INTRODUCTION

INTRODUCTION
The food service industry will always stay in high demand because of its nature.
These industries include eateries, restaurants, fast foods, cafeterias, catering
operations, food carts and food trucks. Many eateries mainly contribute to the food
service industry.
Eatery business prospers very well in the country also consider the strong
businesses almost everywhere. There are many explanations why many eateries
evolved in our country, but the main reason is as we know food is one of the basic and
essential need of all human being and main choice of all people just love to eat.
Some people are cautious to eat in an eatery because of the reason such as
poor storage, inadequate proper cleanse ingredients and inappropriate cleaning of
cooking utensils.
But as a group we certain apply the right and proper regarding to the
presentation of food, quality of the food products offered, and great service will be the
main aspect to create and build customers loyalty. In that way, we build the good
relationship to our customer and also provide satisfaction to them.

Global History
An eatery has been growth around the world, so that this business is really boom
and strong as a business . Meals are generally served and eaten on premises, but
many eateries also offer take-out and food delivery services. Eatery vary greatly in

appearance and offerings, including a wide variety of the main cuisines and good
service
The first luxury eatery in Paris, called the Taverne Anglaise, was opened at the
beginning of 1786, shortly before the French Revolution, by Antoine Beauvilliers, the
former chef of the Count of Provence, at the Palais-Royal. It had mahogany tables, linen
tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an
extensive menu of elaborately prepared and presented dishes.
In China, food catering establishments which may be described as restaurants
were known since the 11th century in Kaifeng, China's during the first half of the Song
Dynasty (9601279). Restaurants catered to different styles of cuisine, price brackets,
and religious requirements. Even within a single restaurant much choice was available,
and people ordered the entree they wanted from written menus.
In the United States, it was not until the late 18th century that establishments that
provided meals without also providing lodging began to appear in major metropolitan
areas in the form of coffee and oyster houses. The actual term "eatery" did not enter
into the common parlance until the following century. Eateries were typically located in
populous urban areas during the 19th century and grew both in number and
sophistication in the mid-century due to a more affluent middle class and to
suburbanization.
Local History
Filipino Food Eateries proudly feature the classic dishes that we have grown up
with and have come to love. They also create fresh and delightful new dishes that are

influenced by the flavors found in the Philippines. Though Filipino food is possibly the
original combination cuisine with its cultural influences from Spain, Malaysia, China,
America and indigenous ingredients and flavors, Maharlika Filipino Moderno is not a
union restaurant. Their dishes are 100% Pinoy, with special attention to ingredients,
preparation, and presentation.
The Philippine cuisine consists of the food, preparation methods and eating
customs found in the Philippines. The style of cooking and the food associated with it
have evolved over many centuries from its Austronesian origins to a mixed cuisine of
Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences
adapted to indigenous ingredients and the local palate.
Filipino cuisine is distinguished by its bold combination of sweet, sour, and salty
flavors. While other Asian cuisines may be known for a more subtle delivery and
presentation, Filipino cuisine is often delivered all at once in a single presentation.
Cooking and eating in the Philippines has traditionally been an informal and
communal affair centered on the family kitchen. Filipinos traditionally eat three main
meals a day: (breakfast), (lunch), and (dinner) plus an afternoon snack called merinda
(also called minandl or minindl). Snacking is normal. Dinner, while still the main meal,
is smaller than other countries.
Usually, either breakfast or lunch is the largest meal. Food tends to be served all
at once and not in courses. Unlike many of their Asian counterparts Filipinos do not eat
with chopsticks. Due to Western influence, food is often eaten using flatware forks,

knives, spoons but the primary pairing of utensils used at a Filipino dining table is that of
spoon and fork not knife and fork.
The traditional way of eating is with the hands, especially dry dishes such as
inihaw or prito. The diner will take a bite of the main dish, and then eat rice pressed
together with his fingers. This practice, known as kamayan, is rarely seen in urbanized
areas. However, Filipinos tend to feel the spirit of kamayan when eating amidst nature
during out of town trips, beach vacations, and town fiestas.
Like every other country, the food industry has flourished very well in Philippines.
Filipinos love to eat and thats the reason why you will see a lot of restaurants and fast
foods restaurants scattered in the cities. These restaurants and fast foods can be local
or international food chains. Filipino food and chefs are considered one of the best in
the world. It is hardly surprising that Filipino food is often labeled as somewhat strange
(like the balut for example) but in its own way, its food is a unique mixture of eastern
and western cuisines and reflects the history of Philippines. The Filipino food includes
dishes and cooking procedures from China, Spain, Mexico, United States, and more
recently from further abroad. However, what makes them Filipino is the history and
society that introduced and adapted them; the people who turned them to their tastes
and accepted them into their homes and restaurants, and specially the harmonizing
culture that combined them into modern Filipino fare.

Etymology

Pinoy
Is nationality is Filipino and naturally likely love to eat pinoy foods.

Eatery

Is place where different dishes, lunch, desert can be served to their customer.

Menu
Wide variety of different food specialty offered.

Offered
Available food present to their customer.

Quality
The standard of food served that totally guaranty clean and safe to eat.

Company Profile

In the year 2014, a group of students conducted a business proposal, namely

AvelinaKeh, Carmela Dawn Ibabao, Princess Bancod, Mark Angelo Sadornas and Jeau
Doughmar Gatmen with regards to the requirement of their subject Feasibility Study,
proposed their own business plan in order to fulfill the said requirement needed in their
subject. They came up with an eatery business. They favor this kind of business
because only a small investment is required.
We prefer to have an eatery business in which will fulfill everyone who will eat by
serving different Filipino dishes that guarantee the food served is clean and wellcooked, and also at reasonable price, they had made a business proposal for the Pinoy
Fud Korner. It is a pinoy food eatery which offered clean and delicious pinoy food of
which the taste is enjoyed by every Filipino in the world. Other than to have an income
and to maintain their financial needs, the students would like to continue and begin this
proposed plan and accept the trials of setting up a business.

Company Name
The proponents came up with this company name Pinoy Fud Korner in putting up
this business. Eatery is in demand as business in the world, by having small capital all
are able to put up this kind of business. Pinoy Fud Korner focuses to the food that really
common to the Filipinos. It really knows that Filipino really love to eat, at an eatery
because of the usual food menu offered to them such as adobo, tinola, sinigang na
baboy etc. Surely, they like the taste and are satisfied with the quality of food served. It
is important to determine the feedback of the customer if there some situation that will
occur. To make them feel they appreciating their wants, Pinoy Fud Korner will easily
recognizable as an eatery and give them that the food is only pinoy food offered. It will
also guarantee them coming back after they experience and find that is different to
others.

Vicinity Map

Location: 120 A. Bonifacio Ave. Barangka, Marikina City

Significance:

The place of our eatery business is located to 120 A. Barangka, Marikina City
because this area is reachable in our main target customer such the student, driver and
professional that near in the school, malls and office complex. So that we chose this
location to put up an eatery business for the possibility that will be effective.

Company Logo

Tagline
The proponents chose the tagline Pinakamasarap na fud kami meaning
relate to the Filipino wants consider the great tasting of food offered in a affordable
price. Filipinos must prefer where they want become convenience and reach to their
budget. Instead of going to an expensive restaurant they prefer the eatery because they
think for the little bit differences to the high-end restaurant. The best way to serve the
customer is to understand the price that they can afford. Instead of giving high price, it
must good to offer them at much lower in that way it will able you to build continuous
relationship

and one day it will be possible that your customer become your loyal

customer. By appreciating small amounts, it will build a lot, what they get from us is
more than they paid.
Logo and Color
The proponents decided the idea of logo by making simple and yet catchy, you
can see there is an image of pure Filipino 5tbncca ew44Dishes to perceive easily that
our business offered only pinoy food dishes. We use color black for the font to show
Kulturang Pinoy. Also the three stars and a sun connect in our Philippine Flag.

Nature of Product/ Service Being Offered

Pinoy Fud Korner offered different Filipino food dishes. There will be certain ways
to serve this food product either table service at the eatery, & take-out from the eatery.
Pinoy Fud Korner menu is made of fresh vegetables, pork, chicken, beef and
fish. Surely, the taste of food is adequate for customer. The goal of Pinoy Fud Korner is
to serve the quality of food to their customer.
Pinoy Fud Korner production is definitely the ingredients is carefully washed and
guarantee the food is absolutely proper cooked. Especially, the one with prepare the
food with strict standards of hygiene, quality, preparation of food and proper get up of
our cook.
Every day, usual set of menus of Breakfast, Dessert, and Budget meal which
customers can choose to. Also, beverages such as juice and soft drinks are being
offered to set off their meals.

Size and Growth of the Market

Food industry has grown very well in Philippines. Eateries are vigorously growing
all over the world. Currently was very in demand and most prefer especially of among
students, drivers, professional, family etc.
By doing research study in the proposed location, as a end result of survey that
out of 100 respondent 75 % as the primary target market are living or working within
the area #120 A. Bonifacio Ave. Barangka, Marikina City. Only 25% are not living and
working in the area #120 A. Bonifacio Ave. Barangka, Marikina City.
Based on the study gathering, the primary preferred ordered breakfast is Tapsilog
and secondary such as Longsilo and Hotsilog. Majority of the respondent preferred to
order fruit salad as their dessert and Leche plan as the secondary target market. The
preferred ordered budget meal is Sinigang na Baboy and secondary chosen is Menudo
and Nilagang Baka. The primary preferred ordered beverage is pineapple juice, ice tea,
and coke as the secondary target market.
The most prefer food service is dine- in than to go. Most of them, the primary
consider in choosing food offered has quality and taste and secondary factors are
nutritious and price. The primary consider in choosing the business has quality of food
and secondary factor which is affordability and personal choice.
Pinoy Fud Korner is a kind of business that can cater the customer in this
location and has potential to feed the wide range of market in the succeeding years.

Make- Up and Background of the Management team

The management team is composed of the owner/ manager, cashier, service
crew, cook, dishwasher and in- house helper. The management team needs closely to
work closely in all the operation and handling of the business to meet the expectation of
the customer.
An owner will be responsible for the business performance of the business, as
well as sustaining high standards of food, service, and health and safety. They one who
responsible for implementation of standard and processes .A owner ensure that
business function efficiently and successfully while preserving their reputation and
philosophy. A cashier is responsible in receiving payment from customer and assists the
customer. A service crew is responsible to present menu, take order, suggest and
recommend appropriately. A cook will be responsible in the production of different
Filipino food dishes. A dishwasher will be responsible to maintain as clean, safe and
sanitary facility. An In house helper will be responsible in variety task such stock
keeping, customer care and housekeeping or janitorial duties.

Financing Requirement and Sources

The proprietor sources of funds will come from her personal saving and if her
personal saving will be insufficient, in case she can borrow money from her brothers or
even some friends for unexpected expenses. The proprietor project cost needed is
P450, 000.00 to put up this kind of business.

100% comes from owner personal saving which is P450, 000.00

The proprietor will use the money appropriately in the operation of the business.
She shall monitor and handling the proper allocation of money in the business to be
safe and also can secure its progress.

Proposed Used of Fund

Pinoy Fud Korner

Project Cost

FIXED ASSET REQUIREMENT

Store Equipment
Furniture and Fixtures
Total

26000
8700
34700

CURRENT ASSET
REQUIREMENT
Prepaid Rent
Office Supplies
Cleaning Supplies
Direct Materials
Total

15000
3311
8560
182565
209436

PRE-OPERATING COSTS
Renovation Expense
Legal Permit
Uniform Expense
Advertising Expense
Total

3540
6140
4150
4750
18580

OPERATING EXPENSE
Salaries and Wages
Contribution
Rent Expense
Utilities Expense
Depreciation
Transportation
Fuel and Oil
Total

118800
12866
15000
6000
1364
450
1500
155980

TOTAL
Contingency Fund
Initial Working Capital Requirement

418696
31304
450000

Key Projection

The estimated unit selling price is estimated to increase by 5 percent over the
previous year.

Direct Material is estimated to increase by 3% over the

previous year.

Cleaning Supplies and Office Supplies are estimated to increase by 5% over the
previous year.

Utilitie0s, transportation and fuel and oil expenses are estimated to increase by 2% over the
previous year.

Proposed Exit Strategy

If the initial business plan will not be successful, the owner will implement
necessary measures to exit the business. And the other equipment/thing that will not be
useful to the new business will be sold to cover other expenses.

Thats why we will establish a new business in a different industry. A hotel will be
established where people will go to enjoy their moments with their love ones, to be
happy, and comfortable.
Our proposed exit strategy will be Eco Garden Inn . And our accommodation will offer
in an affordable price, because we all know that Filipino like to feel peace and
comfortable environment every day.

BUSINESS DESCRIPTION

Vision
Become well - known and strongly competitive in the field of Filipino food eatery
business.
Mission

To offer a quality standard of food in reasonable price and deliver the value of
best served Pinoy food taste to our customer.
Goal and Objectives
One of the primary goals of Pinoy Fud Korner is to give satisfaction in their every
customer and build a good image to their mind.
Other goal and objectives
1.

To maintain the cleanliness and well- organized of the facilities.

2.

To generate feedback among customer regard the food served.

3.

To implement rules and standard for the better reconciliation among staff.

4.

To minimize expenses by allocate it properly such food, billing or other not

needed materials.
5.

To create pleasure in their customer heart

6.

To increase sales by keep everyone motivated in their work.

7.

To deliver the value of quality provided to them

Company Form of Organization

The proponents choose a sole proprietorship as their form of organization in this
type of business. This is the simplest form of business where one who owned can
operate and there is no legal distinction.

As the sole proprietor, the business owner makes all business decisions. The
owner controls and manages the proprietorship while creating and implementing
changes. The sole proprietor may have several employees, but it is common for the
sole proprietor to be the business's only employee.
As the sole owner of the business, the sole proprietor accepts complete
responsibility for the business's liabilities, as well as its income. The owner is financially
responsible for the business's debts, expenses and payables and creditors can garnish
the sole proprietors personal income if the business falters or fails.
Most sole proprietorships are not required to file federal taxes under a separate
employer identification number. Rather than file a separate return, sole proprietors, in
most cases, are required to register their business tax activities on IRS Schedule C:
Profit or Loss from Business, which is included with the personal tax return.
Since the sole proprietorship accepts all the risk, the proprietorship is often
subject to less restrictive regulations than partnership and corporation entities. The sole
proprietorship is not required to charter the business with the state, though the business
may be required to register the business's name and operations.

Proposed Entry Strategy

The researchers formulate the possible entry in the pre-opening such as giving
100 flyers and post print ads along Barangka, Marikina City to reach possible customer
in our business.
On our opening day, we suggest that we came up with free taste sample for our
first 100 customer and distributed 50 flyers. After giving feedback form to gather their
information from our customer regarding their suggestions in the food product offered.
Also in our opening day, if they acquire total amount of 500 pesos they enjoyed
also free dessert either salad or leche plan.Materials for Opening Party
Music Equipment
Sound Speaker
Decorations
Ribbon
Tarpaulin and Flyers

Description of Initial Product Including Competitive Advantages

Breakfast

Cornsilog( cornbeef with egg and garlic rice)

One of the all-time favorite of pinoys it is composed of corned beef, Sinangag
(Garlic-fried rice) and itlog (egg).
Longsilog( longganisa with egg and garlic rice)
It is composed of longanisa (pinoy sausage), Sinangag (Garlic-fried rice)

and

itlog (egg)
Bangsilog( bangus with egg and garlic rice)
It consist of Bangus (milkfish), Sinangag (Garlic-fried rice) and itlog (egg)
Hotsilog( hotdog with egg and garlic rice)
It consist of hotdog, Sinangag (Garlic-fried rice) and itlog (egg)
Tapsilog( tapa with egg and garlic rice)
It consist of tapa (dried of cured beef), Sinangag (Garlic-fried rice) And itlog (egg)

Dessert
Leche Plan. Consists of raw egg, condensed milk, granulated sugar and vanilla extract
where the sweet layer of golden liquid caramel stays on top, sometimes drips, on the
creamy custard.
Fruit Cocktail. Consists of various kinds of fruits and condensed milk, sometimes
served in a liquid, a fruit salad is sometimes known as a fruit cocktail or fruit cup. In
different forms fruit salad can be served as an appetizer, a side-salad, or a dessert.

Budget Meal
Sinigang na Baboy( with rice and juice) Consist of pork and vegetables such as
spinach, string beans. Although tamarind is the most popular, and common, ingredient
for flavoring sinigang, other fruits like kamias may be used.
Tinolang Manok( with rice and juice) Consists of chicken, wedges of green papaya or
sayote, and leaves of the silinglabuyo or malunggay leaves, garlic, onion, ginger. Add

also fish sauce and pepper.

NilagangBaka( with rice and juice) Consists of pechay, cabbage, potato and add also
pepper and salt to tatse. From the name itself Nilaga (boiled), Baka (beef), it takes
several hours to cook this dish.
Papaitan( with rice and juice) Consist of cow internal organ and add some finger
chilies, garlic, onion, and salt. The name of this dish was derived from the Filipino word
pait which means bitter. The bitter taste of this soup comes from the bile.
Menudo (with rice and juice) Consists of pork with potatoes, carrot and tomato sauce
add chickpeas in your vegetable mixture.
Mechado( with rice and juice) Consists of beef with potatoes, carrot and add pepper
and salt. This dish is somewhat similar to other Filipino dishes such as caldereta,
afritada because of the base ingredient used tomato sauce.

Bicol Express (with rice and juice) Consist of pork cooked in coconut milk with shrimp
paste and chilies. The name of the dish was derived from Bicol where in coconuts are
abundant and the used of chilies.
AdobongBaboy( with rice and juice) Consist of pork cooked in soy sauce, vinegar
and garlic. This dish considered as the Philippine national dish because of its popularity,
ease preparation and long storage life.
Chicken Curry (with rice and juice) Known as Ginataang manok consists of chicken
cooked in coconut milk with potato, celery, red bell pepper, onion, garlic and ginger.
Fried Chicken (with rice and juice) This dish consists of chicken with marinated fish
sauce ground black pepper before coated in flour and cornstarch mixture.
Pork Chop (with rice and juice) A pork chop is a chop of pork (a meat chop) cut
perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra,
served as an individual portion.
Pritong Bangus( with rice and juice) A simple dish that packed with flavors. The
milkfish alone has its deliciously rich taste especially the belly while the marinade gives
it sour spicy flavor
Pinakbet( with rice and juice) A tasty vegetable dish made up of different fresh
vegetable, pork and shrimp paste. This pinakbet recipe is variation of the popular
tagalor version of this dish Pakbet Ilocano that originated from the Ilocos Region
Fish Fillet (with rice and juice) The flesh of a fish which has been cut or sliced away
from the bone by cutting lengthwise along one side of the fish parallel to the backbone.

In

preparation

for

filleting,

anyscales on

the

fish

should

be

removed.

Ginisang Monggo (with rice and juice) Mung bean was used as an ingredient in
different desserts and main dishes as well. The most famous Mung bean dish is the
GinisangMunggo (Sauteed Mung Bean). This dish makes use of Mung beans as the
main ingredient complimented by pork meat,
Chopsuey (with rice and juice) A chinese cuisine, consisting of pork, cooked quickly
with vegetables such as bean

sprouts, cabbage, cauliflower, red bell pepper

and celery and bound in a starch-thickened sauce.

Beverages
Pineapple Juice. Consist pineapple juice powder. Add some sugar or honey, to
sweeten the taste if sour.
IcedTea. Consist of freshly brewed each day from a premium blend of tea leaves.
Available sweetened with real cane sugar, or unsweetened. Tea is a natural source of
protective antioxidants.
Coca-cola.

A carbonated soft

machines throughout

the

drink sold

world.

It

in
is

stores,
produced

restaurants,
by

and vending

the

Coca-Cola

Company of Atlanta, Georgia, and is often referred to simply as Coke.

Sprite. A colorless, lemon-lime flavored, caffeine-free soft drink, created by the CocaCola

Company.

It

was

developed

in West

Germany in

1959

as Fanta

KlareZitrone ("Clear Lemon Fanta") and introduced in the United States as Sprite in
1961.
Royal.A carbonated fruit-flavored soft

drink brand

owned

by the

Coca-Cola

Company that is only available in the Philippines. The brand was introduced in 1922
by the original San Miguel Brewery.

Competitive Advantages
In order to make a differentiating us from the competition, Pinoy Fud Korner
centering on the following aspect:

Pinoy Fud Korner focuses on providing quality of food, safe and nutritious.
Offered variety of selection from breakfast, dessert and budget meal for the different
choices of the customer
Not only focusing on providing quality of food but also providing fast service in
affordable price that really enough to the budget of the student, families, worker, driver
and etc. to meet the greatest satisfaction of the customer
Pinoy Fud Korner want their employees be motivated in every task and activity
doing by treated them equally in their rights also with utmost respect.
In setting, providing good atmosphere by combining warm colors, plain decors,
well clean environment, and accommodating staff in order to achieve absolutely value in
the customers dining experience.

Product Research Development

Pinoy Fud Korner is proposing the following strategy during the business operation.
It will focus to provide customer satisfaction in meeting their customer need and wants.

Pinoy Fud Korner plan to supplement tables and chairs to occupy more customers
for business growth. They also plans to have every quarter that they will avail free for
every purchase meal and holiday season will be given free item or discount for every
purchase. Also create a feedback form regards to their suggestion to the food product
offered and service.
Every quarter the employee will be evaluated regards to their performance and gives
them rewards if the sales are met to become motivated to serve their customer.
Also we add to our product line the favorite barbecue dishes such pork, meat, fish,
chicken and selection of choices in dessert such halo-halo. In budget meal Pinakbet
and Ginisang Monggo will be offered every month that will be special meal for the
month to persuade them the importance of taking care their health by eating nutritious
food. Also Pork Chop, Fish fillet and pritong bangus will be offered to our customer.

MARKETING PLAN AND

ANALYSIS

Description of Industry
As of now many Filipinos here in Philippines patronage eating in eatery and
thats why eatery business, are very popular especially Filipinos. the eatery business, is

very successful doing that business, the reason of that, are the taste of Filipino food are
there,

the comfort ability of the customers are there, the accessibility and most

especially eatery has a cheap price that anyone can afford to buy, among to those food
chains and restaurants. The eatery was considered as a respite of travelers having
originated as a quick food service in busy crossroad. Today, eatery business has
evolved according to the needs to Filipinos
Eatery business is always packed with people because of its cheap food and
generous serving. Its usual customers include students, cab drivers and even
employees of the nearby mall or school.
Eatery has been the best choice of workers most especially during peak hours.
Everybody is in a hurry to finish their break during Lunch and Dinner and go back to
work. And one thing everybody considers is not to eat in fast food chains and carinderia
offers local food that surely Filipinos love it.
There are many explanations why many eateries are several in our country. First
reason is that only sufficient space and also capital is required to put up this kind of
business. The important is there is delicious food and great service. Also, it is good
source of income because we all know food is main need of all without it we cannot
survive, Filipino really love to eat especially to an eatery. Therefore, having an eatery is
guarantee as source of creating money.
Filipino eateries have become a vital part of the Filipino lifestyle. For us ordinary
Filipinos, life without these meek food establishments would be different and far more
costly. Imagine the Philippines without these eateries; this would be no Philippines at all!

A eatery is small food enterprise where customers can freely choose from wide
variety of selection. It can also distinguish as small eatery, and as Mr Glenn Martinez
Anne Martinez (2008), the author of traveller foot put it, it is a direct ancestor of turoturo a food establishment where in you point it the viand you want to buy.

According to Wenceslao Retana, the etymology of carinderia in the 1920s to

curry that is kari in Tagalog the root word of the native dish called Kare-kare. You can
choose your food and tinderas dist it up for you and you bring your own meal in the
table.

In our country, you can almost never find the street with or without two or more
carinderia.

Places where there many ordinary people like school, business center,

travelling routes are where you will usually find these carinderias. People from these
places are the usual customer- students, teachers, employees of different business, and
common traveller. For these people eating in eateries are more practical than going
home to eat or eating to an inexpensive fast food chain.

Eateries are indeed of great importance for a student, for normal Filipino citizen
and for our culture as an inhabitant of this country. Also ordinary people treat the
carinderias as their cheap version of fast food restaurant. When they are busy and dont
have enough time cooking their own food, they just buy their food there. Most food
establishment are very significant to the Filipino culture. Eating is this place has become
part of our being a Filipino, our identity and our lifestyle.

(http://dreamershack.blogspot.com/2011/10/pinoys-and-carinderias-inseparable.html)

Targeted Markets
Demographic

Primary

Secondary

Location

Customer living

Outside in the area of 120 A.

within the area of

Bonifacio Avenue Barangka,

120 A. Bonifacio

Marikina City

Avenue
Barangka,
Marikina City
Regularly ordered breakfast

Tapsilog,

Hotsilog, Bangussilog

Longsilog
Regularly ordered dessert

Fruit salad

Leche plan

Regularly ordered meal

Sinigang na

Nilagang Baka, Menudo

Baboy
Regularly ordered beverages

Pineapple juice

Ice tea, Coke

our food product offered

Quality , Taste

Nutritious, Price

Factors why to choose this

Quality of food,

Personal choice, Ambiance,

business

Affordability

Accessibility

Food Service

Dine- in

To go

Factors why to Eat/buy on

Market Size and Trend

Figure 1

LOCATION
YES

25%

NO
75%

YES
NO
TOTAL

75
25
100

75 %
25 %
100%

1
2

This table shows the percentage of the living and working within the area of 120
A. Bonifacio Ave. Barangka Marikina City. Out of 100 respondents 75% said that they

living within the area and only 25% outside the area of 120 A. Bonifacio Ave. Barangka
Marikina City.

Figure 2

BREAKFAST
TAPSILOG
LONGSILOG

6%
15%
41%
18%

BANGUSILOG
HOTSILOG
CORNSILOG

20%

BREAKFAST
Tapsilog
Longsilog
Bangusilog
Hotsilog
Cornsilog

NO. OF RESPONDENT
53
26
23
19
8

PERCENTAGE
41 %
20 %
18 %
15 %
6%

TOTAL

129

100 %

Rank
1
2
3
4
5

The table shows that out of 129 respondents 41% prefer Tapsilog for their
breakfast and 20 % for longsilog, 18% for bangusilog, 15% for hotsilog and lowest rank
is cornsilog got 6%.

Figure 3

DESSERT
FRIUT SALAD
18%

LECHE FLAN
47%

SPLIT TORON ICE

CREAM

35%

DESSERT

NO. OF RESPONDENT

PERCENTAGE

RANK

Fruit Salad
Leche Plan
Split toron with ice-

53
38
20

47 %
35 %
18 %

1
2
3

cream
TOTAL

111

100 %

The table shows that out of 111 respondents for desserts 47% chooses for fruit
salad 35% for Leche Flan and 18% for Split toron ice-cream.

Figure 4

Menu
sinigang na baboy

Mechado

tinolang manok

4%
Menudo
4%
4%

6%

nilagang baka

12%
Bicol express

Papaitan

Adobong baboy

8%

4%
4%
Chicken Curry

Fried Chicken
6%

11%
porkchop
4%

4%
5%
6% 4%
Pinakbet

MENU LIST

Pritong bangus

Fish fillet

NO. OF RESPONDENT

11%
Monggo

Chopsuey

PERCENTAGE

RANK

Sinigang na Baboy
Tinolang Manok
Nilagang Baka
Papaitan
Menudo
Mechado
Bicol Express
Adobong Baboy
Chicken curry
Fried chicken
Pork chop
Pritong Bangus
Pinakbet
Fish fillet
Monggo
Chopsuey
TOTAL

41
27
36
15
37
16
21
18
16
22
14
12
15
14
14
21
339

12 %
8%
11 %
4%
4%
11 %
6%
5%
4%
6%
4%
3%
4%
4%
4%
6%
100%

1
4
3
9
2
8
6
7
8
5
10
11
9
10
10
6

The table shows that out of 339 respondents, 12 % is the highest percentage
which is SinigangnaBaboy. Then the next is Nilagangbaka and Mechado with 11%. The
TinolangManok got with 8% and Chopsuey, Bicol Express and Fried Chicken with 6%.
Adobongbaboy with 5% and the lowest percentage is 4% which is Pritongbangus,
Porkchop, Chicken curry, Menudo, papaitan, pinakbet, fish fillet and Monggo.
Figure 5

Beverages
Pine apple
Ice Tea

9%
12%

42%

18%

Coke
Sprite
Royal

20%

BEVERAGE

NO. OF RESPONDENT

PERCENTAG

S
Pineapple

51

E
41%

Iced tea

25

20 %

Coke
Sprite

22
14

18 %
12 %

Royal

11

9%

TOTAL

123

100%

The table shows the list of beverages, out of 123 respondents the pineapple got
the highest percentage of 41%. Next is Ice tea with 20% and Coke with 18% and Sprite
with 12%. The lowest rank of beverage is Royal that got 9%.

Figure 6

Food service
Dine In
To Go

41%
59%

FOOD SERVICE
DINE IN
TO - GO
TOTAL

NO. OF RESPONDENT
55
39
94

PERCENTAGE
59 %
41 %
100 %

This table shows the food service of the business, out of 94 respondents the
Dine in has the highest percentage of 59% which means this is the most prefer for the
customers and To-Go got 41%.

Figure 7

Factors of Food Offered

Quality
Price
2% 2% 1%
15%
7%
26%

34%

Taste
Presentation
Nutritious
Menu variety

14%

FACTORS OF FOOD

NO. OF

OFFER

RESPONDENT

Quality
Price
Taste
Presentation
Nutritious
Menu variety
Aroma
Palatability
TOTAL

59
23
45
12
26
3
4
2
174

Aroma
Palatability

PERCENTAGE

RANK

34 %
13 %
26 %
7%
15 %
2%
2%
1%
100 %

1
4
2
5
3
6
6
7

This table shows the Factors of Food offer of the business. Out of 174
respondents the highest percentage is 34% which is the Quality. The second highest

with 26% is Taste, then with 15% which is Nutritious. The price with 14% and then with
7% which is the presentation. Both menu variety and Aroma with 2% and the lowest
percentage is Palatability that has 1%.

Figure 8

Factors in choosing our Business

Accessibility
Ambience
Affordability

5% 8%

50%

8%

Accommodating

13%
5%
11%

Personal choice
Quality of Food
Availability

FACTORS IN CHOOSING

NO. OF

PERCENTAGE

RANK

OUR BUSINESS
Accessibility

RESPONDENT
11

8%

Ambiance
Affordability
Accommodating
Personal choice
Quality of food
Availability
TOTAL

11
16
7
14
65
6
130

8%
13 %
5%
11 %
50 %
5%
100 %

4
2
5
3
1
5

The table shows the factors in choosing our business. Out of 130 respondents on
survey the Quality of Food has the highest percentage of 50%. The second is the
Affordability with the 13%, then both two factors which is Accessibility and Ambience got
the same 8% and the lowest percentage is 5% which is Accommodating and Availability.

Competition and Competitive Edge

Company

EJ AND RJ

Nestor

Gotohansa

Mega

Marzel/ Matthew

name

eatery

eatery

Kanto

Eatery

Store

Address

117 A.

68 A.

110 A. Bonifacio

A.

10 Fernando

Bonifacio Ave.

Bonifacio

Ave. Barangka,

Bonifacio

Corner KaboPio

Barangka,

Ave.

Marikina City

Drive,

St. Barangka

Marikina City

Barangka,

Barangka,

Marikina City

Marikina

Marikina

City
Ernesto

Melba Reyes

City
Elgin

Estrada

and Corazon

Bulatao
8

Owner

Rona Canon

Abelardo Joaquin

No. of years

13

Esguerra
30

No. of

employees
Ave. no. of

40

60

70

30

40

672,000

672,000

1,680,000

336,000

840,000

customer
per day
Annual
sales (2014)

Competitive

Cleanliness,

Edge

Ambiance,

Ambiance

Accommodating

Accommodating,
Quality of food

Quality of food

Barriers to Entry

Affordability

Lack of knowledge with the business

Its where the owner has no any idea for running or doing the business, or the owner
has no background of the nature of the business.

Lack of experience with the business

Its where the owner has no ideas in how to manage the business, but has no
background experience at all.

Limited floor
Its where the space of the location is not enough to perform the right services to be
offered by the business.

Pricing

This can only be a barrier for the entry of the business, because maybe the pricing of
the product that you are selling or services you are rendering is not reasonable. Or its
too expensive. And also it should not be too low because you have to earn a specific
amount to make the business continue the operation.

Establish customer loyalty

Owners cannot guarantee that they can attract customers and retain customers for they
have different insights concerning the food product offered.

Estimated Market Shares and Sales

Year

Demand(D

Supply(S)

2015

81824

D-S

UNSATISFIED

TARGET

Expected

GAP

(%)

MARKET

no. of

SHARE

Customer

9504

69120

12722.0

15.54%

(%)
11.61%

15.54%

12.53%

10368

2016

82775

69908

0
12857.0

2017

83719

70705

0
13013.6

15.54%

13.42%

11232

71511

3
13162.0

15.54%

14.29%

12096

72326

3
13312.3

15.54%

15.13%

12960

2018
2019

84673
85638

Marketing Strategy

First Year Plans/Programs

Activity
Preopening

Programs/ Plan
MECHANICS
Posting of print
Prints ads will be

Duration
April 25 to

Unit Cost
Fliers

Activities

ads and

post along

27 2015

distribution of

Barangka,

Tarpaulin(2x3 ft)

flyers

Marikina City

3 pcs/250 each

Total Cost
P 950.00

100pcs/2each

areas. Giving of
100 flyers will be
given to all
potential
Opening Day

Ribbon Cutting

customers
Ribbon cutting will
be led by owner

Tarpaulin( 4x5 ft)

1 pcs/ 550 each
Fliers 50 pcs/ 2
each Ribbon
1pcs/ 150 each
Sound Speaker
1pcs/ 2000 each
Free taste For
100 customer

Free Taste

First 100
customers have

P 3,800

free to taste in
Free Dessert

specialty offer.
Free dessert will
be given for avail

Flyers

500 amounts.
Flyers will be
distributed to 50
customers on day
of the opening

Cleaning

Cleanliness

day.
We encourage

Task Project

must be

everyone to be

observed at all

part of our aim to

times

sustain the

continuou
s

Garbage Bag

P 260.00

5 pack/ 45 each
broom stick
5 pcs/ 20 each

cleanliness in the

dust pan

vicinity and proper

2 pcs/ 35 each

implementation in
proper ways of
Vegiessert

Free Cap

segregation
We offer veggie

November

meal with drinks

30, 2015

Tarpaulin
(2x3 ft)

plus dessert for

1pcs/250 each

only 200 pesos

Cap

and get free cap

Second Year Plans/Programs

25 pcs/ 50 each

P 1500.00

Activity

Programs/

MECHANICS

Duration

Unit Cost

New Year's

Plan
Free

First 100 hundred

Jan 1 2016

Pocket

Pocket

customers get free

(2x3 ft )

Calendar

pocket calendar.

1pcs/250

Tarpaulin

Total Cost

P 650.00

each
Pocket
Calendar
100pcs/4

First time

Free mug

anniversar

First 25 customer get

April 28,

free mug in every

2016

purchase worth 200

each
Tarpaulin

P1125.00

(2x3 ft)
1pcs/250

pesos

each
Mug
25pcs/P35

Planting
Project

Free Cap

We encourage our

July 4,

customer to be part of

2016

this activity that drive

each
Tarpaulin
(2x3 ft)
1pcs/250

to help the

each

environment by

Cap

sustaining the

100 pcs/ 50

P 5250.00

importance of

each

planting. Every
participant involve this
activity will get a cap.

Third Year Plans/Programs

Activity
Summer
Treat
Special

Programs/
Plan
free fruit
cocktail

MECHANICS
Our first 15

Duration

Unit Cost

March 31April 1

Tarpaulin

customer will get

Total Cost
P 1150.00

(2x3 ft)
1pcs/250

free fruit cocktail

each

offered if they avail

fruit cocktail

bundled meal for

30pcs/
30.00

300 pesos good for

2-3 person

Back to
school
promo

Free tumbler

On the first day of

classes 25
customer get
tumbler if they

June 1

Tarpaulin
(2x3 ft)
1pcs/250
each
Tumbler

P 1000.00

25pcs/40
each

avail bundled meal

which have a meal
and drink for 150
and get free
tumbler

Long break

Discount

We offer in 2 days
only first 20

October
31Novembe
r1

customer, a meal

Tarpaulin

P 250.00

(2x3 ft )
1pcs/250
each

with drink plus

dessert for only 65
pesos

Family trip

Discount

Bonding

Decembe
r 29-30

Every family
purchase bundled

Tarpaulin
(2x3 ft )
1pcs/250
each

P 250,00

meal good for 3-4

person for only 300

Forth Year Plans/Programs

Activity

Programs/
Plan

MECHANIC
S

Duration

Unit Cost

Total Cost

Love Hearts
couple

Discount

Labor Day eat

marathon

Free fruit
salad

Every couple
purchase
bundled meal
good for 2
person for
150 pesos
First 20

P 250.00
Tarpaulin
(2x3 ft )
1pcs/250
each
May 1

Tarpaulin

P 550.00

(2x3 ft)

customer

1pcs/250

want to join

each

eat marathon

Fruit Salad

contest that

10 pcs/ P 30
each

need to finish
it within 5
minutes.
Winning 10
customers
receive fruit
salad
Breakfast with
free

Free juice

First 50
customer get
free
pineapple
juice in every
avail of
breakfast
meal

September
12

Tarpaulin
(2x3 ft)
1pcs/250
each
Free
Pineapple
juice
50 pcs/ 15

P 1000.00

each

Fifth Year Plans/Programs

Activity
4 years
anniversary
special

Sportastic
event

Teacher
Day

Programs/
Plan
Free t shirt

Free mug

Free
umbrella

MECHANICS

Duration

Unit Cost

Total Cost

We giving
first 50
customer free
T- shirt in our
4 year
anniversary
for thankful
our customer

April 28

Tarpaulin

P 3050.00

We
encourage
our customer
to join fun
activities.
Every
winning get a
chance to win
free get free
mug

We offer a
bundled meal
worth 150 for
all teacher
avail and get
free umbrella

(4x5 ft)
1pcs/550
each
T-shirt

June 12

50pcs / 50
each
Tarpaulin
(2x3 ft)
1pcs/250
each

P 2000

Mug
50 pcs/P35
October 5,
2019

each
Tarpaulin
(2x3 ft )
1pcs/250
Umbrella

P 2,750

Christmas
treat

Free fruit
salad

We giving
first 30
customer free
fruit salad

December
25

50 pcs/ 50
each
Tarpaulin
(2x3 ft )
1pcs/250
Fruit salad
30pcs/ 30
each

P 1, 150

MANAGEMENT PLAN

Background and Primary Responsibilities of the Management Team

Job Analysis
Job

Job Qualification

Job Description

Title
Owner/
Manage
r

Responsible for hiring and selection of

Good at customer
service

applicant.
Responsible for the implementation of

Good at
communicating

Good at managing
and leading people

standard and processes

Responsible for the business performance

standard of food, service, health and safety

.Responsible for
handling customer

Able to work well

under pressure

Cashier

complaints

Female
18- 25 years old
at least high school
or college graduate
with or without
experience
hardworking

and

trustworthy
flexible any time
Good
communicator and
possess numerical,
financial skill
Must also have
pleasing
personality

of their eatery, as well maintaining high

and

able communicate

Responsible in receiving payments from

customer
Assist the customer
Responsible
for

accounting

transaction of the business

daily

effectively.

Service
Crew

Male or Female
18-25 years old
With or without

They are the one who present menu, take

experience
Willing to

appropriately.
They help and assist the customer
Assist in kitchen processes
They ensure customer have enjoyable

work

night/day shift

order,

suggest

and

recommend

dining experience
Female
28-45 years

old

With experience in
Cook

preparing

Filipino

food dishes

Responsible for providing courteous and

efficient food and beverage services to the
customer.
Developing

menu

offering,

forecasting

supply needs and estimating costs.

Dishwashe

Male or

Female
18- 25 years
old
With
experience
High
school
graduate

They are the one setting tables, stocking

supplies and cleaning dishes and wash
dishes, glassware, flatware, pots, or pans
using
Place clean dishes, utensils, or cooking
equipment in storage areas.
Maintain kitchen work areas, equipment, or

utensils in clean and orderly condition.

Sort and remove trash, placing it in

designated pickup areas.

In

house

helper

Male or

Responsible for maintaining customer care.

Perform general janitorial duties including,

Female
18-25 years

but not limited, keeping store free of debris

old
Must have the
ability

to

perform

duties

and

disposing

of

unwanted or useless materials, dusting

merchandise on shelves, sweeping floor

boxes from all areas.

to

time
schedules and
deadlines.

litter, removing

areas, etc.
Remove, break down and recycle empty

assigned

according

and

Organizational Structure
Pinoy Fud Korner is an eatery business they need employs one cashier and one
service crew, one cook, one dishwasher and one in- house helper under the
administration of single manager. The organizational chart is very simple because the
employees must need report to the manager in the daily operation. This employee is
also responsible in meeting the needs of their customer. If ever these businesses need
to expand, they need to be added more employees.

Organizational Structure

Owner/Manager

Cashier

Service
Crew
Cook

Dishwasher

In house
helper

Ownership

The proponents choose to put up a business under sole proprietorship because

there a lot of advantages from the sole proprietorship form of business. The researchers
suggest that this type of business will be suitable for sole proprietorship. A sole
proprietorship is an easy type of business structure that is owned and operated by the
same person. It does not involve many of the complex filing requirements associated
with other types of business structures. Sole proprietorships allow persons to report
business income and expenses on their individual tax returns. Also, the owner is
allowed to all the profit that the sole proprietorship collects. On the other hand, sole
proprietorships can be risky because there is no separation between the owner and the
business. In other words, the owner remains personally liable for any losses or debts
that the sole proprietorship incurs. They can also be held legally responsible for
violations committed by the business or its employees.

Personnel Hiring
The hiring personnel will examine in the following procedures:
The applicant is required to pass the bio- data and after scrutinizing the
application of the applicant to determine if they suitable for the job. Then every applicant
is entitled to attend the said date for interview to know about his or her background and
ability to perform the activity task. Evaluate applicant involve testing for job skill and
knowledge to determine whether they qualified for the position. After that reference
check generally involve contacting references. If the applicant is qualified they must
undergo physical or medical check up to determine if they are physically fit and healthy.
And last orientation, qualified applicants are required for orientation briefing of the
business policies.

Steps in Personnel Hiring

Submit of Resume

Evaluation of
Application

Interview

Test job knowledge or

ability test

Checking references

Physical or medical
check
up
Qualified
position
Orientation
needed submit final
requirement

Reject

Position

Daily
Wage

Gross
Monthl
y
Salary

SSS

Pagibig

Philhealt
h

Net Pay

Cook

450

10,800

399.7

216

125

10,059.3

Helper

200

4,800

181.7

96

100

4422.3

Cashier

400

9,600

345

192

112.5

8950.5

Service
Crew

400

9,600

345

192

112.5

8950.5

Dishwashe
r

Total

200

4,800

181.7

96

100

4422.3

1053.4

576

425

26,745.6

Compensation Package

Employee Rights, Restriction and Policies

An employee right to receive minimum wage based on labour standard. An

employee required a rest one day in a week.

An employee have right to give at least one hour non-compensable time off for
regular meal.

An employee has right to his or her human rights from discrimination based on

skin, color, religion, sex and gender.

An employee who rendered at least one year in service is entitled to a yearly

bonus.
An employee receives an equal compensation based on their performance.
An employee receive other benefit such SSS, PAG-IBIG, PHILHEALTH

Restriction

Strictly prohibit tardiness

Smoking and bringing illegal drugs, liquor is not allowed in the premise.
Strictly prohibit sleeping during working hours.
Failure comply the proper hygiene of employee.
Use ruthless words or language.
Violence or threat any employee or customer.
Absentees without owner approval or notice
Damaging or destroying store property.
Sleeping and gambling strictly not permitted

Minor Sanctions
1. Absent without valid reasons and notice
1st offense verbal warning
2nd offense suspension
3rd offense termination
2. Tardiness
1st 2nd offense
3rd offense
4th offense

verbal warning
suspension
termination

3. Failure to comply proper hygiene

1st offense: verbal warning
2nd offense: written warning
4. Using bad word during working hours
1st offense: verbal warning

 2nd offense written warning

3rd offense: suspension

Major Sanctions
5. Drinking , smoking , sleeping and gambling during work hours and within the
area of workplace
1st offense
2nd offense

suspension
termination

6. Violence or threat to any employee or customer

1st offense; suspension
2nd offense; termination

Grave Offense
7. Destroying or damaging business properties
1st offense
salary deduction
nd
2 offense
termination

Rules and Regulation

Always show respect to authorities and especially to the customer

All employees must wear designated proper uniform and pin their own I.d during

working hours.
Proper hygiene of the employees must be implemented.
Always be on time according to their work schedule.
Employee must do their assign task in accordance with the prescribe duties and

responsibilities
Avoid conflict that will reflect to the harmful reflection in the work area.
Always observe the cleanliness of the store and well organized material and
equipment.

Code of Ethics of Employees

Pinoy Fud Korner has implemented the Code of Ethics that all employees inside
the premise conduct the business equally, free of conflicts of interest, and in a proper
and appropriate manner.
It is essential that employees recognize and be aware of following ethics that
employees should have. Any activity, behavior or operation that could create a presence
of immoral, unlawful, or erroneous business conduct must be avoided.The Code
represents good values and policies which must always be observed by the employees
of Pinoy Fud Korner.
Employee shall be truthful and attentive in the action in their duties and
obligation.
Employees shall not intentionally involve in any offensive activity. In the act of
their duties, they shall be persistently aware of the public trust they hold and their
responsibility to retain a high standard of proficiency and self-respect.

 Employee shall not enter into any activity which may be difference with the
awareness of the residents of the Philippines. Employees shall renounce from
entering into any activity which may bias their ability to independently perform
their duties and responsibilities.
Employees shall not use resources, including time, facilities, equipment, supplies
for private benefit.
Employees shall attempt for development in the proficiency and success of the

service and products they deliver.

Employee must be committed to maintaining an environment that is free of
discrimination based on race, color, religion, gender, age, sexual orientation,
national origin, disability or other factors that are unrelated to our legitimate

business interests.
Employees should strive to conserve resources and reduce waste and emissions
through recycling and other energy conservation measures.
Employees are required to comply with all applicable health and safety laws,
regulations and policies relevant to their jobs.

OPERATION PLAN

Production/ Operation Plan

A. Business Activities

Time
7:00am to 8 am

Activity
Cleaning of store and arranging
equipments needed. Checking of
inventories and inspecting
production/kitchen area
OPERATION HOURS
(Opening of the store. Can

8:00 to 12am

officially start selling and help

customers need and wants.)
Lunch Break
Checking production and inspect

12:00-1:00 pm
1:00- 5:00pm

work area, all inventories, supplies

END OF OPERATION HOURS
(Closing and Preparation for store

5:00pm

cleaning.
B. Employees Schedule

Position
Owner

Sunday
Rest
Day

Monday
7:00 am

Tuesday
7:00 am

Wednesday
7:00 am

Thursday
7:00 am

Friday
7:00

5:00pm

5:00pm

5:00pm

5:00pm

am

Saturday
7:00 am
5:00pm

5:00p
Cashier

Rest
Day

7:00 am

7:00 am

7:00 am

7:00 am

m
7:00

7:00 am

5:00pm

5:00pm

5:00pm

5:00pm

am

5:00pm

5:00p
Service
Crew

Rest
Day

7:00 am

7:00 am

7:00 am

5:00pm

5:00pm

5:00pm

7:00 am

m
7:00

7:00 am

am

5:00pm

5:00pm

5:00p
Cook

Rest
Day

7:00 am

7:00 am

7:00 am

5:00pm

5:00pm

5:00pm

7:00 am
5:00pm

m
7:00

7:00 am

am

5:00pm

5:00p
Dishwasher

Rest
Day

7:00 am
5:00

7:00 am
5:0

7:00 am
5:00pm

7:00 am
5:00pm

m
7:00
am

7:00 am
5:00pm

5:00p
In- house
helper

Rest
Day

7:00 am

7:00 am

5:00pm

5:00pm

7:00 am
5:00pm

7:00 am

m
7:00

5:00pm

am
5:00p
m

C .Production Schedule

7:00 am
5:00pm

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Breakfast

Breakfast

Breakfast

Breakfast

Breakfast

Breakfast

Bangsilog
Hotsilog
Tapsilog
Longsilog

Tapsilog
Bangsilog
Hotsilog
Longsilog

Hotsilog
Longsilog
Hotsilog
Tapsilog

Longsilog
Hotsilog
Tapsilog
Bangsilog

Bangsilog
Longsilog
Hotsilog
Tapsilog

Tapsilog
Bangsilog
Longsilog
Hotsilog

Dessert

Dessert

Dessert

Dessert

Dessert

Dessert

Leche Plan
Fruit Salad

Fruit Salad
Leche Plan

Leche Plan
Fruit Salad

Fruit Salad
Leche Plan

Leche Plan
Fruit Salad

Leche Plan
Fruit Salad

Budget meal
-Same

Budget meal
-Same

Budget meal
-Same

Budget meal
-Same

Budget meal
Budget meal
Sinigang na
-Same
baboy
Menudo
Bicol Express
Chicken Curry
AdobongBabo
y
NilagangBaka
Fried Chicken
Chopsuey
Mechado
TinolangMano
k

PRODUCTIO
N COST/
OPERATION
AL COST
MENU

Longsilog
Tapsilog
Hotsilog
Bangsilog
SinigangnaB
aboy
TinolangMan
ok
NilagangBak
a
Menudo
Mechado
Bicol Express
AdobongBab
oy
Chicken
Curry
Fried Chicken
Chopsuey
Leche plan
Fruit Salad
Coke
Sprite
Royal
TOTAL

DIRECT
MATERIAL
S

DIRECT
LABOR

OVERHEA
D

TOTAL
COST

EXPENSE

PER ITEM

MARKUP

14.72
22.19
12.67
21.93

0.56
0.70
0.59
0.82

0.84
1.05
0.88
1.22

16.13
23.95
14.13
23.97

28.87
25.05
30.87
25.03

17.13

1.34

2.01

20.48

28.52

12.84

1.13

1.69

15.65

33.35

20.04
20.16
22.03
14.53

1.61
0.83
3.22
1.88

2.41
1.24
4.83
2.81

24.06
22.23
30.09
19.21

24.94
26.77
18.91
29.79

17.19

1.76

2.64

21.58

27.42

21.70
19.20
13.83
20.09
7.98
10.50
10.50
10.50

1.76
1.41
1.41
1.61
0.63

2.64
2.11
2.11
2.41
0.94

26.10
22.72
17.34
24.10
9.54
10.50
10.50
10.50

22.90
22.28
17.66
45.90
20.46
9.50
9.50
9.50

309.72

21.22

31.84

362.78

457.22

Process and Strategies

The customer enters the Pinoy Fud Korner and observed the area, whether there
is available seat.
The customers decide whether they willing to wait, if the seat is not yet available,
but there is designated area is where customer will wait.
Welcoming and greet customer and ask for their particular order.
If there orders are not yet available must give them better suggestion whether
they reject or accept.
If their orders are readily available it will process to serve their orders to them as
soon as possible.
Customer will be asked what they prefer regard in food service either to go or
dine in.
Customers proceed to cashier for the verification and payment.
If their situation happen, such complaints of customer, the owner will be prepared
to solve the complaints of their customer and apologize must be needed.
Before the customer leave the store, say thanks for the customer and suggest for
repeat business.

Process Flow Chart

Customer enters

Seat

Wait

NO
NO
Exit

YES
YES

Designated area
where in they will wait

Greet their customer and

asked for their orders

NO

Order
Available
YES

Suggestion to
help customer
decide on
choosing
better for them

YES

Accept

NO
Exit

They process their

order already

Food Service

If dine in, they served

their order in their
table

NO

Customer complaint
YES
If to go, verification
and payment

Proceed to cahier
for payment

Give thanks and

suggest for repeat
business

Exit

Owner will talk the

customer to settled
the complaints and
apologized must be
needed

Operating Cycle

CUSTOMER

CHOOSE
Payment

Serve the Order

FACILITIES AND IMPROVEMENTS

Regulatory and Legal Issues

Pinoy Fud Korner

Company Receipt

Company Uniform

NORMAL DAY UNIFORM

EVENT DAY UNIFORM

WAIST APRON

HAIRNET

EVENT CAP
Company I.D

NORMAL SHORT

AND

EVENT SHORT

Future Research and Development

The proponent planning is to establish strategy to reach and meet the
expectations of our customers. Pinoy Fud Korner proposed the following strategy will be
added one service crew, one cook and one helper for the bigger expansion of business.
Also expand to a large space for occupying larger no. of customers. Creating strategy
regards to the employee incentives if the target sales are met every month. Pinoy Fud
Korner will be accepting orders for any occasion and delivery orders. We plan to
furnished one restroom and provided television for the customer to enjoy in their dine in experience. Personalized souvenir such as cap, mug, and plate will be given to our
loyal customer.

CRITICAL RISK

Critical Risk
A business assumes the possible risk for a business encounter during its
operation particularly when the business is just starting. The problem is divided
by external and internal risks. External risks are uncontrollable factor that can
have an effect on business such natural calamities, customer complaint, fire. The
internal risk factors such theft, personal issues of employees, and loss of
inventory
Contingency Plan
The company should be always prepared for the possibilities of problem
may encounter, there should be plan that may be prepared to evade internal and
external risk inside the company.

The company must be ready of all the factors that can affect the company.
External
Fire

Internal
Fire

Insurance provision
Fire insurance

Contingency Plan and Control

Fire exit plan,
Call 117 immediately and report the

Earthquak

Health insurance

fire
Must should have emergency kit,

Company insurance

and possible go nearest hospital.

Supervise its employee regularly

e
Loss of
Inventory
Customer
Complaints

Company insurance

and build a good relationship.

They should be prepared to
solve

all

problems

they

encounter right away before it

gets worst.

FINANCIAL PLAN

PINOY FUD KORNER

Project

FIXED ASSET
REQUIREMENT

Cost

Store Equipment

26000

Furniture and Fixtures

8700

Total

34700

CURRENT ASSET
REQUIREMENT
Prepaid Rent

15000

Office Supplies

3311

Cleaning Supplies

8560

Direct Materials

182565

Total

209436

PRE-OPERATING COSTS
Renovation Expense

3540

Legal Permit

6140

Uniform Expense

4150

Advertising Expense

4750

Total

18580

OPERATING EXPENSE
Salaries and Wages

118800

Contribution

12866

Rent Expense

15000

Utilities Expense

6000

Depreciation

1364

Transportation

450

Fuel and Oil

1500

Total

155980

TOTAL

418696

SCHEDULE 1
Store Equipment

Particular
Gas stove
Refrigerator
Cooking utensils
( all)
Fire Extinguisher
Gas Tank

Quantity
2
1

Unit Cost
P 1,200.00
P 10,000.00

Total Cost
P 2,400.00
P 10,000.00

1
2

P 8,000.00
P 1,000.00
P 2300.00

P 8,000.00
P 1,000.00
P 4600.00
P 26,000.00

SCHEDULE 2
Furniture and Fixtures

Particular
Tables
Chairs
Electric fan
Cabinet
Monobloc sofa

Quantity
6
24
3
1
2

Unit cost
P 300.00 each
P 100.00 each
P 500.00
P 1,000.00
P 500.00

Total cost
P 2,100.00
P 2,100.00
P 2.500.00
P 1,000.00
P 1,000.00
P 8,700.00

SCHEDULE 3
Prepaid Rent
Particular
Prepaid Rent

Monthly
5,000

3-Months
15,000
P 15,000.00

SCHEDULE 4
Office Supplies

Particular
Receipt form
Pentel pen
Wall clock
Record book
Calculator
Ball pen

Quantity
10
2
2
2
2
10

Unit cost
P 150.00
P 28.00
P 50.00
P 40.00
P 600.00
P 8.00

Total cost
P 1500.00
P 56.00
P 100.00
P 80.00
P 1200.00
P 80.00

Stapler
Cutting Scissor

1
3

P 145.00
P 50.00

P 145.00
P 150.00
P 3,311 .00

SCHEDULE 5
Cleaning Supplies
Particular
Broom
Dustpan
Garbage bag
Trashcan
Rug
Mop
Detergent bar
Dishwashing

Quantity
3
2
3 pack (12 pcs)
2
1 pack
2
30
24 liter

Unit cost
P 130.00 each
P 35.00 each
P 45.00 per pack
P 85.00 each
P 95.00
P 480.00
P 18.00
50 per liter

Total Cost
P 70.00
P 70.00
P 135.00
P 170.00
P 95.00
P 960.00
P 540.00
P 6,200

Liquid
Dishwashing

30

P 150.00

foam
Towel

15

P 75.00
P 8560.00

SCHEDULE 6
Direct Materials
Particular

Quantity

Unit Cost

Total Cost

White Sugar

50 kilo

42 per kilo

P 2,100.00

Condensed Milk

72 pcs

39 a can

P 2808,.00

Fruit Cocktail

72

56.50

P 4, 068.00

Rice sack

20 cavan of rice

2200 a cavan

P 44,000.00

Sinigang Mix Powder

40

14

P 560.00

Fish Sauce (patis)

15

48 each

P 720.00

Sugar brown

50 kilo

38 per kilo

P 1,900.00

Soy sauce

20 pcs

26 each

P 520.00

Salt

50 kilo

10 per kilo

P 500.00

Oyster sauce

50

31.50 each

P 1,575.00

Pine apple Juice

40 pcs

103 each

P 4,120.00

Ice tea

40 pcs

100.50 each

P 4,020.00

black pepper

20

34.50 each

P 690.00

cooking oil

40 liter

94 per liter

P 3760,00

vinegar

100 pcs

5 each

P 500.00

curry powder

50

5 each

P 250.00

vetsin

15

31 per pack

P 465.00

tomato sauce

96

32 per pack

P 3,072.00

Magic sarap

20

32 per pack

P 640.00

bread crumbs

100

13 each

P 1,300.00

ketchup

20 gallon

84.50 per gallon

P 1,690.00

cornstarch

50 kilo

34 per kilo

P 1,700.00

All purpose cream

30

44.50 each

P 1,335.00

evaporated milk

50

24 a can

P 1,200.00

longganisa

25 kilo

94 per kilo

P 2,350.00

egg

110

145 per tray

P 15,950.00

garlic

12 kilo

70 per kilo

P 840.00

hotdog

24 kilo

120 per kilo

P 2,880.00

onion

12 kilo

35 per kilo

P 420.00

pork

110 kilo

150 per kilo

P 16, 500.00

milkfish

70 kilo

120 per kilo

P 8,400.00

spinach

24 kilo

25 per kilo

P 600.00

string beans

24 tali

15 per tali

P 360.00

tomato

12 kilo

18 per kilo

P 216.00

Chili Pepper leaves

50 tali

5 per tali

P 250.00

chicken

90 kilo

120 per kilo

P 10,800.00

red bell pepper

8 kilo

70 per kilo

P 560.00

ginger

12 kilo

130 per kilo

P 1,560.00

beef

70 kilo

250 per kilo

P 17,500.00

pechay

24 tali

25 per tali

P 600.00

cabbage

24 kilo

35 per kilo

P 840.00

potato

48 kilo

30 per kilo

P 1,440.00

margarine

200 pcs

5 each

P 1000.00

carrot

12 kilo

35 per kilo

P 420.00

coconut milk

50 niyog

25 per niyog

P 1,250.00

cauliflower

20 kilo

40 per kilo

P 800.00

Sayote

24 kilo

18 per kilo

P 432.00

Bagoong Isda

50

18 each

P 900.00

Finger chilies

24 kilo

40 per kilo

P 800.00

Coke

25 family size

Family size ( 168,

P 4,200.00

Royal

18 family size

16pcs
Family size ( 168,

P3, 029.00

18 family size

16pcs
Family size ( 168,

P3, 029.00

16pcs
Monthly

P182,565

Weekly

P 45641.25

Daily

P 7,606,87

Sprite

SCHEDULE 7
Renovation Expense
Particular
Paint

Quantity
2 gallons

Unit Cost
P 280.00

Total Cost
P 720.00

Paint roller brush

Tiles
Labor
Light bulb

2 pcs
3 boxes
2
3

P 30.00
P 420.00
P 300.00
P 300.00

P 60.00
P 1,260.00
P600.00
P 900.00
P 3,540.00

SCHEDULE 8
Permit and Licenses

Particular
Brgy. Clearance
DTI
Fire Insurance
BIR
Communication tax

Unit cost
P 300.00
P 500.00
P 1,500.00
P 1,200.00

Total cost
P 300.00
P 500.00
P 1,500.00
P 1,200.00

certificate
Mayors Permit
Verification and

P 500.00
P 1,500.00

P 500.00
P 1,500.00

availability of

P 40.00

P 40.00

company name
Sanitary fee
Health Permit

P 300.00
P 300.00

P 300.00
P 300.00
P 6,140.00

reservation of the

SCHEDULE 9
Uniform Expense

Particular
Waist Apron
Hairnet
Normal Shirt
Event Shirt
Normal Short
Event Short
Cap

Quantity
5
5
5
5
5
5
5

Unit Cost
P50.00
P30.00
P100.00
P150.00
P200.00
P250.00
P50.00

Total Cost
P250.00
P150.00
P500.00
P750.00
P1000.00
P1250.00
P250.00
P 4,150.00

SCHEDULE 10
Advertising Expense (5 years)
Particular
Leaflets

Quantity
150 pcs

Unit cost
P 2.00 each

or Fliers
Tarpaulin
Tarpaulin
Balloons

2pc. (Big)
18 ( small size)
30 pcs

P 550.00
P 250.00
30 pcs./

Total cost
P 300.00
P 1100.00
P 4500.00

Ribbon
Sound Speaker

Free taste

1 pcs
1pcs

100 customer

P 15.00 each
150.00
P 2000 each

P 450.00
P 150.00

P 1000.00

P 1000.00

Pocket
P 4 each

calendar

100pcs

P 400.00

Mug
Cap
T- shirt
Tumbler
Free fruit

75 pcs
125 pcs
50 pcs
25 pcs
70 pcs

P35 each
P 50.00
P 50.00
P 40.00
P 30.00

P 2625.00
P 6250.00
P 2500.00
P 1000.00
P 2100.00

Umbrella
Free pineapple

50 pcs
50 pcs

P 50.00
P 15.00

P 2,750.00
P 750.00

juice
Garbage bag
Broom stick
Dust pan

5 pack
5
2

P 45.00
P 20.00
P 35.00

P 225.00
P 100.0
P 70.00
P 26,560.00

cocktail

SCHEDULE 11
Salaries and Wages
Position

Daily
Wage

Gross
Monthly
Salary

SSS

Pag-ibig

Philhealth

Net Pay

Cook

450

10,800

399.7

216

125

10,059.3

Helper

200

4,800

181.7

96

100

4422.3

Cashier

400

9,600

345

192

112.5

8950.5

Service
Crew

400

9,600

345

192

112.5

8950.5

Dishwasher

200

4,800

181.7

96

100

4422.3

1053.4

576

425

26,745.6

Total

SCHEDULE 12
CONTRIBUTION

Position

Daily
Wage

Gross
Monthly
Salary

SSS

Pag-ibig

Philhealt
h

3- Months

Cook

450

10,800

810.3

216

125

P 3,453.9

Helper

200

4,800

368.3

96

100

P 1,692.9

Cashier

400

9,600

699.8

192

112.5

P 3,012.9

Service
Crew

400

9,600

699.8

192

112.5

P 3,012.9

Dishwasher

200

4,800

368.3

96

100

P 1,692.9
P 12,866.00

SCHEDULE 13
Rent Expense
Particular
Carinderia Store

Monthly
P 5,000

3- Months
P 15,000
P 15,000.00

SCHEDULE 14
Utilities Expense
Particular

Monthly cost

3- Months

Electricity
Water supply

1500.00
500.00

4,500.00
1,500.00
P 6,000.00

SCHEDULE 15
Depreciation Expense
Particular

Useful Life

Cost

Depreciation

Store Equipment
Furniture and

7
5

26,000
8,700

Expense
3,714
1,740

Fixture
P 5,454.00

Transportation Cost
Particular
Transportation Cost

Monthly
150.00

3-Months
450.00
P 450.00

Fuel and Oil

Particular
Fuel and Oil

Monthly
500.00

3-Months
P 1,500
P 1,500.00

Exit Strategy
In the occurrence that the proposed business plan is not successful, the owner
will implement necessary proceedings to exit the business. The equipment that will not
be useful to the new business will be sold to cover other expenses.
Barber shop will established where people will go for prepping their hair; we will
offer good services to every customer.
Our proposed exit strategy will be Barber shop. Because we all know that Filipino
people like being presentable, clean every time, thats why we thought of having barber
shop as an alternative business proposal. And also our services will be offered in an
affordable price.
Item

Quantity

Price per unit

Cost

Chair
Mirror
Scissor

3
1
2

P 2,000.00
P 5,000.00

P 6,000.00
P 5,000.00

Comb

Spray

Brush

Hair clipper
Total

P 1,300.00

P 750.00

P 1,500.00
13,800.00

CORPORATE SOCIAL
RESPONSIBILITY

Corporate Social Responsibility

Pinoy Fud Korner promote social responsibility project in helping the community
in order to maintain the wealthier of the nation .The planned business will be engage in
community contribution, generally do outreach to the community seek to prevent or
solve problems, and usually give to the community quality of life. Within in the
community we create contest such sport that help to foster each have individual ability.
Take part and support foundation or association aiming to give peaceful livelihood. An
important community involvement objective is to ensure that our premises, products and
services, and communications are free of barriers, enabling all people to come in the
eatery independently, regardless of ones ability, gender, age, ethnic background, etc.
For the environment, Pinoy Fud Korner also engaged in protecting and
preserving the environment by joining activities in promoting the importance of retaining
the surrounding well-cleaned.
For the national, Pinoy Fud Korner also help many people to have a work, thats
the reason why business help to decrease the unemployment rate of our country to
hiring qualified personnel in community.
For the employee, Pinoy Fud Korner also surely protects their rights, to help
them to build up cooperation and communication skills to others.
For the government, Pinoy Fud Korner aims to help them to detain illegal and
unethical crimes to protect the individual against in immoral activity.
For the customer, Pinoy Fud Korner pursues to get customer satisfaction to give
the needs and wants of them and the quality of the products. Public relations to

customers are a tough tool for determining consumer awareness and building a good
image such corporate donations, employee volunteer programs etc.

Activity

Description of Activity
We encourage everyone to be part of
this activity that drive to help the
environment become wealthier by
sustaining the importance of planting.

We encourage everyone to join fun

activities. Our aim is to promote
sportsmanship to every participant

We encourage everyone to be part of

our aim to sustain the cleanliness in the
surrounding and implementation
regards in proper segregation

BIBLIOGRAPHY/
REFERENCES/ WORK
CITED

Bibliography
Book

Cuyugan, J (1999) Business Planning Manual; Project Feasibility Study, Guidebook for
Filipino Entrepreneurial
Kotler, Philip (2000) Marketing Management. The Millennium Edition
Inigo, Jr Conrado E Ph D (1997) Management for Filipinos Principles and Application
Gemini Philippines
Miranda, Gregorio, (2000) LABOR Management Relation Fourth Edition
Nnewston, John W, and KeithDavis (1993) Organizational Behavior) Mc Graw Hill Inc
Magazine
Entrepreneur Magazine September Editions

Electronic Sources
-

( wiki/Philippine_cuisine)

(http://dreamershack.blogspot.com/2011/10/pinoys-and-carinderiasinseparable.html)

http://www.clubbnb.com/blog/1552/carinderia-philippines-productbritish-empire)
http://www.gmanetwork.com/news/story/277003/publicaffairs/kapu
somojessicasoho/kapuso-mo-jessica-soho-lists-philippines-musttry-carinderias)

APPENDICES

Sample Questionnaire
Name:
Age:
1 Are you living/ working within the area of 120 A.

Bonifacio Ave. Barangka,

Marikina City?
Yes

No

2 Which dishes are you prefer to order?

BREAKFAST
Longsilog (longanisa with egg and garlic rice)

P45

Tapsilog (Tapa with egg and garlic rice)

P49

Hotsilog (Hotdog with egg and garlic rice)

P45

Bangussilog ( Bangussilog with egg and garlic rice)

P49

Corn silog ( Cornbeef with egg and garlic rice)

P45

DESSERT
Leche plan (per slice P 25)

P70

Split toron ice cream ( toron with Ice cream)

P30

Fruit salad

P30

MENU LIST
Sinigang na baboy (with rice and juice)

P49

Tinolang manok (with rice and juice)

P49

Nilagang baka (with rice and juice)

P49

Papaitan (with rice and juice)

P49

Menudo (with rice and juice)

P49

Mechado (with rice and juice)

P49

Bicol express (with rice and juice)

P49

Adobong baboy (with rice and juice)

P49

Chicken curry (with rice and juice)

P49

Fried chicken (with rice and juice)

P45

Pork chup (with rice and juice)

P45

Pritong bangus (with rice and juice)

P45

Pinakbet (with rice and juice)

P35

Fish fillet (with rice and juice)

P35

Ginisang Monggo (with rice and juice)

P35

Chopsuey ( with rice and juice)

P35

3 Which beverages do you wish to order?

Pineapple juice (12 oz
Ice tea

(12 oz

Coke

P 10
P 10

16 oz

P 15

16 oz

P 15

(235 ml P 10

700 ml

P 20

Sprite

(235 ml P 10

700 ml

P 20

Royal

(235 ml P 10

700 ml

P 20

4 What form of food service do you prefer?

Dine in

to go

5 What factors would you consider in choosing our food products?

Quality
Price
Taste
Presentation
Nutritious
Menu variety
Aroma/ Texture
Palatability

6 What factors did you consider would you consider in choosing our business?
Accessibility
Ambiance
Affordability
Accommodating
Personal Choice
Quality of Food
Availability

MR. MARK ANGELO T.SADORNAS

02 Zamboanga St. Visayas Ave. Q.C
Mobile Number: 09295655385
E -Mail Add: markangelo.sadornas@yahoo.com

ACADEMIC QUALIFICATION
School/Contact Details
Date

Degree

New Era University

No.9 Central Avenue,
Brgy. New Era
Quezon City 1116, Philippines
(632) 981-42-21

BSBA Marketing Mgt

New Era University /

New Era High School

Secondary

Graduation
Undergraduate

2010

SEMINAR/CONFERENCE ATTENDED
Title

Organization/Venue

Date

Business Ethics and Decorum

in the Workplace

New Era University Hall

February 13, 2014

Investment Seminar
Financial Planning

New Era University Hall

February 2014

Skills: Computer Technician

PERSONAL BACKGROU
Birth date: April 02, 1992 Birthplace: Quezon City Age: 22 Gender: Male
Citizenship: Filipino

MS. AVELINA M. KEH

Sitio Campo1, Tandang Sora Avenue Novaliches,
Quezon City
mobile no. 09063795147
avelinakeh11@gmail.com

ACADEMIC QUALIFICATION
School/Contact Details
Date

Degree

New Era University

No. 9 Central Avenue,
Brgy. New Era
Quezon City 1116, Philippines
(632) 981-42-21

BSBA Marketing

San Julian Sta Maria Highschool Secondary

Moncada, Tarlac

Graduation
Undergraduate

2012

SEMINAR/CONFERENCE ATTENDED
Title

Organization/Venue

Date

Business Ethics and Decorum

in the Workplace

New Era University Hall

February 13, 2014

Investment Seminar
Financial Planning

New Era University Hall

February 2014

PERSONAL BACKGROUND
Birth date: November 11, 1995 Birthplace: Moncada, Tarlac Age: 19 Gender:
Female Citizenship: Filipino

MS. PRINCESS DAISY JOAQUIN BANCOD

No. 10 Fernando Corner KaboPio St. Barangka, Marikina City
Contact No: +639063287779 / +639434733867
E-mail Address: bancodprincessdaisy@yahoo.com

ACADEMIC QUALIFICATION
School/Contact Details
Date

Degree

Graduation

New Era University

BSBA Marketing Mgt
Undergraduate
9 Central Avenue, Brgy. New Era
Quezon City 1116, Philippines
(632) 981-42-21
Juan Sumulong High School
2002
P. TuazonCubao, Quezon City

Secondary

March

Organization:
IGLESIA NI CRISTO
Receptionist ( member )
July 27, 2014 Present

Worlds Largest Dome Philippine Arena

Work Experience:
FAMILY BUSINESS Sari Sari Store
No. 10 Fernando Corner KaboPio St.
Barangka, Marikina City
March 24, 2007 Present

PERSONAL BACKGROUND
Birth date: October 27, 1985 Birthplace: Lingayen, Pangasinan Age: 29 Gender:
Female Citizenship: Filipino

MR. JEAU DOUGHMAR B. GATMEN

Egay Rd. KaybanbanSan Jose Del Monte Bulacan.
Mobile No. 09361041103JDgatmen@yahoo.com

ACADEMIC QUALIFICATION
School/Contact Details

Degree

New Era University

BSBA Marketing Mgt
9 Central Avenue, Brgy. New Era
Quezon City 1116, Philippines
(632) 981-42-21
Benigno V Aldana
National High School
PozzorrubioPangasinan

Secondary

Graduation Date
Undergraduate

2010

SEMINAR/CONFERENCE ATTENDED
Title Organization/Venue Date
Business Ethics and Decorumin the Workplace New Era University Hall
February, 2014
Skills

Adaptability and flexibility to work under pressure.

Tolerant and flexible to different solution.

Self-motivated, initiatives, high level energy.

PERSONAL BACKGROUND
Birth date:March 30, 1993 Birthplace:Tuguegarao Cagayan Age: 21Gender: Male
Citizenship: Filipino

MS. CARMELA DAWN R. IBABAO

No. 162 BacoodSto.Cristo San Jose Del Monte Bulacan.
Mobile No. 09356013413
icarmeladawn@yahoo.com

ACADEMIC QUALIFICATION
School/Contact Details
Date

Degree

Graduation

New Era University

BSBA Marketing Mgt
Undergraduate
9 Central Avenue, Brgy. New Era
Quezon City 1116, Philippines
(632) 981-42-21
San Jose Del Monte
National Trade School
Bulacan.

Secondary

2010

SEMINAR/CONFERENCE ATTENDED
Title

Organization/Venue

Date

Business Ethics and Decorumin the Workplace New Era University Hall
February, 2014
Skills

Adaptability and flexibility to work under pressure.

Tolerant and flexible to different solution.

Self-motivated, initiatives, high level energy.

PERSONAL BACKGROUND
Birth date: June 7, 1994 Birthplace: Quezon City Age: 20 Gender: Female
Citizenship: Filipino

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