CHAPTER I

Introduction

This paper is to present a proposal for the thesis which seeks to conduct a

feasibility study for a Selling Rice Cake Variety at Barangay 91 Abucay, Tacloban City.

The number of Population of Barangay 91 Abucay Tacloban City (9,364) Filipinos can

be proud of what we can offer to the other nationalities. We are proud of the beautiful

places in our country, our delicious dishes and our very own native delicious or much

better known as “kakanin”. Filipinos love rice and because of that they enhance the way

it is prepared and transform this into a delicious and colorful “kakanin” which serve as

our snacks. Filipinos love for kakanin traced way back pre-colonial time where our

ancestors used suman as offer to visitors. Kakanin has its own unique quirky names such

as biko, puto, sapin-sapin, suman, kutsinta, maja. The present generation may continue to

cultivate special taste of kakanin which we can remain to be proud of.

Nowadays, Filipino Native Delicacies (kakanin) becomes unpopular because,

there is less producer of the kakanin. We the researcher decided to pursue the feasibility

study of setting up new variety production business to promote our very own kakanin and

to make it alive in the heart of the filipinos.

Kakanin is one of the favorite snacks of the filipino and now we are offering

a new, varieties here are few to introduce of variety (Cheese Puto, Ube biko-de leche,

Special Bibingka)

1
BACKGROUND OF THE STUDY

We decided to stand the business of Selling Rice Cake Variety at Barangay 91 Abucay,

Tacloban City. According to our survey, this location Kakanin is common delicacy among

Filipinos. The word kakanin is derived from two tagalog words “Kain” means to eat and

“Kanin” which means rice that was the main ingredient of the product. One such delicacy

is the Ube biko leche plan, and Special Bibingka and, also Cheese Puto this kakanin is a

Filipino rice cake made from glutinous rice flour, and brown sugar. Traditionally, this

delicious rice cake is placed over banana leaves in a bilao and garnished with latik on top.

Other variations of kakanin will have custard like topping or “matamis na bao” (caramel

like topping) instead of latik. Kakanin is a special delicacy. It is best eaten as a merienda,

each slice on a piece of banana leaf, and served with a strong cup of kapeng barako. Or it

can also be taken as a desert to top a rich meal during any occasions and other festivities.

It is a favorite particularly during weddings not only because of what it signifies. It is

sticky for unity and a strong, binding relationship. It is sweet for sweetness in a by having

a unique distinction which is any flavored kakanin that was first made here in Leyte and

providing the health benefits of the product to the customers.

2
STATEMENT OF THE PROBLEM

The purpose of the study is to determine the feasibility of starting the business

in Barangay 91 Abucay, Tacloban City, the data will be collected through

observational research method and through survey distributed to potential customers

in Barangay 91 Abucay, Tacloban City.

Selling Rice Cake Variety look simple and easy to make it is made of rice sweet rice

and usually made with coconut and coconut milk. The simple kakanin can be

enhance and transform into more appealing snacks that can get the attention of

perspective costumers.

We the researcher decided to pursue the feasibility study of setting up a

kakanin business to promote the variety of kakanin, on the other side turned out to

be a profitable venture fir the homebased entrepreneur.

The purpose of the study is to determine the feasibility of starting the business

in Barangay 91 Abucay, Tacloban City, the data will be collected through

observational research method and through survey distributed to potential customers

in Barangay 91 Abucay, Tacloban City.

Market Aspects

❖ The marketing aspect covers general conditions, competitors and pricing

condition for the proposed business

❖ The profile and size of the possible potential target market for the kakanin

business

❖ The price strategy for the business which can help the researcher to

determine if the product will penetrate the target market

3
Conceptual Framework

INPUT PROCESS OUTPUT

Market and Industry Profile

❖ Market Demographic Profile
❖ Market Preference
❖ Industry Competitiveness Market Feasibility

(Analysis of Competition)
❖ Government Regulation
❖ Market Potencial and Demand

Feasibility
Study of
Technical and Operations Technical Operational
Selling Rice Cake Feasibility
Description Variety
❖ Location
❖ Production Process and
Equipment
❖ Supplies and raw materials Business in Organizational and
Barangay 91 Manpower Feasibility
Abucay, Tacloban
City
Manpower and Skills Requirements

Financial Feasibility and

Analysis
Capital Requirement

Contribution to
Community
Significant to Community and
Economic Progress Corporate and Social
Responsibilities

Figure 1: Research Paradigm of the Feasibility Study of Setting up Tacloban Delicacies

(kakanin) Business in Abucay Tacloban City. It demonstrates how the input process to present
the business venture as its outputs process.

4
SCOPE AND LIMITATION OF THE STUDY

This study will focus on selling Rice Cake Variety business such as Cheese

Puto, Ube biko-de leche and Special Bibingka.

The nature of the business is about producing, selling and accepting orders within

Tacloban.

The coverage of this business is up to 3 years financial projections.

This study conducted to 100 randomly selected residence in Barangay 91 Abucay,

Tacloban City.

Significance of the Study

This study gives the customer a product which is affordable but with the same

product quality with those sold at an expensive price.

This section will provide a brief description on the various significances of the study

given.

Customers- we believed that the customers will benefit because the study was made

for them and the researcher had priced the product at a reasonable price.

BSBA Student- the study will give awareness with regards to the reality towards

the path of the business world. It can help them to enhance their knowledge about

business particularly the kakanin industry.

Researchers- in doing this study, the researchers have acquired new skills and

knowledge that they can use in their profession.

5
DEFINITION OF TERMS

The following terms are listed and emphasized to give clarity to the reader in

reading the research accessibility road capability and adequate ingress of the

proposed kakanin.

Customer Profile information of the customer of the proposed of kakanin regarding

their ages, incomes occupation, the reason for visiting the location business and their

frequency.

Demography-The statistical study of people and their characteristic there.

Enclosed Mall- A shopping Center entirely inside at Barangay 91 Abucay, Tacloban

City, so that entrance to the mall is controlled by a limited number of entrances and

most stores are accessible on via interior corridors.

Direct Competition- The product facilities that are competing directly with a specific

product of the propose of selling Rice cake variety.

Generative Area- Concentration attract people and automobile activity

Indirect Competition-The product facilities that are not competing directly with a

specific menu of the proposed of selling Rice cake variety.

6
 BIBINGKA belongs under the umbrella of kakanin, a category of

indigenous sweets composed entirely of rice-based snacks, like biko. It's

is traditionally made from slightly sour galapong (ground fermented

sticky rice), coconut milk, water, and sugar.

UBE BIKO DE LECHE is a Filipino favorite kakanin from the Philippines. It is a

combination of ube flavored biko and leche flan in one.

This recipe is an easy to make snack and ideal for the

holiday season or for all occasions.

PUTO is a Filipino steamed rice cake, traditionally made from slightly fermented

rice dough. It is eaten as is or as an accompaniment to a number

of savoury dishes. Puto is also an umbrella term for various kinds

of indigenous steamed cakes, including those made without rice.

It is a sub-type of kakanin.

7
 CHAPTER II

Methodology

The nature of the research determines that both primary and secondary

research should be conducted to collect information needed for the feasibility study

observational research method will be used to collect the information regarding

competition and site selection and, survey will be conducted to collect information

concerning consumer’s spending pattern. In view of the different research method

this chapter will be include information about how research subjects will be selected,

what data collection instrument will be used to conduct the survey and the

observational research what procedure will be followed to collect the data, and what

sample selection criteria will be applied, and how the collected data will be analyzed.

Limitation of method, sample and procedures will also be addressed at end of the

discussion

Subject Selection and Description

Observational research method will be used to conduct the competition and

site selection research. Features of the proposed sites will be evaluated by applying

all the twenty-four items on the location information checklist and the one with most

ideal location features will be chosen to be the kakanin site.

Direct competitors and indirect competitors will be, identified and

observational research will be conducted in the direct competitors kakanin and

information such as location, turnover rate, operation hours, and average check price

will be collected. Surveys will be conducted to collect consumer spending pattern

and market potential data

8
 The subjects of the survey will be passers-by at the intersection near the proposed

location. Passers-by will be chosen based on ten-minutes interval

Research Design

We the researcher used the descriptive design and applied using survey

questionnaire and key informant interview. The survey was conducted by providing

structured questionnaires to a number of identified respondents from the Baranggay

91 Abucay, Tacloban City inside of terminal. The participants who were, ask to

evaluate the types of kakanin during the survey were randomly selected from

identified respondents. The survey was aided using an interview guide questionnaire

interviews were conducted with existing business operators who sell kakanin which

will server us key information on how will we the researchers improve more our

product offerings to our target consumers

Research Locale

9
 ANALYSIS OF INFORMATION DATA

This chapter presents the analysis presentation of all data and information

gathered by the researcher for the Feasibility Study of Setting up a Filipino Native

Delicacies (kakanin) Production Business in Baranggay 91 Abucay, Tacloban City

Summary of responses from the barangay 91 Abucay Tacloban City

Age of Respondents No. of Respondents Percentage of Distribution

More than 15 years old

15-20 years old 9 9%

21-25 years old 11 11%

26-30 years old 13 13%

31-35 years old 15 15%

36-40 years old 10 10%

41-45 years old 27 27%

46-50 years old 15 15%

100 100%

10
 46-50 Y/O 15-20 Y/O
15-20 Y/O
15% 9%

21-25 Y/O
21-25 Y/O
11%

26-30 Y/O

31-35 Y/O
26-30 Y/O
41-45 Y/O 13%
27% 36-40 Y/O

41-45 Y/O

31-35 Y/O
36-40 Y/O 15% 46-50 Y/O
10%

Figure A.1.1 Age Distribution of the Respondents

The table A.1.1 and figure A.11 show the distribution age of the respondents. The

27% of them are from the age group of 41-45 years old, while 15% are from the age 46-50

years old and also 15% of age are from 31-35, while 13% from the respondents are from the

age 26-30 years old while also 10% from the respondents are from the age of 36-40 years

old, while 9% from the respondents are from the age of 16-20 years old

11
 A.1.2 Sex of the Respondents

Table A.1.2 Percentage Distribution of Respondents by Sex

Civil Status No. of Respondents Percentage Distribution

Male 47 47%

Female 53 53%

TOTAL 100 100%

SEX DISTRIBUTION OF THE RESPONDENTS

47% Female
53%

Male

Based on the table A.1.2 and Figure A.1.2 53% of the respondents are Female and the

remaining 47% are from the Male group of respondents. It also, represent that the majority

of the Random people of Barangay 91 Abucay, Tacloban City

12
 A.1.3 Civil Status of the Respondents

Table A.1.3 3 Percentage Distribution if the Respondents by Civil Status

Civil Status No of Respondents Percentage Distribution

Single 43 43%

Married 51 51%

Widow 6 6%

TOTAL 100 100%

CIVIL STATUS OF RESPONDENTS

6%

Married

43%
Single
51%

Widow

Figure A.1.3 Percentage of the Respondents by Civil Status

The table A.1.3 and figure A.1.3 show that married respondents are 51% which are

the highest civil status among the others. The next one is the single Status which 43% of the

respondents and lastly is the widows who got 5%

13
 A.1.4 Occupation of the Respondents

Table A.1.4 Percentage Distribution of the by Occupation

Occupation No. of Respondents Percentage Distribution

Students 29 29%

Government Employed 22 22%

Vendors 26 26%

Drivers 18 18%

Unemployed 5 5%

TOTAL 100 100%

OCCUPATION OF THE REPONDENTS

Students

Government Worekers
5%

16% 29%
Vendors

Driver's
22%

26%
Unemployed

Figure A.1.4 Percentage Distribution of the Respondents by Occupation

14
 Based on table A.1.4 and Figure A.1.4 most of the respondents are Students, Vendors,

Government Employed and Drivers, and Unemployed with the percentage of 29% of the

respondents are Students while 26% of the respondents are Vendors and the 22% from the

respondents of Government Employed While 16% are Driver’s and also 5% form the

respondents are Unemployed

A.1.Instrumentation

1. Do you eat kakanin?

Response No. of Respondents Percentage

Yes 92 92%

No 8 8%

TOTAL 100 100%

The result that overs 92% of respondents said that they eat kakanin while 8% of the
respondents that they don’t eat kakanin this result implies we there is a big fraction that our product
will be viable to the target consumers who have crave for kakanin

Based on the data gathered YES is the highest chosen by the Respondents in their
knowledge

2. What kind of kakanin do you prefer?

Response No. of Respondents Percentage

Bibingka 46 46%

Ube de leche 15 15%

Puto 39 39%

TOTAL 100 100%

15
 Based on the result there are 46% the respondents said that they prefer kakanin of
Bibingka while 15% of the respondents that they prefer ube de leche while 39% repondents that
they prefer kakanin Puto. The result implies that our product has a big chance that to e patronized
by the consumers based on the resulting findings
3. How do you often eat kakanin?

Response No. of Respondents Percentage

Everyday 25 25%

Occasionally 55 55%

Often 20 20%

TOTAL 100 100%

Based on the result there 25% of the respondents said that they eat kakanin. Everyday and
55% said they eat kakanin Occasionally and 20% said that they often eat kakanin

4. What type of services do you prefer?

Response No. of Respondents Percentage

Over the Counter 30 30%

Order basis 12 12%

Order through online 18 18%

Through delivery 40 40%

TOTAL 100 100%

The results show that there are 18 the respondents said that they Order through online while
40 of the respondents That they like to Through Delivery. While 12 respondents that they said order
basis and also 30 respondents that they said Over the Counter
16
 5. How much do you spend on kakanin?

Response No. of Respondents Percentage

200 55 55%

100 20 20%

150 10 10%

50 15 15%

100 100%

The results show that there are 55% the respondents said that they 200 pesos to spend on
kakanin while 20% of the respondents That 100 pesos to spend on kakanin. While 10% of
respondents that they said 150 pesos spend on kakanin while 15% of the respondents that they said
50pesos spend on kakanin

The result implies that our product has a big chance that to e patronized by the consumers based
on the resulting findings

6. If we were to put up a business offering flavored Ube biko de leche,

are you willing to try it?

Response No. of Respondents Percentage

Yes 90 90%

No 10 10%

Total 100 100%

17
 The result that overs 90 of respondents said that they’re willing to try it Ube Biko de

leche while 10 of the respondents that they don’t willing to try it of Ube Biko de leche this

result implies we there is a big fraction that our product will be viable to the target consumers

7. Where do you usually buy a kakanin?

Response No. of Respondents Percentage

Yes 65 65%

No 35 35%

Total 100 100%

The result that 65% of respondents said that they buy a kakanin in Market while 35% of the
respondents said that they No Specific Reference

8. Are you familiar with the regional filipino, Delicacies?

Response No. of Respondents Percentage

Yes 65 65%

No 35 35%

Total 100 100%

Based on the result that overs 65 of respondents said that they familiar regional filipino
delicacies while 10 of the respondents that they don’t familiar with the regional filipino
delicacies

18
9. Do you prefer homemade prepared filipino, delicacies?

Response No. of Respondents Percentage

Yes 80 80%

No 20 20%

Total 100 100%

Based on the result that overs 80% of respondents that they said prefer homemade prepared
filipino delicacies while 20% of the respondents that they prefer commercial prepared
filipino delicacies

10. Have you tried flavored Ube biko de Leche?

Response No. of Respondents Percentage

Yes 60 60%

No 40 40%

Total 100 100%

Based on the result that overs 60% of respondents that they don’t tried Ube biko de leche
flavored while 40% of the respondents that they tried flavored Ube biko de leche

19
We the Researcher use this formula, and getting a percentage was all the researcher
had to do. Since there were one hundred (100) respondents, it was easy for the
researcher to get the percentage because each amount of the number is automatically
equal to that percentage.

The formula used to get the percentage is

P = f/n x 100

Where

P – Percent (%)

F – Frequency

N – Total number of respondents

100% - always a number or percentage,

20
 CHAPTER III

Technical Study

This study discusses about the process of production and the activities of the
business its states also the machineries, and equipment used in production and other
aspect regarding on bringing the raw materials into finished products ready for trade
plant layout, size and structure are all presented for the. purpose of identifying, the
business operation the list of machinery tools, equipment and raw materials are
corresponding cost.

UNIT SELLING PRICE PER UNIT SELLING PRICE PER

PRODUCT
PIECE PACK
Special Bibingka ₱43.00 ₱215.00
Ube biko de leche ₱37.00
Cheese Puto ₱131.00

➢ The proposed Filipino Native Delicacies (Kakanin) production will offer

delightful and delicious snacks, which is affordable and suitable for anybody
who looks for a good snack
➢ The following attributes will be observed in Filipinos Native Delicacies
✓ Neat and Clean
✓ All things are organized
✓ The place is well ventilated
✓ The interior design is creative and attractive
✓ It has a pleasant ambience
✓ It has a space where customers can eat their Kakanin
✓ It has comfortable chairs for the customers
✓ The store is accessible and easy to find
✓ Have friendly and approachable staff
✓ The Place is safe and secured

21
PRODUCTION PROCESS

Special Bibingka

Ingredients: 1kl of Rice Flour, 1kl of Glutinous Rice Flour, 168g of Baking
Powder, 17g of Salt, 600g of Sugar, 170.1g Butter, 4 cans of Coconut Milk, 8 Eggs,
40 pcs Banana Leaf, 10 Salted duck egg, 2, bar of, Cheese.

Step by Step Procedure

1. Heat oven to 350 degrees, in a large bowl, whisk together rice

flour, baking powder, salt, and sugar make a well in the center and
pour in melted butter, coconut milk and eggs, whisk mixture until
smooth.
2. Wash and dry banana leaf, if using and line a 9-inch cast iron
skillet with it. One leaf should be enough, but it more are needed
make sure to overlap leaves so there are no gaps. Butter the leaf
and trim edges leaving a 1-2-inch overhang. Alternatively,
generously grease skillet with butter.
3. Pour mixture into skillet and bake 15 minutes. Remove from oven
and with salted egg and cheese. Return skillet to oven until
Bibingka is golden and browned, and a toothpick inserted in center
comes out clean, 20 to 25 minutes more. Brush with more melted
butter and sprinkle with coconut, if desired

22
Ube biko de leche

Ingredients: 750g of Glutinous Rice, 3 cups of water, 1 can of coconut cream, 104g
brown sugar, 20 ml ube extract/flavor, 5 eggs, 1 can of evaporated milk, 1 can of condensed
milk

Step by Step Procedure

1. Wash glutinous rice with water 2-3 times then drain.

2. Add water and cook in a rice cooker, set aside
3. In a pan, combine coconut cream and brown sugar, mix well
4. Turn the heat to medium-low
5. Add ube flavor mix until well combined
6. Cook until thickened, bring to a boil
7. Once the coconut cream has thickened
8. Add the cooked glutinous rice, stir until well combined
9. Stir until the rice absorbs the liquid
10. Continue stirring until it become sticky
11. Greased the pan with oil
12. Transfer the biko into the grease pan.
13. Fatten the biko using spatula set aside the leche plan.
14. In a large bowl, combine eggs, condensed milk and evaporated milk mix well
15. Strain leche plan mixture 3-4 times
16. Pour the flan mixture over the ube biko.
17. Stim for 60 minutes or mores

23
Cheese Puto

Ingredients: 765g of rice flour, 600g of white sugar, 98g of baking powder, 1 can
of evaporated milk, 3 cups of water, 4 eggs, 115g of butter, and 2 boxes of cheese.

Step by Step Procedure:

1. Sift together flour, sugar, and baking powder in a bowl. Set aside.
2. Mix together water, evaporated milk, egg, and butter in another bowl.
3. Make a well in the center of the dry ingredients. Mix just until combined.
4. Spoon batter into 1-ounce muffin tins until ¾ full. Steam for 10 minutes.
5. Place a piece of cubed cheese onto the top of each puto and steam an
additional 1 minute until the cheese is slightly melted. Remove from steamer
and cool.

24
Floor Plan

Plan Layout

25
Office

26
 CHAPTER IV

Marketing Study

Marketing Study

This Chapter will help to know the marketing aspect of the business. the marketing
aspects will cover the following: Product Description, Target Market, Target Market Share,
Demand, Marketing Strategy, Pricing Strategy, Promotion and Packaging.

For the business to prosper, it should be given time and effort. The proponent of this
business must have the designed creativity so as to be able to provide quality service to its
customers or target market must be the key objective of the recommended

In every project, feasibility marketing aspect is well-though-out the most important since it
requires inconspicuous analysis of the business total demand and supply.

Target Market

We the researchers want to distress the purchasing influence of the most Filipinos
as it is offering an affordable price and addressing health and wellness trends in our product
offerings at all ages is the target market of Ube Biko De Leche, Chees Puto, Special
Bibingka, professional or not, male or female, and people of different walk of life. One of
our targets at Barangay 91. Abucay, Tacloban City is the pasalubong. This confirm a big
scope of market Ube Biko De Leche, Puto, Special BIbingka.

Market Segmentation

We the Researcher consider all the types of people (in all ages, female, or male
wherever they live, whatever their religion is, either who have high or low income) to be
our target market that can be our potential buyers. For the benefits of our potential buyers,
we extend our time and effort to differentiate and understand their needs, wants, and their
preferences in order to meet the satisfaction of our innovated product.

27
MARKETING STRATEGY

Facebook Page

Instagram

Tiktok

28
DEMAND STUDY

1. Do you like to eat kakanin?

Respondent Answer
100
Yes 92
75
No 8
50
TOTAL 100
5

Yes No

The result that overs 92 of respondents said that they eat kakanin while 8 of the respondents
that they don’t eat kakanin this result implies we there is a big fraction that our product will be
viable to the target consumers who have crave for kakanin

2. What kind of kakanin do you prefer?

Respondent Answer
100
Special Bibingka 46
90
80 Ube Biko de leche 15

70 Cheese Puto 39
60

50

40

30

20

10
0

The results show that there are 46 the respondents said that they prefer kakanin of
Bibingka while 15 of the respondents that they prefer ube de leche while 39 repondents that
29
 they prefer kakanin Puto. The result implies that our product has a big chance that to e
patronized by the consumers based on the resulting findings

3. How do you often eat kakanin?

Respondent Answer
100
Everyday 25
80
60 Occasionally 55
40
20 Often 20
10
TOTAL 100
0

The result show that 25 of the respondents said that they eat kakanin. everyday and 55 said
they eat kakanin Occasionally and 20 said that they often eat kakanin

30
4. What type of services do you prefer?

Respondent Answer
100
Order through online 18
90
80 Through Delivery 40
70
Order Basis 12
60
Over the Counter 30
50

40

30

20

10
0

The results show that there are 18 the respondents said that they like Order through online
while 40 of the respondents That they like to Through Delivery. While 12 respondents that
they said order basis and also 30 respondents that they said Over the Counter

The result implies that our product has a big chance that to e patronized by the consumers
based on the resulting findings

5. How much do you spend on kakanin?

Respondent Answer
200.00
PHP 200 55

100.00 PHP 100 20

PHP 150 10
150.00
PHP 50 15
50.00

31
 The results show that there are 55 the respondents said that they 200 pesos to spend
on kakanin while 20 of the respondents That 100 pesos to spend on kakanin. While 10 of
respondents that they said 150 pesos spend on kakanin while 15of the respondents that they
said 50pesos spend on kakanin

The result implies that our product has a big chance that to e patronized by the consumers
based on the resulting findings

6. If we were to put up a business offering flavored Ube biko de leche,

are you willing to try it?
100 Respondent Answer
80 Yes 90
60
No 10
40
20 TOTAL 100
10
0
Yes No

The result that overs 90 of respondents said that they’re willing to try it Ube biko de leche while
10 of the respondents that they don’t willing to try it of Ube biko de leche this result implies we
there is a big fraction that our product will be viable to the target consumers

7. Where do you usually buy kakanin

Respondent Answer
100
Market 65
80
60 No Specific Reference 35
40
TOTAL 100
20
10
0

32
 The result that 65 of respondents said that they buy a kakanin in Market while 35 of the
respondents said that they No Specific Reference

8. Are you familiar with the regional filipino, delicacies?

Respondent Answer
100
Yes 65
80
60 No 35
40
20 TOTAL 100
10
0
Yes No

Based on the result that overs 65 of respondents said that they familiar regional filipino
delicacies while 10 of the respondents that they don’t familiar with the regional filipino delicacies

9. Do you Prefer homemade or commercial prepared filipino, delicacies?

Respondent Answer
100
Yes 80
80
60 No 20
40
20 TOTAL 100
10
0
Yes No

Based on the result that overs 80 of respondents that they said prefer homemade prepared
filipino delicacies while 20 of the respondents that they prefer commercial prepared filipino
delicacies

33
 10. Have you tried flavored Ube Biko de leche?
Respondent Answer
100
Yes 40
80
60 No 60
40
TOTAL 100
20
10
0
Yes No

Based on the result that overs 60 of respondents that they don’t tried Ube biko de leche
flavored while 40 of the respondents that they tried flavored Ube biko de leche

DETAILED STUDY

Kakanin is a native delicacies product that is rich of minerals and nutrients that will
give the consumer a healthy way of eating the conventional kakanin that we often buy. We
Filipinos are known as a fan of eating kakanin especially during Occasion or events where
we have our orphan ‘’breakfast’’ Our version of our kakanin has a twist and with the grace
of Glutinous Rice and Coconut Milk to make it healthier and decent for our body, Selling
Rice Cake has a variety of flavors that consumers can choose from, we have Special
Bibingka, Ube Biko deleche, and Cheese Puto

34
COMPETITION

Businesses exist in a competition environment. Pasalubong center are in fierce

competition with each other to provide the best possible value for money high quality and
appetizing sweets, and to offer the most suitable range of products for their customers.
competition in typical pasalubong are commonly offered by different shops they are really,
noteworthy about their profit and customer satisfaction, but not into making the community
heath wise.

There are many products that are also best for pasalubong, what we offer doesn’t only
promote high quality taste but also promote our very own delicacy.

PACKAGING

Packaging play an important role as a medium in the marketing mix, in promotional

campaigns, as a pricing criterion, in defining the character of new products, as a setter of
trends and as an instrument to create brand identity and shelf impact in all product.

35
 CHAPTER V

Financial Study

This chapter discuss the financial aspects of the study in, order for a business
plan to understand it needs money to start. To determine whether the future industry will
remain profitable through the existence of competitors and unfavorable economic
conditions, the researchers have, to project a Three years financial statement

This chapter includes the source of funds, balance sheet, income statement,
cost of goods sold and cost of sales

Financial Assumption

1. Selling price of Rice Cake Variety are the following

Rice Cake Variety (Price List)

Variety Price

Special Bibingka 43.00

Ube biko de leche 37.00

Cheese Puto (Per pack) 131.00

2. Sales demand increase 10% per year

3. Raw materials increase 3% per year
4. Depreciation expense is computed in a straight line with an estimated useful life of 5 years
5. 50% of net income will be distributed after 3 years

36
Initial Capital Requirements

The partners agreed to contribute an equal sharing of capital in amount of

₱ 20,000.00 each

Initial Capital Requirements

Partners Ratio Invested Amount

Jayson C. Reyes 10% ₱ 20,000.00

Denisse Labutap 10% 20,000.00

Jenalyn Suyom 10% 20,000.00

Michelle Bardaje 10% 20,000.00

Elaisa Panis 10% 20,000.00

Renerose Sonet 10% 20,000.00

Roann Abrea 10% 20,000.00

Rose Abrea 10% 20,000.00

Ruth Abrea 10% 20,000.00

Theresa Quiero 10% 20,000.00

TOTAL 100% ₱ 200.000.00

37
 Schedule 2 Rent Expenses
Monthly Annual Cost
₱ 5,000.00 ₱ 60,000.00

Schedule 3 Salaries and Wages

Position Cost Per Month Cost Per Annual
Manager 13,000.00 156,000.00
Cashier 9,750.00 117,000.00
Labor 9,750.00 117,000.00
Kitchen Chef 9,750.00 117,000.00
Total ₱ 39,250 ₱ 507,000.00

Schedule 4 Office Supplies

Item Quantity Price Annual Cost
Record Book 2 150 300
Ballpen 1 Box 160 160
Stapler 2 109 218
Staple Wire 1 Box 35 35
Official Reciept 1 Pad 300 300
Total ₱ 754 ₱ 1,013

38
 Schedule 5 Packaging
Special Bibingka
Item Price Qty. Used Monthly Annual Cost

Stickers 3.84 24 pcs 99.84 1,198.08

Paper bag(big) 4.4 4 pack 114.4 1,372.8

Paper bag (Small) 7 20 pcs 182 2,184

Total ₱15.24 ₱396.24 ₱4,754.88

Schedule 5 Packaging
Ube Biko De Leche
Item Price Qty. Used Monthly Annual Cost

Stickers 3.2 20 pcs 83.2 ₱998.4

Microwavable 94 20 pcs 2,444 ₱29,328

Containers
Total ₱ 97.2 ₱ 2,527.2 ₱30,326.4

Schedule 5 Packaging
Cheese Puto
Item Price Qty. Used Monthly Annual Cost

Sticker 0.8 5 pcs 20.8 ₱249.6

Clamshell 25.5 5 pcs 663 ₱7,956

Containers
Total 26.3 ₱335.00 ₱683.8 ₱8,205.6

Schedule 6 Transportation Cost

Delivery Expenses Cost per Month Annual Cost

3,500 42,000.00

Total ₱42,000.00

39
 Schedule 7
Office Furniture and Fixture
ITEM Qty Unit Price Amount Estimated Depreciation
Life Expenses
Office Desk 1 Pc 1,799 1,799 5 359.8

Shelves 2 Pcs 598 1,196 5 239.2

Mono block 5 Pcs 135 675 5 135

Chairs
Office Chair 1 Pc 363 363 5 72.6

Ceiling Fan 2 Pcs 289 578 5 115.6

Total ₱ 4,611

Schedule 8
Purchases Equipment
Item Qty. Price Amount
Steamer 1pc 1,104 1,104
Individual molds 60pcs 143 8,580
Aluminum molds or 48pcs 580 27,840
muffin pan
Pastry brush 3pcs 102 306
Large mixing bowl 1pc 100 100
Whisk 3pcs 88 264
Baking tray 2pcs 80 40
Oven 1pc 4,400 4,400
Mixing bowl 1pc 160 160
Silicon spatula 3pcs 209 627
Stainless 3pcs 255 765
Llanera 10pcs 347 3,470
Cake pans 4pcs 239 956
Strainer 1pcs 57 57
Cheese cloth 4pcs 156 624
Total: ₱49,293.00

40
 UTILITEIS EXPENSES

Cost per Month Annual Cost

Water 300 3,600

Electricity 1000 12,000

Gas 1,080 12,960

Total ₱ 2,380.00 ₱ 28,560.00

LICENSE BUSINESS PERMIT EXPENSE

Annual cost
Taxes and Licenses Expense 1,030.00
Total: 1,030.00

Schedule
Depreciation
Item Cost Estimated life 2024 2025
Office furniture 4,611.00 5 922.2 1,014.42
and fixture
Equipment 49,293.00 5 9,858.6 10,844.46
Total: 53,904 10,780.8 11,858.88

41
 Purchasing Ingredients
(Special Bibingka)
Item Price Qty. Used Monthly Cost Annual Cost
Rice flour 110 1 kl 2,860 34,320
Glutinous rice flour 127 1 kl 3,302 39,624
White Sugar 63 600g 1,638 19,656
Salt 1 17g 26 312
Coconut Milk 360 4 cans 9,360 112,320
Egg 80 8 eggs 2,080 24,960
Butter 42.53 170.1g 1,105.78 13,269.36
Baking Powder 34.86 168g 906.36 10,876.32
Cheese 78 2 bars 2,028 24,336
Salted egg 147 10 eggs 3,822 45,864
Banana Leaf 20 40 pcs 520 6,240
Total Cost ₱ 1,063.39 ₱ 27,648.14 ₱ 331,777.68

Purchasing Ingredients
(Ube Biko De Leche)
Item Price Qty. Used Monthly Cost Annual Cost
Glutinous Rice flour 95.25 750g 2,476.5 29,718
Coconut Cream 33 1 can 858 10,296
Brown Sugar 9.36 104g 243.36 2,920.32
Ube extract 65 20ml 1,690 20,280
Egg 50 5 eggs 1,300 15,600
Evap. Milk 70 1 can 1,820 21,840
Condensed Milk 54 1 can 1,404 16,848
Total Cost ₱ 376.61 ₱ 9,791.86 ₱ 117,502.32

42
 Purchasing Ingredients
(Cheese Puto for 60pcs)
Item Price Qty. Used Monthly Cost Annual Cost
Rice flour 84.15 765g 2,187.9 26,254.8
White Sugar 63 600g 1,638 19,656
Baking powder 20.34 98g 528.84 6,346.08
Evap. Milk 70 1 can 1,820 21,840
Egg 40 4 eggs 1,040 12,480
Butter 28.75 115g 747.5 8,970
Cheese 78 2 boxes 2,028 24,336
Total Cost ₱ 384.24 ₱ 9,990.24 ₱ 119,882.88

Statement of Cost of Goods

2024 2024
Purchase raw materials 569,162.88 586,237.8
Direct labor 507,000.00 557,700.00
Overhead:
Packaging 43,286.88 44,585.5
Cost of goods sold 3,219,840.00 3,316,435.2

Projected sales and demand 2024-2025

Demand: 2024 2025
Special bibingka 12,480.00 13,728.00
Ube biko de leche 2,240.00 2,464.00
Cheese puto 18,720.00 20,592.00
Sales:
Special bibingka 536,640.00 590,304.00
Ube biko de leche 230,880.00 253,968.00
Cheese puto 2,452,320 2,697,552.00
Total Sales: 3,219,840.00 3,541,824.00

43
 Project cost per year
2024 2025
569,162.88 586,237.8

Projected Income Statement for the year end December 31, 2024
2024 2025 2026
Sales 3,219,840.00 3,541,824.00 3,896,006.4
Less: Cost of goods 736,793.88 810,473.268 891,520.6
sold
Gross income 2,483,046.12 2,731,350 3,004,485.9

Less: Operating
Expense:
Rent Expense 60,000.00 66,000.00 72,600
Office supplies 1,013.00 1,114.3 1,225.73
expense
Salaries and Wages 507,000.00 557,700.00 613,470.00
Transportation 42,000.00 46,200 50,820.00
Expense
Depreciation 10,780.8 11,858.88 13,044.768
Expense
Utilities Expense 28,560.00 31,416.00 34,557.6
License expense 1,030.00 1,133.00 1,246.3
Total Operation 650,383.8 715,422.18 786,964.398
Expense:
Gross Income 2,483,010.12 2,731,311.132 3,004,442.2452
Before Tax
Less: Train Law 1, 869,053.542 955,958.9 1,051,554.8
35% for exceeding
over 800k
Net income: 1,141,856.898 1,775,391.1 1,992,931.1

44
 Projected Statement of Cash Flow
2024 2025 2026
Cash Inflow:
Cash Beg 1,298,733.698 1,065,526.768
Partners Contribution 200,000.00
Sales 3,219,840
Total Cash Inflow: 3,419,840

Less: Cash Outflows

Purchase of Raw 569,162.88 626,079.68 688,687.085
Materials
Packaging 43,286.88 47,605.568 52,366.1245
Direct Labor 507,000.00 557,700 613,470
Office Supplies 1,013.00 1,114.3 1,225.73
Rent 60,000.00 66,000.00 72,600
Transportation 42,000.00 46,200 50,820
Expense
Utilities Expense 28,560.00 31,416 34,557.6
License 1,030.00 1,133 1,246.3
Income Tax 869,053.542 955,958.896 1,055,554.79
Total Operation 2,121,106.302 2,333,206.93 2,570,527.63
Expense
Cash End Balance 1,298,733.698 1,065,526.768

2024 2025 2026

Asset
Current Asset
Cash 1,298,733.698 1,558,479.744 1,900,175.692
Total 1,298,733.698 1,558,479.744 1,900,175.692
Non-Current
Asset

45
 Office 4,611.00 4,611.00 4,611.00
Furniture &
Fixtures
Equipment 49,293.00 49,293.00 49,293.00
Total: 53,904 53,904 53,904
Less: 10,780.8 21,561.6 43,123.2
Accumulated
Depreciation
Total Non- 43,123.2 32,342.4 10,780.8
Current Assets
Total Assets 1,341,856.898 1,590,822.144 1,910,956.492
Liabilities &
Equity
Current
Liability
Partners Partners 200,000.00 1,341,856.898 1,590,822.144

Equity Contribution
Add: Net Income 1,141,856.898 248,965.246 1,992,931.1
Total Liability 1,341,856.898 1,590,822.144 1,910,956.492
& Equity

Return Of Investement
2024 2025
ROI 141,856.898 22%
Total ROI 31,208.52

46
 CHAPTER VI

Management Study

This chapter tackles about the entire organizational arrangement of the business.
The management aspect recommends precisely defining roles and responsibilities. It
includes the name of the firm, the type of organization, the vision and mission,
organizational goals, organizational chart, manpower resources, job description and
qualifications, the rules and regulations, this study aims to know how to successfully
manage the business.

Name of the firm

Rice Cake Variety is also called Kakanin is derived from two tagalog words “Kain” (to eat)
and “Kanin” (rice). Located at Brgy. 91, Abucay Tacloban City.

Type of Organization

The Rice Cake Variety is a partnership type of organization which is owned by ten
people by Mr. Jayson Cocollo Reyes, Ms. Michelle Bardaje, Ms. Denisse Labutap, Ms.
Jenalyn Suyom, Ms. Renerose Sonet, Ms. Roann Pearl Abrea, Ms. Rose Abrea, Ms. Ruth
Abrea, Ms. Elaisa Jane Panis, and Theresa May Quiero. It is specially a general partnership
because the partner will responsible in management and the financial responsibilities of the
partnership.

VISION

“To be the leading provider of delicious quality affordable products and great
customer service. We are dedicated to the uncompromising quality of our foods, service,
and people.”

MISSION

“To provide consumer with a delicious treat and top-notch service while upholding
the highest standards of quality to win their contentment.”

47
 Organizational Goals

• To provide a product that is budget friendly

• To provide high quality and delicious products to all our valued customer
• To put a smile of every customer, every bite they take
• To satisfy the cravings of the consumers
• To be well-known to the public

ORGANIZATIONAL CHART

Jayson Cocollo Reyes

Roann Pearl Elaisa Jane Panis

Abrea Rose Abrea
Jenalyn Suyom
Michelle Bardaje
Denisse Labutap Ruth Abrea
Theresa May
Quiero MARKETING PACKAGING
ACCOUNTING ASSOCIATE INCHARGE
PACKAGER
KITCHEN CHEF CLERK

Renerose Sonet
INVENTORY INCHARGE

Jayson Cocollo Reyes ➢ Who plans and implements

strategies to grow business
also responsible for
creating new ideas for Rice
Cake Variety

Roann Pearl Abrea ➢ Responsible for the plans,

prepares, and cook food
Denisse Labutap items to ensure the highest
quality service and
Theresa May Quiero experience for customers.

48
 ➢ Responsible for turn in
Jenalyn Suyom
inputs into finish outputs
through a series of
production processes.
Responsible also for
making sure that raw
material is provided and
made into finished goods
effectively.

➢ Maintain sales databases to

Michelle Bardaje track progress against
quota and to forecast sales
accurately. Develop and
implement marketing
campaigns, including
print/digital/social media, to
grows sales.

➢ Responsible for cleaning

Elaisa Jane Panis
the packaging materials,
loading items into
Rose Abrea containers, and weighing
and labeling the items
Ruth Abrea appropriately.

Renerose Sonet ➢ Manager inventory tracking

system to record product
delivery, deliveries,
shipments and stock levels.

This part shows the different position in the organization. It also entails that if something is
wrong in the, business they would know whom are, they going to approach.

49
 Manpower Resources

POSITION NO. OF EMPLOYEES

General Manager 1
Kitchen Chef 3
Accounting Clerk 1
Marketing Associate 1
Packaging Incharge 3
Inventory Incharge 1
Total no. of employees 10

JOB DESCRIPTION AND QUALIFICATIONS

The following are the responsibilities and requirement of each member of the
company:

General Manager

Job Description: The general manager often oversees local managers and their
employees, as well as a local office of employees. General manager set policies, operations,
create and maintain budget, and coordinate with local management in the organization to
evaluate employees, organization performance and efficiencies.

Job Qualifications:

➢ 7 to 10 plus years of managerial accounting experiences.

➢ Bachelor’s Degree in Accounting, finance or business.
➢ Have leadership skills to keep employees motivated, resolve conflicts and make
hard decisions for your employees.
➢ Time management.
➢ Math and budgeting.
➢ Decision making skills.
➢ Speaking and writing.

50
KITCHEN CHEF

Job Description: They are responsible for the overall operations for the back of
house and kitchen area of the business. They also hire staff, purchase food and stock, and
make sure everyone is trained on proper food of preparation and kitchen safety techniques.

Job Qualification:

➢ Thorough manage of customer service.

➢ Excellent communication and people skills.
➢ Good organizational and multi-tasking abilities.
➢ Bachelor’s Degree.

ACCOUNTING CLERK

Job Description: They are responsible welcoming customers, answering their

questions, helping them locate items, and providing advice or recommendation. They also
operate scanners, scales, cash registers, and other electronics.

Job Qualifications:

➢ High school Diploma.

➢ Customers Service or Cashier experience.
➢ Ability to handle transactions accurately and responsibly.
➢ High level of energy with strong customers service skills.
➢ Basic math and computers skills.
➢ Helpful, Courteous approach to resolving complaints.

51
MARKETING ASSOCIATE

Job Description: A marketing associate is a professional responsible for supporting

the planning and execution of marketing and advertising activities. They assist in
conducting market research, analyzing consumer behavior data, and creating reports on
marketing

Job Qualification:

➢ Bachelor’s Degree in marketing, communications or related.

➢ Proven work experience in marketing.
➢ Excellent interpersonal skills.
➢ Solid understanding marketing associate.
➢ Thorough knowledge of social media and web analytics.

PACKAGING INCHARGE

Job Description: A packager help ensure that manufactured items are ready for
shipment by placing them into containers, sealing and labeling the items, and preparing the
item for transport. Another common name for this position is product packager.

Job Qualifications:

➢ High school diploma.

➢ Experience in manufacturing or related fields is preferred.
➢ Basic shop skills, such as using hand tools.
➢ Ability to follow verbal and written instructions.

INVENTORY INCHARGE

Job Description: Keeps track of the goods and supplies in a store or warehouse and
manages orders to facilitate sales or productions.

52
Job Qualifications:

➢ 2-5-year experience in the warehouse field.

➢ Ability to communicate clearly, effectively and with enthusiasm (verbal
communications skills).
➢ Leadership, teamwork and staff development.
➢ Implement, manage and control a planned perpetual inventory system.

RULES AND REGULATIONS

Appearance and Hygiene

Hair should be relatively secured all the time. This can mean that kitchen staff should wear
hairnets or hats, and servers should have ponytails and trimmed hair styles. No matter what,
hair must be clean and out of the way- and away from food. Facial hair should also look
freshly groomed, note only for the sake of appearance but also for hygiene.

Manners and Communications Skills

The staff should greet the clients when they purchase and never interrupt when the
customer is speaking and always look at people directly so they will feel that their words
are important. All staff members should use this same kindly demeanor with all customers
and with each other as well.

Timely Performance and Time off

The employees should arrive for their shifts a few minutes early so that they have
time to clock in, put on their name tags and rewind, and to hear any specials or any
information they need to know. Asking for time off should be done as far in advance as
possible, so the appropriate coverage can be assured.

53
 CHAPTER VII

SOCIO-ECONOMIC STUDY

The chapter include the socio-economic benefits if the proposed project.

The proposed project aims to help our localities and the Community and to give healthy
lifestyle to the people. Nowadays it is important that small entrepreneurs should realize the
worth innovating

And starting a business that would largely contribute to the socio-economic development
of the country

In this certain project the researchers consider the whole part of the business
especially the social impact in the community

PROJECTS

• INCOME
• IMPROVE STATUS OF
LIVING
• EMPLOYMENT

• TAXES
• GOVERNMENT
• COMMUNITY
• DEVELOPMENT

54
Contribution to Income Employment

The main goal of a certain business is to have high income especially in the
part of the partnership. The business should generate pleasantly relationship between the
manager and the employees to attain the main goal of the business which is to have an
income. At workers and employees in the business need income to support their own needs
and also for their services rendered in the business, Building up business is a great
opportunity for n employed people to have jobs, it will also be their opportunity of having
another source of income

Tax Contribution

This business is expected to give a great contribution to the government in

the form of taxes. The tax payment from the business would help the localities as well as
the economy in its future project especially for people that will benefit this would help the
people to more sprightly

55
 CHAPTER VIII

CONCLUSION AND RECOMMENDATION

Conclusion

We the researcher decided to pursue the feasibility study in selling rice cake variety
in barangay 91 Abucay Tacloban City to promote the variety of kakanin, on the other side
turned out to be a profitable venture. In this study the researcher used quantitative research.
Since Abucay is a municipality with 91 Barangays the researcher chose the Barangays
which we get the 100 respondents for their research. To study the proposed kakanin
business, the researcher used descriptive method to gather data and information needed to
this study.
All collected data and information that their searcher had been gathered will be a
great help to the reader, to have a better understanding about the study. For the development
of research, the researcher used methods to collect secondary data. These methods are
library to find basis and e-library research to get more information.
They also get primary data through interview, process observation, customer’s
behavior observation and foot traffic.

56
Recommendation

After bearing in mind the significant factors in the study that we conducted such
factors like the marketing, Financial, Technical. And Management and Socio-economic
study. It is therefore recommended that our Selling Rice Cake will be, pursued and the
business establishes at Barangay 91 Abucay, Tacloban City inside at Terminal

UBE BIKO DELECHE

Pinoy style recipe this recipe combines glutinous rice, coconut cream, brown sugar,
and ube flavor to create a delicious ube biko deleche.

BIBINGKA

This soft and fluffy rice cake is made with glutinous rice flour and coconut milk,
giving it a rich and creamy taste. It is often topped with salted duck eggs, grated coconut,
and melted butter, adding additional layers of flavor.

Cheese Puto

Filipino steamed, rice cake, traditionally made from slightly fermented rice
dough. It is eaten as is or as an accompaniment to several, dishes. Puto is also an
umbrella term for various kinds of indigenous steamed cakes, including those made
without rice. It is a sub-type of kakanin.

You can find Selling Rice Cake in Barangay 91 Abucay, Tacloban City, and
specialized kakanin store in the Philippines. Be sure to try these delightful rice cakes. They
are not only a treat for the taste buds but also a delicious way to experience Filipino culture.
Future researchers and student, this study would be a guide for their future researches and
some information that would help them be knowledgeable about the perception towards
Filipino Delicacies.

57
 APPENDICES A
DOCUMENTATION

58
 APPENDICES B

Name: Jayson C. Reyes

Sex: Male
Age: 23
Birthday: December 28, 2000
Address: Brgy 106 Sto Niño GMA KAPUSO VILLAGE
Religion: Catholic
Cell Num: 09319716227

EDUCATION:
Elementary Graduate: San Jose Elementary School
Year: 2013-2014
High School Graduate: Northern Tacloban City National High school
Year; 2017-2018
Senior High School Graduate: Datemex Computer College
Year: 2019-2020
College: Je Mondejar Computer College
Year:

59
Name: Suyom, Jenalyn B
Sex: Female
Age: 21
Birthday: Feb. 15 2002
Address: Brgy. Veloso Marabut Samar
Religion: Catholic
Cell Num: 09207113078

EDUCATION:
Elementary Graduate: Legaspi Elementary School
Year: 2013-2014
High School Graduate: Sagkahan National High School
Year; 2017-2018
Senior High School Graduate:
Year 2019-2020
College: Je Mondejar Computer College
Year:

60
Name: Elaisa Jane L. Panis
Sex: Female
Age: 21
Birthday: July 8, 2002
Address: Brgy. 93, Bagacay Tac. City
Religion: Roman Catholic
Cell Num: 09090051752

EDUCATION:
Elementary Graduate: Bagacay Elementary School
Year: 2013-2014
High School Graduate: Tacloban City National High School
Year; 2017-2018
Senior High School Graduate: Asian development foundation college
Year: 2019-2020
College: Je Mondejar Computer College
Year:

61
Name: Rose A. Abrea
Sex: Female
Age: 22
Birthday: February 03, 2001
Address: Brgy. 93, Bagacay Tac. City
Religion: Roman Catholic
Cell Num: 09061691420

EDUCATION:
Elementary Graduate: Bagacay Elementary School
Year: 2013-2014
High School Graduate: Tacloban City National High School
Year; 2017-2018
Senior High School Graduate: Je Mondejar Computer College
Year: 2019-2020
College: Je Mondejar Computer College
Year:

62
Name: Ruth A. Abrea
Sex: Female
Age: 22
Birthday: February 03, 2001
Address: Brgy. 93, Bagacay Tac. City
Religion: Roman Catholic
Cell Num: 09651730537

EDUCATION:
Elementary Graduate: Bagacay Elementary School
Year: 2013-2014
High School Graduate: Tacloban City National High School
Year; 2017-2018
Senior High School Graduate: Je Mondejar Computer College
Year: 2019-2020
College: Je Mondejar Computer College
Year:

63
Name: Theresa May A. Quiero
Sex: Female
Age: 22
Birthday: April 23, 2001
Address: Brgy.84 Manlurip San Jose Tac. City
Religion: Roman Catholic
Cell Num: 09637299402

EDUCATION:
Elementary Graduate: Sta. Fe Central School
Year: 2013-2014
High School Graduate: Sta. Fe National High School
Year; 2017-2018
Senior High Graduate: Sta. Fe Stand Alone Senior High School
Year: 2019-2020
College: Je Mondejar Computer College
Year:

64
Name: Renerose A. Sonet
Sex: Female
Age: 22
Birthday: May 13, 2001
Address: Brgy. 95 Caibaan Tac. City
Religion: Roman Catholic
Cell Num: 09851719345

EDUCATION:
Elementary Graduate: A. Tumamak Elementary School
Year: 2013-2014
High School Graduate: Sagkahan National High School
Year: 2017-2018
Senior High Graduate: Sagkahan Senior High School
Year; 2019-2020
College: JE Mondejar Computer College
Year:

65
Name: Michelle A. Bardaje
Sex: Female
Age: 21
Birthday: September 27, 2002
Address: Brgy. 103 Palanog Tac. City
Religion: Roman Catholic
Cell Num: 09513972022

EDUCATION:
Elementary graduate: Nulatula Elementary School
Year: 2013-2014
High school graduate: Cirilo Roy Montejo National High School
Year; 2017-2018
Senior High School Graduate: Sto. Ñino Senior High School
Year: 2019-2020
College: JE Mondejar Compiter College
Year:

66
Name: Denisse Labutap
Sex: Female
Age: 23
Birthday: August 10, 2000
Address: Brgy 106 Sto.Nino North Hill Arbours
Religion: Christian
Cell Num: None

EDUCATION:
Elementary graduate: Kapangian Central School
Year: 2013-2014
High school graduate: North Hill Arbours Integrated School
Year: 2017-2018
SHS: Northern Tacloban City National High School
Year: 2019-2020
College: JE Mondejar Compiter College
Year:

67
Name: Roann Pearl A. Abrea
Sex: Female
Age: 24
Birthday: July 10, 1999
Address: Brgy. 93, Bagacay Tac. City
Religion: Roman Catholic
Cell Num: 09364925864

EDUCATION:
Elementary graduate: Bagacay Elementary School
Year: 2013-2014
High school graduate: Tacloban City National High School
Year; 2017-2018
Senior High School: Je Mondejar Computer College
Year: 2019-2020
College: Je Mondejar Computer College
Year:

68