Environmental analysis 23 survey analysis of the 78

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Environmental Analysis
23 Survey Analysis Of the 78 total number of Xavier University students, 38%, were males while 62% were females. 36% were respondents from the STEM strand of Academic Track, 38% were respondents from the ABM strand of Academic Track, and 26% were respondents from the college level. 1 & 5 Majority of the respondents affirmed that their daily allowance ranges from Php 101-150 and Php 21-50 is the range of amount on food expense. Based on the dominating ranges if matched with possibilities, food expense has approximately minimum share of 20% and a maximum share of 50%. Food is essential to our survival as human beings and is deemed necessary in order to sustain our energy in our daily undertakings. In the school, the range of food expense is high especially due to the numerous surrounding places to eat. The Php 21-50 is the range which is most likely favourable in the pricing of the product considering the presence of competition and other related goods and services. Because of that, the pricing of the product should be set lower than Php 21-50. Majority of the respondents answered 3:01pm-up as the time of the day to eat their snacks. The answers were ambiguous to what location they would like to eat their snacks or buy their snacks. Majority also chose meat products and cheese to be eaten with their bread snacks. Only 4-6 respondents from each segment were not interested of trying our product. Environmental Analysis
24 This part presents the interpretation of data. This study was taken particularly with Senior High School students pertaining to the topic about how do students budget their daily allowance. The results are affirmative to the statement according to Babiez, Cross & Cushman (1994) suggested that „taste‟ is the foremost attribute consumers evaluate when purchasing a snack food item. Regarding „price‟, the results corroborate a recent study by Mace (2012) which indicated the significant influence of price when making snack food purchases. In addition, the cheaper the price, the quantity demand will be more. Thus, the results suggest both intrinsic (e.g. taste or flavour) and extrinsic (e.g. price) attributes factor into the consumer‟s decision making when purchasing snack food items. To most people, meat tastes really good. It provides precious protein, and it's On the other hand, Cheese can make almost anything taste delicious. Even veggie-haters will be tempted to nosh on broccoli when it's drizzled with a creamy cheddar cheese sauce. Crumbled feta and Gorgonzola give salad- avoiders a reason to sift through the greens. Some may even be encouraged to try anchovies if thrown on a pizza with mozzarella and Parmesan. Packed with fatty calories, an important consideration when food sources were precarious. Many people nowadays are looking for something new but still delicious.

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