CANTEEN ADMINISTRATION AND OPERATION

AT MAYSAN NATIONAL HIGH SCHOOL:

AN ASSESSMENT

A Special Project Presented to

The Faculty of the College of Science
Philippine Normal University
Manila

In Partial Fulfillment
Of the Requirements for the Degree
Master of Education
With Specialization in Home Economics

by:

ARLENE B. MANIQUIZ
March 2009

ACKNOWLEDGMENT

The

researcher

gratitude,

wishes

acknowledgment

to

and

extend

her

appreciation

profound

to

all

the

people who have inspired her to conduct and finally finish

this study.
Dr. Leonora Basbas, Head of the Department of Allied
Sciences and her adviser for the support and advice

she

has given to the researcher that helped her to this study.

Dr. Ernesto Callo, for the encouragement, hope, and
motivation he gave. His insights, and fatherly advice to
the researcher inspired her to pursue this study.
Our
employed

Lady
for

of
the

Fatima

University,

pressure

the

where

she

administrators

currently

applied

to

make her finish the study immediately.

Dr. Erlinda Evangelista, her principal for allowing
her to conduct

this study and allow the faculty, students,

and non teaching staff to answer the questionnaire.

Mr. Dennis Cabais, her co- faculty and served as her
statistician for his invaluable help and support. He shared
a lot of knowledge, insights, spent a lot of time to help
the researcher finish this study.

iii

Mrs. Lenilyn Robles , a teacher of English who helped

in correcting grammar and assisted the researcher in many
ways.
Mr. Eric Maniquiz, her husband for his love, moral
support, inspirational words
TO

All

faculty

that cannot be measured.

members,

and willingness to answer the questionnaire.

Lord

Almighty

School,

teaching

cooperation

the

High

of

to

National

non

personnel

Lastly,

Maysan

students,

who

gave

for

her

their

good

health, energy, and determination to make this piece of

work a reality.

iv

DEDICATION

TO MY BELOVED HUSBAND

RODERICK L. MANIQUIZ

MY PRECIOUS

GEMS

ERIKA AND EARL

MY PARENTS

DOMINGO

BUNAG AND CELIA TERESA

THIS ACADEMIC ACHIEVEMENT IS HEARTLY

DEDICATED

-A.B.M.

ii

ABSTRACT

Title

Canteen Administration and

Operation at Maysan National High
School: An Assessment

Key Concepts

Guidelines on the Operation and

Management of School Canteen in
Public Elementary and
Secondary Schools

Researcher

Arlene B. Maniquiz

Specialization

Home Economics

Adviser

Dr. Leonora D. Basbas

Statement of the Problem

The

study

administration
Teachers

sought
and

to

assess

operation

Cooperative

at

which

Maysan

the

school

is

managed

National

High

canteen
by

the

School

in

Valenzuela.
Specifically,

the

study

attempted

to

answer

the

following questions.
1. What is the status of the school canteen as
perceived by the student respondents, the faculty,
and the non-teaching personnel in terms of:
1.1

Quality and quantity of food served

vi

1.2

Kinds of services rendered to the customers

1.3

Prices of the commodities

2. How do the student; teacher; non-teaching personnel

respondents

assess

the school canteen in terms of:

1.1.

Management of Canteen activities

1.2.

Utilization of Facilities

3. Is there a correlation between the management of

the canteen and each of the following?
3.1

Utilization of canteen facilities

3.2

Quantity and quality of food served

3.3

Kinds of services rendered

3.4

Prices of commodities

4. Is there a significant difference in the assessment

of the three groups of respondents in terms of the
following:
4.1

Management of canteen activities.

4.2

Utilization of Canteen Facilities

4.3

Quality of food offered

4.4

Kinds of services rendered to the customers

4.5

Prices of commodities and the prices of

commodity as sold at the canteen

vii

METHODOLOGY
The

descriptive

method

was

used

and

gathered

information through the use of a survey questionnaire as an

instrument. The descriptive method was used to asses the
operations
Maysan

and

policies

National

High

involved
School

in

the

Canteen.

administered

same

questionnaires

to

respondents:

the

students,

faculty

the

the

management
The

three
and

of

researcher
groups
the

of

school

canteen staff.
The Respondents were 100 students 25 from each year
level, 20 faculty members, and 20 non-teaching personnel.
The study was also conducted to determine the effectiveness
of the management skills of the canteen manager.
The

results

observations

of

were
the

analyzed

respondents.

to

determine

Research

data

the
were

encoded, analyzed and presented in table. The appropriate

statistical analysis using SPSS was also used to interpret
data.

viii

FINDINGS
1. The assessment on the effectiveness of the management
of

school

canteen

activities

by

the

respondents

yielded a mean score of 2.44, interpreted as seldom

2. The

staff

of

the

school

canteen

did

not

properly

utilized the canteen facilities.

3. The perceptions of the three groups of respondents on
the quality and quantity of food served yielded the
highest

mean

value

of

3.09,

for

the

item:

sells

appropriate amount of foods that can sustain the needs

of the students, and the lowest mean value of 2.04 was
obtained for the item: serves food that are fresh,
newly cooked or prepared.
4. There was a negative effect of the managers skill on
certain factors that affect the canteen status.
5. There are no significant differences in the assessment
of

the

student

respondents

and

the

teacher

respondents; neither was there a difference between

the students and non-teaching personnels observation.

ix

CONCLUSIONS
1. The most important finding of this study is the need
to provide proper training for canteen staff.

Enough

knowledge is imperative to canteen managers for their

role is to make decisions that will affect the entire
canteen organization.
2. Given all the sets of criteria, standards and rules
set by the cooperative but not followed religiously,
would result to the ability of the school canteen to
accomplish its target objectives, thus creating more
problems in the future.
3. Formal trainings and seminars needed by all canteen
staff and officials so that they will improve their
skills

on

preparation,
through

the

proper

food

effective

handling

selection,

of

customer

interpersonal

food,

food

satisfaction

skills

and

total

quality management of all the aspects necessary for an

improved and well-managed canteen.
4. Failure

of

canteen

managers

present in the canteen.

to

utilize

equipment

5. The respondents found the food repetitive and limited

lacking the necessary nutritional value needed by the
students.
6. Among the major findings, the quality of service given
was found to be adequate since the canteen officials
and staff are doing their assigned roles.
7. In

terms

of

price

of

commodities,

students

find

canteen food quite expensive so they resort to buying

synthetic food outside the school.
RECOMMENDATIONS
1. The

recommended

measures

to

improve

the

management

styles of canteen managers and staff as cited by the

respondents

in

this

study

should

be

adopted

and

implemented.
2. The recruitment policy should be tightened or improved
to ensure that canteen staff and manager possess the
necessary qualifications and competencies specifically
on the knowledge of food handling and food preparation
plus serving a variety of food.
3. Members of the cooperative, especially the head, must
vigorously promote educating the canteen officials and
staff in order to develop and enhance their skills.

xi

The cooperative can provide financial help to those

who want to attend seminars to update themselves of
the rudiments of managing a school canteen.
4. The

Chairs

or

Heads

of

the

Teachers

Cooperative

supervise the activities of their canteen staff for

proper

monitoring

emphasizing

efficiency

and

effectivity.
5. Canteen facilities must be properly utilized in order
to maximize and systematize the use of these
instruments.
6. Commodities must be affordable yet nutritious so that
the clientele will be satisfied.
7. Canteen staff must provide variety of food geared
towards the total well being of the clients.
8. Cooperative
incentives

Officials
or

merits

should
in

provide

whatever

form

motivate and encourage canteen staff.

xii

some

kind

of

in

order

to

TABLE OF CONTENTS
Title Page..i
Approval Sheetii
Acknowledgment.iii
Dedication.v
Abstractvi
Table of Contentsxiii
List of Tablesxv
List of Appendicesxvi
CHAPTER
I.

THE PROBLEM AND ITS BACKGROUND

Introduction1
Background of the Study 3
Statement of the Problem 5
Significance of the Study 6
Scope and Delimitation of the Study 8
Definition of Terms9

II.

REVIEW OF THE RELATED LITERATURE AND STUDIES

Related Literature and Studies 12
Conceptual Framework 28
Research Framework 30
Assumptions 30
Hypothesis of the Study 31

III.

METHOD AND PROCEDURES

Research Design 32
Research Locale 33
Samples and Sampling Techniques 33

xiii

Research Instrument 34
Validation of Instrument 35
Data Gathering Procedure 36
Data Processing and Statistical Treatment 36
IV.

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

Assessment of the Management of
School Canteen Activities39
Assessment of Utilization of
School Canteen Facilities 42
Status of Quality of Food Served46
Status of Kinds of Services Rendered
to the Customers48
Status of Price of Commodities51
Results of Analysis of Variance
Management of School Canteen 57
Utilization of School Canteen Facilities58
Quality and Quantity of Food Served 59
Kinds of Services Rendered 60
Prices of Commodities 61

V.

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

Summary of Findings 63
Conclusions 64
Recommendations 66

Bibliography67
Appendices69
Curriculum Vitae 94

xiv

LIST OF TABLES
Table

Page

Population and Samples of the Study

34

Weighted Mean on the Assessment of

the Management of the School Canteen

39

Weighted Means on the Assessment of

Utilization of School Canteen Facilities

42

Weighted Mean on the Quality and

Quantity of Food Served dents

46

Weighted Means on the Kinds of

Services Rendered to the Customers

48

Weighted Mean on the Prices of Commodities

51

Analysis of Variance of
the Perceptions of the Three Groups of
Respondents on Management of School Canteen

57

Results of the Analysis of Variance of the

Perception of the Respondents on
the Utilization of Canteen Facilities

58

Results of the Analysis of Variance of the

Perceptions of the Respondents on
Quality and Quantity of Food Served

59

Results of the Analysis of Variance of the

Perceptions of the Respondents on
the Kinds of Services Rendered to Customers

60

Results of the Analysis of Variance of the

Perception of the Respondents on
the Prices of Commodities

61

10

11

xv

Chapter I
THE PROBLEM AND ITS BACKGROUND
Introduction
The Department of Education is strongly committed to
support student health and well-being through its curriculum
in

schools

and

range

of

initiatives

that

offer

opportunities that promote physically fit individuals who

love

eating

implement

healthy

food.

comprehensive

Schools

health

are

and

encouraged

well-being

to

programs,

including food and nutrition education.

The establishment and operation of a school canteen is
important

in

developing

love

and

interest

in

buying

nutritious and healthy food among students, faculty and the

school

personnel,

making

it

possible

for

them

to

enjoy

nutritious and healthy food at affordable prices during the

school day. The canteen should also provide a variety of
foods

and

dishes

that

enhance

the

skills

and

knowledge

learnt in the classroom about food and nutrition

Recognizing the importance of eating the right kind of
food

in

children's

growth

and

development,

many

schools

today accept food services as an integral part of the school

program.

Canteen

operation

can

be

considered

one

of

the

auxiliary services of the school.

teacher

or

hired

private

Although, a classroom

person

often

handles

the

operation, it is still considered as an important component

of

school

administration.

Hence,

greater

effort

must

be

exerted in its operation. It is imperative therefore, that

the child who spends the greater part of his/her waking
hours

in

school

be

given

food

that

are

nutritious

and

economical.
There are plenty of students with meager allowance for
snacks in the public schools, therefore it is necessary that
daily foods served in the school canteen are assured to be
within the mean of the children. Considerations are given to
the nutritive value of the food items being served to them.
However, there are other factors in the process which are
not given attention which may adversely affect the schools
total development program especially if the canteen is being
managed privately by a group or an individual. Based on the
foregoing, the researcher thinks that there is a need for a
thorough assessment of the program being implemented in the
school.

Background of the Study

The Maysan National High School Canteen was formerly
managed by the T.L.E. teachers. The researcher served as one
of the assigned managers in the past. Before it was run by
the Teachers Cooperative, quality and low cost food

were

being served to students and faculty members as well. The

management and operation of the school canteen was overtaken
by

the

teachers

cooperative

following

the

rules

and

regulations set by the Department of Education headed then

by Secretary Ricardo Gloria (D.O. no. 55 s. 1996).
Just

about

every

important

decision

about

canteen

utilization-whether the manager is certified as competent,

hired, receives tenure, is recognized meritorious-depends on
someones judgment of how well the manager performs. Often,
the judgments are informal. When they are formal, they are
usually recorded as ratings on a multi-factor manager rating
scale.

selecting
Several

multi-factor
the

manager

criteria

which

rating
by

the

serve

scale
head
as

is
of

basis

being
the
in

used

in

cooperative.
selecting

qualified applicant to manage the canteen are included in

the scale. Since the head has the right to choose,
subjectivity comes into the selection of canteen manager.

then

There is a perceived problem in the operation of the

Maysan National High Schools canteen, particularly in the
selection

of

manager

and

staff.

The

one

who

is

now

supervising in the canteen operation is not a Home Economics

teacher

nor

has

she

finished

management

course.

The

process of hiring based on an objective set of standards and

qualifications can be manipulated, a recommendation from a
number of major cooperative members has greater weight in
hiring canteen staff. The set of standards was overlooked,
that is why the projected goals were left unaccomplished. On
the

other

failure

hand,

on

the

committee

supervision

of

claims

the

said

that

there

is

no

canteen

based

on

it

generated profits.
Aside from mismanagement, the need for facilities is of
great

concern,

services

which

facilities
is

the

are

needed

reason

why

to

provide

customers

quality
keep

on

patronizing its products and services.

Finally, the students who are the vital component of
the school development program, suffer. The canteen, in its
mission to nourish the childrens mind and provide quality
services

failed

to

accomplish

its

target

goal

which

is

evident in the complaints raised and presented to the board.

This dilemma continuous to exist and remains unsolved. The

quality and quantity of food served is also affected. This
results

in

getting

more

complaints

from

the

canteens

clientele.
Statement of the Problem
The study was conducted to make an assessment of the
school canteen which is managed by the Teachers Cooperative
in Maysan National High School during the School Year 20082009 as perceived by the school personnel, teachers, and
students.
Specifically,

the

study

attempted

to

answer

the

following questions.
1. How do the student, teacher, and non-teaching
personnel respondents

assess

the school canteen in

terms of:
1.1.

Management of Canteen activities

1.2.

Utilization of Facilities

2. What is the status of the school canteen as perceived

by the student respondents, the faculty, and the nonteaching personnel in terms of:
2.1

Quality and quantity of food served

2.2

Kinds of services rendered to the customers

5

2.3

Prices of the commodities

3. Is there a correlation between the management of

the canteen and each of the following?
3.1

Utilization of canteen facilities

3.2

Quantity and quality of food served

3.3

Kinds of services rendered

3.4

Prices of commodities

4. Is there a significant difference in the assessment

of the three groups of respondents in terms of the
following:
4.1

Management of canteen activities.

4.2

Utilization of Canteen Facilities

4.3

Quality of food offered

4.4

Kinds of services rendered to the customers

4.5

Prices of commodities and the prices of

commodity as sold at the canteen

Significance of the Study

This study aimed to determine the status of the school
canteen,

particularly

operation

that

should

identifying
be

improved.

the

aspects

Likewise,

it

in

the

was

the

objective

of

this

study

to

evaluate

the

difficulties

encountered by the students as to the kind of service that

they received. Moreover, the research attempted to provide
the most appropriate and effective ways in hiring managers
who will oversee all matter pertaining to school canteen
supervision.

Finally,

opportunities

for

this

reflective

research

thought

and

may

provide

thereby

enhance

professionalism among members of the cooperative, so that

they improve efficiency and offer delicious yet affordable
food.
The results of this study could provide the management
of the cooperative with the information about the present
status of the school canteen and to let them know that the
existing

situation

really

affects

the

totality

of

the

service that they are rendering. The results of the study

will also make a management realize the need to objectively
solve the problems encountered in the canteen operations.
The findings may also serve as guide for canteen managers in
the planning, preparation and implementation of their new
programs.

The

study

will

provide

some

insights

and

information on how they will manage the canteen for

the

benefit

the

of

the

customers

such

as

the

teachers

and

students who are their main clients who must be served and
be satisfied.
Scope and Delimitation of the Study
The study focused on the assessment of the cooperativemanaged canteen as perceived by the school personnel and
students of Maysan National High School. The respondents of
this

study

consisted

of

the

40

school

personnel

and

80

students from different year levels. This study was limited

to

the

assessment

management

of

activities,

the

school

utilization

canteen
of

in

terms

facilities,

of

quality

and quantity of food served, kinds of services rendered and

prices of the commodities offered. The study was conducted
during

the

School

Year

2008-2009.

The

researcher

limited

this assessment to the over all performance of the canteen

management, and it did not seek to include solutions on how
the canteen will be operated.

Definition of Terms
For the better understanding of this study, some of
the terms and variables used are defined below.
Assessment. It refers the observations of the students, the
faculty, the non-teaching staff as means of evaluating
the

effectiveness

canteen.

It

means

how

the

respondents feel about what they actually experience

or see of the situation of the school, particularly in
the

management

of

the

activities,

utilization

of

facilities, quality and quantity of food served, kind

of services rendered to the consumers and the price of
the

commodities

offered

to

the

consumers

in

the

includes

the

canteen.
Canteen

Management.

In

this

research,

it

management of the daily routine of the canteen. It is

the administration of the direction of the means and
objectives
operation,

of

the

food

school
service

canteen

management,

facilities, and canteen services.

which

include
physical

Clientele.

In

this

study,

it

refers

to

the

students,

faculty, and non-teaching personnel who regularly eat

or dine in the school canteen.
Cooperative-Managed Canteen. It refers to a school canteen
that

is

operated

and

managed

by

the

teachers

cooperative under the supervision of its board members

and officers.
Facilities.

In

this

research,

it

refers

to

the

chairs,

tables, tools, utensils, and other cooking equipment

used in food preparation and dining.
Food. It refers to the newly cooked, ready-to-eat meals,
beverages

and

other

items

bought

in

the

school

canteen.
Meal

Management.

It

is

the

efficient

use

of

available

resources in providing meals that are nutritionally

adequate,

sanitary,

economical,

and

aesthetically

pleasing to the clients.

Kind of Service Rendered to the Client. It is the way the
canteen staff provide assistance to the buyers, such
as checking the cleanliness and safety of food served.

10

Operation. In this study it refers to the process on how

the canteen manager, canteen staff work and perform
their

functions

in

the

school

canteen

to

achieve

effective and efficient food production and services

Price of Commodities. It means the cost of foods and other
commodities offered in the school canteen.
Quality

and

Quantity

of

Food

Served.

It

refers

to

the

manner in which space and facilities available in the

school canteen are utilized.
Quality of Food. This refers to the aspect of food which is
describes

or

characterized

in

terms

of

nutrition,

palatability, variety, appearance and the like.

School Canteen. In this study, it is the place where the
students,

teachers,

non-teaching

staff

take

their

snacks and lunch. Newly cooked food and ready to eat

food are served.
School Personnel. As used in this study, it refers to the
teaching and non-teaching staff of the school.

11

CHAPTER II
REVIEW OF THE RELATED LITERATURE AND STUDIES

This
researcher

section

presents

reviewed

and

related

found

and

studies

significant

to

which

the

the

present

study. They were reviewed to provide a clear background for

the problem under study.
The school canteen follows guidelines on operational
management set by the Department of Education through DECS
Order No. 93, s. 1998, the Revised Implementing Guidelines
for

the

Turn-Over

of

the

School

Canteen

Teachers

Cooperative. The teachers cooperative shall see to it that

none of its members shall use their official time attending
to the activities of the canteen and the cooperative. Hence,
a cooperative shall hire a fulltime manager to manage and
operate the school canteen. The designated Home Economics
canteen Teacher shall inspect the quality and handling of
food

served,

canteen

sanitation,

use

of

facilities

for

laboratory purpose.
The

school

canteen

should

provide

cheap,

sanitary,

nutritious food such as fresh milk, fresh fruits and fresh

drinks, boiled root crops, high calorie indigenous recipes
and the like.
12

Hired people handling food in the canteen should be

required to undergo training for food handlers, obtain a
certificate

of

good

health

from

the

municipal

health

department and observe hygiene.

Operational

practices

that

will

be

detrimental

and

prejudicial to the welfare of the students, teachers and to

the

school

as

whole

as

well

as

any

violation

of

the

provision of the Memorandum of Agreement and the operational

management guidelines should be considered as ground for the
return of the canteen operation to the school.
The Catholic Education Commission placed an electronic
copy of the Self-Assessment tool in their website. It
consists of

a check list to review the current level of

implementation of the Strategy,

an action plan for schools

to identify where more work may need to be done and to plan

follow up actions for 2008. Support information clarifies
aspects of the Strategy and provides relevant sources of
assistance, if required.
During Term IV, many schools were busy completing the
tool. Principals have been in discussion with their canteen
managers

to

see

how

their

healthy

school

canteens

are

progressing. It has been pleasing to hear the comments of

13

many

school

principals

and

canteen

managers

who

have

completed the tool, and the enthusiasm expressed to support

healthy canteens has been greatly appreciated. Many schools
reported they are now planning for the next term and filling
the menu with plenty of GREEN foods. For those schools still
looking

to

change

existing

menu

items,

or

have

yet

to

complete the tool, assistance is available.

The tool will help the canteen staff to assess their
performance
services.

to

This

be

able

will

to

guide

the

maintain

or

improve

their

manager

in

deciding

which

meals must be served each day to satisfy the students need

for nutritious food.
The different concepts and findings, as reflected in
several studies, revealed the following insights as they are
related to the present researchers study.
1. Management
someone

of

who

the
is

canteen

capable,

must

be

qualified

managed
and

by

honest

personnel.
2. Adequate facilities maintain the services needed
and enhance the efficiency of the canteen workers
in doing their job.

14

Management of School Canteen

The

following

information

about

literature
the

deal

on

the

administrations

significant

role

in

the

management of a school canteen.

Dizon (2000) investigated the management of the school
canteens in the district of Dinalupihan, Bataan and their
implications to the nutritional needs of pupils. Based on
the findings of this study, the following conclusions were
drawn:
1. Majority

of

the

canteens

were

managed

individuals.

All

canteen

facilities

and

by

private

equipment

were moderately adequate;

2. Food

procurement

was

supervised

by

outside

paid

helpers;
3. The canteen managers saw to it that the food to be
cooked are washed thoroughly;
4. Majority

of

the

canteens

were

implementing

self-

service food serving; and

5. The problems in the operation of the canteens were
lack of personnel, lack of time in food preparation,

15

source of water supply and pupils preference for

junk foods instead of nutritious one.
Mendoza (2004) made a study on canteen administration
and operation in public elementary schools in the division
of Lipa city. The descriptive method of research was used in
this research with two sets of questionnaires used to gather
the perceptions of the respondents. The highest rating were
given for the strategic value where the building is located
for canteen teachers, the safety of the foods for sale and
for non-canteen teachers, accessibility of the building to
pupils and teachers. The lowest ratings given were noted in
the

following:

time

schedule

for

recess

of

intermediate

grade pupils and distribution of time allowance for recess,

regarding the quality and quantity of foods being served,
the highest ratings was on the nutritional value of foods
for scale and the lowest rating was on the perception of
quantity of fruits vegetables for sale. All the respondents
gave the highest ratings to the drive to put up normal size
canteen room/building. On the contrary, the lowest ratings
were noted in terms of ability to solicit assistance from
NGOs and GOs for canteen improvement, and the ability to put
up the needed accessories in the canteen.

16

The conclusions made on this study were as follows:

canteens in public elementary schools are properly managed,
systematically
teachers

run

have

implementations,

by

the

staff

different

and

personnel

reactions

particularly

in

on

class

involved,

some

policy

programming,

food

service operations and teachers assignment. This conclusion

led

to

the

recommendations

that

the

school

heads

should

prepare a workable and viable long range master plan on

canteen operations and personnel functions. Similarly, it is
suggested that part of the canteen proceeds should also be
used for to other school projects. Service assistance of
government and non-government organizations should also be
tapped and finally, a wider and deeper study should be made
in order validate and compare the findings of this study.
Manahans (1998) work supported the findings of the present
work on canteen management.
Manahan

(1998)

conducted

research

on

the

canteen

management of VALENZUELA NATIONAL HIGH SCHOOL. The aim of

this

study

wa

to

make

system

analysis

of

the

canteen

management of the said school. The results revealed

efficient

canteen

management

is

necessary

in

order

that
to

provide food of lowest cost and highest nutritive value.

Common problems met in the management of the canteen were as
17

follows: lack of space to accommodate the students; helper

chores were given to the canteen teacher in-charge of the
task

to

manage

the

canteen;

lack

of

full

time

canteen

manager; the time allotted for cooking is so limited, the

food being prepared are not enough for the consumers and
finally, the buyers do not have plenty of choices of food.
Possible

solutions

were

provided

to

lessen

or

totally

eliminate the existing problems such as: expansion of school

facilities;
utensils,

addition

of

installation

more
of

tables

deep

and

well

chairs,

and

cooking

better

water

connection, hiring of more helpers, having a dialogue with

the consigners to asses the quality and quantity of
services
should

they
be

render

free

from

and

finally,

teaching

the

loads

canteen

to

the

teachers

enable

her

to

supervise the helpers in food preparation.

In countries like the UNITED STATES and other Asian
countries, canteen operations and management are considered
one of the services offered by the school, and thus become
part of the school administrators tasks and part of daily
operations.

In

fact

most

of

these

schools

already

have

handbooks on how to properly maintain and operate a canteen.

Canteen

management

is

also

considered

18

not

just

school

function but also a full time job that needs formal training
and that many universities offer such courses.
In

2000,

SINDARATANA

studied

PORN

the

canteen

management of YUDARAS WITTAYALAI SCHOOL IN MAI to determine

how well the school canteen was managed in accordance with
the regulations given by the canteen regulation board. Her
study

involved

170

respondents

from

the

lower

and

upper

secondary education levels and 130 teachers. Results showed

that

physically,

appropriate
with

regard

the

settings;
to

food

canteen
food

was

prices

quantity;

clean
were

dishes

and

neat

appropriately
and

utensils

with
set
were

cleaned, and tables and chairs in the canteen were in good

condition and being maintained regularly. Academically, the
canteen

billboard

helped

students

to

have

knowledge

of

nutrition with practical application. Nutrition information

about meals prepared were posted in the board, along with
other similarly nutritious meals. Also, the canteen board,
detailing its regulations. showed steps of canteen services.
In addition,

its frame of opening at 6:30 a.m. and closing

at 4:00 p.m. was established for the needs of the students,

serving breakfast for those who have early classes and late
snack for those who will travel home.

19

In

related

WATWERUWAN

study,

SCHOOL

LUNCH

(2000)

WONGKHUM

(found

PROGRAM

evaluated

in

the

the

Saraphi

district in CHIANG MAI PROVINCE). The purpose of the study

was to evaluate the lunch programs implemented by the school
administrator

during

included

students,

evaluated

296

whether

the

the

academic
parents

lunch

year

and

1999.

Respondents

teachers.

program

The

management

study

aims

of

students having good health with good hygienic habit and

saving

attitudes,

were

achieved

and

realized.

Evaluation

results revealed conserving context, input processes, and

product indicated in the performance in all aspects. Details
of

the

performance

teachers

understand

hygienic

habits;

include:
the

2)

1)

aim

of

personnel,

students,
the

program

budget

and

adequate. 3) on duty teacher gives or helps

4)

serving

clean

food

with

parents

proper

and

and

develop

materials

are

hand out lunch;

nutrition.

5)

and

students are requested to clean dishes and put dishes in

place. The study concluded that the lunch program was able
to

reach

or

achieve

its

aims

for

the

program

that

is

students with good health and hygienic habit who knew how to
save.
Both

SINDARATANA

PORN

(2000)

and

WONG

KHUM

(2000)

studied whether their respective school were managing the

20

canteen according to the standards set by the schools board.

The assumption here is that the canteen is operated

and

maintained

the

by

the

school,

meaning

everyone

from

purchasing officer to the cook and food servers are employed

by the school.
According to RAY, et.al. (2001) auxiliary services in
school like the operation of school canteens, provide the
school

administrators

and

canteen

teachers

with

the

most

severe day-to-day problems. While school canteen services

are

not

directly

related

to

teaching-learning

situation,

their absence makes it impossible for the school to perform

its primary function. Canteen operation is very significant
to the efficient management. In view of this, considerable
planning effort, more specifically in giving assignment to
teachers, must be given consideration in the total operation
of the school system. Realizing that the hungry child has a
severe learning independence and that for many children a
balance meal is the most important factor that can influence
their mental ability.
Utilization of School Canteen Facilities
DE GUZMAN (1992) cited that another important component
of the food service system is the physical facilities which

21

include

equipment

like

the

machinery,

furnishings

and

supplies which are used in the production of service meals

in the school canteens. The kind and number of equipment to
be purchased for food services should not be determined by
rule of thumb but rather by the operation and needs.
The ST. LOUIS BOARD OF EDUCATION (1999) in TASMANIA has
issued a resolution stating the involvement of head teachers
in canteen operations. The resolution states that the head
teachers must be involved in the dining room supervision
during

the

periods

of

meal

service,

custodial

activities

relating to the cleanliness of the dinning areas of canteen

teachers and other canteen personnel. One of the writers
made a comment on the role of the school administration and
teachers in canteen management.
Quality and Quantity of Food Served
The
children

school
by

canteen

making

it

should

be

possible

established
for

to

children

benefit
to

buy

nutritious and healthy food at competitive prices, through

providing a variety of food and dishes and charging prices
which

allow

moderate

profits.

It

is

imperative

that

the

principals, ensure the practice of serving the right kind of

food for the students. A canteen policy which has this as

22

basis would be valuable as they encourage those in control

of providing food to reduce health risks from poor nutrition
is about having knowledge and skills, making healthy food
choices,

having

healthy

attitudes

towards

food,

having

access to healthy food choices and balance nutrition (the

school canteen handbook, 1999).
The members of the school community may need to become
aware of the connection between nutrition and health as well
as

the

healthy

food

choices. Awareness can be achieved in a variety of

ways

using

role

of

the

appropriate

canteen

physical

in

and

providing

human

resources

from

the

wider school community. These can be done by finding out

what

is

already

happening,

building

awareness,

forming

work party and finding out what people think.

School canteen makes an important contribution to the
education and being of the students and school communities
they serve. Their responsibility is to provide nutritious
food to students as part of their development as healthy
individuals.

The

ideal

school

canteen

provides

wide

variety of appetizing, nutritious food at reasonable prices;

different

food

preparations

23

method

including

grilling,

steaming, stir frying as well as fresh food, (schools policy

handbook, January 1998)
According

to

(2004)

MEDRANA

in

her

article,

school

canteens have always been an integral part of any wellestablish educational institution. But the school canteen or
cafeteria is different from a commercial outfit that is also
subjected

to

government

commercial

canteens

and

sanitary

controls.

restaurants

are

Whereas

established

for

profit as the main object, a school canteen is set-up mainly

to

benefit

the

students

while

offering

them

decent

yet

affordable fare.
The school canteen should also serve as the showcase of
skills and knowledge learned in the classroom about food and
nutrition.

It

can

also

provide

an

avenue

for

parental

involvement in the school by using volunteer workers in the

school. It is the duty of the school and parents to educate
students about nutrition. The school canteen as part of the
school

community,

is

in

vantage

position

to

make

positive contribution to student health.

The school canteen should encourage the students to buy
nutritious
should

and

prevent

healthy
the

foods

school

at

affordable

children

24

from

prices.

staying

off

They
the

school

campus

during

recess

time

and

lunch

break.

Well

prepared and clean food are vital feature of an efficiently

run school canteen. It should also prepare food that is both
appealing and nutritious for the students.
Facilities of the school are considered as one of the
variables

investigated

in

this

study

and

the

literature

below give insights on this matter.

Kinds of Services Rendered
Recalled
program

was

by

MORPHET

since

(1994),

then

the

major

school
division

food

service

of

school

operations. It was estimated that the gross expenditures for

the

school

lunch

program

was

approximately

one

billion

dollars during the year 1956-1957. Fifty percent or more of

the

public

elementary

and

secondary

school

pupils

were

served some type of lunch or food supplement in that year.

Quality of Service
Effectiveness of the cafeteria management is not only
reflected by the quality of food served but also by
quality

of

services

rendered

which

are

characterized

the
as

courteous, friendly, fair, democratic, sanitary and speedy.

There are thousands of food service programs that are

25

drab and monotonous which turn the kids off because they are
not planned to respond to the needs of the children. To be
in competition with the array of foods available to kids
both in and out of schools, service is the key. The selling
point

in

attitude,

most

food

environment

service
and

programs

charisma.

is

service,

Greater

the

emphasis

on

service will produce higher participation, which will permit

greater efficiency of the canteen operation. With limited
resources

and

inflation,

the

only

choice

service leader is to find ways to use

for

the

food

technology to free

manpower details, and allow them to concentrate in planning

and

service,

anticipating
handling

highest
future

complaints

ethical

needs
of

of

relations

customers

students,

with

student,

serving

interest,

handling

request

and

positive public relations. (Crucillo: 1963).

Courteous and Friendly Service
If service is rendered it should have quality, must
prove to be pleasant and efficient to the patron (Augustin:
1980). A successful operation, depends on courtesy, friendly
and democratic attitudes (Crucilo: 1963).
Agreeing, Lattin (1979) stated that for a successful
beverage operation warfel is vital. He said that there is no

26

good

operation

without

good

environment,

good

food

and

friendly service.
In

this

regard,

an

extensive

cooperative

study

of

school lunch policies and standards was done. This was made
by

school

lunch

supervisor,
education

specialists,

classroom
members,

principals,

teachers,
university

superintendent,

state

department

professors

and

of

others

interested in the programs.

Price of Commodities
The right product at the right price is an important
combination.

Few

children

would

consider

nutrition

to

be

more important than price, especially if there is a large

price

difference

between

the

nutritious

and

the

less

nutritious food. Children will look for something to fill

them up at the cheapest price. They will also consider how
much change they will have for extras. When there is a new
food to be served, the price should be based not only on
what is likely to be appealing but also on what one can
realistically

charge.

If

the

price

appears

to

be

high,

consider same variations which may bring the price back to a

reasonable level.

27

Manufactured items like fruit juices provide proportion

of canteen sales, the canteen should change the recommended
price for these items. Some canteens opt to increase the
price

of

their

unhealthier

items

to

help

subsidize

and

therefore reduce the prices of their healthier items. A fair

price for make up item, such as sandwich, should take into
account the cost of the ingredients and the cost of paid
labor. A make up of approximately 25 percent of the original
price. (The School Handbook 1999)
Conceptual Framework
Operations in any organization are always reflective of
their management skills demonstrated by the manager. The
standard of performance, work rate, and application must
be highly visible to attain positive results and highest
approval.
Figure 1. The Research Conceptual Framework

28

Following this paradigm, examples are presented that

illustrate

proposed

activities

which

will

help

yield

positive results. This plan shows a detailed procedure that

will be of help to the researcher. Since administrators are
paid to make major decisions, competencies and skills of
manager

to

supervise

is

needed.

Clear

guidelines

in

the

hiring of staff must be present to allow the manager to

accomplish
required

of

their
them.

task

so

Lastly,

they

can

school

provide

canteen

the

services

managers

should

know how to maximize the use of canteen equipment for overall client satisfaction.

The results from among these attempts would be a more

systematic ways of hiring, improved canteen service, proper
utilization of canteen equipment, a more productive human
force and an updated techniques in food handling.

29

Research Framework
Based on the foregoing discussion of related literature
and studies, this study utilized paradigm below:
Figure 2.

Research Framework

Independent Variables

Dependent Variables

Area of Assessment
Management Skills
of the canteen
Officials

Level of Performance
Of Teachers
Cooperative-Managed

Education of canteen staff

Canteen

Adequacy of Facilities
Services rendered

Assumptions
There

are

certain

qualifications

that

one

should

possess before he can be a manager. There are also required

trainings,

seminars

for

the

staff

that

will

make

their

service more efficient. Lastly, there are needed facilities

that a canteen should acquire before they can serve better.

30

Hypothesis of the Study

In the light of the foregoing research paradigm and
problem statements, this research will test these
hypotheses.
1.

There is no significant relationship between

the management of the school canteen and the
utilization of the facilities therewith.

2.

There is no significant relationship between

the management of the school canteen and the
quality and quantity of food served.

3.

There is no significant relationship between

the management and the kind of service
offered at the canteen.

4.

There is no significant relationship between

the quality and quantity of food and the
price of commodities sold at the canteen.

5.

There is no significant difference between

the assessment of the students, faculty and
non-teaching personnel.

31

32

Definition of Terms
For the better understanding of this study, some of the
terms and variables are defined below:
School Canteen - refers to one of the ancillary services
in

the

school

system

to

sells

food

items

to

the

pupils/students and serves as a support mechanism in the

effort to eliminate malnutrition concerns of the school.
Cooperative-Managed Canteen refers to a school canteen
that is operated and managed by the teachers cooperative
under the supervision of its board members and officers.
Management the act or art of managing, conducting or
supervising of something as in business.
Canteen also known as cafeteria, a restaurant in which
customers serve themselves or are served at a counter and
take the food to eat.
Food is any substance organic or inorganic when ingested
or

eaten

nourishes

the

body

building

and

repairing

tissues, supplying heat and energy and regulating body

processes.

33

Meal Management the efficient use of available resources

in

providing

meals

that

are

nutritionally

adequate,

sanitary, economical, and aesthetically pleasing to the

client.

Clientele

customers

who

eat

or

dine

regularly,

specifically the persons served by the canteen.

Facility physical equipments, materials or instruments
which will be needed for use in performing a job that is
to be done.
Adequacy

of

Facilities

capacity

of

facilities

and
and

Equipment
equipment

refers
to

to

the

satisfy

the

clients needs.
Quality of Food this refers to the aspect of food which
describes

or

characterize

in

terms

of

nutrition,

palatability, variety appearance and the like.

Quality of service This refers to the manner of service
employed

by

the

cafeteria

personality of the server.

34

personnel

reflecting

the

CHAPTER III
Method and Procedures

This chapter shows the methods and techniques of the

study, the population and samples, the research instrument,
the

data

gathering

procedure

and

processing

and

the

method

and

statistical treatment of data.

A. Research Design

The
gathered

researcher
information

questionnaire

as

more

to

time

an

used

the

descriptive

through

the

use

of

instrument,

to

give

the

provide

their

answers

survey

respondents
freely

and

independently. The descriptive method was used to asses the

operations
Maysan

and

National

conducted

with

policies
High
the

involved

School

in

Canteen.

approval

of

the

the
This

management
research

clientele

on

of
was
the

services rendered by the school canteen staff. It gathered

the data on the observations of the respondents about how
the management handles the daily operations and how they
want

it

to

be

efficient

and

maintained

continue to uphold its mission and vision.

32

so

that

they

B. Research Locale
The Maysan National High School canteen has been run
by

Maysan

Teachers

Cooperative

for

several

years.

Ever

since the carried burden to make sure of the nourishment of

the students while they are in the school campus. This was
the

first

and

ultimate

concern

of

the

school

canteen.

Hiring a competent manager to supervise the operation was

made to ensure that teachers may not neglect and leave
their classes especially during time of recess time. Today,
while the school canteen has almost reached its goal to
serve and profit a lot, the researcher decided to conduct
this

study

canteen

as

to
far

determine
as

how

the

management

clientele

perceive

the

canteen

services

are

includes

the

and

concerned including their total well being.

C. Samples and Sampling Techniques
The

target

population

of

the

study

students from all year levels, the members of the faculty,

and non-teaching personnel. To maintain the adequacy and
balance of the results of this study, the researcher used
the stratified random sampling technique. An equal number
of

respondents

were

taken

from

population.

33

each

stratum

of

the

The table below shows population and the sample sizes

in the study.
Table

Population and Samples of the Study

Population Number of Samples

First Year
Second Year
Third Year
Fourth Year

20

603

20

561

20

443

20

549

Faculty Members

72

20

Non-Teaching Personnel

20

20

Total

2248

120

D. Research Instrument
The researcher formulated the necessary items of the
instrument (Appendix: 71) to measure the variables in the
study. A Likert Scale type of questionnaire was designed to
determine

the

respondents

extent

of

agreement

to

the

statement. Four areas of assessment were set, and at least

28 questions were prepared. The researcher then consulted

34

her adviser for the revision of the questionnaire for more

than three days.
The researcher adapted the set of questions from other
studies

which

are

similar

to

her

study.

Table

of

Specifications was prepared to guide the researcher in the

preparation

of

the

questions.

The

first

draft

of

the

questionnaire was submitted to the researchers adviser for

comments and suggestions. Few changes were made. Some items
were paraphrased and others were reworded. The revised form
was

then

pretested

administration.

The

adapted

the

from

among

the

criterion
study

canteen

used
of

in

staff

validation

MENDOZA:2004

and
was

(Canteen

Administration and Operation in Public Elementary School in

the Division of Lipa City.) All answers were confirmatory,
hence,

the

research

instrument

was

valid.

Finally,

the

questionnaire was ready for distribution.

Items on the perceptions of the respondents were rated
along a 5 point scale ranging from a high of 5 (Always) to
a low of 1 (Never).
The

legend

below

was

used

to

help

the

answer the questionnaire.

1.00 1.49 = Never
2.50 3.49 = Sometimes

1.50 2.49 = Seldom

3.50 4.49 = Often
4.50 5.00 = Always

35

respondents

E. Data Gathering Procedure

Having secured the permission of the School Principal
and

with

the

cooperation

of

the

selected

students

from

Maysan National High School, the researcher was able to

collect the data. With the help of the schools Registrar,
the researcher determined the number of samples to whom the
questionnaire was administered.
The faculty members were also considerate in helping
the researcher finish the data collection and so they also
answered the given questionnaire. Two days were spent in
gathering all the necessary data.
F. Data Processing And Statistical Treatment
The

results

were

analyzed

to

determine

the

observations of the respondents. After the data collection

the researcher encoded the data on Microsoft Excel. Then,
the

researcher

using

SPSS.

applied

appropriate

Afterwards,

the

statistical

researcher

analysis

classified,

analyzed, interpreted and presented the findings in form of

table.
The

following

statistical

techniques

were

used

in

analyzing the data: mean level of each variable assessed,

F-test to determine the significance of the differences in

36

the variables being assessed, Pearson R product moment of

correlation

to

determine

the

nature

relationship between paired variables.

37

and

extent

of

the

Chapter IV
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter focuses on the over-all assessment of the

school canteen operation of Maysan National High School in
terms

of

quality

management,

and

quantity

utilization
of

food

of

school

served,

facilities,

kinds

of

services

available for customers, and prices of commodities.

The researcher hypothesized that there is a significant
relationship between the following pairs of variables: 1.)
the management and the utilization of canteen facilities,
2.) the management and the quality and quantity of

food

served at the school canteen, 3.) the management and the

kinds of services rendered to customers, the management and
the prices of the commodities available for the customers,
and 5.) the quality and quantity of food served and the
price of commodities.
To

statistically

Correlation

Coefficient

prove
was

this

computed.

claim,
In

this

researcher adopted a significance level of 0.05.

38

the

Pearson

study,

the

Problem 1. How do the student, teacher, and non-teaching

personnel respondents assess the school canteen in terms of:
1.1 Management of School Canteen Activities
Table 2 presents the respondents observation on the
effectiveness of the school canteen management.
Table 2
Weighted Mean (Xw) on the
Assessment of the Management of the School Canteen
Students Faculty

Non-

Overall

Teaching

Mean

Personnel
1. The management and planning of
the canteen's staff are perceived
to be effective and successful
2. Canteen management is committed
to the promotion of healthy food
in schools
3. The Canteen manager and staff are
informed and aware of the canteen
policy, as ordered by the
Department of Education
4. Canteen staff are aware and have
access to the information about
the status of the canteen, Thus,
the management practices
transparency and honesty
5. Canteen staff informed of
relevant school activities such
as school events, functions, and
other school programs
6. Canteen staff have the
opportunity to receive training
for professional development
Xx
Legend:

The

2.06

1.85

2.30

2.05

2.76

1.95

2.10

2.52

2.29

3.20

3.20

2.54

3.06

3.05

3.00

3.05

2.04

1.95

2.25

2.06

2.55

1.95

2.25

2.40

2.46

2.33

2.52

2.44

4.505.00=Always 3.504.49=Often 2.503.49=Sometimes

1.502.49=Seldom 1.001.49=Never

management

of

the

school

canteen

activities

was

given an overall rating of 2.44 (in a scale of 1 to 5) by

39

the respondents, which is interpreted as seldom. This means

that the respondents are seldom satisfied of the management
of the school canteen activities.
The student respondents gave the highest rating for the
awareness of the school canteen staff of the information
about

the

status

sometimes.

This

of

the

means

school

that

the

canteen
student

(Xw

3.06),

respondents

are

sometimes satisfied with the way canteen staff managed the

school canteen. On the other hand, the lowest mean value was
obtained for item # 5 i.e. awareness of the canteen staff
regarding

the

relevant

activities

of

the

school

events,

functions, and other school programs (X = 2.04).

The teacher respondents gave the highest rating for the
item (#3) pertaining to the awareness of the canteen staff
about

the

by

the

Department of Education (X = 3.20). This means that

the

teacher

information

respondents

on

the

perceived

policies

this

prescribed

item

to

be

observed

sometimes. The lowest mean value (X = 1.85) was obtained for

the

item

#1

i.e.

the

management

and

planning

of

school

canteens staff is perceived to be effective and successful.

This mean value is interpreted as seldom

40

The non-teaching personnel gave the highest mean for

the item (#3) on the management being informed of canteen
policies as ordered by DepEd. The lowest mean rating was for
the

third

item:

canteen

management

is

committed

to

the

promotion of health food in school (X = 2.10).

Overall the mean obtained from the student respondents
on their perception about the status of the management of
school canteen was 2.46 interpreted as seldom. Similarly
the teacher respondents gave ratings with a mean of 2.33,
likewise interpreted as seldom. On the other hand the mean
value

obtained

personnel
these

mean

was

on

the

2.52,

values,

perception

interpreted
apparently

as

the

of

the

non-teaching

sometimes.
non-teaching

Ranking
personnel

gave a better perception of the management of the canteen

compared with the faculty and the student respondents.
With respect to the over all mean value of the three
groups of respondents, the result was 2.44, interpreted as
seldom. This means that the perception of the respondents
on

the

effective

management

effective

management

of

the

school canteen activities only seldom happened.

According to MANAHAN (1988), the management of school
canteen activities should be analyzed in order to make some
necessary improvement to the school canteen.

41

1.2 Utilization of School Canteen Facilities

Weight means given by the respondents on this variable
are presented in Table 3. As observed, respondents rated as
seldom, (X = 2.30) that the school canteen facilities were
properly utilized or maximized. Apparently, such findings
reflect little importance given to equipment and facilities
by canteen personnel.
Table 3
Weighted Means (Xw)on the
Assessment of Utilization of School Canteen Facilities
NonStudents

Faculty

Teaching
Personnel

1. Arrange chairs and tables

to attain comfort and
pleasant atmosphere of the
canteen
2. Provide appropriate places
for cooking, washing,
storage of utensils and
display of food for sale
3. Has enough space to
accommodate the diners
4. The equipment and working
areas are arranged
efficiently to save time
and effort
5. Enough Spoon and fork, etc.
are ready for use
6. Discard worn out materials
or equipment to utilize the
space for canteen work
activities
XX
Legend:

Overall
Mean

2.04

1.95

2.20

2.05

2.79

2.75

2.70

2.77

2.04

1.95

2.10

2.03

2.31

2.30

2.35

2.32

2.04

1.95

2.10

2.03

2.68

2.55

2.60

2.64

2.32

2.24

2.34

2.30

4.505.00=Always 3.504.49=Often 2.503.49=Sometimes

1.502.49=Seldom 1.001.49=Never

42

The highest mean obtained from the perception of the

student

respondents

was

for

the

item

i.e.

the

canteen

provides appropriate place for cooking, washing, storage of

utensils and display of food for sale (X = 2.79), which is
interpreted as sometimes. The lowest mean values computed
were on the following two items: (3 and 5) enough space to
accommodate the diners and spoon and; fork are ready for use
and enough in number which received weighted means of (X =
2.04) each interpreted as seldom.
The highest mean obtained from the teacher respondents
was

2.75,

for

item

2:

provide

appropriate

places

for

cooking, washing, storage of food and display of food for

sale,

and

following:
comfort

the

lowest

item

1:

and

pleasant

mean

arrange

value
chairs

atmosphere

of

computed

was

and

tables

to

the

canteen,

on

the

attain
item

3:

enough space to accommodate the diners, item 5: enough spoon

and fork, etc. are ready for use.
On the perception of the non-teaching personnel, the
highest

mean

value

was

2.70,

for

the

item

Provide

appropriate places for cooking, washing, storage of utensils

and display of food for sale, and the lowest mean values
were on item 3: has enough space to accommodate the diners,
and item 5: spoon and fork, etc. are ready for use.

43

In terms of the overall perception on the utilization

of the canteen facilities, the highest mean was obtained for
the second item: (X = 2.77) which means that sometimes the
canteen provides

appropriate places for cooking, washing,

storage of utensils and display of food for sale. The lowest

mean was 2.03, obtained from the items 3 and 5.which means
that

the

canteen

seldom

has

enough

space

to

accommodate

diners and likewise seldom has enough spoons and forks ready
for use.
Overall assessment of the utilization of the canteen
facilities

by

the

student

respondents

was

2.32,

by

the

faculty respondents 2.24, and by the non-teaching personnel

2.34. Therefore the over all mean derived from the three
groups of respondents was 2.3, interpreted as seldom.
Facilities

and

equipment

help

the

canteen

staff

to

prepare food, and render service to the customers properly

and with ease. A Well managed school canteen is expected to
utilize all the present canteen facilities properly.
Lack

of

equipment

posed

as

problem

among

school

canteens (Augustin, 1980). Furthermore, productivity which

refers to increased workers efficiency, minimized labor and
time as well as simplified operations, is reflected by the
extent of proper utilization of school canteen facilities.

44

Problem 2. What is the status of the school canteen as

perceived by the student respondents, faculty, and nonteaching personnel in terms of:

2.1 Quality and Quantity of Food Served

Table 4 shows the mean values obtained for the items on

quality and quantity of food served.
Table 4
Weighted Mean (Xw)on the
Quality and Quantity of Food Served
As Perceived by the Respondents
NonTeaching
Students
1. The canteen promotes and sells
healthy choices of food with
nutritional value
2. Sells appropriate amount of
foods that can sustain the
needs of the students
3. Serves foods that are fresh,
newly cooked or prepared
4. The canteen has a registered
food safety and hygiene plan
that is regularly audited and
followed by the canteen staff
5. Canteen staff members
undertake food safety training
to ensure the quality offered
and maintain food safety

Legend:

Faculty Personnel

Overall
Mean

2.04

1.95

2.25

2.06

3.05

3.15

3.20

3.09

2.04

1.95

2.15

2.04

3.08

3.05

3.00

3.06

2.04

1.95

2.25

2.06

4.50 5.00 = Always

2.50 3.49 = Sometimes
1.00 1.49 = Never

3.50 4.49 = Often

1.50 2.49 = Seldom

Based on the assessment of the student respondents the

highest mean value obtained was for item 4: the canteen has

45

a registered food safety and hygiene plan that is regularly

audited

and

followed

by

the

canteen

staff

(X

3.08),

interpreted as sometimes and the lowest mean values were

obtained for items 1 and 5. 1.) the canteen serves food that
are fresh, newly cooked or prepared, and 5.)canteen staff
members undertake food safety training to ensure quality and
maintain food safety,(X = 2.04) interpreted as seldom.
On
highest

the

perception

of

mean

gained

for

was

the

teacher

item

2:

respondents

the

canteen

the
sells

appropriate amount of foods that can sustain the needs of

the students, (X = 3.15), interpreted as sometimes, and the
lowest mean values ((X = 1.95) were for the items 1, 3, and
5, interpreted as seldom.
The highest mean value on the assessment of the nonteaching personnel was also obtained for the second item:
the

canteen

sustain

the

sells
needs

appropriate
of

the

amount

students,

(X

of
=

foods

that

can

and

the

3.20),

lowest mean value computed was on the third item: serves

foods that are fresh, newly cooked or prepared, (X = 2.15).
Overall mean obtained on the assessment of quality and
quantity of food served according to groups was as follows:
by

the

student

respondents

was

(X

2.45),

by

faculty

respondents was (X = 2.41), by non-teaching personnel was (X

46

2.57).

The

overall

mean

obtained

was

(X

2.48),

interpreted as seldom.
The findings indicate that the canteen management should be
careful that they serve quality foods which affect the success of
canteen operation. Efficient and effective implementation by the
management of the set goals of food service is greatly affected by
the quality of food (Zamora:1982).

2.2 Kinds of Services Rendered to the Customers

Table 5 shows the means of the respondents assessment
of

the

kinds

of

services

they

receive

from

the

school

canteen.
Table 5
Weighted Means (Xw)on the Kinds of Services Rendered to the
Customers As Perceived by the Respondents

1.

2.

3.

4.

5.

Kinds of Services
Rendered to the
Customers
Maintains safety and uses
good quality equipment and
facilities
Provides ventilation and
lighting facilities to make
the diners comfortable
Establishes a harmonious and
friendly relationship with
customers
Payments are properly and
accurately changed and
counted
Entertains suggestions and
easily manages complaints

Legend:

NonOverall
Teaching
Mean
Personnel

Students

Faculty

2.10

2.25

2.15

2.17

2.04

2.90

2.25

2.40

2.42

2.15

2.35

2.31

2.04

2.90

2.20

2.38

2.31

2.30

2.35

2.32

4.50 5.00 = Always

3.50 4.49 = Often
2.50 3.49 = Sometimes 1.50 2.49 = Seldom
1.00 1.49 = Never

47

The highest mean value on the perception of the student

respondents was 2.42, obtained for the item: the canteen
establishes

harmonious

customers,

and

the

and

lowest

friendly

mean

value

relationship
was

2.04

with

for

the

following items: 2.) the canteen provides ventilation and

lighting facilities to make the diners comfortable, and 4.)
payments are properly and accurately changed and counted.
From

the

perception

of

teacher

respondents

on

this

variable, the highest mean value acquired was 2.90, this was
for the following two items also: 1.) the canteen provides
ventilation

and

lighting

facilities

to

make

the

diners

comfortable, and 2.) payments are properly and accurately

changed and counted. It signifies that the faculty members
are a little more positive on their observation with regard
to

the

services

of

the

school

canteen.

The

researcher

expected this result because majority of the faculty members

are also members of the cooperative who own and manage the
school canteen. In terms of services, most of the students
compared

how

they

are

treated

and

how

the

teachers

are

served by the canteen staff. According to them as students,

they

dont

feel

that

special

service

that

the

teachers

enjoy.
As to the perception of the non-teaching personnel the

48

highest mean value obtained was 2.35, for the item:

canteen

staff

establish

harmonious

and

the

friendly

relationship with customers. The lowest mean value computed

was 2.15, for the item: the canteen maintains safety and
good quality equipment and facilities.
The highest mean value obtained from the three groups
of respondents was 2.50 from the faculty, followed by 2.26
from the non-teaching personnel, and the lowest mean value
was 2.18 from the student respondents.
Table

shows

that

the

three

groups

of

respondents

perceived the extent of services rendered as seldom, (X =

2.31).
The canteen management should review and upgrade the
services available at the canteen. It is important that the
customers get what they need in return for their payments.
Should

the

canteen

fail

to

render

good

service,

the

customers satisfaction also declines.

According

to

Lattin

(1979),

no

operation

would

be

successful without good environment and friendly service.

This is the selling point in any service program which means
thoughtful
complaints

personalized
and

service,

anticipating

the

prompt
future

handling
needs

customers. Improvement can be done along these areas.

49

of

of
the

2.3 Price of Commodities

Table

shows

the

computed

mean

values

on

the

respondents perceptions on this variable to determine the

status

of

the

school

canteen.

As

to

the

perceived

appropriateness of the prices of the food, it is revealed in

Table 6 that this is seldom done, (X = 2.23).
Table 6
Weighted Mean (Xw)on the
Prices of Commodities As Perceived by the Respondents
NonStudents

Faculty

Teaching
Personnel

1. Healthy canteen
choices are sold at
competitive prices
2. Sells food at
affordable prices
3. Provides cheap but
nutritious foods for
snacks and lunch
supplements
4. Offers cost saving
meals to the
customers like in
value or combo meals
5. Variation in prices
of foods depends on
quality and quantity

Legend:

Overall
Mean

2.01

2.15

1.85

2.01

2.69

2.55

2.60

2.65

2.04

1.90

2.35

2.07

2.40

2.25

2.35

2.37

2.04

1.90

2.30

2.06

4.50 5.00 = Always

2.50 3.49 = Sometimes
1.00 1.49 = Never

50

3.50 4.49 = Often

1.50 2.49 = Seldom

The highest mean value from the student respondents was

for item No. 2 Sells food at affordable prices with a mean
of 2.69 interpreted as sometimes, while the lowest mean
value from this group was on item No. 1.) Healthy canteen
choices

are

sold

at

competitive

prices,

(X

2.01),

interpreted as seldom.

On the other hand the highest mean value obtained from

the faculty respondents was on item no. 2.) Sells food at
affordable prices, (X = 2.55), while the lowest mean of 1.90
was for items no. 3 and 5. 3.) provides cheap but nutritious
foods for snacks and lunch supplements, 5.) variation in
prices of foods depends on its quality and quantity.

Meanwhile

on

the

perception

of

the

non-teaching

personnel respondents, the highest rating obtained was item

No. 2.) Sells food at affordable price, (X = 2.60), and the
lowest rating was for item Nos. 3 and 4. 1.)Provides cheap
but

nutritious

foods

for

snacks

and

lunch

supplements,

2.)Variation in prices of foods depends on its quality and

quantity), (X = 2.35).

51

For the students the item with the highest rating was
for No. 2. Sells food at affordable price, (X =2.65), while
the item with the lowest rating was No. 1.)Healthy canteen
choices are sold at competitive prices, X = 2.01.
Among the three groups of respondents, the highest mean
was on the perception of the non-teaching personnel (X =
2.29), the second was from the perception of the student
respondents (X = 2.24), and the lowest mean among all was
from the faculty respondents (X = 2.15). The overall mean
rating

from the three groups of respondents was 2.23 or

seldom.
The managers role in food costing is important. If the
manager decides to set a high cost of a particular meal,
this will also cause in a higher price of the commodity. But
it does not mean that to lower the price is to lower the
quantity of food. If the price of the food will remain at
this

state,

students

will

no

longer

visit

the

canteen

instead they will bring their own snacks bought outside the
school, or will bring cooked food from their home.

52

Problem # 3. Is there a correlation between the management

of the canteen and each of the following variables:

3.1 Utilization of canteen facilities

It
between

appears
the

that

there

management

of

is
the

negative

school

relationship

canteen

and

the

utilization of the canteen facilities, but the Pearson R

coefficient of -0.034 is not significant at 0.05 level, 2
tailed

test.

The

result

reveals

that

there

is

slight

negative relationship between the two variables, Therefore

the

null

significant

hypothesis

is

relationship

accepted,
between

that

the

there

management

is
and

no
the

utilization of school canteen facilities.

Table 7
Correlation Coefficients
Management of School Canteen and
Utilization of the Canteen Facilities

Management of
School Canteen

Pearson
Correlation

Management
of
School
Canteen

Utilization
of
Canteen
Facilities

-.034

Sig. (2-tailed)

Utilization of
Canteen
Facilities

.711

Pearson
Correlation

-.034

Sig. (2-tailed)

.711

The result implies that the relationship of the two

variables is not significant since the probability value is
53

greater

than

.05.

canteen

staff

to

The

Management

properly

use

should

and

encourage

maximize

all

of

the
the

available facilities they have.

The management is capable and can afford to buy another
set of facilities for food preparation and other uses, but
this does not mean they are acquired for use or display
purposes only. Good maintenance and proper utilization may
add another year for the facilities to remain functional for
everyday use.

3.2

Quantity and quality of food served

The

Pearson

correlation

coefficient

obtained

between

the canteen management and the quality and quantity of food

served was 0.064 at the probability level 0.485.
Table 8
Pearson Correlation Coefficient Management of School Canteen
and Quality and Quantity of Food Served

Management of
School Canteen
Quality and
Quantity
of Food Serve

Pearson
Correlation
Sig. (2-tailed)
Pearson
Correlation
Sig. (2-tailed)

54

Management
of
School
Canteen

Quality
and
Quantity
of
Food
Served

.064
.485

.064
.485

This findings means that no significant relationship

exists between the management of the canteen and the quality
and quantity of food served. The correlation coefficient is
not

significant

at

0.05

level.

There

is

only

slight

insignificant relationship.
The result of this assessment should not be ignored by
the canteen manager, it is very alarming that the canteen
earns much everyday but could not give the exact or right
nutritional value for the food they sell to the customers
especially to the students.
3.3 Kinds of Services Rendered to Customers

There

is

low

negative

relationship

between

the

management of the School Canteen, and the services rendered

customers. The result only implies that the reason why the
services

fail

to

satisfy

the

needs

of

the

customers

is

because of the management style and the lack of skills of

the manager who supervises the canteen daily operation. Line
up of food, quality of service, and good customer relation
should be established by the canteen staff, not only for the
benefit

of

the

teachers

but

also

for

the

students

who

comprise the bigger population of customers. If the students

55

are not served better and they know it, they will no longer
patronize
their

the

canteens

allowance

and

products,

buy

their

instead

snack

they

later

will

after

keep
their

classes.
Table 9
Pearson Correlation Coefficients
Management of the School Canteen and
The Kinds of Services Rendered to Customers
Management
Kinds of
of
Services
School
Rendered to
Canteen
Customers
Management of
Pearson
1
.149
School Canteen
Correlation
Sig. (2-tailed)
.104
Kinds of
Services
Rendered to
Customers

Pearson
Correlation
Sig. (2-tailed)

.149

.104

As shown on Table 19 there is a negative relationship

between the management of the School Canteen, as the result
of

the

assessment

for

the

area

of

management

and

the

services available for customers are concern to goes also

negative. The result only implies that the reason why the
services

fail

to

satisfy

the

need

of

the

customers

is

because of the management style and skills of the manager

who supervises the canteen daily operation.

56

3.4 Price of Commodities

In order to determine whether there exists significant
relationship between Management and the Price of Commodities
the data were subjected to correlation.
Table 10
Pearson Correlation Coefficients
Management of School Canteen
And Price of Commodities
Management of
Price
School
of
Canteen
Commodities
Management of Pearson Correlation
1
.882
School Canteen Sig. (2-tailed)
.375
Price of
Commodities

Pearson Correlation
Sig. (2-tailed)

.882
.375

It was found out that the price of commodities and the

management of school canteen have a correlation of

0.375

which is not significant at 0.05 level. In other words, the

price of the commodities is being affected by the managers
skills.

57

Problem # 4. Is there a Significant

Assessment of the Respondents?
The

table

below

displays

the

Difference

significance

on

the

of

the

difference in the perception of the respondents about the

Management of the School canteen.
Table 11
Results Analysis of Variance of the Perceptions of the
Three Groups of Respondents on Management of School Canteen

Sum of Squares df Mean Square

F
Sig.
Between Groups
.442
5
.088
.093 .91
Within Groups
108.150
114
.949
Total
108.592
119

The table shows that the F-value obtained was .093, with
significance value of .993. Since the significance value is more
than .05, it means that there is no significant difference between
the perceptions of the respondents. Therefore, the result shows
that

the

groups

perception

on

the

management

of

the

school

canteen activities are the same.

Generally, the whole population gave a negative observation
on how the school canteen is presently managed.

58

The table below shows the results of the analysis of

variance on the respondents on the utilization of canteen
facilities.
Table 12
Results of the Analysis of Variance of the Perception of the
Respondents on the Utilization of Canteen Facilities

Sum of Squares df Mean Square

F
Sig.
Between Groups
.767
5
.153 .196 .963
Within Groups
89.200 114
.782
Total
89.967 119

Table 12 shows that the F-value obtained was 0.196.

Since the significance value of 0.963 is greater than .05,
there

is

no

significance

difference

among

the

groups

observations. The results imply that there is no significant

difference in the students observations, the faculty and
non-teaching
utilized.

As

personnel
a

whole,

on
the

how

the

canteen

respondents

facilities

observed

that

are
the

staff of the school canteen did not properly utilize the

canteen facilities.

Lack

of

equipment

posed

as

problem

among

school

canteens (Augustin, 1980). Furthermore, productivity which

refers to increased workers efficiency, minimized labor and
time as well as simplified operations are the results of the
proper utilization of school canteen facilities.
59

Table 13 shows the significance of the difference of

the respondents perception on quality and quantity of food
served.
Table 13
Results of the Analysis of Variance of the Perceptions of
the Respondents on Quality and Quantity of Food Served

Sum of Squares Df Mean Square

F
Sig.
Between Groups
4.942
5
.988 1.173 .327
Within Groups
96.050 114
.843
Total
100.992 119
Table 13 exhibits the significance of the differences
in the perception of the respondents in term of the quality
and quantity of food served at the school canteen. The Fvalue was 1.173, with significance value of .327. Since the
significance

value

is

more

than

.05,

there

is

no

significance difference in the observations of the different

group.

Therefore,

the

result

says

that

there

is

no

significant difference among the students, the faculty and

the

non-teaching

personnel

assessment

on

the

quality

and

quantity of food served at the school canteen. This only

indicates that the canteen management should see to it that
they

serve

success

of

quality
canteen

food

because

operation.

this

will

Efficient

affects

and

the

effective

functioning of the management toward the set goals of food

60

service

is

greatly

affected

by

the

quality

of

food

(Zamora:1982).

To find out the significance of the differences in the

respondents perceptions on kinds of services rendered, the
F-test was computed and the results of the analysis

are

presented at Table 14.

Table 14
Results of the Analysis of Variance of the Perceptions
of the Respondents on the Kinds of Services
Rendered to Customers

Between Groups
Within Groups
Total
Table

14

Sum of Squares df Mean Square

F
Sig.
2.742
5
.548
.596 .703
104.850
114
.920
107.592
119
reveals

that

there

is

no

significant

difference among the observation of the students, faculty

and personnel with respect to the kinds of services rendered
to

them.

understood

There
that

is

no

the

other
canteen

customers.

61

expectation
exists

to

set

as

feed

it

was

all

its

Table

15

contains

the

level

of

significance

of

the

differences of the respondents prices of commodities as one

of

the

variables

that

affect

the

overall

status

of

the

school canteen.
Table 15
Results of the Analysis of Variance of the Perception of the
Respondents on the Prices of Commodities

Between Groups
Within Groups
Total

Sum of Squares df Mean Square

F
Sig.
1.367
5
.273
.310 .906
100.500 114
.882
101.867 119

The F value obtained was 0.310 at 0.906 significance

level.

It

is

therefore

concluded

that

there

is

no

significant difference in the assessment of the respondents

since

it

is

greater

than

.05.

The

three

groups

of

respondents observed that there are items sold to them which

are either at high or not reasonable prices. The result in
the table above also implies that the school canteen focuses
only on the sales and not on the welfare of the customers.
Prices of food refers to the monetary value of services
and products sold at the school canteen. Healthy canteen
choices

at

customers.

competitive
Considering

prices
that

should

most

of

be
the

offered

to

all

customers

are

students, the canteen should provide cheap but nutritious

foods

for

snacks

and

lunch

62

supplements.

In

variation,

offering of cost saving meals to the customers in the form

of value or combo meals allow them to maximize their budget.
Prices of food depend on their quality but it seems that the
quantity is the most important in the weekly menu planning.
Problem # 5. Is there a correlation in the perception of the
following pairs of respondents?

5.1

Students versus Faculty

The correlation coefficient of this perception between

the

student

found

to

respondents
be

and

-0.06077,

the

which

faculty
indicates

respondents
a

was

negligible

correlation, interpreted that the responses of the groups of

students were not related.
5.2

Students versus Non-Teaching Personnel

The computed correlation coefficient of the perceptions

of

the

student

respondents

and

not-teaching

personnel

respondents was -0.3635 which indicates a low correlation.

5.3

Faculty versus Non-Teaching Personnel

The

faculty

computed

coefficient

respondents

and

respondents

was

-0.027,

correlation,

interpreted

of

the
which

that

the

the

non-teaching
indicates
perception

groups of respondents were not related.

63

perception

of

the

personnel
negligible
of

the

two

64

Chapter V
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
This

chapter

presents

the

summary

of

findings,

the

conclusions drawn from the findings and the recommendations

deduced based from the conclusions of the study.
Summary of findings
The findings of this study were:
1. The

assessment

management

of

on
school

respondents

yielded

interpreted

as

the

effectiveness

canteen
a

activities

mean

seldom.

of

This

score
means

the

by

of
that

the

2.44,
the

groups were seldom satisfied on the management of

school canteen activities.
2. The staff of the school canteen did not properly
utilized the canteen facilities. It was rated as
seldom that the school canteen facilities were
properly utilized or maximized (X=2.30)
3. The perceptions of the three groups of respondents
on the quality and quantity of food served yielded
the

highest

mean

value

of

3.09,

for

the

item:

sells appropriate amount of foods that can sustain

the needs of the students, and the lowest mean

65

value of 2.04 was obtained for the item: serves

food that are fresh, newly cooked or prepared.
4. There was a negative effect of the managers skill
on certain factors that affect the canteen status.
The

overall

mean

obtained

for

all

areas

of

assessment was 2, interpreted as seldom.

5. There

are

no

significant

differences

in

the

assessment of the groups perception with respect

to

the

management

of

school

canteen

activities,

quality and quantity of service rendered, and the

prices of commodities.
Conclusions
The findings of this investigation led to the following
conclusions:
1. The management and planning of the canteens staff
need more effort towards its affectivity and success.
Effective

management

has

something

to

do

with

professional development that should be undertaken by

anyone who wants to lead a group or a department. The
most important finding of this study is the need to
provide

proper

training

for

canteen

staff.

Enough

knowledge is imperative to canteen managers for their

66

role is to make decisions that will affect the entire

canteen organization.
2. Why should this be? For one thing, it is far more
difficult to hire the most qualified person for the
job who is in charge of the promotion of nutritious
and affordable food. Given all the sets of criteria,
standards and rules set by the cooperative but not
followed religiously, would result to the ability of
the

school

objectives,

canteen

to

thus

creating

major

finding

accomplish
more

its

problems

target
in

the

was

the

future.
3. The

second

of

this

study

failure of canteen staff to utilize equipment present

in the canteen. There are some of these equipments
that are not maximized for utilization, others are
worn out due to lack of care and improper usage.
4. The respondents found the food repetitive, limited,
and

lacking

with

the

necessary

nutritional

value

needed by the students.

5. Among

the

major

findings,

given

was

found

to

be

the

adequate

quality

of

service

since

the

canteen

officials and staff are doing their assigned roles.

67

6. In

terms

of

price

of

commodities,

students

find

canteen food quite expensive so they resort to buying

synthetic food like fish balls, kikiam and other junk
food outside the school.

Recommendations
In as much as the canteen management and the status of
the school canteen were assessed by the respondents to be
inadequate

and

have

not

reached

the

level

of

excellence

which everyone, the following recommendations are made:

1. The

recommended

measures

to

improve

the

management

styles of canteen managers and staff as cited by the

respondents

in

this

study

should

be

adopted

and

implemented.
2. In terms of proper preparation, formal trainings and
seminars

should

be

conducted

and

participated

in

by

canteen staff and officials so that they will improve

their

skills

preparation,
through

on
food

effective

the

proper

selection,

handling

of

customer

interpersonal

skills

food,

food

satisfaction
and

total

quality management of all the aspects necessary for an

improved and well-managed canteen.

68

3. The recruitment policy should be tightened or improved

to ensure that canteen staff and manager possess the
necessary qualifications and competencies specifically
on the knowledge of food handling and food preparation
plus serving a variety of food.
4. Members of the cooperative, especially the head, must
vigorously promote educating the canteen officials and
staff in order to develop and enhance their skills. The
cooperative

can

provide

financial

help

to

those

who

want to attend seminars to update themselves of the

rudiments of managing a school canteen.
5. The

Chairs

supervise
proper

or

the

Heads

of

activities

monitoring

the
of

Teachers

their

emphasizing

canteen

Cooperative
staff

efficiency

for
and

effectivity.
6. Canteen facilities must be properly utilized in order
to maximize and systematize the use of these
instruments.
7. Commodities must be affordable yet nutritious so that
the clientele will be satisfied.
8. Canteen staff must provide variety of food geared
towards the total well being of the clients.

69

9. Cooperative
incentives

Officials
or

merits

should
in

provide

whatever

motivate and encourage canteen staff.

70

form

some

kind

of

in

order

to

BIBLIOGRAPHY
Books:

Guzman, Inez de. Food Service and Management. Manila:

Saint Berradilla Publication Inc. 1992
Garmo, Mary C. The School Cafeteria. New York, AppletonCentury Crafts Inc. 1978

Unpublished Materials:

Bonoy, Rosaria C. Canteen Management in Mankayan District,

Benguet, Division. Unpublished Masters Thesis,
Baguio. Central University, 1995
Dizon, Elma P. Management Practices of School Canteens in
the District of Dinalupihan and their Implications to
the Nutritional Needs of the Pupils. Unpublished
Masters Thesis, Virgen Delos Remedios College,
March 2000
Jatayna, Teresita M. An Assessment of the Privatization of
the School Canteen of San Pedro Relocation Center
National High School: Input for Food And Nutrition
Policy Formulation. San Pedro, Laguna
Jindaratana Porn Orawan. Canteen Management in the Public
Elementary Schools Tarlac West District: An Evaluation
Unpublished Masters Thesis, Harvadian Colleges,
May 1999
Manahan, Remedios J. The Canteen Management of Valenzuela
National High School. Unpublished Masters Thesis,
Meycauyan College, March 1998
Manguerra, Alberta C. Factors Associated with the
Effectiveness of Cafeteria Management at The
Technological University of the Philippines.
March 1993

xvi

Mendoza, Mario R. Canteen Administration and Operation in

Public Elementary School in Division of Lipa City.
Its Implications on the Supplementary Feeding Program
of Schools, Unpublished Masters Thesis, Tanuan
Institute, March 2004
Wongkhum, Surachai Evaluation of Wkt-Wruwa Lunch Program:
Saraphi District Ghang Mai Province, The Graduate
School of Chang Mae University,
Unpublished Masters Thesis, 2000

OTHERS:
DepEd Order No. 8, s. 2007
DECS Order No.93, s.1998
Regional Memorandum No. 70,s.2008
Schools Policy handbook, January 1998
Texas Department of Education, 2003
The School Center Handbook.
Department of Education 1999

xvii

QUESTIONNAIRE FOR THE SCHOOL CANTEEN

Name:____________________________
Directions: Give your perception regarding the school canteen. Use the scales below in providing response to item given
for each area. Please put a checkmark (
) in the space provided for your answer.
Scales
Description

5
Always

4
Often

PART I. ASSESSMENT OF SCHOOL CANTEEN

A. Management of School Canteen

3
Sometimes

2
Seldom

1
Never

The canteen manager and staff are informed and

aware of the canteen policies prescribed by the
Department of Education

The canteen staff are aware and have access to the

information about the status of the canteen, Thus, the
management practice transparency and honesty.

The management and planning of the canteens staff is

perceived to be run effectively and successfully
Canteen management is committed to the promotion
of healthy food in schools?

Canteen staff informed of relevant school activities

such as school events, functions, and other school
programs.
Canteen staff have the opportunity to receive training
or professional development
_
_
_
_
_
B.

Utilization of Canteen Facilities

Chairs and tables are arranged to attain comfort and

pleasant atmosphere of the canteen.
Provide appropriate places for cooking, washing,
storage of utensils and display of food for sale are
provided.
There is enough space to accommodate the diners.
The equipment and working areas are arranged
efficiently to save time and effort.
Spoons and forks, etc. are ready for use and enough
Worn out materials or equipment are discarded to
utilize the space for canteen work activities.

PART II. STATUS OF SCHOOL CANTEEN

Quality and Quantity of Food Served

A harmonious and friendly relationship with customers

is established.

Payments are properly and accurately changed and

counted.

Suggestions and easily manage complaints are

entertained

_
_

_
_

_
_

_
_

_
_

The canteen provides cheap but nutritious foods for

snacks and lunch supplements.

The canteen offers cost saving meals to the customers

as in value or combo meal.

Variation in prices of foods depends on quality and

quantity.

A.

The canteen promotes and sells healthy choices of

food with nutritional value.
The canteen sells appropriate amounts of foods that
can sustain the needs of the students sold.
The canteen serves foods that are fresh, newly cooked
or prepared.
The canteen has a registered food safety and hygiene
plan that is regularly audited and followed by canteen
staff.
The canteen staff members undertake food safety
training to ensure quality and maintain food safety.
_
_
_
_
_
B.

Kinds of Services Rendered to Customers

Safety and good quality of equipments and facilities

are maintained.
The ventilation and lighting facilities to make the
diners comfortable are provided

C.

Price of Commodities

Healthy canteen choices are sold at competitive prices.

The canteen sells food at affordable prices

Level q1
1
1
1
1
1
1
1
1
1
1
1
1
1

q2
1
2
3
4
3
4
3
4
2
5
4
2
3

q3
4
2
1
4
2
3
4
2
3
4
3
2
3

q4
2
3
4
2
1
4
3
2
3
4
5
2
3

q5
4
2
3
4
3
2
1
4
5
2
3
4
2

q6
3
2
3
4
5
3
2
3
4
2
3
4
2

q7
4
2
3
5
3
1
3
4
2
3
4
2
3

5
3
2
3
4
2
3
1
2
3
4
5
3

1
1
1
1
1
1
1
1
1
1
1
1
1
1

3
4
2
4
3
2
2
3
2
3
4
2
3
2

4
5
2
3
4
2
3
2
3
4
5
3
2
3

4
2
3
2
3
4
5
3
2
3
4
2
3
4

3
2
3
4
5
3
2
3
4
2
3
4
2
3

3
4
2
3
4
3
2
3
4
5
2
3
4
2

5
3
5
3
2
3
4
2
3
4
2
3
4
3

2
3
4
2
3
4
2
3
3
2
3
4
2
3

1
1
1
1
1
1
1
1
1
1
1
1
1
1

4
2
3
4
2
3
4
5
2
2
3
2
3
2

4
2
3
4
2
3
4
2
3
4
1
2
4
2

2
3
4
2
3
4
3
2
3
4
5
2
3
2

4
2
3
4
3
2
3
4
5
2
3
4
2
4

3
2
3
4
5
3
2
3
4
2
3
4
2
4

2
3
4
5
3
2
3
4
2
3
4
2
3
2

4
2
3
4
2
3
4
3
1
2
2
3
4
5

1
1
1
1
1
1
1
1
1
1
1
1
1
1

3
3
4
2
4
3
2
2
3
2
3
4
2
3

3
4
5
2
3
4
2
3
2
3
4
5
3
2

3
4
2
3
2
3
4
5
3
2
3
4
2
3

2
3
2
3
4
5
3
2
3
4
2
3
4
2

2
3
4
2
3
4
3
2
3
4
5
2
3
4

3
5
3
5
3
2
3
4
2
3
4
2
3
4

3
2
3
4
2
3
4
2
3
3
2
3
4
2

1
1
1
1
1
1
1
1
1
1
1
1
1
1

2
4
2
3
2
3
3
4
2
4
3
2
2
3

3
4
2
3
2
3
4
5
2
3
4
2
3
2

4
2
3
4
2
3
4
2
3
2
3
4
5
3

3
4
2
3
4
2
3
2
3
4
5
3
2
3

2
3
2
3
4
2
3
4
2
3
4
3
2
3

3
2
3
4
2
3
5
3
5
3
2
3
4
2

3
4
2
3
5
3
2
3
4
2
3
4
2
3

1
1
1
1
1
1
1
1
1
1
1
2
2
2

2
3
4
2
3
2
4
2
3
2
3
3
4
2

3
4
5
3
2
3
4
2
3
2
3
4
5
2

2
3
4
2
3
4
2
3
4
2
3
4
2
3

4
2
3
4
2
3
4
2
3
4
2
3
2
3

4
5
2
3
4
2
3
2
3
4
2
3
4
2

3
4
2
3
4
3
2
3
4
2
3
5
3
5

3
2
3
4
2
3
4
2
3
5
3
2
3
4

2
2
2
2
2
2
2
2
2
2
2
2
2
2

4
3
2
2
3
2
3
4
2
3
2
4
2
3

3
4
2
3
2
3
4
5
3
2
3
4
2
3

2
3
4
5
3
2
3
4
2
3
4
2
3
4

4
5
3
2
3
4
2
3
4
2
3
4
2
3

3
4
3
2
3
4
5
2
3
4
2
3
2
3

3
2
3
4
2
3
4
2
3
4
3
2
3
4

2
3
4
2
3
3
2
3
4
2
3
4
2
3

2
2
2
3
3
3
3
3
3
3
3
3
3
3

2
3
3
4
2
4
3
2
2
3
2
3
4
2

2
3
4
5
2
3
4
2
3
2
3
4
5
3

2
3
4
2
3
2
3
4
5
3
2
3
4
2

4
2
3
2
3
4
5
3
2
3
4
2
3
4

4
2
3
4
2
3
4
3
2
3
4
5
2
3

2
3
5
3
5
3
2
3
4
2
3
4
2
3

5
3
2
3
4
2
3
4
2
3
3
2
3
4

3
3
3
3
3
3
3
3
3

3
3
3
3
3
2
3
3
4

2
3
4
2
3
2
3
4
5

3
4
2
3
4
2
3
4
2

2
3
4
2
3
4
2
3
2

4
2
3
2
3
4
2
3
4

4
3
2
3
4
2
3
5
3

2
3
4
2
3
5
3
2
3

q8

q9
2
3
4
2
3
1
3
4
5
3
2
3
4

q10
2
3
4
2
3
3
4
2
3
4
2
3
5

q11
5
2
3
4
2
4
1
2
2
1
2
3
1

q12
2
3
4
2
3
3
3
2
1
1
2
3
5

q13
2
3
4
2
3
4
2
1
5
3
2
3
4

q14
4
2
3
4
3
4
3
4
2
1
4
2
5

q15
4
2
3
4
2
3
4
1
3
4
3
2
3

2
3
4
2
3
4
3
2
3
4
5
1
3

2
1
3
2
3
4
2
3
4
2
3
4
2
3

3
1
2
2
3
4
3
1
2
2
2
1
2
3

2
3
4
2
3
1
2
3
4
2
1
1
2
3

2
1
2
2
3
4
2
1
2
2
1
2
4
2

2
3
2
4
2
1
2
3
2
3
4
2
3
4

3
4
2
4
3
2
2
3
2
3
4
2
3
2

4
5
2
3
4
2
3
2
3
4
5
3
2
3

4
2
3
2
3
4
5
3
2
3
4
2
3
4

4
3
1
2
4
3
1
2
3
4
1
2
3
3

1
2
3
4
1
2
3
4
2
2
3
4
2
3

4
2
1
2
4
2
1
2
4
2
1
2
1
3

1
2
3
2
1
2
3
2
2
2
3
2
1
3

2
1
2
4
2
1
2
3
2
3
4
5
3
3

4
2
3
4
2
3
4
5
2
2
3
2
3
2

4
2
3
4
2
3
4
2
3
4
1
2
4
2

2
3
4
2
3
4
3
2
3
4
5
2
3
2

4
2
1
3
2
3
4
2
3
4
2
3
4
2

4
3
1
2
2
3
4
3
1
2
2
2
1
2

1
2
3
4
2
3
1
2
3
4
2
1
1
2

4
2
1
2
2
3
4
2
1
2
2
1
2
4

4
2
3
2
4
2
1
2
3
2
3
4
2
3

3
3
4
2
4
3
2
2
3
2
3
4
2
3

3
4
5
2
3
4
2
3
2
3
4
5
3
2

3
4
2
3
2
3
4
5
3
2
3
4
2
3

3
4
3
1
3
4
2
1
3
2
3
4
2
3

3
1
2
3
3
4
3
1
2
2
3
4
3
1

3
4
2
1
3
1
2
3
4
2
3
1
2
3

2
1
2
3
3
4
2
1
2
2
3
4
2
1

4
2
1
2
3
4
2
3
2
4
2
1
2
3

2
4
2
3
2
3
3
4
2
4
3
2
2
3

3
4
2
3
2
3
4
5
2
3
4
2
3
2

4
2
3
4
2
3
4
2
3
2
3
4
5
3

4
2
3
4
2
3
4
3
1
3
4
2
1
3

2
2
2
1
2
3
1
2
3
3
4
3
1
2

4
2
1
1
2
3
4
2
1
3
1
2
3
4

2
2
1
2
4
2
1
2
3
3
4
2
1
2

2
3
4
2
3
4
2
1
2
3
4
2
3
2

2
3
4
2
3
2
4
2
3
2
3
3
4
2

3
4
5
3
2
3
4
2
3
2
3
4
5
2

2
3
4
2
3
4
2
3
4
2
3
4
2
3

2
3
4
2
3
4
2
3
4
2
3
4
3
1

2
3
4
3
1
2
2
2
1
2
3
1
2
3

2
3
1
2
3
4
2
1
1
2
3
4
2
1

2
3
4
2
1
2
2
1
2
4
2
1
2
3

4
2
1
2
3
2
3
4
2
3
4
2
1
2

4
3
2
2
3
2
3
4
2
3
2
4
2
3

3
4
2
3
2
3
4
5
3
2
3
4
2
3

2
3
4
5
3
2
3
4
2
3
4
2
3
4

3
4
2
1
3
2
3
4
2
3
4
2
3
4

3
4
3
1
2
2
3
4
3
1
2
2
2
1

3
1
2
3
4
2
3
1
2
3
4
2
1
1

3
4
2
1
2
2
3
4
2
1
2
2
1
2

3
4
2
3
2
4
2
1
2
3
2
3
4
2

2
3
3
4
2
4
3
2
2
3
2
3
4
2

2
3
4
5
2
3
4
2
3
2
3
4
5
3

2
3
4
2
3
2
3
4
5
3
2
3
4
2

2
3
4
3
1
3
4
2
1

2
3
1
2
3
3
4
3
1

2
3
4
2
1
3
1
2
3

4
2
1
2
3
3
4
2
1

3
4
2
1
2
3
4
2
3

3
2
4
2
3
2
3
3
4

2
3
4
2
3
2
3
4
5

3
4
2
3
4
2
3
4
2

q16

q17
4
2
3
4
3
2
3
4
5
1
3
4
2

q18
3
2
3
4
5
3
2
3
4
2
3
1
2

q19
4
2
3
5
3
2
3
1
2
3
4
2
3

q20
5
3
2
3
4
2
3
4
2
3
1
5
3

q21
2
3
4
2
3
2
3
1
5
3
2
3
4

q22
2
3
4
2
3
3
4
2
3
4
1
3
4

q23
5
2
3
4
2
4
1
2
2
1
2
3
1

2
3
4
2
3
3
3
2
1
1
2
3
4

3
2
3
4
5
3
2
3
4
2
3
4
2
3

3
4
2
3
4
3
2
3
4
5
2
3
4
2

5
3
5
3
2
3
4
2
3
4
2
3
4
3

2
3
4
2
3
4
2
3
3
2
3
4
2
3

2
1
3
2
3
4
2
3
4
2
3
4
2
3

5
1
2
2
3
4
3
1
2
2
2
1
2
3

2
3
4
2
3
1
2
3
4
2
1
1
2
3

2
1
5
2
3
4
2
1
2
2
1
2
4
2

4
2
3
4
3
2
3
4
5
2
3
4
2
4

3
2
3
4
5
3
2
3
4
2
3
4
2
4

2
3
4
5
3
2
3
4
2
3
4
2
3
2

4
2
3
4
2
3
4
3
1
2
2
3
4
5

4
3
1
2
4
3
1
2
3
4
1
2
3
3

1
2
3
4
1
2
3
4
2
2
3
4
2
3

4
2
1
2
4
2
1
2
4
2
1
2
1
3

1
2
3
2
1
2
3
2
2
2
3
2
1
3

2
3
2
3
4
5
3
2
3
4
2
3
4
2

2
3
4
2
3
4
3
2
3
4
5
2
3
4

3
5
3
5
3
2
3
4
2
3
4
2
3
4

3
2
3
4
2
3
4
2
3
3
2
3
4
2

4
2
1
3
2
3
4
2
3
4
2
3
4
2

4
3
1
2
2
3
4
3
1
2
2
2
1
2

1
2
3
4
2
3
1
2
3
4
2
1
1
2

4
2
1
2
2
3
4
2
1
2
2
1
2
4

3
4
2
3
4
2
3
2
3
4
5
3
2
3

2
3
2
3
4
2
3
4
2
3
4
3
2
3

3
2
3
4
2
3
5
3
5
3
2
3
4
2

3
4
2
3
5
3
2
3
4
2
3
4
2
3

3
4
3
1
3
4
2
1
3
2
3
4
2
3

3
1
2
3
3
4
3
1
2
2
3
4
3
1

3
4
2
1
3
1
2
3
4
2
3
1
2
3

2
1
2
3
3
4
2
1
2
2
3
4
2
1

4
2
3
4
2
3
4
2
3
4
2
3
2
3

4
5
2
3
4
2
3
2
3
4
2
3
4
2

3
4
2
3
4
3
2
3
4
2
3
5
3
5

3
2
3
4
2
3
4
2
3
5
3
2
3
4

4
2
3
4
2
3
4
3
1
3
4
2
1
3

2
2
2
1
2
3
1
2
3
3
4
3
1
2

4
2
1
1
2
3
4
2
1
3
1
2
3
4

2
2
1
2
4
2
1
2
3
3
4
2
1
2

4
5
3
2
3
4
2
3
4
2
3
4
2
3

3
4
3
2
3
4
5
2
3
4
2
3
2
3

3
2
3
4
2
3
4
2
3
4
3
2
3
4

2
3
4
2
3
3
2
3
4
2
3
4
2
3

2
3
4
2
3
4
2
3
4
2
3
4
3
1

2
3
4
3
1
2
2
2
1
2
3
1
2
3

2
3
1
2
3
4
2
1
1
2
3
4
2
1

2
3
4
2
1
2
2
1
2
4
2
1
2
3

4
2
3
2
3
4
5
3
2
3
4
2
3
4

4
2
3
4
2
3
4
3
2
3
4
5
2
3

2
3
5
3
5
3
2
3
4
2
3
4
2
3

5
3
2
3
4
2
3
4
2
3
3
2
3
4

3
4
2
1
3
2
3
4
2
3
4
2
3
4

3
4
3
1
2
2
3
4
3
1
2
2
2
1

3
1
2
3
4
2
3
1
2
3
4
2
1
1

3
4
2
1
2
2
3
4
2
1
2
2
1
2

2
3
4
2
3
4
2
3
2

4
2
3
2
3
4
2
3
4

4
3
2
3
4
2
3
5
3

2
3
4
2
3
5
3
2
3

2
3
4
3
1
3
4
2
1

2
3
1
2
3
3
4
3
1

2
3
4
2
1
3
1
2
3

4
2
1
2
3
3
4
2
1

q24

q25
2
3
4
2
3
4
2
3
5
3
1
3
4

q26
4
2
5
4
3
4
3
4
2
3
4
1
3

q27
4
2
3
4
2
3
4
2
3
4
1
2
3

2
3
4
2
3
4
3
2
3
4
5
1
3

85
67
90
86
80
81
76
68
82
76
77
72
85

2
3
2
4
2
1
2
3
2
3
4
2
3
4

3
4
2
4
3
2
2
3
2
3
4
2
3
2

4
5
2
3
4
2
3
2
3
4
5
3
2
3

4
2
3
2
3
4
5
3
2
3
4
2
3
4

83
75
78
75
86
78
72
68
77
78
81
69
74
79

2
1
2
4
2
1
2
3
2
3
4
5
3
3

4
2
3
4
2
3
4
5
2
2
3
2
3
2

4
2
3
4
2
3
4
2
3
4
1
2
4
2

2
3
4
2
3
4
3
2
3
4
5
2
3
2

80
59
76
92
71
70
77
81
74
74
75
74
72
78

4
2
3
2
4
2
1
2
3
2
3
4
2
3

3
3
4
2
4
3
2
2
3
2
3
4
2
3

3
4
5
2
3
4
2
3
2
3
4
5
3
2

3
4
2
3
2
3
4
5
3
2
3
4
2
3

81
81
75
75
75
86
78
72
68
77
78
81
69
74

4
2
1
2
3
4
2
3
2
4
2
1
2
3

2
4
2
3
2
3
3
4
2
4
3
2
2
3

3
4
2
3
2
3
4
5
2
3
4
2
3
2

4
2
3
4
2
3
4
2
3
2
3
4
5
3

79
80
59
76
78
81
81
75
75
75
86
78
72
68

2
3
4
2
3
4
2
1
2
3
4
2
3
2

2
3
4
2
3
2
4
2
3
2
3
3
4
2

3
4
5
3
2
3
4
2
3
2
3
4
5
2

2
3
4
2
3
4
2
3
4
2
3
4
2
3

77
78
81
69
74
79
80
59
76
78
81
81
75
75

4
2
1
2
3
2
3
4
2
3
4
2
1
2

4
3
2
2
3
2
3
4
2
3
2
4
2
3

3
4
2
3
2
3
4
5
3
2
3
4
2
3

2
3
4
5
3
2
3
4
2
3
4
2
3
4

75
86
78
72
68
77
78
81
69
74
79
80
59
76

3
4
2
3
2
4
2
1
2
3
2
3
4
2

2
3
3
4
2
4
3
2
2
3
2
3
4
2

2
3
4
5
2
3
4
2
3
2
3
4
5
3

2
3
4
2
3
2
3
4
5
3
2
3
4
2

78
81
81
75
75
75
86
78
72
68
77
78
81
69

3
4
2
1
2
3
4
2
3

3
2
4
2
3
2
3
3
4

2
3
4
2
3
2
3
4
5

3
4
2
3
4
2
3
4
2

74
80
79
60
76
78
81
81
75

X
78
77
81
79
75
79
80
75
70
74
81
76
76
76
77
78
72
74
77
76
1,529
76.45

X-XMEAN
W
2
0
5
3
-2
3
3
-2
-6
-2
5
-1
0
-1
1
1
-4
-2
0
-1
0

Y
81
75
75
75
86
78
72
68
77
78
81
69
74
79
80
59
76
78
81
81
1,523
76.15

Y-YMEAN
XY
Z
5
6318
-1
5737.5
-1
6075
-1 5943.75
10
6428.5
2
6162
-4
5742
-8
5066
1 5409.25
2
5791.5
5
6561
-7
5209.5
-2
5642.5
3 5984.25
4
6180
-17 4587.25
0
5472
2
5772
5
6196.5
5 6135.75
0 116414.3

X2
6084
5852.25
6561
6280.5625
5587.5625
6241
6360.0625
5550.25
4935.0625
5513.0625
6561
5700.25
5814.0625
5738.0625
5967.5625
6045.0625
5184
5476
5852.25
5738.0625
117041.125

Y2
6561
5625
5625
5625
7396
6084
5184
4624
5929
6084
6561
4761
5476
6241
6400
3481
5776
6084
6561
6561
116639

students and faculty

NEGATIVE

-0.06077

WZ
7.5175
-0.0575
-5.2325
-3.22
-16.745
4.7175
-13.695
15.8925
-5.27
-4.07
22.0675
6.7925
0.43
-1.995
3.08
-22.295
0.6675
-4.5325
0.2425
-3.395
-19.1

W2
2.4025
0.0025
20.7025
7.84
2.89
6.5025
10.89
3.8025
38.44
4.84
20.7025
0.9025
0.04
0.49
0.64
1.69
19.8025
6.0025
0.0025
0.49
149.075

Z2
23.5225
1.3225
1.3225
1.3225
97.0225
3.4225
17.2225
66.4225
0.7225
3.4225
23.5225
51.1225
4.6225
8.1225
14.8225
294.1225
0.0225
3.4225
23.5225
23.5225
662.55

X
78
77
81
79
75
79
80
75
70
74
81
76
76
76
77
78
72
74
77
76
1,529
76.45

X-XMEAN Y
W
2
0
5
3
-2
3
3
-2
-6
-2
5
-1
0
-1
1
1
-4
-2
0
-1
0

75
75
75
86
78
72
68
77
78
81
69
74
80
79
60
76
78
81
81
75
1,518
75.9

Y-YMEAN XY
X2
Y2
Z
WZ
W2
-1
5850
6084
5625
-1.7825
-1
5737.5
5852.25
5625
-0.0575
-1
6075
6561
5625
-5.2325
10
6815.5
6280.5625
7396
27.58
2
5830.5
5587.5625
6084
-3.145
-4
5688
6241
5184
-10.5825
-8
5423
6360.0625
4624
-26.895
1
5736.5
5550.25
5929
-1.6575
2
5479.5
4935.0625
6084
-11.47
5 6014.25
5513.0625
6561
-10.67
-7
5589
6561
4761
-32.5325
-2
5587
5700.25
5476
2.0425
4
6100
5814.0625
6400
-0.77
3 5984.25
5738.0625
6241
-1.995
-16
4635
5967.5625
3600
-12.92
0
5909
6045.0625
5776
-0.195
2
5616
5184
6084
-8.2325
5
5994
5476
6561
-11.8825
5
6196.5
5852.25
6561
0.2425
-1 5681.25
5738.0625
5625
0.805
-5 115941.8 117041.125
115822
-109.35

students and non-teaching

NEGATIVE

-0.3635

2.4025
0.0025
20.7025
7.84
2.89
6.5025
10.89
3.8025
38.44
4.84
20.7025
0.9025
0.04
0.49
0.64
1.69
19.8025
6.0025
0.0025
0.49
149.075

Z2
1.3225
1.3225
1.3225
97.0225
3.4225
17.2225
66.4225
0.7225
3.4225
23.5225
51.1225
4.6225
14.8225
8.1225
260.8225
0.0225
3.4225
23.5225
23.5225
1.3225
607.05

X
81
75
75
75
86
78
72
68
77
78
81
69
74
79
80
59
76
78
81
81
1,523
76.15

X-XMEAN Y
W
5
-1
-1
-1
10
2
-4
-8
1
2
5
-7
-2
3
4
-17
0
2
5
5
-6

75
75
75
86
78
72
68
77
78
81
69
74
80
79
60
76
78
81
81
75
1,518
75.9

Y-YMEAN XY
X2
Z
-1
6075
-1
5625
-1
5625
10
6450
2
6708
-4
5616
-8
4896
1
5236
2
6006
5
6318
-7
5589
-2
5106
4
5920
3
6241
-16
4800
0
4484
2
5928
5
6318
5
6561
-1
6075
-5
115577

Y2
WZ
6561
5625
5625
5625
7396
6084
5184
4624
5929
6084
6561
4761
5476
6241
6400
3481
5776
6084
6561
6561
116639

5625
5625
5625
7396
6084
5184
4624
5929
6084
6561
4761
5476
6400
6241
3600
5776
6084
6561
6561
5625
115822

faculty and non-teaching

NEGATIVE

-0.02708

-5.2325
1.6675
1.6675
-14.2825
17.6675
-6.4325
36.2675
-7.1825
1.0175
7.5175
-32.5325
16.0175
-9.4325
7.2675
-57.3325
2.6175
-0.8325
7.5175
22.0675
-5.2325
-17.2

W2
20.7025
2.1025
2.1025
2.1025
91.2025
2.4025
19.8025
71.4025
0.3025
2.4025
20.7025
55.5025
6.0025
6.5025
12.6025
304.5025
0.2025
2.4025
20.7025
20.7025
664.35

Z2
1.3225
1.3225
1.3225
97.0225
3.4225
17.2225
66.4225
0.7225
3.4225
23.5225
51.1225
4.6225
14.8225
8.1225
260.8225
0.0225
3.4225
23.5225
23.5225
1.3225
607.05