“SENIOR HIGH SCHOOL LEVEL OF SATISFACTION ON THE FOOD SERVICES

PROVIDED BY THE SCHOOL CANTEEN OF MSEIFI SAN ANTONIO S.Y. 2023-

2024”

SCHOOL CANTEEN OF MSEIFI SAN ANTONIO

V7VV+R3W, Poblacion, San Antonio, Quezon

December 2023
Mr. Deo Ocampo
Jay jay C. Dimaano
INTRODUCTION
Customer pleasure is crucial to a company's success. In addition to serving as a
critical differentiator in highly competitive company contexts that aids in attracting new
clients, it also serves as a leading indication for gauging consumer loyalty and
identifying dissatisfied clients. Therefore, a person's sense of pleasure is their sense of
disappointment as a result of comparing a product's perceived performance to their
expectations. The consumer is not happy if the performance does not live up to their
expectations. The consumer is happy if the performance meets their expectations.
Through its curriculum in schools and a variety of projects that give chances for
physically fit people who appreciate eating nutritious food, the Department of Education
is firmly dedicated to supporting students' health and wellbeing. Comprehensive health
and wellness initiatives, including food and nutrition instruction, are recommended to be
implemented in schools. They aid in the eradication of hunger and provide a setting for
pupils to cultivate healthy eating practices. Because of Dep. Ed. 14. Order. All schools
are required to have school canteens, according to the Instruction to Ensure
Consumption of Nutritious and Safe Foods in Schools from 2005. Dep. reiterates this.
Ed Order No. 8 of 2007 put regulations on the school canteen into effect. Canteens
should be a place where eating culture may emerge. They should provide as a testing
ground for home economics, retail business, and incidental instruction in nutrition and
health. Students will receive practical instruction from them on how to plan, shop for,
handle, prepare, serve, and store healthy meals.
As a result, when preparing food, it's important to pay attention to the ingredients,
one's personal cleanliness, kitchen hygiene, and, maintaining the temperature of the
meal during all food handling activities, such as cooking, chilling, reheating, and
distribution. To increase hygiene and support student health, proper hygiene standards
for rural school cafeterias should be implemented.
A food establishment should incorporate sanitary criteria for food service
structure and facilities, as per Presidential Decree No. 856 Code on sanitary of the
Philippines. It outlines the criteria for food handlers, rules for using restrooms and
washing facilities, how to dispose of waste, and how to manage pests. Customers want
to eat in a clean, hygienic environment; thus, food service companies will eventually
profit from knowing and adhering to the sanitation code's standards. The management
cannot compromise on upholding high standards of hygiene in the food service
business. Because weak enforcement of cleanliness laws might result in illnesses for
patrons, sanitation should be seen as a way of life in the food service industry. To
maintain high standards sanitation, management must be familiar with sanitation laws
and ordinances that govern the operation of food service business. All canteens have
the responsibility to provide safe food. Safe food means that it is prepared, cooked,
transported and served in a way that it will retain nutrients and minimize bacterial
contamination and growth.
The health officer's responsibility to oversee the sanitary inspection of all
commercial outlets selling food in compliance with the sanitation code is further
stressed in Article 8 of the Local Government Code. An essential component built
primarily for the benefit of students at all academic levels is the school canteen. As a
result, the school canteen is crucial in encouraging healthy eating since it may help
children develop a taste for nutritious food, reinforce nutrition lessons given in the
classroom, and provide healthier options for lunch and snacks. Students who eat
healthily receive all the nutrients they need to grow and develop, enabling them to focus
and perform well in the classroom.
Poor food handling can also lower the caliber of the meal being served. With this
knowledge, it is necessary to look at these procedures for their effective and efficient
operation as well as the services provided in distributing the meals to students as
clients. The canteen manager is then in charge of making sure that the food is safe for
the clients, who are the students. One must thus be well-versed in food safety and
hygiene in order to assess the safety of food provided at school canteens. Food safety
is a responsibility of canteens.
Food should always be handled carefully and in the cleanest environment
possible. Otherwise, it could encounter bacteria that can make people sick. A person
who handles food should constantly be mindful of good cleanliness. Food safety is one
key to create a safety school and is effective to prevent food-borne diseases and other
related infectious disease outbreak and prevalence among students (www.latest-health
articles.com.).
In schools where students purchase their snacks and lunches during the break at
the school cafeteria and street vendors close to the school grounds, food safety must be
maintained and carefully enforced. To guarantee the safety of the students and to avoid
or stop incidents of food poisoning and the spread of food-borne illnesses, 5 food
outlets must adhere to proper sanitary criteria (Sun Star Bacolod News Paper, 2010).
The MSEIFI High School canteen, as well as the products and services they
provide, will be the subject of this research. The MSEIFI High School promotes
students' physical and mental wellness. It is said that "Healthy body, healthy mind,"
hence it is crucial to build and run a school canteen. As a result, the administration of
the MSEIFI High School canteen should provide wholesome meals at reasonable
pricing. As a result, additional effort must be made in its operation, whether it is handled
by the school administration or a hired third party.
The standard of service provided to clients and students alike is one of the things
that must be considered. Therefore, it is essential that service quality be given top
priority because doing so will enable you to gauge the degree of the students' approval
and grow their support.
Narayana Murthy (2000) has researched employee welfare programs and the
socioeconomic makeup of the labor force in Indian industrial organizations. Most
workers in cooperative sector units are discovered to be content with the current
welfare, canteen, and medical facilities.
All these studies support management, unions, and governments in their efforts
to improve the current situation, particularly by focusing on the functional areas of
human resources management and existing welfare amenities in one, two, or more
units with a comparative study in the same industry, such as private, public, or
cooperative. There haven't been many thorough studies in the area of work
environments, and there hasn't been much focus on the supply of government-provided
amenities and facilities for welfare as well as on the management of businesses.
Surprisingly little attempts have been undertaken by academics to examine the scope of
cafeteria facilities available to staff members of any unit. The study demonstrates the
discrepancy and provides explanations for it.
Research on the relative levels of customer satisfaction at Jollibee and
McDonald's was done by Gadais (2004). The approach used to gauge consumer
satisfaction levels was the descriptive kind of study. 100 randomly chosen HRM
students from a Fairview college were given survey questionnaires. Result showed the
following: 1.) on the number of times of visits at the two establishments at least twice a
week. 2.) On what made the respondents decide to eat at either of the two
establishment, it showed the 53% on Jollibee and 49% on McDonald’s for accessibility,
good service, and affordability, 24% and 23% respectively for accessibility alone; 15%
and 19% respectively for good service alone; and 8% and 90% respectively for
affordability alone. 3.) When it comes to level satisfaction of the customers in relation to
customer service, it was found that for both establishments, respondents are satisfied.
Sanitation is ranked as number one. However, cleanliness of table and comfort rooms
were least ranked (fairly satisfied). To offer fast and efficient service was ranked number
one suggestion by the respondents. The reviewed study and the current study share the
same goal, which is to understand the level of consumer satisfaction. Additionally, the
reviewed study concentrated on Jollibee and McDonald's, but our study is only confined
to Caluluan High School.
The purpose of this research was to assess the condition of the school canteen,
to pinpoint areas that needed improvement. The goal of this study was to assess the
challenges faced by Senior High students in relation to the quality of service they
received. Additionally, the research aimed to offer the most suitable and efficient
methods for selecting managers who would supervise every aspect of school canteen
monitoring. Finally, this research may present opportunity for self-reflection and raise
professionalism among cooperative members, allowing them to work more effectively
and deliver enticing meals at reasonable prices.
This study aims to ascertain how satisfied students are with the canteen service
in terms of the food's nutritional value, flavor, cost, and cleanliness, tries to characterize
the characteristics of the canteen crew. After taking these two into account, the
research aims to determine the best course of action to follow in order to enhance the
canteen services at MSEIFI High School.
The researcher limited this research to the Senior High School Students from
MSEIFI in the San Antonio campus wherein it consists of 15 males and 15 females from
the students of Grade 11 and Grade 12. Questionnaires were distributed to Senior High
Student’s for the S.Y 2017-2018.
The purpose of the study was to determine the degree to which Senior High
School students at the MSEIFI San Antonio campus were satisfied with the school
canteen's food service. The information gathered from this study will help the canteen
staff understand the food being served, particularly regarding the techniques used for
preparation and cooking, the types of service provided, the students' preferences for
various food attributes, and the nutritive value of the food being served as determined
by nutritionists. In this study, basic frequency count was reported in percent on a survey
questionnaire utilizing random sampling, more precisely the fishbowl approach.
In order to meet the nutritional requirements of the clientele and help them
develop into physically fit people who like eating good food, it is critical that a school
canteen be established and run. Schools are urged to adopt comprehensive food and
nutrition programs as part of their overall health and well-being initiatives.
The study's conclusions will be used as a guide to enhance canteen
management.