THE FEASIBILITY STUDY OF SNACK-U

A feasibility study submitted to the

Senior High School Faculty of

Sto. Rosario Sapang Palay College, Inc.

In partial fulfillment of the requirements for the program

ACADEMIC TRACK

ACCOUNTANCY, BUSINESS, AND MANAGEMENT (ABM)

Calumpiano, Razel D.

Javierto, Princesa S.

Magallanes, Christine Kate P.

Villaraza, John Bryle L.

 2023

ACKNOWLEDGEMENT

We sincerely wish to express our gratitude to everyone who contributed to our research and

assisted in making our discoveries a reality. First of all, we would like to thank Heavenly

Father for providing us with the strength we needed to survive the challenges we faced

during the course of the study and for the guidance we received to energize our minds. This

acknowledgement is dedicated to Him. None of these things would be possible without him.

In particular, Sir Francis Jake Gonzaga, our former Romans grade 12 adviser, and Ms.

Christine Pantano, our Inquiries, Investigations, and Immersion lecturer. They gave us the

information we needed to complete our studies. We would like to show our thanks to our

dear parents, who served as our inspiration as well as our sources of strength and moral

support. To our friends and classmates who offered their knowledge and provided support to

our group, without them, it will be a difficult road to go. This feasibility study would not

have been possible without them.

DEDICATION

We dedicate this study to God, who has been a source of strength, wisdom, and direction

throughout the process. To our beloved parents, who served as our role models, as well as the

ones who offered us courage and emotional support. Our teachers are the reason why

everything happens and our study is able to take place in reality because they have supplied

us with guidance on how to handle the entire study and have consistently supported us.
 ABSTRACT

While on school grounds, students are eager to discover something new, whether it's a new

dish to try or a completely other restaurant that would please them. We offers a variety of

Snacks delicacies and a great place for students to unwind during their free time. The

feasibility study details every decision the researchers took, from the name of the business to

how to interpret its logo and tagline to the location where it would be located. This is done in

order to make sure everything is well-organized before introducing it to the students and

other school personnel. The study includes details about the products that are offered, and the

individuals who run the business. The business offers unique and affordable food to satisfy

customers' needs and wants. Snack-U made a product of handmade patties to make burgers

and churros that will pierce through the student's taste buds. There also details about the

competitors, including who and how many are present on school property. The report goes

into detail on menu prices and explains the store's distinctive packaging. The study includes

all of the store's expenses and the equipment they utilize to further show how everything adds

up. These will be supported by the split of earnings and investments made by each participant

in the business partnership, as well as an explanation of the study's methodology.

Additionally, other important information is also provided, like the store's management and

cleanliness ratings.
 TABLE OF CONTENTS

ACKNOWLEDGEMENT ………………………………………………………………..… i

DEDICATION ……………………………………………………………………………… ii

ABSTRACT …………………………………………………………………………………iii

LIST OF FIGURES ……………………………………………………………………..…viii

CHAPTER

I. THE PROBLEM AND ITS BACKGROUND

Introduction…………………………………………………………………………....1

History of the study ……………………………………………………………..........2

Background of the study ……………………………………………………………...3

Name of the Firm …………………………………………………………….............4

Interpretation of the Logo …………………………………………………………….5

Tagline ………………………………………………………………………….........6

Proposed Area …………………………………………………………………..........7

Brief Description of the Study ………………………………………………….........8

Statement of the Problem ……………………………………………………….........9

Business Objective …………………………………………………………………..10

 Vision, Mission, and Philosophy ………………………………………………........11

II. MARKETING ASPECT

Marketing Description ………………………………………………………………12

Research Method ……………………………………………………………………13

Survey Form …………………………………………………………………………14

Survey Result ………………………………………………………………………..15

Marketing Analysis ………………………………………………………………….16

Competitor’s Analysis …………………………………………………………........17

SWOT Analysis ……………………………………………………………………..18

Demand ……………………………………………………………………………...19

Supply ……………………………………………………………………………….20

General Marketing Practices

Target Market ………………………………………………………………………..21

Geographical Limits ……………………………………………………………........22

Demographical Limits …………………………………………………………........23

Pricing Strategies ……………………………………………………………………24

Terms and Conditions of Sales Strategies …………………………………………..25

Packaging Strategies …………………………………………………………….......26

Advertising and Promotion Strategies ………………………………………………27

III. MANAGEMENT ASPECT

Management Description ……………………………………………………………28

Form of Ownership ………………………………………………………………….29

Organizational Chart …………………………………………………………….......30

 Job Analysis ……………………………………………………………………........31

Company Policies ……………………………………………………………….......32

Management Policies ………………………………………………………………..33

Call on Duty …………………………………………………………………………34

IV. TECHNICAL ASPECT

Objectives ……………………………………………………………………….......35

Product and Services ………………………………………………………………...36

Schedule ……………………………………………………………………………..37

Machineries and Equipment ………………………………………………………...38

Furniture and Fixtures …………………………………………………………….....39

Accessibility of Demand and Supply

Utilities ………………………………………………………………………………40

Water Disposal ………………………………………………………………………41

Waste Disposal ………………………………………………………………………42

Store Capacity …………………………………………………………………….....43

Food Preparation and Presentation………………………..…………………………44

Floor Plan

Top View ……………………………………………………………………………45

Perspective …………………………………………………………………………..46

Location

Map ……………………………………………………………………………….....47

Proposed Area ……………………………………………………………………….48

V. FINANCIAL ASPECT
 Financial Description ………………………………………………………………..49

Capital Amount ……………………………………………………………………...50

List of Store Supplies ………………………………………………………………..51

List of Salary and Wages …………………………………………………………...52

List of Ingredients ……………………………………..…………………………….53

List of Sales ………………………………………………………………………….54

List of Miscellaneous Expenses……………….……………………………………..55

List of Expenses ……………………………………………………………………..56

VI. SOCIO-ECONOMIC ASPECT

Socio-Economic Description ………………………………………………………..57

Socio-Economic Benefits …………………………………………………………...58

LIST OF FIGURES

Interpretation of Logo ………………………………………………………………………...

Location Map …………………………………………………………………………………

Proposed Area ………………………………………………………………………………...

Competitors Analysis ………………………………………………………………………..

Organizational Chart ………………………………………………………………………...

Machineries and Equipment ………………………………………………………………...

Furniture and Fixtures ……………………………………………………………………….

Food Preparation and Presentation ………………………………………………………….

Floor Plan (Top View) ………………………………………………………………………

Floor Plan (Perspective View) ………………………………………………………………

Location Map ………………………………………………………………………………..

Proposed Area ……………………………………………………………………………….

LIST OF TABLES

Geographical Limits …………………………………………………………………………

Demographical Limits …………………………………………………………………........

Pricing Strategy ……………………………………………………………………………...

List of Store Supplies …………………………….……………………………………........

List of Salary and Wages …………..……………………………………………………….

List of Ingredients …………………………………………………………………………...

List of Sales ………………………………………………………………………………….

List of Miscellaneous Expenses ……………………………………………………………..

List of Expenses ……………………………………………………………………………..

LIST OF APPENDICES

References …………………………………………………………………………………...

Survey Form …………………………………………………………………………………

Letter for Geographical and Demographical Limits ………………………………………...

Researcher’s Curriculum Vitae …………………………………………………………….

 CHAPTER I

INTRODUCTION

Nowadays, snack is a popular food item which still gets a steady increase in the shop.

Snacks have many varieties which are different in shape, size, taste, aroma, and food

compositions. They want to establish a place where high-end products can be placed. It will

also produce special products with benefits such as vitamins for the health of the customers.

Everyone loves Burgers and Churros, and there is no denying that the taste of the delicious

and meaty patty is famous to many, especially to young ones for it is much easier to eat.

There are lots of students who enjoy it with their friend because everyone wants unlimited

supply of food. No one can resist burgers because of its popularity and easy to eat which can

be a great strategy for business. Churros are a type of fried-dough pastry that originates from
Spain. They are often served with a chocolate dipping sauce, and are a popular treat in the

Philippines. Filipinos typically enjoy churros as a snack or dessert, and they can be found in

many cafes and restaurants across the country. Snacks is indeed very tasty.

Unlimited burger stalls or shops are tempting, however, for burger and Churros lovers out

there, just focusing on two dish such as burgers and churros are not enough, and so stores

that offer a wide variety of burger dish are much preferable by them, that will also satisfy

their taste buds. The researchers decided to pick dishes that are not that messy to eat. First on

the list are Burgers, with different flavors available for everyone to meet their preferred taste.

Special Burger, the dish might seem exquisite and anyone might view it as ‘expensive’ but

rest assured that the Special Burger that is served in there is both easy to eat and tasty.

Cheesy Burger, a dish often paired with lemonade, something that you might expect in a

snacks store.

Filipinos are fond of eating rice and a dish that you can pair with it is perfect. Students can

also serve it as their lunch if they forgot to bring one or did not have any in the first place.

Lastly the churros, a great substitute for fries due to its small size. The set of menus in the

establishment is indeed tasty, that is why researchers made sure that the price of the foods are

affordable.

The proprietors conducted this business to help those who are looking for something that

could satisfy their cravings. Snack-U is a foodstuff business specializing in providing food

that customers crave. The proponents decided to have this food business for the people in

Sto. Rosario Sapang Palay College Inc. to have a great experience through home-cooked

remedies.
History of the Study

The Library of Congress agrees it was Louis Lassen who invented the burger when he put

scraps of ground between slices of bread for fast, easy eating. Lassen's burgers are still

served at Louis Lunch, a small hamburger shack in New Haven where Jeff Lassen is the

fourth generation proprietor. While the inspiration for the hamburger did come from

Hamburg, the sandwich concept was invented much later. In fact, the concept of minced beef

likely predates Hamburg, according to some. It could be no more than urban legend but some

contend that Mongol horsemen first ate a similar style of beef—steak tartare, in the 12th

century. The trend made its way through the trade routes via Russia before landing in

Germany. In the 19th century, beef from German Hamburg cows was minced and combined

with garlic, onions, salt and pepper, then formed into patties (without bread or a bun) to make

Hamburg steaks. These early burgers were considered gourmet and were quite pricey, given

the quality of Hamburg beef. When German immigrants began arriving in New York and

Chicago, many earned a living by opening restaurants. Menus frequently featured Hamburg

steak, an Americanized version of the German offering. It was often the most expensive dish

on the menu. During the Industrial Revolution, factory workers were served Hamburg steak

from food carts. They proved difficult to eat while standing so one creative cook sandwiched

the meat patty between two slices of bread. Sadly, the culinary innovator's name has been

lost to history. Thus, the Hamburg sandwich was born, an evolution that boosted the

hamburger's popularity all over the country. There is no denying that the hamburger occupies

a unique place in the American mind. The groundwork for the ground-beef sandwich was

laid with the domestication of cattle in Mesopotamia around 10,000 years ago. With the
growth of hamburg, Germany, as an independent trading city in the 12th century, where beef

delicacies were popular.

Background of the Study

The feasibility analysis demonstrates the impact that the researchers may make to the

neighborhood by providing students with the anticipated experience by providing fine meals

that they can relish and enjoy while staying at the facility. While the name "Snack-U"

appears to be pretty simple, it is intended to appear that way so that customers can quickly

assess what the store suggests. The researchers planned and conducted a meeting to come up

with the name. It is not immediately obvious from the word "snack" that sell hamburger and

churros instead of other snacks. After reading the restaurant's name, everyone can understand

the types of dishes that are on the menu. Customers will return to the researchers' stall for

more, so they upped their game and planned everything carefully, from the restaurant's

design to the delicacies they believed everyone would like.

Name of the Firm

"Snack-U”

The business owners came up with “Snack-U” because the products are all made of

snacks. On the other hand, the letter “U” signifies the customers when they buy the product

of the business.

Interpretation of the Logo

 The business’s signature item, Special Hamburger, served as inspiration for the logo. There

are two products in the middle which is the burger and Churros. There is a at the back that

will be applied to one of our goods. Because vegetables is nutritious

and delicious, we utilize it as one of our ingredients. Round form of the logo. The orange

background is intended to symbolize with optimism and energy, many brands use orange to

convey a message of positivity. Orange is a Attention-grabbing, warm color that really pops

when combined with cool blue or green tones.

Tagline

“Don’t be shy take a bite”

Snack-U's product is a happy snack filled with creamy and cheesy burger and churros

flavours. A dish consisting of a round patty of ground beef, or sometimes another savory

ingredient, that is fried or grilled and typically served in a split bun or roll with various
condiments and toppings. Churros is a sweet snack consisting of a strip of fried dough dusted

with sugar or cinnamon.

Location

This map shows the exact location of “Snack-U.” In choosing the location, the business

owners depend on the target customers, which are the students. They chose Sto. Rosario

Sapang Palay College, Inc., High School department as their business place because unlike

other schools, the institution has few varieties of food. The Snack-U offers, plain burger,

cheese burger, special burger, and churros. It is also open for all. For those who want to visit

the place, it is located under the Sampalok tree.

Proposed Area
 The exact location of “Snack-U” can be seen on this map. The business owners based their

decision on their target market which consists of staff members, teachers, and students. The

business owners selected high school department of Sto. Rosario Sapang Palay College, Inc.

as their location. Burger, plain burger, special burger, double whopper, chocolate churros,

morringa churros, and blue lemonade are all available at Snack-U. It is placed here for people

who want to visit the location.

Brief Description of the Study

A quick food restaurant called Snack-U sells several snacks. They provide a variety of

burgers including cheese burger and plain burger. These are fairly reasonable yet will

undoubtedly satisfy them. For people who enjoy burgers and churros, it is best. To prepare

the customers’ orders, they employed modern cookware. A piece of paper has a list of the

orders. To avoid a shortage, the ingredients for the patty recipes are clearly separated. Snack-

U is a partnership that consists the following position: Christine Kate Magallanes, the

manager; Princesa Javierto, the head chef; John Bryle Villaraza, the service crew; Razel

Calumpiano, the cashier. In order to launch their business, they invest 3,000.00 pesos. This
business not only provides delicious meals but also best service. The staff members are

approachable and friendly. They will make sure that customers are enjoying their specialties

while listening to their recommended music. The hours of operation are 9:00 a.m. to 3:30

p.m. The Snack-U is situated in the UST part of Sto. Rosario Sapang Palay College, Inc.

Statement of the Problem

In order to completely gather the necessary data that is critical to a business plan and take

these aspects into consideration, the researchers concentrate on responding to various points

of view.

Marketing Aspects

1. Who are the target customers?

2. What alternative business strategies exist if competitors grow?

3. What sets this business apart from others in its industry?

Management Aspects

1. What kind of company plan do owners need to keep their operations running

smoothly?

2. What skills and experience do project and resource managers must have?

3. How many people are required as essential staff members?

Technical Aspects

1. How big must the place be to comfortably hold the potential number of customers?
 2. What factors must be taken into account when selecting and slicing the ingredients?

3. What kind of atmosphere is the business hoping to create overall?

Financial Aspects

1. What is the exact amount of the capital in compliance to the needs of the business?

2. How will salary be distributed to the employees?

3. What will be the researchers’ finance strategy for the needed resources of their

product?

Socio-Economic Aspects

1. How will the company help the community or society?

2. Will the environment’s economy be improved by it?

3. What benefits will this kind of business provide to other business owners?

Business Objective

This company’s goal is to fulfill the demands and desires of their clients. The owners of the

business desire to fully satisfy the cravings of their clients without thinking about the cost.

They want to offer clients a high-quality, reasonably priced product that will surely make

everyone happy. Having this company is also a means to encourage creativity in anyone who

wants to work in this area. The company wants to establish a spotless and expert reputation

in this industry. The company’s objectives are:

Marketing Aspects
 1. To know the target customers.

2. To know what alternative business strategies exist if competitors grow.

3. To know what sets this business apart from others in its industry.

Management Aspects

1. To know how the business owners have to operate smoothly and maintain business

operation.

2. To know the competencies the project and resource manager have.

3. To know how many individuals are needed as basic staff members.

Technical Aspects

1. To know how wide must the space be to comfortably accommodate the possible

quantity of costumers.

2. To know what must be taken into consideration in choosing and preparing the

ingredients.

3. To know what is the desired overall ambience of the establishment.

Financial Aspects

1. To know the exact amount of the capital in compliance to the needs of the business.

2. To know how will salary be distributed to the employees.

3. To know what will be the researchers’ finance strategy for the needed resources of

their product.
Socio-Economic Aspects

1. To know how will the business benefit the community or the society.

2. To know how it will provide economic improvement within the environment.

3. To know what will this type of business contribute to fellow business owner.

Vision, Mission, and Philosophy

Vision

Serving the best is the company’s mission statement. As customers consume the product

and enter the business, they want them to soothe their cravings. They will feel comfortable

and relaxed which is what everyone wants especially after a difficult or stressful day.

Mission

-Snack-U’s aims to provide the greatest experience for their clients.

-They offer their workers a secure work environment and the chance to develop themselves.

-To encourage a healthy body and environment.

Philosophy

-To offer the best experience to clients by way of quality services.

-To offer a distinct flavor from the standard food options.

 CHAPTER II

MARKETING ASPECT

The business should provide snacks that fulfill customers’ appetites and soothe their hunger

in terms of the marketing aspect. The company wants to attract customers by offering high-

quality products and services. The company promises its clients a welcoming environment

with delectable goods and friendly employees.

Marketing Description

The business is situated under the Sampalok tree. Snack-U typically serve dishes that would

not be found in a typical canteen, capturing the customers' taste buds. The Snack-U

emphasizes the quality of its food and services. Customers at the hub include visitors, faculty

members, and students.

Research Method

Given that the school canteen is the only place where pupils can purchase meals, putting

something “new” in the area would surely grab their attention. As previously stated, students

love places where they can relax and eat good food, therefore a new business that offers such

things to them will be a huge success. These kinds of places are well-liked by them, and the

menu, which is unique to them, will also catch their attention. The survey approach was

selected by the researchers because it is the most effective and efficient way to acquire the
required data. It comprises of 5 questions with options that 30 respondents will select from.

The information received will be used to better improve the company’s goals and plans.

Survey Form

SURVEY

(For feasibility study purposes)

NAME: ________________________ GRADE & SECTION: _________________

1. What kind of Snack-U's product are you willing to buy?

a. Burger

b. Churros

2. When you purchased Snack-U products from our store, how many would you like to

purchase?

a. 1 to 2 pieces

b. 3 to 4 pieces

c. 5 to 6 pieces

3. What drinks do you usually partner with your snacks?

a. Blue Lemonade

b. Pink Lemonade

c. Water
 4. What time of day is ideal for eating Snack-U products?

a. Breakfast

b. Lunch

c. Dinner

5. In which part of the company should give its top priority?

a. Cleanliness

b. Customers Service

c. Products

d. All of the above

Survey Result

The researchers conducted a survey to identify the students’ thoughts and their own

preferences when it comes to a Snacks Products. For the question “What kind of Snack-u’s

product you are willing to buy?” 26 respondents answers were Burger and 4 of them answers

Churros. Question 2 which is “When you purchased Snack-U’s product from our shop, how

many would you like to purchase?” we received that 30 vote for 1 to 2 pieces.

Third question; “What drinks do you usually partner in your snacks?” Had the majority of 23

respondents said that their answers was Blue Lemonade. Majority of answers in the question

“What time of day is ideal for eating Snack-U’s product” 28 respondents were Lunch. For the

last question from the survey; “What should a company to give top priority?” 30 of the
respondent’s feedbacks were all of the above or all the mentioned characteristics that a

Snack-U should have.

Marketing Analysis

As the popularity of burger and churros expands, the researchers decided to build an

establishment, specifically for students, who enjoy staying in a place where they can talk

with their friends while eating a delicious meal. Snack-U provides a place for students to

relax and enjoy the taste of snacks products at a reasonable price. A customer’s overall

satisfaction will be met in a location that not only serves good food but also provide enough.

Competitors’ Analysis

Minor Competitor

DeliDango
 A new business establishment that sells foods like dessert or also known as dumpling

made from rice with different flavors. DeliDango is considered a competitor because they are

selling easy to eat foods for an affordable price that students are fond of. They offer:

: Ganache Dango

: Yema Dango

: Mitarashi Dango

: Coffee

Major Competitor

School Canteen
 Canteen is a business that sells foods such as lunch dishes and snacks. Canteen is a

competitor because they sell easy-to-eat foods at a reasonable price that students enjoy. They

offer:

: Lunch dishes

: Snacks

: Drinks

: School Supplies

SWOT Analysis

SWOT analysis is a framework for identifying and analyzing an organization’s strengths,

weaknesses, opportunities, and threats. These words make up the SWOT acronym. The

primary goal of SWOT analysis is to increase awareness of the factors that go into making a

business decision or establishing a business strategy.

Strengths

The fact that Snack-U lives up to its name is its greatest strength. Menus served in the store

are full of snacks that are sure to please everyone. The ambiance of the establishment also

plays a significant role in providing customer satisfaction as it has a ‘stylistic’ feel that

students enjoy. Despite the fact that the store sells burgers and churros, the food can be

served for breakfast, lunch, or whenever customers want to eat a snack. Snack-U will be able

to serve it to students who crave the delicious flavor.

Weaknesses

Given that the company only has four employees, each employee can reduce the business’

efficiency and effectiveness. Snack-U's other weakness is that it only revolves around burger

and churros; they will only offer customers snacks and cannot provide any other products. It

may be difficult to gain recognition because the business is new and unique to everyone.

Customers may be hesitant to purchase the product and may not trust the company at first

because it is unfamiliar to them.

Opportunity

Given that the school canteen is the only place where pupils can purchase meals, putting

anything “new” in the area would surely grab their attention. As previously stated, students

love places where they can relax and eat good food, therefore a new business that offers such

things to them will be a huge success. These kinds of places are well-liked by them, and the

menu, which is unique to them, will also catch their attention.

Threats

Snack-U may only make a minimal profit due to factors like nearby businesses or

competitors. Snack-U also offers additional flavors but its rivals may lure customers away

with better deals. The biggest hazard to entering the corporate sector, other than rivals, is

bankruptcy. Bankruptcy is a state where entrepreneurs can potentially close and end the firm.

Since there is no way to predict when it may affect a business, it will influence the

development and success of every career.

Demand

The need for a snacks diner is not great but the need for a space for students to relax is.

They enjoy going to places where they may stay and chat while enjoying their meals. The

researchers decided to put the business in school because it is a new establishment that is

attractive to everyone’s eye and will thus see an increase in demand as time goes on.

Supply

The daily supply ensure that the components and materials required for regular production

are available. Vendors are crucial to minimize irrational costs that can be detrimental to the

company; having a reliable supplier is essential. The proprietors may thereby guarantee that

each consumer is consuming meals of a high standard. The Sampol market is the primary

supplier of Snack-U. They produce components and supplies of high quality at reasonable

costs. In order to ensure that they will have enough supplies and ingredients, product

alternatives should be offered.

Target Market

Snack-U's target market is students because the place is on school grounds. This includes

both teachers and non-teaching personnel at the school. Visitors are welcome to visit the

establishment because it is not only students and staff members who want to satisfy their

appetite. This restaurant strives to satisfy every customer’s appetite.

Geographical Limits

Table 1. List of Target Market

Target Market Population

Staff 28

Grade 12 118

Grade 11 91

Grade 10 66

Grade 9 73

Grade 8 76

Grade 7 60

Total 512

The researchers obtained the accurate population of the target market. The overall population

of the target market is 512.

Demographical Limits

Table 2. List of Target Market per category and section.

Staff

Teaching Staff 24

Non-teaching Staff 4

Total 28

Grade 12

Romans 24

Corinthians 34

Galatians 1 31

Galatians 2 29

Total 118

Grade 11

Philippians 11

Colossians 19

Thessalonians 1 34

Thessalonians 2 27

Total 91

Grade 10

Regina Angelorum 31

Regina Sacratissimi Rosarri 35

Total 66

Grade 9

Virgo Potens 35

Virgo Clemens 38

Total 73

Grade 8

Mater Divinae Gratiae 38

Mater Inviolata 38

Total 76

Grade 7

Mater Purrissima 25

Mater Cristi 35

Total 60

Pricing Strategies

Pricing takes into account how much a customer is willing to pay. Snack-U prioritized the

amount a student could afford. They determine the price by adding all of the expenses

incurred in the preparation of the ingredients. The owners offer low prices while still

providing high-quality ingredients. They made certain that the price of their products

corresponded to the quality of each ingredient they used.

Snack-U also has promotions such as price reductions. If a customer spends 100 pesos on

dishes, he will receive an additional churros. Snack-U's pricing works by adding all of the

costs of each ingredient and dividing them by the quantity of finished product. Following

that, they will add ten pesos to every dish for the business operators’ income. This pricing

prevents future conflicts like bankruptcy and shortage of ingredients.

PRODUCT PRICE (PER SERVING)

Plain Burger ₱25.00

Cheese Burger ₱30.00

Special Burger ₱35.00

Double Whopper ₱45.00

Chocolate Churros ₱25.00

Morringa Churros ₱20.00

Blue Lemonade ₱10.00

Terms and Conditions of Sales Strategies

Starting a small business is challenging, especially for entrepreneurs with little experience.

They must always take their neighbors’ rivals into account. They must understand how to

deal with customers. They must also understand sound money management. Customers are

one of the important things that a business owner should take into account because they are

the source of their income. They offer the word of mouth that can draw in additional clients.

A business owner must also have patience especially with those clients that are unfavorable

to their enterprise. Additionally, a successful business owner is able to take criticism.

Persistent business owners ought to embrace it as inspiration to grow their enterprise.

Packaging Strategies

The business owners decided to use porcelain plates when the customers want to dine in and

styro meal boxes when they want to take their orders out. They are also providing paper bags

for the take outs.

 CHAPTER III

MANAGEMENT ASPECTS

The management aspect contains the total number of employees needed in the business to

ensure the stability of the establishment even if it operates for a long period of time. This is

done in order to assess the strengths and skills of the employees to assign them in a specific

position that is compatible for them. It is important to identify who is suitable for the job in

order to maintain a smooth operation inside the work field and to know the employee’s full

potential in doing the designated job assigned to him. The overall organizational structure

business is visible in this chapter.

Management Description

It contains the accurate identification of employee’s position and role in the business

organization including their duties and responsibilities. This chapter also contains the

implemented rules and regulation within the premises of the business to set things up in order

and in place. This chapter also include organizational chart, a more thorough illustration of

the position of each employee in the establishment. The purpose of assigning roles is to keep

everything in order to conduct the plan and lay it out to everyone while the others can state

suggestions and opinions to finish it. Planning ahead and conducting ideas to further improve
things in the establishment will result to the business’ financial stability and its ability to

comprehend challenges that might come in the way of success.

Form of Ownership

Snack-U’ s type of business ownership falls under a partnership organization in which there

are four persons agreed to split the investment equally. The essence of teamwork is important

especially if there is an agreement between partners, facing whatever the risk the business

takes. All members should be ready and prepared to do anything to resolve it. Individual

skills of employees are great for a business, combine with a solid communication between

the team, the success of the establishment is clear and is taking into the right path.

Organization Chart

Job Analysis
Job Title: General Manager

Name: Christine Kate Magallanes

Job Descriptions:

• Operate overall transactions for the large areas within the business.

• Know all the ins and outs of the business.

• Maintain good quality services for the customers.

• Find new ways to promote the business through trade and community events.

• Responsible for hiring staff members and other employees.

•Train recruits and manage customer care.

• Set rules and transactions.

• Create and maintain budgets.

Job Qualifications:

• Must have graduated business administration, management or a field related to their work.

• Male or female from 17-18 years old.

• Must possess leadership, time management, and good communication skills.

• A self-motivated individual who can take advantage of different type of competitors that

will benefit the business.

• Has knowledge and experience in the business industry.

• Salary scale: 30% of the total profit.

Job Title: Head Chef

Name: Princesa Javierto

Job Descriptions:
• Operate the business’ dining facility.

• Responsible for all the food that comes out from the kitchen.

• Develop menu offerings that will benefit both the customers and the business.

• Responsible for the materials and equipment in the dining facility.

Job Qualifications:

• Male or female from 17-18 years old.

• Must have experiences in working in the kitchen.

• Is capable of working with team or individual.

• Has good physical condition and stamina.

•Salary scale: 25% of the total profit.

Job Title: Cashier

Name: Razel Calumpiano

Job Descriptions:

•Responsible for preparing financial reports and oversees the investments.

• Investigate different ways to improve profitability and analyze markets for business

opportunities.

• Handle cash inflows and outflows.

• Responsible for financial transactions within the business.

• Develop long-term strategies and plans.

Job Qualifications:

• Must have graduated finance, accounting, economics, or business administration.

• Male or female from 17-18 years old.

• Must have experiences in business and financial occupation.

• Have analytical skills, communication skills, and math skills.

•Salary scale: 25% of the total profit.

Job Title: Service Crew

Name: John Bryle Villaraza

Job Descriptions:

• Responsible for preparing and serving food for the customers.

• Work together with the kitchen for preparing the customers’ orders.

• Responsible for communicating with the customers whenever there are delays in their

orders.

• Responsible for cleaning kitchen tools and equipment and other chores such as cleaning the

customers table and mopping the floor.

Job Qualifications:

• Male or female; must be 17-18 years old.

• Must be at least a high school graduate.

• Has experience as food server.

• Has good communication skills and an active listener.

• Has excellent physical condition and stamina.

• Has multitasking skills.

• Salary scale: 20% of the total profit.

Company Policies

• Code of conduct policy.

• Dress code.

•Regular and overtime pay.

• Working hours and breaks.

• Attendance and punctuality policy.

• General safety policy.

Management Policies

• Maintain proper grooming and hygiene in the workplace.

• Cellphones are not allowed.

• Wear proper uniform and name tags during work hours.

• Maintain the cleanliness of the workplace at all times.

• Secure the customer’s safety at all times.

Call on Duty

• Employees will be counted as absent if they are unavailable during work time and leaving

work hours without a valid reason.

• The employees are required to follow the workplace policies and guidelines for recording

their hours at work

 CHAPTER IV

TECHNICAL ASPECT

Objectives

The objective of this study is to identify the place suited for the establishment that will give

relaxation to both the customers and employees. Equipment, machineries, furniture and

fixtures and all the materials used in building up the interior of the store and the tools used

for making the dish is also indicated in this chapter. Disposal of wastes and keeping the

cleanliness in the establishment is a must. Employees should be aware of these things

especially when they are on duty. Lastly, the exact floor plan and the reason why the place is

chosen are also covered in this chapter.

Products and Services

 Snack-U, as the name of the establishment suggests, offers a variety of snacks that will be

surely be loved by its customers. The business’s goal is to serve something new to the

students, may it be a surrounding, a place they can visit and especially, a food they can try

on. Burgers are indeed popular but the researchers improve the service in the establishment

by giving customers different flavors. It serves snacks that are easy to make, tasty but also

not common to be sold everywhere. The store is located at under the Sampalok tree, which

resides at the premises of Sto. Rosario Sapang Palay College, Inc., High School Department.

Aside the delicious product that the store offers for customers, the service is also the pride of

the establishment. Employees will be accommodating and approachable in case a customer

has concerns regarding their stay in Snack-U. The establishment mainly focuses on serving

burgers and churros that are mouth-watering and fun to eat while having a small talk with

your friends.

Schedule

Since the location of Snack-U will be under the Sampalok tree of SRSPC., High School

Department, the target market of the establishment will be students. Students always search

for a meal that will satisfy them. Everyone needs to eat; it is not just students in school but

also the members of school staff. With this, the researchers decided to open the establishment

from 10:00 a.m. until 3:00 p.m. During mornings, the lack of time to prepare own food is

normal especially for students. Snack-U, on the other hand, serves dishes that students can

eat as their meal in the morning.

Machineries and Equipment

 Kitchen Stove

An appliance used for cooking food. It can use in sautéing,

boiling, or frying. It can also use for warming some food

Price: Php. 555.00 (This equipment is already provided by the

researchers.)

Kitchen Knife

Utensils used for cooking. It has different purpose such as scooping, mixing, etc. It includes

knives and tongs.

Price: (This equipment is already provided by the researchers.)

Strainer

A kitchen utensil that separates solid matter from liquid matter.

Price: (This equipment is already provided by the researchers.)

Apron
An apron is a garment that is worn over other clothing to cover the front of the body.

Price: (This equipment is already provided by the researchers.)

Pipping Bag

A piping bag is a kitchen tool used for decorating cakes, pies,

cookies, and other pastries, and also for squeezing doughs,

batters, creams and puréed ingredients like potatoes onto platters

or baking sheets.

Price: Php. 81 (100 pcs.)

Hamburger Wrapper

It is used in carrying customers’ orders from the kitchen to their

tables. It holds plates, utensils, and drinks.

Price: Php. 100.00

Mixing bowls

A bowl used for mixing all the ingredients. It can also use as

storage of food. It has different sizes too.

Price: Php. 252.00 (3 pcs.)

 Frying Pan

It is an equipment used in frying churros

Price: Php. 299.00

Laptop

A portable device that can use in storing data and information. It can use in

business because it can balance and calculate the money received and

exchange. It can also use in documentation. Price: (This equipment is

already provided by the researchers.)

Furniture and Fixtures

These are where the customers can stay while

Waiting for their order and while eating.

Price: (This equipment is already provided by the researchers.)

Accessibility of Demand and Supply

Utilities

Electricity and water supply are needed in operating and managing a business. Snack-U is a

business that requires electricity, especially for their appliances. Water supply is important as

well, especially in cooking. Under the Sampalok tree is located in Sto. Rosario Sapang Palay

College Inc., High School department. With this, the Snack-U used the school as the source

of their electricity and water supply.

Water disposal

As a proper and hygienic establishment, the owner of the business creates a rule about

proper water disposal. Water will be used on flowers, plants and trees nearby. Rest assured

that the water to be disposed is safe to use again. The establishment wants to remain

ecofriendly and dispose water without wasting it.

Store capacity

The production of the business will be based on the number of customers. The maximum

production of the business can estimate to make almost 40 pieces of burgers, 60 pieces of

churros, and 50 pieces of beverages a day.

Food Preparation and Presentation

The diagram depicts the standard dine-in and take-out method. The crew is in control of

everything. Taking orders and delivering them to customers. The crew is watching the “first

come, first served Service “policy. Customers are prioritized based on how long they have

been waiting. After receiving crew will deliver the orders to the cashier, who will create the

bill. The cashier then takes it to the head chef, who will cook the food ordered. Finally, there

is the food, will be given to the crew, who will then serve it to the consumers.

Floor Plan

Top View
 Perspective

Location

The exact location of “Snack-U” can be seen on this map. The business owners based their

decision on their target market which consists of staff members, teachers, and students. The

business owners selected high school department of Sto. Rosario Sapang Palay College, Inc

as their location. Burger, plain burger, special burger, churros, and blue lemonade are all

available at Snack-U. It is placed here for people who want to visit the location.

Proposed Area
 This map shows the exact location of “Snack-U.” In choosing the location, the business

owners depend on the target customers, which are the students. They chose Sto. Rosario

Sapang Palay College, Inc., High School department as their business place because unlike

other schools, the institution has few varieties of food. The Snack-u offers, plain burger,

cheese burger, special burger, and churros. It is also open for all. For those who want to visit

the place, it is located under the Sampalok tree.

 CHAPTER V

FINANCIAL ASPECT

The content of financial aspect includes all monetary dealings of the business, considering

the store’s financial needs and the overall expenses. The aim of this chapter is to identify the

exact amount of money needed for the business’ starting capital, in which it will generate

profit, and to lessen the chance to experience bankruptcy. Included in here as well is the

appropriate salary for every employee and the estimated value of the ingredients and

materials needed for the product that the store offers. Additional purchase of other items that

are necessary for the store will be included as well. The overall goal of the financial aspect is

to oversee the business’ ability to run for a long period of time and as well as its financial

stability during the process.

Financial Description

This chapter contains all facts pertaining to the business’s cash flow. This chapter will show

all activities such as operating and investing. This chapter will give the starting capital and

the expected ending capital to determine whether or not this firm is likely to succeed.

Capital Amount

Capitals are the funds used to establish a business. A huge amount of capital and sometimes
guarantee the continuation of a business, but it is not always advisable. The Chicken Hub’s
owners make a point of canvassing and planning ahead of time. This manner, you may
ensure that no money is wasted. The company has four employees owners, therefore, they
decided to have a capital of ₱3,000.00. The contribution will be ₱900.00 for the head
manager; the cashier will contribute ₱750.00; the head chef will contribute ₱750.00; and the
service crew will contribute ₱600.00. Since they are all staff, they will share the total profit
and the total loss according to their contribution. This starting capital will be used to buy
ingredients and materials needed for the product and will also be used for further product
development.

Table 4. Store and Supplies Expense

Items Quantity Unit of Measure Unit Price Total Price

Styro Meal Box 3 Per Plastic ₱75.00 ₱225.00

Pipping Bag 1 Per 100 pcs. ₱100.00 ₱100.00

Hamburger Wrapper 2 Per 100 pcs. ₱100.00 ₱200.00

Plastic Gloves 2 Per Box ₱55.00 ₱110.00

Total ₱635.00

Table 5. Salary and Wages Expense

General Manager ₱900.00

Head Chef ₱750.00

Cashier ₱750.00

Service Crew ₱600.00

Total ₱3000.00

Table 6. List of Ingredients

Ingredients Quantity Unit of Price Total

Measure

Burger Buns 10 Per Pack ₱50.00 ₱500.00

Cheese 4 Per Box ₱49.00 ₱196.00

Tomato 1 Per Kilo ₱32.00 ₱32.00

Lettuce 2 Per Kilo ₱100.00 ₱200.00

Ground Pork 2 Per Kilo ₱300.00 ₱600.00

Egg 1 Per Tray ₱210.00 ₱210.00

Mayonnaise 2 Per Kilo ₱90.00 ₱180.00

Catsup 2 Per Bottle ₱43.00 ₱86.00

Carrots 1 Per Kilo ₱76.00 ₱76.00

Moringga 1 Per Pack ₱45.00 ₱45.00

Baking Powder 1 Per Pack ₱25.00 ₱25.00

Salt 1 Per Kilo ₱15.00 ₱15.00

Pepper 1 Per Kilo ₱82.00 ₱82.00

Garlic 1 Per Kilo ₱55.00 ₱55.00

Onion 1 Per Kilo ₱100.00 ₱100.00

Flour 2 Per Kilo ₱50.00 ₱100.00

Oil 1 Per Litre ₱110.00 ₱110.00

Sugar 1 Per Kilo ₱84.00 ₱84.00

Butter 1 Per Block ₱40.00 ₱40.00

Chocolate 2 Per Bottle ₱150.00 ₱300.00

Syrup

Blue Lemonade 1 Per Pack ₱180.00 ₱180.00

Powder

Lemon 2 Per Kilo ₱120.00 ₱240.00

Total ₱3456.00

Formula: Expected Income = Formulated Sales – Total Expenses

₱19,444.00 = ₱26,625.00 - ₱7,181.00

Formula Sale Per
82.2% 100% 17.8% Day x Work Days

₱5,325.00 x 5 days =
₱26,6250.00
100% (Formulated Sale
within 5 days)
Equal with Formulated Sales

Table 7. List of Sales

Product Price Quantity Sale Amount

(Per Service)

Plain Burger ₱25.00 25 ₱625.00

Cheese Burger ₱30.00 15 ₱450.00

Special Burger ₱35.00 23 ₱875.00

Double Whopper ₱45.00 25 ₱1,125.00

Chocolate Churros ₱25.00 30 ₱750.00

Moringga Churros ₱20.00 30 ₱600.00

Blue Lemonade ₱10.00 90 ₱900.00

Formulated Sales Per

Day
₱5,325.00

Table 9. List of Expenses

Overall Expenses

Store Supply ₱635.00

Salary And Wages ₱3,000.00

Ingredients ₱2,006.00

Miscellaneous Expenses ₱1,540.00

Total ₱7,181.00

CHAPTER VI

SOCIO-ECONOMIC ASPECT

The purpose of this research is to demonstrate how business impacts society. It outlines the

advantages and disadvantages that the business will bring to society. It indicates the social

aim of the business. It also demonstrates the business’s ability to solve minor and even large
societal concerns. Finally, this chapter seeks to demonstrate how the company gives

satisfaction and high-quality service to its target market.

Socio-Economic Descriptions

This chapter highlights the contribution that business has made to society and its economic

growth. It shows the company's contributions to the community as well as its progress.

Particularly where the business was founded, where resources are available in the

community, and who the potential target consumer is. All elements will be reviewed to

determine what the firm contributed to the greater benefit of its society.

Socio-Economic Benefits

Snack-U's choices is indeed hard. Regardless of the quantity of foods and dips available, as

well as the drinks. Snack-U emphasizes its consumers' independence and freedom of choice.

The company follows the trend of fully accommodating the wants of its clients. The

proposed sitting arrangement is close to one another, making it easy for customers to chat

with one another while waiting for their orders. The atmosphere in the business's location is

very fantastic because it is surrounded by green; the ambiance is a great opportunity to

develop solid relationships with clients in order to acquire loyal consumers. The business

aims to provide more for less by offering high-quality products and services at a reasonable

price. Because the Philippines has a high unemployment rate, the firm also creates jobs to

help reduce the unemployment rate. Chicken Hub also hopes to serve as an inspiration to

aspiring businesses. Ideas are difficult to come by, especially for those who are just starting

out, and having a role model makes it much easier for them to be motivated to continue. The
establishment also contributes to the fresh experiences that a student may have while on

school grounds. Physical stores that provide a place to relax and provide meals and are often

seen outside are not something that a student sees every day. This is not done to encourage

students to spend their time relaxing while doing nothing, but rather to enhance a student’s

social experiences with fellow students even when they are inside the school. This is also to

introduce items that they may someday crave but are unable to get because to the limitations

of what is given in the school cafeteria. Food is necessary for life, and having a variety of

options to choose from can be advantageous, especially for students who are choosy about

what they consume.

References:

Ofgang. (2021), Who invented the hamburger? Biting into the messy history of America’s

iconic sandwich. https://www.history.com/news/hamburger-helpers-the-history-of-americas-

favorite-sandwich

Walhout. (2020). A History of the Burger: From Ancient Rome to the Drive-Thru.

https://www.foodandwine.com/comfort-food/burgers/burger-timeline
October 3, 2022 (Monday)

TO: High School Department Secretary

FROM: Senior high school researchers (ABM)

RE: Total number of JHS and SHS students with School Staff

To whom it may concern,

Greetings! We are a group of ABM student researchers from Sto. Rosario Sapang Palay

College, Inc. will request permission to gather the number of students (per section), teaching

and non-teaching staff as part of our requirements for the subject Thesis Writing. A table will

be set it up for you to fill. Thank you so much, and God bless you.

Sincerely Yours,
Calumpiano, Razel Javierto, Princes Magallanes, Christine Villaraza, Bryle

Researcher Researcher Researcher Researcher

Acknowledged by:

Ms. Christine D. Pantano Mr. Fernando D. Fabia Jr

Research Adviser High School Department Principal

January 4, 2021 (Monday)

TO: Selected high school students from SRSPC

FROM: Senior high school researchers (ABM)
RE: Conduct of survey

Dear Ma’am/Sir,
Peace in Christ!
We, the researchers from 12-Romans, are currently conducting a study entitled “Feasibility
Study of Snack-U” as part of the strand requirements of the Accountancy, Business, and
Management. Our objective is to offer an entirely new surrounding to the students as well as
Meals they will surely enjoy. We are recently in the process of data gathering through survey
in collecting information that Will serve as basis for our study. Regarding this matter, we
would like to ask for your Permission for allowing us to send the questionnaires through your
Messenger account. If the approval is granted, the survey will be conducted on January 5,
2021. The process Should be finished within the time allotted only. The information obtained
by the researchers Will be used in the thesis only. Individual results of the study will be
confidential and Anonymous. We highly appreciate your time spent for reading this request,
and we would fully appreciate Your feedback.
Thank you and may God bless you.

Respectfully Yours,
Calumpiano, Razel Javierto, Princesa Magallanes, Christine Kate Villaraza,JohnBryle
Researcher Researcher Researcher Researcher

Acknowledged by:
Ms. Christine D. Pantano Mr. Fernando D. Fabia Jr.
Research Adviser High School Department Principal

SURVEY
(For feasibility study purposes)

NAME: ________________________ GRADE & SECTION: _________________

1. What kind of Snack-U’s product are you willing to buy?

a. Burger
b. Churros

2.When you purchased Snack-U products from our store, how many would you like to
purchase?
a. 1 to 2 pieces
b. 3 to 4 pieces
c. 5 to 6 pieces

3What drinks do you usually partner with your snacks?

Blue Lemonade
Pink Lemonade
Water

4. What time of day is ideal for eating Snack-U products?

a. Breakfast
b. Lunch
c. Dinner

5. which part of the company should give its top priority?

a. Cleanliness
b. Customers
c. Products
d. All of the above

RAZEL DIMALANTA CALUMPIANO

09353049003
srspc22.calumpianorazel@gmail.com

A simple student that willing to graduate in senior highschool and college and after that
willing to work hard and apply my knowledge and skills in job

Skills
*Ability to help others
*Have a strong body and not just giving up
*Ability in Management

Educational Background
Secondary

Senior High
(2021 present) Sto. Rosario Sapang Palay College, Inc.
Area I, Sapang Palay, City of San Jose Del Monte Bulacan

Junior High
(2017-2021) Sto. Rosario Sapang Palay College, Inc.
Area I, Sapang Palay, City of San Jose Del Monte Bulacan

Primary
Elementary
2010-2016 Teachers Villages
Area E, Sapang Palay, City of San Jose Del Monte Bulacan

Character Reference:
Mr. Fil Edrick D. Fabia Ms. Almira Abbie A. Go
Applied Economics Teacher Practical Research
Sto. Rosario Sapang Palay College Inc. Sto. Rosario Sapang Palay College Inc.
09165660263 09065696819
 Mr. Francis Jake A. Gonzaga
Class Adviser year 2022-2023
Sto. Rosario Sapang Palay College Inc.
09979288676

Razel Dimalanta Calimpiano

(Applicant)

PRINCESA SIMON JAVIERTO

09097233551
Srspc22.javiertoprincesaas@gmail.com

A diligent student who eager to work hard in order to achieve my goals and purposes
to be successful of the job objective.

SKILLS:
Have a skill in technology
Ability to time management
Have a own decisions and understand how their decisions can have repercussions

EDUCATIONAL BACKGROUND:

SECONDARY
Senior High
(2021-Present) Sto. Rosario Sapang Palay College
Area I, Sapang Palay, City of San Jose Del Monte, Bulacan

Junior High
(2016-2021) Citrus National High School
Brgy. Citrus, RC 11, City of San Jose Del Monte, Bulacan

PRIMARY:
Elementary
(2009-2016) Minuyan Proper Elementary School
Minuyan Proper, City of San Jose Del Monte, Bulacan

CHARACTERS REFERENCES:

Mr. Fil Edrick D. Fabia Ms. Almira Abbie Amoroto Go

Applied Economics Teacher Practical Research
Sto. Rosario Sapang Palay College Inc. Sto. Rosario Sapang Palay College Inc.
09165660263 09065696819
 Mr. Francis Jake Gonzaga
Class Adviser year 2022-2023
Sto. Rosario Sapang Palay College Inc.
09979288676

Princesa Simon Javierto

(Applicant)

CHRISTINE KATE PACHECO MAGALLANES

09928957517
Srspc22.magallaneschristinekate@gmail.com
 An motivated student who knows how to learn from her mistakes and tries to be the best
she can be.

SKILLS:
Has strong leadership abilities.
Hard working despite many conflicts facing.
Adapts quickly to new situations and has excellent oral communication abilities.

SECONDARY
Senior High
(2021- Present) Sto. Rosario Sapang Palay College, Inc.
Area I, Sapang Palay, City of San Jose Del Monte, Bulacan

Junior High
(2016-2021) Citrus National High School
RC 11 Brgy. Citrus San Jose Del Monte, Bulacan

Primary
Elementary
(2010-2016) Bagong Buhay G Elementary School
RC 11 Brgy. Citrus San Jose Del Monte, Bulacan

Character References:

Mr. Fil Edrick D. Fabia Ms. Almira Abbie Amoroto Go see

Applied Economics Teacher Practical Research Teacher
Sto. Rosario Sapang Palay College Inc. Sto. Rosario Sapang Palay College Inc.
09165660263 09065696819
 Mr. Francis Jake Gonzaga
Class Adviser year 2022-2023
Sto. Rosario Sapang Palay College Inc.
09979288676

Christine Kate Pacheco Magallanes

(Applicant)

JOHN BRYLE VILLARAZA

09983987621
Srspc22.villarazajohnbrylel@gmail.com
It takes great talent and skill to conceal one’s talent and skill.

Skills:
Have knowledge and skill in technology
Have patience in all times

EDUCATIONAL BACKGROUND:
SECONDARY:

Senior High
(2021-present) STO.ROSARIO SAPANG PALAY COLLEGE INC.
Area I, Sapang Palay, City of San Jose Del Monte, Bulacan

Junior High
(2021-2019) SAN MARTIN NATIONAL HIGH SCHOOL
Purok 6 San Martin III, Bulacan

(2017-2019) OUR LORD OF MERCY SCHOOL

Bankers Village,
PRIMARY:

Elementary
(2017-2016) MARY AND CHILD ACADEMY
Quezon City, 10 Republic Ave, Novaliches, Lungsod
Quezon

CHARACTERS REFERENCES:

Mr. Fil Edrick D. Fabia Ms. Almira Abbie A. Go

Applied Economics Teacher Practical Research Teacher
Sto. Rosario Sapang Palay College Inc. Sto. Rosario Sapang Palay College Inc
09165660263 09065696819

Mr.Francis Jake Gonzaga

Class Adviser year 2022-2023
Sto. Rosario Sapang Palay College Inc.
09979288676

John Bryle L. Villaraza

(Applicant)