TOMAS DEL ROSARIO COLLEGE
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION MAJOR IN
OPERATIONS MANAGEMENT
A FEASIBILITY STUDY AND BUSINESS PLAN
FOR
EASTERN AND WESTERN CUISINE IN ORANI, BATAAN
Submitted by:
Reyes, Trisha Steffi Anne
Soriano, Danica Pauline
Morales, Cleo Louise
Sacdalan, Rose Ann
Suba, John Michael
Baladiang, Cerilo
Submitted to:
Ms. Regina Silverio
June 2022
APPROVAL SHEET
This bachelor’s feasibility study
entitled:________________________________________________________________________
______________________________________________________________________________
__, prepared and submitted by XXXXX, in partial fulfillment of the requirements for the degree
of Bachelor of Science in Business Administration, major in Operation Management , has been
examined and is recommended for acceptance and approval for oral defense.
_______________________
Adviser
FEASIBILITY STUDY REVIEW PANEL
Approved by the Committee on Oral Examination with a grade
of _________________.
________________________
Member
________________________
Member
______________________
Chairman
Accepted and approved in partial fulfillment of the requirements for the degree of Bachelor of
Science in Business Administration, major in Operation Management.
______________
College Dean
Date of Final Defense:
ACKNOWLEDGEMENT
Praise and thanks to our God Almighty for His never ending grace and, that He
who blessed us with more strength and broaden our wisdom that enlighten our minds and
spirit to be able to face and stand with the difficulties that we may face along the way.
And He, who also enabled us to complete this paper effectively and more efficiently
especially during this trying times.
We are also, therefore, thankful to our respected Feasibility study professor Ms.
Regine Silverio for her generous cooperation and knowledge that guided us for the
completion of this paper be possible. We are also to appreciate her availability to answer
the questions that has kept our incitement to be able to finish the paper.
Through the collective effort, this paper would not be accomplished. In which,
each one of us is giving our sincerest gratitude for the spirit of teamwork. We are also
grateful to those people who helped us out with this paper that have guided our way to a
successful outcome.
Finally, whatever we have learned from this study has put an indelible impression
in our personal lives and minds that this learning experience will be a great help in our
professional career and also for our practical life in the future. Through all this, we would
like to say again and thank You, our God for your spirit, guidance, wisdom, and the gift
of life that enable us to reach our purpose. May God Almighty bless us all.
EXECUTIVE SUMMARY
In today’s generation, consumers lookout for something new and for many options
when it comes to food. With this scenario, the researchers consider the different variety
of foreign foods. Such foreign foods focus on Asian and Western dishes as the specialty
of the said business. This will look like that even just living in the province of Bataan, the
consumers will not need to go out and search for foreign food outside Bataan especially
in today's situation.
To further introduce the business, the feasibility study that the researchers are
going to conduct is in the food industry type of business with its business name of “EastWest Cuisine” and with the business structure of Partnership by the researchers’ business
proposal. The proposed food business will be located at National Highway Balut Street,
Poblacion Orani, Bataan beside the bank of China Bank.
Through that, the said business will be located in Orani, Bataan for the reason that
there is a lot of possible consumers living in Orani and since people living in the area also
like to explore the food industry. In addition, consumers living from Dinalupihan,
Hermosa, and Samal can easily travel to Orani, and the consumers who want to avoid
going further in Balanga City due to the ongoing pre-cautions of travelling.
This study reports the importance of such possibility and development of the
business, technologies, cost optimization, and excellent service facility in any
organization and show its importance depending on how the customer will appreciate it,
how the researchers search for alternatives but with the same quality and taste since the
said business is a variety of foreign food and the ingredients are hard to get or too
expensive, and its importance for all who aspires to have a food type of business on how
they should be able to make the business possible with its strategies, situation and to face
the competition.
TABLE OF CONTENTS
Contents
Page No.
Title Page…………………………………………………………………………………i
Approval Sheet……………………………………………………………………………ii
Acknowledgement………………………………………………………………………..iii
Executive Summary………………………………………………………………………iv
Table of contents……………………………………………………………………….v-vi
List of Tables and Figures………….……………………………………………………vii
List of Charts……………………………………………………………………………viii
CHAPTER 1: BUSINESS PROFILE
Introduction
1.1 Company Profile………………………………………………………….…..……….1
1.2 Business Structure.………………….……………………………….……………...…2
1.3 Project Time Table and Status…..………………………………………...…...........2-4
1.4 Mode of Financing…………………………………………………………………….4
1.5 Products and Services………………………………………..……………………5-12
CHAPTER 2: MARKETING PLAN
A. Assumptions and Findings…………………….…………………………………..13-28
B. Marketing Plan
1. Target Market……………………………………………………………………...29-30
2. Marketing Objectives………………………………………………………………….30
a. Vision
b. Mission
3. Marketing Strategies…………………………………………………………….…30-31
4. Distribution Channel…………………………………………………………………..31
5. Pricing Strategies……………………………………………………………………...31
6. Marketing Budget Summary…………………………………………………………..32
7. SWOT Analysis……………………………………………………………………….33
8. Competitor’s Analysis……………………………………………………………..34-35
CHAPTER 3: MANAGEMENT PLAN
A. Organizational Structure……………………………………………………………...36
B. Compensation and Benefits…………………………………………………….…37-39
C. Business Monitoring………………………………………………………………40-41
CHAPTER 4: OPERATIONS AND PRODUCTION PLAN
A. Business Process……………………………………………………………………...42
B. Transactional Process…………………………………………………………………43
C. Production Process………………………………………………………………........44
D. Supplies and Networks…………………………………………………………....44-47
E. Site Development Plan…………………………………………………………….48-53
CHAPTER 5: FINANCIAL PLAN
Financial Statement of 2021………………………………………………………….54-55
Income Statement of 2021……………………………………………………………….55
Cash Flows of 2021…………………………………………………………………..56-57
Operating Expense of 2021………………………………………………………………57
Schedule of Financial Statement 2021…………………………………………….....58-60
Schedule of Income Statement 2021…………………………………………………60-65
Financial Statement of 2022……………………………………………………………..66
Income Statement of 2022……………………………………………………………….67
Cash Flows of 2022……………………………………………………………………...68
Operating Expense of 2022………………………………………………………………69
Schedule of Financial Statement 2022……………………………………………….70-71
Schedule of Income Statement 2022…………………………………………………71-75
Financial Statement of 2023……………………………………………………………..76
Income Statement of 2023……………………………………………………………….77
Cash Flows of 2023……………………………………………………………………...78
Operating Expense of 2023………………………………………………………………79
Schedule of Financial Statement 2023……………………………………………….79-81
Schedule of Income Statement 2023…………………………………………………81-86
Expectations…………………………………………………………………...................87
REFERENCES…………………………………………………………………………..88
APPENDICES………………………………………………......................................89-93
LIST OF TABLES AND FIGURES
No.
Description
Page No.
1
Product and Services…………………………………………………..5-12
2
Assumptions and Findings………………………...………………….13-28
3
SWOT Analysis………………………………………………………….34
4
Business Monitoring………………………………………………….41-42
5
Supplies and Networks……………………………………………….45-48
6
Site Development Plan………………………………….....................49-54
LIST OF CHARTS
Chart No.
Description
Page No.
1
Assumptions and Findings…………………….…………….………..13-28
2
Organizational Structure…………………………………………………37
3
Business Process…………………………………………………………43
4
Transactional Process…………………………………………………….44
5
Production Process………………………………………..……………...44
6
Bubble Diagram of Spaces……………………………………………….54
CHAPTER I
Introduction
The proponents are to conduct a feasibility study regarding Eastern and Western
Cuisine under the Food Industry's type of services. The paper have been conducted by the
proponents as to represent the food dishes which specialty would came mainly from the
Eastern and Western countries type of foods. In relation to that, it is to cater and
introduce to the people in the municipality of Orani, Bataan and nearby towns.
The food industry type of business has been chosen by the proponents with the
thought that, food has been a huge part in every individual, and most of the people spend
their time in eating or most of them are fond of eating especially whenever with their
loved ones. Due with the current situation which led to a huge impact on the economy,
the food industry specifically suffered the most, there has been a huge changes with the
food supply chain and the operation of every business establishments.
The proponents also aim to conduct a feasibility study whether the proposed
business will be able to survive the current situations. Through this, the proponents will
find a solution for the proposed business to be feasible to withstand the current situation
of the economy that will also contribute to the food industry.
1
1.1 Company Profile
The proponents came up with the idea of a food business with the specialty of the
Eastern and Western cuisine as the menu of the business. The reason to this is that, there
are no restaurants or eatery in the preferred location and even on the nearby towns that
offers a mix variety of eastern and western food.
The proponents decided to locate the said business in Orani, Bataan for the reason
that, there are a lot of possible consumers living in the municipality of Orani. Also,
people or residents in Orani, Bataan likes to explore a different varieties of food. In
addition, people from Dinalupihan, Hermosa, and Samal can easily travel to Orani since
these are the nearer towns from the said location of the business. Especially, the
proponents want to expand the targeted consumer which are those who wants to avoid
going further in Balanga City, Bataan.
As for the brand name of “East West Cuisine”, the reason behind this is about
how the researchers wanted to highlight simplicity that could be easier to remember and
aligned with what the business offers. The proponents also decided a name that will not
intimidate the potential customers.
East West Cuisine will be having 5 employees including the manager that will
manage the business operation. As for the capital, the proponents studies whether the
business is feasible for a 6,000,000 capital.
2
1.2 Business Structure
The proponents decided for a General Partnership type of business structure.
East West Cuisine owners are the general partners responsible for managing the day-today business operations of the enterprise and monitoring their employees. The partners
will be in charge in implementing and formulating various strategies for the development
of the business. They will also have an equal power in supervising and managing the
business to avoid any conflicts. Each of them will also participate in contributing ideas in
their decision making process and in innovating the products. They will supervise the
business from purchasing raw materials from the suppliers until the finished products’
distributed. They are also responsible for hiring qualified workers and making
enterprise’s policies, which must be followed by the employees for the business to
achieve its short and long term objectives.
1.3 Project Time Table and Status
a. Project Proposal and Feasibility Study (July 2021 to December 2021)
The proponents are conducting a Feasibility Study for their enterprise named East
West Cuisine, which will take five months. They will verify the proposed business
viability in this period, offering a variety of foreign dishes.
b. Procurement of Funds (September 2021)
The proponents would like to make sure that they have the needed funds to start
their enterprise. The funds would come from their savings and also from borrowings. A
3
whole month is allocated for this period to ensure that their funds will be ready to fund
the enterprise in the following steps ahead
c. Processing of Legal Requirements (October 2021)
The proponents will be processing all the legal documents first before launching
the enterprise. They needed to process the legal obligations such as obtaining a business
permit, a sanitary permit, registering with the Securities and Exchange Commission, and
drafting articles of partnership. The registration and approval of the product with the
Food and Drug Administration is also part of this process. For the reason that, there are
numerous procedures in the registration and licensing of the enterprise and this stage
would take one month to ensure that business operations will run smoothly.
d. Purchase of Materials, Tools, and Equipment (1st Week of November)
The proponents will purchase the needed containers, materials, tools, and
equipment needed for the food business, this does not include the ingredients yet.
e. Hiring of Employees (2nd week of November)
For the running of the business, the enterprise will hire three (3) people. The
proponents will hire personnel with the necessary qualifications. The standard operating
procedure of the enterprise will be explained to each of the personnel and their respective
roles.
4
f. Advertising of Product (3rd Week of November)
Advertisement of East-West Cuisine will commence two weeks earlier than the
start of operations so that many people will get to know about foreign dishes firsthand.
They will make use of social media such as Facebook, Instagram, and Tiktok to spread
the word to their followers, family, friends, and potential customers in their vicinity. This
aims to give East-West Cuisine a successful launching of business for its continuous
projected growth. The proponents will also give flyers in schools, nearby houses, plaza,
bank and even in municipal hall of Orani.
g. Purchase of Raw Materials (4th Week of November)
To ensure that the ingredients, especially the vegetables, are fresh and of good
quality, purchasing raw materials will start one week before the commencement of
operations. To prepare and make sure that the business is ready to launch.
h. Start of Business Operation (December 6, 2021)
The East-West Cuisine will start its business operation on December 6, 2021.
1.4 Mode of Financing
The proponents agreed to have a contribution of Php 850,000.00 each to be used
as seed capital in putting up the business. The proponents will be borrowing cash from
their parents or relatives since they are not still capable of generating such amount. In
case the capital contribution will not be enough, the proponents are willing to contribute
additional capital from their savings to cover up all the expenses which will be incurred.
5
1.5 Products and Services
East West Cuisine offers an Eastern and Western specialties that will serve the
people around Orani, Bataan and the people from the nearby towns.
Offerings:
East West cuisine will offer a wide range of food options, to include:
Korean cuisine
●Bibimbap
●Samgyeopsal
R- 180
R - 220
M- 220
FS - 850
6
●Japchae
R-105
M-150
L-250
●Samgyetang
Whole young chiken-180
7
Vietnamese cuisine
●Goi cuon (spring rolls)
150 (5 pieces)
●Bahn xeo (sizzling pancake)
85 each
8
●Pho (noodle soup)
R-150
M-195
Japanese cuisine
●Ikiyaki
100 big size
9
●Yakitori
85 (3pieces)
●Shabushabu
R-130
M-210
10
British cuisine
●Beef wellington
Slice -120
Whole-250
American cuisine
●Cioppino
180
11
Mexican cuisine
●Ensiladas
110
●Burrito
Big size-150
12
●Taco 85
13
CHAPTER II
A. Assumptions and Findings
This chapter presents the findings and interpretation of the findings. Data gathered
form online survey questionnaire with a total of 398 respondents. The results are presented
in a tabular and pie chart form, then analyzed and interpreted.
1. Profile of the Respondents
The proponents included the age, address, work, educational attainment,
employment status and monthly income.
1.1 Age
Table 2 below shows the frequency and percentage distribution of the respondents
according to age.
Table 1
Frequency and Percentage Distribution of the Respondents
Age
Frequency
Percentage
12 – 17
20
5%
18 – 24
115
28.9%
25 – 34
125
31.4%
45 – 54
28
7%
55 and above
9
2.3%
According to Age
14
As the table implies, the large number of respondents fall under the age bracket of
25-34 which is also equivalent to 31.4% -- half of the respondents. Next to it is the age
bracket 18-24 which is 28.9%, 45-54 that is 7%, 12-17 that is 5% and 55 and above has a
2.3%. It can be assumed that there is age 25-34 is the majority age as the target market
because it is the age where we can say that people are interested in exploring and fond of
eating different kind of foods.
1.2 Address
The addresses of the respondents are exclusively in the municapilities of Orani,
Hermosa, Samal, Dinalupihan, and Abucay.
1.3 Work
Table 2
Frequency and Percentage Distribution of the Respondents
Work
Frequency
Percentage
Employee
188
47.2%
Business Owner
100
25.1%
Student
110
27.6%
Total
398
100%
According to Work
As the data given above, 47.2% of the respondents are employees who have
answered the survey. While 25.1% are the Business owners and 27.6% are students.
15
1.4 Educational Attainment
Table 3 below shows the frequency and percentage distribution of the respondents
according to educational attainment.
Table 3
Frequency and Percentage Distribution of the Respondents
Educational Attainment
Frequency
Percentage
Highschool
73
18.3%
Vocational
31
7.8%
College
232
58.3%
Masteral
55
13.8%
Others: College Undergrad
7
1.8%
Total
398
100%
According to Educational Attainment
16
As the table implies, the large number of respondents fall under the category of
College which is also equivalent to 58.3 --almost half of the respondents. Next to it is the
category of High School that is 18.3%, and the categories of Masteral with a 13.8%, next
to it is Vocational that has a 7.8% and last is the others with 1.8%.
1.5 Employment Status
Table 4 below shows the frequency and percentage distribution of the respondents
according to employment status
Table 4
Frequency and Percentage Distribution of the Respondents
Employment Status
Frequency
Percentage
Employed
181
45.5%
Self Employed
101
25.4%
Unemployed
116
29.1%
Total
398
100%
According to Employment Status
As the data given above, 45.5% of the respondents are employees who have
answered the survey. While 25.4% are the self-employed and 29.1% are unemployed.
17
1.6 Monthly Income
Table 5 below shows the frequency and percentage distribution of the respondents
according to their monthly income.
Table 5
Frequency and Percentage Distribution of the Respondents
Monthly Income
Frequency
Total
Less than 10,000
181
45.5%
10,000-30,000
208
52.3%
31,000-40,000
7
1.8%
41,000 and above
2
0.5%
Total
398
100%
According to Monthly Income
As the table implies, the large number of respondents fall under the category
10,000-30,000 monthly income which is also equivalent to 52.3 --almost half of the
respondents. Next to it is the category of less than 10,000 that is 45.5%, and the categories
of 31,000-40,000 with a 1.8%, next to it is 41,000 and above that has a 0.5% only.
18
2. Customer’s Preferences on eating for a foreign cuisine
Respondents were asked certain questions to know the customer’s preference in
foreign foods and the following may be described in terms of Quality, Cost, Location,
Service, Facility, Price, Preferred dishes, Awareness and Recommended dishes
2.1 Awareness in Foreign food
Figure 1 shows the data according to respondents’ awareness in foreign food.
Figure 1
Awareness in Foreign food
19
Figure 1 revealed that 74.4% of the respondents know about the Eastern and Western food
and 25.6% of it does not. It only proves that the business needs to better advertise and
improve its marketing strategy since 25.6% of the respondents are not aware of it. Also, as
for the respondents to completely know what products or quality of foods that the business
can offer.
2.2 Experience in eating foreign foods
Figure 2 shows who amongst the respondents have experienced eating a foreign food
Figure 2
Experience in eating foreign foods
From 398 responses 68.1% responded that they have tried eating an Eastern and
Western food. On the other hand, 31.9% of the respondents has not yet tried eating an
Eastern and Western food.
20
2.3 Taste Preferences in foreign food
Figure 3 shows the respondents taste preference in foreign food
Figure 3
Taste Preferences in foreign food
Figure 3 shows that respondents' top first dishes/cuisine to consider is Korean
dishes that has a percentage of 45%, next to it is Vietnamese dishes with a 17.8%, while
Japanese got a 17.3%. The British dishes has 9% and the last is American cuisine that has
a 7.3% that also follows the Mexican cuisine with the remaining percentage. The data only
shows that the first dish they consider is Korean dishes and the least is as for Mexican
dishes.
21
2.4 Dishes they like in foreign foods
Figure 4 shows the dishes they prefer in foreign foods
Figure 4
Dishes they like in foreign foods
The chart above only shows that among the 398 respondents, 35.4% of the
respondents prefer to eat sea foods and that follows the second choice they prefer with an
18.8% which is the vegetables. Next to it, they also prefer eating noodle/soup with a
percentage of 18.3%. On the other hand, they least prefer to eat the meats which have a
10.8%, the side dishes with a 10.6% and last is the dips/sauces with a percentage of 6%.
22
2.5 Preferred Time to eat
Figure 5 shows the preferred time when the respondents will eat a foreign food
Figure 5
Preferred time to eat
From the 398 responses, 72.1% responded that they would like to eat and prefer
buying a foreign food on lunch time. On the other hand, 21.1% of the respondents would
eat and buy on dinner time while the remaining percentages goes for the breakfast and
snack time.
23
2.6 How often they eat foreign food
Figure 6 shows how often the respondents eat a foreign food
Figure 6
How often they eat foreign food
Out of 398 responses, a percentage of 75.1 prefer to eat a foreign food for twice to
thrice a week, while 20.4% of the respondents preferably want to eat a foreign food for
thrice a month. The remaining percentages of the respondents goes for everyday in
preferring to eat a foreign food.
24
2.7 Cost to spend in a foreign food
Figure 7 illustrate what cost the respondents is willing to pay for a foreign food
Figure 7
Cost to spend in a foreign food
Respondents of 58.8% said that they are willing to pay for a range 400 to 599
pesos and only 38.4% prefer to pay for a range of 100 to 300 pesos. The least percentages
goes for the range of 599 to 700 and more than 700.
25
2.8 Findings of Foreign Foods based on their Marketing
Figure 8 shows which is powerful for the respondents in terms of marketing
Figure 8
Findings of Foreign Foods based on their Marketing
With the 398 respondents, the respondents with a percentage of 72.4% said that
social media platforms is more powerful for the market and only 17.6% said that it would
be inviting if they would hear it from a friend/family recommendations.
26
2.9 Opening of business based on location
Figure 9 shows who amongst the respondents agree with the location of the business
Figure 9
Opening of business based on location
Figure 9 describes that from the 398 respondents gathered, 78.9% of them would
like to have new foreign cuisine business in the location of Orani, Bataan. On the other
hand, 21.1% of them only didn’t want it to be placed in that location.
27
2.10 Factors they consider in buying a foreign food
Figure 10 illustrates the factors that they consider in buying a foreign food
Figure 10
Factors they consider in buying a foreign food
Figure 10 shows that respondents' top first factor to consider on buying an Eastern
and Western food cuisine is quality of the food that has 61.1%, next to it is the location
with 14.1%, while the service got a 9.5% following the cost with a percentage of 9.3. The
last factor they consider is facility that has a 6% factor. The data only shows that the first
factor they consider is quality and the last is facility.
28
2.11 Dine-in or Take-out
Figure 11 shows where the respondents prefer to eat their food
Figure 11
Dine-in or Take-out
Figure 3 describes that 57% of the respondents prefer take-out to eat their food and 43%
of them wants dine-in to eat their food. It only shows that they are comfortable eating their food
when it’s for take-out.
29
B. MARKETING PLAN
1. Target Market
The said location that the business will be built is expected to be attractive and
gain a numerous kind of target market for the reason that it is easier to be found since it is
placed on the roadside and near the plaza of the municipality of Orani where the people
tends to go all the time to have fun, try and eat different kind of foods. The proponents
also noticed that, the Orani area is successful in the food type of businesses since it has a
lot of resident people and also travelers from different areas in Bataan who visits the
Orani because of its known beautiful sceneries and tries to explore a different taste or
kind of food.
The proponents also found out that there are similar type of business like the food
we are to offer in the market. But the positive impact here is the location of the business.
The proponents make sure that the location is more advantageous than the others and will
be placed where the people around the Orani goes more frequently. In addition to that, it
is near the municipality of Orani and beside the China Bank where the employees work
and can easily have an access to food and try something new.
The workers around Orani area, the employees beside the location in the China
Bank, and the teachers in the North Elementary School near the location of the business
are specifically will be the target audiences of the researchers. The students in addition
will also be the target market whenever the pandemic ends and whenever the face-to-face
classes will resume. Through this, the researches had an idea that instead of eating into
fast food chains every time, the people can experience a type of cuisine that can introduce
30
the people to the different dishes of other countries without travelling in a longer
distance.
2. Marketing Objectives
a. Vision
To be the one of the leading food business establishments in Bataan that offers
food from East and West cuisine.
b. Mission
Our mission is to serve Bataeños the taste of Eastern and Western foods; one
individual, one meal, and one community at a time, to inspire and to provide an absolute
guest satisfaction.
3. Marketing Strategies
The marketing strategy business plan is intended to help the businesses grow and
become more well-known in the food industry. Raising awareness will result in increased
support and utilization of services. To begin, the researchers employ the following
strategies to reach our target audience especially in Orani, Bataan.
Social media: Many people utilize social media to find a business, which is what
makes the platform so popular. And here are the images that have been reserved, posting
enticing images of the cuisine on social media is what it actually dictates.
Advertisement: Increasing corporate recognition through advertising will make
the company more recognizable. More enticing clients are using this platform to learn
about the food industry.
31
Review sites: Customers base their ratings and remarks on a company's website.
For example, if they see a rate of (3.5) or higher, they will be encouraged to buy. As a
result, it is to consider the ratings that each customer who purchases will obtain.
Place strategies: East West Cuisine located in Orani, Bataan and the target market
was the locals which are the residents also in Orani, Bataan. Goals and estimations will
be informed by customer and market research.
Pricing strategies: Pricing a product to meet the customers range in price to afford
in buying food is also an important thing to address and be concerned into. The business
owners will have considerations that include the prices that meets the consumers buying
behavior in terms of price and paying for a certain type of food that will satisfy them.
Product Strategies: The business can order be both Eastern and Western cuisine.
The business is expected to be attractive in the food industry to meet the customers’
expectations and the most important of which is the quality of the product. Most
importantly, the researchers will monitor and will do everything to keep the facilities
clean and sanitized for the protection of the customers.
4. Distribution Channel
East West Cuisine's distribution channel will be a direct marketing channel,
wherein East West Cuisine will be directing its operation with the customers.
East West Cuisine will be open for bulk orders when there are special occasions
or events within Orani, Bataan.
5. Pricing Strategies
The researchers will use the cost- plus pricing or markup strategy, it is simple and
less complicated than others, the computation will be based on product production cost
and add a certain percentage to it.
32
6. Marketing Budget Summary
a. Brochure P6, 000.00

HP Printer - photo smart ink advantage P4, 000.00

C1S A4 paper flyers magazine 50 sheets (P80. 00 *13) P1, 060. 00

HP 678 Original Black/Tri color ink cartridges P950.00
b. Tarpaulin P6, 000.00
5x5 (500*12)
1 tarpaulin per month
c. Social Media Booster P2, 400.00
200 per month
33
SWOT ANALYSIS FOR EAST WEST CUISINE ORANI BATAAN
STRENGTH
OPPORTUNITIES
1. New and refreshing concept
1. Increasing demand in food
2. Product Range
2. Potential for growth via food
3. Reasonable Price
delivery apps/technology
4. Good Location/Market Position
3. Growing interest and support in
5. High and good quality products
other country’s dishes/food
6. Highly motivated workforce
4. Continual changes of consumer
7. Consumers demand for food
preferences and taste in food
5. Competition Weakness
6. Local area has a lot of tourists
WEAKNESS
THREATS
1. Low exposure of the business
1. Competitor
2. Lack of capital (seeking investor)
2. Consumers becoming more price
3. Not currently using food delivery
apps/technology
sensitive
3. Rising costs of ingredients
4. Finding good chefs
4. Uncertain economic environment
5. Limited dine-in crowds
5. Negative feedback
6. Food trends are changing rapidly
34
Competitor’s Analysis
These are the possible competitors that the business may have. These food
businesses said to be the competitors that have a similar type of food that are offering in
the market or for the consumers and it is possible that five players may compete to
operate with this kind of food business. Such competitors are:
● Samjang
Samjang is the first Korean Food stall/restaurant that offers Korean Fried
Chicken that is authentic in taste but complimented the taste of the Filipino's
Location: Samjang Orani A. Arellano ave. Brgy. Mulawin Orani bataan 2112
Orani, Philippines
● Korean To GO
A Korean restaurant with authentic Korean food and taste. It delivers from
Abucay, Balanga, Pilar to Orion.
Location: #06 Barangay Silahis Orani Bataan 2112 near Silahis Chapel
● Juan Lucas Grill & Sushi bar
Juan Lucas grill & sushi bar serves fushion maki and sushi in affordable price.
They also serve sashimi, tempura, flavored chicken wings(buffalo,teriyaki,bbq),
baby back ribs etc.
Location: Centro 1 2112 Orani, Philippines
●
Macmamitam Food and Café
Macmamitam is an Asian Cuisine inspired restaurant that offers popular
Korean dish Samgyeopsal and Japanese Shabu-Shabu. We also offer Filipino
Dishes.
Location: 89 Jupiter St. Apollo Subdivision, 2112 Orani, Bataan
35
These competitors have been chosen that has the same industry as East West
Cuisine as a restaurant chain that offers food type of products. In terms of Samjang, it is
the 1st in the line of stall or restaurant in Orani that offers a different foreign dishes that
have been tried by the consumers in the area. Next to it are the following restaurants that
operate to have the same business also which offers Korean, Japanese as well as Filipino
dishes. With this, it has been analyzed that these competitors may tend to have an impact
for East West Cuisine to be leading in sales as a cuisine that offers a different variety of
foreign dishes in Orani, Bataan that might cause also for it to be considerable or
preferable by the customers to try and patronize the new business.
36
CHAPTER III
MANAGEMENT PLAN
a. Organizational Structure
An organizational chart is a diagram that shows the structure of the enterprise,
relationships, and responsibilities of the proponents and their employees. The
organizational chart of the enterprise is shown below.
GENERAL MANAGERS
(Partners)
COOK / CHEF
WORKERS
b. Compensation Benefits
The East-West Cuisine believes that the greatest asset in every business is the
people making it as one of the East-West priority. The enterprise will follow the daily
minimum wage in Bataan which is 413 for the establishment with less than 5 employees,
an overtime pay, premium pay such as for regular holiday, special holiday and double
holiday.
37
The employees will also receive benefits such as 13th month pay, separation pay,
retirement pay and bonuses. There are also leave benefits such as service incentive leave,
parental leave, special leave benefits for women, bereavement leave and de minimis
benefits. East West together with employees will share contribution for the employees
SSS, Philhealth and Pag-IBIG. The list of compensation and benefits below:
1. Basic Pay
All employees will receive payment for the work performed.
2. Overtime Pay
All employees will receive additional payments for working above the 8hrs
required working time.
3. Premium Pay
All employees shall be paid additional payments for the rate of the first 8hrs of
work on a holiday or rest day plus at least 30%.
●
Regular Holidays – Christmas Day, Independence Day, or New Year’s Day.
However, National Heroes Day and Holy Week are considered regular holidays
despite changing dates.
●
Special Holidays – Special Non-Working Holidays, they fall on flexible dates,
depending on the circumstance. Examples are ASEAN Summit or regional events
like festivals or class suspensions. A day becomes a special holiday if: proclaimed
by the President, enacted by the Congress, or 3) declared by LGU’s in the specific
region.
38
●
Double Holidays- Regular holiday and a special holiday fall on the same day.
4. 13th Month Pay
All employees will receive a monetary bonus mandated by law. An
employee will receive a full monthly salary for 13th month pay.
The computation will be the (Gross monthly salary× perfect attendance (12
months) / 12 months). The absences or unpaid leaves will be deducted from the
basic salary before being divided to 12 months.
5. Separation Pay
6. Leave Benefits
7. Service Incentive Leave
All employee who has worked for a year is entitled to five (5) SILs with
full pay. These can be used for vacation leave or sick leave.
8. Parental leave

Maternal – A pregnant employee who has worked with the company for at least
six months will be granted a maternity leave at least two weeks prior to her due
date (expected date of delivery) and four weeks after normal delivery or
miscarriage with full pay based on her regular salary.

Paternal – A male employee who has pregnant wife grants seven (7) days of fully
paid leave. This is effective up to the first four deliveries of the legitimate spouse.
39

Solo Parent – Solo or single mothers and fathers have seven days leave with pay
for every year of service, on top of other leave privileges, e.g. Maternity or
Paternity Leave.
9. Special leave benefits for women

Magna carta for women – for a women employees who underwent to surgery
due to gynecological disorders.

Leave for women and children who are victims of violence – for women
employees who has a child or herself a victim of violence are entitled to 10 days
leave with full pay.
10. Bereavement leave
All employees can have 3 days additional time off from work to mourn for a
death of the immediate family member. Not a paid leave.
11. A mandatory government contribution
East West Cusine and employees will share contribution for the employees SSS,
PhilHealth and Pag-IBIG.
The monthly contribution between East West and employees are subject to the
issued percentage by SSS. A total of 7.37% for the East West and 3.36% for employees
which is deducted from salary.
The monthly contribution shared by East West and employees for PhilHealth will
start with 2.75% of the basic salary per month. The contribution shared by East West and
employees for Pag-IBIG for over 1,500 salary per month is 2%.
40
C. Business Monitoring
Project
Indicators
Means of Verification
Summary
Goal
Risks /
Assumptions
Our objective is
Customers living
Reviews and remarks
Keep a look out for
to inspire and
in Bataan. If
from customers are
specific risks and
deliver complete
possible,
available at the
make sure that
customer
potential
company’s website.
future concerns and
satisfaction by
customers who
threats will be
serving the
live outside
addressed
flavors of
Bataan.
immediately.
Eastern and
Western cuisine.
Outcome
There will be a
The performance
The improvement of
greater
of the company’s
restaurant’s efficiency,
appreciation for
employees or
and increased in
both Eastern and
workers.
profitability due to
Western cuisine.
Customers who
well regulated
The restaurant
return on a
operations.
will be
regular basis, and
profitable, will
new customers
continue its
who experienced
operation, and
our service.
will have its own
reputation as
well.
Outputs
Having enough
The whole
1.1
Keep track of The uncertainties
knowledge and
management
your inventory levels at that the business
be able to
involved.
the start and end of will encounter
understand the
each time period, as while it goes about
following:
well
as
any future its regular business
41
1.1
Cost
of
purchases.
Goods Sold
1.2
1.2
updated
Food
Cost
1.3
Keep
an procedures, and
information systems.
about the money spent
Prime
on every item on your
Cost
1.4
operations,
menu.
Gross
1.3
Profit
Manage
labor
carefully.
1.4
Financial
Statements
Activities
Improve profit
Profit margins
Making a single
margins by
and financial
modification will not
negotiating
statements.
boost operational
better pricing
efficiency and
with vendors or
profitability overnight.
purchasing local
Examine a variety of
and seasonal
elements to determine
ingredients.
what works best for
Control prime
the restaurant. The
cost by investing
company may detect
in restaurant
flaws and find
technology that
opportunities for
supports
development by
streamlined
tracking and
operations
measuring the
through
restaurant's key
automation. Hire
performance indicators
an accountant to
on a regular basis.
get accurate
financial
analysis.
42
CHAPTER IV
OPERATIONS AND PRODUCTION PLAN
A. Business Process
Sanitize
Sanitize the
place
Closing
At 10 P.M
Preparation
of the
kitchen and
dining

Set the
ingredients
Approach
Customers
Manager checks
the operation and
the feedbacks
Open /
Operation
start at 10
A.M
Accepting
Orders
 Process
Food
 Serve
43
B. Transactional Process
Accepting Orders
Payment



Over the
counter
Call to order in
advance (for
pick up)

Over the
counter
Online
payment for
order through
call only.
Processing
Orders
Recommendation
and Feedbacks
C. Production Process
Mass Production
The emphasis in mass production is on keeping manufacturing costs low by
producing uniform products using repetitive and standardized processes. From the color,
amount, taste, texture, and appearance. The consistency and uniformity.
Customization
Customization will be applied to the customers who have bulky orders, especially
for events such as wedding, birthdays, anniversary and other special occasions.
44
Inputs
Food, cooking equipment, servers, chefs, dishwashers, customers,
furniture, fixtures
Output
Meals for customers
D. Supplies and Network
Meat and Vegetables will be directly purchased in Orani, Bataan public
market.
Sea foods will be directly delivered in the store, the owner directed to the
fisherman and contracted to be the East West cuisine's direct supplier.
Materials
● Wooden plates for dine in

Wooden spoon and fork
Dual fuel range with two oven and convertible oven stainless steal
45

Cusinart stainless steel cookware

Other Appliances and Materials
Condiments jar
46
Drying Rack
Disposable take away box
Vegetable Cooler
Spoon and Fork
47
Food Warmer Rack
Exhaust Hood
Espresso Machine
Baking Tools
48
E. SITE DEVELOPMENT PLAN
1. Appealing for a pedestrian toward the site would help in adding more access points to
the project’s site or vicinity.
2. Adding a designated waiting area for other vehicles that order takeout would help in
keeping the morale whilst customers wait for their order.
3. Ramps and access ways for PWD’s are required by law and are implanted in most if
not all modern establishments to help the get by.
4. Proper signage and walkways are a must even within the lot to help keep user traffic
and flow as efficient as can be.
5. Motorcycle and other light vehicle parking is considered as it comprises a large
number of potential customers for the project.
49
6.45 degree angle parking was implemented to maximize the space because it requires
less maneuverability and thus optimizes parking.
7. “Quatro aguas” type roofing was considered as it is best suited for the
Philippine climate, and would provide the best in terms of longevity and for its cost.
8. Restaurant is an easy drive through type of project as it is feasible for a pandemic type
of situation.
EXTERIOR PERSPECTIVES
50
Aesthetics feature earthy color palettes with the use of natural and light material but not
compromising on the building’s structural integrity security and privacy whilst
minimizing long term costs for efficiency of materials used.
FLOOR PLAN
1. Seats would not be at maximum capacity, leaving room for distance between
customers as per health precautions of the pandemic,
2. Seating for smaller groups and more distance can also be accommodated.
Restrooms are provided, designed to not be seen from the dining area.
3. Storage areas are paramount to keep things in order and clean
4. Reception area with indirect access to kitchen was designed for privacy and
efficiency.
51
5. Kitchen was made in mind with a windows leading to where customers can receive
their orders
6. Prep area was designed so it would be next to the pantry, cooler, and storage areas but
also having quick access to the kitchen and order area.
7. Pantry is a requirement to any kitchen and food service establishment.
8. Coolers is where you keep the more perishable goods but with direct access to the
pantry
9. Here is where employees take the food orders of drive through customers, purposely
designed to not have visibility of the kitchen.
10. Employee lockers give privacy, security and comfort to the belongings of the
employees, which helps in the work and daily needs.
INTERIOR PERSPECTIVES OF ESTABLISHMENT
52
Design showcases easy flow of access for employees and customers for it
provides multiple access point through doors and minimizes the distance needed to travel
between correlating spaces.
53
BUBBLE DIAGRAM OF SPACES
ACCESSIBLE SEMI ACCESSIBLE –
NOT ACCESSIBLE -
KITCHEN
STORAGE
AREAS
DINING
RESTROOM
AUTOMOBILE
AREAS
54
CHAPTER V
FINANCIAL PLAN
EASTWEST CUISINE
Orani, Bataan
Statement of Financial Condition
December 31, 2021
ASSETS
Current
Assets
Cash and cash Equivalent
3,385,509.72
Merchandise Inventory
1,500,000.00
Total Current assets
4,885,509.72
Non-current Assets
Property, Plant (Schedule 1)
Land
180,000.00
Building
1,320,000.00
Equipment (Schedule 2)
810,000.00
Less: Accumulated Depreciation
Total Property, Plant &
Equipment
150,000.00
TOTAL ASSETS
7,045,509.72
2,160,000.00
55
LIABILITIES AND OWNER'S
CAPITAL
East West Capital, Beg.
6,000,000.00
Add: Net Income
less:
Drawing
1,045,509.72
East West Capital, Ending
7,045,509.72
-
EASTWEST CUISINE
Orani, Bataan
Income Statement
For the year ended, December 31, 2021
Net Sales (Schedule 1)
Less: Cost of Sales (Schedule 2)
3,205,068.00
876,787.28
Gross Profit
2,328,280.72
Less: Operating expenses
Administrative expenses (Schedule 3)
Selling expenses (Schedule 4)
Net Income
1,257,871
24,900.00
1,282,771.00
1,045,509.72
56
EASTWEST CUISINE
Orani, Bataan
Statement of Cash Flow
For the year ended, December 31, 2021
CASH FLOW FROM OPERATING
ACTIVITIES
Net Surplus
Adjustment to reconcile net surplus
1,045,509.72
to net cash provided by operating expenses
Depreciation and Amortization
150,000.00
Provision for probable losses
Decrease(increase ) in
Loan and receivables
Inventory
- 1,500,000.00
Increase (Decrease)
Current Liabilities
Net Cash provided by (used in) operating
CASH FLOW FROM INVESTING
ACTIVITIES
Increase in Property and Equipment
- 304,490.28
2,310,000.00
Increase in Other Non-current Assets
Net Cash provided by (used in) investing
CASH FLOW FROM FINANCING
ACTIVITIES
Increase in non-current liabilities
Increase in paid up capital
interest on share capital
2,310,000.00
57
and patronage refund payable
Net Cash provided by (used in) financing
NET INCREASE (DECREASE) IN CASH
EQUIVCALENTS
- 2,614,490.28
CASH AND CASH EQUIVALENTS, BEG.
6,000,000.00
CASH AND CASH EQUIVALENTS, END
3,385,509.72
EASTWEST CUISINE
Orani, Bataan
Statement of Changes in Operating Expense
For the year ended, December 31, 2021
2021
Total Revenue
Add: Cost of Good Sold
1,045,509.72
876,787.28
Gross Profit
1,922,297.00
LESS:OPERATING EXPENSES
1,282,771.00
OPERATING PROFIT
639,526.00
58
Schedule of Financial Statement 2021
Schedule 1 - Property and Plant
Building
Land
15,000 x 12 months
1,320,000
180,000
Total Property and Plant
Accumulated Depreciation
1,500,000
1,500,000 / 10 year salvage
value
150,000
Schedule 2 - Equipment
Qty.
Name
Price
Total
150,274.00
300,548.00
2
Dual fuel range oven
2
Exhaust fan range hood
4,299.00
8,598.00
2
Stainless steel cookware
2,399.00
4,798.00
2
Stainless kitchen table
2,634.00
5,268.00
44
chairs
679.00
29,876.00
11
Square table
2,344.00
25,784.00
4
Oval dining table
8,955.00
35,820.00
8
Sofa for dining
8,165.00
65,320.00
50
Plates, round, square
196.00
9,800.00
30
wooden bowl
108.00
3,240.00
30
Rectangular plates
75.00
2,250.00
59
90
Wooden Spoon fork
90.00
8,100.00
100
25 pairs paper spoon and fork
60.00
6,000.00
150
10 pcs. Take out box
66.00
9,900.00
1
Aircon split type
-
19,595.00
1
kitchen sink
-
3,431.00
1
Cr sink
-
4,758.00
1
Hand Dryer
-
4,197.00
2
Cr Toilent
10,000
20,000.00
2
Male Urinal
8,000
16,000.00
1
Locker
-
3,385.00
1
Computer set
-
25,690.00
1
Office table
-
6,300.00
1
Office chair
-
2,300.00
1
Office essential
-
7,450.00
1
Aircon Inverter
-
8,459.00
10
Condiments Jar
375.00
3,750.00
2
Glass food dis
100.00
200.00
1
Cashier cash box
1
Storage cabinet
1
-
2,900.00
20,000.00
20,000.00
knife
-
1,690.00
1
Refrigerator
-
62,617.00
1
Freezer
-
57,852.00
1
Chopping board
-
2,999.00
60
1
Wooden cooking
-
3,841.00
1
High speed blender
-
6,988.00
1
Food processor
-
4,560.00
1
Instant pot
-
13,800.00
1
Juicer
-
4,672.00
1
Stand mixer
-
3,310.00
1
Toaster
-
2,356.00
6
Saucepan
900.00
5,400.00
810,000.00
Schedule of Income Statement 2021
Schedule 1 - Net Sales
Net Sales / Gross Sales
3,205,068
Schedule 2 - Cost of Sales
Cost of Sales
Beg. Inventory
1,200,000.00
Purchases
1,176,787.28
Add:
Total Goods Available for
sale
Less:
2,376,787.28
Ending Inventory
1,500,000.00
COGS/COS
876,787.28
Gross Profit
2,328,281
61
Salaries and Wages
Waiter
Waiter
Cashier
Cook
Manager
Total Salaries
Communication
Electricity and Water
Depreciation Expense
Accumulated
Depreciation
Divide: Salvage Value
Depreciation Expense
Per Day
413
413
413
413
413
Amount
1700 monthly
Amount
6,300
monthly
1,500,000
10
150,000
Working
days
413 x 23
413 x 23
413 x 23
413 x 23
413 x 23
1,700 x 12
Total x 12
months
9,499 x 12
9,499 x 12
9,499 x 12
9,499 x 12
9,499 x 12
Total
20,400
Total
6,300 x 12
75,600
Grand
Total
113,988
113,988
113,988
113,988
113,988
569,940
62
Taxes and Licenses
Particulars
Department of Trade and Industry Registration
Securities and Exchange Commission
Registration
City License
Bureau of Internal Revenue
Food and Drug Administration Approval
Total Taxes and Licenses
Schedule 1: Department of Trade and Industry
Particulars
Business Name Registration
Documentary Stamp
Cost of DTI Registration
Schedule
1
2
3
4
5
Total Cost (Php)
500
75
575
Schedule 2: Securities and Exchange Commission Registration
Particulars
Total Cost (Php)
Official Reservation of the Business Name
100
Filing Fee for Articles of Incorporation
2,000
By Laws Fee
1,010
Membership book registration fee
470
Cost of SEC Registration
3,580
Schedule 3: City Licenses
Particulars
Mayor's Permit
Secretary's Fee
Cedula
Business Plate
Business Establishment Inspection Fee
Sanitary Business Fee
Fire Inspection Fee
Total Cost
Total Cost (Php)
200
200
50
150
200
100
500
1,400
Total Cost
(Php)
575
3,580
3,150
590
2,600
10,995
63
Schedule 4: Bureau of Internal Revenue
Particulars
BIR Registration
Documentary Stamp
Certification Fee
Cost of BIR Registration
Total
Total Cost (Php)
500
75
15
590
1180
Schedule 5: Food and Drug Administration
Particulars
FDA Licensing
Authentication Fees
Total Cost
Total Cost (Php)
2,500
100
2,600
Contributions
SSS
PAG-IBIG
PhilHealth
Total Contributions
Rent Expense
Fee
380 x 12 months
100 x 12 months
17,098 x 12
months
Amount
15,000 x 12
months
Repair and Maintenance
Professional Fee
205,176
210,936
Total
180,000
40,000
Schedule 4 - Selling Expense
Advertisements
Brochure
Tarpaulin
Social Media Booster
Total Advertisement
Total
4,560
1,200
Total
6,000
6,000
2,400
14,400
10,500
64
PURCHASES
KOREAN DISHES
BIBIMBAP
SAMGYETANG
SAMGYEOPSAL
Pork Belly Pork - 155.6/kg
Chicken - 100.38/kg
450/kg
155.6 * 3kg
100.38 * 6kg
450 * 2kg
466.8 * 52 weeks 602.28 * 52 weeks
900 * 52 weeks
24, 273.6
31, 318.56
46, 800
Beef - 250.54/kg
250.54 * 2kg
501.08 * 52
weeks
26, 056.16
IKIYAKI
Squid - 163.58/kg
163.58 * 5kg
817.9 * 52 weeks
42, 530.8
JAPANESE DISHES
YAKITORI
Chicken - 100.38/kg
100.38 * 4kg
401.53 * 52 weeks
20, 879.56
JAPCHAE
Glass Noodles - 174
(500grams)
174 * 5 packs
870 * 52 weeks
45, 240
Pork - 155.6/kg
155.6 * 2kg
311.2 * 52 weeks
16, 182.4
SHABU-SHABU
Pork - 155.6kg
155.6 * 3kg
466.8 * 52 weeks
24, 273.6
BRITISH DISHES
BEEF WELLINGTON
Beef - 250.54/kg
250.54 * 3kg
751.62 * 52 weeks
39, 084.24
GOI-CUON
RICE PAPER - 107.50
(250G)
107.50 * 5packs
537.5 * 52 weeks
27, 950
VIETNAMESE DISHES
Shrimp Pork290.33/kg
155.6/kg
290.33 * 6kg
1, 741.98 * 52
weeks
155.6 * 2kg
311.2 * 52
weeks
90, 582.96
16, 182.40
PHO
Beef - 250.54/kg
250.54 * 5kg
1, 252.7 * 52
weeks
65, 140.40
65
ENSALADAS
Romaine Lettuce
- 400/kg
400 * 52 weeks
20, 800
MEXICAN DISHES
Tortilla - 110 (6pcs per
pack)
BURIRITO
Beef - 250.54/kg
250.54 * 3kg
751.62 * 52
weeks
23, 796.24
CIOPPINO
Crab - 210.01/kg
210.01 * 5kg
1050.05 * 52 weeks
54, 602.6
Other Purchases:
110 * 6 packs
660 * 52 weeks
TACO
Tortilla - 110
(6pcs per pack)
110 * 6 packs
660 * 52 weeks
34, 320
34, 320
AMERICAN DISHES
Shrimp - 290.33/kg
Mussel - 85/kg
290.33 * 5kg
85 * 6kg
510 * 52
1, 451.65 * 52 weeks weeks
75, 450.8
26, 520
P404,461
Chicken - 100.38
/kg
110.38 * 5kg
401.53 * 52 weeks
20, 879.56
Rice
Jasmine Gold - 1, 280 (25kg)
1, 280 * 2sack
2, 560 * 52 weeks
133, 120
2021 Total 1,176,787.28
Purchases
66
EASTWEST CUISINE
Orani, Bataan
Statement of Financial Condition
December 31, 2022
ASSETS
Current Assets
Cash and cash Equivalent
5,146,092.18
Merchandise Inventory
1,300,000.00
Total Current assets
Non-Current Assets
Property, Plant (Schedule 1)
Land
Building
Equipment
Less: Accumulated depreciation
Total Property, Plant and Equipment
TOTAL ASSETS
LIABILITIES AND OWNER'S CAPITAL
East West Capital, Beg.
Add: Net Income
less: Drawing
East West Capital, Ending
6,446,092.18
180,000.00
1,320,000.00
455,928.00
300,000.00
1,655,928.00
8,102,020.18
7,045,509.72
1,056,510.46
8,102,020.18
-
67
EASTWEST CUISINE
Orani, Bataan
Income Statement
For the year ended, December 31, 2022
Net Sales (Schedule 1)
Less: Cost of Sales (Schedule 2)
4,166,588.40
1,764,086.94
Gross Profit
2,402,501.46
Less: Operating expenses
Administrative expenses (Schedule 3)
Selling expenses (Schedule 4)
Net Income
1,343,591
2,400.00
1,345,991.00
1,056,510.46
68
EASTWEST CUISINE
Orani, Bataan
Statement of Cash Flow
For the year ended, December 31, 2022
CASH FLOW FROM OPERATING ACTIVITIES
Net Surplus
Adjustment to reconcile net surplus
to net cash provided by operating expenses
1,056,528.46
Depreciation and Amortization
Provision for probable losses
Decrease(increase ) in
Loan and receivables
150,000.00
Inventory
Increase (Decrease)
Current Liabilities
1,300,000.00
Net Cash provided by (used in) operating
CASH FLOW FROM INVESTING ACTIVITIES
Increase in Property and Equipment
Increase in Other Non-current Assets
3,416,510.46
1,655,928.00
Net Cash provided by (used in) investing
CASH FLOW FROM FINANCING ACTIVITIES
Increase in non-current liabilities
Increase in paid up capital
interest on share capital
and patronage refund payable
Net Cash provided by (used in) financing
1,655,928.00
NET INCREASE (DECREASE) IN CASH EQUIVCALENTS
1,760,582.46
CASH AND CASH EQUIVALENTS, BEG.
CASH AND CASH EQUIVALENTS, END
3,385,509.72
5,146,092.18
69
EASTWEST CUISINE
Orani, Bataan
Statement of Changes in Operating Expense
For the year ended, December 31,, 2022
2022
Total Revenue
1,056,510.46
Add: Cost of Good Sold
1,764,086.94
Gross Profit
2,820,597.40
LESS:OPERATING EXPENSES
1,345,991.00
OPERATING PROFIT
1,474,606.40
70
Schedule of Financial Statement 2022
Schedule 1 - Property and
Plant
Building
Land
1,320,000
180,000
15,000 x 12 months
Total Property and Plant
Accumulated Depreciation
1,500,000
150,000 x 2
300,000
Schedule 2 - Equipment
Qty.
Name
60
Chairs
15
Price
Total
679.00
40,740.00
Square table
2,344.00
35,160.00
4
Oval dining table
8,955.00
35,820.00
50
Plates, round, square
196.00
9,800.00
30
Wooden bowl
108.00
3,240.00
50
Rectangular plates
75.00
3,750.00
100
90.00
9,000.00
150
Wooden Spoon fork
25 pairs paper spoon and
fork
60.00
9,000.00
200
10 pcs. Take out box
66.00
13,200.00
2
Computer set
-
51,380.00
2
Office table
-
12,600.00
71
2
Office chair
-
4,600.00
2
Office essential
-
14,900.00
3
Knife
-
5,070.00
2
Refrigerator
-
120,000.00
2
Freezer
2
Chopping board
-
2,999.00
1
Wooden cooking
-
3,841.00
2
High speed blender
-
13,976.00
10
Saucepan
900.00
9,000.00
28,926.00 57,852.00
455,928.00
Statement of Income Statement 2022
Schedule 1 - Net Sales
Net / Gross Sales
4,166,588.40
Net Sales of 1st
year x 30% markup
(3,205,068 x 30%)
Schedule 2 - Cost of Sales
Cost of Sales
Beg. Inventory
1,500,000.00
Purchases
1,564,086.94
Add:
Total Goods Available for sale
3,064,086.94
Less:
1,300,000.00
Ending Inventory
COGS/COS
1,764,086.94
Gross Profit
2,402,501.46
72
Schedule 3 - Administrative expenses
Salaries and Wages
Waiter
Waiter
Cashier
Cook
Manager
Total Salaries
Per Day
413
413
413
413
413
Communication
Amount
1700 monthly
Electricity and Water
Amount
7,000 monthly
Working days
413 x 23
413 x 23
413 x 23
413 x 23
413 x 23
Total x 12
months
9,499 x 12
9,499 x 12
9,499 x 12
9,499 x 12
9,499 x 12
1,700 x 12
Total
20,400
7,000 x 12
Total
84,000
Taxes and Licenses
Particulars
Securities and Exchange Commission
Registration
City License
Bureau of Internal Revenue
Food and Drug Administration Approval
Total Taxes and Licenses
Schedule
2
3
4
5
Schedule 1: Securities and Exchange Commission Registration
Particulars
Total Cost (Php)
Official Reservation of the Business Name
100
Filing Fee for Articles of Incorporation
2,000
By Laws Fee
1,010
Membership book registration fee
470
Cost of SEC Registration
3,580
Total Cost
(Php)
3,580
3,150
590
2,600
9,920
Grand Total
113,988
113,988
113,988
113,988
113,988
569,940
73
Schedule 2: City Licenses
Particulars
Mayor's Permit
Secretary's Fee
Cedula
Business Plate
Business Establishment Inspection Fee
Sanitary Business Fee
Total Cost
Schedule 3: Bureau of Internal Revenue
Particulars
BIR Registration
Documentary Stamp
Certification Fee
Cost of BIR Registration
Schedule 4: Food and Drug Administration
Particulars
FDA Licensing
Authentication Fees
Total Cost
Contributions
SSS
PAG-IBIG
PhilHealth
Total Contributions
Rent Expense
Repair and Maintenance
Total Cost (Php)
200
200
50
150
200
100
900
Total Cost (Php)
500
75
15
590
1180
Total Cost (Php)
2,500
100
2,600
Fee
380 x 12 months
100 x 12 months
22,797.60 x 12
months
Amount
15,000 x 12 months
Total
4,560
1,200
273,571
279,331
Total
180,000
70,000
74
Schedule 4 - Selling Expense
Advertisements
Social Media Booster
Total Advertisement
Total
2,400
2,400
PURCHASES OF 2022
KOREAN DISHES
BIBIMBAP
SAMGYETANG SAMGYEOPSAL
Chicken Pork Belly Pork - 160.6/kg 105.38/kg
455/kg
160.6 * 3kg
105.38 * 6kg
455 * 2kg
481.8 * 52
632.28 * 52
weeks
weeks
910 * 52 weeks
25, 053.6
32, 878.56
47, 320
Beef - 255.54/kg
255.54 * 2kg
511.08 * 52 weeks
26, 576.16
IKIYAKI
Squid - 168.58/kg
168.58 * 5kg
842.9 * 52 weeks
43, 830.8
JAPANESE DISHES
YAKITORI
Chicken - 105.38/kg
105.38 * 4kg
421.52 * 52 weeks
201, 191.04
BRITISH DISHES
BEEF WELLINGTON
Beef - 255.54/kg
255.54 * 3kg
766.62 * 52 weeks
39, 864.24
JAPCHAE
Glass Noodles - 174
(500grams)
174 * 5 packs
870 * 52 weeks
45, 240
Pork - 160.6/kg
160.6 * 2kg
321.2 * 52 weeks
16, 702.4
SHABU-SHABU
Pork - 160.6kg
160.6 * 3kg
481.8 * 52 weeks
25, 053.6
75
ENSALADAS
GOI-CUON
RICE PAPER 107.50 (250G)
107.50 * 5packs
537.5 * 52 weeks
27, 950
VIETNAMESE DISHES
Tortilla - 110
BURIRITO
(6pcs per pack)
TACO
Tortilla - 110 (6pcs
Beef - 255.54/kg
110 * 6 packs
per pack)
255.54 * 3kg
660 * 52 weeks
766.62 * 52 weeks 34, 320
39, 864.24
110 * 6 packs
660 * 52 weeks
34, 320
Chicken - 105.38
/kg
105.38 * 5kg
526.9 * 52 weeks
27, 398.8
AMERICAN DISHES
CIOPPINO
Shrimp - 295.33/kg
Mussel - 90/kg
Crab - 215.01/kg
215.01 * 5kg
1, 075.05* 52 weeks
55, 902.6
295.33 * 5kg
1, 476.65 * 52 weeks
76, 785.3
90 * 6kg
540 * 52 weeks
28, 080
ENSALADAS
MEXICAN DISHES
Tortilla - 110
BURIRITO
(6pcs per pack)
Romaine Lettuce - 400/kg
Beef - 255.54/kg
110 * 6 packs
400 * 52 weeks
255.54 * 3kg
766.62 * 52
weeks
39, 864.24
660 * 52 weeks
20, 800
Other Purchases: 355, 625
2022 TOTAL PURCHASES
34, 320
P550,546
1,564,086.94
Rice
Jasmine Gold - 1,
280 (25kg)
1, 280 * 2sack
2, 560 * 52 weeks
133, 120
Chicken 105.38 /kg
TACO
Tortilla - 110 (6pcs
per pack)
105.38 * 5kg
526.9 * 52
110 * 6 packs
weeks
660 * 52 weeks
34, 320
27, 398.8
76
EASTWEST CUISINE
Orani, Bataan
Statement of Financial Condition
December 31, 2023
ASSETS
Current Assets
Cash and cash Equivalent
7,323,115.18
Merchandise Inventory
900,000.00
Total Current assets
8,223,115.18
Non-Current Assets
Property, Plant (Schedule 1)
Land
Building
Equipment
Less: Accumulated depreciation
Total Property, Plant and Equipment
TOTAL ASSETS
LIABILITIES AND OWNER'S CAPITAL
East West Capital, Beg.
Add: Net Income
less: Drawing
East West Capital, Ending
180,000.00
2,000,000.00
1,346,440.56
450,000.00
3,076,440.56
11,299,555.74
8,102,020.18
3,197,535.56
11,299,555.74
-
77
EASTWEST CUISINE
Orani, Bataan
Income Statement
For the year ended, December 31, 2023
Net Sales (Schedule 1)
Less: Cost of Sales (Schedule 2)
6,249,882.60
1,574,163.04
Gross Profit
4,675,719.56
Less: Operating expenses
Administrative expenses (Schedule 3)
Selling expenses (Schedule 4)
Net Income
1,475,784
2,400
1,478,184.00
3,197,535.56
78
EASTWEST CUISINE
Orani, Bataan
Statement of Cash Flow
For the year ended, December 31, 2023
CASH FLOW FROM OPERATING
ACTIVITIES
Net Surplus
Adjustment to reconcile net surplus
to net cash provided by operating expenses
Depreciation and Amortization
Provision for probable losses
Decrease(increase ) in
Loan and receivables
Inventory
Increase (Decrease)
Current Liabilities
Net Cash provided by (used in) operating
CASH FLOW FROM INVESTING
ACTIVITIES
Increase in Property and Equipment
Increase in Other Non-current Assets
Net Cash provided by (used in) investing
3,197,535.56
150,000.00
900,000.00
800,000.00
5,047,535.56
3,076,440.56
3,076,440.56
CASH FLOW FROM FINANCING
ACTIVITIES
Increase in non-current liabilities
Increase in paid up capital
interest on share capital
and patronage refund payable
Net Cash provided by (used in) financing
NET INCREASE (DECREASE) IN CASH
EQUIVCALENTS
1,971,095.00
CASH AND CASH EQUIVALENTS, BEG.
CASH AND CASH EQUIVALENTS, END
4,482,316.40
7,323,115.18
79
Statement of Changes in Operating Expense
For the year ended, December 31,, 2023
2023
Total Revenue
3,197,535.56
Add: Cost of Good Sold
1,574,163.04
Gross Profit
4,771,698.96
LESS:OPERATING EXPENSES
1,478,184.00
OPERATING PROFIT
3,293,514.96
Schedule of Financial Statement 2023
Schedule 1 - Property and Plant
Building
Land
860,000
1,320,000
15,000 x 12 months
Total Property and Plant
Accumulated Depreciation
2,180,000
150,000 x 3
450,000
Schedule 2 - Equipment
Qty.
4
Name
Dual fuel range oven
Price
Total
150,274.00 601,096.00
80
80
chairs
679.00
54,320.00
35
Square table
2,344.00
82,040.00
10
Oval dining tabel
8,955.00
89,550.00
70
Plates, round, square
196.00
13,720.00
50
wooden bowl
108.00
5,400.00
70
Rectangular plates
75.00
5,250.00
120
90.00
10,800.00
170
Wooden Spoon fork
25 pairs paper spoon and
fork
60.00
10,200.00
220
10 pcs. Take out box
58.00
12,975.78
5
Office essential
7,450.00
37,250.00
3
storage cabinet
20,000.00
60,000.00
2
Aircon split type
19,595.00
39,190.00
2
Aircon inverter
8,459.00
16,918.00
3
Wooden cooking
3,841.00
11,523.00
1
Instant pot
13,800.00
27,600.00
2
Food warmer rack
10,000.00
20,000.00
1
Espresso machine
47,999.00
47,999.00
30
Cups
350.00
10,500.00
2
Milk frothing pitcher
2,500.00
5,000.00
2
Coffee Tamper
2,200.00
4,400.00
1
Stand Mixer
28,000.00
28,000.00
15
Measuring Tools
350.00
5,250.00
3
Baking Pans
1,200.00
3,600.00
81
1
Coffee Grinder
16,800.00
16,800.00
30
Coffee Spoons
120.00
3,600.00
4
Emergency Lights
2,000.00
8,000.00
1
Generator
30,000.00
30,000.00
1
Three Range Burner
15,000.00
15,000.00
2
Exhaust Hood
18,000.00
36,000.00
1
Ice Maker
9,000.00
9,000.00
2
TV
12,729.39
25,458.78
1,346,440.56
Schedule of Income Statement 2023
Schedule 1 - Net Sales
Net / Gross Sales
Net Sales of 1st
year x 50%
mark-up
6,249,882.60
(3,205,068 x
50%)
Schedule 2 - Cost of Sales
Cost of Sales
Beg. Inventory
1,300,000.00
Purchases
1,174,163.04
Add:
Total Goods Available for sale
Less:
2,474,163.04
Ending Inventory
900,000.00
COGS/COS
1,574,163.04
Gross Profit
4,675,719.56
82
Schedule 3 - Administrative expenses
Salaries and Wages
Waiter
Waiter
Cashier
Cook
Manager
Total Salaries
Communication
Electricity and Water
Depreciation Expense
Accumulated Depreciation
Divide: Salvage Value
Depreciation Expense
Per Day
413
413
413
413
413
Amount
1850 monthly
Amount
10,500 monthly
Working days
413 x 23
413 x 23
413 x 23
413 x 23
413 x 23
Total x 12
months
9,499 x 12
9,499 x 12
9,499 x 12
9,499 x 12
9,499 x 12
1,850 x 12
Total
22,200
10,500 x 12
Total
126,000
1,500,000
10
150,000 yearly depreciation
Taxes and Licenses
Particulars
Securities and Exchange Commission
Registration
City License
Bureau of Internal Revenue
Food and Drug Administration Approval
Total Taxes and Licenses
Schedule
2
3
4
5
Total Cost
(Php)
3,580
3,150
590
2,600
9,920
Grand
Total
113,988
113,988
113,988
113,988
113,988
569,940
83
Schedule 1: Securities and Exchange Commission Registration
Particulars
Total Cost (Php)
Official Reservation of the Business Name
100
Filing Fee for Articles of Incorporation
2,000
By Laws Fee
1,010
Membership book registration fee
470
Cost of SEC Registration
3,580
Schedule 2: City Licenses
Particulars
Mayor's Permit
Secretary's Fee
Cedula
Business Plate
Business Establishment Inspection Fee
Sanitary Business Fee
Total Cost
Schedule 3: Bureau of Internal Revenue
Particulars
BIR Registration
Documentary Stamp
Certification Fee
Cost of BIR Registration
Schedule 4: Food and Drug Administration
Particulars
FDA Licensing
Authentication Fees
Total Cost
Contributions
SSS
PAG-IBIG
PhilHealth
Total Contributions
Total Cost (Php)
200
200
50
150
200
100
900
Total Cost (Php)
500
75
15
590
1180
Total Cost (Php)
2,500
100
2,600
Fee
380 x 12 months
100 x 12 months
28,497 x 12
months
Total
4,560
1,200
341,964
347,724
84
Amount
15,000 x 12
months
Rent Expense
Total
180,000
Repair and Maintenance
70,000
Schedule 4 - Selling Expense
Total
2,400
2,400
Advertisements
Social Media Booster
Total Advertisement
PURCHASES OF 2022
KOREAN DISHES
BIBIMBAP
SAMGYETANG
SAMGYEOPSAL
Chicken Pork Belly Pork - 160.6/kg
105.38/kg
455/kg
160.6 * 3kg
105.38 * 6kg
455 * 2kg
481.8 * 52 weeks 632.28 * 52 weeks 910 * 52 weeks
25, 053.6
32, 878.56
47, 320
Beef - 255.54/kg
255.54 * 2kg
511.08 * 52
weeks
26, 576.16
JAPANESE DISHES
IKIYAKI
YAKITORI
Squid - 168.58/kg Chicken - 105.38/kg
168.58 * 5kg
105.38 * 4kg
842.9 * 52 weeks
43, 830.8
421.52 * 52 weeks
201, 191.04
JAPCHAE
Glass Noodles 174 (500grams)
174 * 5 packs
870 * 52 weeks
45, 240
Pork - 160.6/kg
160.6 * 2kg
321.2 * 52
weeks
16, 702.4
SHABU-SHABU
Pork - 160.6kg
160.6 * 3kg
481.8 * 52
weeks
25, 053.6
85
ENSALADAS
GOI-CUON
RICE PAPER 107.50 (250G)
107.50 *
5packs
537.5 * 52
weeks
27, 950
VIETNAMESE DISHES
Tortilla - 110
(6pcs per
BURIRITO
pack)
TACO
Tortilla - 110 (6pcs per
Beef - 255.54/kg 110 * 6 packs pack)
660 * 52
255.54 * 3kg
weeks
110 * 6 packs
766.62 * 52
weeks
34, 320
660 * 52 weeks
39, 864.24
Chicken 105.38 /kg
105.38 * 5kg
526.9 * 52
weeks
27, 398.8
34, 320
BRITISH DISHES
BEEF WELLINGTON
Beef - 255.54/kg
255.54 * 3kg
766.62 * 52 weeks
39, 864.24
CIOPPINO
Crab - 215.01/kg
215.01 * 5kg
1, 075.05* 52 weeks
55, 902.6
AMERICAN DISHES
Shrimp 295.33/kg
Mussel - 90/kg
295.33 * 5kg
1, 476.65 * 52
weeks
76, 785.3
90 * 6kg
540 * 52 weeks
28, 080
Rice
Jasmine Gold - 1,
280 (25kg)
1, 280 * 2sack
2, 560 * 52 weeks
133, 120
86
ENSALADAS
Romaine
Lettuce 400/kg
MEXICAN DISHES
Tortilla - 110
(6pcs per pack)
TACO
BURIRITO
Beef - 255.54/kg
400 * 52 weeks 255.54 * 3kg
766.62 * 52
20, 800
weeks
39, 864.24
Other Purchases: 355, 625
2022 TOTAL PURCHASES
110 * 6 packs
Tortilla - 110
(6pcs per pack)
660 * 52 weeks
110 * 6 packs
34, 320
660 * 52 weeks
34, 320
P385,087.56
P1,174,163.04
Chicken - 105.38
/kg
105.38 * 5kg
526.9 * 52
weeks
27, 398.8
87
Expectations
This study is to expect on how the business will provide an exceptional dining
experience that satisfies the guests’ grown-up tastes by having a different kind of
varieties and taste in food not just in town of Orani but also to expand the business in all
towns of Bataan. Also, the business will provide a fair price, nutritional, and wellprepared meals by using quality ingredients only.
This also expects to ensure that each guest will be receiving a professional,
prompt, friendly and courteous service. In addition, the business will maintain a
comfortable, clean, and well maintained premises for the staffs and guests. To expect and
ensure that all staff and guests are treated with the dignity and respect they deserve and to
thank each guest for the opportunity to serve them. By having and maintaining these
objectives the business will be in assurance of a fair profit that will allow it to contribute
to the community it will serve.
In terms of the culture of the business, it is expected to be committed to the
long-term relationships and to the entire chain around the business such as
the consumers, producers, investors, employees, customers and the partners. For such
actions, the business will provide benefits for customers, suppliers, distributors and
communities and also a sound and rewarding business opportunities. Lastly it is to
expect that the business goal will continue in building of the compelling track record
of growth which that focuses on the disciplined execution of the pillars of our
strategic framework to improve the position in the global beverage industry.
88
References




Kalye Ocho - Feasibility Study On Street Food Kiosk | PDF | Restaurants | Fast Food
(scribd.com)
Microsoft Word - Chapter 3.doc (dbm.gov.ph)
What is a Business Process? Definition, Examples, and Advantages (processology.net)
projections.xlsx (doh.gov.ph)
89
APPENDICES
90
TOMAS DEL ROSARIO COLLEGE
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION MAJOR IN
OPERATIONS MANAGEMENT
Dear Respondent,
We the 4th year Business Administration Major in Operations Management are
currently conducting a feasibility regarding our food business “East West Cuisine” in
partial fulfillment of the subject Feasibility Study.
In connection with this, may we ask you to answer the following questions
provided below. Rest assured that your answer will be kept confidential and will be used
only for academic purposes.
Thank you for your sincere and full cooperation.
Truly Yours,
The Researchers Reyes, Trisha Steffi Anne
Soriano, Danica Pauline
Morales, Cleo Louise
Sacdalan, Rose Ann
Suba, John Michael
Baladiang, Cerilo
Noted By:
__________________________
Ms. Regine Silverio
Adviser
91
Tomas Del Rosario College
Balanga, Bataan
Feasibility Survey Questionnaire
This questionnaire pertains to a feasibility study conducted by Business Administration Student at
Tomas Del Rosario College. The purpose of this project is to better understand the perception of
the market about food. This questionnaire will only take 5-10 minutes and all the responses will
remain strictly confidential. Thank you for your time!
Instruction: Click the box for your choice of answer.
Name (Optional):_________________________________________
Gender: Male____ Female____
Age:
Monthly Income: Less than 10,000 ____
12-17 ___ 35-44 ____
10,000- 30,000 ____
18-24 ___ 45-54 ____
31,000- 40,000 ____
25-34 ___ 55-Above ___
41,000- Above ____
Civil Status: Single ___ Married ___
Widow ___ Separated ___
Location:
Employment Status: Student
Employed
___
___
Self-employed ___
Dinalipuhan ___ Hermosa
___
Orani
___
Abucay
___
Samal
___
Morong
___
Unemployed ___
92
Graduate
Educational Attainment:
Undergraduate
___
Master’s Degree/MBA ___
1. Do you have an idea about Eastern and Western food?
☐ Yes
☐ No
2. Have you tried eating an Eastern and Western food?
☐ Yes
☐ No
3. What dishes do you like the most?
☐ Korean cuisine
☐ Vietnamese cuisine
☐ Japanese cuisine
☐ British cuisine
☐ American cuisine
☐ Mexican cuisine
4. What do you like the most about this kind of foods?
☐ Sea foods
☐ Vegetables
☐ Noodles / Soup
☐ Meats
☐ Side dishes
☐ Dips / Sauces
5. When do you typically want to eat this kind of Eastern and Western food?
☐ Breakfast
☐ Lunch
☐ Dinner
☐ Snack
___
93
6. How often will you prefer to eat or buy in an Eastern and Western food restaurant?
☐Everyday
☐Once a week
☐Twice to thrice a month
7. How much are you willing to spend for an Eastern and Western food?
☐ 100-300
☐ 400-599
☐ 599-700
☐ More than 700
8. In terms of advertisement, what is more inviting to you?
☐ Social media platforms
☐ Friend / Family recommendations
☐ Posters / Tarpaulins
☐ Brochures
9. Would you like to have an Eastern and Western Food here in the town of Orani and near the plaza?
☐ Yes
☐ No
10. What factors will you consider on buying to an Eastern and Western food?
☐ Quality of Food
☐ Cost
☐ Service
☐ Facility
☐ Location
11. Do you prefer to dine in or take out?
☐ Dine in
☐Take ou
DANICA PAULINE C. SORIANO
Home Address: #214 AE Llamzon St. Camachile Orion, Bataan
Contact detail: 0927-682-1966
Email address: nicapau.soriano24@gmail.com
CAREER OBJE CTIVE
An individual driven with perseverance aiming to utilize my acquired skills and
knowledge to build an innovative career in an esteemed organization and achieve goals
with devotion and hard work.
HONORS RECEIVED
Top 1 Awardee
Primary Level
Bataan Montessori School, Inc.
With Honors
Grade 10
Jose Rizal Institute
With High Honors
Grade 12
Tomas Del Rosario College
Top 1 Awardee in Municipality of Orion
Secondary Level
Iskolar ng Bataan
Top 30 Awardee in Bataan
Secondary Level
Iskolar ng Bataan
EDUCATIO NAL B ACKGROUND
Primary
Address
Inclusive Year
:
:
:
Bataan Montessori School, Inc.
Cupang, Balanga City, Bataan
2006-2012
Secondary
Junior High School
Address
Inclusive Year
:
:
:
Jose Rizal Institute
San Vincente, Orion, Bataan
2012 – 2016
Senior High School
Address
Inclusi ve Year
:
:
:
Tomas Del Rosario College
Capitol Drive, San Jose, Balanga City, Bataan
2016 - 2018
College
Address
Bat aan
Inclusi ve Year
:
:
Tomas Del Rosari o College
Capitol Drive, San Jose, Balanga Cit y,
:
2021 present
SEMINARS ATTENDED
Leadership Literacy Seminar
Finance Officer
Tomas del Rosario College
March 7, 2017
Financial Wellness & Diversity Management
Bataan Government Center (LTO Compound)
March 18, 2017
Handling An Employee & Being An Efficient Manager/Leader
Batangas-Tagaytay
November 9, 2019
Go Negosyo
World Trade Center, Manila
March 8, 2019
2021 1Bataan Investor’s Forum & Startup Challenge “Disruption in the New
Normal: Start-up Your Entrepreneurial Venture Today”
OIC-Department Head, Bataan PPPIC
November 19, 2021
SKILLS







Work well with others.
Tolerant and flexible to different situations.
Having wholesome value of honesty and integrity
Willing to render overtime.
Dedicated and hardworking individual.
Computer literature.
Substantial knowledge in Accounting, Finance, Management and Marketing.
PE RSONAL PARTICULARS
Date of Birth
Sex
Citizenship
Civil Status
Height
Weight
Religion
Language Spoken
Father’s Name
Occupation
Mother’s Name
Occupation
Person to notify in
case of emergency
Contact no.
:
:
:
:
:
:
:
:
:
:
:
:
June 24, 1999
Female
Filipino
Single
5’0’’
50 kg.
Roman Catholic
English and Filipino
Ruben A. Soriano
Businessman
Julie C. Soriano
Housewife
:
:
Julie C. Soriano
0909-745-9748
CHARACTER RE FERENCES
Jefferson L. Triguero, CPA, MBA
Accountancy Department Chair
Tomas del Rosario College
0916-342-1356
Edgardo Sunga
Mechanical Engineer
Bataan Refinery Corporation
0949-121-2949
Lielanie P. Mandreza
Manager
Rural Bank of Pilar Incorporated
0920-819-9477
I affirm the veracity of the information herewith provided.
DANICA PAULINE C. SORIANO
Applicant
JOHN MICHEAL B. SUBA
#40 Velasco St., Pto. Rivas, Balanga City, Bataan
(0949) 163 0435
leijanie_vasquez@yahoo.com
CAREER OBJECTIVE:
Seeking a responsible job with an opportunity for professional challenges and use
my skills in the best possible way for achieving the company’ goals.
PROFESSIONAL SKILLS:

Substantial knowledge of basic accounting principles and their applications in
business.

Substantial knowledge in management and marketing.

Ability to work independently or as part of a team.

Both fluent in Filipino and English language.

Good at written and verbal skills.

Computer Literate
ACADEMIC ACHIVEMENTS:
“Leadership Literacy Seminar: Management of Change and Diversity”
Organizer of the seminar
Tomas del Rosario College (March 7, 2017)
Academic Awardee - With Honors
Tomas del Rosario College (March 31, 2017)
SEMINARS ATTENDED:
Financial Wellness & Diversity Management by Chinkee Tan
Bataan Government Center (March 18, 2017)
EDUCATIONAL BACKGROUND:
Tomas del Rosario College
Secondary
Balanga Elementary school
Elementary
:
S.Y. 2012-Present
:
S.Y. 2006-2012
CHARACTER REFERENCE:
Jefferson L. Triguero, CPA, MBA
Accountancy Department Chair – Tomas del Rosario College
(0916) 342 1356
Melinda L. Carlos
Assistant Principal – Tomas del Rosario College (High School Department)
(047) 237 - 0841
Nicko Daniel I. Canare
Instructor – Tomas del Rosario College
(0946) 999 8949
PERSONAL INFORMATION:
Date of Birth
:
October 19, 1999
Nationality
:
Filipino
Status
:
Single
Language
:
English, Filipino
Religion
:
Roman Catholic
Weight
:
55kgs
Height
:
5’ 7”
I hereby certify that the above information are true and correct to the best of my
knowledge and belief and any fraudulent information or misrepresentation herein made
shall be enough ground for the management not to honor my application.
JOHN MICHAEL B. SUBA
Applicant
Curriculum Vitae
Name: Morales, Cleo Louise Q.
Contact number: 09167552631
Email Address: cleolouiseqmorales@gmail.com
Address: Luacan Dinalupihan, Bataan
Date of Birth: March 18, 2000
Place of Birth: Dinalupihan, Bataan
Civil Status: Single
Religion: Roman Catholic
EDUCATIONAL BACKGROUND
COLLEGE:
Tomas Del Rosario College-Bachelor of Science in Business Administration
major in Operations Management (2018-Present)
SECONDARY:
Luakan National High School (2015-2018)
Northville 15 Integrated School (2013-2015)
Luakan National High School (2012-2013)
PRIMARY:
Northville 15 Integrated School (2010-2012)
Luakan Elementary School (2006-2010)
SEMINARS & WORKSHOP
Invent School Program Seminar-Workshop by the Technology Application and
Promotion Institute of the Department of Science and Technology (2019)
Global Leadership of Active Citizens Opportunity to Impact by JCI Bataan (2019)
Negosyo Sign Up ang Lahat sa Digital by The Philippine Center for
Entrepreneurship Foundation, INC. (2018-2019)
Junior Management Club - Secretary (2019)
Rose Ann R. Sacdalan
718 Tabon st. Tapulao Orani Bataan
0951-103-0382
annesacdalan086@gmail.com
CAREER OBJECTIVE:
To work in organization where I can utilize my skills, knowledge and put my efforts
in achieving the organization as well as personal goals.
PROFESSIONAL SKILLS:

Communication skills

Flexible

Work well in a team and independent

Openness to learning

Has a substantial knowledge in Basic Accounting and Management
SEMINARS ATTENDED:
Philippine Junior Association Member
December 12, 2021
2021-2018
The 35th General Assembly Eyes on me. Harnessing the Art of Brand Storytelling
December 12, 2021
Philippine Junior Marketing
2021 1Bataan Investor’s Forum & Startup Challenge “Disruption in the New Normal:
November 19, 2021
OIC-Department Head, Bataan PPPIC
“Mental Health and Wellbeing during Pandemic,” webinar with the theme “A Mental
Health Awareness for College Students,” a joint project of SCSC and Guidance and
Counselling Office.
October 28, 2021
Philippine center for Entrepreneurship /Go Negosyo
World trade center, manila
March8,2019
PERSONAL INFORMATION:
Date of Birth
:
February 29, 2000
Nationality
:
Filipino
Status
:
Single
Language
:
English, Filipino
Religion
:
Roman Catholic
Weight
:
55kgs
Height
:
5’ 5”
I hereby certify that the above information are true and correct to the best of my
knowledge and belief and any fraudulent information or misrepresentation herein made
shall be enough ground for the management not to honor my application.
ROSE ANN SACDALAN
Applicant
CERILO B. BALADIANG
#689 Mulawin Sitio Talahib, Orani, Bataan
(0938) 382 6619
baladiangcerilo@gmail.com
CAREER OBJECTIVES:
A highly organized and hard-working individual looking for a responsible position
to gain practical experience and expand my learnings, knowledge and skills.
PROFESSIONAL SKILLS:

Management Skills

Communication Skills

Adaptability

Leadership

Work ethic
SEMINARS ATTENDED:
The 35th General Assembly Eyes on me. Harnessing the Art of Brand Storytelling
December 12, 2021
Philippine Junior Marketing
2021 1Bataan Investor’s Forum & Startup Challenge “Disruption in the New Normal:
November 19, 2021
OIC-Department Head, Bataan PPPIC
“Mental Health and Wellbeing during Pandemic,” webinar with the theme “A
Mental Health Awareness for College Students,” a joint project of SCSC and
Guidance and Counselling Office.
October 28, 2021
Philippine center for Entrepreneurship /Go Negosyo
World trade center, manila
March8, 2019
EDUCATIONAL BACKGROUND:
Kabalutan Elementary school
Elementary
Tomas del Rosario College
Secondary
:
:
S.Y. 2006-2012
S.Y. 2012-Present
PERSONAL INFORMATION:
Date of Birth
:
August 27, 1999
Nationality
:
Filipino
Status
:
Single
Language
:
English, Filipino
Religion
:
Roman Catholic
Weight
:
55kgs
Height
:
5’ 9”
I hereby certify that the above information are true and correct to the best of my
knowledge and belief and any fraudulent information or misrepresentation herein made
shall be enough ground for the management not to honor my application.
CERILO B. BALADIANG
Applicant
CURRICULUM VITAE
Name: Trisha Steffi Anne M. Reyes
Contact No.: 09565932761
Email Address: trishasteffiannereyes@gmail.com
Address: #428 Tagumpay St., Pagalanggang Dinalupihan, Bataan.
Date of Birth: August 01, 1999
Place of Birth: Dinalupihan, Bataan
Civil Status: Single
Religion: Roman Catholic
EDUCATIONAL BACKGROUND
Tertiary: Tomas Del Rosario College
Secondary: Saint John Academy
Elementary: Dinalupihan Adventist Elementary School
MEMBERSHIP


Philippine Junior Association Member
December 12, 2021
Junior Managers Club
2021-2018
SEMINARS/TRAININGS ATTENDED

Certificate of Participation
The 35th General Assembly Eyes on me. Harnessing the Art of Brand Storytelling
December 12, 2021
Philippine Junior Marketing

Certificate of Participation
2021 1Bataan Investor’s Forum & Startup Challenge “Disruption in the New
Normal: Start-up Your Entrepreneurial Venture Today”
November 19, 2021
OIC-Department Head, Bataan PPPIC

Certificate of Participation
“Mental Health and Wellbeing during Pandemic,” webinar with the theme “A
Mental Health Awareness for College Students,” a joint project of SCSC and
Guidance and Counselling Office.
October 28, 2021

Philippine Center for Entrepreneurship / Go Negosyo
World Trade Center Metro, Manila
September 23, 2019

Certificate of Participation
Virtual Presentation of Research Outputs by the Student-Researcher
August 19, 2021