SANCHEZ MIRA

NATIONALHIGHSCOOL

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KAIBIGA’S PANDEBUKO

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A Feasibility Study
Presented to the Faculty of the
Senior High School of
Sanchez Mira National High School
Sanchez Mira, Cagayan

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In Partial Fulfillment
of the Requirements for the subject
Feasibility Study

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JONATHAN INAY

SHAINA GAYE MACABALO

GLENN-VERT COMIGHOD

JOHN LOUIE CABILES

KIMBERLY RANIN

2020
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CERTIFICATE OF ACCEPTANCE

This is to certify that the feasibility study attached hereto entitled “KAIBIGA’S PANDEBUKO” prepared

and submitted by Mr. John Louie Cabiles, Mr. Glennvert Comighod, Mr. Jonathan inky, Ms. Shaina Gaye

Macabalo; Ms. Kimberly Ranin in partial fulfillment of the requirements for the Degree Master in Public and

Business Management Major in Business Administration is hereby accepted.

JOEVANNI CACATIAN

Teacher 2

Feasibility Study Adviser

Accepted as partial fulfillment of the requirements for the subject Feasibilty Study.

Recommending Approval:

HARRY COLLADO

PRINCIPAL 2

CAMPUS PRINCIPAL
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APPROVAL SHEET

The Feasibility Study entitled"Kaibiga's Pandebuko”prepared and submitted by Mr. Jonathan Inay,

Shaina Gaye Macabalo, Glenn-vert Comighod, Kimberly Ranin and John Luoie Cabiles, in partial fulfillment

of the requirements for the subject Feasibility Study.

JOEVANNI CACATIAN

TEACHER 2

Feasibility Study Adviser

COMMITTEE ON REVIEW

APPROVED BY the Committee on Review with a grade of ___________.

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ACKNOWLEDGEMENT

This Feasibility Study has been made possible by the guidance, supervision, cooperation and

participation of the following:

To our Almighty God who always look up and secure the safety of the proponents in doing

this project

To our parents for the financial assistance and who always guide and give words of wisdom

to inspire us in doing our best in preparing the Feasibility study.

To our Feasibility adviser, Mr. Joevannie D. Cacatian, who has greatly shared his

knowledge with us with patience and diligence in helping us meet the necessary works for the

completion of our Feasibility study.

Sincerest gratitude is extended also to our respondents, the Senior High School of Sanchez

Mira National High School for the time they spent in the interview.

Together, we sincerely acknowledgement and give thanks the person/s mentioned above

who have brought the success of doing this Feasibility Study. We are very grateful for this

wonderful accomplishment.
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TABLE OF CONTENTS

TITLE PAGE

CERTIFICATE OF ACCEPTANCE

APPROVAL SHEET

ACKNOWLEDGEMENT

TABLE OF CONTENTS

LIST OF FIGURES

LIST OF TABLES

PROJECT FEASIBILITY STUDY

1.0 EXECUTIVE SUMMARY

1.1 Management and Personnel Feasibility

1.2 Market Feasibility

1.3 Production and Technical Feasibility

1.4 Financing and Financial Feasibility

1.5 Socio-Economic Feasibility

1.6 Project Conclusion

1.7 Project Recommendation

2.0 PROJECT BACKGROUND

2.1 Project Proponent

2.2 Proposed Name of the Firm

2.3 Type of Business Organization

2.4 Location of the Business

3.0 MANAGEMENT AND PERSONNEL FEASIBILITY

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3.1 Personnel

3.2 Organizational Structure

3.3 Duties and Responsibilities

3.4 Qualifications Required

4.0 MARKET FEASIBILITY

4.1 Market Description

4.2 Demand

4.3 Supply

4.4 Competitive Position

4.5 Marketing Program

5.0 PRODUCTION AND TECHNICAL FEASIBILITY

5.1 The Products

5.2 Production Process

5.3 Plant Size and Production Schedule

5.4 Schedule of Pre-Operating Activities and Gantt Chart

5.5 Machineries and Equipment

5.6 Location

5.7 Business Logo

5.8 Layout

5.9 Facilities

5.10 Raw Materials

5.11 Utilities

5.12 Waste Disposal

5.13 Labor Requirement

5.14 Quality Control

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6.0 FINANCING AND FINANCIAL FEASIBILITY

6.1 Financial Assumptions

6.2 Total Project Cost

6.3 Projected Financial Statements

6.4 Supporting Schedules

7.0 SOCIO-ECONOMIC RESPONSIBILITY

7.1 Socio-Economic Responsibility

7.1.1 Economic Responsibility

7.1.2 Legal Responsibility

7.1.3 Ethical Responsibility

7.1.4 Discretionary Responsibility

APPENDICES

Appendix “A” Letter to Respondents

Appendix “B” Pre-Marketing Survey Questionnaire

Appendix “C” Results of Pre-Marketing Survey

CURRICULUM VITAE
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LIST OF FIGURES

Figure A Organizational Structure Figure B Gantt Chart

Figure C Business Logo

Figure D Business Layout

Figure E Distribution of Respondents as to their Status

Figure F Frequency on Where the Respondents Usually Eat their Lunch

Figure G Percentages of Respondents as to how they Prepare their

Foods for Lunch

Figure H Respondents’ Frequency in Buying their Lunch in a

Carinderia or Fastfood

Figure I Frequency Distribution on the Amount Spent for

Lunch of the Respondents

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LIST OF TABLES

Table 1 Daily Demand Forecast

Table 2 Schedule of Pre-Operating Activities

Table 3 Summary of Machineries and Equipment

Table 4 Total Project Cost

Table 5 Schedule of Salaries and Wages

Table 6 Schedule of Utilities Expense

Table 7 Schedule of Inventories

Table 8 Schedule of Sales and Cost of Sales

Table 9 Schedule of Depreciation Expense

Table 10 Breakdown of Respondents

Table 11 Respondents’ Willingness to Patronize the Topsycups

Food Truck along Frequency and Percentage

Table 12 Respondents’ Preferences on the Products of the Proposed Business

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PROJECT FEASIBILITY STUDY

This feasibility study aims to examine the practicability of establishing the KAIBIGA’S BUKO

PANDESAL within its specified strategic location with the highlights presented in the succeeding

pages of this study. The results and findings of this study will serve as a basis in making economic

decisions whether to pursue or not with the project.

1.0 EXECUTIVE SUMMARY

The pandesal is a type of Filipino bread that is slightly sweet and baked as small, oval

loaves. The name comes from the Spanish word pan de sal, which literally means ‘bread of salt”. It

is the most popular bread in the Philippines that is traditionally served as a breakfast roll which is

made of flour, eggs, yeast, sugar, salt and milk. Filipinos usually pair it with their favorite cup of

coffee or milk and sometimes, it is also served during meryenda or snack time. Kaibiga’s

Pandebuko made a twist on making a more delicious yet healthier flavored pandesal by mixing

coconut meat. Coconut is the fruit of the coconut palm; it is used for its water, milk, oil, and tasty

meat. The coconut fruit are especially high in manganese, which is essential for bone health and the

metabolism of carbohydrates, proteins, and cholesterol which is good to our health, the meat of the

coconut will be more nutritious when mixed with dough.

Kaibiga’s Pandebuko bakery store will be located at centro-1 beside the people’s gym and

front of the municipal hall. The chosen location will make the business exposed to its target market

since a lot of people visits here often and was very open for them. The business was located on a

wide range of residential areas where a lot of business is situated near it, wide range of institution is
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also located near like the divine world high school .This opportunities will be a great advantage of

the business. Our competitors will be the nearby bakery that operates within the locality.

Highlights

1.1 Project Background

Name of the Project : Kaibiga’s Pandebuko

Type of Business Organization : Partnership

Location : Centro 1, Sanchez Mira, Cagayan

Beside the people’s gym

Proponent : Kimberly Ranin

Shaina Gaye Macabalo

John Louie Cabiles

Glenn-Vert Comighod

Jonathan A. Inay

Project Cost : ₱326,580.00

1.1 Management and Personnel Feasibility

The business shall be formed into a partnership business. The partners shall only facilitate the

operation of the business.

The proposed business shall be managed by a manager which is also one of the owner of the

business. The manager will also be the supervisor and lead the employees of the business which are

the: baker, server, and the driver. The hiring of the employees and manager shall be based on their

educational background, skills needed by the job and their personality. Attitude of the employees to

be hired shall also be considered to maintain a quality service to its customers.

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1.2 Market Feasibility

Pandebuko wants to distress the purchasing influence of most of the Filipinos as it is

offering an affordable price and addressing health and wellness trends in our product offerings. For

the business to prosper, it should be given time and effort. The proponent of this business must have

the desired creativity so as to be able to provide quality service to its customers. The fulfillment of

the needs and wants of its customers must be the key objective of the recommended business.

1.3 Production and Technical Feasibility

We aim to make our product in the standard of supreme quality that customers will be proud of

patronizing. In order to achieve this, we have to carefully study and formulate the process by which

we will produce the goods that we will be selling them. We will be continuously finding ways to

develop every aspects of our product, from preparation to delivery.

1.4 Financing and Financial Feasibility

Sales are based in the projected market share of Pandebuko computed in the market study of

this project. Financial aspect is a vital part in every business. It considers an ample time in preparing

its complex financial statements that are used in making and are frequently basis for judgement and

predictions about the firm.

1.5 Socio-Economic Feasibility

Laws and policies shall.be followed and adhered by the proposed buisness and its owners to survivie and

operate continuosly until iys success as well the Sustainable development shall also be prioritized by the

business to avoid violating the laws and obligations tbat are oblogated bu the business..
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The proposed business will also give job opportunities for the residents of the locality where

the business is located. It will make sure to cooperate with all the events and programs of Sanchez

Mira where the business can meaningfully contibute to the locality and to the whole nation. It will

also surely pay taxes regularly to the Government which increases tax collections in Sanchez Mira for the

development of Sanchez Mira

1.6 Project Conclusion

Upon thorough analysis on the different aspects of this feasibility study, it is concluded that the Kaibiga's

Pandebuko bakery store is deemed feasible to establish.

1.7 Project Recommendation

Based on the conclusion, it is therefore recommended that the business shall be realized.

2.0 PROJECT BACKGROUND

The following presents the background of the proposed KAIBIGA'S PANDEBUKO. It includes the

project proponent, proposed name of the firm, type of business organization, and the location of the

business.

2.1 Project Proponent

The proponents of the proposed product and business are Kimberly Ranin, Shaina Gaye

Macabalo, Glenn-Vert Comighod, John Louie Cabiles and Joanthan A. Inay. They are Grade 12

students that are currently taking up Accountancy and Business Management at Sanchez Mira

National High School.

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They are currently pursuing graduate school studies in Feasibility Study. With their

knowledge about pursuing businesses in taking up ABM strand they are confident that this business

will succeed in the long-run, thus, becoming one of the known Food businesses in Sanchez Mira.

2.2 Proposed Name of the Firm

The proposed business shall be named "KAIBIGA'S PANDEBUKO" with a tagline of"Bite at first

sight, Love at first bite". The kaibiga’s means “kaibigan” in long term, which represent the

friendship of the partners Shaina Gaye Macabalo, Kimberly Ranin, John Louie Cabiles, Glenn-Vert

Comighod and Jonathan Inay.

The name of our product “Pandebuko” are the words Pandesal and Buko, coconut in English

diverse up to each other. The tagline is conceptualized based on the love quote “love at first sight’ at

first sight. The tagline means that seeing the product at first sight will be amazed to try it and biting

it for the first time will makes you love it.

2.3 Type of Business Organization

Since this this project and business proposal consists of 5 members, they decided to form a

partnership business which requires two or more persons. This type of business is easier to form but

requires developing a partnership agreement that the proponents of this business already developed.

2.4 Location of the Business

Location is one of the most crucial decisions being made in establishing a business. Proper location

will not only increase market awareness but will enable a business to manage and use its resources

efficiently and sufficiently and will undeniably results to profit maximization.

The Kaibiga’s Pandebuko will be positioned beside the people’s gym at Centro-1 Sanchez

Mira Cagayan. Unlike any other bakery store the business will bring the product directly to the
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costumers by going through door to door selling. If the businesses will dim successful the

proponents will again decide where to put up the business branch.

3.0 MANAGEMENT AND PERSONNEL FEASIBILITY

Efficiency in the work place depends mostly on the efficient and effective performance of

the employees of the business. Their performance is primarily influenced by the management style

and strategies of the manager and how well the personnel are being organized in the business.

Effective and efficient staffing in the business is, therefore, important to properly carry-out

the goals and objectively of the business. Henceforth, the following provides the management and

personnel aspect of the KAIBIGAS’PANDEBUKO. Presented herein are the personnel to be hired,

their perspective duties and responsibilities, and the qualifications for each job.

The proponents used the cost plus method in determining the price of our product. It is the most

common pricing method. The price of our products depends on the total material cost each product

plus the mark-up.

3.1 PERSONNEL

The partnership shall hire manager of the KAIBIGAS’ PANDEBUKO, since he is also a

government employee. The manager shall perform all management function to ensure positive

operation of the business. Further, he shall hire staffs who will play an important function and role

in the business namely: baker, server and driver. The duties and function of the staffs are presented

in the following part of this feasibility study.

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3.2 ORGANIZATIONAL STRUCTURE

FIGURES A. Organizational Structure

MANAGER

BAKER SERVER DRIVER

3.3 DUTIES AND RESPONSIBLE OF PERSONNEL

The Manager shall be the one who is responsible in leading the employees, managing,

supervising and monitoring the day-to-day processes of the KAIBIGAS’ PANDEBUKO. The

manager shall also responsible for the procuring of ingredients, negotiations to suppliers and means

of marketing. He shall also perform the bookkeeping of the daily operation of the business. At first

the owners and founder of the company will be the acting manager of the business, if found

successful the business will hire a manager.

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The Baker shall be tasked in preparing all the ingredients including the coconut and other

items that are needed to cook the PANDEBUKO product.

The Server shall be responsible in communicating with the costumers, he is also

responsible in taking orders, cashiering and serving orders to costumers.

The Driver is responsible in selling the PANDEBUKO place to place using a motorcycle

or bicycle. He is also responsible in delivering ordered products to the costumers.

3.4 QUALIFICATIONS REQUIRED

The manager shall have the leadership skills and the ability to supervise personnel while

reflecting the style and characters of the KAIBIGAS’ PANDEBUKO. The manager is someone who

has a experienced in managing restaurants or bakery, he shall be also be familiar with local buying

sources, suppliers and methods.

The baker must have time management and patience to work especially in peak hours

such as weekend rushes and snack time. The KAIBIGAS’ PANDEBUKO need top-notch and

passionate baker for creating delicious and sanitize food products. The baker shall also have an

experienced in baking and has certificate in culinary or any NC related to the jobs.

The server needs to have a pleasing personality and work well under pressure, meeting

the loads of customers at several orders while maintaining a pleasant behavior, she must also good

in basic mathematics for cashiering. She must also know how to advertise the product to the

costumers.
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The driver must have a professional driver’s license. He must also have an experience in

driving, know how to advertise the product and importantly, be alert and knowledgeable in the

different road laws and regulations.

4.0 MARKET FEASIBILITY

In feasibility conducted, market will always be the life of it. The question of demand for the product

is always the starting point of financial discussions, even though we try and find means to make a

project profitable. We cannot go further on discussing profitability and the other parts or aspect of

our project without the demand. This is why we give importance and a good focus on the market

which we put first in our consideration.

4.1 MARKET DESCRIPTION

Pandesal is one of the most popular bread in the Philippines. This is best eaten during the

breakfast. Usually Filipinos uses pandesal as their merienda during break time. Especially when dip

it on a hot coffee. Filipinos usually uses pandesal as an alternative of rice during breakfast. Pandesal

can be mixed by different flavor like mayonnaise, peanut butter, star margarines, chocolate and etc.

Pandesal is very nutritious food. Pandesal nowadays has been undemanding because of the increase

of production of the junk food, and other foods that are flavored with a different kind of chemicals,

that was more delicious than pandesal. Pandesal has been so really forgotten the youths because of

chemical foods that are more tasty than the pandesal but more dangerous to their health.

Due to this phenomenon, the proponents decided to solve this by making a more tasty and

delicious pandesal that youth will surely love. We improved our pandesal by mixing a blended
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coconut meat to the main ingredient of the pandesal to ensure not only for the improvement of its

taste but also for nourishing. We experimented and try to add different kinds of fruits on the dough

and it came up that coconut has the best taste of all the fruit that we tried to add.

Broadly speaking, the Kaibiga’s Pandesal aims to compete with the different kind of

pandesal product inside the locality of Sanchez Mira. With the changing lifestyle, eating and

working habits, people becoming fond of the easy access and foods that are ready to it. The study

introduces to its target market and buko pandesal will not only make you delighted but also satisfy

your modern lifestyle.

Kaibiga’s Pandesal will be based within the humble town of Sanchez Mira, Cagayan,

targeting the schools, office and houses of citizens. Even though it is supposed to sell on a single

area, the proponents planned to sell the product within the whole area of locality by selling it door-

to-door by using bicycle or motorcycle. In order to fully introduced and inform the product to the

people, the product will also be marketed through the help of Facebook and Internet by creating a

website of our business.

4.2 DEMAND

Pandesal and other kinds of bread has favourite and considered as the one of the culture

of the Filipinos, particularly Sanchez Miranians. That is why the identified target market and

coverage that the project seeks to accommodate the employed individuals in the offices within the

municipality and all the schools near our business including the individuals walking by the streets

and to all the citizens of Sanchez Mira by selling door to door to generate more sales.

The locality of Sanchez Mira has a abundant population because of businesses located

within the locality and institutions like the Cagayan state university including primary to college
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school privates or publics and the working individuals will be a great factors in the sale of the

product.

Based on the demand situation of the proposed business, the following table present the

demand forecast for the products to be offered by the business.

4.3 SUPPLY

Kaibiga’s Pandebuko will varies not just in management but also with the adequate

supply of raw materials needed in producing Pandesal product for the target customers. Since

Sanchez Mira is abundant in coconut fruits and some businesses within the locality focused in

selling coconuts we will be purchasing from them. It will give us a great advantage since our

business focuses only to the Pandebuko product. However, some raw materials needed to make our

product has not been available within the Sanchez Mira Materials ,the partners decided to purchase

flours, yeast and other ingredients that needed to make our products from the wholesalers in the best

price offered outside our locality like tuguegaroa city for continuation of raw material supply.

4.4 COMPETITIVE POSITION

Sanchez Mira is a place where a numerous bakery businesses has been operating, the

businesses was located in a different location surrounding the locality, however the proponents

decided to locate the business at centro2 where there is wide range of target market and to be easily

known by the citizens since it was the center of Sanchez Mira and numerous citizens regularly visits

here.

The primary goal is to sell buko pandesal, therefore all bakery business in Sanchez mira

area are indirect competitors. It will be easy for the business to innovate its product since it only
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focuses only with only one product unlike other bakeries that sells different kinds of breads which

will make them difficult for innovate their products. We will also be selling our products through

door to door to ensure more profits the business unlike other.

4.5 MARKETING PROGRAM

Product. Pandesal is essential in Filipinos breakfast and as their meryenda during break time, it

usually matched with a hot coffee during the morning and afternoon. The Pandesal can be filled

with any different flavors like jams, mayonnaise, butters, margarines and melted chocolates. The

business will only focus on a one product the Pandebuko product. Usually Pandesal are baked with

some natural ingredients with it, the Kaibiga’s Pandebuko is made by baking blended coconut meat

in the dough with water and added some flavors. The added coconut meat will serve as invaluable

nutrients added to our bread promoting healthier lifestyle for Filipinos.

Place. Kabiga’s Pandebuko bakery will be located at centro-1 beside the people’s gym and front of

the municipal hall. The chosed location will make the business exposed to its target market since a

lot of people visits here often and was very open for them. The business was located on a wide

range of residential areas where a lot of business is situated near it, wide range of institution is also

located near like the divine world high school .This opportunities will be a great advantage of the

business.

Price. The proponents used the cost plus method in determining the price of our product. It is the

most common pricing method. The price of our products depends on the total material cost each

product plus the mark-up.

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Promotion. On the 1st 3 days of the business we will be giving a discount to all the costumers.

Advertisement through print materials, word of mouth it will be emphasizing the good benefits of

the product to our health and being friendly to the costumers, advertising the business and its

product with the aid of social media and internet by making a website of the business. We also

include selling the Pandebuko product through door to door using a bicycle neither a motorcycle

during the morning for a faster transaction. We came up with different kinds of promotion strategies

not just to achieve good customer feedback but to gain a numerous costumers and aim for a great

profit.

5.0 PRODUCTION/TECHNICAL FEASIBILITY

The production/technical aspect of this study presents the process in delivering the

products and services to its customers. It further shows the logical aspect on how the proposed

business will produce, store, and deliver the products to its customers. It also includes the practical

use of latest technologies which ate relevant in the operation of the kaibigas’ Pandebuko.

Hence, the technical aspect of this feasibility includes the list of products, production

processes, plant size and production schedule, machineries and equipment, location, facilities, raw

materials, waste disposal, labor requirement, and quality conoperation.oTHE PRODUCT

The product of kaibigas’ Pandebuko focuses only on a one product the Pandebuko it will

be just like other pandesals like mallungay Pandesal but differ in the main flavor which is coconut.

What makes it different from the other Pandesal or bread products are its quality, texture, taste,

unique selling and pricing.

5.2 PRODUCTION PROCESS

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The following procedures are done in the preparation of the product of the business

Setting up. After finding the best position, the rented place is to be arranged with tables, chairs and

the utilities, facilities, materials and equipment to be used. The employees are required to wear their

uniform well groomed, for the bakers they are required to wear their apron together with their

hairnet and gloves or personal protective equipment.

Washing. The equipment especially the raw materials like the coconuts are needed to be secured

and properly washed with clean water and kept in the food rack before using it.

Preparation. The ingredients are prepared personally by the bakers after opening the work place.

This includes baking, mixing the ingredients, massing the dough, slicing the coconuts and sorting

the ingredients in order to keep up the fast service to customers. The product will be only be cook

after the costumer’s orders.

Gastronomic. This involves preparing, measuring, mixing, baking and slicing. In this process the

dough is mixed with the coconut meat, already baked and sliced into pieces ready for toasting and

waiting for orders.

Service. This involves selling door to door within the sanchez mira using motorcycle or a bicycle.

The employees ensure a fast selling time in order to provide the best services to the costumers and

ensure that they are delighted not only with the products but also with their with their services.

5.3 PLANT SIZE AND PRODUCTION SCHEDULE

Kaibigas’ Pandebuko business will operate for 18 hours each day starting at 5:00 in the

morning and ends in 10:00 in the evening, Monday to Sunday. The operating hours included the

service of door to door selling. The business will be positioned in the target market, beside the
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people’s gym of Sanchez Mira. Customers will walk in the front of the business to say their order

and wait for it this is also where they will pay for their order. Orders will be called out when ready

for costumers to pick up.

In the start-up phase, the employees will be working every day in the bakery preparing

the products. The manager is tasked in the development of the business and for the innovation of the

product. The bakery can serve 200-500 orders per day including the service of the door to door

selling. The drivers must have experienced expediting 100 houses within the 4 hours. For the server

must also have an experience expediting 60 people per hour. The bakers must baked 100-200 pieces

of dough per hour to ensure the readiness of the product to be sold.

5.4 SCHEDULE OF PRE-OPERATING ACTIVITIES AND GANTT CHART

Table 1. Schedule of Pre-Operating Activities

The following presents the schedule of activities and the gantt chart on the start-up activities of the

proposed business.

ACTIVITY ACTIVITY DURATION

DESCRIPTION
A Feasibility study preparation 3 WEEKS
B Business plan preparation 2 WEEKS
C Securing business permits and 2 WEEKS
preparation of other legal
documents
D Site assessment and 1 WEEK
preparation
E Construction of the building 4 WEEKS
F Purchase of the machineries 2 WEEKS
and the equipment
G Construction and installation 1 WEEK
of the facilities, furniture,
equipment and fixtures
H Hiring of personnel 1 WEEK
I Training of personnel 1 WEEK
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J Advertising campaign 2 WEEKS

The KAIBIGAS’ PANDEBUKO BAKERY shall undergo the above-mentioned pre-operating

activities with its respective duration in accomplishing those. The schedule was prepared to detail

the activities and to avoid contingencies in the pre-operating stage of the business. It is assured that

the pre-operating activities as presented are in accordance with pre-existing guidelines to be

considered in establishing a business.

FIGURE: GHANT CHART

WEEKS PROGRESSION MONTHS

The Ghant chart above presents a more detailed duration and schedule in the realization

of the pre-operating activities of the proposed business. It reveals that the business shall be

established at approximately five (5) months. The pre-operating activities shall commence in the

first week of November and is expected to be done at the third week of March

5.5 MACHINERIES AND EQUIPMENT

This part discusses or describes the technology that will be used manual, mechanical or

automated. If production is done manually, then the used of equipment machinery, furniture and
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fixtures will be limited. However, the customer still made a list of all the needed equipment and

other facilities.

Mixing bowl comes in graduated sizes and has sloping sides; used for mixing ingredients.

Blender is a kitchen and laboratory appliance used to mix, or emulsify food and other

substances. A stationary blender consists of a blender container with a rotating metal blade at the

bottom, powered by an electric motor that is in the base.

Measuring Spoon used to measure an amount of an ingredient, either liquid or dry when cooking.

This may be made of plastic, metal, and other materials. These are available in many sizes,

including teaspoon and tablespoon.

Measuring Cups used primarily to measure the volume of liquid or bulk solid cooking ingredients

such as flour and sugar. And it is made of plastic, glass, or metal.

Oven is a thermally insulated chamber used for the heating, baking or drying of a substance and

most commonly used for cooking.

Tray is a shallow platform designed for the carrying of items. This is a flat, rectangular metal pan

used in an oven.

Knife used for cutting bread. The serrated blades of bread knives are able to cut soft bread without

crushing it.

5.6 LOCATION

Since the business property is located in an enterprise zone, property taxes on the property

abaled for the initial years covered by the business plan. The Kaibiga’s Pandebuko will be
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positioned beside the people’s gym at Centro-1 Sanchez Mira Cagayan. The business will also go

through door to door selling, bringing the product directly to the costumers. If the business will

become success the proponents will again decide where to put up the business branch.

5.7 BUSINESS LOGO

The business came out with this logo because we believe that in can present the main

definition of our business. The business name Kaibiga’s Pandebuko represents our partnership and

our determination to work together as a team. The kaibiga’s means “kaibigan” in long term, which

represent the friendship of the partners Shaina Gaye Macabalo, Kimberly Ranin, John Louie

Cabiles, Glenn-Vert Comighod and Jonathan Inay.

The name of our product “Pandebuko” are the words Pandesal and Buko, coconut in English diverse

up to each other. We believe that coming out with this name will catch the attention of the market
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and can be easily recognized because of its simplicity and surely create an impression to our target

market. The circle that surrounds the logo presents the continuation of the business that can’t be

stop even in facing struggles and problems. Inside the circle are breads that look like a coconut fruit

that symbolizes our product.

“Bite at first sight, love at first bite” is the tagline of the business, the tagline is conceptualize based

on the love quote “love at first sight’ at first sight. The tagline means that seeing the product at first

sight will be amazed to try it and biting it for the first time will makes you love it.

5.8 PLANT LAYOUT

PANTRY
Round table
with chairs
With chairs

5.9 FACILITIES

The bakery will be constructed with a figure of rectangle with 2 parts of area the store and

the pantry, The layout is tactically designed to support the smooth process of the proposed business

the display rack is the place where all finished product that are ready to sell are being displayed the
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bakery or store will be the place for the costumer to purchase the finished product of the bakery

store. The pantry will be the area where the pandebuko will be made by the baker. A small bedroom

is located at the pantry area, where all staffs will stay and rest while waiting for costumers. There is

also a comfort room inside the pantry where workers will take their necessity.

5.10 RAW MATERIALS

Pandebuko is a staple foodstuff which is made and eaten is most countries around the world.

Bread products have involved taking many forms, each based on quite different and distinctive

characteristics. Over the centuries craft bakers have developed our traditional bread varieties using

their accumulated knowledge to make best use of our available raw materials. Pandebuko raw

materials are consists of the following:

Water - Is an essential ingredient. In a bakery production all ingredients interact among one

another.

Yeast – Used in baking. In the production of baked bread, yeast is a key ingredient and

serves three.

All Purpose Flour – Used for suitable for all types of baked goods such as bread.

Powdered Milk – contributes moisture and adds colour and flavour to baked pandesal.

Bread Crumps – used for breading or crumbing foods or topping.

Salt – It enhances the flavour of the product.

Brown Sugar – Used for very similarly to granulated white sugar but it provides a tough of

extra flavour.
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Coconut - is a tropical fruit-bearing palm tree, known to be highly nutritious, rich in fiber, protein,

vitamins, and minerals. It is classified as a “functional food” because it provides many health

benefits beyond its nutritional content.

5.11 UTILITIES

During the production process of the bakery store, services are needed to maintain a good

transaction of the business. Also power and water system shall be installed, with the proper storage

and installation for the safety of the business according to the BFP policies the bakery store needed

to obtain the gas and fuel with the proper storage and installation for the safety of the business.

Water system are needed be installed in the bakery store by the Sanchez Mira Water District. This

will be used in the sanitation and preparation for the equipment and raw materials that will be

needed in the business In order to conserve more current the business will also be using the solar

panels above the bakery store for alternative, so that the business can operate even in the absence of

current. Gas tank is also needed by the business for the appliances that needed gas in functioning

specially for the oven.

5.12 WASTE DISPOSAL

The business will only be using a paper bag for the packaging of the product, this paper bag

will be easily to decomposed since it was biodegradable and can be reusable at all time. In the daily

operation of the business will produce waste like egg shells, wastage and scraps, this will also be

easily decomposed when thrown in the trash can that are installed inside the pantry. The plastic

waste will be thrown away to a different trash can to ensure segregation. The waste will be placed

on a garbage bag separately so that the garbage collectors will easily collect them every Friday. The
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used glass and plastic bottles will be earned and sell them to a junk yard or store for an additional

income that can be used in the development of the business.

5.13 LABOR REQUIREMENT

Before hiring workers, interviewing the applicant shall be happened first to determine

whether he/she has an experienced based on the work, or he/she suited for the job. The workers

hired shall be required to be in legal age to work and have good ethical characteristics. The bakery

store plan shall start with one manager, two bakers, one server and one driver.

The business will open 24 hours, the workers needed to work whole day. The driver also

needed to work at the bakery for some help to the other workers after his door to door selling. The

workers will be compensated in accordance with the provisions of the Labor Code and other

existing laws re: employee compensation and benefits.

5.14 QUALITY CONTROL

Looking around the production floor of a bakery, there are many areas to increase safety and quality

for products. Taking steps to keep products and processes safe can also increase the overall quality

and consistency of our baked goods.

As bakers, we know ovens provide a kill step against pathogens. Quality check points for raw

materials employee training, allergen controls, and finished product analysis can reduce the risk of

product recalls and ensure a safe and consistent finished product.

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6.0 FINANCING AND FINANCIAL FEASIBILITY

The forecast of the overall success of the proposed business is reflected in this financial feasibility. It shows

in this part of this feasibility study the liquidity, profitability and solvency of the proposed business upon the

realization of the business.

Hence, the succeeding parts reveal the forecast on the financial performance, financial position and

the changes in its equity as a basis in determining the viability of the proposed business considering

assumptions which are based on the predetermined factors affecting the environment of the proposed

business as evident in the survey conducted (see appendices).

6.1 Financial Assumptions

The following are the financial assumptions used in preparing the projected financial statements of this

feasibility study.

1. The business is assumed to operate for 365 days in a year.

2. A 10% margin of error on the result of survey was assumed in forecasting for the daily sales

of the business as presented in table ______ in the appendix.

3. 10% increment in sales is expected each year, likewise, with the cost of sales.

4. Utilities expense is expected to increase at 10% per annum.

5. Supplies expense for the first year of operation is estimated at P30,000 and is expected to

increase at 10% per annum.

6. Promotional expenses for the first year is assumed at P23,000 and expected to decrease by

5% annually.

7. Gasoline expense is estimated at P12,000 for the first year of operation or P1,500 monthly

and is expected to increase by 5% per annum.

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8. Permanent withdrawal of P50,000 for 20**, and P100,000 per annum for the succeeding yea

6.2 Total Project Cost

The total project cost of the proposed study is estimated at P326,580.00 which shall be invested by the
proponent. The breakdown of the total project cost is as follows:

Table 6.1 Total Project Cost

PARTICULAR AMOUNT
Fixed assets
Building 100,000
Land 100,000
Oven 10,000
Blender 2,000
5mts solar panels 5,000
Tray rack and storage 3,000
Table 2,000
Monoblock chairs 480
Refrigerator 7,000
Trash bin 300
Drawer table 1000
Electric fan 1,300
Total fixed assets 232,080

WORKING CAPITAL
Cash
Salaries And Wages 22,050
Utilities 15,000
Supplies 2,500
Promotional/Advertising 10,000
Gasoline 2,500
Inventories 10,000
Petty Cash Fund 14,000
Total Working Capital 94,500

Total Project Cost 326,580

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20** 20** 20**

Sales 1,095,000.00 1,204,500.00 1,324,950.00

less: cost of sales 365,000 401,500.00 441,650.00

gross profit 730,000 803,000.00 883,300.00

less: operating expense

salaries and wages 474,000 474,000.00 474,000.00

utilities expense 34, 800 38,280.00 42,108.00

depreciation expense 2,831 2,831.00 2,831.00

supplies expense 30,000 33,000.00 36,300.00

promotional expense 23,000 21,850.00 20,757.50

gasoline expense 12,000 12,600.00 13,230.00

operating profit 188,169 220,439.00 294,073.50

add: income from investment in
equities -

profit below tax 188,169 220,439.00 294,073.50

less: tax 5,645.07 6,613.17 8,822.21

NET PROFIT 182,523.93 213,825.83 285,251.29

6.3 Projected Financial Statements

The following are the projected financial statements of Kaibiga’s Pandebuko bakery.

KABIGA’S PANDEBUKO
Projected Statement of Comprehensive Income
For The Year Ended December 31,20xx
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The above projected statement of comprehensive income shows an increasing profit for the first three

years of operation. The figures of net profit imply that the business is profitable and has the capability of

sustaining its operation.

KAIBIGA’S PANDEBUKO
Projected Statement of Charge in Owner’s Equity
20** 20** 20**
Kaibiga's Pandebuko , Capital,01/01/20xx 304,055 436,579 550,405
add:profit 182,524 213,825.83 285,251.29
total 486,579 650,405 835,656
less:withdarwal 50,000.00 100,000.00 100,000.00
Kaibigas Pandebuko, capital,12/31/20xx 436,579 550,405 735,656
For the year ended December 31,20xx

The above projected statement of changes in owner’s equity of Kaibiga’s Pandebuko bakery shows a

positive change in its capital. It further reveals that despite of the permanent withdrawal made by the owner

of P50,000 for the first year and P100,000 for the succeeding years, still the proposed business is capable of

expansions as a result of the net profits earned by the business

KAIBIGA’S PANDEBUKO
Projected Statement of Financial Position
As Of December 31,20xx

ASSETS 20** 20** 20**

CURRENT ASSETS
cash 56,863.71 113,250 248,501.00
supplies 2,500 2500 2500
inventory 2,575 2575 2575
Total current assets 61,938.71 118,325 253,576.00

NON- CURRENT ASSETS

250,00
investment in equity 150,000.00 200,000.00 0.00

land/building 200,000 200,000 200,000

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less: accumulated depreciation
land/building, net 200,000 200,000 200,000

machineries and equipment 32,080 32,080 32,080

less: accumulated depreciation 7,489.71
machineries and equipment and
equipment, net 24,640.29 32,080 320,080
total non- current assets 374,640.29 432,080 482,080
TOTAL ASSETS 436,579 550,405 735,656

LIABILITIES AND OWNER'S EQUITY

TOTAL LIABILITY - - -
Kaibiga's Pandebuko, Capital 436,579 550,405 735,656
TOTAL LIABILITIED AND OWNER'S
EQUITY 436,579 550,405 735,656
The operation of the proposed business discloses an increasing amount of its assets. In

addition, it shows that the business is also capable of investing some of its cash in investment in

equity of other businesses to increase its income. With the available cash and other assets of the

business it can be concluded that the business is also capable of procuring new machineries and

equipment for the business, thereby, increasing its capacity. .

6.4 Supporting Schedule

Table 6.2 Schedule of Salaries and Wages

Monthly
Position Daily Rate Rate Annual Rate
Manager 500 15000 180000
Baker 350 10,500 126,000
Server 250 7500 90000
Driver 250 7500 78000
Total 1,350 40,500
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Table 6.3 Schedule of Utilities Expense

Particularly Monthly Annually

Electricity 1500 18000
Water 400 4800
LPG 1000 12000
Total 2900 34800

Table 6.4 Schedule of Inventories

Particular Daily Amount

All-Purpose Flour 520
Yeast 250
Sugar 100
Butter 336
Egg 533
Salt 20
Milk 220
Bread Crumbs 126
Coconut Milk 520
Total Inventories 2575

Daily Annual
Daily Daily Cost Of Annual Cost Of
Unit Unit Sales Sales In Sales In Sale In Sales In
Products Unit Cost Price Per Unit Peso Peso Peso Pesos

Pandebuko Per Piece 1 3 1000 3000 1000

Table 6.5 Schedule Of Sales And Cost Of Sales
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Table 6.6 Schedule of Depreciation Expense

Building 1 100,000 100,000 20 5,000 4000

Land 1 100,000 100,000 50 - 2,000
Oven 1 10,000 10,000 10 - 1,000
Blender 1 2,000 2,000 5 - 400
5mts Solar
Panels 1 5,000 5,000 5 - 1,000
Tray Rack
And Storage 1 3,000 3,000 10 - 300
Table 1 2,000 2,000 10 - 200
Chairs 4 480 480 5 - 96
Refrigerator 1 7,000 7,000 5 - 1400
Trash Bin 3 300 300 4 - 75
Electric Fan 2 1,300 1,300 5 - 260
Drawer Table 1 1,000 1,000 10 - 100
232,080 232,080 5,000 10,831
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7.0 SOCIO-ECONOMIC RESPONSIBILITY

Through an analysis of customers and potential customers, their changes in attitudes,

lifestyles and opinions, the proponent has discovered that the importance of rice as part of every

meal is growing. Even with the changes in the lifestyle and life choices of people, it is still

considered as a staple food of Filipinos.

The customers of the proposed business are not the only parties who will benefit from the

operations of the business. Instead, it will surely contribute to the development of the community, in

general.

7.1 Socio-Economic Responsibility

The socio-economic responsibility of the Kaibiga’s Pandebuko bakery store is broadly concentrated

into four categories, which are as follows:

7.1.1 Economic Responsibility

To create goods and services that people find useful or otherwise of value, to do so in a way that is

within the laws of the jurisdictions where they operate, and to do so in a way that doesn't destroy the

things that enable a society wealthy enough in all the ways needed for them to be able to continue

being customers for an extended period and by doing all that, to earn the right to make a sufficient

profit to reward those that put capital into the Kaibiga’s Pandebuko.

7.1.2 Legal Responsibility

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The Kaibiga's Pandebuko bakery store will make sure to follow the law that is related to its existence.

The owners of the business of business must pay taxes regularly as the business legal obligation to the

environment. Taxes that will be paid must base on the pre-existing revenue regulations that are applicable to

the type of business.

The business owners will be responsible in hiring the employees their fair salaries and fair wages. The

owner shall manage their salaries according to their type of works; their salaries shall commensurate to their

works to maintain fairness to the other workers. It includes providing benefits for all the workers as provided

by the labor code of the Philippines.

The Kaibiga’s Pandebuko bakery store will take responsibility once the workers will be injured inside

the working area or during the operation of the business inside or outside the business. The business will

make sure not to violate any environmental laws and regulations that are related to the operation of the

business. It will maintain orderliness and cleanliness to the environment where the business is located.

7.1.3 Ethical Responsibility

Kaibiga’s Pandebuko bakery store should be honest about its sales, revenue and profits. Provide

with a strategic plan for future initiatives and also helps to build trust in our business. If there is

something wrong with our product about selling, it’s critical that inform consumers immediately

and recall the product. While this may seem like an embarrassing moment for the business, it

shows consumers that you value them and their safety and are willing to make things right no

matter the cost.

7.1.4 Discretionary Responsibility

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As part of the discretionary responsibility of the proposed business, it shall promote healthier

life to all children inside the community of Sanchez Mira, by fighting malnutrition. The business

will voluntarily visit all schools inside the locality, and conduct a feeding program making sure all

children will join. In this way the business will be able to show its true essence.

The business will also lead the community in a greener life by promoting echo solid waste

management and tree planting activities. It shall also participate in the activities of the community,

like participating in celebrating the town fiesta and to the programs about fighting illegal drugs and

other vices, especially about youth development, and other events where the business may be able to

contribute meaningfully to the development of the community and to the whole nation
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APPENDICES

APPENDIX A
LETTER TO RESPONDENTS
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February 23, 2020

Dear Respondents:

I, the undersigned, a requirement for the subject Feasibility Study, Grade-12 studentss who are

currently taking up Accountancy and Business Management of Sanchez Mira National High school, is

currently conducting a feasibility study on the establishment of “Kaibiga’s Pandebuko”, a business offering

food products to be located beside the people’s gym.

In this light, may I ask your support and cooperation as one of my respondents. Your honest

responses will surely of great help in the realization of this feasibility study. Rest assured that whatever

transpired in the survey questionnaire shall solely be used for the of this study.

Thank you very much and God bless!

Very truly yours,

Jonathan Inay

Shaina Gaye Macabalo

Glenn-vert Comighod

John Loiue Cabiles

Kimberly Ranin

APPENDIX B
PRE-MARKETING SURVEY QUESTIONNAIRE
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Direction: Answer the following questions by putting a check (/) mark that corresponds your
answer.

Part I. Customer’s Profile

Name (optional): _______________________________ Gender: ( ) Male ( ) Female

Age: ( ) 15 and below ( ) 26 – 30 ( ) 41 – 45
( ) 16 – 20 ( ) 31 – 35 ( ) 46 – 50
( ) 21 – 25 ( ) 36 – 40 ( ) 51 and above
Customer Status:
( ) Student
( ) Office Worker
( ) Teacher
( ) Others (Please specify) ____________________________________
Address (Optional): ______________________________________________
Organization Affiliated: __________________________________________
Number of Family Members:
( ) 2–5 ( )6–9 ( ) 10 – 13 ( ) 14 and above

Part II. Product Acceptability

Use the following 3-Likert Scale to rate your level of acceptability on the Buko Pandesal:

Very Acceptable - 3
Acceptable - 2
Less Acceptable - 1

No. Indicators of Acceptability 3 2 1 Total

1. Aroma Acceptability
2. Texture Acceptability
3. Colour Acceptability
4. Taste Acceptability
5. Packaging Acceptability
Total

What is your overall comments/suggestions with the Buko Pandesal?

________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________

Part III. Buying Behavior

1. When do you usually eat/consume bread? (You can choose more than 1)
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( ) Breakfast ( ) Morning Snack
( ) Lunch ( ) Afternoon Snack
( ) Dinner
2. How many pandesal does your family eats/consumes every day?
( ) 1–5 ( ) 16 – 20 ( ) 31 – 35
( ) 6 – 10 ( ) 21 – 25 ( ) 36 – 40
( ) 11 – 15 ( ) 26 – 30 ( ) 41 and above
3. Where do you usually buy pandesal?
( ) Jemongs ( ) Baker’s Percent
( ) Hulgado’s Bakery ( ) others, please specify _________________
( ) Abran’s Bakery
4. How much are you willing to pay for 1 pc. Buko Pandesal?
( ) ₱ 1.00 ( ) ₱ 2.00 ( ) ₱ 5.00
( ) ₱ 3.00 ( ) ₱ 4.00 ( ) others, please specify _____
5. Would you prefer to buy the buko pandesal than your existing brand of pandesal?
( ) Yes ( ) No

_____________________________________
Rater’s Signature

APPENDIX C
RESULTS OF PRE-MARKETING SURVEY

The survey was conducted to 50 respondents (the breakdown presented on table 1, below) to

determine the feasibility of “Kaibiga’s PandeBuko” beside the Sanchez Mira Municipal Hall.
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Cluster random sampling was utilized in selecting the respondents. Hence, the results of the pre-

marketing survey were presented in this part of this feasibility study.

Part I. Customer’s Profile

Figure A

Distribution of Respondents as to their Status

Student

Teacher

Figure A shows the distribution of respondents according to their status. It shows that majority

of the respondents are students which has a percentage of 70% and a total frequency of 35 students,

followed by teachers with percentages of 30% respectively and have a frequency of 15 respectively.

Part II. Product Acceptability

1. Level of acceptability on the Buko Pandesal.

Figure B

No. Indicators of Acceptability

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1. Aroma Acceptability 2.5 Acceptable
2. Texture Acceptability 2.62 Very Acceptable
3. Colour Acceptability 2.66 Very Acceptable
4. Taste Acceptability 2.4 Acceptable
5. Packaging Acceptability 2.4 Acceptable
Total 2.52 Acceptable

The table shows the level of acceptability of the product. It reveals that the total of the indicators of

acceptability is 2.52 which mean ‘acceptable’.

Part III. Buying Behaviour

1. When do you usually eat/consume bread? (You can choose more than 1)

Figure C

40
35
30
25
20
15
10
5
0
Breakfast Lunch Dinner Morning Snack Afternoon
Snack

Figure C reveals that majority of the respondents usually eat/consume bread during

breakfast with a frequency of 38. While during lunch has a frequency of 2, dinner has a frequency of

4, morning snack has a frequency of 17 and afternoon has a frequency of 4.

2. How many pandesal does your family eats/consumes every day?

Figure D
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16
14
12
10
8
6
4
2
0
(1-5) (6-10) (11-15) (16-20) (21-25) (26-30) (31-35) (36-40) (41-50)

Figure D reveals that majority of the respondents eats/consumes both 6-10 pcs and 16-20 pcs every

day with a frequency of 14.

3. Where do you usually buy pandesal?

Figure E

Figure E reveals the frequency on where the respondents usually buy pandesal. It shows that the

majority of the respondents 78% of them usually buy pandesal at Jemong’s. While 20% of them buy

at Bakers Percent and 2% buy pandesal at Abran’s.

4. How much are you willing to pay for 1 pc. Buko Pandesal?

Figure F

45
40
35
30
25
20
15
10
5
0
Jemong's Hulgado's Abran's Bakers Percent
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Figure F reveals that majority of the respondents are willing to pay 4 pesos with frequency of 32.

This implies that the prices of the product of the proposed business are within the budget of the

respondents. Hence, the prices of the proposed product are feasible.

5. Would you prefer to buy the buko pandesal than your existing brand of pandesal?

Figure G

Column1

YES
NO

40

Figure G shows that 80% of the respondents affirm on the brand of product as opposed by 20% of

the respondents who said No when they ask the same question.
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CURRICULUM VITAE

NAME: JONATHAN ABUAN INAY

BIRTHDAY: JANUARY 24,2001

BIRTHPLACE: TOKITOC, SANCHEZ MIRA, CAGAYAN

ADDRESS: TOKITOC, SANCHEZ MIRA, CAGAYAN

CIVIL STATUS: SINGLE

FATHER: JAIME ICALLA INAY SR.

MOTHER: HILDA ABUAN INAY

SISTERS: HYLEEN I. ANDAL

ANALYN I. PACULOR

AIMEELYN A. INAY

BROTHERS: JAIME A. INAY JR.

JAYSON A. INAY
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EDUCATIONAL ATTAINMENT

ELEMENTARY: TOKITOC ELEMENTARY SCHOOL

DATE GRADUATE: 2014

JUNIOR HIGHSCHOOL: SANCHEZ MIRA, NATIONAL HIGHSCHOOL

DATE
35 GRADUATE: 2018

SENIOR HIGHSCHOOL: SANCHEZ MIRA, NATIONAL HIGHSCHOOL

------------------------------------------------------------------------------------------------------------------------

NAME: GLENN-VERT A. COMIGHOD

BIRTHDAY: DECEMBER 07, 2001

BIRTHPLACE: TOKITOC, SANCHEZ MIRA, CAGAYAN

ADDRESS: TOKITOC, SANCHEZ MIRA, CAGAYAN

CIVIL STATUS: SINGLE

FATHER: NORBERTO S. COMIGHOD

MOTHER: JOCELYN A. COMIGHOD

SISTERS: JOVIE MAE C. INAY

NORIE LAINE A. COMIGHOD

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EDUCATIONAL ATTAINMENT

ELEMENTARY: TOKITOC, ELEMENTARY, SCHOOL

DATE GRADUATE: 2014

JUNIOR HIGHSCHOOL: SANCHEZ MIRA, NATIONAL HIGHSCHOOL

DATE GRADUATE: 2018

SENIOR HIGHSCHOOL: SANCHEZ MIRA, NATIONAL HIGHSCHOOL

_______________________________________________________________________________

NAME: JOHN LOUIE CABILES

BIRTHDAY: OCTOBER 17,2001

BIRTHPLACE: MASISIT, SANCHEZ MIRA, CAGAYAN

ADDRESS: MASISIT, SANCHEZ MIRA, CAGAYAN

CIVIL STATUS: SINGLE

FATHER: REYNALDO CASTILLO

MOTHER: JONALYN C. CASTILLO

SISTERS: AMNAH HAILEY C. CASTILLO

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EDUCATIONAL ATTAINMENT

ELEMENTARY: MASISIT, ELEMENTARY, SCHOOL

DATE GRADUATE: 2014

JUNIOR HIGHSCHOOL: SANCHEZ MIRA, NATIONAL HIGHSCHOOL

DATE GRADUATE: 2018

SENIOR HIGHSCHOOL: SANCHEZ MIRA, NATIONAL HIGHSCHOOL

_______________________________________________________________________________

NAME: SHAINA GAYE MACABALO

BIRTHDAY: OCTOBER 16, 2001

BIRTHPLACE: PUKEL-CALLUNGAN, SANCHEZ MIRA, CAGAYAN

ADDRESS: CALLUNGAN, SANCHEZ MIRA, CAGAYAN

CIVIL STATUS: SINGLE

FATHER: GEORGE MAPPALA MACABALO

MOTHER: RUBY SALVIEJO MACABALO

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SISTERS: NONE

BROTHERS: RYAN JAY S. MACABALO

KING GEORGE S. MACABALO

EDUCATIONAL ATTAINMENT

ELEMENTARY: CALUNGAN ELEMENTARY SCHOOL

DATE GRADUATE: 2014

JUNIOR HIGHSCHOOL: DIVINE WORD HIGH SCHOOL

DATE GRADUATE: 2018

SENIOR HIGHSCHOOL: SANCHEZ MIRA, NATIONAL HIGHSCHOOL

________________________________________________________________________________

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NAME: KIMBERLY E. RANIN

BIRTHDAY: NOVEMBER 3,1999

BIRTHPLACE: ALAMINOS,PANGASINAN
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NATIONALHIGHSCOOL

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ADDRESS: TOKITOK,SANCHEZ MIRA, CAGAYAN

CIVIL STATUS: SINGLE

FATHER: DANILO CARLIT RANIN

MOTHER: EVELYN EMAAS RANIN

SISTERS: LUZVIMINDA RANIN

MIA GRACIA CHOI

BROTHERS: MICHAEL RANIN

JEFFREY RANIN

ANDY RANIN

ATTAINMENT

ELEMENTARY: MALONG,ELEMENTARY SCHOOL

DATE GRADUATE: 2013

JUNIOR HIGHSCHOOL: SAINT NICHOLAS CATHOLIC SCHOOL OF ANDA

DATE GRADUATE: 2016

SENIOR HIGHSCHOOL: SANCHEZ MIRA, NATIONAL HIGHSCHOOL

 SANCHEZ MIRA
NATIONALHIGHSCOOL

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