Project Feasibility

study and
Evaluation
 Content
Page
Chapter 1: Introduction 1

Chapter 2: Industry Profile 7

Chapter 3: Market Feasibility Study 14

Chapter 4: Technical Feasibility Study 41

Chapter 5: Financial Analysis\ 53

Chapter 6: Risk Management 61

Chapter 7: Summary 65

Appendix 69

Profile of Group member 81

1
Chapter 1

Introduction…

A. Background and significance of the Project

Fondue is a Swiss communal dish shared at the table in an earthenware pot

(caquelon) over a small burner (rechaud). The term is derived from the French verb
fondre (to melt), in the past participle fondu (melted). They are referring to the fact
that the contents of the pot are kept in a liquid state so that diners can use forks to dip
morsels of food (such as bread) into the sauce. The sauce is usually warmed either by
a separate burner containing an alcohol-based fuel or simply by tealights. Though
cheese fondues are the best known kind, there are several other possibilities for the
contents of the pot and what is used for dipping.

History

A recipe for a sauce made from

Pramnos wine, grated goat's cheese and
white flour appears in Scroll 11 (lines 629-
645) of Homer's Iliad and has been cited
as the earliest record of a fondue.

Fondue first became popular in the

70s, but it's been around in some form every since. It's a unique form of cooking that
allows you to make your food as you eat it. While eating fondue can be a solitary
pursuit, it is best enjoyed with others, perhaps at a fondue party.

A fondue pot is basically a metal or ceramic bowl that is held up over a flame
created by a sterno can. They can be found at nearly any store that sells cooking
utensils. Skewers are used to spear the food you want to dip in the fondue, and usually
come prepackaged with any pot.
2
 Modern fondue originated during the 18th century in the canton of Neuchâtel.
As Switzerland industrialized, wine and cheese producers encouraged the dish's
popularity. By the 20th century many Swiss cantons and even towns had their own
local varieties and

Recipes based on locally available cheeses, wines and other ingredients.

During the 1950s a slowing cheese industry in Switzerland widely promoted fondue
since one person could easily eat half a pound of melted cheese in one sitting. In
1955, the first pre-mixed "instant" fondue was brought to market. Fondue became
popular in the United States during the mid-1960s after American tourists discovered
it in Switzerland.

Preparation

There are many kinds of fondue, each made with a different blend of cheeses,
wine and seasoning, mostly depending on where it is made. The caquelonis first
rubbed with a cut garlic clove, and then wine and cheese are slowly added until
melted. A small amount of potato starch (or corn starch, cornflour orflour) is added to
prevent separation and the fondue is almost always further diluted with
either kirsch, beer or white wine. The most common recipe calls for 1 dl (100 ml) of
dry white wine per person and a 200 g mix of hard (such as Gruyère) and semi-hard
(such as Emmental, Vacherin or raclette) cheeses: The mixture must be stirred
continuously as it heats in the caquelon. Crusty bread is cut into cubes which are then
speared on a fondue forkand dipped into the melted cheese.

A fondue bourguignonne: This is a pot of hot

oil for quickly cooking the meat, at middle a caquelon
for a further cheese fondue and at bottom more sauces
for dipping.
 3

Meat

Fondue Bourguignonne consists of a fondue pot filled with hot oil into which
diners dip pieces of meat to cook them. Various sauces are provided on the side. The
earliest published mentions of this dish seem to have been made in the mid 1950s

Bressane: Small cubes of chicken breast are dipped in cream, then in fine
bread crumbs and at last deep fried, as with a bourguignonne.

Chinoise (or Court Bouillon): Rolled shaved meat (traditionally beef) is

dipped into a simmering broth. As with a bourguignonne, dipping sauces are served.
This dish is still somewhat like a Chinese hot pot (huoguo in Chinese, or steamboat,
which is popular across Asia). At meal's end, the much flavoured broth may be served
to the participants, with or without sherry wine.

Dessert

Dessert fondue recipes began appearing in the 1960s. Slices

of fruit or pastry are dipped in a caquelon of melted chocolate. Other dessert fondues
can include coconut, honey, caramel and marshmallow

Etiquette

As with other communal dishes, fondue has an etiquette. Most often, allowing
one's tongue or lips to touch the dipping fork will be thought of as rude. With meat
fondues, one should use a dinner fork to take meat off the dipping fork. A "no double-
dipping" rule also has sway: After a dipped morsel has been tasted, it should never be
returned to the pot. In Swiss tradition, if a nugget of bread is lost in the cheese by a
man, he buys a bottle of wine, and if such a thing happens to befall a woman, she
kisses the man on her left.

Those who succeed in following the etiquette of fondue can share the cheese
cracker-like la religious left at the bottom of the emptied caquelon. In Switzerland,
children sometimes squabble over this.
 4

People in Swiss often eat fondue in the winter time for fondue can make you
feel be pleasantly warm (Swiss people often eat fondue and drink some hot tea or
white wine.) Diners use forks to dip bits of food (most often bread) into the warm
semi-liquid sauce. Heat is supplied by a wicked or gel alcohol burner. In one pot of
fondue is suitable for 4-6 people, mostly people who eat fondue will be people in their
family of their friends.

During the frigid Swiss winters snow covered mountain valleys isolated
villages and towns. Consequently fresh food became scarce. Towns’ people had to
rely upon locally made foods. These were produced by area cheese makers in the
summer months. During winter months these cheeses became dryer and more
unpalatable. Out of necessity came a wonderful dish, the fondue. It's named derived
from the French word fondue - meaning to melt or to blend. This was exactly what the
stale cheese needed to make it more digestible. The cheese was melted in an
earthenware pot called the caquelon. Local wines and seasonings were added and
even the stale bread tasted delicious after it was swirled in the creamy cheese sauce.

Although communal eating from one pot implied a shortage of cooking

equipment and utensils among the poorer peasants, it was also symbolic of
community dining. Each person kept their corner of the pot showing consideration
and kinship a Swiss custom still respected to this day.

Entree Fondues like beef fondue were started in the middle ages in France,
where area wine makers would send their grape pickers out of the vineyards for long
hours at a time. Because food would go bad during the long day, instead they would
set up pots in strategic areas of the vineyard and cook their meals as it became
convenient during the day, ensuring a traditionally leisurely lunch that could be
enjoyed hot and fresh.

Today's fondue traditions include such delicacies as tenderloin of beef,

boneless skinless breast of chicken, shrimp, scallops, and even salmon. The diner sits
at a pot of either cholesterol free oil or fat free broth as the meats are brought out raw,
 with an assortment of sauces
for dipping. Fondue has become a way for the modern fast food diner to sit back relax
and enjoy hot fresh food at a leisurely pace.
5

Fondue is quite possibly the most fun you can have with a meal. Easy to make
and very versatile, this unique dish can be a romantic dinner for two or a party supper
for six.

The term “fondue” comes from the French word “fondre” (“to melt”), which
refers to the contents of a fondue pot. Fondue is usually made with cheese, but can
also be made from chocolate or hot oil. It is eaten by spearing small cubes of French
bread (or other ingredients) with a long fork and dipping them into the delicious
mixture.

B. Project objective

We try to make our shop to be unique. Our target customer are travelers, we
hope they will be satisfied with our products. Our business has to be firmness, be
profitable and have less finance risk.

• To study marketing opportunity

• To study customer behavior
• To study feasibility of company
• Profits of company.
• To contribution benefits to local people for promote our company.
• To understand market analysis
• To understand technical analysis
• To understand financial analysis
• To avoid the risk that can occur all time

C. Benefits of Project

• New promotion and design the product

 • Select your price to correct
for customer.
• New target and develop your brand.
• Look for external factor to solve the problem.
• Competitor to business survives
6
• Gain information or knowledge about market analysis, technical analysis,
financial analysis, and economy analysis.

• Know the way how to manage the business to be success.

• Get more money from this project when do follow the method of project

D. Gantt chart and Time Frame

November December January February

Activity Week1- Week3- Week1- Week3- Week1- Week3- Week1- Week3-
2 4 2 4 2 4 2 4
1.Discuss within
group about what is
business that we
will choose
2. Write the
background of
project.
3. To do the market
and technical
analysis.
4. To do the
financial analysis.
5. To search for risk
management
6. Summary
7. Collect the
information to do
project report.

********************************************************
7

Chapter 2

Industry Profile…

A. Nature of Industry

Members in our group proposed business such as coffee shop, sweets shop, bakery
shop, and vegetarian shop. We selected this one, “Fondue Company” because it is a
common thing that people buy. There are more advantages than disadvantages. All
members in the group are interested in this business. We voted this business to be our
feasibility study project because there is few fondue in Pattaya and this project is quite
high in capital investment and we expect a high return.

Our company is a Swiss communal dish shared at the table in an earthenware pot
under name “Fondue” and reside our business is original style. For example: Fondue
au Fromage is the fondue cheese made from original Swiss cheese, Fondue
Bourguignonne is usually eating with meat by put it in boil oil, and Fondue chocolate
can take all kind of fruits. Nowadays Fondue is the most popular in teenagers that
want to join meeting, relax, and easy to take it.

B. Situation of industry

Pattaya tourism statistics

Tourism statistics and revenue from tourism, Pattaya

Year visitor /
income (tourist +
Traveler) Total
Thai income Foreigners. income Visitor income
(People) (Million (Million (People) (Million
(People)
baht) baht) baht)
254 1,062,932 9,753.49 3,245,969 38,918.23 4,308,901 48,671.72
7
254 1,155,319 8,441.67 3,386,351 40,080.46 4,541,670 48,522.13
8

Pattaya tourism statistics

2547 - 2548

increase
data 2547 2548 (decrease)
%
visitor 5,010,564 5,338,009 +6.54
Thai 1,680,824 1,804,240 +7.34
Abroad 3,329,740 3,533,769 +6.13
Tourist 4,667,234 4,976,030 +6.62
Thai 1,409,340 1,518,857 +7.77
Abroad 3,257,894 3,457,173 +6.12
Excursionist 343,330 361,979 +5.43
Thai 271,484 285,383 +5.43

Abroad 71,846 76,596 +6.61

 Pattaya tourism statistics chart 2547 - 2548

Reference: http://info.pattaya.go.th/
9
Visitor (Tourist + Excursionist)

Increase/
2550 2551
(decrease) %

1,201,883 1,433,236
Visitor Visitor 19.25
people people
Thai 1,150,666 Thai 1,385,182
20.38
people people
Abroad 51,217 people Abroad 48,054 people (6.18)
443,077 556,439
Tourist Tourist 25.59
people people
Thai 401,743 Thai 520,401
29.54
people people
Abroad 41,334 people Abroad 36,038 people (12.81)
758,806 876,797
Excursionist Excursionist 15.55
people people
Thai 748,923 Thai 864,781
15.47
people people
Abroad 9,883 people Abroad 12,016 people 21.58
The average time to The average time to
2.08 day 2.41 day -
live live
Thai 2.05 day Thai 2.36 day -
Abroad 2.35 day Abroad 3.11 day -

Costs
Average Expenditure (Baht / Person / Day)
Increase/
2550 2551 (decrease)
%

The Average Expenditure of tourist cost that come to Pattaya (Baht

-
/ Person / Day )

Visitor 1,398.65 baht Visitor 1,483.97 baht -

 Thai 1,359.89
baht Thai 1,442.84 baht -
Abroad 1,968.12 baht Abroad 2,088.18 baht -
Tourist 1,704.89 baht Tourist 1,808.89 baht -
Thai 1,662.66 baht Thai 1,764.08 baht -
10
Abroad 2,063.29 baht Abroad 2,189.15 baht -
Excursionist 1,026.53 baht Excursionist 1,089.15 baht -
Thai 1,026.45 baht Thai 1,089.06 baht -
Abroad 1,032.07 baht Abroad 1,095.03 baht -

Revenue from tourism in Bang Saen

Increase/
2550 2551
(decrease) %
Revenue 2,350.85 million baht Revenue 2,494.25 million baht 6.09
Thai 2,140.06 million baht Thai 2,306.61 million baht 7.78
Abroad 210.79 million baht Abroad 187.64 million baht (10.98)

Reference: www.tourism.go.th

For the reason that why we choose to do this project is that Pattaya is a one
province in Thailand that very popular tourist destination and also Pattaya has a lot of
foreigner tourism. So in our point of view, we see as appropriate to establishing
restaurant which has fondue is main menu. And people in Pattaya shouldn’t know
fondue enough. They know just only the ice-cream fondue of Swensent, so we have
competitor in this industry only Swensent. Actually, there are many kinds of fondue
but we will choose 3 kinds are that Cheese fondues, Oil fondues, and Sweet fondues.

In terms of market opportunity, Growth in the number of tourists increased

continuously increasing number of tourists during the year 2006 - 2007 the number of
tourists increased to 5,010,564 people, representing 17.80 per cent and total income
from tourism 48,671.71 million baht, representing an increase of hundreds. The 21.09
percent increase from the establishment of a 205 or 303 of the 21.2 percent increase.
 At Pattaya tourism
industry group Development opportunities to potential competition has increased. It is
fundamentally good. Destinations are popular.

11

A gathering of entrepreneurs have activity together. And also received support

from the government. Local government. A concrete and consistent. Operators are
marketing aggressively. Including extending out to a broad customer base.

Reference: http://cm.nesdb.go.th/detail_cluster60.asp?ClusterID=C0050

C. Product and service

Our business is offer a kind of bakery. Our product is Fondue au Fromage,

Fondue Bourguignonne, and Fondue chocolate. In Le Fondue café is decorating to
original style: coffee shop, sweets shop, bakery shop, and vegetarian shop. It makes
the customer get a feeling to the fondue history. The environment is fully with a smile
of the le fondue staff. The services of our business are follows: there are internet wifi
and UBC providing to the customer. Moreover we have the delivery service serve the
customer that want to eat at home.

D. Le fondue Logo

E. Le fondue Vision

We will be a leader of Fondue business by provide the best quality product

and offer the service mind.
F. Le fondue Mission
Our company’s purpose is to:
- Fondue has good selection for happy and relax on café and fondue is service
mind.

- There are the best of quality on product to grow.

12

- Will creative new ideas of product to the market.

- To promote business practices that respect in the Thai people and the earth.

- Provide educational services Grow market Fondue.

- We believe our business success depends on offering a good experience on the

service mind and contributing of the customer.

- Get break even point not exceed 2-3 years

- And give back a reword or benefit to our investors.

G. Strategy

• Corporation level
We lunch new business. It is small business so still don't know for a custom.
We are looking for customer group by research the information from questionnaire
around Bangkok, Thailand which there is the variety of a customer such as teenager,
worker, and foreigner. Our business organize the how to promote our product to the
customer knows by use the internet website so the word of mouse is the most
important.

• Business Level
Our business uses the differentiation strategy that serves variety of fondue. We
provide the high quality of goods because we use the fresh to produce the product for
make the customer’s loyalty.
 • Functional
Level
Marketing: we control the business by analyzed the world economic and the
situation about the political within Thailand to make a strategy to do the business.

Manufacturing: We used original material from Switzerland which fresh and

clean free from the toxin. We emphasize the professional in bakery in our business
and the environment in Le Fondue café look modern style, when the customer comes
13

in the café, they seem stay at Switzerland. We use a tool in the production that have a
standard from international to make production food step has the safety for a
consumer health more and more.

Human Resource: We use a professor who has an experience for a good

product to the customer, and we have a training to the new employer for serve the
good product and service to the customer. We have job rotation within company
because they can learn the new position and share new idea to develop the job in new
position.

General Management: In the part of the administration of business there is

just one owner because of they can control the employee do the right way or the same
goal of organization.

Finance: We launch a new business. The investment in new project about

5,000,000 Baht by 5 stakeholders is equal 1,000,000 Baht and we loan the money
from the bank is 3,000,000 Baht

********************************************************
 14

Chapter 3
Market Feasibility Study…

A. Market Analysis

General Environment Analysis

• Political
The politic is so important to our business The political is show about stability
of country and can be change full confidence of foreign when have a politic problem
within country the economic growth rate will be reduce too. It because of a number of
foreign don’t come in our country its make the decline of business its make almost of
people within country will be safe about expense and reduce want the things that no
necessary and will use expense only past of really necessary so, its very effected with
our business because bakery is not necessary things that can not without of its so, if
our country have a politic problem its will make almost of people don’t come to buy
our product if our country don’t have problem about politic almost of foreign and
people within country will use money to buys the thing and its have an effective in
past of tax because when we set the business in every year we will pay the tax is more
than interest its will make our business will be stop because if expense more than
interest we can not still and the regulation of politic if more limit of regulations its
will have some of problem with our business such as regulations about set up the
business or transportation, advertising etc..
 • Economies
Today have a lot of economic problem and effected to every country in the
world. Such as Inflations rates, price of oil .price of gold, unemployment, economics
standard of living and labor wage more lower routine which have impact to every
business, Although a lot of or a little and have impact to economics of Le Fundue
Cafe in many ways. Such as
1. Have more unemployment trends so, problem in economic and people not
interest of product.
2. Have a problem in price of oil, which make to impact on transportation.
15
3. Decrease of the travel. Because the tourist will safe money and they will use
just a necessary thing.
4. The expensive of raw material, so decrease of profit.

• Social
Pattaya, located off the Gulf of Thailand, is approximately 145 km south of
the city of Bangkok, surrounded by Bang Lamung District.
The city of Pattaya is a special municipal area which covers the whole tambon
Nong Prue (Nongprue) and Na Kluea (Naklua) and parts of Huai Yai and Nong
Pla Lai. Bang Lamung Township which forms the northern border of Pattaya
covers parts of the tambon Bang Lamung (Banglamung), Nong Pla Lai and
Takhian Tia. Bang Sali is on the southern border of Pattaya.

"Greater Pattaya" occupies most of the coastline of Banglamung (one of the

eleven districts that comprise Chonburi Province). It is divided into a larger
northern section which spans the areas to the east of Naklua Beach (the most
northern beach) and Pattaya Beach (the main beach) plus the Buddha Hill
headland (immediately south of Pattaya Beach), and a smaller southern section
covering the area to the east of Jomtien Beach (which lies directly south of
Buddha Hill).

The city (Mueang) had 104,318 registered inhabitants in 2007. But like
Bangkok Metropolis, that figure excludes the large number of people who work in
Pattaya but remain registered in their hometowns, and many long-term expatriate
visitors. Including non-registered residents, the population numbers around
 300,000 at any given
time. Other estimates put the figure as high as 500,000

16

Le Fondue is located of Pattaya in Chonburi Province

• Technology
Our business bring the new technology of equipment into the method of produce
our business produce the own block is new technology it’s very important to help in
method and safe the time operate.
Competitors Analysis

Le Fundue is one of shop bakery in Pattaya area that specializes in bakery.

We are professional in working with to make Fundue and to bring the identity of
Swiss to customer. We also provide the refreshment such as fruit juice, coffee, tea,
etc, if that is the desire of the client. Although we are a new organization and operate,
we are not novices to make Fundue .Our business provide the service and products are
specifically geared to be client friendly.
17

The Swensen’s has more than 200 ice cream shoppes in Thailand and more
than a 75% share of the premium ice cream market in Thailand and Swensen's sells
ice cream-cake, beverage and ice-cream fundue is one of menu in swensen. And then,
it’s the competitor of Le Fundue Cafe. We must have our strategy about the price and
marketing that to lead the Fundue business in Pattaya.

The bakery business and Swensen are more people to know and convenient to
buy. Most people will choose for eating, or can eat to replace the food or eat for
appetizer. And there are many Swensens shop in Pattaya which it’s the necessary
competitor of our business. So we should create the differential in Fundue and our
shop such as to make fondue that it’s varities of things that will put in fundue and
varieties of fundue, decorate the shop to Switzerland or Europe style for attracting
with customer.

B. STP Strategy

Segmentation:
We can divide into a client in Thailand and foreign customers. The main
segmentation is region geographic. Customers in Pattaya can divided into groups of a
teenager or people who come with family in the special events and the people who
buy into many others to sell.

Target market:
 What people who
love new trial., it meets the slogan of our Cafe is "A new choice will be test" a new
option to recommend every one of all ages, especially sex all people do not like
anything old existing in the same country since then. What want to try new goods?
The bakery of the house we are the new thing. We only store a single store and unique
products to add into the logo which showed a clear Swiss fondue.
We have target group of people who like to meeting with friend and likes to
party with family and relative adults predisposed take someone special people come
to eat for gift paltry in special day or in a special festival. 18

The bakery of the house we are very appropriate to purchase a gift. We have
created packaging that beautiful shape for buy back home. Has a unique clean,
hygienic and environmentally friendly can break the sub. We have sealed all of a
product not close to sewage contamination and disease prevention is appropriate to
purchase a gift for everyone.

Positioning:
Product is a luxury but cheap and a new option that everyone can buy or
ownership

C. Marketing Mix

• Product
Our product is fondue. The concept of our product is happy coming with
delicious when you put it. It interest of product, the fresh fondue such as Chocolate
fondue, Cheese fondue, and Fondue Bourguignon née (Oil fondue).
 19

Paraphernalia used for eating Fondue

1. Das Rechaud

Aluminum Strategic weep beside the bottom to enter the alcohol fire, to melt
butter and heat over time and rechaud a steel frame is a circle available for caquelon.

2. Caquelon

Pot glazed picture to see yellow is a special pot to put a grate cheese fondue
and then not be burning pot bottom.

3. Fork to stab the bread and stew fondue

Fondue forks used to be different edges and straight fork prong base and long
slender pointed to light and to direct more than dull. Fork to stab the bread to eat
fondue round and thick, bigger than the prong end notch flexure stab at a little butter
on bread stew pot will not ease off the flat end forks and may be larger than 2 or 3 just
to see the image
4. Plate for bread

A flat curve is very simply.

Cheese Fondue

When most people think of fondue, it's the traditional Swiss cheese fondue
that comes to mind. That’s no surprise. Cheese fondue is easy, fun to make and
absolutely delicious. The traditional recipe below is a good one to get you started, but
there are thousands of other scrumptious cheese fondue recipes to try.

20

The ingredient use for Cheese Fondue

 • Käse cheeses
Käse cheeses have many types for using for fondue, but used a fondue as
Gruyère, Emmentaler, Sbrinz, Appenzeller, and. Vacherin cheeses they will
use different and have very different flavors.
• Gruyère
In the West of Swiss is will use this butter for made fondue butter and
this kind of butter known since 1200 and this type of butter they use is the key
to making fondue is a salty butter differ with Emmentaler.
• Sbrinz
Cheese is produced from Innerschweiz. It is the name of the group together several
combinations Kanton (state), such as Uri, Luzern, Nidwald, Schwyz, Zug, Obwald this cheese
flavors will especially taste, look yellow mellow and a little salty.

21

• Käse-Fondue (altes Standardrezept)

Old formula made popular traditional cheese fondue is used Emmentaler
cheese that is not spicy and younger age of approximately 8 to 10 months. Of
butter used to eat Fondue most people will use approximately 200 g Käse pro
Person Fondue is a ready market by selling rip out the case mix at all. Or
Käsemischung (various combinations of butter), they just scrape the butter to a
fiber that we will the self-mixing.

** Cheese ** is the most important componentsto make a fondue flavors

1. Weisswein
Weisswein white wine is use insert into fondue approximately 125 ml per
person.

2. Kirsch(high alcohol degree)

 Refined from the
Cherry they will put into Fondue about to 1 tablespoon per person.

3. Starch to make fondue concentration.

Such as potato flour, Maizena maize flour milled from the white pulp.

4. Knoblauch, Pfeffer und Muskatnuss

(Garlic, pepper mash).
**In addition**
Some people may be put. Curry (yellow powder), onion, Kümme
(fennel, guava), Paprika (pepper), green pepper. For some delicious but
Someone do not put this ingredient into.

5. Crush lime juice, apple crush water, (If love could put beer,
champagne).Depending on people like that.

6. White bread (better if overnight) led to a split-sided

color cube size fit.
22
** Beverages ** used to drink with Fondue
Drinking white wine is helping consumers. But not someone they do not like drinking
Alcohol will drink their tea.

Traditional Cheese Fondue Recipe

INGREDIENTS

- ½ lb grated Gruyere cheese (rind removed)

- 1/2 lb grated Emmentaler cheese (rind
removed)
- 1 clove garlic
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 3 ½ teaspoons cornstarch
- 1 tablespoon kirsch
(optional)
pepper and nutmeg to taste

DIRECTIONS

1. Rub the inside of a medium saucepan with the peeled garlic clove. Throw
away the garlic. Add the wine and lemon juice and bring to a simmer over medium
heat.

2. In a medium bowl, mix the Gruyere and Emmentaler cheese with the
cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time.
Make sure each handful is completely melted before adding another. The fondue can
bubble a bit, but don't let it boil. Season with the nutmeg and pepper. Stir in kirsch
(optional).

3. Transfer to a cheese fondue pot and keep warm with burner. Serve right
away.

23

What to Dip

• Crusty cubes of French or Italian bread (leave a piece of crust on each cube)
• Rye or sourdough bread cubes
• Cooked chicken (bite sized cubes with skin and bone removed)
• Cooked ham (bite sized cubes)
• Sausage (garlic sausage is a great choice)
• Potatoes (roasted or boiled, baby potatoes work best)
• Asparagus spears
• Broccoli florets (boil for two minutes)
• Cauliflower florets (boil for two minutes)
• Peppers
 • Granny smith apple
slices

Cooking & Serving Tips

- Don’t use a cheap cooking wine for fondue (or for anything else for that
matter). Instead use a decent Sauvignon Blanc, California Riesling, Chenin Blanc, or
Swiss Fendant.

- As you add the handful of cheeses to the simmering wine, stir in a zig-zag or
figure-eight motion to help break up the cheese and blend ingredients.

- The hard crust left at the bottom of the pot is called “la courte” or “la
religuese”, and is considered a delicacy. Try it out and serve pieces of it to your
guests.

- Avoid mixing water into fondue. If the fondue is too thick, add more dry
white wine. If it is too thin, more cornstarch and cheese. Keep the heat as low as
possible so the cheese doesn’t become rubbery.

- Fondue recipes don’t double very well. If you need more fondue, it is best to
make it in another pot.

24
- Wondering what to drink with your fondue creation? Try more of the wine
you used in the recipe. If you want more of a full-bodied wine, Bordeaux, California

- Merlot, Chianti, and Cabernet Sauvignon work nicely. Hot black tea, hard
cider, and beer also deserve mention.

- More than 6 people at one fondue pot is usually a disaster. Ideally, there
should be 4 people at one fondue pot.

Chocolate Fondue
The ingredient
- 12 ounces Premium Dark Chocolate (chopped)
- 3/4 cup Whipping Cream
- Teaspoons Kahlua or other coffee liqueur (optional)

Directions
- heat whipping cream until warm (DO NOT BOIL)
- Slowly add the chopped dark chocolate while stirring
- Stir until the mixture becomes smooth
- Stir in liqueur

To Dip:
- Strawberries
- Bananas
- Sliced Apple
- Marshmallows
- Cubes of Pound Cake
- Ice creams
- Kiwi

25

Fondue Bourguignon
The ingredients

• - 1 3/4 lbs beef tenderloin or

sirloin steak

• - 4 cups of cooking oil

• - salt and pepper

• - ketchup, mustard

• - 2 sauces of your choice

• - pickles and pickled pearl

onions
Directions

• 1. NOTE: You will need a fondue cooker for this recipe.

• 2. Cut beef into 1 inch cubes. Season with salt and pepper and arrange in
individual serving dishes.
• 3. Heat oil in the fondue pot, and then spear beef cubes using your fondue
fork, and cook until done.
• 4. Serve with different kinds of dipping sauces on the side. Serve also with
pickles, ketchup, and mustard. Goes well with fresh green salad and fried
potatoes.
• 5. For the two kinds of sauces, you can use curry, bearnaise, tartar, or cocktail
sauces. Bottled sauces are available in your local grocery or supermarket. To
make curry sauce, simply mix together some mayonnaise and curry powder.
To make Sauce Andalouse, mix together a cup of mayonnaise with a teaspoon
of paprika and a tablespoon of tomato paste.

26

Beverages
- Espresso
- Americano
- Cappuccino
- Café Latte
- Café Mocha
- Hot tea
- Hot Chocolate
- Fresh orange juice
- Bouchard Aîné White wine
 • Price
Our company set the price from raw material and competitor. Our company
use promotion pricing strategy for attraction the customer. The price of product is
neither high nor low that our customer can pay for it.

Menu
Set of Fondue
Fondue Bourguignon is prepared at the table by cooking bite-sized
chunks of tender meat in hot oil.

27

1. VIP set
- Tenderloin 100 g.
- Seafood 500 g.
- Chicken 200 g.
- Ostrich meat 100 g.
- Pork 200 g.
- Honey ham 100 g.
- Shrimp 200 g.
- Filet tournedos 200 g.
- Turkey meat 100 g.
- Good quality beef 200 g.
- Peanut or grape seed
oil 1 pot
* Serve with cocktail sauce, curry sauce, Bar B Q sauce, local sauce, mayonnaise
mix whit garlic sauce and seafood sauce.
Eat whit tomato, Pickles and Pickled garlic

2. Saving set
- Tenderloin 100 g.
- Seafood 300 g.
- Chicken 100 g.
- Pork 100 g.
- Honey ham 200 g.
- Shrimp 100 g.
- Filet tournedos 100 g.
- Vegetable or canola oil 1 pot
* Serve with cocktail sauce, curry sauce,
Bar B Q sauce, local sauce, mayonnaise mix white garlic sauce and seafood sauce.
Eat whit tomato, Pickles and Pickled garlic

28

3. Mini VIP set

- Tenderloin 100 g
- Ostrich meat 100 g.
- Shrimp 200 g.
- Turkey meat 100 g.
- Good quality beef 100 g.
- Peanut or grape seed oil 1 pot
* Serve with cocktail sauce, curry sauce, Bar B Q sauce, local sauce, mayonnaise
mix whit garlic sauce and seafood sauce. Eat whit tomato, Pickles and Pickled
garlic.
4. Mini saving set
- Tenderloin 100 g.
- Chicken 100 g.
- Pork 100 g.
- Honey ham 100 g.
- Vegetable or canola oil 1 pot
* Serve with cocktail sauce, curry sauce, Bar B Q sauce, local sauce, mayonnaise
mix whit garlic sauce and seafood sauce.
Eat whit tomato, Pickles and Pickled garlic.
29

Traditional Swiss cheese Fondue Emmental and Gruyere Cheese

1. VIP set
Fondue Cheese 1 pot whit big set of crusty cubes of French or Italian bread it
is suitable for who that come more than 5 people.

2. Saving set
Fondue Cheese 1 pot whit a set of crusty cubes of French or Italian bread it is
suitable for who that come less than 5 people.

30

Chocolate Fondue
 1. VIP set
Belgium chocolate with family fountain individual serve with big set of mix
fruit it is suitable for who that come more than 5 people.

2. Saving set
Belgium chocolate with family fountain individual serve with a set of mix fruit
it is suitable for who that come less than 5 people.

3. Small pot
Belgium chocolate with mix fruit that you can choose fruit for 10 types per 1
set.
Fondue Bourguignon

31
1. VIP set
A pot of hot oil. There are many type of meat such as seafood, pork, chicken

bacon and beef. Every meal will serve for you in 100 g. and have Swiss Sausage
and

Cheese Salad.

2. Small pot

A pot of hot oil. And you can choose 3 types of meal for your set serve Swiss Sausage
and Cheese Salad
* Every menu has Swiss Sausage
Cheese Salad buffet

You can scoop for 1 time only but it is not limit. 129 B /
person

32
Beverages

Espresso

Hot Cold

Price 70 baht Price 80 baht

Americano
 Hot
Cold

Price 70 baht Price 80 baht

Cappuccino

Hot Cold

33
Price 40 baht Price 50 baht
Café Latte
Hot Cold

Price 45 baht Price 55 baht

Café Mocha
 Hot
Cold

Price 35 baht Price 45 baht

Hot tea Hot Chocolate

Price 35 baht

Price 45 baht
34

Bouchard Aîné White wine Fresh orange juice

Price 45 baht
 Price 260 per glass

• Place
Fondue restaurants are everywhere in the world. You don't need to go
to Switzerland or France to enjoy delicious fondue. There is a city near where
you live that serves fondue, whether it's chocolate fondue, cheese fondue, meat
fondue or Fondue Bourguignon. The Le fondue café is located on Pattaya
Chonburi province, Thailand. There is the best location that can attract many
people to test the product from Le Fondue because Pattaya is the best place that
the many foreigners come to travel.

35

In addition to the seating arrangement, we propose the installation of a

composting and recycling area in grounds for Le fondue. We want to make
compositing to serve both the needs of employees and patrons.
 The walls in this section of the shop will be painted with a dark blue. The two
sofas will be reupholstering with burnt orange fabric which will make the furniture
standout from its surroundings, creating a comfortable and more intimate atmosphere.
There will also be a green overstuffed chair and striped loveseat in this section.

This area will be multifunctional and feature a modern, European theme. The
stage (not pictured here. Furniture will sit atop it.) Will be relocated to this area where
a black curtain will serve as the backdrop. It will also feature two modern rockers
with ottomans upholstered in a durable and stain-resistant white fabric. There will
also be two irregularly-
shaped end tables and two whicker ottomans to serve as tables.
36

This section of our shop will feature a hip and urban theme. The large wooden
booths will be located in this area, and the seats will be upholstered in green fabric.
The rougher look of the wood and the green seating color will be reminiscent of the
'gritty' feel of the London Punk genre. A blue area rug will be placed in the corner
near the windows, as well as two black, low sitting leather chairs for private or study
seating.
 37

Below one can see the overall layout of the newly designed grounds for
change shop. The various seating groups can be seen as clearly separated from one
another. This will assist with the noise problems reported by containing conversations
to the specific seating area. More seating has also been added to accommodate more
patrons while walking space has been carefully considered.

• Promotion
Fondue have the special promotion in the Festival such as New Year festival,
Valentine festival, Song-Kran festival, and etc. for attract the customer with a special
price.
In the special festival, if you buy the product is
- 300 baht you get discount 5 %

- 500 baht you get discount 8 %

- 700 baht you get discount 10 %

- 1000 baht you get discount 15 %

 38

D. Sale Forecast/Profit estimation

Year 1 Year 2 Year 3 Year 4 Year 5

Menu
Price Unit Total Price Unit Total Price Unit Total Price Unit Total Price Unit Total
Fondue Set
1. Cheese fondue 199 3,600 716,400 199 3,960 788,040 199 4,140 823,860 199 4320 859,680 199 4,500 895,500
1,432,80 1,576,08 1,647,72 1,719,36
2. Chocolate fondue 199 7,200 0 199 7,920 0 199 8,280 0 199 8640 0 199 9,000 1,791,000
11,80 3,020,80 3,322,88 13,57 3,473,92 1416 3,624,96
3. Fondue Bourguignon 256 0 0 256 12,980 0 256 0 0 256 0 0 256 14,750 3,776,000
22,60 5,170,00 5,687,00 25,99 5,945,50 2712 6,204,00
24,860 28,250 6,462,500
Total - 0 0 - 0 - 0 0 - 0 0 -

Beverage
12,24 14,07 1468
4. Espresso 65 0 795,600 65 13,464 875,160 65 6 914,940 65 8 954,720 65 15,300 994,500
10,08 11,59 1209
5. Americano 50 0 504,000 50 11,088 554,400 50 2 579,600 50 6 604,800 50 12,600 630,000
12,96 14,90 1555
6. Cappuccino 55 0 712,800 55 14,256 784,080 55 4 819,720 55 2 855,360 55 16,200 891,000
10,,69 11,17 1166 12,,15
7. Café Latte 50 9,720 486,000 50 2 534,600 50 8 558,900 50 4 583,200 50 0 607,500
8. Café Mocha 50 6,840 342,000 50 7,524 376,200 50 7,866 393,300 50 8208 410,400 50 8,550 427,500
1036
9. Hot tea 35 8,640 302,400 35 9,504 332,640 35 9,936 347,760 35 8 362,880 35 10,800 378,000
10. Hot Chocolate 40 5,400 216,000 40 5,940 237,600 40 6,210 248,400 40 6480 259,200 40 6,750 270,000
11. Fresh orange juice 40 6,480 259,200 40 7,128 285,120 40 7,452 298,080 40 7776 311,040 40 8,100 324,000
12. Bouchard Aîné White 1,404,00 1,544,40 1,614,60 1,684,80
wine 260 5,400 0 260 5,940 0 260 6,210 0 260 6480 0 260 6,750 1,755,000
77,76 5,022,00 5,524,20 89,42 5,775,30 9331 6,026,40
Total - 0 0 - 74,844 0 - 4 0 - 2 0 - 97,200 6,277,500
 39

E. Organization Plans

Organization Plan in Fondue

Organization Chart

Job description
Chief executive officer (CEO) are administrative and management the
company. And there are role to planning, organizing, motivating, staffing, and
controlling.

Producer there are a lot of position that produce include service and product.
The producer in the product such as chef and chef assistance

Marketing have role that to public relations, to think the marketing strategic,
and to set price of product.

Financial have role that to do the balance sheet, income statement, and
statement of cash flow.
Seller have role to make a sale more and service the customer, and to tend the
product when the product expire to change.
 40

F. Organization plan and Research and Developing

A great deal of practical experience has been obtained and real situation
carried out in the field of Planning Research and Development. Nevertheless, it still
remains a relatively neglected aspect of Company Planning. This does not tie in with
the scale and importance of R & D in practice.
Furthermore, on closer examination of its state of development in practice, a
number of critical points become apparent. These are chiefly lack of system, lack of
clarity and the lack of appropriate institutions. The objective of this article is to show
how a better organisation of the planning process can increase the efficiency of R & D
Planning. It is based on a concept which has already proved to be effective in a
number of companies in different lines of business.

********************************************************
 41

Chapter 4
Technical Feasibility Study…

A. Production and Operations Analysis

• Product Characteristics

Fondue is a Swiss communal dish shared at the table in an earthenware pot

(caquelon) over a small burner (rechaud). The term is derived from the French verb
fondre (to melt), in the past participle fondu (melted).

People in Swiss often eat fondue in the winter time for fondue can make you
feel be pleasantly warm (Swiss people often eat fondue and drink some hot tea or
white wine.) Diners use forks to dip bits of food (most often bread) into the warm
semi-liquid sauce. Heat is supplied by a wicked or gel alcohol burner. In one pot of
fondue is suitable for 4-6 people, mostly people who eat fondue will be people in their
family of their friends.

For this reason we are offer three types of fondue

Fondue chocolate: Can take all kind of Fruits.

Fondue fromage is the fondue cheese made from original swiss cheese

Fondue Bourguigonnnee Usually eating with meat by put it in boil oil

• Specification, Feathers, Dimension, Life time, Etc

Specifications: The product focus on customer needs. Before our company

established we are research information’s of consumer, what customer want and need.

From survey findings we got product, price, place, promotion to establish our
company.
 42

Feather: The product that fluid and flexible similar jam and Chocolate. You
can eat with much kind of foods or appetizers such as ice cream, beef, shrimp etc

So we are depending on style to customer in Chiang rai.

Dimension: We promote 3 types that suitable customer can buy.

Fondue chocolate, Fondue fromage, Fondue Bourguigonnnee

Lifetime: The product that can keep it on 1 week at the cold. So customer will
get fresh fondue because we are cannot retain product more than 1 week.

• Product and service process

We produce fondue by cookware import from Swiss. This equipment can

make traditional fondue delicious and fresh. More over cookware that appreciate the
benefits of their high quality product.

We Focus service concept: Focus service concept about restaurant we will

focus on segmentation such as The tourists are segmentation of restaurant so we will
provide focus service to decorate the Modern style restaurant, we offer wireless for
customer who want to play internet. For local people or walk in people we are offer
special promotion for them such as cheap price of fondue.

• Location

We are concern in this point because there important for our company. We
have to establish Company in Pattaya where is a lot of foreigner tourist. Our company
has interior decoration Company beautiful and modern for attract customer. When
customer come they will feel relax, comfortable. For this reason we can got walk in
customer and regular customer.

• Facility layout

We are offer wireless, visa electron, air condition, Sofa, Television,

Telephone, delivery service, Music, newspaper, magazine
 43

Condition of facility layout:

Wireless: customer can take notebook to company by themselves. And company have
computer to satisfaction customer.

Visa: customer can pay money easy. And some customer does not have cash.

Air condition: for customer avoid noise pollution and fresh air.

Sofa: soft and comfortable zone for customer.

Television: we are offer customers who want to follow news on televisions

Telephone: we offer customer who want telephone to contact business

Delivery service: we offer delivery service for customer who can not come to our
company by call 038-660666.

Music: we offer several of music for relaxes.

Magazine and newspaper: we offer magazine and newspaper for teenager business
man or who interested.

• Logistics management

After the product available for sales we transportation from factory to

warehouse we have the agent to survey the market and founded what is the
characteristics of product.
Customer need we check stock for distribute product to retailer
We make customer satisfy by using service strategy “consumer are god”
We are use management information system to control cost and cashier in company
for easy. Ecommerce is a part of our company that use in increasing total point of sell.
 44

• Facility management

In the recent time many of competitors in this industry we should do all the
process different from and how to make our company in the first choice when they
plan to buy The best one that we have to design style of factory Our company has
interior decoration Company beautiful and modern for attract customer. When
customer come they will feel relax, comfortable. And the shop to attract the customer
and they feel comfortable in front of the shop the product separate by the kind of
customer each to select and get the information we design the shop like Swisszerland
the customer will fell comfort when they buy our products. And then we offer various
of facility wireless, visa electron, air condition, Sofa, Television, Telephone, delivery
service, Music, newspaper, magazine, Child zone( we offer small amusement park in
the company)

• Cost of investment

- Pre-Operating Cost

4,000,000 - 6,000,000 baht

 45

• Investment cost

Investment Amount Depreciation Annual Depreciation Monthly Depreciation

1. Building 3,800,000.00 20 Years 190,000.00 15,833.00
2. Vehicle * 1 467,000.00 5 Years 93,400.00 7,783.00
Equipment & Tool
3. Computer * 2 25,900.00 3 Years 18,633.00 1,439.00
4. Air conditioner * 3 29,800.00 5 Years 6,760.00 497.00
5. Refrigerator * 1 54,900.00 10 Years 10,980.00 915.00
6. Fondue set * 18 64,620.00 3 Years 12,924.00 1,077.00
7. Cleaning equipment * 1 26,820.00 5 Years 6,256.00 447.00
8. Sofa * 4 45,600.00 3 Years 15,20000 1,267.00
9. Table set * 15 52,800.00 5 Years 10,560.00 880.00
10. Counter bar * 1 41,500.00 5 Years 8,300.00 692.00
Total ฿4,683,650.00 - ฿396,276.00 ฿32,508.00
 46

Depreciation
First Year

Investment Amount Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

1. Building 3,800,000 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 15,833 190,000
2. Vehicle * 1 467,000 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 7,783 93,400
Equipment &Tool
3. Computer * 2 55,900 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 1,553 18,633
4. Air conditioner * 3 33,800 563 563 563 563 563 563 563 563 563 563 563 563 6,760
5. Refrigerator * 1 54,900 915 915 915 915 915 915 915 915 915 915 915 915 10,980
6. Fondue set * 18 64,620 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 1,077 12,924
7. Cleaning equipment * 1 31,820 521 521 521 521 521 521 521 521 521 521 521 521 6,256
8. Sofa * 4 45,600 1,267 1,267 1,267 1,267 1,267 1,267 1,267 1,267 1,267 1,267 1,267 1,267 15,200
9. Table set *15 52,800 880 880 880 880 880 880 880 880 880 880 880 880 10,560
10. Counter bar * 1 41,500 692 692 692 692 692 692 692 692 692 692 692 692 8,300

Total 4,647,940 31,084 31,084 31,084 31,084 31,084 31,084 31,084 31,084 31,084 31,084 31,084 31,084 373,013

47
 Accumulate Depreciation
Second Year

Investment Value Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

1. Building 3,420,000 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 31,667 380,000
2. Vehicle * 1 280,200 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 15,567 186,800
Equipment &Tool
3. Computer * 2 18,634 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 3,106 37,266
4. Air conditioner * 3 20,280 1,127 1,127 1,127 1,127 1,127 1,127 1,127 1,127 1,127 1,127 1,127 1,127 13,520
5. Refrigerator * 1 32,940 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 1,830 21,960
6. Fondue set * 18 38,772 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 2,154 25,848
7. Cleaning equipment * 1 19,308 1,043 1,043 1,043 1,043 1,043 1,043 1,043 1,043 1,043 1,043 1,043 1,043 12,512
8. Sofa * 4 15,200 2,533 2,533 2,533 2,533 2,533 2,533 2,533 2,533 2,533 2,533 2,533 2,533 30,400
9. Table set *15 31,680 1,760 1,760 1,760 1,760 1,760 1,760 1,760 1,760 1,760 1,760 1,760 1,760 21,120
10. Counter bar * 1 24,900 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 1,383 16,600

Total 3,901,914 62,170 62,170 62,170 62,170 62,170 62,170 62,170 62,170 62,170 62,170 62,170 62,170 746,026

48

Accumulate Depreciation
 Third Year

Investment Value Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

1. Building 3,230,000 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 47,500 570,000
2. Vehicle * 1 186,800 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 23,350 280,200
Equipment &Tool
3. Computer * 2 1 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 4,658 55,899
4. Air conditioner * 3 13,520 1,690 1,690 1,690 1,690 1,690 1,690 1,690 1,690 1,690 1,690 1,690 1,690 20,280
6. Refrigerator * 1 21,960 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 2,745 32,940
9. Fondue set * 18 25,848 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 3,231 38,772
10. Cleaning equipment * 1 13,052 1,564 1,564 1,564 1,564 1,564 1,564 1,564 1,564 1,564 1,564 1,564 1,564 18,768
11. Sofa * 4 - 3,800 3,800 3,800 3,800 3,800 3,800 3,800 3,800 3,800 3,800 3,800 3,800 45,600
12. Table set *15 21,120 2,640 2,640 2,640 2,640 2,640 2,640 2,640 2,640 2,640 2,640 2,640 2,640 31,680
14. Counter bar * 1 16,600 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 2,075 24,900

Total 3,528,901 93,253 93,253 93,253 93,253 93,253 93,253 93,253 93,253 93,253 93,253 93,253 93,253 1,119,039

49
 Accumulate Depreciation
Fourth Year

Investment Value Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

1. Building 3,040,000 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 63,333 760,000
2. Vehicle * 1 93,400 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 31,133 373,600
Equipment &Tool
3. Computer * 2 -18,632 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 6,211 74,532
4. Air conditioner * 3 6,760 2,253 2,253 2,253 2,253 2,253 2,253 2,253 2,253 2,253 2,253 2,253 2,253 27,040
6. Refrigerator * 1 10,980 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 3,660 43,920
9. Fondue set * 18 12,924 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 4,308 51,696
10. Cleaning equipment * 1 6,796 2,085 2,085 2,085 2,085 2,085 2,085 2,085 2,085 2,085 2,085 2,085 2,085 25,024
11. Sofa * 4 -15,200 5,067 5,067 5,067 5,067 5,067 5,067 5,067 5,067 5,067 5,067 5,067 5,067 60,800
12. Table set *15 10,560 3,520 3,520 3,520 3,520 3,520 3,520 3,520 3,520 3,520 3,520 3,520 3,520 42,240
14. Counter bar * 1 8,300 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 2,767 33,200

Total 3,155,888 124,338 124,338 124,338 124,338 124,338 124,338 124,338 124,338 124,338 124,338 124,338 124,338 1,492,052

50
 Accumulate Depreciation
Fifth Year

Investment Value Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

1. Building 2850000 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 79,167 950,000
2. Vehicle * 1 - 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 38,917 467,000
Equipment &Tool
3. Computer * 2 -37,265 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 7,764 93,165
4. Air conditioner * 3 - 2,817 2,817 2,817 2,817 2,817 2,817 2,817 2,817 2,817 2,817 2,817 2,817 33,800
6. Refrigerator * 1 - 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 4,575 54,900
9. Fondue set * 18 - 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 5,385 64,620
10. Cleaning equipment * 1 540 2,607 2,607 2,607 2,607 2,607 2,607 2,607 2,607 2,607 2,607 2,607 2,607 31,280
11. Sofa * 4 -30,400 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 6,333 76,000
12. Table set *15 - 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 4,400 52,800
14. Counter bar * 1 - 3,458 3,458 3,458 3,458 3,458 3,458 3,458 3,458 3,458 3,458 3,458 3,458 41,500

Total 2,782,875 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 155,422 1,855,065
 51

• Operations cost

Raw material cost (use for 1 month)

Raw materials Unit (kg) Price/ unit Total price

Chocolate 20 kg 500 10,000

Sugar 40 kg 25 1,000
Flour 20 kg 55 1,100
Fruits 50 kg 100 5,000
Palm Oil 30kg 50 1,500
Egg 200 piece 3 600
Banking powder 5 kg 58 290
Milk 30 liter 20 600
Cream 5 kg 100 500
Butter 15 kg 100 1,500
Ice cream 30 kg 125 3,750
Coffee bean 20 kg 390 7,800
White wine 1 liter 26,000 26,000
Original cheese 35 kg 490 17,150
Total - 1,991 76,790

**Total cost for 1 year is 76,790 * 12 = 921,480 baht. **

 52

B. Management analysis

Administration Cost

Description Cost

1. Utility costs 45,000

2. Telephone cost 10,800
3. Internet cost 12,000
4. Salary 324,000
5. Transportation 39,600
6. Advertising Cost 24,000

Total 455,400

*********************************************
 53

Chapter 5

Financial Analysis

A. Profit/ Loss Statement

Description Year 1 Year 2 Year3 Year 4 Year 5

Sale 10,192,000 11,211,200 11,720,800 12,230,400 13,759,200

Less: Costs of good sold 1,013,628 1,064,309 1,114,991 1,165,672 1,185,945

Gross Margin 9,178,372 10,146,891 10,605,809 11,064,728 12,573,255
Less: Selling and Administration
expense 455,400 455,400 455,400 455,400 455,400
Depreciation 373,013 746,026 1,119,039 1,492,052 1,855,065

Income Before Tax and Interest 8,349,959 8,945,465 9,031,370 10,166,376 10,262,790
Less: Interest 53,125 53,125 53,125 53,125 53,125
Income Before Tax 8,296,834 8,892,340 8,978,245 10,113,251 10,209,665
Less: Tax 3,318,734 3,556,936 3,591,298 4,045,300 4,105,116
Net Income 4,978,100 5,335,404 5,386,947 6,067,951 6,104,549
 54

First Year

Description Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
611,52 611,52 1,121,12
Sale
1,223,040 1,223,040 1,121,120 1,223,040 509,600 407,680 407,680 509,600 0 0 0 1,223,040 10,192,000
Less: Cost of good 40,54 40,54 60,81 60,81 111,49
sold 121,635 121,635 111,499 121,635 50,681 6 6 50,681 8 8 9 121,635 1,013,628
871,94 413,02 550,70 550,70 1,009,62
Gross Margin
1,101,405 1,101,405 1,009,621 1,101,405 458,919 5 5 458,919 2 2 1 1,101,405 9,178,372
Less: Selling and
Administration 37,95 37,95 37,95 37,95 37,95
expense 37,950 37,950 37,950 37,950 37,950 0 0 37,950 0 0 0 37,950 455,400
18,65 14,92 22,37 22,38 41,03
Depreciation
44,762 44,762 41,031 44,762 18,651 1 1 14,921 9 0 1 44,762 373,013
Income Before Tax 417,49 333,99 500,99 500,99 918,49
and Interest 1,001,995 1,001,995 918,495 1,001,995 417,498 8 8 333,999 8 8 5 1,001,995 8,349,959
4,42 4,42 4,42 4,42 4,42
Less: Interest
4,427 4,427 4,427 4,427 4,427 7 7 4,427 7 7 7 4,427 53,125
414,84 375,54 497,81 497,81 912,65
Income Before Tax
995,620 995,620 912,652 995,620 414,842 2 6 375,546 1 1 2 995,620 8,296,834
165,93 132,74 199,12 199,12 365,06
Less: Tax
398,248 398,248 365,061 398,248 165,937 7 9 132,749 4 4 1 398,248 3,318,734
Net Income
597,372 597,372 547,591 597,372 248,905 248,905 199,124 199,124 298,686 298,686 547,591 597,372 4,978,100
 55

Second Year

Description Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Sale 1,345,344 1,345,344 1,233,232 1,345,344 560,560 560,560 448,448 448,448 672,672 672,672 1,233,232 1,345,344 11,211,200
Less: Cost of good
sold 127,717 127,717 117,074 127,717 53,215 53,215 42,572 42,573 63,859 63,859 117,074 127,717 1,064,309
Gross Margin 1,217,627 1,217,627 1,116,158 1,217,627 507,345 507,345 405,876 405,876 608,813 608,813 1,116,158 1,217,627 10,146,891
Less: Selling and
Administration 37,95 37,95 37,95 37,95 37,95
expense 37,950 37,950 37,950 37,950 37,950 0 0 37,950 0 0 0 37,950 455,400
Depreciation 89,523 89,523 82,063 89,523 37,301 37,301 29,841 29,841 44,762 44,762 82,063 89,523 746,026
Income Before Tax
and Interest 1,073,456 1,073,456 984,001 1,073,456 447,273 447,273 357,819 357,818 536,728 536,728 984,001 1,073,456 8,945,465
4,42 4,42 4,42 4,42 4,42
Less: Interest 4,427 4,427 4,427 4,427 4,427 7 7 4,427 7 7 7 4,427 53,125
Income Before Tax 1,067,080 1,067,080 978,157 1,067,080 444,617 444,617 355,696 355,696 533,540 533,540 978,157 1,067,080 8,892,340
Less: Tax 426,832 426,832 391,263 426,832 177,847 177,847 142,278 142,278 213,416 213,416 391,263 426,832 3,556,936
Net Income
640,248 640,248 586,894 640,248 266,770 266,770 213,418 213,418 320,124 320,124 586,894 640,248 5,335,404
 56

Third Year

Description Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Total
Dec
Sale 1,406,496 1,406,496 1,289,288 1,406,496 586,040 586,040 468,832 468,832 703,248 703,248 1,289,288 1,406,496 11,720,800

Less: Cost of good sold 133,799 133,799 122,649 133,799 55,750 55,750 44,599 44,600 66,899 66,899 122,649 133,799 1,114,991
Gross Margin
1,272,697 1,272,697 1,166,639 1,272,697 530,290 530,290 424,232 424,233 636,349 636,349 1,166,639 1,272,697 10,605,809
Less: Selling and
Administration 37,95 37,95 37,95 37,95 37,95
expense 37,950 37,950 37,950 37,950 37,950 37,950 0 0 37,950 0 0 0 455,400
Depreciation 134,285 134,285 123,094 134,285 55,952 55,952 44,761 44,762 67,142 67,142 123,094 134,285 1,119,039
Income Before Tax
and Interest 1,083,764 1,083,764 993,451 1,083,764 451,569 451,569 361,255 361,255 541,882 54,1882 993,451 1,083,764 9,031,370
4,42 4,42 4,42 4,42 4,42
Less: Interest 4,427 4,427 4,427 4,427 4,427 4,427 7 7 4,427 7 7 7 53,125
Income Before Tax 1,077,389 1,077,389 987,607 1,077,389 448,912 448,912 359,130 359,131 538,695 538,695 987,607 1,077,389 8,978,245

Less: Tax 430,956 430956 395043 430956 179565 179565 143651 143651 215478 215478 395043 430956 3,591,298
Net Income
646,434 646434 592564 646434 269347 269347 215477 215478 323217 323217 592564 646434 5,386,947
 57

Fourth Year

Description Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Sale 1,467,648 1,467,648 1,345,344 1,467,648 611,520 611,520 489,216 489,216 733,824 733,824 1,345,344 1,467,648 12,230,400
Less: Cost of good
sold 139,881 139,881 128,224 139,881 58,284 58,284 46,626 46,626 69,940 69,940 128,224 139,881 1,165,672
Gross Margin 1,327,767 1,327,767 1,217,120 1,327,767 553,236 553,236 439,590 439,590 663,884 663,884 1,217,120 1,327,767 11,064,728
Less: Selling and
Administration 37,95 37,95 37,95 37,95 37,95
expense 37,950 37,950 37,950 37,950 37,950 37,950 0 0 37,950 0 0 0 455,400
Depreciation 179,046 179,046 164,126 179,046 74,603 74,603 59,682 59,682 89,523 89,523 164,126 179,046 1,492,052
Income Before Tax
and Interest 1,219,965 1,219,965 1,118,301 1,219,965 508,319 508,319 406,655 406,655 609,983 609,983 1,118,301 1,219,965 10,166,376
4,42 4,42 4,42 4,42 4,42
Less: Interest 4,427 4,427 4,427 4,427 4,427 4,427 7 7 4,427 7 7 7 53,125
Income Before Tax 1,213,590 1,213,590 1,112,458 1,213,590 505,663 505,663 404,529 404,530 606,795 606,795 1,112,458 1,213,590 10,113,251
Less: Tax 485,436 485,436 444,983 485,436 202,265 202,265 161,812 161,812 242,718 242,718 444,983 485,436 4,045,300
Net Income
728,154 728,154 667,475 728,154 303,398 303,398 242,717 242,718 364,077 364,077 667,475 728,154 6,067,951
 58

Fifth Year

Description Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Sale 1,651,104 1,651,104 1,513,512 1,651,104 687,960 687,960 550,368 550,368 825,552 825,552 1,513,512 1,651,104 13,759,200
Less: Cost of good
sold 142,313 142,313 130,454 142,313 59,297 59,297 47,438 47,439 71,157 71,157 130,454 142,313 1,185,945
Gross Margin 1,508,791 1,508,791 1,383,058 1,508,791 628,663 628,663 502,929 502,930 754,395 754,395 1,383,058 1,508,791 12,573,255
Less: Selling and
Administration 37,95 37,95 37,95 37,95 37,95
expense 37,950 37,950 37,950 37,950 37,950 37,950 0 0 37,950 0 0 0 455,400
Depreciation 222,608 222,608 204,057 222,608 92,753 92,753 74,202 74,203 111,304 111,304 204,057 222,608 1,855,065
Income Before Tax
and Interest 1,231,535 1,231,535 1,128,907 1,231,535 513,140 513,140 410,511 410,511 615,767 615,767 1,128,907 1,231,535 10,262,790
4,42 4,42 4,42 4,42 4,42
Less: Interest 4,427 4,427 4,427 4,427 4,427 4,427 7 7 4,427 7 7 7 53,125
Income Before Tax 1,225,160 1,225,160 1,123,063 1,225,160 510,483 510,483 408,386 408,387 612,580 612,580 1,123,063 1,225,160 10,209,665
Less: Tax 492,614 492,614 451,563 492,614 205,256 205,256 164,204 164,204 246,307 246,307 451,563 492,614 4,105,116
Net Income
732,546 732,546 671,500 732,546 305,227 305,227 244,182 244,183 366,273 366,273 671,500 732,546 6,104,549
 59

B. Cash Flow

Cash Flow Statement

Cash Flow From Operating Activities

Net Income $6,157,674

Non-cash Expenses and Revenues

Include income

Raw material cost (use for 1 month) 76,790

Depreciation 1,855,065

Income Before Tax 10,262,790 (900,000)

Net Cash Flow from Operating

15,833.00
Activities

Cash Flows From Investing Activities

Purchase of Building 760,000

Net Cash Flow used by Investing

Activities

Administration Cost 455,400

Invested 6,000,000

Withdrawals 373,013

Net Cash Flow Provided by Financing

$1,855,065
Activities

Net Increase (Decrease) in Cash $190,000

60
C. Balance Sheet

Assets
Current Assets
Cash 6,000,000
Accounts receivable -
Inventory -
 Prepaid expenses
-
Shot-term investment -
Total current assets 6,000,000

Fixed assets
Equipment & tool 396,276
Tangible assets 176,970

Other Assets
Deferred income tax 262,790
Other -
Total assets 6,836,035

Liabilities and owner's Equity

Current liabilities
Account payable 1,185,000
Income tax payable 1250,000
Deferred income tax -
Total current liabilities 2,149,399

Owner's Equity
Owner’s investment 2,050,000
Retained earning 395,601
Other 91,036

Total owner’s equity 6,836,035

*********************************************
 61

Chapter 6
Risk Management

In every new business always have many factor that have effect. Risk management is
the process of identifying and evaluating risks and selecting and managing techniques to
adapt to risk exposures. That help for avoid the problem which can happen before. So risk
management is important method that we should to use with our company.
Main of the risk that can make big effect with our company who the company of
fondue business in big city like Pattaya.
• Competitor in bakery industry such as coffee shop or cake shop

• Low season of Pattaya

• The fluctuations of material from supplier

• Lack of fund because we are new company so maybe has this problem in the
beginning.

And we use Enterprise Risk Management or ERM for analysis the risk for our
company. There are 8 factors for step by step like this graph

Monitoring

Control Activities
Information
Risk Response and
Communication
Risk Assessment

Event Identification

Objective Setting

Internal Environment
 62

1. Internal environment

It is a direct reflection to the organization. Such as the marketing strategies we divide

the customer and support every group with appropriate menu that there are much kind of
main menu and beverages. And the most importance of our company is the relationship of
every employee. We select every employee in the beginning step everyone must have service
mind, seniority, discipline, spirit, friendly, something like that.

2. Objective Setting:
For our company has clearly of vision and mission so there are not the problems
about the organization problem. About strategic we can change for the best things by
appropriate problems. Finally we have system of operations that sure and clearly for every
process.

3. Event Identification:
For this issue may be some problem about strategic risk because of our company is
the new company so we cannot know about the best strategy, we must use time for adapt
strategy for use in the long term and very appropriate with our company. And about financial
in the beginning of opening shop, the problem is there are less of profits because less of
people to know and less of ever to eat our product but in recently time I think it better in 1 or
2 month.

4. Risk Assessment:
The probability of this topic come from the season because we use material from
nature such as fruit and meat so if season change the material cannot use then it is a big
problem and have big impact for the operation method. Or in nowadays there are many
strange germs then make animal disease. But we have the way to solve this problem is we
have several of menu that apply with season and nowadays situation which is the risk
response. And we have the quality control for check the quality before serve to customer and
choose the best product.
 63

5. Risk Response

The first way of risk response we try to avoid for some of risk because it is the easiest
way. But this way cannot use with every risk such as nature effects then we make the solution
is protect problem. In example we Installed electrical short-circuit protection and we have the
car insurance for sharing the risk of our company. And if there are some of problem
happened that cannot stop we will control that problem are not expansion and make sure to
not have same problem again.

6. Control Activities

The control activities is policy which make to ensure control have the quality and
standard. So we have department who always check the every response for most correct and
appropriate with each problem.

7. Information and Communication

It is the most issue for risk management because it is the way that transfers all of
information to each step. So we make sure for every employee and every department must
send the correct information and have inspective all information before forward information
to other.

8. Monitoring

CEO will get response for monitor all of information from every process. To ensure
the way that company use to solve problem are correct and they are the best way. However
our company always and continue use the risk management that make our company can
achieve and get the most effectively follow the goal.

After that for help analysis the risk to sure we use 5 force analyses that help to diagnose
external environment such as the threat of entry, the power of buyers, the power of suppliers,
the threat of substitutes, and competitive rivalry.
 64

1. New Entrants

In this term for our company has less effect because in this area there are many shops
already. And the market has consistent. And it is difficult to make delicious and
customer loyalty so there are less of new entrants company.

2. Suppliers of Key Inputs

For this issue maybe have more effect because of the economic of our country always
change. So price of material will change too. But in some of supplier can negotiate
because we known before have the business. And we can buy the cheaper price of
good quality because the buy a lot.

3. Substitute Products

We are the new business. That for sure to this factor have more effetely but we are
full of confidents to it cannot do something with our company. Because we use the
good material, clean for every process, there are many menu and have good tested.
But in some of risk that cannot control which can effect is new product of market or
market trend.

4. Buyers

We the small and new business for buyer is the most risk for this step. Because there
is old bakery shop around us so maybe they have customer loyalty of them such as
Swensen. However we try to make exotic of shop and menu.

5. Rivalry among competing seller

For this issue is the sum up of 4 issues above that there are quit high of risk for our
company. So we try to find the weakness point and threat then try to solve problem by
SWOT analysis. To
make sure our company can stand on a long time and can stand with strong legs.

*********************************************
 65

Chapter 7
Summary

Our company offer Le fondue is Dessert and bakery restaurant at Pattaya city where is
attractive place. In Le Fondue is decorating to old style of fondue in Switzerland and make to
relax shop. It makes the customer
get a feeling to the fondue history.
The environment is fully with a
smile of the le fondue staff. The
services of our business are
follows: there are internet wifi and
UBC providing to the customer.
Moreover we have the delivery
service serve the customer that
want to eat at home.
Our company industry is
the new business. We offer many
types of products that the customer can choose. We make customer value and focus on
travelers when they come to Pattaya. So Le fondue is new way for the customers are
enjoying of new kind of bakery call fondue and good taste of beverage.

Le fondue Vision

We will be a leader of Fondue business by provide the best quality product and offer
the service mind.

Le fondue Mission

Our company’s purpose is to:

- Fondue has good selection for happy and relax on café and fondue is service mind.
 66

- There are the best of quality on product to grow.

- Will creative new ideas of product to the market.

- To promote business practices that respect in the Thai people and the earth.

- Provide educational services Grow market Fondue.

- We believe our business success depends on offering a good experience on the service
mind and contributing of the customer.

- Get break even point not exceed 2-3 years

- And give back a reword or benefit to our investors.

The strategic plan

 67

Marketing Mix

• Product
Our product is fondue. The concept of our product is happy coming with delicious
when you put it. It interest of product, the fresh fondue such as Chocolate fondue, Cheese
fondue, and Fondue Bourguignon née (Oil fondue).
• Price
Our company set the price from raw material and competitor. Our company use
promotion pricing strategy for attraction the customer. The price of product is neither high
nor low that our customer can pay for it.

• Place
Fondue restaurants are everywhere in the world. You don't need to go to Switzerland
or France to enjoy delicious fondue. There is a city near where you live that serves fondue,
whether it's chocolate fondue, cheese fondue, meat fondue or Fondue Bourguignon. The Le
fondue café is located on Pattaya Chonburi province, Thailand. There is the best location that
can attract many people to test the product from Le Fondue because Pattaya is the best place
that the many foreigners come to travel.

• Promotion
Fondue have the special promotion in the Festival such as New Year festival,
Valentine festival, Song-Kran festival, and etc. for attract the customer with a special price.
In the special festival, if you buy the product is
- 300 baht you get discount 5 %

- 500 baht you get discount 8 %

- 700 baht you get discount 10 %

- 1000 baht you get discount 15 %

 68

Organization plan and Research and Developing

A great deal of practical experience has been obtained and real situation carried out in
the field of Planning Research and Development. Nevertheless, it still remains a relatively
neglected aspect of Company Planning. This does not tie in with the scale and importance of
R & D in practice.
Furthermore, on closer examination of its state of development in practice, a number
of critical points become apparent. These are chiefly lack of system, lack of clarity and the
lack of appropriate institutions. The objective of this article is to show how a better
organization of the planning process can increase the efficiency of R & D Planning. It is
based on a concept which has already proved to be effective in a number of companies in
different lines of business.

Risk Management

Arrange by the issue that can make small impact to company at first.

*********************************************
Appendix
71
 Chocolat
Fondue

VIP set – 399 B

Belgium chocolate with family fountain
individual serve with big set of mix fruit it is
suitable for who that come more than 5 people.

Saving set – 249 B

Belgium chocolate with family fountain
individual serve with a set of mix fruit it is
suitable for who that come less than 5 people.

Small pot – 199 B

Belgium chocolate with mix fruit that you
can choose fruit for 10 types per 1 set.

72

Cheese Fondue
VIP set – 399 B

Fondue Cheese 1 pot

whit big set of crusty cubes
of French or Italian bread it is
suitable for who that come
more than 5 people.

Saving set -
299 B

Fondue Cheese 1 pot whit

a set of crusty cubes of
French or Italian bread it is
suitable for who that come
less than 5 people.

73
Fondue Bourguignon

VIP set -
399 B

A pot of hot oil.

There are many type of
meat such as seafood, pork,
chicken , bacon and beef.
Every meal will serve for
you in 100 g. and have
Swiss Sausage and Cheese
Salad.

Small pot - 249 B

A pot of hot oil. and you can

choose 3 type of meal for your set
serve Swiss Sausage and Cheese Salad

74
* Every menu has
Swiss Sausage

Cheese Salad buffet

you can scoop for 1 time only but it is not limit. 129 B /
person

a cup per person

 75

Beverages

Espresso

Hot Cold

Price 70 baht Price 80 baht

Americano

Hot Cold

Price 70 baht Price 80 baht

 76

Cappuccino

Hot Cold

Price 40 baht

Price 50 baht
Café Latte
Hot Cold

Price 45 baht Price 55 baht

Café Mocha
Hot Cold
 Price 35
baht
Price 45 baht
77
Hot tea

Hot Chocolate Hot Chocolate

Price 35 baht
Price 45 baht

Bouchard Aîné White wine

Fresh orange
juice

Price 45 baht
 Price 260 per
glass

78

Fondue Etiquette

Dipping

After you spear a small piece of bread, dip it into the fondue to
coat it with cheese. Remove it, but hold it over the pot for a few
seconds to allow the extra cheese to fall back into the pot instead of
all over your hands and face. This also gives the cheese time to cool.

If you are really worried about dripping, you can bring the bite
to your mouth with a small plate underneath it. Or remove it entirely
from the fork and put it on the plate. These steps are, for the most
part, unnecessary and take a bit of the fun out of fondue.

Don’t touch the fondue fork with your mouth

Because the fork goes back into the pot, be extra careful not to
touch it with your lips, tongue or teeth. If you do, at least make sure
no one sees you. Okay, that last part was a joke.

Don’t double dip

Dipping a morsel of food, taking a bite and then dipping it back

into the pot is just as bad as touching the fondue fork with your
mouth. Make sure you cover the bread with enough cheese the first
time, and you will have no reason to double dip.
Don’t dip with your
fingers

Besides being incredibly unnecessary and rude, dipping your

fingers into a pot of steaming, melted cheese isn’t the safest thing to
do.

79

Don’t lose your food in the pot

Well, it’s not rude or anything, but you should be aware that
tradition dictates that the person who loses food in the pot has to buy
a round of drinks or the next pot of fondue.

Another tradition says that a woman who drops food in the pot

has to kiss the person next to her. This could be a good or bad thing,

depending on her fellow diners.

Eating meat fondue

Spear the raw meat so the ends of the fork protrude slightly
through the meat. This will keep the meat from burning and sticking
to the bottom of the fondue pot.

Unlike cheese fondue, meat should be removed from the

fondue fork and put on a plate before eating.

Meat fondue is usually accompanied by small dishes of sauce.

Use a regular dining fork to dip the cooked meat into the sauce. Once

again, no double dipping!

80
 Profile
Of
Group Member
 My Profile

NAME: LI JING ID: 4831203272 Major:BA

My name is Li Jing , I am 23 years old ,I from china ,I am fourth

years student this term I will graduation, so I will study hard, My
personality alacrity is bright, the love makes friend I like to read
some philosophy books usually, I love to discuss a problem with
friends together, Know me to feel very happy with everyone, Hope in
the day of aftertime to get along with everyone delectation.
My Email is: royaim@hotmail.com

My phone number:0838608886
thanks!
 MY Profile

Name Pimonpan Luangkhan ID:4831205218

Nickname Cat
Date of Birth 24th April 1986
Place of Birth Chaing Rai
Address of contact 36 m.5 Sridonchai A.Tueng Chaing Rai
Tell 080-0329026 12 call, 084-0412326 True move
E-Mail Tukie_kat@hotmail.com
Face book cat_naka@live.com
Hi5 kiddy_dream@hotmail.com
Hobby Playing Sport, Internet and Travel
 Port Folio

Name: Miss Ganookwan

Surname: Thatinjun
Nickname: แอน
ID: 4831205222 Major: Tourism
Date of birth: 23 November 1987
Place of birth: Lumphun hospital
Address to contact: Fha Thai 7 room 737
Tel number: 084-5015671
E-mail address: anny_jung04@hotmail.com
My hobbies: read book, search internet and talk with
friend
Individual
Port Folio

General Information:
Name-Surname: Miss Pantimai Chaiyato

Nickname: Jeaw (เจียว)

Date of Birth: Sebtember 17, 1987

Place of Birth: Chiang Rai
Address to Contact: 333 Moo1, Thasud, Muang, Chiang
Rai 57100
Tel Number: 080-7913782
Email Address: jeaw_potter@hotmail.com
Website/Face book/Hi5: jeaw_potter@hotmail.com
(Facebook & Hi5)
 Port Folio
Be good at writing, giving a public
speech (Speech in front of 40,000
people), Kungfu and so on.
Like to reading, swimming,
running, football, organizing and
taking part in activities.

YUNAN NORMAL UNIVERSITY

• President of Shengyou
Association
• President of International
Name : ZHOU JINXUE Students Union in Yunnan
Nickname: Daniel
Normal University
Date of Birth: Oct 11,1987
Address to contact: No.26,Yangchang • President of Student Union of
Town, Xuanwei City, Yunnan Province,
No.4 High
PR.China 622412
Tel : 089-4314412 School
• Vice President of Successful man Associatio

• Vice President of Benliu Association

Email: zhoujinxue@gmail.com
Website: http://sina.com.cn/daniel0001

After I learnt this subject, I know how to measure

a project well. If I become a CEO in the future, I can
use the theories and experiences to lead the development of the firm,
and create the highest profit.
ID: 5031203088
Major: BA School of
Management, MFU

< MY PROFILE >

ID: 503 1205 088

School: Management

Major: Tourism

Name: Miss Supaporn Komolsawan

Nickname: Namwaan

Tel: 082-4068998

E-mail: its_naawman@windowslive.com
Address: 333

M.1 T. Thasud Muang district,

Chiang Rai 57100

Blood Group: B

My Port Folio
Name: Passaworn
Surname: Sonkeaw
Nickname: Job
ID: 5031205113 Major: Tourism
Date of Birth: 25 January 1986
Place of Birth: Phrae province

Address to Contact: 97/3 Moo.1 T. Borlaklong A. Long Phrae

Tel Number: 054 545033, 088 4062475

Email Address: p_sonkeaw@live.com

Face book : All-together.devil@hotmail.com
Hi5: http://I-am-bad-guy.hi5.com
My hobbies: watch movie DVD
The Expectation from Project Feasibility Study and
Evaluation:
- I want to get more knowledge for to be a good business
planner.
 Profile

Name : Wichai
Surname: Saeshih
Nickname: Bump
ID: 5031205239
Date of Birth : 4 june 1988
Place of Birth: Chiangrai
Tel Number: 085-5994788
Email Address:
pup591@hotmail.com
Hi5:
smithbump.hi5.com

Hi! Teacher you can call me Bump. Am 21. I

usually listen to music and sleeping when I have free
time, and the singer that I always listening am Michael
buble. He is Canadian. Then, I like to play tennis. I can
speak three languages Thai, Chinese, and English a little
bit. I would like to be a Tour guide because it freedom to
work. You can meet different people and travel many
destinations.
 The
Expectation from
Project Feasibility Study and Evaluation is I can understand
this course apply to my future job or business. In my opinion
it very important for me it is a part for achieve in the future.
And I hope to enjoy your course.