000 13000 13000 32595 32615 32695 48466 48572 48696

11 12 Total 3091 3400 34340 13000 13000 156000 32895 33045 391627 48986 49445 581967

1 3740 13000 33340 50080

2 4001 13000 33568 50569

3 4 5 4261 4431 4325 13000 13000 13000 33794 33863 33901 51055 51294 51226

6 4061 13000 33755 50816

7 3815 13000 33445 50260

8 9 10 3872 3949 4009 13000 13000 13000 33485 33541 33611 50357 50490 50620

11 12 Total 4166 4583 49213 13000 13000 156000 33625 33975 403903 50791 51558 609116

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2012 Description Raw material Labor Overhead Total

1 4812 13000 34145 51957

2 4374 13000 33925 51299

3 4 5 4440 4291 4353 13000 13000 13000 33985 33875 33895 51425 51166 51248

6 4089 13000 33515 50604

7 4130 13000 33527 50657

8 9 10 3911 3872 3922 13000 13000 13000 33453 33409 33611 50364 50281 50533

11 12 Total 4314 4745 51253 13000 13000 156000 33444 33495 404279 50758 51240 611532

2013 Description Raw material Labor Overhead Total

1 4816 13000 33987 51803

2 4527 13000 33899 51426

3 4 5 4618 4641 4249 13000 13000 13000 33919 33927 33425 51537 51568 50674

6 4233 13000 33417 50650

7 4318 13000 33439 50757

8 9 10 4196 4180 4404 13000 13000 13000 33425 33417 33718 50621 50597 51122

11 12 Total 4734 5065 53981 13000 13000 156000 33964 34279 404816 51698 52344 614797

2014 Description Raw material Labor Overhead Total

1 5141 13000 34449 52590

2 4829 13000 33974 51803

3 4 5 4664 4689 4440 13000 13000 13000 33929 33931 33900 51593 51620 51340

6 4315 13000 33865 51180

7 4388 13000 33875 51263

8 9 10 4397 4419 4448 13000 13000 13000 33881 33909 34002 51278 51328 51450

11 12 Total 4750 5166 55646 13000 13000 156000 34021 34495 408231 51771 52661 619877

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Organization Management Asset 2010 Description Equipment Depreciation Total 1 68799 897 69696 2 68799 897 69696 3 4 5 68799 68799 68799 897 897 897 69696 69696 69696 6 68799 897 69696 7 68799 897 69696 8 9 10 68799 68799 68799 897 897 897 69696 69696 69696 11 12 Total 68799 68799 825588 897 897 10764 69696 69696 836352

2011 Description Equipment Depreciation Total 2012 Description Equipment Depreciation Total 1 66944 897 67841 2 66944 897 67841 3 4 5 66944 66944 66944 897 897 897 67841 67841 67841 6 66944 897 67841 7 66944 897 67841 8 9 10 66944 66944 66944 897 897 897 67841 67841 67841 11 12 Total 66944 66944 803328 897 897 10764 67841 67841 814092 1 71710 897 72607 2 71710 897 72607 3 4 5 71710 71710 71710 897 897 897 72607 72607 72607 6 71710 897 72607 7 71710 897 72607 8 9 10 71710 71710 71710 897 897 897 72607 72607 72607 11 12 Total 71710 71710 860520 897 897 10764 72607 72607 871284

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2013 Description 1 Equipment 68457.6 Depreciation 897 Total 69354.6 2 68458 897 69355 3 4 5 68458 68458 68458 897 897 897 69355 69355 69355 6 68458 897 69355 7 68458 897 69355 8 9 10 68458 68458 68458 897 897 897 69355 69355 69355 11 12 Total 68458 68458 821491 897 897 10764 69355 69355 832255

2014 Description 1 Equipment 68971.2 Depreciation 897 Total 69868.2 2 68971 897 69868 3 4 5 68971 68971 68971 897 897 897 69868 69868 69868 6 68971 897 69868 7 68971 897 69868 8 9 10 68971 68971 68971 897 897 897 69868 69868 69868 11 12 Total 68971 68971 827654 897 897 10764 69868 69868 838418

Expense 2010 Description Rental Fee Electricity Salary Total

1 60000 2000 28000 90000

2 60000 2040 28000 90040

3 4 5 60000 60000 60000 2112 2155 2177 28000 28000 28000 90112 90155 90177

6 60000 2210 28000 90210

7 60000 2190 28000 90190

8 9 10 60000 60000 60000 2175 2200 2250 28000 28000 28000 90175 90200 90250

11 12 Total 60000 60000 720000 2400 2500 26409 28000 28000 336000 90400 90500 1082409

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2011 Description Rental Fee Electricity Salary Total

1 60000 2750 28000 90750

2 60000 2943 28000 90943

3 4 5 60000 60000 60000 3134 3200 3232 28000 28000 28000 91134 91200 91232

6 60000 3100 28000 91100

7 60000 2840 28000 90840

8 9 10 60000 60000 60000 2870 2920 2990 28000 28000 28000 90870 90920 90990

11 12 Total 60000 60000 720000 3000 3300 36279 28000 28000 336000 91000 91300 1092279

2012 Description Rental Fee Electricity Salary Total

1 60000 3450 28000 91450

2 60000 3300 28000 91300

3 4 5 60000 60000 60000 3350 3280 3288 28000 28000 28000 91350 91280 91288

6 60000 2940 28000 90940

7 60000 2946 28000 90946

8 9 10 60000 60000 60000 2884 2850 2856 28000 28000 28000 90884 90850 90856

11 12 Total 60000 60000 720000 3872 3340 38356 28000 28000 336000 91872 91340 1094356

2013 Description Rental Fee Electricity Salary Total

1 60000 3362 28000 91362

2 60000 3296 28000 91296

3 4 5 60000 60000 60000 3310 3314 2854 28000 28000 28000 91310 91314 90854

6 60000 2850 28000 90850

7 60000 2863 28000 90863

8 9 10 60000 60000 60000 2860 2854 3122 28000 28000 28000 90860 90854 91122

11 12 Total 60000 60000 720000 3347 3600 37632 28000 28000 336000 91347 91600 1093632

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2014 Description Rental Fee Electricity Salary Total

1 60000 3758 28000 91758

2 60000 3350 28000 91350

3 4 5 60000 60000 60000 3316 3318 3295 28000 28000 28000 91316 91318 91295

6 60000 3268 28000 91268

7 60000 3276 28000 91276

8 9 10 60000 60000 60000 3282 3300 3397 28000 28000 28000 91282 91300 91397

11 12 Total 60000 60000 720000 3402 3800 40762 28000 28000 336000 91402 91800 1096762

Interest and Tax
2010 Description Interest Tax Total 1 19500 0 19500 2 19500 0 19500 3 4 5 19500 19500 19500 0 0 0 19500 19500 19500 6 19500 0 19500 7 19500 0 19500 8 9 10 19500 19500 19500 0 0 0 19500 19500 19500 11 12 Total 19500 19500 234000 0 0 0 19500 19500 234000

2011 Description 1 Interest 19500 Tax 112060 Total 131560

2 19500 0 19500

3 4 5 19500 19500 19500 0 0 0 19500 19500 19500

6 19500 0 19500

7 19500 0 19500

8 19500 0 19500

9 10 19500 19500 0 0 19500 19500

11 12 Total 19500 19500 234000 0 0 112060 19500 19500 346060

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2012 Description 1 Interest 14600 Tax 560957 Total 575557

2 14600 0 14600

3 4 5 14600 14600 14600 0 0 0 14600 14600 14600

6 14600 0 14600

7 14600 0 14600

8 9 10 14600 14600 14600 0 0 0 14600 14600 14600

11 12 Total 14600 14600 175200 0 0 560957 14600 14600 736157

2013 Description 1 Interest 9800 Tax 1008847 Total 1018647

2 9800 0 9800

3 9800 0 9800

4 9800 0 9800

5 9800 0 9800

6 9800 0 9800

7 9800 0 9800

8 9800 0 9800

9 9800 0 9800

10 9800 0 9800

11 9800 0 9800

12 Total 9800 117600 0 1008847 9800 1126447

2014 Description 1 Interest 4900 Tax 1497206 Total 1502106

2 4900 0 4900

3 4900 0 4900

4 4900 0 4900

5 4900 0 4900

6 4900 0 4900

7 4900 0 4900

8 4900 0 4900

9 4900 0 4900

10 4900 0 4900

11 4900 0 4900

12 Total 4900 58800 0 1497206 4900 1556006

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Herbal Ice cream Product Schedule of Cost of Goods Sold Year 2010 1 Direct materials Beginning raw materials inventory Add: Purchases of raw materials Raw materials available for use Deduct: Ending raw materials inventory Raw materials used in production Direct labor Manufacturing overhead Total manufacturing cost Cost of goods manufactured Cost of goods sold Beginning finished goods For sale Ending finished goods Total Cost of goods sold 0 11510 11510 8960 2550 13000 32395 47945 47945 0 47945 3488 44457 2 8960 120 9080 6479 2601 13000 32441 48042 48042 3488 51530 5895 45635 3 6479 150 6629 3937 2692 13000 32524 48216 48216 5895 54111 4823 49288 4 3937 790 4727 1981 2746 13000 32574 48320 48320 4823 53143 7088 46055 5 1981 3240 5221 2448 2773 13000 32600 48373 48373 7088 55461 7524 47937 6 2448 1270 3718 903 2815 13000 32638 48453 48453 7524 55977 2800 53177 7 903 3775 4678 1835 2843 13000 32610 48453 48453 2800 51253 4104 47149 8 1835 1300 3135 264 2871 13000 32595 48466 48466 4104 52570 2373 50197 9 264 2879 3143 186 2957 13000 32615 48572 48572 2373 50945 4500 46445 10 186 4570 4756 1755 3001 13000 32695 48696 48696 4500 53196 1520 51676 11 1755 2789 4544 1453 3091 13000 32895 48986 48986 1520 50506 759 49747 12 1453 2305 3758 358 3400 13000 33045 49445 49445 759 50204 203 50001

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Herbal Ice cream Product Schedule of Cost of Goods Sold Year 2011 1 Direct materials Beginning raw materials inventory Add: Purchases of raw materials Raw materials available for use Deduct: Ending raw materials inventory Raw materials used in production Direct labor Manufacturing overhead Total manufacturing cost Cost of goods manufactured Cost of goods sold Beginning finished goods For sale Ending finished goods Total Cost of goods sold 358 5811 6169 2429 3740 13000 33340 50080 50080 203 50283 2850 47433 2 2429 2610 5039 1038 4001 13000 33568 50569 50569 2850 53419 1386 52033 3 1038 3710 4748 487 4261 13000 33794 51055 51055 1386 52441 1900 50541 4 487 5451 5938 1507 4431 13000 33863 51294 51294 1900 53194 3000 50194 5 1507 3946 5453 1128 4325 13000 33901 51226 51226 3000 54226 2424 51802 6 1128 4024 5152 1091 4061 13000 33755 50816 50816 2424 53240 4176 49064 7 1091 3856 4947 1132 3815 13000 33445 50260 50260 4176 54436 5187 49249 8 1132 3517 4649 777 3872 13000 33485 50357 50357 5187 55544 4080 51464 9 777 3987 4764 815 3949 13000 33541 50490 50490 4080 54570 3172 51398 10 815 4659 5474 1465 4009 13000 33611 50620 50620 3172 53792 2832 50960 11 1465 4693 6158 1992 4166 13000 33625 50791 50791 2832 53623 1338 52285 12 1992 4523 6515 1932 4583 13000 33975 51558 51558 1338 52896 344 52552

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Herbal Ice cream Product Schedule of Cost of Goods Sold Year 2012 1 Direct materials Beginning raw materials inventory Add: Purchases of raw materials Raw materials available for use Deduct: Ending raw materials inventory Raw materials used in production Direct labor Manufacturing overhead Total manufacturing cost Cost of goods manufactured Cost of goods sold Beginning finished goods For sale Ending finished goods Total Cost of goods sold 1932 4750 6682 1870 4812 13000 34145 51957 51957 344 52301 310 51991 2 1870 4049 5919 1545 4374 13000 33925 51299 51299 310 51609 895 50714 3 1545 3688 5233 793 4440 13000 33985 51425 51425 895 52320 704 51616 4 793 4524 5317 1026 4291 13000 33875 51166 51166 704 51870 1629 50241 5 1026 4594 5620 1267 4353 13000 33895 51248 51248 1629 52877 1456 51421 6 1267 3464 4731 642 4089 13000 33515 50604 50604 1456 52060 3528 48532 7 642 4750 5392 1262 4130 13000 33527 50657 50657 3528 54185 3264 50921 8 1262 3442 4704 793 3911 13000 33453 50364 50364 3264 53628 4928 48700 9 793 4270 5063 1191 3872 13000 33409 50281 50281 4928 55209 5664 49545 10 1191 3530 4721 799 3922 13000 33611 50533 50533 5664 56197 4998 51199 11 799 4911 5710 1396 4314 13000 33444 50758 50758 4998 55756 2110 53646 12 1396 4382 5778 1033 4745 13000 33495 51240 51240 2110 53350 672 52678

67

Herbal Ice cream Product Schedule of Cost of Goods Sold Year 2013 1 Direct materials Beginning raw materials inventory Add: Purchases of raw materials Raw materials available for use Deduct: Ending raw materials inventory Raw materials used in production Direct labor Manufacturing overhead Total manufacturing cost Cost of goods manufactured Cost of goods sold Beginning finished goods For sale Ending finished goods Total Cost of goods sold 1033 4232 5265 449 4816 13000 33987 51803 51803 672 52475 308 52167 2 449 4731 5180 653 4527 13000 33899 51426 51426 308 51734 1020 50714 3 653 4133 4786 168 4618 13000 33919 51537 51537 1020 52557 516 52041 4 168 5662 5830 1189 4641 13000 33927 51568 51568 516 52084 507 51577 5 1189 3988 5177 928 4249 13000 33425 50674 50674 507 51181 4350 46831 6 928 3538 4466 233 4233 13000 33417 50650 50650 4350 55000 4393 50607 7 233 4758 4991 673 4318 13000 33439 50757 50757 4393 55150 3420 51730 8 673 4158 4831 635 4196 13000 33425 50621 50621 3420 54041 3800 50241 9 635 3891 4526 346 4180 13000 33417 50597 50597 3800 54397 4246 50151 10 346 5035 5381 977 4404 13000 33718 51122 51122 4246 55368 2405 52963 11 977 3802 4779 45 4734 13000 33964 51698 51698 2405 54103 1148 52955 12 45 5757 5802 737 5065 13000 34279 52344 52344 1148 53492 151 53341

68

Herbal Ice cream Product Schedule of Cost of Goods Sold Year 2014 1 Direct materials Beginning raw materials inventory Add: Purchases of raw materials Raw materials available for use Deduct: Ending raw materials inventory Raw materials used in production Direct labor Manufacturing overhead Total manufacturing cost Cost of goods manufactured Cost of goods sold Beginning finished goods For sale Ending finished goods Total Cost of goods sold 737 5337 6074 933 5141 13000 34449 52590 52590 151 52741 282 52459 2 933 3939 4872 43 4829 13000 33974 51803 51803 282 52085 608 51477 3 43 4888 4931 267 4664 13000 33929 51593 51593 608 52201 1630 50571 4 267 4916 5183 494 4689 13000 33931 51620 51620 1630 53250 1968 51282 5 494 4317 4811 371 4440 13000 33900 51340 51340 1968 53308 2752 50556 6 371 4057 4428 113 4315 13000 33865 51180 51180 2752 53932 4914 49018 7 113 4342 4455 67 4388 13000 33875 51263 51263 4914 56177 3980 52197 8 67 4411 4478 81 4397 13000 33881 51278 51278 3980 55258 3298 51960 9 81 4489 4570 151 4419 13000 33909 51328 51328 3298 54626 2865 51761 10 151 5713 5864 1416 4448 13000 34002 51450 51450 2865 54315 1780 52535 11 1416 3493 4909 159 4750 13000 34021 51771 51771 1780 53551 652 52899 12 159 5698 5857 691 5166 13000 34495 52661 52661 652 53313 417 52896

69

Chapter 5 Financial Analysis

70
Hi Company Profit/Loss Statement Year 2010 1 Revenue Sales Total Revenue Cost of Good Sold Materials Labor Overhead Increase/Decrease in inventories Total Cost of Goods Sold Gross Profit Operating Expenses Electricity Telephone cost Water supply Advertising cost Depreciation Rent expense Total Operating Expenses Net income before Operations Operation Income (Loss) Interest expense Total Operating Income Income (Loss) Before Income Taxes Net Income (Loss) for the month Retained Earning beginning of month Retained Earning 2 3 4 5 6 7 8 9 10 11 12 282900 282900

107550 134220 107550 134220

154350 119370 154350 119370

140430 154380 140430 154380

159750 170370 159750 170370

176910 194100 225780 176910 194100 225780

2550 13000 32395 -3488 44457 63093

2601 13000 32441 -2407 45635 88585

2692 13000 32524 1072 49288 105062

2746 13000 32574 -2265 46055 73315

2773 13000 32600 -436 47937

2815 13000 32638 4724 53177

2843 13000 32610 329 48782

2871 13000 32595 1731 50197

2957 13000 32615 -2127 46445

3001 13000 32695 2980 51676

3091 13000 32895 761 49747

3400 13000 33045 556 50001 232899

92493 101203

110968 120173

130465 142424 176033

2000 2000 300 3000 897 60000 68197 -5104

2040 2200 306 3500 897 60000 68943 19642

2112 2250 317 3500 897 60000 69076 35986

2155 2300 324 3300 897 60000 68976 4339

2177 2320 328 3350 897 60000 69072 23421

2210 2320 333 3350 897 60000 69110 32093

2190 2300 325 3300 897 60000 69012 41956

2175 2270 325 3370 897 60000 69037 51136

2200 2350 320 3400 897 60000 69167 61298

2250 2350 350 3400 897 60000 69247

2400 2400 400 3500 897 60000 69597

2500 2400 450 3500 897 60000 69747 163152

73177 106436

19500 19500 -24604 -24604 0 -24604

19500 19500 142 142 -24604 -24462

19500 19500 16486 16486 -24462 -7976

19500 19500 -15161 -15161 -7976 -23137

19500 19500 3921 3921 -23137 -19216

19500 19500 12593 12593 -19216 -6623

19500 19500 22456 22456 -6623 15833

19500 19500 31636 31636 15833 47469

19500 19500 19500 19500 19500 19500 41798 53677 86936 41798 53677 86936 47469 89267 142944 89267 142944 229880

19500 19500 143652 143652 229880 373532

71
Hi Company Profit/Loss Statement Year 2011 1 Revenue Sales Total Revenue Cost of Good Sold Materials Labor Overhead Increase/Decrease in inventories Total Cost of Goods Sold Gross Profit Operating Expenses Electricity Telephone cost Water supply Advertising cost Depreciation Rent expense Total Operating Expenses Net income before Operations 2 3 4 5 6 7 8 9 10 11 12 353700 353700

289080 301830 289080 301830

305370 289980 305370 289980

294360 243090 294360 243090

222930 233550 222930 233550

242730 247140 269790 242730 247140 269790

3740 13000 33340 -2647 47433

4001 13000 33568 1464 52033

4261 13000 33794 -514 50541

4431 13000 33863 -1100 50194

4325 13000 33901 576 51802

4061 13000 33755 -1752 49064

3815 13000 33445 -1011 49249

3872 13000 33485 1107 51464

3949 13000 33541 908 51398

4009 13000 33611 340 50960

4166 13000 33625 1494 52285

4583 13000 33975 994 52552 301148

241647 249797

254829 239786

242558 194026

173681 182086

191332 196180 217505

2750 2450 495 3550 897 60000 70142

2943 2510 530 3300 897 60000 70180

3134 2575 565 3300 897 60000 70471

3200 2440 568 3200 897 60000 70305

3232 2330 574 3300 897 60000 70333

3100 2225 560 3400 897 60000 70182

2840 2234 510 3400 897 60000 69881

2870 2476 520 3300 897 60000 70063

2920 2413 526 3200 897 60000 69956

2990 2557 526 3200 897 60000 70170

3000 2604 530 3100 897 60000 70131

3300 2598 580 3000 897 60000 70375 230773

171505 179617

184358 169481

172225 123844

103800 112023

121376 126010 147374

Operation Income (Loss) Interest expense 19500 19500 19500 19500 19500 Total Operating Income 19500 19500 19500 19500 19500 Income (Loss) Before Income Taxes 152005 160117 164858 149981 152725 Provision (benefit) for income Taxes 112060 Net Income (Loss) for the month 39945.4 160117 164858 149981 152725 Retained Earning beginning of month 373532 413477 573594 738452 888433 Retained Earning 413477 573594 738452 888433 1041158

19500 19500 19500 19500 101876 106510 104344 84300 92523 101876 106510 1041158 1145502 1229802 1322325 1424201 1145502 1229802 1322325 1424201 1530711

19500 19500 104344

19500 19500 84300

19500 19500 92523

19500 19500 127874 -

19500 19500 211273

127874 211273 1530711 1658585 1658585 1869858

72
Hi Company Profit/Loss Statement Year 2012 1 Revenue Sales Total Revenue Cost of Good Sold Materials Labor Overhead Increase/Decrease in inventories Total Cost of Goods Sold Gross Profit Operating Expenses Electricity Telephone cost Water supply Advertising cost Depreciation Rent expense Total Operating Expenses Net income before Operations 2 3 4 5 6 7 8 9 10 11 12 361920 361920

390120 327300 390120 327300

340980 321690 340980 321690

326670 286710 326670 286710

290280 252000 290280 252000

242770 247200 296850 242770 247200 296850

4812 13000 34145 34 51991

4374 13000 33925 -585 50714

4440 13000 33985 191 51616

4291 13000 33875 -925 50241

4353 13000 33895 173 51421

4089 13000 33515 -2072 48532

4130 13000 33527 264 50921

3911 13000 33453 -1664 48700

3872 13000 33409 -736 49545

3922 13000 33611 666 51199

4314 13000 33444 2888 53646

4745 13000 33495 1438 52678 309242

338129 276586

289364 271449

275249 238178

239359 203300

193225 196001 243204

3450 3000 600 3000 897 60000 70947

3300 3088 530 2900 897 60000 70715

3350 3060 540 2800 897 60000 70647

3280 2990 500 2800 897 60000 70467

3288 2972 512 2900 897 60000 70569

2940 2975 480 2900 897 60000 70192

2946 2846 486 2900 897 60000 70075

2884 2705 470 2800 897 60000 69756

2850 2790 464 2800 897 60000 69801

2856 2820 468 2800 897 60000 69841

3872 2859 477 2700 897 60000 70805

3340 2992 520 2600 897 60000 70349 238893

267182 205871

218717 200982

204680 167986

169284 133544

123424 126160 172399

Operation Income (Loss) Interest expense 14600 14600 14600 Total Operating Income 14600 14600 14600 Income (Loss) Before Income Taxes 252582 191271 204117 Provision (benefit) for income Taxes 560957 Net Income (Loss) for the month -308375 191271 204117 Retained Earning beginning of month 1869858 1561483 1752754 Retained Earning 1561483 1752754 1956871

14600 14600 14600 14600 14600 14600 14600 14600 14600 14600 190080 153386 154684 118944 108824 186382 190080 153386 154684 118944 108824 1956871 2143253 2333333 2486719 2641403 2760347 2143253 2333333 2486719 2641403 2760347 2869171

14600 14600 186382

14600 14600 14600 14600 14600 14600 111560 157799 224293 111560 157799 224293 2869171 2980731 3138530 2980731 3138530 3362823

73
Hi Company Profit/Loss Statement Year 2013 1 Revenue Sales Total Revenue Cost of Good Sold Materials Labor Overhead Increase/Decrease in inventories Total Cost of Goods Sold Gross Profit Operating Expenses Electricity Telephone cost Water supply Advertising cost Depreciation Rent expense Total Operating Expenses Net income before Operations Operation Income (Loss) Interest expense Total Operating Income Income (Loss) Before Income Taxes Provision (benefit) for income Taxes Net Income (Loss) for the month Retained Earning beginning of month Retained Earning 2 3 4 5 6 7 8 9 10 11 12 541950 541950

390960 344460 390960 344460

349740 354150 349740 354150

307620 304110 307620 304110

313290 305310 313290 305310

301470 330420 373440 301470 330420 373440

4816 13000 33987 364 52167

4527 13000 33899 -712 50714

4618 13000 33919 504 52041

4641 13000 33927 9 51577

4249 13000 33425 -3843 46831

4233 13000 33417 -43 50607

4318 13000 33439 973 51730

4196 13000 33425 -380 50241

4180 13000 33417 -446 50151

4404 13000 33718 1841 52963

4734 13000 33964 1257 52955

5065 13000 34279 997 53341 488609

338793 293746

297699 302573

260789 253503

261560 255069

251319 277457 320485

3362 3000 530 2700 897 60000 70489

3296 3112 508 2770 897 60000 70583

3310 3226 514 2800 897 60000 70747

3314 3104 518 2800 897 60000 70633

2854 3157 476 2900 897 60000 70284

2850 3172 472 2900 897 60000 70291

2863 3186 481 3000 897 60000 70427

2860 3207 470 3100 897 60000 70534

2854 3248 468 3000 897 60000 70467

3122 3284 501 2900 897 60000 70704

3347 3290 522 2800 897 60000 70856

3600 3300 580 2900 897 60000 71277 417332

268304 223163

226952 231940

190505 183212

191133 184535

180852 206753 249629

9800 9800 258504 1008847 -750343 3362823 2612480

9800 9800 9800 9800 9800 9800 9800 9800 9800 9800 217152 222140 180705 173412 181333 213363 217152 222140 180705 173412 181333 2612480 2825843 3042995 3265135 3445840 3619252 2825843 3042995 3265135 3445840 3619252 3800585

9800 9800 213363

9800 9800 9800 9800 171052 196953 174735 171052 196953 3800585 3975320 4146372 3975320 4146372 4343325

9800 9800 174735

9800 9800 239829 -

9800 9800 407532

239829 407532 4343325 4583154 4583154 4990686

74
Hi Company Profit/Loss Statement Year 2014 1 Revenue Sales Total Revenue Cost of Good Sold Materials Labor Overhead Increase/Decrease in inventories Total Cost of Goods Sold Gross Profit Operating Expenses Electricity Telephone cost Water supply Advertising cost Depreciation Rent expense Total Operating Expenses Net income before Operations 2 3 4 5 6 7 8 9 10 11 12 440490 440490

426150 390660 426150 390660

373470 377010 373470 377010

340230 299370 340230 299370

302970 311820 302970 311820

315660 341940 389730 315660 341940 389730

5141 13000 34449 -131 52459

4829 13000 33974 -326 51477

4664 13000 33929 -1021 50572

4689 13000 33931 -338 51282

4440 13000 33900 -784 50556

4315 13000 33865 -2162 49018

4388 13000 33875 934 52197

4397 13000 33881 682 51960

4419 13000 33909 433 51761

4448 13000 34002 1085 52535

4750 13000 34021 1128 52899

5166 13000 34495 235 52896 387594

373691 339183

322898 325728

289674 250352

250773 259860

263899 289405 336831

3758 3100 596 3200 897 60000 71551

3350 3330 529 3300 897 60000 71406

3316 3240 518 3000 897 60000 70971

3318 3384 518 3100 897 60000 71217

3295 3474 510 3300 897 60000 71476

3268 3500 502 3400 897 60000 71567

3276 3420 504 3500 897 60000 71597

3282 3380 504 3500 897 60000 71563

3300 3356 514 3400 897 60000 71467

3397 3407 510 3300 897 60000 71511

3402 3430 524 3100 897 60000 71353

3800 3500 600 3000 897 60000 71797 315797

302140 267777

251927 254511

218198 178785

179176 188297

192432 217894 265478

Operation Income (Loss) Interest expense 4900 4900 4900 4900 4900 4900 4900 Total Operating Income 4900 4900 4900 4900 4900 4900 4900 Income (Loss) Before Income Taxes 297240 262877 247027 249611 213298 173885 174276 Provision (benefit) for income Taxes 1497206 Net Income (Loss) for the month 297240 262877 247027 249611 213298 173885 174276 Retained Earning beginning of month 4990686 5287926 5550803 5797830 6047441 6260739 6434624 Retained Earning 5287926 5550803 5797830 6047441 6260739 6434624 6608900

4900 4900 4900 4900 187532 212994 183397 187532 212994 6608900 6792297 6979829 6792297 6979829 7192823

4900 4900 183397

4900 4900 260578 -

4900 4900 310897

260578 310897 7192823 7453401 7453401 7764298

75

Hi Company Balance Sheet At Year 2010
1 Assets Cash Inventory Supplies Equipments Less accumulate Total Assets Liability Account Payable Total Liability Equity Retained Earning Total Equity Total Liability and Equity 547641 3488 11079 416180 -2992 975396 2 545376 5895 11079 416180 -2992 975538 3 4 5 6 7 8 9 10 11 12

562934 545508 4823 7088 11079 11079 416180 416180 -2992 -2992 992024 976863

548993 566310 587462 620829 660500 717157 804854 949062 7524 2800 4104 2373 4500 1520 759 203 11079 11079 11079 11079 11079 11079 11079 11079 416180 416180 416180 416180 416180 416180 416180 416180 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 980784 993377 1015833 1047469 1089267 1142944 1229880 1373532

1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000 1000000

-24604 -24604 975396

-24462 -24462 975538

-7976 -7976

-23137 -23137

-19216 -19216

-6623 -6623

15833 15833

47469 47469

89267 142944 229880 89267 142944 229880

373532 373532

992024 976863

980784 993377 1015833 1047469 1089267 1142944 1229880 1373532

76

Hi Company Balance Sheet At Year 2011
1 Assets Cash Inventory Supplies Equipments Less accumulate Total Assets Liability Account Payable Total Liability Equity Retained Earning Total Equity Total Liability and Equity 2 3 4 5 6 7 8 9 10 11 12

736587.4 898168 1062512 1211393 1364694 1467286 1550575 1644205 1746989 1853839 1983207 2195474 2850 1386 1900 3000 2424 4176 5187 4080 3172 2832 1338 344 10852 10852 10852 10852 10852 10852 10852 10852 10852 10852 10852 10852 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 1163477 1323594 1488452 1638433 1791158 1895502 1979802 2072325 2174201 2280711 2408585 2619858

750000 750000

750000 750000

750000 750000 750000 750000

750000 750000 750000 750000

750000 750000

750000 750000

750000 750000 750000 750000 750000 750000

750000 750000

413477.4 413477.4

573594 573594

738452 888433 1041158 1145502 1229802 1322325 1424201 1530711 1658585 1869858 738452 888433 1041158 1145502 1229802 1322325 1424201 1530711 1658585 1869858

1163477 1323594 1488452 1638433 1791158 1895502 1979802 2072325 2174201 2280711 2408585 2619858

77

Hi Company Balance Sheet At Year 2012
1 Assets Cash Inventory Supplies Equipments Less accumulate Total Assets Liability Account Payable Total Liability Equity Retained Earning Total Equity Total Liability and Equity 2 3 4 5 6 7 8 9 10 11 12

1641821 1832507 2036815 2222272 2412525 2563839 2718787 2836067 2944155 3056381 3217068 3442799 310 895 704 1629 1456 3528 3264 4928 5664 4998 2110 672 6164 6164 6164 6164 6164 6164 6164 6164 6164 6164 6164 6164 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 2061483 2252754 2456871 2643253 2833333 2986719 3141403 3260347 3369171 3480731 3638530 3862823

500000 500000

500000 500000

500000 500000 500000 500000

500000 500000 500000 500000

500000 500000

500000 500000

500000 500000 500000 500000 500000 500000

500000 500000

1561483 1752754 1956871 2143253 2333333 2486719 2641403 2760347 2869171 2980731 3138530 3362823 1561483 1752754 1956871 2143253 2333333 2486719 2641403 2760347 2869171 2980731 3138530 3362823 2061483 2252754 2456871 2643253 2833333 2986719 3141403 3260347 3369171 3480731 3638530 3862823

78

Hi Company Balance Sheet At Year 2013
1 Assets Cash Inventory Supplies Equipments Less accumulate Total Assets Liability Account Payable Total Liability Equity Retained Earning Total Equity Total Liability and Equity 2 3 4 5 6 7 8 9 10 11 12

2441307 2653957 2871613 3093762 3270624 3443993 3626299 3800654 3971260 4170054 4411140 4819669 308 1020 516 507 4350 4393 3420 3800 4246 2405 1148 151 7677.6 7677.6 7677.6 7677.6 7677.6 7677.6 7677.6 7677.6 7677.6 7677.6 7677.6 7677.6 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 2862480 3075843 3292995 3515135 3695840 3869252 4050585 4225320 4396372 4593325 4833154 5240686

250000 250000

250000 250000

250000 250000 250000 250000

250000 250000 250000 250000

250000 250000

250000 250000

250000 250000 250000 250000 250000 250000

250000 250000

2612480 2825843 3042995 3265135 3445840 3619252 3800585 3975320 4146372 4343325 4583154 4990686 2612480 2825843 3042995 3265135 3445840 3619252 3800585 3975320 4146372 4343325 4583154 4990686 2862480 3075843 3292995 3515135 3695840 3869252 4050585 4225320 4396372 4593325 4833154 5240686

79

Hi Company Balance Sheet At Year 2014
1 Assets Cash Inventory Supplies Equipments Less accumulate Total Assets Liability Account Payable Total Liability Equity Retained Earning Total Equity Total Liability and Equity 2 3 4 5 6 7 8 9 10 11 12

4866205 5128756 5374761 5624034 5836548 6008271 6183481 6367560 6555525 6766612 7031310 7342442 282 608 1630 1968 2752 4914 3980 3298 2865 1780 652 417 8251.2 8251.2 8251.2 8251.2 8251.2 8251.2 8251.2 8251.2 8251.2 8251.2 8251.2 8251.2 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 416180 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 -2992 5287926 5550803 5797830 6047441 6260739 6434624 6608900 6792297 6979829 7189831 7453401 7764298

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

5287926 5550803 5797830 6047441 6260739 6434624 6608900 6792297 6979829 7192823 7453401 7764298 5287926 5550803 5797830 6047441 6260739 6434624 6608900 6792297 6979829 7192823 7453401 7764298 5287926 5550803 5797830 6047441 6260739 6434624 6608900 6792297 6979829 7192823 7453401 7764298

80

Hi Company Cash Flows Statement At the Year 2010
1 Operating Activities Cash received from customers Cash paid for inventory Cash paid for supplier Cash paid for employee Cash paid for Rental Cash paid for interest and Taxes Net cash flows from operating activitie Investing Activities Cash paid for equipment Cash flows from investing activities Financing Activities Paid for Account Payable Cash flows from financing activities Net change in cash during the month Cash at the beginning of the month Cash at the end of the month 107550 3488 11079 41000 60000 19500 -27517 2 134220 5895 11079 41000 60000 19500 -3254 3 154350 4823 11079 41000 60000 19500 17948 4 119370 7088 11079 41000 60000 19500 -19297 5 140430 7524 11079 41000 60000 19500 1327 6 154380 2800 11079 41000 60000 19500 20001 7 159750 4104 11079 41000 60000 19500 24067 8 170370 2373 11079 41000 60000 19500 36418 9 176910 4500 11079 41000 60000 19500 40831 10 194100 1520 11079 41000 60000 19500 61001 11 225780 759 11079 41000 60000 19500 93442 12 282900 203 11079 41000 60000 19500 151118

427259 427259

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0 399742 0 399742

0 0 -3254 399742 396488

0 0 17948 396488 414436

0 0 -19297 414436 395139

0 0 1327 395139 396466

0 0 20001 396466 416467

0 0 24067 416467 440534

0 0 36418 440534 476952

0 0 40831 476952 517783

0 0 61001 517783 578784

0 0 93442 578784 672226

0 0 151118 672226 823344

81

Hi Company Cash Flows Statement At the Year 2011
1 Operating Activities Cash received from customers Cash paid for inventory Cash paid for supplier Cash paid for employee Cash paid for Rental Cash paid for interest and Taxes Net cash flows from operating activitie Investing Activities Cash paid for equipment Cash flows from investing activities Financing Activities Paid for Account Payable Cash flows from financing activities Net change in cash during the month Cash at the beginning of the month Cash at the end of the month 289080 2850 10852 41000 60000 131560 42818 2 301830 1386 10852 41000 60000 19500 434568 3 305370 1900 10852 41000 60000 19500 438622 4 289980 3000 10852 41000 60000 19500 424332 5 294360 2424 10852 41000 60000 19500 428136 6 243090 4176 10852 41000 60000 19500 378618 7 222930 5187 10852 41000 60000 19500 359469 8 233550 4080 10852 41000 60000 19500 368982 9 242730 3172 10852 41000 60000 19500 377254 10 247140 2832 10852 41000 60000 19500 381324 11 269790 1338 10852 41000 60000 19500 402480 12 353700 344 10852 41000 60000 19500 485396

3520 3520

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

250000 250000

0 0

0 0

0 0

0 0

0 0

0 0

0 0 368982 3583427 3952409

0 0

0 0

0 0

0 0

296338 434568 438622 424332 428136 378618 359469 823344 1119682 1554250 1992872 2417204 2845340 3223958 1119682 1554250 1992872 2417204 2845340 3223958 3583427

377254 381324 402480 485396 3952409 4329663 4710987 5113467 4329663 4710987 5113467 5598863

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Hi Company Cash Flows Statement At the Year 2012
1 Operating Activities Cash received from customers 390120 Cash paid for inventory 310 Cash paid for supplier 6164 Cash paid for employee 41000 Cash paid for Rental 60000 Cash paid for interest and Taxes 575557 Net cash flows from operating activitie -292911 Investing Activities Cash paid for equipment Cash flows from investing activities Financing Activities Paid for Account Payable Cash flows from financing activities Net change in cash during the month Cash at the beginning of the month Cash at the end of the month 2 327300 895 6164 41000 60000 14600 204641 3 340980 704 6164 41000 60000 14600 218512 4 321690 1629 6164 41000 60000 14600 198297 5 326670 1456 6164 41000 60000 14600 203450 6 286710 3528 6164 41000 60000 14600 161418 7 290280 3264 6164 41000 60000 14600 165252 8 252000 4928 6164 41000 60000 14600 125308 9 242770 5664 6164 41000 60000 14600 115342 10 247200 4998 6164 41000 60000 14600 120438 11 296850 2110 6164 41000 60000 14600 172976 12 361920 672 6164 41000 60000 14600 239484

120 120

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

250000 250000

0 0

0 0

0 0

0 0

0 0

0 0

0 0 125308 6707642 6832950

0 0

0 0

0 0

0 0

-42791 204641 218512 198297 203450 161418 165252 5598863 5556072 5760713 5979225 6177522 6380972 6542390 5556072 5760713 5979225 6177522 6380972 6542390 6707642

115342 120438 172976 239484 6832950 6948292 7068730 7241706 6948292 7068730 7241706 7481190

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Hi Company Cash Flows Statement At the Year 2013
1 2 3 349740 516 7677.6 41000 60000 9800 230746 4 354150 507 7677.6 41000 60000 9800 235165 5 307620 4350 7677.6 41000 60000 9800 184792 6 304110 4393 7677.6 41000 60000 9800 181239 7 8 9 10 11 12

Operating Activities Cash received from customers 390960 344460 Cash paid for inventory 308 1020 Cash paid for supplier 7677.6 7677.6 Cash paid for employee 41000 41000 Cash paid for Rental 60000 60000 Cash paid for interest and Taxes 1018647 9800 Net cash flows from operating activitie -736673 224962.4 Investing Activities Cash paid for equipment Cash flows from investing activities Financing Activities Paid for Account Payable Cash flows from financing activities Net change in cash during the month Cash at the beginning of the month Cash at the end of the month

313290 305310 301470 330420 373440 541950 3420 3800 4246 2405 1148 151 7677.6 7677.6 7677.6 7677.6 7677.6 7677.6 41000 41000 41000 41000 41000 41000 60000 60000 60000 60000 60000 60000 9800 9800 9800 9800 9800 9800 191392 183032.4 178746.4 209537.4 253814.4 423321.4

3520 3520

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

250000 250000

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

-483153 224962.4 230746 235165 184792 181239 191392 183032.4 178746.4 209537.4 253814.4 423321.4 7481190 6998037 7223000 7453746 7688912 7873704 8054943 8246336 8429368 8608115 8817652 9071466 6998037 7223000 7453746 7688912 7873704 8054943 8246336 8429368 8608115 8817652 9071466 9494788

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Hi Company Cash Flows Statement At the Year 2014
1 2 3 373470 1630 8251.2 41000 60000 4900 257689 4 377010 1968 8251.2 41000 60000 4900 260891 5 340230 2752 8251.2 41000 60000 4900 223327 6 299370 4914 8251.2 41000 60000 4900 180305 7 8 9 10 11 12

Operating Activities Cash received from customers 426150 390660 Cash paid for inventory 282 608 Cash paid for supplier 8251.2 8251.2 Cash paid for employee 41000 41000 Cash paid for Rental 60000 60000 Cash paid for interest and Taxes 1502106 4900 Net cash flows from operating activitie -1185489 275900.8 Investing Activities Cash paid for equipment Cash flows from investing activities Financing Activities Paid for Account Payable Cash flows from financing activities Net change in cash during the month Cash at the beginning of the month Cash at the end of the month

302970 311820 315660 341940 389730 440490 3980 3298 2865 1780 652 417 8251.2 8251.2 8251.2 8251.2 8251.2 8251.2 41000 41000 41000 41000 41000 41000 60000 60000 60000 60000 60000 60000 4900 4900 4900 4900 4900 4900 184839 194370.8 198643.8 226008.8 274926.8 325921.8

3460 3460

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

250000 250000

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

0 0

-932029 275900.8 257689 260891 223327 180305 184839 194370.8 198643.8 226008.8 274926.8 325921.8 9494788 8562759 8838659 9096348 9357239 9580566 9760871 9945709 10140080 10338724 10564733 10839660 8562759 8838659 9096348 9357239 9580566 9760871 9945709 10140080 10338724 10564733 10839660 11165581

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Chapter 6 Risk Management

Risk analysis of projects For risk, it means the opportunity of herbal ice cream will be aced with the problem expected to occur in the future. Operating is losses or can not perform a successful plan or target. Implementation of all activities will be faced with the risk 2 types. The first risk is the certainty risk that is caused by factors within company. It will occur at the level of herbal to face certainly and do not avoid. These risks can happen from the first phase of operations and currently operating. The second risk is uncertainty risk or the risks happen from external factors. Its herbal ice cream can not be predicted
2

and beyond the control but can prevent or eliminate the risks incurred. The company has identified risks that may occur as follows.

External Risk Risks caused by external factors are the neither risk that its herbal ice cream can not predict the number of sales it is beyond the risk management and operational executives and employees of the company. So the company has a good plan to prevent risks that may happen from external influences and to support the risks that the company will face in the future. Risks happen from external factors include.

1. Rick from natural disasters Season and the current climate is uncertain and can not predict all that will occur when a natural disaster. The natural disasters are that effect for our company such as floods, fire, storms and power failure. So our company has the prevention measures natural disasters. The problem of floods in rainy season solve by cover land for 1 meter. Heavy problems solve the structure around the company made from steel plants that are resistant. A fence around the company area will be preventing storms.

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2. Risk from Technology Technologies can affect business in the current. herbal ice-cream business is growing rapidly and has many entrepreneur. Many types of businesses can gain more profits when in communications technology can reduce the number of intermediaries. And many businesses have closed because there was no need to operate longer. Technological affect to changes the lives of people and business by the internet. In Phuket is widely used Internet whether communications or entertainment. Today people known that technologies move along dynamically with the world changes rapidly over time.

3. Risk in Direct and Indirect Competitor Herbal has cooled direct text of both the ice cream and herbs directly to the premium ice cream, which contains with Ice Cream Dairy Princess Inc. Ice Cream Winners new Ice Cream of-METAL here. Ice Cream Ice Cream BAD Systems Inc. Ventures mine ice Cream Inc Baton characters as the Big. Gelato Ice Cream has and ice cream store with a David Inc. the section of the competition. Detour will be in the form of ice cream more general level, such as stem completion by Cabinet Ice Cream Frozen and ice cream scoop, including Wall ling Ice Cream Business Management. United Meg Noble licks ice cream Ice Cream and other retail in addition, various sweets. It is considered that the Herbal indirect competitors as well. In addition to ice cream in general found that there are several products that can substitute for consumption. Ice cream is sweet as the cool Blue hard drive or other local ice cream and other sweets group. Drink different with not just the availability of snacks such as ice cream can be a total replacements depending on the level consumer satisfaction in conjunction with ice cream. Consideration will be found in products that can replace the ice cream making because the market will be easy to replace with another product they interpose the opportunity to market to expand into rape ice cream market value to more markets as well the dessert if looking in different parts of the channel memory. Sick through food may. Knoxville is considered pairs of indirect message as well. So look at that ice cream may have the opportunity to enter replacement value of food not less sweet. Is

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part of the ice cream market with a broad base of more and a higher market value in the future too.

4. Risk of customers need and customer behavior Needs of customers or consumers are driven to make operators are parties to find new something to respond the customer needs increasing. Often we tend to see how the new business that we've seen previously. Operator's customers pay 100-200 baht per week for ice cream business but next time may reduce purchasing from the past. Factor that affects this business for customer behavior such as, Consumers always like to see the new thing, consumers want to m meet a variety of products and options of products more. Consumers want value for money spent, consumers want convenience on traffic and parking, Customers do not want to wait for a long time, Customers like the atmosphere to support them. The most things that attract consumers are time and place that have benefit for them.

Internal Risk Risks of its herbal ice cream must face often is the risk factors within the market and company. This may be important for several reasons including. Operating risk is risk that can be visible and obstruction control infrastructure because of these risks under the company or management team's operations. The Company's operations may face the risk of these characteristics is.

1. Financial Risk Financial Management need to continue with prudent because in is the area that have many equipments and materials and have to use money in term of operation cost This is the type of risk. No budget to work as assigned. Within the time specified. This may be due to the estimated costs of activities, pricing errors and error decision errors.

2. Risk in the staffs Risks arising from aware of the ability to works and characters of each employee, so this may cause problems. Because the company can be selected as a

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feature only and it effect to the company must spend time and money in training employees. The important for company is, can not realize the habits of employees. It brings to dishonest, lazy and not on time, then it cause losses to the company. The work in company is not very complex. Company needs employees that are important variable in the operations, packaging, and contact with the customer. These are the company's core activities. When the employees have good integrity and diligence can help company better. If employees are lazy and dishonest, it makes the manufacturing, operations, by lack of effective. In addition to affecting the company's revenue and also affect the company's impression. Our company will give the good training for our staff. 3. Risk in Performance of the equipments and materials Because the company uses few equipments and materials, so it has less chance to damage. The possibility to damage from processes of machines is most in errors in the work of the producer the herbal ice cream. If the equipments error or fail, the ice cream will lack in our shop. It is a main factor in production and effect to can not produce product for the customer.

4. Risk in Health and Safety Company is realizing the importance of health all employees. If employees are healthy then they can work hard. The company is a manufacturer of herbal ice cream and if employees are discomfort, it occurs to spread disease into the products and harm to consumers. Therefore, company is very strict control and disease prevention for employees, which will impact on customers. We have a good annual checking for our health for ensure that our staffs have good healthy and good performance.

5. Risk in Communications The communication between manager and employee may have error because the employee comes from local in Phuket. They will speak local language such as when employee order product from other place may be confused. The problem between of local language and Thai language has very important. Therefore, the company should receive employee that have education at least undergraduate or mattayom 6 for the efficiency in communications with the customers.

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Summary

Hi company’s humble beginning start in Thailand in 2010 from the sheer determination and hard work of a bright and enterprising young man. Anuchyd Gingjai joined hands in making their dream of a successful Thai company a reality. It was in 2010 that Anuchyd Gingjai with a small team of passionate and committed group of employees started to build “Herbal Ice-cream” which located in Big C Chiang Rai, Thailand. All ingredients are Thai herb and import in Thailand. The main objective of the company was to establish good health which would benefit the people. Form early attempts at creating herbal ice-cream into 5 categories which are made by Chilli, Lemon, Garlic, Tomato, and Sesame. At the beginning, company loses a lot of profit because Thai people didn’t accept our product which is a new and different product. About foreigner, they have good feedback to our company but Chiang Rai has a few foreigners. They thought that to change location into Phuket, Thailand because it is a famous travelling place in Thailand including the world and focus on Traveler group. In addition many people come to visit there especially foreigners. He changed location form Chiang Rai to Phuket later. We have good respond from a lot foreigners and Thai people later. When company had profit increasingly, he has developed another herbal ice-cream into 12 categories which are Aloe vera, Tamarind, Ginger, Lemongrass, Pomegranate, Roselle and Turmeric. Moreover they have served Kissy and Ohla Ohla sets which are menu set for customers want to eat a set. We serve 59 baht per cone, 89 baht for Kissy and 159 for Ohla Ohla set and 29 baht per scoop normally. In addition, we choose to invest in Thailand where there are many foreigner travelers to visit here. Our business is herbal ice-cream including herbal juice and herbal bakery. (Horizontal Integration) Why do we choose this business? Because we think herbal ice-cream is new product for Thai people and we hope our customer are happy with our ice-cream including atmosphere around our shop where are mix between Thai and Modern style smoothly so it makes customers feel comfortable like their home. It located in Patong Beach, Phuket. From researching of table of internal tourism in Phuket, you can see that people who visit to Phuket are mainly foreigners who like to eat ice-cream or average of quantity of frozen dessert is 70%. In addition location is

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appropriate for selling herbal ice-cream which is different from competitors and we are the fist investor who sells the kind of product at here (Market Development). Moreover if we have some problems, we will solve the problems by regroup through cost and asset reduction (Retrenchment). By the way Hi Company borrows money from the bank for investment. We suppose that we can use payback period in 5 years (start in 2011). About illustration below shows you about sale forecast of Hi Company in 5 years (2010-2014)

Year 2010 2011 2012 2013 2014

Percentage 4.94% 17.29% 16.90% 29.78% 31.09% Total

Net Profit (baht) 443,132 1,550,851 1,516,180 2,671,510 2,790,412 8,972,085

Moreover company set vision and mission statement for running business smoothly. Our vision is “We will give standard and quality to customers and make them feel happy and healthy and close to them forever” and mission following by: 1. To choose the best quality equipment and product. 2. To keep standard recipe. 3. To check and maintain equipment to ready to use. 4. To train employees seriously to ready to serve 5. To make atmosphere as your home 6. To support promotion or discounts on holiday About future plan, we suppose that we will expand branch into every province in Thailand including create website for promoting our product. We will create new taste and menu set as Ohla Ohla and Kissy including new product which is made by Thai herb such as bakery, cookie and so on. We will serve special promotion for customer in special holiday as Valentine Day, we will set special menu for couple. Finally we will make customers are impressive and interested in our product increasingly by keep standard in product including shop, to keep modern style.

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1. Mr. Jukkawan Ornket Tel: 086-6752494

ID: 5031207002

E-mail: jb.greygoosze@hotmail.com 2. Miss Chanaporn Phudsee Tel: 084-0479559 E-mail: aood_aood999@hotmail.com 3. Miss Paphawarin Chairin Tel: 086-6544698 E-mail: chokypinkgirl@hotmail.com 4. Mr. Pranitan Akkaranarakul Tel: 083-2776494 E-mail: boy_macxide@msn.com 5. Miss Pornpan Srisuk Tel: 087-3831181 E-mail: cho_arm@hotmail.com 6. Miss Patsathorn Pongjarean Tel: 089-9531783 E-mail: patong_tuang@hotmail.com 7. Mr. Peerapat Poothong Tel: 085-0324998 E-mail: pperapat@hotmail.com 8. Mr. Arthit Kaewbunpan Tel: 087-1800192 E-mail: arthit_phai@hotmail.com ID: 5031207045T ID: 5031207026 ID: 5031207024 ID: 5031207021 ID: 5031207018 ID: 5031207017 ID: 5031207005