Assessing Food Quality and Determining

Student Satisfaction in Mactan National High

School-Senior High School Food Stall Services
Rationale
Food quality is defined as the attributes of food quality that consumers find acceptable (M.
McWilliams). Food quality measurement includes the overall quality of the food and beverage as well
as the flavor, freshness, nutritional aspect, and portion size. Food and beverage quality has been
accorded tremendous importance as a fundamental component of food service operations, and it has
been examined for several attributes including temperature, texture, flavor, and scent [Liang, X. and S.
Zhang. In 2009]. Quality of food and drinks is thought to have an impact on customers' intentions of
coming back to a certain restaurant.
Customer satisfaction has gotten a lot of attention from marketing practitioners and academics,
and it is seen as a critical indicator of a brand's past, present, and future success (Oliver, 1999).
Customer satisfaction, according to Dube et al. (1994), is "an indicator of whether customers will
return to a restaurant". In a similar vein, Vavra (1997) states that "customer satisfaction is the leading
criterion for determining the quality delivered to customers through the product/service and by the
accompanying servicing" . Furthermore, Homburg and Stock (2004) defined customer satisfaction as
the extent to which a product or service meets or exceeds consumers' expectations. Customer
happiness has long been recognized as one of the most extensively investigated notions in marketing
studies. In general, customer satisfaction is connected to two key aspects: the customer's judgment of
the quality of the product or service, and his/her perception of the contact experience with the brand's
service provider (Dapkevicius & Melnikas, 2009).
 Customer satisfaction may lead to repeat business, whereas a lack of it can lead to irritation,
unfavorable publicity, and business loss. Customers' attitudes and behavior toward foodservice operations are
influenced by both satisfaction and dissatisfaction, which ultimately lead to customers' perceptions of
foodservice operations, how much they are willing to spend, and their frequency of dining out (Ali and Ryu,
2015; Lam and Heung, 1998; Oz et al., 2016). According to Ali and Ryu's (2015) study of student foodservice
experiences and their influences on satisfaction, frequency of dining, and expenditures, customer experience
has a significant impact on their level of satisfaction and behavior, particularly in terms of how much they
spend and how frequently they dine out. Many academics believe that customer satisfaction is a significant
measure of both result and quality, and they have found a link between physical and intangible foodservice
features and customer satisfaction.
The Student Satisfaction Approach (Harvey et al., 1997) was developed by Lee Harvey of the
University of Central England (UCE). It is a method of sharing information on the student experience from
their perspective. It has been employed in several organizations in the UK and throughout the world, allowing
for informative comparisons between industries and between foreign constraints. Food service is one of the
things that must be considered in order to delight pupils. The primary purpose of this research is to determine
how pleased students are with the food service at the schools where they study, as well as the benefits that this
satisfaction has for the school, namely greater willingness and opportunity to suggest the school to new
students. Students' satisfaction with cafeteria service is mostly influenced by the quality of the food served.
Gender differences in student satisfaction are not observable. There are significant disparities between those
who host and those who don't when it comes to students' satisfaction with the atmosphere of the food stand.
The results of this study might help school food booths offer improved services.
 The results of this study will likely be beneficial to us, students at Mactan National
High School-Senior High School, which is dedicated to providing a holistic learning
environment. We recognize the importance of food quality and student satisfaction in our
food stall services. This study’s significance is based on the understanding that nutritious
and enjoyable meals are vital not only for students’ physical health but also for their
academic performance and overall well-being. Therefore, this research aims to assess the
quality of food provided and determine the level of satisfaction among the school’s
students and staff who use the food stall services.
Theoretical Background

This study is anchored on the Near infrared reflectance spectroscopy (NIRS) of Haiyan
Cen, Yong He, (2007).

In recent years, near infrared reflectance spectroscopy (NIRS), a quick and non-
destructive technology, has been used more frequently to assess the quality of food. It gives us
more data to investigate the food goods’ quality. This review aims to provide a general
overview of the information that can be gathered using some developed theory and NIRS food
research. It covers the fundamentals of the NIRS methodology, specific chemometrics
methods for pre-processing data, qualitative and quantitative analysis, model transfer, and the
numerous uses of NIRS in the field of food science. Additionally, the potential of the NIRS
technique for assessing food quality is illustrated, and a few issues that need to be resolved or
further researched are also covered.
 An developing, non-invasive process analysis method well suited for the food business
is thermal imaging (TI). Although TI was initially created for military applications, it has
recently become recognized in other industries as a potent non-destructive measurement
method. An overview of TI theory, tools, and image processing is given in this study. Review
of recent developments and possible uses of TI for grain quality assessment, temperature
validation, bruise and foreign body detection, and food safety and quality assessment

Directed the quality of student life (QSL) approach toward an ecologically grounded,
cogent theory of satisfaction by M. Using the QSL questionnaire, Benjamin (see record 1994-
35274-001) evaluated its usefulness. 266 third- and fourth-year undergraduate students
between the ages of 21 and 25 answered surveys to gauge their level of campus and life
satisfaction. The L-SAT and the C-SAT both seem to be reliable indicators of student
satisfaction. There is overlap between the results of C-SAT regression and discriminant
analysis, indicating that some factors were quite important in determining happiness with
campus life. According to regression and discriminant models, life events, personal
connections, off-campus living, and physical health were all major contributors to happiness
rather than just the on-campus experience. For measuring L-SAT and C-SAT, the QSL seems
like a reasonable tool. (PsycINFO)
 Directed the quality of student life (QSL) approach toward an ecologically
grounded, cogent theory of satisfaction by M. Benjamin and evaluated the value of the
QSL questionnaire (see record 1994-35274-001). 266 third- and fourth-year undergraduate
students between the ages of 21 and 25 answered surveys to gauge their levels of campus
and life satisfaction. The L-SAT and the C-SAT both seem to be reliable indicators of
student satisfaction. There is overlap between the results of C-SAT regression.
Statement of the Problem

The goal of this study is to assess the food quality in Mactan National High School-
Senior High School whether the students are satisfied with the food stall services. At the end
of this research it will answer the following questions:

1. Doеs thе studеnts in Mactan National High School is satisfiеd whеn it comеs to food stall
sеrvicеs?

2. How doеs food quality hеlps thе food stall sеrvicеs?

3. How doеs important knowing thе studеnts satisfaction whеn it comеs to food quality?
 Methodology

Research Design

This study, use of Quantitative research methods involve the collection and analysis
of numerical data to answer research questions or test hypotheses. And also, use of
Descriptive research design is well-suited for surveys. This descriptive research design aims
to capture a comprehensive understanding of food quality and student satisfaction at Mactan
National High School, utilizing quantitative to inform potential improvements in the
school’s food stall services.
Respondents

The possible target of research respondents would be Senior High Students

in Mactan National High School for the school year 2023-2024. These study help
the students Understanding students’ satisfaction with food quality contributes to
their overall well-being. Improved satisfaction can positively impact nutrition,
health, and overall student happiness. Also, Identifying areas of improvement in
food quality supports the promotion of healthier eating habits among students.
Statistical Treatment of Data

To obtain the main score data for assessing food quality and student satisfaction at
Mactan National High School, the formula used is descriptive statistics, also known
Descriptive statistics are methods for summarizing and describing key elements of a data
set.

Formula:

X̄ ΣX N
Where: x̄ = mean
ΣX = is sum of all data values
N = is numbers of data items in population
Part I. Socio-demographic Profile Questionnaire
Direction: Please supply the needed information by writing on the spaces provided.
Name of Student: Address:
Grade and Section: Sex:
Part II. Quality of Services of the School Canteen Questionnaire
Direction: Here are a number of statements that may or may not meet your satisfaction about the Qualities of Services of the School Canteen. Choose one from the five
choices below that best describes your feeling about the statement by checking the corresponding cells where the column numbers mean the following:
1 Strongly Disagree 2 Disagree 3 Neutral 4 Agree 5 Strongly Agree