FOODSTA

A BUSINESS PLAN ENTREPRENEURSHIP

Presented to

MRS. MAELISSA M. FULGUERINAS

New Corella National High School

Submitted by

GROUP 2

ANDAG, JINEROSE

BOCTOTO, DAVE

BUTLIG, TRINA SHEBA MAE

DICDICAN, CHERRY BLESS

ESCOBIDAL, JOSHUA

LACIA, RICHARD JHUN

TAGUILAN, MICHAEL JHON

GRADE XI-DAGOHOY (STEM)

JULY 05, 2018

1
 FOODSTA

“Connect with your loving food,

Capture every moment with it.”

FOODSTA@gmail.com
FOODSTA@yahoo.com
#09123456789

JULY 05, 2018

2
 TABLE OF CONTENTS

I. Executive Summary ………………………………………...…….. 1 - 2

II. Industry, Target Customers, Competitor Analysis ………….. 3
III. Company Description …………………………………………….. 4
IV. Product / Service Plan …………………………………………..... 5 - 8
V. Marketing Plan ……………………………………………………… 9
VI. Operations and Development Plan ………….………………….. 10
VII. Management Team …………………………………………....…… 11- 12
VIII. Critical Risk ………………………………………………………..... 13
IX. Offering ………………………………………………………….…… 14
X. Exit Strategy …………………………………………………….…... 15
XI. Financial Plan ……………………………………………….………. 16 - 17
XII. Appendix of Supporting Documents ……………………….…... 18 - 30

3
 I. EXECUTIVE SUMMARY

FoodSta: ‘Connect with your loving food, capture every moment with it,’ is a
start-up food stall located at New Corella National High School (NCNHS), Purok 4
Poblacion, New Corella, Davao del Norte and determined to become a daily
necessity for trendy foods addicts, a stall to dream of as you try to escape the
stresses of school works and just a comfortable place to chitchat with your
classmates and friends, all in one.

It expects to catch the interest of a regular loyal customer base with its
excellent foods and great drinks-such as FoodSta’s burger, FoodSta’s Fries and
FoodSta’s Lemon Iced Tea at value pricing with fun atmosphere that they can
consume during their vacant time, recess and even lunch. And in order to sell our
products and to get the public know about it, we applied some effective market
strategies, to endorse our goods to the valued customers such as sending flyers,
posting tarpaulins and giving freebies.+

FoodSta will focus on three distinct customer segments. The first one would
be the group of students with approximately 2,500 potential customers. The second
group is the teachers with almost 100 potential people. And lastly, the group of staffs
of the said school.

At the same time, FoodSta can successfully open and compete with its direct-
secondary competitors- the canteens and stores inside the campus by the help of its
initial capital which will be primarily spent on different business assets that
exclusively supported by our own savings, since it will provide its customers with a
value-driven, entertaining experience through the creative mind of the owner.

4
 As part of recognizing the importance of human capital, FoodSta has
assembled a heart-strong management team that is led by Trina Sheba Mae C.
Butlig with five years in management experience. Cherry Bless Dicdican will be
assigned in cash handling. Jinerose C. Andag together with Michael Jhon Taguilan
comes to FoodSta with three years cooking experience so they will be the cook. The
purchaser will be Joshua Jave D. Escobidal, Dave Boctoto as server and lastly,
Richard Jhun Lacia as the delivery boy as well as washer.

Just like an ordinary individual, our business will also encounter some critical
risks that will affect the current status of the said business. However, as an
entrepreneur, we are ready to fight the good fight through preparing actions against
all the possible risks.

FoodSta’s main priority is to first establish one food stall, preferably in one of
the biggest school in New Corella-the NCNHS. And through a combination of a
heart-strong management team, a solid business model and exciting market
demanded products it will allow FoodSta to quickly gain market penetration and cash
richness that will led to a further development of more food stalls in town.

5
 II. INDUSTRY, TARGET CUSTOMERS, COMPETITOR
ANALYSIS

FoodSta is a micro-enterprise that offers trendy foods such as superior-tasting

burger, mouth-watering fries and deliciously-satisfying drinks that will probably make
our food-stall a well-loved brand. In FoodSta, you can connect with your loving food
as well as capturing every moment with it.

The said business will not be that successful without the presence of our
target customers which are the constituents of the institution New Corella National
High School (NCNHS) which include but not limited to:
a.) Students b.) Teachers c.) Staffs

Since this is all about business, therefore, there would also be competitors,
and our major competitors are the following but not limited to:
a.) Canteen 1 b.) Canteen 2 c.) Canteen 3
d.) YECS Store e,) School Cafeteria f.) Food Vendors (inside the
school during lunch time)
All of those stores forenamed are this business direct secondary competitors.

Moreover, our business needs high-quality machineries, fresh and at its best
ingredients and well-trained staffs that are dedicated on their job and innovative
enough that will truly catch the interest of the people and will come for our foods over
and over again. Through this, our enterprise will undeniably reach success and
achievements in the near future that will inspire those people who aspire to become
entrepreneurs someday.

6
 III. COMPANY DESCRIPTION

FoodSta is a sole-proprietorship business owned, managed and controlled by

Ms. Trina Sheba Mae C. Butlig. It offers delectable food products and beverage as
well as best services. Furthermore, customers like students and teachers can come
over themselves to the FoodSta’s stall, so that they can choose, buy and avail
promos to our products. We also offer free delivery good only for the teachers’ and
staffs’ respective offices.

Our vision is to dream of customers who passionately love and remain faithful
believers of our products and services. The long-term success of our business will
be further assured through our dedication, surely establishing FoodSta as the first
choice for those seeking of the best food stall in town.

Our mission is to produce and provide every one’s right to good quality, best
and complete products and services where:
 Customers will be satisfied in a friendly, efficient, safe and inspiring ambient.
 Servers manage and treat every client very well.
 Management team cinch an active, enabling and enjoyable environment for
fruitful income to happen.
 Aspiring entrepreneurs will be inspired then embrace their skills and become
life-long entrepreneurs.

FoodSta aims to:

 Establish a successful and systemic kind of social enterprise.
 Offer fresh, delicious and affordable trendy foods and beverage.
 Satisfy the demand of customer’s taste and palatability.
 Provide excellent customer services that might build friendly relationship.
 Help our food service employees to have an access in to be more dedicated
to their jobs by doing services with a big heart.
 Provide benchmarking pattern for Future Business Plan.

7
 IV. PRODUCT / SERVICE PLAN

FoodSta offers three (3) main products that you will surely love. Those are the
following:

FOODSTA’S BURGER
A superior-tasting burger because of its
fresh and fluffy buns, together with its
delectable fillings the rich brown on the
outside and pink-soft inside patty. It also
oozing with yummy mixture of ketchup
and mayonnaise that will make our
valued customers happy and glad.

Total cost of FoodSta’s Burger production and income based on 100 pieces
buns and patties:

COST ITEMS UNIT COST AMOUNT TOTAL COST

INGREDIENTS
AND RAW
MATERIALS
Burger Buns P 43.00 / 10pcs. 100 pcs. P 430.00
Patty P 40.00 / 10pcs. 100 pcs. P 400.00
Ketchup P 72.00 / gallon ½ gallon P 36.00
Mayonnaise P130.00 / kg. ½ kg. P 65.00
Oil P 48.00 / kg. 2 kg. P 96.00
Butane P 23.00 / piece 5 pcs. P 115.00
Cellophane P 15.00 / pack 1 pack P 15.00
Estimated Grand Total Cost of Production P1,157.00

8
 COST PRICE MARK SELLING *The 100 pcs. buns and
UP PRICE patties can produce 100
Estimated Grand Total Cost of Production pcs. of FoodSta’s Burger
No. of Servings
at P16.00/pc. Hence,
P1,157.00
product cost is equal to
100
P1,600.00.
P 11.57 (12) + 4 = P 16

FOODSTA’S FRENCH FRIES /

FRIES ALA FOODSTA
Has a lovely and crispy wholesome potato match
with a wonderful tasty tempting aroma, that in
every bite, you can savor the crunchy fried
potato slivers sprinkled with yummy cheese
powder. All together with its crispy chips. Always
warm and ready to eat.

Total cost of FoodSta’s French Fries production and income based on 2

kilograms’ batch:

COST ITEMS UNIT COST AMOUNT TOTAL COST

INGREDIENTS
AND RAW
MATERIALS
Fries P100.00 / kg. 2 kg. P 200.00
Cheese powder P 40.00 / pack 3 packs P 120.00
Oil P 48.00 / 4 kg. 4 kg. P 192.00
Butane P 23.00 / piece 6 pieces P 138.00
Construction paper P250.00 / ream 100 sheets P 100.00
Toothpick P 5.00 / box 1 box P 5.00
Chips P 25.00 / pack 6 packs P 150.00
Estimated Grand Total Cost of Production P 905.00

9
 COST PRICE MARK SELLING *The 2 kilograms’ batch
UP PRICE of French Fries can
Estimated Grand Total Cost of Production
produce 100 servings of
No. of Servings
FoodSta’s French fries at
P 905.00
P12.00/serve Hence,
100
product cost is equal to
P 9.05 (9) + 3 = P 12
P1,200.00.

FOODSTA’S LEMON ICED TEA

Has a cool, refreshing and balanced
taste that will surely satisfy the
customers. The iced tea blended with the
citrus fruit came from fresh calamansi
which is the hint of fruity goodness, is a
pleasurable drink that the clients will
enjoy.

Total cost of FoodSta’s Lemon Iced Tea production and income based on 175
grams’ ba+tch:

COST ITEMS UNIT COST AMOUNT TOTAL COST

INGREDIENTS
AND RAW
MATERIALS
Nestea P110.00 / 175 g. 175 g. P 110.00
Lemon P 20.00 / kg. ¼ kg. P 5.00
Sugar P 44.00 / kg. ¼ kg. P 11.00
Plastic Cup P 21.00 / pack 1 pack P 21.00
Cellophane (for P 15.00 / pack 1 pack P 15.00
ice)
Water P 25.00 / container 1 container P 25.00
Estimated Grand Total Cost of Production P 187.00

10
 COST PRICE MARK SELLING *The 175 grams’ batch
UP PRICE iced tea can produce 70
Estimated Grand Total Cost of Production
servings of FoodSta’s
No. of Servings
Lemon Iced Tea at
P 187.00
P5.00/serve Hence,
70
product cost is equal to
P 2.67 (3) + 2 = P5
P350.00.

FoodSta owned common products that can usually be seen in food-related

stall or stands, but we will assure the public that our goods are differently unique
than others because of its own and classic taste. For example, all the plastic
containers of our products are attach by printed inspirational quotes to motivate
students to study well and remind them what is the real meaning of life. Our business
also offers freebies and discounts for valued clients. Through all these plans, we
ensure that every guest who choose FoodSta leaves with a genuine smile in their
faces.

11
 V. MARKETING PLAN

In putting up a business, entrepreneurs must prepare strategies and creative

ways to market their products that focuses on increasing customer’s brand
awareness, preference and loyalty.

So, to successfully advertise FoodSta’s products and services and people will be
able to recognize the stall, we prepared special strategies. These are the following:

First, we will distribute flyers to the NCNHS students, teachers and staffs.

Second, posters will be post in particular areas around the campus.

Third, we will encourage our valued customers to share some information about
our products and services to their friends, classmates and schoolmates.

Fourth, we will create a Facebook account since people nowadays specially

students are very active in social medias.

Fifth, our food stall must be presentable to everyone and its color and layout
should reflect a joyful aura.

Sixth, the crews must be friendly, always smiling and most importantly they listen
attentively to the customers.

Lastly, we will be giving freebies such as free prawn crackers or chips for every
purchase of FoodSta’s burger or FoodSta’s French fries.

However, if our products are not totally sold, we will bring it to the offices and
classrooms to directly sell our products to the customers.

12
 On the other hand, our business will be no credit policies since our products are
good only for cash to maintain our income and to be able to buy our ingredients
every day.

VI. OPERATIONS AND DEVELOPMENT PLAN

Our food stall named FoodSta is located at New Corella National High School
(NCNHS) Gymnasium. The site of our business is accessible to our customers which
are the students and teachers. We ensure that in our standard operating system, we
apply the cleaning and sanitizing for our food safety program. Our employees are
responsible enough to maintain the cleanliness of the kitchen tools, equipment as
well as the working and serving areas. We will make sure that our ingredients are
properly enclosed in plastic wares to avoid the foods from insects. We also follow the
proper waste disposal by providing garbage bins near our stall, which are classified
into three: biodegradable, non-biodegradable and plastics. We will also post some
rules and regulations so that customers will be also aware on such thing. And most
importantly, staffs are highly required to wear the proper and complete attire like
apron, hairnet and mask for proper food etiquette.

Over and above, FoodSta is not only ensuring the cleanliness of the area, it
also ensure fresh supply of products for the raw ingredients and materials that we
will buy to the well-known and trusted market places. In purchasing, we do have two
options: First, at NCCC Mall of Tagum or Gaisano Mall of Tagum. Second, at New
Corella Public Market – just in case shortage of supplies or stocks happens, it serves
as an alternative way in obtaining such things. We have selected the mentioned
places because we knew that the products that they sell are fresh, wholesome and
very affordable. In addition, the staffs whose involve in this responsibility such as the
cook – who will list down the ingredients and its amount, and the purchaser- who will
buy the listed things will responsibly and actively do their job.

13
 VII. MANAGEMENT TEAM

Since FoodSta is a micro-enterprise therefore we use a simple organizational

structure in which the authority is centralized in a single person which is the
proprietor, then the proprietor itself controls the work of the employees.

TRINA SHEBA MAE C. BUTLIG

PROPRIETOR

JINEROSE ANDAG CHERRY BLESS DICDICAN

COOK CASHIER

MICHAEL JHON TAGUILAN JOSHUA ESCOBIDAL

COOK PURCHASER

RICHARD JHUN LACIA

DAVE BOCTOTO
SERVER WASHER / DELIVERY BOY

BIO DESCRIPTION OF KEY MANAGERS:

1. TRINA SHEBA MAE C. BUTLIG: PROPRIETOR – the one who serves as the
brain of the business, she will be the one who manages and inspects the
place every day to make sure the cleanliness of the product and area. She is
also responsible in securing the employees.

14
2. CHERRY BLESS DICDICAN: CASHIER – the one who greets the customers
in a joyful aura. Also responsible in handling all cash transactions since she is
the one who receives payment by cash, then make a daily, weekly and
monthly report of transactions.

3. JINEROSE ANDAG AND MICHAEL JHON TAGUILAN: COOK – the one who

4. set up the workstations with all the needed ingredients and cooking
equipment. They will be going to prepare ingredients then cook it in various
utensils. They

5. are also responsible in monitoring stock and place orders when there are
shortages. Also ensure all food and other items are stored properly and keep
the orderly environment in the kitchen.

6. JOSHUA ESCOBIDAL: PURCHASER – the one who research and identify

vendors, and negotiate to achieve desired quality, price and timetables. He
will purchase all the things needed in our business and take corrective action
when defective goods are received. And since he has a motorcycle, therefore,
it is easy for us to purchase things.

7. DAVE BOCTOTO: SERVER – the one who takes food and drink orders from
customers accurately and with a positive attitude. When necessary he can
help the cook for food preparation.

8. RICHARD JHUN LACIA: WASHER/DELIVERY BOY – the one who wash

dishes, glassware, flatware and other things before and after using. Aside
from the cook, he also maintains kitchen work areas, equipment and utensils

15
 in clean and orderly condition. At the same time, he will deliver finished
products to the respective offices.

VIII. CRITICAL RISK

In putting up business, we must not always focus on the good side yet we
must also think for some critical risks, it may be broad and include things that we can
control like the strategies, and things beyond our control like global economy. So,
here are the possible risks that our business- FoodSta may encounter:
 COMPETITIVE RISK - the competitors may gain advantages over us that
prevent us from reaching our goals.
 ECONOMIC RISK – the conditions in the economy will increase our costs or
reduce our sales.
 OPERATIONAL RISK – failures related to day-to-day operations, it may be
due to shortage or lack of ingredients and machineries.
 SEASONAL RISK – depending upon the weather, and if ever it’s not good
some of the products will be spoiled.
 +FINANCIAL RISK – when the business will continuously encounter all of the
said risk it can cause financial problem due to the low income that may lead to
bankruptcy.

On the other hand, we all knew that entrepreneurs always take risk just to
make sure their business will be at the top of success. In able to prevent and avoid
such risks we develop a risk management plan by following these steps:
1. IDENTIFY THE RISK – undertaking a review of our business to identify
potential risk.

16
 2. ASSESS THE RISK – assessing the identified risk through establishing the
likelihood (frequency) and consequence (impact) of it occurring.
3. MANAGE THE RISK – through avoiding it by means of changing the business
process, equipment or material, and if it’s not possible then reduce the risk
through training and orienting the staff.
4. MONITOR AND REVIEW – regular monitoring and reviewing of risk
management plan to ensure that the control measures and insurance cover is
adequate.

IX. OFFERING

In order to put up the trendy food-related business, FoodSta will have the
initial capital of Php 8, 500.00, which will be primarily spent on: the ingredients our
product will be using; the materials and equipment used on making our products; the
food stall where we will be going to sell our products; and other expenses in
supporting unexpected costs this business may encounter. Thus, this will be solely
supported by our own savings. Below is the table for our business assets with their
corresponding estimated budget:

ASSETS ESTIMATED BUDGET

INGREDIENTS PHP 1 , 500.00
MATERIALS PHP 2 , 100.00
EQUIPMENT
 BUTANE STOVES WITH PHP 1 , 100.00
BUTANE BOTTLES
 PERSONAL PROTECTIVE
PHP 300.00
EQUIPMENT (PPE)
FOOD STALL PHP 3 , 000.00
OTHER EXPENSES PHP 500.00
TOTAL (INITIAL CAPITAL) PHP 8 ,500.00

17
 X. EXIT STRATEGY

When this business reaches high net income and will prosper, as an exit
strategy, FoodSta will surely start up another branch to other places, add new
products to the menu, buy new equipment and install machineries to fasten the work
of the staffs, and be more innovative enough to think new and unique strategies.

18
 XI. FINANCIAL PLAN

FOODSTA
STATEMENT OF FINANCIAL PERFORMANCE
FOR THE MONTH ENDED JULY 31, 2018
SALES PHP 81 , 900 .00
LESS: SALES RETURNS AND ALLOWANCES PHP 0
SALES DISCOUNTS PHP 0
NET SALES PHP 81 , 900 .00
LESS: OPERATING EXPENSES
COST OF GOODS SOLD PHP 58 , 471.40
ADVERTISING EXPENSE PHP 200 .00
TRANSPORTATION EXPENSE PHP 200 .00
SALARIES PHP 12 , 480 .00
UTILITIES PHP 100 .00
TOTAL EXPENSES PHP 71 , 451 .40
NET INCOME PHP 10 , 448 .60

FOODSTA
STATEMENT OF OWNER’S EQUITY
AS OF JULY 31, 2018
BUTLIG, CAPITAL BEG PHP 0
ADD: INITIAL INVESTMENT PHP 8 , 500 .00
NET INCOME PHP 10 ,448 .60
SUBTOTAL PHP 18 , 948 .60

19
LESS: BUTLIG, DRAWINGS PHP 0
BUTLIG, CAPITAL END PHP 18 , 948 .60

FOODSTA
STATEMENT OF FINANCIAL POSITION
AS OF JULY 31, 2018
ASSETS
CURRENT ASSETS
- CASH PHP 16 , 100 .00
- ACCOUNTS RECEIVABLE PHP 0
- MERCHANDISE INVENTORY PHP 1 ,000 .00
- SUPPLIES PHP 2 ,448 .60
TOTAL CURRENT ASSETS PHP 19 ,548 .60
NON-CURRENT ASSETS
- EQUIPMENT PHP 1 ,400 .00
- FOOD STALL PHP 3 ,000 .00
TOTAL NON-CURRENT ASSETS PHP 4 ,400 .00
TOTAL ASSETS PHP 23 ,948 .60
LIABILITIES
CURRENT LIABILITIES
- ACCOUNTS PAYABLE PHP 5 ,000 .00
TOTAL CURRENT LIABILITIES PHP 5 ,000 .00
NON-CURRENTS LIABILITIES
- NOTES PAYABLE PHP 0
TOTAL NON-CURRENT LIABILITIES PHP 0
TOTAL LIABILITIES PHP 5 ,000 .00
EQUITY
BUTLIG, CAPITAL END PHP 18 , 948 .60
TOTAL LIABILIIES AND EQUITY PHP 23 , 948 .60

20
 XII. APPENDIX OF SUPPORTING DOCUMENTS

 Company Flyers
 Resumes of Key Employees
 List of Business Equipment
 Pictures of Business and Building Permit
 Pictures of your Business Location and Products

21
COMPANY FLYERS

22
 RESUME

TRINA SHEBA MAE CASTILLO BUTLIG

PERSONAL DETAILS
Address : Purok 6-C Poblacion, New Corella, Davao del Norte
Contact No. : 09504013268 Email Address : shebabutlig@gmail.com
Date of birth : April 30, 1990 Age : 28
Place of Birth: Bishop Joseph Regan Memorial Hospital, Tagum City
Gender : Female Civil Status : Single
Height : 150 cm. Weight : 39 kg.
Nationality : Filipino Religion : Roman Catholic

EDUCATIONAL BACKGROUND
College: Ateneo De Manila University
Course: Bachelor of Science in Business Administration Major in Business
Economics (BSBA) – Magna Cum Laude
Year: 2007-20011

Junior High School: New Corella National High School

Year: 2003-2007

Elementary: New Corella Central Elementary School

Year: 1997-2003

WORK EXPERIENCE
General Manager in Starbucks for 2 years
General Manager in Shawarma Snack Center for 2 years
General Manager in Zark’s Burgers for 1 year

SKILLS
- Have a strong sense of business acumen
- Possess superior planning, organizational and leadership skills
- Very well in multi-tasking, decision making and effective communication
- Innovative enough

23
CHARACTER REFERENCE

HENRY “MANOY” BERCILLA

Barangay Captain

I hereby assure that the information above is true and factual to the best of my
knowledge and beliefs.
RESUME

CHERRY BLESS TUDTUD DICDICAN

PERSONAL DETAILS
Address : Purok 4, Carcor, New Corella, Davao del Norte
Contact No. : 09123458761 Email Address: cheress_ican@gmail.com
Date of birth: June 11, 1991 Age : 27
Place of Birth: Mission Hospital, Tagum City
Gender : Female Civil Status : Single
Height : 5’1 Weight : 50 kg.
Nationality : Filipino Religion : Born Again (JIL)

EDUCATIONAL BACKGROUND
College: University of Mindanao, Davao City
Course: Bachelor of Science in Business Administration Major in Financial
Management (BSBA major in FM)
Year: 2nd year college only

Junior High School: Maryknoll High School of New Corella, Inc.

Year: 2004-2008

Elementary: Sta. Cruz Elementary School

Year: 1998-2004

WORK EXPERIENCE
Head Cashier in Ristorante delle Mitre for 9 months
Cashier in Greenwich, Davao CIty for 7 months

SKILLS
- Cash Handling, Customer Service, Friendly, Works well in team
- Process customer payments
- Alerted kitchen staff of large order

24
CHARACTER REFERENCE

FILBERT DAWAL
Barangay Captain

I hereby assure that the information above is true and factual to the best of my
knowledge and beliefs.
RESUME

JINEROSE CALIO ANDAG

PERSONAL DETAILS
Address : Purok 9C, Poblacion, New Corella, Davao del Norte
Contact No. : 09662240392 Email Address: JineroseAndag@gmail.com
Date of birth: January 20, 1991 Age : 27
Place of Birth: Purok 9C, Poblacion, New Corella, Davao del Norte
Gender : Female Civil Status : Single
Height : 162 cm Weight : 52 kg.
Nationality : Filipino Religion : Roman Catholic

EDUCATIONAL BACKGROUND
College: University of Mindanao, Tagum City
Course: Bachelor of Science in Bachelor of Science in Hotel and Restaurant
Management (BS HRM)
Year: 2nd year college only

Junior High School: New Corella National High School

Year: 2004-2008

Elementary: New Corella Central Elementary School

Year: 1998-2004

WORK EXPERIENCE
Head Cook in Mang Inasal for 3 years

SKILLS
-Very well in cooking and innovative enough
-Strict monitor of all kitchen activities
-Takes job very seriously

CHARACTER REFERENCE

25
HENRY “MANOY” BERCILLA
Barangay Captain

I hereby assure that the information above is true and factual to the best of my
knowledge and beliefs.

RESUME

MICHAEL JHON PEÑALOZA TAGUILAN

PERSONAL DETAILS
Address : Purok 9C, New Corella, Davao del Norte
Contact No. : 09489672037 Email Address: michealjhon20@yahoo.com
Date of birth: September 20 , 2000 Age : 18
Place of Birth: Purok 9C, New Corella, Davao del Norte
Gender : Male Civil Status : Single
Height : 159 Weight : 48 kg.
Nationality : Filipino Religion : Roman Catholic

EDUCATIONAL BACKGROUND
College: University of Mindanao, Tagum City
Course: Bachelor of Science in Bachelor of Science in Hotel and Restaurant
Management (BS HRM)
Year: 2nd year college only

Junior High School: New Corella National High School

Year: 2004-2008

Elementary: New Corella Central Elementary School

Year: 1998-2004

WORK EXPERIENCE
Assistant Cook at Penongs for 3 years

SKILLS
-Very well in cooking and innovative enough
-Strict monitor of all kitchen activities
-Takes job very seriously

CHARACTER REFERENCE

26
HENRY “MANOY” BERCILLA
Barangay Captain

I hereby assure that the information above is true and factual to the best of my
knowledge and beliefs.

RESUME

DAVE VILLAPAZ BOCTOTO

PERSONAL DETAILS
Address : Silangan, Sta. Cruz, New Corella, Davao del Norte
Contact No. : 09145633412 Email Address: DaveV_1702@gmail.com
Date of birth : April 17, 1991 Age : 27
Place of Birth: Regional Hospital, Tagum City
Gender : Male Civil Status : Single
Height : 5’7 Weight : 62 kg.
Nationality : Filipino Religion : Roman Catholic

EDUCATIONAL BACKGROUND
Junior High School: Maryknoll High School of New Corella, Inc.
Year: 2004-2008

Elementary: Sta. Cruz Elementary School

Year: 1998-2004

WORK EXPERIENCE
Food Server in Harbor View Restaurant for 2 years
Server in Minute Burger for 1 year and 2 months

SKILLS
Superior customer services, speed and accuracy in delivering orders,
friendly demeanor, ability to effectively resolve customers’ complaints, able to
stand for long periods of time.

CHARACTER REFERENCE

DANTE BOCTOTO SR.

Barangay Captain

27
I hereby assure that the information above is true and factual to the best of my
knowledge and beliefs.

RESUME

JOSHUA JAVE DIABORDO ESCOBIDAL

PERSONAL DETAILS
Address : Purok 2, Suawon, New Corella, Davao del Norte
Contact No. : 09984471101 Email Address: JJEsco_0421@yahoo.com
Date of birth: April 21, 1991 Age : 27
Place of Birth: Davao City
Gender : Male Civil Status : Single
Height : 5’7 Weight : 73 kg.
Nationality : Filipino Religion : One Way Outreach

EDUCATIONAL BACKGROUND
College: University of Mindanao, Tagum City
Course: Bachelor of Science in Business Administration Major in Human
Resource Development (BSBA major in HM)
Year: 2nd year college only

Junior High School: Limbaan National High School

Year: 2004-2008

Elementary: Suawon Elementary School

Year: 1998-2004

WORK EXPERIENCE
Purchaser in Serenity Restaurant for 5 months
Purchaser in McDonalds for 1 ½ years

SKILLS
Had the skills in identifying customers, has the ability to negotiate to
achieve desired quality, price and timetables, skillful in purchasing
ingredients, materials, and equipment needed.

28
CHARACTER REFERENCE

RICKY ALCULAR
Barangay Captain

I hereby assure that the information above is true and factual to the best of my
knowledge and beliefs.
RESUME

RICHARD JHUN AGUELO LACIA

PERSONAL DETAILS
Address : Purok 9, Limbaan, New Corella, Davao del Norte
Contact No. : 09462717467 Email Address: richjhun04lacia@gmail.com
Date of birth: March 14 ,2000 Age : 18
Place of Birth: Purok 9, Limbaan, New Corella, Davao del Norte
Gender : Male Civil Status : Single
Height : 165 Weight : 40 kg.
Nationality : Filipino Religion : Roman Catholic

EDUCATIONAL BACKGROUND
Junior High School: Limbaan National High School
Year: 2013-2017

Elementary: Limbaan Elementary School

Year: 2007-2013

WORK EXPERIENCE
Delivery Driver in Ilustrado Restaurant- Head Office for 2 years
Delivery Boy and Dishwasher in Yurakuen Japanese Restaurant for 1 year

SKILLS
- Time Management Skills, Excellent sense of direction, personable and
friendly, has a clean and neat appearance
- Ability to efficiently clean dishes, Strong work Ethic, stamina to stay on feet
for long periods of time, capable of lifting heavy pots and stacks of dishes.

CHARACTER REFERENCE

29
“OPE” GAMALE
Barangay Captain

I hereby assure that the information above is true and factual to the best of my
knowledge and beliefs.

LIST OF BUSINESS MATERIALS AND EQUIPMENT

PERSONAL PROTECTIVE WATER JAG
EQUIPMENT

BUTANE STOVE BUTANE BOTTLE

FRYING PAN PLATES

30
TUPPERWARE CHOPPING BOARD

PLASTIC CUPS SPOON AND FORK

KNIVES LADLES

BOWLS PLASTIC CELLOPHANES

31
GARBAGE BINS TARPS AND FLYERS

BUSINESS PERMIT (SAMPLE ONLY)

BUILDING PERMIT (SAMPLE ONLY)

32
 BUSINESS LOCATION (SAMPLE ONLY)

FOODSTA’S PRODUCTS

FOODSTA’S FOODSTA’S
BURGER LEMON
ICED TEA
FOODSTA’S
33

FRENCH
34