MnM's Kubo Foodhouse

MANAGEMENT
CONSULTANCY
Final Output
Submitted by:
Edrian T. Abarracoso
Bianca P. Ballon Submitted to:
Chris Ian M. Lestino Gerald R. Resula, CPA
Katherine P. Orejola
Rosalyn C. Velarde
Submitted to:
TABLE OF CONTENTS
I. EXECUTIVE SUMMARY
A. Introduction
B. The Business
B.1 MnM’s Kubo Foodhouse Promotional Video
B.2 MnM’s Kubo Foodhouse Official Logo
C. The Customers
C.1 MnM’s Kubo Foodhouse with its dining customers
D. The Management
E. History
II. BUSINESS PROFILE
A. Nature of the Business

A.1 Flow of the transactions.
B. Business Mission
C. Business Vision
D. Business Location
D.1 Map ofMnM’s Kubo Foodhouse Location
D.2 Strategic location with nearby towns
III. PRODUCT AND SERVICES
A. Products and Services Description
B. Other Services
C. Future Services
IV. MARKET COMPETITIONS
A. Competitors Analysis
B. Competitive Advantage
C. SWOT Analysis
V. MARKETING ANALYSIS, STRATEGY & IMPLEMENTATION
A. Market Analysis
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A.1 Market Strategy
OF CONTENTS
B. Market Segmentation
C. Sales Strategy
D. Key Milestones
D.1 MnM’s Kubo Foodhouse Key Milestone
D.2 Projected Key Milestone
VI. MANAGEMENT SUMMARY
A. Management Summary
B. Management Structure
B.1 Organizational Chart
C. Employee Salaries and Wages
D. Personnel Plan
VII. FINANCIAL PLAN, RECORDS & STATEMENT REPORTING
A. Financial Plan, Records & Statement Reporting
B. Key Financial Indicators
C. Statement of Financial Performance
D. Statement of Financial Position
ATTACHMENTS
1. Communication Letter
2. Engagement Letter
3. Statement of Factual Findings and Recommendations
4. Curriculum Vitae
5. Documentations
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I. EXECUTIVE SUMMARY
A. Introduction
MnM’s Kubo Foodhouse is a Filipino restaurant that was established 2 years

ago, year 2017. It was known for its Filipino cuisines, boodle fight and unlimited
seafood. They are located at Brgy. Cogon Palo, Leyte beside NitroFuel Gasoline
Station. It was built through a partnership but now it was solely operated by Ms. Mary
Jafe Corillo.
B. The Business
MnM’s Kubo Foodhouse is one of the most affordable seafood restaurants in

the area. They are starting to be known to the locals because of their food
packages as to their famous unlimited seafood, boodle fight and their Filipino
cuisines. The owner wants to offer their customers with quality food at a low price.
Even if their location is along the road they still gain customers through social media
connections.
B.2 MnM’s Kubo Foodhouse Official Logo
B.1 MnM’s Kubo Foodhouse
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C. The Customers
The MnM’s Kubo Foodhouse target customers are commonly in group such as
family gatherings, group hang outs, business meets and solo dinning. Customers
should make reservation when they want to avail their unlimited seafood in order for
the food house to accommodate the said customers with the actual number of
persons who will dine on the scheduled date.
C.1 MnM’s Kubo Foodhouse with its dinning customers.
D. The Management
Ms. Mary Jafe Corillo, the owner of MnM’s Kubo foodhouse having no educational
background about business believed that what is important is to set your mind on
the actual. She managed its daily operations being the manager/cashier. She is the
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one monitoring the daily reservations, the availability of its seafood and other raw
ingredients. She as well assists its cooks in the kitchen. When it comes into hiring its
personnel she do it personally and retain them based on their performance.
E. History
Kubo” food house started on December 22, 2017. The business was originally
owned by two partners that got dissolved because a partner withdrew all of his
shares. The former partner was a friend of Ms. Mary Jafe Orillo (the current owner of
the “Kubo”), Ma’am Mary Jafe was really passionate about having a restaurant
business and decides to not close the business even if she is to run it alone. Ma’am
Mary Jafe has been travelling and observing other restaurants on how they operate
their business. Through God’s goodness the business is still open until now.
They first operated as a resto-bar where they serve with different mixes of cocktail
drinks and other alcoholic beverages at the right price and quality. They offer
different kinds of platters to choose from, such as meal platter, seafood platter,
pulutan platter and feast meal platter at a very reasonable price. They also serve
freshly caught sea foods by local fishermen, to be cooked in customers’ desire
menu.
The “Kubo” business of Ma’am Mary Jafe caters especially on sea foods
which costs a lot but priced at an affordable and made available even for a normal
salary man. For a price of P299, you get to enjoy unlimited sea foods but don’t order
more than you can consume because aside from it’s a waste of food you also get
to pay P50 for every 100 grams of unconsumed food you ordered so you should
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order right. “Kubo” is an “all you can eat” strategy together with its affordable price
attracts more people to try their food.
II. BUSINESS PROFILE
A. Nature of the Business
MnM’sKubo’s menu specializes on sea foods for only P299 allowing normal
people to enjoy what the sea has to offer at low cost. Kubo is an “all you can
eat” restaurant. Kubo’s menu is not limited to only sea foods they also serve
popular dishes that Filipinos love like fried chicken, adobo and more. Even
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though Kubo is an “eatall you can” restaurant, just because it’s an “eat all you
can” restaurant it doesn’t mean you can order more than what you can
consume. Kubo has zero tolerance on people wasting food which is a really
provocative act to do especially when you consider about people who don’t
have something to eat and those who wish they have something to eat, and so
Kubo decide to implement a simple policy with regard to wasting of food. For
every 100 grams of unconsumed food ordered, you get to pay P50, these is a
simple yet very effective policy.
A.1 Flow of the transactions.
OPERATIONS FLOWCHART
YES
Greet Reserv
CONFIRM Bring customer to
customer ations? the reserved SEAT
with a smile
NO
YES
NO
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B. Business Mission
“To serve delicious, mouth-watering quality seafood and Filipino

cuisines that will bring infinite joy dining experience while staying in a classic
traditional yet modified Kubo food house.”
C. Business Vision
“A locally competent traditional yet modified Kubo food house with

authentic seafood and classic best Filipino styles of cooking of all times.”
D. Business Location
The Kubo food house is located at Barangay Cogon, Palo, Leyte. We can find
it near the Barangay Cogon’s famous NitroFuel gasoline station which is established
just beside Kubo food house, so if you find the said gasoline station you’ll know
where Kubo is. We can also pass by Kubo food house through the National Highway,
if you’re heading to Barangay Tanauan it’s located on the right side of the National
Highway and if you’re heading to Tacloban City then it’s on the left side of the
National Highway.
D.1 MnM’s Kubo Foodhouse Sketch D.2 Satellite Map

Map
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III. PRODUCT AND SERVICES
A. Products and Services Description
Kubo Foodhouse offers food that will satisfy the demand of the customers.
Before, it only offers Filipino cuisines and now they are also engaged in serving
Unlimited Seafood at an average price. Below are the lists of menu and their
respective prices. For Kubo’s “Unlimited Seafood”, strictly, no sharing and no
leftovers. If leftovers will weigh 100 grams, customer will pay additional P50.00.
MnM’s KUBO FOODHOUSE MENU
SOLO MEALS VEGETABLES
Pork Tongkatsu 195.00 Buttered Vegetables

165.00
Chicken Katsudon 195.00 Chopsuey
195.00
BBQ Grilled Liempo 195.00 Curry Vegetables
175.00
Lechon Kawali 195.00 Pinakbet Kawali
215.00
Beef Ampalaya 215.00 Tortang Talong
155.00
Burger Steak 175.00 Tempura Vegetables
165.00
Fried Chicken 150.00
NOODLES PICA-PICA
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Pansit Bihon 175.00 Buffalo Wings
195.00
Pansit Bam-I 175.00 Fried Onion Rings
120.00
Pansit Sotanghon 175.00 Cheesy Dynamite Sticks
120.00
Pansit Canton 175.00 Lumpia Shanghai
165.00
Lomi 195.00 Cheese Sticks
120.00
Chicken Fingers
165.00
Cheesy Nachos
145.00
Nachos Overload
165.00
RICE DESSERTS
Platter Plain Rice 130.00 Mango Crepe

145.00
Solo Plain Rice 30.00 Turon de Langka
155.00
Garlic Platter Rice 145.00 Banana Crepe
145.00
Pork Fried Rice 165.00
Beef Fried Rice 165.00
Bagoong Platter Rice 165.00
Seafood Platter Rice 165.00
Java Platter Rice 155.00
DRINKS BEERS
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Iced Tea 30.00 per glass/105 per pitcher San Mig Light
65.00
Banana Juice/Shake 95.00 per glass/190 per pitcher San Mig Apple
65.00
Cucumber Juice/Shake 95.00 per glass/190 per pitcher San Mig Pilsen
65.00
Mango Juice/Shake 95.00 per glass/190 per pitcher
Carrot Juice/Shake 95.00 per glass/190 per pitcher
Calamansi Juice/Shake 95.00 per glass/190 per pitcher
Pepsi
Coke
Sprite
BEEF SIZZLING
Mechado 255.00 Tanigue

255.00
Kaldereta 260.00 Spicy Squid
235.00
Sinigang 265.00 Gambas
235.00
Bistek 265.00 Bangus Sisig
210.00
Bulalo 375.00 Shrimp Sisig
245.00
CHICKEN PORK
Afritada 210.00 Sweet & Sour Pork Ribs

225.00
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Curry 215.00 Sweet & Chili Pork Ribs
225.00
Buttered Chicken 230.00 Fried Ribs
225.00
Adobo 210.00 Crispy Pata
415.00
Ginataan 225.00 Steak
225.00
Tinola 215.00 Bagnet Ala Bicol Express
225.00
Fried 215.00 Sinigang
225.00
Adobo
220.00
Curry
210.00
Pochero
255.00
Asado
PALUTO 225.00
- Sugba - Sinigang -Fried Butter and Garlic

- Kinilaw - Sweet Chili Adobo -Sinuglaw
- Tinola - Ginataan
UNLI SEAFOODS (minimum order of 300 grams) P299.00 only
Includes:
 Tanigue
 Blue Marlin
 Shrimp
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 Squid
 Crabs
 Scallops
BOODLE FIGHT
 MEAT & SEAFOOD BOODLEFIGHT good for 8 pax (Scallops, Crispy Pata, Shrimp,
Chicken, Squid & Rice with 1 Pitcher Iced Tea) – P2,000.00
 SEAFOOD BOODLEFIGHT good for 8-9 pax (Scallops, Shrimp, Squid, Crabs & Rice with
1 Pitcher Iced Tea) – P2,000.00
 MEBOODLEFIGHTgood for 8-9 pax (Crispy Pata, Chicken, Liempo, Beef & Rice with 1
Pitcher Iced Tea) – P2,000.00
 MEAT BOODLEFIGHT good for 4-5 pax (Friedribs, Chicken Curry, Beef Kebab & Rice
with 1 Pitcher Iced Tea) – P1,250.00
 SEAFOOD AND MEAT BOODLEFIGHT good for 4 – 5 pax(Scallops, Squid, Beef, Lechon,
Kawali & Rice with 1 Pitcher Iced Tea – P1,250.00
 SEAFOOD BOODLEFIGHT good for 4-5 pax (Blue Marlin, Scallops, Shrimp & Rice with
1 Pitcher Iced Tea) – P1,250.00
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B. Other Services
1. Kubo Foodhouse is accepting fresh seafood orders. You may contact

them on their business number or social media account. Below is the list of
fresh seafood and their prices.
 Squid P290.00 per kilo
 Tanigue P320.00 per kilo
 Crabs P290.00 per kilo
 Shrimp (Putian) P330.00 per kilo
 Tiger Prawns P410.00 per kilo
 Blue Marlin P340.00 per kilo
 Lapu Lapu P340.00 per kilo
 Scallops P340.00 per kilo
2. While waiting your favourite tasty dishes to
be served or while eating, you can play
Jenga Blocks. Eat while you play and
have fun while you stay.
3. Accept bookings for reception of wedding, birthdays and other

celebrations but available only during lunch time.
C. Future Services
Ms. Corillo is planning to have a live acoustic band this coming September
or October so that the customers will enjoy more while they are eating
and to entertain them while they are waiting to their dishes to be served.
This is also her way of attracting new customers.
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She is also planning to have a branch of the Kubo Foodhouse in the
area of Campetic, Palo or Tacloban City next year.
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IV. MARKET COMPETITIONS
A. Competitors Analysis
There are several business establishments in the food industry that are
considered to be a close competitor of Kubo (MnM’s Kubo foodhouse). The
following are, and are not limited to, the business establishment that are considered
a close competitor of Kubo Foodhouse.
Seafood and Ribs Ware house
Their Hala Bira lunch special is a big hit for Filipinos like us who likes
meat, fish, veggies and fruits because that’s what exactly they offer in their Hala Bira
lunch special. And also their location is just along the highway.
Seadream Seafoods Restaurant
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They let the customer pick the raw ingredient for their dish so
the customers always know it is fresh and they also offer other dishes at a very
reasonable price.
B. Competitive Advantage
Kubo foodhouse’s competitive advantage to those other restaurants that

specializes on sea foods is that Kubo foodhouse offers unlimited sea foods and for a
very affordable and reasonable price. Sea foods are very expensive these times,
and an unlimited offer to it caught the attention of the customers. Their competitors
don’t just offer sea foods, but so does Kubo Foodhouse. (They also offer services
where the Filipinos really love). As the millennial saying, ”Food is life!”.
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C. SWOT Analysis
STRENGTHS
The Location is along the highway.
Loyal and efficient employees.
They are the only one who offers unlimited sea foods on the area.
WEAKNESSES
Weaker marketing strategy.
Town celebrations, like fiestas, where customers usually eat
on their houses.
They are far from the town proper where other major
establishment are. (church , bank, etc).
OPPORTUNITIES
The owner is member of various clubs and groups, this is a
very big opportunity for the business to increase or
strengthen their marketing strategy.
Can hold events or special occasions.
THREATS
Typhoons that may hinder the supplier to gather the supplies.
The competitor’s potential to create core competition in the field.
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V. MARKETING ANALYSIS, STRATEGY & IMPLEMENTATION
A. Market Analysis
Most of the restaurants nowadays are popular because they offer

unlimited types of dishes. Now, Kubo Foodhouse engaged itself in offering
Boodle fight and Unlimited Seafood. The restaurant will strive to build a
loyal customer by offering Unlimited Seafood at an average price.
A.1 Market Strategy
Kubo provides its large volume of sales during peak hours 10:00-
2:00PM and 5:00-9:00PM which is suitable for the beloved customers to
take their meals (lunch and dinner). Moreover, for potential customers to
be interested with their business, Kubo engages with social media
marketing. They created a Facebook page that serves an avenue to
show to everyone their authentic seafoods and extensive Filipino cuisines.
They made a promotional video about the food house. And as Ms. Corillo
takes part in the Rotary Club, it helps her to get connection with the
influencers, thus, getting them to share content related with Kubo
Foodhouse.
A. Market Segmentation
MnM’s Kubo Foodhouse will focus on three significant customer groups;
1. Family unit looking for a traditional lunch or dinner in a native environment.

2. Office workers that are in need of refreshment after a long day of work.
3. Group of friends that are looking for fun with a delicious food in a table.
Customers Percentage
Family 40%
Office workers 15%
Group of Friends 30%
Couple 10%
By passers 5%
TOTAL 100%
4. Couples celebrating their special days.

5. By passers
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B. Sales Strategy
Kubo gives customers a combination of delicious and interesting food in a

cozy and relaxing ambiance. With the native style of its interior designs and furniture
together with its great environment, customers will come back again and again.
C. Key Milestones
The key milestone timeline of Kubo will show the date of establishment of the
restaurant, and the subsequent events that shows on how the restaurant progresses
as years passed. Their achievements are in line with their vision and mission as a
growing business venture. The identified key milestone will serve as the monitoring
time table of the business on how far they are with their targets.
D.1 MnM’S Kubo Foodhouse Key Milestone
2020-2021
Estimated date to
establish branch,
April 2019 an open space
food house.
They started to
offer unlimited
September 23, seafood and
2018 boodle fight.
They started to
December 22,
offer unlimited
2017
seafood.
MnM’s Kubo
Foodhouse had
their soft
opening.
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D.2 Key Projected Milestone
October 2019
Exert more extensive promotional activity
(such as giving flyers to government agencies
or public places and be pro-active on
different social media platforms). And
establish Mission and Vision Statements.
November 2019
Hiring a cashier personnel.
2020
Adapt to the use of double entry
system in recording their transaction.
2020
Repair and reconstruction of their

restaurant especially that it is only made
of wooden materials.
2021
Establish a new branch in the
downtown area.
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VI.MANAGEMENTSUMMARY
A. Management Summary
Kubo Foodhouse was originally established by Ms. Corillo and her partner.
However, the latter’s partner, withdrawn in their business. Despite the withdrawal, Ms.
Corillo did not give up but rather continued the business she has started. She is very
optimistic and will ever pursue her dream no matter what it takes. She loves food.
She travels a lot. And this inspires her to come up with an exciting meal for everyone
to taste-experience.
B. Management Structure
Since Kubo Foodhouse is a sole business, it is composed of: the owner,

servers, chef cook, line cook and dishwasher. By way of citing the Kubo
Foodhouse's organizational structure, we can easily determine their roles and
responsibilities. It is necessary for us to know their function so that we can
understand their significance in such organization.
 Owner/General Manager/Cashier
The owner is the manager and the cashier at the same time. This
person has the most control over the Kubo Foodhouse and how it
functions and delegates task to anyone. As the manager, leads the
overall function of the food house including hiring, leading and
mentoring staffs, developing and maintaining relationships with
beloved customer and other local businesses, creating and monitoring
the budget, ensuring that the Food house's policies are followed,
implementing any new policies, tracking and ordering inventory, and
engaging with customers to ensure satisfaction. And as a cashier,
manages cash and sales transactions in dining facilities including
promoting services, improving customer satisfaction, answering to
inquiries, reporting to the food house’s manager, and greeting
customers.
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 Line Cook
- Setting up and stocking stations with all necessary supplies.
Prepares food for service (e.g. chopping vegetables, cook
menu items in cooperation with the rest of the kitchen staffs,
answer, report and follow executive or chef’s instructions,
clean up station and take care of leftover food stock
inventory appropriately, ensure that food comes out
simultaneously, in high quality and in a timely fashion,
comply with nutrition and sanitation regulations and safety
standards maintain a positive and professional approach
with co-workers and customers.
 Chef Cook
- Serves as the manager of the kitchen. This person is
responsible of products coming into the kitchen from
vendors or suppliers. Reports to the manager about tracking
and ordering of inventory. Responsible for menu design and
all the meals that leave the kitchen. And takes responsibility
for all the decisions made in the kitchen regarding
everything from quality control to nightly specials.
 Servers
- Ensures that beloved customers have an enjoyable dining
experience by providing quality customer service.
Responsible in taking orders, serving food and drinks, and
removing dinnerware from the table in a timely manner.
 Dishwasher
- Ensures the availability of clean dishes by bussing tables,
washing dishes, pots, pans, and flatware, and resetting
dining areas. Preparing dining areas and kitchen for next shift
by cleaning and restocking dining areas and cook stations
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B.1 Organizational Chart
Mary Jafe
Corrilo
Manager/owner
Mary Jafe
Corrillo
Cashier
Dennis Michelle
Michael Castil Sareni/Jix Noveda/Jonathan Dixie Agustin
Gabiana Garcia
Chef cook Line cook Servers Dishwasher
C. Employee Salaries and Wages
ADMINISTRATIVE SALARY/MONTH SALARY/YEAR

OVERHEAD
Chef cook ₱14,250.00 ₱171,000.00
Line Cook(2) 10,500.00 126,000.00
Servers (2) 9,150.00 109,800.00
Dishwasher 8,400.00 100,800.00
TOTAL ₱43,300.00 ₱507,600.00
D. Personnel Plan
Ms. Corillo is the owner/manager and the cashier at the same time
of the business. Since it is just a small business, she only has 6 personnel.
Their small number of personnel does not hinder them to cater the best
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service. They always conducted their weekly meetings to evaluate their
performances.
VII. FINANCIAL PLAN, RECORDS & STATEMENT REPORTING
A. Financial Plan, Records & Statement Reporting

The financial plan is based on the business potential and needs. Records are
taken voluntarily from the owner. Financial statement reporting is patterned with the
appropriate accounting in terms of sole proprietorship. The financial statements of
the MnM’s Kubo Foodhouse were prepared in accordance with the Generally
Accepted Accounting Principles (GAAP) in the Philippines except those that are
noted in the succeeding sections. Some terms and terminologies in the financial
statements are presented in accordance with the presentation applicable to sole
proprietorship. The financial statements of the enterprise have been prepared on a
fair value measurement. The financial statements are presented in the Philippine
pesos, which is the enterprise functional currency.
B. Key Financial Indicators
Since 2017, the year when the restaurant was established it had gained within
2 years time, that they already have a return from their capital contributions.
Operating expenses is well managed, where it result to a profit. This only indicates
that MnM’s Kubo Foodhouse is profitable. One of its key contributors is that the sales
increase exceeds its cost incurred. They implement strategies that has a greater
benefit exceeding the costs. Raw materials inventory management purchase of
food supplies and ingredients meets the limit set by the owner avoiding loss from
spoilage.
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C.Statement of Financial Performance
MnM's KUBO FOODHOUSE

Statement of Financial Performance
For the month ended May 31,2019
Vertical Trend
Analysis Percentage
Sales ₱387,000.00 100%
Goods sold 105,080.00 27%
Gross Profit ₱281,920.00 73%
Expenses
Advertisement ₱9,000.00
Electricity 5,349.00
Insurance 2,210.00
Miscellaneous 1,120.00
Municipal tax 1,000.00
Rent 2,600.00
Vehicle 1,550.00
Wages (staff) 43,000.00
Total Expenses ₱65,829.00 17%
Net Income ₱216,091.00 56%

For the month ended June 30,2019
Sales ₱114,030.00 100% -71%

Goods sold 35,680.00 31% -66%
Gross Profit ₱78,350.00 69% -72%
Expenses
Insurance 2,210.00
Miscellaneous 510.00
Rent 2,600.00
Vehicle 710.00
Total Expenses ₱53,640.00 47% -19%
Net Income ₱24,710.00 22% -89%
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For the month ended July 31,2019
Sales 123,900.00 100% 9%

Goods sold 47,235.00 38% 32%
Gross Profit 76,665.00 62% -2%
Expenses
Advertisement 1,000.00
Insurance 2,210.00
Rent 2,600.00
Vehicle 985.00
Total Expenses 56,878.00 46% 6%
Net Income 19,787.00 16% -20%

Projected Statement of Financial Performance
For the year ended December 31, 2019
Sales ₱2,499,720.00
Goods sold 751,980.00
Gross Profit ₱1,747,740.00
Expenses
Insurance 26,520.00
Municipal tax 12,000.00
Rent 31,200.00
Vehicle 10,170.00
Total Expenses ₱641,808.00
Net Income ₱1,105,932.00
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E. Statement of Financial Position
KUBO FOODHOUSE
Statement of Financial Position
FOR THE YEAR ENDED DEC. 31, 2018
ASSETS
Current Assets
Cash ₱530,000.00
Inventory 346,591.00
Total Current Asset 876,591.00
Non-Current Assets
Property Plant and Equipment ₱957,639.03
Accumulated Depreciation 478,819.52
Other Assets 399,701.03
Total Non-current Asset ₱878,520.55
TOTAL ASSETS ₱1,755,111.55
LIABILITIES AND EQUITY

LIABILITIES
Current Liabilities
Accounts Payable ₱218,238.55
Accrued Expense 102,000.00
Total Current Liabilities ₱320,238.55
Non-Current Liabilities
Payable to Albao ₱500,000.00
Total Non-Current Liabilities ₱500,000.00
TOTAL LIABILITIES ₱820,238.55
OWNER' S EQUITY
Beginning Capital ₱300,000.00
Add:
Net Income
Less:
Withdrawals 634,873.00
TOTAL OWNER'S EQUITY ₱934,873.00
TOTAL LIABILITIES AND OWNERS EQUITY ₱1,755,111.55
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1. COMMUNICATION LETTER
July 1, 2019
MARY JAFE JAME CORILLO

MANAGER
MNM’S KUBO FOODHOUSE
SALVACION PALO, LEYTE
Dear Ma’am:
Greetings in the name of Saint Paul!
I respectfully introduce to you the BS Accountancy students in Saint Paul School of Professional Studies
taking up Management Consultancy as part of their curriculum. This course exposes the students to the
concepts and practices of Professional Business Consulting as one of the careers that they can pursue after
SPSPS.
One of the course requirements is an actual course development activity involving strategic analysis of the
prospective client to clearly understand the business issues and concerns that can eventually be addressed
by these consultancy students through giving suggestions or recommendations.
I hope that you will allow my students to conduct the strategic analysis of your enterprise and to spare them
a few minutes of your precious time for an interview.
Rest assured that any information that you will provide will be strictly confidential and used only as a
course requirement.
Thank you and more power.
Sincerely,
GERALD RESULA
Instructor
Noted by:
MARILOU E. MALQUISTO
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Chair, Accountancy Department
2. ENGAGEMENT LETTER
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3. STATEMENT OF FACTUAL FINDINGS AND RECOMMENDATIONS
To the management of MnM’s Kubo Foodhouse
We have performed all the procedures agreed with you and these are our
factual findings together with its corresponding recommendations.
1. Not that very known to the public – Strengthen their promotional

strategy. An example of this is being active in their Instagram and
Twitter accounts. Another is by giving flyers and uses an eco friendly
food packaging i.e. paper meal box with their logo, location and
contact information.
2. No Mission and Vision statements – MnM’s Kubo Foodhouse must
provide a mission and vision statements in order for them to have a
guide in their business career. Mission and Vision serves a pathway for
them to achieve their goals and objectives. And be able to achieve
success in the near future.
3. Lack of staff – The owner should hire a cashier to tend to bill its
customers. A cashier’s responsibility iswelcoming customers, answering
their questions, and providing advice or recommendations. Accepting
payments, ensuring all prices and quantities are accurate and proving
a receipt to every customer.
4. Reconstruction of the floor - Since MnM’s Kubo Foodhouse has been
operating more than 1 year, it is necessary to reconstruct the floor since
it is made up of wooden materials to avoid accident in future time.
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4. CURRICULUM VITAE
Edrian T. Abarracoso
09212266766
edriantabarracoso@yahoo.com
Summary
Quick at adapting to pressured scenarios. Willing to accept tasks
to add work experience. Patient on dealing with people with
different kinds of attitudes.
Education
Hinabangan Central Elementary School
- Hinabangan, Western Samar
The Sisters of Mary School – Boystown, inc.
- Tungkop MInglanilla, Cebu
Saint Paul School of Professional Studies
- Brgy. Campetic, Palo, Leyte
Work Experience
Gaisano Mactan Island Mall
- Worked as a diser and as a bagger
Working Student
- Served at Saint Paul School of Professional Studies as a student assistant for 3 years.
Achievement
- Passed TESDA’s National Certificate II specializing on Computer Hardware Servicing
- Passed TESDA’s National Certificate II specializing on Dressmaking (Casual)
Reference
Sister Riza Mocorro S. Riva, SM - 09474879326
33
BRGY. SAN JOAQUIN
PALO, LEYTE 6501
+639161974791
bianca.ballon98@gmail.com
BALLON, BIANCA PEDROSA
SKILLS & ABILITIES Proficient in Microsoft Office

Able to communicate effectively in a professional business manner
Accounting
EXPERIENCE INTERN, MANCERA GROUP

December 2018 to Present
PAULINIAN STUDENT ASSISTANT, SAINT PAUL SCHOOL OF PROFESSIONAL STUDIES
June 2016 to Present
EDUCATION SAN JOAQUIN CENTRAL SCHOOL, SAN JOAQUIN PALO, LEYTE

2005 to 2011
SAN JOAQUIN NATIONAL HIGHSCHOOL, SAN JOAQUIN PALO, LEYTE
2011 to 2015
EASTERN VISAYAS STATE UNIVERSITY - TACLOBAN CAMPUS
BACHELOR OF SCIENCE IN ACCOUNTANCY
2015-2016
SAINT PAUL SCHOOL OF PROFESSIONAL STUDIES, CAMPETIC PALO, LEYTE
BACHELOR OF SCIENCE IN ACCOUNTANCY
2016 to Present
SEMINARS Update for the Newly Adopted 2018 Code of Ethics

The Revised Corporation Code of the Philippines (July 17, 2019)
Personal Finance (July 18, 2019)
Attracting Success Road to CPA and Successful Career (July 19, 2019)
REFERENCES ATTY. FELMA FREDA LOPEZ

VP for Academic Affairs, Saint Paul School of Professional Studies
MARISSA TEJONES
Secretary, Faculty of Law, Saint Paul School of Professional Studies
EDMUND REGATO
Human Resource Officer, Saint Paul School of Professional Studies
34
Chris Ian M. Lestino
09057634882
chrisialestino@gmail.com
OBJECTIVE:
To practice and enhance my knowledge and skills while helping the company attain their goals.
QUALIFICATIONS:
 Can establish a strong rapport with people, clients and newly encountered acquaintances.
 Knows how to speak in English.
 Able to use computer applications.(e.g. encoding and printing)
EDUCATIONAL BACKGROUND:
Tertiary Saint Paul School of Professional Studies
Campetic Palo, Leyte
Bachelor of Science in Accountancy
Eastern Visayas State University

Tacloban City, Leyte
Bachelor of Science in Accountancy
2015-2017
Secondary Palompon Institute Of Technology – Laboratory

Highschool Depertment
Palompon, Leyte
2011-2015
Elementary Cassidy Elementary School

Brgy Baybay Carigara, Leyte
2005-2011
TRAININGS AND SEMINARS ATTENDED
SGV Talks Seminar

September 22, 2018
SPSPS Conference Hall
Train Law Updates

September 22, 2018
SPSPS Conference Hall
RFBT and Taxation Seminar

August 2018
SPSPS Auditorium
35
PERSONAL BACKGROUND
Name: Chris Ian M. Lestino

Age: 20 Years Old
Birthdate: December 23, 1998
Address: Brgy Sabang, Palompon , Leyte
Religion: Roman Catholic
Citizenship: Filipino
Civil Status: Single
CHARACTER REFERENCES
Ms.Michelle Bentoy
Teacher
PIT-LHS Department
michelleB@gmail.com
Mr. Rene S. Derecho

Teacher/ Principal
PIT-LHS Departmen
derechorene@gmail.com
I hereby certified that the above information are true and to the best of my knowledge and belief.
CHRIS IAN M. LESTINO

Applicant
36
KATHERINE P. OREJOLA
EDUCATION QUALIFICATIONS
 Valedictorian
Camire Elementary School
April 2011
 Honorable Mention
A highly qualified and Tanauan National High School
accomplished accountant with April 2015
extensive knowledge of  Saint Paul School of Professional Studies
accounting, auditing, and 2015-Present
bookkeeping seeking an entry
position to upgrade my skills WORK EXPERIENCE
and knowledge in the financial INTERNSHIP

sector. DOST-COA
(April 2019 - June 2019)
 Collaborated in the process of inventory of disbursement vouchers for
various government book of accounts such as TAPI, RA 7687, LDDAP-
ADA, MDS Regular and MDS Trust
 Coordinated in the audit of Bank Reconciliation, Check Disbursement
Journal, Cash Receipt Journal, General Ledger, General Journal, etc.
SKILLS  Designed worksheets using Microsoft Excel

STUDENT ASSISTANTSHIP
 Effective Communicator Saint Paul School of Professional Studies, Center for Guidance and Career Services
 Problem Solver (May 2015 - Present)
 Critical Thinker  Facilitated in the distribution of important letters and notices to other
 Active Listener offices and departments
 Assisted clients in their enrollment process
 Collaborated in the preparation of events hosted by the guidance office
PROFICIENCY
REFERENCES
PROF. ZENAIDA S. ALCARAZ

Guidance Director, Saint Paul School of Professional Studies
MARIHDEN C. BARTOLOME
Guidance Councilor, Saint Paul School of Professional Studies
37
Career Objective
To create an impact to the accounting profession by being an
ROSALYN C. effective and efficient professional imbued with good values and
morals.
VELARDE
Skill and Abilities
 Basic knowledge in using  Accounting
computer and other  Qualified in
software programs bookkeeping
 Strong decision maker  Innovative
 Accustomed in working  Service-focused
individually and in with a  Work effectively as part
group of service and able to
deal with problems
calmly
Contact Experience
Address: Intern–12/2018 to 6/2019
Brgy. Buenavista PHCCI-MPC Tacloban Alangalang Branch,
Alangalang, Leyte Real St., Alangalang, Leyte
 Cooperate with employees with the daily transactions.
Phone:  Entertain and help clients with their inquiries.
+63 27 771 6279  Do the taping for the summary of the day-to-day
transactions.
Email:  Make supplies inventory report every end of the month.
velarderosalyn112@gmail.com  Help the employees in filing and sorting documents.
 Assists in making copies for attachments.
Date of Birth:
August 28, 1999 Student Assistant – 05/2017 to Present
Saint Paul School of Professional Studies, Palo, Leyte
Age: • Maintain and delivers library services to library clientele
20 yrs. old • Entertain students with their inquiries
• Facilitates the general circulation with maintains the library
Height: materials
5’4” • Maintains circulation statistics and borrowings
• Assist the librarian in processing library documents.
Weight:
50 Kg.
Education
Languages Bachelor of Science in Accountancy
Eastern Visayas State University, Tacloban City 2015-2017
Waray-waray Saint Paul School of Professional Studies,
Filipino Brgy. Campetic Palo, Leyte 2017-Present
English
38
Organization Seminars and Trainings
 Paulinian Student  Seminar on Attracting Success (Road to CPA and
Assistant Successful Career), SPSPS Campetic Palo, Leyte
2017 to Present July 19, 2019
Member  Career Planning Symposium for the Accountancy
 Junior Philippine Students of Eastern Visayas, SPSPS Campetic Palo,
Institute of Certified Leyte August 9, 2019
Public Accountant  Seminar on Personal finance, SPSPS Campetic Palo,
2015 to present Leyte July 18, 2019
Member  Seminar on Revised Corporation Code,
SPSPS Campetic Palo, Leyte July 17, 2019
Character References
Ms. Lyca Jane B. Cabato Mrs. Celia Flor R. Lacosta

Assistant Librarian Chief Librarian
Eastern Samar State UniversityBorongan Saint Paul School of Professional Studies
Eastern Samar Brgy. Campetic Palo, Leyte
Cel. +639661990238 Cel. +639452310491
Ms. Rizalyn V. Java

Librarian
Kuwait City
Cel. +639452313421
39
6. DOCUMENTATION
40

MnM's Kubo Foodhouse

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MANAGEMENT

II. BUSINESS PROFILE

A. Nature of the Business

D.1 Map ofMnM’s Kubo Foodhouse Location

D.2 Strategic location with nearby towns

III. PRODUCT AND SERVICES

A. Products and Services Description

IV. MARKET COMPETITIONS

V. MARKETING ANALYSIS, STRATEGY & IMPLEMENTATION

VI. MANAGEMENT SUMMARY

B.1 Organizational Chart

C. Employee Salaries and Wages

VII. FINANCIAL PLAN, RECORDS & STATEMENT REPORTING

A. Financial Plan, Records & Statement Reporting

B. Key Financial Indicators

C. Statement of Financial Performance

D. Statement of Financial Position

3. Statement of Factual Findings and Recommendations