CHAPTER 1

THE PROPOSED BUSINESS

Introduction

For many people, becoming an entrepreneur and opening own

business is the key to financial success. Not only that,

but being an entrepreneur also gives the opportunity to

be their own boss, choose their own availability and

working hours and perhaps, most importantly, business

owners has the potential to earn more money than working

as an employee. In light with this, the researchers wants

to lunch a novel and lucrative commercial venture, a

coffee shop. This company stands out because it offer its

customer a high-quality, imported items and a good

services all at once. Customers can therefore take

advantage of and enjoy the coffee shop’s food and drinks.

At the same time, the researcher will also create a new

coffee shop that will become a popular hang-out place at

Santiago City.
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OBJECTIVE OF THE STUDY

This study aims:

 To determine the feasibility of establishing

an affordable Coffee Shop at Barangay Mabini,

along Maharlika Highway, Robinsons Place

Santiago City.

 To determine the accounting rate of return of

investment as well as the period of time the

initial investment be recovered from normal

operation.

 To determine the socio-economic impact of the

proposed business in the community where it

operates complying with social responsibility

and good governance.

SCOPE, DELIMINATION AND CONTINGENCY

This feasibility study is conducted for the

purpose of determining the feasibility/liability of the

proposed business and other aspects anchored to the

stated objectives and subject to the following

parameters.

The information used in this study is delimited

upon the representation made by the respondents as they

answered survey questionnaires and interviews noted by

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the proponents. Respondents are stratified into the

following classifications:

Project Summary

 Name of the proposed Business

After thorough analysis and

brainstorming the researchers agreed to

establish a Coffee Shop business as a source of

their income and profit. This proposed business

will be named as the “Wake up your Taste Buds”.

 Location of the proposed Business

The proposed location of the said

proposed business “Wake up your Taste Buds”

will be at Barangay Mabini, along Maharlika

Highway, Robinsons Place, Santiago City.

Business description

 A coffee shop for consumer is how the

proposed business is described. This business

would establish an exceptional location where

customers may interact with others in peaceful

and tranquil setting while enjoying the best

customer services the business has to offer as

well as the distinctive cuisine and beverages

from the proposed business. Operating hours for

this said business will be 7:00 am to 10:00 pm.

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CHAPTER II

RELATED EXISTING BUSINESS

Before the implementation of the proposed

business, the student researchers conducted a simple

survey to determine if there are an existing business in

the city or near the city proper that are now established

and operated related to the proposed business idea.

Based on the survey, there are few business

establishments who are operating with related concept to

the proposed business idea of the student researchers and

these are as follows:

Coffee Project

The Coffee project started recently in March

8, 2021 in Barangay Batal, Santiago City, in front of

Camella Homes Subdivision located at all homes. In 2015,

Coffee Project New York co-founders Chi Sum Ngai and

Kaleena Teoh quited their jobs and opened a coffee shop

as a passion project in New York City's East Village

neighborhood. The owner of Coffee project is Manny B.

Villar. Coffee Project is a chain of coffee shops under

the AllValue Corp., the retail arm of the Villar Group of

Companies. The man behind the vision of Coffee Project is

none other than Manny B. Villar. Coffee project is

serving good quality concoctions of espresso based drinks

5

and mouth-watering food, Coffee Project aims to provide

excellent coffee and gracious service by creating

memorable experience for people. Coffee Project’s

signature blend is composed of 70% Arabica coffee that is

imported from Brazil and 30% Robusta coffee from Sumatra.

This combination gives you the coffee that is very

flavorful and aromatic with chocolaty and fruity notes.

Many are also hooked with their best-selling

drink, the Vietnamese Latte which is made from Nguyen

beans from Vietnam. These beans have rich and strong

flavor that blends beautifully with sweetened milk giving

you a rich and flavorful coffee with hints of chocolaty

tones. To pair with these delicious beverages, Coffee

Project also serves variety of sandwiches, pasta and rice

meals. Two of the most promising dishes are the Sardine

Pasta and the Beef Tapa. Besides the Coffee Project’s

high-quality service and best tasting food and drinks,

the interior of each branch is exceptional, granting them

an extra edge among others. The place itself is a reason

enough to drop by. Every coffee outlet of Coffee Project

is filled with flowers and greens to create a happy and

vibrant mood among its customers. They made use of mood

lights and comfortable seating pieces to create a sense

of personal space for each customer. There are areas for

6

the individuals who are just passing the time, long

tables for those who may have a meeting, and comfortable

sofas for groups who are just hanging out. With its

extraordinary concept, their valued customers consider

Coffee Project as the most Instagram-worthy coffee shop.

Black Scope Café

Black Scoop Cafe Black Scoop Cafe opened last June

18, 2019 in National Highway, Barangay Dubinan East,

Santiago City. The Black Scoop Cafe, owned by Louie Sy,

the businessman who is also responsible for Infinitea, a

milktea shop located in a 200 square meter building at

101 Maginhawa Street in Teachers Village, Quezon City.

The love of tea, coffee, and ice cream served as the

foundation for Black Scoop Cafe. The enthusiasm for high-

quality foods and beverages fuels it. The cafe operates

under the tenet of effective supply chain management.

Consistent product availability and quality are

guaranteed by our faultless supply chain system. To

ensure that we obtain first dibs on the greatest crops

they have in each batch, they keep close ties with both

coffee plantations and tea producers. As per business

policy, the roasting and fermenting processes take place

at their facilities using dependable, effective equipment

and a schedule. Before being delivered to the store, the

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beans and leaves are inspected, weighed, and freshly

packed. They are proud to be the first black-owned soft

serve ice cream, tea, and coffee bar in the nation. The

idea is to combine these well-liked products while

preserving each one's distinct identity and high level of

quality. This demonstrates their propensity to lead the

way in the evolution of food and drink. Also, branding

is one of the most crucial company’s decisions, and they

have embraced this notion. The logo embodies the

founders' goal for the company to become a local symbol

of premium coffee and cutting-edge soft drinks. Every

one of their beverages is specially crafted to leave a

distinct imprint of excellence in the thoughts of their

clients. Black Scoop Café’s best seller is the Brown

Sugar Latte and soft-serve ice cream. They are also the

one who introduce soft-serve white rabbit ice cream to

the Philippines. Among their other top sellers are

beverages from their Cream Cheese Collection, which come

in flavors including green tea, cocoa, and matcha. These

beverages have brown sugar sprinkled on top that is

afterwards caramelized by fire. Black Scoop Café is the

most dependable food and beverage experts in the nation

make up the research and development team at Black Scoop

Cafe. They have the knowledge necessary to serve tasty,

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premium cuisine and beverages. This café, which has 200

seats, has become the newest hangout or tambayan spot for

fans of coffee, milk tea, and ice cream. The cafe has

brown wooden tables, brick walls, patterned tile floors,

and well positioned industrial chic lamps, which give it

a contemporary and lovely appearance. Also a cozy

location to connect with family and friends. For those

who dislike being cooped up in air-conditioned rooms, it

also features an open area.

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CHAPTER III

MARKET STUDY

Market Description

The proposed business will be established once the

operating or starting capital will be completed. Overall,

the researcher’s strategy is maintaining a constantly

high customer count by satisfying groups of potential

customers. Coffee shops have gained prominence the past

several years. In fact, most of successful business here

and in other municipality especially in Manila area were

mostly engaged.

Market Share Analysis

The proposed business is a Coffee shop, whether

the customer is looking for great cup and taste of

coffee, or just want a good place to hang out, they are

welcome to go and try this place.

The proposed business is faced with exciting

opportunity of being a unique and having a high quality

products and services in the City of Santiago. It has

been proven to be winning concept in the market and will

produce large market share.

The proposed business wants to create a cool, mellow

vibe, while providing superior service. Instead of a

10

receptionist, guests will be greeted by a barista from

the coffee bar at the front of the shop. The bar will

also serve different coffee flavours and pastries. The

coffee station will be open to public customers. All the

more, the proposed business will offer affordable

services to their customers. It will also provide

different promos and advertisement strategies to attract

larger number of customers and acquire a large market

share in the municipality.

Figure 1. Market Share Analysis Before Establishing the

Proposed Business

13%
24%

17%
blackscoop
coffe project
other related business
uncatered

45%

Based on the survey conducted by the proponents, the

distribution of sales was analyzed and interpreted as

shown in figure 1. Out of 150 respondent’s coffee project

got a high market shares that means most of the

respondents preferred to visit and drink a cup of coffee

11

to the said establishment. However, 13% or the least

market share were those customers that are not catered

and later will be the prospect customers.

Figure 2. Market Share Analysis After Establishing the

Proposed Business

9%

22%

14%
blackscoop
coffee project
other related business
uncatered

36%

Based on the result of the survey, it shows that

the proposed business can get a decent amount of market

share gained from the existing business like black scoop

and coffee project cafe. The proposed business can also

get amount of market share from other related business

establishments and those customers who are not catered in

the city. The market share of the proposed business will

be expected to continue to increase through various

advertisement and promotional campaign that will be

launched by the researchers.

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Demand Analysis

The dominant target market for the proposed

business is a regular stream of local residents since the

proposed location is situated in one of the populated

barangays of the city. Food and self-hygiene for personal

and expedient customer service at a competitive and

affordable price is the key to maintaining the local

market share of this target market.

Supply Analysis

The coffee houses that make up the community of

establishments in the area are quite diverse. Their

concepts coffee houses venues to expensive and luxurious

establishments. However, the predominating nature of the

immediately surrounding coffee shops is casual/ upscale.

So, to maintain customer’s loyalty and attract new

clients this proposed business should provide quality and

affordable services with a low or affordable price.

Therefore, determinants of supply like price, cost of

production, tax and subsidy should be considered.

Competitive Advantage

This proposed business has a great potential to

gain large market share since it is the first and only

business in the area that can offer all in one service.

13

Aside from its uniqueness and fashionable services the

proposed business will also provide quality services with

low price or simply affordable to all walks of life.

There are two business establishments identified

as a pioneer in this kind of business in the

municipality. And as of the time of the survey these two

business establishments were already known and popular in

the city. However, the proposed business can be able to

strive to maintain its status and gain name or success.

Marketing and Sales Strategy

Various activities like marketing strategies and

advertisements will be done prior to the implementation

of the proposed business. This includes distribution of

flyers and leaflets to malls and market, motorcade around

the city proper and advertisement on Facebook, twitter,

Instagram or any social Medias. Various promos and

freebies for customer will be given away for customers

during the opening day of the proposed business.

Product

Product and services will be packaged well to

attract customers. List of product and services with its

corresponding prices will be produced in a catalogue

format for customer’s use.

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Place

The place will be arranged and prepared according

to the convenience of the customers. Cozy ambience will

be the atmosphere that will welcome the customers inside

the establishment.

Pricing

The price of each product and services of the

proposed business is based on the survey questionnaire

gathered by the researchers. As a result, affordable and

reasonably prices were developed for all the products and

services offered by the business. The prices of the

products and services will also be dependent on the

market price of the raw materials to be purchased for the

project.

Promotion

This business will plan to execute a broader

marketing strategies or promotion to build customer

awareness for the business. Marketing methods such as

radio advertisement, billboards, social networking,

television ads and in-store sampling.

15

SWOT Analysis

Strengths Discussion

 Unique concept  The uniqueness of this

 Close to business are, customers will

populated area enjoy and avail the food and

beverage from the café.

 The proposed business is

located near populated areas

like malls and public

transport terminal.

Weaknesses

 No brand names  Since the proposed business

 No customer is new and unknown to many a

bases minimal number of customers

will be expected on its

first stage of operation.

Opportunities

 Trainings and  Participating and attending

skills training and skills

enhancement enhancement is also a good

 Ability to opportunity to gain more

attract updated knowledge and to get

customers more modern styles and

ideas.
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 Market growth  Online advertisements and

promos can easily view and

attract customer nowadays

through various social

medias.

 Day by day people are more

become coffee lover and look

conscious so this proposed

business has a good

opportunity to capture the

market in the right time.

Threats

 Tough  There are lots of quality

competitors café that are ruling the

market now a day. Everyone

is trying to adopt the

lowest possible pricing

strategy with quality to

beat their competitors and

gain more clients and to

develop strong market

position.

CHAPTER 4
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MANAGEMENT STUDY

Management Structure

The partners shall be assigned to manage different

management positions. The Managerial and Supervisory

position refers to General/Administrative Manager,

Sales/Marketing Manager and Production Manager, while the

supervisor position pertains to Coffee Shop Supervisor.

The need for additional managers will be evaluated based

on personnel’s need and budget. Profit and losses shall

be shared by partners equally.

Vision

To be recognized as the leading all-in-one stop

shop café in the city by providing a unique experience

that combines the simple pleasure and relaxation of a

café service at a reasonable and pocket friendly price.

Mission

To be the company that gives pleasure to customers

and to achieve the best service possible all while making

them look at their absolute best.

Objectives
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 Increase sales by 30% in a year due to

escalation of coffee

 Retain customer satisfaction

 Provide relaxed and eco-friendly environment

to the customers

 Provide different types of innovative

products and services as per customer needs

and preference

Forms of Business Ownership

The form of ownership of the proposed business is

dependent upon the will of the one executing the

business. However, for the purpose of presenting the

financial aspect of the proposed business the proponent

conceptualized partnership to be the form of business

organization.

Organizational Chart

The organization will be relatively simple since

the majority of the personnel are involved in production

and there will be a relatively low headcount in

management. There are three functioning groups within the

company: Production/Service, Sales/Marketing, and General

and Administrative. Production group are consists of Café

personnel respectively, the café personnel are composed

19

of server or waiter, dish washer and Barista or Customer

Service Specialists. The Customer Service Specialists or

Barista will be manning the Cafes and in-charge for

blending of beverages for the customers. Another

functioning group is the Sales and Marketing. Sales and

Marketing will handle the promotion and marketing of

product and services of the proposed business. Lastly,

General and Administrative Manager will manage the

overall operation including the facilities, equipment,

inventory, payroll, and other basic operational

processes. The proposed organizational structure of the

business will be illustrated as shown below:

Figure 3. Organizational Structure of the business

20

However, outsource personnel like accountant and

bookkeeper were not included in the proposed

organizational structure of the project.

Manpower and Skills Requirements

Table shows the required manpower and skills

requirement of people or personnel involved in the

formation of the business organization.

Table 1. Manpower and Skills Requirement and

Qualification

Manpower Skills Requirement and Qualifications

Coffeehouse Personnel
1. Barista  Ability to work well under
pressure with high customer
traffic
 Can take customer orders and
payments
 Can make different coffee flavour
drinks and other beverages for
customer
 Good interpersonal skill with
customers to make them feel
comfortable
 Must be male at least 18- 30 years
of age with a minimum one (1) year
of experience
 Must have NC2- Barista and computer
literate
 College level
2. Waiter/Server  Good personal presentation skills.
 Friendly, polite and helpful.
 Patient and diplomatic when dealing
with complaints.
 Flexible and reliable
 With good stamina and efficiency.
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Manpower Skills Requirement and Qualifications

 With good memory and excellent
communication skills.
 Male or Female at least 18- 25
years of age
 High School graduate

3. Dishwasher  Should be neat, clean, and with

pleasing personality
 Capable and comfortable standing
for long time periods
 Excellent multi-tasker
 Must have good communication skills
 Male or Female at least 18-25 years
of age

Compensation and Benefits

The main goal of a certain business is to have

high income but it should also generate a pleasant

relationship between the employer and employee to attain

the business goal. Compensation and benefits will be

properly implemented to an employee in return for their

contribution to the organization, that is, for doing

their job. As part of its competitive employee

compensation strategy, the business will consider a mix

of compensation methods that include salary, benefits,

incentives and non-cash compensation. The mix and

weighting of salary, benefits, incentives and other non-

cash compensation can directly affect the company’s

ability to attract, motivate and retain their employees.

22

The proposed business will associate compensation/pay

ranges with job descriptions in the organization. The

ranges include the minimum and the maximum amount of

money that can be earned per year for a certain position.

Lastly, all employees will be paid on a monthly basis and

will be given a one day (1) off in a week with 5 days

incentive leave annually. Accident occurrence while on

duty will be shouldered by the management. Table shows

the projected total salary of all employees of the

proposed business for one (1) month. A total of Php

79,2957.9 will be allotted for salaries and compensation

of the employees.

Table 2. Projected Schedule of Salaries

Position Gross SSS Phil HDMF

Monthly Health
Salary
Barista 9,500.00 709.80 137.50 100.00

Waiter/Server 9,500.00 709.80 137.50 100.00

Dishwasher 8,900.00 673.00 137.50 100.00

general manager 16,000 1208.70 220.00 100.00

Operation 13,000 967.70 178.75 100.00

manager
Sales/marketing 13,000 967.70 178.75 100.00
manager
Coffee shop 12,000 894.00 165.00 100.00
supervisor
72,400.00 5,420.90 1,017.50 600
Total
Net monthly 79,2957.9
Salary
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Organizational Policies

Various organizational policies will be formulated

and implemented to serve as a framework and structure of

the organization. Some policies that will be implemented

are as follows:

Operational Hours

 The business will operate at 7:00 am to 10:00

pm.

 Mandatory to work overtime if needed.

Attitude and Behavior

 All employees must show integrity and

professionalism in the workplace

 All employees should fulfill their job duties

with integrity and respect toward customers,

stakeholders and the community. Client shall be

the first priority

 Observe cleanliness in the working area

24

Uniforms

 All employees must follow the dress code or the

prescribed uniform and personal appearance

guidelines.

Attendance

 All employees should follow their schedules and

be punctual when coming to and leaving from

work.

 Absent without leave (AWOL) is subject to

appropriate sanctions unless provided with a

valid reason.

Personal Records

 Upon employment the candidate should submit

their complete documents to the manager for

their reference and record.

25

Orientation

 All employees should treat the company’s

property, whether material or intangible, with

respect and care.

 Follows safety provision to avoid accidents

Sanction

 The company will impose disciplinary action

against employees who repeatedly or

intentionally fail to follow the company’s code

of conduct.

 Disciplinary actions will vary depending on the

violation.

 Possible consequences include: Demotion,

reprimand, suspension or termination for more

serious offenses and detraction of benefits for

a definite or indefinite time.

26

CHAPTER 5

TECHNICAL ASPECT

Physical Premises

Business Location

The location of the proposed business will be

along Maharlika Highway, Robinsons Place, Mabini Santiago

City which is accessible and easy to reach for potential

customers.

Business Layout

The design layout for the proposed business will

located at 2nd floor building of Robinsons Place. The

space will be designed specifically for coffee shop

concept, menu and space. The front desk or counter will

be design properly so that employees have efficient work

space and to deliver orders quickly to the customers. The

customer areas in the coffee shop may include various

seating arrangements, retail and condiment counters,

restrooms and possibly a coffee roaster or fireplace.

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Capital Expenditures

The capital expenditures consist of schedules of

work for the design and improvement of office, monthly

expenses/payments, equipment and furniture/fixtures and

cost of raw materials as shown in tables below.

Table 3. Schedules of work for the design and improvement

of office

Activities Labor/Cost

1. Carpentry Works 36,000.00

[email protected]/day@1month)

2. Plumbing Works 7,000.00

([email protected]/day@2weeks)

3. Electrical Works 1,400.00

([email protected]/day@2weeks)

4. Painting Works 11,200.00

([email protected]/day@2weeks)

5. Materials 61,240.00

TOTAL 116,840.00
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Table 4. Monthly expenses/payments

Description Cost

1. Electricity 5,000.00

2. Water supply 1,000.00

3. Rental 10,000.00

total 16,000.00

Table 5.
Furniture/Fixtures
Description Qty Unit Cost Total

1. Display Showcase 1 set 1,410.00 1,410.00

2. Chairs & Tables 1 set 150,000 150,000

(set with bar)

total 151,410 151,410

Table 6: Utensils & Supplies

Description Qty Unit Cost Total

For Coffee Shop

1. Expresso Cups 1 set 2,500.00 2,500.00

2. Small Wares 1 set 10,000.00 10,000.00

total 151,410.00 151,410.00

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Table 7: Machineries & Equipment

Description Qty Unit Cost Total

For Coffee Shop
1. Expresso Machine 1 set 61,685.90 61,685.90
2. Expresso Grinder 1 set 30,455.80 30,455.80
3. Coffee Brewer & 1 set 8,259.20 8,259.20
Air pots
4. Coffee Grinder 1 set 27,823.18 27,823.18
5. Refrigerator 1 set 15,000.00 15,000.00
6. Frappe & Smoothie 1 set 4,336.08 4,336.08
Blender

7. Microwave 1 set 8,000.00 8,000.00

total 155,560.16 155,560.16

Table 8. Cost of Raw Materials for one-month

consumption

Item Quantity Unit Price Total

For Coffee shop
Milk 3 kg 250.00 750.00
Caramel syrup 4 bot 650.00 2,600.00
Brewed espresso 1,000g 255.00 1,020.00
White sugar 10k 57.00 570.00
Vanila extract 2,000g 494.00 1,976.00
Cappucchino 4k 165.00 660.00
Chocolate syrup 4,880g 368.00 2,208.00
Vodka 2L 999.00 1,998.00
Ice cubes 50 bags 100.00 5,000.00
Kahlua Coffee Liqueur 2,800 ml 1,049.00 4,196.00
Banana 6 kg 60.00 360.00
Vanilla ice cream 3 L 320.00 640.00
Dark roast coffee 4 kg 520.00 2,080.00
Honey 1,000 gms 735.00 1,470.00
Green tea bag 200 bags 395.00 790.00
30

Salt 2 kg 190.00 380.00

Eggs 4 tray 150.00 600.00
Flour 8 kg 149.00 1,192.00
Butter 2,000 g 400.00 1,600.00
Raspberries 8 pack 40.00 320.00
Brown sugar 10 k 61.00 610.00
Baking soda 2 k 280.00 560.00
Cocoa powder 6 k 340.00 2040.00
Icing 2,724 g 59.75 358.5.00

total 8086.75 33620

Service Flow

This service flow will be followed during the

implementation of the proposed business as shown in

figure 5.

Figure 5. Service flow of the proposed business

31

Guest is welcomed

Take customer request service/order

Serving customer

Payment of order/service

Finish

The waiter will welcome the customer in the café

and guide them to the available seats/station. After

guiding and assisting the customer, the waiter will take

the customer order. The barista will make the request

order for the customer while the waiter will directly

serve the customer. The request order/service will serve

by the waiter. Lastly the barista will provide the bills

for the customer.

Production Process

The following production process will be followed

during the implementation of the proposed Wake Up your

Taste Buds business:

32

Figure 6. Production Process of the proposed business

Selling Price for each product

A. For Coffee Shop

Café Latte supreme

Ingredients/materials 1 1/4 cups 2% milk

needed: 2 tablespoons any flavor of

flavored syrup

1 (1.5 fluid ounce) jigger brewed

espresso

Procedure:  Pour milk into a steaming

pitcher and heat to 145 degrees

F to 165 degrees F (65 to 70

degrees C) using the steaming

wand.

 Measure the flavored syrup into

33

a large coffee mug. Brew

espresso, then add to mug.

 Pour the steamed milk into the

mug, using a spoon to hold back

the foam. Spoon foam over the

top.

Price Php 110.00

Frappuccino

Ingredients/materials ¼ Cups Demerara Sugar

1½ Cups Milk
needed:
1 Teaspoon vanilla extract
2 Espresso
½ Cups Hot water
Procedure:  Measure out the sugar (Demerara

or brown sugar) and dissolve in

approx half a cup (100ml) of

boiling water.

 Stir the sugar and water until

the sugar is completely

dissolved

 Grind the coffee and make 2

espressos.

 Pour the espressos into the

sugar syrup and stir

34

 Stir the coffee and the sugar

syrup together until it is well

mixed.

 Add a teaspoon of vanilla

extract and stir. For different

flavors, add caramel syrup, or

to make a Mocha Frappuccino add

3-4 tablespoons of chocolate

syrup.

 Pour the coffee/sugar mixture

into an empty plastic milk

container. Add the milk, replace

the lid, and shake carefully to

gently mix the ingredients.

 Place the milk container in the

freezer for 90 minutes, or until

the drink contains some ice

elements.

Price Php 120.00

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Espresso

Ingredients/materials 19 Grams High quality ground

espresso
needed:
1 Scale
Procedure:  Rinsed portafilter with warm
water and keep everything at
temperature.
 Fill the "double" basket with 19
g of good quality finely ground
espresso. Use a medium roast to
let the quality of the beans
show through.
 Level the espresso into a flat
layer. Wipe any excess espresso
off the sides of the basket.
 Now tamp the espresso evenly
into place.
 Twist the portafilter into the
machine.
 Pull your shot. Yield about 34-
36 grams of liquid espresso for
the 19 g of ground espresso.
 Take 24-30 seconds to yield much
espresso. If it pulls faster,
the shot will taste sour and not
complex, since it didn't have
time to extract a lot of the
flavor.
Price Php 85.00

Cappucchino
36

Ingredients/materials Espresso Machine

Milk or Half&Half
needed:
Frother (Stick or container
variant)
Microwave or similar
Espresso roast / capsule
Procedure:  Fill your cup with a fifth of
milk to make about a half cup of
froth. Heat milk for 20 seconds
(max) in the microwave. Use
frother and hold by having a
finger on on/off button and
other directly on frother to
slow down rotation.
 Turn on and reduce speed of
rotation as needed. Move frother
counter clockwise (depending on
rotation) to introduce air. Lift
frother up & down evenly so
slightly to break surface. This
adds more air.
 Place under espresso machine
that has been prepped either
with ground espresso coffee or a
capsule.
 Draw a lingo (more espresso
coffee & water than a regular
shot of espresso) and stop when
desired.
Price Php 110.00
37

Fudge Cappucchino

Ingredients/materials 1 small cappuccino

1 tablespoon fudge syrup
needed:
1/4 teaspoon sugar
Procedure:  Place in a cup 1 tablespoon
fudge syrup and 1/4 teaspoon
sugar
 Brew in the cup a small
cappuccino
 Stir to blend. Top with
additional foam if desired.
Price Php 110.00

Café Mocha latte

Ingredients/materials 1 small cappuccino

2 teaspoons chocolate syrup
needed:
1/2 teaspoon sugar
Procedure:  Place in a cup 2 teaspoons
chocolate syrup and 1/2 teaspoon
sugar
 Brew in the cup a small
cappuccino
 Stir to blend.
 Top with additional foam if
desired.
Price Php 110.00

Vanilla Cappuccino Frappe

38

Ingredients/materials Ingredients
needed: 2 cups crescent-shaped ice cubes
(14 to 17 each)
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/4 cup whole or other milk
1/2 cup water
3 tablespoons ground espresso or
other dark roast coffee
Procedure:  Place ingredients in blender

compartment in order listed

2 cups crescent-shaped ice cubes

(14 to 17 each)

3 tablespoons sugar

3/4 teaspoon vanilla extract

1/4 cup whole or other milk

 Prepare coffee using amounts

below

1/2 cup water

3 tablespoons ground espresso or

other dark roast coffee

Price Php 85.00

Classic Mocha Frappe

39

Ingredients/materials 2 cups crescent-shaped ice cubes

needed: (14 to 17 each)
2 tablespoons sugar
3 tablespoons hot fudge dessert
topping
1/4 cup whole or other milk
Prepare coffee using amounts below:
1/2 cup water
3 tablespoons ground espresso or
other dark roast coffee
Procedure:  Place ingredients in blender

compartment in order listed

2 cups crescent-shaped ice

cubes (14 to 17 each)

3 tablespoons sugar

3/4 teaspoon vanilla extract

1/4 cup whole or other milk

 Prepare coffee using amounts

below

1/2 cup water

3 tablespoons ground espresso

or other dark roast coffee

Price Php 85.00

Iced Coffee
40

Ingredients/materials 2 Shots espresso

needed: 12 Ice cubes
½ Tablespoons Heavy cream
2 Packets Splenda (or sugar)
Procedure:  Grab out your espresso machine,

and pull 2 double shots of

espresso. Or start with 8 oz of

drip coffee!

 Freeze for ten minutes.

 Grab your cup and fill it up,

melt 4 ice cubes, stirring

gradually.

 Pour in 2 packets Splenda, or

sugar to taste, then get your

1/2 tbsp cream, and stir

Price Php 85.00

Iced Café Latte

Ingredients/materials 591 Milliliters Milk

Flavoured Syrup (optional)
needed:
Your choice of espresso and ice
Procedure:  Add your choice of flavoured
syrup to bottom of your glass.
(Optional)
 Add milk and ice
 Add shots to milk, add this on
top to create a nice effect
41

(macchiato), or add the shots

BEFORE the milk too.
Price Php 100.00

Chocolate fudge Espresso Cookies

Ingredients/materials 180 Grams Butter

1 Cup Brown sugar
needed:
¼ Cups White sugar
1 Egg
1 Teaspoon Baking soda
½ Teaspoons Salt
2 Teaspoons Espresso in
2tsp of water
2 Cups Flour
150 Grams Chocolate
chips/chopped
Procedure:  Pre heat the oven to 180 degrees
 Put the sugars and butter in a
bowl and whisk till fluffy
 Add the espresso and egg and
keep whisking
 Add all the dry ingredients
except the chocolate and blend
 After combined add in the
chocolate
 Create little balls using
tablespoon or your hands
 Put them on a baking tin with a
parchment paper and bake for
15min till golden on the sides
Price Php 79.00
42

Mocha Cupcakes

Ingredients/materials
175 Grams Unsalted butter
needed:
(softened)
175 Grams Caster sugar
3 Eggs
1 Teaspoon Espresso powder mixed
with 1 tbsp water
25 Grams Cocoa powder
150 Grams Plain flour
For the mocha icing
100 Grams Unsalted butter
150 Grams Icing sugar
50 Grams Melted dark chocolate
2 Teaspoons Espresso (cooled)
Procedure:  Empty the butter and sugar into
a bowl and beat until smooth and
light in colour
 Add the eggs one at a time
 Sift 150grams flour and the
cocoa into the mixture and fold
in until smooth. Then fill 12
cases with the mix. Cook for
20mins at 180°C
 Cool on a rack until completely
cold
 Beat the butter in a bowl until
light and fluffy.
 Add the sugar gradually until
all mixed in
43

 Fold in the melted chocolate and

espresso
 Fill a piping bag with the icing
Price Php 79.00

Fudgy Brownies

Ingredients/materials ¾ Cups Butter

¾ Cups Sugar
needed:
2 Eggs
1 Teaspoon Vanilla extract
¾ Cups Melted chocolate
¾ Cups All-purpose flour
2 Tablespoons Cocoa powder
½ Teaspoons Salt
½ Teaspoons Instant
coffee/espresso powder
Procedure:  First, preheat your oven to
180°C/350°F.
 Cream butter (which has to be at
room temperature) and sugar.
 Then, add eggs and vanilla.
 Add the melted chocolate. Whisk
away.
 Add in flour, cocoa, salt and
espresso powder. Espresso powder
acts like salt to chocolate. It
brings out the flavour
 Pour the batter in a greased pan
 Bake for 34-37 minutes. Make
sure to check at the 34th
44

minute.
 Let them cool in the pan for 15
minutes and serve
Price Php 79.00

CHAPTER 6

FINANCIAL STUDY
45

This chapter discusses the financial aspect of the

study. In order for a business to run and start its

operation initial capital is needed. The initial capital

of the proposed business shall be Php 900,000.00 to be

contributed equally by the partners.

Project Cost Summary

Estimated cost for design and

improvements of business

establishment (Lease Improvement) - Php 116,840.00

Estimated cost of machinery and

equipment ------------------------- Php 155,560.00

Estimated cost for Utensils & Other

Supplies--------------------------- Php 26,350.00

Estimated cost of furniture and

fixtures -------------------------- Php 151,410.00

Working capital ------------------- Php 79,2967.9

Source of financing (investment of

the partners) --------------------- Php 900,000.00

FINANCIAL ASSUMPTIONS

1. Sales volume are expected to increase by 4%

annually. Cost of sales and service denotes

46

expenses incurred directly attributable to the

generation of sales and service revenue and it

constitutes 60% of sales.

2. Accounts payable assumed in the first year of

operation will increase by 3% every year.

3. Salaries and wages constitute the annual net

salaries of employees for the period. Other

employee benefits are as follows:

 13th month pay bonus equivalent to one-month

basic salary;

 Clothing allowance amounting to P1,500.00 for

employees; and

 Christmas Bonus of P8,000.00

4. Permit and licenses includes business permit, BIR

registrations and other fees paid to the local

government for the period.

5. Advertising expenses paid to pamphlet and

tarpaulins are expected to decrease by 25%

annually.

6. Utilities expenses includes electricity bill and

water bill are expected to increase 3% annually.

7. Communication expenses for internet usage for

additional promotion and telephone bills are

expected to increase 3% annually

47

8. Assumed supplies expense includes office supplies

and other supplies necessary in the operation and

is expected to increase 5% yearly.

9. Petty expenses that cannot be classified are

charged to miscellaneous expenses account and are

expected to increase by 3% annually

10. Productive Incentive for employees who will reach

the quota from salon and coffee shop operation are

expected to increase by 1% annual sales volume.

11. The monthly rental expense will increase by 3%

every year

12. Annual increases are based on trend analysis

performed on the data gathered from related

existing businesses.

13. The business is subject to 30% income tax for its

income realized for the period.

14. Lease Improvement is estimated to have a useful

life of 10 years and is depreciated using the

straight-line method (SLM).

15. Machineries and Equipment is estimated to have a

useful life of 10 years and is depreciated using

the straight-line method (SLM).

48

16. Furniture and Fixtures are estimated to have a

useful life of 10 years and are depreciated using

the straight-line method (SLM).

17. Utensils and other supplies are estimated to have

a useful life of 5 years and are depreciated using

the straight-line method (SLM).

18. The net income shall be allocated to the partners

equally of the total net income for the period,

25% of the net income after tax for each period is

to be roll over as part of the capital and the

remaining 75% is allowed to be withdrawn by the

partners.

CHAPTER 7

SOCIO ECONOMIC STUDY

49

Nowadays, it is important that small entrepreneurs

should realize the importance and advantages of starting

a business that would give high income to the owners and

mostly contribute to the socio-economic development of

the local government in the form of taxes. This proposed

business will also help to stimulate economic growth by

providing employment opportunities to people who may not

be employable by larger corporations or company. This

business can also contribute to local economies by

bringing growth and innovation to the community in which

the business is established. Therefore, small business

enterprises like this proposed business plays a vital

role in economic development as they can provide the

economy with efficiency, innovation, competition and

employment in the society.

50

CHAPTER 8

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

Summary of Findings

To measure the success of the proposed business

feasibility and viability of the project must be first

considered. It is necessary to satisfy the following

parameters to consider if the proposed project is

feasible and viable. This parameter consists of market

study, management study, technical study and financial

study.

Market study is the analysis of market share

before and after the establishment of the proposed

business. The result was obtained through the conduct of

survey using the survey questionnaire developed by the

researchers. And based from the result of the survey,

that before the establishment of the proposed business it

shows that the coffee project has the largest market

share with a total of 45% followed by black scoop Café

with 24% market share, while 17% of market share were

still available for new competitor of the same business

and for the related existing business established. After

the establishment of the proposed business, based on the

51

result of the survey, result shows that the proposed

business wake up your taste buds can gain as high as 20%

of market share taken from its competitor and from the

available market share so as a result the coffee project

will now have 40% of market share, black scoop on will

have 22% of market share while 18% of market share were

still available for the business competition.

For the management study, this chapter tackles

about the entire organizational arrangement of the

business. The management aspect provides a clear and

precise identification of duties and responsibilities,

flow of authority and manpower level requirement. This

contain the vision and mission, management structure,

forms of business ownership, organizational chart,

manpower and skills requirements, compensation and

benefits and organization policies that the researchers

had formulated. It must be set up to expect optimum

effectiveness.

Technical aspect discusses the physical premises,

capital expenditures, quality control, service flow

production process of the proposed business. Capital

expenditures will be highlighted in this chapter for the

formulation and analysis of the financial statements. The

52

capital expenditures consist of schedules of work for the

design and improvement of office, monthly

expenses/payments, equipment and furniture/fixtures and

cost of raw materials.

Finally, the financial study defines the

profitability of the proposed business project. The

initial investment can be recovered within the normal

operation. It is the unlimited proof of the viability of

the business. Based on the result of the financial

analysis, the projected net income for the proposed

project is Php 277,836.30 with a payback period of 2.57

or 2 years and 7 months.( TOBE EDITTTT)

Conclusion

Based on the result of the study, it can be

concluded that the establishment of the proposed business

is feasible and viable in the market.

Recommendation

After thorough evaluation and observation on the

significant factors like the marketing, financial,

technical, management and socio-economic study it is

therefore recommended that the proposed business will be

pursued and establishe

53

CHAPTER 9

APPENDICES

Legal Requirements Registration

Barangay Clearance

The barangay clearance is a certificate that your

business complies with the requirements of the barangay

where your business is located. To get a barangay

clearance, you may visit the barangay office where your

business is located.

Procedure:

1. Fill out the application form. Go to the

designated Barangay Hall. Go to the permit

department and ask for the application form for

business permit and fill it out. Submit the

accomplished application form together with the

other requirements.

2. Assessment. Normally, it takes 15 to 30

minutes.

3. Payment. Pay the corresponding amount at the

cashier.

4. Receiving. Submit the paid application.

54

5. Release. After receiving the paid application,

wait for the release. Some barangays release

the certificate on the same day of your

application, while others schedule it on the

following day after the payment was made.

DTI Business Name (BN) Registration Certificate

This is the certificate of registration of your

business trade name. It gives you the power to use your

registered business trade name for business operation. It

also protects your business name against being used and

registered by other business establishments. However,

take note that DTI registration only gives you the

authority to use your business trade name, but it doesn’t

give you the license to start operating your business

without getting the required licenses from other

government offices, such as BIR and Local Government

Office (Mayor’s Office).

Procedure:

1. Fill out application form by typing the

required information (proposed business name,

TIN, name of registrant, address, etc.,).

2. Submit online and you will receive transaction

reference number acknowledgment via e-mail.

55

3. Submit the necessary documentation mention in

the acknowledgment in DTI office in your area.

The reserve business name online is only up to

3 working days.

4. Pay your application. Payment can be through

GCash or at the DTI teller. Fees will depend on

the territorial jurisdiction covered in the

application (barangay, City/municipality,

regional or national).

Mayor’s Business Permit

Businesses have to secure a Mayor’s Business

Permit or the Local Government Office where their

business are located and operated. Requirements in

obtaining a Mayor’s Business permit vary from different

cities or municipalities. This permit is also a

requirement by the BIR in issuing a BIR certificate of

registration. You may read our post on how to get a

Mayor’s Business Permit for more information.

Procedures:

1. Application for Locational Clearance. File your

application together with the requirements and

go to the receiving section.

56

2. Assessment of Fees You will need requirements

1-2 and 7-9 in this step. The insurance can be

bought at the accredited insurance company,

while the Cedula can be bought at the City

Treasurer’s Office. Submit your application to

the BPLO assessor. He will then assess how much

your fees will be. After the assessment, go to

the BPLO officer, to have the assessment

validated.

3. Submission. Submit your application and

assessment to the receiving section of the

BPLO. The BPLO staff will give you a receiving

copy.

4. Payment of Mayor’s Permit Fee. Go to the

Cashier’s Office

5. Fire Permit. After the payment, go to the

assigned Fire Department personnel and resent

your paid application for the issuance of fire

permit.

6. Sanitary Permit. Go to the Sanitary Division,

submit your paid application. Issuance of

Sanitary Permit will take place after

completing the requirement needed

7. Release of Business / Mayor’s Permit

57

BIR Certificate of Registration

Any business must be registered with the Bureau of

Internal Revenue to comply with the Philippine tax

requirements. BIR registration will assign a TIN

(Taxpayer Identification Number) to the company or

business owner, will give the business authority to print

its official receipts and invoices, and registered its

books of accounts. To register with the BIR, you have to

go to the BIR office which has the jurisdiction of the

place where your business is located.

Procedure:

1. Accomplish BIR Form 1903 and submit the same

together with the required attachments to the

Revenue District Office having jurisdiction

over the registered address of the business

establishment. The following are the forms and

documentary requirements to be attached with

your application:

2. Pay the Annual Registration Fee (P 500.00) at

the Authorized Agent Banks of the RDO.

3. Pay P 15.00 for the Certification Fee and P

15.00 for the Documentary Stamp Tax (in loose

form to be attached to Form 2303).

58

4. The RDO shall issue the Certificate of

Registration (Form 2303).

5. Taxpayer must pay the Documentary Stamp Tax on

the Articles of Incorporation as prescribed

under Section 175 of the NIRC, on the 5th of

the month following the date of issuance of

said article (per RR 4-2000).

59

ARTICLES OF CO-PARTNERSHIP

CAFE

KNOW ALL MEN BY THESE PRESENTS:

That we, the undersigned, all of legal age and

residents of the Republic of the Philippines have agreed

to amend a general partnership under the terms and

conditions set forth and subject to the provisions of

existing laws of the Republic of the Philippines.

AND WE HEREBY CERTIFY:

ARTICLE I.

That the name of the partnership shall be Wake Up

your Taste Buds.

ARTICLE II.

That the principal place of the business will be

located at National Highway Mabini, Santiago City in 2nd

floor of Robinsons Place Santigo.

ARTICLE III.

That the names, residences, and designation of the

partners of the said partnership are as follows:

60

Name of Partner Citizenshp Residence Designation

Partner 1 Filipino Ramon, General-

Isabela Industrial
Partner
Partner 2 Filipino Santiago General-
City Industrial
Partner

Partner 3 Filipino Alicia, General-

isabela Industrial
Partner

Partner 4 Filipino Santiago General-

City Industrial
Partner

Partner 5 Filipino Santiago General-

City Industrial
Partner

Partner 6 Filipino Santiago General Partner

City
Partner 7 Filipino Santiago General Partner
City
Partner 8 Filipino Santiago General Partner
City
Partner 9 Filipino Ramon, General Partner
Isabela

ARTICLE IV.

That the term of the said partnership would be 10

years from the original recording of the said partnership

by the Securities and Exchange Commission and would be

renewable upon expiration.

61

ARTICLE V.

That the purpose for which the partnership is

formed are as follows:

 To fulfill the demand and satisfy human want and

desires of the customers

 To obtain and sustain the profitability of the

business

 To provide existing and potential competitors the

importance of the business in the community

 To provide potential businessman who want to put up

the same business the knowledge and skills on how to

manage and put up a business efficiently and

effectively.

Name of the Partner Amount Contributed

Partner 1 Php 100,000.00

Partner 2 Php 100,000.00

Partner 3 Php 100,000.00

Partner 4 Php 100,000.00

Partner 5 Php 100,000.00

Partner 6 Php 100,000.00

Partner 7 Php 100,000.00

Partner 8 Php 100,000.00

Partner 9 Php 100,000.00

62

ARTICLE VI.

That the capital of the said business shall be

nine hundred thousand, Philippine Currency contributed by

the partners as follow:

ARTICLE VII.

That the profits and losses will be divided

equally among the partners.

ARTICLE VIII.

That the management of the partnership lies upon

each of the partners with which the managing partner will

be changed month by month but all of its decisions will

be consulted and must be known to the other managing

partners.

ARTICLE IX.

That the remaining general partner or partners

shall have the right to continue the business in case of

death, retirement, civil interdiction, insanity or

insolvency of a general partner.

63

ARTICLE X.

That the partners willingly undertake to change

the name of the partnership immediately upon the receipt

of notice/ directive from the Securities and Exchange

Commission that another partnership, corporation, or

person has been declared misleading, deceptive,

confusingly similar to a registered name or contrary to

public morals, good customs or public policy.

ARTICLE XI.

That the business will start to operate at the

beginning of the following year after the original

recording in the Securities and Commission.

IN WITNESS WHEREOF,

We have hereunto set our hands this 31 day of may

2023.

____________________ ___________________
Partner1 Partner2

____________________ ___________________
Partner3 Partner4

____________________ ___________________
Partner5 Partner6
64

____________________ ___________________
Partner7 Partner8

____________________
Partner9
65

ACKNOWLEDGEMENT:

Republic of the Philippines

Santiago City, Isabela

BEFORE ME,

A Notary Public, for and in Santiago City, Isabela,

Philippines, this 31st day of May 2023, personally came and
appeared the following persons:

 Partner 1

 Partner 2

 Partner 3

 Partner 4

 Partner 5

 Partner 6

 Partner 7

 Partner 8

 Partner 9

Known to me to be the same person who executed the

FOREGOING ARTICLES OF CO-PARTNERSHIP, and they acknowledge
to me that the same is their voluntary act and deed.

WITNESS MY HAND AND SEAL on the date first above written

Name of the Legal Counsel:

Notary Public Valid until:

PTR No. IBP No. Roll of Attorney No.

TIN:

Santiago City, Isabela

66

CHAPTER 10

APPENDICES

Floor Plan Layout

Floor Plan Layout (Coffee Shop)

67

APPENDIX C

Business Logo
68

Curriculum Vitae

ALFRED G. LABUGUEN
DUBINAN EAST, SANTIAGO CITY, ISABELA
Email Address: [email protected]
Contact no.:09612935866
PERSONAL DATA
Date of Birth: May 14, 2001
Place of Birth: San Agustin, Isabela
Age: 21
Weight: 52
Height: 5’9
Civil Status: Single
Sex: Male
Citizenship: Filipino
Religion: Church of God
EDUCATIONAL BACKGROUND

Tertiary: Northeastern College,

Villasis, Santiago City
Bachelor of Science in
Business Administration
Major in Financial Management
S.Y. 2022-2023

Senior High School: Northeastern College,

Villasis, Santiago City
General Academic Strand
S.Y. 2018-2019

Junior High School: Dabubu High School- Main

Dabubu Pequeno, San Agustin,
Isabela
S.Y. 2014-2017

Primary: Virgoneza Elementary School

Virgoneza, San Agustin,
Isabela
S.Y. 2008-2013
69

NELMAR ANTONIO
BANNAWAG SUR, DIFFUN QUIRINO
Email Address: [email protected]
Contact no.:09672935866
PERSONAL DATA
Date of Birth: September 17, 2002
Place of Birth: Santiago City, Isabela
Age: 20
Weight: 52
Height: 5’9
Civil Status: Single
Sex: Male
Citizenship: Filipino
Religion: Catholic
EDUCATIONAL BACKGROUND

Tertiary: Northeastern College,

Villasis, Santiago City
Bachelor of Science in
Business Administration
Major in Financial Management
S.Y. 2022-2023

Senior High School: Northeastern College,

Villasis, Santiago City
Accountancy and Business
Administration
S.Y. 2018-2019

Junior High School: Northeastern College,

Junior High
Villasis, Santiago City
S.Y. 2014-2017

Primary: Bannawag Integrated School

Bannawag Sur, Diffun Quirino
S.Y. 2008-2013
70

ANGELICA DAGUSIN
PATUL, SANTIAGO CITY
Email Address: [email protected]
Contact no.:09672935866
PERSONAL DATA
Date of Birth: June 28, 2002
Place of Birth: Santiago City, Isabela
Age: 20
Weight: 45
Height: 5
Civil Status: Single
Sex: Female
Citizenship: Filipino
Religion: Catholic
71

EDUCATIONAL BACKGROUND

Tertiary: Northeastern College,

Villasis, Santiago City
Bachelor of Science in
Business Administration
Major in Financial Management
S.Y. 2022-2023

Senior High School: Northeastern College,

Villasis, Santiago City
Accountancy and Business
Administration
S.Y. 2018-2019

Junior High School: Northeastern College,

Junior High
Villasis, Santiago City
S.Y. 2014-2017

Primary: Patul Elementary School

Patul, Santiago City
S.Y. 2008-2013

ANNA MARIE MANZANILLA

VICTORY SUR, SANTIAGO CITY
Email Address: [email protected]
Contact no.:09672935866
PERSONAL DATA
Date of Birth: January 05, 2001
Place of Birth: Santiago City, Philippines
Age: 22
Weight: 49
Height: 5’1
Gender: Female
Nationality: Filipino
Civil Status: Single
Religion: Roman Catholic
72

EDUCATIONAL BACKGROUND

Tertiary: Northeastern College,

Villasis, Santiago City
Bachelor of Science in
Business Administration
Major in Financial Management
S.Y. 2022-2023

Senior High School: Northeastern College

Villasis, Santiago City
Accountancy and Business
Administration
S.Y. 2018-2019

Junior High School: Northeastern College,

Junior High
Villasis, Santiago City
S.Y. 2014-2017

Primary: Caloocan Elementary School

Caloocan, Santiago City
S.Y. 2008-2013

ARNEL CRUZ
Batal, SANTIAGO CITY
Email Address: [email protected]
Contact no.:09672935866
PERSONAL DATA
Date of Birth: May 24, 2002
Place of Birth: Santiago City, Isabela
Age: 21
Weight: 55
Height: 5’10
Civil Status: single
Sex: Male
Citizenship: Filipino
Religion: Catholic
73

EDUCATIONAL BACKGROUND

Tertiary: Northeastern College,

Villasis, Santiago City
Bachelor of Science in
Business Administration
Major in Financial Management
S.Y. 2022-2023

Senior High School: Northeastern College,

Villasis, Santiago City
Accountancy and Business
Administration
S.Y. 2018-2019

Junior High School: Northeastern College,

Junior High
Villasis, Santiago City
S.Y. 2014-2017

Primary: Rizal Integrated School

Rizal, Santiago City
S.Y. 2008-2013

SHARMAINE SANCHEZ
DIFFUN, QUIRINO
Email Address: [email protected]
Contact no.:09672935866
PERSONAL DATA
Date of Birth: January 05, 2001
Place of Birth: Santiago City, Philippines
Age: 21
Weight: 48
Height: 4’11
Gender: Female
Nationality: Filipino
Civil Status: Single
Religion: Born Again
74

EDUCATIONAL BACKGROUND

Tertiary: Northeastern College,

Villasis, Santiago City
Bachelor of Science in
Business Administration
Major in Financial Management
S.Y. 2022-2023

Senior High School: Northeastern College,

Villasis, Santiago City
Accountancy and Business
Administration
S.Y. 2018-2019

Junior High School: Northeastern College,

Junior High
Villasis, Santiago City
S.Y. 2014-2017

Primary: Quirino Elementary School

Diffun, Quirino
S.Y. 2008-2013
75

ROWENA RIVERA
DIFFUN, QUIRINO

Email Address: [email protected]

Contact no.:09693992257
PERSONAL DATA
Date of Birth: September 26 1991
Place of Birth: Diffun Quirino
Age: 31
Weight: 56
Height: 4’11
Gender: Female
Nationality: Filipino
Civil Status: Single
Religion: Roman Catholic

EDUCATIONAL BACKGROUND

Tertiary: Northeastern College,

Villasis, Santiago City
Bachelor of Science in
Business Administration
Major in Financial Management
S.Y. 2022-2023

Senior High School: Diffun High School,

Villasis, Santiago City
Accountancy and Business
Administration
S.Y. 2018-2019

Junior High School: Diffun High School,

Junior High
Villasis, Santiago City
S.Y. 2014-2017

Primary: San Isidro Integrated School,

Diffun, Quirino
S.Y. 2008-2013
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Location
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Uniform