The document outlines a flow chart for a bakery shop's operations, including resource management, customer service, and promotional strategies. It highlights the importance of quality ingredients and efficient processes in enhancing brand perception and customer loyalty. Additionally, it integrates aspects of e-commerce and various organizational practices within the entrepreneurship management program.

1. EPM Master of Business Program in Entrepreneurship Management
Bakery Factory
Flow Chart & Egg Diagram
Kosit Thirajarung

2. Bakery shop

3. Croissant Flow Chart

14. Bakery Resource System

15. Transportation
Yeast Butter
Decoration Fast
Third Party Main Flour
Distribution Contractors Supplier
Shape
Packaging Supplier
Good Smell Distribution
Brand Fresh Ingredient
Loyalty Chef
QC / QA
System Recipe
Customer / Process
Service
Staff
GMP /
Brand
HACCP / ISO
Image
Delicious
Sure Chef
Brand
Story Perception
Mixer Equipment
Shop Branch Dough
Decoration Sheeter
Proofer
Location
Price Chill
Blast
Freezer
oven Room
Height
Price

16. Take Home / At Branch Egg Diagram for Bakery Shop
- Customer service
- Catalog
- Ads.
- Special promotion - Conner , Garden
- Table
- Internet / Wifi
Want / Hungry
- Packaging - Magazine
- Waiter - Brander
- Cashier Eat Branch - Print Ads.
- Decoration - Car Park
- Fresh Bake Bakery Decision Process - Music
Purchase
Take Home At Branch Selection
Decision - Manu
- Price List
- Product List
- Product Picture
- Product Taste
- Suggestion Staff

17. EPM Master of Business Program in Entrepreneurship Management
Production By :
นายโฆษิต ถิรจรุง
monsadako@hotmail.com
E-Commerce
GMI , KMUTT
Upload : 2010