1. 1. Capitol University Corrales - Osmea Ext.

, Cagayan de Oro City In Partial

Fulfillment of the Subject Feasibility Study Submitted by: Brenely T. Solis Junryl L.
Ybaez Anjhie Grace M. Valle Bryan Agustin B. Oculam Submitted to: Dr. Aldrich
S. Palarca
2. 2. ACKNOWLEDGEMENT The researcher would indebted to so people who have
suggested and shared their ideas to the conceptualization of this research. This
Feasibility Study has been made possible by the guidance, supervision,
cooperation and participation of the following: To our Almighty God who always
look up and secure the safety of the proponents in doing this project To our
parents for the financial assistance and who always guide and give words of
wisdom to inspire us in doing our best in preparing the Feasibility Study. To our
beloved intelligent Professor, Aldrich S. Palarca, who has greatly shared his
knowledge with us with patience and diligence in helping us meet the necessary
works for the completion of our Feasibility study. Sincerest gratitude is extended
also to our respondents, the Business Administration Students of Capitol
University for the time they spent in the interview. Together, we sincerely
acknowledge and give thanks the person/s mentioned above who have brought
the success of doing this Feasibility Study. We are very grateful for this wonderful
accomplishment.
3. 3. ACKNOWLEDGEMENT The researcher would indebted to so people who have
suggested and shared their ideas to the conceptualization of this research. This
Feasibility Study has been made possible by the guidance, supervision,
cooperation and participation of the following: To our Almighty God who always
look up and secure the safety of the proponents in doing this project To our
parents for the financial assistance and who always guide and give words of
wisdom to inspire us in doing our best in preparing the Feasibility Study. To our
beloved intelligent Professor, Aldrich S. Palarca, who has greatly shared his
knowledge with us with patience and diligence in helping us meet the necessary
works for the completion of our Feasibility study. Sincerest gratitude is extended
also to our respondents, the Business Administration Students of Capitol
University for the time they spent in the interview. Together, we sincerely
acknowledge and give thanks the person/s mentioned above who have brought
the success of doing this Feasibility Study. We are very grateful for this wonderful
accomplishment.
4. 4. Partners combine its expertise in running this business with the help of our
parents and guardians who hands out their support financially to make this
project successful. The management is not only looking forward to self-benefit
but also with the customers and community. Proving good quality products that
ensures the safety and satisfaction of the customers.
5. 5. Chapter I Introduction A healthier variety of breads are what we are in
cognizance. For this brand perception that we formalize we would like to linger
the interest of the buyers and also the consumer with our version of Veggie
Breads. We would like introduce varieties of flavors that consumers that would
not normally taste with the following flavors that we would like to propose:
malunngay (horseradish), ampalaya (bitter gourd), talong (eggplant,) kamatis
(tomatoes) etc. Nowadays people would choose an artificially made food product
that has a less healthy nutritional content over the conventional foods that is
said to be good for our health that is available in the market. Promoting a
healthy and convenient way of eating by introducing varieties of Veggie Breads
to the public consumers would also benefit not just the consumers with the its
health nutrition content it have but also helps the Filipino farming industries in
the country as well.

6. 6. Background of the Study We make this product proposal for the purpose that
we want to serve our valued customers in a new product dishes that we give
them a healthy food that will enjoy not only for adults but also for the young
ones, we add especial ingredients for our product such as malungay, We would
like to introduce varieties of flavors that consumers that would not normally taste
of the bread. Nowadays people would choose an artificially made food product
that has a less healthy nutritional content over the conventional foods that is
said to be good for our health lifestyle that is available in the market.
Promoting a healthy and convenient way of eating by introducing varieties of
Veggie Breads to the public consumers would also benefit not just the consumers
with the its health nutrition content it have but also helps the Filipino farming
industries in the country as well they will encourage.
7. 7. Packaging Promotion Pricing Strategy Product Demand Target
Market Competitive Condition General Business Condition The Marketing
aspect of the study Plant Lay-out Plant Location Equipment/Materials
Product Process Product Description The Technical aspect of the study
Statement of the Problem This feasibility study is intended to evaluate the
feasibility of selling bread with vegetable flavored. Specifically, it aims to
evaluate and analyze the following areas:
8. 8. Contribution to the society Contribution to the government The Socioeconomic aspect of the study Company Policies Job Analysis Structure
Form of Ownership The Management aspect of the study Ratio Analysis
Return on Investment Cash Flow Statement (5 years projected) Balance
Sheet (5 years projected) Income Statement (5 years projected) Total
expenses Total Sales Sources of Funds Capitalization The Financing
aspect of the study
9. 9. Conceptual Framework The technical study of the project comprises product
description, product process, equipment and materials, plant location and plant
layout. In this area, it discusses on how the product Veggie Bread is produce,
what ingredients and equipments are needed, and where will the researchers
going to put the said business and its layout. The marketing study covers the
general business condition, competitive condition, target market, demand,
supply, product, pricing strategy, promotion, and packaging. This area talks
about the structured questionnaire floated to the respondents and the result
determines the demand and supply and for the researchers to know whether
their product will penetrate the target market. The financial study shows the
capitalization, sources of funds, total sales, total expenses, income statement,
balance sheet, cash flow statement, return on investment, and ratio analysis.
This area discusses if the business is profitable or not. In addition, it serves as a
guide for the researchers to know if the transactions within 3 years are
increasing.
10. 10. The management study shows the form of ownership, the structure of the
business, job analysis and company policies that the researchers had formulated.
The socio-economic study shows the contribution of the study to the government
and to the society. This area proves that the business existed not only for profit
purposes, but also for the improvement of the welfare of the people.
11. 11. Framework of the Study TECHNICAL MARKETING FINANCING MANAGEMENT
SOCIOECONOMIC Product Description General Business Condition Capitalization
Form of Ownership Contribution to the Government Product Process Competitive
Condition Sources of Funds Structure Contribution to the Society Equipment/
Materials Demand Total Sales Job Analysis Plant Location Product Total Expenses

Company Policies Plant Lay-out Pricing Strategy Income Statement Promotion

Balance Sheet Packaging Cash Flow Statement Return on investment Ratio
Analysis Table 1.1
12. 12. Scope and Limitation of the Study This study of the Veggie bread business
is restricted to Cagayan de Oro city and will be based on management,
marketing, technical, socioeconomic, and financial aspect of business. Students
will be covered as part of the respondents. The product will be disseminated
through direct selling and orders are also accepted from the customer within in
Cagayan de Oro city from those who are willing to purchase our product.
Significance of the study The study gives the consumer 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. To the customers- the researchers believed that the customers
will benefit because the study was made for them and the researcher had priced
the product at a reasonable price. They will benefit by buying the product and
they will see that it can be used for a long time. To the researchers- in doing the
study, the researchers have acquired new skills and knowledge that they can use
in their profession .This paper can enlighten their thinking with regards to the
reality of life especially as we walk towards the path of the business world.
13. 13. To the students- The proposed study will help you speeding up metabolism,
providing an immediate source of energy with fewer calories than other fats.
Reduces Sweet Cravings and improves insulin secretion and utilization of blood
glucose. To the teachers- The proposed study will help your health esp. those
who are elderly people these products provide many benefits, it protects against
osteoporosis, Helps relieve symptoms associated with gallbladder disease. To the
farmers- The proposed study will help the farmers to engage in producing more
vegetables, we are not only selling but also helping the farmers to promote their
product. The study gives the consumer a product which is affordable but with
health benefits. This will also give the farmers the opportunity to engage in a
business that will serve as a stepping stone to economic growth. Furthermore,
this feasibility study will also serve as a guide and a stepping stone to economic
growth specially the farmers to enhance their farming as the main ingredients of
this product and to those people who would want to put up their own business.
14. 14. Structured Questionnaire - a written instrument used in gathering
information through survey. Marketing Strategy - a series of marketing activities
that an organization do to acquire customers Management - the overall
organizational structure of a certain business Income Statement - type of
financial statement that shows the annual sales of the business with its expenses
incurred for the whole year Form of Ownership - refers to a type of business
form of organization Demand- refers to the quantity of goods does a buyer is
willing to buy at a given price Capitalization - the monetary contribution of
each partner in starting up a business Break-even Point - refers to an indicator
of the volume where profits equal zero, which means no gain, no loss Balance
Sheet- one of the financial statements that show the total assets, total liabilities
and equity of a business Definition of Terms For a better comprehension on this
feasibility study, the following definitions of terms are provided:
15. 15. Nutrition - The process of providing or obtaining the food necessary for
health and growth. Vegetables - A plant or part of a plant used as food, typically
as accompaniment to meat or fish, such as a cabbage, potato, carrot, or bean.
Malunggay - Moringa Oleifera (synonym: Moringa pterygo sperma) is the most
widely cultivated species of the genus Moringa, which is the only genus in the

family Moringaceae, is the most nutritious plant in the world. It is rich in

vitamins A and C and iron. Bread - A staple food made from flour or meal mixed
with other dry and liquid ingredients, usually combined with a leavening agent,
and kneaded, shaped into loaves, and baked.
16. 16. Chapter II METHODOLOGY This chapter describes and discusses how the
researchers will gather the necessary data and information that will be used in
the entire study. It describes who will be the respondents and focus of the
research. This also shows the procedure of source of data and methods of
collecting data; these chapters also discuss the type of research, research
design, and the research locale where the study will be conducted and
description of our product and the outlook of the industry and the size of the
industry, target market, market segmentation and presentation, in marketing and
sales activities, detailed of our product and service description that we will going
to apply to our business and the competition in the market. Research Design The
researchers used the descriptive design and applied using survey questionnaires
and key informant interview. The survey was conducted by providing structured
questionnaires to a number of identified respondents from the collages inside
Capitol University. The participants who were asked to evaluate the bread types/
flavors during the survey were randomly selected from identified respondents.
The survey was aided using an interview guide questioners. Moreover, interviews
were conducted with existing business operators who sell breads which will
server us key information on how will we the researchers improve more our
product offerings to our target consumers.
17. 17. Research Locale The researchers floated the survey questionnaires around
specific department of Capitol University. The number of students that are being
selected here are from different department and are brief discussion on what is
the research about. Therefore in this area the researchers planned to have their
distribution of their products through consignment. Figure 1.1
18. 18. Respondents Due to a large number of people that may become the possible
costumers, the researchers got at least 250 respondents from the identified
research locale. Respondents were identified immediately after they have shown
interest in buying vegetable bread (Veggie Bread). Colleges No. of Respondents
Business Administration 25 Nursing 25 Education 25 Maritime Engineering 25
Computer Science 25 Midwifery 25 Engineering 25 Criminology 25 A.B. English
25 Accounting Technology 25 TOTAL: 250 Table 2.1 Sources and Methods of
Collecting Data The researchers have gathered data through the primary data.
The primary data were gathered by giving away a structured questionnaire to
selected students in different departments of Capitol University.
19. 19. Chapter III Technical Study Figure 1.2 This study discusses about the process
of production and the activities of the business. It states also the machineries
and equipment used in production and other aspect regarding bringing the raw
material into finished products ready for trade. Plant layout, size and structures
are all presented for the purpose of identifying the business operation. Also
product specifications the product processes using the flow chart. The list of
machinery, tools and equipment are enumerated with their corresponding cost,
raw materials and plant fund sources are also cited.
20. 20. General Business Condition All bakery products and ingredients thereof shall
be stored, handled, transported and kept so as to protect them from spoilage,
contamination, disease and unwholesomeness. Boxes and other permanent
receptacle or containers for the storing, receiving or handling of bakery products
shall be so placed and constructed as to be beyond the reach of contamination
from streets, alleys and sidewalks and from animals and shall be kept clean and

sanitary by the bakery. There shall not be used in bakery products or in the
ingredients thereof any ingredient or material, including water, which is spoiled
or contaminated or which may render the product unwholesome, unfit for food or
injurious to health. Every room used for the manufacture of flour or meal food
products shall have the furniture and utensils therein so arranged that they and
the floor may at all times be kept clean and in good sanitary condition. Every
bakery shall be constructed, drained, lighted, ventilated and maintained in a
clean and sanitary condition, and screened against flies, shall have plumbing and
drainage facilities, together with suitable wash basins, wash sinks and toilets or
water closets, which shall be kept in a clean and sanitary condition. The said
toilets or water closets shall be in rooms having no direct connection to any room
in which bakery products or ingredients are prepared, stored, handled or
displayed. In connection with every bakery, suitable room shall be provided for
the changing and hanging of the wearing apparel of the workers or employees,
which
21. 21. shall be separate and apart from the work, storage and sales rooms, and
shall be kept in a clean and sanitary condition. No person shall sit or lounge or be
permitted to sit, lie or lounge upon any of the tables, shelves, boxes or other
equipment or accessories used in connection with the production, preparation,
packing, storing, display or sale of bakery products in a bakery. No live animal or
birds shall be kept in any building or part thereof used as a bakery for such
production, preparation, packing, storing display or sale of bakery products.
Before beginning the work or preparing, mixing or handling of any ingredients
used in the production of bakery products, every person engaged in such work
shall wash the hands and arms, and after using toilets or water closets, every
person therein engaged shall wash the hands and arms thoroughly and then
rinse in clean water, and for this purpose the owner or operator of the bakery
shall provide sufficient facilities and post notes to this effect. No owner or
operator of a bakery shall require or permit any person affected with any
contagious, infectious or other disease or physical ailment which may render
such employment detrimental to the public health, nor any person who refuses to
submit to an examination, to work therein. Employees shall be prohibited from
smoking while preparing and baking veggie bread products.
22. 22. Production Process Veggie Bread Procedure INGREDIENTS: 4 cups (500g) first
class Flour 3 tsp. instant dried yeast 1/2 cup sugar 3/4 tsp. salt 5 tbsp. softened
butter 1 tbsp. oil 1 egg 1/2 cups water 1/4 cup evaporated milk 1/2 cup fresh milk
Powdered malunggay Figure 1.4
23. 23. Step-by-step Procedure Combine flour, sugar, salt, powdered Malunggay and
yeast. Lightly mix the dry ingredients with your dough hook and then add egg,
butter and oil. Put your mixer into Speed 1 and let the egg, butter and oil mix
with the dry ingredients. Place your fresh milk, evaporated milk and water in a
microwavable container and heat it up for 45 seconds first, before pouring it to
your Vegie bread. Once the veggie bread mix becomes overall wet, increase the
Speed to 2 and kneads for 15 minutes in the mixer. Prepare a stainless steel large
mixing bowl and wipe the inside with an oiled kitchen paper towel. Once the
kneading is done, turn off the mixer and remove the dough hook and bowl out of
the mixer stand. Lightly oil your hands and remove the dough. Tuck in the edges
of the dough underneath to create a smooth top surface before placing it in your
oiled mixing bowl. Cover the bowl with cling wrap. If the weather is hot, just leave
the bowl on your kitchen bench but if its cold pour some hot boiling water in a
container and place it inside your oven (turned off) on the bottom level. Position
your covered Veggie bread dough on a rack above the hot water container, close

the door oven and leave it there for 1 hour (same amount of time if its on the
kitchen bench), until it double in size. Place two handful flour in the corners in the
cleaned kitchen bench. Lightly flour your kneading area with a bit of your flour.
Take out the risen Veggie
24. 24. bread dough out of the mixing bowl and knead/punch down the air out of it. If
it gets too sticky, lightly flour your hands and pat the overall exterior of the
dough. Roll the dough till it becomes elongated. Using a 1/3 measuring cup,
scoop some of the dough and level it up with your inner palm and with a
sweeping motion (using your palm) cuts the dough on the edges of the
measuring cup. Cup each Veggie Bread dough portions with your right hand and
roll it into a ball in an anti-clockwise motion, if it gets too sticky, dust your hands
with some flour. Dip each rolled Veggie Bread dough into the bread crumbs.
Before placing it in your baking tray, make the dough slightly oval shaped.
Distance each dough portion about 2-2.5cm away from each other. Cover the
baking tray with cling wrap loosely. Let it rise for another hour (hot weather
leave it on the kitchen bench, cold weather inside the oven with hot water
underneath), it will double its size again. Preheat your oven 200C and bake your
tray of Veggie Bread on the top second rack for 10 - 15 minutes. Once cooked
slide the Veggie Bread rolls into a wire cooling rack immediately. MAKES: 15 -16
Veggie Bread Rolls.
25. 25. Workflow of the Process 1 2 3 4 5 6 7 8 9 Create a veggie bread concept
Gather the indredients needed Combine the dough mixture for the bread Add
the the vegetable bits in the dough mixture Bake the dough mixture Wait till its
done Prepare for the finishing touches When done baking, then add the
finishing touches Display in the shelf. Table 3.1
26. 26. Peanut Bread ( 15.00) Peanut butter flavored bread with a small amount of
chopped roasted peanuts offers delightfully surprising crunch and with a sliced
malunggay minced mixed in the dough to put a healthy touch to it. Figure
2.1Product Description The Veggie bread is made by baking malunggay
horseradish plant bits in the dough of flour and water added with flavors. The
added malunggay bits in the dough these will serve as invaluable nutrients
added to our breads and have a cheap price and are easy to bargain in the
market. The product will come in four flavors and will be sold on differentiated
price. Below are the specific descriptions of the four proposed bread flavors.
27. 27. Croissant ( 20.00) A buttery flaky pastry named for its wellknown crescent
shape. Croissants are made of layered yeast-leavened dough with a sliced
malunggay minced mixed in the dough to enhance a healthy touch to it. Figure
2.4 German Bread ( 20.00) A dense, whole grain loaf with sesame seeds for a
dense, moist loaf and with a sliced malunggay minced mixed in the dough to add
a healthy trace to it. Figure 2.3 Ensaymada ( 15.00) Sweet bread is one large
snail-like coil dusted in sugar with a sliced malunggay minced mixed in the dough
to enhance a healthy touch to it. Figure 2.2
28. 28. Oven An oven is a thermally insulated chamber used for the heating, baking
or drying of a substance and most commonly used for cooking. Kilns and
furnaces are special-purpose ovens, used Figure 3.2 in pottery respectively. and
metalworking, Dough Mixers A dough mixer is an appliance used for household
or industrial purposes. It is used for kneading large quantities of dough. It is
electrical, having timers and various controls to suit the user's needs. Figure 3.1
Materials and Equipment
29. 29. Bread Slicer A bread slicer slices larger amounts of bread in the shortest time
possible. A slicing machine will make this job effortless, not to mention the fact
that an electric slicing machine saves you a lot of time. Figure 3.4 Roller The

dough roller has three rolls arranged in a vertical stack and too make a sheet of
rounded dough, gently hands pat a dough ball (or chunk of dough) to flatten it.
Figure 3.3
30. 30. Plant Location The plant location shall be located at Don Apolinar Velez Street
fronting St. Ignatius Birthing Home. Below is the location of the proposed
business. Figure 4.1
31. 31. Plant Layout The plant layout is tactically designed to support the smooth
process of the proposed business (Veggie bread). The display area is a place
where all finished products that are ready to sell are being displayed. There
would be a business office area which will cater to business related transactions.
The bakery/store will be the place for the customer to purchase the finished
products of veggie breads. The pantry will be the area where the veggie bread
will be made by the baker. Perspective View Floor Plan Figure 5.1 Figure 5.2
32. 32. Bakery/Store This is a proposed perspective view of the Veggie Bread bakery.
This is where the Veggie Bread products will be displayed and with a relaxing
design which promotes a green and healthy lifestyle that our product endures to
our customers. Figure 5.3 Figure 5.4Plant Lay-out
33. 33. Office This is a proposed perspe Pantry/Baking Area This is a proposed
perspective view design of where the Veggie Bread products will be produced
and be done. Figure 5.6ctive view design of where the manager of the Veggie
Bread will be in office. Figure 5.5
34. 34. Chapter IV MARKETING STUDY This chapter will help to know the marketing
aspect of the business. The marketing aspects will cover the following: General
Business Condition, Tabulation of Results, Target Market, Demand, Product,
Promotion, 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 desired creativity so as to be able to provide quality
service to its customers. The fulfillment of the needs and wants of its customers
or target market must be the key objective of the recommended business. In
every project, feasibility marketing aspect is well-thought-out the most important
since it requires inconspicuous analysis of the business total demand and supply.
35. 35. Description and outlook of the industry Malunggay as one of the leading
crops in the country that is a nonseasonal vegetable and easy to grow and has
an abundant supply in the market her in the city. Farmers in this kind of crop are
less motivated and are living in the deepest ground of poverty for their crops are
purchased for a penny priced dealings, for wholesaler primarily prefer to buy
other vegetables commonly sold in the market. Therefore Malunggay is at the
bottom of their list. As experienced in the recent years, demand for bread
industry is continually increasing due factors which include convenience
affordability and changing lifestyle. The trend of health and wellness shift the
demand to go upward because a lot of people choose to go to healthy lifestyle. In
our survey conducted among the five factors that affect the purchasing choice of
our respondents nutritional value ranks the highest factor they consider in
purchasing bake foods. Our groups would want to introduce Veggie bread in the
market because our group envisioned putting up stores highlighting Malonggay in
every product for we can create pies, cakes and other delicacies especially
various types of bread with the Malunggay making its industry much broader and
in turn will array as one of the most excellent food products.
36. 36. Size of the industry According to the 2010 Census of Population in the
Philippines, the Cagayan de Oro City has an estimated population of 602, This
was based on the census conducted last 2010 this data gives us the opportunity
to have a look on how large is the market in an scale of the city. Flour-based

foods have played an increasingly dominant role in the Philippine diet in recent
years. The industry's total rated annual production capacity is 2.2 million tones.
The largest flour end users are bakeries, followed by noodle manufacturers and
then fast food chains. More than 10,000 bakeries nationwide constitute the
largest single institutional user of wheat flour, accounting for approximately 50%
to 60% of total domestic flour use. Target Market Veggie Bread wants to distress
the purchasing influence of most of the 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 Veggie Bread, professional or not, male or female
and people of different walk of life. One of our target markets is the parents
because they can influence the children to consume and choose Veggie Bread as
a tasty snack treat and most especially the people within a healthy lifestyle. This
confirms a big scope of market veggie bread will cater.
37. 37. Market Segmentation Veggie bread considers all types of people in all ages
what places they came from and no matter what their gender and religion either
who have high or low income can be our target market that can be one of our
potential buyers for the benefits of our potential customers 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. Demand
Study 1. Do you eat vegetable? Respondents Answer 250 200 Yes 194 150 No 56
100 50 0 Yes No The results show that overs 194 of the respondents said that
they eat vegetables while 56 of the respondents said that they dont eat
vegetables this result implies that we there is a big fraction that our product will
be viable to the target consumers who have craved for vegetables.
38. 38. 2. How do you often eat vegetables? Respondents Answer 120 100 80 60 40
20 0 Everyday 96 Occasionally 65 Often 51 Very Often 38 The results show that
96 of the respondents said that they eat vegetable every day and 65 said they
eat occasionally and 51 said that they often eat and only 38 said that they eat
vegetables very often. The results imply that Veggie Bread has the chance of
being viable to the market due to the respondents response to how often they
eat vegetable. 3. Do you like to eat bread? Respondents Answer 250 200 Yes 219
150 No 31 100 50 0 Yes No The results show that there are219 of the
respondents said that they like to eat bread while only 31 of the respondents
said that they dont like to eat bread. The result implies that our product has a
big chance that to be patronized by the consumers based on the resulting
findings.
39. 39. 4. How often do you eat bread? Respondents Answer Everyday 125
Occasionally 63 Often 37 Very often 25 140 120 100 80 60 40 20 0 The results
show that there are 125 of respondents eat bread everyday and 63 occasionally
eat bread while 37 often eat and only 25 of the respondents eat bread. By this
result we can have some adjustments about the production of our Veggie Bread
products. 5. How do you find Veggie Bread as an alternative for our conventional
breads? Very Satisfying Satisfying Respondents Answer Very Satisfying 150
Satisfying 48 Average 52 Average The results show that 150 of the respondents
finds Veggie Bread as an alternative for conventional breads as very satisfying
and 48 said they are satisfied and only 52 average. By these results we are
confident that our products will be patronized by the consumers.
40. 40. 6. How much are you willing to pay for the Veggie Bread? Respondents
Answer PHP 15-20 211 PHP 21-25 39 Php 15-20 Php 21-25 The results show that
211 of the respondents said that they are willing to pay Php15-20 for a Veggie
Bread while only 39 of the respondents. These results gave us an idea on what
will be the pricing for our Veggie Bread products. 7. What variety of veggie bread

is your favorite? Peanut Bread German Bread Croissant Respondents Answer

Peanut Bread 67 German Bread 69 Croissant 58 Ensaymada 56 Ensaymada The
results show that there are 67 of respondents liked the Peanut bread and 69 liked
the German bread while there are 58 of respondents liked the Croissant and 56 of
the respondents liked the Ensaymada Veggie Bread. These results gave us an
idea on how much Veggie bread products will be produced
41. 41. 8. Rate the following items: Respondents Answer Category Very Satisfied
Satisfied Average Taste 173 36 41 Packaging 127 67 61 Cleanliness 159 55 36
Price 147 67 36 The results gave us the perspective on how will we handle the
following factors that will affect the product operation based on the respondents
responses. Marketing and sales activities Nutritiously bake breads. Who would
have thought that we can have it in hand? Veggie bread is placed in a box. The
box serves as its packaging. By words, its simple and plain but beholds the taste
and nourishment it gives to the consumers. The study will be implemented in 6
months time. (Second semester of school year 2013-2014).
42. 42. Buy 2 boxes of Veggie Bread and get a freebie promo. Freebies available
until supply last. 5th month = Freebie promo. Buy 3 boxes a get a chance to
have a 5% off promo. Available until 3rd week of the 4th month only. Limited until
supply last. 4th month = Buy 3 boxes get a 5% off promo. Buy 1 box get
juice free. Limited supply of juice last only. Available during MWF only. 3rd
month = Juice day promo. Buy 3 boxes get 3 bread free of choice (whole week
from 2:30 4:00pm only) 4th week = Buy 3 boxes get 3 bread promo. Opening
promo, but worth of 50.00 of Veggie Bread products and get 1 bread of your
choice free to the first 20 customers only. Advertisement via Facebook and
other social media. 1st week = Distribution of flyers and leaflets. The
following activities should be followed.
43. 43. Buy 1 box from 10:00 - 12:00pmand get extra coffee free. Available until
closing time. The above mentioned marketing and sales activities should be
followed during the implementation time. Any adjustment, if necessary can be
interested. Detailed Product Veggie bread is dough based product that is rich of
minerals and nutrients that will give the consumer a healthy way of eating the
conventional breads that we often buy. We Filipinos are known as a fan of eating
bread especially in the morning where we have our orphan breakfast. Our
version of breads has a twist and with the grace of malunggay to make it
healthier and decent for our body. Veggie Bread has a variety of flavors that
consumers can choose from, we have Peanut Bread, Ensaymada, Croissant and
German Bread. Competition Businesses exist in a competitive environment.
Bakeries are in fierce competition with each other to provide the best possible
value for money high quality and appetizing breads, and to offer the most
suitable range of products for their customers. Competition typical breads are
commonly offered by bakeshops. They are really noteworthy about their profit
and customer satisfaction, but not into making the community health wise. The
fact that the value of its bread is affordable yet it consist only a few of nutrients
that our body need is somewhat deceiving ourselves. 6th month= Late night
coffee promo.
44. 44. On the other hand, veggies are obliging in our body in handling out nutrients
that keep us going. Some consumers today are aware of their health but some
are not specially kids nowadays that most of them are not into eating vegetables.
And as concerned individuals, we offer breads that are benevolent in use and
consist of dietary from the vegetables that store our daily nutritional needs the
Veggie bread. Within a market businesses are faced by direct competitors. These

are firms that produce the same or very similar goods. With regards to our
consideration about our competition, we consider small bakeries because it will
threat in our business. However, most products are differentiated in some way.
The Product Veggie Bread is from the word veggie means vegetables which
process into bread. We all need protein and the full complement of vitamins and
minerals to keep us healthy. Meat eaters find this easier but may also open
themselves up to health issues related to eating too much animal protein. It can
be really difficult for vegetarians and vegans to get enough protein and enough
vitamins and minerals especially the full complement of the B vitamins and the
minerals that are suspended in animal fats. A good part of the answer really is in
bread. These products bring you nature at its best delicious and nourishing
breads made with a variety of 100% whole grains. New Veggie Breads add a
fresh garden taste and the nutrition of one full serving of vegetables in every
slice.
45. 45. The Veggie Bag Take home bags after purchase of the Veggie Bread products
will be placed in a paper bag. Promoting a greener lifestyle and preventing
environmental hazards that can destroy the environment. Figure 6.2 The Veggie
Box A take home box that is where you put the veggie bread product. .A ecofriendly packaging and promotes a greener nation. Figure 6.1 Packaging
Packaging plays in Veggie Bread are 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 groups.
46. 46. Marketing Strategy The first strategy is market penetrate. Veggie bread is
committed to improving the customer experience in ways they believe few in the
industry have done. This business plan to execute a broader marketing strategy,
not simply to build name recognition and awareness but also to build deeper
relationships with the target customers whom they believe will help promote the
brand. To reach the target customer group, we use a mix of the following
marketing methods: radio, billboards, social networking, television and in-store
sampling. Expect to continue to increase media impressions as they strive to
build deeper relationships with their customers. We believe marketing represents
an opportunity to create additional competitive advantage and brand awareness.
The next strategy is market development. The expansion into Filipino has made
them subject to Filipino economic conditions, particularly currency exchange rate
fluctuations and political factors, either of which could have an adverse effect on
the financial condition and results of operations. If veggie bread, expands into
other foreign markets, will be subject to other foreign economic conditions and
political factors including taxation.
47. 47. Price The pricing of each bread design is based from the survey questionnaire
gathered by the researchers. The researchers floated survey questionnaires with
an option of prices. Then the costing of products immediately adjusted based
from its sole so that it would compensate the pricing from the survey
questionnaire. Each bread cost from 15.00 to 20.00 pesos based on the research
result that we conduct, but it will adjust based on the economic growth of the
country or the price of the minor and major ingredients of the veggie bread and
for the transportation and etc. that will affect the price of our product. The prices
of the Veggie Bread products will be dependent on how the market price of the
main ingredients is. Any change of the price of the veggie bread products will be
taken into consideration to the factor that measures the consumers' capability to
purchase the product.

48. 48. Chapter V FINANCIAL STUDY This chapter discusses 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 condition, the researchers
have to project a five year financial statement. This chapter includes the source
of funds, balance sheet, income statement, cost of goods sold and cost of sales.
Financial Assumptions 1. Selling Price of Veggie Bread are the following: Veggie
Bread (Price List) Variety Peanut bread Price 15.00 Ensaymada 15.00 German
bread 20.00 Croissant 20.00 2. Sales demand increases 10% per year 3. Raw
Materials increases 5% per year 4. Depreciation expense is computed in a
straight line basis with an estimated useful life of 3 years 5. 50% of net income
will be distributed after 3 years
49. 49. 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 Brenely T. Solis 25% 20,000.00 Junryl L. Ybanez
25% 20,000.00 Anjhie Grace M. Valle 25% 20,000.00 Bryan Augustine B. Oculam
25% 20,000.00 TOTAL 100% 80,000.00 Table 4.1
50. 50. Cost and Expense Schedule Schedule 1: Purchased of Raw Materials Item
Quantity per production Unit Price Amount Monthly Yearly 4 sack 57 sack
840.00 47,880.00 White sugar sack 6 sack 350.00 2,100.00 Yeast 1 kilo 18
kilos 350.00 6,300.00 Salt 360 grams 4320 grams 1.00 4,320.00 Butter 360
grams 4320 grams 5.00 21,600.00 Oil 150 grams 1800 grams 2.14 3,852.00 450
pcs. 5400 pcs. 67.50 364,500.00 90 grams 1080 grams 10.00 10,800.00 300
bunches 3600 bunches 2.00 7,200.00 Peanut Butter 60 jars 720 jars 40.00
28,800.00 Choco Flavor 600 packs 7200 packs 6.25 45,000.00 4 cans 48 cans
32.00 1,536.00 15 kilos 180 kilos 21.00 3,780.00 1,726.89 468,552.00 Flour
Egg Powdered Milk Mallunggay Condense Milk Monggo Total Table 4.2
51. 51. Schedule 2: Rent Expense Monthly Annual Cost 4,000.00 48,000.00 Table
4.3 Schedule 3: Salaries and Wages Position Cost Per Month Cost Per Annual
4,000.00 48,000.00 Cashier 2,000.00 24,000.00 Waitress 1,500.00 18,000.00
Baker 3,500.00 42,000.00 11,000.00 132,000.00 Manager Total Table 4.4
Schedule 4: Office Supplies Item Quantity Price Annual cost 2 80.00 160.00
Official Receipt 30 20.00 600.00 Ball pen 12 5.50 66.00 Bond paper 2 50.00
100.00 Puncher 1 65.00 65.00 Stapler 2 32.00 64.00 10 7.00 70.00 1 30.00 30.00
Record Book Staple wire Fastener 1,155.00 Total Table 4.5
52. 52. Schedule 5: Packaging Item Quantity Price Monthly Annual Cost Paper Bag 35
60.00 2,100.00 25,200.00 Box 30 5.00 150.00 1,800.00 27,000.00 Total
Table 4.6 Schedule 6: Transportation Cost Item Cost per month Annual Cost
Delivery Expense 4,800.00 57,600.00 57,600.00 Total Table 4.7 Schedule 7:
Promotional Expenses Cost Free Taste Flyers No. of Months Annual Cost
1,500.00 Introduction of the product 1,500.00 250.00 12 3,000.00 4,500.00
Total Table 4.8
53. 53. Schedule 8: Office Furniture & Fixtures Item Quantity Price Amount
Depreciation Expense 1,500.00 Estimated Useful Life 3 Table 1 1,500.00
Office chair 2 600.00 3 200.00 750.00 3 250.00 1,000.00 3 333.33 500.00
300.00 Ceiling fan 1 750.00 Cabinets 1 1,000.00 3,850.00 Total 1,283.33
Table 4.9 Schedule 9: Equipment Item Computer Quantity Price Amount 1
15,000.00 15,000.00 Table 5.1
54. 54. Schedule 10: Depreciation Expense Item Cost Estimated Useful Life
Depreciation 2014 2015 2016 3,850.00 (please see schedule 7) 1,283.33
2,566.67 3,850.00 15,000 Office Furniture & Fixtures 5 3,000.00 6,000.00
9,000.00 4,283.33 8,566.67 12,850.00 Office Equipment Total Table 5.2

Statement of Cost of Goods Sold 2014 2015 2016 - - 491,979.60 516,578.58

542,407.51 42,000.00 42,000.00 42,000.00 27,000.00 27,000.00 27,000.00
560,979.60 585,578.58 611,407.51 Beg. Inventory Add: Purchase of Raw
Materials Direct Labor Overhead: Packaging Cost of Goods Sold Table 5.3
55. 55. Projected Demand and Sales For 2014-2016 Demand 2014 2015 2016 Peanut
Bread 14,400.00 15,840.00 17,424.00 Ensaymada 14,400.00 15,840.00
17,424.00 German Bread 14,400.00 15,840.00 17,424.00 Croissant 14,400.00
15,840.00 17,424.00 57,600.00 63,360.00 69,696.00 Peanut Bread 216,000.00
237,600.00 261,360.00 Ensaymada 216,000.00 237,600.00 261,360.00 German
Bread 288,000.00 316,800.00 348,480.00 Croissant 288,000.00 316,800.00
348,480.00 1,008,000.00 1,108,800.00 1,219,680.00 Total Sales Total Table
5.4 Projected Cost for the year 2014-2016 2014 2015 2016 491,979.60
516,578.58 542,407.51 Table 5.5
56. 56. Cost schedule Per Product Fillings 406.91 40.00 446.91 26% Ensaymada
406.91 21.00 427.91 25% German Bread 406.91 6.25 413.16 24% Croissant
406.91 32.00 438.91 25% 1,726.89 100% Peanut Bread Table 5.6 Product
Name Quantity Produce Price Per Product Cost Per Unit Contribution Margin 2014
2015 2016 Ensaymada 40.00 15.00 11.17275 3.83 4.02 4.22 40.00
15.00 10.69775 4.30 4.52 4.74 40.00 Peanut Bread 20.00 10.329 9.67 10.15
10.66 40.00 20.00 10.97275 9.03 9.48 9.95 26.83 28.17 29.58 German
Bread Croissant Total Table 5.7
57. 57. Veggie Bread Projected Income Statement For the year ended Dec. 31,2014Dec. 25, 2016 2014 2015 2016 1,008,000.00 1,108,800.00 1,219,680.00
Less: Cost Of Goods Sold 560,979.60 585,578.58 611,407.51 Gross Income
447,020.40 23,221.42 608,272.49 Rent Expense 48,000.00 48,000.00 48,000.00
Salary 90,000.00 90,000.00 90,000.00 1,155.00 1,155.00 1,155.00 57,600.00
57,600.00 57,600.00 Promotional Expense 4,500.00 4,500.00 4,500.00
Depreciation Expense 4,283.33 4,283.33 4,283.33 205,538.33 205,538.33
205,538.33 241,482.07 317,683.09 402,734.16 77,274.26 101,658.59
128,874.93 164,207.81 216,024.50 273,859.23 Sales Less: Operating
Expenses Office Supplies Transportation expense Total Operational Expenses
Income Before Tax Less: Income Tax (32%) Net Income Table 5.8
58. 58. Veggie Bread Projected Statement of Cash flow For the year ended Dec.
31,2014- Dec. 25, 2016 2014 2015 2016 229,641.14 449,948.97
1,008,000.00 1,108,800.00 1,219,680.00 1,088,000.00 1,338,441.14
1,669,628.97 Cash Inflows Cash, Beg Partners Contribution Sales Total Cash
Inflows 80,000.00 Less: Cash Outflows Purchased of Fixed Asset 18,850.00
Purchase of raw materials 491,979.60 516,578.58 542,407.51 Packaging
27,000.00 27,000.00 27,000.00 Direct Labor 42,000.00 42,000.00 42,000.00
Salary & Wages 90,000.00 90,000.00 90,000.00 1,155.00 1,155.00 1,155.00 Rent
48,000.00 48,000.00 48,000.00 Transportation expense 57,600.00 57,600.00
57,600.00 4,500.00 4,500.00 4,500.00 77,274.26 101,658.59 128,874.93
858,358.86 888,492.17 941,537.44 229,641.14 449,948.97 728,091.53
Office supplies Promotional Expense Income Tax TOTAL Operating Expenses Cash
Balance, End Table 5.9
59. 59. Veggie Bread Projected Balance Sheet As of Dec. 31,2014- Dec. 25, 2016
2014 2015 2016 229,641.14 449,948.97 728,091.53 229,641.14 449,948.97
728,091.53 3,850.00 3,850.00 3,850.00 15,000.00 15,000.00 15,000.00
18,850.00 18,850.00 18,850.00 4,283.33 8,566.67 12,850.00 14,566.67
10,283.33 6,000.00 244,207.81 460,232.30 734,091.53 - - - 80,000.00
244,207.81 460,232.30 164,207.81 216,024.50 273,859.23 244,207.81
460,232.30 734,091.53 Assets Current Assets Cash Total Current Assets Non-

Current Assets Office Furniture & Fixtures Office Equipment Total Less:
Accumulated Depreciation Total Non-Current Assets Total Assets Liabilities &
Equity Current Liabilities Partners Equity Partners Contribution Add: Net Income
Total Liability & Equity, end Table6.1
60. 60. Financial Ratio 2014 2015 2016 216,024.50 273,859.23 164,207.81
1,008,000.00 1,108,800.00 1,219,680.00 16% 19% 22% Profit Margin
216,024.50 273,859.23 164,207.81 80,000.00 80,000.00 80,000.00 2.05 2.70
3.42 1,008,000.00 1,108,800.00 1,219,680.00 244,207.81 460,232.30
734,091.53 4.13 2.41 1.66 Return on Investment Return on Total Asset
1,108,800.00 1,219,680.00 1,008,000.00 244,207.81 460,232.30 734,091.53
4.13 2.41 1.66 Return on Equity 523,221.42 608,272.49 447,020.40
14,566.67 10,283.33 6,000.00 30.69 50.88 101.38 Fixed Asset Turnover
523,221.42 608,272.49 447,020.40 244,207.81 460,232.30 734,091.53 1.83
1.14 0.83 Total Asset Turnover 201,255.00 201,255.00 201,255.00 26.83
28.17 29.58 7,502 7,145 6,804 Breakeven Point in Units Table6.2
61. 61. Chapter VI MANAGEMENT STUDY This chapter tackles about the entire
organizational arrangement of the business. The management aspect suggests a
clear and precise identification of duties and responsibilities, flow of authority
and manpower level requirement. This contains the organizational chart and the
qualifications of the people involved the formation of the business organization,
structure. It must be set up aimed at optimum effectiveness. To attain this,
management must be able to plan all activities, for the company to become
dynamic and competitive business over and done with human resource, financial
capability and new technologies. Form of Ownership The type of business
ownership will be a partnership; in which partners pool money, skills, and other
resources, and share profit and loss in accordance with the terms of the
partnership agreement. In the absence of such agreement, a partnership is
assumed to exit where the participants in an enterprise agree to share the
associated risks and rewards proportionately. Complementary skills and
additional contacts of each pattern can lead to the achievement of greater
financial results together than would be possible apart. Mutual support and
motivation are needed for the business to last longer.
62. 62. Organizational Chart The Incorporators Job Positions (Bryan Agustin B.
Oculam) Manager (Anjhie Grace M. Valle) Book keeper/ Cashier (Brenely T. Solis)
Waitress Table 7.1 (Junryl L. Ybaez) Head Baker
63. 63. Salary Scale: 4,000.00 monthly With pleasing personality Must have a
good moral character At least 2 years work experience Male or female, from
21-26 years old. A graduate of any management courses Responsible in
purchasing raw materials. Job Qualifications Responsible in checking sales
records. His/her job includes planning, organizing, directing and controlling all
the employees of the organizations as well as its relationship to each other.
Keeps facility running, and clean Ensures product quality Assigning Employee
Tasks Work Schedules Oversees daily production Job Analysis Job Title:
Manager Name: Bryan Agustin B. Oculam Job Description Responsibilities:
64. 64. Salary Scale: 2,000.00 monthly Must be honest and with pleasing
personality Must have a good moral character At least 2 years work
experience Male or female, from 21-26 years old Must be a graduate of any 4
years business related course Female only Responsible in cash deposit. Job
Qualifications Responsible for keeping records of sales. He/she is responsible
in managing the cash. Responsible in collection of receivables and payroll.

Responsible for monthly income statements and balance sheets Job Title:
Bookkeeper/Cahier Name: Anjhie Grace M. Valle Job Description Responsibilities:
65. 65. At least 52 in height with ple 18-25 years old Female only She
supports the reception desk. Job Qualifications She sorts and hands out post.
She takes care of the photocopying and scanning the documents. She records
and updates the database. She helps the manager in his/her projects. She
takes care of the communications such as telephone, email, or meeting in
person. She files all the papers. Job Title: Waitress Name: Brenely T. Solis Job
Description Responsibilities: Salary Scale: 1,500.00 monthly Must be
responsible and hard working Must have good moral character A college
level or high school graduate asing personality.
66. 66. Oversee distribution of production to retail outlets in liaison with location
management Calculate raw material needs and efficiently maintain stock levels
to meet production requirements Supervise and train production staff to
efficiently and safely produce high volume, multiple baked products with
minimum of wastage Ensure quality control during and post production
including maintenance of hygiene standards and accurate pack weights and QC
audit of retail outlets as required Design and cost baked products recipes in
liaison with Customer Service Management Job Title: Head Baker Name: Junryl
L. Ybaez Job Description Responsibilities:
67. 67. Salary Scale: 3,500.00 monthly Must be responsible and hard working
Must have good moral character Recognized baking qualifications and training
required Managerial/supervisory experience in high volume bakery production
environment Must have complete and thorough knowledge of baking processes
for bread, pastries and other baked products Three years of working
experience in the same field Bachelors / College Degree No specific
requirements for age Male Job Qualifications:
68. 68. Mandatory to work overtime if needed. Guarantee the constancy of the rate
of each product. Call on duty Make sure the availability of the product.
Maintain uniqueness and great quality products. Client shall be the first priority.
Absent without leave (AWOL) is subject to appropriate sanctions unless
provided with a valid reason. Management Policy Employees are required to
wear their prescribed uniform. Observe cleanliness in the working area.
Follow safety provision to avoid accidents. Employees are mandatory to turn off
all the machines and equipments after using. Company Policies
69. 69. Chapter VII SOCIO- ECONOMIC STUDY The chapter includes the socioeconomic benefits if the proposed project. The proposed project aims to help our
localities and farmers of the country 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 socioeconomic development of the country. In this certain project, the researchers
consider the whole part of the business especially the social impact PROJECTS
INCOME IMPROVE STATUS OF LIVING EMPLOYMENT TAXES GOVERNMENT
COMMUNITY DEVELOPMENT Table 8.1 in the community.
70. 70. Contribution to Income and Employment The main goal of a certain business
is to have high income especially in the part of the owner. The business should
generate pleasantly relationship between the manager and 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 an 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.
71. 71. Chapter VIII CONCLUSION AND RECOMMENDATION Recommendation After
bearing in mind the significant factors in the study that we conducted such
factors like the marketing, financial, technical and management and
socioeconomic study. It is therefore recommended that VEGGIE BREAD bakery
will be pursued and the business establishes at Don Apolinar Velez Street fronting
St., Cagayan de Oro City. Conclusion Based on the research and study that we
conducted, we therefore conclude that our business is feasible and viable in the
market.
72. 72. Appendix A Survey Questioner Name (optional): Age: Course: Sex: M F
Instruction: Shade/Check the box for the choice of your answer. Veggie Bread
Verities of bread that is made richer and healthier added with nutritious
vegetables which give you a new and healthy way of enjoying your craving for
bread. 1. Do you eat vegetable? Yes No 2. How often do you eat vegetable?
Everyday Occasionally 3. Do you like to eat bread? Often Yes Very often No 4.
How often do you eat bread? Everyday Occasionally Often Very often
73. 73. Question # 5 - 7 refers to the Veggie Bread. 5. How do you find Veggie Bread
as an alternative for our conventional breads? Very Satisfying Satisfying Average
6. How much are you willing to pay for the Veggie Bread? 15-20php 21-25php 7.
What variety of Veggie Bread is your favorite? Peanut Bread German Bread
Croissant Ensaymada Rate the following items asked by CHECKING the box for
the choice of your answer. Items Packaging Cleanliness (Product) Price (2)
Satisfying Taste (1) Very Satisfying (3) Average (4) Dissatisfying
74. 74. Appendix B Curriculum Vitae Name: Bryan Augustine B. Oculam Birthday:
Aug. 25, 1992 Age: 21yrs. old Address: Osmea Street, Cagayan de Oro City
Nationality: Filipino Religion: Roman Catholic Email Address:
ryn.oculam@gmail.com Mother: Dorotea B. Oculam Father: Zenon A. Oculam
Educational Background Primary: City Central School Secondary: Misamis Oriental
General Comprehensive High School Tertiary: Capitol University Course: Bachelor
of Science in Business Administration Major: Marketing Management
75. 75. Curriculum Vitae Name: Anjhie Grace M. Valle Birthday: Jan. 16, 1993 Age: 20
yrs. old Address: Danao, Taytay El Salvador City Nationality: Filipino Religion:
Roman Catholic Email Address: anjhiegrace.valle@yahoo.com Mother: Jessica M.
Valle Father: Antonio S. Valle Educational Background Primary: Taytay Elementary
School Secondary: Alubijid National Comprehensive High School Tertiary: Capitol
University Course: Bachelor of Science in Business Administration Major:
Marketing Management
76. 76. Curriculum Vitae Name: Brenely T. Solis Birthday: Sept. 17, 1992 Age: 21yrs.
old Address: Cagayan de Oro City Nationality: Filipino Religion: Roman Catholic
Email Address: brenely.solis@yahoo.com Mother: Brenda T. Solis Father: Felipe R.
Solis Educational Background Primary: Mahay Elementary School Secondary:
Mahay National High School Tertiary: Capitol University Course: Bachelor of
Science in Business Administration Major: Marketing Management
77. 77. Curriculum Vitae Name: Junryl L. Ybanez Birthday: Feb. 19, 1994 Age: 19 yrs.
old Address: Ivio Villanueva, Misamis Oriental Nationality: Filipino Religion:
Iglesiani Cristo Email Address: junryl1234@gmail.com Mother: Josephine L.

Ybaez Father: Lucio R. Ybaez Jr. Educational Background Primary: Bohol/ Vicenti
N. Chavez Memorial Central School Mindanao Secondary: Villanueva National
High School Tertiary: Capitol University Course: Bachelor of Science in Business
Administration Major: Marketing Management
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