sales of goods 51.43 72.66 45.52 72.17 (5.91) (11.49) Gross profit 19.35 27.34 17.55 27.83 (1.80) (9.29) Other income 1.11 1.57 2.17 3.44 1.06 95.50 Profit before expenses, finance cost and taxes 20.46
finance costs due to higher borrowings as a result of previous investments in machinery, subsidiaries, and joint ventures. 2. Overview of Domestic Economy and Ready-to-Drink Fruit Juice Market In Q3/2018
. The company and its subsidiaries have net profit for the year ended at 32.89 million Baht or profit at 0.34 Baht per share. Company financial statement In 2017, TCJ had total revenue of 576.60 million
Revenue from sale of goods 2,427.7 2,740.4 -312.8 -11.4% Cost of Good sold 1,724.4 2,005.5 -281.2 -14.0% Selling and administrative expense 521.3 534.9 -13.6 -2.5% Finance costs 7.0 8.1 -1.1 -14.0% Share of
2020, the operating results of the consolidated financial statement had a net profit of Baht 32.67 million or 0.04 Baht per share, compare to the same period of the previous year, net profit is Baht 8.36
there was Share of profit amounted 37.07 million baht in Q2/2019 because there was no transfer in MARQUE Sukhumvit project in Q2/2020. - Finance cost in Q2/2020 amounted 122.64 million baht increased by
) Business purpose: Provide fiber optic network in the industrial park of Sahapat Group Registered capital: 300,000 shares at 100 Baht per share, in total of 30,000,000 Baht Paid-up capital: Not yet paid-up
international passenger was from 52.0 percent to 56.0 percent as a result from entering into agreement with more code share partners. The market with the largest incremental number of passengers was from point-of
percent to 56.0 percent as a result from entering into agreement with more code share partners. The market with the largest incremental number of passengers was from point-of- 3 ASIA’S BOUTIQUE AIRLINE sale
2,255.2 (0.0%) Revenue from finance lease under power purchase agreement 103.2 100.9 102.8 1.9% (0.4%) 205.5 203.7 (0.9%) Revenue from construction under a concession arrangement 68.5 131.3 398.1 203.2