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Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Lapu-Lapu City
Science and Technology Education Center
Senior High School Department
Basak, Lapu-Lapu City

Marketing Maestros
Project Proposal

Submitted by:

Machitar, Kyle Ianne

Amodia, Sharlemagne Irish

Cacho, Crystal Mary

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Table of Contents

I. Objectives……………………………………………………………….3

II. Research Methodology

Research Design………………………………………………………………………….4

Research Environment………………………………………………………………..4

Research Participants………………………………………………………………….5

Research Instruments…………………………………………………………………5

Research Procedure (Gathering of Data & Data Treatment)…...6

III. Data, Results and Interpretation

Table 1: Customer’s Profile…………………………………………………….....7

Table 2: Preferred Food and Drinks…………………………………….…....9

Table 3: Preferred Prices…………………………………………………………...10

IV. Conclusion………………………………………………………………11
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I. OBJECTIVES

The aim of this marketing research is to delve into the possible

preferences of the market, Science and Technology Education Center.

Furthermore, this research also aims to know the following:

a. How much is the customer’s (students) daily budget?

b. What is the ranking of the pre-determined choices of snacks, fruits,

drinks, and viand based on the preference of the customers?

c. Which food and drink is most preferred by the customers?

d. What is the most preferred price for the snacks, fruits, drinks, and

viand?

e. Which among the categories can ensure profitability when

implemented?
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II. METHODOLOGY

Research Design

This survey research will utilize the quantitative methods of research

employing the descriptive approach.

Research Environment

The study is focused around the premise of Science and Technology

Education Center (STEC). This research is focused on the different grade

levels inside STEC including the teachers.

Figure 1. Map of Science and Technology Education Center in Basak

road, Lapu-Lapu City, Cebu

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Research Participants

The population of this study consist of two hundred fifty three (253)

participants and is composed of: one hundred thirty five (135) senior high

school students of Grade 11 and 12; seventy-five (75) junior high school

students in grades 7, 8, 9 and 10, thirty-four (34) elementary students in

grades 4, 5 and 6, and nine (9) senior high school teachers.

The study utilized the stratified sampling technique in acquiring the

two hundred fifty-three (253) participants.

Research Instrument

This research employs a quantitative descriptive study. The instrument

utilized in this study is the survey questionnaire with 3 parts: (1) Profile, (2)

Price preference, (3) Food and drinks preferences.

The profiling includes the allowance the participants. Meanwhile, the

price preference is answered by checking the blank beside the preferred

price. The third part, food and drinks, is answered by ranking the choices

according to their preferences. Top three preferences for the snacks, fruits

and drinks will be selected and top 5 preferences for the viand will be

selected.
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Research Procedure

Gathering of Data

The survey questionnaire was planned and agreed by the members

and was checked and approved by their adviser.

The researchers will self-administer the questionnaire on the ranking

of preference. The questionnaire is developed to collect data in terms of (1)

Profile, (2) Price preference, (3) Food and drinks preferences: (i) Snacks, (ii)

Drinks, (iii) Fruits, (iv) Viand. The preferred food and drinks will be

calculated then interpreted.

Data Treatment

The data gathered will be tallied or classified using:

Simple percentage and table that will show which item is most preferred or

most frequent.
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III.TABLES

Table 1: Customer’s Profile

Table 1.1 Number of Customers Participated

Participants Frequency Percentage

Elementary
Grade 4 11 4.34%
Grade 5 8 3.16
Grade 6 15 5.93%
Junior High
Grade 7 30 11.86%
Grade 8 15 5.93%
Grade 9 15 5.93%
Grade 10 15 5.93%
Senior High
Grade 11 75 29.64%
Grade 12 60 23.72%
Teachers
Senior High Teachers 9 3.56%
TOTAL 253 100%
Table 1.1 presents the number of customers participated. Out of 253

customers, 34 customers (13.43%) are elementary students, 75 customers

(29.65%) are junior high school students, 135 customers (53.36%) are

senior high school students and 9 customers (3.56%) are senior high school

teachers.

Table 1.2: Customer’s (students) Daily Budget

Budget Frequency Percentage

Php 0 or not indicated 21 8.61%
Php 10-Php 20 34 13.93%
Php 21 – Php 30 12 4.92%
Php 31 – Php 50 79 32.38%
Php 51 – Php 80 35 14.34%
Php 81 – Php 100 55 22.54%
Php 101 above 8 3.28%
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TOTAL 244 100%

In terms of customer’s daily budget, specifically the 244 students

there are 34 students (13.93%) whose daily budget is in the range

between Php 10-Php 20; 12 students (4.92%) is in the range between

Php 21-Php 30; 79 students (32.38%) is in the range between Php 31-

Php 50; 35 students (14.34%) is in the range between Php 51- Php 80;

55 students (22.54%) is in the range between Php 81-Php 100 and 8

students (3.28%) is in the range between Php 101 and above. Moreover

there are 21 students (8.61%) whose daily budget is Php 0 or not

indicated.

Table 2: Preferred Food and Drinks

Preferred Food Frequency Ranking

Snacks
Tempura 172 2nd
Hotdog (stick/bun) 133 3rd
Sweet kernel corn 124 4th
Munchkin 106 5th
French fries 173 1st
Fruits
Manggang hilaw 196 1st
Guava 126 4th
Papaya 137 3rd
Singkamas 69 5th
Pineapple 158 2nd
Drinks
Iced tea 137 1st
Gulaman 88 5th
Calamansi 100 4th
Buko 87 6th
Shake 118 2nd
Milo (hot/cold) 112 3rd
Coffee (hot/cold) 63 7th
Viand
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Chicken
fried 153 2nd
tinola 73 8th
halang-halang 51 14th
Pork
adobo 107 3rd
nilat-an 196 1st
humba 63 11th
Vegetable
chopsuey 97 5th
baguio beans 62 12th
mongo 92 6th
Processed food
longganisa 53 13th
tocino 87 7th
ham 75 9th
Others
bam-i 104 4th
bihon 68 10th
pancit 51 14th
Table 2 presents the customers preferred food and drinks. In terms of

snacks: French fries ranks 1st (173), followed by tempura which ranks 2nd

(172), hotdog (with bun/stick) ranks 3rd (133), 4th rank is the sweet

kernel corn (124) and munchkin ranks 5th (106). In terms of fruits:

manggang hilaw ranks 1st (196), pineapple ranks 2nd (158), papaya

ranks 3rd (137), guava ranks 4th (126) and singkamas ranks 5th (69). In

terms of drinks: iced tea ranks 1st (137), shake ranks 2nd (118), milo

(hot/cold) ranks 3rd (112), calamansi ranks 4th (100), gulaman ranks 5th

(88), buko ranks 6th (87) and coffee (hot/cold) ranks 7th. In terms of

viand preference: nilat-an ranks 1st (196), fried chicken ranks 2nd (153),

pork adobo ranks 3rd (107), bam-i ranks 4th (104), chopsuey ranks 5th

(97), mongo ranks 6th (92), tocino ranks 7th (87), tinola ranks 8th (73),
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ham ranks 9th (75), bihon ranks 10th (68), humba ranks 11th (63), baguio

beans ranks 12th (63), longganisa ranks 13th (53) and both haling-halang

and pancit is in the 14th rank (51).

Table 3: Preferred Prices

Preferred Price Frequency Percentage

Snacks
Not indicated - -
Php10-Php 15 230 90.91%
Php16-Php 20 18 7.11%
Php21-Php 25 5 1.97%
TOTAL 253 100%
Fruits
Not indicated 2 0.79%
Php3-Php 5 152 60.08%
Php6-Php 10 99 39.13%
TOTAL 253 100%
Drinks
Not indicated 3 1.19%
Php5 - Php10 225 88.93%
Php11-Php15 23 9.10%
Php16- Php20 2 0.79%
TOTAL 253 100%
Viand
Not indicated 2 0.79%
Php10-Php 15 181 71.54%
Php16-Php 20 55 21.74%
Php21-Php 30 15 5.93%
TOTAL 253 100%
Table 3 presents the customer’s preferred prices. In terms of snacks:

230 customers (90.91%) preferred the price range of Php10-Php15,18

customers (7.11) preferred the price range of Php16-Php 20 and 5

customers (1.97%) preferred the price range of Php21-Php 25. In terms

of fruits: 152 customers (60.08%) preferred the price range of Php3-Php

5 and 99 customers (39.13%) preferred the price range of Php6-Php 10.

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Moreover, 2 customers (0.79%) did not indicate their preferred price. In

terms of drinks: 225 customers (88.93%) preferred the price range of

Php5-Php 10, 23 customers (9.10%) preferred the price range of Php11-

Php15 and 2 customers (0.79%) preferred the price range of Php16-

Php20. Moreover, 3 customers (1.19%) did not indicate their preferred

price. In terms of viand: 181 customers (71.54%) preferred the price

range of Php10-Php15, 55 customers (21.74%) preferred the price range

of Php16-Php20 and 15 customers (5.93%) preferred the price range of

Php21-Php30). Moreover, 2 customers (0.79%) did not indicate their

preferred price.

IV. Conclusion

The market’s most prominent budget range from Php 31-50. On the

other hand, the most preferred snack is the French Fries (10-15), from the

fruits is the Manggang Hilaw (3-5), from the drinks is the Iced Tea (5-10),

and from the viand is Nilat-ang Baboy (10-15). We therefore infer from the

results that this items can be profitable and in demand based on the

preferences of the market but market share should be considered.