Business Plan

Presented to:

Mr. Bocarie T. Sultan

Faculty, College of Business Education
St. Francis Xavier College
San Francisco, Agusan Del Sur

In Partial fulfillment
Of the requirement of the course
FIN 15 (Entrepreneurship)
2nd Semester 2019

Submitted by:

Guannie O. Acosta
Sahara Joy C. Magalso
Christine D.Cabalan

March 2019
CONTENT

Objectives: 

 Create an atmosphere where each person can work as a team

member, with clear goals and high standards that profit everyone.

 Maintain food and labor costs consistent with High Ridge.

 Maintain the food quality and also service quality for costumers.

 Remain a neighborhood family restaurant.

 Be the first fine dining Pork Steak Restaurant in San Francisco

Agusan del Sur

Vision

 To serve happiness to our customers through delicious, quality meals and

extraordinary restaurant experience while working toward the greater good for our

employees, community and environment.

Mission

 To delight and nourish our customers with healthy, quality and delicious food and

excellent service at a reasonable price

 To understand our customer’s changing needs and constantly improve our customer

experience

 To generate a sustainable profit growth for our business partners

 To create long-term relationships with our business partners

 To enhance our employee’s excellence, continuous development and happiness

  To contribute to our society through initiatives that align with our corporate social

responsibility program

EXECUTIVE SUMMARY

Pork Steak to One offer a good quality food and services that create

satisfaction to our target market by serving the customer a healthy and

delicious tasting pork ala bistek. It’s also a new style of flavor and

exciting food to eat. Pork ala bistek came from the Filipino dish similar

style of what we called beef steak. Pork Steak to One aim to promote and

build a successful restaurant in the entire Agusan del sur. Our goals are

to stablish more branches in Agusan del Sur in less than three years.

The business is owned by Guannie O. Acosta, Sahara Joy C.

Magalso, and Christine D.Cabalan these people engaged into

partnership. To open the restaurant, we finally agreed to provide a

Capital amounting to 450,000 thousand pesos. This will include the

building rent, expenses of the furniture, the ingredients of our product,

equipment’s, and other expenses of the business covering the amount of

450,000 thousand pesos. The management will invest of the amount

150,000 thousand pesos on every co-owner.

Our target market is the local consumer, travelers, students, and

the teaching and employees of San Francisco Agusan del Sur as we are

located near in the schools and in the transport terminal.

 The Pork Steak to One has been greater for food that is healthy,

reasonable price, and delicious taste. This is the market with wide open

potential for growth.

Pork Steak to One are manage by a group of people that unite with

the same mission and motives that is to gain profit and to serve our

customer’s product quality and services quality that will surely satisfy

them.

The group also plan to make a marketing strategy which the

costumer may be able to reach us, contact us, and entertain their queries

and suggestion like web sites, Facebook page, and Advertisement. The

product itself can give the best food experience that costumers cannot

forget, this food is serving for only 55.00 pesos.

DESCRIPTION OF BUSINESS

Pork Steak to One comes with the name of our product Pork ala

Bistek originally similar on the way of cooking of Beef Steak which is

very popular in the Filipino dishes. We propose this product because few

restaurants sell this kind of product here in the San Francisco Agusan del

Sur. Pork Steak to One is established because of our common goals that

we want to provide a delicious meal that comes with the affordable price

that will satisfy every customer with our product. Our primary purpose is

to give the customer a unique and delicious tasting food that mostly

people in our country haven’t taste this kind of product before and our

secondary purpose is also to gain profitable income with the satisfaction

of our customers.
 The possible target market is the travelers and consumers of San

Francisco Agusan del Sur which is the highest daily needs in the market.

We came up with this idea because in every travelers and local

consumers the San Francisco searching for a food that suits to their taste

preferences specially in noon time, other restaurants offer a variety of

food but they don’t have the special delicacy that the costumer want to

dine and also the location is too far to dine it takes time to go there

unlike to our restaurant is near from the market and easy to locate. We

offer the same food product to the market, but we are confident in terms

of product quality with reasonable price. we also offer to serve the

product for takeout which the customers preferred.

Pork Steak to One have a formal agreement that this kind of

business is a partnership that we share profit and loss base on the

operation of the business.

DESCRIPTION OF THE PRODUCT SERVICES

Bistek, in its traditional form, is a local adaptation of the Spanish

bistec wherein thin slices of beef are cooked with onions and spices.

However, the word bistek, which is the Filipino translation of beef steak,
 has expanded in recent years to describe any type of meat or seafood

stewed in soy sauce, calamansi, and onions

Ingredients:

 3 pounds pork butt, sliced thinly or cut into 1½-inch

cubes

 ½ cup calamansi juice

 ¼ cup soy sauce

 1 large onion, peeled and sliced into rings (reserve 5 to

6 rings for garnish)

 1 head garlic, peeled and minced

 ¼ teaspoon pepper

 3 tablespoons oil

 1 cup water

 salt to taste

PROCEDURE:

 In a bowl, combine pork, lemon juice, soy sauce, onions,

garlic and pepper. Massage marinade into meat and

marinate for about 30 minutes. Remove meat, onions and

garlic from marinade, squeezing and reserving excess

liquid.
  In a pan over high heat, heat 2 tablespoons of the oil. Add

pork and cook for about 3 to 5 minutes per side or until

lightly browned. Spoon out and reserve released meat

juices during frying. Remove meat.

 In the pan, add the remaining 1 tablespoon oil. Add onions

and garlic, and cook, stirring regularly, until limp and

aromatic. Return meat to pan.

 Add reserved marinade and meat juices. Add water and

bring to a boil. Cover, lower heat and simmer for about 40

to 50 minutes or until meat is fork-tender and liquid is

reduced. Season with salt to taste. Turn off heat and add

the remaining onion rings. Cover and allow onion slices to

cook slightly in the steam. Serve hot.

Pork is a rich source of many different vitamins and minerals.

These are the main vitamins and minerals found in pork:

Thiamin: Unlike other types of red meat, such as beef and lamb, pork is

particularly rich in thiamin. Thiamin is one of the B-vitamins and plays an

essential role in various body functions.

Selenium: Pork is usually a rich source of selenium. The best sources of

this essential mineral are animal-derived foods, such as meat,

seafood, eggs, and dairy products.

Zinc: An important mineral, abundant in pork. It is essential for a healthy

brain and immune system.

Vitamin B12: Only found in foods of animal origin, vitamin B12 is

important for blood formation and brain function. Vitamin B12 deficiency

may cause anemia and damage to neurons.

Vitamin B6: A group of several related vitamins, important for the

formation of red blood cells.

Niacin: One of the B-vitamins, also called vitamin B3. It serves a variety

of functions in the body and is important for growth and metabolism.

Phosphorus: Abundant and common in most foods, phosphorus is

usually a large component of people's diets. It is essential for body

growth and maintenance.

Iron: Pork contains less iron than lamb or beef. However, the absorption

of meat iron (heme-iron) from the digestive tract is very efficient and

pork can be considered an outstanding source of iron.

Pork may contain useful amounts of many other vitamins and minerals.

MARKET STRATEGIES

Market Description

The consumers of the place are to quite busy and it mostly

consumers tend to buy readymade food in the restaurants. Based on our

survey our target market will likely tend to buy our food product because

of their wants to have a delicious meal like the Pork Steak to One.

Determination of market share

The respondents answer the survey questionnaire conducted by the

proponents of the proposed project in San Francisco Agusan del Sur.

Providing the information, our proponents have been able to get

information necessary for the market share of the said project.

The Population. There are 74,542 people in San Francisco Agusan

del Sur. The population is differentiated with farmer, employees,

students and non-working individuals.

The Sample Size. By determining the sample size from the total

population from the municipality of San Francisco, the proponents

adopted the Sloven Formula. This will be the number of respondents

necessary to make a valid conclusion no the nature of our Pork Steak to

One product on the said Municipality.

Sloven formula:

N
n=
1+¿ ¿
Where:

n= sample size n= 300

N=population size N= 74,542

e= allowable error e= 5%

N 74,542 74,542 74,542

n= n= n= n=
1+¿ ¿ 1+ ¿ ¿ 1+186.355 187.355

n = 397.865

n = 398

Note: the proponents get the percentage of each bracket by dividing the

total population by marginal error multiplied by total population plus

one.

(Refer to table 1: Profile of the prospective consumer)

Profile of the prospective consumer

Customer Status Frequency Percentage

Farmer
employee
Students 74,542 100%
Non-working
individuals
Total 74,542 100%

Food Budget

n=398
 Price No. of respondents Percentage
80 15 5%
75 30 10%
60 30 10%
55 165 55%
45 60 20%
Total 300 100%
Table 2 shows the prices choice of the respondent willingness to buy the

product.

Demand

Base on the survey that the proponent conducted, out of 300

respondents there are 55% who made their choice as the margin of their

willingness to buy our viand with the price of Php. 55.00. the proponents

come up with the price base no the number of respondents in table 2.

Positioning Strategy

When discussing market strategy, it is inevitable that positioning

will be brought up. A business positioning strategy is affected by several

variables that are closely tied to the motivations and requirements of

costumers within the target market as well as the action of primary

competitors.

The strategy used to position the product is the result of analysis to our

costumers and different competitors. As the product placed in position

strategy, we need to answer some strategic questions such as:

 Are they new or established businesses?

 What’s their concept?
 What are their price points?
 Do they offer delivery or take-out services?
 Are they using new restaurant technology or relying on
traditional methods?

Pricing Strategy

Our product pricing is more important to the success of the

business. It has a direct effect on the whole operation and its positive

approach to our customers. Through pricing strategy and computations

may cause a complex, straightforward is the basic rules of pricing such

as:

 Best way to increase our sales is to lower the price cost.

 Prices must cover all cost and expenses.

 Prices reflect on the dynamics of cost, demand, market changes

and the response of our competitors.

 Prices must be stablished to assure sales.

 Longevity, maintenance, product utility, and end use must be

judged continually, and target prices adjusted accordingly.

 Price must be set to preserve order in the marketplace.

Methods of Stablishing Prices

 Cost-plus pricing

Distribution Strategy

Distribution channels, or models, refer to different vehicles used to

get our product in a customer's hands. Distribution model should strive

to increase visits to our establishment. Employing various marketing

strategies helps us build and maintain a solid reputation in the

community. This often involves creating and experimenting with different

distribution channels.

The quality of your food has a major impact on whether customers will

return to your restaurant. In the restaurant industry, distribution

channels typically start with the food supplier. This is where you

purchase your products and other supplies. Choosing a quality provider

is key because developing a reputation for low-quality food can devastate

your business. Research different suppliers and request references from

them or ask your industry contacts for recommendations.

Some of the common distribution channels include:

 Direct sales

 Manufacturers’ Representatives

 Wholesale Distributors

 Brokers

 Retail Distributors

 Direct Mail

Promotion Strategy
 Forming the distribution strategy, promotion strategy follows.

When it comes to promoting a new product or service for your business,

it can seem like there are endless options. It can be difficult to figure out

where to get started and which methods of promotion will give you the

best results. The truth is that there are many ways to promote your

business, and what works may depend on your business.  In order to

accomplish this, the promotion strategy encompasses every marketing

tool utilized in the communication effort.

This includes:

 Advertising

 Packaging

 Sales Promotion

 Sales Potential

 Personal Sales

 Public Relations
 ANALYSIS OF THE COMPETITION

Within San Francisco, the restaurant industry includes Mc

Donald’s, Jollibee, and many more. They are the main competitors

because they are located 5 miles radius of our restaurant Pork Steak to

One.

Strengths

Our Strengths within the company is well qualified team with experience

in these serving guests, we offer to our guest’s good services just in their

hometown, also we control the quality of our products, our supplies are

well known supplier. Moreover, our location is in center of the

municipality on a Hay street, which is also our big Strengths and there

are no other restaurants near us, and our opening hours is comfortable

for everyone from 8 am till 9 pm at weekdays and from 9 am till 10

midnight at weekends. We are focusing on those who prefer to go out

with family, friend or couple at the late time and do not need be in a

hurry, because others closing at 9 p.m. Also, atmosphere and design

allow us provide caterings, birthday parties and business meeting

banquets, and, we play traditional music, have Wi-Fi access and for

children toys to play and many other features, which you can find

comfortable for you and for your family in our restaurant.

Weaknesses

As you can see our weaknesses within the company much less to our

strengths, because we started our business in a right position, we knew

already our target market. The first weakness is small space, we do not

have large restaurant, we have space maximum for 50 people and our

banquets is provided for a small party. In the future we are going to

expanding by investors financial support. The second weakness is we are

unknown/new restaurant for the market, our name is not popular,

however we are going to be well known restaurant and make our name is

brand name and we will open our branches in other municipalities and

cities in Caraga Region.

Opportunities

As I told above, we already knew your target market before to come up

with our idea and open our restaurant, because the majority of Agusanon

are food lover people, for this reason the demand on this type of food is

huge. It means our customers will be not just food lover people, but also

people from other culture. We have delicious and tasty pork steak and we
are responding for our quality, because our product always fresh and the

price is suitable for everyone. We have low price food; however, it does

not impact on quality of serving. What will make people come to our

restaurant, not to other competitors? As because we are different, there

are no such Pork Steak to one restaurant as ours. Moreover, we are

concerning not just about economic factor, but also environmental and

social too.

Threats

Threats is external factors, which is not depend on us, like competitors,

because there are lots of Small and Big restaurants in Agusan del Sur, no

trust from customer, because we are new in the market and our food for

those, who likes Pork Steak product, because we are focusing on one

type of food to better control our quality. However, by using our

opportunity we are going to minimize the threats and the big opportunity

is that we are different from others. 

OPERATIONS AND MANAGEMENT

Organizational Structure
 GUANNIE O. ACOSTA
Supervisor / Account officer

CHRISTINE D. CABALAN
SAHARA JOY C. MAGALSO Cashier / Marketing in Charge
Budget Officer / Purchaser

JOB DESCRIPTION

Supervisor. Accomplishes department objectives by supervising staff;

organizing and monitoring work process. We are looking for a Supervisor

who will oversee managing one of our working shifts. Duties primarily

revolve around the general management of your direct reports, which

include, but are not limited to, providing and demonstrating task

instructions, keeping attendance, and measuring key performance

indicators.

Account officer. An accounts officer manages the financial bookkeeping

of a business or organization. Each day, an accounts officer processes

invoices, records payments, and track expenses of the organization. In

some cases, an accounts officer supervises other staff members who

assist with the bookkeeping duties. Attention to detail is paramount.

Each expense must be cross-checked with the corresponding invoice, to

ensure that the billing is accurate. Communicating with customers is a

regular duty of this job. An accounts officer sends bills to customers;

processes refunds; interacts with collection agencies on past-due

accounts; and, works to resolve billing disputes. Some organizations rely

on an accounts officer to create and monitor internal auditing procedures

and to solve problem when accounting numbers are not in sync.

Budget officer. The Budget Officer implements budgeting and financial

record keeping procedures to ensure efficient coordination of various

departmental, grant, and designated accounts, maintains accurate

information regarding the financial status of the cost center, advises the

immediate supervisor regarding financial decisions, assists the

immediate supervisor and the cost center’s department heads with

allotment and expense projections, and prepares a variety of operational

and financial reports and spreadsheets.

Cashier. A Cashier’s primary role is to assist customers in the in-store

check-out process. Main duties include ringing up sales, bagging items,

requesting price checks, honoring coupons, collecting payment and giving

appropriate change. Responsible for counting the contents of cash register

drawer at the end of each shift, maintaining receipts, records and

withdrawals. May be responsible for checking materials and supplies and

reporting when stock is low.

Marketing-in-charge. Marketing managers are responsible for

developing, implementing and executing strategic marketing plans for an

entire organization (or lines of business and brands within an

organization) in order to attract potential customers and retain existing

ones.
 FINANCIAL DATA ANALYSIS

Cost for Product

COST Per Month Per Year

Permits and Licenses 210 2,520
ADS and Promotion
Leafleting 500 6,000
Radio Advertising 1,000 12,000
Total 1,500 18,000
Grand Total 20,520

List of office Supplies

Supplies Quantity Amount per Unit Total
Bond Paper 10 reams 188 1,880
Paper cutter 1 set 400 400
Stapler 4 pcs. 175 700
Staple wire 2 boxes 40 80
Logbook 3 pcs. 110 330
Ballpen 1 box 145 145
Marker 1 box 450 450
Puncher 2 pcs. 65 130
Folder 15 pcs 5 75
Filer 4 pcs 215 860
Total 5,050

OPERATING AND ADMINISTRATIVE EXPENSES

Utility Monthly Yearly

Water 1,030 12,360
Electricity 2,560 30,720
Total 43,080
Miscellaneous
Travel Expense 6000
Incidental Fund 30,000
Total 36,000

Rent Expense
Monthly Yearly
Rental fee 7,000 84,000

PAYROLL

Manpower Monthly Yearly Philhealth SSS

Supervisor / Account Officer 12,000 144,000 13,199.88 550
Budget Officer / Purchaser 12,000 144,000 13,199.88 550
Cashier / Marketing in 8,000 96,000 3,300 550
Charge
Total 32,000 384,000 29,699.76 1,650

PRODUCT REVENUE

Revenue Frequency Price Sales Monthly Yearly

Everyday 24 55 40 52,800 633,600
Twice a week 9 55 40 19,800 237,600
Once a week 17 55 40 39,600 475,200
Total 50 112,200 1,346,400
 FIXED COST

Kitchen Equipment and Supplies

Particular Quantity Amount per Unit Total
Gas Stove Burner 1 1,700 1,700
Skimmer spoon 2 160 320
Cooking pot 2 800 1,600
Chopping Board 2 110 220
Stainless Tong 2 75 150
Food Grater 2 240 480
Mixing Bowl 2 200 400
Beater 2 84 168
Cooking Pan 2 560 1,120
Sauce Pan 2 675 1,350
Strainer 2 190 380
Plastic Tupperware 4 789 3,156
Apron 8 99 792
Catsup Container 6 25 150
Display Counter 1 4,600 4,600
Hairnet 15 20 200
Spoon and Fork by Dozen 6 150 900
Kitchen Knife set 1 799 799
Peeler 2 70 140
Plate by dozen 3 600 1,800
Freezer 1 8,999 8,999
Bowl by dozen 3 580 1,740
Water Bucket 4 250 1,000
Water Dipper 4 165 660
Glass by dozen 6 360 2,160
Rolling Table 2 600 1,200
Kitchen Cabinet 1 3,700 3,700
Total 39,884
 VARIABLE COST

Per Finished
Raw Materials Per Month Per Year Price
Product

Ingredients of Pork Steak:

1,580 g lean pork 2 2,750 9,575 240
5 g onions 1.65 250 1,768 60
170 g lemon juice 2.89 394 1,095 40
113 g soy sauce 1.3 578 2,885 89
470 g water 0.80 80 1,600 20
8.52 g sugar 1.4 234 890 35
1 g ground black pepper 0.45 400 1,290 45
112 g cooking oil 1.65 1,070 3,653 89
Total 618

FURNITURES AND FIXTURES EXPENSES

Furniture’s and Quantity Price Amount

Fixtures
Round Table 6 800 4,800
Chairs 50 250 12,500
Trash can 3 180 540
Cleaning Materials set 1 1,500 1,500
Total 18,380

CAPITAL REQUIRMENTS

Partners Contribution
Acosta, Capital 150,000
Magalso, Capital 150,000
Cabalan, Capital 150,000
Total 450,000
 GUANNIE O. ACOSTA
Purok 4-B Karaus, San Francisco
Agusan del Sur
09568751727
Guannie_acosta@yahoo.com

PERSONAL INFORMATION
Full Name: Guannie O. Acosta
Gender: Female
Date of Birth: March 12, 1984
Age: 35
Citizenship: Filipino
Religion: Roman Catholic
Height: 4’9
Weight: 58
Marital Status: Married
Occupation: Fresh Graduate

CAREER OBJECTIVE
Gender: Female
To focus financial growth, increase costumer satisfaction, establish
distribution of partnership and become more competitive on product.

EDUCATIONAL BACKGROUND
Gender: Female
Tertiary Saint Francis Xavier College
(SFXC)
Brgy. 5 San Francisco, Agusan
del Sur

Secondary Talacogon National High School

San Nicolas, Talacogon Agusan
del Sur
 Elementary Talacogon Central Elementary
School
San Isidro, Talacogon Agusan
del Sur

OTHER QUALIFICATIONS:
Gender: Female
- Excellent written and verbal communication skills.
- Proficient in Microsoft Office (Word, PowerPoint and Excel)
- Attended various seminars and trainings for office management

WORK EXPERIENCE
Gender: Female
Clerk II – Job Order Department of Public Works and
Highways
Karaus, San Francisco Agusan
del Sur
June 16, 2008 to date

TRAININGS AND SEMINARS ATTENDED

Distance learning Progran on the Rules of Conduct and Ethical

Behavior in the Civil Service
40 hours

Electronic Premium Report System (EPRS)

4 hours

Management skills Development for Small, Medium Enterprise

16 hours

Bookkeeping
24 hours

REFERENCES

Please contact the following:

Catherine O. Saruro
Sangguniang panglungsud
Phone: +63103275000

Marcelino M. Operario
District Engineer, DPWH II
Tel. 343-8726
 Atty. Leslie Mae F. Plaza
Asst. Regional Director
NCIP Butuan City

CHRISTINE D. CABALAN
Purok 3-B Brgy.1, San Francisco
Agusan del Sur
09568751727
ChristineCabalan@yahoo.com

PERSONAL INFORMATION
Full Name: Christine D. Cabalan
Gender: Female
Date of Birth: March 12, 1984
Age: 35
Citizenship: Filipino
Religion: Roman Catholic
Height: 5’0
Weight: 54
Marital Status: Married
Occupation: Fresh Graduate

CAREER OBJECTIVE
Gender: Female
 To pursue a challenging career and be a part of progressive organization
that gives a scope to enhance my knowledge and utilizing my skills
towards the growth of the organization.

EDUCATIONAL BACKGROUND
Gender: Female
Tertiary Saint Francis Xavier College
(SFXC)
Brgy. 5 San Francisco, Agusan
del Sur

Secondary Agusan del Sur National High

School
Brgy 4, San Francisco Agusan
del Sur

Elementary Pilot Central Elementary School

Brgy 4, San Francisco Agusan
del Sur

OTHER QUALIFICATIONS:
Gender: Female
- Excellent written and verbal communication skills.
- Proficient in Microsoft Office (Word, PowerPoint and Excel)
- Attended various seminars and trainings for office management

WORK EXPERIENCE
Gender: Female
Assistant secretary Department of Public
Works and Highways
Karaus, San Francisco Agusan
del Sur
June 16, 2008 to date

TRAININGS AND SEMINARS ATTENDED

Distance learning Progran on the Rules of Conduct and Ethical

Behavior in the Civil Service
40 hours

Electronic Premium Report System (EPRS)

4 hours

Management skills Development for Small, Medium Enterprise

16 hours

Bookkeeping
 24 hours

REFERENCES

Please contact the following:

Catherine O. Saruro
Sangguniang panglungsud
Phone: +63103275000

Marcelino M. Operario
District Engineer, DPWH II
Tel. 343-8726

Atty. Leslie Mae F. Plaza

Asst. Regional Director
NCIP Butuan City

SAHARA D. MAGALSO
Purok 3-B Brgy.1, Prosperidad
Agusan del Sur
09568751727
ChristineCabalan@yahoo.com

PERSONAL INFORMATION
Full Name: Sahara D. Magalso
Gender: Female
Date of Birth: March 12, 1987
Age: 32
 Citizenship: Filipino
Religion: Roman Catholic
Height: 5’0
Weight: 54
Marital Status: Married
Occupation: Fresh Graduate

CAREER OBJECTIVE
Gender: Female
To pursue a challenging career and be a part of progressive organization
that gives a scope to enhance my knowledge and utilizing my skills
towards the growth of the organization.

EDUCATIONAL BACKGROUND
Gender: Female
Tertiary Saint Francis Xavier College
(SFXC)
Brgy. 5 San Francisco, Agusan
del Sur

Secondary Agusan del Sur National High

School
Brgy 4, San Francisco Agusan
del Sur

Elementary Pilot Central Elementary School

Brgy 4, San Francisco Agusan
del Sur

OTHER QUALIFICATIONS:
Gender: Female
- Excellent written and verbal communication skills.
- Proficient in Microsoft Office (Word, PowerPoint and Excel)
- Attended various seminars and trainings for office management

WORK EXPERIENCE
Gender: Female
Assistant secretary Department of Public
Works and Highways
Karaus, San Francisco Agusan
del Sur
June 16, 2008 to date

TRAININGS AND SEMINARS ATTENDED

Distance learning Progran on the Rules of Conduct and Ethical

Behavior in the Civil Service
 40 hours

Electronic Premium Report System (EPRS)

4 hours

Management skills Development for Small, Medium Enterprise

16 hours

Bookkeeping
24 hours

REFERENCES

Please contact the following:

Catherine O. Saruro
Sangguniang panglungsud
Phone: +63103275000

Marcelino M. Operario
District Engineer, DPWH II
Tel. 343-8726

Atty. Leslie Mae F. Plaza

Asst. Regional Director
NCIP Butuan City