Tourism and Hospitality Management Department

STI College Ortigas-Cainta

Cainta, Rizal

Cup-A-Cake

A Business Feasibility Proposal Presented

To the Faculty of the College Department
STI College Ortigas-Cainta
Cainta, Rizal

In Partial Fulfillment of the Requirement

For the Degree-Bachelor of Science in Hospitality Management

Abayon, Rain Zoe

Abendaño, Marc Dennis
Amar, Tyrone
Baynosa, Ma. Eloisa
Dolot, Marco Louie
Dolot, Marlon Eunel
Mirambil, Jonas
Toca, Nikkilyn

April 2021
 APPROVAL

Approved by the Panel of Oral Examination on _____________ with the grade of

________.

__________________________

Chairman

__________________________ ___________________________

Member Member

Accepted in partial fulfillment of the requirements for the course

_________________________.

KEVIN LOUIE D.L. DE LEON

THM Program Head

RON ALLAN SALEM

Academic Head

ii
iii
 EXECUTIVE SUMMARY

Background

The Cup-a-Cake offers a large variety of baked goodies because the

company uses fresh and healthy raw ingredients like vegetables and fruits to

make the company products. The company inspires people to live in a

balance and harmony, both amongst the company as the company as with

the company environment and cultures, the company will make sure to

maintain the high standard and quality of the company's fresh products.

The company will work hard to satisfy the future customers in terms of the

product success quality. The company wants to benefit the people with a

long-term relationship that is built on trust and good quality products. This is

why the company focuses more on the quality and good service, and makes

sure that the company understands the company customers’ needs in order

to guarantee the company good production.

Cup-A-Cake will be strategically established at Recto Manila, near Far

Eastern University. The company has selected this location because there

are a lot of potential customers around Manila. There are a lot of people who

go there to visit a wholesale store and warehouse. It has a lot of potential

since a lot of students are working students and because of the pandemic

they are still stuck in their dormitory.

iv
 The location of the company cafe is a place where every customer can

sit back, relax and enjoy the modern-style home of beautiful scenery. Since

the company is living in busy streets, and in a loud environment, customers

tend to go for a place which is cold, relaxing. In that case, the company

cafe is the perfect place to go.

v
 ACKNOWLEDGEMENT

The completion of this feasibility study was made possible through the

encouragement and assistance of some persons who have given their time,

effort, and solicited advice to this study.

Mr. Kevin De Leon adviser, for his patience and guidance,

encouragement, and for sharing his knowledge in writing this feasibility

study.

Mr. Rico Tedlos, professor in Legal Aspects in Tourism and Hospitality

who assisted and taught us how to better establish the flow of our feasibility

study.

Mr. Charles Sto. Domingo, professor in Entrepreneurship in Tourism

and Hospitality for sharing knowledge and helping us to improve our

feasibility study.

Mr. Franz Jaminit and Ms. Nica Castejon for sharing and suggesting

recommendations for our feasibility study.

vi
DEDICATION

vii
 TABLE OF CONTENTS

Title Page ……………………………………………………………………………….i

Approval Sheet ……………………………………………………………………….ii
Logo Page ………………………………………………………………………………iii
Executive Summary ………………………………………………………………...iv
Acknowledgement…………………………………………………………………...v
Dedication……………………………………………………………………………….vi
Project Background ………………………………………………………………….1
Nature of Business…………………………………………………………….1
Business Identity……………………………………………………………...2
Brand Positioning………………………………………………………………2
Unique Selling Proposition………………………………………………….3
Value Proposition……………………………………………………………...3
Company Philosophy
Vision-Mission Statement…………………………………………………………..4
Objectives………………………………………………………………………………..5
Form of Management…………………………………………………………………6
Target Market
Market Research/Survey……………………………………………………7
Business Segment……………………………………………………………13
Marketing Mix
4P’s of
Marketing……………………………………………………………..14
Product Costing……………………………………………………………….24
Pricing
Strategy……………………………………………………………….42
Marketing Budget Plan……………………………………………………..43
Production/Operation Requirements

viii
 Product/Service Process Flow……………………………………………
45
Technical
Requirement……………………………………………………..49
Equipment & Machineries, Furniture & Fixtures, Tools &
Utensils………………………………………………………………………….50
Utilities and Expenses
Projection……………………………………….52
Facilities Design and Layout………………………………………………
53
Overall Technical Costing………………………………………………….56
Manpower Model
Organizational Structure…………………………………………………..57
Manpower Requirements………………………………………………….57
Training Scheme………………………………………………………………68
Company Policies…………………………………………………………….69
Compensation and Benefits………………………………………………76
Financial Projections
Major Assumptions
Sales Forecast
Financial Statements
Project, Timeline and Implementations………………………………………
83
Socio Economic Aspects
Environmental Preservation Contribution……………………………
83
Economic Contribution
Corporate Social
Responsibility………………………………………….84
Exit Plan
References

ix
Appendices
Curriculum Vitae

List Of Tables
Table 1 Direct Competitors……………………………………17
Table 2 Possible Supplies………………………………………18
Table 3 Caesar Salad Costing………….……….…………….24
Table 4 Kani Salad Costing.……………………………………25
Table 5 Coleslaw Salad Costing….………………………….25
Table 6 Clubhouse Sandwich Costing..……………………26
Table 7 Pesto Pasta Costing…………………………………..27
Table 8 Linguine Shrimp Marinara………………………….28
Table 9 Chicken Alfredo Pasta……………………………….29
Table 10 Chocolate Chip Cookies……………………………..30
Table 11 Oatmeal Cookies……………………………………….31
Table 12 Strawberry Milkshake Costing…………………….32
Table 13 Banana Milkshake Costing………………………….32
Table 14 Mango Milkshake Costing…………………………..33
Table 15 Avocado Milkshake Costing………………………..33
Table 16 Dragon Fruit Milkshake Costing………………….34
Table 17 Matcha Frappe Costing………………………………34
Table 18 Strawberry Mint Frappe Costing…………………35
Table 19 Coffee Cookies & Cream Frappe Costing………35
Table 20 Espresso Costing………………………………………36
Table 21 Cappuccino Costing…………………………………..36
Table 22 Iced Vanilla Coffee Costing………………………..37
Table 23 Hot Tea Costing………………………………………..37
x
Table 24 Squash Cupcake Costing……………………………38
Table 25 Avocado Cupcake Costing………………………….39
Table 26 Sweetened Potato Costing…………………………40
Table 27 Pesto Cake Costing……………………………………41
Table 28 Advertising Budget……………………………………44
Table 29 Technical Requirements…………………………….49
Table 30 Utilities and Expense Projection…………………52
Table 31 Monthly and Yearly Utilities Cost………………..52
Table 32 Overall Technical Costing…………………………..56
Table 33 Manpower Quantity Projection……………………66
Table 34 Manpower Shifting Schedule………………………67
Table 35 Training Scheme……………………………………….69
Table 36 Compensation…………………………………………..76

xi
List Of Figures
Figure 1 Company Logo……………………………………………2
Figure 2 Vicinity Map……………………………………………..15
Figure 3 Menu……………………………………………………….23
Figure 4 Process Flow…………………………………………….48
Figure 5 Process Flow of Cookies…………………………….50
Figure 6 Process Flow of Coffee………………………………51

xii
 PROJECT BACKGROUND

Cup a Cake is a café that has a purpose to serve healthy products such

as cakes and coffee and to serve them a good experience when they come-

in in the café.

The Cup-a-Cake Café is located at Recto Avenue, near Far Eastern

University. The café has a good themed modern-style that is good for

relaxing moments that you people want this day. The café has the latest

technology such as the WIFI that is essential for the customer who loves to

take a picture of the food then upload it to their social media account, or to

have a story for their Instagram account and Facebook account.

Cup a Cake café is the only café that serves healthy cakes around Manila

so it makes Cup-a-Cake the number 1 café that offers healthy cake in the

City of Manila.

COMPANY PROFILE

Nature of Business

The Company Cup-a-Cake is a café that offers budget-friendly desserts

and beverages. A café store that aims to provide healthy cakes and

cupcakes. Cup-a-Cake shows the importance of vegetables and fruits to the

1
health of the company consumers. Also, Cup-a-Cake showcases the

abundant agriculture of the Philippines. Cup-a-Cake café offers innovative

cake and cupcakes that can attract consumers to try something unique

especially to desserts.

Business Identity

Figure 1. Company Logo

The meaning of the company logo is the big “C” stands for cake and

cupcake and that is the product the company is offering in the company

café. The cake in this logo stands for the company’s primary product which

is the pesto cake. The green color of the logo represents that the food the

company makes and serves is healthy. Green means vegetable, green

means healthy and clean.

Brand Positioning

2
 The Cup-a-Cake café is a coffee shop with a wide variety of choices, for

the valued customers that need a healthy or sweet pastry to satisfy their

cravings, the Cup-a-Cake café is a coffee shop that wants to provide

contentment and affordable price of the product. The Cup-a-Cake

establishment is a modern- style café that gives relaxation and comfort

while enjoying their order.

Unlike any other café the cup a cake innovates a unique product to offer

that gives satisfaction and comfort to the company customers.

Unique Selling Proposition

The Cup-a-cake that makes the company unique offers healthy options

among any other coffee shops. The company values the customers by

offering good quality service for them to feel the overwhelming welcome of

the cup-a-cake café.

Value Proposition

The company, Cup-a-Cake promises to serve the people with a better

quality of services. The company values the company customers as much as

3
how the company values the company product; the company is offering an

unconditional love of service and product.

Cup-a-Cake the company is looking forward to what the company

customer wants and giving them faster service than the company

competitors. The company Cup-a-Cake gives value to everything that the

company does and everything that the company serves. The company

values customer satisfaction, the company will provide excellent treatment

like an employee wants to receive. The company will keep on measuring the

customer satisfaction that believes in the company, the company will provide

the happiness that keeps on improving.

COMPANY PHILOSOPHY

Vision-Mission Statement

Vision

To be one of the leading cafés that offers innovative healthy products.

To be one of the top cafes that offers fast-casual dining and healthy

products.

Mission

To be one of the top cafes that satisfy customers that offer to serve

quality products that will make their experience to be committed with the

4
company product. Good service is the key to fulfilling the company mission.

The Cup-a-Cake Company offers customers good service and ensures a

sustainable market of fresh products.

Objectives

The company’s goals are to achieve innovative products and to increase

volume of sales, and continually improve the good quality service for the

company to gain the loyalty of the customers. The company’s short-term

goal is to return the company investment in 1 year to serve 100’s of

customers in a day. The company’s long-term goal is to innovate 3 new

products every 3-5 years, and to establish new branches inside Metro Manila

to ensure the company’s success.

The company sees itself as one of the most distinguished cafes in the

Philippines because of the uniqueness of the product and the service that the

company offers to their valued customers. In order to achieve that goal, the

company must be consistent in developing their products and continually

5
improve their service to satisfy, gain the trust, and loyalty of the customer

towards the company.

The company also wants to give ideas on what is the importance of

eating healthy food and giving their self-time to relax and unwind to free

themselves from the stress

FORM OF MANAGEMENT

The form of management that the company chooses is a general

partnership where the business partners contribute an equal amount of

money to operate the café. The company chose this form of management to

be fair when it comes to revenue and liabilities of the café.

Business Type: Service business

6
Form of ownership: Business Partnership

Contributions:

Marc Dennis Abendaño Php 312,500

Rain Zoe Abayon Php 312,500

Nikkilyn Toca Php 312,500

Ma. Eloisa Baynosa Php 312,500

Marco Dolot Php 312,500

Marlon Dolot Php 312,500

Mirambil, Jonas Php 312,500

Amar, Tyronne Php 312,500

TOTAL Php 2,500.000

7
8
9
10
TARGET MARKET
11
 The Cup-a-Cake’s primary customers are the Students, Teachers and

Employees who can be our customers every day during their break time or

after duty. Cup-a-Cake’s secondary target market is the community around

Manila, they can spend their free time at our café to relax or unwind for 1-4

hours.

Cup-a-Cake has conducted a survey to its target market, about the

product itself for the company to know if the customers could afford buying

it, and would avail it to satisfy their cravings.

The survey says that 96% out of 100 love eating healthy foods, and most

of them are women around 19 to 30 of age. This means that Cup-a-Cake will

have the opportunity to be marketable and profitable in the industry

Figure 1.

12
 Most of the people answered this question that they would prefer eating

healthy food rather than unhealthy food. It is an opportunity for Cup-a-Cake

to produce their product for the consumers who like eating healthy food.

FIGURE 2.

This part of the survey determines the behavior of the customers

towards the product, the company will know if there is a possibility that the

product will be profitable in a week. This will also help the business to know

the sales revenue to be earned.

13
 FIGURE 3.

Cup-a-Cake wants to know if the behavior of the students towards

eating sweets in a day will be in accordance with the product they should

produce in a week. With this, the company is able to know if the product will

be profitable once it is operated. This is also related to the customer profiling

that Cup-a-Cake has made, for the company to know the target market very

well.

FIGURE 4.

In this question, Cup-a-Cake wants to know what would probably be

the best seller of the business and what would they produce more.

14
 FIGURE 5.

In the survey that the company gathers, 100% of the company’s

potential customers will recommend the company products to their friends.

FIGURE 6.

15
 The graph shows the age of the company’s future customers. It shows

that 70% of the company’s customers are at the age of 19-30.

FIGURE 7.

The result shows the majority of people enjoy reading books while

eating in a café. Taking this into consideration, customers tend to look into

what a café can offer aside from its food and beverages. They look for

something that they can enjoy doing while sipping a coffee.

16
 FIGURE 8.

The result of this question is that most of the people experienced

reading books while relaxing in a café.

FIGURE 9.

In this section 60.4% who answer the survey is female while male is

39.6%.

FIGURE 10.
17
 In this question the company wants to know what the consumer

wants. It shows that the majority who answer the survey want vegetables.

FIGURE 11.

In this question Cup-a-Cake aims to know if the product that they

made surely can attract customers based on the pictures that they’ve

shown. The answer based on the survey is 10 which means that the product

can attract more consumers even looking at the product.

Business Segment

The business type establishment of Cup-a-Cake café is fast-casual

because the company offers dine-in with fast service for the customer. The

benefits for the stakeholder are the company provides high quality service,

delicious products, and good ambiance for our customers who want to feel at
18
home and relax while doing their studies, meetings, and hanging out with

their friends.

MARKETING MIX

The Cup-a-Cake Café place is easy to go to for the customer since we

are located in Manila near Ise Tann Mall and Far Eastern University. The

Cup-a-Cake Café ensures the safety of the customers while they are in the

establishment. The Cup-a-Café offers affordable products and high-quality

service to the customers.

The Cup-a-Cake Café provides their product to the customers through

dine-in and delivery. The company makes sure that the product they provide

is properly made and with the highly trained employees of the company they

will make sure that they will give high quality service for the valued

customers.

The Cup-a-Cake Café will get their customer’s feedback online to know

what they would improve their product and service also; they will give ideas

to the customers on how they make their product.

19
Place

Cup-A-Cake will be strategically established at 1760 Recto Avenue,

Quiapo, Manila, 1001 Metro Manila near Far Eastern University.

The picture shows the location of the company and its vicinity.

Figure 2. Vicinity Map

The location of the company café is a place where every customer can

sit back, relax and enjoy the ambiance of a beautiful scenery themed place

like home. Since the company is living on busy roads and streets, customers

tend to go for a cold, relaxing place. In that case, the company café is the

perfect place to go.

20
Environmental Scanning

Within the 500m radius of the establishment, there are so many

grocery stores, sari-sari stores, convenience stores, food and beverage

establishments like restaurants and milk tea shops. Manila City population is

now estimated at 14,158,573 based on the latest (2021) census, people

used to go outside to buy their essentials and eat wherever they want.

Product Competitor Generic Competitor

● Hotea ● Bonchon
● The Whale Tea ● Chowking
● The Coffee bean & Tea Leaf
● Deja Blend

List of Competitors Hotea The Whale Tea The Coffee bean

& Tea Leaf

Profile of the - All ages - People who - Students

customer who love love sweet
- Family
to drink drinks.
milk-tea - Group of
drinks friends
and
coolers
Average time spent - The - The - They usually
21
 inside the customers customers spent 1 to 2
establishment are usually are hours sitting,
waiting 30 spending 1 working, and
to 1hour. hour to 2 studying.
hours.
Average transaction - They - The shop - They served
count per/day the usually sell sold 80-100 around 50-
company 80-100 drinks per 80 persons
drinks per day. per day
day. walk-in and
delivery.
Table 1. Direct Competitors

Business Core Competency

The company Filipinos are fans of pastry dishes. There’s a lot of pastry

dishes that Filipino eat every day, such as bread, pie, tarts, etc. Aside from

those kinds of pastries, cakes and cupcakes is also one of the popular foods

that the company used to serve on the company table on many occasions.

The company café offers freshly baked cake and cupcakes made from high-

quality and healthy ingredients, that are great for dine-in or take-out. In

making the company cakes and cupcakes, the company makes sure that the

company has properly monitored the company’s skilled employees and

sanitizes the company operation area and equipment before using it.

22
 Suppliers
Raw Materials Savvy’s Online Palengke
HICAPS MARKETING CORP.
Ideal Macaroni & Spaghetti Factory,
Inc.
All about baking
Baker’s Bazaar
McCormick
Hebrews Kape
Consistent Frozen Solutions
Wholesale Eggs Pasay
Papinoy’s Tube Ice
Tag’s Water
Universal Robina

Table 2. Possible Suppliers

Product

Market Gap Cup-a-cake company wants to raise awareness about its

product and services. The most important goal of Cup-a-cake is to increase

sales from existing customers. They are willing to create new products such

as donuts, pasta and frappes to meet their needs. They want to encourage

the customers to come back because its objective aims to convert one-time

customers into regular customers providing special offers, notice of sales,

and two for one offer designed to keep them coming back. They’re

maintaining and improving the customer’s relationship that the customer will

stay and still purchase products from the company.

23
 Core competency Cup-a-cake is aware of the impacts of the business

to the consumers. The company must also show how responsible they are to

their consumers by always meeting the demands of the customers, and

most importantly, to give them satisfaction through healthy and delicious

company’s products. Cup-a-cake wants to show their cake and cupcakes are

freshly baked and perfect for any occasion. The product has different flavors

and ensures that it satisfies the sweet needs of the people of any age.

I. Salad

 Caesar Salad

Caesar Salad is made of fresh romaine lettuce and croutons dressed

with lemon juice (or lime juice), olive oil, egg, Worcestershire sauce,

anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.

 Kani Salad

This Japanese cuisine salad that is made of combine shredded crab

sticks with a homemade, mayo-based dressing made from Japanese

mayonnaise.

 Coleslaw Salad

24
 Coleslaw Salad is made of different types of cabbage such as green,

red, savoy or napa cabbage that gives the salad different colors and

mixed texture.

II. Sandwich

 Clubhouse Sandwich

This sandwich is perfect breakfast and made of fresh ingredients such

as egg, ham, iceberg lettuce, cucumber, and bell pepper.

III. Pasta

 Pesto Pasta

Pesto is a thick, green sauce that tastes bright and herby from the

basil, and salty and rich from the cheeses and pine nuts.

 Chicken Alfredo Pasta

Chicken alfredo combines a creamy pasta sauce with tender slices of

lean protein. The white meat is butterflied for quick cooking and

seasoned for maximum flavor.

 Linguine Shrimp Marinara

Enjoy this classic condiment that’s made using shrimp and marinara

sauce a perfect Italian accompaniment to your pasta dish.

25
IV. Cookies

 Chocolate Chip Cookies

Chocolate chip cookie is a drop cookie that features chocolate chips or

chocolate morsels as its distinguishing ingredient. 

 Oatmeal Cookies

Oatmeal cookie is a type of drop cookie made from an oatmeal-based

dough with raisins. Its ingredients also typically include flour, sugar,

eggs, salt, and spices. 

V. Beverage

A. Coffee and Tea

 Iced Vanilla Coffee

A shot of smooth espresso combined with milk and vanilla syrup

poured over ice. 

 Espresso

A strong coffee brewed by forcing hot water under pressure through

darkly roasted, finely ground coffee beans.

 Cappuccino

This is a coffee-based drink made primarily from espresso and milk.

 Hot Tea

An aromatic beverage prepared by pouring hot or boiling water over

fresh or cured leaves of Camellia Sinensis.

26
 B. Milkshake

 Strawberry Milkshake

Strawberry milkshake is made from fresh ingredients such as

strawberry, honey, and milk.

 Banana Milkshake

A sweetened drink made by blending ripe bananas, milk, ice cream,

flavorings and a sweetener. 

 Mango Milkshake

A cool and tempting fruit drink prepared by simply blending ripe

mango pieces, milk and sugar. 

 Avocado Milkshake

Avocado Shake is a Filipino dessert made out of avocadoes, milk,

sugar and ice blended to create a creamy cold shake perfect for any

hot and humid weather.

 Dragon Fruit Milkshake

This creamy, delicious tropical dragon fruit is not just beautiful, but

also made with simple ingredients such as dragon fruit, milk, vanilla

extract, and sugar.

27
 C. Frappe

 Matcha Frappe 

Just sweet enough, this energizing matcha frappe makes a great

alternative to iced coffee or tea.

 Strawberry Mint Frappe

This indulging beverage Strawberry mint frappe is a cool and

refreshing drink to beat the heat of summers.

 Coffee, Cookies and Cream Frappe

A mix of coffee, cookies, milk and ice are blended to make a perfect

icy creamy cookie texture then finished with a

delicious Cookies and Cream topping.

VI. Healthy Products

 Pesto Cake

A mild savory and sweet cake made with basil and pesto, coated with

cream cheese.

 Avocado Cupcake

Freshly baked sponge cupcake topped with a smooth, creamy frosting

avocado flavor.

 Squash Cupcake

28
 A rich, moist, and sweet squash cupcake with slight crispness walnuts

inside.

 Sweet Potato Cupcake

A moist and tender cupcake made with ripe sweet potato, flavored

with cinnamon and ground nutmeg.

29
30
 Figure 3. Menu
Price

Product Costing

Foods

Salad

Table 3. Caesar Salad Costing

31
Table 4. Kani Salad Costing

32
 Table 5. Coleslaw Salad Costing
Sandwich

33
 Table 6. Clubhouse Sandwich Costing

Pasta

Table 7. Pesto Pasta Costing

34
Table 8. Linguine Shrimp Marinara Costing

35
Table 9. Chicken Alfredo Pasta Costing

36
Cookies

Table 10. Chocolate Chip Cookies Costing

37
 Table 11. Oatmeal Cookies Costing

Beverage

38
Milkshake

Table 12. Strawberry Milkshake Costing

Table 13. Banana Milkshake Costing

39
Table 14. Mango Milkshake Costing

Table 15. Avocado Milkshake Costing

40
 Table 16. Dragon Fruit Milkshake Costing

Frappe

Table 17. Matcha Frappe Costing

41
Table 18. Strawberry Mint Frappe Costing

42
 Table 19. Coffee Cookies and Cream Frappe Costing

Hot Coffee

Table 20. Espresso Costing

43
 Table 21. Cappuccino Costing

Cold

Table 22. Iced Vanilla Coffee Costing

44
Tea

Table 23. Hot Tea Costing

45
Healthy Products

Table 24. Squash Cupcake Costing

46
Table 25. Avocado Cupcake Costing

47
Table 26. Sweetened Potato Cupcake Costing

48
Table 27. Pesto Cake Costing

49
Pricing Strategy

Market Penetration

Cup-a-cake café market penetration is starting with the low price so

that many people can afford the product and it will just increase if the

product is in demand.

Promotional Pricing

Since Cup-a-cake café sees affordable and cheap baked products. The

company café offers a low starting price to create a huge number of

customers.

Bundle Pricing

The company café is not just offering single slices of cake and a cup of

cupcake but also offers packages or sets of cupcakes and cake for the

customers who want to treat their family and friends at home.

50
Marketing Budget Plan

Cup-a-Cake marketing strategy, the company will be using the social

media platform and the company will be distributing some flyers. It is where

the company will be able to connect with the company’s future customers

and it will benefit us for more exposure, and helps us to better understand

the needs and wants of the company customers. To help the company

business to get more engagements and to utilize the reach objective that will

allow us to achieve the company goal. The company’s business goal is to

reach and influence the people within the company target market.

Marketing Strategy: Budget in Peso:

Social Media:

- Facebook - Php. 20,000 (1 year)

- Instagram - Php. 18,250 (6 Months)

Flyers - Php. 1,000 (100 flyers)

51
Advertising budget

Particulars: Quantity Purchased: Cost: Total:

Social Media Php. 38,250 Php. 154.75 Php. 38,250

advertising
(per day)

Flyer Printing
Php. 1,000 Php. 10(per piece) Php. 1,000
Table 28. Advertising Budget

Distribution Strategy

Direct Channel

The company will be distributing their products through the use of

direct channels wherein the business will directly sell the product to their

consumers without the help of any intermediaries. Having a small store

where the consumer can have a direct/ personal contact with the seller and

the product itself. The consumers can directly visit the store where they can

see and buy the products to the manufacturers.

52
 PRODUCER CUSTOMER

Indirect Channel

The company will use retailers in between producers and the

consumers in distributing the product. This kind of channel relies on

intermediaries. The retailers are the one who publicly sell the product.

Buying it to the producers at a wholesale price but they will sell it at a retail

price. This will help make the business grow faster because it is more

reachable to the public.

PRODUCER INTERMEDIARIES CUSTOMER

53
 PRODUCTION OPERATION REQUIREMENTS

Product/ Service Process Flow

Figure 4. Process Flow

When the customer wants to eat inside the cafe the company ensures

and prioritizes the safety of the customer whether it is on food or the overall

experience of the cafe. The company wants to give the relaxation and

comfort that the customer wants when they visit a coffee shop. When the

customer wants to order to the cafe with less hassle the company offers

delivery service and the company ensures that the product that will be

54
delivered from their houses is properly made and sealed for them to

experience the quality service that the company offers to the customers.

The raw ingredients are coming from the company’s trusted key

suppliers. The vegetables that the company uses in cake and cupcakes are

coming from the Savvy’s Online Palengke that is located at 2553 Consuelo

St. Santa Ana Manila and the ingredients for baking are from HICAPS

Marketing Corporation in Santa Rosa, Laguna.

The vegetables and ingredients that the company needs are properly

sealed and proper packaging. The Cup-a-Cake is strict when it comes to the

ingredients since they care for the health and safety of the customers.

The Cup-a-Cake makes sure that the production area is well sanitized to

ensure that the product the company makes is fresh, healthy, and safe for

the company customers.

The output can be bought in the company store to experience the high-

quality service that the company offers and to appreciate the ambiance of

the company store or they can call or message us to buy the company

products and the company will deliver it to them for less hassle to taste the

company’s delicious and healthy product.

55
Figure 5. Process Flow of Cookies

56
Figure 6. Process Flow of Coffee

57
Technical Requirement

Tools Quantity Cost Projection

Rubber Spatula 5 pcs Php 280
Round Cake Tray 5 pcs Php 240
Measuring Cup 2 sets Php 260
Measuring Spoon 2 sets Php 120
Liquid Measuring Cup 2 sets Php 224.75
Flour Sifter 2 pcs Php 559.75
Chopping board 2 pcs Php 279.75
Knife with shears 4 pcs Php 1,300
Spoon 50 pcs Php 1,797.50
Fork 50 pcs Php 1,191.50
Mixing Bowls 3pcs Php 719.25
Whisk 2pcs Php 429.75
Peeler 2pcs Php 123
Ramekin 10 pcs Php 927
Tongs 3 pcs Php 1,056
Colander 10 pcs Php 228
Utility Bowls 10 pcs Php 1,850
Can Opener 2 pcs Php 289.75
Micro plane Zester 2 pcs Php 3,650
Smasher 2 pcs Php 119.60
Cooling Rack 5 pcs Php 287.30
Silicone Brush 2 pcs Php 400.80
Oven Thermometer 2 pcs Php 1,700
Kitchen Timer 2 pcs Php 797
58
Strainer 2 pcs Php 273
Rubber Gloves 5 pcs Php 350
Round Plate 25 pcs Php 5,618.75
Mugs with straw 15 pcs Php 204.75
Pitchers 3 pcs Php 210
Drinking Glass 50 pcs Php 2,737.50
Path Holder 6 pcs Php 50
Baking Sheets 3 pcs Php 690
Parchment Paper 2 pcs Php 126
Piping Bag 20 pcs Php 400
Cake Plate 10pcs Php 500

Cake Turntables 2 pcs Php 199

Cupcake Baking Tray 5 pcs Php 925
Cupcake Liners 1000 pcs Php 130
Ice cream Scope 2 pcs Php 110
Piping Tip 2 sets Php 520
Measuring Scale 2 pcs Php 441
All-purpose scoops 2 pcs Php 209.75
Ice Cooler 1 pc Php 498
Frying Pan 1 pc Php 599
Total cost for tools & utensils: 33,522.7
Equipment
Convection Oven 2 pcs Php 22,000
Blender 2 pcs Php 2,798
Refrigerator 1 pc Php 109,950
59
Food Processor 2 pcs Php1,295
Citrus Squeezer 2 pcs Php 70
Coffee Presser 5 pcs Php 245
Coffee Grinders 5 pcs Php 18,000
Display Chillers 2 pcs Php 29,490
Hand Mixer 2 pcs Php 2, 895
Stand Mixer 2 pcs Php 7,500
Water Dispenser 1 pc Php 9,598
Coffee Maker 2 pcs Php 2,00
Total cost for equipment: 205,841
Furniture & Fixtures
Table and Chair 20 pax Php 140,000
Wall Lamp 8 pcs Php 5,592
Paintings 6 pcs Php 1,410
Books 10 pcs Php 3,000

Tools, Equipment, Furniture & Fixtures Total cost: 386,766.7

Tools Brand Quantity Price

Rubber Spatula MK KITCHEN 5 pcs Php 280

Round Cake Tray MK KITCHEN 5 pcs Php 240
Measuring Cup MK KITCHEN 2 sets Php 260
Measuring Spoon MK KITCHEN 2 sets Php 120
Liquid Measuring Cup MK KITCHEN 2 sets Php 224.75
Flour Sifter MK KITCHEN 2 pcs Php 559.75

60
Chopping board MK KITCHEN 2 pcs Php 279.75
Knife with shears MK KITCHEN 2 pcs Php 1,300
Spoon MK KITCHEN 50 pcs Php 1,797.50
Fork MK KITCHEN 50 pcs Php 1,191.50
Mixing Bowls MK KITCHEN 3pcs Php 719.25
Whisk MK KITCHEN 2 pcs Php 429.75
Peeler MK KITCHEN Php 123
Ramekin MK KITCHEN 10 pcs Php 927
Tongs MK KITCHEN 3 pcs Php 1,056
Colander MK KITCHEN 10 pcs Php 228
Utility Bowls MK KITCHEN 10 pcs Php 1,850
Can Opener MK KITCHEN 2 pcs Php 289.75
Micro plane Zester MK KITCHEN 2 pcs Php 3,650
Smasher MK KITCHEN 2 pcs Php 119.60
Cooling Rack MK KITCHEN 5 pcs Php 287.30
Silicone Brush MK KITCHEN 2 pcs Php 400.80
Oven Thermometer MK KITCHEN 2 pcs Php 1,700
Kitchen Timer MK KITCHEN 2 pcs Php 797
Strainer MK KITCHEN 2 pcs Php 273
Rubber Gloves MK KITCHEN 5 pcs Php 150
Round Plate MK KITCHEN 25 pcs Php 5,618.75
Mugs with straw MK KITCHEN 15 pcs Php 204.75
Pitchers MK KITCHEN 3 pcs Php 210
Drinking Glass MK KITCHEN 50 pcs Php 2,737.50
Path Holder MK KITCHEN 6 pcs Php 50
Baking Sheets MK KITCHEN 3 pcs Php 690

61
Parchment Paper MK KITCHEN 2 pcs Php 126
Piping Bag MK KITCHEN Php 400
Cake Plate MK KITCHEN 10pcs Php 500
Cake Turntables MK KITCHEN 2 pcs Php 400
Cupcake Baking Tray MK KITCHEN 5 pcs Php 925
Cupcake Liners MK KITCHEN 1000 pcs Php 130
Ice cream Scope MK KITCHEN 2 pcs Php 110
Piping Tip MK KITCHEN 2 sets Php 520
Measuring Scale MK KITCHEN 2 pcs Php 441
All-purpose scoops MK KITCHEN 2 pcs Php 209.75
Ice Cooler MK KITCHEN 1 pc Php 498
Frying Pan MK KITCHEN 1 pc Php 599
Equipment
Convection Oven MK KITCHEN 2 pcs Php 22,000
Blender MK KITCHEN 2 pcs Php 2,798
Refrigerator MK KITCHEN 1 pc Php 109,950
Food Processor MK KITCHEN 2 pcs Php1,295
Citrus Squeezer MK KITCHEN 2 pcs Php35
Coffee Presser MK KITCHEN 5 pcs Php245
Coffee Grinders MK KITCHEN 5 pcs Php18,000
Display Chillers MK KITCHEN 2 pcs Php29,490
Coffee Maker MK KITCHEN 2 pcs Php 2,000
Hand Mixer MK KITCHEN 2 pcs Php 2, 895
Stand Mixer MK KITCHEN 2 pcs Php7,500
Water Dispenser MK KITCHEN 1 pc Php 9,598

62
 Furniture & Fixtures
Tables and Chairs MK KITCHEN Php 140,000
Wall Lamp MK KITCHEN 8 pcs Php 5,592
Paintings MK KITCHEN 6 pcs Php 1,410
Books MK KITCHEN 10 pcs Php 3,000
TOTAL COST: 389,365.7
Table 29. Technical Requirement

Utilities and expenses projection

Cost estimate for the following:
Building rent cost: 10,000 per month
Utilities installation cost: 2,700 (internet installation)

Internet Installation
Provider Requirement Time frame Install
for application for ation
application fee
PLDT  Valid IDs 3 hours Php
2,700
Grand total: Php
2,700
Table 30. Utilities and Expenses Projection

Electricity Water Gas Internet

Monthly Utilities 15,000 3,000 1,460 3,099
Expense

63
Yearly Utilities 180,000 36,000 17,520 37,188
Expense
Table 31. Monthly and Yearly Utilities Cost
Budget for Up-keep (yearly): 20, 000
Budget for Maintenance or Repair (yearly): 30,000
Maintenance budget for Operation (yearly): 20,000

Facilities Design and Layout

Front/ entrance

First floor

64
65
Second floor

66
Overall Technical Costing

Summary Costing
Total cost for tools & utensils 33,522.7
Total cost for equipment 205,841
Furniture & Fixtures 150,002
Building rent cost 10,000
Utilities installation cost 2,700

67
Monthly Utilities Expense:
Electricity 15,000
Water 3,000
Internet 3,099
Gas 1460
Yearly Utilities Expense:
Electricity 180,000
Water 36,000
Internet 37,188
Gas 17,520

Overall Technical Costing

Machineries and Equipment 205,841
Furniture & Fixture 150,002
Tools & Utensils 34,982.7
Rent 10,000
Installation fee 2,700

Grand Total: 403,525.7

Table 32. Overall Technical Costing

68
‘

MANPOWER COMPANY MODEL

Organizational Structure

Manpower Requirements

69
General Manager

● Graduate of Marketing or Business Administration

● 21-39 yrs. old

● At least 2 years’ experience of being a Manager

● With good attitude and communication skills

Financing Manager

● Graduate of Financial Management or Accountancy

● 21-39 yrs. old

● At least 1-year experience of being an Accountant or Financial

Manager

● With good attitude

Marketing Director

● Graduate of Marketing

● 21-39 yrs. old

● At least 1-year experience of being a Marketing Director or Marketing

Consultant

● With good attitude

70
Product Manager

● Graduate of Business Administration or Business Management

● 21-39 yrs. old

● At least 1-year experience of being a Product Manager

● With good attitude

Promotion Director

● Graduate of Marketing or Advertising

● 21-39 yrs. old

● At least 1-year experience of working as Promotion Director

● With good attitude and communication skills

Quality Control, Safety, and Security Manager

● Graduate of Operations Management

● 21-39 yrs. old

● At least 1 year working experience as Quality Control Manager

● With good attitude and communication Skills

71
Human Resource Manager

● Graduate 4 years course in college

● 21-39 yrs. old

● At least 1 year working experience in HR Department

● With good attitude, communication skills, and leadership skills

Operation Manager

● Graduate of Operation in Management

● 21-39 yrs. old

● At least 1 year working experience as Operation in Management

● With good attitude, communication skills, and leadership skills

Manager                                                               

● Male/Female

● 25-35 years old

● Graduate in any business course

● At least 1year managerial experience

72
  

Pastry chef

● Male/Female

● 18-45 years old

● Graduate in any culinary course

● Trustworthy, Honest and Loyal

● Certificate in NCII, culinary arts, pastry making, baking, or relevant

field

● At least 1-year experience

Baker

● Male/Female

● 18-30 years old

● Graduate in any culinary course

● Trustworthy, Honest and Loyal

● Certificate in NCII, culinary arts, pastry making, baking, or relevant

field

Dining attendant

● Male/Female

73
 ● Pleasing Personality

● 18-30 years old

● Graduate/Undergraduate

● Trustworthy, Flexible, Honest and Loyal

● Certificate of NCII, or relevant field

Cashier

● Male/ Female

● Pleasing Personality

● 20-40 years old

● Graduate in any accounting course

● Trustworthy, Honest and Loyal

● At least 1-year experience

Safety Security

● Male/ Female

● 25-50 years old

● Graduate/Undergraduate

● Undergo safety and security training

74
 ● Physically fit

Job Description and Specifications

General Manager

● Duties for the general manager will include allocating budget

resources, formulating policies, coordinating business operations,

monitoring and motivating staff, managing operational costs, ensuring

good customer service, improving administration processes, engaging

with vendors, hiring and training employees, identifying business

opportunities, and monitoring financial activities.

Finance Director

● Duties for the finance director will include supervising accounting staff,

overseeing internal controls, setting financial targets, implementing

fund-raising strategies, engaging with investors, developing a financial

strategy, conducting feasibility studies, monitoring expenditure,

overseeing annual insurance, monitoring cash flow, evaluating

investments, and managing tax compliance.

75
Marketing Director

● Marketing directors are responsible for their company’s marketing and

communications strategies, as well as overall branding and image.

They prepare annual marketing plans, create a calendar of campaigns

and events, set the marketing budget and analyse the market and

competitors.

Product Manager

● The Product Manager is responsible for the product planning and

execution throughout the Product Life Cycle, including: gathering and

prioritizing product and customer requirements, defining the product

vision, and working closely with engineering, sales, marketing and

support to ensure revenue and customer satisfaction goals are met.

Promotion Manager

● Promotion’s managers are responsible for planning and managing

campaigns to promote their company's products and services. They

must also have a creative mind, project management skills, and

interpersonal skills along with experience in marketing or sales

promotion.

Quality Control, Safety and Security Manager

76
 ● A quality control manager supervises staff and oversees product

development procedures to ensure that products meet quality and

efficiency standards. Also, they need to be responsible for planning,

implementing and overseeing the company's employee safety at work.

Lastly is the need to secure premises and personnel by patrolling

property; monitoring surveillance equipment; inspecting buildings,

equipment, and access points; permitting entry. Obtains help by

sounding alarms.

HR Manager

● Human resources specialists are responsible for recruiting, screening,

interviewing and placing workers. They may also handle employee

relations, payroll, benefits, and training.

Operation Manager

● An operations manager is a key part of a management team and

oversees high-level HR duties, such as attracting talent and setting

training standards and hiring procedures. They also analyze and

improve organizational processes, and work to improve quality,

productivity, and efficiency.

Pastry chef

77
 ● Is a trained professional baker who is proficient in all aspects of breads

and pastries preparation, often focusing on a particular baking

process.

● Professional baker and pastry chefs’ cooks oversee the daily food

preparation at restaurants and other places where food is served.

● Works on dessert items and deals with more complex presentations,

developing dessert menus, and other complex tasks.

Baker

● Member of the galley team under the direction and supervision of the

baker to help prepare and keep the galley and food storage areas

clean.

● Aid head baker with skilled food preparation and cooking.

● May help train subordinate chefs and supervise their work. 

● Also, be responsible for reviewing kitchen inventory and estimating

what foods are needed.

Cashier

● Scanning goods and collecting payments.

● Keep reports of receipt transactions.

● Issuing receipts, refunds, change or tickets.

● Greet customers when entering or leaving establishments.

78
Dining attendant

● Serving the product to the customers.

● Bussing out the dining area.

● Cleaning and sanitizing the whole dining area and comfort rooms.

Safety Security

● Securing the vicinity area day and night.

Manpower Quantity Projection

Personnel

Manager 1
Baker 2
Pastry Chef 1
Barista 3
Cashier 2
Dining Attendant 2
Guard 2
Table 33. Manpower Quantity Projection

In our company we have 13 employees to run our business. We only

have 1 Manager and 1 Pastry Chef because their jobs in our company

79
can be done and managed by 1 person. The Manager will lead the

everyday operation while the rest of the employees will be assigned to

the production. Pastry Chef will be guiding the Bakers and the rest of

the employees will be alternating for their schedules from Opening to

Closing shift. The company’s production will be affected if there’s any

absentees because the company is limited in employees.

80
Manpower Shifting Schedule

81
 Table 33. Manpower Shifting Schedule
The company operates fourteen hours (14) from 8:00am-11:00pm.

The first shift of employees is from 8am-4pm, while the second shift is

from 3pm to 11pm. From 8am-9am the opening shift employee must

prepare and check all the kitchen equipment and machinery if it is

working to avoid delays from production. From 10pm-11pm the closing

shift employee must clean all the kitchen tools and machinery that has

been used for the whole day of operation. The company chooses not to

open on Monday's since they are starting a business, they expect that

the customer on that day will be less. In that way the company can

save a little operating expense if they choose not to open on the day

that the people are busy and don't have time to relax. This decision of

the company is only for short-term and if the company begins to

emerge the store will operate 24/7.

Training Scheme

● The trainees are monitored by the manager and trained by them.

● Trainees are should spend 2 weeks for this training

● The company employees will undergo the training for the basic utensils

and the use of the machineries for 1-week

82
 ● The next week of their training they will undergo as a server and baker

so that they will be trained for their speeches for the customers or

guests that will arrive in the company establishments.

● Trainees will have a 2-week allowances for their work and training that

is equivalent of ₽200.00 per day.

Day -1 to Day -3 Day – 4 to Day – 7 Day – 8 to Day 14

The trainees will learn all They will see how the They will be an actual
the names of the utensils cake is processed and employee for the week
of the company they will do it as well so they can practice
establishment and the use as a practice. communicating with the
of machineries guest and their co-
workers.

Table 35. Training Scheme

Company Policies
Company policies are the protocols and rules that should be followed inside

the Cup-a-Cake Company to deal with health, safety and accountability of

employees, as well as their interactions with customers and co-workers.

These guidelines can be used for the federal or state regulatory

83
requirements, legal issues and other situations that can lead to severe

consequences for employees.

Here’s a list of the Cup-a-Cake policies:

● Hygiene, presentable looking.

● Always wearing the best smile.

● Positivity work environment.

● Equality of every employee.

● Ethics and manners.

● Work schedule and sick leaves.

● Work attendance.

● Workplace health and safety measures.

● Employees disciplinary action policy.

● Work schedule and rest period policies.

● Employee complaint policies.

● Equal opportunity policy.

● Employee code of conduct policy.

● Employee face mask policy (due to covid-19)

● Employees should always wear gloves.

Labor Law includes all the rules of law governing the conditions under which

persons may work under the control of other persons called employers.

84
Constitutional Provisions on Labor

Section 3, Article XIII of the 1987 Constitution. The state shall afford full

protection to labor, local and overseas, organized and unorganized, and

promote full employment and equality of employment opportunities for all.

Section 14. The state shall protect working women by providing safe and

healthful working conditions, taking into account their maternal functions,

such facilities and opportunities that will enhance their welfare and enable

them to realize their full potential in the service of the nation

Section 15. The state shall respect the role of independent people’s

organizations to enable the people to pursue and protect, within the

democratic framework, their legitimate and collective interests and

aspirations through peaceful and lawful means.

Labor, whether local or overseas, organized or not organized, shall be given

constitutional protection.

85
The state shall promote shared responsibility between workers and

employers. Thus, the workers shall also participate in policy and decision-

making processes affecting their rights and benefits as may be provided by

law.

The recognition by the State of the right of labor to its just share in the fruits

of production and the right of enterprises to reasonable returns on

investments as well as to expansion and growth may be considered a sequel

to the rule that the principle of shared responsibility between workers and

employed must be promoted by the state.

The state also protects the right of the working women by assuring them

safe and healthful conditions of work and opportunities to maximize their full

potential in the service of the nation.

Classification of employees:

Regular employees

86
The employees who are deemed regular are those who have been engaged

to perform activities that are usually necessary or desirable in the usual

trade or business of the employer.

overseas Filipino workers - also referred to as a “migrant worker”, an

overseas Filipino worker refers to a person who is to be engaged, is

engaged, or has been engaged in a remunerated activity in a state of which

he or she is not a legal resident.

Special workers:

Apprentices. An “apprentices” is a worker who is covered by a written

apprenticeship agreement with an individual employer or one of the

recognized entities. It is a person undergoing training for an approved

apprenticeable occupation during an established period assured by an

apprenticeship agreement.

Learners. Learners are persons hired as trainees in semi-skilled and other

industrial occupations which are non-apprenticeable and which may be

learned through practical training on the job in a relatively short period of

time which shall not exceed three months.

Handicapper workers. Handicapped workers are those whose earning

capacity is impaired by age or physical or mental deficiency or injury also

known as “disabled persons”.

87
Benefits, privileges, and policies affecting employees:

- minimum wage

- Collective bargaining

- Maternity and paternity leaves

- Leave for victims of violence against women and their children

- Special leave benefits for women

- Service incentive leave (SIL)

- Service charges

- Employment contracts

- Death benefits

- Health benefits

- Uniform policies

- SSS, Philhealth, employee’s compensation commission, and Pag-ibig

Termination of employment:

It is the constitutional right of workers to security of tenure and their right to

be protected against dismissal except for just an authorized cause and

88
without prejudice to the requirement of notice under Article 298 of the Labor

Code. Due process in termination disputes is the health of security of tenure

and is personal to the employee.

The following are the standards of due process for termination of

employment under article 292(b) of the Labor Code:

* A written notice served on the employees specifying the ground and

grounds for termination and giving to said employee reasonable opportunity

within which to explain his side;

* A hearing or conference during which the employee concerned, with the

assistance of counsel if the employee so desires, is allowed to respond to the

charges, present his evidence, or rebut the evidence presented against him;

and

* A written notice of termination served on the employee indicating that

upon die consideration of all the circumstances, grounds have been

established to justify the termination. In case of termination, the foregoing

notices shall be served on the employee’s last known address.

For termination of employment as based on authorized causes under Article

298 of the Labor Code, the requirements of due process shall be deemed

89
complied with upon service of a written notice to the employee and the

appropriate Regional Office of the Department of Labor at least 30 days

before effectivity of the termination specifying the grounds for termination.

If the termination is brought about by the completion of the contract or the

phase thereof, no prior notice is required. If the termination is brought about

by the failure of an employee to meet the standards of the employer in the

case of probationary employment, it shall be sufficient that a written notice

is served to the employee within a reasonable time from the effective date of

termination.

Compensation

Personnel No. of Salary Per Salary Per Salary Per

person Day Month Year

General 1 2,566 56,468 677,616

90
 Manager
Baker 3 791 17,420 209,040
Pastry 2 1,490 32,787 393,444

Chef
Cashier 2 673 14,823 177,876
Dining 2 604 13,309 159,708

attendant
Guard 2 836 18,401 220,812
Barista 3 468 14,063 168,756

Total 15 7,428 167,271 2,007,252

Table 36. Compensation

Benefits

Employee Benefits

● Food Allowance (Php75.00)

● Covered by SSS, Philhealth, Pag-ibig

● 13th month pay

● Double pay on holidays

91
Managerial Benefits

● Food Allowance (Php75.00)

● Covered by SSS, Philhealth, Pag-ibig

● 13th month pay

● Bonus

● Leave with pay

● Incentives

● Double pay when holidays

GOVERNMENT REGULATIONS AND REQUIREMENTS

Government Regulations:

Tax Code Business Regulations

Employment and Labor Laws
Antitrust Regulations
Advertising (Social Media, Company website, Google Advertising, Email)
Environmental Regulations
Privacy
State Licensing

92
Requirements:
SECURE BUSINESS NAME WITH THE SECURITIES AND EXCHANGE
COMMISSION (SEC)

PEN CORPORATE BANK ACCOUNT

REGISTER WITH THE BUREAU OF INTERNAL REVENUE (BIR)

93
REGISTER WITH THE SOCIAL SECURITY SYSTEM (SSS)

REGISTER WITH PHILHEALTH

REGISTER WITH PAG-IBIG

94
OBTAIN A MAYOR’S OR BUSINESS PERMIT

General business license

95
 Zoning and land-use permits

License Permits:

General business licenses 500

Tax registrations 500
Sanitary Permit/Health Card 5,000
Zoning and land-use permits 10000
Occupancy Permit (Building/Unit) 3500
Business/Mayor’s Permit 235

96
Fees:

Business Name Reservation for 90 days: Php 120

SEC Express Lane: Php 600
SEC Registration Fee: Php 2,530
Stock Transfer Book: Php 500
BIR Documentary Stamps: Php 1,500
Notarial Fees: Php 1,500

Total SEC Expenses: Php 6,750

Exact Permit to needed to start a business:

Barangay Clearance 150

Certificate of Registration 150
Contract of Lease 10,000
Certificate of Occupancy 5,000
Community Tax Certificate or CEDULA 1,000
Fire Safety Inspection Certificate or Fire Permit 649
Building Permit and Electrical Inspection Certificate
2,380
Locational Clearance 200
Sanitary Permit 5,000

97
FINANCIAL PROJECTION
Major Assumptions
Starting Point

Fixed Assets Amount Depreciation (years) Notes

       
Real Estate-Land      
Buildings      
LeaseholdImprovements      
Tools 33,523 3 Tools and Utensils
Equipment 205,841 3 Kitchen Equipments
Furniture 150,002 3 Furniture and Fixtures
Vehicles      
OtherFixedAssets      
Total Fixed Assets ₱389,365.70    
 
Operating Capital Amount Notes
Pre-Opening Salaries and Wages 26,000 training expense for 2 weeks
Prepaid Insurance Premiums 10,000 estimated cost of insurance premiums
Inventory 1,016,158 Good for 2 months cost of projected sales
Legal and Accounting Fees 10,000 Consultation and filing of governmental requirements
Rent Deposits 150,000 2 months deposit, 1 month advance
Utility Deposits   Not applicable, with existing line of electricity and water
Internet installation cost 2,700  
Supplies    
Advertising and Promotions 5,000 initial advertising, flyers
Licenses 53,283 SEC, BIR and LGU

1
Other Initial Start-Up Costs    
Working Capital (Cash On Hand) 837,493  
Total Operating Capital ₱ 2,110,634.30  
Total Required Funds ₱ 2,500,000.00  

Sales Forecast

Complete This Chart First:  

Product Lines Units COGS Per Unit

Sales Price Per
Unit Margin Per Unit
₱ ₱ ₱
Salads Salads
96.00 56.99 39.01 3 products
₱ ₱ ₱
Sandwich Sandwich
139.00 27.15 111.85 1 product
₱ ₱ ₱
Pasta Pasta
146.59 90.89 55.70 3 products
₱ ₱ ₱
Cookies Cookies
169.00 79.53 89.47 2 products
₱ ₱ ₱
Beverages Beverages
107.23 33.25 73.98 12 products
₱ ₱ ₱
Healthy products Healthy products
246.78 160.15 86.63 4 products

Product Lines January February March April May June July Aug
Salads              
Salads Sold 400 400 400 400 400 400 400

2
 38,40 38,40 38,40 38,40 38,40 38,40 38,40
Total Sales
0 0 0 0 0 0 0
22,79 22,79 22,79 22,79 22,79 22,79 22,79
Total COGS
5 5 5 5 5 5 5
15,60 15,60 15,60 15,60 15,60 15,60 15,60
Total Margin
5 5 5 5 5 5 5
               
Sandwich              
Sandwich Sold 200 200 200 200 200 200 200
27,80 27,80 27,80 27,80 27,80 27,80 27,80
Total Sales
0 0 0 0 0 0 0
5,43 5,43 5,43 5,43 5,43 5,43 5,43
Total COGS
0 0 0 0 0 0 0
22,37 22,37 22,37 22,37 22,37 22,37 22,37
Margin
0 0 0 0 0 0 0
               
Pasta              
Pasta Sold 570 570 570 570 570 570 570
83,55 83,55 83,55 83,55 83,55 83,55 83,55
Total Sales
4 4 4 4 4 4 4
51,80 51,80 51,80 51,80 51,80 51,80 51,80
Total COGS
6 6 6 6 6 6 6
31,74 31,74 31,74 31,74 31,74 31,74 31,74
Margin
8 8 8 8 8 8 8
               
Cookies              
Cookies Sold 290 290 290 290 290 290 290
49,01 49,01 49,01 49,01 49,01 49,01 49,01
Total Sales
0 0 0 0 0 0 0
23,06 23,06 23,06 23,06 23,06 23,06 23,06
Total COGS
3 3 3 3 3 3 3
25,94 25,94 25,94 25,94 25,94 25,94 25,94
Margin
7 7 7 7 7 7 7
               
Beverages              

3
 Beverages Sold 5,650 5,650 5,650 5,650 5,650 5,650 5,650
605,85 605,85 605,85 605,85 605,85 605,85 605,85
Total Sales
0 0 0 0 0 0 0
187,87 187,87 187,87 187,87 187,87 187,87 187,87
Total COGS
7 7 7 7 7 7 7
417,97 417,97 417,97 417,97 417,97 417,97 417,97
Margin
3 3 3 3 3 3 3
               
Healthy products              
Healthy products Sold 1,350 1,350 1,350 1,350 1,350 1,350 1,350
333,15 333,15 333,15 333,15 333,15 333,15 333,15
Total Sales
0 0 0 0 0 0 0
216,19 216,19 216,19 216,19 216,19 216,19 216,19
Total COGS
9 9 9 9 9 9 9
116,95 116,95 116,95 116,95 116,95 116,95 116,95
Margin
1 1 1 1 1 1 1
Total Units Sold 8,460 8,460 8,460 8,460 8,460 8,460 8,460
Total Sales PHP 1,137,764 PHP 1,137,764 PHP 1,137,764 PHP 1,137,764 PHP 1,137,764 PHP 1,137,764 PHP 1,137,764 PH
Total Cost of Goods Sold PHP 507,170 PHP 507,170 PHP 507,170 PHP 507,170 PHP 507,170 PHP 507,170 PHP 507,170 PH
Total Margin PHP 630,594 PHP 630,594 PHP 630,594 PHP 630,594 PHP 630,594 PHP 630,594 PHP 630,594 PH

Financial Statement
 Income Statement

  January February March April May

Revenue          
4
Salads
38,400 38,400 38,400 38,400 38,400
Sandwich
27,800 27,800 27,800 27,800 27,800
Pasta
83,554 83,554 83,554 83,554 83,554
Cookies
49,010 49,010 49,010 49,010 49,010
Beverages
605,850 605,850 605,850 605,850 605,850
Healthy products
333,150 333,150 333,150 333,150 333,150
Total Revenue ₱ 1,137,764.14 ₱ 1,137,764.14 ₱ 1,137,764.14 ₱ 1,137,764.14 ₱ 1,137,764.14
Cost of Goods Sold          
Salads
22,795 22,795 22,795 22,795 22,795
Sandwich
5,430 5,430 5,430 5,430 5,430
Pasta
51,806 51,806 51,806 51,806 51,806
Cookies
23,063 23,063 23,063 23,063 23,063
Beverages
187,877 187,877 187,877 187,877 187,877
Healthy products
216,199 216,199 216,199 216,199 216,199
Total Cost of Goods Sold ₱ 507,170.37 ₱ 507,170.37 ₱ 507,170.37 ₱ 507,170.37 ₱ 507,170.37
Gross Margin ₱ 630,593.77 ₱ 630,593.77 ₱ 630,593.77 ₱ 630,593.77 ₱ 630,593.77
Payroll ₱ 361,712.65 ₱ 364,830.86 ₱ 364,830.86 ₱ 364,830.86 ₱ 364,830.86
Operating Expenses          

Advertising 5,708 4,708 4,708 4,708 4,708

Car and Truck Expenses
5
 - - - - -

Commissions and Fees - - - - -

Contract Labor (Not included in payroll) - - - - -

Insurance (other than health) 833 833 833 833 833

Legal and Professional Services 5,000 5,000 5,000 5,000 5,000

Licenses 53,283 - - - -

Office Expense 1,667 1,667 1,667 1,667 1,667

Rent or Lease -- Vehicles, Machinery, Equipment - - - - -

Rent or Lease -- Other Business Property 50,000 50,000 50,000 50,000 50,000

Repairs and Maintenance 5,833 5,833 5,833 5,833 5,833

Supplies - - - - -

Travel, Meals and Entertainment 21,450 21,450 21,450 21,450 21,450

Utilities 22,559 22,559 22,559 22,559 22,559

Miscellaneous 1,000 1,000 1,000 1,000 1,000

Other Expense 1          
Other Expense 2          
Total Operating Expenses ₱ 167,333.67 ₱ 113,050.67 ₱ 113,050.67 ₱ 113,050.67 ₱ 113,050.67
Income (Before Other Expenses) ₱ 101,547.46 ₱ 152,712.24 ₱ 152,712.24 ₱ 152,712.24 ₱ 152,712.24
Other Expenses          
Amortized Start-up Expenses

6
 7,138 7,138 7,138 7,138 7,138

Depreciation 10,816 10,816 10,816 10,816 10,816

Interest          

Commercial Loan - - - - -

Commercial Mortgage - - - - -

Credit Card Debt - - - - -

Vehicle Loans - - - - -

Other Bank Debt - - - - -

Line of Credit - - - - -

Bad Debt Expense - - - - -

Total Other Expenses 17,954 17,954 17,954 17,954 17,954

Net Income Before Income Tax $ 83,593 $ 134,758 $ 134,758 $ 134,758 $ 134,758
$ $ $ $ $
Income Tax 18,146 28,379 28,379 28,379 28,379
Net Profit/Loss $ 65,447 $ 106,379 $ 106,379 $ 106,379 $ 106,379

 Breakeven Analysis

7
Gross Margin % of Sales

8
 ₱
Gross Margin 7,567,125.27
₱
Total Sales 13,653,169.66
Gross Margin/Total Sales 55.4%
Total Fixed Expenses
₱
Payroll 4,374,852.14

$
Operating Expenses 1,540,679.57

Operating + Payroll $ 5,915,532

Breakeven Sales in Dollars (Annual)

55.4%
Gross Margin % of Sales
$
Total Fixed Expenses 5,915,532

₱ 10,673,241.83
Yearly Breakeven Amount
Monthly Breakeven Amount ₱ 889,436.82

9
  Balance Sheet Projection

ASSETS 2022 2023 2024

Current Assets      

Cash 2,288,556 3,830,723 5,493,019

Accounts Receivable - - (0)

Inventory 1,016,158 1,016,158 1,016,158

Prepaid Expenses 171,322 85,661 -

Other Initial Costs - - -

Total Current Assets ₱ 3,476,036.72 ₱ 4,932,542.46 ₱ 6,509,177.65
       
Fixed Assets      
Real Estate -- Land
- - -
Real Estate -- Buildings
- - -
Leasehold Improvements
- - -
Tools and Utensils
33,523 33,523 33,523
Kitchen Equipment
205,841 205,841 205,841
Furniture and Fixtures
150,002 150,002 150,002
Vehicles
- - -
Other -
1
 - -
Total Fixed Assets ₱ 389,365.70 ₱ 389,365.70 ₱ 389,365.70
(Less Accumulated Depreciation) ₱ 129,788.57 ₱ 259,577.13 ₱ 389,365.70
Total Assets ₱ 3,735,613.00 ₱ 5,062,331.00 ₱ 6,509,177.00
       
LIABILITIES & EQUITY      
Liabilities      
Accounts Payable
- - -
Commercial Loan Balance
- - -
Commercial Mortgage Balance
- - -
Credit Card Debt Balance
- - -
Vehicle Loans Balance
- - -
Other Bank Debt Balance
- - -
Line of Credit Balance
- - -
Total Liabilities ₱ - ₱ - ₱ -
Equity      
Common Stock
2,500,000 2,500,000 2,500,000
Retained Earnings
1,235,614 2,562,331 4,009,178
Dividends Dispersed/Owners Draw
- - -
Total Equity ₱ 3,735,613.85 ₱ 5,062,331.03 ₱ 6,509,177.65
Total Liabilities and Equity ₱ 3,735,613.00 ₱ 5,062,331.00 ₱ 6,509,177.00
       
2
 ₱ - ₱ - ₱ -
Balance sheet in or out of balance?
Balanced! Balanced! Balanced!

 Cash Flow Projection

  January February March April May June July Augus

₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Beginning Balance 837,492.82 939,040.28 1,091,752.52 1,169,559.81 1,322,272.05 1,474,984.29 1,542,558.62 1,695,
Cash Inflows                
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Cash Sales 1,137,764.14 1,137,764.14 1,137,764.14 1,137,764.14 1,137,764.14 1,137,764.14 1,137,764.14 1,137,
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Accounts Receivable - - - - - - - -
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Total Cash Inflows 1,137,764.14 1,137,764.14 1,137,764.14 1,137,764.14 1,137,764.14 1,137,764.14 1,137,764.14 1,137,
                 
Cash Outflows                
Investing Activities                
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
New Fixed Asset Purchases - - - - - - - -

Additional Inventory                
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Cost of Goods Sold 507,170.37 507,170.37 507,170.37 507,170.37 507,170.37 507,170.37 507,170.37 507,17
Operating Activities                
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Operating Expenses 167,333.67 113,050.67 113,050.67 113,050.67 113,050.67 113,050.67 113,050.67 113,05
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Payroll 361,712.65 364,830.86 364,830.86 364,830.86 364,830.86 364,830.86 364,830.86 364,83

3
 ₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Taxes - - 74,904.96 - - 85,137.92 - -
Financing Activities                
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Loan Payments - - - - - - - -

Owners Distribution                
₱ ₱ ₱ ₱ ₱ ₱ ₱
Line of Credit Interest   - - - - - - -

Line of Credit Repayments                

Dividends Paid                
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Total Cash Outflows 1,036,216.68 985,051.89 1,059,956.85 985,051.89 985,051.89 1,070,189.81 985,051.89 985,05
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Net Cash Flows 101,547.46 152,712.24 77,807.28 152,712.24 152,712.24 67,574.33 152,712.24 152,71
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Operating Cash Balance 939,040.28 1,091,752.52 1,169,559.81 1,322,272.05 1,474,984.29 1,542,558.62 1,695,270.86 1,847,
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Line of Credit Drawdown - - - - - - - -
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Ending Cash Balance 939,040.28 1,091,752.52 1,169,559.81 1,322,272.05 1,474,984.29 1,542,558.62 1,695,270.86 1,847,
₱ ₱ ₱ ₱ ₱ ₱ ₱ ₱
Line of Credit Balance - - - - - - - -

4
 Financial Ratios

Ratios Year One Year Two Year Three Industry Norms Notes
Liquidity          
Current Ratio 0.0 0.0 0.0    
Quick Ratio 0.0 0.0 0.0    
Safety          
Debt to Equity Ratio 0.0 0.0 0.0    
Debt-Service Coverage Ratio - DSCR 0.0 0.0 0.0    
Profitability          
Sales Growth 0.0% 4.5% 4.5%    
COGS to Sales 44.6% 44.6% 44.6%    
Gross Profit Margin 55.4% 55.4% 55.4%    
SG&A to Sales 42.4% 42.1% 41.7%    
Net Profit Margin 9.1% 9.3% 9.7%    
Return on Equity (ROE) 33.1% 26.2% 22.2%    
Return on Assets 33.1% 26.2% 22.2%    
Owner's Compensation to Sales 0.0% 0.0% 0.0%    
Efficiency          
Days in Receivables 0.0 0.0 0.0    
Accounts Receivable Turnover 0.0 0.0 ###########    
Days in Inventory 60.1 58.3 55.8    
Inventory Turnover 6.0 6.3 6.5    
Sales to Total Assets 3.7 2.8 2.3    

1
 PROJECT TIMELINE AND IMPLEMENTATION

SOCIO-ECONOMIC ASPECTS OF THE BUSINESS

1
Cup-a-cake Cafe are aware on the impacts of the business to the consumers,

suppliers, and household. They always consider that the business can affect

how these people perceive the company. That is why Cup-a-cake Cafe make

sure that the impact they will be making on the community will be based on

emotions, value, responsibility, and behavior of the consumers, households,

and suppliers.

The company know that there will be different reactions regarding the

product, and they will be acknowledging all of these as a form of respect to

the customer’s emotions. It is because emotions play a role to the driving

force of the consumers in buying a product.

Showing value to the people is the key in getting their trust and Cup-a-Cake

Cafe always maintain good attitude and connection to the people in order to

show how much valuable they are to the business and as a part of the

success of the business. This goes the same to the supplier, that Cup-a-Cake

Cafe maintain good business relations to their suppliers to express how

valuable and important the suppliers are.

The company must also show how responsible they are to their consumers

and suppliers by always meeting the demands of the customers, and most

importantly, to give them satisfaction through the company’s product. They

2
also show responsibility to the suppliers in terms of proper payment and not

delaying that payment.

Lastly, the behavior of the consumers vary that is why the company

addressed this impact by being adaptable to the changes of the market

trends and always listening to the consumer’s needs. Cup-a-cake Cafe wants

to show their flexibility as a business. These socio-economic impacts are

very important because they serve as a performance indicator to the

consumers, households, and suppliers. The company must give a top-level

performance in order to show the success of the business and to show the

consumers that the company can address their demands.

Environmental Preservation Contribution

Other major factors in keeping the establishment away from contamination

and unhealthy conditions are cleaning and sanitation. Waste disposal is a

proper disposition of discharge materials in accordance of local

environmental guidelines. The standard sanitation procedure is disposing

waste materials are properly followed by the proponent’s establishment. 

 Rules for effective Waste Disposal

3
1. Remove food scraps from the kitchen daily – or more frequently if

required.

2. Arrange regular garbage collection. Most food businesses require garbage

collection at least twice a week.

3. Do not allow garbage containers to overflow. Move overflowing waste to

other containers.

4. Regularly hose down and clean garbage containers.

5. Always use a garbage liner for garbage containers. This is a good way to

ensure that the garbage container is kept as clean as possible and that

harmful bacteria do not have time to grow on the inside of the unit itself.

6. Keep lids tightly closed on all garbage containers when in use.

7. Use special containers to dispose of dangerous items like broken glass.

Talk to your supervisor or manager if you are unsure of how to dispose of

dangerous items.

8. Never use garbage containers to transfer food or ice.

9. In warm climates – refrigerate food scraps to prevent bacteria growing to

harmful levels quickly – but always use a separate refrigerator to one that

contains food intended for human consumption.

10. Finally, always wash your hands after handling garbage and garbage

containers – no exceptions.

4
Economic Contribution
During the study of Cup-a-Cake, the proponents thought that the café aims

to help not just a few people but plenty of them. It is establishment little

way to contribute to the community and government for giving job

opportunity also for blue collar workers will somehow help in tax

contribution. This way Cup-a-Cake helps in the economic also.

In addition, Cup-a-Cake will be giving the fair benefits for the entire

employees such as SSS (Social Security System), Philheath, Pag-ibig Fund.

Their monthly contributions will be paid as well to ensure their future

purposes.

CORPORATE AND SOCIAL RESPONSIBILITY

Paying wages and taxes is one of the company’s responsibilities and the

employees’ rights. Giving them their salary and paychecks on time is what

they deserve. Creating and maintaining a safe workplace. Being in the field

of food business, Cup-a-Cake Cafe Corporation should always remind and

assure the employees to make sure of the cleanliness and safeness of the

workplace. Making sure that the employees are aware that working in a food

company is risky, and that they should know what are the cons of having a

filthy workplace.

5
Enforcing Anti-discrimination Law. Cup-a-Cake Cafe company should always

be reminded of the “Equal Employment Opportunity”, and that they should

not base their hirings on the skin complexion or physical appearance of the

aspiring employees, thus having a dark skin does not mean they are not

capable to do the job. However, personal hygiene is a must for safety

purposes.

Creating and maintaining a favorable working environment. Having a good

working environment is very important. Working means you are committing

your time, specifically 8 hours of your day to do the job assigned to you.

Therefore, favorable working environment leads to a positive mind, vibes,

and life that will help the employees to be motivated to do their works. This

will also reflect to the progress of Cup-a-Cake Cafe Corporation.

Cup-a-Cake Cafe will train and educate all the employees to enhance their

skills for them to be knowledgeable enough of their work. Doing these may

lead to the success of every employee and the business itself. Cup-a-Cake

Cafe company is willing to give rewards and benefits for the employees to

become more competent and motivated to do their work. By having these,

6
the company will also manage their performance, so they could know what

are the areas for improvement.

EXIT PLAN

7
So, our first option is to sell the business to someone you know, can be with

a friend, employee, customer, or your family- this is because both the buyer

and seller will have a benefit on it. From the point of view of the buyer, he

can buy a business without spending too much money because it depends on

their agreement how much amount they need to pay. From the seller's point

of view, if monthly is their agreement, both parties need to maintain the

payment for them to be able to have an income. And in the end, the seller

can help the buyer on how to properly manage the business.

Then our second option is Sell to another business, we can sell our business

to another business or to a competitor if they want our company. For

example, the Jollibee and Mang Inasal, we really don’t know if the Mang

Inasal bought Jollibee or Jollibee bought Mang Inasal, but the main point

here is that Inasal is already part of the Jollibee and they are become a

company sister already. Lastly, the seller needs to adjust or understand the

culture of the new owner of that business to avoid conflict.

So, our last option is to Close and Sell Assets as soon as possible. The best

example for this is if someone dies or refuses continue the business, their

resort is to sell the assets and then the money they can get, they will pay

the debts of the business, and the rest will be divided to the owner or co-

partners of the said business. What they will lose there is the relationship

8
with the suppliers, but the tangible assets will still be consider as their

money.

REFERENCES
9
APPENDICES

10
11
Appendix 1. Survey Questionnaire Form

CURRICULUM VITAE
12
Rain Zoe L. Abayon
10 Mayapis Phase 8 Marietta Romeo Village, Brgy. Sta. Lucia Pasig City
09399382751
zoelagahit@gmail.com

PERSONAL INFORMATION:
Birthday: June 1, 2000
Birthplace: Cainta, Rizal
Civil Status: Single
Sex: Female
Mother’s Name: Rina Abayon
Occupation: None
Father’s Name: Joel Marasigan
Occupation: Driver
Religion: Catholic
Number of Siblings: None

EDUCATIONAL BACKGROUND:

Senior High School:

STI College Ortigas-Cainta
Technical Vocational, Culinary Arts
2016-2018

Junior High School:

Mona Lisa Academy
De Castro, Cadenna De Amor street, Pasig City
2013-2016

Primary:
Huckleberry Friends Learning Center
Pasig City

Marc Dennis Abendaño

13
3385 Kagalingan St. Karangalan Village Manggahan Pasig City
09366416715
dencioklaw@gmail.com

PERSONAL INFORMATION:
Birthday: July 22, 1999
Birthplace: Quezon City
Civil Status: Single
Sex: Male
Mother’s Name: Rita E. Abendaño
Occupation: BPO Employee
Father’s Name: Ricardo Y. Abendaño
Occupation: None
Religion: Catholic
Number of Siblings: 1

EDUCATIONAL BACKGROUND:

Senior High School:

STI College Ortigas-Cainta
Accountancy, Business and Management
2016-2018

Junior High School:

Manggahan High School
2013-2016

Primary:
Manggahan Elementary School

14
Tyrone D. Amar
1478 Mais St. Napico Manggahan Pasig City
09511810159
Tatyron11@gmail.com

PERSONAL INFORMATION:
Birthday: February 27,1999
Birthplace: San Juan City
Civil Status: Single
Sex: Male
Mother’s Name: Sweetcylle D. Amar
Occupation: None
Father’s Name: Doroteo D. Amar
Occupation: Mechanic
Religion: Roman Catholic
Number of Siblings:3

EDUCATIONAL BACKGROUND:

Junior High School:

Manggahan Highschool
Pasig City
2011-2015

Primary:
Manggahan Elementary School
Pasig City
2005-2011

Ma. Eloisa S. Baynosa

#48 Cruz Comp. Sto. Nino st. Brgy. San Jose Antipolo City
15
09067205306
eloisabaynosa2@gmail.com

PERSONAL INFORMATION:
Birthday: April 25, 2000
Birthplace: Antipolo City, Rizal
Civil Status: Single
Sex: Female
Mother’s Name: Ma. Luisa S. Baynosa
Occupation: OFW
Father’s Name: Arnaldo D. Baynosa
Occupation: OFW
Religion: Catholic
Number of Siblings: 2

EDUCATIONAL BACKGROUND:

Senior High School:

STI College Ortigas-Cainta
Technical Vocational Culinary Arts
2016-2018

Junior High School:

San Jose National High School
Antipolo City, Rizal
2012-2016

Primary:
Juan Sumulong Elementary School
Antipolo City, Rizal

Marco Louie C. Dolot

990 Italia st. Muzon Taytay, Rizal
09161018119

16
dolotmarcolouie@gmail.com

PERSONAL INFORMATION:
Birthday: May 26, 1998
Birthplace: Angono, Rizal
Civil Status: Single
Sex: Male
Mother’s Name: Jennifer C. Dolot
Occupation: Business Women
Father’s Name: Noel C. Dolot
Occupation: Business Man
Religion: Catholic
Number of Siblings: 4

EDUCATIONAL BACKGROUND:

Senior High School:

STI College Ortigas-Cainta
Accountancy, Business and Management
2016-2018

Junior High School:

Manuel I Santos Memorial National High School
Taytay, Rizal

Primary:
Rosario Ocampo Elementary School
Taytay, Rizal

Marlon Eunel C. Dolot

17
990 Italia st. Muzon Taytay, Rizal
09350877374
MarlonEunelD@gmail.com

PERSONAL INFORMATION:
Birthday: October 20, 1999
Birthplace: Angono, Rizal
Civil Status: Single
Sex: Male
Mother’s Name: Jennifer C. Dolot
Occupation: Business Women
Father’s Name: Noel C. Dolot
Occupation: Business Man
Religion: Catholic
Number of Siblings: 4

EDUCATIONAL BACKGROUND:

Senior High School:

STI College Ortigas-Cainta
Accountancy, Business and Management
2016-2018

Junior High School:

Manuel I Santos Memorial National High School
Taytay, Rizal

Primary:
Rosario Ocampo Elementary School
Taytay, Rizal

Jonas T. Mirambil

18
Lot 12 Block 3 Golden City Drive Phase 6 Brg. Dolores
Taytay Rizal
09275204438
jonasmirambil5@gmail.com

PERSONAL INFORMATION:
Birthday: Dec. 15, 1999
Birthplace: Bulacan
Civil Status: Single
Sex: Male
Mother’s Name: Ednas Iyas
Occupation: Sewer
Father’s Name: Joselito Mirambil
Occupation: Sewer
Religion: Born Again
Number of Siblings: 4

EDUCATIONAL BACKGROUND:

Senior High School:

STI College Ortigas-Cainta
Accountancy, Business and Management
2016-2018

Junior High School:

Cabay National High School
Taytay National High School
2013-2016

Primary:
Del Rosario Elementary School

Nikkilyn T. Toca
5071 Venus St. San Francisco Brgy. San Juan Cainta, Rizal.
09364832766
tocanikkilynt@gmail.com
19
PERSONAL INFORMATION:
Birthday: March 29, 1999
Birthplace: Pasig City
Civil Status: Single
Sex: Female
Mother’s Name: Lelita T. Toca
Occupation: None
Father’s Name: Necomedes A. Toca Jr.
Occupation: Maintenance
Religion: Roman Catholic
Number of Siblings: 3

EDUCATIONAL BACKGROUND:

Senior High School:

STI College Ortigas-Cainta
Culinary Arts
2016-2018

Junior High School:

San Juan National High School
Cainta, Rizal
2012-2016

Primary:
San Francisco Elementary School
Cainta Rizal

20