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“Just Eat It.”

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4 Seasons Pizzeria

“Just Eat It.”

PROPOSED BY:

Maria Jessa Buenaobra

Mark Chezter De Belen

Clent John Formegones

Gianna Georgette Roldan

Janra Pearl Sedilla

Lorraine Ann Valencia

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TABLE OF
CONTENTS
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TABLE OF CONTENTS

Title Page 1-2

I. Table of Contents 3-4

II. Introduction 5-6
II.1 Objectives 6
II.2 Mission 6-7
II.3 Vision 7
III. Executive Summary 8-10
IV. Request letter of Proposal 11-12
V. Outline of the Scope of the Project13-14
VI. Overview 15-16
VII. Keys to Success 17-18
VIII. Business Proposal 19
VIII.1 People Behind the Success 20
VIII.2 Goals to Achieve 20
VIII.3 Things Required To Do the Project 21-30
VIII.4 Business Location 31
VIII.5 Target Date To Operate 31
VIII.6 Reasons Why We Have Chosen Our Approaches 31-32
VIII.7 Things To Execute In The Business 32
VIII.8 Proper Management 32
VIII.9 Risk Control 32-33
VIII.10 Products To Offer, Pricing & Description 33-37
IX. Conclusion 38-40
X. Appendix – Curriculum Vitae 41-47
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INTRODUCTION
 Page |6

Food is a pretty universal source of joy and comfort. It spans all cultures, nations and
even species -- every living thing shows appreciation in some way for a good meal. The
preparation of food is an integral part of every culture, and the reactions to it are nothing short
of inspirational.

Watching our family and friends gather around the dinner table, eager, happy
and excited to see what I had created for them, I felt that inspiration. It took a few
hundred doses of, “wow this is delicious!” and “nobody makes it like you do!” to win us
over, but it finally happened. We started planning to open our very own restaurant.

1.1 Objectives

The objective is to use our own personal strategies and skills to create our own
success. We plan to train our crew to ensure outstanding results in quality food and
customer service. Our objectives are as follows:

 Give top mark amenity in a quick and efficient manner.

 Keep our menu simple to uphold low food cost.
 Maintain the competitive, fast-casual dining at the mid-range price point.
 Maintain and expand an outstanding reputation as being the best neighborhood
pizzeria.
 Our goal is to reach 80% recognition of products in our target market.
 As with all businesses, the most important goal of an establishment is to
increase revenue and profits.
 Customer satisfaction is for most.
 Practice what we address: integrity, ethics and open communication.

1.2 Mission

4 Seasons Pizzeria exists for the purpose of generating sales and profit. Because
we are a service business, we will also exist to serve our customers. These two
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reasons for our existence are inextricable. If one aspect does not exist, the other will
cease to exist.

 Passion for excellence in doing everything.

 We will execute with optimistic energy and need.
 Accountable for growth in customer satisfaction.
 We will listen and more importantly, respond to the voice of the customer.
 We will always offer a fresh product and welcoming environment.
 Our staff will be offered a workplace where they can prosper and grow in a
dignified, fun, and rewarding manner.

1.3 Vision

 Our policy of being operating managing members is to make sure we pass by

every table to greet, visit with, or at least send a smile to our guests.
 To make the people know that for all the eating items they desire to eat can be
made available in minimum price.
 To improve that well-being of our customers, community and people connected
to our enterprise.
 We will visit any table or answer to any phone call that has feedback, positive or
negative. We will use every means available to satisfy our customers.
 We will be committed to the success and happiness of our staff.
 We will be committed to provide quality food and beverage at all times.
 Page |8

EXECUTIVE
SUMMARY
 Page |9

Food is a pretty universal source of joy and comfort. And with that, we want you
to experience the best pizzeria in town. The name 4 Seasons Pizzeria came from the
idea of the four seasons of the year, summer, winter, fall and autumn. This means that
our pizzeria would like to serve the best in various flavors and spices.

The 4 Seasons Pizzeria will be managed through the collaborative efforts of the
company most especially with the support of our investors. It subsists for the purpose
of generating sales and profit. Because we are a service business, we will also exist to
serve our customers. These two reasons for our existence are inseparable. This
includes customer service and food quality.

We want to clarify things such as: who will rightfully manage the business? What is
required to execute the project? Where should the job be done? When do we want this
project be executed and completed? Why are we using the approaches we’ve
chosen? How will be the project be executed? How will it be properly managed? How
will be the risks be controlled? What are the products to be served together with their
prices?

Our main purpose is to: Give top notch service in a quick and efficient manner.
Keep our menu simple to maintain low food cost. Maintain the competitive, fast-casual
dining at the mid-range price point. Maintain and expand an outstanding reputation as
being the best neighborhood pizzeria. We will always offer a fresh product and
welcoming environment. We will remain cheerful, courteous, well trained, and focused
on pleasing our guests. We will strive to become the first destination of choice for
those in our neighborhood and community.Our staff will be offered a workplace where
they can prosper and grow in a dignified, fun, and rewarding manner. We will give
support to and contribute to our community schools, churches, groups, and
businesses. Our policy of being operating managing members is to make sure we
pass by every table to greet, visit with, or at least send a smile to our guests. We will
visit any table or answer to any phone call that has feedback, positive or negative. We
will use every means available to satisfy our customers. We will be committed to the
 P a g e | 10

success and happiness of our staff. And we will be committed to providing quality food
and beverage at all times.

We are thereby requesting you to approve our proposal which can help in our
business development. We are currently providing the best pizzeria in town and your
investment in our business is most welcomed.

We expect you to cover almost every area of concern and highlight the ways in
which it will be beneficial for our existing business. We also expect you to cover the
minimum expenditure and the expected revenue of the proposal.
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REQUEST
LETTER OF
PROPOSAL

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December 8, 2018
Zone 1, Station Church Site,
Libmanan, Camarines Sur
4407

Ms. Geneva Jane D. Bautista

Business Investor
Sta. Cruz , Cabusao, Camarines Sur

Dear Ma’am:

We are writing this letter to request a business proposal to your company. Your
company has always been a pioneer in providing fresh and innovative business ideas.
Although we are catering a number of services to our customers, we are still looking
for business expansion. We are thereby requesting you to approve our proposal which
can help in our business development. We are currently providing the best pizzeria in
town and your investment in our business is most welcomed.

We expect you to cover almost every area of concern and highlight the ways in which
it will be beneficial for our existing business. We also expect you to cover the minimum
expenditure and the expected revenue of the proposal.

We are looking forward for your approval and joining us in our growing business.
Blessed be God forever!
Sincerely,

Mark Chezter De Belen Maria Jessa Buenaobra Janra Pearl Sedilla

Owner Stockholder Liaison Officer

Gianna Georgette Roldan Lorraine Ann Valencia Clent John Formegones

CEO Stockholder Executive Manager

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OUTLINE QUESTIONS
REGARDING THE SCOPE OF
THE BUSINESS

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SCOPE OF THE PROJECT:

 Who will rightfully manage the business?

 What is required to execute the project?
 Where should the job be done?
 When do we want this project be executed and completed?
 Why are we using the approaches we’ve chosen?
 How will be the project be executed?
 How will it be properly managed?
 How will be the risks be controlled?
 What are the products to be served together with their prices?

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OVERVIEW

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The name 4 Seasons Pizzeria came from the idea of the four seasons of the
year, summer, winter, fall and autumn. This means that our pizzeria would like to serve
the best in various flavors and spices. Just like in life, some things may change but the
flavor of happiness wouldn’t.

The 4 Seasons Pizzeria will be managed through the collaborative efforts of the
company most especially with the support of our investors, Mr. Clent John B.
Formegones, the executive operations manager, the extraordinary chefs and
stockholders, Ms. Maria Jessa A. Buenaobra and Ms. Lorraine Ann Valencia including
with the care of the finance department, Ms. Gianna Georgette Roldan and Ms. Janra
Pearl Sedilla and last but not the least our very humble yet dedicated owner, Mr. Mark
Chezter De Belen.

The objective is to use our own individual plans and services to generate our own
triumph. We plan to train our crew to ensure outstanding outcomes in quality food and
customer service. Our purposes are as follows:

 Give top mark amenity in a quick and efficient manner.

 Keep our menu simple to uphold low food cost.
 Maintain the competitive, fast-casual dining at the mid-range price point.
 Maintain and expand an outstanding reputation as being the best neighborhood
pizzeria.
 Our goal is to reach 80% recognition of products in our target market.
 As with all businesses, the most important goal of an establishment is to
increase revenue and profits.
 Customer satisfaction is for most.
 Practice what we address: integrity, ethics and open communication.

16
 P a g e | 17

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KEYS TO
SUCCESS

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As we will use our own personal strategies and skills to create our own success. We
plan to train our crew to ensure outstanding results in quality food and customer
service. Our keys to success are as follows:

 Give top notch service in a quick and efficient manner

 Keep our menu simple to maintain low food cost
 Maintain the competitive, fast-casual dining at the mid-range price point
 Maintain and expand an outstanding reputation as being the best neighborhood
pizzeria.
 We will always offer a fresh product and welcoming environment
 We will remain cheerful, courteous, well trained, and focused on pleasing our
guests
 We will strive to become the first destination of choice for those in our
neighborhood and community
 Our staff will be offered a workplace where they can prosper and grow in a
dignified, fun, and rewarding manner
 We will give support to and contribute to our community schools, churches,
groups, and businesses.
 Our policy of being operating managing members is to make sure we pass by
every table to greet, visit with, or at least send a smile to our guests.
 We will visit any table or answer to any phone call that has feedback, positive or
negative. We will use every means available to satisfy our customers.
 We will be committed to the success and happiness of our staff.
 We will be committed to providing quality food and beverage at all times.

19
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BUSINESS
PROPOSAL

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8.1 People Behind The Success

The 4 Seasons Pizzeria will be managed through the collaborative efforts of the
company most especially with the support of our investors, Mr. Clent John B.
Formegones, the executive operations manager, the extraordinary chefs and
stockholders, Ms. Maria Jessa A. Buenaobra and Ms. Lorraine Ann Valencia including
with the care of the finance department, Ms. Gianna Georgette Roldan and Ms. Janra
Pearl Sedilla and last but not the least our very humble yet dedicated owner, Mr. Mark
Chezter De Belen.

8.2 Goals To Achieve

4 Seasons Pizzeria subsists for the purpose of generating sales and profit.
Because we are a service business, we will also exist to serve our customers. These
two reasons for our existence are inseparable.

8.2.1 CUSTOMER SERVICE

Customer service will make or break our restaurant. In fact, customers

are more forgiving of food mistakes than they are service mistakes. That means
that customer service completely dictates whether you will get repeat
customers, larger bills, and a loyal client.

8.2.2 FOOD QUALITY

We need high quality of food as well. This means setting strong goals for
our kitchen staff. These goals don’t have to relate specifically to quality control,
but they can. For example, our goal will be to add a new item to the menu each
month as a way of encouraging creativity and excitement amongst the kitchen
staff.

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8.3 THINGS REQUIRED TO EXECUTE THE PROJECT

TABLES AND CHAIRS

P 1000.00 per set

One table with two soft mini sofa good for 4

people.

15 sets X P 1,000.00 = P 15,000.00

PLATES / SAUCERS / GLASS

P 100.00 EACH

100 pcs. of plate X P 100.00 = P 10,000.00

50 pcs. of plate X P 100.00 = P 5,000.00

25 pcs. of glass X P 100.00 = P 2,500.00

MICROWAVE OVEN
P 20,000.00 EACH

One microwave with 4 sets of cooking

panels

2 pcs. X P 20,000.00 = P 40,000.00

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KITCHEN TOOLS
P 3500.00 per set

2 sets X P 3,500.00 = P 7,000.00

SPOON
P 15.00 each

100 pcs. X P15.00 = P 1,500.00

FORK
P 15.00 each

100 pcs. X P15.00 = P 1,500.00

REFRIGERATOR
P 7,500.00 each

1 refrigerator X P 7,500.00 = P 7,500.00

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TURBO BROILER
P 3500.00 each

2 sets X P 3,500.00 = P 7,000.00

DRINKING GLASS
P 50.00 each

50 pcs. X P 50.00 = P 2,500.00

PLACEMAT
P 10.00 each

50 pcs X P 10.00 = P 500.00

CCTV
P 1000.00 each

5 pcs..x P 1,000.00 = P 5,000.00

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PIZZA DOUGH
P 50.00 each

500 pcs X P 50.00 = P 25,000.00

PIZZA SAUCE
P 150.00 each

10 packs X P 150.00 = P 1,500.00

SAUSAGE
P 30.00 each

20 pcs X P 30.00 = P 600.00

PEPPERONI
P 70.00 each

20 pcs. x P 70.00 = P 1,400.00

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BACON
P 100.00 each

5 pcs. X P 100.00 = P 500.00

SPINACH
P 10.00 each

5 pcs. X P 10.00 = P 50.00

MEATBALLS

P 75.00 each

10 pcs X P 75.00 = P 375.00

CHEESE
P 45.00 each

10 pcs. x P 45.00 = P 450.00

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PORK
P 150.00 each

10 pcs. X P 150.00 = P 1,500.00

MUSHROOMS
P 25.00 each

10 pcs. X P 25.00 = P 250.00

TOMATOES
P 60.00 per kilo

3 kilos X P 60.00= P 180.00

MACARONI NOODLES
P 80.00 per pack

2 packs x P 80.00 = P 160.00

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SPAGHETTI NOODLES
P 80.00 per pack

3 packs X P 80.00 = P 240.00

CARBONARA SAUCE
P 200.00 per pack

3 packs. X P 200.00 = P 600.00

SPAGHETTI SAUCE
P 150.00 each

3 packs X P 150.00 = P 450.00

BURGER BUN
P 20.00 each

100 pcs.x P 20.00 = P 2000.00

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BURGER PATTY
P 35.00 each

100 pcs. X P 35.00 = P 3,500.00

MAYONNAISE
P 20.00 each

5 pcs. X P 20.00 = P 100.00

POTATO
P 50.00 per kilo

5 kilos X P 50.00 = P 250.00

FLAVORED POWDER
P 100.00 per pack

7 packs x P 100.00 = P 700.00

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MANGO
P 120.00 per kilo

2 kilos X P 120.00 = P 240.00

ORANGE
P 100.00 per kilo

2 kilos X P 100.00 = P 200.00

LEMON
P 130.00 per kilo

2 kilos X P 130.00 = P 260.00

GULAMAN
P 20.00 each

5 pcs. x P 20.00 = P 100.00

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SAGO
P 10.00 each

5 pcs. X P 10.00 = P 50.00

EVAPORATED MILK
P 20.00 each

5 pcs. X P 20.00 = P 100.00

ICE CREAM
P 15.00 each

5 pcs. X P 15.00 = P 75.00

PINIPIG
P 50.00 each pack

5 pcs. x P 50.00 = P 250.00

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8.4 BUSINESS LOCATION

The 4 Seasons Pizzeria is located at 888 East Blue Plumlane inside the
University Belt in Espana, Manila. The business’ location is intended for all the
students who are looking for an affordable yet quality pizzeria and food avenue to
minimize their expenses. We are also in the vicinity of other business establishments
where the employees may relish to our pizzeria during their break time to enjoy our
food and to have a good time.

8.5 TARGET DATE TO OPERATE

The 4 Seasons Pizzeria is intended to be improved in a span of six months –

from December 2018 - June 2019. We are preparing to have our grand opening on
July 2019 for it would be the start of a new school year of the different known
universities around the University Belt in Manila.

8.6 REASONS WHY WE HAVE CHOSEN OUR APPROACHES

8.6.1 PERFECT DISH

We want to make sure our business appeals to the audience we’re

targeting. It’s tempting to rationalize a huge menu as giving guests many
choices. The fact is its usual effect is to overwhelm them and prevent many of
them from actually finding a meal they would enjoy. All too often, they’ll simply
pick the meals they must recognize and will never find the dishes that made you
want to get into the restaurant business in the first place. We also serve dishes
that are in minimum prices yet in the best quality.

8.6.2 GREAT STAFF

The people that make up our team will have just as much to do with the
success of our restaurant as our food will. Rude or forgetful hosts or waiters,

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poorly trained chefs or even absent-minded bussers can cause the experience
of a guest to go from great to poor in a sentence -- or lack of one, especially
when it comes to allergies and apologies.

8.7 THINGS TO EXECUTE IN THE BUSINESS

8.7.1 Financial support from the investors and from our

own capital.

Capital budgeting is important because it creates accountability and

measurability. Any business that seeks to invest its resources in a project,
without understanding the risks and returns involved, would be held as
irresponsible by its owners or shareholders.

8.7.2 Business permits and credentials.

One of the reasons why it is so important to have a business license is to

ensure that the financial health of the young company is in good standing.
Additionally, having a license allows us of the business to file for a yearly tax
return supporting the legitimacy of the business.

8.7.3 Get all the things needed (Food Production)

The importance of local food production. Most food is produced

hundreds, sometimes thousands of miles from where it is consumed requiring
significant energy consumption for handling, transportation and storage and
resulting in significant food waste from spoilage during its journey.

8.8 PROPER MANAGEMENT

3.8.1 SANITARY RULES

The overall purposes of sanitation are to provide a healthy living

environment for everyone, to protect the natural resources (such as surface

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water, groundwater, soil), and to provide safety, security and dignity for people
when they defecate or urinate.

 Proper personal hygiene, including frequent hand and arm washing and
covering cuts;
 Proper cleaning and sanitizing of all food contact surfaces and utensils;
 Proper cleaning and sanitizing of food equipment;
 Good basic housekeeping and maintenance; and
 Food storage for the proper time and at safe temperatures.

8.8.2 GOOD BUSINESS CHARACTER

A strong ethical culture within your business is important in safeguarding

your assets. Ensure that your workers perform in an environment with integrity
and strong ethics. It increases employee pride and discourages them from
stealing supplies or equipment. We are honed to the following:

 Integrity  Passion

 Self – Discipline  Leadership

 People Skills  Competitiveness

 Strong Work Ethics  Sales-Ability

 Well- Organized

8.9 RISK CONTROL

Risk is always inevitable. Resilience is everything. It is inherent thus every

business faces risks that could present threats to its success.

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Accepting the risk means that while you have identified it and logged it in your
risk management software, you take no action. You simply accept that it might happen
and decide to deal with it if it does.

This is a good strategy to use for very small risks – risks that won’t have much
of an impact on your project if they happen and could be easily dealt with if or when
they arise. It could take a lot of time to put together an alternative risk management
strategy or take action to deal with the risk, so it’s often a better use of your resources
to do nothing for small risks.

8.10 PRODUCTS TO OFFER, PRICING AND DESCRIPTION

MEAT LOVERS
P 110.00

Classic marinara sauce, authentic old-

world pepperoni, all-natural Italian
sausage, and slow-roasted ham

*Price may vary in sizes

BACON SPINACH ALFREDO

P 110.00

Creamy garlic Parmesan sauce,

applewood smoked bacon, fresh
mushrooms and fresh spinach

*Price may vary in sizes

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ITALIAN MEATBALL
P 120.00
Classic marinara sauce and meatballs,
fresh red onions and diced Roma tomatoes

*Price may vary in sizes

SUPREME
P 120.00
Classic marinara sauce, authentic
pepperoni, seasoned pork, beef, fresh
mushrooms

*Price may vary in sizes

PRIMO MEATS
P 115.00
Premium crushed tomato sauce made of
100% California grown vine ripened
tomatoes

*Price may vary in sizes

PEPPERONI
P 120.00
Classic marinara sauce piled high with
cheese and over 50% more authentic
pepperoni

*Price may vary in sizes

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MAC N’ CHEESE
P 55.00
*Price may vary in sizes

CREAMY CARBONARA
P 50.00
*Price may vary in sizes

SPAGHETTI
P 50.00
*Price may vary in sizes

BURGERS
P 30.00 (minimum price)
*Price may vary in sizes and add-ons

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FRIES
P 20.00 (minimum price)
*Price may vary in sizes and add-ons

SHAKES AND FRAPPES

P 35.00 (minimum price)
*Price may vary in sizes and add-ons

FRUIT JUICE
P 20.00 (minimum price)
*Price may vary in sizes

HALO-HALO
P 55.00 (minimum price)
*Price may vary in sizes and add-ons

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CONCLUSION

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 P a g e | 40

Therefore we conclude that food is a pretty universal source of joy and comfort.
And with that, we want you to experience the best pizzeria in town. The objective is to
use our own personal strategies and skills to fashion our own success. We plan to
train our team to ensure outstanding results in quality food and customer service. We
will be committed to provide quality food and beverage all the time and be committed
to the success of the whole-being of our staffs.

The 4 Seasons Pizzeria will be managed through the collaborative efforts of the
company most especially with the support of our investors. It subsists for the purpose
of generating sales and profit. Because we are a service business, we will also exist to
serve our customers. These two reasons for our existence are inseparable. This
includes customer service and food quality.

In order to execute the project, we need: tables and chairs, plates, saucers,
cups, microwave ovens, kitchen tools, table appointments, refrigerator, and food
supply. On the other hand, the 4 Seasons Pizzeria is located at 888 East Blue
Plumlane inside the University Belt in Espana, Manila. The business’ location is
intended for all the students who are looking for an affordable yet quality pizzeria and
food avenue to minimize their expenses. It is intended to be improved in a span of six
months – from December 2018 - June 2019. We are preparing to have our grand
opening on July 2019 for it would be the start of a new school year of the different
known universities around the University Belt in Manila.

We want to have the best food quality.We want to make sure our
business appeals to the audience we’re targeting. We also serve dishes that are in
minimum prices yet in the best quality. And a great staff ; the people that make up our
team will have just as much to do with the success of our restaurant as our food will.

There are things to execute in the business, we need financial support from the
investors and from our own capital, business permits, licenses and credentials and
food supply for food production.

40
 P a g e | 41

Of course, proper management is a must. We will ensure that we have proper

sanitation; the overall purposes of sanitation are to provide a healthy living
environment for everyone, to protect the natural resources (such as surface water,
groundwater, soil), and to provide safety, security and dignity for people when they
defecate or urinate. We are also honed to the following: integrity, self-discipline,
leadership, people skills, strong work ethics, sales ability and many more.

We will serve you the best varieties of pizzas, fries, burgers, shakes, frappes,
pastas and etc. in affordable prices yet in the best quality we could offer.

Well, food is a pretty universal source of joy and comfort. Join with us in our
business. We will offer you the best!

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CURRICULUM
VITAE

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Name: Gianna Georgette Roldan

Address: Station Church Site, Libmanan, Camarines Sur
Contact Number: 09954663192
Email Address: [email protected]
Gender: Female
Civil Status: Single

FINANCIAL CAPACITY

Occupation: Bank Manager GSIS Number: 60984573218

Monthly Income: 75, 000 PAG-IBIG Number: 109283764546
SSS: 0569292808

EDUCATIONAL ATTAINMENT

College: University of the Philippines Diliman Campus

2025-2026
Senior High School: Ateneo de Naga University
2020-2021
Junior High School: Colegio del Santisimo Rosario
2018-2019
Elementary: Colegio del Santisimo Rosario
2014-2015

BUSINESS CONTRIBUTION

Position: CEO / Accountant

Share: 20%

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Name: Maria Jessa A. Buenaobra

Address: Bagumbayan, Libmanan, Camarines Sur
Contact Number: 09196380273
Email Address: [email protected]
Gender: Female
Civil Status: Single

FINANCIAL CAPACITY

Occupation: Chef at Grand Cuisine GSIS Number: 66884732939

Monthly Income: 100,000 PAG-IBIG Number: 858492975349
SSS: 9065874321

EDUCATIONAL ATTAINMENT

College: Ateneo de Manila University

2024-2025
Senior High School: Colegio del Santisimo Rosario
2020-2021
Junior High School: Colegio del Santisimo Rosario
2018-2019
Elementary: Libmanan North Central School
2014-2015

BUSINESS CONTRIBUTION

Position: Chef / Stockholder

Share: 15%

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 P a g e | 45

Name: Lorraine Ann Valencia

Address: Mambulo Nuevo, Libmanan, Camarines Sur
Contact Number: 09153358958
Email Address: [email protected]
Gender: Female
Civil Status: Single

FINANCIAL CAPACITY

Occupation: Chef GSIS Number: 05834758734

Monthly Income: 80,000 PAG-IBIG Number: 745784385346
SSS: 7844325610

EDUCATIONAL ATTAINMENT

College: De La Salle University

2024-2025
Senior High School: University of Nueva Caceres
2020-2021
Junior High School: Colegio del Santisimo Rosario
2018-2019
Elementary: Tarum Elementary School
2014-2015

BUSINESS CONTRIBUTION

Position: Chef / Stockholder

Share: 15%

45
 College: De La Salle University
2024-2025
P a g e | 46
Senior High School: Colegio del Santisimo Rosario
2020-2021
Name: Janra Pearl Sedilla
Junior High School: Colegio del Santisimo Rosario
Address: Tarum, Libmanan, Camarines Sur
2018-2019
Contact Number: 09193992067
Elementary: Mambulo Nuevo Elementary School
Email Address: [email protected]
2014-2015
Gender: Female
Civil Status: Single

FINANCIAL CAPACITY

Occupation: Architect GSIS Number: 90546738213

Monthly Income: 50,000 PAG-IBIG Number: 107740202641
SSS: 7857439859

EDUCATIONAL ATTAINMENT

College: Far Eastern University

2024-2025
Senior High School: Unibersidad de Sta. Isabel
2020-2021
Junior High School: Colegio del Santisimo Rosario
2018-2019
Elementary: Tarum Elementary School
2014-2015

BUSINESS CONTRIBUTION

Position: Liaison Officer

Share: 10%

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Name: Mark Chezter M. De Belen

Address: Poblacion, Libmanan, Camarines Sur
Contact Number: 09984818175
Email Address: [email protected]
Gender: Male
Civil Status: Single

FINANCIAL CAPACITY

Occupation: Chef / Engineer GSIS Number: 03897338925

Monthly Income: 95,000 PAG-IBIG Number: 509373251280
SSS: 7834784250

EDUCATIONAL ATTAINMENT

College: Ateneo de Manila University

2025-2026
Senior High School: University of Nueva Caceres
2020-2021
Junior High School: Colegio del Santisimo Rosario
2018-2019
Elementary: Fundado Elementary School
2014-2015

BUSINESS CONTRIBUTION

Position: Owner
Share: 30%

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Name: Clent John B. Formegones

Address: Binahian, Sipocot, Camarines Sur
Contact Number: 09437690557
Email Address: [email protected]
Gender: Male
Civil Status: Single

FINANCIAL CAPACITY

Occupation: Engineer GSIS Number: 89757983780

Monthly Income: 55,000 PAG-IBIG Number: 747845894236
SSS: 8958736890

EDUCATIONAL ATTAINMENT

College: University of Sto. Tomas

2024-2025
Senior High School: Ateneo de Naga University
2020-2021
Junior High School: Colegio del Santisimo Rosario
2018-2019
Elementary: Sipocot North Central School
2014-2015

BUSINESS CONTRIBUTION

Position: Executive Operations Manager

Share: 10%

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