SENIOR HIGH SCHOOL DEPARTMENT

CHAPTER 1
INTRODUCTION
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1.1. Background of the Study

Coffee was discovered by kaldi he noticed that after eating the

berries from a certain tree , his goats become so energetic that they not want

to sleep at night Coffee is a major part of Ethiopian and Yemenite history .kaldi

, an Abyssinian goat herder from kaffa, was herding his goats through a high

land area near a minestre you . He no ticked that they were behaving very

strangely that day , he found that the source of excitement was a small shrub

(or in some legends a small cluster of shrubs )with brought red

berries.curiosity took hold and he fried the berries for himself .

Like kaldi's goat he felt that same energizing effect of coffee .the

Philippines is one of the few countries that produce the four main viable coffee

varieties arabica , liberica (barako),excels and robusta . 90 percent of coffee

produced in the country is robusta . Kapeng barako also known as barako

coffee or batngas coffee is varietal grown in the Philippines,particularly in the

province of Batangas and Cavite . It belongs to the species coffea liberica

.barako trees are some of the largest commercially cultivated coffee trees

which make them more difficult to grow they are considered endangered due

to low production and demand .

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It is satiesfied in the ark of taste international catalogue of endangered

heritage food by the slow food movement. Its taste is said to be superior to

robusta and most Philippines coffee drinkers prefer barako to arabica .

Arabica barrack and excelsa barrack blends are popular and create a cup with

boarder flavor range . It has a distinctive flavor and a strong fragrance

reminiscent of aniseed . Aside from being a beverage kapeng barako is also

used as a body scrub in spa treatment Batangeños use kapeng barako as an

alternative to soup as part of the rice dish .

Coffee barako is now gaining popularity among consumers, mainly for its

unique,authentic and traditional appeal ,coffee means hot drink some people

drink it in the morning and also when we have a cold weather. Coffee is a

beverage made by a percolation from the roasted and ground seed of coffee

plant .it is serve when it's hot and can also ice coffee to become more

delicious.

We planned to build a business that called “Kape Jellycious" which is

consist of coffee ,jelly strips with a creamy sauce or milk and a tapioca black

pearl at the bottom to add sweetness and enjoyment moment that is perfect

for hot weather and stress life this is perfect to drink anytime to have a

relaxing moment while drinking . It is a dessert flavored with coffee and sugar

although it is common in British American cookbook ,it is a now most common

in Japan where can it be formed in most restaurants and convinience store .

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It is also served in cafes recipes for coffee jelly appear in cookbooks

published in England as early as 1817 .The earliest recipes call for coffee to

be mixed with calves' foot jelly and sometimes call for isinglass or other

clarifiers. After the introduction of packaged gelatin, most recipes call for the

gelatin to be dissolved in the hot coffee and then molded.

In the early 20th century coffee jelly was promoted as a healthier

alternative to hot coffee, as it was thought the gelatin would absorb excess

acid in the stomach. Jell-O launched a short lived coffee gelatin mix in

1918,but the dessert never gained widespread popularity outside of New

England. Today, coffee jelly may still be found in Rhode Island,

Massachusetts and other New England states. Durgin-Park restaurant in

Boston, which opened in 1827, still offers coffee gelatin made with leftover

coffee from the previous day.

Japanese coffee jelly was developed during the Taishō period (1912–

1926) in imitation of European molded jellies, it appealed to modern young

men with tastes for Western fashion and rose in popularity along with café

culture.Coffee jelly has remained popular in Japan and is still widely available.

Starbucks launched a coffee jelly frappuccino in Japan in 2016.

Besides a fine exotic desert, coffee jelly also provides some serious health

benefits. Coffee is good for the liver as caffeine metabolizes it and moderate

coffee consumption reduces the risk of developing any liver diseases. It also

helps fight the most common form of skin cancer, and also acts as a brain

stimulant. Coming to the gelatin, it’s known to aid digestion and has been used
 SENIOR HIGH SCHOOL DEPARTMENT

to improve skin or joint related problems. It speeds up your body metabolism

and strengthens your body at the cellular level. Gelatin is the building block of

skin, hair and bones, and it is a rich source of dietary collagen which helps in

skin healing properties.

It would be a shame to come to Japan and not try the famous Coffee

jelly. It’s one of the perks of visiting Japan to taste the delightful side of

Japanese food culture, if not for the amazing places. Coffee Jelly is one such

delicious desert that tickles your taste buds just the right way.
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1.2 Name of the business

“Kape Jellycious” is a modern term of Coffee Jelly that help us to have a

unique business name and also help us to attract customers, with our tagline

“JELLYCIOUS SA SARAP!”.

KAPE- we choose coffee because we are strong enough to face the struggles

in building a business

JELLYCIOUS- because we made our product with care and full of love so

that we can come up with a delicious product

Water goblet( Baso)- The water goblet in the middles signifies that our

product is brave enough to stand out in the market even though we have

competitors.

Round Background- and lastly the round background, it signifies that our

business will grow bigger around the world.

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1.3 Name of the Proponents

The proponents are the students of Green Fields Integrated School of

Santa Rosa, Laguna, specifically students from the Home Economic 12

strand, taking up the subject of Entrepreneurial Management. These people

will be the ones who will take part into the advancement of this project.

Namely:

Wyrlo Jamora

ReaMae Flores

Angela Gibson

Avelino Adricula

Criztal Evangelista

Jamaica Olavia

James Lerasan

Jao Barron Galasao

Jasper Romero

Jonna Mae Antonio

Justin Bedayan
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1.4 Location of the Proposed Business

The proposed business will be located at San Lorenzo Phase 1c

Santa Rosa Laguna, the chosen place has a tricycle terminal beside it

which could be good for expansion and discovery of the said business.

In

Addition, thee spot is accessible for resident, students,employees within

the vicinity.Lastly, it is considered as one of the best locations for new

business. The theme of our coffee jelly store is a vintage one. Because

it gives a relaxing ambiance especially the ones who are in favor of

staying put. And it is also a perfect theme for a coffee jelly business

because of its color.

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KAPE JELLYCIOUS
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1.5 Objectives of the Study

1.5.1 General Objectives

Marketing refers to activities undertaken by a company to promote the

buying or selling of a product or service. Marketing includes advertising,

selling, and delivering products to consumers or other businesses.

1.5.2 Specific Objectives

Businesses need to plan to be successful. An important part of the

business planning process is determining business objectives that are

translated into actionable business goals.

Goals should support the strategic plan - a written document that

articulates an organization's strategy for achieving its mission and vision. The

goal development process looks at this strategy and determines the necessary

steps to get there.

Goal writing does not have to be overly complicated. But, it does

require commitment and the discipline to follow through and complete the

required action steps.

Spend time to think through you goals so that you can have enough

detail to achieve your desired results.

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CHAPTER 2
Marketing Aspect
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2.1 The 4 P’s

2.1.1Product
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The product Coffee Jelly is new version of our famous dessert that the

consumer will surely love for its new taste. The product is pre-made to avoid

waiting. It is made of the following ingredients:

 1 sachet unflavored gelatin powder (gulaman) 24 grams

 6 cups water

 2 tablespoons instant coffee powder

 4 cups cream 10%

 1 can condensed milk 300 ml

 1 can evaporated milk 200 ml

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 Nestle cream 250ml

 1\2 kilo of sugar brown

 1 tablespoon instant coffee powder

 2 cup hot water

Procedures:

Add water in a medium saucepan.  Sprinkle the gelatin powder over the

water and stir to dissolve. Add 2 tablespoons instant coffee powder and stir.

Continuously stir the mixture over medium heat until it comes to a boil. Turn off

heat.

Pour mixture into a 9 x 13 baking dish. Allow it to cool and set completely. To

fasten things up, put the baking dish in the fridge. Once the gelatin has set, cut it

into strips using coconut scoops and set aside in a container.

Dissolve 1 tablespoon instant coffee powder in 2 tablespoons hot water. In a

deep container (a beverage jar is ideal), mix together the cream, the coffee mixture,

and the condensed milk. Stir thoroughly. Add the jelly strips. Chill until ready to

serve.

Optional: Top each serving with whipped cream

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NUTRITION FACTS
Coffee Jelly      
       
servings 1 per 100g  
       
Calories 228g Sodium 31mg
Total Fat 0g Potassium 0mg
Saturated 0g Total carbs 15g
Dietary

Polyunsaturated 0g Fiber 19g

Monounsaturated 0g Sugars 15g
Trans 0g Protein 6g
Cholesterol 0 mg    
       
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%
       
*Percent daily values are based on a 2000 calorie

diet.      
Your daily values maybe higher or lower      
Depending o-n your daily calorie needs.      

2.1.2 Price

Price is a value that will purchase a finite quantity, weight or other

measure of a good or service. The proponents used Price skimming and
bundle pricing as pricing strategies. A business uses price skimming to
maximize sales on new products; it involves setting rates high during the
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introductory phase. The company then lower prices gradually as competitor

goods appear on the market. One of the benefits if price skimming is that it
allows businesses to maximize profits on early adopters before dropping
prices to attract more price-sensitive consumers. It also creates an illusion of
quality and exclusivity when your product is first introduced to the
marketplace.

On the other hand Bundle pricing strategy sell multiple products for a
lower rate than consumers would face if they purchased each item
individually. For example, a restaurant can take advantage of bundle pricing
by including dessert with every entrée sold on a particular day of the week.
Small businesses should keep in mind that the profits they earn on the higher-
value products must make for the losses they take on the lower value product.
Pricing strategies are important, but it’s also important to not lose sight of the
price itself.

Our goal is to provide a cheap and budget friendly dessert so that we

focus on our pricing strategy so that it would be more competitive than others.

Packaging

Product packaging plays a more important role in consumer decisions

than you might think.Some would argue that the packaging is as important as

the product itself it's a crucial marketing and communication tool for your

business. Start thinking about your brand packaging. Product packaging not

only protects the product during transit from the manufacturer to the retailer,

but it also prevents damage while the product sits on retail shelves. Most

products have some form of packaging.

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The packaging of our product will be a clear hard plastic cups with a cover

on top in order to make the product visible inside and out to the costumers,

We will put our logo sticker on the front of cups to make it attractive and

presentable with big plastic straws. It is also have a coffe jelly on our logo

which represents our main product.There are 3 sizes the small (12oz),

thMedium (16oz) and the Large or the grande size (22oz).

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2.1.4 Promotion

Promotion, as a general term, includes all the ways available to make a

product and/or service known to and available to purchase by customers. The

word promotion is also used specifically to refer to a particular activity that is

intended to promote the business, product or service. i

To promote our business,the proponents will use the mediums of

advertisements such as: Tarpaulins, flyers or it can be on social media like

facebook and messenger.

Tarpaulin and Flyers

CHAPTER 3
TECHNICAL
ASPECT
 The Technical Aspects is the discussion of basic and operation flow of the

project. The technical aspect is one of the essentials of this study because this

factor responds to the technicalities and basic structure of the proposed study.

This includes the equipments, materials, structure plan and also the source of

the supplies use in the proposed project. Business plans, promotion strategies,

utilities, facilities, layout design and location includes in this chapter. It is also

discusses how the products are to be produced, when these products are to be

produced, how much will it cost to produce the products, where to produce

products and what technology to be used. Technical aspects helps the owner to

determine the technical requirements of business.

TECHNICAL REQUIREMENTS :

 The mission and vision of the business.

 Logo and tag lines that will serve as the trademark of the business.

 The equipments needed for the operation.

 Supplies needed in the business.

 Ingredients for making the product

 The place where the business will be located

3.1 Legal requirements

To open the business it will need to submit some legal requirements

in order to operate the proposed business. The following requirements are

as follows:

• Barangay Clearance

• DTI Permit

• Business Permit

• Documentary Stamp Tax

• Business Permit

• BIR

• Sanitary Permit

3.2 Location

San Lorenzo Phase 1c Santa Rosa Laguna

Floor Lay-Out
Stall Space for Coffee Jelly
3.3 Tools, Equipment, Supplies, Furniture, Etc.

3.3.1 Tools and Equipment

Name of Image Quantity Unit Amount

Item
Price

1 Sets P P1,070.00

1,070.00
Gas stove

2 PCS

casserole P 450 P 900.00

Measuring 1 Set P55 P55

cups and

spoon

Mixing bowl 2 PCS P 95 P190.00

Ladle 2 pc P40 P80

Knife 3 sets P80 P240

tray 2 Pcs P90 P 180

Can opener 2 pcs P135 P270

spoon 3pcs P 15 P45

Chopping board 2pcs P 70 P 140

 Tupper ware

10pcs P20 P200

Soup laddle

2 pcs P 85 P170

3.3.2 Ingredients

Name of Image Quantity Unit Amount

item Price
Condensed 1,161 P 71 P142

milk
grams

Evaporated 1000 P0.04 P87

Milk
grams

Nestle 1,250 ml P50 P250

Cream

Mr.Gulaman 125g P15 P75

unflavored
Brown 1kilo P50 P50

Sugar

Black Pearl

1 kilo P90 P90

3.3.3 Business Operation Schedule

The proposed business is open during Mondays to Sundays at 8:00 in the

morning till 5:00 pm and will be closed during Wednesdays for employees day-off
and as day considered slack.

Schedule of Employees

Worker Mon Tues Wed Thurs Fri Sat Sun

8:00a
m 8:00am 8:00
8:00am
8:00am- Closed/ 8:00am- am-
Cashier - - -
5:00pm Day-off 5:00pm 5:00
5:00pm
5:00p 5:00pm pm
m
6:30a 6:30
6:30am
6:30am- m- Closed/ 6:30am- 6:30am- am-
Cook -
3:30pm 3:30p Day-off 3:30pm 3:30pm 3:30
3:30pm
m pm

Standard Operating Procedure

Opening procedure:

1. The employee must be logged in 15 minutes before the schedule duty.

2. The employee must be wearing a clean and complete uniform.
3. The employee must wash hands before doing their job.
4. Do beginning inventory. Observe FIFO (first in first out) and check if there are
items need to run out. Report to the manager any critical items.
5. Prepare the tools, equipment and packaging to be use.
6. Sanitize tools and necessary equipment before use.
7. Prepare the raw materials.
8. After preparations, proceed to product cooking.
9. Always maintain cleanliness in the store.

Operating procedure:

1. Wear disposable plastic gloves in the production area.

2. Maintain the cleanliness of the store.
3. For order taking. The following steps are as follow.
a. Smile and greet the customer.
b. Ask for customer’s order.
c. Do suggestive selling.
d. Receive the payment, give change if any and always give receipts.
e. Prepare the order
f. Sincerely thank the customer and ask for repeat business.

Closing procedure:

1. Do closing inventory.
2. Compute for the days” total sales.
3. Keep all raw materials properly in the storages.
4. Clean all used tools and equipment.
5. Clean inside and outside of the store before leaving and make sure to
unplug all electric equipment.
 CHAPTER 4
Organizational
Aspect
4.1 Mission and Vission of the Organization

4.1.1 Mission

- We sell to make our customer happy all the time

- We want our customers to witness our good and quality service

- Each employee is well oriented and well conditoned to delight all kind of

customer

- We have integrity in compiting in business with dedication to be patronized

by the consumers.

4.1.2 Vission

Kape jellycious is the best experience in every filipino's life routine.

4.2 Types of Business Organization

Kape Jellycious have a sole proprietorship, this business is easy to establish

and its is easy to set up and is the least costly among all form of ownership, the

owner faces unlimited liability meaning the creditors of the bussiness may go

after the personal assets of the owner if the business cannot pay them.
4.3 Organizational Chart

This organizational chart is a diagram that shows the structure of Kape

Jellycious and the relationships and relative ranks and it's parts of position.

And also this chart shows the internal structure of Kape Jellycious and the

roles, responsibilities, relationships between individuals within an entity it's part

of job.

Store
Manager

Cashier Cook
4.3Recruitment Process

The quality u product and service is the priority of the suggested progress.

So, the content wouldn’t want to advocate for just exact laborers but the only

best employees possible to achieve the following condition are being observed.

 Review of Applicants

 Preliminary Interview

 Job Test

 In-depth Interview

 Medical Examination

 Final Evaluation/Hiring

4.5 Job Objectives

Job Title Job Description Job Qualification

Cashier  Receive payment  high school diploma

 Issues receipts, refunds, credits,  have a costumer
or change due to customers. service skills
 Counts money in cash drawers  helpful
 Welcoming costumer  quick to learn
 Assist costumer  cashier experience
 maintain a clean works place  basic math and
computer skills
 ability to handle
transaction accurately
and responsible

 profession for
Cook  Prior experience in
individuals who
related food and
prepare food.
beverage service and
 Sometimes referred to
food preparation
as a chef.
position .
 Prepared food
 Had goodworking
,managing food
knowledge.
stations ,cleaning the
 Able to work in a fast
kitchen and helping the
paced environment.
chef
 Culinary school 2-4
 Back bone of every
years degreeor foreign
kitchen.
equivalency preferred.
  Ensure the kitchen
area ,equipment and
utensils .

4.6 Training and Development Programs for Employees

Training and Development Programs enhances the employee’s overall

Psychomotor, Cognitive, Affective and Connotative performance. These skills

include the employees’ Marketing Skills, Project Management, Leadership,

Financial Management, etc. The main objective is to make the employees

improve their productivity, effectiveness on the present job for them to make a

better job in doing what they do and raise their morale. This is done to

maintain and improve the overall quality of the products and provide a

satisfactory service as it is the priority of the business.

4.7 Salaries and Wages

Salary is a fixed periodical payment paid to an employee for regular

labor or services, generally into a bank account, while wages are habitually

paid by the day or week for casual work or services that are of a more

irregular nature, and are generally paid in cash. However, the terms wage and

salary are generally used interchangeably.

 CHAPTER 5
FINANCIAL ASPECT
5.1 Source of Capital

Mr. Wyrlo Jamora the sole proprietor of Kape Jellycious, invested a

total of P60,000 (sixty thousand pesos) for the establishment of the
business.

5.2 Initial Investment

Initial Investment

  Amount

Initial Capital 60,000

Tools an Equipment 30,000

Packaging 5,000

Other Supplies 5,000

Total 40,000
Expenses:  

Business Requirement Expense 1000,00

Advertising Expense (3 days) 150.00

Employee's Contribution (3 days) 500,00

Total Expenses 20,500.00

Total Initial Investment 40,000.00

Cash in bank 20,000.00

*Expenses (except Business requirements) multiplied by 30 days.

*Cash on bank derived from subtracting total initial investment from capital.

5.3 Tools and Equipment

 Tools and Equipment

Item Quantity Unit Unit Cost Total Cost

Gas stove 1 Sets 1,070 1,070

Casserole 2 PCS 450 900

Measuring cups and spoon 1 Sets 55 55

Mixing bowl 2 PCS 95 190

Ladle 2 PCS 40 80

Knife 3 Sets 80 240

Tray 2 PCS 90 180

Can opener 2 PCS 135 270

Spoon 3 PCS 15 45

Chopping board 2 PCS 70 140

Tupper ware 10 PCS 20 200

Soup ladle 2 PCS 85 170

Total 3,540
5.4 Furniture and fixtures

Furniture and Fixture

Item Quantity Unit Unit Cost Total Cost

Monoblock Chair 2 pcs 150 300

Table 2 pcs 200 400

Total 600

5.5 Expenses

Rent and Utilities

Item Unit Cost Cost Per Month Cost Per Year

Rent 120 3,600 40,320

Electricity 125 3700 42000

Water 150 4500 50,400

Total 9,499 113988

5.6 Expenses

Advertising expense
Item Quantity Unit Unit Cost Cost per day

Tarpaulin 2 pcs 100 100

Flyers 50 pcs 50 15

Total 150.00

Tax and License Expense

Item Year Cost Cost per year

Barangay Permit 1 200 200

Documentary Stamp 1 200 200

Sanitary Permit 1 200 200

 Business Permit 1 400 400

Total 1000 1000

5.7 Costing

Estimated Demand

In Store Quantity Sold Resellers Quantity Sold

1st day 50 50

2nd day 50 50
150

3rd day 75

Total 175 200

Average Quantity

Sold
58.33 83.33

Estimated pieces sold per day 50

Estimated Quantity Sold per product

 Estimated Quantity Sold Per day

1 month

Small cup 1400 25

450 15

Medium cup

Large cup 300 10

2,150 50

Total

5.8 Projected Monthly Income Statement

Projected Income Statement

For 1 Month
Less: Expense

Tools and Equipment P 30,000

Advertising expense P 150.00

Business license P 1000.00

Employess contribution P 5000.00

Net Income P 36, 150

 CHAPTER 6
Socio-Economic
Aspect
6.1 Critical Risk Factors (SWOT Analysis)

6.1.1 Strength

 organization

 task prioritization

 communication skills

 knowledge

 affordable price

 costumer service

 interpersonal skills

 time management

 Goodquality of products
  Goodrelationship to the costumer

6.1.2 Weakness

 Bad Time Management

 Having a biased perspective on the business

 Bad Administration skills

 Implementing too many ideas at once

6.1.3 oppurtunity

 New learnings & Experience

 Provides Employment

 Helps to Market the Place

 Additonal Tax Payer

 Customer needs provider

 Patronized the product

  Additional Income

 Becoming independent

 Being Professional

6.1.4 Threats

 Inconsistent price changes

 New competitors

 Weather condition and sudden climate changes

Employee's injuries
 CHAPTER 7

Summary,

Conclusion and

Recommendation

7.1 Summary

7.1.1 Marketing Aspect

 The proponents proposed a business that is feasible and viable in all

aspect. The business called KAPE JELLYCIOUS that represents the sweet

kind of dessert that is perfect for coffee and jelly lover. The proposed business

offers a sweetness kind of coffee that adds aroma and a softy jelly with a

milk that add creaminess of the product that will truly satisfy the salivation of

every customer.

Affordable Prices are offered for the Students who is one of our target

customer, skimming and premium pricing were used by the proponents and at

the same time to get the return of investment with efforts and doing our best to

sell our product to earn money for our business.

The proponents ensure that the customers will be surely satisfied and

will enjoy the creamy and full of sweetness product that is offered.

7.1.2 Technical Aspect

The advocate observe with all valid condition for the business to

run. They also notice the cleanliness and sanitation of the production

area.

The proponents shelter that the basic materials, stock are

monitored especially its discontinuance. excellent tools, equipment,and

components are being used.

 Consumer satisfaction is one of the factors the proponents

give importance. Business plan is also indispensable because it will put in

view the thing that are essential in starting a business.

This include the list of equipments, materials, structure plan also

source of the supplies.

7.1.3 Organizational Aspect

In putting up a business it is very important to set clear objectives. In our

business is all about people. We can’t do it all by yourself. Second it’s

important to separate yourself as an employee and shareholder in your

business. Final, sometimes, the difference between success and failure can

be just choosing the right business for you.

Training and recruitment selection is one factor that relate to the growth of

the said business. As a employee i will go to all suppliers and ask them for a

better price. And I will always give my 100% in the work, I will be hardworking,

And I’ll be honest with my work for my workers to trust.

7.1.4 Financial Aspect

 It is feasible and viable to establish the product KAPE JELLYCIOUS

based on the assumptions and computation that has made.

7.1.5 Socio Economic Aspect

Certain good or services may be considered unavailable to specific

classes based on their own percieved ability to afford them and their

income these good or services can include access to more advanced or

educational opportunities and the ability to buy food that meet specific

nutritional guidelines.

However, these studies don’t necessarily show that entrepreneurship

education causes better start-up company performance. The same people

who are good at running their own businesses might also be the most

interested in studying entrepreneurship. As a result, receiving

entrepreneurship training and start-up company performance are correlated,

but the education does not cause the performance.

7.2 Conclusion

The Kape Jellycious conclude that the business will be successful

and be able to meet the needs of our customers and give them 100% satisfied

service. Making the name of the of our business in the country is our target.

Kape Jellycious will strive harder and put our best to make this business to be

a successful one.
 We are looking forward to cover up all our expenses as mentioned in

the financial part and achieve our goals in a proper way. Our business is not

so big, we are much very hopeful that we will be successful one and be known

by our very unique quality coffee and startegies.We conduct a study that

shows how coffee jelly are popular to the people. We guarantee that after 3

days our Kape Jellycious profit will sustain our bussiness and it will increaae

our income thru the people that love kapeng jellycious and reach their

satisfaction.

We innovate our kapeng jellycious as much as we can to be unique in

our todays marketclusion.

7.3 Recommendations

Putting up a business is not really easy to those people who are not

really good well to handle it especially students like us. In handling a business

there are some ways to have a successful business. First, business requires

preparation, familiarity with the industry, financial funding, and knowledge of

appropriate business, tax and employments laws. Once you have a plan and

an understanding of what is needed to get your business off the ground, you

should research and find out where your business would be most successful.

In putting up a business, customer is the most important factor because

without them who will patronize and buy your product. Your business exists
because of your clients or customer, pay attention to them. So for us who are

having a business our target is to reach more clients.

We the proponents recommended this business "Kape Jellycious" to

those students and other people that our product is feasible and profitable.
APPENDICES
 BIR FORM
 DTI
 For employees
 SSS
 Phil Health
JAMORA, WYRLO DAGATAN
Present Address: Block 1 Lot 3 St. Bartholomew Street, Brgy. Don Jose

Sta.Rosa Laguna

Mobile Number: 09299713521

Email address: lowyr.jamora@gmail.com

CAREER OBJECTIVES

To obtain a career that allows me to apply full scope of my knowledge and

develop my skills and abilities in the field of Business management and

Entrepreneurship.

PERSONAL INFORMATION:

Date of birth : July 18 2001

Place of birth : Iriga City, Camarines Sur

Civil Status : Single

Gender : Male

Height : 5'9
Religion : Roman Catholic

Nationality : Filipino

Language Spoken : English , Tagalog and Bicolano

Skills : Good in Cooking and Good communication skills

Mother’s Name :Sucita Jamora

Occupation. : Government Employee

Father’s Name : Luduvico Jamora

Occupation : OIC chief in Nutro Asia

EDUCATIONAL BACKGROUND:

TERTIARY : Green Fields Integrated School of Laguna, San Lorenzo

South, Villa Segovia Brgy Dita City of Sta.Rosa Laguna

Strand. : Home Economics in Cookery

SECONDARY : Don Jose Integrated High School Sta.Rosa

PRIMARY : Don Jose Elementary School Sta.Rosa Laguna

WORKING EXPERIENCE:

Paseo De Sta.Rosa Laguna, Dackys Grill Restaurant

Staff/ Summer job (April 2016-May 2017)

CHARACTER REFERENCES:

I hereby certify that the fact contain in this curriculum vitae is true and

correct to the best of my knowledge.

Wyrlo Jamora

Applicant Name
ARIOLA , HECHELLE KIMBERLY

Brgy donjose Sta Rosa Laguna

09498281899

hechelle@yahoo.com

CAREER OBJECTIVE::

to enhance my skills and to try and have new experience

HIGHLIGHTS :

*know how to cook

*self motivated

PERSONAL INFORMATION:

Age : 17

Mothers Name :Michelle Ariola occupation : businesswomen

Fathers Name : Manuel Apuada occupation : businessman

Gender : female

Nationality : filipino

Civil status : single

EDUCATIONAL BACKGROUND

Tertiary : Green Field Integrated ( SHS) School

Secondary :Donjose National High School

Primary : Donjose Elementary School

CHARACTER REFERENCES:

Available as per request

I hereby certify that the above information is true and correct based on

my knowledge and belief .

Hechelle Kimerly Ariola

Applicant Name
GIBSON, ANGELA CRISTINA N.

Address: San Lorenzo South PH 1C Annex

Sta. Rosa City of Laguna

Contact No. : 0949-482-5477

Objectives: To further enhance my skills physically and mentally for the

betterment of myself in the field of Business Management.

EDUCATIONAL BACKGROUND

Senior High (Grade 12): Greenfields Integrated School of Laguna

Senior High (Grade 11): Gateways Institute of Science and Technology

Junior High: San Juan National High School

Elementary: Salapan Elementary School

PERSONAL INFORMATION

Age: 17
Date of Birth: October 15, 2001

Gender: Female

Civil Status: Single

Nationality: Filipino

Language Spoken: English and Tagalog

Religion: Catholic

Father’s Name: Miguel M. Gibson Occupation: Construction Worker

Mother’s Name: Lorelie N. Gibson Occupation: Housewife

SPECIAL SKILLS:

 Can Cook
 Can Work Well Alone
 Can Improvise
 Responsible

Angela Cristina Gibson

Applicant Name

ANTONIO, JONNA MAE

1465 Amar Village balibago,

City of Sta Rosa Laguna

09663356241

__________________________________________________________

OBJECTIVE:

To pursue a challenging career in a reputed firm where I will be able to

utilize and enhance my skills and knowledge for the development of the

organization and where I will be able To achieve personal development.

EDUCATIONAL BACKROUND:

SENIOR HIGH SCHOOL: Green Fields Integrated School 2018 present

JUNIOR HIGH SCHOOL: Balibago National High School 2016-2017

ELEMENTARY: Balibago Elementary School 2011-2012

PERSONAL DATA:

Gender: Female

Age: 16 years old

Religion: Roman Catholic

Date of Birth: December 9,2001

Place of Birth: Balibago City of Sta Rosa,Laguna

Fathers’s Name: Jaime M. Cruz

Occupation:Painter

Mother’s Name: Miriam Antonio

Occupation:Housewife

Hobbies & Interests: Playing Badminton & Using cellphone and

others gadgets

CHARACTER REFERENCES:

I hereby attest that all of the information’s in this resume are all true and

correct.

Jonna Mae Antonio

Applicant Name

PROTACIO, JAMAICA OLAVIA

Pulong Sta. Cruz, Santa Rosa Laguna

09462238029

Jamaicaprotacio@yahoo.com

CAREER OBJECTIVES:

To obtain a career that allows me to apply full scope of my knowledge and

develop my skill.

Highlights:

Computer literate

Know how to cook and bake

Self-motivated and enthusiasm

PERSONAL INFORMATION:

Age: 18 years old Name of Mother: Jinnefer Olavia

Protacio

Gender: female Occupation: Housewife

Nationality: Filipino Name of Father: Gilbert Mag-usara

Protacio

Civil Status: Single Occupation: Ground Maintenance

EDUCATIONAL BACKGROUND:

Tertiary: Green Field Integrated (SHS) School

Secondary: Pulong Sta. Cruz National High School

Primary: Pulong Sta Cruz Elementary School

CHARACTER REFERENCES:

I hereby certify that the above information is true and correct based on

my knowledge and belief.

Jamaica Olavia Protacio

Applicant Name
ROMERO, JASPER R.

Address: 327 Guyabano Ext, Brgy NAPICO Manggahan Pasig City

Contact No.: 09185138252

Email address: romero_jasper@yahoo.com

OBJECTIVES:

To obtain a position that would best fit my Qualification to further

enhance my skills, knowledge, and provide a good facilitator and help to

develop myself confidence and to keep my competitive.

PERSONAL INFORMATION:

Date of Birth : December 3, 2001

Place of Birth : Makati

Civil Status : Single

Height : 5’11

Weight : 58 kg
Sex : Male

Religion : Roman Catholic

Citizenship : Filipino

Father’s Name : Jhong T. Romero

Mother’s Name : Precy R. Romero

Languages Spoken : Tagalog, English

Person to be contacted Jhong Romero / 09214934047

In case of emergency 327 Guyabano Ext, NAPICO Manggahan, Pasig

City

EDUCATIONAL BACKGROUND:

Secondary Education

Senior High School: Green Fields Integrated School of Laguna

2018-2019

#San Lorenzo South Villa Segovia, Dita Santa Rosa,

Laguna
Junior High School: Sta. Lucia High School

2013-2017

#30 Tramo Sta. Lucia, Pasig City

Elementary Education

Elementary: NAPICO Elementary School

2006-2012

Peras St. NAPICO Manggahan, Pasig City

Special Skills

Bartending, Baking, Entertainer, Food and Beverages Service, Basketball

CHARACTER REFERENCES:

I hereby certify that the above information is true and correct to the best of

my knowledge and belief.

Romero, Jasper R.

Applicant Signature

LERASAN, JAMES CIEGER D.

B9 L11 Babylon Street, Villa Segovia Estates

Contact No.: 0997-749-0714

OBJECTIVES:

To further enhance my skills physically and mentally for the betterment of

myself in the field of Business Management.

EDUCATIONAL BACKGROUND

Senior High: Green Fields Integrated School of Laguna Year: Present

Junior High: Green Fields Integrated School of Laguna Year: 2014-2018

Elementary: Resurrection Catholic School Year: 2011-2013

PERSONAL INFORMATION:

Age: 19

Date of Birth: August 30, 2000

Gender: Male

Height: 5’4

Civil Status: Single

Nationality: Filipino

Language Spoken: English and Tagalog

Religion: Roman Catholic

Father’s Name: Michael Lerasan Occupation: Creative Director

Mother’s Name: Maria Lorena Lerasan Occupation: Office Staff

Skills:

 Can Cook
 Computer Literate
 Can Improvise
 Responsible

James Lerasan

Applicant Name

BEDAYAN, JUSTIN HAROLD

 Address: Ciudad De San Jose Santa Rosa Laguna

Contact No:09997561958

E-Mail Address: haroldbedyanz@gmail.com

OBJECTIVE

To use my skill in the best possible way of achieving my dreams

PERSONAL INFORMATION

Nickname : Justin

Gender: Male

Age: 18

Date of Birth: April 13, 2000

Place of Birth: 6113 Buenseceso ST. Dongalo Paranaque Metro Manila

Mother’s Name: Sherlita Bedayan Occupation: House wife

Father’s Name: Armando Bedayan Occupation: N.B.I

---------------------------------------------------------------------------------------------------------------
EDUCATIONAL BACKGROUND

Secondary: Green fields Integrated School

2017-2019

Tertiary: Jose Rizal University

2013-2016

Primary: Anda Central Elementary school

2007-2012

Skills

 Self-Motivation
 Responsible
 Creativity
 Swimmer

Justin Harold Bedayan

Applicant Name

GALASAO, ARTHUR BARRON JR.

Present Address: 632 Bagong Silang

,Brgy,Sala City of Laguna

 Mobile Number: 09494683687

Email address: Jbg28123@gmail.com

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

CAREER OBJECTIVES

To obtain a career that allows me to apply full scope of my knowledge and

develop my skills and abilities in the field of Business management.

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

PERSONAL PROFILE

Date of birth : November 09,2001

Place of birth : Terese Martires Cavite City

Civil Status : Single

Gender : Male

Height : 5’7

Religion : Roman Catholic

Nationality : Filipino

Language Spoken : English and Tagalog

 Mother’s name : Myra Barron Galasao

Father’s name : Arthur Maestro Galasao Sr.

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

EDUCATIONAL BACKGROUND:

TERTIARY : Green Fields Integrated School of Laguna

SECONDARY : Cabuyao Integrated High School

PRIMARY : Cabuyao Elementary Schoool

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

CHARACTER REFERENCES:

I hereby certify that the fact contain in this curriculum vitae is true and

correct to the best of my knowledge.

Arthur Barron Galasao

Applicant Name

CRIZTAL EVANGELISTA

Blk 12 lot 17 Metroville, City of Santa Rosa, Laguna

0926-879-0431
 crizzie.eva@yahoo.com

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

PERSONAL BACKGROUND:

Birth date: March 4, 2000

Age: 18

Gender: Female

Religion: Iglesia Ni Cristo

Civil Status: Single

Languages Spoken: English and Filipino

Height: 5’2

Weight: 55kgs

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

OBJECTIVES:
 I am seeking a company where I can use my experience and

education to help the company so as to develop my personal skills.

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

EDUCATIONAL BACKGROUND:

Secondary: Balibago National High School 2017-2018

Green Fields Integrated School of Laguna 2018-2019

Primary: Habay Elementary School. 2011-2012

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

CHARACTER REFERENCES:

 Ann Jalene Fernandez

Internal Security

City of Dreams

+639263392184

 Cecilia Ilarde

Book Keeper

Division Office DepEd Muntinlupa

 09054150390

Criztal Evangelista

Applicant Name

FLORES, REA MAE EBIO

Pulong Sta. Cruz, Santa Rosa Laguna

09202606136
 Reamaeflores777@yahoo.com

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

CAREER OBJECTIVES:

To obtain a career that allows me to apply full scope of my knowledge

and develop my skill.

Highlights:

• Computer literate

• Know how to cook and bake

• Self-motivated and enthusiasm

PERSONAL INFORMATION:

Age: 17 years old Name of Mother: Meliza Ebio Flores

 Gender: Female Occupation: Teacher’s Aid

Nationality: Filipino Name of Father: Regan Alijar Flores

Civil Status: Single Occupation: Alluminum Installer

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

EDUCATIONAL BACKGROUND:

Tertiary: Green Field Integrated (SHS) School

Secondary: Pulong Sta. Cruz National High School

Primary: Pulong Sta Cruz Elementary School

CHARACTER REFERENCES:

Available as per request.

I hereby certify that the above information is true and correct based on

my knowledge and belief.

 Rea Mae Flores

Applicant Name

Survey Form

A.Choose the letter of your prefer Answer.Have only one answer for each number.

1. What is your favorite dessert?

a. Cake b. Taho

c. Coffee Jelly d. Graham

2. How often do you eat dessert?

a. Once a day c. Everytime when im hungry

c. Twice a day d. Never

3. How much sugar level do you want?

a. 25 c. 75

b. 50 d. 100

4. What kind of dessert do you prefer to eat/

a. Hot c. Warm

b. Cold d. Room temperatre or chill

5. What Flavor do you prefer on your dessert?

a. Chocolate c. Strawberry

b. Caramel d. etc.

6. Are you diabetic?

a. Yes c. maybe

b. No d. sort of

7. How much do you spend on sweets?

a. 50-100 c. 250-300

b. 100-250 d. 300-350
8. Do you drink coffee?

a. Yes c. maybe

b. No d. I don’t know

9. What kind of coffee do you prefer to drink?

a.black/ strong c. creamy

b. sweet d. brewed

10. Do you think eatig dessert will get you healthy?