Students’ Perception on School Canteen Services and Management

_________________________________________________

Presented to

The Faculty and Staff of the Department of Science and Mathematics

Mercy Junior College

Tubod, Lanao Del Norte

_________________________________________________

In Partial Fulfilment

Of the Requirements of Practical Research II

HUMSS Strand

By:

Christine Abigail Saraga

Farnisah Pangandag

Kim Jayson Boston

Flordelyn Ramo

March 2020
 CHAPTER I

THE PROBLEM AND ITS SCOPE

Introduction

Schools can play an important role both in promoting healthy eating

habits to children and ensuring good food provision that offers nutritious

meals with the appropriate amount of energy and nutrients for students’

need. School’s food and drink provision should reinforce children and

young people's learning, enabling them to make good food choices that

will continue into adulthood. Healthy eating practices in schools set out the

standards for all food and drink provided by the school and local authority.

Mercy Junior College, along with other educational institutions were

ordered to put up a canteen through a Department of Education

Memorandum. In doing such there were guidelines to be followed such as;

(1) the school canteen shall help eliminate malnutrition among students; (2)

It shall serve as venues for the development of desirable eating habit of

students; (3) and profit shall only be secondary since the clientele are

students who are dependent only on their meagre allowance from their

parents.

A school canteen is a place where students and faculty staff go

when they’ve wanted to buy some foods in order to feed their hungry

stomach. It also serves foods that contain nutrition yet affordable, and

snacks that are appealing for the students for them to love to eat healthy
and nutritious foods. Being one of the most frequently visited site in the

school, the canteen should have its proper hygiene and a proper disposal

of its waste to make sure that the foods they serve are clean and healthy.

The canteen management also needs to make sure that their foods sold

are nutritious.

Hence, this study is focused on analyzing the perception of the

students on school canteen services and management. Results from this

study can provide the school some insights and intervention on how they

will manage the canteen for the benefit and satisfaction of the customers

who are mainly the teachers and the students.

Statement of the Problem

This study aims to assess the canteen services and management

practices as basis for an enhanced handbook in Mercy Junior College,

Tubod Lanao Del Norte during school year 2019-2020.

Specifically, it sought answers to the following questions:

1. What is the status of school canteen practices as perceived by the

students in terms of:

a) Staff service

b) Canteen facilities

c) Quality and of food

d) Management

2. What were the comments and suggestions of the respondents for the

improvement of the school canteen practices?

3. Based from the gathered data, what development plan can be

formulated to aid the identified problems.

Significance of the study

This study will provide insights and information on how the

management of the canteen can be improved for the benefit of the

customers who are the teachers and the students who are also their main

clients. Also this study can be significant to:

Division Office. The result of this study could serve as baseline

data on conducting needs’ analysis towards improving the canteen of

Mercy Junior College; and other schools within the division. This may also

be a help in conducting group discussions in solving canteen operation

problems in the school such as; the quality of food, service offers and

practices in sanitation.

School Administration. The result of this study can help them in

guiding the teachers and students, specifically the canteen staff, in proper

management and operation of the canteen as part of the administrative

arm and as one of the school’s tools in fulfilling its duties to its major

stakeholders.

To the Canteen Staff The result of this study can help the staff to

be aware on what to improve in their services. Specially in food choice,

sanitation, and facility improvement.

To the Students The result of the study may provide an

understanding in helping out in patronizing the canteen services and

appreciating its effort in providing nutritious foods and better services for

the benefit of the students.

To the Future Researchers the results of the study can be a basis

for other researchers as future references of the similar studies.

Scope and Limitation of the Study

This study focused on the assessment of the canteen management

and practices perceived by the students of Mercy Junior College, Tubod

Lanao Del Norte. The respondents of this study consisted of Grade 9 up to

 Grade 12students in Mercy Junior College. This study was conducted

during the school year 2019-2020.

Definition of terms

In order to arrive at a common understanding, the following terms

used in the study are hereby defined:

Clientele. This refers to customers who eat or dine regularly, specifically the

persons served by the canteen.

Facilities. In this research it refers to the chairs table’s tools utensils and other

and dining.

Management. It is an act of creating and maintaining such a business

environment wherein the members of the organization can work together,

and achieve business objectives efficiently and effectively.

Meal Management. Refers to all of the processes that go into putting a meal on

the table, beginning with planning a shopping list and continuing all the way

through preparation and plating.

Nutrition. The substances that you take into your body as food and the way that

they influence your health.

Practices. Is defined as to use an idea or actually put it into place. It also refers to

the act of continually doing something in order to get better at it.

Provision.Is defined as a supply of something or to the act of providing a supply

of something.
Status. If someone wants to know the status of something, they want to know

what condition it's in, where it is, or how much progress it's made.

Services. Is a transaction in which no physical goods are transferred from the

seller to the buyer. The benefits of such a service are held to be

demonstrated by the buyer's willingness to make the exchange.

 Conceptual Framework

Staff Services

Quality of Suggestions of
SCHOOL
food Comments and Developmental
CANTEEN
the Plan
SERVICES
Canteen Respondents
facilities

Management

Figure 1

Figure 1 shows the conceptual framework identifying the status of

canteen practices in terms of management, quality of food, staff service, and

canteen facilities including the comments and suggestions of the

respondents and lastly is the developmental plan.

 CHAPTER II

REVIEW OF RELATED LITERATURE and STUDIES

Review related Literature

To intensify the knowledge and clarity the perception of the problems, a

number of books and periodicals were read to gather insights which were used by

the researcher in conceptualizing this study. Those which have been found

relevant are hereby presented.

Related Literature.

The school canteen follow guidelines on operational management set by

the Department of Education Through DepEd Order No, 8, s. 2007, the Revised

Implementing Guidelines and Management of school canteens In Public

Elementary and Secondary level. These guidelines are hereby issued in order to

rationalize the operation and management of school canteens in the public

elementary system and to ensure that the school canteens shall help eliminate

malnutrition among students and that the school canteens shall serve as

laboratory for home economics retails trade in the incidental teaching of health

and nutrition. Reporting and accounting of the proceeds from the operation of a

school canteen shall be made by the parties’ conceded to emphasize

transparency and accountability. School canteens shall be of two types: (1)

school-managed canteens and (2) teachers cooperative-managed canteens.

Both shall adhere to professional management and sound business practice as

well as to safety and security measures.

Management

Adunna (2013) discussed that along the line of canteen management is the

need for an improvement system to boost not only sales but also the efficiency of

its operations. In addition to providing with nutritious and affordable foods, the

canteen should be based on good management practices and be financially

self-sustaining. The canteen is a small business. Like any business, it requires

good management practices to be efficient and successful. Effective canteen

management requires that: everyone involved knows its goals and objectives and

is familiar with its policies canteen staff and committee develop an

implementation plan to achieve policy goals day-to-day operational procedures

are structured and enforced staff are adequately trained and supervised staff

carry out efficient stock management, accounting and financial procedures staff

are familiar with their duties and knowledgeable enough.

The study of DonJun (2013) emphasizes on the need to effectively

manage the canteen stacks that he made the observation and recommendation.

Enchiverri (2011) studied the management of the school canteen in the

Laguna State Polytechnic University campuses. Based on the findings of this

study, the following conclusion where drawn: (1) Majority of the canteens were

managed by private individuals and found out that all canteen facilities and

equipment were moderately adequate; (2) food procurement was supervised by

outside paid helpers; (3) canteen managers ensured that the to be cooked was

washed thoroughly and prepared nutritiously; (4) majority of the canteens were
implementing self-service in food serving; (5) problems in the operation of the

canteen include lack of personnel, lack of time in food preparation, source of

water supply and student’s preference for junk foods instead by nutritious one.

Salik (2013) conducted a research on the canteen management in

National high schools in the Victoria district division of Laguna, school year

2011-2012. The aim of the study was to make a system analysis of the canteen

management of the said school. The result revealed that efficient canteen

management is necessary in order to provide food of the lowest cost and highest

nutritious value. Common problems met in the management of the canteens were

as follows: (1) lack of space to accommodate the students; (2) helpers chores

were given to the teachers in charge of managing the canteen; (3) lack of full-time

canteen manager; (4) the time allotted for cooking is very limited; (5) the food

being prepared is not enough for the customers; and finally the buyers do not

have plenty of choices.

The study of Sindaratan (2013) presented in the international research

forum of school Management in the University of Mumbai determined how well

the school in Mai was managed in accordance with the regulation given by the

canteen regulation board. The results showed that physically, the canteen was

clean and neat with appropriate settings; food quantity; dishes and utensils were

clean; and tables and chairs in the canteen were in good condition and

maintained regularly.
 Bana (2013) conducted a study on the canteen management of Ilocus

Sur Polythecnic State College. The study tried to identify the strengths and

weakness in canteen management of the place, capacity to serve numerous

expectations and profitability for the college. The study proposed the

professionalization of the canteen managers and employees by training them on

proper food handling and serving, and customer relation and supervision. It was

also proposed to establish a canteen management committee which will serve as

the arm of the school in the quality assurance of the services of the canteen to its

clients and also the transparency in its operation. The main function of committee

is to supervise quality, quantity and cost of good and beverages supplied by the

canteen to the employees.

In the study conducted by Yumull et al (2010) presented during the 2010

research forum on annual agency in-house review proceedings in the kalinga

Apayao State College, it was found out that the canteen needs further

rehabilitation and assessment must be done periodically to help the management

improve its services. Thus, tool in the assessment of the operational is proposed.

Focused group discussions were done so that stakeholders were involved in the

process of making the tool. The principals and canteen managers involve agreed

to use the assessment tools in their respective schools. The tool will help the

canteen staff to assess their performance to be able to maintain or improve their

services in terms of food serving, maintenance of the canteen cleanliness and

manner of dealing with clients. It will also serve as guide to the manager in

deciding which meals must be served each day to satisfy the students’ need for
nutritious food. It was also identified that green leafy vegetables must be served

as regular meals. The study also revealed the following insights: 1) management

of the canteen must delegated to someone who is capable, qualified and honest

person and 2) adequate facilities to maintain the good services ate needed and

enhanced efficiency of the canteen workers in doing their job must be given

consideration.

The state government of Victoria (2016) said that school canteens and

other school food services are important educational resources. The school

canteen should reflect to educational goals of the school and support

complements students learning. The school canteen must influence the student

to eat healthy food and nutritious. It is stated that canteen should reflect the

educational goal of the school, so this means that if the school canteen is well

managed the students will loved to buy your healthy and nutritious food because

of the good service. The ambiance also of the canteen must attract the customer

especially that they will serve for the student and maintain the cleanliness so that

it will keep the students healthy in terms of eating. The canteen should also

ensure that they offer a low cost item but fulfil the hunger of each student and the

nutritious food they need, in the affordable price.

Practices

Mendoza (2009) sanitation makes an important role in any food service

institution. The standard sanitation practices is important to be able to attain a

better health of the workers and most especially the customers because of that,

the researchers focus on this particular study and this will them a chance to be
one of the leading food service institutions. In a food service institution, sanitation

is a primary concern of the management as well as the customers. a matter of

fact, before you operate a business you well secure first a sanitation permit from

the city hall. The canteen personnel must be very careful in making the food and

must know the proper sanitation and making sure that the working place of food

is always clean and knows the proper handling of the food.

As explained by Janesburg (2013: 244) a canteen is a facility which

serves food in cafeteria style setting. The canteen is a place where food in an

institutional level. Food service is not a high priority of canteen. The goal is to

provide food which meets nutritional recommendations and hopefully satisfies the

taste of the diners.

In the study of Fernandez (2013) it was assessed that the canteen

concessionaires have good solid waste management practices to be able to

maintain the cleanliness of the lunchroom. Regular cleaning and disinfecting of

the utensils is done every end of the day. Trash bins with covering are located at

the four corners of the canteen color coded as biodegradable and

non-biodegradable. These trash bins are unloaded every day and sprayed with

disinfecting chemicals to avoid bacteria that may cause full odor due to spoiled

foods. Solid waste was removed daily by the local collectors to maintain

cleanliness within the school as a special arrangement between the canteen

concessionaire and the local collectors. On the other hand, it was recommended

that the wash area be set on one side of the canteen to allow the clients to wash

their hands before and after eating. It was also recommended that the main trash
bins be located in the back portion of the canteen instead on the sideways so that

it will not be an eyesore to clients.

Maniquiz (2009) assessed the school canteen administration and

operation managed by the Teacher’s Cooperative at Maysan National High

School in Valenzuela. It was found that the staff of the school canteen did not

properly utilize the canteen facilities. Although canteen sold appropriate

amount of foods as per the needs of students, served food was not always fresh,

newly cooked or prepared. It was concluded that there was a need to provide

proper training for canteen staff so that they would improve their skills on the

proper food handling, preparation, and selection; customer satisfaction and

quality management of the canteen. The food was found to be repetitive

and limited lacking the nutritional value needed by the students. Students

found canteen food quite expensive. It was recommended that the Heads of the

Teachers’ Cooperative supervise and monitor the activities of their canteen

staff emphasizing efficiency and effectively. Food items must be affordable yet

nutritious so that the students would be satisfied. A variety of food geared

towards the total well-being of the clients should be provided. Canteen staff

should be given some kind of incentives for motivation and encouragement.

Ray (2011: 301) discussed the aim of the canteens in schools where they

provide a healthful variety of food and drinks, support classroom teaching of

nutrition and health, encourage the development of good eating habits, provide

healthy and prompt services encourage courtesy and consideration operate as

an effective, efficient and profitable business enterprise consider the special

dietary needs of some students, and demonstrates high standards in food safety

and hygiene in relation to the preparation, storage and serving of food.

According to the State Government of Victoria (2016) the proper ways of

managing a school is by properly determining the product, price, promotion and

place.

As cited by Herrera (2009) in her study, a specific school lunchroom must

be provided in every canteen for more convenient stay for those who will eat

meals. This problem has sprouted when canteens in most schools in Metro

Manila offer services for food but the facilities available are only of long tables two

feet wide without chairs which the respondents found to be unsuitable to eating

heavy meals. These tables were built to save space and maximize its use by

making the clients a little inconvenient where they would immediately leave after

eating to give place to other customers. The idea of maximization of place was

primarily considered by the canteen managers instead of better service the study

further recommends to put up a lunchroom where clients would only stay for

eating of heavy meals and not for chatting to allow other customers to use the

facility. The lunchroom is an open area with a roof and tables and chairs are

moveable so that groups can be accommodated as well. The open space can

also save electricity consumption and would not encourage longer stay for

customers, except if they wanted to eat heavy meals. Another proposal is to have

the lunchroom divided where one half allows for staying for heavy meals while the

other part will be for quick eating only.

 According Sally Santacruz (2016) food storage is extremely important,

the food store that are waiting for use can be breeding grounds for bacteria if they

are not properly stored. Sealed containers should be used in keeping items and

properly refrigerated before they reach temperatures in the danger zone.

As discussed by sears (2009: 117), the college canteen is a service provided

by the college for the benefit of students and staff. The college canteen sells

foods and drinks that are healthful, nutritional and affordable. The canteen of

college must always consider the different needs of the students and also the

cultures where they came from. Some students and even other non-students

clients might not eat beef. There are some of the consideration that, no matter

how good the services may be and hoe tasty and nutritious the foods are, would

make these foods unfit to the likes and choices of the students.

As evidenced in the observation of Ching (2013) nutritious continues to be a

high priority for growing children. School-age children require a balanced diet

including 2,400 cal per day. School-age children eat three meals a day and one

or two nutritious snacks. They need a protein rich food at breakfast to sustain the

prolonged physical and mental effort required at less by late morning and have

decreased problem-solving ability. Undernourished children become fatigued

easily and face a greater risk of infection, resulting in frequent absences in the

school. This risk in their studies must be completed by a better canteen ambiance

and management which would derail them if not properly executed. Innovations

in canteens were suggested including having portable water for free and

nutritious foods in a balanced form of diet must be served.

 Namkung and Jang (2007) reported in Lim (2004) investigated into the

relative factors that constitute food quality us follow presentation health options,

taste, freshness, variety and temperature.

Services

According to Dexter (2012) workers are ones who were often assessed

for a better service and for better clients’ relation. Mostly it is not the not the

ambience that is considered by clients but the services that workers executing for

the clients.

The study of Jamil (2013) focused on the assessment of the canteen in

San Pedro Relocation Center National High School with regard to its privatization

in almost four years. The study was conducted to assess the services and the

benefits it can give the school. Based on the study, the canteen, which was found

to be effective in its service to students and faculty. This was due to the fact that

the concessionaires are subject to further evaluation of the administration before

their contract is to be renewed. This has posted a healthy competition among the

canteen concessionaires in which they have perform best by offering good food

of reasonable prices and offer good services.

Mauri and Minazzi (2010) highlighted that customer satisfaction is the

result of comparison between customer expectation and customer perception. In

other words the customer satisfaction is seen as deference between expected

quality of service and customer experience or perception after receiving the

services.

In the study conducted by Norman (2012) the employees of a service

firm are willing to help the customer and respond to their request as well as to

inform customers when service will be provided and then give prompt service. A

firm is known to be responsive when it communicates to its customer how long it

would take to get the request and deal with the problems.

According to Arlen Maniguiz (2009) she said that the effectiveness of the

canteen management does not only reflect the quality of its food but also the

quality of its service. Quality service that characterized by being courteous,

friendly, and democratic and fair, in this statement it shows the characteristics

that can satisfy the students when it comes to services. The canteen must

promote by proper communicating with the students and motivate them to eat

healthy and nutritious food, promoting in simple and positive for it is concerned

only for the health of the students.

 CHAPTER III

RESEARCH METHODOLOGY

This chapter presents the methods and procedures to be used in

conducting the study. It includes the subject locale of the study, respondents of

the study, research design, data gathering procedure, instruments used in

gathering the data.

Subject and Locale of the study

This study was conducted at Mercy Junior College, Tubod Lanao Del

Norte. The respondents of this study were eighty (80) students, mainly composed

of grade 9 - 12 who enrolled in the school year 2019 – 2020.

Research Design

A descriptive survey method of research with purposive sampling method

in selecting a respondent was used in this study. The sampling technique permits

the researchers to select the appropriate samples that can provide information on

the topic being studied.

Data Gathering Procedure

a) Preparation of research questionnaire, the researchers look for a

questionnaire that can answer the statement of the problem or

related to the study. Then, consult the research adviser if the

questionnaire will suit to the study.

 b) Seeking permission to conduct researcher, after the preparation of

questioner the researcher went to the office of principal to ask a

permission to gather data in the said respondent which is the Grade 9

- Grade 12. The principal ask for the statement of the problem of the

researcher as well as the researcher adviser to ask some question.

c) Implementation, after the approval of the principal the researcher

directly conduct data gathering procedure. The researcher distributes

the questionnaires to their respondents. After answering, the

researchers will collect the questionnaires.

d) Organization and analysis of data, after all the three procedures the

researcher will organized the questionnaires then, read and analyse

the respond to the said questions.

Instruments Used

The questionnaire that was used for conducting data gathering was

an adapted questionnaire from the study of Diptar Mahawar about the

Student Experience on School Canteen Services. The questionnaire was

divided into two sections. The first section was on the status of school

canteen practices as perceived by the students in terms of the staff service,

canteen facilities, quality of food served, and management.

The second section was about the comments and suggestions of the

respondents to improve the school canteen management.

Statistical Tools Used

To determine the canteen status as perceived by the students, the

following statistical tools were use.

1. Mean rating was used to determine the status of the canteen in terms

of the staff service, canteen facilities, quality of food and the management.

To interpret the respondents’ perception on the canteen, the following

intervals were used:

Rating Scale Present on table

1.00 - 1.80 Highly Dissatisfied

1.81 - 2.60 Dissatisfied

2.61 - 3.40 Neutral

3.41 - 4.20 Satisfied

4.21 - 5.00 Highly Satisfied

 CHAPTER IV

RESULTS AND DISCUSSION

This chapter contains the presentation, analysis, and interpretation of the

data gathered from the students’ perception on canteen from the selected

students of Mercy Junior College.

Table 1 Respondents’ experience on canteen staff service

Grade Grade Grade Grade Mean Interpretation

9 10 11 12
A. Staff Service

1. The staff are friendly and 4.1 3.1 3.35 2.4 3.24 Neutral
approachable
2. The staff are calm during 3.9 3.15 3.15 2.7 3.23 Neutral
service full situation

3. The staff can accommodate all 3.4 2.55 3.1 2.2 2.81 Neutral
the customer
4. The staff appearance is neat 3.75 3.45 3.05 3.1 3.34 Neutral
and professional
5. Staff are readily available to 3.3 3.05 3.4 2.5 3.06 Neutral
answer the customer concern
and question
General Mean 3.69 3.06 3.21 2.58 3.14 Neutral

Table 1 shows the level of satisfaction of the students in Mercy Junior College

about the service of the staff.

As what you can see in the table, 100% percent of the student answered the

said question. In question no. 3 which said that the staff can accommodate all

the customer has the most lowest weight mean of 2.81 but still the interpretation
was neutral, while the highest weight mean of 3.34 was the question no. 4 said

that the appearance of the staff is neat and clean still the interpretation is neutral.

Obviously, the overall interpretation on the staff services is neutral with the

general weight mean of 3.14.

Although, the result is good still the school administration must hire a

professional canteen staff who can give advice and knowledge about canteen

services to have a better accommodation and services for the students.

According to Arlen Maniguiz (2009) she said that the effectiveness of the

canteen management does not only reflect the quality of its food but also the

quality of its service. Quality service that characterized by being courteous,

friendly, and democratic and fair, in this statement it shows the characteristics

that can satisfy the students when it comes to services. The canteen must

promote by proper communicating with the students and motivate them to eat

healthy and nutritious food, promoting in simple and positive for it is concerned

only for the health of the students.

 Table 2 Respondents’ perception on canteen facilities

Grade Grade Grade Grade Mean Interpretation

9 10 11 12
B. Facilities
1. The canteen is having a 3.55 3.25 3.4 2.85 3.26 Neutral
modern kitchen equipped with
the facilities for hygienic food
preparations
2. Well ventilated and cool 3.4 3.5 3.55 3.25 3.43 Satisfied
station for eating
3. Good appearance of physical 3.45 3.25 3.05 3.35 3.28 Neutral
facilities
4. The dining area is clean 3.65 3.85 3.7 3.55 3.69 Satisfied
5. Follow the proper 3.75 3.35 3.35 3.05 3.38 Neutral
hygiene/sanitation
6. Clean comfort room 3.1 3.7 3.4 3.5 3.43 Satisfied
7. Chairs and tables are 3.65 3.75 3.65 3.65 3.68 Satisfied
arranged to attain comfort
General Mean 3.51 3.52 3.44 3.31 3.45 Satisfied

The table 2 shows the level of satisfaction of the students in terms of the

canteen facilities.

Majority of the students was satisfied on the canteen facilities in question no.

4 with 3.69 weight mean and it is the highest with the interpretation of satisfied.

The lowest one was the question no. 1 which say that the canteen is having a

modern equipment with the facilities for hygienic preparations and the

interpretation is neutral. This implies that canteen must also have a good

ambiance for the students to be comfortable and must used a modern equipment

for the proper sanitation.

 Even as school designers must consider commons areas for students such

as cafeterias, courtyards and hallways when designing a campus, workspace

and commons areas for teachers and other professionals must also be

considered. Insufficient workspace is found to be a significant contributor to

lagging morale among American teachers. (Black, 2001)

Table 3 Respondents’ rating on the canteen food

C. Food Grade Grade Grade Grade Weight Interpretation

9 10 11 12 mean
1. Used a much effort to ensure 3.7 2.7 4 3.35 3.44 Satisfied
that the food look nice
2. Provide quality food and snack 3.15 3.25 3.5 3.4 3.33 Neutral
at the lowest cost
3. Food are served freshly and 3.15 3.45 4.05 3.4 3.51 Satisfied
tasty everyday
4. Food are healthy and 3.75 3.6 3.6 3.2 3.54 Satisfied
nutritious
5. Keep all foods on display 3.5 3.3 4 3.1 3.48 Satisfied
covered to protect from flies
6. Set an affordable price for the 3.75 3.45 3.7 3.3 3.55 Satisfied
product
7. Food is excellent at this place 3.55 3.35 3.8 3.15 3.46 Satisfied
General Mean 3.51 3.3 3.81 3.27 3.47 Highly
satisfied

The table 3 the total weight mean and total interpretation of the given

statement or question about the quality of the food served.

The question no. 6 which is the set an affordable price for the product with the

highest weight mean 3.55 followed the question no. 3 food are served freshly and

tasty everyday has weight mean 3.54 and both of that statement has the

interpretation of satisfied. The lowest weight means is 3.33 provide quality food at
the lowest price with the interpretation of neutral. The general weight mean about

food was quite good with the mean of 3.47 and the interpretation is highly

satisfied.

As we all know, food is a basic necessity for a person. Food is one of the

basic needs that we must obtain in order to fulfill our hunger. Food does not only

end hunger but it also gives the much needed vitamins and nutrients in our body

for our body to function and develop properly. (Arboleda, 2010)

The statement of Arboleda is opposite to the response of the students, the

Mercy Junior College canteen served a fresh and tasty food every day. While the

study of (Arboleda, 2010) said that the food must be healthy and nutritious in

order to fulfil the hunger of the students.

 Table 4 Respondents’ experience on canteen management

D. Management Grade Grade Grade Grade Mean Interpretation

9 10 11 12
The canteen promotes and sells 3.7 3.65 3.55 3.35 3.56 Satisfied
healthy choices of food with
nutritional value
The management and planning of 3.7 3.6 3.65 3.3 3.56 Satisfied
the canteen’s staff perceived to
be run effectively and
successfully
The canteen manager and staff 4.1 3.6 3.9 3.35 3.74 Satisfied
are informed and aware of
canteen policies prescribed by
the Department of Education
The canteen staff are aware and 3.75 3.7 4.05 2.85 3.59 Satisfied
have access to the information
about the status of the canteen,
this management practice
transparency and honesty
General Mean 3.81 3.64 3.79 3.21 3.69 Highly
Satisfied

The table 4 shows that the general weight mean and the total interpretation of

the students about canteen management.

The statement no. 1 which is the canteen promotes and sells healthy choices

of food with nutritional value and question no. 2 state the management and

planning of the canteen’s staff perceived to be run effectively and successfully

both of them has the same weight mean of 3.56 and the interpretation is satisfied.

The highest weight average is 3.74 in question no. 3 the canteen manager and

staff are informed and aware of the canteen policies prescribed by the

Department of Education with the interpretation of satisfied. Above of all the

tables the management has the highest general weight mean which is 3.69 and

the interpretation is highly satisfied.

The result of the research in canteen management in Mercy Junior College is

the opposite with the research of (State government of Victoria 2016) this say

that management should influence the students to eat healthy and nutritious food,

which is opposite to the result of the research. The lowest weight mean is the

canteen promotes and sells healthy choices of food with nutritional values.

That the school canteen and other school food services are important

educational resources. The school canteen should reflect to educational goals of

the school and support complements students learning. The school canteen must

influence the student to eat healthy food and nutritious. It is stated that canteen

should reflect the educational goal of the school, so this means that if the school

canteen is well managed the students will loved to buy your healthy and nutritious

food because of the good service. The ambiance also of the canteen must attract

the customer especially that they will serve for the student and maintain the

cleanliness so that it will keep the students healthy in terms of eating. The

canteen should also ensure that they offer a low cost item but fulfil the hunger of

each student and the nutritious food they need, in the affordable price. (State

government of Victoria 2016)

 The respondents’ comments to their perception in the Mercy Junior

College canteen are the following;

Staffs need to consider the fact that all the students’ buy and pay. They
should not favor someone.
(S13, S14, S16, S29, S30, S54, S56, S68, S69, S73, S76)

The staff should learn the phrase “First come, first serve” they have to
prioritize the one who arrived first.
(S2, S4, S31, S33, S48, S52, S53, S61, S75, S80)

One of the reasons why the staff can’t accommodate their customer is
because they work and/or move very slow.
(S41, S62, S63, S65, S71)

The staff must be approachable and should understand their customer.

(S15, S40, S71, S77)

I really hate every time that they give us a candy change. Cashier or staff
should stop that it because we cannot also used the candy to buy a food in
canteen.
(S71, S68)

Last time that we ordered a somai but the staffs just say that she will not
served somai because the sauce has a strong smell.
(S9, S42, S65)
 The staff always went in canteen late. They should be there before the time
for recess.
(S34, S36)

The suggestions of the respondent in the Mercy Junior College

canteen;

The management should increase the staff so that they can accommodate
their customer quickly, or add a personnel every year level to avoid favouritism.
(S6, S19, S23, S32, S35, S37, S38, S42, S47, S54, S57, S64)

The administration should renovate the canteen into a larger room to avoid a
accident.
(S11, S21, S22, S33, S46, S50, S60, S66, S68, ,S71)

Offer a new snack that contain a nutrition value and new to the taste of
students.
(S3, S8, S20, S24, S26, S45, S49, S58, S66, S71)

Since they can’t accommodate their customer within in the given time
management must extend the time for recess.
(S23, S34, S59)

I suggest to add a tables and chairs in the canteen then let the students used
it because what is use of the facilities in canteen if the student can’t used in
during snack time.
(S22, S38, S69)
 They should consider that there customer is a student and must serve a food
that is affordable yet healthy so I suggest lowering the price of foods.
(S68)

I suggest having a meal at the canteen for the students who went at school
without eating there breakfast can have it there at the canteen.
(S28)

I wanna suggest to stop what they’re selling on the canteen and to totally
remove the building. What’s the essence of building canteen when they’re not
selling to students? It seems the staff there is not professional in her field. She’d
better resign than keeping the students empty handed every time.
(S79)
School Canteen Developmental Program

Name of the program How to become an effective canteen personnel: A

guide to a healthy eating school canteen

Objective To handle a healthy food practices and the

satisfaction of the students on the services of the

canteen personnel

Actions to be taken To provide training regarding basic information about

handling a school canteen

Time Table To be implemented yearly.

Resource Speaker Professional Canteen staff

Persons Responsible School Administration, Canteen Management,

Canteen Personnel
Rationale

School canteen developmental program is a program which will help the

canteen staff to satisfy the students through their service. The how to become

effective canteen personnel: A guide to a healthy eating school canteen is a

program that will give a knowledge and training to the canteen personnel on how

to accommodate their customer and to quickly response on their needs.

The probable result of this program would give a positive effect not just on the

students but as well as on the canteen personnel because during the training

they can learn on becoming a effective staffs. Through this program the

management can run the canteen effectively.

Based on the findings and conclusion of this study, this canteen

developmental plan program is offered to provide a knowledge and training for

the satisfaction of the students on the canteen services. The template of the

school canteen developmental program is adopted from the study of Cagape

2016.
 CHAPTER V

SUMMARY OF FINDINGS, CONCLUSION, AND RECOMMENDATION

This chapter discusses the results of the study: presents the summary of

finding, the statement of the conclusion, and the recommendations of the

researchers.

Summary

This study showed the following results and findings based on the data

gathered.

1. Majority of the students are just fine with the staff service the interpretation

of it was neutral. In addition with this the comments of the respondent is to

increase the staff or to add a personnel every year level.

2. The students’ response on the canteen facilities was satisfied. They

suggest to enlarge the canteen, add chairs and tables

3. Majority of the students have a positive response to the food they are

highly satisfied with this. They suggest adding a food that is healthy and

nutritious.

4. The respondent was very satisfied to the canteen management. In

connection with this respondent believe that canteen management is very honest

and transparent, and follow Dep Ed orders.

Conclusion

This study concluded that majority of the respondents had a positive

perception in the school canteen. The result of the Food and management we’re

all highly satisfied. In the facilities area, some students recommended to enlarge

the building and add more chairs and tables. However, most of the students

requested more staffs to accommodate their high demands, with their

convenience and fast approach when it comes to work.

Recommendations

Based on the result, findings and conclusions of the study, the researchers

recommended the following:

1. The canteen should add a lot of staff, that can accommodate their customer

quickly and without in favoring to anyone.

2. The management should encourage the staff to wear a appropriate outfit in

preparing the food to avoid hair fall and everything.

3. Based on the comments we’ve read we recommended also to let the students

eat in the dining area of canteen and let them to use the comfort room.

4. Staff should always cover the food anytime to avoid bacteria and flies.

5. The management should promote and influence the students to eat a healthy

snacks or any food that contains nutrition value.

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655092.html
 APPENDIX A
LETTER TO THE PRINCIPAL
 APPENDIX B
LETTER TO THE RESPONDENT
 APPENDIX C
STUDENTS PERCEPTION ON SCHOOL CANTEEN MANAGEMENT AND
SERVICES QUESTIONNAIRE

An adapted questionnaire from the Daptir Mahawar entitled, “Canteen Services

Quality and Students Satisfactions” was used in order to obtain the data needed.
Respondent Basic Information
Name (optional) : _________________________________ Age: __

Instructions: Please rate the following questions by marking check to the space
provided and answer it honestly.

Highly Satisfied Neutral Dissatisfied Dissatisfied

Satisfied

Staff Service
The staff are friendly and
approachable
The staff are calm during service full
situation
The staff can accommodate all the
customer
The staff appearance is neat and
professional
Staff are readily available to answer
the customer concern and question

Facilities
The canteen is having a modern
kitchen equipped with the facilities
for hygienic food preparations
Well ventilated and cool station for
eating
Good appearance of physical
facilities
The dining area is clean
Follow the proper hygiene/sanitation
Clean comfort room
Chairs and tables are arranged to
attain comfort
 APPENDIX C(Contd.)

Food
Used a much effort to ensure that the
food look nice
Provide quality food and snack at the
lowest cost
Food are served freshly and tasty
everyday
Food are healthy and nutritious
Keep all foods on display covered to
protect from flies
Set an affordable price for the
product
Food is excellent at this place
Management
The canteen promotes and sells
healthy choices of food with
nutritional value
The management and planning of
the canteen’s staff perceived to be
run effectively and successfully
The canteen manager and staff are
informed and aware of 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, this
management practice transparency
and honesty
 APPENDIX C(Contd.)

Give your comments and suggestions for improvement of canteen

 APPENDIX D

Tally

GRADE 9

Highly Satisfied Neutral Highly Dissatisfied

satisfied dissatisfied

Canteen Service

The staff are friendly and approachable IIIII-III IIIII-I IIIII-I

The staff are calm during service full IIIII IIII IIIII-I
situation

The staff can accommodate all the IIIII-IIIII-I IIIII-IIIII-I I

customer
The staff appearance is neat and IIIII IIIII-III IIII I I
professional

Staff are readily available to answer the IIII III IIIII-IIIII I II

customer concern and question

Facilities

The canteen is having a modern kitchen II IIIII-III IIIII-II

equipped with the facilities for hygienic
food preparations

Well ventilated and cool station for I IIIII-IIIII-I III IIIII

eating
Good appearance of physical facilities I IIIII-IIIII-II II III I

The dining area is clean IIII IIIII-IIII III IIII

Follow the proper hygiene/sanitation III IIIII-IIII IIIII-I I I

Clean comfort room I IIIII-III IIII IIIII-I I

Chairs and tables are arranged to attain I IIIII-II IIIII-II II

comfort
Food Highly Satisfied Neutral Highly Dissatisfied
satisfied dissatisfied
Used a much effort to ensure that the IIIII IIIII-I IIIII-II II
food look nice

Provide quality food and snack at the IIIII IIII IIII IIIII III
lowest cost

Food are served freshly and tasty IIII III II IIII III
everyday
Food are healthy and nutritious IIII IIIII-IIII IIII II

Keep all foods on display covered to II IIIII-IIIII IIIII II I

protect from flies

Set an affordable price for the product IIIII IIIII II I

Food is excellent at this place IIIII III IIIII-IIII I I

Management

The canteen promotes and sells healthy IIII IIIII-IIIII II I I

choices of food with nutritional value

The management and planning of the IIIII-I IIIII-I IIIII-I II

canteen’s staff perceived to be run
effectively and successfully

The canteen manager and staff are IIIII-I IIIII-IIIII IIII

informed and aware of canteen policies
prescribed by the Department of
Education

The canteen staff are aware and have IIIII IIIII-IIIII IIIII-I I
access to the information about the
status of the canteen, this management
practice transparency and honesty
 GRADE 10

Highly Satisfied Neutral Highly Dissatisfied

satisfied dissatisfied

Canteen Service

The staff are friendly and approachable IIIII-III IIIII-III I I

The staff are calm during service full IIIII-III IIIII-II III
situation

The staff can accommodate all the III IIIII-IIIII IIIII

customer

The staff appearance is neat and III IIIII IIIII-IIII I

professional

Staff are readily available to answer the I IIII IIIII-IIIII II I

customer concern and question

Facilities

The canteen is having a modern kitchen I IIIII-III IIIII-I II I

equipped with the facilities for hygienic
food preparations

Well ventilated and cool station for II IIIII-II IIIII-III I

eating
Good appearance of physical facilities I IIII IIIII-IIIII-II I

The dining area is clean IIII IIIII-III IIIII-I

Follow the proper hygiene/sanitation II IIIII-I IIIII-IIIII

Clean comfort room IIII IIIII-I IIIII-I I I

Chairs and tables are arranged to attain IIIII IIIII-I IIIII-I I

comfort
Food Highly Satisfied Neutral Highly Dissatisfied
satisfied dissatisfied
Used a much effort to ensure that the II IIIII-II IIIII-IIII
food look nice

Provide quality food and snack at the III IIIII IIIII-III II

lowest cost

Food are served freshly and tasty III IIII IIIII-IIIII I

everyday

Food are healthy and nutritious IIIII IIIII-I IIIII-II

Keep all foods on display covered to IIII IIIII IIIII-I I II

protect from flies

Set an affordable price for the product III IIIII-II IIIIII-II I

Food is excellent at this place I IIIII-III IIIII-III I

Management

The canteen promotes and sells healthy IIII IIIII-II IIIII-II

choices of food with nutritional value

The management and planning of the II IIIII-II IIIII-IIII

canteen’s staff perceived to be run
effectively and successfully

The canteen manager and staff are II IIIII-II IIIII-IIII

informed and aware of canteen policies
prescribed by the Department of
Education

The canteen staff are aware and have III IIIII-II IIIII-II I
access to the information about the status
of the canteen, this management practice
transparency and honesty
 GRADE 11

Highly Satisfied Neutral Highly Satisfied

satisfied satisfied

Canteen Service

The staff are friendly and approachable IIIII-IIII-III IIIII- I II

The staff are calm during service full IIIII-IIIII IIIII- III III
situation
The staff can accommodate all the IIIII-IIIII IIII IIII II
customer
The staff appearance is neat and IIIII-IIII IIIII-I II II
professional
Staff are readily available to answer the III IIIII-III IIII IIII I
customer concern and question

Facilities

The canteen is having a modern kitchen IIIII-IIIII-II IIIII-I II I

equipped with the facilities for hygienic
food preparations

Well ventilated and cool station for IIIII-IIIII-IIII IIIII-II I

eating
Good appearance of physical facilities IIIII-IIIII-III IIIII- II

The dining area is clean IIIII-IIIII-IIIII IIII III

Follow the proper hygiene/sanitation IIIII-IIIII-III IIIII- III

Clean comfort room IIIII-IIIII IIIII-III II I

Chairs and tables are arranged to attain IIIII-II IIIII IIIII-I IIII
comfort
Food Highly Satisfied Neutral Highly dissatisfied
satisfied dissatisfied
Used a much effort to ensure that the IIII IIIII-IIIII-II IIII I
food look nice
Provide quality food and snack at the III IIIII-IIIII-I II I IIII
lowest cost
Food are served freshly and tasty IIIII- IIIII-IIIII-I IIII I
everyday
Food are healthy and nutritious III IIIII-IIII IIII I

Keep all foods on display covered to IIIII-III IIIII-I IIIII-II I

protect from flies

Set an affordable price for the product IIIII-I IIIII-III III I III

Food is excellent at this place IIIII-I IIIII-II IIIII-II I

Management

The canteen promotes and sells healthy II IIIII-IIIII-I IIIII- II

choices of food with nutritional value

The management and planning of the III IIIII-IIIII-II II I II

canteen’s staff perceived to be run
effectively and successfully

The canteen manager and staff are IIIII- IIIII-IIIII-I II I I

informed and aware of canteen policies
prescribed by the Department of
Education

The canteen staff are aware and have IIIII-IIII IIIII-I III I I
access to the information about the
status of the canteen, this management
practice transparency and honesty
 GRADE 12

Highly Satisfied Neutral Highly Satisfied

satisfied dissatisfied

Canteen Service

The staff are friendly and approachable II I IIIII-I IIIII IIIII-I

The staff are calm during service full II IIII IIIII- IIII IIIII-
situation
The staff can accommodate all the II III IIIII-III IIIII-I
customer
The staff appearance is neat and III IIIII- IIIII-I III III
professional
Staff are readily available to answer the II IIIII-IIII IIII IIII
customer concern and question

Facilities

The canteen is having a modern kitchen II IIII IIIII-II I IIIII-

equipped with the facilities for hygienic
food preparations
Well ventilated and cool station for II IIIII-II IIIII-II III
eating
Good appearance of physical facilities I IIIII-III IIIII-III II

The dining area is clean IIII- IIIII-II IIIII-I II

Follow the proper hygiene/sanitation II III IIIII-IIIII- I III

Clean comfort room III IIIII-II IIIII-II II

Chairs and tables are arranged to attain IIIII IIIII-IIII II I II

comfort
Food Highly Satisfied Neutral Highly dissatisfied
satisfied dissatisfied
Used a much effort to ensure that the III IIII IIIII-III II
food look nice
Provide quality food and snack at the II IIIII-II IIIII-I III
lowest cost
Food are served freshly and tasty III IIIII-II IIIII-I II I
everyday
Food are healthy and nutritious III IIII IIIII-IIII I I

Keep all foods on display covered to II IIIII-II IIII IIIII

protect from flies
Set an affordable price for the product II IIIII-II IIIII II I

Food is excellent at this place II III IIIII-III II I

Management

The canteen promotes and sells healthy II IIIII-IIII IIIII I II

choices of food with nutritional value

The management and planning of the II IIIIII IIIII-IIII I I

canteen’s staff perceived to be run
effectively and successfully
The canteen manager and staff are II IIIII-II IIIII-III I I
informed and aware of canteen policies
prescribed by the Department of
Education

The canteen staff are aware and have II III IIIII-IIII II IIII
access to the information about the
status of the canteen, this management
practice transparency and honesty
 Result of the comments and suggestions for canteen.

Renovate the canteen into a larger room. S1, S22, S23, S45, S52

Offer new snack that is nutritious and new S11, S26, S49, S72, S63
to the taste of student.
First come, first serve S6, S12, S18, S20, S21, S23, S27, S36,
S39, S45, S48, S59,61, S64, S67, S69, S71,
S72, S75, S77
Increase/add canteen staff S3, S31, S40, S54, S61,S80

Staff must be understanding
The canteen staff be in the canteen before S27, S24, S61, S78
recess time
Assign a canteen staff every year level
Avoid favouritism
Lower the price of the product
S29, S28, S32, S33, S39, S53, S56, S64,
S69, S72, S74
S25, S30, S33, S36, S38, S40, S44, S49,
S54, S57, S60, S66, S69, S83, S85, S88
S13, S15, S19, S20, S40, S44, S4, S57,S38,
S60, S43, S47, S55, S57, S63, S66, S70,
S78
S64, S38, 371

Extend the time during recess S14, S16, S18, S23, S42

Students must fall in line S10, S4, S5

Staff must be professional S67, S74, S79

Staff must work faster S6, ,S7, S42, S44, S55, ,S77

Let the students use the dining area and S66, S71, S75, S78
facilities
Staff should serve to the students the S8, S17, S20, S27, S56, S76
product they ask