Level of Students' Satisfaction in the Canteen at Tacunan National High School

In Partial Fulfillment of the Requirements for the Inquiries, Investigation, and

Immersion

Submitted by:

Abanilla, Ana Mae

Arobo, Laiza

Blanco, Daniela Marie

Bonggo, Lyndel

De La Peña, Aliyah Mae

Mabandos, Mona Laisa

Macicampo, Jonna Mae

Submitted to:

Mrs. Annabellee Y. Dalman

 ii

APPROVAL SHEET

The research paper titled LEVEL OF STUDENTS’ SATISFACTION IN THE

CANTEEN AT TACUNAN NATIONAL HIGH SCHOOL: BASIS FOR
INTERVENTION, prepared and submitted by ALIYAH MAE R. DE LA PENA ET
AL., in partial fulfillment of the requirements for Inquiries, Investigation, and
Immersion Subject in Senior High School, has been examined and hereby
recommended for approval and acceptance.

JONA G. LAGO
Research Adviser

RESEARCH PAPER REVIEW PANEL

Approved by the Committee on Oral Examination with a grade PASSED.

NILO C. HAGONOY
Chairperson

DANIELLE KRISTAL JOIE C. AGCAMBOT DEVERLY S. SAAD

Member Member

ANNABELLE Y. DALMAN
Subject Teacher

ACCEPTED and APPROVED in partial fulfillment of the requirements for Inquiries,

Investigation, and Immersion Subject in Senior High School.

CRISTOPHER N. LABASTIDA
School Principal
 iii

ABSTRACT

The purpose of the study was to determine the Level of Students' Satisfaction in the
Canteen at Tacunan National High School, Tacunan, Tugbok, Davao City,
Philippines. The research used a descriptive research design with a total of 314
junior and senior respondents who were randomly selected. The only statistical tool
used is mean. The indicators of students' satisfaction was based on the canteen
personnel, health and sanitation, price, and ambiance. The major findings of the
study are the following: the level of students' satisfaction in the canteen among
Tacunan National High School students in terms of: Canteen Personnel is
moderately satisfied, Health and Sanitation is moderately satisfied, Price is rarely
satisfied, and Ambiance is moderately satisfied. Hence, the school canteen
managers are encouraged to improve their current process and procedure in regards
to the canteen personnel, health and sanitation, price, and ambience of the canteen
with special attention to the price aspect of the canteen.

Keywords: Level of Students' Satisfaction, Canteen, Tacunan National High School,

Tacunan, Tugbok, Davao City, Philippines, research, descriptive research design,
total, 314, junior, senior, respondents, randomly selected,students' satisfaction,
canteen personnel, health and sanitation, price, ambiance.
 iv

ACKNOWLEDGEMENT

The researchers wish to express their deepest and most sincere gratitude to

all the individuals who have generously contributed their time and support towards

the successful completion of this endeavor. Their heartfelt thanks and appreciation

are extended to the following:

First and foremost, the researchers would like to dedicate this endeavor to

God Almighty, acknowledging and expressing gratitude for the wisdom, strength,

peace of mind, and good health bestowed upon them throughout the research

process.

A special note of appreciation goes to Jona G. Lago and Jessica Paoline A.

Saguid, whose invaluable guidance, assistance, and unwavering encouragement

empowered the researchers with confidence and knowledge to undertake this

research.

To the esteemed research panelists, Danielle Kristal Joie C. Agcambot,

Deverly S. Saad, and Nilo C. Hagonoy, the researchers extend their utmost gratitude

and appreciation. Their presence during the Proposal Defense and Final Defense, as

well as their precious time and insightful wisdom shared, have significantly

contributed to the refinement and enhancement of this research.

Furthermore, the researchers extend their heartfelt thanks and appreciation to

Annabellee Y. Dalman, whose guidance and support were instrumental in the

creation and improvement of this research paper. Her invaluable input and expertise

have greatly enriched the quality of this work.

Finally, the researchers express their deep gratitude to the respondents who

willingly and actively participated in this study. Their indispensable contribution and
 v

cooperation have played a pivotal role in making this research possible and

meaningful.

Once again, the researchers extend their sincerest thanks and appreciation to

all those who have played a part in this research, acknowledging their valuable

contributions, support, and guidance throughout the entire journey.

To God be the most excellent glory!

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TABLE OF CONTENTS

Page

TITLE PAGE i

APPROVAL SHEET ii

ABSTRACT iii

ACKNOWLEDGEMENT iv

TABLE OF CONTENTS vi

LIST OF TABLES viii

LIST OF FIGURES ix

CHAPTER

1 INTRODUCTION

Background of the Study 1

Statement of the Problem 2

Conceptual Framework 3

Theoretical Framework 5

Scope and Delimitations 6

Significance of the Study 7

Definition of Terms 8

Review of Related Literature 10

2 METHOD

Research Design 14

Research Locale 14

Research Respondents 17

Research Instruments 17
 vii

Data Gathering Procedure 18

Statistical Treatment 19

Ethical Considerations 20

3 RESULTS AND DISCUSSION 23

4 SUMMARY, CONCLUSION, AND RECOMMENDATIONS

Summary of Findings 31

Conclusions 31

Recommendations 32

REFERENCES 33

APPENDICES

A. Permission Letter from the Principal and Class Teachers Consent 41

B. Permission Letters from the Research Advisers 42

C. Permission Letters from the Research Panelists 44

D. Respondents Consent Form 47

E. Parents Consent Form 48

F. Research Rubrics for Proposal Defense 49

G. Permission to Gather Data from the School Coordinators 55

H. Permission to Gather Data from the School Canteen Manager 56

I. Proposal Defense Minutes 57

J. Final Defense Minutes 58

K. Manuscript Approval Form for Proposal Defense 59

L. Manuscript Approval Form for Final Defense 60

M. Survey Questionnaire 61

CURRICULUM VITAE 63
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LIST OF TABLES

Table Page

1 Level of Student Satisfaction in Terms of Canteen Personnel 23

2 Level of Student Satisfaction in Terms of Health and Sanitation 25

3 Level of Student Satisfaction in Terms of Price 27

4 Level of Student Satisfaction in Terms of Ambiance 28

5 Overall Level of Student Satisfaction in Terms of Canteen 30

Personnel, Health Sanitation, Price, and Ambiance

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LIST OF FIGURES

Figure Page

1 Conceptual Framework of the Study 4

2 Map of Tacunan National High School 16

 Chapter 1

INTRODUCTION

Background of the Study

A canteen is a place where food is served and eaten, and where different

snack and drink products are sold (Galabo, 2019). According to Franciscanes

Vilassar de Mar, the canteen is a service provided by the school to all families who

require their children to be present during lunchtime, and it is viewed as a

supplement to the educational activity.

Kanwar and Sanjeeva (2022), student satisfaction is important because

students are the important internal judges of performance of the institute, and

student satisfaction surveys are important and help the Higher Education Institution

to improve and adjust accordingly in the landscape of higher education. According to

a study conducted on Mintal Comprehensive High School by Galabo (2019), canteen

services significantly affect student satisfaction in various factors such as: tangibility,

assurance, reliability, responsiveness, and empathy.

According to a study conducted by Raihen, et. al., (2023) in Bangladesh, staff

behavior, food quality, and price are the three key factors that affect students’

satisfaction.

According to a study conducted by Ruiz, et. al. (2019) in St. Mary’s College

Quezon City, researchers conducted a self-administered survey among fifty percent

of the students in all of the Senior High school sections. Out of all the qualities of the

food, the price has the highest number of very dissatisfied answers. 7% of

respondents have said that they were dissatisfied with the price, and 45% of the

respondents have answered that they are unhappy with it.

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In Tacunan National High School (TNHS), at least 2 students go over the

fence from Junior High up to Senior High School students.

This study is based on Galabo's (2019) research titled "Canteen Service

Quality And Student Satisfaction," which addresses issues similar to those faced by

TNHS. TNHS currently faces challenges concerning its canteen and student

provisions. Price complaints arise as students find canteen products expensive,

leading to affordability issues and dependence on parental support. Moreover, both

teachers and students suggest a larger canteen space to address overcrowding.

Safety and cleanliness concerns also arise, with students reporting instances of flies

landing on the food.

Therefore, this descriptive study aims to determine the students level of

satisfaction with the school canteen. It has the following objectives: conduct a survey

to ascertain respondents’ level of satisfaction with the school canteen; provide some

insight into improving the school canteen; and determine the overall level of

satisfaction with the school canteen at TNHS Students.

The problem of this study is that there is little information about the different

methods schools have done to improve their canteens, particularly in the Philippines

and its respective regions. This study will serve as another point-of-reference for

future researchers and related health and educational sectors.

Statement of the Problem

This study is aimed to determine the level of students’ satisfaction in the

canteen.

Specifically, it sought to answer the following questions:

1. What is the level of students satisfaction in terms of:

 3

1.1. Canteen Personnel

1.2. Health and Sanitation

1.3. Price

1.4. Ambiance

2. What is the overall level of student satisfaction in the canteen at TNHS?

Conceptual Framework

For this study, the researchers used the Input-Process-Output Model or the

IPO Model for the conceptual framework.

Figure 1 illustrates the process of conducting the study and what it aims to

achieve as a result. The Input section contains the first step of the study and what it

aims to achieve which is to Gather Data on the Students’ Level of Satisfaction in the

Canteen. The Process indicates the method that was used to gather data, and

finally, the Output states what the data should provide in the study.
 4

Input Process Output

Figure 1: Conceptual Framework of the Study

 5

Theoretical Framework

This study is supported by the theory of scarcity proposed by Robert B.

Cialdini in 1984 in his textbook “Influence: The Psychology of Persuasion,” which

states that a person values something more if it is scarce (Waschenfelder, 2020). In

economics, scarcity is a fundamental term which describes how the availability of

supplies, raw materials or employees is crucial to producing goods and services and

setting their price (Indeed, 2022). Students are very picky with what they choose to

spend their money on as they only have so little. In the event that they are not

satisfied with the prices, they are bound to choose other places to get cheaper food

such as foods with dubious food quality and safety.

This study is also supported by the Service Quality Model or SERVQUAL

Model of Service Quality which was developed and implemented by the American

marketing gurus Valarie Zeithaml, A. Parasuraman and Leonard Berry in 1988.

According to Mulder (2023), it is a method to capture and measure the service

quality experienced by customers. According to Galabo (2019), there are ten

dimensions that are used to measure service quality, which include tangibility,

reliability, responsiveness, competence, access, courtesy, communication, credibility,

security, and understanding. These ten dimensions are further grouped into five

dimensions in the widely recognized SERVQUAL model. The 5 dimensions are

tangibility, assurance, reliability, responsiveness, and empathy. Tangibility pertains to

the physical facilities, equipment, and appearance of personnel. Assurance refers to

the knowledge and courtesy of employees and their ability to convey trust and

confidence. Reliability is the ability to perform the promised service dependably and

accurately. Responsiveness refers to the willingness to help customers and provide

 6

prompt service. Empathy pertains to the caring, individualized attention the firm

provides its customers.

This study is also supported by the expectancy-disconfirmation theory that

was first introduced by Richard Oliver in his 1980 paper "A Cognitive Model of the

Antecedents and Consequences of Satisfaction Decisions." The

Expectation-Disconfirmation Theory is a theory that explains how satisfaction is

determined by the degree to which expectations are met or exceeded. This theory

suggests that people form expectations about products, services, or experiences

based on prior knowledge, past experiences, or marketing communications. After the

consumption of the product or service, people compare their expectations with their

actual experiences. If the experience meets or exceeds their expectations, they are

likely to be satisfied. On the other hand, if the experience falls short of their

expectations, they are likely to be dissatisfied (Oliver, 1980).

Scope and Delimitations

This study will determine the level of student satisfaction in the canteen. The

primary subject of this research study will consist of Junior and Senior High School

students enrolled in the academic year 2022 - 2023. The respondents will be limited

to a maximum of three hundred and fourteen students out of the one thousand four

hundred fifty-one population in TNHS in detail, forty-two from Grade 7, fifty-one from

Grade 8, fifty-eight from Grade 9, sixty-two from Grade Ten, sixty from Grade Eleven,

and forty-one from Grade Twelve.

Moreover, the respondents will be selected using stratified random sampling.

 7

Significance of the Study

This study may be significant to the following people as it may provide a

comprehensive understanding on the level of students’ satisfaction in the canteen in

TNHS.

School Administration. This study will provide information that can be used

to identify aspects of the canteen management where it needs improvement. To

better serve its primary consumers in the canteen as well as lessening the burden of

providing those products.

School Canteen Managers. This may provide the information intended for

canteen managers or to the canteen in charge to identify priority ways to enhance

canteen services in order to better satisfy their customers.

Future Researchers. The knowledge gained by the researchers in this study

may be used to supplement their review of related literature in the future. As a result,

the importance of this study to future researchers may serve as a foundation for new

research studies and can provide recommendations to investigate other variables

related to this study. They may broaden the scope of their research or improve it.

Parents. This study may serve as a parent’s point of reference in

understanding the importance of adjusting to their child's needs. This study may

provide enlightenment for some parents who may be encouraged to pack their

children lunches or snacks to ensure that they can eat properly and satiate their

hunger.

Students. This study may help them voice out and validate their views on the

state of the canteen by answering a survey. An improvement on canteen services

could result in improved service quality in the canteen therefore, preventing

dissatisfaction amongst students.

 8

Definition of Terms

The following terms are defined either conceptually or operationally to aid

your comprehension of the investigation.

Student Satisfaction. This refers to the level of satisfaction perceived by

students in the school canteen. Elliott & Shin (2002) defined student satisfaction as

the favorability of a student‘s subjective evaluation of the various outcomes and

experiences associated with education. In this study, it has three levels, High,

Moderate, and Low.

High Student Satisfaction. In this study, it refers to student

satisfaction in canteens, where costs are fair or low compared to its service

and products. It encompasses High and Very Satisfied responses.

Moderate Student Satisfaction. In this study, it refers to student satisfaction

in canteens, where costs are a bit high but not unreasonably so compared to

its service and products. It encompasses Moderately Satisfied responses.

Low Student Satisfaction. In this study, it refers to student satisfaction in

canteens, where costs are too high compared to its service and products. It

encompasses Not and Rarely Satisfied responses.

Canteen Personnel. A canteen worker is someone who spends the majority of her

working hours supervising, cooking, performing kitchen tasks, serving customers,

and managing canteen and mobile cash sales (Law Insider, n.d.).

Health and Sanitation. According to the World Health Organization, Health is a

state of complete physical, mental and social well-being and not merely the absence

of disease or infirmity. Sanitation refers to the safe collection, transportation,

treatment and disposal of human wastes (Navarro, 1994).

 9

Price. According to Roser (2021), food prices refer to the average price level for food

across countries, regions and on a global scale.

Ambiance. Ambiance refers to the atmosphere or mood of a place or environment,

often created through a combination of sensory elements such as lighting, sound,

and decor (Vocabulary, n.d.).

 10

Review of Related Literature

This section contains readings from a variety of sources, including books,

journals, websites, and other reading materials, as well as information about the

level of student satisfaction in the canteen.

On Student Satisfaction. According to Kanwar and Sanjeeva (2022), student

satisfaction can be defined as an attitude resulting from an assessment of students’

educational experience, services and facilities provided by the institution. According

to Brug and Oliver (2010), student satisfaction in many ways may be linked to

academic performance in that it offers students a positive attitude about the

institution and makes them more inclined to seek support, as opposed to feeling

further frustrated by the university and what it has to offer (Brug & Oliver, 2010).

Teaching ability, curriculum flexibility, university status and prestige,

independence, faculty care, student growth and development, student centeredness,

campus climate, institutional effectiveness, and social conditions have been

identified as major determinants of student satisfaction in higher education by

Douglas et. al. (2006) and Palacio et. al. (2002).

Canteen Personnel. Administrators and canteen committees have a

responsibility to make sure that school canteens adhere to national standards for

food preparation, storage, hygiene, and safety. Failing to do so could have serious

health repercussions for staff and students who eat the food (Pilgrim, 2013).

According to DepEd Order 8, S. 2007, the designated H.E. Canteen teachers

shall ensure the full participation of the pupils/students in the planning, purchasing,

handling, storage, preparation, serving and sale of safe and nutritious foods/meals.
 11

According to a study conducted by Gupta and Zeithaml (2006) cited by

Galabo (2019), appearance of physical facilities, equipment, personnel, and written

materials in stores attracts customers.

Health and Sanitation. Health and sanitation is important to school canteens

because neglecting to keep the school canteen well kept can lead to various

foodborne illnesses among students, teachers and staff. While personal hygiene is

essential, keeping the dining area itself clean on a regular basis will prevent the

spread of bacteria germs (Davis, 2021).

According to Kibret and Abera (2012), places that serve food that are at risk of

carrying diseases that might harm the health and safety of its customers as such it is

imperative that proper sanitation is most observed in places where food is served in

school to maintain student safety and satisfaction.

Price. Food prices affect producers and consumers of food, high food prices

for products that are in abundance will dissuade customers from buying it, and low

prices during high demand and low supply will lead to producers making no profit

from their products (Waterlander et al., 2019).

The price of food gives an important indicator of the balance between

agricultural production and market demand. These prices matter to consumers and

producers. They have obvious impacts on consumer affordability. But they also affect

the income of farmers and producers (Roser, 2021).

According to Wiggins and Levy (2008), higher prices mean problems for three

groups: poor households struggling to cope with higher costs of food; governments

of low income food-importing countries facing higher import bills and higher energy

prices; and agencies such as the World Food Programme (WFP) that use food aid to

combat food emergencies.

 12

Food price inflation rate has always been relevant but it is especially obvious

during this post-pandemic days. Food prices have fueled Philippine inflation, which

accelerated to a 14-year high of 8.1% in December. That brought the full-year

average to 5.8%, well above the government's 2% to 4% target (Venson, 2023).

According to MacLachlan and Sweitzer (2023) in USDA ERS - Summary

Findings, food prices have greatly impacted the prices of products in school

canteens. In 2022, food prices increased by 9.9%. Food-at-home prices increased

by 11.4%, while food-away-from-home prices increased by 7.7%. All food price

categories tracked by the Economic Research Service (ERS) increased by more

than 5%, and all food categories grew faster than their historical average rate.

While inflation is inching down (NBC News, 2023), food prices at primary and

secondary schools are up more than 300% in January (U.S. Bureau of Labor

Statistics, 2023) from the year before, federal data shows. It reflects the expiration of

pandemic-era aid (NBC News, 2022) to schools, but it also includes economy-wide

pressures that have driven up food, energy, labor and delivery costs over the past

year for businesses and consumers alike (NBC News, 2023).

According to Rebecca Wyse who conducted a study in 2017 in Australia,

there was a significant difference in the mean price of foods with greater source of

nutritional value, foods with some nutritional value, and food that lacked nutritional

value. Foods with greater source of nutritional value were more expensive than

foods with some nutritional value in main-meal categories (‘Sandwiches’ +₱23.34,

‘Hot Foods’ +₱38.54), and the reverse true for non-meal categories (‘Drinks’ −₱7.06,

‘Snacks’ −₱9.77, ‘Frozen Snacks’ −₱13.57).

 13

Ambiance. According to a study conducted by Kumar and Aggarwal (2019),

findings from twenty research papers have shown that atmospheric attributes

significantly influence behavioral intentions and customer satisfaction.

The environment can exert a strong influence on people's food decisions. In

order to facilitate students to make more healthy food choices and to develop healthy

eating habits, it is important that the school food environment is healthy (Mensink et

al., 2012).

According to Namkung and Jang (2008) cited by Galabo (2019), ambiance of

the cafeteria plays a big part in customer satisfaction. This element is about

comfortable seating arrangements that leave enough space for customers to move,

or high quality design of the space and building, and also the suitable music.
 14

Chapter 2

METHOD

This section describes the procedures used in the study, including the

research design, research locale, research respondents, research instrument, data

collection procedure, statistical treatment, and ethical consideration.

Research Design

According to Aliaga and Gunderson (2002) cited by Apuke (2017),

quantitative research is explaining a phenomena by collecting numerical data that

are analyzed using mathematically-based methods, in particular, statistics. This

research design will be used by the researchers to determine the level of students’

satisfaction in the canteen in TNHS.

Descriptive research aims to accurately and systematically describe a

population, situation or phenomenon. A descriptive research design can use a wide

variety of research methods to investigate one or more variables (McCombes, 2022).

The aforementioned research design is applicable for this study since it

proposes and collects numerical data from students, using the adapted instrument to

measure their level of satisfaction in the canteen.

Research Locale

This study is conducted at TNHS. The school was founded in 2011, acquiring

2.2 hectares of land from Tacunan Elementary School, and is an educational

institution that encompasses both Junior and Senior High School Levels under the

K-12 program. The first principal of the school was Mrs. Leah Camilotes. Since then,
 15

four principals have served the school. The current principal, Mr. Christopher N.

Labastida was assigned to the position on February 17, 2023.

In 2023, TNHS celebrated its twelfth founding anniversary. The researchers

chose this school as it was the most convenient to gather data from and have the

most prevalent issue at the school currently.

 16

Figure 2: A screenshot of TNHS in Davao City on Google Maps.

 17

Research Respondents

The respondents to this study will be the Junior and Senior High School

students coming from TNHS for the school year 2022 - 2023. A Stratified random

sampling method will be used to determine the number of respondents from the

student population. TNHS has a total of one thousand four hundred fifty-one

students but a maximum of three hundred and fourteen students will be randomly

selected as respondents in detail, forty-two from Grade 7, fifty-one from Grade 8,

fifty-eight from Grade 9, sixty-two from Grade Ten, sixty from Grade Eleven, and

forty-one from Grade Twelve.

Research Instrument

This study will use an adapted survey questionnaire instrument to assess the

respondents level of satisfaction in the canteen

To measure the level of satisfaction in the canteen, the researchers will use

an adapted form of Canteen Service Quality And Student Satisfaction from

Galabo (2019), with the focus on measuring student satisfaction to create the

adapted survey questionnaire. The survey questionnaire will assess the respondents

level of satisfaction in the canteen.

It consists of twelve (12) questions; items 1-3 will measure students’s

satisfaction in terms of canteen personnel, items 4-5 will measure the students’

satisfaction in terms of health and sanitation, items 6-8 will measure the students’

satisfaction in terms of prices, and items 9-12 will measure the students’ satisfaction

in terms of ambiance. It will be answered using the Likert Scale.

The following parameter limits, descriptive equivalent, and interpretation will

be used to determine level of satisfaction in the canteen.

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Parameter Limits Descriptive Equivalent Interpretation

4.20 - 5.00 Highly Satisfied This means that the

students of TNHS are
highly satisfied with the
canteen.

3.50 - 4.19 Very Satisfied This means that the

students of TNHS are
very satisfied with the
canteen.

2.60 - 3.49 Moderately Satisfied This means that the

students of TNHS are
moderately satisfied with
the canteen.

1.80 - 2.59 Rarely Satisfied This means that the

students of TNHS are
rarely satisfied with the
canteen.

1.00 - 1.79 Not Satisfied This means that the

students of TNHS are not
satisfied with the canteen.

Data Gathering Procedure

To conduct this study, the researchers carried out the following steps:

Seeking Permission to Conduct the Study. The researchers sought

approval from the School Principal, the Inquiries, Investigation and Immersion

Subject Teacher, and the two research advisers, requesting permission to conduct

the study on all selected junior and senior high school students. The researchers

received a response and/or the signature of approval from all parties.

Seeking the Respondent’s Consent. The researchers had the respondents

write their name, section, and signature in the corresponding respondent consent

survey form after they answered the survey. The act of answering the survey

questionnaire served as an indication of consent from the respondents. In cases

where respondents did not wish to participate in the study, they simply refrained from
 19

answering the survey questionnaire. This explanation was provided during the

distribution of survey questionnaires. The inclusion of the respondents' personal

names on the survey questionnaire was not required.

The researchers ensured that the gathered data was treated with

confidentiality and privacy, and that specific identifiers were not used in any reports,

presentations, or publications resulting from the study. Only the primary investigator

or researchers had access to the files. To ensure anonymity, the researchers took

measures to carefully destroy the respondents' data once the study was concluded.

Administration/Retrieval of the data needed. The survey was administered

during class time with the consent of the respective class teachers, as most

respondents did not remain in their classrooms during recess and lunch time. This

approach maximized the survey's coverage across all grade levels and sections. The

survey questionnaires were collected once all willing respondents had completed all

the items. Only one response per respondent was allowed.

Checking, Collating, and Processing of Data. The researchers tabulated

and arranged the data collected from the respondents. They then examined the

information to draw conclusions and engage in a discussion. To preserve the

integrity of the data and respondents' privacy, the Excel file did not include email

addresses or other contact methods.

Statistical Treatment

The following statistical procedures were used to interpret the data gathered

from the respondents of the study.

Simple Random Sampling. This sampling method was used to take a

sample of 314 students.

 20

Stratified Random Sampling. This sampling method was used to determine

the number of respondents in each grade level.

Mean. This tool was used to determine the average level of students’

satisfaction in the canteen.

Survey. This tool was used to gather the data from the respondents. This is

where data will be taken from for analysis.

Ethical Consideration

Respect for Persons. The ethical principle that emphasizes the safeguarding

of all people's autonomy, treating them with kindness and respect, and allowing for

informed consent (National Health Guidelines for Health and Health-Related

Research, 2017).

To ensure the well-being of the respondents, the researchers sought

permission from the school heads or principal before proceeding with the survey.

Obtaining consent from both the student respondents and the school head/principal

was deemed essential for this study. The participation of the respondents was

entirely voluntary, with no coercion involved, and they were free to decline at any

point.

Furthermore, respondents were not required to supply any personal

information to the researchers if they preferred not to provide it. This also applied to

the information acquired through surveys. They had the option of not responding to

any items or queries. The data or information they provided was handled carefully

and anonymously, using discrete coding. Individual identities were not used in any

reports, presentations, or publications resulting from the study. Throughout the study,
 21

all data was kept in password-protected or locked files, with no access granted to

anyone other than the main investigator.

Beneficence. The ethical principle that protects people from harm by

maximizing expected benefits and reducing potential risks of harm (National Health

Guidelines for Health and Health-Related Research, 2017).

TThe researchers ensured that no harm was done to the respondents during

the study, prioritizing the principles of beneficence and focusing on the welfare and

safety of the participants. They avoided any manipulation of information that could

influence the respondents' perception. Additionally, the researchers prioritized

security and safety, taking precautionary measures to ensure that the tools and

surveys used had no negative consequences. Respondents had the option to refrain

from answering questions that made them uncomfortable, and they were allowed to

withdraw if they felt they could not relate to the requested information.

The findings of this study were utilized by school administrators and other

educational institutions, including DepEd, to design or modify programs concerning

students' health and well-being on campus.

Justice. The ethical obligation to treat each individual in accordance with

what is morally right and fair, to give each person what is due to him or her; principle

that primarily refers to distributive justice, which requires the equal distribution of

both the burdens and benefits of participation in research (National Health

Guidelines for Health and Health-Related Research, 2017).

In this study, the number of respondents was determined from the population

using the stratified random sampling method. The students of TNHS were selected

as the respondents.
 22

Furthermore, the respondents were provided with sufficient time to complete

the survey questionnaire at their leisure. They did not need to return the survey

questionnaires to the researchers on the same day; instead, they were able to

answer the survey questionnaires with security and anonymity. Additionally, the

researchers ensured that the study period was convenient for the respondents,

without compromising their health, time, or mental well-being while answering the

survey questionnaire. Moreover, the researchers took measures to ensure that the

study did not disrupt or hinder the respondents' class schedule or break time.
 23

Chapter 3

RESULTS AND DISCUSSION

This chapter presents and analyzes the research findings. It summarizes data

collection and participant details, organizes the results thematically, and provides key

findings supported by methods. The discussion interprets the results, compares

them to existing literature, and explores implications for theory, practice, and policy.

Level of Student Satisfaction in Terms of Canteen Personnel

Displayed in Table 1 is the data on the level of student satisfaction in the

school canteen of TNHS in terms of Canteen Personnel. The mean ratings are as

follows: the canteen personnel are friendly and accommodating. (2.74) or moderately

satisfied; the canteen staff wear hair net and gloves to observe cleanliness in the

preparation and handling of foods. (2.38) or rarely satisfied; the canteen staff

entertain student customers promptly and without any delay (2.70) or moderately

satisfied.

Table 1 Level of Student Satisfaction in Terms of Canteen Personnel

No. Items Mean SD Descriptive

Level

1. The canteen personnel are 2.74 1.16 Moderately

friendly and accommodating. Satisfied

2. The canteen personnel wear hair 2.38 1.22 Rarely Satisfied

nets and gloves to observe
cleanliness in the preparation and
handling of foods.

3. The canteen personnel entertain 2.70 1.13 Moderately

student customers promptly and Satisfied
without any delay.

Overall Mean 2.61 1.17 Moderately

Satisfied
 24

The table shows that the students’ satisfaction in the canteen of TNHS in

terms of Canteen Personnel is at a moderate level with a mean of 2.61. Thus, it

shows that the students were satisfied with the canteen personnels accommodation.

This is in accordance with the study of Barber and Scarcelli (2010), where

students evaluate the quality of service based on the cleanliness of the canteen. The

results imply that the canteen should put more focus on wearing the appropriate

personal protective equipment while handling the products, especially those that

need to be cooked or prepared beforehand such as maruya, buko pandan, etc.

Proper accommodation of students in the canteen involves several

considerations to ensure their well-being and a conducive dining environment. This

includes providing adequate space to accommodate the number of students,

implementing an efficient queuing system to manage student flow, and maintaining

high standards of hygiene and sanitation (Fabre and Pacpaco, 2020).

Food safety is crucial, necessitating proper food handling and storage

practices and compliance with local health regulations (FoodDocs, n.d.). According

to Eisau (2022), catering to diverse dietary needs and preferences by offering a

variety of food options is important. Seating arrangements should be designed to

promote social interaction and comfort (Cobus Spaces, 2023).

It is essential to consult official guidelines from educational institutions or

relevant health and safety authorities to ensure adherence to regulations and best

practices in handling students in the canteen setting (DepEd, 2007).

Level of Student Satisfaction in Terms of Health and Sanitation

Displayed in Table 2 is the data on the level of student satisfaction in the

school canteen of TNHS in terms of Health and Sanitation. The mean ratings are as
 25

follows: the utensils, tools, and equipment used in the canteen are sanitized or clean.

(3.07) or moderately satisfied; the products displayed in the canteen are presentable,

clean, and contain the required nutrition value. (3.23) or moderately satisfied.

Table 2 Level of Student Satisfaction in Terms of Health and Sanitation

No. Items Mean SD Descriptive

Level

1. The utensils, tools, and equipment 3.07 1.08 Moderately

used in the canteen are sanitized Satisfied
or clean.

2. The products displayed in the 3.23 1.18 Moderately

canteen are presentable, clean, Satisfied
and contain the required nutrition
value.

Overall Mean 3.15 1.13 Moderately

Satisfied

Table 2 shows that the students’ satisfaction in the canteen of TNHS in terms

of Health and Sanitation is at a moderate level with a mean of 3.15. Thus, it shows

that the students were satisfied with the health and sanitation of the products.

This is in accordance with the study of Lim et al., (2021) where the researcher

found that customers' responses were ‘neutral’ regarding utensils and equipment

cleanliness (A2), and the food being well-covered (A7).The moderate satisfaction of

the students imply that while the students are aware of the lack of proper nutrition in

the products sold in the canteen they are not too concerned to believe it is an issue,

the same sentiment applies for the sanitation of the equipment.

Health and sanitation are crucial in a canteen setting due to their impact on

food safety and consumer well-being. Furthermore, unsafe food handling and poor

hygiene practices can lead to foodborne illnesses, contributing to millions of cases

worldwide annually according to WHO (2015). Implementing measures such as

 26

regular handwashing, proper food storage, utensil cleaning, and temperature control

significantly reduce the risk of food contamination and subsequent illnesses (CDC,

2020). According to Todd et al., (2009), hygiene practices play a key role in reducing

foodborne illness outbreaks in food service establishments.

According to the United States Food and Drug Administration (2017),

compliance with local, national, and international regulations and standards is

important in canteens to ensure health and sanitation practices are in line with

requirements. Government agencies and health departments often have specific

guidelines for food service establishments to maintain proper hygiene, sanitation,

and food handling practices. Non-compliance can result in penalties, closure, or legal

consequences.

According to a study conducted by Canny (2013), maintaining a clean

and hygienic canteen environment promotes customer trust and satisfaction and

consumers are more likely to choose a canteen that prioritizes health and sanitation,

as it gives them confidence in the safety and quality of the food served thus resulting

in a positive reputation vital for the success and sustainability of canteens.

Level of Student Satisfaction in Terms of Price

Displayed in Table 3 is the data on the level of student satisfaction in the

school canteen of TNHS in terms of Price. The mean ratings are as follows: the

snacks in the canteen are affordable to the students (2.39) or rarely satisfied; the

meals/heavy foods are affordable to the students. (2.46) or rarely satisfied; the

beverages are affordable to the students. (2.63) or moderately satisfied.

 27

Table 3 Level of Student Satisfaction in Terms of Price

No. Items Mean SD Descriptive

Level

1. The snacks in the canteen are 2.39 1.12 Rarely Satisfied

affordable to the students.

2. The meals/heavy foods are 2.46 1.11 Rarely Satisfied

affordable to the students.

3. The beverages are affordable to 2.63 1.14 Moderately

the students. Satisfied

Overall Mean 2.49 1.13 Rarely

Satisfied

The table shows that the students’ satisfaction in the canteen of TNHS in

terms of Price is at a low level with a mean of 2.49. Thus, it shows that students

were rarely satisfied with the prices of the products aside from the beverages which

they were moderately satisfied with.

This is in accordance with the study of Chortatos et al., (2018), where the

researchers found that despite the school's policy prohibiting students from leaving

the premises during school hours, numerous students regularly disregarded this rule

to visit nearby food establishments during breaks. Additionally, there were instances

of students visiting these shops outside of school hours, either before or after school.

Some students even mentioned that the lower prices at these shops compared to the

school canteen served as a motivating factor for them to prefer purchasing from the

shops.

According to a canteen associate and manager in TNHS, the factors affecting

the prices of the products sold in the canteen are: cost of materials, competitors,

trends, and DepEd Order 8, s. 2007 requiring the school to get 20% of the total

proceeds from the teachers’ cooperative-managed canteen. They also mentioned

 28

that the school only receives 15% of the total proceeds from the teachers’

cooperative-managed canteen to give more to the producers considering the

school’s environment and location which is disadvantageous for the people

delivering their products to the school, any more and it would result in prices rising to

properly compensate the producers where the canteen gets its raw materials from.

Level of Student Satisfaction in Terms of Ambiance

Displayed in Table 4 is the data on the level of student satisfaction in the

school canteen of TNHS in terms of Ambiance. The mean ratings are as follows: the

canteen cleanliness is well-maintained. (2.98) or moderately satisfied; the canteen is

well-organized and well-managed. (3.07) or moderately satisfied; the ambiance in

the canteen is good and refreshing. (2.96) or moderately satisfied; the canteen is

strategically situated in a place where it is accessible to all students. (3.13) or

moderately satisfied.

Table 4 Level of Student Satisfaction in Terms of Ambiance

No. Items Mean SD Descriptive

Level

1. The canteen cleanliness is 2.99 1.07 Moderately

well-maintained. Satisfied

2. The canteen is well-organized and 3.10 1.12 Moderately

well-managed. Satisfied

3. The ambiance in the canteen is 2.96 1.13 Moderately

good and refreshing. Satisfied

4. The canteen is strategically situated 3.14 1.15 Moderately

in a place where it is accessible to Satisfied
all students.

Overall Mean 3.05 1.12 Moderately

Satisfied
 29

The table shows that the students’ satisfaction in the canteen of TNHS in

terms of Ambiance is at a moderate level with a mean of 3.05. Thus, it shows that

students were moderately satisfied with the overall environment of the canteen.

This is in accordance with the study of Namkung and Jang (2008) where the

researchers found that the ambiance of the cafeteria plays a big part in customer

satisfaction. A unique or comfortable ambiance would be able to attract more

customers in the canteen, resulting in the students being more satisfied with the

canteen.

According to a study conducted by Qureshi et al., (2014) in Pakistan, 97% of

respondents who were asked about the significance of ambience and how it affects

their decisions while out and about agreed that it adds an advantage and influences

their choices in some way. This study implies that ambiance is extremely important in

people’s decision-making regarding where they eat, whether that be to a restaurant

or a simple school canteen. A dirty and ill-maintained environment is not a good

thing to see near food nor to purchase from.

Overall Level of Student Satisfaction in Terms of Canteen Personnel, Health

and Sanitation, Price, and Ambiance

Displayed in Table 5 is the data on the overall level of student satisfaction in

the school canteen of TNHS in terms of: Canteen Personnel, Health and Sanitation,

Price, and Ambiance. The mean ratings are as follows: Canteen Personnel. (2.61) or

moderately satisfied; Health and Sanitation (3.15) or moderately satisfied; Price

(2.49) or rarely satisfied; Ambiance (3.05) or moderately satisfied.

 30

Table 5 Overall Level of Student Satisfaction in Terms of Canteen Personnel, Health

and Sanitation, Price, and Ambiance

No. Items Mean SD Descriptive

Level

1. Canteen Personnel 2.61 1.17 Moderately

Satisfied

2. Health and Sanitation 3.15 1.13 Moderately

Satisfied

3. Price 2.49 1.13 Rarely Satisfied

4. Ambiance 3.05 1.12 Moderately

Satisfied

Overall Mean 2.82 1.14 Moderately

Satisfied

The table shows that the students’ satisfaction in the canteen of TNHS in all

indicators is at a moderate level with a mean of 2.82. Thus, it shows that students

were moderately satisfied with the overall operations and management of the

canteen.

This is in accordance with the study of Galabo (2019) where the researcher

found that the overall satisfaction of the students in Mintal Comprehensive High

School is moderately satisfied.

According to a study conducted by Raihen et al., (2023) in Bangladesh, the

researchers concluded that improvements to food quality and selection, food item

variability, surroundings, and pricing may have the greatest potential in terms of

student food satisfaction. This implies that the indicators in this study do significantly

affect student satisfaction.

 31

Chapter 4

SUMMARY, CONCLUSION, AND RECOMMENDATION

This chapter presents the summary of the major findings of the study, the

conclusions, and recommendations for possible implementations.

Summary of Findings

The major findings of the study are the following:

1. The overall mean on the level of student satisfaction in the canteen among

TNHS students in terms of Canteen Personnel is 2.61 with a descriptive

equivalent of moderately satisfied.

2. The overall mean on the level of student satisfaction in the canteen among

TNHS students in terms of Health and Sanitation is 3.15 with a descriptive

equivalent of moderately satisfied.

3. The overall mean on the level of student satisfaction in the canteen among

TNHS students in terms of Price is 2.49 with a descriptive equivalent of rarely

satisfied.

4. The overall mean on the level of student satisfaction in the canteen among

TNHS students in terms of Ambiance is 3.05 with a descriptive equivalent of

moderately satisfied.

5. The overall mean on the level of student satisfaction in the canteen among

TNHS students is 2.82 with a descriptive equivalent of moderately satisfied.

Conclusion

Conclusions are drawn in this section based on the findings of the study:

1. The level of students satisfaction among TNHS students in terms of:

 32

1.1. The level of Canteen Personnel is Moderate.

1.2. The level of Health and Sanitation is Moderate.

1.3. The level of Price is Low.

1.4. The level of Ambiance is Moderate.

2. The overall level of Student Satisfaction among TNHS students is Moderate.

Recommendations

Based on the findings and the conclusions presented, the following

recommendations are suggested:

1. The canteen managers are suggested to orient their staff on proper health

and sanitation, maintenance of its facilities, awareness of its products, and the

importance of a clean environment and proper ambiance on their customers'

health and well-being as well as their business.

2. The school administration is suggested to prioritize the health and safety of its

students and staff by fixing the water issue in the school. The lack of water

leaves its students and staff dehydrated, and its environment improperly

maintained and cleaned.

3. The school administration is suggested to make use of some open land in the

school as gulayan sa paaralan to allow for cheaper procuring of raw materials

for the canteen as well as for enhancing the school appearance. The result

would be a school garden where the school can procure fresh and cheap raw

materials for the needs of the school, in particular the canteen.

4. The school administration is suggested to improve the environment by regular

cleaning or proper designated location for the school canteen.

 33

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https://apps.who.int/iris/bitstream/handle/10665/199350/9789241565165_eng.
pdf

Centers for Disease Control and Prevention (CDC). (2020). Food Safety: What You
Should Know. Retrieved from
https://www.cdc.gov/foodsafety/communication/basics.html

Todd, E. C. D., Greig, J., Bartleson, C. A., & Michaels, B. S. (2009). Outbreaks
Where Food Workers Have Been Implicated in the Spread of Foodborne
Disease. Part 6. Transmission and Survival of Pathogens in the Food
Processing and Preparation Environment. Journal of Food Protection, 72(1),
202–219. https://doi.org/10.4315/0362-028x-72.1.202

United States Food and Drug Administration (FDA). (2017). Food Code. Retrieved
from https://www.fda.gov/food/fda-food-code/food-code-2017

Canny, I. U. (2013). The Role of Food Quality, Service Quality, and Physical
Environment on Customer Satisfaction and Future Behavioral Intentions in
Casual Dining Restaurant. Social Science Research Network.
https://doi.org/10.2139/ssrn.2363339

Fabre, D. C. A., Pacpaco, E. R., (December 2020) Management and Operations of

School Canteens: Basis for an Enhanced Canteen Development Program
Retrieved from https://ajehd.unp.edu.ph/index.php/ajehd/article/download/9/9

Food Safety Definition & Why is Food Safety Important. (n.d.).

https://www.fooddocs.com/post/why-is-food-safety-important

Eisau. (2022). What Makes a School Canteen Good. Educational Infrastructure

Services Australia.
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Cobus Spaces. (2023). Furniture essentials for a school canteen. Cobus Spaces.
https://cobus-spaces.com/furniture-essentials-for-a-school-canteen/
 39

Department of Education. (2007, February 6).Revised Implementing Guidelines on

the Operation and Management of School Canteens in Public Elementary and
Secondary Schools
https://www.deped.gov.ph/2007/02/06/do-8-s-2007-revised-implementing-guid
elines-on-the-operation-and-management-of-school-canteens-in-public-eleme
ntary-and-secondary-schools/

Qureshi, I. A., Irfan, U., Whitty, M., & Desta, A. (2014). Impact of Service and
Ambiance on Customer Satisfaction and Loyalty in Restaurant Industry: An
Empirical Study of Pakistan. The International Journal of Business &
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Shohaimi, S. (2021). Measuring customer satisfaction on the cleanliness of
food premises using fuzzy conjoint analysis: A pilot test. PLOS ONE, 16(9),
e0256896. https://doi.org/10.1371/journal.pone.0256896

Raihen, M. N., Akter, S., & Sardar, M. N. (2023). Food Satisfaction among Students:
A Study of Present Public University Students in Bangladesh. Journal of
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https://doi.org/10.32996/jmss.2023.4.1.1
 40

APPENDICES
 41

Appendix A

PERMISSION LETTER FROM THE PRINCIPAL AND CLASS TEACHERS

CONSENT

T
 42

Appendix B

PERMISSION LETTERS FROM THE RESEARCH ADVISERS

43
 44

Appendix C
PERMISSION LETTERS FROM THE RESEARCH PANELISTS
45
46
 47

Appendix D
RESPONDENTS CONSENT FORM
 48

Appendix E
PARENTS CONSENT FORM
 49

Appendix F
RESEARCH RUBRICS FOR PROPOSAL DEFENSE
50
51
52
53
54
 55

Appendix G
PERMISSION TO GATHER DATA FROM THE SCHOOL COORDINATORS
 56

Appendix H
PERMISSION TO GATHER DATA FROM THE SCHOOL CANTEEN MANAGER
 57

Appendix I
PROPOSAL DEFENSE MINUTES
 58

Appendix J
FINAL DEFENSE MINUTES
 59

Appendix K
MANUSCRIPT APPROVAL FORM FOR PROPOSAL DEFENSE
 60

Appendix L
MANUSCRIPT APPROVAL FORM FOR FINAL DEFENSE
 61

Appendix M
The Level of Student Satisfaction Survey Questionnaire for Inquiries,
Investigation, and Immersion Research
Group 2 - Home Economics | Grade 12 - Apo

Check the box which corresponds to your honest response.

1 - Not Satisfied 2 - Rarely Satisfied 3 - Moderately Satisfied 4 - Very Satisfied

5 - Highly Satisfied

Questions Not Rarely Moderately Very Highly

Satisfied Satisfied Satisfied Satisfied Satisfied

Canteen Personnel

1. The canteen
personnel are
friendly and
accommodating.

2. The canteen
personnel wear
hair nets and
gloves to observe
cleanliness in the
preparation and
handling of foods.

3. The canteen
personnel
entertain student
customers
promptly and
without any delay.

Health and Sanitation

4. The utensils,
tools, and
equipment used
in the canteen
are sanitized or
clean.

5. The products
displayed in the
canteen are
presentable,
clean, and
 62

contain the
required
nutritional value.

Price

6. The snacks in the

canteen are
affordable to the
students.

7. The meals /
heavy food are
affordable to the
students.

8. The beverages
are affordable to
the students.

Ambiance

9. The canteen
cleanliness is
well-maintained.

10. The canteen is

well-organized
and
well-managed.

11. The ambiance in

the canteen is
good and
refreshing.

12. The canteen is

strategically
situated in a
place where it is
accessible and
convenient to all
students.
 63

CURRICULUM VITAE

ALIYAH MAE R. DE LA PENA

Phase 9B Block 22 Lot 24, Deca Homes, Tacunan,
Tugbok District
Davao City, 8000
aliyahmadelapena0@gmail.com
09265822790 (Globe)

Education
Senior High School Graduate
Home Economics - Cookery, Food and Beverage
Services, Bread and Pastry Production
Tacunan National High School, 2023

Experience
Service Crew, Ezra’s Restaurant - April 2023
● Provided excellent customer service by greeting and assisting customers in a
friendly and professional manner.
● Prepared and served food and beverages according to established standards
and recipes.
● Handled cash transactions accurately and efficiently, ensuring correct change
and proper cash register management.
● Maintained cleanliness and hygiene in the dining area, including tables,
chairs, and utensils.
● Collaborated with team members to ensure smooth operations and timely
order delivery.

Skills
● Customer Service
● Food Preparation and Handling
● Cash Handling and Point-of-Sale (POS)
● Communication
● Teamwork

Achievements
Academic Awards
● With Honors - First Grading
● With High Honors - Second Grading
● With High Honors - Third Grading

References
Cristina B. Florida 09503271869 Teacher
Jona G. Lago 09276018990 Teacher
 64

CURRICULUM VITAE

LYNDEL E. BONGGO
Pag-Asa Purok 9-B, Tacunan, Tugbok District
Davao City, 8000
lyndelbonggo3@gmail.com
09632642151

Education
Senior High School Graduate
Home Economics - Cookery, Food and Beverage
Services, Bread and Pastry Production
Tacunan National High School, 2023

Experience
Service Crew, Ezra’s Restaurant - April 2023
● Assisted customers with their dining needs, ensuring a pleasant and
enjoyable experience.
● Took orders accurately and efficiently, paying attention to specific requests
and dietary restrictions.
● Delivered food and beverages promptly, maintaining a high level of service
and professionalism.
● Handled cash transactions and operated the POS system with accuracy and
attention to detail.
● Collaborated with team members to maintain a clean and organized dining
area, ensuring a welcoming atmosphere for guests.

Skills
● Excellent customer service skills
● Strong communication abilities
● Attention to detail
● Ability to work well in a team
● Efficient time management

References
Cristina B. Florida 09503271869 Teacher
Jona G. Lago 09276018990 Teacher
 65

CURRICULUM VITAE

ANA MAE D. ABANILLA

Purok 7, Tacunan, Tugbok District
Davao City, 8000
anaabanilla11@gmail.com
09076505132 (TnT)

Education
Senior High School Graduate
Home Economics - Cookery, Food and Beverage
Services, Bread and Pastry Production
Tacunan National High School, 2023

Experience
Service Crew, Ezra’s Restaurant - April 2023
● Interacted with customers in a friendly and courteous manner, providing
prompt assistance and addressing any inquiries or concerns.
● Efficiently took food and drink orders, catering to individual preferences and
ensuring accuracy in order placement.
● Served meals to customers in a timely fashion, ensuring dishes were
presented beautifully and with attention to detail.
● Managed cash transactions with precision, operating the cash register and
handling payments accurately.
● Worked as part of a cohesive team to maintain cleanliness and organization in
the restaurant, contributing to a pleasant dining environment for guests.

Skills
● Outstanding interpersonal skills
● Effective verbal communication
● Keen eye for detail
● Collaborative team player
● Exceptional time management abilities

Achievements
Academic Awards
● With Honors - Third Grading

References
Cristina B. Florida 09503271869 Teacher
Jona G. Lago 09276018990 Teacher
 66

CURRICULUM VITAE

JONNA MAE T. MACICAMPO

Purok 5, Tacunan, Tugbok District
Davao City, 8000
jonnamaemacicampo@gmail.com
09777491040 (Globe)

Education
Senior High School Graduate
Home Economics - Cookery, Food and Beverage
Services, Bread and Pastry Production
Tacunan National High School, 2023

Experience
Service Crew, Bozz Food Hauz - April 2023
● Engaged with guests in a warm and welcoming manner, making them feel
comfortable and attended to throughout their dining experience.
● Memorized menu items and provided recommendations to customers,
catering to their taste preferences and dietary needs.
● Effectively delivered orders to tables, ensuring proper table settings and food
presentation, while accommodating special requests.
● Handled financial transactions accurately and efficiently, utilizing the POS
system and maintaining cash register integrity.
● Collaborated with fellow crew members to uphold cleanliness and orderliness
in the dining area, ensuring a positive and hygienic environment for guests.

Skills
● Exceptional customer interaction skills
● Clear and concise communication
● Meticulous attention to detail
● Strong team player
● Excellent organizational skills

Achievements
Academic Awards
● With Honors - Second Grading
● With Honors - Third Grading

References
Cristina B. Florida 09503271869 Teacher
Jona G. Lago 09276018990 Teacher
 67

CURRICULUM VITAE

LAIZA P. AROBO
Purok 8-A, Tacunan, Tugbok District
Davao City, 8000
arobolaiza04@gmail.com
09169419531 (TM)

Education
Senior High School Graduate
Home Economics - Cookery, Food and Beverage
Services, Bread and Pastry Production
Tacunan National High School, 2023

Experience
Service Crew, Bozz Food Hauz - April 2023
● Offering friendly and attentive service to customers, going above and beyond
to meet their needs and create a memorable dining experience.
● Took detailed orders and verified their accuracy, ensuring customers received
their desired meals and beverages.
● Served food and drinks with care and precision, considering presentation and
ensuring proper table etiquette.
● Managed cash transactions seamlessly, operating the POS system
proficiently and maintaining accurate financial records.
● Worked collaboratively with team members to maintain a clean and sanitized
restaurant, fostering a pleasant atmosphere for guests.

Skills
● Exceptional customer service abilities
● Excellent verbal and written communication skills
● Strong attention to detail
● Collaborative team player
● Efficient time management capabilities

Achievements
Academic Awards
● With Honors - Third Grading

References
Cristina B. Florida 09503271869 Teacher
Jona G. Lago 09276018990 Teacher
 68

CURRICULUM VITAE

DANIELLA MARIE A. BLANCO

Phase 8B Block 17 Lot 24, Tacunan, Tugbok District
Davao City, 8000
blancodanielamarie13@gmail.com
09271521470 (Globe)

Education
Senior High School Graduate
Home Economics - Cookery, Food and Beverage
Services, Bread and Pastry Production
Tacunan National High School, 2023

Experience
Service Crew, Ezra’s Restaurant - April 2023
● Welcomed and greeted customers with a warm and friendly demeanor,
ensuring they felt valued and comfortable from the moment they entered the
restaurant.
● Attended customers' needs attentively, taking orders promptly and accurately,
and offering suggestions based on their preferences.
● Delivered meals and beverages to tables efficiently and with a smile, ensuring
that each dish was presented impeccably and in line with customers'
expectations.
● Handled financial transactions diligently, processing payments accurately and
providing appropriate change when necessary.
● Collaborated seamlessly with fellow crew members, maintaining a
harmonious and supportive work environment, while also contributing to the
overall cleanliness and organization of the restaurant to guarantee an inviting
atmosphere for guests.

Skills
● Exceptional customer handling skills
● Clear and concise communication abilities
● Attentiveness to details
● Strong team-oriented mindset
● Efficient multitasking and time management skills

References
Cristina B. Florida 09503271869 Teacher
Jona G. Lago 09276018990 Teacher

CURRICULUM VITAE
 69

MONA LAISA F. MABANDOS

Purok 8A Barangay Tacunan, Davao City
monamabandos@gmail.com
09368930725

EDUCATION
Senior High School Graduate
Home Economics – Cookery, Food and Beverage
Services, Bread and Pastry Production
Tacunan, National High School, 2023

EXPERIENCE
Service Crew
Bozz Food Hauz Eatery, April, 2023
● Cooked and prepared foods for the customers' breakfast, lunch and
snacks.
● Served fresh food and beverages, happily.
● Maintained the workplace and kitchen clean while working.
● Learned to be kind and friendly to all staff and customers all the time.
●
SKILLS
● Cooking
● Food and beverages preparing
● Handling food correctly
● Counter service politely
● Teamwork and less mess

ACHIEVEMENTS
Academic Awards
● With Honors – Second grading
● With Honors – Third grading

REFERENCES
Cristina B. Florida 09503271869 Teacher
Jona G. Lago 09276018990 Teacher