“TORTATO”

“TWIST HAPPINESS ON STICK”

Batangas Night Market.

Facebook: @tortato

Contact Number: (+63)915 047 4390

By:

Abag, Pauline Joy G.

Crisolo, Janine R.

Falamig, Angie F.

Fortus, Erica Grace

Ladaga, Julianne

Sara, John Paul

Senyahan, Joan

May 2022
 In partial fulfillment for the course

Entrepreneurship in Tourism and Hospitality

Table of Contents:

I. Executive Summary .....................................................................3

II. Business Overview .....................................................................4

III. Market Analysis and the Competition .....................................................................6

IV. Sales and Marketing Plan .....................................................................9

V. Ownership and Management Plan ....................................................................11

VI. Operating Plan ....................................................................13

VII. Financial Plan ....................................................................14

VIII. Appendices and Exhibits ....................................................................27

I. Executive Summary

Tortato is a start- up food business planned to be located at Batangas Night

Market. To appeal to the public with an innovative and unique idea, Tortato has

decided to produce a product, the tornado potato. Tortato come up with a way to make

it possible and to have it a good taste.

Tortato is an innovative concept of French fries serve with different flavours.

Tortato is made by combining all the necessary ingredients which would help

consumers to enjoy their sticks with their desired flavours and nutritional content of

the fresh ingredients. Tortato is a food produce that serves as an alternative for the

existing potato products that are available in the market. It is a very versatile product

and can be offered with different flavors, and since Tortato is made from fresh

ingredients, people will benefit from its nutritional content. These are the proponents'

prospective major customers in a reason that they will be able to afford the price of

the goods depending on what they need and want.

The business proponents believes that the proposed product has a great

possibility to be accepted in the market and patronized by the customers because aside

from the reason that people are inclined into such trendy food, it also provides

nutritious content within the product and appealing appearance because of its own

shape uniqueness.

Tortato is uniquely positioned to profit from changes in the industry and this

business can continue to leverage the expertise that have gained into higher level of
 profits and customer satisfaction. Primarily, the enterprise will work with the mission

which is to provide high quality products at the lowest possible price with outstanding

good quality services that can give high satisfaction to customers. This will be the

starting point of the business that will use as a principle to assess the effectiveness of it

until it reaches the vision which is to be the best-selling product of fried potato that

offers good quality services in Batangas Night Market within the next five years.

Through the fine process of the business' short- and long-term goal, it has the

possibility for the business to be successful in producing a desired result.

II. Business Overview

2.1 Business Objectives:

For Tortato, their stated objectives are:

 To reach the main agenda of this project which is to plan and put up a successful business.

 To maximize the capability of the business, Tortato and earn not just profits but experiences that can

use in real life situation.

 To establish a Tortato outlet which becomes an attraction for the people coming to STI College

Batangas.

 To sell freshly cooked potato product for the satisfaction of the costumers.

 To provide good quality of Tortato at reasonable prices with exemplary service.

2.2 Vision Statement

To be the best-selling product of fried potato that offers good quality services

in Batangas City within the next five years.

2.3 Mission Statement

 To provide high quality products at the lowest possible price with outstanding good quality

services that can give high satisfaction to customers.

2.4 Guiding Principles:

Tortato’s Guiding Principles:

Always Learning - Encouraging a learning environment within the workplace encourages

employees to try new things and continuously strive for better practices.

Emphasizing quality- the company encourages professionals to create work that exceeds

expectations

Take Responsipibility- responsibility by keeping track of employee performance and

setting small daily goals for each professional.

2.5 Logo
Logo Description:

Tortato come up with logo which will serve as one of the captivating design of the

business to evoke appetite in potential consumers by using mouth- watering image and colours.

The colors, Tortato used bright ones such as red, yellow, green and blue since based on

the research, these colors attract appetizing appeal. This logo portrays different recognition with

regards to the product.

Juaan Dela Cruz with handkerchief around his neck is popularly known for representing the

Filipinos.

Finger heart or the korean heart represents South Korea where tornado potato originated.

The main product is the Tortatoitself, plays the concept of adaptation of Filipinos to a Korean street food

which is tornado potato.

Lastly, Tortato’s tagline “Twisted Happiness on Stick” represents the concept of satisfaction that

can lead to happiness of anyone who will purchase and taste the product since it is a whole potato twisted

on stick with variety of flavors that they can choose from.

2.6 Key to Success

Targeted advertising

Team Work

Responsible Employee

Customer Loyalty
III. Market analysis and the Competition

In the world of business, there is always a competition, in that competition there are

competitors. The greatest competitors of Tortato are the Kerrimo, Potato Corner and Cafeteria

which are very popular to the consumers by its mouth-watering fries. The taste of salty and

flavorful food is love by consumers that's why Kerrimo and Potato Corners fries are marketable.

Kerrimo cart is a fresh and unique take on to-go food concept with its food + drinks in

one single cup. Kerrimo, offers a way of enjoying delicious servings of flavored fries and

refreshing drink choices of orange juice and ice tea. The fries may be flavored with cheese,

barbeque, sour cream and onion and other flavors with the option to add nuggets or hotdog

housed in colorful and attractive cups. This unique concept of Kerrimo attracts more customers

to buy their product and this strategy served as their advantages in the market as well as to their

competitors.

However, Potato Corner is also a leading food carts nationwide that offered flavored

fries. Like Kerrimo, Potato Corners also serve unique arrays of salty, spicy, savory and sweet

flavors in any Potato Corners vary size of buckets. The advantages of Potato Corners that will

keep customers coming back more is they can choose and enjoy at least two different flavors in

one bucket.

The other competitor of the Tortato is the canteen in STI Batangas Campus served a

potato product which is fries. The advantage of the cafeteria is that, their product is well tested to

the student's preferences. That is why, even the product is a little bit privacy, students still buy.

However, the price of the fries is not reasonable to the quantity. It was too few and cannot be

satisfy a customer.

But then, every enterprise has disadvantages and for Kerrimo and Potato Corners they are
using unhealthy frozen fries. That is why Tortato are made to satisfy costumers' craving on fries

in a healthy way by serving a real whole potato that cut in a spiral on a stich to preserve the

nutrients. So Tortato not just offer a lower price, but also a healthier snack.

3.1 Market Size

The market size comprises all private and public schools in the community, as well as

elementary, high school, colleges, adults, and all targeted members aged 10 and up.

3.2 Market Segment

We are primarily targeting young people or teenagers up to adults looking for a low-cost

meal. Due to the high number of extracurricular activities among students, it can be a place to

meet and hang out after school. It is also a popular place for teens, individuals, and families to

eat and socialize. Our secondary market segment consists of working people or people who work

near our stall. It will be of great assistance to them and will require less transportation. Finally,

another group segment we consider as a target market are those looking for comfortable,

delicious, yet affordable foods.

3.3 Target Market Segment Strategy

Innovated way of way marketing is said to be technological advancement that changes

the way of selling. The strategic marketing combined of traditional and digital communication

can maximize the impact of message of business because the traditional offers benefit that digital

doesn't and because digital combined with traditional marketing is more powerful than digital

alone. The advantage of traditional advertising can effectively increases sales, revenue and

profits. Tortato shall use both the traditional and digital type of marketing which consist of
flyers, banners, and social media posts, and Social Media Marketing(SMM). These strategies

could help Tortato in publicizing its products, services and boosting its sales through the market.

In promoting the product, that would be more efficiently easier, because of posting through

social media like Facebook, twitter and Instagram. So, many people can see the product.

3.4 Market Needs

 Needs among target market core group

 Looks for speed of service

 Insists upon a clean, friendly, and attractive environment

 Wants entertainment and exceptional experience they could have attracted

 Enjoy eating out

 Adopts a global lifestyle

 Has an active lifestyle

 Quality of products serves

 Budget wise food meals

3.5 Market Trends.

In this era when the online community is growing rapidly, you would do your business a

who if you create your own online presence. One of the easiest ways to get people to see you as

an expert in your line of business is to blog constantly about Tortato and fast foods generally.

You may also want to leverage on social media platforms like Instagram, Facebook, and Twitter,

and others to publicize your French fries food outlet. You can as well go ahead to open an online

portal where people can place order from potato chips, nuts and seeds, peanut butter, tortilla and
corn chips, other chips, other snacks, water, juice, and sodas et al. You must ensure that your

delivery system is efficient if you intend to do well with your online fast-food business. So also,

keeping consumers’ appetites satisfied, fast food restaurants / franchises have created new menu

options that capitalize on the trend of increasing awareness of the health risks associated with a

high-fat diet.

IV. Sales and Marketing Plan

Tortato! Is a Pinoy version of Tornado potato originated and gained its first popularity in

South Korea. Since, most of the Filipinos are fond of K-dramas, K-pop groups or even K-

fashion, that is why the concept of merging food and any Korean idea is trendy today. For these

reasons, the business came up with Korean street food tornado potato and called it “Tortato”.

The potato will be coated with a thin layer of flour mixture and vegetable powder (either

malunggay or carrots-made in fresh and real vegetable) to have a delightful taste plus a nutritious

snack. We assure that our Tortato provides a unique higher version of “French-fries” that gives

twist when it comes to flavors (sour and cream, barbecue and cheese) and appearance which can

captivate the customer’s attention or should it say Desire at first sight. Tortato staff will serve

customers wholeheartedly and with a lot of patience. Primarily, the enterprise will work with the

mission which is to provide high quality products at the lowest possible price with outstanding

good quality services that can give high satisfaction to customers.

4.1 Pricing Strategy

To simplify the billing of the consumer, Tortato will worked on the fixed pricing

structure. Tortato price will based on the sizes, flavors and the packaging of each product. We

also indicate the price in every picture, for our dear customer, to know the product prizes.
Tortato price, are easy to remember and also budget-friendly.

4.2 Sales Strategy

Tortato, a food stall who value the customers. We, Tortato want to serve quality of the

snacks, the crispiness and specially the tastes of the product. As long as the customer; consume

our product, we will give our hundred percent on providing quality products that satisfy to the

taste-buds of everyone. Every week, Tortato have a weekly checking of ingredients to make sure

that we meet the demand and the quality that the customers desire. Tortato will continuing

distribute flyers and also posting in our main social media account, to give update for our

customers; specially when new flavors and other promos arrive. Aside from posting on our social

media accounts, our staff will place a box or a comment box in every table for you, to give us a

suggestion on how we will improve our products and service that we provide.

4.3 Advertising, Promotion, and Programs

We will come up in different promotion and advertising program to promote the Tortato

Stall business. We will produce flyers and tarpaulins to catch the attention of the customers

because of the details or information being provided and the design itself. Surfing in the internet

is one of the easiest way to have quick access. The business will be using Facebook page to

reach wider range of possible customers. This will be a great help in reaching potential

customers and provide accessible information online. It will also provide easier feedbacks from

the customer to the business for the improvement of the product and other concern. The business

will also sell products that is fair to the customers budget and will give freebies to gain

customers loyalty. Finally, Tortato will gain profit, obtain good feedbacks and satisfy customers
by this kind of

marketing.

Promotion and Programs

(1) Freebies

To every customer who will avail the product that is worth 90 pesos will get a chance to

take a photo in the customized photobooth and can get their photo in our Facebook page. Also,

for every customer who will avail the product that is worth 210 pesos can also take a photo in

photo booth and will have one pitcher of Nestea. The business believes that business is not just

about profit although one of the goals of business is to gain profit, it is still important to manage

good and harmonious relationship with the customers.

(2) Bingo Card

Bingo card will ask politely to the customer if they’re willing to have it, bingo card will

serve as a one of our sales strategies. Purchasing different flavors in different sizes exchange of a

stamp, that will help them to have our exciting prizes; a surprise meal for two, of course it from

yours truly Tortato.

4.4 Promotion and Advertising Strategy

• LOCATION: The Tortato Stall are located in Rizal Ave. Extension, Batangas across of

Batangas State University-Main Campus. It is an easy snack-to-go place were

students, teenagers and young-at-heart can hangout

• WORD OF MOUTH: We already have database that we can rely on. But still planning to

create
more ideas to attract costumer by the power of bandwagon and direct spread of the word of

mouth.

V.Ownership and Management Plan

Tortato is run by seven aspiring entrepreneurs. Mr. John Paul Sara as the general manager of the

business he is the one who controls everything by the help of Ms. Joan Senyahana as the Book keeper and

Ms. Pauline Joy Abag as the Marketing Strategist of the Tortato. Also, to complete the team we have Ms.

Janine Crisolo, Ms. Erica Grace Fortus, Ms. Julianne Ladaga, and Ms. Angie Falamig as the Staff of the

Tortato.

5.1 Organizational Structure

Mr. John Paul Sara

General Manager

Ms. Joan Senyahan

Book Keeper

Ms. Pauline Joy

Abag
Marketing Strategist

Ms. Erica Grace

Ms. Janine Crisolo Ms. Julianne Ladaga Ms. Angie Falamig
Fortus
Staff Staff Staff
Staff

The management structure of Tortato is headed by Mr. John Paul Sara as a General Manager he is
the who controls the work and and action of the business. Ms. Joan Senyahan is the Book Keeper. Ms.

Pauline Joy Abag is the Marketing Strategist. Ms.Janine Crisolo, Ms. Julianne Ladaga, Ms. Erica Grace

Fortus and Ms. Angie Falamig ar the staffs of Tortato

5.2 Management Team

Mr. John Paul Sara as General Manager is responsible for assessing its employees, making sure

that the specified employees is suited to its given task. Mr. Sara is responsible that everything is in place

and continuously working, as well as in making decisions around the Company and resolving its possible

anomalies.

Ms. Joan Senyahan as Bookkeeper is responsible to record and review all financial data such as

sales, purchases, payroll, collection of accounts receivable, payment of bills, as well as in recording the

income and outflow of money property and other financial assets. Simply, Ms. Ferran will audit the

business investments and revenues.

Ms. Pauline Joy Abag as Marketing Strategist will responsible in developing campaigns for

social media platforms to increase web traffic and develop a solid long term web presence. Ms.

Evangelista will also develop promotional materials such as designing digital marketing campaigns and

performing market research.

Ms. Janine Crisolo, Ms. Julianne Ladaga, Ms Erica Grace Fortus and Ms. Angie Falamig are the

Staffs that will create the business products and manage the working area. Staff’s also help the

organization to ensure that the customers.

VI. Operating Plan

Production Workflow

Tortato is a new business that will be located at the Batangas Night Market. A stall or booth will
be used to sell the TORTATO. To reach out to the public with an innovative and one-of-a-kind idea.

TORTATO has decided to produce a product, and the TORTATO has devised a method to make it

possible and tasty. TORTATO is a novel way of serving french fries in a variety of flavors. TORTATO is

created by combining all of the essential ingredients, allowing customers to enjoy there own sticks with

the desired flavors and nutrient content of fresh ingredients.

Quality Product

This product will serve as a spiral-shaped potato for the customer to easily catch their attention,

rather than just a simple cut. Provide a high-quality product that meets the needs of its customers. Buyers

will be served enthusiastically and patiently by the staff. Buyers of all ages can purchase the product

because potato curl is healthy from the skin inside the potato. Customers can choose from a variety of

flavors such as sour cream, barbecue, onion, and cheese in the TORTATO business, which is a one-

product business.

Competitors

In the business world, there is always competition, and within that competition, there are

competitors. TORTATOs main competitors are Kerrimo, Potato Corner, and Cafeteria, which are well-

known among customers for their delicious fries. Consumers enjoy the taste of salty and flavorful food,

which is why Kerrimo and Potato Corners fries are marketable.

Equipment

The following types of equipment will be purchased to operate well. Manual Potato Twist Slicer

(Php 600); Double Deep Fryer (Php 1,500); Large-Sized LPG Tanks (Php 800-1,500).

Suppliers

The ingredients for the raw materials needed to make the products will be available in various

markets throughout Batangas City, though they may be available in the new Batangas City public market,

it is possible that a material shortage may develop. In the new market known as bagsakan, there are many
street vendors who sell low-cost yet high-quality goods. TORTATO assures that the supplies utilized in

the daily operation are fresh and of high quality.

VII. Financial Plan

The following tables and figures represent and outline our financial plan. It includes Cost

of Start-up, Sales Assumption, Sales Forecast, Income Statement, Projected Cash Flow, Balance

sheet, and Break-even analysis which provides data for (2) two-year operation.

7.1 Start-up Cost

Total start-up cost or Tortato is P 189,850.00 . The figure below shows detailed entries

for the start-up summary of our business.

START UP SUMMARY

FIXED ASSET

A. MACHINE AND EQUIPMENT QUANTITY AMOUNT

Refrigerator Unit 1 12, 000

Manual Potato Twist Slicer 3 1,200

Double Deep Fryer 1 5,000

Large-Sized LPG Tanks 1 1,200

Water Dispenser 1 3,500

B. TOOLS

Kitchen Knives 1 Set 1,000

Kitchen Sciccors 1 Set 725

Strainers 1 100

Condiments Containers 1 Set 1,000

Sauce Pans 2 400

Plastic Containers with Lid 1 Set 4,000

Cooking Utensils 1 Set 1,000

Dishwares 1 Set 500

Big Sauce Containers 1 Set 550

C. FURNITURE AND FIXTURES

Kitchen Table 3 5,000

Dining Table and Chairs 5 Sets 10,000

Cabinet Storage 2 2,000

Cabinet for Documents 1 1,000

Kitchen Metal Organizers 1 5,000

Kitchen Chairs 2 1,000

TOTAL START-UP COSTS ₱

44,175.00
START-UP EXPENSES

A. Cost of Materials Monthly For 3

Months

Potato 10,000 30,000

Packaging Folder Bundles 1,000 3,000

Mayonnaise 1,500 4,500

Butter 800 2,400

Oil 1,500 4,500

Cheese 1,800 5,400

Pepper 550 1,650

Chili 750 2,250

Chocolate 1,400 4,200

Oregano Flavour 250 750

Vegetables 2,500 4,500

Sticks 500 1,000

Print-out Stickers 500 1,000

Other Condiments 600 1,800

B. Operating Expense

Salaries 9,600 28,800

Transportation 2,400 7,200

Electricity 2,000 6,000

Depreciation 1,200 3,600

Water 1,200 3,600

Supplies 750 2,250

Rent 5,000 15,000

Maintenance/ Repairs 1,500 4,500

C. Other Expenses

Magic Spin Map 1 725

Hand soaps 2 Liter 800

Alcohol 1 Galloon 1,500

Fire Extinguisher 1 2,900

Health Emergency Kit 1 1,000

Plain Tissue 1 bundle 850

TOTAL START-UP EXPENSES ₱

145,675.00

TOTAL START-UP COST ₱

189,850.00

7.2 Sales Assumptions

TORTATO (3 YEARS PERIOD SALES ASSUMTION)
Year Product Price Per Unit Ave. Qty/Day Per Week Per Month Per Year Sales Increase

1st Year Chili Butter (Small) 30 5 150.0 35 1,050.0 150 4,500.0 1800 54,000.0

0 0 0 0

Chili Butter (Large) 50 3 150.0 21 1,050.0 90 4,500.0 1080 54,000.0

0 0 0 0

Pepper Butter (s) 30 4 120.0 28 840.0 120 3,600.0 1440 43,200.0

0 0 0 0

Pepper Butter (l) 50 2 100.0 14 700.0 60 3,000.0 720 36,000.0

0 0 0 0

Cheese Masala Butter (s) 30 3 90.0 21 630.0 90 2,700.0 1080 32,400.0

0 0 0 0

Cheese Masala Butter (l) 50 2 100.0 14 700.0 60 3,000.0 720 36,000.0

0 0 0 0

Plain Butter (s) 30 4 120.0 28 840.0 120 3,600.0 1440 43,200.0

0 0 0 0

Plain Butter (l) 50 3 150.0 21 1,050.0 90 4,500.0 1080 54,000.0

0 0 0 0

Chili Cheese (s) 40 5 200.0 35 1,400.0 150 6,000.0 1800 72,000.0

0 0 0 0

Chili Cheese (l) 60 5 300.0 35 2,100.0 150 9,000.0 1800 108,000.0

0 0 0 0

Pepper Cheese (s) 40 4 160.0 28 1,120.0 120 4,800.0 1440 57,600.0

0 0 0 0

Pepper Cheese (l) 60 3 180.0 21 1,260.0 90 5,400.0 1080 64,800.0

0 0 0 0

Chest Masala Cheese (s) 40 3 120.0 21 840.0 90 3,600.0 1080 43,200.0

0 0 0 0

Chest Masala Cheese (l) 60 2 120.0 14 840.0 60 3,600.0 720 43,200.0

0 0 0 0

Plain Cheese (s) 40 8 240.0 56 1,680.0 240 7,200.0 2880 86,400.0

0 0 0 0

Plain Cheese (l) 60 5 300.0 35 2,100.0 150 9,000.0 1800 108,000.0

0 0 0 0
Mayo Chili (s) 40 3 120.0 21 840.0 90 3,600.0 1080 43,200.0

0 0 0 0

Mayo Chili (l) 60 3 180.0 21 1,260.0 90 5,400.0 1080 64,800.0

0 0 0 0

Mayo Pepper (s) 40 4 160.0 28 1,120.0 120 4,800.0 1440 57,600.0

0 0 0 0

Mayo Pepper (l) 60 3 180.0 21 1,260.0 90 5,400.0 1080 64,800.0

0 0 0 0

Mayo Chest Masala (s) 40 5 180.0 35 1,260.0 150 5,400.0 1800 64,800.0

0 0 0 0

Mayo Chest Masala (l) 60 5 300.0 35 2,100.0 150 9,000.0 1800 108,000.0

0 0 0 0

Plain Mayonnaise (s) 40 3 120.0 21 840.0 90 3,600.0 1080 43,200.0

0 0 0 0

Plain Mayonnaise (l) 60 2 120.0 14 840.0 60 3,600.0 720 43,200.0

0 0 0 0

Cheese (s) 60 7 420.0 49 2,940.0 210 12,600.0 2520 151,200.0

0 0 0 0

Cheese (l) 80 6 320.0 42 2,240.0 180 9,600.0 2160 115,200.0

0 0 0 0

Mint Mayo (s) 50 2 100.0 14 700.0 60 3,000.0 720 36,000.0

0 0 0 0

Mint Mayo (l) 70 1 70.0 7 490.0 30 2,100.0 360 25,200.0

0 0 0 0

Mayo Treat (s) 50 3 150.0 21 1,050.0 90 4,500.0 1080 54,000.0

0 0 0 0

Mayo Treat (l) 70 2 140.0 14 980.0 60 4,200.0 720 50,400.0

0 0 0 0

Chipotie (s) 60 5 300.0 35 2,100.0 150 9,000.0 1800 108,000.0

0 0 0 0

Chipotie (l) 80 4 320.0 28 2,240.0 120 9,600.0 1440 115,200.0

0 0 0 0

Thousand Island (s) 80 5 400.0 35 2,800.0 150 12,000.0 1800 144,000.0

0 0 0 0
 Thousand Island (l) 100 2 200.0 14 1,400.0 60 6,000.0 720 72,000.0

0 0 0 0

Schezwan (Spicy) (s) 60 5 300.0 35 2,100.0 150 9,000.0 1800 108,000.0

0 0 0 0

Schezwan (Spicy) (l) 80 3 240.0 21 1,680.0 90 7,200.0 1080 86,400.0

0 0 0 0

Chocolate (s) 50 3 150.0 21 1,050.0 90 4,500.0 1080 54,000.0

0 0 0 0

Chocolate (l) 60 4 240.0 28 1,680.0 120 7,200.0 1440 86,400.0

0 0 0 0

Chocolate Cheese (s) 50 4 200.0 28 1,400.0 120 6,000.0 1440 72,000.0

0 0 0 0

Chocolate Cheese (l) 80 2 190.0 14 1,330.0 60 5,700.0 720 68,400.0

0 0 0 0

Mixed Veg. 70 4 280.0 28 1,960.0 120 8,400.0 1440 100,800.0

0 0 0 0

Corn 70 5 500.0 35 3,500.0 150 15,000.0 1800 180,000.0

0 0 0 0

Panner 80 5 400.0 35 2,800.0 150 12,000.0 1800 144,000.0

0 0 0 0

Mushroom 80 7 560.0 49 3,920.0 210 16,800.0 2520 201,600.0

0 0 0 0

Cheese 90 3 270.0 21 1,890.0 90 8,100.0 1080 97,200.0

0 0 0 0

Vegetable Schezwan 90 5 450.0 35 3,150.0 150 13,500.0 1800 162,000.0

0 0 0 0

Chocolate 100 5 500.0 35 3,500.0 150 15,000.0 1800 180,000.0

0 0 0 0

10,660.00 74,620.00 319,800.00 3,837,600.0 0%

0
TORTATO (3 YEARS PERIOD SALES ASSUMTION)

Year Product Price Per Unit Ave. Qty/Day Per Week Per Month Per Year Sales Increase

2nd Year Chili Butter (Small) 30 6 180.0 42 1,260.0 180 5,400.0 2160 64,800.0 20%

0 0 0 0

Chili Butter (Large) 50 4 180.0 28 1,260.0 120 5,400.0 1440 64,800.0 20%

0 0 0 0

Pepper Butter (s) 30 5 144.0 35 1,008.0 150 4,320.0 1800 51,840.0 20%

0 0 0 0

Pepper Butter (l) 50 3 120.0 21 840.0 90 3,600.0 1080 43,200.0 20%

0 0 0 0

Cheese Masala Butter (s) 30 4 108.0 28 756.0 120 3,240.0 1440 38,880.0 20%

0 0 0 0

Cheese Masala Butter (l) 50 3 120.0 21 840.0 90 3,600.0 1080 43,200.0 20%

0 0 0 0

Plain Butter (s) 30 5 144.0 35 1,008.0 150 4,320.0 1800 51,840.0 20%

0 0 0 0

Plain Butter (l) 50 4 180.0 28 1,260.0 120 5,400.0 1440 64,800.0 20%

0 0 0 0

Chili Cheese (s) 40 6 240.0 42 1,680.0 180 7,200.0 2160 86,400.0 20%

0 0 0 0

Chili Cheese (l) 60 6 360.0 42 2,520.0 180 10,800.0 2160 129,600.0 20%

0 0 0 0

Pepper Cheese (s) 40 5 192.0 35 1,344.0 150 5,760.0 1800 69,120.0 20%

0 0 0 0

Pepper Cheese (l) 60 4 216.0 28 1,512.0 120 6,480.0 1440 77,760.0 20%

0 0 0 0

Chest Masala Cheese (s) 40 4 144.0 28 1,008.0 120 4,320.0 1440 51,840.0 20%

0 0 0 0

Chest Masala Cheese (l) 60 3 144.0 21 1,008.0 90 4,320.0 1080 51,840.0 20%

0 0 0 0

Plain Cheese (s) 40 9 288.0 63 2,016.0 270 8,640.0 3240 103,680.0 20%

0 0 0 0
Plain Cheese (l) 60 6 360.0 42 2,520.0 180 10,800.0 2160 129,600.0 20%

0 0 0 0

Mayo Chili (s) 40 4 144.0 28 1,008.0 120 4,320.0 1440 51,840.0 20%

0 0 0 0

Mayo Chili (l) 60 4 216.0 28 1,512.0 120 6,480.0 1440 77,760.0 20%

0 0 0 0

Mayo Pepper (s) 40 5 192.0 35 1,344.0 150 5,760.0 1800 69,120.0 20%

0 0 0 0

Mayo Pepper (l) 60 4 216.0 28 1,512.0 120 6,480.0 1440 77,760.0 20%

0 0 0 0

Mayo Chest Masala (s) 40 6 216.0 42 1,512.0 180 6,480.0 2160 77,760.0 20%

0 0 0 0

Mayo Chest Masala (l) 60 6 360.0 42 2,520.0 180 10,800.0 2160 129,600.0 20%

0 0 0 0

Plain Mayonnaise (s) 40 4 144.0 28 1,008.0 120 4,320.0 1440 51,840.0 20%

0 0 0 0

Plain Mayonnaise (l) 60 3 144.0 21 1,008.0 90 4,320.0 1080 51,840.0 20%

0 0 0 0

Cheese (s) 60 8 504.0 56 3,528.0 240 15,120.0 2880 181,440.0 20%

0 0 0 0

Cheese (l) 80 7 384.0 49 2,688.0 210 11,520.0 2520 138,240.0 20%

0 0 0 0

Mint Mayo (s) 50 3 120.0 21 840.0 90 3,600.0 1080 43,200.0 20%

0 0 0 0

Mint Mayo (l) 70 2 84.0 14 588.0 60 2,520.0 720 30,240.0 20%

0 0 0 0

Mayo Treat (s) 50 4 180.0 28 1,260.0 120 5,400.0 1440 64,800.0 20%

0 0 0 0

Mayo Treat (l) 70 3 168.0 21 1,176.0 90 5,040.0 1080 60,480.0 20%

0 0 0 0

Chipotie (s) 60 6 360.0 42 2,520.0 180 10,800.0 2160 129,600.0 20%

0 0 0 0

Chipotie (l) 80 5 384.0 35 2,688.0 150 11,520.0 1800 138,240.0 20%

0 0 0 0
 Thousand Island (s) 80 6 480.0 42 3,360.0 180 14,400.0 2160 172,800.0 20%

0 0 0 0

Thousand Island (l) 100 3 240.0 21 1,680.0 90 7,200.0 1080 86,400.0 20%

0 0 0 0

Schezwan (Spicy) (s) 60 6 360.0 42 2,520.0 180 10,800.0 2160 129,600.0 20%

0 0 0 0

Schezwan (Spicy) (l) 80 4 288.0 28 2,016.0 120 8,640.0 1440 103,680.0 20%

0 0 0 0

Chocolate (s) 50 4 180.0 28 1,260.0 120 5,400.0 1440 64,800.0 20%

0 0 0 0

Chocolate (l) 60 5 288.0 35 2,016.0 150 8,640.0 1800 103,680.0 20%

0 0 0 0

Chocolate Cheese (s) 50 5 240.0 35 1,680.0 150 7,200.0 1800 86,400.0 20%

0 0 0 0

Chocolate Cheese (l) 80 3 228.0 21 2,016.0 90 6,840.0 1080 103,680.0 20%

0 0 0 0

Mixed Veg. 70 5 336.0 35 2,352.0 150 10,080.0 1800 120,960.0 20%

0 0 0 0

Corn 70 6 600.0 42 4,200.0 180 18,000.0 2160 216,000.0 20%

0 0 0 0

Panner 80 6 480.0 42 3,360.0 180 14,400.0 2160 172,800.0 20%

0 0 0 0

Mushroom 80 8 672.0 56 4,704.0 240 20,160.0 2880 241,920.0 20%

0 0 0 0

Cheese 90 4 324.0 28 2,268.0 120 9,720.0 1440 116,640.0 20%

0 0 0 0

Vegetable Schezwan 90 6 540.0 42 3,780.0 180 16,200.0 2160 194,400.0 20%

0 0 0 0

Chocolate 100 6 600.0 42 4,200.0 180 18,000.0 2160 216,000.0 20%

0 0 0 0

12,792.00 89,964.00 383,760.00 4,626,720.0 20%

0
7.3 Expense Assumption

TORTATO'S EXPENSE ASSUMPTION

FOR 2 YEARS

EXPENSES MONTH YEAR 1 YEAR 2

Raw Materials

Potato 10,000.00 40,000.00 36,000.00

Other Condiments 600.00 2,400.00 2,160.00

Mayonnaise 1,500.00 6,000.00 5,400.00

Butter 800.00 3,200.00 2,880.00

Oil 1,500.00 6,000.00 5,400.00

Cheese 1,800.00 7,200.00 6,480.00

Pepper 550.00 2,200.00 1,980.00

Chili 750.00 3,000.00 2,700.00

Chocolate 1,400.00 5,600.00 5,040.00

Oregano Flavor 250.00 1,000.00 900.00

Vegetables 2,500.00 10,000.00 9,000.00

Total Raw Materials Expense 21,650.00 86,600.00 77,940.00

Packaging

Packaging Folder Bundles 1,000.00 4,000.00 3,600.00

Sticks 500.00 2,000.00 1,800.00

Print-out Stickers
 500.00 2,000.00 1,800.00

Total Packaging Expense 2,000.00 8,000.00 7,200.00

Operating Expenses

Salaries 9,600.00 38,400.00 34,560.00

Transportation 2,400.00 9,600.00 8,640.00

Electricity 2,000.00 8,000.00 7,200.00

Depreciation 1,200.00 4,800.00 4,320.00

Water 1,200.00 4,800.00 4,320.00

Supplies 750.00 3,000.00 2,700.00

Rent
 5,000.00 20,000.00 18,000.00

Maintenance/ Repairs 1,500.00 6,000.00 5,400.00

Total Operating Expense 23,650.00 94,600.00 85,140.00

TOTAL 47,300.00 189,200.00 170,280.00

7.4 Sales Forecast

We are expecting a 10% increase in the second year of Torato’s operation. We are also

expecting new products to offer in the market after first year of operation which excluded in the

assumption. We are aiming to innovate our products and produce more with the quality that will

surely satisfy our customers. In that way it would be a great help widen our business and able for

success to be inevitable.

ANNUAL SALES

FORECAST YEAR 1 YEAR 2

Sales

Chili Butter (Small)

 54,000.00 64,800.00

Chili Butter (Large) 54,000.00 64,800.00

Pepper Butter (s) 43,200.00 51,840.00

Pepper Butter (l) 36,000.00 43,200.00

Cheese Masala Butter (s) 32,400.00 38,880.00

Cheese Masala Butter (l) 36,000.00 43,200.00

Plain Butter (s) 43,200.00 51,840.00

Plain Butter (l) 54,000.00 64,800.00

Chili Cheese (s) 72,000.00 86,400.00

Chili Cheese (l) 108,000.00 129,600.00

Pepper Cheese (s) 57,600.00 69,120.00

Pepper Cheese (l) 64,800.00 77,760.00

Chest Masala Cheese (s) 43,200.00 51,840.00

Chest Masala Cheese (l) 43,200.00 51,840.00

Plain Cheese (s) 86,400.00 103,680.00

Plain Cheese (l) 108,000.00 129,600.00

Mayo Chili (s) 43,200.00 51,840.00

Mayo Chili (l) 64,800.00 77,760.00

Mayo Pepper (s) 57,600.00 69,120.00

Mayo Pepper (l) 64,800.00 77,760.00

Mayo Chest Masala (s) 64,800.00 77,760.00

Mayo Chest Masala (l) 108,000.00 129,600.00

Plain Mayonnaise (s) 43,200.00 51,840.00

Plain Mayonnaise (l) 43,200.00 51,840.00

Cheese (s) 151,200.00 181,440.00

Cheese (l) 115,200.00 138,240.00

Mint Mayo (s) 36,000.00 43,200.00

Mint Mayo (l) 25,200.00 30,240.00

Mayo Treat (s) 54,000.00 64,800.00

Mayo Treat (l) 50,400.00 60,480.00

Chipotie (s) 108,000.00 129,600.00

Chipotie (l) 115,200.00 138,240.00

Thousand Island (s) 144,000.00 172,800.00

Thousand Island (l) 72,000.00 86,400.00

Schezwan (Spicy) (s)

 108,000.00 129,600.00

Schezwan (Spicy) (l) 86,400.00 103,680.00

Chocolate (s) 54,000.00 64,800.00

Chocolate (l) 86,400.00 103,680.00

Chocolate Cheese (s) 72,000.00 86,400.00

Chocolate Cheese (l) 68,400.00 103,680.00

Mixed Veg. 100,800.00 120,960.00

Corn 180,000.00 216,000.00

Panner 144,000.00 172,800.00

Mushroom 201,600.00 241,920.00

Cheese 97,200.00 116,640.00

Vegetable Schezwan 162,000.00 194,400.00

Chocolate
 TOTAL SALES

7.5 Income Statement

Financial Statements are crucial to a business. In this figure it focuses on income statements

which shows the operations of the entity across the period particularly on incomes. For the years

2022-2023, the results of operation were actually good and positive. In this figure, the gross

income method is used. In this method, after determining the Gross Sales, sales return together

with sales discount would be less and the result would be the Net Sales. After that, to get Gross

Profit, Cost of Goods Sold would be less again to Net Sales.

Distribution and Administrative cost are also part of an income statement wherein it would be

both deducted from Gross Profit and to be added to Other Income to come up with the called

Operating Profit. From that Income Tax Expenses will also be deducted to it to come up finally

with the Net Income. As you can see in the figure, the two-year operation has a positive

progress, in the figures presented in the earlier part of this financial plan, in the sales

assumption, we are assuming an increase in income and this figure can be also be a prove that it

was align with the owner’s assumption.

 TORTATO

PROJECTED INCOME STATEMENT

FOR TWO YEARS IN PROSPECT (2022-2023)

2022 2023 % of change

Gross Sales 3,837,600.0 4,626,720.0 17.06%

0 0

Less: Sales Returns 34,859.0 30,567.0 -12.31%

0 0

Less: Sales Discounts 98,797.0 102,760.0 3.86%

0 0

Equals: Net Sales 3,703,944.0 4,493,393.0 17.57%

0 0

Less: Cost of Goods Sold 2,070,000.0 2,186,000.0 5.31%

0 0

Equals: Gross Profit 1,633,944.0 2,307,393.0 29.19%

0 0

Less: Distribution Cost 354,660.0 405,760.0 12.59%

0 0

Less: Administrative Cost 102,450.0 123,890.0 17.21%

0 0
Plus: Other Income 98,986.0 123,745.0 20%

0 0

Equals: Operating Profit 1,275,820.0 1,653,998.0 22.86%

0 0

Less: Income Tax Expense 243,890.0 275,800.0 11.57%

0 0

Equals: Net Income 1,031,930.00 1,378,198.00 25.12%

7.6 Cash Flow Statements

The Statement of Cash Flows (also referred to as the cash flow statement) is one of

the three key financial statements that report the cash generated and spent during a

specific period of time (e.g., a month, quarter, or year). The statement of cash flows

acts as a bridge between the income statement and balance sheet by showing

how money moved in and out of the business. As it was evident in the figure

below, in year 2023

Torato had generated a higher cash as it was given an emphasis at the last row of the

table with a net increase in cash of 708,700 in year 2022, and 714,360 in year 2023.
 PROJECTED CASH FLOW STATEMENT

FOR TWO YEARS IN PROSPECT

Operating 2022 2023

Cash receipts from:

Customers 860,800. 910,670.0

00 0
7.7 Statement of
Other Operations 87,900.0 90,790.0
Financial Position
0 0

Cash Paid for The statement of

Inventory Purchases 32,500.0 43,870.0
financial position,
0 0
often called the
General selling and admin expenses 11,320.0 12,350.0
balance sheet, is a
0 0
financial statement
Wage Expenses 54,700.0 71,800.0

0 0 that reports the

Income taxes 243,890.0 275,800.0 assets, liabilities, and

0 0 equity of a company
NET CASH FLOW FROM 606,290. 597,640.0
on a given date. In
OPERATIONS 00 0
other words, it lists

the resources,
Investing
obligations, and
Cash receipts from
ownership details of
Sale of property and equipment 32,900.0 35,760.0
a company on a
0 0

Collection of principals on loans 102,400. 127,000.0 specific day. It is a

00 0 crucial for a business

Cash Paid for

Purchase of property and equipment 76,800.0 84,690.0

to have an accurate statement of financial position for in that way they can monitor

the status of their business in the industry and enable for them to use it in decision

making. An accurate financial position must have a balance asset to liabilities and

equity.

PROJECTED STATEMENT OF FINANCIAL POSITION

FOR TWO YEARS IN PROSPECT (2022-2023)

ASSETS 2022 2023 % Of Change

Current Assets

Cash 425,000.00 480,000.00 11.45%

Accounts Receivable 88,000.00 89,800.00 1.12%

Allowance for Bad debts 12,800.00 13,000.00 1.54%

Food Supplies

(Raw Materials) 320,000.00 352,000.00 9.09%

(Work in Process) 171,300.00 175,600.00 2.47%

(Finished Goods) 166,000.00 174,570.00 4.91%

Prepaid Expenses 49,620.00 61,080.00 18.76%

TOTAL CURRENT ASSETS 1,232,720.00 1,346,050.00 8.42%

Noncurrent Assets

Property Plant and Equipment 152,410.00 149,200.00 -2.11%

Accumulated Depriciation 15,000.00 18,300.00 18.03%

Other Noncurrent Receivables 11,300.00 13,400.00 15.67%

TOTAL NON CURRENT ASSETS 178,710.00 180,900.00 1.21%

 TOTAL ASSETS 1,414,430.00 1,526,950.00 7.37%

LIABILITIES AND PARTNER'S EQUITY

Liabilities

Accounts Payable 63,000.00 38,930.00 -38.21%

Notes Payable 57,500.00 28,322.00 -50.74%

Income tax Payable 78,000.00 43,500.00 -44.23%

TOTAL LIABILITIES 198,500.00 110,752.00 -44.21%

PARTNER'S EQUITY

Partner's Capital 300,000.00 400,000.00 25.00%

Partner's Drawing - 119,000.00 362,000.00 32.87%

Net Income 1,031,930.00 1,378,198.00 25.12%

TOTAL PARTNER'S EQUITY 1,212,930.00 1,416,198.00 14.35%

TOTAL LIABILITIES AND 1,411,430.00 1,526,950.00 7.57% PARTNER'S EQUITY

7.8 Breakeven Analysis

A break-even analysis is an economic tool that is used to determine the cost structure of a company or

the number of units that need to be sold to cover the cost. Break-even is a circumstance where a company

neither makes a profit nor loss but recovers all the money spent. The break-even analysis is used to examine

the relation between the fixed cost, variable cost, and revenue. This table represents the breakeven point of the
business in the years in prospect. Meaning, when the company had reach that point the company had neither

had an income nor loss. It was given emphasis on the last row of the table below.

PROJECTED BREAKEVEN ANALYSIS

FOR TWO YEARS IN PROSPECT (2022-2023)

2022 (65,160 UNITS) 2023 (82,080 UNITS)

NET SALES 3,837,600.00 4,626,720.00

VARIABLE COST

Cost of Goods Sold 1,267,000.00 1,418,000.00

+ Operating Cost 498,000.00 478,000.00

= Total Variable Cost 1,765,000.00 1,896,000.00

CONTRIBUTION MARGIN 2,072,600.00 2,730,720.00

CM/Unit ₱ 31.81 ₱ 33.27

CM Ratio 54% 59.02%

FIXED COSTS

Cost of Goods Sold 80,300.00 80,300.00

+ Operating Cost 23,400.00 23,400.00

= Total Fixed Cost 103,700.00 103,700.00

NET INCOME (before other income) ₱ 1,968,900.00 ₱ 2,627,020.00

BREAKEVEN IN UNITS 21,970 units 35,833 units

BREAKEVEN IN SALES 1,920,096.00 1,757,012.00

VIII. Appendices

8.1 Legal Form

Our business will be registered in Local Government Unit in a Sole Proprietorship form of

business organization. Mr. John Paul Sara the owner and the general manager of the Tortato. All the

permit of our business has been settled before setting up everything. Tortato restaurant must be ensured

legally conforming among other business complying sectors, locally, SEC/ BIR requirements before

establishing the restaurant.

The future of a business lies in the numbers of loyal customers that they have, the

capacity and competence of the employees, their investment strategy and the business structure.

If all of these factors are missing from a business (company), then it won’t be too long before the

business close shop.

One of our major goals of starting Tortato is to build a business that will survive off its own cash

flow without the need for injecting finance from external sources once the business is officially

running.

We know that one of the ways of gaining approval and winning customers over is to

retail our French fries / potato chips Tortato a little bit cheaper than what is obtainable in the

market and we are well prepared to survive on lower profit margin for a while.

Tortato business will make sure that the right foundation, structures and processes are put in

place to ensure that our staff welfare are well taken of. Our company’s corporate culture is
designed to drive our business to greater heights and training and re – training of our workforce

is at the top burner.

As a matter of fact, profit-sharing arrangement will be made available to all our management

staff and it will be based on their performance for a period of three years or more. We know that

if that is put in place, we will be able to successfully hire and retain the best hands we can get in

the industry; they will be more committed to help us build the business of our dreams

Check List / Mileston

 Business Name Availability Check: Complete

 Business Registration: Completed

 Opening of Corporate Bank Accounts: Complete

 Securing Point of Sales (POS) Machines: Complete

 Opening Mobile Money Accounts: Completed

 Opening Online Payment Platforms: Completed

 Application and Obtaining Tax Payer’s ID: In Progress

 Application for business license and permit: Completed

 Purchase of Insurance for the Business: Completed

 Leasing of facility and remodeling the restaurant (kitchen inclusive): In Progress

 Conducting Feasibility Studies: Completed

 Generating capital from family members: Completed

 Applications for Loan from the bank: In Progress

 Writing of Business Plan: Completed

 Drafting of Employee’s Handbook: Completed

 Drafting of Contract Documents and other relevant Legal Documents: In Progress

 Design of The Company’s Logo: Completed

 Graphic Designs and Printing of Packaging Marketing / Promotional Materials: In

Progress

 Recruitment of employees: In Progress

 Creating Awareness for the business both online and around the community: In Progress

 Health and Safety and Fire Safety Arrangement (License): Secured

 Opening party / launching party planning: In Progress

 Compilation of our list of products that will be available in our shop: Completed

 Establishing business relationship with vendors – suppliers of potato, ingredients, coffees

and soft drinks: In Progres

Other documents:
Pauline Joy G. Abag
Adress: Central Libjo Batangas City
E-mail:paulinejoyabag0709@gmail.com
Contact Number: 0920-573-5118

Skills
- Giving a good service
- Time and project Management
- Good communication skills

Educational Background
College
Bachelor of Science in Hospitality Management
Batangas State University
Rizal Avenue Batangas City
Senior High School
University of Batangas
Hilltop Kumitang Ibaba Batangas City
S.Y. 2018-2019
Elementary
Julian A. Pastor Memorial Elementary School
Cuta Batangas City
S.Y. 2012-2013

Seminars/ Workshop Attended

Fruit and Vegetable Carving Demostration Workshop

Batangas State University
Rizal Avenue Batangas City
February 2020

Camayan Beach Resort

PH, Ilanin Road, Camayan Wharf Rd, Subic Bay Freeport Zone, 2222
February 2019

Awards and Recognitions

National Certificate Level II in Bread Pastry Productions
National Certificate Level II in Cookery

I hereby certify that the information above is true based on my knowledge and belief.

PAULINE JOY G. ABAG

Signature Over Printed Name
Applicant
JANINE R. CRISOLO
Poblacion I, Calatagan, Batangas
09082620877
crisolojanine@gmail.com

I. EDUCATIONAL ATTAINMENT

Bachelor of Science in Hospitality Management

Batangas State University Main I
2019 - Present

II. WORK EXPERIENCES

Position : Work Immersion Trainee

Department : Housekeeping & Dining
Inclusive date : September 24-October 07, 2018 (80 hours)
Company : Stilts Beach Resort
Address : Brgy. Sta. Ana Calatagan, Batangas

III. AWARDS AND RECOGNITIONS

 National Certificate Level II in Housekeeping Services

 Dean’s Lister (Second year, second sem)

IV. SKILLS AND QUALIFICATIONS:

 Dedicated team player and willing to be trained

 Verbal communication skills
 Ability to learn quickly and accept feedback
 Multi-tasking and Time Management
 Creative problem solving & decision making
 Interpersonal skills

I hereby certify that the information above is true and correct.

Janine R. Crisolo
Applicant
ERICA GRACE G. FORTUS
Macalamcam A Rosario,
Batangas 09466146019

ericagracefortus26@gmail.com

I. SUMMARY OF QUALIFICATIONS:

 Possess positive attitude towards work and people

 Can communicate positivily

 Williness to learn new tasks and skills

 Average written and oral communication skills

II. EDUCATION:

 Batangas State University:

2019- present Bachelor of Science in
Hospitality Management

 Padre Vicente Garcia Memorial Academy Senior High School :

2017-2019 Accountancy and Bussiness Management

 Padre Vicente Garcia Memorial Academy Junior High School: 2013-2017

 Macalamcam A Elementary School: 2007-2013

III. EXPERIENCE:

 Educational Tour in Subic, Pampanga 2019

 TESDA Online Program 2020

 Work Immersion in Louie and Chit Catering and Event Center in

 Rosario Batangas

IV. SKILLS AND INTEREST:

 Attention in details

 Focused on working in a clean environment

 Handle food safety standard

I hereby certify that the above information is true and correct to the best of my
knowledge and belief.

Erica Grace G. Fortus

Applicant
Julianne Christine V. Ladaga
Address: Mamburao, Occidental Mindoro
E-mail: julianne.ladaga@gmail.com
Contact Number: 0931-768-0794

Skills
- Good time management
- Being flexible
- Determination and perseverance
- Computer literate
- Can work under pressure

Educational Background
College
Bachelor of Science in Hospitality Management
Batangas State University
Rizal Avenue, Batangas City
Senior High School
Occidental Mindoro State College
Mamburao, Occidental Mindoro
S.Y. 2018-2019
Elementary
Payompon Elementary School
Mamburao, Occidental Mindoro
S.Y. 2012-2013
Seminars/Workshops Attended

Fruit and Vegetable Carving Demonstration Workshop

Batangas State University
Rizal Avenue, Batangas City
February 2020

Bartending Demonstration Workshop

Batangas State University
Rizal Avenue, Batangas City
John Paul Sara
Wawa, Ibaba Lemery, Batangas
Contact No; 09758759275

SKILLS

: Adaptability
: Cooking Skills
: Baking Skills

EDUCATIONAL BACKGROUND

Tertiary :Batangas State University

Bachelor of Science in Hospitality Management
Pablo Borbon Batangas Batangas City

Secondary :Governor Feliciano Leviste Memorial National High School

Lemery, Batangas

Primary :R.Venturanza Central School

Wawa, Ilaya Lemery, Batangas

SEMINAR/Workshop Attended
Batangas State University
Rizal Avenue Batangas City
Joan M. Senyahan 

Address: Talaibon, Ibaan Batangas 

Contact No.: +639466173286

Email: joansenyahan8@gmail.com 

SKILLS 

∙ The ability to work under pressure

∙ Communicating skills 

∙ Time Management

∙ Baking Skills 

EDUCATIONAL BACKGROUND 

Tertiary: Batangas State University Main 1 2019-Present Rizal Avenue,

Batangas 

Bachelor of Science in Hospitality Management  

Secondary: AMA Computer College (Senior High School) 2018-2019 Lipa

City, Batangas 

Dr. Juan A Pastor Memorial National High School 2013-2017 

Talaibon, Batangas 

Primary: Talaibon Elementary School 2007 – 2013 Talaibon, Ibaan Batangas 

TRAININGS ATTENDED: 

Educational Tour

Subic, Pampanga

Work Immersion Training 

JET Hotel 
J.P. Laurel Highway, Mataas na Lupa, Lipa City

Food and Vegetable Carving Demonstration Workshop

Batangas State University

Rizal, Avenue Batangas City 

I hereby that the imformation is true and correct to the best of my knowledge. 

JOAN M. SENYAHAN

Signature Over Printed Name 

Applicant