Presented by:

MA. ROCHELLE F. CABRALES

(PhD TEM Student)

Presented to:
MANOLITO F. DELA CRUZ, Ph. D
(Professor)
TABLE OF CONTENTS
I. Introduction
a. Business Name
b. Address
c. Entrepreneurs
d. Nature of Business
e. Statement of Financing Needed
II. Executive Summary
III. Environmental and Industry Analysis
a. Conditions of General Environment
b. Conditions of Specific Environment
VI. Description of the Business
a. Products and or Services
b. Size of the business
c. Vision, Mission, and Values
d. Location of the Business and its Major Physical
Assets
e. Background of the Business Owners
V. Production Plan
a. Manufacturing Process
b. Physical Plant
c. Machinery and Equipment
d. Suppliers of Raw Materials
e. Future Capital Equipment Needs
VI. Operational Plan
a. Description of the Company's Operations
b. Flow of Orders
c. Promotion

ii
d. Sales Forecast
VII. Organizational Plan
a. Form of Ownership
b. Partners
c. Organizational Chart/Lines of Authority
d. Background of the Management Team
e. Roles and Responsibilities of MAnagement Team
VIII. Financial Plan
a. Assumptions
b. Pro Forma Balance Sheet
c. Pro Forma Income Statement
d. Sources and Uses of Funds
IX. Assessment Risk
a. Potential Risk (Internal and External)
b. Strategies for Preventing or Minimizing Risks
X. Appendices
a. Price Lists from Suppliers
b. Feedback Form
c. Profile of the Competitors

d. Curriculum Vitae
Report Date

INTRODUCTION

A. Business Name:

Eaterrific

On today’s familiarity, people are becoming more sophisticated in terms of food

products due to instances that they are being more aware of what they eat or in other terms
people already becoming foodaholic. Everyday many people never satisfy their taste buds this
was because they want something new or they don’t afford such unique food.
The team decided to put up a business that will comprise different food products in
order for the costumers to have their own choices. The business is named “Eaterrific”, derived
from English words “eat” meaning to take in through the mouth as food and “terrific” meaning
magnificent.
We came up with not only one kind of product for them to choose in order to satisfy and
fulfill their hunger.

B. Address:
Our business will be located at Tamag, Vigan City in front of the University of Northern
Philippines.

C. Entrepreneurs:

MA. ROCHELLE F.
JENSEN C. CABRALES
CABRALES
SAN JULIAN NORTE,
PUROCVIGAN
A BASSIT, VIGAN

4
Report Date

5
Report Date

MYRNA D. CABRALES CHRISTIN ANN V.

FONTEJON

PUROC A BASSIT, VIGAN SAN JULIAN NORTE, VIGAN

JASMINE V. FONTEJON

SAN JULIAN NORTE, VIGAN

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D. Nature of Business:
Eaterrific is a small type of business wherein we will sell food and beverages, wherein
we will cook and prepare it in our own hands to create a good product with great quality and
satisfaction.
Eaterrific will fulfill your hunger and can provide the best service that only us can do!

E. Statement of Financing Needed:

Capital is the most important asset in producing goods and services. People cannot
establish their own business without capital because it holds the future and performance of a
business. This asset was highly needed for it maintains the growth and development of you
own business. Entering the life of being an entrepreneur was difficult, we decided to get the
capital that we need in our own personal money. An amount of Php 100,000 will be used as
our capital. Each of the five (5) partners in this business will share an amount of Php 20,000.00
and whatever gains or earnings will also be equally divided and given to each partner.

EXECUTIVE SUMMARY

On today’s familiarity, people are becoming more sophisticated in terms of food

products due to instances that they are being more aware of what they eat or in other terms
people already becoming foodaholic. Everyday many people never satisfy their taste buds this
was because they want something new or they don’t afford such unique food.
The team decided to put up a business that will comprise different food products in
order for the costumers to have their own choices. The business is named “Eaterrific”, derived
from English words “eat” meaning to take in through the mouth as food and “terrific” meaning
magnificent. We came up with not only one kind of product for them to choose in order to
satisfy and fulfill their hunger. The team had a meeting regardless of what products should we
are making to get the customers favor and delight and so we had come up with five (5) foods
and two (2) beverages which are; choco gibbous, empanadillas, dinky tuna bites, dinky pizza
bites, coffee jelly graham float, cafe sucre, and dulce melon.
We all know that establishing a business is not just only a responsibility but it is also a
privilege because not all people can put up a business either it is small or big.

7
Eaterrific is equally owned by five (5) partners and managed by a management team
composed of one (1) manager namely:Jensen C. Cabrales - the president; Ma. Rochelle F.
Cabrales - Sales and Purchasing Manager; Myrna D. Cabrales - Sales and Marketing
Manager; Christin Ann V. Fontejon - Finance and HR Manager; Jasmine V. Fontejon and staffs
in this business will be servers, cook, and purchasers.
Our start - up cost will be Php 100,000.00 which is mostly raw materials and some
kitchen tools. It is financed by five (5) partners. Together, co - owners have invested Php
20,000.00 each to meet working capital requirements. For more availability of our raw
materials, we will have three (3) suppliers which are Vigan Public Market, JTC Supermarket,
and Two Brothers.
Change is inevitable and it is necessary for us to create a unique and interesting foods
and beverages in order to gain the customers attention and favor. In the field of business,
competition was high and the team won’t just let our business be at the end of the list.
Therefore, eaterrific aims to provide the best quality that other competitors can’t provide for
these qualities are one of the assets that we need in order to be on top. Although our
expectations were high, we don’t want to settle on just a small business hence if given the
chance we will prove to anyone that eaterrific will not just fulfill your hunger but also it will be
known for having the great entrepreneurs.
In the world of business, we cannot deny the fact that there are many complications and
difficulties that an entrepreneur may face and conquer but with the help and cooperation of our
partners, we can survive all of the risk’s factors. We will make out business on top without
forgetting our own values and objectives because I know that these are the reason why we
have a great dedication to do our own responsibilities and jobs.
Our group plans to build a strong market position in school due to mild competitive
climate area. The group will have a comprehensive marketing, advertising, and promotion
campaign that will minimize word-of-mouth marketing and will consist of printed materials and
social media. It is estimated that the group will have a net profit of twice the capital income by
the end of the year and maintain a healthy cash flow.

8
ENVIRONMENTAL AND INDUSTRY ANALYSIS

A. Conditions of General Environmental

 Political
 Public health policy assure that food will not cause harm to the consumer.
 Human health is protected and market access of locally produce food and food
products.

 Economical
 Food interest rates, taxation and consumer spending affect the options and
opportunities presented in the food industry.
 Gross Domestic Product (GDP) per capital of the Philippines
The Gross Domestic Product (GDP) in Philippines was worth 313.60 billion US
dollars in 2017.The GDP value of Philippines represents 0.51 percent of the world
economy.
 Gross National Product (GNP) per capital of the Philippines
The Gross National Product (GNP) in Philippines was in average worth of Php
1,646,779.54 in the fourth quarter of 2018 and a record low of Php 944,320 in the
second quarter of 1998.

 Sociocultural
 Customer awareness, changing expectation
 Governmental authorities and also consumers focus on the healthiness of food.

 Technological
 Direct communication to the customers.
 New information and communication technologies.

9
 Environmental
 Products that will be used are environmental-friendly.
 Used plastic cups and straws will be disposing properly.

B. Condition of Specific Environment

 Supply and Demand Conditions

Supply
We will be purchasing our supplies from three (3) different places enough for
us to buy all the raw materials needed.
Since the location of our business is at Tamag, Vigan City in front of the
University of Northern Philippines. Most of the population are students, therefore,
the potential demand is high.

Competition
The level of competition will be hard or difficult, it will be expected there will
numerous competitors including the other groups and the existing canteens and
grocery in the university campus.
Comparison of the Marketing Strategies of Major Competitors
Importance
Factor Strength Weakness Competitors to
Customers
Cover a Various Critical
variety of products/sa
Products products me or
better
products.

Some Free/Low Critical

products Price
will be
Price very
affordable
.

10
Concise Critical
quality details of
products.

We will Important
provide
Service outstandin
g customer
service.

We will They may Very

have a have a Important
strong better
technical
entreprene seller or
urial cook and
Expertise background may have
. experience
in
providing
service.

We will Important
Location all sell
on campus.

The Important
business
name may
not give a
Appearance clue about
the product
that are
being sold.

11
DESCRIPTION OF THE BUSINESS

A. Products and/or Services

FOODS

 Choco Gibbous
A chocolate balls made in crushed Oreo biscuits and coated with sprinkles. There are
three choices of flavor: cookies and cream, cheese and vanilla.

 Dinky Tuna Bites

A biscuit topped with a special tuna and cucumber mixed ingredients.

 Dinky Pizza Bites

A bite-size spicy pizza recipe.

 Empanadillas
A pork meaty food covered with soft dough.

 Coffee Jelly Graham Float

A graham cake topped with coffee flavored jelly.

BEVERAGES

 Cafe Sucre
A cold milky coffee with jelly.

 Dulce Melon
A creamy melon juice with whipped cream and melon bits.

B. Size of the Business

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Eaterrific is a small business.

C. Vision, Mission and Values

D. Location of the Business and its Major Physical Assets

Our Eaterrific is located at Tamag, Vigan City in front of University of Northern Philippines
wherein a lot of students from different colleges and grade schools always pass by because it
is an intersection path. The location can also be easily noticed by the students and it is easy to
spot because it is not isolated and not covered by buildings.

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E. Background of the Business Owners
Position and Background of Business Owners
Name Position Background/Characteristics

Cashier Have a logical mind and knows how to employ

Jasmine V. Fontejon
accuracy in every situation; trustworthy
Staff Seller Friendly; comfortable when talking to the public
Seller Approachable and understanding in terms of
Staff
costumer’s opinions and needs.
Cook Knows how to implement cleanliness; has the
Myrna D. Cabrales creativity to incorporate new food items into
menus and improving older recipes.
Staff Cook Has motivation to keep everyone work fast.
Purchaser
Jensen C. Cabrales of Raw Has an excellent negotiation skills.
Materials

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PRODUCTION PLAN

A. Manufacturing Process

15
16
17
18
B. Physical Plant

Cooking
Area Dining
Preparation Table Table

Dining Dining
Table Table

C. Machinery and Equipment

Tools and Equipment that will be Utilized

19
Tools Equipment

Set-up

Frying pan Tables

Blender Chairs
Knives Table Cloth
Molding Curtain
Staff Speaker
Mixing Bowl
Ladle
Cooking/Preparation Plates
Container
Piping Bag
Fork
Glass
Plastic
Cups
Bowl
Spoons
Cleaning Rugs Gas Stove
Sprayer LPG Gas

D. Suppliers of Raw Materials

20
E. Future Capital Equipment Needs
Future Capital Equipment Needed for the Expansion of Eaterrific
Capital Equipment Needed Purpose

Refrigerator To preserve the raw materials and

cooked/prepared products
Oven To heat more products like canapes.
Steamer To cook new products like siomai.
Electric Water Dispenser To have instant water for hot beverages.

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OPERATIONS PLAN

A. Description of the Company’s Operation

Worker/s is/are a thing a business should always check in order to maintain the good run of
service. We will check the number of worker/s in the business and each will have their own
assigned tasks in operating the business.
Step by Step Operation of the Business

Activities Duration Output

1. Purchasing/Buying of Raw 30 minutes Raw Materials

Materials
2. Making ready-to-serve 1 hour Ready-to-serve Products
Products
3. Persuade or secure 1 minute Customers
customers
4. Taking customer’s order 1-2 minutes List of Orders
5. Preparing/cooking of orders 5-10 Eaterrific’s Product
minutes
6. Serve 30 seconds

B. Flow of Orders
For every business, customers’ contentment of the company’s service is one of the
important things the business should maintain. To suffice customers’ wants and needs, there
should be a good flow of orders for goods and services.
The business’s goods will be bought at the nearest supermarkets/grocery stores to
prevent cramming of buying goods in case there will be a shortage of goods and ingredients.
The assigned workers of every section will do their tasks harmoniously in order to have
a good flow of service.

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Finishing the order, the sales man/woman will hand it to the customer. If they wish to have a comfort,
they can stay in our dining table for free. Within this business, we will give the best service we can do.
C. Promotion
The group will have a comprehensive marketing, advertising, and promotion campaign
that will maximize word-of-mouth marketing and will consist of printed materials and social
media.

TARPAULIN FLYERS

SOCIAL WORD-OF-
NETWORKING
MOUTH

23
promotion

Tarpaulin:

Flyer:

24
D. Sales Forecast
Sales Forecast by Eaterrific, First Year by Month

Projcted Projected Sales

Month
Sales (units) (pesos)
April 2100 3300
May 2520 39600
June 3024 47520
July 3024 47520
August 2873 45140
September 2729 42880
October 3002 47170
November 3302 51880
December 3632 57075
January 2905 45660
February 2905 45660
March 3486 54790
TOTAL 35502 557895

ORGANIZATIONAL PLAN

A. Form of Ownership

25
Running a business on your own was a difficult challenge that an entrepreneur may
face. So, our business would revolved on partnership in order to make things less difficult to
handle and it also helps to improve the partnership skills in terms of improving the business.
Partnership strengthens the weak aspects of a business. It is necessary especially for a
small business to establish a good rapport in order to maintain the good development of thy
own business.

B. Partners

Summary Table Showing Details About the Business Partners

Name of Major Owners
Qualifications Capital Contribution
(Partners)
Ma. Rochelle F. Cabrales Trustworthy Php20,000.00

Has financial Php20,000.00

Jensen C. Cabrales
strength

Myrna D. Cabrales Creative Php20,000.00

Good decision Php20,000.00

Christine Ann V. Fontejon
maker

Has wide Php20,000.00

Jasmine V. Fontejon
connection

C. Organizational Chart/Lines of Authority

 MA. ROCHELLE.
CABRALES

 CHRISTINE V. FONTEJON
 JENSEN C. CABRALES
 MYRNA C. CABRALES
 SALES AND MARKETING
 MANAGER MANAGER
 SALES AND PURCHASING
MANAGER

26
 JASMINE V. FONTEJON  MELDA VILLARUZ  ARLENE TABBUAC
 FINANCE AND HR MANAGER  STAFF  STAFF

D. Roles and Responsibilities of Management Team

Summary Table Showing the Roles and Responsibilities of the Management Team

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Name of Manager Role Responsibilities

President Creating, communicating and

implementing the business’s
vision, mission, and overall
direction. Leading, guiding,
MA. ROCHELLE F. CABRALES
directing, and evaluating the
work of other personnel.
Overseeing the complete
operation of the business.

Purchasing and Responsible of the technical

production management supervision and
Manager control of industrial
production process. Planning
MYRNA C. CABRALES
and organizing production
schedule,assessing resources
requirements.determining
quality control strands.

Sales and Training the sales team on

Marketing Manager the sales techniques and
giving the advice. Managing
the business social media
CHRISTIN V. FONTEJON
account and posting relevant
content. Putting together a
content marketing strategy
for the business.

Finance and H.R To undertake the preparation

Manager and dispatch of orders for
JASMINE V. FONTEJON the business check and
arrange the distribution of
the orders and their arrival.

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FINANCIAL PLAN

A. Assumptions

It is necessary to make assumptions about how many months of recurring items, in

addition to one-time expenses, to estimate when cash will begin to flow into the company. It
is assumed and estimated that the group will have sales of twice the capital income by the
end of the year and maintain a healthy cash flow.

B. Pro Forma Balance Sheet

Sample Projected Sheet, as End of First Year (in pesos)

ASSETS

Current Assets

Cash 100,000

Accounts receivable

Total Current assets 20,000

Fixed Assets

Equipment 10,000

Accumulated Depreciation 10,000

Total Fixed Assets 0

Total assets 20,000

LIABILITIES AND OWNERS’ EQUITY

20,000.00
Partners’ equity
(each)

29
START-UP COSTS
Date
REVENUE April May Jun July Aug Sep Oct Nov Dec Jan Feb Mar TOTAL
Estimated Product Sales 33. 39.6 47.52 47.52 45.14 42.880 47. 17 51.88 57. 075 45.660 45.660 54, 790 557.895
Cost of Sales 21.75 26.1 31.32 31.32 29.754 28.266 31.092 34.201 37.621 30.096 30.096 26.115 367.731
Gross Margin 11.25 13.5 16.2 16.2 15.386 14.614 16.078 17.679 19.454 15,564 15.564 18.675 190.164
Sales Expense 4.5 4 4 4 4 4 4 4 4 4 4 4 48.5
Depreciation 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5 3.5 42
Total Operating expense 8 7.5 7.5 7.5 7.5 7.5 7.5 7.5 7.5 7.5 7.5 7.5 90.5
Net profit (loss) 3.25 6 8.7 8.7 7.886 7.114 8.578 1o.179 11.954 8.064 8.064 11.175 99.664
* In the service industry, Cost of Goods Sold is the monetized value of the time spent on the client.

START-UP COSTS

Date

Year I % Year 2 %

Sales 557.895 100 725.2635 100

Cost of sales 367.731 65.91 478.0503 65.91
Gross Margin 190.164 34.09 247.2132 34.09
Sales Expense 48.5 8.69 58.2 8.02
Depreciation 42 7.53 50.4 6.95
Total Operating expense 90.5 16.22 108.6 14.97
Net profit (loss) 99.664 17.86 136.61 19.11

Report Date 30
D. Sources and Uses of Funds

The capital that will be exploited will be from the shares of the 5 partners. The total
capital will be Php 100,000.00. Thus, the share of investments is Php 20,000.00 each
industrial partner.

ASSESSMENT RISK

A. Potential Risks

There are always difficulties in every situation no matter how well you plan and prepare. In
business life you should not settle for what you have right now because if you don’t watch
your actions and take responsibility for it then you will recognize different potential risks
such as:

Strategic Risk

Everyone knows that a successful business needs a comprehensive, well-thought-

out business plan. But it’s also a fact of life that things change, and your best-laid plans can
sometimes come to look very outdated, very quickly. This is strategic risk. It’s the risk that
your company’s strategy becomes less effective and your company struggles to reach its
goals as a result. It could be due to technological changes, a powerful new competitor
entering the market, shifts in customer demand, spikes in the costs of raw materials, or any
number of other large-scale changes.

Operational Risk

Operational risk refers to an unexpected failure in your company’s day-to-day

operations. It could be a technical failure, like a server outage, or it could be caused by your
people or processes. In some cases, operational risk has more than one cause. It could
have been prevented by having a more secure payment process, for example having a
second member of staff authorize every major payment, or using an electronic system that
would flag unusual amounts for review.

Report Date

31
In some cases, operational risk can also stem from events outside your control, such
as a natural disaster, or a power cut, or a problem with your website host.   Anything that
interrupts your company’s core operations comes under the category of operational risk.

Financial Risk

Most categories of risk have a financial impact, in terms of extra costs or lost
revenue. But the category of financial risk refers specifically to the money flowing in and out
of your business, and the possibility of a sudden financial loss. For example, let’s say that a
large proportion of your revenue comes from a single large client, and you extend 60 days
credit to that client. In that case, you have a significant financial risk. If that customer is
unable to pay, or delays payment for whatever reason, then your business is in big trouble.

B. Strategies for Preventing or Minimizing Risks

There is always second chance even in business but you should learn how to adapt
lessons in every mistake because this are your assets and key towards the positive result
that you are aiming.

Make a Plan

Every business should have a solid risk management plan. Here's a guide to putting
one together. The format can vary widely, depending on your company’s needs. A risk
management plan for a large, complex business could easily run to hundreds of pages,
while a small business might just have a small spreadsheet focusing on the main items.

There are a few essential items to include in a risk management plan, however. Here they are:

 a list of individual risks

 a rating of each risk based on likelihood and impact
 an assessment of current controls
 a plan of action

Decide How to Handle Each Risk

So, at this point in the series, we’ve identified all the main risks in our business, prioritized
them based on likelihood and impact, and assessed the effectiveness of our current controls.

Report Date

32
The next step is to decide what to do about each risk, so that we can manage them best. In the
world of risk management, there are four main strategies:

1. Avoid it.
2. Reduce it.
3. Transfer it.
4. Accept it.

Monitor

Putting measures in place isn't enough; you also need to check whether they're working, and
monitor your business on a regular basis to identify and deal with new risks. The starting point
is the plan you’ve been putting together. You should now have a list of all the risks in your
business, an assessment of their likelihood and impact, an evaluation of your current controls,
and an action plan for dealing with them. The danger with a document like this is that you
spend lots of time preparing it initially, but then never go back and update it later. A good risk
management plan must be a living document, constantly referred to and updated to reflect new
situations, new risks, and the effectiveness of your actions.

TIME TABLE/MILESTONES

Time Table of Eaterrific

Activities Time
Completion of Product or December 10, 2019
Service Design
Completion of Prototypes December 12-13, 2019

Actual Production December 15-20, 2019

Initial Orders, Sales, and December 16, 2019
Deliveries

Report Date

33
APPENDICES

Prices of Raw Materials

Raw Materials Prices

Condesed Milk Php 45.00

All Purpose Cream Php45.00
Jelly Powder Php10.00
Oreo Cookies Php50.00
Butter Php60.00
Sprinkles Php70.00
Coffee Php12.00
Sugar Php20.00
Dumpling Wrapper Php50.00
Carrots Php27.00
Ground Meat Php.279.00
Magic Sarap Php2.00
Salt Php20.00
Onion Php36.00
Capsicum Php30.00
Cheese Spread Php81.00
Tomato Php42.00
Sweet Corn Php59.00
Mayonnaise Php148.00
Chili Flakes Php50.00
Pepper Php30.00
Cheese Php81.00
Bread Php49.00
Tuna Chunks Php52.00
Cucumber Php40.00
Biscuit Php10.00
Melon Php60.00

Report Date 34
PROFILE OF THE COMPETITORS

Report Date 35
Report Date 36
 MA. ROCHELLE F. CABRALES
 PRESIDENT

 PROFILE PARENTS
 Age: 25 Mr. Alfonso F. Fontejon
 Place of Birth: Vigan City Mrs. Imelda D. Fontejon
 Date of Birth: February 06, 1994
 ADDRESS
 SAN JULIAN NORTE, VIGAN CITY
 EDUCATIONAL ATTAINMENT
 Elementary: SAN JULIAN ELEMENTARY SCHOOL
 Secondary: VIGAN NATIONAL HIGH SCHOOL EAST
 College: UNIVERSITY OF NORTHERN PHILIPINES

 MOTTO
 Always walk by faith

Report Date 37
JENSEN. CABRALES
MANAGER

 PROFILE PARENTS
 Age: 26 Mr. Romeo D. Cabrales
 Place of Birth: Vigan City Mrs. Myrna C. Cabrales
 Date of Birth: October 22, 1993
 ADDRESS
 PUROC A BASSIT, VIGAN CITY
 EDUCATIONAL ATTAINMENT
 Elementary: NAGSANGALAN ELEMENTARY SCHOOL
 Secondary: VIGAN NATIONAL HIGH SCHOOL EAST
 College: UNIVERSITY OF NORTHERN PHILIPINES

 MOTTO
 Try and try until you reach you dreams.

Report Date 38
MYRNA C. CABRALES
SALES AND PURCHASING MANAGER

 PROFILE PARENTS
 Age: 55 Mr. Juan Cabrales
 Place of Birth: Vigan City Mrs. Saling Cabrales
 Date of Birth: September 17, 1964
 ADDRESS
 PUROC A BASSIT, VIGAN CITY
 EDUCATIONAL ATTAINMENT
 Elementary: NAGSANGALAN ELEMENTARY SCHOOL
 Secondary: VIGAN NATIONAL HIGH SCHOOL EAST
 College: N/A

 MOTTO
 No matter how much pain the world gives you, never give the
pain back to anyone.

Report Date 39
CHRISTIN V. FONTEJON
SALES AND MARKETING MANAGER

 PROFILE PARENTS
 Age: 32 Mr. Alfonso F. Fontejon
 Place of Birth: Vigan City Mrs. Imelda V. Fontejon
 Date of Birth: November 25, 1987
 ADDRESS
 SAN JULIAN NORTE, VIGAN CITY
 EDUCATIONAL ATTAINMENT
 Elementary: SAN JULIAN ELEMENTARY SCHOOL
 Secondary: VIGAN NATIONAL HIGH SCHOOL EAST
 College: UNIVERSITY OF NORTHERN PHILIPINES

 MOTTO
 Set your faith bigger than your fears.

Report Date 40
JASMINE V. FONTEJON
FINANCE AND HR MANAGER

 PROFILE PARENTS
 Age: 23 Mr. Alfonso F. Fontejon
 Place of Birth: Vigan City Mrs. Imelda V. Fontejon
 Date of Birth: January 24, 1997
 ADDRESS
 SAN JULIAN NORTE, VIGAN CITY
 EDUCATIONAL ATTAINMENT
 Elementary: SAN JULIAN ELEMENTARY SCHOOL
 Secondary: VIGAN NATIONAL HIGH SCHOOL EAST
 College: UNIVERSITY OF NORTHERN PHILIPINES

 MOTTO
 My mind is more talkative than my mouth.

Report Date 41