Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON
QUEZON NATIONAL HIGH SCHOOL
M.L. TAGARAO STREET, IBABANG IYAM, LUCENA CITY

Menu Planning of

Quezon National Highschool Canteen

Submitted in Partial Fulfillment

of the Academic Requirements in

Mathematics 10

Submitted by:
Ginella Marie E. Lobos

Grade 10 – Lamio

Submitted to:
Mrs.Cristina O. Rosas

JUNE 2023
 CHAPTER I

THE PROBLEM AND ITS BACKGROUND

BACKGROUND OF THE STUDY

Menu planning refers to the planning procedures that manage use to improve the

efficiency of work processes. It is a unit of tools to support implementation of perceptions

and ideas ultimately aiming to support organizational processes. Identifying the management

practices may vary among companies and industries depending upon the situation and its

application. It can be divided into two types: internal and external practice. Internal practices

are generated from the internal management knowledge efforts while external practices are

attained to the company by hiring the educated, experienced, and skilled staff and through

external trainings. Management practices are described by the company or industry it is

pertaining to like for school canteen that includes different areas namely menu planning,

food preparation and handling, inventory, and staffing.

The food served in the school may occur in different places, and one of them being

school canteens. Food and beverages are sold at this school. Its existence in the school is

optional and the decision of the convenience and opportunity of installing the school canteen

is up to the School Board.The methods in menu planning may vary depending on certain

factors like its concept, type, target customers, food/beverages offered, services, and other

similar items. It is a task that requires commitment, diligence, and understanding. Developing

and implementing a series of plan, policies, and procedures can contribute to make the task

easier for the owner or manager. These must be properly communicated to the staff and to all

people involved to achieve a smooth operation. The staff is one of the most important
contributors in the success of the business so they must be well compensated, motivated, and

well treated. This includes proper assignment of tasks and organization of activities. Aside

from people handling, other related items like menu planning, food preparation, facilities,

customer service, pricing, inventory, financials, and sanitation are also of prime importance.

It is inevitable that there will be challenges along the way in one or two of these areas.

Futhermore,this study focused on Quezon National High School Canteen . The

researcher believes that this study can contribute to the development of food industry and can

educate entrepreneurs on the practices necessary on the basis of actual setting. She would

also like to learn more of the business especially today that there is a continuous increase in

number of food establishments. Investigating on the areas of the management practices

particularly in menu planning of restaurants would enable the researcher know the items to

consider in order to perform a successful business operation. Quezon National High School is

the selected location of the study since it is the alma mater of the researcher. This research

can serve as a tool in solving the problem and at the same time encouraging other people to

pursue on their interest in the business.

STATEMENT OF THE PROBLEM:

The research aimed to contribute to the development of food industry in the province
through presentation of the management practices and its application aligned to the success of
the business. It is intended not only for those individuals planning to start a business but also
for those that are already in operation.
Specifically, it aimed to achieve the following objectives:
1. Customer
1.1. age
1.2. sex
2. to determine and analyze the practices applied in management areas specifically on menu
planning.
3. to identify problems encountered in the operation of the business
 CHAPTER II
RESEARCH METHODOLOGY

RESEARCH DESIGN
The study used the descriptive method of research. Descriptive research describes
characteristics of a population or phenomenon being studied. It is mainly done to gain a better
understanding of the topic. Is is an exploration of the existing certain phenomena. Therefore,
it is the most applicable research design for the study. Management practices particularly in
menu planning of QNHS canteen.

RESPONDENTS
The respondents subjects in the study are the employee of the QNHS canteen and the
students or customers.
DATA GATHERING
The initial data gathering included the collection of related studies and literature about
management of eating establishment like school canteen through websites, books and printed
materials.
A letter request will be sent to the manager of the QNHS canteen before conducting
the the survey and interview.

STATISTICAL TREATMENTS
The statistical treatment use will be base on the type of data to be collected for better
analysis. The formula is as follows
A. Simple Percentage will be use to evaluate the manager and business profile.

Percentage (P) = f/N x 100

Where:
P = percentage
f = frequency
N = total number of respondents
 CHAPTER III

PRESENTATION AND ANALYSIS OF DATA

TABLE 1.1 DEMOGRAPHIC PROFILE OF QNHS STUDENTS IN TERMS OF SEX

SEX FREQUENCY PERCENTAGE

MALE 10 40%
FEMALE 15 60%
TOTAL 25 100%
Table 1.1 shows the demographic profile of QNHS studentd in terms of sex. There are

10 or 40% of the respondents were male and 15 or 60% of the respondents were female.

TABLE 1.2 DEMOGRAPHIC PROFILE OF QNHS STUDENTS IN TERMS AGE

AGE FREQUENCY PERCENTAGE

13 2 8%
14 3 12%
15 4 16%
16 16 64%
Table
TOTAL 25 100%
1.2 shows the demographic profile of QNHS students in terms of age.

There are 4 or 16% of the respondents whose age is 15 years old, and there are 16 or 64%

respondents who is 16 years old .

 TABLE 2. RESPONSE OF THE STUDENTS IN THE SURVEY

Table 2 shows the response of the students in the survey.

sex

Valid 25
N
Missing 0
Mean 1.6000
Median 2.0000
Std. Deviation .50000
Variance .250
Minimum 1.00
Maximum 2.00
25 1.0000

Percentiles 50 2.0000

75 2.0000

Table 2.1 shows that the mean of the students according to their age gives the result

of 1.6 and a median of 2.0 when it comes to percentile it shows that the lowest quartile is 1

and the quartile 2 and quartile 3 is 2 because there are only variables used in the

observations.
 Valid 25
N
Missing 0
Mean 3.3600
Median 4.0000
Variance .990
Minimum 1.00
Maximum 4.00
25 3.0000

Percentiles 50 4.0000

75 4.0000

Table 2.2 shows distribution of responses according to age in which that most of the

respondents on age of 16 years old the mean gives the results of 3.36 and and when itcomes

to percentiles the lower quartiles shows the result of 3 meaning that the age of 15 gives the

25% and for the quartile 2 and 3 of the 50% or 75% belongs to the 16 years old.

Menu Planning Question No. 1 Checks the utensils, equipment, and other kitchen tools are
clean and in good condition

As stated in the responses of this survey shows that the most of the reponses choose very

often with a total of 59.3% ,while the 37% have chosen often,and least got 3.7% or seldom.
Wet and dry food and food materials are stored separately

Table shows that the most of the reponses have chosen often with a percentage 55.6%

although there are 33.3% who choose very often,and there are 7.4% who voted seldom.

Keeps canteen clean and well maintained

The graph shows what is the most well maintained canteen,the respondents have chosen often

with a percentage of 51.9%,followed by very often with a total of 33.3%,and lastly 14.8%

who voted seldom.

All items are made available on a best-effort basis

The survey ask that all item are made available on a best-effort basis the respondents choose

often with a total of 59.3%,followed by 29.6% choose very often,while 7.4 have chosen

seldom.
 CHAPTER IV

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

SUMMARY OF FINDINGS

The profile of the respondents in terms of sex the results shows that most of

respondents are female with a total number of 15 or 60% of the total population while 40% of

the population or a total of 10 are male.

In term of the age, most of the respondents are 16 years old with a percentage of 64%

or a total of 16 responses, followed by 15 years old and equivalent to 16% or 4

respondents,14years old with 3 responses or 12% and the least number .of responses belongs

to age 13 with 2 responses or 8% of the total population.

CONCLUSION AND RECOMMENDATION

From the summary of findings, the researcher concluded that: Most mof the

respondents are female and most of them are 16 years old meaning that they are belong to the

grade 10 students. . The management practices in terms of menu planning are the followng:

check the utensils, equipment, and other kitchen tools are clean and in good condition with

59.3% responses very often, wet and dry foods and food materials are stored separately with

55.6% with verbal interpretation “often”, keep canteen clean and well maintained ofte

responses or 51.9% responses of the total population, all items are made available on a best-

effort basis 59.3% with often interpretation.

Recommendations

Based on the gathered information, the researcher recommends that: Restaurants may

consider customers’ preferences and include item descriptions in making a menu, ensure food

safety and sanitation, maintain the facilities clean, in good condition and well ventilated,
remind their staff to be polite to customers and knowledgeable about the menu, provide

evaluation forms to customers, estimate the total cost incurred for the product offered, control

portion size of the food, take inventory frequently and store it properly, issue official receipts,

review and record daily transactions on regular basis, record receipts and disbursements using

computer/software if possible and provide sufficient pay and benefits to the staff based on

their assigned tasks. If it is possible, it would be better if restaurants give importance on

serving the order at lesser time and making the best effort to have the menu items available at

all times. Associations of restaurants or other related organizations may consider formulating

a set of guidelines for their members to follow with a team monitoring its implementation

focusing on the success of the business. It would be better if the guidelines will be based on

the rules set by the government. Future researchers may consider using the study as reference

and expand the discussion with additional areas such as marketing and technology-driven

processes. Also, they may undergo testing of research instruments in order to achieve the

relevant result.
 APPENDICES

REFERENCES

Assessment of food quality in school canteen

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471405/

Consumption habits of school canteen and non-canteen users among Norwegian young
adolescents: a mixed method analysis.

https://bmcpediatr.biomedcentral.com/articles/10.1186/s12887-018-1299-0

Level of Satisfaction of grade 12 students canteen service

https://www.grin.com/document/1303114
Abstract:

The title of the study is menu planning of Quezon National High School and the study

conducted in QNHS. The researcher used the descriptive method. The survey administered

through google forms with a total twenty five (25) respondents. Most of the respondents are

female with 60% of the total population and 40% or 10 respondents are male. Respondents

profile in terms of age, the results shows that most of the respondents are belong to sixteen

years old (16) years old or grade 10 students with a percentage of 64%, follwed by fifteen

(15) years old 16%, Fourteen (14) years old 12%, thirteen years (13) with a percentage of 8%

of the sample population.

In terms of menu planning: check the utensils, equipment and other kitchen tools are

clean and in good condition 59.3% responded very often, 37% for often, 3.7% responded

seldom; wet and dry food and food materials are stored separately 55.6% responded often,for

very often 33.3%,and the least is 7.4% never;keeps canteen clean and well maintained 51.9%

responded often,for very often got a 33.3%,and 14.8% responded seldom;items that are made

available on a best-effort basis 59.3% responden often,29.6% for very often,7.4% responded

for seldom.