INTRODUCTION

Embark on an exciting journey with us as we proudly unveil our latest creation, a

testament to the collaborative genius of four talented Grade 11 ICT students.
Conceived on January 9, 2024, this project embodies the culmination of our
shared vision, dedication, and technical prowess.

Picture a dynamic synergy of minds, each contributing unique insights to bring

this innovation to life. Our diverse team, comprising four equally passionate
individuals, has meticulously crafted a product that transcends conventional
boundaries, showcasing the limitless possibilities when technology meets
creativity.

In the realm of cutting-edge ideas, our creation stands as a beacon of innovation.

From brainstorming sessions to coding marathons, every step of our journey has
been marked by a fervent pursuit of excellence. As we unveil our creation, expect
to be immersed in a realm where technology seamlessly integrates with creativity,
offering a product that not only solves problems but also captivates hearts.

Stay tuned as we share the story behind our creation, delving into the intricacies
of the design process, the challenges we overcame, and the aspirations that fueled
our endeavor. Witness firsthand the transformative power of student-led
innovation, where passion meets purpose, and the future is shaped by the hands
of those poised to lead the way. Welcome to the forefront of innovation, where the
spirit of exploration knows no bounds, and the impact of our collective efforts
resonates far beyond the classroom.
COMPANY DESCRIPTION

Embark on a culinary adventure with FlavorFusion Delights, a food company

brought to life by the collaborative genius of Mapisa, Luzano, Tirambulo, and

Balangue. Our journey, beginning on January 9, 2024, is a flavorful testament to the

passion and innovation ingrained in our diverse team of four.

Picture a world where culinary boundaries are blurred, and every dish is a

harmonious symphony of tastes and textures. At FlavorFusion Delights, we take pride

in crafting a menu that transcends conventional flavors, offering a unique fusion of

global influences and local favorites. Our creations are a reflection of the combined

expertise and creative flair of our talented team members.

From savory delights that dance on your taste buds to sweet indulgences that

warm the soul, each dish at FlavorFusion Delights is a meticulously curated

masterpiece. We invite you to savor the unique blend of Mapisa’s, Luzano’s,

Tirambulo’s, and Balangue’s culinary influences in every bite.

Join us as we redefine the culinary landscape, where innovation meets

tradition, and each dining experience is a FlavorFusion revelation. At FlavorFusion

Delights, we don’t just serve food; we invite you to immerse yourself in a world

where every flavor tells a story, and every meal is a celebration of diversity and

creativity. Welcome to a gastronomic journey like no other.

 3

MISSION

FlavorFusion Delights is on a mission to redefine the culinary landscape, blending

diverse flavors and culinary traditions to create a unique and unforgettable
dining experience. Our mission is to delight the senses, inspire culinary
exploration, and celebrate the rich tapestry of global and local cuisines.

We are committed to crafting exceptional dishes that reflect the collaborative spirit and
innovative prowess of our team, comprised of Mapisa, Luzano, Tirambulo, and
Balangue. With a focus on quality, creativity, and customer satisfaction, our mission is
to be a culinary destination where every meal tells a story and leaves a lasting
impression.

At FlavorFusion Delights, we strive to continuously innovate, pushing the boundaries

of flavor combinations while maintaining a commitment to excellence. Our aim is to
be recognized as a leader in the food industry, known for our passion, diversity, and
the unparalleled culinary experiences we bring to our patrons. Join us on this
gastronomic journey as we embark on a mission to make every meal a FlavorFusion
masterpiece.
VISION

FlavorFusion Delights envisions becoming a globally recognized and beloved food

brand that pioneers innovation in the culinary world. Our vision is to be the go-to
destination for those seeking unparalleled flavor experiences, where the
distinctive touch of Mapisa, Luzano, Tirambulo, and Balangue converges to
create a culinary legacy.

We aspire to be a trendsetter in the industry, known for our commitment to

excellence, creativity, and the seamless fusion of diverse culinary influences. At
the heart of our vision is a dedication to fostering a community of food
enthusiasts who appreciate the artistry behind every dish.

FlavorFusion Delights strives to continually push the boundaries of flavor, setting

new standards for culinary exploration and delighting our customers with each
innovative creation. As we look ahead, our vision includes expanding our
footprint, captivating taste buds globally, and leaving an enduring mark on the
world of gastronomy. Welcome to FlavorFusion Delights, where the future of
flavor is crafted with passion and ingenuity.

CHAPTER I
 5
MARKETING PLAN

Product Description:

Our Fried Sotanghon with Cheese is a delightful dish featuring crispy Sotanghon
noodles paired with a rich blend of melted cheese, creating a flavorful and
satisfying culinary experience.

Product Benefits:

1. **Culinary Diversity:** Our products, curated by the collaborative genius of

Mapisa, Luzano, Tirambulo, and Balangue, offer a diverse range of flavors
that cater to various tastes and preferences.

2. **Innovation in Every Bite:** Experience the forefront of culinary creativity

with our dishes. Each bite is a testament to our commitment to innovation,
showcasing unique combinations and techniques.

3. **Quality Ingredients:** We prioritize the use of high-quality, locally sourced

ingredients to ensure freshness, flavor, and a positive impact on the
communities we serve.

4. **Memorable Dining Experiences:** Whether you’re a seasoned food

enthusiast or a culinary explorer, our products promise to create memorable
dining experiences that go beyond traditional expectations.

5. **Global Inspiration:** Enjoy a gastronomic journey that draws inspiration

from global culinary traditions, bringing a world of flavors to your plate.
6. **Artisanal Craftsmanship:** The culinary expertise of our team ensures
that each dish is a carefully crafted masterpiece, reflecting a passion for
excellence in every detail.

7. **Customer Satisfaction:** At FlavorFusion Delights, we prioritize customer

satisfaction, aiming to exceed expectations with every dish and create a loyal
community of food enthusiasts.

8. **Versatility:** Our products cater to a wide range of preferences, offering

versatility in menu options that can satisfy diverse tastes and dietary
requirements.

Target Market:

Students, friends, neighbors, and teachers throughout Davao del Sur are our

target market.

Table NO. 1 Competitors Analysis- Marketing Mix

Name Product/ Pricing Place Promotion

Services Company Value

Added

Services
 7
FS Cheese Fried 10 Pesos Cheesy None
Sotanghon Delight
with Cheese Alert!

Barayong,
Magsaysay,
Davao Del
Sur

Name of Product Price Location Promotion Value

the Strategy Strategy Strategy Strategy Added

Product Services

FS Cheese Differentation Penetration Barayong, Online {None}

Based Strategy Pricing Magsaysay Pages,

Strategy , Davao del Tarpaulin&

Sur Fliers
 8

Table NO.
2 Marketing Plan
Pricing:

The price is so reasonable for our target market, we sell it for only Php 10 per

cup.

Promotion Strategy:

The promotion strategy that we use are Online Pages, Fliers, and Tarpaulin.

We will put details about our product to post.

Raw Materials:

Sotanghon, Cooking Oil, Cheese Powder are the

ingredients we’ll need.

Market Demand:

As we evaluate and study the customers habits we estimate 50-200 per day.

The market demand for this kind of product has been moderate to high since we

began.

Table NO. 3 Historical Demand Data of FriedFusion Delights, Fried Sotanghon

Previous Years Demand Qy

2017 20,000

2018 33,000

2019 43,000
 9

2020 53,000

2021 63,000

Table NO. 4 Projected Demand Data of FriedFusion Delights

Projected Year Previous Demand Difference Projected Demand

2022 20,000 43,000 63,000

2023 33,000 43,000 76,000

2024 43,000 43,000 86,000

2025 53,000 43,000 96,000

2026 63,000 43,000 106,000

5 Sales Forecast
Projected Projected Sales Forecast

Year Demand 50% (peso)

Projected

Demand SRP

2022 63,000 31,500 10.00 1,045,500

2023 76,000 38,000 10.00 1,055,000

2024 86,000 43,000 10.00 1,065,000

2025 96,000 48,000 10.00 1,075,00

2026 106,000 53,000 10.00 1,100,000

Location / Store Site:

Our company is situated close to Barayong, Magsaysay, Davao del Sur.

 10

Table NO.
 CHAPTER II

TECHNICAL PLAN

Nature of the Product

Coffee Jelly is made of delicious ingredients that are simple to find in our
surroundings and coffee-flavored gelatin. This product This product is good for
outings, picnics, bonding, and watching TV with friends. It is also healthy, tasty,
and reasonably priced for desserts and breads. Coffee Jelly promotes health and
increases energy to defend the body against damaging free radicals that damage
DNA.

Materials of the Product

To make our Coffee Jelly Delicious, we need coffee powder, gelatin, sugar, condensed
milk, and cream.

Sources of Raw Materials

All the materials we need is very easy to be found in the Supermarket and

Malls.
3 Cost of Raw Materials
Specifications Cost of Raw Materials

Sotanghon Php 20.00 per pack

Cheese Powder Php 15.00 per pack

Cooking Oil Php 20.00 per ½ kilo

 12

Table NO.
Tools and Equipment

The tools and equipment we use are spoons, glove, hair net, electric stove, pot,

knife, and stainless tray.

Figure 1. Operating Process

Preparing
Receiving Materials

Finish Making Product

Product

Figure 2. Legend

This storage we are buying and collecting ingredients

INPUT
we use for our product.

This storage we are preparing our tool, equipment,

Preparing
and ingredients.

This storage we are making our product.

Making
Product

Finish In this stage, the process of making the product is

Product
done and ready to Eat and sell
 13

Location

Only Barayong, Magsaysay, Davao del Sur is home to our coffee jelly product,

which is close to Barayong National High School and Barayong Elementary School.

We design our company so that customers can find us with ease.

EXHIBIT 1: Product

EXHIBIT 2: Business Location

 14

Figure 3. Sketch

Barayong National High

Store
FlavorFusion
School Delights

Barayong Central Elementary School

Figure 4. Floor Plan

WashingArea

CookingArea

DisplayArea

ServicingArea
 15

CHAPTER III

MANAGEMENT PLAN

Every business owner strives to make a profit and provide a good and

highquality product to their customers in order to be successful in business

organization. To handle their business easily and be prepared to address any issues

that may arise, they should always have a plan before starting a business. When an

employer or manager hires a new employee, they should look for someone who is

dependable, responsible in all that they do, diligent, and has a positive personal

history. A supervisor who oversees the daily operations of the business as well as the

supply inventory also controls the business.

Team Management

Table NO. 7 Owners Capital Contribution

Owners Capital Name Capital Contribution

Cañada 250,000 or 50%

Siervo 250,000 or 50%

Total: 500,000 or 100%

Business Objectives:

Long Term: To keep our product in good condition so that it can satisfy customer

tastes and to provide excellent customer service so that our customers do not irritate

us as employees.

Short Term: To provide them with good service and a good quality of our product.
Business Organization:
 The company has adaptable management and can manage an offer the owner

makes with a sizable amount of liability. A manager who holds the company and its

employees accountable and ensures that they carry out their duties and helps each

other solve problems. A cashier who handles all of the receipts for a business

organization updates the cash.

Figure 5. Structure

Owners:
Balangue, Luzano, Mapisa, Tirambulo

Manager:
Balangue

Luzano, Mapisa, Tirambulo

Cooker: Luzano Server:

Washer: Tirambulo Mapisa
 17

Table NO. 8 Job Position and Salary Wages

Position Worker Salary Daily Monthly Yearly Benefits
Wages (22) (12)

Cooker 1 300 300 6,600 79,200 SSS,

PHILHEALTH
, ST. PETER,
PAG-IBIG
Dish 1 200 200 4,400 28,800 SSS,
Washer PHILHEALTH
, ST. PETER,
PAG-IBIG
Server 1 250 250 5,500 66,000 SSS,
PHILHEALTH
, ST. PETER,
PAG-IBIG
Total: 3 750 16,500 198,000
Table 9. Employer and Employee’s Share of Contribution for Benefits
Benefits Total Monthly Premium Employer Employee
Individual
SSS ₱715.00 ₱467.50 ₱247.50

PHILHEALTH ₱400.00 ₱200 ₱200

PAG-IBIG ₱200.00 ₱100 ₱100

Company Policy:

Worker:

• You should always be responsible.

• Always arrive on time and on the specified date.

• Avoid absences and being late.

• Take care when using the tools and equipment.

• Treat the customer with respect and kindness.

• Be Honest.
 18

Customer

Please be courteous and refrain from being rude to our employees, dear

customers. Simply contact the manager’s staff if you have any questions, suggestions,

or issues.

Methods and Procedures:

1. Prepare the ingredients

2. Heat the Cooking , Cut the

Sotanghon to Small Pieces

3. Fry the Sotanghon for a couple of

seconds

4. Let the Sotanghon Dry and put it in

a container with the cheese powder
then close the container and shake it
well
 CHAPTER 4

SOCIO-ECONOMIC PLAN

Strength

Our products are made of gelatin and coffee. We guarantee that you will be
pleased with our goods and the procedure we used. Every month, we provide a
discount and a buy three get one deal. Additionally, you can obtain various
nutrients and good benefits. Simply due of its modest cost, everyone can buy this
item. The price of this product, which is only P10.00, is really reasonable,
especially for parents, teachers, and other individuals. We were able to create our
product thanks to the manager and employee collaboration, as well as the
members’ unity and customer-

Weaknesses

**”Seasonal Ingredient Dependency:**

One potential weakness for our Fried Sotanghon with Cheese is the dependency on
seasonal ingredients. As some key components are sourced seasonally, it may pose
challenges in maintaining consistent availability throughout the year. We recognize
the importance of addressing this aspect to ensure a reliable and continuous supply,
minimizing any potential disruptions in offering our signature dish to our valued
customers.”

Opportunities**”Market Expansion Potential:**

An exciting opportunity for our Fried Sotanghon with Cheese lies in expanding our
market reach. With the increasing trend of consumers seeking diverse and unique
 20

culinary experiences, there is a substantial opportunity to introduce our distinctive

product to new demographics and regions. By strategically targeting untappe

markets, we can capitalize on the growing demand for innovative and flavorful dishes,
establishing our brand as a go-to choice for those craving a delightful culinary
fusion.”

Threats

**”Competition in the Culinary Landscape:**

One notable threat for our Fried Sotanghon with Cheese is the competitive nature of
the culinary industry. As the market continues to evolve, new entrants and existing
competitors may introduce similar or alternative offerings. To address this threat, we
must consistently innovate, differentiate our product, and actively monitor market
trends to stay ahead and maintain our unique position in the culinary landscape.”

CHAPTER 5

FINANCIAL PLAN SCHEDULE

Schedule No. 1 Projected Sales (2022-2026)

Year 2022 2023 2024 2025 2026

In Units 10,000 20,000 40,000 60,000 90,000

SRP 10 10 10 10 10

Total Sales 100,000 200,000 400,000 60,000 900,000

Schedule No. 2 Cost of Sales
 Year 2022 2023 2024 2025 2026

Quantity 10,000 20,000 40,000 60,000 90,000

Product 2.6819 2.6819 2.6819 2.6819 2.6819

Cost/Unit
Cost of 84,479.85 101,912.2 115,321.7 128,731.2 142,140.7
Sales
Schedule No. 3 Raw Materials

Specification Daily Cost Monthly Cost Yearly Cost of

Production Production Production
Sotanghon 20 450 5,000

Cooking Oil 20 310 3,000

Cheese Powder 20 600 7,000

Total 60 1,360 12,000

Unit Produces/day= 119 Cost per Unit=2.6819

Schedule No.4 Compensation (Salary)

Personnel Compensation No. Of Workers Annual

Compensation

Cooker 300 1 79,200

Dish Washer 200 1 28,800

Server 250 1 66,000

Total: 750 3 198,000

 22

Schedule No. 5 Kitchen Supplies

Items Acquisition

Spoons 500

Glove (2) 40

Hair Net (2) 40

Electric Stove 2,000

Pot 1,500

Knife 600

Container 300

Total 4,780
Schedule No. 6 Capital Contribution

Partners Contribution

Randan Balangue 100,000

John Paul Luzano 100,000
Brent Carl Mapisa 100,000
Nymart Tirambulo 100,000
Total 400,000 or 100%
Schedule No. 7 Operating Expense

Specification Monthly Yearly

Rent Expense 1,000 12,000

Business Permit 2,000

Utilities Expense 1,500 18,000

Advertising (Tarpaulin) 350 4,200

Salaries & Wages 16,500 198,000

Transportation 500 6,000

Total 19,850 240,200

25

INCOME STATEMENT FOR YEAR ENDED (2022-2026)

Year 2022 2023 2024 2025 2026

Revenue 1,102,500 1,330,000 1,505,000 1,680,000 1,855,00

Cost of 84,479.85 101,912.2 115,321.7 128,731.2 142,140.7

Sales
Gross 1,018,020.15 1,228,087.8 1,389,678. 1,551,268.8 1,712,859.3
Profit 3
Less 240,200 240,200 240,200 240,200 240,200
Operating
Expense
Income 777,820.15 987,887.8 1,149,478. 1,311,068.8 1,472,659.3
Before 3
Income
Tax
Income 233,346.04 296,366.34 344,843.49 393,320.64 441,797.79
Tax 30% 5
Income 544,474.105 691,521.46 804,634.81 917,748.16 1,030,861.51
After Tax
 APPROVAL SHEET

This business plan entitled Fried Sotanghon is prepared and submitted by

Randan Balangue, John Paul Luzano, Nymart Tirambulo and Brent Carl

Mapisa in partial fulfillment for the Senior High School Department, has been

examined and herby recommended for approval and acceptance.

APRILYN C.
CAMINAD
E
ADVISER

PANEL OF EXAMINERS

APPROVED by the exemplary Research Panel with remarks of PASSED.

Rufa Mae Talingting

Sharyll

Mary Jean Certifico

Panelist

ACCEPTED in Partial fulfillment for the Entrepreneurship

 ACKNOWLEDGMENT

First of all, we want to give thanks and honor to our almighty God give us

strength and enough knowledge to finish the business plan that were conducting

since day one. It's a big gratitude to do have our entrepreneurship teacher

because she is the reason why we successfully produce our business plan. She

never fails to fill us with her wisdom and learnings.

To our other beloved teachers, parents and friends who become so

supportive to visit our never-ending appreciation for them. Their perseverance

inspired as to continue and push we already started. We are happy to express my

deepest gratitude to all person who spend their valuable time and help as a lot in

preparing of this project work. A successful talent of be set to any industry gave

us a chance to transfer it into a result.

We are thankful to Mrs. Aprilyn C. Caminade we income in a day for

guiding as toward successful preparation of this subject, we would like to

express our opportunity to my friends in all people who have directly and

indirectly help us in this project work.

 DEDICATION

At first, we dedicated this to our Almighty God .

We would not have been able to achieve this success without

his

mercy and sympathy.

Towards our parents,

To our Teachers,

To our Friends,

And

To our Classmates

We appreciate your faith in us and your generous support.

Whom none of our achievements would be possible .

TABLE OF CONTENTS

Title Page i
Approval Page ii
Acknowledgement iii
Dedication iv
Table of Contents v
List of Tables viii
List of Exhibit ix
List of Figures x
List of Schedule xi
Executive Summary xii
Introduction……………………………………………………………….1
Company Description………………………………………………...…..2
Logo………………………………………………………………………2
Mission……………………………………………………………………3
Vision……………………………………………………………………..3
Goals……………………………………………………………………...3
Chapter 1. Marketing Plan.............................................................................................4
Product Description.......................................................................................4
Product Benefits............................................................................................4
Target Market................................................................................................4
Pricing...........................................................................................................6
Promotion Strategy.......................................................................................6
Raw Materials...............................................................................................6
Market Demand............................................................................................7
Location/Store Site.......................................................................................8

Chapter 2. Technical Plan.............................................................................................9

Nature of the Product....................................................................................9
Materials of the Product................................................................................9
Source of Raw Materials...............................................................................9
Tools and
Equipment....................................................................................10
Location........................................................................................................1
1

Chapter 3. Management Plan.......................................................................................14

Business
Objectives......................................................................................14
 Business
Organization..................................................................................15
Company Policy...........................................................................................16
Methods and
Procedures...............................................................................17
Chapter 4. Socio-Economic
Plan.....................................................................................19
Strength............................................................................................................19
Weaknesses......................................................................................................19
Opportunities....................................................................................................20
Threats...............................................................................................................20

Chapter 5. Financial

Plan.................................................................................................21

APPENDIX.
Curriculum Vitae..............................................................................................26

LIST OF TABLE

Tables Title Page

1 Competition Analysis Marketing Mix 5

2 Marketing Plan 6

3 Historical Demand Data 7

4 Projected Demand Data 7

5 Sales Forecast 9

6 Cost of Raw Materials 14

7 Owners Capital Contribution 14

8 Job Position and Salary Wages 14

9 Share of Contribution for Benefits 16

LIST OF EXHIBIT
Exhibit Title Page

1 Product 11
1 Business Location 12
 LIST OF FIGURES

Figures Title Page

1 Operating Process 10

2 Legend 11

3 Sketch 12

4 Floor Plan 13

5 Structure 15
 LIST OF SCHEDULES

Schedules Title Page

1 Projected Sales 21
2 Cost of Sales 21
3 Raw Materials 22
4 Compensation 22
5 Kitchen Supplies 23
6 Capital Contribution 23
7 Operating Expense 24

EXECUTIVE SUMMARY

**Executive Summary: FlavorFusion Delights**

FlavorFusion Delights, a culinary venture committed to redefining taste experiences,

presents a distinctive offering with our signature product, the “Fried Sotanghon with
Cheese.” Crafted with precision and passion, this dish embodies the harmonious
fusion of diverse flavors, reflecting the collaborative brilliance of our culinary team.

**Strengths:**
Our strength lies in the artful mastery of blending flavors, ensuring each bite is a
delightful symphony. With a commitment to unique culinary experiences, our Fried
Sotanghon with Cheese captures the essence of our expertise and innovation.

**Weakness:**
An area of consideration is the seasonal dependency on certain ingredients, requiring
strategic management to ensure consistent availability throughout the year.
**Opportunity:**

Amidst a dynamic culinary landscape, there is a significant opportunity for market

expansion. Targeting new demographics and regions aligns with the increasing
demand for innovative and flavorful dishes.

**Threats:**
Competitive forces within the culinary industry pose a threat. To navigate this
challenge, continual innovation, differentiation, and vigilant market monitoring are
essential to maintaining our distinct position.

In summary, FlavorFusion Delights is poised to captivate taste buds with the

unique allure of our Fried Sotanghon with Cheese. By leveraging our
strengths, addressing weaknesses, seizing opportunities, and mitigating
threats, we are positioned for sustained success in the ever-evolving culinary
realm. Welcome to a journey where each dish is a masterpiece, and every bite
tells the story of FlavorFusion APPENDIX Delights’ commitment to
culinary excellence.

CURRICULUM VITAE

26

PERSONAL INFORMATION:

NAME: Randan Balangue

AGE: 16
SEX: Male
ADRESS: Lower Kilolog, San Isidro, Magsaysay, Davao del Sur
BIRTHDAY: May, 28, 2007
BIRTHPLACE: San Pedro, Laguna
PHONE NO.: 094533346625
EMAIL: danhjpn69@gmail.com
ELEMENTARY: Pacita Complex 1 Elementary School, San Pedro, Laguna
HIGHSCHOOL: Barayong National High School
GRADE & SECTION: Grade 11 ICT - A

NAME: John Paul Luzano

AGE: 16

SEX: Male

ADRESS: Baranggay site barayong

BIRTHDAY: March,17,2007

BIRTHPLACE: Barayong Magsaysay

PHONE NO.: 09061595231

EMAIL:paultzy031707@gmail.com

ELEMENTARY: Barayong Elementary School

HIGHSCHOOL: Barayong National High School

GRADE & SECTION: 11 ICT-A

PERSONAL INFORMATION:

NAME:Brent Carl M. Mapisa

AGE:16

SEX:Male

ADRESS:Purok sinagtala barangay rizal

BIRTHDAY: May 30 2007

BIRTHPLACE:Rizal Bansalan davao del sur

PHONE NO.:09069016049

EMAIL:brentcarlmapisa@gmail.com

ELEMENTARY: Barayong Elementary school

HIGHSCHOOL: Barayong National High School

GRADE & SECTION:11 ICT A

NAME:NYMART R.TIRAMBULO

AGE:16

SEX:MALE

ADRESS: CROSSING BARAYONG PUROK 6

BIRTHDAY:AUGUST 25

BIRTHPLACE:DOLO BANSALAN DAVAO DELSUR

PHONE NO.:09953931847

29
EMAIL:nymarttirambulo@gmail.com

ELEMENTARY: Barayong Elementary School

HIGHSCHOOL: Barayong National High School

GRADE & SECTION: ICT 11 - A

 Fried Sotanghon

Business Plan

Presented to the Faculty of Senior High School Education Department

Barayong National High School
Barayong Magsaysay,
Davao del Sur

In partial Fulfillment of the Requirements

For Entrepreneurship
7:00 – 8:00

By

Randan Balangue,John Paul Luzano, Brent Carl Mapisa, and Nymart

Tirambulot

JANUARY 2024