Form 1 Pizzeria de Athena

Republic of the Philippines
CAGAYAN STATE UNIVERSITY

Andrews Campus
Tuguegarao City, 3500, Cagayan, Philippines
COLLEGE OF BUSINESS, ENTREPRENEURSHIP AND
ACCOUNTANCY
“PIZZERIA DE ATHENA”
A Business Plan Implementation Report Presented to the

Faculty of the Department of Entrepreneurship of the College of Business,
Entrepreneurship and Accountancy
In Partial Fulfilment of the Requirements for the Degree

Bachelor of Science in Entrepreneurship
Presented by:
Lovely Joy Codilla

Aaron Christian Garcia
Ivy Joy Paddayuman
Maria Nika Kassandra Reyes
Erwin Tollo
Jean Pauline Tubangi
Princess Ann Villamor
May 2021
APPROVAL SHEET
This Business Plan Implementation Report entitled “PIZZERIA DE ATHENA” prepared and
submitted By LOVELY JOY CODILLA, AARON CHRISTIAN GARCIA, IVY JOY PADDAYUMAN,
MARIA NIKA KASSANDRA REYES, ERWIN TOLLO, JEAN PAULINE TUBANGI, and PRINCESS
ANN VILLAMOR, in partial fulfilment of the requirements for the Degree Bachelor of Science in
Entrepreneurship is hereby recommended for oral presentation, approval and acceptance.
July, 2021 _______________________________

English Critic
July, 2021 _______________________________

Certified Public Accountant
July, 2021 _______________________________

JEREMIAH S. GONZAGA, LPT,
Business Plan Implementation Coordinator
July, 2021 _______________________________

GIEHLITO CAMMAYO DULIN
Entrepreneurship Department Chair
Accepted in partial fulfilment of the requirements for the degree Bachelor of Science in
Entrepreneurship.
July, 2021 _______________________________

DR. GIGED T. BATTUNG
College Dean
ACKNOWLEDEGEMENT
First and foremost, we would like to give thanks and praise Almighty God, who never failed us
and continuously showered us with blessings throughout our implementation journey.
i
We would also like to express our deepest gratitude to our professor, Jeremiah Gonzaga, who’s
been very considerate during these hard times. We thank him for this opportunity to implement and
providing guidance in every step of the way. It was a great privilege and honor to study under his
guidance. His sincerity and compassion have deeply motivated us.
Also, we thank each of the Pizzeria de Athena members. Together we made things possible. Our
friendship and trust in each other have made the business stronger. Through good times and bad, we have
become each other’s pillar, giving support, love and strength.
And of course, we thank our family for their love, sacrifices and prayers. They are our inspiration
that drives us to succeed not just today, but also in the future.
ii
DEDICATION
We dedicate this hard-work to our family. Finally, all your sacrifices are reaping off. We want you to
know that this is just the start. Thank you for always providing us what we need and pushing us to our
dreams.
To our parents who were the first to believe in us.
To our siblings who supported us.
To our children who inspired us.
To our partners who understood us and loved us.
We love you all. This is for you.
iii
INTRODUCTION
The wrath of the COVID-19 pandemic made it harder for us to fully implement our business as
planned. Most of the business strategies and approaches in the original plan has been revised in order to
fit the tight health protocols of the new normal.
As a result, most marketing ads and promotions were done via the powerful features of Facebook.
Facebook marketing made most of the sales acquired by Pizzeria de Athena during the implementation
period. Apart from the challenges brought about by the pandemic, is the coming of the natural calamities
like typhoon that caused the "great flood" that sink the city. Tuguegarao City is the center of our
operations because it is where our production area is located. The flood then made CAGELCO decides to
shut down its transmission lines. This caused us great loss because we have purchased raw materials for a
one-week production.
As we rise up again from this loss, here comes again the declaration for the city to be placed
under MECQ again.
This made us to lose hope, but only to note that we just needed to hear some "real talks" and
words of encouragement from our professor. Those words gave birth for a burning soul, that gave birth to
the creation of another product that is to be added to our menu.
These challenges that we learn to adapt and adjusted with made us the stronger and braver "
Pizzeria de Athena" today.
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TABLE OF CONTENTS
COVER SHEET
APPROVAL SHEET i
ACKNOWLEDGEMENT ii
DEDICATION iii
INTRODUCTION iv
TABLE OF CONTENTS v
BUSINESS PLAN IMPLEMENTATION REPORT

a. Business Plan Implementation Executive Summary with Documentation (Form 2)
1
b. Summary of Business Practices and Experiences (Form 4) 7
c. Financial Performance of the Business 16
d. Documentations 25
IMPLEMENTATION EVALUATION
a. Personal Entrepreneurial Competencies 27
b. Personal Traits, Values and Attitudes 34
c. Functional Skills 83
d. Decision Making Tree and Action Plan after Implementation 179
PERSONAL ENTREPRENEURIAL JOURNEY AND REFLECTIONS 199
APPENDICES
a. Business Financial Statements 201
b. Implementers Curriculum Vitae 188
v
Andrews Campus, Tuguegarao City
COLLEGE OF BUSINESS, ENTREPRENEURSHIP AND ACCOUNTANCY
BS Entrepreneurship Department
SUMMARY CHART OF BUSINESS IMPLEMENTATION EXECUTIVE SUMMARY with DOCUMENTATION
Brief Description of the Planned Action Actual Implementation Resolutions/Active Best Practices/Business Entrepreneurial Values
Business and Functional Challenges and Implementation and Lessons Learned and and Competencies
Areas (In the Business Plan: In Concerns and Issues Outcomes Acquired Learned/Gained
Outline Form)
Administration and System:
A. Legal Form Pizzeria de Athena’s form of Pizzeria de Athena is We continued to

business is partnership who operated like a implement our business.
shares the profits and losses partnership business. It
equally among the business is formed by seven
owners. individuals who share
profits and losses
equally. However, it is
not registered by the
SEC.
B. Business Model (How the Pizzeria de Athena is a There was no concern in Pizzeria de Athena Our products are freshly Commitment to work
business is operated and manufacturing type of this aspect of our continued to manufacture. made. contract
means in selling the products business. business.
and earning money: ex. Orders are gathered through Persistence.
manufacturing and production the power of facebook
and selling; sub-contracting marketing and via
arrangements; trade and messenger.
retail; custom made/direct
1
selling to end market, etc.)
C. Team Selection/Members Lovely Joy Codilla as the Some of the members Every member helped out Each partner pursued to Commitment to work
General Manager still needed help to in any way they can. learn/master the role of the contract
Brief description of the accomplish their other, for a possible position
management set-up; business Erwin Tollo as Finance Officer designated task. substitute in case the partner
team and position; specific has an emergency to attend
expertise and contribution and Ivy Joy Paddayuman as
to.
role in the company; resource Marketing Officer
allocation/or contribution; Jean Pauline Tubangi as
total team investment; source Production Officer
of funds; brief description of
the effective and best practice Aaron Christian Garcia as
in this area. Operations Officer/Rider
Maria Nika Kassandra Reyes

and Princess Ann Villamor as
Research and Development
Officers
Product Identification Process
A. Product/Opportunity
Identification/Gap or
specific needs or problems
the project is addressing.
B. Product/or Pizzeria de Athena produces When we temporarily We offered a new product Distinguishing/Realizing
Service/USP/Product pizza empanadas, available in stopped our production, called Buko Pie. that there is a problem to
Range (if any) two flavors. Namely, Beef and our customers seemed to address with.
Mushroom and Hawaiian. stop patronizing our
product.
C. Sustainability (Has the
2
team thought of addressing
the issues on green
compliance, sourcing
resources, efficient energy
use, waste management
etc.)
D. Production and Pizzeria de Athena is a home- Pizzeria de Athena is We continued to produce Raw materials that are easily Demand for quality and
Operations (How the based business. We produce still a home-based despite the distance and it perished are bought the same efficiency
team produces the product) products in our production business. However, due worked well for us. day as the production to
Input: Raw Material officer’s house and deliver it to COVID-19, we had to avoid wastage/loss.
Sources, all inputs. to our customers by our rider. transfer to another place
Throughput: Actual for production, which is Our products are made based
production process Output: farther away from on the actual orders.
The final product or the Tuguegarao City.
range of products that the
ream will offer the market.
Marketing, Sales, Merchandising and Promotions: Overview of the sales and marketing performance; strategies implemented that made an impact in the overall
operations.
A. Marketing Execution of Our way of reaching customers Our Facebook page is We used our personal The orders that are gathered Demand for quality and
Plan (What actually is through our Facebook page. not engaging as many Facebook accounts to by each of the partners are efficiency
transpired and timeline in customers as we reach out to customers. sent in our group chat to
relation to what happened imagined. We have to determine the total order that Persistence
in the actual execution pay Facebook to boost the business acquired.
and lesson learned.) our posts but since we
have insufficient funds,
we did not do it.
B. Selling and Our strategy is posting our It was getting harder for We decided to come up We learned that you have to Opportunity seeking
Merchandising strategies product and sharing it to our us to sell our product into a special promo a 3 make an effort in marketing
own timelines so that we can especially after we plus 1, each box will now your product especially if
3
reach as many people as temporarily stopped our have 4 pcs. For the same your product is new to the
possible. production. price. market.
The promo is applicable

for both flavors of pizza
empanada.
C. Sales Inventories We have a sales report Having a notebook for We come up with an excel Making use of the microsoft Systematic planning and
notebook which we use for sales and expenses for the sales particularly excel made the computations monitoring.
noting our daily sales and report was not for the net income to be of our financial statements
expenses. systematic enough. easily determined. easier.
D. Customer service We state in every post that we Some customers don’t Some of the partners Orders are delivered on time. High Demand for quality
Promotions are available in delivery or pick want to pay delivery offered the pasabay just to and efficiency.
up. fees. acquire sales. Also, our
rider offered a day for a Self-Confidence
free delivery.
E. Best Selling, fast moving, In our market research, 60% of In actual, Hawaiian is We came up with a new We never gave up on our Persistence
slow moving products our respondents wanted 45% of our total sales product, Buko Pie. product.
Hawaiian, while 40% wanted and Beef and Mushroom
(Marketing collaterals, beef and mushroom. is 55%. We had a hard
brochures, flyers may be in time to market our
the appendices) product after temporarily
stopping the production.
Financial Performance Our projected statement of Unable to meet or attain We then realized that Making use of the microsoft Systematic planning and
Snapshots or overview of comprehensive statement shows the projected net income being tilted from that excel as mode of recording , monitoring.
revenue, costs, expenses, that in he first two months of partially slashed down single failure will not determining and computing
profits or loss or the promise our operation, we will have our drive to continue or make us successful. We each of the financial
of gains within the lifespan 120,960.00 sales less 59,446.40 strive for the business. then regain our composure statements that the business
of the business COGS, which will give us to get more. needed to be monitored.
implementation course. 61,513.60 gross profit. Less
Supporting documents like 31,483.00 fixed costs, it will
4
sales, income, financial give us 30,030.60 net income.
report, and cash flow may be
included in the appendices.
5
SUMMARY OF BUSINESS PRACTICES AND EXPERIENCES
BUSINESS PROFILE
Business Name: Pizzeria de Athena
Location: 14 Bagay Road Caritan Centro Tuguegarao City
Implementation Period: November 10, 2020 – May 11, 2021
Capitalization: 21,700.00
Proponents:
Name: Lovely Joy Codilla
Position: General Manager
Phone Number: 09271479416
E-mail: lovelyjoycodilla@gmail.com
Name: Aaron Christian Garcia
Position: Operations Manager/Rider
E-mail: ayeloves116@gmail.com
Name: Ivy Joy Paddayuman
Position: Marketing Manager
E-mail: ivyjoypaddayuman@gmail.com
Name: Maria Nika Kassandra Reyes
Position: Research and Development Manager
Phone Number:
7
E-mail: kassandra040698@gmail.com
Name: Erwin Tollo
Position: Financial Manager
Contact Number: 09654213559
E-mail: erwin.tollo.5@gmail.com
Name: Jean Pauline Tubangi
Position: Production Manager
E-mail: jeanpaulinetubangi4@gmail.com
Name: Princess Ann Villamor
Position: Research and Development Manager
E-mail: cessannvillamor@gmail.com
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BUSINESS MODEL SETUP
Description of the Business and Business Model
Pizzeria de Athena is a manufacturing type of business and operates like a partnership. We started
our operation on November 10, 2020. However, we temporarily stopped operating for many times due to
different unfortunate circumstances. It is located in 14 Bagay Road Caritan Centro, Tuguegarao City.
Description of the Product
Pizzeria de Athena has two main products:
Hawaiian Pizza Empanada

 It is a three-piece empanada filled with
pineapple, ham, green bell pepper and
cheese. It is always served with pizza
sauce and hot sauce. The selling price is
100.00 pesos.
Beef and Mushroom  It is a three-piece empanada filled with

ground beef, mushroom, onion and cheese.
It is always served with pizza sauce and hot
sauce. The selling price is 120.00 pesos.
Other product offered:
Buko Pie
 It is a rectangular pie filled with milky
buko. It is served by threes and the
selling price is 50.00 pesos.
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Team Members and Management Set-up
Pizzeria de Athena has seven team members who contributed 3,100.00 pesos each for the
business. They are:
 Lovely Joy Codilla

 General Manager
 In the production, she is in charge of the dough.
 She helps in delivering our products to customers.
 She records their sales and expenses and monitors our financial statement.
 She helps in marketing our product.
 She purchases the raw materials and helps the production manager in recording the
ending inventory.
 Aaron Christian Garcia
 Operations Manager/Rider
 He is mainly our rider who delivers the products to the customers.
 In the production, he is in charge of flavoring our products.
 He helps in purchasing raw materials.
 He helps in marketing our product.
 Ivy Joy Paddayuman
 Marketing Manager
 She is in charge of the posts in our Facebook Page.
 She is also in charge of our logo design and stickers for the packaging.
 In the production, she is in charge of the frying.
 Maria Nika Kassandra Reyes
 Research and Development Manager
 She helps in the marketing of our product.
 In the production, she is in charge of flavoring our product.
 Erwin Tollo
 Financial Manager
 He helps in the financial reports.
 He purchases raw materials.
 In the production, he is in charge of flavoring and packaging.
 He helps in marketing our product.
 Jean Pauline Tubangi
 Production Manager
 She is in charge of monitoring the raw materials which are running out.
 She does the ending inventory.
 She helps in marketing our proct.
 In the production, she is in charge of flattening the dough.
 Princess Ann Villamor
 Research and Development Manager
 She helps in marketing our product.
 In the production, she is in charge of the pizza sauce and packaging.
Even though we have our own tasks to do, we help our fellow team members whenever they need
our help. Everyone is flexible and versatile.
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Product, Production and Operation
Product
Input Throughput Output

For Pizza Empanada:
Flour For the dough, we mix the flour, Hawaiian Pizza Empanada
Egg eggs, sugar, margarine, oil and
Oil water in a basin and knead it. Beef and Mushroom Pizza
Margarine We let it rest for 20 minutes Empanada
Sugar before we flatten the dough.
Ham We then flavor the pizza
Pineapple empanadas. For the Hawaiian,
Green Bell Pepper we put in pineapple, ham, green
Ground Beef bell pepper and cheese. For the
Onion Beef and Mushroom, we put in
Mushroom ground beef, onion, mushroom
Cheese and cheese.
Pizza Sauce We chill the pizza empanadas
Hot Sauce for 30 minutes.
Dough Presser We fry the pizza empanadas
Weighing Scale until it becomes golden brown.
Rolling Pin We pack the pizza empanadas in
a white spaghetti box and seal
them.
For Buko Pie:
Flour For the dough, we mix the flour, Buko Pie
Egg eggs, sugar, shortening, and
Sugar water in a basin and knead it.
Shortening We let it rest for 20 minutes
Buko before we use the dough.
Powdered Milk For the filling, we dissolve
Condensed Milk cornstarch in buko juice and
Cornstarch cook it in a pan, and
continuously stir. We then add
the powdered milk. When the
powdered milk dissolves, we
add the condensed milk. We stir
it until it boils and then we add
the buko meat. We let it cool for
20 minutes.
We flatten the dough and cut it
into squares. We add the filling
and the fry it until it becomes
golden brown.
We pack the buko pie in a white
spaghetti box and seal them.
Problems Solutions
Before implementing, we have tried to bake the We decided to fry it instead.
pizza empanadas in a toaster but the dough is
never cooked well.
For the new product, we tried two flavors. Mango We decided to cancel mango pie and go for buko
Pie and Buko Pie but upon costing it, we found pie
out that Buko Pie is more profitable and tastier
than the mango pie.
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Production Process
Problems Solutions
On the first trials, we kept on burning the pizza We decided to fry the pizza empanada in a very
empanada. low fire.
The pizza sauce was Preparation

inside the pizza
of empanada We decided to separate the pizza sauce. We
before. But
Handwashing the sauce
and and cheese
dough kept on spilling
(kneading decided to serve it in an ice candy bag instead of
sanitation of frying it.and flattening)
while we’re Flavoring Frying
putting it inside the pizza empanada. Packaging
materials and preparation
of pizza sauce
Operation Process
Problems Solutions
Many of our raw materials were wasted because We decided to control the purchase of raw
of spoilage. materials so that if an unfortunate event occurs,
we’ll have minimal wastage.
Purchasing
Collection Recording
of raw Production Delivery
of orders of sales
materials
Best Practices and Lessons Learned
Best Practices Lessons Learned

 In terms of our product, we were able to  In marketing our product, we learned how to
perfect it the way we imagined it to be. be confident.
 In terms of the production, even if there’s just  We learned that teamwork is very effective in
three people who are working in the running a business. Since we are a team, we
production area, we were able to finish it in must resolve issues hand in hand.
time.  Humility to listen and learn from our advisers
 In terms of management, every team member is very important especially in start-ups.
became flexible. We were able to do  It’s okay to make some mistakes because it’s
multitasking without compromising the the best way to learn.
quality of our product.  Doing business is not always winning. There
 In terms of the financial aspect, we were able are a lot of challenges that we need to hurdle
to fully understand how to make financial in order to be successful. The key is never
statements. quit.
12
MARKETING/SALES/MERCHANDISING/PROMOTIONS
Overview of the Sales and Marketing Performance
Sales
PIZZERIA DE ATHENA
Statement of Comprehensive Income
May 31, 2021
Sales 20,360.00
COGS 15,741.31
Direct Materials 8,462.87
Direct Labor 430.00
Fixed Overhead 101.26
Variance 6,747.19
Gross Profit 4,618.69
Selling and Admin Expense 2,500.00
Utilities Expense 500.00
Hazard Pay 2,000.00
Transportation Expense 1,500.00
Pre-operational Expense 2,600.00
Depreciation Expense 417.67
Net Income 1,701.02
This is our Statement of Comprehensive Income for the whole duration of our implementation.
As you can see, we had a very high variance. That was because of our wastages of raw materials. Since
our raw materials are highly perishable, we were greatly affected by the power loss during the typhoon
and then, the same thing happened again when we temporarily stopped our production due to the COVID-
19 situation.
Marketing Performance
We reach our customers primarily through our personal Facebook accounts or our Pizzeria de
Athena page. Below is the marketing performance of our Facebook page:
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*note that this is only from April 20, 2021 – May 17, 2021.
*this is an overview of how many people reached our posts.
Lesson Learned:
 Our personal Facebook accounts are more effective than our Facebook page in terms of
marketing. Most of our sales were collected by direct messaging our friends and acquaintances.
 Although it reaches a thousand people, very few are direct messaging the page for orders.
14
FINANCIAL MANAGEMENT/PERFORMANCE
Below is our Financial Statements for the whole duration of our Business Implementation per
month:
PIZZERIA DE ATHENA
November 30, 2020
Sales 1,440.00
COGS 5,907.47
Direct Materials 215.11
Direct Labor 78.00
Fixed Overhead 9.59
Variance 5,604.77
Gross Profit (4,467.47)
Utilities Expense
Hazard Pay
Transportation Expense 1,500.00
Pre-operational Expense 2,600.00
Net Income (8,627.14)
PIZZERIA DE ATHENA
Statement of Cash Flow
November 30, 2020
Cash Flow from Operating
Net Income/Loss (8,627.14)
Add: Depreciation 59.67
Less: Change in Inventory
Raw Materials (920.42)
Kitchen Utensils (3,269.00)
Other Items
Net Cash Flow from Operating (12,756.89)
Cash Flow from Investing
Payment for Equipment (3,580.00)
Net Cash from Investing (3,580.00)
Cash Flow from Financing
Initial Investment 21,700.00
Less: Withdrawals
Net Cash from Financing 21,700.00
Add: Cash Beginning Balance
Cash Ending Balance 5,363.11
PIZZERIA DE ATHENA
Statement of Financial Position
15
November 30, 2020
ASSETS
Current Asset
Cash 5,363.11
Inventories 4,189.42
Total Current Asset
Non-current Asset 9,552.53
Equipment 3,580.00
Less: Accum. Depreciation (59.67)
Total Non-current Asset 3,520.33
TOTAL ASSETS 13,072.86
LIABILITIES

OWNER'S EQUITY
Partners' Equity
Capital 13,072.86
TOTAL EQUITY 13,072.86
PIZZERIA DE ATHENA
December 31, 2020
Sales -
COGS -
Direct Materials -
Direct Labor -
Fixed Overhead -
Variance -
Gross Profit -
Selling and Admin Expense -
Utilities Expense -
Hazard Pay -
Transportation Expense -
Pre-operational Expense -
Net Income (59.67)
PIZZERIA DE ATHENA
December 31, 2020
Net Income/Loss (59.67)
Raw Materials
Kitchen Utensils
Other Items
Net Cash Flow from Operating -
Payment for Equipment
Net Cash from Investing -
16
Initial Investment
Less: Withdrawals
Net Cash from Financing -
PIZZERIA DE ATHENA
December 31, 2020
ASSETS
Current Asset
Cash 5,363.11
Total Current Asset
Equipment 3,580.00
LIABILITIES

OWNER'S EQUITY
Partners' Equity
Capital 13,013.20
PIZZERIA DE ATHENA
January 31, 2021
Sales -
COGS -
Direct Materials -
Direct Labor -
Fixed Overhead -
Variance -
Gross Profit -
Utilities Expense -
Hazard Pay -
Net Income (59.67)
PIZZERIA DE ATHENA
January 31, 2021
17
Raw Materials
Kitchen Utensils
Other Items
Initial Investment
Less: Withdrawals
PIZZERIA DE ATHENA
January 31, 2021
ASSETS
Current Asset
Cash 5,363.11
Total Current Asset
Equipment 3,580.00
LIABILITIES

OWNER'S EQUITY
Partners' Equity
Capital 12,953.53
PIZZERIA DE ATHENA
February 28, 2021
Sales -
COGS -
Direct Materials -
Direct Labor -
Fixed Overhead -
Variance -
Gross Profit -
Utilities Expense -
Hazard Pay -
18
Net Income (59.67)
PIZZERIA DE ATHENA
February 28, 2021
Raw Materials
Kitchen Utensils
Other Items
Initial Investment
Less: Withdrawals
PIZZERIA DE ATHENA
February 28, 2021
ASSETS
Current Asset
Cash 5,363.11
Total Current Asset
Equipment 3,580.00
LIABILITIES

OWNER'S EQUITY
Partners' Equity
Capital 12,893.87
PIZZERIA DE ATHENA
March 31, 2021
19
Sales 15,300.00
COGS 7,960.29
Direct Labor 276.00
Fixed Overhead 83.33
Variance 1,142.42
Hazard Pay 1,000.00
Transportation Expense
Pre-operational Expense
Net Income 6,030.04
PIZZERIA DE ATHENA
March 31, 2021
Cash Flow from Operating 6,030.04
Net Income/Loss 59.67
Add: Depreciation
Raw Materials (1,466.46)
Kitchen Utensils
Other Items (535.00)
Net Cash Flow from Operating 4,088.25
Net Cash from Investing
Initial Investment
Less: Withdrawals 2,560.00
Net Cash from Financing (2,560.00)
Add: Cash Beginning Balance 5,363.11
PIZZERIA DE ATHENA
March 31, 2021
ASSETS
Current Asset
Cash 6,891.36
Total Current Asset 13,082.24
Non-current Asset
Equipment 3,580.00
LIABILITIES
20

OWNER'S EQUITY
Partners' Equity
Capital 16,363.90
PIZZERIA DE ATHENA
April 30, 2021
Sales -
COGS -
Direct Materials -
Direct Labor -
Fixed Overhead -
Variance -
Gross Profit -
Utilities Expense -
Hazard Pay -
Net Income (59.67)
PIZZERIA DE ATHENA
April 30, 2021
Cash Flow from Operating (59.67)
Add: Depreciation
Raw Materials
Kitchen Utensils
Other Items
Initial Investment
Less: Withdrawals
PIZZERIA DE ATHENA
April 30, 2021
ASSETS
Current Asset
21
Cash 6,891.36
Total Current Asset 13,082.24
Non-current Asset
Equipment 3,580.00
LIABILITIES

OWNER'S EQUITY
Partners' Equity
Capital 16,304.24
PIZZERIA DE ATHENA
May 31, 2021
Sales 3,620.00
COGS 2,221.41
Direct Labor 76.00
Fixed Overhead 8.33
Variance 347.86
Hazard Pay 1,000.00
Net Income 88.92
PIZZERIA DE ATHENA
May 31, 2021
Cash Flow from Operating 88.92
Add: Depreciation
Raw Materials 910.13
Kitchen Utensils
Other Items
22
Initial Investment
Less: Withdrawals
Net Cash from Financing
PIZZERIA DE ATHENA
May 31, 2021
ASSETS
Current Asset 7,950.07
Cash 5,280.75
Total Current Asset
Non-current Asset
Equipment 3,580.00
LIABILITIES

OWNER'S EQUITY
Partners' Equity
Capital 16,393.16
23
DOCUMENTATIONS
Lovely Joy Codilla kneading the

Princess Ann Villamor, dough with Ivy Paddayuman,
working on our packaging. assisting her.
The team working on Lovely Joy Codilla and Aaron Christian

the production, Garcia, delivering our product in
Cagayan State University.
Our Beef and

Our customer, picking up her Mushroom filling
order at our production area.
Our customer picked up her Aaron Christian Garcia, delivering

advanced order in our production our product near Saint Paul
area. University Philippines.
24
Our customer picked up her Aaron Christian Garcia, delivering
advanced order in our production our product near Saint Paul
area. University Philippines.
Erwin Tollo, delivering our

product in his boarding house The team working on
our production.
after our production.
Aaron Christian Garcia, delivering

This is what our product our product at our professor's
looks like inside the box. house.
25
26
Andrews Campus
Caritan, Tuguegarao City
PERSONAL ASSSESSMENT SHEET: TEN ENTREPRENEURIAL COMPETENCIES
Name: Lovely Joy H. Codilla Implemented Project: Pizzeria de Athena

Implementation Period: November 10, 2020 to May 2021
Instructions: Please rate yourself in terms of your accomplished Personal Entrepreneurial Competency
Level effectively learned/acquired using the following guide:
Scale Legend
5 Highest
4 High
3 Fair
2 Poor
1 Very Poor
PERSONAL ENTREPRENEURIAL COMPETENCY 5 4 3 2 1
Achievement Cluster
Opportunity Seeking X
Moderate Risk-Taking X
High Demand for Quality and Efficiency X
Commitment to Work Contract X
Persistence X
Planning Cluster
Information Seeking X
Goal Setting X
Systematic Planning and Monitoring X
Power Cluster
Persuasion and Networking X
Self Confidence X
LOVELY JOY H. CODILLA

(SIGNATURE OVER PRINTED NAME OF EVALUATOR)
Date: May 13, 2021
Andrews Campus
Name: Aaron Christian Garcia Implemented Project: Pizzeria de Athena

27
Scale Legend
5 Highest
4 High
3 Fair
2 Poor
1 Very Poor
Achievement Cluster
Persistence X
Planning Cluster
Goal Setting X
Power Cluster
Self Confidence X
AARON CHRISTIAN GARCIA

Date: May 13, 2021
28
Andrews Campus
Name: Ivy Joy N. Paddayuman Implemented Project: Pizzeria de Athena

Scale Legend
5 Highest
4 High
3 Fair
2 Poor
1 Very Poor
Achievement Cluster
Persistence
Planning Cluster
Goal Setting X
Power Cluster
Self Confidence X
IVY JOY N. PADDAYUMAN

Date: May 12, 2021
29
Andrews Campus

Name: Maria Nika Kassandra P. Reyes Implemented Project: Pizzeria De Athena
Implementation Period: November 10 2020 to May 2021
Scale Legend
5 Highest
4 High
3 Fair
2 Poor
1 Very Poor
Achievement Cluster
Opportunity Seeking x
Moderate Risk-Taking x
High Demand for Quality and Efficiency x
Commitment to Work Contract x
Persistence x
Planning Cluster
Information Seeking x
Goal Setting x
Systematic Planning and Monitoring x
Power Cluster
Persuasion and Networking x
Self Confidence x
MARIA NIKA KASSANDRA P. REYES

Date:May 16,2021

Andrews Campus

Name: Erwin C. Tollo Implemented Project: Pizzeria de Athena
30
Scale Legend
5 Highest
4 High
3 Fair
2 Poor
1 Very Poor
Achievement Cluster
Opportunity Seeking x
Moderate Risk-Taking x
High Demand for Quality and Efficiency x
Commitment to Work Contract x
Persistence x
Planning Cluster
Information Seeking x
Goal Setting x
Systematic Planning and Monitoring x
Power Cluster
Persuasion and Networking x
Self Confidence x
ERWIN C. TOLLO
Date: May 17, 2021

Andrews Campus
Name: Jean Pauline R. Tubangi Implemented Project: Pizzeria de Athena

Scale Legend
5 Highest
4 High
3 Fair
2 Poor
1 Very Poor
31
Achievement Cluster
Persistence X
Planning Cluster
Goal Setting X
Power Cluster
Self Confidence X
JEAN PAULINE R. TUBANGI

Date: May 13, 2021

Andrews Campus
Name: Princess Ann A. Villamor Implemented Project: Pizzeria De Athena

Scale Legend
5 Highest
4 High
3 Fair
2 Poor
1 Very Poor
Achievement Cluster
32
Persistence X
Planning Cluster
Goal Setting X
Power Cluster
Self Confidence X
PRINCESS ANN A. VILLAMOR

Date: May 15, 2021
33
Andrews Campus
CUSTOMER EVALUATION ON STUDENT’S IMPLEMENTATION PERFORMANCE
Instructions: Please rate the students’ implementation performance of the students (s) based on the
following criteria, using the equivalent rating below, put a check mark below the desired rating.
Your positive criticism will enable us to provide better instruction and training.
Legend Equivalent Rating
5 Excellent 95-100
4 Very Satisfactory 89-94
3 Satisfactory 83-88
2 Fair 76-83
1 Unsatisfactory 75 and below
Rate the student implementer in terms of personal character traits,
5 4 3 2 1
values, and attitudes.
1. Inner drive to succeed. X
2. Seeks and identifies business opportunities. X
3. Takes calculated risk. X
4. Listens to others. X
5. Self-confident X
6. Creative X
7. Innovative X
8. Has positive self-image X
9. Self-motivated X
10. Self-starter X
11. Has initiative X
12. Hard-working (Can work Long Hours) X
13. Persevering X
14. Good inter-personal relations X
15. Makes connections with people X
16. Courteous, respectful X
17. Has pleasant attitude X
18. Personal integrity X
19. Reliable X
20. Dependable X
21. Responsible X
22. Works with commitment and accountability X
23. Fair and ethical in business dealings X
24. Goal and results oriented X
34
25. Upright wealth and profit orientation X
26. Openness to change X
27. Forward looking X
28. Manages failure as challenges to become a better person or as X

an opportunity to rise to new levels of goal setting.
29. Takes criticisms as part of the change and development X
process.
30. Balances family, business, health, social and spiritual well- X
being.
KEANU LU B. SUAREZ
EVALUATOR
(Signature over Printed Name)
Date: May 13, 2021
35
Andrews Campus
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
36

process.
being.
MA. ANGELEE FERRER

EVALUATOR
Date: May 13, 2021
37
Andrews Campus
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
38

process.
being.
MB LAGUNDI
EVALUATOR
Date: May 20, 2021
39
Andrews Campus
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
22. Works with commitment and accountability
40

process.
being.
FRANCES ARAO
EVALUATOR
Date: May 20, 2021
41
Andrews Campus
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
42

process.
being.
IRISH LAGUNDI
EVALUATOR
Date: May 17, 2021
43
Andrews Campus
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
44

process.
being.
MARIANNE SAMANTHA ASUNCION

EVALUATOR
Date: May 17, 2021
45
Andrews Campus
Name: Maria Nika Kassandra P. Reyes Implemented Project: Pizzeria de Athena
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
46

process.
being.
JOSEPH SIRIBAN
EVALUATOR
Date: May 16, 2021
47
Andrews Campus
Name: Maria Nika Kassandra P. Reyes Implemented Project: Pizzeria de Athena
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
48

process.
being.
JAMES KYLE DOBLE

EVALUATOR
Date: May 16, 2021
49
Andrews Campus
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
35. Self-confident X
36. Creative X
37. Innovative X
39. Self-motivated X
40. Self-starter X
43. Persevering X
49. Reliable X
50. Dependable X
51. Responsible X
50

process.
being.
JOY LEX C. EJEDA

EVALUATOR
Date: May 17, 2021
51
Andrews Campus
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
52

process.
being.
ANGHELO DELMONTE
EVALUATOR
Date: May 17, 2021
53
Andrews Campus
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
54

process.
being.
MA. KRISTINA LIM BUMANGLAG

EVALUATOR
Date: May 14, 2021
55
Andrews Campus
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
56

process.
being.
DENNIS CAGURANGAN
EVALUATOR
Date: May 14, 2021
57
Andrews Campus
Name: Princess Ann A. Villamor Implemented Project: Pizzeria de Athena
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
58

process.
being.
CHRISTINE JOY BAQUIRAN

EVALUATOR
Date: May 18, 2021
59
Andrews Campus
Name: Princess Ann A. Villamor Implemented Project: Pizzeria de Athena
5 Excellent 95-100
2 Fair 76-83
5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable
20. Dependable X
21. Responsible X
60

process.
being.
ROMMEL D. VILLAMOR
EVALUATOR
Date: May 18, 2021
61
Andrews Campus
STUDENT’S EVALUATION RECORD
Self Peer Manager Coordinator


5 Excellent 95-100
2 Fair 76-83
Functional and analytical skills and use of management tools 5 4 3 2 1
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
2. Organizational and Management Skills
a. Planning skills X
b. Problem Solving and Decision Making X
c. Leadership X
d. Time Management X
e. People skills X
3. Business and Communication Skills
a. Oral Presentation Skills X
b. Writing Skills X
4. Marketing (Basic)
a. Marketing Plan X
b. Selling Skills X
c. Product Conceptualization and Development X
d. Opportunity Identification X
5. Production
62
a. Operations X
b. Quality Assurance and Standards X
c. Inventory Management X
d. Analysis of Production Processes X
e. Compliance to Industry Standards X
6. Financial Management
a. Financial Statements X
b. Income and Balance Sheet X
c. Costing X
d. Budgeting X
e. Pricing X
f. Break-even Analysis X
g. Resource Allocation and Management X
Rate the student implementer in terms of personal character

5 4 3 2 1
traits, values, and attitudes.
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
63
20. Dependable X
21. Responsible X
28. Manages failure as challenges to become a better person X

or as an opportunity to rise to new levels of goal setting.

process.
30. Balances family, business, health, social and spiritual X

well-being.

EVALUATOR
Date: May 11, 2021
64
Andrews Campus

Instructions: Please rate the students’ implementation performance of the students (s) based on the following
criteria, using the equivalent rating below, put a check mark below the desired rating. Your positive
criticism will enable us to provide better instruction and training.

5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X

c. Leadership X
e. People skills X

b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
65
c. Costing X
d. Budgeting X
e. Pricing X
Rate the student implementer in terms of personal character traits, values,

5 4 3 2 1
and attitudes.
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
21. Responsible X
66
28. Manages failure as challenges to become a better person or as an X

opportunity to rise to new levels of goal setting.
29. Takes criticisms as part of the change and development process. X
30. Balances family, business, health, social and spiritual well-being. X

EVALUATOR
Date: May 13, 2021
67
Andrews Campus
Name: Ivy Joy Paddayuman Implemented Project: Pizzeria de Athena


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
68
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
69
21. Responsible X


process.

well-being.
IVY JOY PADDAYUMAN

EVALUATOR
Date: May 11, 2021
70
Andrews Campus
Name: Maria Nika Kassandra Reyes Implemented Project: Pizzeria De Athena

Implementation Period: November 10,2020 to May 2021

5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
71
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
72
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 16,2021
73
Andrews Campus
Name: Erwin Tollo Implemented Project: Pizzeria de Athena


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
a. Planning skills x
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
74
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated x
10. Self-starter X
11. Has initiative x
13. Persevering X
14. Good inter-personal relations x
15. Makes connections with people x
17. Has pleasant attitude x
18. Personal integrity x
19. Reliable x
20. Dependable x
75
21. Responsible x
22. Works with commitment and accountability x
23. Fair and ethical in business dealings x
27. Forward looking x

process.
well-being.
ERWIN TOLLO
EVALUATOR
Date: May 13, 2021
76
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
77
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
78
21. Responsible X

process.
well-being.

EVALUATOR
Date: May 13, 2021
79
Andrews Campus
Name: Princess Ann A. Villamor Implemented Project: Pizzeria De Athena

Implementation Period: November 10 ,2020 to May 2021

5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
80
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
18. Personal integrity x
19. Reliable X
20. Dependable X
81
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 13, 2021
82
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
83
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
84
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
85
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
86
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
87
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
88
Andrews Campus
Name: Jean Pauline Tubangi Implemented Project: Pizzeria de Athena


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
89
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
90
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
91
Andrews Campus
Name: Maria Nika Kassandra Reyes Implemented Project: Pizzeria de Athena


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
92
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
93
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
94
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
95
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
96
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 13, 2021
97
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
98
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
99
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 13, 2021
100
Andrews Campus
Name: Princess Ann Villamor Implemented Project: Pizzeria de Athena


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
101
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
102
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 16, 2021
103
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
104
a. Operations X
c. Inventory Management x
d. Analysis of Production Processes x
a. Financial Statements x
c. Costing X
d. Budgeting x
e. Pricing X
f. Break-even Analysis x

5 4 3 2 1
1. Inner drive to succeed. x
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated x
10. Self-starter x
13. Persevering X
19. Reliable X
105
20. Dependable X
21. Responsible X

process.
30. Balances family, business, health, social and spiritual x
well-being.
ERWIN TOLLO
EVALUATOR
Date: May 13, 2021
106
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
107
b. Quality Assurance and Standards x
c. Costing X
d. Budgeting X
e. Pricing X
g. Resource Allocation and Management

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter x
13. Persevering X
19. Reliable X
20. Dependable X
108
21. Responsible X

process.
well-being.
ERWIN TOLLO
EVALUATOR
Date: May 13, 2021
109
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
110
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
111
21. Responsible X

process.
well-being.

EVALUATOR
Date: May 13, 2021
112
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
113
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter x
13. Persevering X
19. Reliable X
20. Dependable X
114
21. Responsible X

process.
well-being.

EVALUATOR
Date: May 13, 2021
115
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
116
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
117
21. Responsible X

process.
well-being.

EVALUATOR
Date: May 14, 2021
118
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
119
c. Costing X
d. Budgeting X
e. Pricing X
g. Resource Allocation and Management

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter x
13. Persevering X
19. Reliable X
20. Dependable X
120
21. Responsible X

process.
well-being.

EVALUATOR
Date: May 14, 2021
121
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
122
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
123
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
124
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
125
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
126
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
127
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
128
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
129
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
130
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
131
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
132
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
133
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
134
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
135
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
136
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
137
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
138
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 11, 2021
139
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
140
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
141
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 13, 2021
142
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
143
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
144
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 13, 2021
145
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
146
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
147
21. Responsible X


process.

well-being.
ERWIN C. TOLLO
EVALUATOR
Date: May 13, 2021
148
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
7. Business Plan
d. Preparation X
e. Writing Skills X
f. Defense X
f. Planning skills X
g. Problem Solving and Decision Making X
h. Leadership X
i. Time Management X
j. People skills X
c. Oral Presentation Skills X
d. Writing Skills X
e. Marketing Plan X
f. Selling Skills X
g. Product Conceptualization and Development X
h. Opportunity Identification X
11. Production
f. Operations X
149
g. Quality Assurance and Standards X
h. Inventory Management X
i. Analysis of Production Processes X
j. Compliance to Industry Standards X
h. Financial Statements X
i. Income and Balance Sheet X
j. Costing X
k. Budgeting X
l. Pricing X
m. Break-even Analysis X
n. Resource Allocation and Management X

5 4 3 2 1
35. Self-confident X
36. Creative X
37. Innovative X
39. Self-motivated X
40. Self-starter X
43. Persevering X
49. Reliable X
50. Dependable X
150
51. Responsible X


process.

well-being.

EVALUATOR
Date: May 16, 2021
151
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
152
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
153
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 13, 2021
154
Andrews Campus


5 Excellent 95-100
2 Fair 76-83
1. Business Plan
a. Preparation X
b. Writing Skills X
c. Defense X
c. Leadership X
e. People skills X
b. Writing Skills X
a. Marketing Plan X
b. Selling Skills X
5. Production
a. Operations X
155
c. Costing X
d. Budgeting X
e. Pricing X

5 4 3 2 1
5. Self-confident X
6. Creative X
7. Innovative X
9. Self-motivated X
10. Self-starter X
13. Persevering X
19. Reliable X
20. Dependable X
156
21. Responsible X


process.

well-being.

EVALUATOR
Date: May 14, 2021
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Business Name: Pizzeria de Athena Date: May 12, 2021

Team Member: Lovely Joy H. Codilla
A. Will you continue the business after graduation? Why? Why not?
YES, Top 3 Reasons
1. I can see the potential of our product.
2. I am proud of my grandmother’s dough recipe that I wanted to share it to the people.
3. I want to be a successful entrepreneur.
NO, Top 3 Reasons
1.
2.
3.
B. What were your triumphs or accomplishments (Causes for Celebration)?

1. I learned how to make actual financial statements even if I’m not an Accounting major.
2. As a leader, I was able to have a major impact on my team members. I provided them with
support and advices that they will carry through even if we go our separate ways.
3. I managed to survive business implementation even after all the unfortunate events and
breakdowns.
C. Regrets and failures and wish to change the second time around
1. I regret some decisions I’ve made that caused some loss in our business. I take responsibility
for that.
2. Even though the reason was valid for us to temporarily stop the production, I still regret not
continuing the business immediately because it has been a factor for our customers to lose
interest in our product.
3. I regret somehow taking the business for granted.
D. Top 3 Experiences and Leaning Points you gathered in running your company
Organization, Leadership and Staffing
1. I learned that even though you appoint someone for a task, we have to be flexible. We have to
know every task especially if you’re the leader.
2. Your members will listen to you when you listen to them. They will understand you if you
understand them. Respect always begets respect.
3. Sometimes, you have to show tough love because your kindness will be abused if you always
let them do the things they aren’t supposed to do, or let them do nothing at all. An intervention
is a must when they lose their focus.
What will you change if you will do it all over again?

1. I have to change my priorities. It should be family, business, side line. Rather than family, side
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line, business.
2. Instead of spoon-feeding my team members everything, I should intently teach them what to do.
3. I would have to be more courageous in representing the team.
Capitalization, Investments, Resources

1. I learned how to properly compute for the ending inventory and its importance to the financial
statement.
2. The business’ cash can be used as an emergency fund. Like we did when we were exposed to
COVID-19, we used the cash to buy vitamins.
3. Even though it’s tiresome to buy raw materials again and again, we have to do that to control
the inventories and prevent spoilage.

1. In the real and legal business scenario, I will invest the cash to more equipment.
2. I will should always prevent the spoilage of raw materials.
3.
Operations Management and Operations Model

1. Our products were delivered/picked up.
2. Our products were home-made.
3. Products were all made to order to ensure freshness.

1. I will find a perfect place for production.
2. I will be stricter in food safety.
3.
Top 5 Personal Entrepreneurial Competencies that you learned from the course
1. Goal seeking
2. Persistence
3. Demand for efficiency and quality
4. Systematic planning and monitoring
5. Commitment to work contract
Top 5 Entrepreneurial Competencies that you need to polish or that need improvement
1. Risk taking
2. Self confidence
3. Persuasion and networking
4. Information seeking
5. Opportunity seeking
Rank the following business paths as to most likely are you going into one to three years from
now and cite also your reasons for your choice.
Business Path Rank Reason/s
1. Self-employment 2nd I’m not yet capable to start a business on my own.
1st I made this two my 1st choice because this is really my

plan. I have to work as an employee to have an income
2. Business Venture w/ others because I don’t want to depend on the business income
alone. Especially on the first 3 years of business,
which is very crucial for survival. I need to invest the
3. Employment (Here or income of the business to the improvement of the
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business. When the business is steady and established,
that’s the time I have to quit my job.
Abroad)
1st
Top 3 Barriers for you in venturing into business and what you can do to remove them.
Barriers Solutions
Everyone is scared of having the virus.

However, as an entrepreneur, I am expected to
1. COVID-19 Pandemic be a risk-taker. For me not to catch the virus, I
have to follow community protocols and take
extra care of myself.
Since my income for now while doing

freelancing is not sufficient for a big business, I
2. Capitalization have to start small. This is why I have to look
for a job to make more income, for me to start
on venturing our business at the same time.
I’m not afraid to make mistakes but I have a

great fear of failure. Sometimes, anxiety is
keeping me from doing more than I could do
because I don’t think I am capable. Even
3. Anxiety though people say that I have the potential,
personally, I’m struggling to believe in myself.
However, I have to work on myself and take a
leap. I have to try and keep going. I have to see
myself they way others see me.
How would you rate your entrepreneurial readiness or confidence level in doing business on your own
after taking the Entrepreneurship Program? 5 = Highest, 4 = High, 3=Average, 2=Fair, 1=Poor
Encircle your answer: 5 (4) 3 2 1
Comments:
I am thankful that I took Entrepreneurship Program. My goal before was just to finish college and get my
diploma to become successful. But now, this program taught me that entrepreneurs are more likely to
become financially successful. This program taught me how to think outside the box. Entrepreneurship
for me is a blessing in disguise.
160

Team Member: Aaron Christian Garcia
YES, Top 3 Reasons
1. Yes, because I love our business.

2. Yes, because it taught me many things on how business works.
3. Yes, because it made my personality more positive and strong.
NO, Top 3 Reasons
1.
2.
3.

1. Identified a problem and solved it.
2. Learned to manage time efficiently.

3. Come up with a new idea that improved the business.
1. Late produce of products that lead to less customer satisfaction.
2. Buying ingredients in advance which were spoiled due to loss of electricity.
3. The time of delivery was the same for all customers which lead to late delivery.
1.Effective time management.
2.Importance of team work.
3.Jmportance of good communication.

1.Buying enough ingredients to avoid spoilage.
2.Increase of selling price and decrease of expenses to gain more profit.
3.Coordinate with other delivery services for good service.

1.Each member lay out money on the business amounting to 3,000.
2.Invested more to buy equipment and invested time and effort to run the business successfully.
3. All resources, equipment and ingredients were bought by the group.

1. Increase in capital leads to business expansion.
2.Buying only the necessary things to avoid losses.
3.Clean and organized storage of resources.
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1. Planning easy delivery.
2. Strategy on time management.
3.Cost efficient business.

1. Collaborate with other delivery groups.
2.Producing products ahead of time.
3.Buying the necessary and enough resources only.
1. Risk taking
2. Self confidence
3. Persistence
5. Goal seeking
5. Information seeking
1st I want to save money and build my own

1. Self-employment
business.
2nd I want to handle my own time in working.

2. Business ventures with others
3rd 3 option if ever I won’t be successful someday.

rd
3. Employment (here or abroad)
Barriers Solutions
Having enough money to start a business is one of the biggest reasons many
entrepreneurs give up their dreams of business ownership. Forget the fancy
1. No money
office, the cool office chair, and those glossy four-color brochures, and create
a successful business by bootstrapping it in the beginning.
Lack of time is a challenge for just about everyone in today's high-pressure

2. No time to world, not just entrepreneurs. But whether you're working a full-time job or
start a launching your own venture, time is a resource you can control. If you’re
Business going to be a successful business owner, you must understand that mastering
time is key and that startups require sacrifices
3. No Dig deep enough and you will often find the reasons for not starting a business
confidence in are excuses. The biggest barrier to overcome is yourself. Fear is present in all
your abilities entrepreneurs, but it is conquerable
Encircle your answer: 5 (4) 3 2 1
162
Comments:
_____________________________________________________________________________________
_____________________________________________________________________________________
_________________________________________________________________________
163

Team Member: Ivy Joy Paddayuman
YES, Top 3 Reasons
1. It has a big potential to the market.

2. We have already wrote a business plan, implemented and studied it which makes us more
confident to continue it and make it grow.
3. We have already started marketing it and it was already accepted to the market which makes us
one step closer to our vision to grow our business and be widely known.
NO, Top 3 Reasons
1.
2.
3.

1. We were able to exceed our daily production capacity and have reached 30 orders which are
equivalent to 90 pcs of our products in one day.
2. We were able to persuade a complete stranger customer to buy our product and eventually liked it
and repeatedly purchase our products.
3. We were able to cater a whole single private office department orders.
1. I wish we were more resilient and was able to serve more customers even during the lockdown.
2. I wish we were more prepared and was able to control the loss we have incurred.
3. I regret those times that I feel capable but then underestimated myself and wasn’t able to have the
confidence or courage to try because fear and negativity took over me.
1.Be firm to whatever decision you make and always consider all of the aspect that may affect the
organization’s welfare.
2.Be responsible and accountable to whatever consequences the responsibility or obligation given to
you has brought.
3. Choose to be productive and keep learning from the others’ abilities, mistakes and experiences.
164
1. I will value everyone´s opinion and will do my best to come up with the best decision our team
and our business deserves.
2. To be true and rational every time my opinion is ask, and say what really runs in my head.
3. To be honest and vocal to whatever observation I have within the organization.

1. Invest to assets that are most likely to appreciate.
2. Spend to what really matters and avoid excessive buying especially to highly perishable goods, it
may result to loss or uselessness.
3. Strictly monitor and follow budget allocation to prevent from spending more than gaining.

1. It’s good to save but refrain from storing almost everything to your bank instead utilize your
money or capital at its fullest potential to earn or gain as profit or interest.
2. Find a more reliable and efficient suppliers to have supplies and inventories available anytime.
3. Set financial goals.

1. Provide your staff a more conducive and well equipped workplace to work effectively and
efficiently.
2. Divide or assign task equally and according to the skill and knowledge of every worker.
3. Provide your customers with functional and quality products.

1. Value your customer´s feedbacks and suggestions, and derive a positive outcome from it.
2. Set organizational goals.

3. Give credit and recognize the achievement of every member of the organization.
1. Persistence
2.Commitment to work contract

5.Information seeking
1.Goal Seeking
2.Systematic Planning and Monitoring
165
3.Risk-taking
4. Self- confidence
Rank the following business paths as to most likely are you going into one to three years from now
and cite also your reasons for your choice.
1 I am now more confident and knowledgeable in having

my own business. Having my own business will benefit
me more beacause I am the boss and I own my time. I
1. Self-employment could do business in my own ways and by constantly
learning and gathering experiences I would consider
myself a successful one someday.
2. Business Venture w/ 2 For Capital, investment and expansion purposes.

others
3 I see myself running a business while having a corporate
3. Employment (Here or job, this is to provide and earn a larger income for
Abroad) additional investment and capital to grow my business.
Barriers Solutions
Investment from family and relatives, loan from

1. Lack of Capital lending institutions and banks
Seek help from experts or from experienced

1. Fear of going bankrupt business people
Register your business and file to all necessary

1. Government Regulation/tax regulatory agencies to operate legally.
Encircle your answer: 5 4 3 2 1
Comments:
After taking the Entrepreneurship Program, I must say that I am now more knowledgeable, aware, and
confident than before. This program has unlocked something in me that I aware I have it, and that is the
interest in doing business and the communication skill I have developed.
166

Team Member: Erwin C. Tollo
YES, Top 3 Reasons
1. The product that we have introduced has its market

2. To generate profit.
3.As an entrepreneurship graduate, I think I should give justice to the course itself.
NO, Top 3 Reasons
1.
2.
3.

1. When we were able to sell 33 packs in a single day.
2. When a possible market was traced.
3. The saddest moment was when we recorded much loss because of things that we couldn't
control.
1.Never buy inventories in bulk, those that are easily perishable.
2.Never to be tilted in a single failure, learn to do things the most out of it
3.Never to be pressured by the negativity around.
1.
2. Set by example
3.mastery of the product.

1. None
2.
3.
167
1.
2.
3. Resources are acquired because of its necessity.

1. None
2.
3.

1. Products are made based on actual orders to avoid wastages.
2.
3.

1. None
2.
3.
5. Self confidence
1. Self confidence
2. Persuasion and Networking
3. Risk taking
1. Self-employment 3rd If things turn out to be not on my side.
2. Business Venture w/ 1st It is easier to work when you have no boss.

others
3. Employment (Here or 2nd It is never easy for me to adjust to new things. Since I
Abroad) have experience on how to be an employee.
Barriers Solutions
Those negative people are hopeless. The

saddest thing is these people are sometimes our
1. Negativity of people around. relatives. One solution maybe is to show them
that you have potential to be successful in the
future.
2. The common notion of studying in order This common notion is what killing the soul of
168
an entrep student, what we may do is to, just
simply shoot ourselves to be an intrapreneur
to lend into a luxurious job.
and an entrepreneur at the same time. By this,
we may end this notion soon.
Lack of capital, may be is one of the reasons,

3. Lack of financial stability why products with potentials are not introduced
in the market.
Encircle your answer: 5 4 (3) 2 1
Comments:
_____________________________________________________________________________________
_____________________________________________________________________________________
_________________________________________________________________________
169

Team Member: Jean Pauline R. Tubangi
YES, Top 3 Reasons
1.
2.
3.
NO, Top 3 Reasons
1.I will look for a job.
2.I want to start a new business.
3.I have no investment/capital yet.

1.Re-organized something to make it work better.
2.Come up with new idea that improved things.
3.Identified a problem and solve it.
1.Focus on a product instead of a consumer.
2.Focus on keeping your costs to a minimum, and only buy those things that
you need.
3.Learn, research and figure out more about running a business.
1.Communication and Negotiation.
2.Marketing, sales and costumer service.
3.Delegation and time management.

1.Slow down big decision, when you aren't sure.
2.Getting and keeping customers matters more than developing new products.
3.Start early as it gives time to sit, think and plan the day.

1.Set revenue and profitability goals.
2.Create and manage a budget
3.Prepared financially.

1 It has enough money to sustain operations and turn a profit that can be re-
170
invested for future growth.
2.Budget an extra 6-12months beyond the longest time frame you have
budgeted.
3.Prioritize spending and saving.

1.Be Proactive and give your costumers a way to provide feedback.
2.Improving the goods and services.
3.Inventory control.

1 Anticipate the needs of your customer to provide exceptional customer
service.
2.Identifying market trends before they happen might enable you to offer
products and services to customers before your competitiors.
3. Make sure to keep records of the product information for items in your
inventory so that you've known the tracking cost of each item over time so
you're aware of factors that may change the cost.
1.Systematic planning and monitoring
2.Opportunity seeking
4.Information Seeking
5.Demand for efficiency and quality
1.Goal seeking
2.Persuasion and networking
3.Self confidence
4.Persistence
5.Risk taking
2 Soon after 3 years I will put up my very own

4. Self-employment
business.
3 I don't see myself doing business ventures

5. Business Venture w/
with others unless I have known him for a
others
long time.
6. Employment (Here or 1 I will work first for one to three years to save
Abroad) the capital for my business i want.
Barriers Solutions
1. I haven't come up with the right Maybe after one to three years I can
concept or idea yet. think of what my business will be up to.
2. Insufficient financial resources. I will first look for a job to save money
and build my business in the future.
Learn to think differently. When you

fall into self-criticism and
171
3. No confidence in my abilities. unconfident thoughts, note them and
change them to positive thoughts.
Encircle your answer: 5 4 (3) 2 1
Comments:
Rate for myself is 3 average because I learned that being anxious or

making mistakes isn't as bad as you thought. And each time you
move forward, you can gain more confidence in yourself, which in
the end, will help prevent you from taking any risks that will result
in any major consequences. The best way to build your confidence
is by facing your fears head-on.

Business Name: Pizzeria De Athena Date: May 13, 2021

Team Member: Princess Ann A. Villamor
YES, Top 3 Reasons
1.
2.
3.
NO, Top 3 Reasons
1. I want to try a new business
2.I don’t have enough money to continue the business
3.I need more experience in business

1.we reach our target sale
2. Focus in goal
3.we have a lot of sale
1.Buying in bulk
2.time management
3.opportunity seeking
172
1. Organizing is big help how we interact to others
2.Its more easy to lead the organization if you have the same goal in business
3.you need to have personal interaction with your staff

1.none
2.none
3.none

1.You need to have strong mind to risk in capitalization
2.Taking the chances to do something which is out of your comfort zone
3.Its important to keep financial record of everything

1.none
2.none
3.none

1.Seeking information about the customer is very important
2.it important to do personal research on how to deliver the product/services to the customer
3.

1.none
2.none
3.none
1.Risk taking
3.Systematic planning and monitoring
4.Goal seeking
5.Self-confidence
1.Persuasion and networking
2.opportunity seeking
3.demmand for efficiency and quality
173
4.Information seeking
5.Persistence
1. Self-employment 2nd I want to be independent
2. Business Venture w/ 3rd If we have the same goal and business

others
3. Employment (Here or 1st Abroad/ I want to work and save money to put up the
Abroad) business that I want
Barriers Solutions
1. trend To change and develop in general direction
If you are going to be a successful business

2. no time to start the business owner, you must understand that mastering
time is key and that startups require sacrifices.
Fear is present in all entrepreneurs, but it is

3. No Confidence in Your Abilities
conquerable.
Encircle your answer: 5 4 3 2 1
Comments:
_____________________________________________________________________________________
_____________________________________________________________________________________
_________________________________________________________________________
174
PERSONAL ENTREPRENEURIAL JOURNEY AND REFLECTIONS
CONCLUSION
Leading a team is undeniably hard. People say great power comes with great responsibility. As an
“ate” and a leader, my team looks up to me and expects a lot from me, which is why I always want to give
them my best effort and excellent performance in exchange for their trust, which I never want to take for
granted.
Our team has gone through so much. Some of us even wanted to quit school, but I had to let them
realize that we’re too close to the finish line and to give up is never an option. I may look unshakable
upfront, especially when dealing with them, but deep inside, I have a lot of shame and guilt regarding our
business. I take full responsibility for what happened with our raw materials spoilage. I never anticipated
that something unfortunate might happen, and the decision to buy the stocks was all mine. Although they
always tell me that no one wanted that to happen, I still carry that burden, and I will always feel sorry for
that.
Ironically, I can motivate them and lift them, yet I look down on myself often. Whenever one of
my team feels hopeless, I try my best to listen and give advice. It’s not that I know how to lead a perfect
life; my life’s not perfect after all. It’s just that I know how lonely it is to feel hopeless. I never want my
team to feel that way. I never want them to worry even about me. That’s why I have to be strong for them.
Always.
The best thing about the team is we treat each other as a family where nobody gets left behind.
They say birds with the same feather flock together. In our case, I guess not. Each of us has different
personalities, but the bond is still strong. And regarding our business, we did not make Pizzeria de
Athena; Pizzeria de Athena made us. It built our friendship.
Pizzeria de Athena has stretched us beyond our capabilities. It made us realize our hidden
potentials, and it will always have a special place in my heart. I will always be grateful for its help in our
future endeavors and for the mistakes that I will avoid in the future.
And lastly, to my team, I am always proud of you guys. Thank you for always believing in me. I
am beyond blessed to have the opportunity to work with you. The memories and waves of laughter we
shared will always be treasured as we journey through.
175
SUCCESS IS NOT FINAL: FAILURE IS NOT FATAL
Business is very important for the economy of every state. Starting one, even a small business is not
an easy thing. You should be psychologically, physically and financially ready and prepared to
challenges. Pizzeria de Athena has a lot of ups and downs but we’ve learned a lot, we built a strong
friendship and gained an amazing experience.
Pizzeria de Athena wasn’t our first choice of business, it was Yakult ice candy. This business really
clicked since a lot of people crave for Yakult. As days went by, more members were added to the group
so we thought of another bigger business. We attended training in Pan de Cagayan, a pizza restaurant,
which LJ, our group leader, suggested that why don’t we try to turn a pizza to an empanada. This was
where Pizzeria de Athena built.
We started in a really good condition; we had a lot of orders from different customers. They loved
the beef and mushroom and hawaiian flavours. We were really okay back then until a storm and flood
came which caused electricity loss. This tragic caused our stocks and ingredients to destroy and spoil. We
experienced a big loss because of that fortuitous event. We tried to recover from that loss but pandemic
happened. It was really hard to produce products since group meeting was not allowed.
General Community Quarantine (GCQ) started and we thought of continuing the business and our
group made an idea to have a buko empanada. Our small business started to gain customers again even in
the midst of Enhanced community quarantine.
As a whole, I’ve learned a lot and I enjoyed the experience that Pizzeria de Athena gave. The best
thing that I learned is that communication and teamwork are really effective ways for a successful
business. We were free to share our own opinions and thoughts without judgment and these help the
group to have a strong bond that helped the business to succeed.
176
THE UNEXPECTED JOURNEY
Growing up, I aspire to be a flight attendant. My greatest motivation to become one was to travel
and explore the world. But then, as I get older my interests and dreams have changed and at some point in
my life, it became unknown.
There was a certain time that I felt so unsure about the path that I am taking. I made decisions that
have changed my life forever. I stumbled and fall, and for a long time, I wasn’t able to recover. It took
two years for me to stand again and of course, there are consequences from my past I needed to face in
the present. Four years ago, as I enter the premises of Cagayan State University- Andrews Campus, I felt
so anxious because it took me two years to have the courage to be back on track again, yet my plans were
still uncertain. At that time, the only program that is open for new enrollees was Bachelor of Science in
Entrepreneurship. So without any choices left, I took the course. My only goal that time was to get back
to school and finish college so I could find a decent job. Little did I know, this is what God planned for
me.
During my third year in college, I was elected as our Organization’s President. At first, I was so
hesitant because I knew deep in my heart that I have this strong personality which is most of the time
people tend to misinterpret my ways, but to my surprise, there are people around me especially this
particular teacher of mine who was able to see good things and potentials in me and have trusted me and
my abilities which ignited the will and eagerness inside of me to do more than what I can show and what I
can offer. This event in my life inspired me that as long as there is one person who believes in me, I must
go on.
Then, our Business Immersion started. Like any other first-timers, I felt both anxious and excited.
Anxious with the thought that this is new to me and excited because I will be able to experience new
things that will improve me as a person, as a student, and for my future self. Business Immersion days
taught me and made me see the different sides of a business. That in business, not every day is Christmas
which is normal and not something to feel discouraged. It taught me to treasure people I am working
with, to respect people around me regardless of their life status, and realize that success is not an
overnight job to do. Success is a product of series of failures, series of mistakes, and experiences that
makes you wiser, tougher, and smarter. This reminded me that no matter how far you’ve gone on always
keep your feet on the ground and never forget the people who have pushed you on the top.
Lastly, our Business Implementation with the challenge of Covid-19 Pandemic. It gave us an
extra challenge to introduce our products to the market and operate because of the limited movement
caused by the pandemic restrictions. Imagine, opening a new business amidst a pandemic is a high risk to
take but we took it wholeheartedly not just because it is a requirement to fulfill but it is our dream we are
starting to build. There are days wherein we feel so down that we can’t even sell a single order and causes
our inventories to spoil and be wasted. There are also days that customers would not be satisfied by our
products and\or the situation would not allow us to go and operate. Yes! it was so difficult that it nearly
made us surrender but our will and faith kept us going. It taught us resiliency, persistence, consistency,
self-confidence and have improved our decision-making, and have tested our patience, perseverance, and
our personalities or character as a person towards the situation and the people around us.
The whole world may have been suffered severely from Covid-19, physically, mentally,
spiritually, emotionally, financially, and economically but this situation also gave us the time or a pause
to know ourselves better, repair and rebuild our relationships with God, family, and friends, and have
opened opportunities for us to grow and flourish with our chosen path.
177
To sum it up, my entrepreneurial journey is one of the trips I will never forget and I will forever
treasure. Who would have thought that I will aspire to be a successful businesswoman someday? I am
confident now that whatever awaits me outside the premises of the Cagayan State University- Andrews
Campus, I’ll always have the pride and, the knowledge and skills that the institution has imparted to me.
PADDAYUMAN, IVY JOY N.
178
MY JOURNEY
As an entrepreneur student I thought I couldn’t make it I thought it was hard for me, when I was
first year, I was thinking that I don’t belong there because of many trials. But I push through what I want
in life and that is to become successful. And if you want to succeed put in 100 percent effort. Effort will
always trump luck and skill, so if you’re serious about being an entrepreneur than you should never stop
trying. That’s why I enjoy implementing with my friends, and I learned a lot of things like we do our
implementation together, we shared a lot of memories we talk about our production and I realized that
I’m happy and optimistic about our business that we can succeed in our production. Sometimes we lose
hope but doesn’t mean we will not push through our business. We didn’t give up our dreams. We take
risk, because we are Entrepreneurs.
MARIA NIKA KASSANDRA REYES
179
SUCCESS IS NOT DONE OVERNIGHT
Operating a business during a pandemic gave us multiple challenges brought about by the new
protocols and those usual natural calamities that visit the city yearly.
Adjustments are made, specifically in the business plan for the business to fit the new normal and
run as smoothly as possible during this hard time. The pandemic served as a training ground, my best
teacher and made me realized that success can never be attained overnight.
The best fruits are those picked are those picked during its perfect time. We can attain success
when we take proper decisions and actions at its perfect time.
Those challenges served as a motivation for me/us to do better and be a better version of
myself/ourselves.
ERWIN C. TOLLO
180
MY ENTREPRENEURIAL JOURNEY
Creating our small business Pizzeria de Athena is an incredible journey made us up of both
success and failures as entrepreneurs who are fortunate enough to watch our venture grow from a simple
idea to an established company in our homes, even though we started with this pandemic already, since
our customers they are not able to go out due to protocols with the help of social media there we were
able to communicate to them, for posting and sharing so they just order through online. Despite this
pandemic the impact has been challenging in various ways for all of us not only for our business but for
all other businesses, it has also brought some undeniable but often overlooked opportunities to the take. I
learned as an entrepreneur as a student and implementing is how to think creatively, research, ideas, and
grow the business in different ways by educating ourselves through research, action, relationship.
Everything tends to work the way it is supposed to. Once you start getting into the rhythm of running
your own business, you may realize that you are always changing, growing, and becoming more of who
you really want to be. Many of us often stress about things that are out of our control. As you become
more established, you learn that the things you have always worried about turned out fine. In life things
always work out the way they are supposed to, so there is no need to worry. Just learning to trust yourself
sooner rather than later is something that will help you feel more free. Stop fighting yourself, and trust
your gut instincts. Trust your heart it knows what your head has yet to figure out.
181
MY IMPLEMENTATION JOURNEY
As an entrepreneur, you will experience many things; you will face struggles and problems. Me,
on my own experience in starting our business there are times that I do not believe that we can make it.
The pandemic makes it so hard for us to start and operate our business, but we gave time to talk about all
the decisions we need to make for our business. I am very excited to start this business because it is our
dream to put up our own business that we can learn and experience something that can help us in the
future. When we start operating, I struggle to find customers, posting and sharing in my account is one of
my ways to find customers, and I try to chat with my friends to offer our product. I come to the point that
I was losing hope if I could find a customer, it is hard for me because that is the only help, I can do for
our business. Even it is not safe to come to Tuguegarao because of covid19 I still travel to learn and see
how ate LJ do everything, she was the only one who teaches us and gives us the task that she thinks we
can do and she makes us try the other task for us to learn how to do it. There are times that some of us
cannot go to our production and its advantage for us that we know how to do all the task of each other. It
is exhausting to do many orders and tasks but it is also overwhelming to see how each of us doing our
work with a smile on our faces. Ate LJ always updates us on our sales and expenses; she updates us on
everything we need to know in our business. I learn a lot of experience in running this business in a short
period from a simple thing to dealing with a different kind of customer that I might encounter in the
future. This implementation molded my confidence and inspired me to build my own dream business in
the future. I learned how to accept my mistakes and let such mistakes turned into a life-long lesson that I
can carry in my next ventures.
182
APPENDICES
Business Financial Statements
PIZZERIA DE ATHENA
May 31, 2021
Sales 3,620.00
COGS 2,221.41
Direct Labor 76.00
Fixed Overhead 8.33
Variance 347.86
Hazard Pay 1,000.00
Net Income 88.92
PIZZERIA DE ATHENA
May 31, 2021
Cash Flow from Operating 88.92
Add: Depreciation
Raw Materials 910.13
Kitchen Utensils
Other Items
Initial Investment
Less: Withdrawals
Net Cash from Financing
PIZZERIA DE ATHENA
May 31, 2021
ASSETS
Current Asset 7,950.07
183
Cash 5,280.75
Total Current Asset
Non-current Asset
Equipment 3,580.00
LIABILITIES

OWNER'S EQUITY
Partners' Equity
Capital 16,393.16
184
Curriculum Vitae
LOVELY JOY HIPOLITO CODILLA

68 Rizal Street Bagumbayan, Centro 9
Tuguegarao City, Cagayan, 3500
09271479416
lovelyjoycodilla@gmail.com
Work Experiences/Immersion
Inclusive Dates
Company Position Status
From To
Pan de Cagayan Student Trainee Oct 2019 Dec 2019
Greenwich SM Cashier Part Time Feb 2019 May 2019
Oriental Massage and Spa Receptionist Full Time Jan 2018 Feb 2019
Greenwich Fragante On Site Supervisor Full Time Mar 2016 Jan 2018
Educational Background
School Address Course/Degree Year Graduated

Cagayan State Tuguegarao City Bachelor of Science 2021
University in Entrepreneurship
Saint Paul University Tuguegarao City High School Diploma 2010
Philippines
Tuguegarao North Tuguegarao City Elementary Diploma 2006
Central School
Personal Information
Date of Birth August 11, 1994

Civil Status Single
Nationality Filipino
Religion Roman Catholic
185
Curriculum Vitae

15 Pagulayan Street, Ugac Sur
09759527545
ayeloves116@gmail.com
Inclusive Dates
From To
Right Now Delivery Rider Full Time Sep 2020 Oct 2020

Cagayan National Tuguegarao City High School Diploma 2013
High School
Bagong Barrio Caloocan City Elementary Diploma 2009
Elementary School
Date of Birth January 16, 1997

Civil Status Single
186
Curriculum Vitae
IVY JOY NAPIGKIT PADDAYUMAN

52 Narra Street, Capatan
09066290200
ivyjoypaddayuman@gmail.com
Inclusive Dates
From To

Lagro High School Quezon City High School Diploma 2015
Capatan Elementary Tuguegarao City Elementary Diploma 2011
School
Date of Birth August 9, 1998

Civil Status Single
187
Curriculum Vitae
MARIA NIKA KASSANDRA PANGANIBAN REYES

43 Taft Street, Centro 3
09657234655
kassandra040698@gmail.com
Inclusive Dates
From To
Lighthouse Cooperative Student Trainee Oct 2019 Dec 2019

University of Tuguegarao City High School Diploma 2010
Cagayan Valley
Tuguegarao North Tuguegarao City Elementary Diploma 2006
Central School
Date of Birth April 4, 1998

Civil Status Single
188
Curriculum Vitae
ERWIN DELA CRUZ TOLLO

Zone 1 Masical
Amulung, Cagayan, 3505
09654213559
erwin.tollo.5@gmail.com
Inclusive Dates
From To
Taj Hotel and Resto Bar Cashier Full Time Aug 2015 Sep 2015
Baker’s Percent Buntun Utility Full Time Oct 2015 Dec 2018
Baker’s Percent Buntun Utility Full Time Feb 2020 Present

Bayabat National Amulung Cagayan High School Diploma 2012
High School
Masical Elementary Amulung Cagayan Elementary Diploma 2008
School
Date of Birth December 16, 1994

Civil Status Single
189
Curriculum Vitae
JEAN PAULINE RAMOS TUBANGI

14 Bagay Road, Caritan Centro
09978949201
jeanpaulinetubangi4@gmail.com
Inclusive Dates
From To
McDonald’s Citimall Service Crew Full Time May 2014 Nov 2014

Aparri School of Arts Aparri Cagayan High School Diploma 2012
and Trade
Aparri East Central Aparri Cagayan Elementary Diploma 2008
School
Date of Birth December 21, 1995

Civil Status Single
Religion Iglesia Ni Cristo
190
Curriculum Vitae
PRINCESS ANN ANCHETA VILLAMOR

Zone 3, San Mariano, Isabela, 3332
09069162826
cessannvillamor@gmail.com
Inclusive Dates
From To
Botica ni Deryl Pascual Pharmacy Aid Full Time Apr 2016 Jul 2016

Alejandro Family San Mariano Isabela High School Diploma 2015
Learning Centro
San Mariano Central San Mariano Isabela Elementary Diploma 2011
School
Date of Birth March 26, 1999

Civil Status Single
191
Promotional Posts
192
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Republic of the Philippines

CAGAYAN STATE UNIVERSITY

A Business Plan Implementation Report Presented to the

In Partial Fulfilment of the Requirements for the Degree

Lovely Joy Codilla

Entrepreneurship is hereby recommended for oral presentation, approval and acceptance.

July, 2021 _______________________________

July, 2021 _______________________________

July, 2021 _______________________________

July, 2021 _______________________________

July, 2021 _______________________________

To our parents who were the first to believe in us.

To our siblings who supported us.

To our children who inspired us.

To our partners who understood us and loved us.

We love you all. This is for you.

BUSINESS PLAN IMPLEMENTATION REPORT

PERSONAL ENTREPRENEURIAL JOURNEY AND REFLECTIONS 199

SUMMARY CHART OF BUSINESS IMPLEMENTATION EXECUTIVE SUMMARY with DOCUMENTATION

Administration and System:

A. Legal Form Pizzeria de Athena’s form of Pizzeria de Athena is We continued to

Maria Nika Kassandra Reyes

Product Identification Process

C. Sustainability (Has the

The promo is applicable

Business Name: Pizzeria de Athena

Location: 14 Bagay Road Caritan Centro Tuguegarao City

Implementation Period: November 10, 2020 – May 11, 2021

Name: Lovely Joy Codilla

Position: General Manager

Phone Number: 09271479416

Name: Aaron Christian Garcia

Position: Operations Manager/Rider

Phone Number: 09759527545

Name: Ivy Joy Paddayuman

Position: Marketing Manager

Phone Number: 09066290299

Name: Maria Nika Kassandra Reyes

Position: Research and Development Manager

Name: Erwin Tollo

Position: Financial Manager

Contact Number: 09654213559

Name: Jean Pauline Tubangi

Position: Production Manager

Phone Number: 09064522131

Name: Princess Ann Villamor

Position: Research and Development Manager

Phone Number: 09162757004

Description of the Business and Business Model

Description of the Product

Pizzeria de Athena has two main products:

Hawaiian Pizza Empanada

Beef and Mushroom  It is a three-piece empanada filled with

Other product offered:

 Lovely Joy Codilla

Input Throughput Output

The pizza sauce was Preparation

Best Practices and Lessons Learned

Best Practices Lessons Learned

Overview of the Sales and Marketing Performance

*this is an overview of how many people reached our posts.

Lovely Joy Codilla kneading the

The team working on Lovely Joy Codilla and Aaron Christian