ESTABLISHING SWEET AND DELICIOUS BUCHI FILLED WITH

MELTED CHEESE AND PEANUT IN

BRGY. BALIAN PANGIL, LAGUNA

Presented to the

Faculty of the Senior High School Department

Balian Integrated National High School

Pangil, Laguna

In Partial Fulfillment
Of the Requirements for the Specialized Subject
In Accountancy Business and Management Strand
By

Matalog, Mark Zyrone S.

Meraña, Joed Michael C.

Palegar, Bhlair C.

Cainto, Frances Jamille

Delos Santos, Dessery

Macabasco, Angelica Joy

Solina, Rudalyn

MARCH 2020
 ACKNOWLEDGEMENT

In behalf of Buchi-lak na Puso, we would like to thank this

opportunity for bringing our plan into reality. Without the assistant of

the persons who guide us, and lead us in achieving our goals in

completing this study.

First, we would like to thank God who gave us strength and

knowledge, who is always there for us. Also we would like to thank

our Family and Friends who will always be there for us to give help

and support through the progress we made.

Especially, we would like to thank Mr. Rheyjhen “Sensei” M.

Cadawas for guiding us, also for the supports and inspiration, and

for being their to correct our mistakes, and help us to gain more

knowledge.

Thank you and to God Almighty be the Glory.

1
 EXECUTIVE SUMMARY

TITLE OF STUDY

Establishing Sweet and Delicious Buchi Filled with Melted Cheese and

Peanut in Brgy. Balian Pangil, Laguna

NAME OF THE RESEARCHERS

Matalog, Mark Zyrone S.

Meraña, Joed Michael C.

Palegar, Bhlair C.

Cainto, Frances Jamille

Delos Santos, Dessery

Macabasco, Angelica Joy

Solina, Rudalyn

LOCATION

The Proposed Business will be located at Candelaria St. Balian Pangil,

Laguna near the Balian Integrated National High School.

DESCRIPTIVE DEFINITION OF THE PROJECT

Buchi-lak na Puso offers you a satisfying yet delicious Buchi for you

and for me .Each product will surely satisfy the needs nor wants of each

customers in a very affordable cost.

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LONG RANGE OBJECTIVE

The main goal we are planning to achieve is to measure the feasibility

of the proposed Business, mainly its different aspects and descriptions and

establish the proposed Business and make it happens.

HIGHLIGHTS OF THE PROJECT

Buchi-lak na Puso will be establish at Candelaria St. Brgy. Balian

Pangil, Laguna that serves sweet and delicious Buchi that is affordable for

our dearest customers. Buchi-lak na Puso will be offering two kind of flavor;

our specialty which is the melted cheese and peanut and the chocolate

flavor that will be checked and tested by the authorities and also the

licensed professionals.

MANAGEMENT STUDY

The Company aspects states of how a business should be established

and planned strategically and be handled by every member of the

company. It includes all the forms and papers that is related in the

Business propnents.

Buchi-lak na Puso, is offering both satisfying, sweet and delicious

Buchi in Balian Pangil, Laguna made by the management lead by

MERAÑA, Joed Michael and his staffs; MATALOG, Mark Zyrone;

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PALEGAR, Bhlair; CAINTO, Frances Jamille; DELOS SANTOS, Dessery;

MACABASCO, Angelica Joy; SOLINA, Rudalyn who are dedicated and loyal

to their tasked jobs, they who contribute in knowledge, ideas, skills to the

business.

There are Seven (7) Roles in the business required for the company to

start operating; The Owner, The Manager, The Cashier, The Cook, The Waiter,

and The Helper that will be maintaining and giving their whole service and

dedication to their job.

MARKETING STUDY

The Company conduct a research to know the customers, opinions nor

suggestions for the improvement of the product. In this way, we can reach the

expectations of our valued customers to make our product near from

perfection.

TECHNICAL STUDY

This provides all the information for our Company. Including, the Store’s

Cost, Location, Map, The Store’s Layout and Design, and all the other details

about the company.

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FINANCIAL STUDY

This states all the transactions, investments, expenses, taxes, and Net

Income that will be needed to ensure that the Business will not lead to

Bankruptcy. All the money, that goes in and out of the Company should be

recorded, to make sure that the established business is successful.

SOCIAL DESIRABILITY STUDY

This study best describes the effect of the business on any aspects such

as Socio-Economics and others, including the satisfactions and its benefits for

the staff and the customer itself.

5
 CHAPTER I
MANAGEMENT
ASPECT

6
 CHAPTER 1: MANAGEMENT ASPECT

A. FORM OF BUSINESS OWNERSHIP

This Proposed Project is a form of Sole Proprietorship. The

Business is owned and handled by Mr. Joed Michael Meraña. A Sole

Proprietorship is a form of business that is managed and handled by only one

person. The Owner is responsible for all the Business’ transactions.

The Company is filled with Honest and Loyal Staffs, namely,

Mark Zyrone Matalog, Angelica Joy Macabasco, Frances Jamille Cainto,

Bhlair Palegar, Dessery Delos Santos, Rudalyn Solina, those who are

consistent and committed to their roles and job assigned to them.

B. NAME OF THE COMPANY

BUCHI-LAK NA PUSO, derived from the English word, meaning a

good heart, related to some people that no matter how your appearance

looks, we also have a good heart inside. Our Buchi too, who knows that

with a simple look on it, not so appealing, is a sweeter and delicious

feelings inside of it.

C. STORE LOCATION

The location of the Buchi-lak na Puso’s Stall will be located along

Candelaria St. Pangil, Laguna Philippines, near the Balian Integrated

National High School.

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D. MISSION AND VISION STATEMENT

MISSION

This Buchi-lak na Puso is to satisfy peoples

Who has cravings on sweet and delicious. Contains

Your favorite Melted cheese and peanuts, and has

A unique taste that will make you come back.

VISION

To be a company what will be remembered

To have the most delicious, and well-known

Buchi-lak na Puso. Also To be nationally recognized

Company with a unique product and branches nationwide.

E COMPANY LOGO

Figure 1. Company Logo

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 The logo contains the description of our product Buchi, behind what you

see on the outside, there is something much more sweeter on the inside. Just

like us people, whatever you look like, even we are different on the outside,

differentiated by our personality, appearance, or even nationality, Deep Inside,

We are all Good peoples.

F. CAPITAL CONTRIBUTION

The Owner invested a cash worth of Php 60,000 to establish the

Buchi Business that aims to produce sweet and delicious Buchis that will

satisfy every customers that will eat our Legendary Buchi.

G. COMPANY’S STRUCTURE

Figure 2. Company’s Structure

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A. JOB DESCRIPTION

OWNER

The owner plays the major part in the business management, and

works closely with legal, marketing, sales, business development.

Owner closely tracks the business metrics and analytics, and works with

The Manager to identify and resolve issues.

 Must have Financial Management. Capable of effectively

managing your finances.

 Marketing, sales and customer services

 Must be good at Leadership

MANAGER

A Business Manager’s role is to supervise and lead the company’s

Operations and employees. To perform a range of tasks to ensure

Company’s productivity and efficiency including implementing

business strategies, evaluating company performances, and

supervising employees.

 Must obtain Bachelor’s Degree in Business, Management or

related field

 Strong understanding of business management, financial and

leadership principle

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  Excellent communication, interpersonal, leadership, coaching, and

conflict resolution skills.

CASHIER

The Cashier’s primary role is to assist customers in the store

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

items, Requesting price checks, honoring coupons, collecting payment

and Giving appropriate change.

 High School Diploma or equivalent

 Customer service or Cashier experience

 Capable of handling transactions accurately and responsibly

COOK

The Cook is responsible for preparing meals and follo

Establishment recipes. Duties including preparing ingredients,

adhering. To the store’s menu, and following food health and safety

procedures.

 High School diploma or equivalent

 Prior experience in related food and beverage service and food

preparation positions.

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WAITER

Waiter are assigned to take orders and serve food and beverage

to customers at tables in dining establishment. They check with customers

to ensure that they are enjoying their meals and take action to correct any

problems, they also assist the Cook.

 Good at Verbal Communication

 Capable of resolving conflicts

 Good at Customer Service

HELPER

The Role of helper is to assist and to help the upper positions

They are responsible for cleaning and making the store stays neat and

clean.

 Capable of handling work under pressure

 Have teamwork

 Fast Response

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 B. COMPENSATION TABLE
Table 1. Compensation Table

Position Daily (8hrs) Weekly (6days) Monthly (27days)

Manager Php 350.00 Php 2100.00 Php 9450.00

Cook Php 250.00 Php 1500.00 Php 6750.00

Cashier Php 200.00 Php 1200.00 Php 5400.00

Waiter Php 150.00 Php 900.00 Php 1050.00

C. PROJECT TIME TABLE

Table 2. Project Time Table

Months (2020-2021)

FEB MAR APR MAY JUN JAN

Feasibility Study

Registration

Preparing the Store's Interior and Exterior

Preparing Supplies

Hiring of possible workers

Commercializing and Advetising

Start of Business Operation

13
 CHAPTER II

MARKETING ASPECTS

14
 CHAPTER II MARKETING ASPECTS

A. INDUSTRY BACKGROUND

Ever since, People were creating and selling Buchi, but to make

something unique and improved, are company added a small twist of it,

making it sweet, or maybe sweeter. A food that is not that trendy but will

make sure that the adults or even the young ones will enjoy it.

B. MARKET ENVIRONMENT ANALYSIS

B1. Macro Environment Analysis

Social Issues. Customers might be lessen due to allergic peoples, for

those who are allergic from the ingredients. For example, there are people

who are allergic with peanuts or those who don’t like peanuts, It is already

a loss in customers. Another reason is, Buchi is sweet, cheese and the

ingredients is sweet, and sweet makes people fat, Some people avoids

getting fat and might result of not getting buyers from avoiding getting

weights.

Political. Before establishing and selling Buchi, there is a long process

to face in the government departments, securing the product’s cleanliness

and safeness of our product or even the stall’s location.

Technological. With our modern technologies now, there are many

new tools and equipments we can use to cook and serve foods. But, as a

qualification of being a Good Company, we have to ensure the safeness of

15
 our dearest customers by maintaining the equipment’s and also the

furniture’s.

Environmental Factors. The stall’s location will be located along the

Candelaria St. Which is near the school, expecting a majority of student

customers, maintaining the sturdiness of our furnitures and the neatness of

our surroundings.

B2. Opportunities and Threats

Being unique in the area is the biggest opportunity if ever the Buchilak

na Puso will be establish, but also it is a leap of faith establishing a risky

product, due to being new to customer’s taste. It is not common selling this

products in the location.

In addition, the Store will be located along the Main Road, which

means, our customers will be a majority of students but also those who

travel, and needs a stop-over can be interested in such place like this

store.

B3. Micro Environment Analysis

Social Issues

In order to maintain a good relationship among the customers, the

employees must also be good to each other, to better serve to our

customers, the company itself should be treating each other as a family not

just co-workers.

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Technological

Ensuring the safety of the store inside and out is a must. A Failure in

the machine or Equipments can lead danger to somebody, the customer or

even the employee. In order to avoid these things, The Company is doing

a check-up in the Equipments.

Environmental Factors

The biggest and greatest asset of a Company is the neatness of its

Store, Having a good and clean surrounding can easily attracts customers,

and makes them stay, and also comfortable.

B4. Strengths and Weakness

For a long time, Buchi became a well-known product came from a

Chinese fast food chain, It is an advantage for our company to sell Buchi at

a cheaper price and at the nearest place from our dearest customers. With

a low price, customers are more engaged in buying our product. Another

Advantage is the relationship we had with our neighborhood. Establishing

our store within our town, is a factor that helps us attract more customers

due to our relatives and friends.

On the counterpart, we are not certain if all the customers within are area

will like our product or even the flavor. Another factor is there is other

competitors which sell different product but more attractive for our dearest

customers.

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 C. THE MARKET

C1. Target Market Size, Needs and Trends

The Target Market are the people who are near the location, with a

majority of students in Balian Integrated National High School. Specifically

the students, who are more engaged in eating sweets.

C2. Projected Demand and Supply Analysis

Menu Amount (per 4pcs.) Daily Unit Monthly Demand Projected Income

Buchilak na
Puso Php 25.00 90pcs. 2,700pcs. Php 67,000.00
Special

Buchi
Choco Php 25.00 60pcs. 1,800pcs. Php 45,000.00
Flavor

Beverage
Php 8.00 30pcs. 900pcs. Php 7,200.00
(Water)

Table 3. Projected Demand and Sales Analysis

C3. Competition Analysis

Placing the store near the school, is a big risk. Expecting there are also

other stores with the same goal and same target customers which are the

students, they are considered as the company’s Indirect Competitors. Those

competitors are commonly selling street foods, and other beverages such as

juice and chocolate drinks.

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 On the other hand, there were no Direct Competitors near the area which

sells the same product with the Buchilak na Puso Company, which is a good

advantage in such a way that the product is unique and not so common.

D. Marketing Plan and Strategies

D1. Marketing Objectives

The Main goal of the Business is to produce and serve people with a

sweet and delicious buchi, giving them satisfaction while giving the

company a profit.

D2. Marketing Strategies and Tactical Implementation

The Store aims to earn back the capital they invested from the profit

earned on the selling operations. In addition, the Company aims to

innovate its product and renovate the store. Also, building branches in

other areas is also a good idea, Increasing the exposure of the Company’s

name and Product.

D. 3 Product Strategy

The Product is unique itself, which is the advantage for the company.

Buchi is not commonly sold at this kind of areas, Not to mention, a Famous

Chinese Fastfood is selling Buchi in a high price. Buchilak na Puso is

offering Buchi with a lesser price, but with a bigger taste and uniqueness.

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D. 4 Brand Positioning

Buchilak na Puso started with a thought of something that is new for

the customers but they are familiar with it. Something that is weird but,

definitely something that is worth buying for. Results a Buchi with a twist of

Melted Cheese and Peanuts. Buchilak na Puso or something that is better

or good within us.

Packaging

Figure 3. The Product

The Product shown above is served to you hot and delicious. May

you enjoy the taste it brings.

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D. 5 Pricing Strategy

Buchilak na Puso will be using Target Pricing Strategy to reach the

target Market in the community of Balian Pangil, Laguna

D. 6 Distribution Strategy

The Company will be using Intensive Distribution Strategy in order

to meet the needs and wants of its valued Customers.

D. 7 Promotional Strategy

In order to get the attention of the customers, or to present the

company. Buchilak na Puso will be introducing itself through Flyers

that will be posted at the Streets, and also the Social Medias including

the Products name, image, price and contents to advertise or

promote to every people.

E. Market Research

Questionnaire

Name(Optional):

Age:

1. Do you eat Buchi?

[ ] Yes [ ] No

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2. Do you eat Cheese and Peanuts?

[ ] Cheese [ ] Peanut [ ] Both

3. How often do you buy Buchi?

[ ] Once a day [ ] Thrice a day

[ ] Twice a day [ ] Others

4. What time of the day, do you usually buy Buchi?

[ ] Breakfast [ ] Merienda

[ ] Lunch [ ] Dinner

5. Do you consider Cheese and Peanuts as a new flavor for Buchi?

[ ] Yes [ ] No

6. What is Your Basis in buying Buchi?

[ ] Price [ ] Taste

[ ] Flavour [ ] Packaging

7. Does eating Buchi relieve your stress?

[ ] Yes [ ] No

8. Do you consider Buchi as one of your favorite?

[ ] Yes [ ] No

9. If there are new flavors we can add, what would you like the Most?

[ ] Spicy [ ] Banana Blossom

[ ] Asado [ ] Others

10. What do you like to drink while eating Buchi?

[ ] Water [ ] Juice

[ ] Softdrinks [ ] Others

22
 Survey Result

1. Do you eat Buchi?

75% of the population responded yes that they eat Buchi, and 25% Said that
they don’t eat Buchi.

2. Do you eat Cheese and Peanuts?

35% of the People said that they eat cheese, and 15% of them eat
peanunts while, 50% of the people eats both.

3. How often do you eat Buchi?

15% of the respondents eats Buchi once, twice, and thrice a day. While
55% answered Others.

23
 4. What time of the day, do you usually eat Buchi?

5% of the respondents eat Buchi during Breakfast, 75% of them eats Buchi
at 75%, 15% eats at Lunch, and 5% eats during Dinner.

5. Do you consider Cheese and Peanuts as a new flavor for Buchi?

95% o the respondents said yes and 5% of them sai no.

6. What is Your Basis in buying Buchi?

The respondents answers 25% for Price,Taste, Flavor and Packaging.

7. Does eating Buchi relieve your stress?

50% of the Respondents answered Yes and 50% also answered 50%.

24
8. Do you consider Buchi as one of your favorite?

45% of the people consider Buchi as their favorite and 55% answered no.

9 . If there are new flavors we can add, what would you like the Most?

10% of the respondents, likes spicy and banana blossom as a new flavor,
and 30% wants Asado. The rest chooses Others.

10. What do you like to drink while eating Buchi?

10% of the people likes water while eating Buchi, 20% wants softdrinks, 5%
wants Juice, and others chooses 65%.

25
 CHAPTER III
TECHNICAL ASPECTS

26
 CHAPTER III TECHNICAL ASPECTS

A.The Product Description

The Specialty of Buchilak na Puso is so delicious and yummy, will be

consisted of two different flavors such as Melted Cheese and Peanuts

combined into one. Buchi can be a gift for your family, friends, or even your

special someone. Buchi is a burst of delightful flavors covered with a layer of

sesame seed to satisfy the hunger for a good snack and its attractive rounded

shape.

B. Stall/Kiosk Design and Lay-ou

Figure 4. Stall/Kiosk Design

The Store will be mostly colored blue, to represent cleanliness and

peacefulness of the Company.

27
 Figure 5. Stall/Kiosk Lay-out

The Store will be just a small area but can able to fit all the equipments and

furniture, the chairs outside are for the customers’ to sit down while on queue.

C. Operation Schedule

Operating Hours is 9am to 5pm from Monday to Sunday. Buchilak na

Puso is always be open for everyone except for some Holidays.

D. Production Process

Making Buchi will came from raw materials such as dough, sesame

seeds, cheese, peanuts, and many other more. Will be prepared and

deliver to the Store and will be stored at the Refrigerator to contain it.

There will be always prepared hot and new Buchis and the others are

stored

28
 E. Location Map

Figure 6. Location Map

The Store will be located along the street of Candelaria near the Balian

Integrated National High School.

F. Kiosk/Stall Cost

The Store’s interior design cost approximately Php 10,000.00, built

with strong materials to ensure a safe and long lasting Store area.

29
G. Machineries and Equipment Cost

Table 4. Machineries and Equipment Cost

The Total Expense from the Machineries and Equipment has a total of

Php 7,596.00.

G. Furniture and Fixtures

Table 5. Furnitures and Fixtures

The Total Expense from the Furnitures and Equipment has a tota of

Php 3,385.00.

30
H. Kitchen Supplies

Table 6. Supplies
The Total Expense from the supplies has a total of Php 2,402.00.

I. Depreciation Cost

Table 11. Depreciation Expense

The Total Expense from the Depreciation Expense has a total of Php 270.04.

31
J. Raw Material

Materials Quantity Unit Price Total Amount

Plywood 2 pcs. Php 250.00 Php 500.00

Hollowblocks 80 pcs. Php 12.00 Php 960.00

Lumber
20 pcs. Php 85.00 Php 1,700
2x2

Nail 1 kl. Php 49.00 Php 49.00

Gravel 5 sacks Php 50.00 Php 250.00

Sand 8 sacks Php 5.00 Php 40.00

Cement 4 sacks Php 215.00 Php 860.00

Steel 16 pcs. Php 30.00 Php 480.00

LED Lights 8 pcs. Php 100.00 Php 800

Electric Tape 1 pcs. Php 10.00 Php 10.00

Electric Wire 3m Php 330.00 Php 990.00

Paint Roll 2 pcs. Php 30.00 Php 60.00

Paint
Gray 1 bucket Php 250.00 Php 250.00
Black 1 bucket Php 250.00 Php 250.00

Table 7. Raw Materials

The Total Expense from the Raw Materials has total of Php 7,199.00

32
K. Permit and Licenses Expense

Permits Cost

Department of Trade and Industry Permit Php 500.00

Baranggay Permit Php 200.00

Mayor's Permit Php 5,000.00

Sanitazion Permit Php 90.00

Table 8. Permit and Licenses Expense

The Total Expense from Permit and Licenses Expense has a total of

Php 5,790.00.

L. Advertising Expense

Advertising Materials Cost

Flyers Php 100.00

Vlogging Budget Php 300.00

Tarpaulin Php 150.00

Table 9. Advertising Expense

The Total Expense from Advertising Expense has a total of Php 550.00.

33
M. Utilities and Waste Expense

Utilities and Waste Cost

Garbage Fee Php 150.00

Electric Fee Php 1,000.00

Water Fee Php 300.00

Table 10. Utilities and Waste Expense

The Total Expense from the Utilities and Waste Expense has a total of

Php 1,450.00.

34
 CHAPTER IV
SOCIO-ECONOMIC ASPECTS

35
 CHAPTER IV TECHNICAL ASPECTS

A. Contribution to the Economy

The Buchilak na Puso contribute to the local economies by bringing

growth and innovation to the community in which the business is

established. Buchilak na Puso also help stimulate economic growth by

providing employment opportunities to people who may not be employable

by larger corporations. Buchilak na puso tend to attract talent who invent

new products or implement new solutions for existing ideas, and Buchilak

na Puso will satisfy every customer’s cravings.

B. Impact of the Project

A Socio-Economic impact assessment therefore forms an important

part of the reports we conduct. Moreover, internal and external

requirements demand that a socio-economic impact assessment should

always be performed as part of developing proposals for the purpose of

decision-making. However, it is important to note that this analysis should

primarily be viewed as one way of supporting and providing a basis for

decision-making, rather than being the only criteria to be judged.

36
 CHAPTER V
FINANCIAL ASPECTS

37
 CHAPTER 5: FINANCIAL ASPECTS

A. Financial Assumption

Sales Revenue

 Sales on the first year will be Php 65,200.00 per month,

amounting Php 782,400.00 per annum.

Purchase and Inventories

 Assumptions in Direct Labor, Freight In and Packaging

 With 200 Receivables

 With 10,000 Payable

 With 10% Purchase Discounts

 With 2% Purchase Returns on Purchases

 With 2% Sales Returns and Allowances

Drawings

 With 5000 Drawings

38
 Buchi-Lak Na Puso
Trial Balance
(For the Month of January 2020)

39
 Income Statement

Sales Php 65,200.00

Less: Returns Php 1,300.00

Gross Sales: Php 63,900.00

Less: Purchase Php 6,335.10

Gross Sales: Php 57,564.90

Less: COGS Php 25,686.00

Net Sales Php 31,878.90

Less: OpEx Php 30,710.00

Net Profit: Php 1,168.90

Balance Sheet

40
APPENDICES

41
 CONCLUSION

The Researchers who conducted the given Study has derived different

conclusions;

In conclusion, The research preparation should be studied and analyze by

all the members, and all of them should give contribution. A Brainstorming

from the member is a must, and you must know the needs and wants of your

customer in your area in order to know if your product will reach the

expectation of your valued customers, and most important, you must be open

for suggestion and make room for your improvements.

The transactions must be recorded, every accounts and cash that goes in

and out of the company, in order to know if your Business earn or not. Finally,

Cooperation and Dedication should be able to see from all the members in

order for your finish product to be successful.

RECOMMENDATIONS

As time goes by, The Business is expected to grow, and makes innovation.

It is also expected to raise the Company’s Brand awareness and build more

branches near its area. The Business also needs to think of strategies to

attract more customers, to buy our Product. Creativity is a must!

42
Frances Jamille M. Cainto

Sulib, Pangil Laguna

jamillecainto@gmail.com

Personal Data

Nickname: Jamille

Civil Status: Single

Age: 16 years old

Date of Birth: June 13, 2003

Parents

Mother: Janet M. Cainto

Father: Franco G. Cainto

Educational Attainment

Elementary Education: Sulib Elementary School

Sulib Pangil, Laguna
Secondary Education: Balian Integrated National High School
Balian Pangil, Laguna

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Dessery Delos Santos

293 H-Way Burgos Pakil, Laguna

itsdessery@gmail.com

Personal Data

Nickname: Dessery

Civil Status: Single

Age: 17 years old

Date of Birth: December 18, 2002

Parents

Mother: Ednalyn L. Delos Santos

Educational Attainment

Elementary Education: Pakil Cenral Elementary School

Pakil Laguna
Secondary Education: Balian Integrated National High School
Balian Pangil, Laguna

44
Angelica Joy Macabasco

187 Tavera Pakil, Laguna

Macabascoangelica@gmail.com

Personal Data

Nickname: Aja

Civil Status: Single

Age: 16 years old

Date of Birth: August 23, 2003

Parents

Mother: Barbara A. Macabasco

Father: Silvestre C. Acorda

Educational Attainment

Elementary Education: Pakil Central Elementary School

Pakil Laguna
Secondary Education: Balian Integrated National High School
Balian Pangil, Laguna

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Mark Zyrone S. Matalog

San Marcos St. Balian Pangil, Laguna

aqohsizyrone@gmail.com

Personal Data

Nickname: zy

Civil Status: Single

Age: 17 years old

Date of Birth: December 25, 2002

Parents

Mother: Irene Matalog

Father: Rodolfo Matalog

Educational Attainment

Elementary Education: Victor O. De Guia Memorial Elementary School

Balian Pangil, Laguna
Secondary Education: Balian Integrated National High School
Balian Pangil, Laguna

46
Joed Michael C. Meraña

San Marcos St. Balian Pangil, Laguna

joedmichael25@icloud.com

Personal Data

Nickname: Lakas

Civil Status: Single

Age: 17 years old

Date of Birth: December 22, 2002

Parents

Mother: Jolivette M. Cahigas

Father: Eduardo M. Mugol

Educational Attainment

Elementary Education: San Vicente Elementary School

San Vicente, Biñan Laguna
Secondary Education: Balian Integrated National High School
Balian Pangil, Laguna

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Bhlair Palegar

Natividad ext. Pangil, Laguna

Bhlairpalegar@gmail.com

Personal Data

Nickname: Bhlair

Civil Status: Single

Age: 17 years old

Date of Birth: May 23, 2002

Parents

Mother: Veronica Palegar

Father: Bobby Palegar

Educational Attainment

Elementary Education: Pangil Elementary School

Pangil, Laguna
Secondary Education: Balian Integrated National High School
Balian Pangil, Laguna

48
Rudalyn Solina

148 Candelaria St. Balian Pangil, Laguna

09104196741

Personal Data

Nickname: Rudalyn

Civil Status: Single

Age: 16 years old

Date of Birth: July 17, 2003

Parents

Mother: Vilma Nieva

Father: Agapito Solina

Educational Attainment

Elementary Education: Victor O. De Guia Memorial Elementary School

Pangil, Laguna
Secondary Education: Balian Integrated National High School
Balian Pangil, Laguna

49