Senior High School Satisfaction on Canteen Food Services

I
Republic of the Philippines
Department of Education
Region III- Central Luzon
School Division of Tarlac Province
Caluluan High School
Caluluan, Concepcion, Tarlac
APPROVAL SHEET
The research entitled “ Senior High School Satisfaction on the Food Services
Provided by the School Canteen of Caluluan High School School Year 2017-2018”,
prepared and submitted by Shiela Mae C. Sigua, Michaela S. Dela Cruz, Janmil C.
Narciso, Alicia Ann G. Magsilang, Erine Smith S. Malonzo, Jefferson P. Dela Cruz,
Vincent Ivan C. Villaronte, Ronie M. Hipolito and Adrian Paul R. Mercado in partial
fulfillment of the requirements for the General Academic Strand in their Practical
Research 2 is hereby accepted.
Engr. Emerson Galang Jose Pascual Jr
ADVISER SUBJECT-TEACHER
II
“SENIOR HIGH SCHOOL SATISFACTION ON THE FOOD SERVICES
PROVIDED BY THE SCHOOL CANTEEN OF
CALULUAN HIGH SCHOOL S.Y. 2017-2018”
PREPARED BY:
Michaela S. Dela Cruz
Shiela Mae C. Sigua
Janmil C. Narciso
Alicia Ann G. Magsilang
Erine Smith S. Malonzo
Jefferson P. Dela Cruz
Vincent Ivan C. Villaronte
Ronie M. Hipolito
Adrian Paul R. Mercado

III
ABSTRACT
STRAND: General Academic Strand
SCHOOL: Caluluan High School
The study aimed to understand the level of satisfaction of the Senior
High School students on the food service provided by the school canteen of Caluluan
High School. The data gathered from this study will provide information for the canteen
staff to be aware of the food being served especially on the methods of preparation and
cooking, food handling practices and types of service, students’ preferences to different
food attributes and the nutritive value of food being served as analyzed by nutritionists.
In this study, a survey questionnaire using random sampling specifically the fishbowl
technique, simple frequency count was expressed in percentage.
The establishment and operation of a school canteen is important in
order to cater to the clientele the nutritional needs to become physically fit individuals
who love eating healthy food. Schools are encouraged to implement comprehensive
health and well – being programs including food and nutrition.
The findings of this study will serve as a reference to improve
canteen management.
IV
ACKNOWLEDGEMENT
The researchers wish to extend their profound gratitude,
acknowledgement and appreciation to all the people who have inspired them to conduct
and finally finish this study. This study was made possible through the valuable
assistance and cooperation of several people.
To their former subject-teacher MS. ANA LISA SALAS, for the
suggestions, guidance, untiring support and advice she has given to the researchers that
helped them start this study.
To ENGINEER EMERSON GALANG, who had painstakingly
helped the researchers in the completion of the statistical treatment of this study.
To SIR JOSHUA CANONIZADO, who gave the idea of the this
study.
To SIR JOSE PASCUAL JR. for his patience throughout the
research and who helped the researcher to complete this study.
Heartfelt thanks are also given to the respondents of this study.
Without them, this study could not have been possible.
Lastly, to the Lord God, who gave them strength, good health, energy
and determination to make this piece of work a reality.

V
DEDICATION
The researchers would like to dedicate this research to their
FAMILY who are always there no matter what,
To their FRIENDS who motivate them and
To their CLASSMATE who helped them in so many ways.

VI
TABLE OF CONTENTS
APPROVAL SHEET............................................................................................... I
TITLE PAGE........................................................................................................... II
ABSTRACT............................................................................................................ III
ACKNOWLEDGEMENT..................................................................................... IV
DEDICATION......................................................................................................... V
TABLE OF CONTENTS....................................................................................... VI
LIST OF FIGURES................................................................................................ IX
CHAPTER
1. THE PROBLEM AND IT’S BACKGROUND
Introduction ................................................................................................. 1
Statement of the Problem ........................................................................... 5
Significance of the Study............................................................................. 5
Scope and Delimitation................................................................................ 7
Definition of Terms...................................................................................... 8
2. REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature ........................................................................................9
Related Studies
VII
Foreign Studies ..................................................................................... 11
Local Studies ...........................................................................................12
Conceptual Framework .........................................................................13
3. METHODS OF STUDY AND SOURCES OF DATA
Research Design .......................................................................................14
Sample .......................................................................................................15
Sampling Design .......................................................................................15
Statistical Treatment ............................................................................... 15
4. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
Table for Nutritional Value..................................................................... 16
Table for Taste of Food ............................................................................18
Table for Price of Food ............................................................................20
Table for Cleanliness ................................................................................22
Table for Canteen Staff ........................................................................... 24
Table for the best way to improve canteen ........................................... 26
5. SUMMARY OF FINDINGS, CONCLUSIONS AND
RECOMMENDATIONS
Summary of Findings............................................................................... 27
Conclusions ...............................................................................................28
Recommendations.................................................................................... 29
VIII
BIBLIOGRAPHY ................................................................................. 31
APPENDICES ........................................................................................32
A. Letter of Request to the Respondents............................................. 33
B. QUESTIONNAIRE .........................................................................34
CURRICULUM VITAE ................................................................ 35

IX
LIST OF FIGURES
Figure
1 – Paradigm of the Study................................................................................... 13

1
CHAPTER 1
The Problem and Its Background
Introduction
Customer satisfaction plays an important role within a business. Not
only it is the leading indicator to measure customer loyalty and identify unhappy
customers, it is also a key point of differentiation that helps to attract new customers in
competitive business environments. Therefore, satisfaction is a person’s feeling of
disappointments resulting from comparing a products perceived performance relation to
his/her expectations. If the performance falls short of expectation, the customer is
dissatisfied. If the performance matches the expectation customer is satisfied.
The Department of Education is strongly committed to support
student’s health and well-being through its curriculum in schools and range initiatives
that offer opportunities for physically fit individuals who love eating healthy food.
Schools are encouraged to implement comprehensive health and well-being programs,
including food and nutrition education. They help eliminate malnutrition, and serve as a
venue for the development of desirable eating habits among students. By virtue of Dep.
Ed. Order No 14. S, 2005, the Instruction to Ensure Consumption of Nutritious and Safe
Foods in Schools that all schools must have school canteens is indicated. This is
reiterated by Dep. Ed Order No. 8 s of 2007 implementing guidelines on the school
canteen. Canteens should serve as venue for the development of eating habits.
2
They should serve as a laboratory for Home Economics, retail trade and in incidental
teaching of health and nutrition. They shall provide hands-on training for students on
planning, purchasing, handling and storage, preparation, serving and storage of safe and
nutritious meals.
With this, preparation of food requires attention to raw materials,
personal hygiene, kitchen hygiene and especially in controlling the temperature at which
foods are kept in all food handling operations, including cooking, cooling, reheating and
distribution. Proper hygiene standard for rural school cafeterias should be developed in
order to improve hygiene and promote students’ health.
As stated under Presidential Decree No. 856 Code on Sanitation of the
Philippines, a food establishment should include sanitation requirements for food service
structure and facilities. It describes the requirements for food handlers as well as
regulation after using toilet and washing facilities, and disposal of refuse and vermin
control. Knowledge and compliance with the requirements of the sanitation code by the
food service operators will ultimately result to their own benefit since customers prefer
eating in clean and sanitary premises. The maintenance of high standards of sanitation in
the food service operation cannot be compromised by the management. Sanitation should
be treated as a way of life in food service because laxity in sanitation rules can mean
illness for customers. To maintain high standards sanitation, management must be
familiar with sanitation laws and ordinances that govern the operation of food service
business.
3
All canteens have the responsibility to provide safe food. Safe food means that it is
prepared, cooked, transported and served in a way that it will retain nutrients and
minimize bacterial contamination and growth.
This code is further emphasized on Article 8 of the Local Government
Code that the duty of the health officer is to direct the sanitary inspection of all business
establishments selling food in accordance with the sanitation code. School canteen is an
indispensable unit which is primarily constructed for the benefit of the learners in all
levels of schooling. Hence, school canteen plays an important role in promoting good
nutrition because it can give students a taste for healthy food, support nutrition messages
taught in class and show better choices for lunch and snacks. Good food gives students all
the nutrients to grow and to develop to be able to concentrate and learn well in school.
Handling food poorly can also reduce the quality of the food being
served. With this information, there is a need to look into such practices for its effective
and efficient functioning, as well as the services being offered in distributing the foods to
learners as customers. It is then the canteen manager who is responsible for ensuring food
safety for the welfare of the students as customers. Therefore, to determine the safety of
food being served in school canteens one should know everything about food safety and
hygiene. Canteens have responsibilities to provide safe food.
Food should always be handled with care under the most sanitary
condition. Otherwise, it may be exposed to microorganisms that can cause illnesses. A
food handler should always be conscious of proper hygiene.

4
Food safety is one key to create a safety school, and is effective to prevent food-borne
diseases and other related infectious disease outbreak and prevalence among students
(www.latest-health articles.com.).
Food safety must be observed and strictly implemented in schools
where students buy their snacks and lunch during the break time at the school canteen
and street vendors near the school campus. Proper sanitary requirements must be
complied by 5 food establishments to ensure safety of the students and avoid or prevent
cases of food poisoning and spread of food borne diseases (Sun Star Bacolod News
Paper, 2010).
This study will focus on the school canteen of Caluluan High School,
the services and foods that they are offering. Caluluan High School support student’s
health and physical well-being. The saying goes, “Healthy body is a healthy mind.” The
establishment and operation of a school canteen is important. Therefore, the Caluluan
High School canteen management should offer healthy food at affordable prices. Thus,
greater effort must be exerted in its operation, either by the school administration or hired
entity who handles the operation.
Among the factors to be considered is the quality of service offering
to the student’s and other customers. Therefore, it is imperative that service quality be
given an utmost importance since will result in recognizing the amount of approval from
the student’s and the furtherance of their support.

5
Statement of the Problem
This study is set out to address the following questions:
1. What is the satisfaction level of the Senior High Students in the school canteen as
to the following:
1.1 Nutritional Value
1.2 Taste of Food
1.3 Price
1.4 Cleanliness of the Canteen
2. How will you described the canteen staff?
3. What is the best way in order to improve school canteen services?
Significance of the Study
This study aimed to determine the status of the school canteen,
particularly identifying the aspects in the operation that should be improved. Likewise, it
was the objective of this study to evaluate the difficulties encountered by the Senior High
student’s 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, this research may provide
opportunities for reflective thought and thereby enhance professionalism among members
of the cooperative, so that they improve efficiency and offer delicious yet affordable
food.
6
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 result of the study will also make a management realize the need
to objectively solve the problems encountered in the canteen operations. The finding 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 of the customers such as the Teacher’s and
the Student’s who the main clients who must be served are and is satisfied.
The proposed study will benefits and help the future researcher as
their guide. The study can also open in development of this study. The ideas presented
may be used as reference data in conducting new research or in testing the validity of
other related findings. This study also serves as their cross-reference that will give them a
background or an overview.
7
Scope and Delimitation of the Study
This research attempts to determine the student’s satisfaction in the
terms of the canteen service provided: such as Nutritional Value, Taste of Food, Price and
Cleanliness of the Canteen. Also attempts to describe the traits that canteen staff. After
considering these two, the study also attempts to identify the best action to be undertaken
to improve Caluluan High School canteen services.
The researcher limited this research to the Senior High School
Students from Caluluan High School in the main campus wherein it consists of 15 males
and 15 females from the student’s of Grade 11 and Grade 12. Questionnaires were
distributed to Senior High Student’s for the S.Y 2017-2018.

8
Definition of Terms
For better understanding of this study, several relevant terms are defined as follows:
Canteen-is a place where food is provided in a military camp, college or other
organization, or a small container for holding drinking liquids.
(http://www.yourdictionary.com)
Cleanliness- the state of being free from dirt or unwanted matter.
Food- any substance taken into and assimilated by a plant or animal to keep it alive and
enable it to grow and repair tissue; nourishment; nutriment.
Nutrition-is nourishment or energy that is obtained from food consumed or the process
of consuming the proper amount of nourishment and
energy.(http://www.yourdictionary.com)
Price- means the cost or the amount at which something is valued.
Staff- is defined as to add employees to an organization, group, etc.
9
CHAPTER 2
Review of Related Literature and Studies
This chapter reviews related literature and studies which serves as frame of
reference for this study. Related literature and studies, foreign and local, are presented
such that some of the present study’s variables have been tackled.
Related Literature
Most people are concerned with food taken daily without regard for
practices or habits which may influence good health. It is a common observation that
when food is presented to a person his/her attention is focused on the aesthetics value and
how the food appeals to the palate, rather than on the nutritional content. This reality calls
for the need to re-orient people on the cause-and-effect relationship between eating and
health. One’s drive for food and the way he is satisfied is important, food is needed by
man not on for energy work and play but also for maintaining body function such as
breathing, beating of the heart, digestion of food, circulation of the blood, absorption of
food, excretion of body waist and other processes. No single type of food is capable of
providing all the nutritional needs of a person. It is therefore important that daily diet
contains the correct amount of all food listed in daily guide to good nutrition. (Velasquez,
2004)
10
Many children rely on their school canteen for their snacks and
lunches with child obesity levels rising and physical activity level declining it is
important that the canteen provide a range of healthy food.
Many Education Departments now require school canteen to provide healthy food for
students. (en.wikipedia.org/healthy_kids_school)
Food contains the essential nutrients needed by the body for its
normal growth and development. It is necessary for student’s to know the sources,
function and nutrients of the food they buy, adequacy for these nutrients in their diet will
result to good health. Hence, students must learn to plan, select, prepare and serve simple
but nutritious food. (Bernardino and Lee, 2005)
School canteen plays four-fold role in the educational program school.
First, it helps combat malnutrition. Second, it is a center for teaching health. Third, it
helps in the vocational and social and training of students. And lastly, it presents an
opportunity of correlating teaching experience which is centered of foods. The needs of
teenagers in general are greater than those of children and adults. Their food requirements
are used for growth and development and enhanced activity. As young adults, they have
the freedom to choose what they like to eat but they should guide on their choices. (Cruz,
2003)
11
Related Studies
A. Foreign
Narayana Murthy (2000) has studied socio-economic profile of the
work force and employee welfare activities in Indian Industrial Organizations. It is found
that majority of the employees in co-operate sector units are satisfied with the existing
welfare, canteen and health facilities.
All these studies help the management, unions and governments to
improve the existing state of affairs mainly by emphasizing on functional areas of Human
Resources Management and existing welfare amenities in a single unit or two units or
more with a comparative study in the same sector like private or public or co-operative.
There have been very few comprehensive studies in the field of work environment and
less concentration on the provision of welfare facilities and amenities provided by the
Government and the management of the undertakings as well. However, surprisingly
very few attempts have been made by the researchers to study the extent of canteen
facility to the employees of any unit. The study shows the gap and also furnishes the
reasons between the practice and precept.

12
B. Local
Gadais (2004) conducted a study on the comparative level of
satisfaction in relation to customer service between Jollibee and McDonalds. The
descriptive type of research was the method use in evaluating the level of satisfaction of
the customers. Survey questionnaires were distributed to 100 randomly selected HRM
student’s at a College in Fairview. Result showed the following: 1.) on the number of
times of visits at the two establishments at least twice a week. 2.) On what made the
respondents decide to eat at either of the two establishment, it showed the 53% on
Jollibee and 49% on McDonald’s for accessibility, good service, and affordability, 24%
and 23% respectively for accessibility alone; 15% and 19% respectively for good service
alone; and 8% and 90% respectively for affordability alone. 3.) When it comes to level
satisfaction of the customers in relation to customer service, it was found that for both
establishments, respondents are satisfied. Sanitation is ranked as number one. However,
cleanliness of table and comfort rooms were least ranked (fairly satisfied). To offer fast
and efficient service was ranked number one suggestion by the respondents.
The similarity of the reviewed study and the present lies in having
the same objective that is to know the level of satisfaction of the customer. In addition,
difference from the previous study is that this study is limited in Caluluan High School
while the reviewed study focused on Jollibee and McDonalds.

13
Conceptual Framework:
This study determined the level of student’s satisfaction in Caluluan
High School canteen in terms of quality of food, cost/value of food and cleanliness of the
canteen. It was also conducted to determine what actions can be proposed to improve
Caluluan High School canteen services.
STUDENT’S SATISFACTION
ACTIONS CAN BE PROPOSED TO
IMPROVE
PROPOSED
LEVEL OF STUDENT’S SATISFACTIONTO IMPROVE
Nutritional Value
Taste of Food CANTEEN STAFF
Price
Cleanliness
SENIOR HIGH SCHOOL STUDENT’S
OF CALULUAN HIGH SCHOOL
(GRADE 11 and GRADE 12)
FIGURE 1: PARADIGM OF THE STUDY

14
CHAPTER 3
Methods of Study and Sources of Data
This chapter shows the methods and techniques of the study, the population and
samples the data gathering procedure, and also the statistical treatment of the data.
RESEARCH DESIGN
The researcher use descriptive design and gathered information through the use
of survey questionnaire as an instrument in collecting data. For the interpretation of
computed mean, the following obituary points were used based on the likert scale:
Adjective Description Scale Index of Limits
Very Satisfied 5 4.50-5.00
Satisfied 4 3.50-4.49
Neither 3 2.50-3.49
Dissatisfied 2 1.50-2.49
Very Dissatisfied 1 1.0-1.49
The study focused on the food services provided by the school canteen of
Caluluan High School. Specifically, it focused on the student’s level of satisfaction on the
food served in school canteen.

15
SAMPLE
The subject of the study will be taken among Senior High School Students of
Caluluan High School. There are 30 respondents that will be randomly selected over 449
students of Grade 11 and 12. The respondents were consists of 15 males and 15 females.
SAMPLING DESIGN
To assure the validity and reliability of the result of the study, the researcher
made used of random sampling specifically the fishbowl technique where in all the
students have equal chances to be selected as respondents. All the names of the students
per grade level (Grade 11 and 12) were collected.
STATISTICAL TREATMENT
After the questionnaires were retrieved, the data gathered were tallied,
tabulated and interpreted using the formula of the mean and were percentage.
∑ 𝑤𝑣 𝑓
𝑤𝑚 = % = 𝑁 (100)
𝑛
where as: where as:
wm=weighted mean %= Percentage
∑wv= summation of weighted value f = frequency
n = No. of respondents n= No. of respondents

16
CHAPTER 4
Presentation, Analysis and Interpretation of Data
This chapter presents the data gathered in the study. It is concerned with the
presentation, analysis, and interpretation of data gathered from the students of Caluluan
High School in the main campus. The findings from the research instruments were
presented in the tables to make the analysis clearer and more illustrative.
TABLE 1
Frequency Distribution, Verbal Description and Adjectival Description of the Level
of Satisfaction of the Senior High School Students (respondents) in Caluluan High
School on the Nutritional Value
N=30
Nutritional Value VS S N D VD Total Verbal Adjectival

5 4 3 2 1 Description Description
1. The menu 4 13 11 2 30 3.63 Satisfied
choices always (20) (52) (33) (4) (109)
contain
nutrition level
2. The food being 3 12 12 3 30 3.50 Satisfied
served is good (15) (48) (36) (6) (105)
for my health
3. The food 4 11 11 4 30 3.50 Satisfied
standard is (20) (44) (33) (8) (105)
based on
DepEd orders.
AVERAGE: 3.54 SATISFIED
17
Table 1 shows the level of satisfaction of the Senior High School Students on the
Nutritional Value for the food services provided by the school canteen of Caluluan High
School.
In question #2 which is food being served is good for their health and question #3
which is the food standard are based on DepEd orders got the lowest verbal description at
the total of 3.50 with the adjectival description of satisfied while question #1 which is the
menu choices always contain nutrition level got the highest verbal description at the total
of 3.63 with the adjectival description of satisfied also. Therefore, the students are
satisfied (3.54) as overall result in the Nutritional Value.
The Table 1 which talks about the level of satisfaction of the Senior
High School Students on the Nutritional Value for the food services provided by the
school canteen of Caluluan High School, can be correlated on the statement in the related
literature which is “Many children rely on their school canteen for their snacks and
lunches with child obesity levels rising and physical activity level declining it is
important that the canteen provide a range of healthy food. Many Education Departments
now require school canteen to provide healthy food for students.
(en.wikipedia.org/healthy_kids_school)”. Student are the most often person that rely on
school canteen’s foods. Their health is being affect by the items on the school canteen
that may be healthy or not. And their satisfaction is really an important matter for the
awareness of the food services that school canteens should improve.

18
TABLE 2
Frequency Distribution, Verbal Description and
Adjectival Description of the Level of Satisfaction of the
Senior High School Students (respondents) in
Caluluan High School on the Taste of Food
N=30
Taste of Food VS S N D VD Total Verbal Adjectival

1. The quality of the 14 10 6 30 3.27 Neither

ingredients used. (56) (30) (12) (98)
2. The quality of the 1 12 10 7 30 3.23 Neither

food is fresh. (5) (48) (30) (14) (97)
3. The flavor of the 1 14 9 5 1 30 3.30 Neither

food. (5) (56) (27) (10) (1) (99)
AVERAGE: 3.27 NEITHER
Taste of Food for the food services provided by the school canteen of Caluluan High
School.
19
The question #2 which is the quality of the food is fresh got the lowest verbal
description at the total of 3.23 with the adjectival description of neither satisfied while the
question #1 which is the quality of the ingredients used got the second lowest verbal
description at the total of 3.23with the adjectival description of neither satisfied and the
question #3 which is the flavor of the food got the highest verbal description at the total
of 3.30 with the adjectival description of neither satisfied also. Therefore, the students
are neither satisfied (3.27) as overall result in the Taste of Food.
The statement of Bernardino and Lee, 2005“Food contains the essential
nutrients needed by the body for its normal growth and development. It is necessary for
student’s to know the sources, function and nutrients of the food they buy, adequacy for
these nutrients in their diet will result to good health. Hence, students must learn to plan,
select, prepare and serve simple but nutritious food. “, has a relation in the table 2, that is
all about the satisfaction of Caluluan High School’s Senior High School on the taste of
the food services provided by the school canteen of Caluluan High School. We all know
that students are very delicate with it comes to foods. Most of them are after on the taste
of the food and not on how nutritious was a food is. School canteens also need to assure
that food will be nutritious and delicious. Because as seeing the result in the table 2
students are just “neither satisfied”

20
TABLE 3
Frequency Distribution, Verbal Description and
Adjectival Description of the Level of Satisfaction of the
Senior High School Students (respondents) in
Caluluan High School on the
Price of the food
N=30
Price of food VS S N D VD Total Verbal Adjectival

1. The food prices 11 10 4 3 2 30 3.83 Satisfied

are affordable. (55) (40) (12) (6) (2) (115)
2. Eating in the 5 11 9 3 2 30 3.47 Satisfied

canteen fits my (25) (44) (27) (6) (2) (104)
weekly budget.
3. Food prices are 4 11 10 4 1 30 3.43 Neither

reasonable for (20) (44) (30) (8) (1) (103)
the servings.
AVERAGE: 3.58 SATISFIED

21
Price of Food for the food services provided by the school canteen of Caluluan High
School.
The question #3 which is the food prices are reasonable for the servings got the
lowest verbal description at the total of 3.43 with the adjectival description of neither
satisfied while the question #2 which is eating in the canteen fits their weekly budget got
the second lowest verbal description at the total of 3.47 with the adjectival description of
satisfied and the question #1 which is the food prices are affordable got the highest verbal
description at the total of 3.83 with the adjectival description of satisfied also.
Therefore, the students are satisfied (3.58) as overall result in the Price of Food.
Students has a budget for everyday, they’re managing for better usage. And for
the Senior High Students the price given by the school canteen is satisfied. It was pocket
friendly, and it’s being priced for students.

22
TABLE 4
School on the Cleanliness
N=30
Cleanliness VS S N D VD Total Verbal Adjectival

1. Trashes are 5 6 8 8 3 30 3.07 Neither

properly (25) (24) (24) (16) (3) (92)
segregated.
2. Decorations are 5 8 10 5 2 30 3.33 Neither

bright and (25) (32) (30) (10) (2) (99)
cheerful.
3. Canteen Serving 5 12 5 5 3 30 3.43 Neither

line are clean. (25) (48) (17) (10) (3) (103)
cleanliness of the school canteen of Caluluan High School.

23
The question #1 which is the trash are properly segregated got the lowest verbal
question #2 which is the decorations are bright and cheerful got the second lowest verbal
description at the total of 3.33 with the adjectival description of neither satisfied and the
question #3 which is the canteen serving line are clean got the highest verbal description
at the total of 3.43 with the adjectival description of neither satisfied also. Therefore, the
students are neither satisfied (3.28) as overall result in the Cleanliness.
School canteens should assure the cleanliness of the place and most
especially the food. Because we all know that “Most people are concerned with food
taken daily without regard for practices or habits which may influence good health. It is a
common observation that when food is presented to a person his/her attention is focused
on the aesthetics value and how the food appeals to the palate, rather than on the
nutritional content.” If the canteen is always unpleasant to the eyes and nose student will
be neither satisfied, because the food might have some dirt also and contain bacteria’s
that may affect their health.

24
TABLE 5
School on the Canteen Staff
N=30
Canteen Staff VS S N D VD Total Verbal Adjectival

1. Canteen staff are 7 10 9 3 1 30 3.63 Satisfied

clean and neat (35) (40) (27) (6) (1) (109)
2. The attitude of the 2 11 10 5 2 30 3.20 Neither

canteen staff (10) (44) (30) (10) (2) (96)
3. The behavior of 4 11 8 6 1 30 3.37 Neither

the canteen staff (20) (44) (24) (12) (1) (101)
Canteen Staff of Caluluan High School.

25
The question #2 which is the attitude of the canteen staff got the lowest verbal
question #3 which is the behavior of the canteen staff got the second lowest verbal
description at the total of 3.37 with the adjectival description of neither satisfied and the
question #1 which is the canteen staff are clean and neat got the highest verbal
description at the total of 3.63 with the adjectival description of satisfied. Therefore, the
students are neither satisfied (3.40) as overall result in the Canteen Staff.
Most of the time customers hated those vendors that are always in bad
mood. The Senior High School of Caluluan High School is neither satisfied against the
staff of their canteen. It’s naturally that when the staff of the canteen is bad customers are
being upset.
26
TABLE 6
Frequency Distribution and Ranking of Students (Respondents) choice of the
Best Way to Improve the School Canteen Service
N=30
Best Way To Improve School Canteen Service Frequency Percentage Rank

o Keep your food service and food display 13 43.33% 1
area and the equipment clean.
o Create a welcoming environment. 5 16.67% 3

o Group similar menu items in section. 8 26.67% 2
(e.g. mains, snacks ,hot foods ,drinks)
o A suggestion box by the counter is a 4 13.33% 4

great way for students to give feedback.
TOTAL 30 100%
From the ranking given by the respondents, it revealed that it could be considered
that the best way in order to improve the school canteen service in Caluluan High School
is to keep the food service and food display area and the equipment clean which gathered
43.33% on the result.
Improving the school canteen was a really big factor to students because
they can improve the other wrong they have made, and this suggestion can give some
good atmosphere among the canteen staff and students.

27
CHAPTER 5
Summary o Findings, Conclusion and Recommendation
This chapter presents the summary of findings, conclusions, and
recommendations made by the researchers. The main objective of this study is to
determine the level of student’s satisfaction.
Summary of Findings
The following are the summary of findings:
1. What is the satisfaction level of the senior high school students in the
school Canteen as to the following:
1.1 Nutritional value
1.1.1 The students are satisfied as overall result in the nutritional value
which has 3.54%.
1.2 Taste of food
1.2.1 The students are neither satisfied as overall result in the taste of
food which has 3.27%.
1.3 Price of food
1.3.1 The students are satisfied as overall result in price of food which
has 3.58%
1.4 Cleanliness
1.4.1 The students are neither satisfied as overall result in the cleanliness
which has 3.28%.

28
2. How can you describe the canteen staff?
2.1 The students are neither satisfied as overall result in the canteen staff
which has 3.40%.
3. What is the best way in order to improve school canteen services?
3.1 Based from the respondents the best way to improve the school canteen
services is to keep the food service and the food display area and the
equipments clean which gathered 43.33% on the result.
CONCLUSIONS
Based from the findings of the study the following conclusions are drawn:
1. Caluluan High school canteen prepares food that sustains the nutrients that the student
needs in order to perform well in School.
2. The taste of Canteen's food is not well appreciated by the students.
3. Prices of the food in school canteen are justified enough and followed the Suggested
retail price.
4. Canteens cleanliness is not always observed and there are times that they are not aware
in cleanliness.
5. The school canteen should maintain the cleanliness of the serving area and also the
environment in canteen clean always.

29
RECOMMENDATIONS
Based from the conclusions drawn from the result of the study, the researchers
prompted to highly recommend the following:
To the School Canteen
1. The canteen must undertake a survey to be able determine precisely what the
students wants and needs.
2. School canteen should always pose a menu plan in advance as to the food served
to provide the students information on the available food for serving which will
provide all their daily requirements.
3. A regular conduct survey and interview regarding student’s preferences and
suggestions should be utilized to further improve canteen operation.
4. In maintaining canteen's sanitation, the canteen staffs must do a regular cleaning
not only inside its premises but also on the outside.
To the Canteen Staff
5. Encourage canteen staff to adopt other methods of making the food tasteful.
6. Canteen staff should secure a medical certificate from the Municipal health
department and observe personal hygiene.
7. In maintaining Canteen's sanitation, the staffs must do a regular cleaning not only
inside its premises but also on the outside.

30
8. It is recommended that canteen staff should ensure the student’s satisfaction in
taste of food by serving them the best.
To the School Canteen Administrator
9. In connection with maintaining its cleanliness there should be one organization
that will do a regular inspection if proper waste segregation is implemented in this
area.
10. To the school administrators-should work together to support the feeding program
to minimize the malnourished students in schools.

31
BIBLIOGRAPHY
A. BOOKS
Bernardino, Josephine “Technology and Livelihood Education I,” BEC 2002
Complaint Phoenix Publishing House, Inc. 2005
Velasquez, Gee E. “Technology and Livelihood Education IV” JO-ES Publishing
House, Inc., 2004
B. JOURNALS/NEWSPAPER
Sun Star Newspaper Bacolod (November 10, 2010)
Narayana Murthy T, Labor Welfare Activities in Indian Industrial Organizations,
Unpublished Thesis, Nagarjuna University, Nagarjuna Nagar, India, 2000
C. DepEd ORDERS
DepEd. Order No. 14.s, 2005 “Instruction to Ensure Consumption of Nutritious
and Safe Food
Dep. Ed. Order No. 8,s 2007 Implement Guidelines in School Canteen
Presidential Decree No. 856 Code on Sanitation of the Philippines
Article 8 of the Local Government Code
D. WEBSITES
Wikipedia.org./healthy-kids-school
ww.latest-healtharticles.com
http://www.yourdictionary.com
http://www.elib.gov.ph/details.php?uid=8ea93eeb8e73973be99e31551f2356c8
32
APPENDICES
33
Republic of the Philippines

Department of Education
Region III- Central Luzon
School Division of Tarlac Province
Caluluan High School
Senior High School Satisfaction on the Food Services
Provided by the School Canteen
Of Caluluan High School
S.Y 2017-2018
Dear Respondents,
We are conducting a research about Senior High School Satisfaction on the Food
Services provided by the School Canteen of Caluluan High School S.Y 2017-2018.To
understand the level of satisfaction of Senior High School students, to described the
canteen staff and to know the best way to improve the school canteen.
In this regard, may we request your sincerest and honest response on the
questionnaire being attached. Rest assured that all information gathered shall be kept
confidentially.
Very truly yours,
Researchers
34
Name (optional) ________________
Date:_________
Grade Level/Section: ____________
A. DIRECTION: Please check and rate the CHS canteen based on the Level of
Satisfaction where in
1 = Very Dissatisfied 2 = Dissatisfied 3 = Neither 4 = Satisfied 5 = Very Satisfied
5 4 3 2 1
Nutritional Value
1. The menu choices always contain nutrition level
2. The food being served is good for my health
3. The food standards are based on DepEd orders.
Taste of Food
1. The quality of the ingredients used.
2. The quality of the food is fresh.
3. The flavor of the food.
Price
1. The food prices are affordable.
2. Eating in the canteen fits my weekly budget.
3. Food prices are reasonable for the servings.
Cleanliness
1. Trashes are properly segregated.
2. Decorations are bright and cheerful.
3. Canteen Serving line are clean.
Canteen Staff
1. Canteen staff are clean and neat
2. The attitude of the canteen staff
3. The behavior of the canteen staff
B. DIRECTION: Please choose in the following statement and check the best way
to improve the school canteen services.
o Keep your food service and food display area and the equipment clean.
o Create a welcoming environment.
o Group similar menu items in section. (e.g. mains, snacks ,hot foods
,drinks)
o A suggestion box by the counter is a great way for students to give
feedback.
35
CURRICULUM
VITAE
Magsilang, Alicia Ann Y G.
517 Matalusad Sta. Cruz, Concepcion Tarlac
PERSONAL BACKGROUND Birthdate : January 8 2000
Birthplace : Concepcion Tarlac
Age : 17 years old
Gender : Female
Civil Status : Single
Nationalism : Filipino
Religion : Catholic
Parents : Allin M. Magsilang
Driver
:Anna Lea G. Magsilang
OFW
Weight : 40
Height : 5’0
EDUCATIONAL Secondary : Caluluan High School
BACKGROUND Caluluan Concepcion Tarlac
2012-2018
Primary : Sta. Cruz Elementary School
Sta. Cruz Concepcion Tarlac
2006-2012
CHARACTER REFERENCE Engr. Emerson Galang
Senior High Teacher

Dela Cruz, Michaela S.
#189 Block 2, Bantog La Paz Tarlac
PERSONAL INFORMATION Date of Birth : Aug. 8, 1999

Place of Birth : Bantog La Paz Tarlac
Age : 18
Gender : Female
Nationality : Filipino
Religion : Catholic
Height : 5'1
Language Spoken : Pampango, Tagalog & English
Father's name : Fernando Dela Cruz
Occupation : Farmer
Mother's name : Amelia Dela Cruz
Occupation : Housewife
EDUCATIONAL BACKGROUND Secondary : Caluluan High School
Caluluan Cpn. Tarlac
2012-2018
Primary : Concepcion East Central Elementary
School
Caluluan Concepcion Tarlac
2006- 2012
Senior High Teacher

Narciso, Janmil C.
106 Basilio Street Caluluan, Concepcion, Tarlac
PERSONAL INFORMATION Date of birth : January 1, 2000

Place of birth : Tarlac Tarlac
Age : 17
Gender : Female
Religion : Catholic
Height : 5' 2
Language Spoken : Kapampangan, Tagalog and English
Father's Name : Rolando Narciso
Occupation : Farmer
Mother's Name : Raquel Narciso
Occupation : Teacher

2012-2018

School
2006-2012
Senior High Teacher

Villaronte, Vincent Ivan C.
Caluluan, Concepcion, Tarlac.
PERSONAL BACKGROUND Date of birth : October 11, 1999
Place of birth : Caluluan,Concepcion,Tarlac
Age : 17
Gender : Male
Religion : Roman Catholic
Height : 5'6
Weight : 70
Language Spoken : Pampango, Tagalog, english
Fathers name :
Occupation :
Mothers name : Loida Villaronte
Occupation : OFW
EDUCATIONAL BACKGROUND Secondary :Caluluan High School

School.
Senior High Teacher

Malonzo, Erine Smith S.
Bantog,La Paz,Tarlac.
PERSONAL INFORMATION Date of birth : February 10,2000
Place of birth : Bantog,La Paz ,Tarlac
Age : 17
Gender : Male
Height : 5'9
Weight : 63
Language Spoken : Pampango, Tagalog, English
Fathers Name :Ermie G.Malonzo
Occupation :OFW
Mothers Name : Lourdes S.Malonzo
Occupation : BHW
Primary : Bantog Elementary School.
Senior High Teacher

Mercado, Adrian Paul R.
PERSONAL BACKGROUND Date of birth : March 3 2000
Place of birth : Concepcion Tarlac
Age : 17
Gender : Male
Height : 5'5
Weight : 63
Fathers Name :Salvador G. Mercado
Mothers Name : Charito R. Mercado
EDUCATIONAL BACKGROUND Secondary : Caluluan High school


School
Senior High Teacher

Hipolito, Ronie M.
Bantog LaPaz Tarlac
PERSONAL BACKGROUND Date of birth : March 162000
Age : 17
Gender : Male
Height : 5'5
Weight : 60
Fathers Name :Romualdo Hipolito
Occupation : Farmer
Mothers Name : Mary Ruth Hipolito
Occupation : Vendor


School
Senior High Teacher

Dela Cruz, Jefferson P.
Bantog LaPaz Tarlac
PERSONAL BACKGROUND Date of birth : November 22 1999
Age : 17
Gender : Male
Height : 5'6
Weight : 60
Fathers Name : Arnel M. Dela Cruz
Occupaion : OFW
Mothers Name : Cristina P. Dela Cruz
Occupation : BHW

Primary : Bantog Elementary School
Senior High Teacher

Sigua, Shiela Mae C.
#28 Maligaya St. Paludpud La Paz Tarlac
PERSONAL BACKGROUND Date of birth : August 31 1998
Place of birth : Tarlac City
Age : 19
Gender : Female
Height : 5'6
Weight : 47
Fathers Name : Renato Dizon Sigua
Occupation : Farmer
Mothers Name : Rosemarie Crisostomo Sigua
Occupation : Housewife
EDUCATIONAL BACKGROUND Secondary : Great Eastern Institue
La Paz Tarlac
: Caluluan High school

Primary : Paludpud Elementary School
Senior High Teacher

Senior High School Satisfaction on Canteen Food Services

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I

Republic of the Philippines

Region III- Central Luzon

School Division of Tarlac Province

Caluluan High School

Caluluan, Concepcion, Tarlac

Research 2 is hereby accepted.

Engr. Emerson Galang Jose Pascual Jr

“SENIOR HIGH SCHOOL SATISFACTION ON THE FOOD SERVICES

PROVIDED BY THE SCHOOL CANTEEN OF

CALULUAN HIGH SCHOOL S.Y. 2017-2018”

Michaela S. Dela Cruz

Shiela Mae C. Sigua

Alicia Ann G. Magsilang

Erine Smith S. Malonzo

Jefferson P. Dela Cruz

Vincent Ivan C. Villaronte

Adrian Paul R. Mercado

STRAND: General Academic Strand

SCHOOL: Caluluan High School

The study aimed to understand the level of satisfaction of the Senior

technique, simple frequency count was expressed in percentage.

The establishment and operation of a school canteen is important in

health and well – being programs including food and nutrition.

The findings of this study will serve as a reference to improve

The researchers wish to extend their profound gratitude,

assistance and cooperation of several people.

To their former subject-teacher MS. ANA LISA SALAS, for the

helped them start this study.

To ENGINEER EMERSON GALANG, who had painstakingly

To SIR JOSHUA CANONIZADO, who gave the idea of the this

To SIR JOSE PASCUAL JR. for his patience throughout the

research and who helped the researcher to complete this study.

Heartfelt thanks are also given to the respondents of this study.

Without them, this study could not have been possible.

and determination to make this piece of work a reality.

The researchers would like to dedicate this research to their

FAMILY who are always there no matter what,

To their FRIENDS who motivate them and

To their CLASSMATE who helped them in so many ways.

1. THE PROBLEM AND IT’S BACKGROUND

Statement of the Problem ........................................................................... 5

Significance of the Study............................................................................. 5

Scope and Delimitation................................................................................ 7

2. REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature ........................................................................................9

Foreign Studies ..................................................................................... 11

Local Studies ...........................................................................................12

Conceptual Framework .........................................................................13

3. METHODS OF STUDY AND SOURCES OF DATA

Research Design .......................................................................................14

Sampling Design .......................................................................................15

Statistical Treatment ............................................................................... 15

4. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Table for Nutritional Value..................................................................... 16

Table for Taste of Food ............................................................................18

Table for Price of Food ............................................................................20

Table for Cleanliness ................................................................................22

Table for Canteen Staff ........................................................................... 24

Table for the best way to improve canteen ........................................... 26

5. SUMMARY OF FINDINGS, CONCLUSIONS AND

A. Letter of Request to the Respondents............................................. 33

CURRICULUM VITAE ................................................................ 35