THE STATE BANK OF VIETNAM MINISTRY OF EDUCATION AND TRAINING
HO CHI MINH UNIVERSITY OF BANKING
REPORT GROUP ASSIGNMENT
RE - FABRIC
MAJOR: BUSINESS ADMINISTRATION
COURSE: ENTREPRENEURSHIP IN DIGITAL AGE
Lecturer: Bui Duc Sinh
Class Code: L29
Group Number: Group 02
HCM, July 17, 2025.
2
Full Name
Email
Phone Number
Personal Photo
Le Hoang Phuc (Leader)
hoangphucle1410@gmail.com
0356032365
Le Duc Nhan
050610221157@st.buh.edu.vn
0886260669
3
Do Hoai Anh Thu
050610220585@st.buh.edu.vn
0799821131
Truong Thi Thanh Thuy
050610221354@st.buh.edu.vn
0786400410
Tran Phuoc Nghia
050610220348@st.buh.edu.vn
0899329650
4
Full Name
ID
Assigned tasks
Work
performance
assessment
Number of
late arrivals
Class
violations
Le Hoang Phuc
(Leader)
050610221237
_ Conduct project structure
allocation
_ Chapter 2 (Section 2.1;
2.2)
_ Chapter 5 (Section 5.1)
_ Edit content in Word
100%
0
0
Le Duc Nhan
050610221157
_ Chapter 1
100%
0
0
Tran Phuoc Nghia
050610220348
_ Chapter 3 (Sections 3.4;
3.5)
_ Chapter 5 (Section 5.2)
100%
0
0
Truong Thi Thanh
Thuy
050610221354
_ Chapter 2 (Section 2.3)
_ Chapter 4
100%
0
0
Do Hoai Anh Thu
050610220585
_ Chapter 3 (Sections 3.1;
3.2; 3.3; 3.6; 3.7)
100%
0
0
5
TABLE OF CONTENT
LIST OF FIGURES ....................................................................................................... 7
LIST OF TABLES ......................................................................................................... 8
CHAPTER 1. EXECUTIVE SUMMARY .................................................................. 9
1.1. Reasons for choosing the project .......................................................................... 9
1.1.1. Reasons for forming and developing the idea ............................................... 9
1.2. Project objectives ................................................................................................ 10
1.2.1. Short-term .................................................................................................... 10
1.2.2. Long-term .................................................................................................... 10
CHAPTER 2. COMPANY DESCRIPTION ............................................................. 11
2.1. Business development ........................................................................................ 11
2.1.1. Vision .......................................................................................................... 11
2.1.2. Mission ........................................................................................................ 11
2.1.3. Core Values ................................................................................................. 11
2.2. Description of products and services .................................................................. 11
2.2.1. Product Category Storytelling ..................................................................... 12
2.2.2. Standard operating procedure (SOP) ........................................................... 13
2.2.3. Technology employed ................................................................................. 15
2.3. Management team and organizational structure ................................................. 16
2.3.1. Organization Structure................................................................................. 16
2.3.2. Future Human Resource development orientation ...................................... 17
2.3.3. Human Resource policies ............................................................................ 18
CHAPTER 3. MARKET ANALYSIS ....................................................................... 21
3.1. Market research .................................................................................................. 21
3.1.1. Overview of VietNam’s F&B Industry ....................................................... 21
3.1.2. Green Trends in F&B: ESG, Sustainability, and eco–conscious branding . 22
3.1.3. Gaps and Opportunities for sustainability décor products .......................... 23
3.2. Product value proposition ................................................................................... 24
3.3. STP (Segmentation – Targeting – Positioning) .................................................. 25
3.3.1. Segmentation ............................................................................................... 25
3.3.2. Targeting ...................................................................................................... 25