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Miss Thanyarat Baiphaisan ID: 5031205141 Major Tourism management Mae Fah Luang University

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Preface
Ice-cream is a kind of dessert or sweetmeat that can help to get a well relaxation. So it is very popular and famous for everyone. For example a normal ice-cream that sale on barrow around village, grocery, supermarket or mixed ice cream that you can mixed a flavors or put a topping or what kind of seasonings that you want to input. All of this provided in restaurant, ice-cream shop and supermarket. Present, homemade ice cream is becoming popular for consumers want difference of taste, smell, colors and ingredient. Manufacturer has adjusted the various formulas to prefer customers. And use good quality materials and focus on clean production process. Project Feasibility Study and Evaluation is expected that the studying on this project feasibility study will help any people who wanted to start ice cream business and add skill process, Strategy protect and decrease the risk factors lose of investments, competitor until successful ice cream business.

ice-cream Health+

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Executive Summary
I choose to do this business that of ice-cream Health+ because ice-cream is the desserts that serve for everyone. That people like it, but they wants to diet. If you want to eat ice –cream, you choose to eat homemade ice cream because you can collect low calories and several of flavors are ice-cream and fruit tea, it is ready to serve to customers. Fruit tea is for good health. The ice-cream Health+ presents a variety of icecream, create quality product in menu, because I use whole milk powder and whey milk instead soy milk, sherbet ice-cream and fruit ice cream. Sherbet and fruit ice cream use seasonal of fruits, and can find in local such as Phu-lae pineapple, lychee and longan. Chiang-Rai has a good climate. Has a variety of fruits throughout the year. These fruit is good quality material that can be readily. And products support from the community. Moreover, Chiang-Rai is attractions. The visitors are almost all year. The located of ice-cream Health+ is set at areas of Saun-Tung in Chiang-Rai. Because, those areas many schools, when students have party, meeting friends or their parents. If the school is on vacation still have government services, School teaching language and every Saturday have Walk Street. Another target is people to exercise. Nature of shop is family concept. My business prefers service is Wi-Fi high speed internet is available anytime. Everyone can enjoy and unimpressive my business. Project Objective • • • • To study the feasibility of the ice cream homemade market. To study the feasibility and technical structure of the process freezer. To study the possibility of ice cream homemade finance. Analyze the risks of the ice cream homemade industry.

Benefits of Project • • Know the risks and the possibility of ice cream homemade industry. Determine the feasibility of the market, financing, and technical structure of the batch freezer. • To guide line the case study of who that interest investment.

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Knowing the situation and the trends of ice cream industry, understanding behavior of customer, and be able to select and identify the right customer.

To be able to calculate profits and expenses, and find the way to get maximize profits.

Product/Service (in General) Ice-cream Health+ creates ice cream homemade for every age of customers and design convenience goods for carry out. My product use fresh ingredient, excellent process so I create Thai fruits flavors. Consumer can choose package which consumers satisfy by themselves.

Strategy I choose in a corporate level is intensive strategies and mainly focused on strategy that is product development, because now in the market can do ice-cream at homemade. It's all made from quality materials. I seek innovative form the internet and many books. My product can create different strategy from competitor such as raw material. Ice cream made from Thai herbs and Thai flower with health benefits, such as sweet basil, tea, ginseng tea, mulberry leaf aloe Vera, lemon grass, sesame etc. Manufactures of ice cream that concern about healthy, because of I use raw material low-fat ingredients. My raw material and process of manufacturer not use chemicals harmful to health.

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Table of content
Contents
Chapter 1 ......................................................................................................................... 1 1.1 Background and Significance of the Project .............................................. 2 1.2 Project Objective .......................................................................................... 3 1.3 Benefits of Project......................................................................................... 4 1.4 Time frame of study ..................................................................................... 4 Chapter 2 ......................................................................................................................... 6 Chapter 2 Industry Profile ......................................................................................... 7 2.1 Nature of Industry ............................................................................................ 7 2.2 Situation of Industry ......................................................................................... 12 2.3 Product/Service (in General) ............................................................................ 14 2.4 Vision of your Organization ............................................................................. 14 2.5 Mission.............................................................................................................. 14 2.6 Strategy ............................................................................................................. 15 Chapter 3 ......................................................................................................................... 16 Chapter3 Market Feasibility Study ............................................................................. 17 3.1 Market Analysis ................................................................................................ 17 3.2 STP Analysis..................................................................................................... 24 3.3 Marketing Mix Strategy ................................................................................. 25 3.4 Sales Forecast/Profit Estimation ................................................................... 26 3.6 Conclusion ........................................................................................................ 31 Chapter 4 ......................................................................................................................... 32 Chapter 4 Technical Feasibility Study ........................................................................ 33 4.1 Production and Operations Analysis ................................................................. 33 Lime Ice-cream. .............................................................................................................. 51 4.2 Investment Cost ................................................................................................ 61 4.3 Operating Cost. ................................................................................................. 63 4.4 Conclusion. ....................................................................................................... 64 Chapter 5 ......................................................................................................................... 66 Chapter 5 Financial Analysis ...................................................................................... 67 5.1 Profit and loss statement ................................................................................... 67 5.2 Cash flow statement .......................................................................................... 72 5.3 Balance sheet .................................................................................................... 76 5.4 Profitability Ratio ............................................................................................. 78 5.5 Conclusion ........................................................................................................ 81 Chapter 6 ......................................................................................................................... 82 References ....................................................................................................................... 87 Brown Sugar-Ginger Ice Cream ..................................................................................... 88 http://eatathomecooks.com/2009/06/homemade-mint-chocolate-chip-ice-cream.html . 88 Homemade Mint Chocolate Chip Ice Cream .................................................................. 88 Equipment, office supply and tools. ............................................................................... 88 http://www.crhouseware.com/ice-cream-6.htm .............................................................. 88

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Figure of content
Figure 1 Map of Suan Tung area in Chiang Rai. ............................................................. 3 Figure 2 Time frame of study Time frames, during 08 April 2010 – 10 May 2010 Grant Chart.................................................................................................................................. 5 Figure 3 Frozen custard .................................................................................................. 10 Figure 4 Standard ice-cream ........................................................................................... 10 Figure 5 Granita .............................................................................................................. 11 Figure 6 Sherbet .............................................................................................................. 11 Figure 7 Sorbet ................................................................................................................ 11 Figure 8 Soft ice-cream ................................................................................................... 11 Figure 9 Swensens. ......................................................................................................... 19 Figure 10 Amamte del gelato.......................................................................................... 20 Figure 11 Bhoja café + gallery ....................................................................................... 21 Figure 12 Lung Chom coconut ice-cream. ..................................................................... 22 Figure 13 statistics of people separate the old age population, the city of Chiang Rai. . 24 Figure 14 Sales Forecast year 1. ..................................................................................... 27 Figure 15 Sales Forecast year 2. ..................................................................................... 27 Figure 16 Sales Forecast year 3. ..................................................................................... 28 Figure 17 Marketing Expense year 1. ............................................................................. 29 Figure 18 Marketing Expense year 2. ............................................................................. 29 Figure 19 Marketing Expense year 3. ............................................................................. 30 Figure 20 Process flow diagram for ice-cream manufacture .......................................... 35 Figure 21 Simple hopper device for incorporating dry ingredients ................................ 36 Figure 22 High shear blender for incorporating dry ingredients. ................................... 37 Figure 23 The Continuous Ice Cream Freezer. ............................................................... 40 Figure 24 Spiral, wind tunnel freezer. ............................................................................ 41 Figure 25 Pistachio ice-cream. ........................................................................................ 44 Figure 26 Brown Sugar-Ginger Ice-cream. .................................................................... 45 Figure 27 Pumpkin Ice-cream. ........................................................................................ 46 Figure 28 Rum raisin. ..................................................................................................... 47 Figure 29 Thai Tea Iced Cream. ..................................................................................... 48 Figure 30 Lynches Sorbet. .............................................................................................. 49 Figure 31 Chocolate Double mint ice-cream. ................................................................. 50 Figure 32 Lime Ice-cream............................................................................................... 51 Figure 33 Pineapple ice-cream........................................................................................ 52 Figure 34 Ice-cream Strawberry. .................................................................................... 53 Figure 35 Areas of Saun-Tung. ....................................................................................... 54 Figure 36 layout of ice-cream Health+ ........................................................................... 55 Figure 37 layout of ice-cream Health+ ........................................................................... 56 Figure 38 layout of ice-cream Health+ ........................................................................... 56 Figure 39 layout of ice-cream Health+ ........................................................................... 57 Figure 40 Financial analysis. .......................................................................................... 78 Figure 41 Financial ratio analysis. .................................................................................. 78 Figure 42 Percentage change in profit margin. ............................................................... 78 Figure 43 Percentage change in Return on asset. ........................................................... 79

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Figure 44 Percentage change in return on investment. ................................................... 79 Figure 45 Asset turnover. ................................................................................................ 80 Figure 46 Debt ratio. ....................................................................................................... 80 Figure 47 Time interest earn. .......................................................................................... 81 Figure 48 Sales Forecast year 1. ..................................................................................... 83 Figure 49 Sales Forecast year 3. ..................................................................................... 83 Figure 50 Equipment,Furniture,Office and Tool. ........................................................... 85 Figure 51 marketing expense. ......................................................................................... 85

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Chapter 1

Introduction

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Chapter 1 Introduction
1.1 Background and Significance of the Project
Ice-cream is one sweet that everyone satisfies it. It is a cause of happiness and refreshment. Especially, a child and teenager even if the working age who like the icecream. The sweet of taste with soft of ice-cream that dissolve in the mouth, make everyone feel happy and very cheerful. especially ice-cream in the united state you can buy ice-cream in every where such as in the super market u can buy every brand the u like it's easier than made home made ice-cream by your self. It's easy to make it but lease people made it by them self. Now a day trend of ice-cream has been change to the old traditional home made in the reason of taste and healthy for family and their health. Ice-cream maker is fresher than a normal ice-cream. Ice-cream is tasty when it's just finished making. if you freeze it for a long time although it's not expire but the body of ice-cream, the softness and tasty going to be lose. My Ice-cream equipment has high technology production process for the good test. But the other supplier try to reduce the cost of production by using the low production process and using low quality of material such as using dried milk instead milk for customer. Homemade ice-cream is the serve ice-cream that after main course, whether you are entertaining in a more formal fashion. Fruit sorbets and granitas are ideal for serving between course to cleanse the palate during an elegant supper or a relaxed al fresco meal, while bombes and terrines- apparently elaborate but actually very easy to create-make an impressive final to the most sophisticated. So I decide beginning ice-cream Health+ because ice-cream is the desserts that serve for everyone. That people like it, but they wants to diet. If you want to eat icecream, you choose to eat homemade ice-cream because you can collect low calories and several of flavors are ice-cream and fruit tea, it is ready to serve to customers. Fruit tea for good health. The ice-cream Health+ presents a variety of ice-cream, create quality product in menu, because I use whole milk powder and whey milk instead soy milk, sherbet ice-cream and fruit ice-cream. Sherbet and fruit ice-cream use seasonal of fruits, and can find in local such as Phu-lae pineapple, lychee and longan.

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Chiang-Rai has a good climate. Has a variety of fruits throughout the year. These fruit is good quality material that can be readily. And products support from the community. Moreover, Chiang-Rai 's attractions. The visitors almost all year. The located of ice-cream Health+ at areas of Saun-Tung in Chiang-Rai. Because, those areas many schools, when students have party, meeting friends or their parents. If the school is on vacation still have government services, School teaching language and every Saturday have Walk Street. Another target is people to exercise. Nature of shop is family concept. My business prefers service is Wi-Fi high speed internet is available anytime. Everyone can enjoy and unimpressive my business.

Figure 1 Map of Suan Tung area in Chiang Rai.

1.2 Project Objective • • • • To study the feasibility of the ice-cream homemade market. To study the feasibility and technical structure of the batch freezer. To study the possibility of ice-cream homemade finance. Analyze the risks of the ice-cream homemade industry.

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1.3 Benefits of Project • • Know the risks and the possibility of ice-cream homemade industry. Determine the feasibility of the market, financing, and technical structure of the batch freezer. • • To guide the study of who take an interest and the investor Knowing the situation and the trends of ice-cream industry, understanding behavior of customer, and be able to select and identify the right customer. • To be able to calculate profits and expenses, and find the way to get maximize profits. 1.4 Time frame of study Week 1 Choose the business and study general of ice-cream homemade business. Study management in icecream homemade business. Study analysis feasibility. Study the technical process in ice-cream homemade and competition marketing Week 2 Week 3 Week 4 Week 5 Week 6

Activity

business. Study feasibility the of financial ice-cream

homemade business. Study and analysis risk of ice-cream business. homemade

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Summary the feasibility of ice-cream homemade

business in Chiang Rai.
Figure 2 Time frame of study Time frames, during 08 April 2010 – 10 May 2010 Grant Chart

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Chapter 2

Industry Profile

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Chapter 2 Industry Profile
2.1 Nature of Industry
History of ice-cream. 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. 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 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 icecream to his guests. Seventy-six years later, the first ice-cream parlor in America opened in New York City.

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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 1902, August Gaulin invented a new kind of ice-cream freezer that helped make icecream 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. The closing of bars that sold wine and beer in 1919 led to the opening of many ice-cream parlors in the United States. History of ice-cream in Thailand. It is not tangible evidence that the ice-cream arrived in Thailand since the King Rama 5 which produced ice its own. Prince Damrong Rajanupab recorded in his book of memories after came back from Singapore in 1871. Thailand's former ice-cream is made from fruit juice or syrup to cool until spinning as hard without milk or cream mixed with we called “I-Tim”. It uses human force spinning in the brass pot. Inside, look similar to the hole diameter sphere 2 cm using for cylindrical plug. By packing fruit juice or syrup is cylindrical mold made ice-cream bar and put in the ice box to be sale. After that, the Pop Company was the first ice-cream manufacturer in Thailand produced “Duck brand ice-cream”. They used making ice-cream machine imported from abroad to get ice-cream at a time very focused on cleanliness and quality. So they could be popular brands quickly. In the early time, ice-cream had only sweet taste. So later, it was modified to taste new flavors such as Chao Kuai (a kind of Chinese vegetable jelly black in color), Lod Chong (sweetmeat similar in shape to noodles eaten with sweetened coconut milk), O-Liang (black coffee), Black beans, etc., and put the milk as the formula from abroad. It made soft and smooth ice-cream.Thai people have unique adaptation of ice-cream by using coconut milk, fresh coconut milk with sugar instead of milk and cream we called “I-Tim KaTi”. Not make the ice-cream bar but they make the scoop cups. So we called “I-Tim Tak” after that has come to put ice-cream into the cone-shaped and the middle of cut bread, look like ice-cream sandwiches.Until

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in 1977, the first ice-cream shop had incurred the “SaLa Foremost” of the most popular for teens. A few years later, they have so many ice-cream international copyright import sales in Thailand. No way, I can count today. The homemade ice-cream maker are now having more competitive in the market by using their own brand name which consists of the new flavor the new taste or a new kind of ice-cream which gain the market share of 10% in the market of premium ice-cream which the key to success factor of ice-cream premium is to build the differentiation in the market and to be accepted from customer. If the ice-cream flavors will share components and production processes already. Icecream may split. Into sub-categories are as follows. Ice-cream flavor (Plain Ice-cream) is ice-cream and smells fill the volume is less than 5% of ingredients such as ice-cream, vanilla ice-cream. Green tea icecream. Ice-Cream Chocolate (Chocolate Ice-Cream) is the ice-cream mix powder, cocoa or chocolate may color added flavor. Ice-Cream Fruit (Fruit Ice-Cream) is a mixed fruit ice-cream as Berry Strawberry ice-cream. Mango ice-cream. Durian ice-cream. Ice-cold sweet (Water Ice) Ice-cream is made from sugar stability may be made of colored ice-cream, sweet odor, taste like smell cold cola. Ice cold sweet smell quits Ice cold sweet watermelon scent. Ecorntebd (Sherbet) ice-cream is made from sugar, acid, fruit or fruit juice Sin In June of power suppliers / stability of the fatty substances and elements without milk fat (SNF) Over run a small 50% -80% Author. color, odor, such as ice-cream Ecorntebd orange Ecorntebd ice-cream lemon Ice Ecorntebd western Ice Ecorntebd grapes. Soft Bed (Sorbet) is ice-cream made from water, sugar, acid, fruit or fruit juice In June of SIM power suppliers / substance made steady no fat and elements milk without fat (SNF) Over run of ice about 15. -25% colored smells like lychee ice-cream Soft Bed. Soft Ice-cream Strawberry Bed Gallery. Soft Icecream Bed orange. Ice-cream Yogurt (Yoghurt Ice-cream) is the ice-cream mix, yogurt may be mixed fruit or fruit juice and may be colored Author sour smell with lactic acid.

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Ice-cream mixed nuts (Nut Ice-cream) is the ice-cream mixture into the grain, such as ice-cream, black beans Plain Ice-ream. Green bean ice-cream. Red bean ice-cream. Ice-cream Soft Serve (Soft Serve Ice-cream) means a mix ice-cream through the process margin is mixed pasteurized Hotel Moji Nice cooled to 4 degrees C and incubated ago popularity brought on blender ice-cream (Ice-cream Freezer) and direct sales. Spinning cone holder may, without process frozen ice-cream (Icecream Hardening). Ice-cream Rainbow (Rainbow Ice-cream) is ice-cream with a fill color from 6 colors or above view seems rainbow time distribution usually egg ice-cream, rainbow out of the blender ice-cream (Ice-cream Freezer) and then sold directly as Ice Soft Serve (Soft. Serve Ice-cream). Ice Milk dairy products like ice-cream is low fat, 2-5% SNF (Milk Solid Not Fat) 10-13% sugar 14-18% emulsifier / stabilizer 0.4% may be colored scent. There are also a variety of brands such as French Ice-cream, Ice-cream Pudding, Mousse, Spumoni, Parfait, Tortoni, etc.

Figure 3 Frozen custard Figure 4 Standard ice-cream

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Figure 6 Sherbet Figure 5 Granita

Figure 7 Sorbet

Figure 8 Soft ice-cream

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2.2 Situation of Industry
Ice-cream is a sweet foods that are very popular and it is combined with the universal. Current per capita consumption of ice-cream, Thai population is still low levels only about one Pine (Pint) per year only. When compared with other countries and Thailand also have the potential to expand to other markets. Much in the near future to provide businesses large international interest to invest in this industry from Events inspire The group's biggest market, contributing to. The ice-cream market in Thailand is growing. Continuing high rate. We found that before the economic crisis, the overall ice-cream market is growing. Level of 15-20% annually held that the industrial growth of interest to investors is very Ice-cream in Thailand today is worth about five billion and could rise to 8 billion, if included. Home made ice-cream, different (and more small local ice-cream and old) can share the market. 3 as a market.

1. Ice-cream Premium. Market value of approximately U.S. $ 1,200 million, growth 10.0 percent. Current number of operators in this group started growing. It is observed from the ice-cream brand known brands into its offices in Thailand In addition; Thai entrepreneurs have started opening branches of homemade ice-cream sales increased. Employer premium ice-cream starts to increase investment, production and market development. And expand new distribution channels. Including the market to buy a home or home-Tech Marketing. This is a market gap that no clear market leader in this channel. And an offense to eat ice-cream market share of the middle part with 2. Ice-cream in the middle. In 2549 expect the total market value around U.S. $ 7,900 million and the rate of 3-5 percent. This year's major operators entered the market to start battling for market share, hoping to win one of the mid-market brands. The focus of the market strategies and sales channels of distribution. And increase market value by expanding market share to competition ice level. Market, especially in the provinces. Because the ice-cream market is still not clear who possess market. And operators in this market, mainly ice-cream with no brand And marketing will be known only locally. Therefore, the competition to market the brand through brand recognition. As well as a variety of ice-cream flavors. Hygiene and cleanliness are the middle market brands tend to share the space ice-cream market is much more level.

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More information. Mid-market brands. Power share. The ice-cream market in 2548. Nestle Ice-cream Wall Other 42%. 42%. 16%. Source: Nestle Ice-cream.

The first half-year ice-cream market in 2548. Wall Nestle Ice-cream Cremo Magnolia Others 51%. 13.7%. 9.3%. 8.2%. 17.8%. Source: The Wall. (Marketeer magazine February 2549 issue.)

3.Ice level. Expected market value of approximately 900 million Baht. It is noticeable that the ice-cream market worth following closely the past year. Operators in this market must work harder than in years past. Because the middle market of ice advance to usurp market share. Based on quality Brand and known consumers. While the ice-cream market lower still no clear market leader. In addition, the ice-cream market, the lower face problems when the Ministry of Health started more stringent on the quality of ice-cream This is a result of lower ice-cream entrepreneurs need to be adjusted significantly to come through to survive amid fierce competition. From the research of Kasikorn Bank No. 12 Year 1779 on March 31, 2549. In addition to market growth in countries. Ice-cream entrepreneurs in Thailand are exported to the ice-cream sales are overseas. The export ice-cream is considered a market to watch is expected in 2549 exports ice-cream was 800 billion baht, compared with the year 2548 with exports 732 million and increased by 9.3 from years 25402543, when export brands that are worth only 50 million only. Thailand currently

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exports brands to nearly 40 countries around the world. Export ice-cream to Thailand's key is Malaysia, Singapore and Taiwan also markets tend expanded satisfactorily the Australia New Zealand United States Vietnam Boornan Cambodia, Laos and Myanmar, although export brands in 2548 were down due to problems rain Leaving the problem of water scarcity and the importance of raw materials to produce ice-cream, fruit such as coconut oil, palm etc. are expensive and decrease the amount is not enough demand. But the problem is expected in 2549 the rainfall and water scarcity is not so severe as in 2548 the export of Thai ice would increase the rate leap again. However, Thailand also imported ice-cream. The ice-cream is priced in the market to meet the high threshold level of premium customers. But growth rate of imports is considered, the range of relatively low compared to exports that is expected in 2549 imports ice-cream was 145 million compared to the year 2548 valued at 128 million. U.S. grew 13.3 per cent of Thailand's main source of imports is the United States and Canada, France, Indonesia, expected future export brands with growth potential. Due to the many investors to invest into the ice-cream factory in Thailand And plans to drive Thailand as the center of the ice export Southeast Asia.

2.3 Product/Service (in General)
Ice-cream Health+ creates ice-cream homemade for every age of customers and design convenience goods for carry out. My product use fresh ingredient, excellent process so I create Thai fruits flavors. Consumer can choose package which consumers satisfy by themselves.

2.4 Vision of your Organization
The ultimate goal is customer satisfaction.

2.5 Mission
• To create the finest quality all natural Thai fruits ice-cream with freshest, richest, and creamiest ingredients into a national-class product. • To meet the highest standard of excellent service and product offerings in a friendly, sparkling, and soothing atmosphere.

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• • •

To actively seek out and respond to the needs of our customers. Presenting a high level of quality in its product line. Maintaining and growing relationships with customers to generate new and repeat sales.

Creates new product offerings that will differentiate us from our competition.

2.6 Strategy
The strategy I choose to use in a corporate level is intensive strategies and mainly focused on strategy that is product development, because make ice-cream business at home on the market today. It's all made from quality materials. We must seek innovative in form. And taste of ice-cream to create different strategies such as • Ice-cream made from fruit such as a good selection such as custard apple, mango, mangos teen, durian, etc. • Ice-cream made from Thai herbs with health benefits, such as sweet basil, tea, ginseng tea, mulberry leaf aloe Vera, lemon grass, sesame etc. • Ice-cream made from flowers that are not contaminated with chemicals such as okra Anchan Chrysanthemum flowers etc.Manufacture of ice-cream that reminds health Use low-fat ingredients. Do not put synthetic. Or chemicals harmful to health. Sales process for customers is generally sold as a child. It will put a cup or cone. And may make a difference for the target children or teenagers. By changing from lap to lap the ball to other shapes such as containers bear cat is a change from the cup plate to create attractive customers.

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Chapter 3 Market Feasibility Study

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Chapter3 Market Feasibility Study
3.1 Market Analysis
Ice-cream is dessert, which is popular in international. Thai people consumed ice-cream in low levels, so that in Thailand we can expand the market in future. That attracts big company come to invest the business in Thailand. Ice-cream industry in Thailand, we can divide into three group market. The first one is the lower level which is the Thai tradition ice-cream. We can call it as an icecream kati or coconut ice-cream. There are many players in this market that we can found easily on the road side by ice-cream trolley. The second is the middle level ice-cream which mostly base on impulse product which is an instant ice-cream the main player in this impulse ice-cream industry are Walls, Nestle and Cremo which are high competents in the market and Walls Company is the market leader. The third one is high level ice-cream which consists of Swensen’s, which compete in a franchise business. Swensen’s focused on the atmosphere of their icecream and focused on the various kinds of flavor of an ice-cream. The home made ice-cream industry which is a smaller market in the ice-cream industry in Thailand such as I Berry, Dreamcones etc..

3.1.1 General Environment Analysis Political There are the problems in agriculture about agriculture products. The government used the price guarantee to solve the problems. So the agriculture has to improve their products for their profits. That makes the company advantages, because the company used the raw materials from domestic agricultural products to produce the company products. The company can choose the raw material in low cost. Moreover the company can sell the product in low price.

Economic In Thailand the domestic economic is not stable. The rate ice-cream consumption is also growing continuously. Especially the home made ice-cream, the

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home made ice-cream market has not much competition. That is an opportunity for the company to get market share.

Social Nowadays the customers attend to healthy. They consume the products which is useful products for health like fruits ice-cream. So, the fruits ice-cream is one of icecreams, which is good for health. It can attract the consumers of all ages, whether children, teenager, adults until to the elder.

Environment In Thailand, there is high demand for consumption ice-cream, because Thailand is a country located in the tropical. There are many kind of fruits and high quality of fruits to produce the company products. The raw materials are fresh and the company can purchase it in low cast. These are strengths of the company to get the opportunities to produce, develop and export the product to foreign countries.

Technology Now process of production for homemade ice-cream has been improved by technology development so the production for ice-creams both looks and tastes to meet the needs of customers who always want the innovation.

3.1.2 Competition Analysis (3C Analysis) 3.1.2.1 Competitor’s analysis Nowadays, the ice-cream market has many choices for the customer, and there are two forms of Ice-cream that is Ice-cream shop and instant Ice-cream that sell in supermarket. The normal price of Shop’s Ice-cream is 69 Baht up / cup and 39 Baht up / scoop (from survey in downtown April 2010). Some of homemade Ice-cream use high quality of raw material but very expensive. About instant Ice-cream that sells in supermarket, it has many type, flavor and price. That makes the customer have many choices to select. This is the big competitor of our company. In the present time is the high competition. Some of competitors are alive at downtown more than 5 years. But

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we have big competitors there are Swensens, Amamte del gelato, Bhoja café + gallery (Nestle) and Lung Chom coconut ice-cream.

Swensens. • • • Ice-cream Beverage Brownie 39 B. per scoop. 39-69 B. per glass. 39 B. per piece.

Figure 9 Swensens.

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Amamte del gelato. • Ice-cream 39 B. per scoop. 75 B. per double scoops. 110 B. per triple scoops. • Grande cone 59 B. per scoop. 85 B. per double scoops. • • Smoothies Milk Shake 35 B. per glass. 69 B. per glass.

Figure 10 Amamte del gelato.

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Bhoja café + gallery (Nestle) • • Ice-cream (Nestle) Coffee 29 B. per scoop. 35 – 45 B. per glass.

Figure 11 Bhoja café + gallery

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Lung Chom coconut ice-cream.

Coconut ice-cream Small cup Big cup Special size cup 1 Kg. 500 g. 10 B. 20 B. 30-40 B. 60 B. 30 B.

Green tea ice-cream Small cup Big cup Special size cup 1 Kg. 500 g. 15 B. 30 B. 40-60 B. 120 B. 60 B.

Figure 12 Lung Chom coconut ice-cream.

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3.1.2.2 Customer analysis • Customer characteristics Nowadays people like the thing that is fresh, cleanness, convenient and cheap for support their life styles. They need anything that makes them easy and quick such as mobile phone. As you see in our daily life, it has much more technology and science for support their need. Our society’s situation may make people more stress. Our ice-cream will make them better. Our ice-cream flavor is very nice while you eat it you may feel relax. Service is the main factor of our business. We set the shop to satisfy the consumer. The shop is suitable to do your work or take rest. • Customer needs As our research told you before almost adult likes to eat ice-cream. We have to support their need. People who are in this age some of them study and some of them work. For support their want we have to design an easy to carry package. Our flavor will extremely support them. • Customer buying decision From the daily news it show you that the world’s economic is going to slow down day by day. Many people lose the job or their salary decrease. As a result of the society you can see that if we want to reach the customer. Price and product should equal not too expensive or too cheap. We know that people want to save their money so they will buy just a little bit. Our price is cheaper than other competitor and reaches customer need and market.

3.1.2.3 Competitive analysis From our research that the famous brands open more branches and begin to develop their production, marketing and expanding distribution. At present, the icecream market in Chiang Rai is quite growth day by day. Benefits of ice-cream market in Chiang Rai can be doing throughout the year because the weather that is hotter and people more stress. Many people like to eat ice-cream because it makes them relax and fresh. Company needs to organize its own position in the middle level of ice-cream that influence in the market. The major is going to compete with a large number of

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famous ice-creams such as Swensens, Amamte del gelato, Bhoja café + gallery (Nestle) and Lung Chom coconut ice-cream.. While the number of new players try to compete by create their new one in the market such as Thai fruit ice-cream or homemade icecream. We will adjust our standard to reach customer need and we will develop it more and more in the future.

3.2 STP Analysis
3.2.1 Segment Ice-cream Health+ has segmented the market area in downtown to be as the following the statistics of people separate the old age population, the city of Chiang Rai. It can show the market share of the following segment into these separate parts.

Figure 13 statistics of people separate the old age population, the city of Chiang Rai.

http://www.chiangrai.net/database45/d45/N10/N1003.aspx?pg=N10 (source: National Statistical Office Of Thailand .April 2010, 20)

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3.2.2 Targeting Our target would be the all age group people but by the analysis we realize that youngster and working love to eat ice-cream so our special focus is to attract the youngster and working during 18-49 years old (from statistics of people separate the old age population, the city of Chiang Rai.) Because this target have power to buy by themselves. 3.2.3 Positioning Ice-cream Health+ choose ice-cream in the middle because the most of target is working. Working response happy, by request of human needs (from Maslow's hierarchy of needs) and this area don’t have homemade ice-cream shop. From interview working in this area when they want to eat ice-cream, they must to go far away from their office.

3.3 Marketing Mix Strategy
3.3.1 Product Our ice-cream is ice-cream for the health. It’s mixture between ice-cream with many fruits (fruit use seasonal of fruits.) And the result is the delicious that is valuable for health. We have fruits tea and free water enhance give with a customer. Which these things, we recruit for customer it more than dessert or ice-cream. But it is modernism, flavors of ice-cream sweetness for customer.

3.3.2 Price The majority of the business’ sales will come from ice-cream. We use price strategy 35 Baht. Which we use psychology price in our products and price of our products are appropriate. For basic price we fix a price by use the capital because almost business use this method. And use leader price strategic for attract a customer from the competitors.

3.3.3 Place We choose Saun-Tung in Chiang-Rai. Because those areas have many schools, when students have party, wait their friends or their parents. If the school is on vacation

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still have government services School, teaching language and every Saturday have Walk Street. Another target is people to exercise. And possibility to make profits by decorate the shop for customer who wants to relax by provide the music to customer with the chilling music to and the relaxation atmosphere while waiting to go to class or place to sit back and relax after the class.

3.3.4 Promotion Ice-cream Health+ will push all of the promotion to built the good relationship with customer and give the customer good perception to the ice-cream Health+ brand. Such as a discount or a promotion that will appeal customer to come and spend the money at ice-cream Health+ • Special discounts on the customer as minimum day. Such as Discount 10 % every Wednesday To encourage consumers to purchase more. Or to buy that day. • Discount coupons during occasions like New Year's Day, Valentine's Day, Father's Day, Mother's Day, Children's Day or the opening term. • Free membership card to the customer. When buying an ice-cream 100 Baht

3.4 Sales Forecast/Profit Estimation
According to the sale forecasting method which we are focusing on the Micro forecasting is concerned with detailed unit sales forecasts. This is about determining a product’s market share in a particular industry and considering what will happen to that market share in the future. Then people will know from a word of mouth because we good in service, ice-cream is good taste and service mind on employees. However we can make more sales and more customers in these second year and next year. In every year, From interviews of ice-cream in Chiang Rai. a province. We have the new customers who travel in Chiang Rai to get in our shop. So high season of Chiang Rai can help increase sales of our shop. But on July until October. We have fewer sales because it’s rain season of Thailand.

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Jan Scoops 1,380 Sale 48,300 fruit tea juice 230 sale 4,600 total 52,900
Figure 14 Sales Forecast year 1.

Feb 1,080 37,800 180 3,600 41,400

Mar 840 29,400 140 2,800 32,200

Apr 1,560 54,600 260 5,200 59,800

May 1,440 50,400 240 4,800 55,200

Year 1 Jun 1,320 46,200 220 4,400 50,600 Jul 600 21,000 100 2,000 23,000 Aug 480 16,800 80 1,600 18,400 Sep 480 16,800 80 1,600 18,400 Oct 360 12,600 60 1,200 13,800 Nov 1,080 37,800 180 3,600 41,400 Dec 1,320 46,200 220 4,400 50,600

Total 11,940 417,900 1,990 39,800 457,700

Jan Scoops 2,208 Sale 77,280 fruit tea juice 368 sale 7,360 total 84,640
Figure 15 Sales Forecast year 2.

Feb 1,728 60,480 288 5,760 66,240

Mar 1,344 47,040 224 4,480 51,520

Apr 2,496 87,360 416 8,320 95,680

May 2,304 80,640 384 7,680 88,320

Year 2 Jun 2,112 73,920 352 7,040 80,960 Jul 960 33,600 160 3,200 36,800 Aug 768 26,880 128 2,560 29,440 Sep 768 26,880 128 2,560 29,440

Oct 576 20,160 96 1,920 22,080

Nov 1,728 60,480 288 5,760 66,240

Dec 2,112 73,920 352 7,040 80,960

Total 19,104 668,640 3,184 63,680 732,320

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Year 3 Jan Feb Mar Apr May Jun Scoops 3,091 2,419 1,882 3,494 3,226 2,957 Sale 108,192 84,672 65,856 122,304 112,896 103,488 fruit tea juice 515 403 314 582 538 493 sale 10,304 8,064 6,272 11,648 10,752 9,856 total 118,496 92,736 72,128 133,952 123,648 113,344 Jul 1,344 47,040 224 4,480 51,520 Aug 1,075 37,632 179 3,584 41,216 Sep 1,075 37,632 179 3,584 41,216 Oct 806 28,224 134 2,688 30,912 Nov 2,419 84,672 403 8,064 92,736
Figure 16 Sales Forecast year 3.

Dec 2,957 103,488 493 9,856 113,344

Total 26,746 936,096 4,458 89,152 1,025,248

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3.5 Marketing Expense.
Feb Apr Year 1 May Jun Jul Aug Sep Oct Nov Dec Total

Jan

Vinyl

Price 1,000 1,500

250

Leaflet

Price

1.5

Menu

Price

50

Stamp card Figure 17 Marketing Expense year 1. -

Price

0.6

Total

-

Mar 2 500 800 1,200 12 600 2,000 1,200 3,500 1,500 -

-

Jan

Feb

Apr

Year 2 May Jun Jul Aug

Sep

Oct

Nov

Dec

Total

Vinyl

Price

250

Leaflet

Price

1.5

1,000 1,500

Menu

Price

50

Stamp card -

Price

0.6

Total

-

Mar 2 500 800 1,200 12 600 2,000 1,200 3,500 Figure 18 Marketing Expense year 2. -

-

1,500

-

-

-

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Jan

Feb

Apr

Year 3 May Jun Jul Aug Sep Oct Nov Dec

Total

Vinyl

Price 1,000 1,500

250

Leaflet

Price

1.5

Menu

Price

50

Stamp card Figure 19 Marketing Expense year 3. 1,500

Price

0.6

Total

-

Mar 2 500 800 1,200 12 600 2,000 1,200 3,500 -

-

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3.6 Conclusion
According to the sale forecasting we it can conclude that on the December and January are winter season, Chiang Rai have many festival such as flower festival so some customers are tourist who travel Chiang Rai province. February remain in the winter and have Valentine’s Day. Ice-cream Health+ provides promotion for every couple in this month. March and April are summer. Though these months are the end of semester but have a lot of customer because hot weather, especially April is the hottest month therefore this month has higher sale. On the May have school-semester open, so we make inkjet sign for attraction customer. July make a points card. for stimulate total sale. When they buy ice-cream 50 Bath, they will to receive 1 point. On September, we make leaflet for advertising promotion to stimulate the target especially the students because this month during final test. After students finish test, they can make a party with their friends for relax. November, we make leaflet again for advertising winter promotion.

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Chapter 4 Technical Feasibility Study

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Chapter 4 Technical Feasibility Study
4.1 Production and Operations Analysis
4.1.1 Product Characteristics Ice-cream Health+ product focused on only selling ice-cream which generally can be dividend in to ten flavors. 4.1.1.1. Pistachio ice-cream. Mix with Pistachio almond, suitable with ice cream and you will get the sense of almond. Easier to eat with only almond but serve you with ice cream, cool and relax.

4.1.1.2. Brown Sugar-Ginger Ice-cream. Here's an easy ginger ice cream recipe that'll be the perfect complement to any hot fruit dessert. Easy to make and Pair it with a tasty dessert. Since ginger adds a strong flavor, when adding this spice to your ice cream be careful not to add too much.

4.1.1.3. Pumpkin Ice-cream. If you are the pumpkin's lover, you may like this. Ice cream mix with punpkin, with sweet taste. And if you are the pumpkin's lover, I ask you to taste it.

4.1.1.4. Rum raisin. Rum raisin, ice cream with rum. Yes! Rum. Now available in ice cream you don't have to drink rum only. Let's try rum raisin.

4.1.1.5. Thai Tea Iced Cream. New taste of ice cream. Tea ice cream. Smell of tea would make you feel relax, calm down and have a Thai tea ice cream.

4.1.1.6. Lynches Sorbet. The one of fruit can be an ice cream now. With sweet and sour. Would be good in Summer.

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4.1.1.7. Chocolate Double mint ice-cream. If it's ice cream that's sound feel like you can eat it cool. But here is cooler, because it mix with mint. Let’s get high with it.

4.1.1.8. Lime ice-cream. If you have ever drink Lime juice, this is the new way to try. Try this lime ice cream. It as great as juice

4.1.1.9. Pineapple ice-cream. Select an old fashioned pineapple ice cream recipe and enjoy making a delicious homemade ice cream bursting with the fresh, exotic flavor of pineapple. Always a favorite, pineapple ice cream can be served at any occasion, anytime.

4.1.1.10. Strawberry ice-cream. Made with strawberry puree which gives it a lovely strawberry flavor. Include strawberry puree, not just a flavor.

All of Ice-cream Health+ uses a high quality ingredient inside Chiang Rai province.

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4.1.2Production process The basic steps in the manufacturing of ice-cream are generally as follows: • • • • • • • blending of the mix ingredients pasteurization homogenization aging the mix freezing packaging hardening

Figure 20 Process flow diagram for ice-cream manufacture

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.

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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 "icecream mix". Blending requires rapid agitation to incorporate powders, and often high speed blenders are used.

Figure 21 Simple hopper device for incorporating dry ingredients

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Figure 22 High shear blender for incorporating dry ingredients.

Pasteurization The mix is then pasteurized. Pasteurization is the biological control point in the system, designed for the destruction of pathogenic bacteria. In addition to this very important function, pasteurization also reduces the number of spoilage organisms such as psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers). Pasteurization (Ontario regulations): 69° C/30 min. 80° C/25s Both batch pasteurizers and continuous (HTST) methods are used. Batch pasteurizers lead to more whey protein denaturation, which some people feel gives a better body to the ice-cream. In a batch pasteurization system, blending of the proper ingredient amounts is done in large jacketed vats equipped with some means of heating, usually steam or hot water. The product is then heated in the vat to at least 69 C (155 F) and held for 30 minutes to satisfy legal requirements for pasteurization, necessary for the destruction of pathogenic bacteria. Various time temperature combinations can be used. The heat treatment must be severe enough to ensure destruction of pathogens and to reduce the bacterial count to a maximum of 100,000 per gram. Following pasteurization, the mix is homogenized by means of high pressures

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and then is passed across some type of heat exchanger (plate or double or triple tube) for the purpose of cooling the mix to refrigerated temperatures (4 C). Batch tanks are usually operated in tandem so that one is holding while the other is being prepared. Automatic timers and valves ensure the proper holding time has been met. Continuous pasteurization is usually performed in a high temperature short time (HTST) heat exchanger following blending of ingredients in a large, insulated feed tank. Some preheating, to 30 to 40 C, is necessary for solubilization of the components. The HTST system is equipped with a heating section, a cooling section, and a regeneration section. Cooling sections of ice-cream mix HTST presses are usually larger than milk HTST presses. Due to the preheating of the mix, regeneration is lost and mix entering the cooling section is still quite warm.

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

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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: • • • Improves whipping qualities of mix and body and texture of ice-cream. 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 flavour tank where any liquid flavors, fruit purees, or colours 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.

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Figure 23 The Continuous Ice Cream Freezer.

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.

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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 temperature (-40oC) with either enhanced convection (freezing tunnels with forced air fans) or enhanced conduction (plate freezers).

Figure 24 Spiral, wind tunnel freezer.

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The rate of heat transfer in a frezing 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 novely/impulse products through a variety of filling and forming machines, which have ben identified on a separate page.

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4.1.3 Life Time The most frequently occurring textural defect in ice-cream is the development of a coarse, icy texture. Iciness is also the primary limitation to the shelf life of ice-cream and probably also accounts for countless lost sales through customer dissatisfaction with quality. There is no answer to the question "What is the shelf-life of ice-cream?", it depends entirely on its conditions of storage. It might be one year, or it might be two weeks or less. Although the source of and the contributing factors to the problem of icincess are well known, it is also one of the defects about which I am most often asked. Processor's have known for a long time how to prevent iciness and the answer is still the same: formulate the ice-cream properly to begin with, freeze the ice-cream quickly in a well-maintained barrel freezer, harden the ice-cream rapidly, and avoid as much as possible temperature fluctuations during storage and distribution. Ice crystals need to be numerous and of small, uniform size so they are not detected when eaten. It is heat shock, large temperature fluctuations, which is the greatest culprit to the loss of these small, uniform ice crystal size distributions and resulting coarse, icy texture. Perhaps it is time another message was added to the prevention of iciness and that is to educate the retailer's and the consumer about the causes of iciness and preventative action to maintain a smooth-textured ice-cream. Before we begin looking specifically at shelf-life, you need to re-acquaint yourself with the freezing aspects of ice-cream manufacturing, the structure of ice crystals in icecream, and the theoretical aspects of the freezing process.

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4.1.4 Ice-cream recipe Pistachio ice-cream.
• • • • • • •

1 cup unsalted shelled pistachios . 3/4 cup sugar . 2 cups milk (do not use low-fat or nonfat) . 1/2 teaspoon almond extract . 4 large egg yolks . 1 cup whipping cream . 3/4 cup unsalted shelled pistachios, toasted, coarsely chopped .

Directions: Pour the milk into a saucepan and place over medium heat. Bring to a boil, then remove from the heat and strain into a mixing bowl. Add the sugar and stir until completely dissolved. Let cool. Put the peeled pistachios in a food processor and process until ground medium fine. Add the nuts to the milk and stir in the cream and rose water. Blend until the cream is fully incorporated. If you have an ice-cream maker, follow the manufacturer's instructions to freeze the mixture. If not, put the mixture in a freezer container and freeze, whisking the mixture every hour or so for about 6 hours, or until the ice-cream is the right consistency.

Figure 25 Pistachio ice-cream.

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Brown Sugar-Ginger Ice-cream. • • • • • • • • 4 large egg yolks 6 tablespoons dark brown sugar - (packed) 2 tablespoons sugar 1 pinch salt 1 1/4 cup whipping cream 1 cup whole milk 1 teaspoon vanilla extract 1/2 teaspoon ground ginger

Directions: Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4 hours or overnight. Process custard in ice-cream maker according to manufacturer's instructions. Transfer ice-cream to covered container and freeze.

Figure 26 Brown Sugar-Ginger Ice-cream.

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Pumpkin Ice-cream
• • • • • • •

½ cups Milk (cold) 1 Tablespoon Tablespoon Vanilla Extract 1 can Sweetened, Condensed Milk ¾ cups Pumpkin Puree ½ teaspoons Pumpkin Pie Spice ¼ teaspoons Salt 1 pint Heavy Cream

Directions: Stir together cold milk, vanilla, condensed milk, pumpkin puree, pumpkin pie spice and salt in a medium bowl. Set aside. Beat the heavy cream in a large bowl with an electric mixer until stiff peaks form. Fold the milk mixture into the whipped cream. Pour in a shallow 2-quart dish, cover and freeze for 2 hours. Remove from the freezer and stir and mix up the hardened edges. Return to the freezer for another 2 hours until frozen. Allow to sit out for a few minutes to thaw a bit before serving Note: You can use whatever add-ins you like. I’ve used 2 to 3 tablespoons of Nutella, 3 to 4 crushed Oreos, 3 to 4 crushed graham crackers and a handful of chocolate chips. Or, just make it as good old plain vanilla.

Figure 27 Pumpkin Ice-cream.

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Rum raisin. • • • • • 4 tablespoons dark rum. 4 tablespoons raisins. 4 tablespoons icing/confectioner's sugar. 4 eggs. 1/2 pint double cream.

Directions: Stir together cold milk, vanilla, condensed milk, pumpkin puree, pumpkin pie spice and salt in a medium bowl. Set aside. Beat the heavy cream in a large bowl with an electric mixer until stiff peaks form. Fold the milk mixture into the whipped cream. Pour in a shallow 2-quart dish, cover and freeze for 2 hours. Remove from the freezer and stir and mix up the hardened edges. Return to the freezer for another 2 hours until frozen. Allow to sit out for a few minutes to thaw a bit before serving Note: You can use whatever add-ins you like. I’ve used 2 to 3 tablespoons of Nutella, 3 to 4 crushed Oreos, 3 to 4 crushed graham crackers and a handful of chocolate chips. Or, just make it as good old plain vanilla.

Figure 28 Rum raisin.

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Thai Tea Iced Cream. • • • • • 1 cup evaporated milk 2 cups heavy cream 3/4 cup sweetened condensed milk 1/4 cup of loose Thai tea leaves in a tea sock 5 large egg yolks

Directions: Warm the evaporated milk, heavy cream and sweetened condensed milk and tea leaves in a medium sauce pan. Cover, remove from the heat and let steep at room temperature for 1 hour. When the mixture is cooled, squeeze excess liquid from the tea sock to maximize the flavor of the tea. Rewarm the tea-infused milk. In a separate bowl, whisk together egg yolks. Slowly pour the warm mixture into the egg yolks whisking constantly, then scrape the warmed egg yolks back into the sauce pan. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker according to the manufacturer's instructions.

Figure 29 Thai Tea Iced Cream.

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Lynches Sorbet • • • Lynches in syrup 1 can (about 240g lynches and 200 ml syrup) Castor sugar 20 g 1 egg white

Directions: Puree the Lynches together with the sugar and the syrup. Taste the mixture and adjust sugar if needed. Beat the egg white until almost stiff and stir in the mixture. Make sure that all the ingredients are thoroughly mixed. Transfer the complete mixture into an ice-cream maker and follow the manufacturer’s instructions. Puree the Lynches together with the sugar and the syrup. (Use a food processors or blender) Eat the egg white until almost stiff. Mix the Leeches puree thoroughly with the egg white. Make sure that all the ingredients are thoroughly mixed. Preparation time: about 25-35 minutes.

Figure 30 Lynches Sorbet.

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Chocolate Double mint ice-cream. • • • • 1 can sweetened condensed milk cups half and half 1 tsp. peppermint extract about 1/2 cup chopped semi-sweet chocolate (I chopped up chocolate chips)

Directions: Mix everything but the chocolate chips together and pour into your ice-cream freezer. Freeze it according to the directions on your freezer. Add the chocolate a few minutes before it’s done cranking. I like to let mine harden in the freezer before we eat it, but you can eat it straight from the ice-cream freezer if you like it soft.

Figure 31 Chocolate Double mint ice-cream.

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Lime Ice-cream. • • • • • • large limes for zesting 1/2 c. + 2 Tbsp. fine sugar 1/2 c. fresh squeezed lime juice – from about 3 large limes 1 c. whole milk 1 c. heavy cream pinch of salt

Directions: In a large saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175°. Cool to room temperature. Stir in the lime juice and peel. Freeze in an ice-cream freezer according to manufacturer's directions.Transfer frozen lime mixture to a large bowl; allow to soften slightly. In a small bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow icecream to firm up in your refrigerator freezer for 4 hours before serving.

Figure 32 Lime Ice-cream.

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Pineapple ice-cream. • • • • • • 450 gms Pineapple slices . 12 cups Milk . 36 tsp Sugar . 6 tsp Custard powder . 1 tsp Pineapple Essence . 100 gms Fresh cream.

Directions: Drain and make thin slices of the pineapple. Mix custard powder in 1/2 teacup milk. Boil the remaining milk with sugar. When boiling approaches, gradually add custard powder. Cook the mixture for about 2 minutes. Cool it. Add pineapple slices, pineapple essence and fresh cream. Mix properly. Make ice-cream in a churner. Pineapple ice-cream is ready.

Figure 33 Pineapple ice-cream.

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Ice-cream Strawberry. • • • • • • • Egg 3 eggs Fresh milk 4 cup Sweet milk 3 cup Whipping cream 1/3 cup Guar Gum 1.5 Tablespoon Strawberry 1/2 cup Sugar 2 tablespoon

Directions:

Bring strawberry mix with sugar. Approximately 1 hour. Thereafter, put to shaker. Bring fresh milk, corn starch, and salt to melt together and put cream, searched milk and strawberry to malt together. And cool the tank immersed about 4 hours. Put to shaker. Approximately 30-40 minutes to complete.

Figure 34 Ice-cream Strawberry.

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4.1.5 Location Ice-cream Health+ will be located at areas of Saun-Tung in Chiang-Rai.

Figure 35 Areas of Saun-Tung.

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4.1.6 Facility layout Due to the design we ask the contractor to estimate the cost of decoration which will be twenty-five hundred thousand. The contractors said that most of the cost that spends on the decoration is cost of furniture.

Figure 36 layout of ice-cream Health+

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Figure 37 layout of ice-cream Health+

Figure 38 layout of ice-cream Health+

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Figure 39 layout of ice-cream Health+

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The logo

Ice-cream Health+ will be using this logo. Logo uses colorful because colorful is catch the eyes and interesting for customers neither be child, teen-age, the working age. Meaning of ice-cream Health+ is when customer comes to have ice-cream which a shop. They will feel get relax the mind and get have icecream which make of the raw material that is of good quality be valuable for the body.

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4.1.7 Machine Tools and Equipment

Equipment Ice-Cream Maker Ice-cream Freezer Cash Register Digital scales Refrigerator Blending Air Gas stove Ceiling lamp Microwave

Price 150,000 46,000 26,750 4,500 16,500 1,500 25,900 1,200 850 3,000

Furniture Sofa Sofa rattan Counter Table&chair Computer desk Computer chair

Price 25,000 10,000 32,000 6,750 1,400 1,300

office Telephone Computer Speaker Blackboard

Price 990 13,800 1,490 550

Tool Banana Split cup. Cooler Cup liquid 1 OZ.

Price 816 1,800 20

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Cup liquid 8 OZ. Cup of 1 scoop. Ice Fruits Tea Glass Ice-Cream Scoop Ice-Cream’s tray Plastic measuring jug Spoon Sunday cup. Vacuum electric Water Glass Whipping Cream Bottle

350 696 16 450 490 110 70 816 795 12 2,000

4.1.8 Facility Management 4.1.8.1 Electricity: Normal Value

Electric (Baht/Unit) 1.1.1 Using electricity lower than 150 units/month First 5 Units Next 10 Units Next 10 Units Next 10 Units Next 65 Units Next 50 Units Next 250 Units More than 400 Units (Unit 0 - 5) (Unit 6 - 15) (Unit 16 – 25) (Unit 26 – 35) (Unit 36 - 100) (Unit 101 - 150) (Unit 151 - 400) (Unit 401-XXX) 0 1.3576 1.5445 1.7968 2.1800 2.2734 2.7781 2.9780

Service (Baht/Month) 8.19

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1.1.2 Using electricity more than 150 units/month First 150 units Next 250 units More than 400 units (Unit 0 - 150) (Unit 151 - 400) (Unit 401- XXX) 1.8047 2.7781 2.9780

40.90

4.1.8.2 Advertisement’s Tax 4.1.8.2.1 A board which contain all of Thai language; 3 baht/500cm2 4.1.8.2.2 A board which contain both Thai and English, images or any signs; 20 baht / 500 cm2 4.1.8.2.3 For these boards; 40 baht / 500 cm2 4.1.8.2.3.1 A board with no Thai language 4.1.8.2.3.2 A board with a few Thai language, and place under or lower than other language 4.1.8.2.4 For any boards that paid already, you must pay more than the normal cost, if you fix a board which make a rate of tax paying change; following [1],[2] and [3]. 4.1.8.2.5 The lowest cost of any board is 200 baht.

4.2 Investment Cost
4.2.1 Buildings. Rental fee is 10,000 baht per block per month for shop. Prepaid rental fee, 3 months, are 30,000 baht.

4.2.2 Equipments, tools and office.

Equipments building Ice-Cream Maker Ice-cream Freezer Cash Register Digital scales Refrigerator

Price

Unit

Use

Unit

Total

10000 150000 46000 26750 4500 16500

Baht/month Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit

1 1 1 1 1 1

Block Unit Unit Unit Unit Unit

10000 150000 46000 26750 4500 16500

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blending Gas stove Total Tool Plastic measuring jug Cup liquid 8 OZ. Cup liquid 1 OZ.

1500 1200

Baht/unit Baht/unit

1 1

Unit Unit

1500 1200 256450 Total 330 1400 80 2000 17000 144 560 2448 816 2784 60 48 1800 1300 900 14700 795 2000 49165

Price 110 350 20

Unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/ten bottom Baht/unit Baht per dozen. Per Dozen Per Dozen Baht per dozen. Baht/unit Baht/unit Baht/unit Baht/unit Baht/ unit Baht/ unit Baht/unit Baht/unit

Use 3 4 4 1 10 3 8 3 1 4 5 3 1 10 2 30 1 1

Unit Unit Unit Unit Unit Unit Unit Dozen Dozen Dozen Dozen Dozen Dozen Unit Unit Unit Unit Unit Unit

Whipping Cream Bottle 2000 Whipping Cream Gas Tray Spoon Sunday cup. Banana Split cup. Cup of 1 scoop. Water Glass Ice Fruits Tea Glass Cooler Napkin Ice-Cream Scoop Ice-Cream’s tray Pot Utensil Total 1700 48 70 816 816 696 12 16 1800 130 450 490 795 2000

Office Telephone Computer Speaker Blackboard office supply Total

Price 990 13800 1490 550 1500

Unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/set

Use 1 1 4 1 1

Unit Unit Unit Unit Unit Set

Total 990 13800 5960 550 1500 22800

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4.3 Operating Cost.
Raw material ice-cream Whole milk powder Skim milk powder Whey powder Butter Cream Stabilizer and Emulsifier Blend Sugar Water Recipe Total Raw material fruit tea juice fruit tea juice Syrup Total Price 150 24 Unit 500g. 500ml Use 14 20 Unit g ml Price 200 200 70 230 115 70 24 1 240 kg Unit ฿/kg kg kg kg kg kg kg Use 110 85 60 55 335 10 285 1035 40 Unit g g g g g g g g g Total 22 17 4.2 12.65 38.525 0.7 6.84 1.035 9.6 112.55 Total 4.2 0.96 5.16

Direc labor Employee Manager Total Overhead Water supply Electricity Telephone Wi-Fi Gas Total

Price 5000 10,000

Unit salary/month salary/month

Person 4 1

Total 20000 10000 30000

Baht Per month 900 1200 600 599 222 3521

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4.4 Conclusion.
Ice-cream Health+ located at Chaing Rai in Saun-Tung and presents a good icecream for health and for every one. Ice-cream Health+ uses only high quality of equipment are;
Equipment Ice-Cream Maker Ice-cream Freezer Cash Register Digital scales Refrigerator Blending Air Gas stove Ceiling lamp Microwave Total Furniture Sofa Sofa rattan Counter Table&chair Computer desk Computer chair Total office Telephone Computer Speaker Blackboard Total Tool Banana Split cup. Cooler Cup liquid 1 OZ. Cup liquid 8 OZ. Cup of 1 scoop. Ice Fruits Tea Glass Ice-Cream Scoop Ice-Cream’s tray Price 150,000 46,000 26,750 4,500 16,500 1,500 25,900 1,200 850 3,000 Unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Amount 1 2 1 1 1 1 1 1 2 1 Total 150,000 92,000 26,750 4,500 16,500 1,500 25,900 1,200 1,700 3,000 323,050 25,000 10,000 32,000 27,000 1,400 1,300 96,700 Unit 1 1 4 1 Total 990 13,800 5,960 550 21,300 Unit dozen Unit Total 816 1,800 80 1,400 2,784 48 900 14,700

25,000 10,000 32,000 6,750 1,400 1,300

Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit

1 1 1 4 1 1

Price 990 13,800 1,490 550

Unit Baht/unit Baht/unit Baht/unit Baht/unit

Use

Price 816 1,800 20 350 696 16 450 490

Unit /Dozen Baht/unit Baht/unit Baht/unit Baht/dozen. Baht/unit Baht/ unit Baht/ unit

Amount 1 1 4 4 4 3 2 30

dozen dozen Unit Unit

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Plastic measuring jug Spoon Sunday cup. Vacuum electric Water Glass Whipping Cream Bottle Total Total invest

110 70 816 795 12 2,000

Baht/unit Baht/dozen. Baht/dozen. Baht/unit Baht/unit Baht/unit

3 8 3 1 5 1

dozen dozen Unit dozen

330 560 2,448 795 60 2,000 28,721 469,771

Table show about investment cost that use all of estimate years and the cost is 469,771 ฿. If you loan for invest about 500,000฿ you will not lose you money. Actually we also estimate sale in sell forecast and in 3 years u can earn more 200,000 baht and gain more in the future for invest just 500,000฿ in first year only.

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Chapter 5 Financial Analysis

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Chapter 5 Financial Analysis

5.1 Profit and loss statement
Feb 63,000 3,600 66,600 49,000 2,800 51,800 94,500 5,400 99,900 84,000 4,800 88,800 77,000 4,400 81,400 35,000 2,000 37,000 28,000 1,600 29,600 28,000 1,600 29,600 21,000 1,200 22,200 63,000 3,600 66,600 Mar Apr Year 1 May Jun Jul Aug Sep Oct Nov Dec 77,000 4,400 81,400 Total 700,000 40,000 740,000

Jan

Sale Sale ice-cream sale fruit tea juice Total sale

80,500 4,600 85,100

12,943 6,120 16,250 50,351 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 10,000 1,500 130 300 500 1,000 100 10,000 1,500 130 300 500 1,000 100 10,000 1,500 130 300 500 1,000 100 10,000 1,500 130 300 500 1,000 100 10,000 1,500 130 300 500 1,000 100 500 1,200 600 1,200 3,500 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 4,760 12,639 39,162 9,180 24,374 75,526 8,160 21,666 67,134 7,480 19,861 61,540 3,400 9,028 27,973 2,720 7,222 22,378 2,720 7,222 22,378 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100

10,130

7,879

15,194

13,506

12,381

5,628

4,502

4,502

3,377 2,040 5,417 16,784 0 1,500 0 0 1,500 10,000 1,500 130 300 500 1,000 100

10,130 6,120 16,250 50,351 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100

12,381 7,480 19,861 61,540 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100

112,550 68,000 180,550 559,450 500 2,700 600 1,200 5,000 120,000 18,000 1,560 3,600 6,000 12,000 1,200

7,820 20,763 64,337 0 0 0 0 0

COGS Total Raw material ice-cream Total Raw material fruit tea juice Total raw metarial Gross Profit Market Expense Vinyl Leaflet Menu Stamp card Total Overhead Rental office supply Napkin Paper cup Paper cup Plastic glass Plastic spoon

10,000 1,500 130 300 500 1,000 100

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Tray Tube Utensil Whipping Cream Gas Water supply Electricity Telephone Wi-Fi Gas Employee Manager Depreciation Total Earning before interest and tax Tax income Interest Net income 42,896 84,371 85,587 94,796

144 72 2,000 1,700 900 1,200 600 599 222 20,000 10,000 9,090 60,057 4,280 0 20,000 15,720

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 7,562 0 19,613 27,176

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 22,251 0 19,223 41,475

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 17,613 0 18,829 1,216

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 9,221 0 18,431 9,210

144 864 2,000 20,400 10,800 14,400 7,200 7,188 2,664 240,000 120,000 109,079 511,331 142,649 0 213,621 356,270 356,270

Retain earning

15,720

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 3,627 0 18,028 14,402 109,19 8

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 29,940 0 17,622 47,563 156,76 0

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 35,535 0 17,212 52,747 209,50 7

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 35,535 0 16,798 52,332 261,84 0

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 42,629 0 16,379 59,008 320,84 8

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 7,562 0 15,956 23,519 344,36 7

0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 3,627 0 15,529 11,903 356,27 0

Jan

Feb

Mar

Apr

Year 2 May Jun

Jul

Aug

Sep

Oct

Nov

Dec

Total

Sale 100,80 0 288 106,56 0 78,400 224 82,880 7,879 7,616 15,194 14,688 10,130 9,792 13,506 13,056 151,20 0 432 159,84 0 134,40 0 384 142,08 0 123,20 0 352 130,24 0 12,381 11,968 56,000 160 59,200 5,628 5,440 44,800 128 47,360 4,502 4,352 44,800 128 47,360 4,502 4,352 33,600 96 35,520 3,377 3,264 100,80 0 288 106,56 0 10,130 9,792 123,20 0 352 130,24 0 12,381 11,968 1,120,00 0 3,200 1,184,00 0 114,068 108,800

Sale ice-cream fruit tea juice

128,80 0 368 136,16 0

Total sale COGS Total Raw material ice-cream Total Raw material fruit tea juice

14,461

12,512

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Total raw material 86,639 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 28,726 0 67,386 0 500 1,200 600 1,200 3,500 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 5,973 0 48,133 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 9,780 0 38,506 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 19,407 0 38,506 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 19,407 0 28,880 0 0 1,500 0 0 1,500 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 30,533 0 86,639 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 28,726 0

19,922

15,495

11,068

8,854

8,854

6,641

19,922

222,868 961,132 0 500 2,700 600 1,200 5,000 0 120,000 18,000 1,560 3,600 6,000 12,000 1,200 144 864 2,000 20,400 10,800 14,400 7,200 7,188 2,664 240,000 120,000 109,079 500,531 259,033 0

Gross Profit Market Expense Vinyl Leaflet Menu Stamp card Total Overhead Rental office supply Napkin Paper cup Paper cup Plastic glass Plastic spoon Tray Tube Utensil Whipping Cream Gas Water supply Electricity Telephone Wi-Fi Gas Employee Manager Depreciation Total Overhead Earning before interest and tax Tax income

26,973 109,18 7 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 144 72 2,000 1,700 900 1,200 600 599 222 20,000 10,000 9,090 60,057 49,130 0

29,882 129,95 8 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 72,045 0

26,562 115,51 8 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 57,605 0

24,349 105,89 2 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 47,979 0

24,349 105,89 2 0 0 0 0 0 0 0 10,000 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 47,979 0

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Interest Net income

151,453 107,580 248,689

Retain earning

15,098 34,032 322,23 8

14,663 14,063 308,17 5

14,223 8,250 316,42 5

13,778 58,266 258,15 9

13,330 44,275 213,88 3

12,877 35,102 178,78 1

12,419 22,199 200,98 0

11,956 31,363 232,34 4

11,490 30,896 263,24 0

11,018 41,551 304,79 1

10,542 18,184 286,60 7

10,061 37,918 248,68 9

Jan

Feb

Mar

Apr

Year 3 May Jun Jul Aug Sep Oct Nov

Dec

Total

Sale 141,12 0 403 149,18 4 78,400 224 82,880 12,606 12,606 20,222 62,658 0 0 0 0 0 0 0 10,000 1,500 130 300 10,084 16,177 50,127 0 0 0 0 0 0 0 10,000 1,500 130 300 10,084 66,304 66,304 10,084 10,084 16,177 50,127 0 0 0 0 0 0 0 10,000 1,500 130 300 62,720 179 62,720 179 47,040 134 49,728 7,563 7,563 12,133 37,595 0 0 1,500 0 0 1,500 0 10,000 1,500 130 300 22,690 17,648 28,310 87,722 0 500 1,200 600 1,200 3,500 0 10,000 1,500 130 300 17,648 34,035 30,253 27,732 109,76 0 314 116,03 2 211,68 0 605 223,77 6 188,16 0 538 198,91 2 172,48 0 493 182,33 6 141,12 0 403 149,18 4 22,690 172,48 0 493 182,33 6 27,732 1,568,00 0 4,480 1,657,60 0 252,112

Sale ice-cream fruit tea juice

180,32 0 515 190,62 4

Total sale COGS Total Raw material ice-cream Total Raw material fruit tea juice Total raw material 22,690 36,399 112,78 5 0 0 0 0 0 0 0 10,000 1,500 130 300 34,035 54,598 169,17 8 0 0 0 0 0 0 0 10,000 1,500 130 300 30,253 48,532 150,38 0 0 0 0 0 0 0 0 10,000 1,500 130 300 27,732 44,488 137,84 8 0 0 0 0 0 0 0 10,000 1,500 130 300

28,993

Gross Profit Market Expense Vinyl Leaflet Menu Stamp card Total Overhead Rental office supply Napkin Paper cup

28,993 46,510 144,11 4 0 0 0 0 0 0 0 10,000 1,500 130 300

22,690 36,399 112,78 5 0 0 0 0 0 0 0 10,000 1,500 130 300

27,732 44,488 137,84 8 0 0 0 0 0 0 0 10,000 1,500 130 300

252,112 404,432 1,253,16 8 0 500 2,700 600 1,200 5,000 0 120,000 18,000 1,560 3,600

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Paper cup Plastic glass Plastic spoon Tray Tube Utensil Whipping Cream Gas Water supply Electricity Telephone Wi-Fi Gas Employee Manager Depreciation Total 54,872 0 9,084 84,885 77,365 26,309 0 8,588 92,467 0 7,582 79,936 0 7,071 4,746 0 6,555 7,786 0 6,034 7,786 0 5,508 21,818 0 4,977 26,795 94,510 54,872 0 4,440 79,936 0 3,898

500 1,000 100 144 72 2,000 1,700 900 1,200 600 599 222 20,000 10,000 9,090 60,057

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913

6,000 12,000 1,200 144 864 2,000 20,400 10,800 14,400 7,200 7,188 2,664 240,000 120,000 109,079 697,099 551,069 0 81,401 469,669 220,979

Earning before interest and tax Tax income Interest

84,057 0 9,575

Net income 7,520

500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 9,090 57,913 111,26 5 0 8,088 103,17 7 72,864 150,23 0 1,810 148,42 0 13,821 134,59 9 13,294 121,30 5 50,432 144,94 2 76,038 220,97 9

Retain earning

74,483 174,20 6

45,788 128,41 8

17,721 110,69 7

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5.2 Cash flow statement
Feb 66,600 16,250 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 19,613 84,686 18,086 12,639 3,500 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 19,223 84,185 32,385 24,374 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 18,829 92,026 7,874 21,666 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 18,431 88,920 120 19,861 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 18,028 86,712 5,312 9,028 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 17,622 75,473 38,473 7,222 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 17,212 73,257 43,657 7,222 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 16,798 72,843 43,243 5,417 1,500 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 16,379 72,119 49,919 51,800 99,900 88,800 81,400 37,000 29,600 29,600 22,200 Mar Apr Year 1 May Jun Jul Aug Sep Oct Nov 66,600 16,250 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 15,956 81,029 14,429 Dec 81,400 19,861 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 15,529 84,213 2,813 Total 740,000 180,550 5,000 18,000 1,560 3,600 6,000 12,000 1,200 144 864 2,000 20,400 10,800 14,400 7,200 7,188 2,664 240,000 120,000 120,000 0 213,621 987,191 247,191

Jan

Cash flows from operating Cash received from customer Cash paid Raw material Market expense Office supply Napkin Paper cup Paper cup Plastic glass Plastic spoon Tray Tube Utensil Whipping Cream Gas Water supply Electricity Telephone Wi-Fi Gas Employee Manager Rental fee Tax income Interest Total cash paid Net provide by operating

85,100

20,763 0 1,500 130 300 500 1,000 100 144 72 2,000 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 20,000 91,730 6,630

Project Ice-cream Health+

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Cash flows from investing Equipment Furniture Office Tools Net cash provided by investing

323,050 96,700 21,300 28,721 469,771

323,050 96,700 21,300 28,721 469,771

Cash flows from financial Borrowing Repayment Net cash provided by financial 39,037 39,037 71,812 1,427,825 1,356,013 31,948 1,356,013 1,324,065 40,340 1,324,065 1,283,726 45,934 1,283,726 1,237,792 79,501 1,237,792 1,158,290 85,096 1,158,290 1,073,195 39,427 39,427 39,822 39,822 40,220 40,220 40,622 40,622 41,028 41,028 41,439 41,439 41,853 41,853 85,096 1,073,195 988,099

2,000,000 38,651 1,961,349

42,272 42,272 92,190 988,099 895,909

42,694 42,694 57,123 895,909 838,786

43,121 43,121 45,934 838,786 792,852

2,000,000 490,186 1,509,814 792,852 0 792,852

Net increase/decrease in cash Cash at the beginning fo the month Cash at the ending of the month

1,484,948 0 1,484,948

57,123 1,484,948 1,427,825

Jan 106,560 19,922 0 1,500 130 300 500 1,000 100 0 72 15,495 3,500 1,500 130 300 500 1,000 100 0 72 29,882 0 1,500 130 300 500 1,000 100 0 72 26,562 0 1,500 130 300 500 1,000 100 0 72 24,349 0 1,500 130 300 500 1,000 100 0 72 82,880 159,840 142,080 130,240

Feb

Mar

Apr

Year 2 May Jun Jul

Aug 59,200 11,068 0 1,500 130 300 500 1,000 100 0 72 47,360 8,854 0 1,500 130 300 500 1,000 100 0 72

Sep 47,360 8,854 0 1,500 130 300 500 1,000 100 0 72

Oct 35,520 6,641 1,500 1,500 130 300 500 1,000 100 0 72

Nov 106,560 19,922 0 1,500 130 300 500 1,000 100 0 72

Dec 130,240 24,349 0 1,500 130 300 500 1,000 100 0 72

Total 1,184,000 222,868 5,000 18,000 1,560 3,600 6,000 12,000 1,200 144 864

Cash flows from operating activities Cash received from customer Cash paid Raw material Market expense office supply Napkin Paper cup Paper cup Plastic glass Plastic spoon Tray Tube

136,160

26,973 0 1,500 130 300 500 1,000 100 144 72

Project Ice-cream Health+

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Utensil Whipping Cream Gas Water supply Electricity Telephone Wi-Fi Gas Employee Manager Rental fee Tax income Interest Total cash paid Net provide by operating activities

2,000 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 15,098 93,038 43,122

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 14,663 83,407 23,153

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 14,223 82,040 840

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 13,778 92,484 67,356

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 13,330 88,715 53,365

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 12,877 86,048 44,192

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 12,419 72,309 13,109

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 11,956 69,633 22,273

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 11,490 69,167 21,807

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 11,018 67,981 32,461

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 10,542 79,286 27,274

0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 10,061 83,232 47,008

2,000 20,400 10,800 14,400 7,200 7,188 2,664 240,000 120,000 120,000 0 151,453 967,341 216,659

Cash flows from investing activities Equipment Furniture Office Tools Net cash provided by investing activities

0 0 0 0

0 0 0 0 0

0

Cash flows from financial activities Borrowing Repayment Net cash provide by financial activities 43,988 43,988 20,835 792,421 771,586 43,588 771,586 727,998 22,484 727,998 750,482 44,428 44,428 44,872 44,872 45,321 45,321 8,044 750,482 758,527

0 43,552 43,552

45,774 45,774 1,582 758,527 756,945

46,232 46,232 59,341 756,945 697,604

46,694 46,694 68,968 697,604 628,636

47,161 47,161 68,968 628,636 559,668

47,633 47,633 80,094 559,668 479,574

48,109 48,109 20,835 479,574 458,739

48,590 48,590 1,582 458,739 457,157

0 552,354 552,354 335,695 792,852 457,157

Net increase/decrease in cash Cash at the beginning of the month Cash at the ending of the month

431 792,852 792,421

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Jan 149,184 36,399 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 9,084 94,306 54,878 28,310 3,500 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 8,588 89,221 26,811 54,598 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 8,088 111,509 112,267 48,532 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 7,582 104,937 93,975 44,488 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 7,071 100,382 81,954 20,222 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 6,555 75,600 7,280 16,177 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 6,034 71,035 4,731 16,177 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 5,508 70,509 4,205 12,133 1,500 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 4,977 67,433 17,705 116,032 223,776 198,912 182,336 82,880 66,304 66,304 49,728 149,184 36,399 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 4,440 89,662 59,522

Feb

Mar

Apr

Year 3 May Jun Jul Aug Sep Oct Nov

Dec 182,336 44,488 0 1,500 130 300 500 1,000 100 0 72 0 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 3,898 97,209 85,127

Total 1,657,600 404,432 5,000 18,000 1,560 3,600 6,000 12,000 1,200 144 864 2,000 20,400 10,800 14,400 7,200 7,188 2,664 240,000 120,000 120,000 0 81,401 1,078,853 578,747

Cash flows from operating activities Cash received from customer Cash paid Raw material Market expense office supply Napkin Paper cup Paper cup Plastic glass Plastic spoon Tray Tube Utensil Whipping Cream Gas Water supply Electricity Telephone Wi-Fi Gas Employee Manager Rental fee Tax income Interest Total cash paid Net provide by operating activities

190,624

46,510 0 1,500 130 300 500 1,000 100 144 72 2,000 1,700 900 1,200 600 599 222 20,000 10,000 10,000 0 9,575 107,051 83,573

Cash flows from investing activities

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Equipment Furniture Office Tools Net cash provide by investing activities

0 0 0 0

0 0 0 0 0

0

Cash flows from financial activities Borrowing Repayment Net cash provide by financial activities 49,567 49,567 5,312 491,654 496,965 23,252 496,965 473,714 61,704 473,714 535,418 42,907 535,418 578,324 30,375 578,324 608,699 44,815 608,699 563,884 57,347 563,884 506,537 50,062 50,062 50,563 50,563 51,069 51,069 51,579 51,579 52,095 52,095 52,616 52,616 53,142 53,142 57,347 506,537 449,190

0 49,076 49,076

53,674 53,674 71,379 449,190 377,812

54,210 54,210 5,312 377,812 383,123

54,753 54,753 30,375 383,123 413,498

0 622,406 622,406 43,659 457,157 413,498

Net increase/decrease in cash Cash at the beginning fo the month Cash at the ending of the month

34,497 457,157 491,654

5.3 Balance sheet
Year 1 Mar 1,356,013 21,300 28,721 96,700 323,050 27,270 1,798,514 1,882,885 1,843,063 1,802,843 Apr 1,324,065 21,300 28,721 96,700 323,050 36,360 1,757,477 May 1,283,726 21,300 28,721 96,700 323,050 45,449 1,708,047 Jun 1,237,792 21,300 28,721 96,700 323,050 54,539 1,653,023 1,762,221 Jul 1,158,290 21,300 28,721 96,700 323,050 63,629 1,564,432 1,721,193 Aug 1,073,195 21,300 28,721 96,700 323,050 72,719 1,470,247 1,679,754 Sep 988,099 21,300 28,721 96,700 323,050 81,809 1,376,061 1,637,901 Oct 895,909 21,300 28,721 96,700 323,050 90,899 1,274,781 1,595,629 Nov 838,786 21,300 28,721 96,700 323,050 99,989 1,208,568 1,552,935 Dec 792,852 21,300 28,721 96,700 323,050 109,079 1,153,544 1,509,814

Asset Cash Office Tools Furniture Equipment Accru dept Total asset Liability & Equity long-term

Jan 1,484,948 21,300 28,721 96,700 323,050 9,090 1,945,629

Feb 1,427,825 21,300 28,721 96,700 323,050 18,180 1,879,416

1,961,349

1,922,312

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retain earning Total liability & equity Mar 727,998 21,300 28,721 96,700 323,050 136,348 1,061,421 1,377,846 316,425 1,061,421 1,332,974 258,159 1,074,815 1,287,653 213,883 1,073,770 1,241,879 178,781 1,063,098 1,195,647 200,980 994,667 1,148,953 232,344 916,609 1,101,792 263,240 838,552 1,054,159 304,791 749,368 Apr 750,482 21,300 28,721 96,700 323,050 145,438 1,074,815 Jul 697,604 21,300 28,721 96,700 323,050 172,708 994,667 Aug 628,636 21,300 28,721 96,700 323,050 181,798 916,609 Sep 559,668 21,300 28,721 96,700 323,050 190,888 838,552 Oct 479,574 21,300 28,721 96,700 323,050 199,978 749,368 Nov 458,739 21,300 28,721 96,700 323,050 209,067 719,443 1,006,050 286,607 719,443

15,720 1,945,629

42,896 1,879,416

84,371 1,798,514

85,587 1,757,477

156,760 1,564,432

209,507 1,470,247

261,840 1,376,061

320,848 1,274,781

344,367 1,208,568

356,270 1,153,544 Dec 457,157 21,300 28,721 96,700 323,050 218,157 708,771 957,460 248,689 708,771

Asset Cash Office Tools Furniture Equipment Accru dept Total asset Liability & Equity long-term retain earning Total liability & equity

Jan 792,421 21,300 28,721 96,700 323,050 118,169 1,144,024

Feb 771,586 21,300 28,721 96,700 323,050 127,258 1,114,099

94,796 109,198 1,708,047 1,653,023 Year 2 May Jun 758,527 756,945 21,300 21,300 28,721 28,721 96,700 96,700 323,050 323,050 154,528 163,618 1,073,770 1,063,098

1,466,261 322,238 1,144,024

1,422,274 308,175 1,114,099

Asset Cash Office Tools Furniture Equipment Accru dept Total asset Liability & Equity long-term retain earning Total liability & equity 858,817 128,418 730,399 808,755 110,697 698,058 758,192 7,520 750,672 707,123 77,365 784,489 655,544 150,230 805,774

Jan 491,654 21,300 28,721 96,700 323,050 227,247 734,178

Feb 496,965 21,300 28,721 96,700 323,050 236,337 730,399

Mar 473,714 21,300 28,721 96,700 323,050 245,427 698,058

Apr 535,418 21,300 28,721 96,700 323,050 254,517 750,672

Year 3 May Jun 578,324 608,699 21,300 21,300 28,721 28,721 96,700 96,700 323,050 323,050 263,607 272,697 784,489 805,774

Jul 563,884 21,300 28,721 96,700 323,050 281,787 751,868 603,449 148,420 751,868

Aug 506,537 21,300 28,721 96,700 323,050 290,876 685,432 550,833 134,599 685,432

Sep 449,190 21,300 28,721 96,700 323,050 299,966 618,995 497,690 121,305 618,995

Oct 377,812 21,300 28,721 96,700 323,050 309,056 538,527 444,017 94,510 538,527

Nov 383,123 21,300 28,721 96,700 323,050 318,146 534,748 389,806 144,942 534,748

Dec 413,498 21,300 28,721 96,700 323,050 327,236 556,033 335,054 220,979 556,033

908,384 174,206 734,178

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5.4 Profitability Ratio
Cash flows Net sale COGS EBIT Net income Total asset Total liability Interest Year 1 792,852 740,000 180,550 -142,649 -356,270 1,153,544 1,509,814 213,621 Year 2 457,157 1,184,000 222,868 259,033 107,580 708,771 957,460 151,453 Year 3 413,498 1,657,600 404,432 551,069 469,669 556,033 335,054 81,401 Average 554,502 1,193,867 269,283 222,485 73,660 806,116 934,109 148,825

Figure 40 Financial analysis.

Year 1 Profitability Ratios Profit margin Return on total asset Return on Investor
Efficiency

Year 2 9% 13% 12%

Year 3 28% 58% 50%

-48% -44% -38%

Total asset turnover Liquidity Ratios Debt ratio Time interest earned

0.92

1.47

2.06

1.31 0.67
Figure 41 Financial ratio analysis.

1.35 1.71

0.60 6.77

5.4.1 Percentage change in profit margin Profit margin This ratio is the percentage of sales dollars left after subtracting the Cost of Goods sold and all expenses, except income taxes. That can see the opportunity of icecream Health+ that are be increase continually
28%
40% 20% 0%

9%
Year 1 Year 2 Year 3

Profit margin

-48% -20%
-40% -60%

Figure 42 Percentage change in profit margin.

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5.4.2 Return on asset (ROA) Ice-cream Health+ measures how efficiently profits are being generated from the assets employed in the business. That can see the opportunity of ice-cream Health+ that are be increase continually
58%
60% 40% 13% 20% 0% -44% Year 1 -20% -40% -60%

Return on total asset Year 2 Year 3

Figure 43 Percentage change in Return on asset.

5.4.3 Return on investment Ice-cream Health+ measure the percentage of return on funds invested in the business in short, this ratio tells the ice-cream Health+ has effort put into the business has been worthwhile with investor. That can see the opportunity of ice-cream Health+ that are be increase continually

50%
60% 40% 20% 0% -38% -20% -40% Year 1

12%
Year 2 Year 3

Return on Investor

Figure 44 Percentage change in return on investment.

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5.4.4 Asset turnover Ice-cream Health+ measures the efficiency of a company's use of its assets in generating sales revenue or sales income to the company. That can see the opportunity of ice-cream Health+ that are be increase continually

2.50 2.00 1.50 1.00 0.50 Year 1 Year 2

2.06 1.47

0.92

Total asset turnover Year 3

Figure 45 Asset turnover.

5.4.5 Debt ratio Ice-cream Health+ measure gives an idea to the leverage of the company along with the potential risks the company faces in terms of its debt-load that can see the opportunity of ice-cream Health+ that are be fall in year 3

1.31
1.40 1.20 1.00 0.80 0.60 0.40 0.20 Year 1

1.35

0.60

Debt ratio Year 2 Year 3

Figure 46 Debt ratio.

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5.4.6 Time interest earn. Ice-cream Health+ measure ability for debt payments that company can pay more than double Time

6.77
8.00 6.00 4.00 2.00 -2.00 Year 1 Year 2 Year 3

-0.67

1.71
Tme interest earned

Figure 47 Time interest earn.

5.5 Conclusion
Ice-cream Health+ has the budget by loan from the investor and pays the interest rate 12% per year to investor. The overall of 3 financial statement which are income statement, cash flow statement, and the balance sheet show the number that quite good that represent higher in net income, the good liquidity that represented in the cash flow statement, and the strong financial in the balance sheet . That can be concluding that there is feasibility in the financial of ice-cream Health+.

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Chapter 6 Summary

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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. Now a day ice-cream also is the one of favorite food of every body especially ice-cream in the united state you can buy ice-cream in every where such as in the super market u can buy every brand the u like it's easier than made home made ice-cream by your self. This is about determining a product’s market share in a particular industry and considering what will happen to that market share in the future ;

Year 1 Jan Scoops Sale fruit tea juice sale total 1,380 48,300 230 4,600 52,900 Feb 1,080 37,800 180 3,600 41,400 Mar 840 29,400 140 2,800 32,200 Apr 1,560 54,600 260 5,200 59,800 May 1,440 50,400 240 4,800 55,200 Jun 1,320 46,200 220 4,400 50,600 Jul 600 21,000 100 2,000 23,000 Aug 480 16,800 80 1,600 18,400 Sep 480 16,800 80 1,600 18,400 Oct 360 12,600 60 1,200 13,800 Nov 1,080 37,800 180 3,600 41,400 Dec 1,320 46,200 220 4,400 50,600 Total 11,940 417,900 1,990 39,800 457,700

Figure 48 Sales Forecast year 1.

Year 2 Jan Scoops Sale fruit tea juice sale total 2,208 77,280 368 7,360 84,640 Feb 1,728 60,480 288 5,760 66,240 Mar 1,344 47,040 224 4,480 51,520 Apr 2,496 87,360 416 8,320 95,680 May 2,304 80,640 384 7,680 88,320 Jun 2,112 73,920 352 7,040 80,960 Jul 960 33,600 160 3,200 36,800 Aug 768 26,880 128 2,560 29,440 Sep 768 26,880 128 2,560 29,440 Oct 576 20,160 96 1,920 22,080 Nov 1,728 60,480 288 5,760 66,240 Dec 2,112 73,920 352 7,040 80,960 Total 19,104 668,640 3,184 63,680 732,320

Figure 49 Sales Forecast year 2.
Year 3 Jan Scoops Sale fruit tea juice sale total 3,091 108,192 515 10,304 118,496 Feb 2,419 84,672 403 8,064 92,736 Mar 1,882 65,856 314 6,272 72,128 Apr 3,494 122,304 582 11,648 133,952 May 3,226 112,896 538 10,752 123,648 Jun 2,957 103,488 493 9,856 113,344 Jul 1,344 47,040 224 4,480 51,520 Aug 1,075 37,632 179 3,584 41,216 Sep 1,075 37,632 179 3,584 41,216 Oct 806 28,224 134 2,688 30,912 Nov 2,419 84,672 403 8,064 92,736 Dec 2,957 103,488 493 9,856 113,344 Total 26,746 936,096 4,458 89,152 1,025,248

Figure 49 Sales Forecast year 3.

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The table shows that sale estimate in 36 months and also increase every year from beginning. If you look at the middle of each year, income of month are better then other because we located the shop in Suan Tung the biggest destination in Chaing Rai that tourist always come every year of around event of the month. Especially the month of festival, we can increase sale more then estimated sale about 40%. Anyway, beginning of first year we are going to purchase the equipment below;

Equipment Ice-Cream Maker Ice-cream Freezer Cash Register Digital scales Refrigerator Blending Air Gas stove Ceiling lamp Microwave Total Furniture Sofa Sofa rattn Counter Table&chair Computer desk Computer chair Total office Telephone Computer Speaker Blackboard Total Tool Banana Split cup. Cooler Cup liquid 1 OZ. Cup liquid 8 OZ.

Price 150,000 46,000 26,750 4,500 16,500 1,500 25,900 1,200 850 3,000

Unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit

Amount 1 2 1 1 1 1 1 1 2 1

Total 150,000 92,000 26,750 4,500 16,500 1,500 25,900 1,200 1,700 3,000 323,050 25,000 10,000 32,000 27,000 1,400 1,300 96,700 Unit Total 990 13,800 5,960 550 21,300 Total 816 1,800 80 1,400

25,000 10,000 32,000 6,750 1,400 1,300

Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit Baht/unit

1 1 1 4 1 1

Price 990 13,800 1,490 550

Unit Baht/unit Baht/unit Baht/unit Baht/unit

Use 1 1 4 1

Price 816 1,800 20 350

Unit Per Dozen Baht/unit Baht/unit Baht/unit

Amount Unit 1 dozen 1 Unit 4 4

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Cup of 1 scoop. Ice Fruits Tea Glass Ice-Cream Scoop Ice-Cream’s tray Plastic measuring jug Spoon Sunday cup. Vacuum electric Water Glass Whipping Cream Bottle Total

696 16 450 490 110 70 816 795 12 2,000

Baht/dozen. Baht/unit Baht/ unit Baht/ unit Baht/unit Baht/dozen. Per Dozen Baht/unit Baht/unit Baht/unit

4 3 2 30 3 8 3 1 5 1

dozen dozen Unit Unit dozen dozen Unit dozen

2,784 48 900 14,700 330 560 2,448 795 60 2,000 28,721

Figure 50 Equipment,Furniture,Office and Tool.

Include with marketing expense;
Expense vinyl leaflet menu stamp card Price 250 1.5 50 0.6 Unit Baht/unit Baht/half sheet Baht/unit Baht/unit Amount

300/sheet 3/sheet 500/sheet

Figure 51 marketing expense.

To show about all of investment cost before we sell the product. According to the sale forecasting we it can conclude that on the December and January are winter season, Chiang Rai have many festival such as flower festival so some customers are tourist who travel Chiang Rai province. February remain in the winter and have Valentine’s Day. Ice-cream Health+ provides promotion for every couple in this month. March and April are summer. Though these months are the end of semester but have a lot of customer because hot weather, especially April is the hottest month therefore this month has higher sale. On the May have school-semester open, so we make inkjet sign for attraction customer. July make a points card for stimulate total sale. When they buy ice-cream 50 Bath, they will to receive 1 point. On September, we make leaflet for advertising promotion to stimulate the target especially the students because this month during final test. After students finish test, they can make a party with their friends for relax. November, we make leaflet again for advertising winter promotion. By the way, investment estimate will help you to forecast how many found to

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invest in the first 3 years. After first 3 years by follow the invest plan, it can make more 250000฿ of income.

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References

History of ice cream.

http://makeicecream.com/sendicecream/hisoficecrea.html the history of ice cream by http://webinstituteforteachers.org/~cbmallare/History1.htm the story of ice cream By Cathy Mallare http://www.icecreamthai.com/2010/02/08/%E0%B8%9B%E0%B8%A3%E0%B8%B0 %E0%B9%80%E0%B8%A0%E0%B8%97%E0%B9%84%E0%B8%AD%E0%B8%A 8%E0%B8%81%E0%B8%A3%E0%B8%B5%E0%B8%A1-types-of-ice-cream/ the type of ice cream by admin

Market of ice-cream.

http://www.baskinrobbins.com http://www.scb.co.th/LIB/th/article/mong/2550/m1923.html http://www.icecreamfanclub.com/index.php?name=News&file=article&sid=41 บทสรุ ป สําหรับผูบริ หาร จากศูนย์วิจยกสิ กร ้ ั ปี ที 12 ฉบับที 1779 วันที 31 มีนาคม 2549 Statistics of Chiang Rai. http://www.chiangrai.net/database45/d45/N10/N1003.aspx?pg=N10 ฐานข้อมูลทางสถิติ โดย ระบบเทคโนโลยีสารสนเทศ จังหวัดเชี ยงราย Process of ice-cream.

http://www.icecreamfanclub.com/index.php?name=News&new_topic=0&pagenum=2 http://www.cdkitchen.com/recipes/recs/37/PistachioNutIceCream72458.shtml รู ปแบบ ไอศกรี ม http://www.epicurious.com/recipes/food/views/Brown-Sugar-Ginger-Ice-Cream102904

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Brown Sugar-Ginger Ice Cream Bon Appétit | January 2000 http://www.greenchronicle.com/recipes/rum_raisin_ice_cream.htm recipes Manu in ice cream http://cakewardrobe.blogspot.com/2008/03/thai-tea-ice-cream.html Thai tea ice cream by Jennie http://eatathomecooks.com/2009/06/homemade-mint-chocolate-chip-ice-cream.html Homemade Mint Chocolate Chip Ice Cream by Tiffany on June 18, 2009 http://www.foodnetwork.com/recipes/neelys/key-lime-pie-ice-cream-recipe/index.html KEY LIME PIE ICE CREAM HTTP://WWW.TASTEOFHOME.COM/RECIPES/LIME-ICE-CREAM Lime Ice Cream Recipe Lime Ice Cream published in Taste of Home June/July 2005, p21 http://oneordinaryday.wordpress.com/2009/07/02/lime-ice-cream/ Lime ice cream July 2, 2009 by oneordinaryday http://www.indobase.com/recipes/details/pineapple-ice-cream.php PINEAPPLE ICE CREAM RECIPE BY INFORMATION http://www.tasteofhome.com/Recipes/Pineapple-Ice-Cream-Topping Pineapple Ice Cream Topping Recipe by Pineapple Ice Cream Topping published in Simple & Delicious May/June 2007, p22 Equipment, office supply and tools. http://www.crhouseware.com/ice-cream-6.htm

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่ ี ั http://www.bunystar.com/counter.htm อุปกรณ์ ทําไอศกรี ม ห ้างหุ ้นสวน ซมสตาร์ ซพพลาย http://www.be2hand.com/scripts/shop.php?user=barcode&do=view&id=2460 เครื องคิดเงิน Uniwell รุน NX-5400 

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