ACKNOWLEDGEMENT

We would like to extend our heartfelt appreciation to all those who played a

role in the development and finalization of this business plan.

Firstly, we want to acknowledge our team members for their unwavering

dedication, hard work, and invaluable insights throughout the planning stages. Their

expertise and commitment have played a vital role in shaping our vision and

strategies.

We are equally grateful to our mentor and advisor, Mrs. Anabelle Pretencio,

for her invaluable guidance and support. Her knowledge and experience have

offered crucial perspectives, aiding us in navigating the complexities inherent in

entrepreneurship and business planning.

Moreover, we recognize the significant contributions made by our partners,

suppliers, and collaborators. Their cooperation and collaboration have been

indispensable in transforming our ideas into tangible outcomes, ensuring the

success of our venture.

Additionally, we express our deep gratitude to our families and loved ones for

their constant encouragement and understanding. Their unwavering support has

been a driving force behind our passion and determination to pursue our

entrepreneurial aspirations.

Page | 1
 In closing, we want to acknowledge the collective efforts of all those involved

in this business plan.

APPROVAL SHEET

MILKY CUP

The proposed business plan entitled Milky Cup at Sto. Niño Tacloban City,

was written, reviewed, and approved by Holy Infant College students pursuing a

Bachelor of Science in Radiologic Technology. It served as a partial fulfillment of the

criteria for the General Elective 3 and has been examined and approved:

_________________________________

Mrs. Elena C. Bernabe

____________________________________

Mr. Joel O. Dejarlo, LPT

____________________________________

Mrs. Anabelle G. Pretencio

Instructor, GE Elect 3 – The Entrepreneurial Mind

Page | 2
 DISCLAIMER

This business plan has been prepared by Milky Cup for informational

purposes only. The information contained herein is confidential and proprietary

to Milky Cup and is intended solely for the use of the individual or entity to whom it is

addressed.

This business plan is based on certain assumptions, expectations, and

projections that may change over time. Milky Cup makes no representations or

warranties of any kind, express or implied, regarding the accuracy, completeness, or

reliability of the information contained in this document.

Readers of this business plan are advised to conduct their own independent

analysis and research, and to seek professional advice as necessary, before making

any decisions or taking any actions based on the information provided herein.

Furthermore, Milky Cup shall not be liable for any direct, indirect, incidental,

special, or consequential damages arising out of or in any way connected with the

use of this business plan or the information contained herein.

Page | 3
 INTRODUCTION

Hello from the Milky Cup universe! We're thrilled to present our

comprehensive business plan, outlining our strategies and objectives for introducing

our community to the delightful world of artisanal milk tea.

The demand for milk tea has surged in recent years, becoming a beloved

beverage worldwide. Its unique blend of tea, milk, and diverse flavors has captivated

taste buds and spawned a flourishing industry brimming with opportunities. At Milky

Cup, we take immense pride in not only meeting but surpassing the expectations of

milk tea enthusiasts.

Our goal is to provide an unparalleled milk tea experience by combining

premium ingredients, innovative flavors, and exceptional customer service. We're

committed to crafting beverages that inspire and delight, whether it's the refreshing

zest of a fruit-infused blend or the comforting richness of a classic milk tea. We'll

delve into market trends and opportunities in the milk tea industry in our market

analysis section. We'll also highlight our unique selling proposition, underscoring how

Milky Cup sets itself apart from competitors.

Additionally, we'll provide a detailed overview of our operational plan,

encompassing menu offerings, location selections, and marketing strategies. We

firmly believe that Milky Cup has the potential to become a cornerstone of the

community, offering not just fantastic drinks but also a welcoming environment where

friends and families can gather. We're grateful for your support as we embark on this

exciting journey to spread the joy of milk tea to all.

Page | 4
 I. EXECUTIVE SUMMARY

Project Title :

MILKY CUP

Project Location : Sto. Niño Tacloban City

Proponents : Agustin, Johannes Brent

Bacayo, Janelle Kate

Bargayo, Jeorgia Anne

Dablo, Jessa Del

Daga, Marnelle

Fernando, Sharmine

Latorre, Roshan

Luaña, Jaira Nadine

Quilbio, Christine

Salomon, Charissa

Yaranon, Careña

Project Status : NEW

Total Project Cost : ₱86,097.00

Source of Funds : Savings

Page | 5
 II. MANAGEMENT OF ORGANIZATION

Company Name, Logo and Address

Milky Cup was established with a mutual passion for crafting exceptional

beverages and fostering community bonds. Our journey commenced with a deep

appreciation for the artistry of tea-making and its ability to bring joy to people's lives.

Founded by a team of tea aficionados and culinary experts, the company aimed to

infuse a fresh perspective into the traditional milk tea experience.

The name "Milky Cup" likely evokes imagery and associations related to milk

tea, emphasizing the creamy texture and cup presentation of the beverage. Here's a

breakdown of why the name might be chosen:

Descriptive: "Milky" directly references the milky or creamy aspect of milk tea,

immediately conveying to customers what type of beverage the company specializes

in.

Memorable: The use of alliteration with "Milky Cup" makes the name catchy and

easy to remember, which is crucial for brand recognition and recall.

Visual Association: "Cup" suggests the vessel in which the milk tea is served,

further reinforcing the idea of enjoying a comforting drink in a convenient format.

Versatile: The name "Milky Cup" allows for potential expansion into other related

products or offerings beyond just milk tea, such as other beverages or food items

served in cups.

Overall, "Milky Cup" is likely chosen for its simplicity, clarity, and ability to

evoke positive associations with milk tea, making it an appealing and memorable

choice for a company name.

Page | 6
 Figure 1: Logo

The store will be located at Sto. Niño Tacloban City for the reason that it's

close to areas where people commonly spend their leisure time, making it

convenient for them to visit our store whenever they please and find satisfaction in

our offerings. Given its accessibility and appeal to our target audience, we anticipate

peak sales during busy periods.

Figure 2. Location

Page | 7
Vision and Mission Statements

These days, there's a growing preference for artificial goods, despite many

lacking essential nutrients. Despite this trend, people seem increasingly drawn to

spending on unhealthy diets. Our product, a milk tea, bucks this trend by offering

abundant nutrients and beneficial vitamins crucial for overall health. Packed with

vitamin C, iron, zinc, potassium, and more, it's a nutritious choice that supports well-

being in various ways.

Objectives

 We aim to make our product well known, not just in our community but in the

whole country.

 Our customers will be able to enjoy and will be addicted to our product to the

point that they will come back to buy our delicious yet affordable product.

Vision

We, the Milky Cup’s Enterprise, seek to focus on the development and

innovation of the food industry. We seek growth with our products. We aim high to be

the best when it comes to tea expertise. We seek to help, give, and support to the

people, who are compassionate and hard workers.

Mission

 We aim to provide unique taste of tea with delight, quality, accessibility, and

affordability.

 To develop our own cultural identity and tourism,

 To meet the expectations of each customer who will try our products.

Page | 8
  We will help each other and form a teamwork by serving in a good

environment.

Key Personnel

The proponents took a proactive approach in organizing their roles and

responsibilities within the project, tailoring them to match their unique strengths,

skills, and personality traits. This strategic division allowed each member to

contribute effectively in areas where they excel, maximizing their potential impact on

the project's success. By aligning tasks with individual capabilities and inclinations,

the team fostered a more efficient and harmonious working environment, promoting

collaboration and synergy among members. This approach not only optimized

productivity but also ensured that each team member felt empowered and motivated

to deliver their best work

KEY PERSONNEL FUNCTION KEY PERSONNEL FUNCTION

Agustin, Tea Barista/Cashier Latorre, Roshan Tea Barista/Cashier

Johannes Brent
Bacayo, Janelle Cashier Luaña, Jaira Tea Barista/Cashier
Kate Nadine

Bargayo, Jeorgia Financial Manager Quilbio, Christine Quality Control

Anne Manager
Dablo, Jessa Del Tea Barista/Cashier Salomon, Marketing Manager
Charissa

Daga, Marnelle Chief Executive Yaranon, Careña Production

Officer (CEO) Manager
Fernando, Tea Barista/Cashier
Sharmine

Page | 9
Workforce and Support Personnel Organize Chart

Jeorgia Bargayo Janelle Kaye Bacayo

Financial Manager Cashier

Charissa Salomon
Marketing Manager

Marnelle Daga Johannes Brent Agustin

CEO Barista

Roshan Latorre
Marketing Manager

Jessa Del Balbo

Barista

Careña Yaranon
Production Manager

Roshan Larrote
Barista

Jaira Nadine Luaña

Barista

Ownership, Capitalization, External Management Support Compensation, and Incentives

In this business, a partnership is formed between five individuals namely, Bargayo,

Daga, Salomon, Latorre, and Yaranon, who have each contributed ₱20,000 pesos to

establish the business. This means that the total initial capital of the partnership is ₱100,000

pesos, with each partner having an equal stake in the business. This equal contribution

implies that both partners share ownership and responsibility for the success and

management of the business equally. It also suggests that decisions regarding the business

will likely be made jointly by both partners, as they have an equal investment and interest in

Page | 10
its outcomes. This equal partnership structure can foster collaboration, shared decision-

making, and a sense of mutual ownership in the business venture.

Function of the Personnel

POSITION FUNCTION
CEO  Act as the figurative head of the
organization when communicating with
stockholders, government entities and
the general public.
 Lead the development of the
organization’s long- and short-term
strategies.
 Manage overall operations and make
major decisions affecting the
organization.
 Negotiate or approve agreements and
contracts for the organization.
 Communicate with the board of
directors.
 Assess and minimize risks to the
company.
 Set strategic goals.
 Provide company-wide leadership.
 Serve as the company’s primary
spokesperson.
 Identify and address companywide
problems.

Marketing Manager  Developing marketing strategies for

new products
 Organizing promotional events and
coordinating day-of deliveries and
staffing
 Leading and training a team of
Marketing Associates
 Reviewing current marketing
campaigns for weaknesses and
developing solutions within budget
constraints
 It is essential to have excellent oral and
written communication abilities
 Promote and sell the product to the
customers
 Brainstorming fresh advertising ideas

Production Manager  Motivating, supporting and providing

guidance to production staff
 Ensuring all safety and health standards
are met to keep an organization

Page | 11
 accident-free
 Communicating regularly with upper
management regarding problems or
issues impacting production
 Evaluating machine resources to ensure
continued production and minimal
downtime
 Establishing a balance between
increased productivity and reduced
costs of manufacturing operations

Financial Manager  Preparing financial reports and

statements for upper management,
executives and company owners
 Evaluating the financial health of the
organization based on trends and data
 Forecasting the financial needs and
income of the business
 Discovering opportunities for the
business to reduce costs, earn more and
meet long-term financial goals

Cashier/Barista  Process sales transactions

 Calculate the cost of products or
services
 Accept payments
 Calculate and return change when
required by the payment method
 Answer customer questions about
products or services
 Reconcile cash drawers and sales
receipts
 Work as a team to meet store sales goals
 Handle customer complains
 Maintain clean and tidy checkout area
 Assist in stocking and rotating
merchandise
 Makes the product accurately and
efficiently

Qualifications for the Personnel

Position Qualification
CEO  masters of business administrations
 Experience in a senior management
position
 strong in communication skills
 strong leadership and team management
skills
 Developing high quality business
strategies and plans
 Problem-solving skills

Page | 12
  Time management skills
 Decision-making skills
 Prioritization and delegation skills
Marketing Manager  Interpersonal skills
 pressure-induced creativity
 Planning and goal-setting for future
periods
 Computer-savvy
 As pleasing personality
 Has strong communication
 Hard working
 Goal-oriented and flexible
 Project management skills
 Writing and public speaking

Production Manager  Must be a proponent and has at least 5

years of experience in manufacturing
operations.
 Bachelor’s degree is required
 Excellent project management skill
 Excellent written and verbal
communication skills
 Strong project management skills
 Strong working knowledge of
Environmental Protection Agency
(EPA) and the Occupational Safety and
Health Administration (OSHA)
regulations
 Ability to coach and motivate
employees

Financial Manager  Must be a proponent and at least 20

years old above.
 Bachelor’s degree and 5 years or more
of experience in another business or
financial occupation.
 Quantitative skills
 Planning and organization
 Excellent in analytical, communication
and math skills.
 Precise and attentive to their work.
Ethics
Cashier/ Barista  Oriented toward serving others and
helping customers
 Customer-service skills
 Excellent verbal communication
 Ability to work in a fast-paced, stressful
environment
 Attention to detail
 Flexibility to work around customer
demand
 Good health with no skin problem and

Page | 13
 bad breath issues
 Good health and physically fit

Distribution of Sharing
CEO
Marketing Manager
Production Manager
Financial Manager

Compensation of Employees

Flexible Work Policies  speak with your employees. Talk to

your team before coming up with

flexible hours for your workers

 employees may submit their time

availability

Managing Low Performance  recognize that there is a problem

and address it immediately

 provide honest and ongoing

feedback

 manage job expectations

 assign a mentor/ coach

 recognize progress and reward

improvement

Clearing Issues  identify the issue. Determine the facts

of the situation to discover what the

issue is and who is affected by it

Promotions  an employee who is seen to have

Page | 14
 great potential, dedicated, and

responsible in their work has a

chance of becoming one of the

managers

Managing Team Culture Issues such as  strict to no bullying policy and

Bullying harassment

Incentives are as follows:

 Dependability Award – a compensation of a free one milk tea coupon of their choice

every month. This award is given to employees who are dependent on their

attendance w/ no absences and late for the entire month.

Page | 15
Page | 16
 III. DESCRIPTION OF THE PRODUCT OR SERVICE

Purpose of the Product

Milky Cup's authentic milk tea serves multiple purposes, satisfying customers'

cravings with a comforting and indulgent beverage option, providing a platform for

cultural exploration by offering an authentic taste of different cultures, ensuring

quality through the use of high-grade ingredients and traditional brewing methods to

foster trust and repeat business, offering health-conscious options with potential

nutritional benefits from ingredients like tea leaves and milk, and positioning itself as

a premium product to justify higher prices and build a brand image centered on

quality and tradition, ultimately enhancing the overall customer experience.

Product’s Unique Features

Milky Cup's products are distinguished by their unwavering commitment to

authenticity and excellence. While competitors may offer similar milk tea options,

Milky Cup stands out by prioritizing traditional brewing techniques and premium

ingredients. This dedication guarantees that customers enjoy the genuine flavors

and richness of authentic milk tea, setting Milky Cup apart from alternatives that may

compromise on quality. This unwavering dedication to authenticity, quality, and

cultural appreciation culminates in a remarkable and unforgettable experience for

Milky Cup patrons, establishing the brand as a standout choice in the competitive

milk tea market.

Material Requirements and Sources of Supply

Table 1.
Inventory List (15 Milk Tea)

Raw Materials Supplier Unit Price Quantity Total Price

Page | 17
 Black Tea Sukistar ₱315 0.45 pack ₱141.75
(Jasmine)
(Manila)

Sugar Syrup Injoy (Manila) ₱583 0.06 gallon ₱34.98

Selecta Fortified Robinsons ₱79 0.9 L ₱71.10

Milk Supermarket
Marasbaras

Tapioca Pearls Amaxtea (Bulacan) ₱85 0.22 kg ₱18.70

Powdered Brown Robinsons ₱98 0.5 kg ₱49

Sugar Supermarket
Marasbaras

Strawberry Syrup Injoy (Manila) ₱171 0.22 L ₱37.62

Chocolate Syrup Injoy (Manila) ₱171 0.22 L ₱37.62

Wintermelon Injoy (Manila) ₱171 0.22 L ₱37.62

Syrup

TOTAL AMOUNT ₱1,673 ₱428.39

Table 1 displays the needed raw materials to make 15 pcs milk tea product and the
quantity that will be used. The unit cost is amounting to ₱1,673 and total cost to
₱428.39 per cycle.
Table 2

Raw Materials Supplier Unit Price Quantity Total Price

Black Tea Sukistar ₱315 0.99 pack ₱283.5

(Jasmine)
(Manila)

Sugar Syrup Injoy (Manila) ₱583 0.12 gallon ₱69.96

Selecta Fortified Robinsons ₱79 1.8 L ₱142.2

Milk Supermarket

Page | 18
 Marasbaras

Tapioca Pearls Amaxtea (Bulacan) ₱85 0.44 kg ₱37.4

Powdered Brown Robinsons ₱98 1 kg ₱98

Sugar Supermarket
Marasbaras

Strawberry Syrup Injoy (Manila) ₱171 0.44 L ₱75.24

Chocolate Syrup Injoy (Manila) ₱171 0.44 L ₱75.24

Wintermelon Injoy (Manila) ₱171 0.44 L ₱75.24

Syrup

TOTAL AMOUNT ₱1,673 ₱856.78

This table displays a total cost of ₱856.78 per day for the morning and afternoon
cycle.
Table 3

Raw Materials Unit Price Quantity Total Direct Indirecet

Price Material Material

Black Tea ₱315 0.99 pack ₱283.5 ₱283.5

(Jasmine)

Sugar Syrup ₱583 0.12 ₱69.96 ₱69.96

gallon

Selecta Fortified ₱79 1.8 L ₱142.2 ₱142.2

Milk

Tapioca Pearls ₱85 0.44 kg ₱37.4 ₱37.4

Powdered Brown ₱98 1 kg ₱98 ₱98

Sugar

Page | 19
 Strawberry Syrup ₱171 0.44 L ₱75.24 ₱75.24

Chocolate Syrup ₱171 0.44 L ₱75.24 ₱75.24

Wintermelon Syrup ₱171 0.44 L ₱75.24 ₱75.24

Milk Tea Cups w/ ₱115 0.6 ₱191.70

Cup Lids (50pcs)

Straw (50pcs) ₱55 0.6 ₱33

TOTAL AMOUNT ₱1,843 ₱856.78 ₱856.78 ₱224.70

No. of cycles per 2 cycles

Day

No. of 30 Milk Tea

Products
Produced per
Day
Finished Product Inventory

Direct Indirect Volume

Material Material
Material Cost ₱856.78 ₱224.70 30 Milk Tea
per Day
Material Cost ₱5,997.46 ₱1,572.90 210 Milk
per Week Tea
Material Cost ₱23,989.94 ₱6,291.60 840 Milk
per Month Tea
Material Cost ₱287,878.10 ₱75,499.20 10,080 Milk
per Year Tea
This table shows the raw material requirements needed for 2 cycles of production and
then it showcases the volume and the costs per day, week, month, and year of direct and
indirect materials. Total cost of 2 cycle is ₱1,081.48, for every cycle, we are able to produce 15
milk tea, and for the whole day we are able to make at least 30 milk tea per day.

Equipment in Manufacturing the Product

Page | 20
 Unit Cost −Salvageable Value
Depreciation=
Estimated Life

EQUIPMENT SUPPLIER UNIT PRICE QUANTITY TOTAL PRICE

Ice Maker Machine Hailang (Marilao, ₱3,999 1 ₱3,999
(112w) Bulacan)
Ice Scooper (2) Robinsons ₱50 2 ₱100
Supermarket
Tacloban
Stirrer Love Living ₱156 2 ₱312
Home
Department st
Measuring Tools Robinsons ₱529 1 ₱529
Supermarket
Tacloban
Milk Tea Bucket Love Living ₱838 1 ₱838
Home
Department st
Containers Robinsons ₱139 4 ₱556
Supermarket
Tacloban
Aircon (745w) Robinsons ₱13,499 1 ₱13,499
Appliances
Light Bulbs (150w) City Hardware ₱212 3 ₱636
TOTAL AMOUNT P19,422 ₱20,469
This table shows the total expense of for the equipment.

Utilities

The bakery’s production will use LEYECO’s and NAWASA rates as the basis for water and

electricity rates. The utility cost will be shown on the given table below.

Utilitie Uni Price Consump Days of Amount

s t tion consump

tion

Daily Week Monthly Annually

ly

Electri Kw ₱11. 10.07 ₱111.7 ₱782. ₱3,128.84 ₱37,558.08

city /h 10 8 46

Water Cu/ ₱8.0 1 ₱8.01 ₱56.0 ₱224.28 ₱2,691.36

m 1 7

Total ₱ ₱838. ₱ ₱13,9₱40,249.4

₱119.7 53 ₱3,353.121,16 468.00
90 4.00

Page | 21
 Table 10
Production Utility Cost

Table bases its info from LEYECO II electricity rates and NAWASA for water rates. Average
consumption for the daily use of all of our equipment and utilities by calculating the kw/h used on a
daily, weekly, monthly, and annually basis. Daily costs are ₱119.79, weekly costs are ₱838.53,
monthly costs ₱3,352.12, and annual of ₱40,249.44.

Production Process and Controls

Process Description Time

Ingredients selection Tea Leaves: Jasmine Tea 10:00 minutes
Milk: fresh milk
Sweeteners: sugar syrup
Toppings (optional): Tapioca pearls

Cooking  Steep the tea leaves in hot 25:00 minutes

water for the appropriate time
 Strain the tea leaves and let
the brewed tea cool down.
 Heat milk in a separate pot
and add sugar syrup

 Cook tapioca with boiling 15:00 minutes

water
 Caramelize sugar and mix
with tapioca
Mixing Combine the brewed tea and milk 5:00 minutes
mixture in the desired proportions
Packaging and Serving  Pour the prepared milk tea 5:00 minutes
into cups, ensuring that
toppings are evenly
distributed.
 Seal the cups with lids and
add straws.
 Serve immediately for the
best taste and texture.

Total time frame per production 60:00 minutes

Total number of products produced per cycle 15
Total number of products (2 cycles per day) 30
Total number of products produced per week (7 days) 210

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 Total number of products produced per month (4 weeks) 840
Total number of products produced per year 10,080

Distribution Logistics
Regulatory and Other Compliance Issues

IV. MARKET STRATEGIES

Market Analysis

In recent years, milk tea has surged in popularity, cementing its place as a significant

aspect of the beverage landscape in the Philippines. Particularly embraced by the younger

demographic, it has seamlessly integrated into popular culture, often linked with social

gatherings and casual get-togethers.

Beyond its cultural significance, milk tea boasts health advantages, including aiding

digestion, stress reduction, and supplying antioxidants, rendering it a favored choice among

consumers.

Moreover, its adaptability is a major appeal, with the option for customization catering

to diverse tastes. This versatility has fueled a flourishing industry, created job opportunities

and bolstered the economy. Numerous entrepreneurs have capitalized on milk tea's appeal,

launching successful ventures that yield substantial profits.

The milk tea industry in the Philippines has seen significant growth and popularity

among consumers, driven by the increasing preference for milk tea, especially among the

younger demographic.

Page | 23
 The influx of both local and international brands has heightened competition in the

market, providing customers with a diverse selection of flavors and toppings to customize

their drinks.

Furthermore, the milk tea sector has had a noteworthy impact on the economy,

creating job opportunities and contributing to local economic growth. Additionally, it has

actively addressed shifting consumer preferences and trends, such as the demand for

healthier beverage options, by implementing various strategic initiatives.

Marketing and Sale Strategies

Pricing Policy
Sales Projection
SWOT Analysis

V. ANALYSIS OF THE COMPETITION

Start-Up Cost Requirements

Financial Projections
Income Statement
Balance Sheet Statement
Cash Flow Statement
Budget

Page | 24
 VI. OPERATIONS AND MANAGEMENT
Business Ownership
Organizational Structure

Qualifications and Functions

Project Time Table
VII. FINANCIAL DATA Projected Total Project Cost

FIXED ASSETS
Machineries and Equipment 18,786.00
Ingredients/ Inventory 12,525.00
Furniture and Fixtures 5,000.00
Total Fixed Assets 36,311.00

PRE-OPERATIVE COST

Marketing and Advertising 3,500.00

Permits and Licenses 12,000.00
Workplace Rent 3,500.00
Total Pre-Operative Cost 19,000.00

WORKING CAPITAL

Salaries and Wages Expense 17,136.00

Utilities Expense 2,000.00
Fuel Expense 1,150.00
Electricity 4,251.81
Total Working Capital 25,786.00
TOTAL PROJECT COST 86,097.00

Projected Income Statement

1st Month 2nd Month 3rd Month 4th Month
Revenue 71,250.00 74,812.50 78,553.13 82,480.78
Less: Cost of Goods Sold
Raw Materials 36,311.00 38,126.55 40,032.88 42,034.52
Labor 17,136.00 17,136.00 17,136.00 17,136.00
Total Gross Profit 17,803.00 19,549.95 21,384.25 23,310.26

Gross Profit 17,803.00 19,549.95 21,384.25 23,310.26

Less: Operating Expense
Pre-Operative Cost 19,000.00

Page | 25
 Working Capital 25,786.00
Income Before Tax (25%)
Less: Tax Expense
NET INCOME AFTER TAX

NOTE: DRE PA ITO ASYA IT FINANCIAL DATA

Projected Balanced Sheet Statement

Projected Cash Flow
Projected Sales
Financial Assumption
VIII. SUPPORTING DOCUMENTS

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