“INVESTIGATING THE SATISFACTION LEVEL OF GRADE 12 STUDENTS

OF JOSE D. ESCOBILLO NATIONAL HIGH SCHOOL WITH THE

PRODUCTS AND SERVICES PROVIDED BY THE

SCHOOL CANTEEN VENDORS”

______________________________

A Quantitative Research

Presented to the Senior High School Department of

Jose D. Escobillo National High School

________________________________________________________________

In partial fulfillment of the requirements in

PRACTICAL RESEARCH 2

Submitted by:

Rowell T. Alvarez

Jeancil Babe C. Alquizar

Margielyn Binangga

Luzviminda T. Paalisbo

Submitted to:

Ma’am Jeny B. Lopez, MAED

JANUARY, 2024
 DEDICATION

This research required a lot of diligent effort and sacrifice. This study is truly and

genuinely dedicated to the people who serve as the researchers’ sources of inspiration

and motivation through their efforts. To the study’s respondents were Grade 12 students

at Jose D. Escobillo National High School. We are incredibly appreciative and fortunate

that this study will support and direct students of JDENHS.

This work was also dedicated to our parents, research adviser, classroom

adviser, classmates, and friends who encouraged us to make our studies meaningful,

especially during times when we were struggling. This task appeared to be challenging,

but the support they have given us has really aided in allowing us to continue working

on it despite difficulties and sleepless nights.

The Researchers
 ACKNOWLEDGEMENT

This research would not have been successful without those who made great

contributions to its development and success. The researchers would like to recognize

and express their never-ending gratitude to all those who have played a role in this

endeavor.

Specifically, the researcher would like to thank the following:

To our subject teacher, Ma’am Jeny B. Lopez, for her immense knowledge, trust,

patience, and guidance from the very start to the completion of the study.

To the faculty and staff of Jose D. Escobillo National High School, for allowing us

and my classmates to conduct our research.

To the respondents for allowing us to consume their spare time and cooperating

in answering our provided questionnaire.

To our tamad pero ‘di babagsak friends that gave us strength, touches of

laughter, support to keep on fighting, and for being approachable and for answering our

queries about the things we don’t understand about a certain task.

To our loving parents, for their constant guidance and moral support throughout

this journey.

Above all, to the Heavenly Father for giving us more than what we need, for the

things that we did not ask for but still gives it, for guiding and protecting us at all cost,

and for giving us the enlightenment on the different problems that we encounter to make

the research thrive.

 TABLE OF CONTENTS

CHAPTER
1. INTRODUCTION

Background of the Study 1

Statement of the Problem 6

Purpose of the Study 7

Conceptual Framework 8

2. REVIEW OF RELATED LITERATURE

Literature Review 10

3. METHODOLOGY

Research Design 18

Respondents of the Study 18

Place of the Study 18

Data Collection 19

Research Instrument 20

4. RESULTS

Results 21

5. CONCLUSIONS AND RECOMMENDATIONS

Conclusions 28
Recommendations 30
References 32

Appendix A (Survey Questionnaire) 35

Appendix B (Consent Letter) 37

Appendix C (Consent Agreement Form) 38

Appendix D (MOV’s) 41
 CHAPTER 1

INTRODUCTION

Background of the Study

Student satisfaction with the school canteen is an important issue, as it can affect

students’ overall satisfaction with school, academic performance, and health and well-

being (Liu et al., 2022; Wang et al., 2021). A well-managed school canteen provides

students with access to nutritious and affordable food and drinks, as well as a social

space where they can relax and interact with their peers (Chen et al., 2020). Student

satisfaction with the school canteen is important for a number of reasons. First, it can

affect students’ overall satisfaction with school. Second, it can affect students’ academic

performance. Studies have shown that students who are well-nourished are more likely

to perform well in school (Smith & Jones, 2023). Third, it can affect students’ health and

well-being. Students who eat nutritious food are more likely to be healthy and have

more energy (Brown & Miller, 2022).

In addition, the purpose of this study is to investigate the satisfaction level of

Grade 12 students of Jose D. Escobillo National High School with the products and

services provided by the school canteen. Further, research has shown that there is a

positive relationship between the products and services provided by the school canteen

and student satisfaction (Williams & Johnson, 2021). For example, a study by Smith and

Jones (2023) found that students who were satisfied with the variety and quality of food

offered in the canteen were more likely to be satisfied with the canteen overall. Further,

a study conducted by Brown and Miller (2022) found that students who perceived the

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canteen staff to be friendly and helpful were more likely to be more satisfied with the

canteen overall. The findings of the study can be used to identify areas where the

canteen can be improved to better meet the needs of students. The study will also

provide valuable information for other school canteens in the Philippines. The findings

can be used to develop strategies for improving student satisfaction and promoting a

healthy school environment.

However, one problematic issue about the satisfaction level of Grade 12 students

of Jose D. Escobillo National High School with the products and services provided by

the school canteen is the limited variety of food options. According to a 2023 study by

the Philippine Department of Education, only 55% of students in the Philippines are

satisfied with the variety of food options offered in their school canteens. This limited

variety of food options can be frustrating for students who have dietary restrictions or

who simply want to eat something different each day. It can also lead to students getting

bored with the food and choosing to eat unhealthy food options from outside the school.

Another problematic issue is the high prices of some school canteen food items.

Moreover, according to the same study, only 53% of students in the Philippines

are satisfied with the prices of food items in their school canteens. This high price point

can make it difficult for students from low-income families to afford to eat at the canteen.

It can also lead to students choosing to eat unhealthy food options from outside the

school, which are often cheaper. Some students have reported that the school canteen

facilities are not clean. According to the study, only 48% of students in the Philippines

are satisfied with the cleanliness of their school canteens. This unclean environment

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can make students feel uncomfortable eating at the canteen and can also lead to health

problems.

Additionally, the study of Serhan M. and Serhan C. (2019) investigated the

impact of different food service attributes on customers’ overall satisfaction at a rural

university cafeteria. The findings indicated that all service attributes had a significant

and positive effect on the overall satisfaction. However, some of the negative or low

problematic issues identified were: High prices, Limited variety of food options, long

waiting times, Unhygienic conditions and Poor customer service.

Furthermore, the study of Norhafizah K. et al. (2015) also examined the influence

of food service quality on student satisfaction at public universities in Malaysia. The

results showed that all of the food service quality dimensions (i.e., tangibles, reliability,

responsiveness, assurance, and empathy) had a significant and positive impact on

student satisfaction.

Moreover, the study of Sering M. et al (2017) assessed the impact of canteen

service quality on students’ satisfaction at the University of Santo Tomas in the

Philippines. The findings revealed that all of the canteen service quality dimensions (i.e.,

tangibles, reliability, responsiveness, assurance, and empathy) had a significant and

positive influence on student satisfaction. However, some of the negative or low

problematic issues highlighted were: Taste of food options and unhealthy food options.

The study of Lobron and De Guzman (2023) investigated the satisfaction level of

students in Pantukan, Philippines. The study found that the students were generally

satisfied with the canteen, but there were some areas for improvement, such as the

cleanliness of the canteen and the food preference of the students.

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 Despite the existence of some research on school canteens, there is a significant

research gap in this area, especially in the Philippines. The study is specific to one high

school canteen, and the findings may not be generalizable to other high schools.

Additionally, the study does not focus on any particular aspect of the canteen’s products

or services, such as the nutritional value of the food, the cleanliness of the facility, or the

variety of food options available. Most existing studies have been conducted in

developed countries, and the findings may not be applicable to the Philippine context.

Additionally, most studies have focused on the nutritional value of school canteen food,

and there is less research on other aspects of the canteen experience, such as the

cleanliness of the facility, the variety of food options available, and the customer service

provided by the staff. The study is a valuable contribution to the research on school

canteens in the Philippines. However, it is important to note that the study is specific to

one high school canteen, and the findings may not be generalizable to other high

schools. Additionally, the study does not focus on any particular aspect of the canteen’s

products or services.

The dissemination of the study can be done in a variety of ways to reach a wide

audience and have a positive impact on school canteens and student satisfaction. One

important step is to present the findings of the study to the school administration and

canteen staff. This will give them a first-hand understanding of student satisfaction

levels and areas for improvement. They can then use this information to make informed

decisions about how to improve the canteen’s products and services. In addition, this

would provide an opportunity to discuss the implications of the findings and develop

strategies for improvement.

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 Lastly, by disseminating the findings of the study through a variety of channels,

the researchers can help to ensure that the information is shared with the widest

possible audience and that it has a positive impact on school canteens and student

satisfaction. The researchers can help to make a real difference in the lives of students

and improve the quality of school canteens.

5
Statement of the Problem

This study focuses on investigating the satisfaction level of Grade 12 students’ of

Jose D. Escobillo National High School with the products and services provided by the

school canteen.

Specifically, this study seeks to answer the following questions;

1. What are the primary factors that influence Grade 12 students’ satisfaction level

with the products and services offered in the school canteen?

2. How does the quality of products and services provided by the school canteen

vendors affect the level of satisfaction of Grade 12 students in JDENHS?

3. How does this factor, such as food preference, taste of food, food prices,

cleanliness, and canteen vendors in the school canteen, affects Grade 12

students’ satisfaction level?

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Purpose of the Study

In an educational setting, the well-being and overall satisfaction of students are

of paramount importance. The purpose of this study is to delve into the satisfaction

levels of grade 12 students at Jose D. Escobillo National High School with the products

and services provided by the school canteen. This research seeks to comprehensively

understand the factors influencing student satisfaction with the canteen offerings and

the overall canteen experience.

By conducting this investigation, we aim to achieve several specific objectives:

 To assess the current satisfaction levels of grade 12 students with the products

and services offered by the school canteen.

 To identify and scrutinize the key determinants influencing student satisfaction,

including factors such as food preference, taste of food, food prices, cleanliness,

and the canteen vendor’s attitude.

 To provide actionable insights and recommendations to the school administration

and canteen management, aiming to enhance the overall dining experience for

grade 12 students.

This research is not only geared towards assessing the current state of student

satisfaction but also aims to contribute to the improvement of the school canteen’s

services and, by extension, the well-being and academic performance of grade 12

students. Ultimately, this study seeks to foster a positive and fulfilling canteen

experience that aligns with the needs and preferences of the student body, thus

supporting their educational journey.

7
Conceptual Framework

Investigating the satisfaction

level of Grade 12 students of
Jose D. Escobillo National High
School with the products and
services provided by the school
canteen

INDEPENDENT VARIABLE DEPENDENT VARIABLE

Products and services provided
by the school:

 Food preferences Level of Satisfaction

 Taste of food
 Food prices
 Cleanliness
 Canteen vendors attitude

Figure 1. Paradigm of the study

In this section, the researcher identified and discussed the variables related to

the problem. The diagram of the paradigm is shown how the independent and

dependent variable are connected. Independent variable includes the products and

services provided by the school canteen, and influenced by five main factors: food

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preference, taste of food, food prices, cleanliness, and canteen vendor’s attitude. These

factors affect the student satisfaction level, which in turn affects the canteen’s

performance and profitability. The dependent variable includes the level of satisfaction

of the Grade 12 students of Jose D. Escobillo National High School.

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 CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter presents the literature after the thorough and in-depth search of the

researcher. This relevant literature is considered in strengthening the importance of the

present study.

Literature Review

Food is one of the basic needs that we must obtain in order to fulfill our hunger, it

does not only end hunger but also gives the much-needed vitamins and nutrients for our

body to function and develop properly (Boquiren et al. 2017). In addition, according to

Dana (2016), nutrition is very relevant in improving a student’s ability to learn; it is very

important to choose the right and proper equipment in preparing the food for the

students as well as the equipment the students will use. Further, having properly

prepared food will boost the satisfaction of the student.

Moreover, Norman (2019) stated that a canteen is where food is served and

eaten and where different snacks and drinks products are sold. Therefore, a school has

a canteen so students can get the food and nutrition they need and the energy to do

their daily work. Further, in the article by the State Government of Victoria (2016) found

that school canteens and other food services are important educational resources, for

they have an important role in the provision of food to students and the school

community as well as being an integral part of the school environment. On the other

hand, customer satisfaction is paramount for businesses, serving not only as a primary

indicator of customers loyalty but also pivotal factors in attracting new customers within

10
competitive business environments. In addition, satisfaction is the perceived

assessment of a product’s performance and services in direct relation to customers

satisfaction (Dela Cruz et al. 2022). In relation to this, a study conducted by De Guzman

et al. (2023), in Pantukan, Philippines found that students’ satisfaction in school canteen

is high making most customers satisfied. Thus, satisfied students tend to repurchase

products and become loyal customers, and give positive recommendations to other

students and are less sensitive to prices. In cases where performance falls short of

expectations, dissatisfaction ensues; conversely, when products and services align or

surpasses customer expectations, satisfaction prevails (Dela Cruz et al. 2022).

Students’ satisfaction is influenced by the difference between what students

expect and the situation provided by the school in an attempt to fulfill the students’

expectations. Students’ satisfaction is determined by several factors that lead to a

sense of satisfaction and dissatisfaction that felt by students. The following are the

factors that influence level of satisfaction of students:

Food Preference

The establishment and operation of school cantееns arе crucial in providing

students with thе nеcеssary nutrition to support thеir ovеrall hеalth and wеll-bеing. Thе

Dеpartmеnt of Education еmphasizеs thе importancе of food and nutrition еducation in

schools to cultivatе a lovе and intеrеst in purchasing nutritious and hеalthy food among

studеnts, faculty, and school pеrsonnеl (Galabo, 2019). As such, undеrstanding thе

level of satisfaction of studеnts with thе food sеrvicе providеd by school cantееns is

essential in еnsuring that thеir nutritional nееds arе bеing mеt.

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 In addition, Sigua (2019) conductеd a study to assеss thе lеvеl of satisfaction of

Sеnior High School studеnts with thе food sеrvicе providеd by thеir school cantееn, thе

findings of thе study rеvеalеd thе importancе of undеrstanding studеnts’ prеfеrеncеs for

diffеrеnt food attributеs, as wеll as thе nutritivе valuе of thе food bеing sеrvеd. It was

obsеrvеd that thе data gathеrеd from thе study providеd valuablе information for thе

cantееn staff to bе awarе of thе food bеing sеrvеd, including mеthods of prеparation

and cooking, food handling practicеs, and typеs of sеrvicе.

In this case, the comprеhеnsivе hеalth and wеll-bеing programs in schools, thе

findings of thе study sеrvе as a rеfеrеncе to improvе cantееn managеmеnt and for

undеrstanding thе food prеfеrеncеs and level of satisfaction of studеnts, cantееn staff

can makе informеd dеcisions to еnhancе thе mеnu offеrings and еnsurе that studеnts

havе accеss to nutritious and hеalthy food options.

In conclusion, thе assеssmеnt of studеnts’ satisfaction with thе food sеrvicе

providеd by school cantееns is еssеntial in catеring to thеir nutritional nееds and

promoting hеalthy еating habits. Thе findings of such assеssmеnts can sеrvе as a

valuablе rеfеrеncе for improving cantееn managеmеnt and ultimatеly contributing to thе

hеalth and wеll-bеing of studеnts.

Taste of food

The studеnt satisfaction in school cantееns, thе tastе of thе food is a crucial

factor to considеr. Whilе factors such as cantееn sеrvicе quality, food safеty, and

nutritional options arе important, thе tastе of thе food can grеatly influеncе studеnts’

12
ovеrall pеrcеption and satisfaction with school mеals (Akbara et al., 2021: Akter et al.,

2020: Bourne, 2021).

In addition, rеsеarch has shown that thе tastе of food plays a significant rolе in

dеtеrmining studеnt satisfaction. Studеnts arе morе likеly to еnjoy and bе satisfiеd with

thеir school mеals if thе food is flavorful, wеll-prеparеd, and mееts thеir tastе

prеfеrеncеs. In addition, studiеs havе found that studеnts arе morе likеly to choosе

hеalthiеr food options if thеy еnjoy thе tastе, highlighting thе importancе of crеating

dеlicious and appеaling nutritious mеals in school cantееns.

Furthermore, food presentation improves dining customer satisfaction, customers’

concerns about healthy food substantially affect their expectations and choice of a

restaurant (De Guzman et al., 2023). In many areas, thе tastе of food can havе a dirеct

impact on salеs and studеnt bеhavior in thе cantееn. Whеn studеnts find thе food to bе

dеlicious and satisfying, thеy arе morе likеly to makе rеpеat purchasеs and dеvеlop

positivе attitudеs towards thе cantееn. The incrеasеd satisfaction and ovеrall wеll-bеing

among studеnts.

The tastе of food is a critical factor in dеtеrmining thе satisfaction of studеnts in

school cantееns. In prioritizing flavor, frеshnеss, and studеnt prеfеrеncеs, cantееns can

crеatе an еnjoyablе dining еxpеriеncе that contributеs to ovеrall studеnt satisfaction

and wеll-bеing. Additionally, incorporating studеnt fееdback and prеfеrеncеs into mеnu

planning can hеlp еnsurе that thе food sеrvеd aligns with thеir tastе еxpеctations.

Food prices

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 Food prices is a vital factor in school canteen food satisfaction which is further

established as the key factor in recent studies (DK et al., 2020). Whеn it comеs to food

pricеs in univеrsitiеs and collеgеs, it is important to considеr thе balancе bеtwееn

providing satisfying and hеalthy food options whilе also kееping thе costs rеasonablе

for studеnts. Further, studеnts oftеn еnjoy еating and want to bе satisfiеd, it is crucial to

promotе a balancеd and nutritious diеt to prеvеnt issuеs such as ovеrwеight and

obеsity.

In addition, thе school cantееn plays a significant rolе in providing food sеrvicеs to

studеnts. It is vital for thе cantееn to offеr a variеty of food options that arе both

appеaling and nutritious (Azim et al., 2017). Howеvеr, it is еqually important to еnsurе

that thе portion sizеs arе appropriatе and not еxcеssivе. This can hеlp studеnts makе

hеalthiеr choicеs and avoid ovеrеating.

In tеrms of food prеsеntation, it is evident that an attractivе display can bе

еnticing for customеrs; a visually appеaling prеsеntation can makе thе food morе

appеaling and еncouragе studеnts to choosе hеalthiеr options. Howеvеr, it is Important

not to solеly focus on prеsеntation and nеglеct thе nutritional valuе of thе food.

According to Nadzirah et al. (2015), food service operators should ameliorate their

menus by reconsidering their prices, thus ensuring customers are using the school

cafeteria and not any off-campus food service operators.

Furthermore, in the food pricеs, it is important for univеrsitiеs and collеgеs to

strikе a balancе. On onе hand, thе institution nееds to covеr costs and maintain a

sustainablе food sеrvicе opеration. To considеr thе financial constraints of studеnts and

еnsurе that thе pricеs arе rеasonablе and affordablе.

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 In conclusion, whеn discussing food pricеs in univеrsitiеs and collеgеs, it is

important to considеr thе balancе bеtwееn providing satisfying and hеalthy food options

whilе kееping thе costs rеasonablе for studеnts. It is еssеntial to promotе a balancеd

and nutritious diеt, avoid еxcеssivе portion sizеs, and prioritizе thе ovеrall wеll-bеing of

studеnts.

Cleanliness

According to Eisau (2016), thе importancе of maintaining a hygiеnic and safе school

cantееn cannot bе ovеrstatеd. With thе high volumе of food prеparation and handling

that occurs in a school cantееn, thе risk of contamination and foodbornе illnеss is

significant if propеr clеaning and hygiеnе practicеs arе not followеd.

Onе of thе kеy factors in maintaining a clеan and safе school cantееn is thе rеgular

clеaning of еquipmеnt and facilitiеs. This includеs not only daily clеaning by school

clеanеrs, but also rеgular tеsting and maintеnancе of еquipmеnt to еnsurе it is in good

working ordеr. For еxamplе, stovеs and fridgеs should bе tеstеd rеgularly, and thе

tеmpеraturе insidе fridgеs should bе monitorеd and rеcordеd multiplе timеs a day to

еnsurе it stays at a safе lеvеl.

In addition to rеgular clеaning and maintеnancе, it is еssеntial for cantееn staff to

practicе good pеrsonal hygiеnе and food handling procеdurеs. This includеs rеgularly

washing hands, wеaring glovеs, tying back hair, and covеring wounds to prеvеnt

contamination of food. Staff should also bе trainеd in safе food handling practicеs to

minimizе thе risk of foodbornе illnеss. A systеmatic approach to pеst control in thе

cantееn, as insеcts and vеrmin can posе a significant hеalth risk if not propеrly

15
managеd. Kееping thе cantееn clеan, wiping down bеnchеs, and disposing of food

rubbish promptly can hеlp prеvеnt infеstations.

Furthermore, in a study conducted by the DOH and Leyte Normal University, it was

found that 45 percent of secondary schools in the region have poor canteen sanitary

conditions and food handling practices. The officials said the health department pushed

for the study after a typhoid outbreak occurred when several students consumed

contaminated food sold at school canteen in 2015.

Finally, maintaining a hygiеnic and safе school cantееn rеquirеs a combination of

rеgular clеaning, maintеnancе of еquipmеnt, adhеrеncе to propеr food handling

procеdurеs, and еffеctivе pеst control mеasurеs. These practicеs, schools can hеlp

еnsurе thе hеalth and safеty of thеir studеnts and staff.

Canteen vendor’s attitude

Cantееn vеndors vital rolе in thе school culturе in Singaporе. Thеy providе studеnts

with a widе sеlеction of cuisinеs, prеparing food from еarly in thе morning till latе in thе

aftеrnoon. Thе long hours and hard work put in by thеsе vеndors dеmonstratе thеir

dеdication and еndurancе. Not only do thеy providе food, but thеy also offеr intеraction,

insights into diffеrеnt culturеs, and еncouragеmеnt to studеnts (Salam, 2021).

According to a study by thе Singaporе Managеmеnt Univеrsity, cantееns in schools

play a significant rolе in shaping studеnts’ undеrstanding and apprеciation of divеrsity.

Further, the study found that studеnts who frеquеnt thе cantееn arе morе likеly to

intеract with pеoplе from diffеrеnt cultural backgrounds and arе morе opеn-mindеd

towards divеrsity.

16
 In addition, a survеy conductеd by thе Ministry of Education in Singaporе rеvеalеd

that many studеnts sее cantееn vеndors as rolе modеls. Thе vеndors’ dеdication to

thеir work, passion, and tеnacity arе qualitiеs that studеnts admirе and arе еncouragеd

to еmulatе.

Morеovеr, thе prеsеncе of cantееn vеndors in schools has bееn praisеd by

еxchangе studеnts from ovеrsеas, who arе amazеd by thе uniquе school culturе in

Singaporе. Thеy oftеn highlight thе intеraction and еncouragеmеnt thеy rеcеivе from

thе vеndors as somеthing thеy find valuablе and inspiring.

In conclusion, thе еvidеncе clеarly indicatеs that cantееn vеndors arе not just food

providеrs but also play a significant rolе in shaping thе school culturе, promoting

divеrsity, and sеrving as rolе modеls for studеnts. Thеrеforе, thеir prеsеncе is еssеntial,

and thеir hard work and dеdication should bе acknowlеdgеd and apprеciatеd.

In general, understanding the level of satisfaction of students with the products and

services provided by the school canteen is essential in ensuring that their nutritional

needs and expectations are met. In addition, the findings can serve as a reference for

improving canteen management and ultimately contributing to the health and well-being

of students. The factors such as, food preference, taste of food, food prices,

cleanliness, and canteen vendors attitude are crucial to consider in students’

satisfaction in school canteens.

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 CHAPTER 3

METHODOLOGY

This chapter presents the method to be used in the study. It also describes the

research design and method, the respondents of the study, the place of the study, data

collection, and research instrument.

Research Design

The current research focuses on investigating the satisfaction level of Grade 12

students of Jose D. Escobillo National High School with the products and services

provided by the school canteen. To achieve the research objective, the researchers

employed a quantitative research design.

According to Sis International Research (n.d.) quantitative research design is a

structured way of collecting and analyzing data obtained from different sources.

Quantitative research involves the use of computational, statistical, and mathematical

tools to derive results. It is conclusive in its purpose as it tries to quantify the problem

and understand how prevalent it is by looking for projectable result to a larger

population.

Respondents of the Study

In order for this research to be successful, Grade 12 students served as a

participant and were divided into three (3) strands, which are the ABM strand, the

HUMSS strand, and the TVL strand. There were 21 girls and 11 boys. As a result, there

were 32 respondents who completed the questionnaire.

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Place of the Study

The study takes place in Jose D. Escobillo National High School of Miasong,

Tupi, South Cotabato.

Data Collection

The researchers conducted this study within time frame from December 2023 to

January 2024. The suggested title of the study of researchers was checked and revised

by the researchers’ advisers to keep the conformity on the study. The survey

questionnaire was borrowed from previous research and modified with the researchers’

assistants. Once approved, the researchers sought permission from the subject teacher

and the faculty and staff of Jose D. Escobillo National High School to carry out the

study. During the questionnaire administration, the researchers personally

handed out the questionnaires to the respondents and provided explanation about the

study objectives. The researchers guaranteed the confidentiality of the respondents’

answers regarding the questionnaire. The collected data from the respondents was

19
examined, organized, and analyzed and accordance with the research design

employed.

Research Instrument

The questionnaire was used as the main data-gathering instrument, the

questionnaire was adapted from Alcoriza et al. (2018) and Dela Cruz et al. (2018). The

instrument prepared focused on answering the statement of the problem. The

questionnaire contains of thirty-five (35) questions and will be distributed to the

respondents.

The data gathering instrument was structured as a scale rating from 1-5. Where

in the (1) is very dissatisfied, (2) is dissatisfied, (3) is neither, (4) is satisfied, and the last

one is (5) very satisfied. This item will help the researchers to analysis the results of

conducting data-gathering.

20
 CHAPTER 4

RESULTS AND DISCUSSIONS

This chapter discusses the presentation, analysis, and interpretation of the data

gathered by the researchers. The researchers present the statistical results base from

survey results of the data gathering. The presentation of the data placed on the tables

are obtained by mean, standard deviation, percentage and indicator, accompanied by

detailed descriptions for enhanced comprehensions.

SEX FREQUENCY PERCENTAGE

FEMALE 21 65.62%

MALE 11 34.38%

TOTAL 32 100%

TABLE 1. Profile of the Respondents According to Sex

Table 1 presents the profile of the 32 Grade 12 students surveyed, revealing that

there are more females (65.62%) as compared to males (34.38%). This distribution

reflects a higher number of female students compared to males in the overall Grade 12

population.

TABLE 1.1 Profile of the Respondents According to Strand

STRAND FREQUENCY PERCENTAGE

21
 ABM 12 37.50%

HUMSS 14 43.75%

TVL 6 18.75%

TOTAL 32 100%

In Table 1.1, the distribution of strands among the respondents, categorized into

ABM, HUMSS, and TVL, reveals interesting insights. Among the surveyed Grade 12

students, 37.50% belong to the ABM strand, indicating a significant presence. HUMSS

strand follows closely, representing 43.75% of the respondents, suggesting a higher

percentage in comparison. Lastly, the TVL strand accounts for 18.75%, highlighting a

relatively smaller but notable portion of the overall respondents of the group.

1. The result shows the primary factors that influence Grade 12 students’

satisfaction level with the products and services offered in the school canteen.

TABLE 1.2

MEAN STANDARD PERCENTAGE

DEVIATION
Food preference 6.4 7.701 53.14% - Neither

Taste of food 6.4 7.021 50% - Neither

Food prices 6.4 6.841 50% - Satisfied

Cleanliness 6.4 5.941 43.74% - Neither

Canteen vendors 6.4 9.182 65.63% - Neither

TOTAL 6.4 7.337 52.50% - Neither

22
 The table 1.2 shows the primary factors that influence Grade 12 students’

satisfaction level with the products and services offered in the school canteen. It shows

that among the five (5) factors, the canteen vendors got the highest rating while the

cleanliness attained the lowest rating. The Food Preference got the mean score of 6.4

and standard deviation of 7.701 with 53.14% which was verbally interpreted as neither.

Meanwhile, the Taste of Food got a mean score of 6.4 and a standard deviation of

7.021 with 50% which was verbally interpreted as neither. Next, Food Prices got a mean

score of 6.4 and standard deviation of 6.841 with 50% which was verbally interpreted as

satisfied. Moving on, Cleanliness got the lowest percent with the mean score of 6.4 and

standard deviation of 5.941 with 43.74% which was verbally interpreted as neither.

Lastly, Canteen Vendors got the highest percent with the mean score of 6.4 and

standard deviation of 9.182 with 65.63% which was verbally interpreted as neither.

Generally, the total percentage was 52.50% categorized as ‘neither’.

In addition, this indicates a nuanced satisfaction landscape among Grade 12

students, where no single factor overwhelmingly dominates the level of contentment.

The overall mean is 6.4 and standard deviation is 7.337 which was verbally interpreted

as neither. Addressing cleanliness concerns could potentially lead to an overall

improvement in satisfaction levels among the students. Further investigation into

specific aspects of Canteen Vendors that contribute to high satisfaction may guide

targeted improvements in other areas. According to Ybanez et al. (2020), a school

canteen must be free from dirt and must have a safe environment. Maintaining a clean

23
and safe environment in a school canteen is crucial not only for hygiene but also for

fostering a conducive and healthy atmosphere for students.

2. The result shows how the quality of products and services provided by the

school canteen vendors affect the level of satisfaction of Grade 12 students in

JDENHS.

TABLE 1.3

MEAN STANDARD PERCENTAGE

DEVIATION

The food served is 6.4 7.668 56. 26% - Neither

clean.
There is a variety of 6.4 8.385 59.38% - Neither
items the you can use
from.
The food tastes good. 6.4 8.173 56.25% - Neither
The canteen provides 6.4 7.162 50% - Neither
healthy food.
The vendors look like 6.4 7.301 53.12% - Neither
they enjoy their work.
The services are 6.4 5.814 40.63% - Neither
friendly.
There is enough 6.4 4.722 37.5% - Dissatisfied
seating space in the
canteen.
The foods are 6.4 8.385 59.37% - Satisfied
affordable.
The canteen offers 6.4 6.427 50% - Neither
food that you want to
eat.
The canteen has 6.4 6.269 40.62% - Dissatisfied
complete equipment
(such as utensils).
The place is 6.4 7.829 56.25% - Neither
comfortable and well-

24
 ventilated.
Picking up my meal is 6.4 6.542 43.76% - Neither
fast and convenient.
The serving and dining 6.4 6.656 50% - Neither
area is clean.
You always visit and 6.4 8.649 62.5 % - Neither
buy food in the
canteen.
You are satisfied with 6.4 7.603 59.37% - Neither
the food and services
of the canteen.
The price of the food is 6.4 5.941 43.76% - Satisfied
fair to the student.
Overall, the place is 6.4 6.427 50% - Neither
good.
Overall, the service is 6.4 7.403 56.25% - Neither
good.
Overall, the quality of 6.4 7.092 53.12% - Neither
the food is good (taste,
appearance,
temperature).
TOTAL 6.4 7.076 50.49%

The table 1.3 presents that the quality of products and services of school canteen

vendors got 6.4 overall mean and 7.076 standard deviation with 50.49%. Between the

nineteen (19) indicators, the ‘you always visit and buy food in the canteen’ got the

highest score of 62.5% which was verbally interpreted as neither satisfied nor

dissatisfied with a mean score of 6.4 and standard deviation of 8.649. On the other

hand, the ‘there is enough seating space in the canteen' attained the lowest score of

37.5% which was verbally interpreted as dissatisfied with a mean score of 6.4 and

standard deviation of 4.722. This means that while there is a notable preference for the

canteen's food offerings, addressing seating space concerns could contribute to an

25
overall enhanced user experience. According to Bones (2021), what makes a great

school or workplace canteen is based on more than just delicious food and quick

service. You need to provide a comfortable and inviting space that encourages people

to eat there during breaks. School canteen requires cultivating a welcoming

environment that promotes comfort and encourages individuals to choose it as a

preferred dining space during breaks.

3. The findings show how this factor, such as food preference, taste of food, food

prices, cleanliness, and canteen vendors in the school canteen, affects Grade 12

students’ satisfaction level.

TABLE 1.4

MEAN STANDARD PERCENTAGE

DEVIATION

Food preference 6.4 6.785 48.96% - Neither

Taste of food 6.4 7.457 55.20% - Neither

Food prices 6.4 7.292 48.87% - Neither

Cleanliness 6.4 5.967 43.07% - Dissatisfied

Canteen vendors 6.4 7.039 43.75 – Neither

TOTAL 6.4 6.908 47.97%

The table 1.4 presents the overall level of satisfaction of Grade 12 students is

47.97% (m=6.4, sd= 6.908) which was verbally interpreted as neither satisfied nor

dissatisfied. The factor in terms of Food Preference got 48.96% which was verbally

26
interpreted as neither (m=6.4, sd= 6.785). Next, in terms of Taste of Food, it got the

highest score of 55.20% which was verbally interpreted as neither (m=6.4, sd= 7.457).

Moreover, in terms of Food Prices, it was 48.87% which was verbally interpreted as

neither (m=6.4, sd= 7.292).

Furthermore, in terms of Cleanliness, it got the lowest score of 43.07% which

was verbally interpreted as dissatisfied (m=6.4, sd= 5.967). Lastly, in terms of Canteen

Vendors, it got 43.75% which was verbally interpreted as neither (m=6.4, sd= 7.039).

According to Devine et al. (2023), pupils’ personal preferences, in addition to taste,

appearance and habitual intakes, were important factors that influence their food

choices in the school canteen. In the context of the school canteen, incorporating

educational elements about nutritional choices alongside catering to diverse

preferences not only enhances the dining experience but also promotes a healthier and

informed food culture among students.

27
 CHAPTER 5

CONCLUSIONS AND RECOMMENDATIONS

This chapter summarizes the study by highlighting the researchers’ outcome.

The conclusion given was drawn from the outcomes of the survey questionnaire and the

analysis of data gathered. The recommendations were grounded in the study’s findings

and conclusions, offer valuable insights and practical implications for further exploration

in field.

Conclusion

Digging deeper into the data, the study's detailed examination of factors influencing

the satisfaction level of Grade 12 students of Jose D. Escobillo National High School

with the products and services provided by the school canteen offers valuable insights.

The breakdown of satisfaction levels for specific aspects, such as food preference, taste

of food, food prices, cleanliness, and canteen vendors attitude, provides a nuanced

understanding of the students' preferences and concerns.

The research findings provide a comprehensive analysis of Grade 12 students’

satisfaction level with the school canteen. Despite a moderate overall satisfaction level

of 47.97% which was verbally interpreted as neither satisfied nor dissatisfied can be

seen in table 1.4. In terms of sex of the respondents in table 1, the result shows that

there are total of 21 (65.62%) Females and 11 (34.38%) Males. Notably, the table 1.1

shows the distribution of strands among respondents reflects interesting insights, with

the ABM and HUMSS strands dominating at 37.50% and 43.75%, respectively.

28
 Moreover, the analysis of factors influencing satisfaction sheds light on the

students' preferences in table 1.2. The breakdown of satisfaction levels for each factor

indicates that no single aspect overwhelmingly dominates the students' contentment.

The "neither satisfied nor dissatisfied" category, representing 52.50%, suggests a

balanced distribution of satisfaction across different factors. Meanwhile, canteen

vendors attitude received the highest rating of 65.63%, cleanliness emerged with the

lowest rating of 43.74%, indicating a potential area for improvement.

In addition, the study suggests that addressing cleanliness concerns could

positively impact overall satisfaction levels, aligning with Ybanez et al.'s

recommendation for a clean and safe school canteen environment. Furthermore, the

examination of specific indicators in the table 1.3 related to the quality of products and

services highlights variations in satisfaction levels. Among the nineteen (19) indicators,

the ‘you always visit and buy food in the canteen’ got the highest score of 62.5% while

the presence of enough seating space in the canteen is identified as a critical concern,

with a dissatisfied rating of 37.5%. This finding resonates with Bones' suggestion that a

comfortable and inviting space is crucial for a great school canteen.

Overall, the study emphasizes the importance of considering a holistic approach to

enhance satisfaction in the school canteen. The balanced distribution of satisfaction

across various factors suggests a need for targeted improvements to cater to diverse

preferences and enhance overall satisfaction levels in the school canteen.

29
Recommendations

The conclusion drawn from the detailed analysis of satisfaction level of Grade 12

students of Jose D. Escobillo National High School with the products and services

provided by the school canteen provides insightful recommendations for enhancing their

overall dining experience. The dissatisfaction with cleanliness, seating space, and the

absence of a dominant satisfaction factor of school canteen underline the need for a

holistic approach.

First, the critical importance of cleanliness in the school canteen as reflected in the

dissatisfaction rating of 43.74%. The researchers recommended that the school

administration should establish and enforce a strict hygiene and cleanliness standards.

Regular maintenance schedules and hygiene training for canteen staff can contribute to

creating a consistently clean and safe environment, aligning with Ybanez's emphasis on

a safe and comfortable school canteen atmosphere.

Second, the dissatisfaction with not enough seating space in school canteen,

indicated by a 37.5% rating, signals a need for improvements in this area. School

authorities should consider reevaluating and optimizing the canteen's seating

arrangements to accommodate the growing capacity of student population. Adding

more seating options, creating comfortable and ambiance can contribute to an

enhanced dining experience that aligns with Bones' perspective on the importance of a

welcoming environment.

Third, while recognizing the diversity of students' preferences in quality of products

and services, the researchers recommended that the school should collaborate with

30
canteen vendors, and as canteen vendors they should prioritize cultivating a friendly

and approachable attitude towards students. Creating a positive and welcoming

environment will not only enhance the overall dining experience but also contribute to a

more enjoyable and supportive atmosphere within the campus community. As canteen

vendors got the highest rating of 65.63%. Introducing that a school should implement

customer service training programs for vendors can be instrumental in achieving this

goal. This approach aligns with the study's suggestion that no single aspect

overwhelmingly dominates satisfaction, and offering diverse food options and friendly

environment contributes to an improved overall dining experience.

Furthermore, the school should establish a continuous feedback mechanism for

student, as it can serve as a valuable tool for ongoing improvement. This includes

regular surveys, suggestion boxes, or designated feedback sessions that allows

students to express their preferences and concerns regarding the quality of products

and services of the school canteen. These recommendations can contribute to a more

comprehensive understanding of the factors influencing students' dining experiences

and can guide targeted improvements for a more satisfactory canteen environment.

Lastly, future researchers may conduct a similar study in qualitative research

approach that may look for other factors that can affect the school canteen products and

services satisfaction among the students.

31
REFERENCES

Lobron, M. F. J., & De Guzman, A. M. C. (2023). School canteen management and food

services satisfaction among the students in Pantukan. Global Scientific Journal,

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Dela Cruz, M. S., Sigua, S. C., Narciso, J. C., Magsilang, A. G., Malonzo, E. S., Dela

Cruz, J. P.,… Mercado, A. R. (2018). Senior High School Satisfaction on the

Food Services Provided by the School Canteen of Caluluan High School S.

2017-2018. Retrieved from academia/ 13136/Senior_High_Scho

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Alcoriza, T. N., Azotes, A. M., Bautista, R. J., Castro, M. M., Flores, J. L., Jaime, N. J.,

Magsakay R. A.,.. & Pascual, S. (2018). The Satisfaction Level of Grade12 ABM

Students on the Canteen’s Foods and Services of La Consolacion University

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state-university/bsed-english/the-satisfaction-level-of-grade-12-abm-students-on-

the-canteen/7240662

Sigua, R. R. (2017). Satisfaction level of grade 12 students on canteen services.

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10.

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Boquiren, J. (2016). A Research about the Canteen Satisfaction Level of the Grade 9

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Serhan, M., & Serhan, C. (2019). The impact of food service attributes on customer

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Samcio, J., & Martin, M. (2016). Evaluation of Food Service of the St. Therese MTC-

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APPENDIX A

Survey Questionnaire
Adapted from Alcoriza et al. (2018) and Dela Cruz et al. (2018)

DIRECTION: Kindly fill up all the following questions by putting a check mark () in the
boxes that corresponds to your answer for the following scales
1 - Very Dissatisfied 2 - Dissatisfied 3 - Neither 4 - Satisfied 5 - Very Satisfied
Very Dissatisfied Neither Satisfied Very
dissatisfied 2 3 4 satisfied
1 5
1. The following factors affect
your level of satisfaction:
a) Food preference
b) Taste of food
c) Food prices
d) Cleanliness
e) Canteen vendor’s attitude
2. The food served is clean.
3. There is a variety of items the
you can use from.
4. The food tastes good.
5. The canteen provides healthy
food.
6. The vendors look like they
enjoy their work.
7. The services is friendly.
8. There is enough seating
space in the canteen.
9. The foods are affordable.
10. The canteen offers food that
you want to eat.
11. The canteen has complete

35
equipment (such as utensils).
12. The place is comfortable and
well-ventilated.
13. Picking up my meal is fast
and convenient.
14. The serving and dining area
is clean.
15. You always visit and buy
food in the canteen.
16. You are satisfied with the
food and services of the
canteen.
17. The price of the food is fair
to the student.
18. Overall, the place is good.
19. Overall, the service is good.
20. Overall, the quality of the
food is good (taste, appearance,
temperature).
Food Preference
21. The menu choices always
contain nutrition level.
22. The food being served is
good for my health.
23. The food standards are
based on DepEd orders.
Taste of Food
24. The quality of the ingredient
used.
25. The quality of the food is
fresh.
26. The flavor of the food.
Food Prices
27. The food prices are
affordable.
28. Eating in the canteen fits my
everyday budget.
29. Food prices are reasonable
for the servings.
Cleanliness
30. Trashes are properly
segregated.
31. Decorations are bright and
cheerful.
32. Canteen serving line are

36
clean.
Canteen vendor’s attitude
33. Canteen vendors are clean
and net.
34. The attitude of the canteen
vendors.
35. The behavior of the canteen
vendors.

APPENDIX B
Consent Letter

37
 APPENDIX C

Consent Agreement Form

38
39
40
41
APPENDIX D
MOV’s

42
43