Chapter I

Executive Summary

The business is a partnership type of business, wherein there are two owners

who handles the business. In this type of business, the owners will have chance to

bridge the gap in expertise and knowledge, achieve a better work-life balance, and

gaining new perspective for the betterment of an organization.

The BAR’ATO bar and restaurant is offering a three-meal-a-day service to

youngsters, adults, and to people who seeks comfort during the day. This business

also offers leisure area to individuals who are looking for relaxation during the night.

BAR’ATO bar and restaurant offers high-end products that aims to meet the

consumers’ wants and needs with affordable prices. It has two sessions, day and

night which will surely accommodates their customers. During the day, the business

offers services that are suited for children and teenagers ages from 5 to 18; and

during the night, it offers services and products during the night to legal aged

individuals.

Since the business has two sessions, the owners advertise their products and

services through social media along the lines of Facebook, Instagram, and Twitter. In

order to further strengthen the business, the owners planned to have a free concert

every last Friday of the month for customers to engage to the business.

The business was located at Barangay Gemini, Lasang, Davao City. It aims to

build good relationship with their consumers, and help unemployed individuals to

provide income to their families. The BAR’ATO bar and restaurant is driven to

provide something for the improvement of the economy while also giving a budget-

friendly products and services to the customers.

1
 Chapter II

General Company Description

In this chapter, the organization’s vision, mission, goals, and the general company

description will be discussed.

Vision

The BAR’ATO bar and restaurant aims to be the leading food business in the

community, delivering consistently healthy food in affordable prices with excellent

customer service, and also environmentally friendly.

Mission

The BAR’ATO bar and restaurant commits to sell food products in a friendly

environment that will provide consumers healthy being and wealthy pockets.

Goals

The goals of BAR’ATO bar and restaurant are to produce branches in

different nearby local areas, improve the net income of the community, and to

provide variety of food products to the customers.

Objectives

 To give satisfaction to every individual.

 To provide high-quality services.

 To provide leisure places for people.

2
Company Philosophy

A fun experience at low cost and affordable prices is the target service of

BAR’ATO bar and restaurant. The business’ philosophy is to use their passion for

hospitality to improve spectacular establishment in line with food and drinks. To give

people the joy of being at a bar at the same time, the restaurant in an affordable

price.

Business Form of Ownership

A partnership is a type of business where two or more people share

ownership, management responsibilities, and the earnings or losses that the

business obtains.

3
 Chapter III

Products and Services

The business has two sessions that deal with giving gratification to their

consumers. During the day, the business accommodates children, teenagers, and

adults providing a three-meal-a-day service. Then during the night, the business will

turn into a leisure place for legal ages to relax and engage with others.

BAR’ATO bar and restaurant offers two services, which opens at 7 a.m. to 4

p.m. and 4 p.m. to 3 a.m. The morning services are open for children, teenagers,

and adults. The business offers food from breakfast, lunch, dinner, and snack. To

those food lovers who want to experience something unique and price friendly food,

BAR’ATO serves a spread offering central products, such as potatoes, soup,

noodles, sliced pears, and packages for barkada’s. The night services are open for

legal-aged personnel. The business serves alcoholic, non-alcoholic, and other

beverages that will suite the taste of the consumer. The BAR’ATO bar and restaurant

also offer services like free WIFI, free ice, and door-to-door delivery for any product

with free delivery of minimum spend of one thousand pesos (Php 1,000).

In order to ensure the safety of the customers, the business is partnered with

qualified security agencies. This system will not just provide customer’s satisfaction

but also ensures their safety while relaxing and enjoying the self.

4
 Chapter IV

Marketing Plan

Restobar or the restaurant-bar, is an establishment that resembles both a bar

and a restaurant. In the Philippines, restobars are very popular, especially those that

are locally built and designed. Restobars near Lasang, like in Panabo are very

budget-friendly, not classy and have a vibe. BAR’ATO is one of those restobar.

BAR’ATO seeks to attract Lasangnon who likes to enjoy themselves while interacting

to others. In BAR’ATO, offer two sessions, the kids and teen session, and the adults

session.

BAR’ATO bar and restaurant provide meals ranging the price from 20 php,

snacks ranging from 10 php, and alcoholic and non-alcoholic beverages. The

business has an official Facebook page to promote their services and products. In

order to fully promote the business and attain the business, its goals, they provide

flyers for those people who visits BAR’ATO restobar.

SWOT Analysis

Strength Weaknesses

 Offer two types of services.  Unperceptive act of assistance

 Excellent sales staff with  Deficiency member of staff /

strong knowledge of existing employee

products  Large amount of products are

 High standard publicity unattainable

campaign and marketing

5
 strategies

Opportunities Threats

 Faithful costumers  Changing of trends.

 Costumer demand  Negative feedback can affect the

 Almost identical products on the business.

market are not copper-bottomed

or more high-cost

Table 4.1 SWOT Analysis

Price Strategies

The company provides prices that are affordable for the others yet beneficial

and profitable for us. Prices that are equal for us who runs the business and for the

people that will be our customers. This varies more on the basis of the original prices

of the raw products that will be used in the specific meal, especially in the food

section. With the service put into it, it automatically we increases the price, which

people would agree to. it assures the consumer that the prices would be fair for the

foods, drinks and services that customers will receive. In addition, BAR’ATO bar also

offers packages on the food menu and combos for the liquors to promote the

products. In food packages, prices are lower than buying the products one by one. In

alcohol and drinks, prices may be higher but the benefits will be greater, like

providing ice cubes and pitchers. In this way, it can sell the products faster and will

also save the money of the customers. Prices are set based on the quality and

deliciousness of the products.

Chapter V

6
 Management and Organization

This chapter discusses the business organizational structure, job qualification,

and job description inside the business.

Organizational Structure

Owners

Manager

Bouncer /
Chef Cook Bar Receptionist Waiter
Security

Figure 5.1 BAR’ATO Organizational Structure

Job Qualifications and Job Description

Job Title: Bar Receptionist

Job Summary: Are looking for an experienced and skilled bartender to join our

team. The bartender will be responsible for preparing and serving drinks to

customers, maintaining a clean and organized bar area, and ensuring customer

satisfaction through exceptional service.

Key Responsibilities:

7
- Greet customers and take their orders

- Prepare and serve alcoholic and non-alcoholic drinks according to customer

requests and company standards

- Maintain a clean and organized bar area, including stocking bar supplies and

disposing of trash and recyclables

- Check customers' identification to verify they are of legal drinking age

- Handle cash and credit card transactions, and maintain accurate cash drawer

records

- Adhere to all company policies and procedures regarding alcohol service and

safety

- Build and maintain positive relationships with customers, promoting repeat

business

- Attend training sessions and stay up-to-date on new products and industry trends

Qualifications:

- High school diploma or equivalent

- At least 2 years of experience as a bartender in a fast-paced restaurant or bar

- Knowledge of mixology and cocktail preparation

- Ability to work flexible hours, including nights, weekends, and holidays

- Excellent customer service and communication skills

- Strong organizational and multitasking abilities

Job Title: Chef Cook

8
Job Summary: BAR’ATO bar is seeking an experienced and detail-oriented kitchen

manager to oversee the food preparation and kitchen operations. The kitchen

manager will be responsible for supervising kitchen staff, ensuring food quality and

safety, managing inventory and ordering supplies, and maintaining a clean and

organized kitchen environment.

Key Responsibilities:

- Oversee all kitchen operations, including food preparation, cooking, and plating

- Ensure food quality and safety by adhering to health and safety standards and

regulations

- Hire, train, schedule, and supervise kitchen staff, including cooks and dishwashers

- Develop and implement standard operating procedures for kitchen operations

- Manage inventory and order supplies as needed

- Maintain a clean and organized kitchen environment, including equipment, utensils,

and work areas

- Collaborate with restaurant management to develop menu items and specials.

- Manage the kitchen budget and maintain accurate financial records.

Qualifications:

- High school diploma or equivalent

- At least 5 years of experience in a kitchen management role in a fast-paced

restaurant environment - Thorough knowledge of food preparation and cooking

techniques

- Strong leadership and communication skills

9
- Ability to work flexible hours, including nights, weekends, and holidays

- Knowledge of health and safety regulations and procedures

- Proficient in inventory management and budgeting

- Ability to multitask and prioritize tasks in a fast-paced environment.

Job Title: Restobar Manager

Reports to: Owners

Job Summary: The Restobar Manager is responsible for managing the daily

operations of the restobar, including staffing, customer service, inventory

management, and financial performance. This position requires strong leadership

skills, attention to detail, and the ability to work in a fast-paced environment.

Duties and Responsibilities:

- Hire, train, and manage restobar staff, including bartenders, servers, and kitchen

staff.

- Create and manage schedules for staff, ensuring proper coverage during peak

hours and special events.

- Ensure that all staff members are trained on proper food and beverage handling

procedures, as well as customer service standards.

- Develop and implement policies and procedures to ensure a high level of customer

service and guest satisfaction.

- Oversee inventory management, including ordering supplies and monitoring

product levels to ensure adequate stock.

10
- Monitor financial performance and develop strategies to increase revenue and

profitability.

- Maintain a clean and organized restobar environment, ensuring that all equipment

and facilities are in good working order.

- Ensure compliance with all local, state, and federal regulations related to food and

beverage service.

- Manage special events, including private parties and promotional events, and

ensure that they are executed flawlessly.

- Develop and maintain relationships with vendors and suppliers to ensure timely

delivery of goods and services.

- Resolve customer complaints and issues in a timely and effective manner.

- Collaborate with the General Manager to develop and implement marketing

strategies to promote the restobar and increase customer traffic.

Qualifications:

- Bachelor's degree in hospitality management, business, or a related field preferred.

- At least 3-5 years of experience in a similar management role in the food and

beverage industry. Strong leadership and communication skills.

- Ability to work in a fast-paced environment and handle multiple tasks

simultaneously.

- Excellent organizational and time management skills.

Chapter VI

Operational Plan

11
 This part discuss the operation process and it describes the flow of the

business. It includes the materials, location, and personnel. The BAR’ATO bar and

restaurant open 7am – 3am Mondays to Sundays.

Operations

Opening the business at

7am

Arrival of the business

Closing the business at staffs (doing other tasks
4pm like cleaning and
preparing of ingredients).

Cook, serve, and pack Staffs interacting and

customers orders. serves the customers.

Figure 6.1 Morning Session Operations Flow Chart

12
 Opening the business at
4pm

Arrival of the business

Closing the business at staffs (doing other tasks
3am like cleaning and
preparing of ingredients).

Cook, serve, and pack Staffs interacting and

Figure customers orders. serves the customers. 6.2

Evening Session

Operations Flow Chart

Service Flow Chart

Would they like to hear Take the customer

START: The customer
about our daily order. Then, repeat their
will places their orders.
specials? order back to them.

Afterwards, asks if there

any changes of their order. Tell the customer
If so, changes must be END: Serve the
listed and inform the how long their
order.
kitchen staff about the order will take.
changes.

Figure 6.3 BAR’ATO bar and restaurant Service Flow Chart

13
Location

The store will be located on high-traffic commuter routes and close to

shopping facilities in order to catch customers going to or from work, while they are

out for lunch, or finding a place to enjoy themselves on a busy day. The business will

operate from Monday through Sunday. Hours of operation starts from 7 in the

morning to 3 a.m. on the next day.

Staff Responsibility

The staff responsibility will be based on their organizational positions in order

to ensure the smooth interaction of the business, and to ensure the goals are

achieved.

Owner. The business owner will ensure the safety, conducting business protocols,

and the one who mitigates the employees on business safety standards.

Manager. Managers are the one who implements the protocols, supervise the staff

in handling the products, and critically evaluates business operations to run

smoothly.

Chef Cook. They are the one who ensure the safety inside the kitchen, cooks’ food

for the customers to satisfy their needs and wants.

14
Bar Receptionist. Adhere to all company policies and procedures regarding alcohol

service and safety. Build and maintain positive relationships with customers,

promoting repeat business.

Waiter. Adhere all company policies and procedures regarding customer services to

ensure consumer gratification.

Bouncer or Security. The personnel under this job follow all organizational policies

and procedures to ensure the safety of the individuals who comes inside the store.

Inventory Control

The business products will be stored locally with a company that specializes

in cold storage. Two months is the anticipated lead time for ordering, production,

shipping, and receiving, though this will depend on sales volume and product

demand throughout the first year of operation. This lead time will be continuously

evaluated and modified in response to business growth and seasonal needs.

Depending on sales, frozen and chilled pastries will be delivered to stores once a

week and maintained frozen there. Fresh perishables like salads and some desserts

will be supplied to our stores every day or every two to three days. Depending on

demand, cold beverages will also be shipped right to retailers. Additionally, a modest

quantity of products will be kept on-site as a backup.

Suppliers

In order to facilitate a seamless transfer of goods, the business will establish a

connection with a reliable shipping firm and a freight agent.

15
 The company will also set up contracts with a beverage company to provide

well-known product brands, and it is now looking for respected organizations to

serve its stores with daily deliveries of fresh salads and sweets. Credit and delivery

procedures will be developed, and the business will make an effort to include a set

product rate in the contracts to prevent costs from fluctuating.

CHAPTER VII

FINANCIAL PLAN

This chapter shows projected statement of BAR’ATO restobar.

BAR’ATO
Total Project/Business Cost

Pre-operating Expenses
Permits and Licenses ₱3,000
Repairs and Maintenance ₱50,000
Marketing ₱100,000
Purchases ₱100,000

Working Capital
3-Month Operating Expenses ₱100,00
Contingency ₱50,000

Total Capitalization ₱403,000

BAR’ATO
Major Financial Assumptions
Monthly Income Statement Assumptions
SALES
1. There are 42 weeks in a year.
2. BAR’ATO Restobar assumed to serve different kind of meals and alcohols
in every day and night.

16
Yearly Income Statement Assumptions
1. Sales will remain unbalanced and seasonal.
2. Cost of Sales will remain unbalanced and seasonal.
3. Supplies Inventory is equal to 3 to 5 days cost of sales.
4. Wage expenses will increase 5% annually.
5. Other expenses will increase 5% per year.

BAR’ATO Restobar
Purok Gemini, Lasang, Davao City, Davao del Sur
PROJECTED STATEMENT OF FINANCIAL POSTION
As of the years ended 2022-2024
ASSETS Notes   2012 2023 2024
Current Assets

Cash 1 ₱ 1,000,000 1,500,000 2,000,000

Supplies Inventory 2 300,000 300,000 300,000

           
Total Current Assets ₱ 1,300,0001,800,000 2,300,000
           
TOTAL ASSETS ₱ 1,300,000 1,800,000 2,300,000
           
OWNER'S EQUITY
Owner's Equity

Capital ₱ 1,300,000 1,800,000 2,300,000

           
Total Owner's Equity ₱ 1,300,000 1,800,000 2,300,000
TOTAL LIABILITIES AND
OWNER'S EQUITY ₱ 1,300,000 1,800,000 2,300,000

BAR’ATO Restobar
Purok Gemini, Lasang, Davao City, Davao del Sur
PROJECTED STATEMENT OF FINANCIAL PERFORMANCE
As of the years ended 2022-2024
Revenue Notes   2022 2023 2024
Sales 3 P 2,300,000 2,500,000 3,000,000

Cost of Sales 4 -990,000 - -1,200,000

17
 1,000,000
           
Gross Income P 1,310,000 1,500,000 1,800,000
           
Less: Operating
Expenses
             

Wages 5 P 100,000 110,000 135,000

Utilities Expenses 6 150,000 175,000 175,000

Marketing Expenses 7 550,000 500,000 600,000

Professional Fees 8 220,000 220,000 220,000

Permit and Licenses 9 50,000 50,000 50,000

Miscellanous
Expenses 50,000 50,000 50,000
           
TOTAL OPERATING
EXPENSES P 1,120,000 1,105,000 1,220,000
           
NET INCOME P 190,000 395,000 580,000

BAR’ATO Restobar
Purok Gemini, Lasang, Davao City, Davao del Sur
PROJECTED STATEMENT OF CHANGES IN OWNER’S EQUITY
As of the years ended 2022-2024

    2022 2023 2024

Capital Beg. P 1,300,000 1,800,000 2,300,000
Add. Net Income 190,000 395,000 580,000
         
Capital Ending P 1,490,000 2,195,000 2,880,000

18
 BAR’ATO Restobar
Notes to Financial Statements
             
NOTE 1 - CASH       2022 2023 2024

BAR'ATO 1,000,000 1,500,000 2,000,000

Total Cash On Hand       1,000,000 1,500,000 2,000,000
             
NOTE 2 - SUPPLIES            
INVENTORY       2022 2023 2024
Supplies Inventory 300,000 300,000 300,000
Total Supplies            
Inventory       300,000 300,000 300,000
* Supplies inventory is to 3-5
days
cost of sales.

the Years Ended 2022-2024

           
NOTE 3 - SALES       2022 2023 2024
Sales 2,300,000 2,500,000 3,000,000
Total Sales       2,300,000 2,500,000 3,000,000
See Annual Sales
Projections
             
NOTE 4 - COST OF            
SALES       2022 2023 2024
Purchases 990,000 1,000,000 1,200,000
Total Cost of Sales       990,000 1,000,000 1,200,00
See Annual Purchase
Projections
             
NOTE 5 - WAGES       2022 2023 2024
Tota
Position Monthly No. l Annual Annual Annual
4,583.3
Chef Cook 3 1 40,000 42,500 55,500
Bar Receptionist 3,333.3 1 30,000 32,500 40,000

19
 3
1,583.3
Waiter 3 1 14,000 16,500 19,000
1,708.3
Bouncer/Security 3 1 16,000 18,500 20,500
Total Wages       100,000 110,000 135,000

20
21
NOTE 6 - UTILITIES            
EXPENSE       2022 2023 2024
Payments 150,000 175,000 175,000
Total Utilities Expense       150,000 175,000 175,000

             
NOTE 7 - MARKETING            
EXPERIENCE       2022 2023 2024
Groceries 550,000 500,000 600,000
Total Marketing
Experience       550,000 500,000 600,000

             
NOTE 8 - PERMITS AND            
LICENSES       2022 2023 2024
Permits and Licenses Fee 50,000 50,000 50,000
Total Fee       50,000 50,000 50,000

             
NOTE 9 -
PROFESSIONAL            
FEE       2022 2023 2024
Personnel 220,000 220,000 220,000
Total Professional Fee       220,000 220,000 220,000

PROJECTED STATEMENT OF CASH FLOWS

As of the years ended 2022-2024
CASH INFLOW   2022 2023 2024
OPERATING ACTIVITIES

22
Net Income P 190,000 395,000 580,000
Changes in Assets:

Supplies Inventory -300,000 -300,000 -300,000

Total Cash Inflows from

Operating Activities P -110,000 95,000 280,000
         

FINANCING ACTIVITIES

Cash received from Owner P 1,000,000

         
Total Cash Inflows from
Financing Activities P 1,000,000 - -
         

TOTAL CASH INFLOWS P 890,000 95,000 280,000

         

TOTAL CASH INFLOWS P 890,000 95,000 280,000

Add: Cash, Beg. - 1,500,000 2,000,000

         
CASH, ENDING
BALANCE P 890,000 1,595,000 2,280,000

Chapter VIII

BUSINESS IMPLEMENTATION

23
 This chapter discusses the business goals, objectives, and the

implementation of the business.

Implementation Goals and Objectives

Goals

The BAR’ATO bar and restaurant aims to:

 Produce branches in different nearby local areas

 Improve the net income of the community

 Provide variety of food products to the customers.

Objectives

 To give satisfaction to every individual.

 To provide high-quality services.

 To provide leisure places for people.

Implementation Schedule

Planning Phase (2-4 weeks •Determine the concept and theme of

the restobar

•Research and analyze the market and

competition

•Create a business plan and obtain

necessary permits and licenses

•Set up the layout and design of the

establishment

24
 •Hire a team of professionals such as

chefs, bartenders, servers, and cleaners

•Develop a menu and order equipment

and supplies

Pre-Opening Phase (2-4 weeks)  Train and orient the staff on the

policies, procedures, and

standards of the restobar.

 Conduct a soft opening to test

the operations, menu, and

service quality.

 Gather feedback from customers

and staff and make necessary

adjustments.

 Finalize the marketing and

promotion strategies and launch

them.

 Prepare for the grand opening by

conducting staff meetings, dress

rehearsals, and final inspections.

Post – Opening Phase (ongoing)  Monitor the performance and

satisfaction of the staff and

customers and address any

issues promptly.

 Track the inventory, finances,

and sales and adjust the prices

25
 and menu items accordingly.

 Review and update the policies,

procedures, and standards as

needed.

Resource Allocation

The business operates at Mondays to Sundays, 7am to 3am. BAR’ATO bar and

restaurant is a partnership type of business.

Best Practices

The best practices of BAR’ATO bar and restaurant are:

1. Trustworthy
 The staffs of the business can be trusted to anything. Share
details that are purely the truth but also thinking about the
business itself.
2. Enthusiastic
 Motivates the employees and customers to be positive.
Spreading positivity to have a better working environment for the
business and the customers.
3. Time Management
 Having good time management ensures the business
transaction will go smoothly and on time.
4. Teamwork
 Teamwork is very important in a business. This will serve as one
of the strong foundation of the business during business crisis.
5. Be Professional
 The staffs should communicate with the customers in a
professional way. Avoid gossiping during and after working
hours. Be mindful of your words and actions to avoid customer
and business conflicts.
Product Development

The BAR’ATO bar and restaurant engage with product and services

development, in order to meet their customers and business satisfaction. The

26
 business offers food that is nutritional for students, youngsters, and adults.

During Friday nights, the business offers free local band concert to give

relaxation to their customers.

Chapter IX

Financial Reporting

Actual Capital Outlay

27
 Actual Capital expenditures of BAR’ATO restobar.

Total Business Cost:

Assets Cost
(Total in 5 years)

Land/Place ₱420,000

Machineries ₱300,000

Facilities ₱100,000

Equipment ₱150,000

Marketing ₱2,000,000

Total Capitalization ₱2,970,000

CHAPTER X

APPENDICES

Appendix A: List of Pre-Operating Expenses

28
 The provided list of Pre-Operating Expenses of the BAR’ATO bar and

restaurant are listed:

Item Unit Total

Somai 2 Packs (beef and 250.00

chicken)

Fries 3 Kilo 435.00

Kikiam 2 Kilo 180.00

Hotdog 1 Kilo 150.00

Egg 2 trays 420.00

Burger Buns 3 Packs 330.00

Hotdog Buns 3 Packs 330.00

Cheddar Cheese 2 Boxes 192.00

Cucumber 1 Kilo 50.00

Lemon 1 Kilo 50.00

Oil 2 Kilo (Olive Oil) 80.00

Ketchup 1 Gallon 120.00

Garlic 1 Kilo 100.00

Onion 1 Kilo 250.00

Cheese Powder 3 Packs 90.00

Unit Total

Apple Juice 12 Packs 144.00

Orange Juice 12 Packs 144.00

29
Beer 10 Cases (6 bottles in 1 700.00

case)

Soft drinks (small) 10 Cases (12 bottles in 1 210.00

case)

Soft drinks (big) 10 Cases (9 bottles in 1 275.00

case)

Appendix B: Product Costing

The product costing are listed below:

Particulars Amount

Somai (5 pieces) 20.00

Fries 20.00

Burger 25.00

Footlong Hot-dogs 30.00

Soft drinks (small) 12.00 (per bottle)

Soft drinks (big) 30.00 (per bottle)

Apple Juice 5.00

10.00
20.00
Orange Juice 5.00
10.00
20.00

30
Appendix C: Product Pictures

The pictures below are the representation of the business:

Appendix D: Business Location

The business is located at Lasang, Davao City. The BAR’ATO bar and

restaurant aims to provide employment to Lasangnon.

Appendix E: Curriculum Vitae

31
 CABANAS, KEITH PHYAN

PERSONAL INFORMATION

Address: JPL Homes, Panabo City

Age: 19 year old

Gender: Male
Civil Status: Single
Birthday: October 04,2002
Birthday place: Trento Agusan del sur
Mother's Name: Jonalin M. Llorente
Father's Name: Victorio C. Cabanas
Email Address: Parkryan841@gmail.com

Educational Attainment
Gabriel Taborin College of Tertiary 2022 - present
Davao Foundation, Inc.
La Fortuna National High Senior High 2021 - 2022
School
Trento Nationl High Junior High 2019 - 2020
School
Trento West Cental Elementary 2015 - 2016
Elementary School

32
 PARAGUYA, ANALYN

PERSONAL INFORMATION

Address: Purok 1 Manggahan, Little Panay, Panabo City

Age: 19 year old

Gender: Female
Civil Status: Single
Birthday: November 17, 2003
Birthday Place: Cabadiangan, Lupon, Davao Oriental
Mother's Name: Rubelyn Sarsalejo
Father's Name: Armando Paraguya
Email Address: analynparaguya@gmail.com

Educational Attainment
Gabriel Taborin College of Tertiary 2022 - present
Davao Foundation, Inc.
Lupon Vocational High Senior High 2021 - 2022
School
Lupon Vocational High Junior High 2019 - 2020
School
Cabadiangan Elementary Elementary 2015 - 2016
School

33
 QUIROBEN, NICOLE V.

PERSONAL INFORMATION

Address: Purok Santol, Panabo City

Age: 19 year old

Gender: Female
Civil Status: Single
Birthday: December 04,2003
Birthday place: Quezon City, Metro Manila
Mother's Name: Llore Ann Q. Sumiog
Father's Name: Benjamin J. Sumiog Jr.
Email Address: quiroben.nicolev@gmail.com

Educational Attainment
Gabriel Taborin College of Tertiary 2022 - present
Davao Foundation, Inc.
Nortlink Technological Senior High 2021 - 2022
College, Inc.
Panabo National Junior High 2019 - 2020
HighSchool
Glicerio L. Dondoy Elementary 2015 - 2016
Elementary School

34
 SULLA, JOHN ANTHONY LIBADISOS

PERSONAL INFORMATION

Address: Purok Gemini, Lasang, Davao City

Age: 19

Gender: Male

Civil Status: Single

Birthday: June 01, 2003

Birthplace: Davao City

Mother’s Name: Sheila L. Sulla

Father’s Name: Antonio A. Sulla

Email Address: sullaxd@gmail.com

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 TROCIO, MARIEZ P.

PERSONAL INFORMATION
Address: Prk Pisces Bucana Lasang Davao City

Age: 19 year old

Gender: Female
Civil Status: Single
Birthday: October 23,2003
Birthday place: Davao City
Mother's Name: Marissa P. Trocio
Father's Name: Juvy Trocio
Email Address: pisedasmariez@gmail.com

Educational Attainment
Gabriel Taborin College of Tertiary 2022 - present
Davao Foundation, Inc.
A.L. Navarro National High Senior High 2021 - 2022
A.L. Navarro National High Junior High 2019 - 2020
A.L. Navarro Elementary Elementary 2015 - 2016
School

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