CHAPTER 1

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Food service business provide a meal outside the home which includes all types of
restaurants from fine dining to fast food. This kind of business is usually located within the
vicinity of schools, sidewalks, churches, public markets, and around cities. Here in Bataan,
many food service businesses were established especially in the city of Balanga where the
market is big. But despite of the people’s high demand for food, many of this business did
not achieve their goal to stay in the industry and close their stores.

According to Ohio University study about failed restaurants, 60 percent close or change
ownership in the first year of business, with 80 percent closing within the five years. There
many reasons restaurants fail, like bad location, poor management team, bad customer
service, too many staff members, little or no advertising.

In other research by Heng himself he spoke about last year, over 2,000 restaurants and
over 100 food parks opened in the Philippines, signaling food’s continuing dominance in
the market. Commercial establishments have increased allocation for restaurant space.
Celebrity chefs are also gradually taking the spotlight in local media on top of the increase
international franchises and enrollment rate in culinary institutions.

Majority of this growth in concepts is driven by the millennial market that craves
trends, social casual concepts, and places that are social media worthy. They have a need
to fit in within the crowd and want to be seen in spaces that they can share with the world.
The research needs to remember that the life cycle of a restaurant used to be five years but
with the boom in the industry, the rise of the millennial, and the introduction of technology
into marketing, that cycle has now been reduced.

1
 The rate of growth in consumer expenditures on food business has led most other
segments of the food – away – from – home market for much of the last two decades. Since
then, different kinds of food businesses with different offerings has risen. Competitions
among food businesses started, narrowing down the lists of their marketing strategies and
applying it to their business operations, somehow make other food businesses grow and
some fails, ending to closing time.

In this research study there are a few selected food service businesses to investigate
the reason of their closure.

1.1.1 Bakestop Cafe

Bakestop Cafe located at Capitol Drive San Jose Balanga City, Bataan. This
business offered meals or snacks and beverages, it started last November 2017 to December
2018.

1.1.2 Café Iosef

Another business is the Café Iosef located at Capitol Drive San Jose, Balanga City,
Bataan. They served meals or sncaks and beverages, especially “Lutong-Bahay” dishes. It
started last 2016 until 2017.

1.1.3 Hong Kong Station

Lastly is the Hong Kong Station “The first Chinese Bus Restaurant”, they offered
Chinese dishes especially dimsum and noodles. It started last 2016.

They are known food services here in Balanga but after a period their business came
to close. This study aims to determine the failures of marketing strategies of selected closed
food businesses in Balanga City, Bataan.

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1.2 STATEMENT OF THE PROBLEM
The main purpose of the study is to determine failures of market strategies among the
selected businesses in Balanga City, Bataan (Café Iosef, Hong Kong Station “The first
Chinese Restaurant”, Bakestop Cafe). This will be an eye – opener to the businessmen to
think of strategies for the upcoming business.
1. How did the businesses market their products/services to the public?
2. What are the challenges they encountered during operations?
3. What are the marketing failures of the business that led to its closure?
4. What insights on marketing strategies maybe derived from the finds of the study?

1.3 OBJECTIVES

1.3.1 General Objectives

Determine the failures of marketing strategies that leads to the closure of selected
businesses in Balanga City, Bataan.

1.3.2 Specific Objectives

 To understand the causes of problems of some businesses in Balanga City, Bataan.
 To know the marketing strategies they applied but didn’t work.

To suggest solutions to prevent the problems of some food businesses in Balanga
City, Bataan.

3
 1.4 CONCEPTUAL FRAMEWORK

Respondents: Owners
Environmental Factors Marketing
 Prices Strategies that can
 Location of the compete against
Business Qualitative factors affecting the
 Promotion Research Through closing time of
 Product Interview selected businesses
in the city of
Balanga, Bataan

Process Output
Input

Figure 1: Conceptual Framework

The conceptual framework of the study uses the input – process – output whereas
the input of the study, the researchers want to determine who are the respondents of the
study in the selected businesses in Balanga City, Bataan. The process is the gathering of
information through interview involving owners of the business. The study determines the
failures of marketing strategies that has been encountered by the selected businesses in
Balanga City, Bataan and suggest possible solution to the problems.

4
1.5 SCOPE AND LIMITATIONS

1.5.1 Scope

This research study discussed the failures of marketing strategies affecting the
closure of selected food businesses in the area of Balanga City, Bataan specifically Café
losef, Hong Kong Station “The First Chinese Bus Restaurant”, and Bakestop Café.
This study will discuss the problems that the small businesses encountered and how
the owners managed it. And the reasons why their businesses did not sustain its popularity
and maintain their sales. This study will also discuss how did the owners decided to close
their store.

1.5.2 Limitations

This research study is limited only to the owners of the said businesses. In
businesses or owning a business it is only limited to some major factors which would be
the resource that you require, how you could be able to manage it and its financial
investments on how it must be controlled.

5
 Chapter II

Related Literature

Marketing strategy is defined as the marketing logic by which the business unit
expects to achieve its marketing objectives. (Philip Kotler)

It is said that “marketing strategy refers to a business ‘overall game plan for
reaching prospective consumers and turning them into customers of the products or
services the business provides”. A marketing strategy contains the company’s value
proposition, key brand messaging, data on target customer demographics, and other high-
level elements. (Investopedia)

According to Management Study Guide, marketing strategy provides an

organization the edge over its competitors. It helps in developing goods and services with
best profit-making potential. Strategy ensures effective departmental coordination. It helps
an organization to make optimum utilization of its resources to provide a sales massage to
its target market. Whether you’re a new business or your business has been existence for
more than ten years, any business worth its salt knows that success depends on a solid
plan. After all, after careful financial planning and product development, a company can
only survive. Therefore, businesses need to create a detailed and comprehensive marketing
strategy in order to achieve true and long-lasting success.

The main goals of marketing strategies for business leaders are to fill market needs,
grow market share, and increase shareholder value (Jemaiyo, 2013). Marketing new
products keeps customers aware of new offerings; for long-term growth organizations must
involve innovation and insights from customers (Barwise & Meehan, 2011). Executives
use promotion, advertising, fundraising, and public relations as principles of marketing
operations and strategy (Tabaku & Mersini, 2014).

Restaurant owners must develop stakeholder strategies to support annual strategic

initiatives and assist in accomplishing opportunities for growth. Small business leaders

6
should gather all insights regarding marketing activities to forecast growth and
sustainability patterns (Fiore et al., 2013). Identifying consumer insights and trends through
marketing assists with the evaluation of cost savings and other ongoing initiatives and may
contribute to organizational growth.

Small, independent restaurant owners can attract new customers to apply marketing
strategies such as viral marketing, advertising, flyers, brochures, and outreach (Tawanda,
Future, & Angela, 2013). Creating and executing a coordinated marketing plan for new
and existing products and services may also help small independent restaurant owners
make enhancements or modifications based on adjustments in the competitive landscape.
Small and medium sized businesses with high levels of performance are descriptive when
documenting strategic marketing planning activities such as business mission, marketing
objectives in the area of market share, products and services, and distribution (Ogunmokun
& Tang, 2012). Using the concept of marketing as an adaptive strategy is necessary to
ensure resources are available when implementing marketing activities (Tabaku & Mersini,
2014).

Every company needs a successful marketing strategy in order to promote their

products, reach their audience, and attract new customers. Unfortunately, many of the
managers who set out to create these strategies fall short on their goals. In fact, SBI found
that 71% of marketing teams used ineffective strategies in 2014 to help their businesses
grow. SBI’s research showed that most marketing teams fail to make an appropriate level
of contribution to the profits of their businesses, and the study covered some key areas
where marketers fail. The study said that by implementing the wrong marketing strategies,
marketers fell short of their sales expectations.

Owners of independent restaurants are affected considerably and face many

challenges, such as decreased consumer demand, decreased sales, and reduced disposable
income, when the economy is unstable, which may threaten their level of profitability and
competitive advantage (Lee & Ha, 2012).

7
 Opening and running successful restaurants involves more than buying or renting a
space, building a place, designing the interior, buying equipment, employing staff and
selling food and drinks. When starting a new restaurant business, dedication, time and
effort is needed. This is best illustrated by study about the fact that over 35% of restaurants
opened by first time owners failed in the 1st year, while the percentage in franchises is
below 10%. Companies that fail to create a marketing strategy are destined to either fail or
struggle indefinitely.

According to data from Bureau of Labor Statistics, about 20% fail in their 1st year
and about 50% of small business fail in their 5th year. About 85% of food service business
survive their 1st year in business, 70% of food service businesses survive their 2nd year in
business, 50% of food service businesses survive their 5th year in the business. 35% of food
service business survive their 10th year in the business.

Thirty-four percent of small business executives do not examine the effects of

marketing activity (Katona, 2014). Following up with existing customers to confirm their
17 satisfaction may help marketing managers who work in small businesses establish,
maximize, and maintain positive relationships with existing and potential customers. Small
business executives should realize the importance of efficient marketing, because the
elements of marketing help operate and manage a small business (Katona, 2014).
Marketing strategies and activities for small businesses are distinctively different from
those observed in large organizations (Bettiol et al., 2012).

8
Restaurant Failures

Lack of proper information of what the industry entails ultimately leads restaurants
to their failure. In this scenario information is the key area you need to focus on. Most
restaurateurs do not even know that they are doing something wrong until it is too late.
(The Restaurant Times)

According to an Ohio State University study published in 2005 about failed

restaurants, 60 percent close or change ownership in the first year of business, with 80
percent closing within the first five years. There are many reasons restaurants fail, from
health related closures to consistently bad reviews.

 Bad Location
A bad location is one of the biggest—if not the biggest—reason a restaurant fails.
Poor visibility, no parking, and no foot traffic are a combination that makes it nearly
impossible to turn a profit. Picking the right location can even make up for some of the
other deficits in this list, but should not be used a crutch or excuse for bad service or
negligence.

 Poor Management Team

You hire someone who you think will be a great general manager, kitchen manager,
or bar manager since the person has experience and excellent references. Then a few
months down the road, not only don’t they manage the restaurant, they alienate staff, drink
away the profits, or steal money—or all three. Unfortunately, the pressures and hours of
the industry can crumble even the strong links, so check in regularly with management to
ensure they are working at their highest potential.

 Bad Customer Service

Poor service is an obvious reason for any restaurant closing. A reputation for bad
service spreads like wildfire and can seem at times irreparable. Customer service is integral
to staying open, as even the best three-Michelin-starred restaurant would shutter with bad

9
service. Getting customer feedback in the beginning stages ensures that you work out the
kinks before it becomes too late.

 Little or No Advertising
As more and more chain restaurants open across the country, advertising and
marketing are both keys in establishing a new restaurant's reputation. Most people think
that you need to pay substantial amounts to bring customers, but with social media and
word-of-mouth marketing, you can spread news to a targeted demographic for little or no
money.

 Too Many Staff Members

If anyone is standing still, the business is overstaffed. When several servers, three or
four cooks, and a bartender are standing around, the restaurant is probably
hemorrhaging cash in payroll costs. Another common problem with a high payroll is
paying any single employees more than they are worth. Chef-driven restaurants are
notorious for underpaying cooks and overpaying the executive chef, despite the fact that
almost everyone is replaceable.

10
 CHAPTER III
METHODOLOGY

This chapter covers the method as to how the study was conducted. It includes the
type of research used, qualifications of respondents, the sampling technique, the sources of
data, the instrument used, the data gathering procedure and the data analysis.

RESEARCH DESIGN

In this study, the researchers used the descriptive type of research. Descriptive
type of research is intended to reveal the target viewers’ range of conduct and the insights
that drive it with references to precise topics or issues. The focus is to investigate the
failures of marketing strategies and identify the factors that leads to closure of the
selected business in Balanga City. This type of descriptive research describes the
participants’ perceptions, perspectives, understandings and experiences of a particular
situation.

POPULATION AND STUDY LOCALE

There were three (3) participants in the study: 1.) Bakestop Shop 2.) Cafe Iosef and
3.) Hong Kong Station. The participants were the owners of the business in Balanga City,
Bataan. The participants have experienced the failure of their ineffective marketing
strategies making their respective businesses to be closed. The participants also have the
same length of their businesses, their establishment have closed with a year or two upon
their opening. Moreover, the participants have vast knowledge and experience in their
fields making the data collected from them credible and factual.

11
SAMPLING DESIGN

The researchers used snowball sampling technique wherein the participants were
handpicked and some were referrals by the existing subjects. A participant must be a
business owner whose business has gone closed due to the ineffectiveness of their different
marketing strategies.

VARIABLES TO BE INVESTIGATED
(Identification of dependent/independent, control/confounding variables
and other indicators)

The materials utilized by the researchers were the main sources collected from the
interview guide that were being distributed to the participants. The researchers used only
one type of interview guide but many copies were distributed. The researchers also used
secondary sources found on the Internet such as articles and journals that discuss about the
topic and sources found in the library to provide more precise and reliable information for
the advantage of the individuals who will find this study useful.

INSTRUMENTATION: DATA COLLECTION TOOLS

(Informed consent, questionnaires, tests, forms, specimen equipments, etc.)

Semi-Structured interview guide was used in gathering data, it was designed to

deliver substantial data to respond to the problems and questions mentioned in the
statement of the problem. The researchers used an Open-Format type of interview guide
wherein the participants clearly expressed their answers and opinions regarding the specific
topic and question. The interview guide was validated by the researchers’ marketing
research professor. One of the questions that was asked to the participants was “What were
the marketing failures of the businesses that led to its closure?” This will lead to

12
understanding the factors of the collapse of the business establishment of the participants.
Another question was “What insights on marketing strategies maybe derived from the finds
of the study? These questions were made as springboard in motivating the participants to
really think of their most valued experiences that in the regression of their businesses.

TREATMENT DATA and STATISTICAL and DATA ANALYSIS

USED

Before giving or sending the interview guides to the participants for the gathering
of information, the researchers had a pre-interview to each of the said participants to know
if they are fitted and qualified to the criteria as a business owner. The rights of the
participants were also explained such as, the right to be informed about the study and the
right to withdraw at any time without consequence.

Data gathering was initiated by writing a letter to the participants to ask for their
consents before answering the rest of the questions in the interview guide; also the
researchers sent the interview guides and letter of consents via e-mail to the participants in
distant places. The objectives of the study were explained to them through e-mails and
actual conversations. The participants were given the opportunity to ask questions relative
to the study. The participants were given two days to answer the questions in the interview
guide provided. It was explained that the data gathered from the participants will be treated
with utmost confidentiality.

After the data were gathered, the researchers proceeded in checking the English
grammar without changing the thought of the participants so that the researchers can be
assured of the correct interpretation or description of the responses. Some responses that
were not clear to the researchers were being validated by the participants. The participants
affirmed that the corrections did not distort the thoughts, meaning, and mood of the feelings
they have expressed during the interview.

13
 Transcripts were organized and coded accordingly. The transcribed responses of
the participants were being read and understand by the experts then eventually validated
the emerging themes discovered by the researchers. As stated by Ryan (n.d.) discovering
themes is the heart of qualitative data analysis and that literature produces more theme,
they also come from the phenomena being studied. The researchers generated themes by
reading and understanding various literatures and the data gathered from the participants.

According to Sevenye, Robinson (2004) in qualitative research, data analysis

becomes a continual iterative process where in the data is constantly collected and analyzed
concurrently. Researchers analyze for patterns in observation through the entire data
collection phase.

14
 CHAPTER IV
DATA ANALYSIS

INTRODUCTION

This chapter discusses the data analysis and findings through qualitative
interpretation from interviews completed by the 3 owners of the 3 selected businesses in
the city of Balanga Bataan. The purpose and objectives of the study were to identify the
owner’s (1) Marketing Strategies prior to market their food products in the public (2)
Challenges they encounter in the course of their business operation (3) Failed marketing
strategies that led to their business closure.

QUALITATIVE INTERPRETATION OF RESULTS

Analysis of Interview

Qualitative Research is concerned with trying to achieve a clear understanding of the

problem under review in a more complex way than in generalized way that is the outcome
of questionnaires. This methodology is used to get information about what the owners
from the 3 selected failed food businesses’ think, feel and act what they know. The
information collected was presented in a narrative form that includes the description and
analysis of data from verbal responses during the interviews.

TOPICS DISCUSSED DURING INTERVIEWS

(A.) How did your business markets your product to the public?
“We used social media to market our product to the public. We used
facebook as our channel to connect to our customers/potential customers. We
created a page from facebook which is one of the widely used special media
platforms today. We interact with our customers by posting food contents from our
business and asks for their questions, likes, repost and comments.”
(Bakestop Café)

15
 “As to market our food business to the public, we used the traditional word
of mouth with the help of some relatives and friends. We engage in maximizing the
use of technology by using social media such as facebook page to reach out for
more customers.”
(Café Iosef)

“We used the bread and butter of marketing a business which was the social
media, as we all know, technology is part of our everyday lives, we call out
attentions from different customers with the used of our facebook page. We also
market our food business to the public by using the casual word of mouth and the
norm such as posting tarpaulins somewhere around the city as well as newspaper
advertisement in manila bulletin.”
(Hongkong Bus Station)

(B.) What were the challenges you face during the operation of your business?
“Some of the challenges we faced during the operation of our food business
were handling the staffs which was the common in terms of business, we also faced
differences when it comes to opinions with my business partner and as well as
maintaining the quality of our products when there were shortage in raw materials
and ingredients weren’t available in the market.”
(Bakestop Café)

“During the first few weeks of our business operation, customers are at peak
and it is difficult to cater them all since the location of our place was not that
spacious. Some customers were just passing fancy, once they tried to menu they
wouldn’t comeback the following day. As daily sales decreases, it’s hard to cope
up yhe loses in the capital.”
(Café Iosef)

16
 “The main challenge we encountered during of business operation was
handling our staffs’ tardiness and some cases there were theft that was caught on
CCTV cameras. Second was, complaints from customer and as well as because it
was a “Bus-the med food business” we can’t accommodate large number of
customer at a time. We also faced customer’s passing fancy.”
(Hongkong Bus Station)

(C.) What were the marketing failures of your business that led to its closure?
“Maybe it was utilizing the social media and didn’t exert much effort when
it comes to marketing our business, we thought that being on social media was
enough to interact with our customers and disregard the use of print
marketing/advertisement.”
(Bakestop Café)

“It was wrong choice of the business’ location, we can’t cater large amount
of customers during peak hours. We didn’t have good number of staffs to serve our
customers and also the lack of promotions as well.”
(Café Iosef)

“The Marketing failure of our business was that we had an early expansion
and decide to have another branch in less than a year that our main branch operated.
In the course of our business operation since 2 branches were active, it became
difficult to maintain the quality of food being serve, we faced poor management of
the staffs and adversity in preparation. The expenses shoot out because of
mismanagement. I think our business failed because we got excited to branch out
without building first the foundation of our main branch. I think if we didn’t
expanded our food business too early, Hongkong Bus Station will still be operating
up to these days.”
(Hongkong Bus Station)

17
FINDINGS

The following were drawn from the verbal responses of the 3 owners during the interview.
 The result reveal that the use of social media to market.

1. How did your business markets your product to the public?

 The result revealed that the use of social media, newspaper advertisement
and traditional word of mouth is the most commonly used to to market
their product. According to the owners the promotion used actually work.

2. What are the challenges you face during the operation of your business?
 According to the owners the most commonly challenges encounter during
operation are (a) Handling the staffs (b) Differences when it comes to
opinion with the business partner (c) Shortage in raw materials and
ingredients weren’t available in market (d) The place was not spacious (e)
Once tried the menu they wouldn’t comeback the following days (f) The
sales decreases (g) Hard to cope up the loses in the capital (h) Some cases
they were theft that was caught on CCTV cameras.

3. What were the marketing failures of your business that led to its closure?
 The findings of the marketing failure of the owners that led to its closure
are (a) Wrong choice of the business location (b) Lack of promotion (c)
Poor management of the staffs (d) Wrong decision making in early
expansion.

18
 CHAPTER V
CONCLUSION AND RECOMMENDATIONS

In this chapter, the researchers present the conclusions that are derived from the
findings and recommendations of the researchers, which are based from the findings and
the conclusions of the study.

The main purpose of this study is to determine the failures marketing strategies
among selected food businesses in Balanga, Bataan. Specifically, it aims to answer the
following questions:

1. How did the businesses markets their products to the public?

2. What were the challenges they face during the operation?
3. What were the marketing failures of the business that led to its closure?
4. What insights on marketing strategies may be derived from the finds of the
study?

The descriptive method of research was used, 3 respondents from Balanga Bataan
were used as samples. These are the owners of selected closed food businesses who were
been interviewed for data collection.

CONLUSIONS

The researchers were able to conclude that it was a success in finding out why were
some food businesses in Balanga, Bataan having a difficult situation and led to its closure.
Due to the vast improvement of the technology nowadays, other business entities are being
left behind to the new trends that will catch the attention of the customers. Marketing these
days can channel through the people in different instruments, especially in through social
media, where almost people in today, you can see the people most of the time are scrolling
through their phones seeing different kinds of news and advertisements. Business

19
establishment owners should adapt to the ever changing norm of marketing to prevent their
companies to lose customers and lose profit.

The result revealed that the use of social media, newspaper advertisement and
traditional word of mouth is the most commonly used to market their product.

The most commonly challenges they encountered during the operation of their
business were (a) Handling the staffs (b) Differences when it comes to opinion with the
business partner (c) Shortage in raw materials and ingredients weren’t available in market
(d) The place was not spacious (e) Once tried the menu they wouldn’t comeback the
following days (f) The sales decreases (g) Hard to cope up the loses in the capital (h) Some
cases they were theft that was caught on CCTV cameras.
The findings of the marketing failure of the owners that led to its closure are (a)
Wrong choice of the business location (b) Lack of promotion (c) Poor management of the
staffs (d) Wrong decision making in early expansion.

RECOMMENDATIONS

The study was designed to explore marketing strategies management can

implement for profitability in small, independent restaurants. Limitations of this study were
a multiple case study of three small, independent restaurants.

There are certain recommendations that are associated with this research, the
following recommendations aims to help the management of the food businesses and future
researchers.

To the management there are certain recommendations such as improvements and

development of their marketing strategies. Owners of the future food businesses must apply

20
the proper marketing strategies that will suit to their business in terms of pricing the
product, promotion of the business, the place of the business and the quality of the product.
To the future researchers, take a deep study about the failures or the cause of the
closure of the food businesses as whole, considering the marketing strategy failures, and
the internal and external factors.

21
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Low, M. & MacMillan, I. (1988) Entrepreneurship: Past research and future challenges.
Journal of Management. Vol. 14, 139-162.

Lussier, Robert N. (1996). Reasons Why Small Businesses Fail: And How to Avoid
Failure. Web Site:"http://www.alliedacademies.org/archive/aej/ee1-
2/paper2.html">http://www.alliedacademies.org/archive/aej/ee1-2/paper2.html</a>.

Mehralizadeh . Yadollah. (1999). What is the relationship between schools and the
demands of paid work? A case study of Rover and its partnership with Swindon schools.
Ph.D Thesis .Department of Education. University of Bath .

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APPENDICES

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ANDREA NICOLE G. PONCE
Cupang Proper Balanga City Bataan
09302443930

Objective: To be able to be of great help in the achievement of the organization’s

goals through self-reliance, willingness to learn, hard work and dedication.

Personal Information
Birthdate : February 27, 1997
Place of Birth : Balanga, Bataan
Age : 21
Civil Status : Single
Height : 5’
Weight : 45 kg.
Language/s : English, Tagalog

Educational Background
TERTIARY : Bataan Peninsula State University
(Bachelor of Science in Business Administration,
Major in Marketing Management)
Balanga, Bataan
SY. 2014-Recent

SECONDARY : Bataan National Highschool

Balanga, Bataan
SY. 2010-2014

PRIMARY : Cupang Elementary School

Cupang Proper, Balanga City, Bataan
SY. 2004-2010

Character References
Christine JC Marasigan, CPA
GNPD Power Plant
09985914120

Ahlene Kaye Matilde

Accountancy Student, Bataan Peninsula State University

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09209829852

I, Andrea Nicole G. Ponce, hereby declare that the above information is true and correct
to the best of my knowledge and belief.

ANDREA NICOLE G. PONCE

Applicant’s signature

34
VIRGINIA M. SANTOS
Centro 1, Palihan, Hermosa, Bataan
09368096945

Objective: To be able to be of great help in the achievement of the organization’s

goals through self-reliance, willingness to learn, hard work and dedication.

Personal Information
Birthdate : June 20, 1999
Place of Birth : Dinalupihan, Bataan
Age : 19
Civil Status : Single
Height : 5’4”
Weight : 45 kg
Language/s : English; Tagalog

Educational Background
TERTIARY : Bataan Peninsula State University
(Bachelor of Science in Business Administration,
Major in Marketing Management)
Balanga, Bataan
SY. 2015-Recent

SECONDARY : Saint Peter of Verona Academy

Hermosa, Bataan
SY. 2011-2015

PRIMARY : Casupanan Elementary School

Palihan, Hermosa, Bataan
SY. 2005-2011

Character References

Jay Ann P. Vitug

Accounting Department, Toyota Subic
09082117149

Ma. Katrina Faith Beo

Accountancy Student, Bataan Peninsula State University

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09770285260

I, Virginia M. Santos, hereby declare that the above information is true and correct to the
best of my knowledge and belief.

VIRGINIA M. SANTOS
Signature of Applicant

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ALVARO, JINKEE JOIE B.
#25 Camacho St., Cabcaben, Mariveles, Bataan
0927-363-0899
Jinkeealvaro.29@gmail.com

Objective

To be able to find a job wherein I can fully criticize my skills and knowledge,
and further enhance them to contribute to my development as a person, and
to be able to part of a team whose development I can contribute as a member.

PERSONAL INFORMATION

Nickname : Jinkee
Birth date : October 29, 1997
Birth place : Mariveles, Bataan
Age : 21 years old
Gender : Female
Weight : 42 kl.
Height : 5’4”
Mother : Josephine B. Alvaro
Father : Rodelio A. Alvaro
Civil Status : Single
Citizenship : Filipino
Religion : Roman Catholic
Language Spoken : Tagalog and English

EDUCATIONAL BACKGROUND

 Tertiary : Bataan Peninsula State University – Balanga Campus

Balanga City, Bataan
2015-2016 & 2017 - Present
 Secondary : Bataan School Of Fisheries
Orion, Bataan

37
 2011-2015
 Primary : Pablo Roman Elementary School
Orion, Bataan
2005-2011

CHARACTER REFERENCES

1. Merdy Mae Dimaano – Delavin , LPT , MAEd

Senior High School Teacher – LNHS
0975- 425-0487

2. Kathlyn Caturao , LPT

High School Teacher – BSF
0918-731-9221

I hereby certify that the above information are true and

correct to the best of my knowledge and belief.

JINKEE JOIE B. ALVARO

Applicant

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 Rio Ann C. Mandani
Brgy.Dona, Orani, Bataan
Rioannmandani03@gmail.com
#09462071624

Objectives To be a part of a company where I can contribute and enhance

my knowledge and skills and to work with in an
environment of professionalism, teamwork and excellence.

Work Experience
Production Operator
Nidec Corporation
Subic, Olongapo
April 09, 2014 – August 04, 2015

Qualification/Skills
 Willing to work beyond the prescribed work period
 Can deal and relate with different kinds of people
 Dependable, motivated and organized person

Education
2009-2010 Dona Elementary School Orani, Bataan
2013-2014 Orani National Highschool Orani Bataan
2017-2019 Bataan Peninsula State University -
Bachelor of Science Business Administration
(MARKETING MANAGEMENT) Balanga, Bataan

Personal Information
 Born March 17,1997 in Orani, Bataan
 Single
 5’5” in Height and 47 kgs. in Weight
 Filipino
 Able to speak Tagalog and English

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  Christian

References
Mr. Leonardo Villanueva
Brgy Captain of Doña, Orani, Bataan
09123404597

Sir. Danpaolo De Gucena

SK Chairman of Doña, Orani, Bataan
09465344379

Sir. Patrick Ergina

Timekeeper in DMCI
Barandal, Calamba, Laguna
09164018524

I hereby certify that the above information is true and correct to the best of my knowledge and
belief.

__________________________________
Rio Ann C. Mandani
(Applicant)

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 Samantha V. Manalo
#42 Lerma St.Brgy.Ibaba, Bagac, Bataan
Samanthamanalo26@gmail.com
#09190019626

Objectives To be a part of a company where I can contribute and enhance

my knowledge and skills and to work with in an environment
of professionalism, teamwork and excellence.

Work Experience :
None

Qualification/Skills
 Willing to work beyond the prescribed work period
 Can deal and relate with different kinds of people
 Dependable, motivated and organized person

Education
2010-2011 Bagac Elementary School Bagac,
Bataan
2014-2015 Emilio C. Bernabe National Highschool Bagac,
Bataan
2019-2020 Bataan Peninsula State University -
Bachelor of Science Business Administration
(MARKETING MANAGEMENT) Balanga,
Bataan

Personal Information
 Born June 26, 1999 in Balanga city
 Single

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  5’0” in Height and 57 kgs. in Weight
 Filipino
 Able to speak Tagalog and English
 Christian

References
Mr. Renan Torres
Brgy Tabing ilog ,Bagac, Bataan
0939484658

Mrs. Ludivina Manalo

Brgy Tabing ilog, Bagac, Bataan
09192572210

Mr. Dryden Jhon Reyes

Brgy Tabing ilog, Bagac, Bataan
09053753835

I hereby certify that the above information is true and correct to the best of my
knowledge and belief.

__________________________________
Samantha V. Manalo
(Applicant)

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 LAGMAN, RINA BETTINA B.
Josefaville Subd. Panilao, Pilar, Bataan
0956-266-6747
Rinabettina.lagman@gmail.com

CAREER OBJECTIVE

Be a globally competitive individual in the field that I want to pursue and to

develop my skills as well as my own self through the process of continuous
learning.

PERSONAL INFORMATION
Age : 22 years old
Birth Date : April 30, 1997
Birth Place : Panilao, Pilar, Bataan
Mother : Lucy B. Lagman
Father : Rodolfo Lagman
Gender : Female
Civil Status : Single
Weight : 53 kg
Height : 5’3”
Citizenship : Filipino
Religion : Roman Catholic
Language Spoken : Tagalog and English

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 EDUCATION

PRIMARY EDUCATION : Panilao Elementary School

Panilao, Pilar, Bataan

2004 - 2010

SECONDARY EDUCATION : Pablo Roman National High School

Panilao, Pilar, Bataan

2010 - 2014

TERTIARY EDUCATION : Bataan Peninsula State University –

Balanga Campus

Balanga City, Bataan

2017 – Present

CHARACTER REFERENCES

1. Celeste P. Atienza
DPA Motorcycle parts shop Owner
0929-124-1064

2. Ma. Lourdes Dela Pena

Thela Store Owner
0926-697-4840

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I hereby certify that the above information are true and
correct to the best of my knowledge and belief.

Rina Bettina B. Lagman

Applicant

45
SANTOS, CONEY ROSE M.
#281 Acacia Street Bilolo, Orion, Bataan
Email Address: coneyrose01@gmail.com
Contact No.: 0933 827 1911

CAREER OBJECTIVE
Seeking a position that can provide a steady growth and learning opportunity to practice
my profession and practical experience extensively.

EDUCATIONAL BACKGROUND
Tertiary Level : Bataan Peninsula State University
National Road, Balanga City, Bataan
BSBA (Bachelor of Science in Business Administration)
Major in Marketing Management
S.Y. 2019-2020

Secondary Level : Justice Emilio Angeles Gancayco Memorial High School

Balagtas, Orion, Bataan
S.Y. 2011-2012, 8th Honorable Mention

Primary Level : Orion Elementary School

Daan Bilolo, Orion, Bataan
S.Y. 2007-2008, MRS

46
PERSONAL INFORMATION

Gender : Female
Age : 23
Date of Birth : December 6, 1995
Birthplace : BGH, Balanga City , Bataan
Civil Status : Single
Language Spoken : Filipino and English
Height : 4’11
Weight : 50 kg
Father’s Name : Rogelio S. Santos
Mother’s Name : Ma. Cecilia M. Santos

CHARACTER REFERENCES

MILA A. LLAMZON
School Registrar
Bataan Peninsula State University
09488760789
CINDY C. BELARMINO
Teacher I
Lamao National High School
09489244577

47
 Certificate of Authenticity

I HEREBY CERTIFY that the given information above are true and correct to the
best of my knowledge and belief.

CONEY ROSE M. SANTOS

APPLICANT

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