Level of Satisfaction of Liceo Students with the Food and Services

Offered at USLS School Cafeteria

An Annotated Bibliography Presented to

The Faculty of Liceo de La Salle Senior High School
University of St. La Salle
Bacolod City

In Partial Fulfillment
Of the Requirements for the Course
Reading and Writing Skills

Cabalhin, Acel Mariane L.

Javellana, Sheyanie T.
Lagrimas, Keene Lloyd A.
Panes, Althea Essabella T.
Pereira, Ehdriel S
Publico, Heart M.
Tupas, Alessandra P.
Yanson, Ma. Judia Q.

March 3, 2023
 Investigating University Students’ Satisfaction with on-Campus Cafeteria Services: An

Empirical Study in Perspective of Private University

Osman, A. R. (2018, June 18). Investigating University Students’ Satisfaction with on-Campus

Cafeteria Services: An Empirical Study in Perspective of Private University | Asian

Journal of Empirical Research.

https://archive.aessweb.com/index.php/5004/article/view/4107

This article focuses on investigating university students' satisfaction from five

different private universities in Bangladesh with on-campus cafeteria services in a private

university. The study aims to determine the factors that contribute to student satisfaction

and to identify any gaps in the current cafeteria services offered. It investigated the

impact of five dimensions of cafeteria food services (quality of food, variety of options,

cleanliness, staff behavior, and prices/seating arrangements). Data gathering was

conducted using a survey questionnaire and the data was analyzed using descriptive and

inferential statistics.

The results showed that students were satisfied with the quality of food, variety of

options, and staff behavior. It appears that three dimensions of cafeteria services such as

food quality, ambiance, and staff significantly impact student satisfaction. Based on these

findings, the authors suggest that it is important for university cafeteria operators to keep

on improving the quality of food services to the customers to maximize their satisfaction
level. Furthermore, to increase the number of visits per student, cafeteria operators

should serve their customers in a proper ambiance that can excite their interest in dining

at the cafeteria

The research highlights the influence of five dimensions of cafeteria

food services on student satisfaction. The three main dimensions of cafeteria services

such as food quality, ambiance, and staff are the main contributors to a student’s

satisfaction with the cafeteria. Management in student food service can utilize the results

to improve students’ satisfaction efficiently. Moreover, ensuring continuous improvement

of these results could be beneficial for the formulation of strategic decisions. However,

the study has limitations due to its methodology. Firstly, the study focuses on

undergraduate students’ perceptions; thus the findings of the study were still in doubt and

generalized. Secondly, the study could also make its sample size larger as the current

study only investigated the level of satisfaction of students from five different private

universities. Widening the sample size and having more schools may or may not have a

different conclusion.

Both this study and the study the researchers will conduct evaluate student’s

satisfaction with cafeteria services in academic institutions. Both are relevant in providing

insight into the factors that influence student satisfaction with cafeteria services and can

be useful for the management of these services to improve the overall experience for

students. The results of both studies can be compared to see if the findings are similar or

different across different cultures, educational institutions, and locations.

 Students’ Perceptions and Behavior Toward On-Campus Foodservice Operations

Students’ perceptions and behavior toward on-campus foodservice operations | Emerald Insight .

(2020, January

29).https://www.emerald.com/insight/content/doi/10.1108/IHR-06-2019-0010/full/html

The study examines a range of variables, including food quality, service quality,

environment, cleanliness, location, choices for foods and drinks, convenience, pricing,

and value, to assess satisfaction levels. In order for the data to be collected, respondents

were given a survey by student research assistants. A total of 685 questionnaires were

gathered, and 664 of those had usable results, making it 97% of the total. The overall

satisfaction of students utilizing the food-service facility is highly impacted by their

overall satisfaction and their frequency of dining at the food-service facility by all service

and operational parameters that were examined.

The study is useful mainly to the service providers and to the customers. Service

providers, in order to meet the demands of their clients, the students, food service

providers, and administrators can use the study's findings to review and enhance their

processes. As for the students, this study serves as a tool to express their opinions

regarding the food and service quality of their campus’ food service operations.

This study relates to our research topic mainly because both studies look through

students' opinions of their school cafeteria's foods and services. These studies also
quantify the level of satisfaction of students, specifically in relation to five factors: Price,

Service Quality , Food Quality, Price, and Ambience. Both this study and the researchers’

paper also aim to find out if there are any particular approaches that can add up to their

satisfaction or if there is a reason behind their displeasure, if there is any.

 Senior High School Level of Satisfaction On The Food Services Provided by The School

Canteen

Sigua, Shiela Mae C., et, al. (2018). Senior High School Level of Satisfaction On The Food

Services Provided by The School Canteen.

https://www.scribd.com/document/426774897/Senior-High-School-Level-of-Satisfact

ion-on-the-Food-Services-Provided-by-the-School-Canteen

The study aimed to assess the satisfaction level of senior high school students

on the food services provided by their school canteen. The study used a descriptive

research design and surveyed 30 senior high school students from Caluluan High

School, Tarlac City. The study found that Caluluan High School canteen’s food was

not well appreciated by the student. The students also expressed some dissatisfaction

with the cleanliness of the canteen. The study recommended that the school canteen

should a undertake a more far-reaching survey to determine the student’s needs and

wants. Additionally, it suggests that the canteen staffs must do a regular cleaning to

the entirety of the canteen.

This study is useful as it aims to evaluate the level of satisfaction of senior

high school students regarding the food services provided by the school canteen.

This research can help school administrators and food service providers to identify

areas for improvement in the food service program. By understanding the level of

satisfaction of the students, they can take necessary measures to provide quality food

and services to the students. However, it also has it’s limitation; the number of
participant’s for the conducted survey is too small to accurately define the level of

satisfaction of students. Moreover, the study did not take into account external

factors that may affect the students' satisfaction, such as their personal preferences,

dietary restrictions, and cultural background.

This study can help the researchers as it provides a framework for evaluating

the satisfaction level of students with the food services provided by the school

canteen. The methods and tools used in this study can be adapted for the researcher’s

own study, such as the survey questions or interview guides. Additionally, the

findings from the first research informed the the researchers on the potential areas

for improvement or factors that contribute to students' satisfaction or dissatisfaction.

Lunchtime Food and Drink Purchasing: Young people’s Practices, Preferences and Power Within

and Beyond the School Gate

W. J. Wills, G. Danesi & A. B. Kapetanaki (2016). Lunchtime food and drink purchasing: young

people’s practices, preferences and power within and beyond the school gate.

https://doi.org/10.1080/0305764X.2015.1110114

This research article attempts to decode the complicated thought processes of

students, including the background circumstances behind each individual that would

influence their food choices in a school setting. It includes the factors of financial

background, social pressures, and personal preferences of any given student, virtually any

reason as to why a student settles on a particular food item. No student's mindset for food

exists in a vacuum, as the paper states, and that the various modern influences, no matter

how simple, play a deceptively large role in the student's decisions on what they want to

eat.

As claimed by the article, a wide variety of factors play a part in a student's food

choices within a school. These factors can be personal, sociological, and financial, and at

times even political. The results can then be categorized by order of similarity, and with

this it is possible to group certain populations of students into a specific bracket. This is

useful to food sellers as it allows them to inductively predict whether or not certain
samples of students like the same kind of food, especially if their circumstances are not

dissimilar.

The link of this paper to our own course of research demonstrates itself in the fact

that both articles aim to find out what exactly drives the learners of a school to eat what

they choose to eat. Whether or not that choice is voluntary or the inverse is also a

significant point of interest. Knowing whether or not a student actually "likes" what they

buy or if they are simply doing so because of their background, is of great importance to

their future decisions and to food sellers as well, being able to properly adjust their form

of operation to meet the customer's needs and circumstances.

 The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus

Environment

Serhan, M. & Serhan, C. (2019). "The Impact of Food Service Attributes on Customer

Satisfaction in a Rural University Campus Environment", International Journal of Food

Science, vol. 2019, Article ID 2154548, 12 pages, 2019.

https://doi.org/10.1155/2019/2154548

This article focuses on identifying the various aspects of food service that affect

patrons' general satisfaction in a rural university cafeteria. 676 cafeteria patrons,

consisting of the academic administration, staff, and students were chosen using

convenience sampling over a period of five weeks. The participants answered

anonymously, closed-ended questions in a survey that measured the caliber of the food

and drinks, the caliber of the service and the environment, and their happiness with the

various aspects of the meal service. In order to analyze the data, Pearson correlation

coefficients were used to determine whether and how strongly there were meaningful

correlations between the various research variables. Score means and frequencies were

computed. Results showed that customers were generally satisfied with various aspects of

the services they received. The total level of satisfaction was significantly and favorably

impacted by all aspects of the service.

The general contentment or satisfaction at a rural university is steadfastly expressed

in the article. It is crucial to pinpoint the various elements of food services that influence

customers' overall satisfaction. This study is helpful not in understanding how well the

rural university's food services are received but also in being a good and reliable resource

for future researchers conducting related studies. Although this study was conducted

anonymously to keep the information confidential, it happened to be a closed-ended

question in a survey that measured the caliber of the food and drinks, the caliber of the

service and the environment, and their happiness with the various aspects of the meal

service. On the other hand, every facet of the service significantly and positively

impacted the overall satisfaction level.

The study of the customers' overall satisfaction on different food service attributes

correlates with the research group’s topic in terms of the satisfaction level of food

services offered. Both articles share distinct objectives in the study. Whether or not the

respondents are satisfied, they have the free will to have honest feedback.