Professional Documents
Culture Documents
Marketing Maestros
Project Proposal
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Table of Contents
I. Objectives……………………………………………………………….3
Research Design………………………………………………………………………….4
Research Environment………………………………………………………………..4
Research Participants………………………………………………………………….5
Research Instruments…………………………………………………………………5
IV. Conclusion………………………………………………………………11
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I. OBJECTIVES
d. What is the most preferred price for the snacks, fruits, drinks, and
viand?
implemented?
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II. METHODOLOGY
Research Design
Research Environment
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
Research Instrument
utilized in this study is the survey questionnaire with 3 parts: (1) Profile, (2)
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
Profile, (2) Price preference, (3) Food and drinks preferences: (i) Snacks, (ii)
Drinks, (iii) Fruits, (iv) Viand. The preferred food and drinks will be
Data Treatment
Simple percentage and table that will show which item is most preferred or
most frequent.
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III.TABLES
(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.
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;
students (3.28%) is in the range between Php 101 and above. Moreover
indicated.
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
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