encouraged to enroll the program to lift up the role of provident fund committee to meet with the international standards. The Accredited Provident Fund Committee Members Program (APC) is hosted by the
Distribution Channels Quarter 2 of 2017 Quarter 2 of 2016 Variation THB % Domestic Restaurant and Bakery Business 1,408.7 1,403.2 5.5 0.4 Food and Bakery Wholesales Business 160.0 182.1 (22.1) (12.1) Overseas
Classified by Distribution Channels Quarter 3 of 2017 Quarter 3 of 2016 Variation THB Domestic Restaurant and Bakery Business 1,615 1,652 (37) Food and Bakery Wholesales Business 231 233 (1) Overseas
malls and also the OEM products increased. -2- Revenues Classified by Distribution Channels 3rd Quarter 2018 3rd Quarter 2017 Variation THB % Domestic Restaurant and Bakery Business 1,690 1,615 75 4.7
enroll employees in the provident fund, providing the default portfolio for a member who does not make a selection, and specifying the details of accounting and recording of fund incomes and expenses; 3
sales and services to the international sales and services in 2017 is 81.0 percent to 9.6 percent respectively. -2- Revenues Classified by Distribution Channels 3 Months in 2018 3 Months in 2017 Variation
that affected the gross profit margin variation, there were the revenues and expenses variation as follows; Net profit increased from the same quarter of last year due to the gross profit increased
ด้วย__________________________สอบถามรายละเอียดเพิ่มเติมเกี่ยวกับโครงการส่งเสริมสตรีฯ ติดต่อไพรำภา อยู่เย็น ผู้ช่วยผู้จัดการ ฝ่ายการตลาดและสมาชิกสัมพันธ์ IODEmail: dcp-enroll@thai-iod.com หรือ pairumpar@thai-iod.com โทรศัพท์: 088-088
. Revenues Classified by Distribution Channels 12 Months in 2017 12 Months in 2016 Variation THB % Domestic Restaurant and Bakery Business 6,098 5,969 130 2.2 Food and Bakery Wholesales Business 762 817 (55
percent to 11.2 percent respectively. Revenues Classified by Distribution Channels 12 Months in 2017 12 Months in 2016 Variation THB % Domestic Restaurant and Bakery Business 6,098 5,969 130 2.2 Food and