STICHOLATE

A Project Feasibility Study

Presented to the Faculty of Senior High School

CALAMBA BAYSIDE INTGRATED SCHOOL

CALAMBA CITY

BY

BRIONES, KARL MATTHEW A.

CRUZ, CLARENCE JADE

POSADAS, ZAIRA ABIGAIL C.

RICO JR., ENRIQUE

SHERYLYN, CIELO

CAMUNIAS, KARL KOBE

NOVEMBER 2022
 I. INTRODUCTION

Original Cheese stick or Mozzarella stick comes from France and its

called Le Ménagier de Paris which published in 1393 according to Claeson

(2020). This iteration of the mozzarella stick is breading the cheese in an egg,

yolk, flour and salt and wine batter. But according to Bentley, A professor at food

studies in NYU that the rise of Mozzarella stick/ any fried foods in general was

likely due to influx of frying technology that made fry foods cheap and affordable.

Lumpia Keso or cheese stick is a Filipino’s iteration of mozzarella stick.

According to Gridz (2017), lumpia is derived from Chinese’ spring rolls because

of its similar shape and size. It’s also stated that the origins dates back in

centuries as the Chinese originally making a dish that incorporated vegetables

that available in spring after a winter of eating mostly preserved foods. It is

believed that a Chinese Immigrant from the Fujian province brought the lumpia

dish in Southern Asia and essentially spread over.

We chose making our iteration of cheese stick or what we call it

“Sticholate” because to bring another flavor of cheese stick that have never taste

before. Our version of the cheese stick is that it’s made from chocolate instead of

cheese. We picked this as our product to sell since cheese stick is already a

popular dish that students and teachers alike. With our chocolate twist, it will

bring new whole experience of consuming this product.

Main problem that we face currently is that we’re trying to differentiate

ourselves to other cheese stick available in the campus. It may not also attract as
much potential customer since it’s a whole new dishes altogether. To attract

customers, which we, as the researcher, have to think a creative way to serve

our product to differentiate us as much as possible.

Another problem is that the flavor of our product is not widely sufficient or

not as tasty in the public’s eye, in return lessening our sales as a whole.

Balancing the flavor can be a hurdle of a challenge that we need to solve in hope

of making a profit on selling chocolate stick. Too much of any of the ingredients

can ruined the dish altogether.

Safety of our customer is also another hurdle that we need to find a way to

avoid hurting or hospitalizing our consumer. Following the Food Safety Act 2013

(Republic Act No. 10611) aims to strengthening the Food Safety and Regulations

System in our country to Protect Consumer Health and Facilitate Market Access

of Local Foods and Food Products which means avoiding contracting any illness

from the food and hold them accountable when it happens according to Joint DA-

DOH Administrative Order No. 2015-0007 implementing Rules and Regulations

of the Food Safety Act of 2013.

This can contribute in the cheese stick industry to give a whole new way to

serve cheese stick that a new potential customer in the industry itself. In this way,

people have more choices on which stick they prefer. It’s also expand the

industry itself.
1.1. BACKGROUND OF THE STUDY

Normal cheese stick is known to be made from fried mozzarella sticks

while Filipino’s cheese stick is made from lumpia wrappers with processed filled

cheese like Eden. Our iteration is made from chocolate fillings instead of cheese

to differentiate ourselves to the already existing variation of cheese stick and

gives it a unique flavor profile.

Chocolate has been known to cause obesity, acne, high blood, coronary

artery disease and diabetes but it also has some health benefits as well like

lowering your cholesterol level, prevent cognitive decline and even reducing the

risk of cardiovascular problem according to Nordqvist (2018). Also according to

Nordqvist (2018), someone who eat chocolate in one serving amount have 22%

less likely to get stroke and 46% to die from stroke when eating two ounces of

chocolate. It also can have benefits on pregnancy as well and have higher

oxygen availability when fitness training.

Condensed milk also has some health benefits as well. According to West

(2018), condensed milk have a long shelf life and high nutrients content as well.

It’s also have some downside like high calories is such a small amount, Not

suitable for people who’s lactose intolerant and have an unusual taste.

Proponents to this paper — Karl Matthew A. Briones, Clarence Jade Cruz,

Zaira Abigail C. Posadas, Jr. Enrique Rico, Sherylyn Cielo, and Karl Kobe

Camunias — Sticholate will offer high quality food products that will also ensure

their safety.
 The proposed business will be soon rise in Calamba Bayside Integrated

School, Calamba City. The proponents choose this location because its

convenient and have a lot of potential customer that target our age demographic.

Proponents also guarantees that this product will have high quality food at

an affordable price at our age demographic target that you will enjoy and fill you

up. Not just quality products that we’re aiming, also the safety of our consumer is

also at the top priority.

1.2 NAME OF THE BUSINESS

The proposed business name is “Exquistick” which comes from the word

Exquisite and our product name Choco Stick. Exquisite means extremely

beautiful and typically delicate which describe our product completely.

Our logo representing our product as an explosion of flavor as the

background and the fork and spoon representing our customer’s satisfactory on

our food. Its in fancy type font so it symbolizes the quality of our product and the

simple font on our tagline symbolizes as an affordable product that our target age

demographic can buy. The lines in the logo symbolizes our professionalism that

makes our product overall a better experience for the customer.

1.4 TAGLINE

The proponents has come to the decision that the tagline “Affordably

Delicious” would fit in our business the most. It’s simply means that our product is

affordable for the flavor its packing on a stick.

The proponents in this study is the students from Calamba Bayside

Integrate School in Calamba City who’s taking up the course of Account-Based

Marketing (ABM).

 Karl Matthew A. Briones

- A full-time student of grade 12 senior high school

taking up Account-Based Marketing in Calamba Bayside

Integrated School.

 Clarence Jade Cruz

- A full-time student of grade 12 senior high school

taking up Account-Based Marketing in Calamba Bayside

Integrated School.

 Zaira Abigail C. Posadas

- A full-time student of grade 12 senior high school

taking up Account-Based Marketing in Calamba Bayside

Integrated School.

 Jr. Enrique Rico

- A full-time student of grade 12 senior high school

taking up Account-Based Marketing in Calamba Bayside

Integrated School.
  Sherylyn Cielo

- A full-time student of grade 12 senior high school

taking up Account-Based Marketing in Calamba Bayside

Integrated School.

 Karl Kobe Camunias

- A full-time student of grade 12 senior high school

taking up Account-Based Marketing in Calamba Bayside

Integrated School.

1.6 LOCATION OF THE PROPOSED BUSINESS

Exquistick

The proposed location of the business is located in Calamba Bayside

Integrated School, Calamba City.

The objective of the study to identify if Sticholate is marketable and if its

feasible for the proponents to make profits.

2.1 SPECIFIC OBJECTIVE:

The Proponents would like to know the answer in the following questions:

2.2 MARKETING ASPECTS:

 What product will be an opponent or obstacle to our product to be sold

 What strategies can be used to sell the product?

 What can the manufactured product bring?

 Where will the products be sold?

2.3 ORGANIZATIONAL MANAGEMENT ASPECTS:

 Who are the proponents that made the product?

 What will the packinging look like?

 What attributes will sellers use?

 What are the business’ vision and mission

 What will be its sales schedule?

 What legal documents that need to be processed?

 What are the tools and equipment to be used?

2.5 FINANCIAL ASPECTS:

 What are included in the balance sheet?

 What are included in the income statement?

 Do we have made profit?

2.6 SOCIO-ECONOMIC ASPECT

 What will be the business Strength, Weakness, Opportunities and Threats

of the business?

 What will be the contribution of the business in the Economic, Political,

Social, Technological factors?

3.1 SCOPE OF THE STUDY

This study is focusing on the marketability of our product, Sticholate to the

students of Calamba Bayside Integrated School. It will be done on a survey type

questionnaire to our respondent. This study shall have high school students as

its respondents.

3.2 LIMITATION OF THE STUDY

This feasibility study will not cover any type of main ingredient used in our

product besides chocolate. It will not also cover the marketability outside of the

campus in Calamba Bayside Integrated school. Only students in the year 2022-

2023 is the only accepted respondents in this study.

IV. SIGNIFICANCE OF THE STUDY

This study will undertake of if Sticholate is a big hit in Calamba Bayside

Integrated School

Benefitting the study are the various sector follows:

 STUDENTS

Direct recipients in our feasibility study. It will bring more option for

students to snack on during their free time. Any improvements on their enjoyment

while consuming our product will pave the way for them to have a better moods

and fill up stomach

The research benefits the parents who have their children who’s not

eating in school. As the student can afford our product that will fill them up, the

parents will not have to worry that their child will going hungry anymore.

 TEACHERS

Teachers will also benefit in our study. They will have more affordable

snack option during their free time that will give them energy to teach the class

for the whole day while saving money for their necessity in their personal life.

 SCHOOL DEPARTMENT

They will also benefits if our product attract more students. They can add

our product or any similar to attract more students to buy more food and give

them more profit to improve the school overrall.

V. SOURCES AND DATA GATHERING PROCEDURE

5.1 SOURCES

Proponents employed both primary and secondary sources for the

purpose of obtaining the data. According to Bhaandari (2022), Data collection is

a process of gathering information by measurement or observation

5.2 PRIMARY SOURCES

Primary Sources is a sources that directly taken from the proponent’s

observation and experience. Its taken from the respondent of the research by
using the well prepared tools that the proponents employed. Tools employed to

obtain primary data.

5.3 SECONDARY SOURCES

Secondary sources was obtained from other literature sources that was

collected by other researcher. These data provide second hand information that

include both raw and published ones. Journals and textbook were interviewed.

Other secondary study that obtained through internet search method and

documentary analysis method.

5.4 DATA COLLECTION

The student conducted during the School Year 2022-2023 at CALAMBA

BAYSIDE INTEGRATED SHOOL it was considered following technical

procedure.

During the Month of November. The Researchers had allotted vigorous

time, effort and cooperation in developing Their questionnaire so as to serve its

intended respondents. Conceptualization of questions in the provided survey was

modified by the researcher in the same day. The survey was comprised of 6

participants perception regarding profit maximizing techniques. In the

questionnaire, Likert scale was used to gather data of the respondents if they're

satisfied or dissatisfied. Pre-surveying of related literature and related studies

was conducted in CALAMBA BAYSIDE INTEGRATED SCHOOL Internet

resources were browsed for addition Participants were given time respond and

then the researchers collected the survey questionnaires the next day.
 The Researchers secured approved letter to conduct the study from the

office of the principal of CALAMBA BAYSIDE INTEGRATED SCHOOL during the

month of November.

VI. LOCALE OF THE STUDY

This study is conducted at Calamba Bayside Integrated School. Also

known as Lingga Rural High school. This school has been operating since 1989.

This place is selected due to it’s convenient to the proponents and it has many

potential customer that’s in our target age demographic to our product. This

study has tested the feasibility of Sticholate on junior and senior high school

students. The research was implemented inside the campus of Calamba Bayside

Integrated School, the school is clean and students following the rules who

participated and bought our product.

VII. RESPONDENTS OF THE STUDY

The respondents will be gathered from senior high specialized courses

section at the Calamba Bayside Integrated School. The proponents will ensure

that the chosen respondents will qualify in the following condition 1.) That each

specialized section will have at least 12 respondents, 2.) They will be at the same

supervision of proponents, 3.) They will answer the same content in the

questionnaire, 4.) They taste the same product. Proponents will pursue survey

type questionnaire as the main way to obtain data to all the respondent.
 VIII. POPULATION AND SAMPLING

Our target in Calamba Bayside Intergrated School are 10 to 20 section as

well as some of the senior high school teacher. However, the researcher will

reduce the number of respondents using the Slovin’s Formula to get an accurate

sample result.

Slovin’s Formula: n = N / (1+Ne2) where n is a sample size, N is the

number of population and E for margin of error. We choose 0.10 as out margin

for error because of our limited resources available to us.

The computation below will show the researcher will get the sample size

of the respondents.
Grade Level and Section Population Percentage (%) Sample Size

Grade 11- Pacioli 43 5.70 5

Grade 11- Aristotle 48 6.37 6

Grade 11- Pythagoras 43 5.70 5

Grade 11- Mollison 48 6.37 6

Grade 11- Zabaglione 48 6.37 6

Grade 11- Euclid 47 6.23 5

Grade 11 Bruch 54 7.17 6

Grade 11- Thomas 43 5.70 5

Grade 11- Hegel 48 6.37 6

Grade 11- Pascal 57 7.56 7

Grade 11- Hilson 43 5.70 5

Grade 12- Wedgwood 59 7.82 7

Grade 12- Busa 47 6.23 5

Grade 12- Eclair 47 6.23 5

Grade 12- Smith 57 7.56 7

Senior High School 25 3.32 2

Teacher

Total 754 ≈100 88

AFFORDABLE- Something that is reasonably price for normal consumer.

CALORIES- Units of energy that our food and drinks provide for us.

FOOD PRESERVATION- it’s a process of treating a handling food to slow down

spoilage and preventing foodborne illness while still retaining nutritional values,

texture and flavor.

HOSPITALIZING To take someone in the hospital and get them the right

treatment.

INDUSTRY- A manufacturer as a whole.

INFLUX- act of flowing in.

INTOLERANT- it’s means to unable to digest food or drug fully.

LUMPIA- it’s a common appetizer in the Philippines that consist of food wrap

preferably lumpia wrappers, typically a savory ingredients like meat, fish, seafood

or poultry that sautéed and combine with a variety of vegetables, such as carrots,
yams, chickpeas, onions, shredded cabbage and bean curds that are also

sautéed and season.

MOZZARELLA- it’s a moist unsalted and unripened chesse with a mild flavor

and smooth rubbery texture.

PRODUCT It’s an item or service that offered for sale. It can be physical, virtual

or cyber form. The price will depend on the market and quality of a product.

PROFESSIONALISM- It’s an individual who’s following a set of standards, code

of conduct or have a qualities that’s accepted with a particular area of an activity.

PROFIT- It’s a financial gain of the business epecially the difference between the

amount earned and amount spend in the process.

PROPONENT- Originates from the Latin word “propose”. A proponent is

someone who propose or supports it by speaking and writing in favor of it.

REFERENCE

 Claeson, H. (2020, August 2). The Surprising Origin Of Mozzarella Sticks.

Mashed. https://www.mashed.com/232384/the-surprising-origin-of-

mozzarella-sticks/

 Fulton, W. (2017, February 1). The Mozzarella Stick’s Origins Are Actually

Fiercely Debated. Thrillist.

https://www.google.com/amp/s/www.thrillist.com/amphtml/eat/nation/who-

invented-mozzarella-sticks-recipe
 Grindz, P. (2017, May 16). The History of Lumpia: A Filipino Food

Favorite. Plantation Grindz.

https://connect2local.com/l/59767/c/282098/the-history-of-lumpia--a-

filipino-food-favorite

 Fried Mozzarella Cheese Sticks. (2022, September 30). Allrecipes.

https://www.allrecipes.com/recipe/23596/fried-mozzarella-cheese-sticks/

 Merano, V. (2009, August 26). Cheese Sticks. Panlasang Pinoy.

https://panlasangpinoy.com/filipino-food-budget-friendly-meal-cheese-

sticks-recipe/

 Manalo, L. (2020, May 21). Cheese Sticks. Kawaling Pinoy.

https://www.kawalingpinoy.com/cheese-sticks/

 Nordqvist, J. (2018, July 17). Health benefits and risks of chocolate.

https://www.medicalnewstoday.com/articles/270272

 West, R. H. D. (2018, December 14). Sweetened Condensed Milk:

Nutrition, Calories and Uses. Healthline.

https://www.healthline.com/nutrition/sweetened-condensed-milk

 Ari, L. (n.d.). Data Gathering Procedure. Scribd.

https://www.scribd.com/document/321687724/Data-Gathering-Procedure

 Dangcalan, K. (2019, October 20). CHAPTER 3 RESEARCH DESIGN

AND METHODOLOGY Population Sampling.

https://www.academia.edu/40679561/CHAPTER_3_RESEARCH_DESIG

N_AND_METHODOLOGY_Population_Sampling
 M.M. Brashears, S. E. G. (2014). MICROBIOLOGICAL SAFETY OF

MEAT | Hurdle Technolog. ScienceDirect.

https://www.sciencedirect.com/topics/food-science/food-preservation

 Definition of influx. (n.d.). In www.dictionary.com.

https://www.dictionary.com/browse/influx

 Lewsley, J. (2022, October 28). What are calories? livescience.com.

https://www.livescience.com/52802-what-is-a-calorie.html

 Defining Professionalism. (n.d.).

https://www.queensu.ca/teachingandlearning/modules/ethics/11_s3_03_d

efining_professionalism.html

 Bhandari, P. (2022, September 19). Data Collection | Definition, Methods

& Examples. Scribbr. https://www.scribbr.com/methodology/data-

collection/