KEYWORDS SOURCE FINDINGS PARAPHRASED RRL SYNTHESIZED RRL

Literature has shown that expectations are important in determining

satisfaction (Carman, 1900; Spreng & Mackoy, 1996). Customers have two
levels of expectations: predictive or what will happen, and normative or what
should happen (Boulding, Kalra, Staelin, & Zeithaml, 1993; Stevens, Knutson, &
Patton, 1995). Service providers need to discover what customers expect
because satisfaction can be increased by decreasing expectations (Carman,
1990). Becker (2000) suggested that within the general population,
Carman 1900; Spreng & expectations may not be homogenous across all students.
Perspective
Macoy 1996
Customer satisfaction reflects customer’s experiences with that service
(Iacobucci, Grayson, & Otstrom 1994)

Customer satisfaction is influenced not only by service quality perceptions but

also by personal and situational factors and price (Aldrige & Rowley, 1998;
Patterson & Johnson, 1993; Robinson, 1999; Rowley, 1997; Zeithaml, Bitner, &
Gremier, 2008)
These changes are in response to the demands of a student as a customer base
that is diverse in demographic characteristics, such as age, cultural background,
Consumers life, and educational experience, and eating habits (Bowman, McProud,
Usiewiez, Genreau. & Mitchler, 1995; Chi & Brown, 1996; Tayce, Gassenheimer,
& Ingram, 1999).
School canteen plays four – fold role in the educational program school. First, it
helps combat malnutrition. Second, it is a center for teaching health. Third, it
helps in the vocational and social and training of students, and lastly it presents
an opportunity of correlating teaching experience which is centered of foods.
School Canteen The food needs of teenagers in general are greater than those of children and
adults. Their food requirements are used for growth and development and
enhanced activity. As young adults, they have the freedom to choose what they
like to eat but they should guide on their choices (Cruz, 2003).
NATIONAL
The school canteen follows guidelines on operational management set by the
Department of Education Through DepEd Order No, 8, s. 2007, the Revised
Implementing Guidelines and Management of school canteens In Public
Elementary and Secondary level. These guidelines are hereby issued in order to
rationalize the operation and management of school canteens in the public
elementary system and to ensure that the school canteens shall help eliminate
malnutrition among pupils/students and that the school canteens shall serve as
a laboratory for home economics retails trade in the incidental teaching of
health and nutrition. It shall provide hands-on-training for pupils on planning,
purchasing, handling and storage, preparation, serving and sale of safe and
nutritious meals. The school canteen guidelines shall serve as a mechanism to
support the department’s response to the mandate of Article 2 of Republic Act
No. 6938 to create an atmosphere that is conducive to the growth and
development of cooperatives. Services should be the main consideration for
operating a school canteen. Profit shall only be secondary since the clientele is
composed of pupils who are dependent only on their meager allowance from
their parents. Reporting and accounting of the proceeds from the operation of
a school canteen shall be made by the parties concerned to emphasize
transparency and accountability. School canteens shall be of two types: (1)
school-managed canteens and (2) teachers cooperative-managed canteens.
Both shall adhere to professional management and sound business practices as
well as to safety and security measures.

Adunna (2013) discussed that along the line of canteen management is the
need for an improvement system to boost not only sales but also the efficiency
of its operations. In addition to providing with nutritious and affordable foods,
the canteen should be based on good management practices and be financially
self-sustaining. Experience shows that, with good management and marketing
practices, a canteen can provide healthy foods and also be financially viable.
The canteen is a small business. Like any business, it requires good
management practices to be efficient and successful. Effective canteen
management requires that: everyone involved knows its goals and objectives
and is familiar with its policies canteen staff and committee develop an
implementation plan to achieve policy goals day-to-day operational procedures
are structured and enforced staff are adequately trained and supervised staff
carry out efficient stock management, accounting and financial procedures
staff are familiar with and comply with relevant legal requirements regarding
food safety and occupational health and safety standards.
School canteens may operate under a variety of management structures,
depending on the individual characteristics and needs of the school. Most
canteens in schools are run under the direction of, and are accountable to, the
school council. Schools may decide to provide a food service to students in
several ways. A formal management agreement detailing the terms and
conditions of the management structure should be drawn up and signed by the
relevant management parties, which will usually be the school council and
principal, or the school council or principal and private contractor. Contracting
a canteen business is not as new but contains several procedures which need
to be taken seriously for a more effective means of negotiating an enterprise.
The following pointers should help you in selecting a good supplier. An ideal
supplier: is located locally has been recommended by other school canteens
delivers frequently, and will do so at a convenient and suitable time for the
canteen delivers stock in good condition, for example ice-cream which is always
frozen and fruit and vegetables which are always fresh delivers stock with the
maximum shelf life follows appropriate storage, handling and food safety
requirements, such as adequate refrigeration for chilled and frozen goods and
shade and cover for fresh produce uses adequate packaging and handling
procedures to ensure products are not damaged offers an adequate range of
products communicates well, keeping you informed of price changes, specials
and product availability offers competitive prices, as well as specials, discounts
and incentives offers taste-testing opportunities or free samples to trial
provides free promotional material in line with your healthy canteen policy,
such as posters promoting healthy food products offers incentives, such as
equipment rewards offers convenient and acceptable payment procedures,
including method of payment and settlement terms (Bensons, 2013).

DepEd ( 2013 ) , only nutrient-rich foods such as root crops, noodles, rice
and corn products in native preparation, fruits and vegetables in season,
and fortified food products labeled rich in protein, energy, vitamins and
minerals shall be sold in the school canteen. Beverages shall include milk,
shakes and juices prepared from fruits and vegetables in season. The sales
of carbonated drinks, sugar-based synthetic or artificially flavored juices,
junk foods and any food product that may bedetrimental to the child’s
health and that do not bear the Sangkap Pinoy seal and/or did not pass
the BFAD approval is probihited.
A reasonable mark-up price for all merchandise in the canteen shall be
allowed, provided that the selling retail price does not exceedthe
prevailing prices in the locality.

In another book authored by Titcombe, et.al. (2010: 84) it was stated in the
author’s observation that the canteen is a provider of much more than vending
machines. Aside from its offer of vending solutions, its comprehensive
refreshment and dining services help clients turn the company’s vending and
dining offerings from what can be a compromise for the sake of convenience,
to clients’ and employees’ first choice for food and beverages. For clients who
need more than traditional vending machines, canteens provide full-service
vending options with a greater, fresher selection than traditional machines. For
clients who require the next level in dining services, canteens offer Dining
Solutions, from food kiosks to full-service cafés and restaurants which give
more convenience to everyone. The Canteen provides customized foodservice
programs in-house or through one of concessionaire type, semi-outdoor set-up
whether for break room, office coffee service or pantry provisions and office
supplies selling scheme. Most vending machines are self-service but the
canteen gives clients a middle ground, offering full service vending with the
convenience and speed of traditional self-service machines.

Dunhill (2013: 209) explained that lunch rooms have provisions of innovative
snack and beverage vending machines, and also canteen which offers micro-
markets with an expanded product selection, more akin to a convenience or
grocery store as well as comprehensive dining solutions, like meal service in
university or business center dining halls. There are customize vending services
programs to fit the needs of virtually any workplace or multi-location company,
serving businesses in professional, financial, retail, healthcare, manufacturing,
and education industries. Whether a company need a comprehensive vending
program, self-service food or beverage vending machine which satisfies all
business’ needs, canteen’s technicians and service representatives should be
regularly available to keep machines stocked and maintained, bringing new
meaning to full service vending. No one wants to wrestle with an outdated
machine for a stolen peso or a snack stuck in the dispenser, but with a full
service canteen, this will never have to happen. In an industry that is always on,
any company can count on canteens to go beyond the vending machine to
provide them with a full service vending experience.
Taylor (2012: 59) postulated that many organizations provide canteens
as an additional subsidized facility for their employees as a welfare measure.
The usage of the canteen by the employees depends on many factors like a
centralized food distribution center with swift and simple in operations.
Canteens’ design provides a user-friendly system that facilitates quick and
efficient operations to cover a larger section of employees within a specified
time. There are canteens that are even paperless and have almost cashless
transactions. This system is also appropriate in an environment where multiple
caterers operate in a closed environment or at multiple locations. Advantages
cited are the following: removal of the manual system of maintaining the
coupons; instant information at one’s fingertips for immediate use; support for
both prepaid and postpaid methods of accounting; implementation of
computerized management in an organization where the employees have cards
(any type of identification cards) for unique identification; preset daily limits on
the amount of usage of canteen facility; use of coupons for transactions;
reduction of wastage of food items; advanced notification on the usage of the
canteen facilities by the employees on any particular day or shift; and freedom
on the conduct of different types of reports with respect to employee
consumption and with respect to daily sales by the canteen. The challenges
include: in case of multiple locations, required canteen consolidated utilization
which is very tedious or almost impossible in the case of a manual process;
multiple items management; effective inventory management; re-ordering of
items to be managed in order to restock at proper time; and subsidized food
tracking.
 According to Rigel (2012: 95), some innovations that can be added to
the canteen may be implemented. A new name for the canteen flags a new
approach to the canteen. The name, however doesn’t have to be terribly
flamboyant. Simple names often work better. Simple tactics like incorporating
the school name and/or address/suburb into specials on offer could work. The
use of some fun words for products is also good. Reconsider how the product is
wrapped and presented product. Marketing the menu through be beautiful
presentation in wraps and rolls with a student (seek permission from parents
first) and enlarge these photos. These photos not only decorate the canteen
but also work as treats at promoting the item. Seek help from a parent who
may be willing and able to Photoshop and enhance the pictures. Look at the
presentation of the canteen as if one were the customer, making sure that food
looks appetizing and appealing. Look at the display counter as if one is opening
the fridge door looking for a snack. It’s the food that ‘looks’ the best that grabs
one’s attention. A fun and effective way to draw attention to key food items is
to tuck a novelty item in with the display to attract the attention of the
students. A silly spider or obvious toy mouse, which changes location
occasionally, makes the customer notice items for sale.
Johannes (2013: 39) discussed that school canteens should provide
cheap, sanitary, nutritious food such as fresh milk, fresh fruits and fresh drinks,
boiled root crops, high calorie indigenous recipes and the like. Canteen
personnel handling food in the canteen should be required to undergo training
for food handlers, obtain a certificate of good health from the municipal health
department and observe hygiene. Operational practices that will be to the
welfare of the students, teachers and to the school as a whole as well as any
violation of the provision of the Memorandum of Agreement and the
operational management guidelines should be considered as grounds for the
return of the canteen operation to the school.
As explained by Janesburg (2013: 244), a canteen is a facility which serves food
in a cafeteria-style setting. The canteen is a place where food is prepared and
eaters are used to be served food in an institutional level. Militaries, schools
and offices may use the canteen to meet the food needs of their workforces
and students. A typical canteen is a facility in which diners walk along a food
line with trays which could be filled with various food items. Diners then seat
themselves, eat and bus their dishes and trays at the end of the meal. Food
service is not a high priority of canteens. The goal is to provide food which
meets nutritional recommendations and hopefully satisfies the taste of the
diners. The food is prepared in large batches, and the food handlers stay
behind the counter to dish out food, rather than walking around the dining
room to bring plates out. The canteen may also include self-service drink
containers, fruit bowls and so forth. Aside from remaining in a fixed location, a
canteen can also be mobile. Mobile canteens are used to provide quick food to
disaster workers and other temporary work crews who are deployed in active
duty. Organizations that use mobile canteens may run the canteen out of series
of trailers, or have large trucks packed with canteen equipment, tables and
tents for shelter so that an eating facility can be quickly built wherever it might
be needed.
Canteen workers are those who prepare and serve short-order food items, sell
canteen merchandise, clean the service area, and perform other related work.
These positions involve standing for a six-hour shift and lifting objects to
counter height. These workers are the ones who were often assessed for a
better service and for better client relations. Most of the time, it is not the
ambience that is considered by clients but the services that workers are
executing for the clients (Dexter, 2012: 123)
As discussed by Sears (2009: 117), the college canteen is a service provided by
the college for the benefit of students and staff. The college canteen sells food
and drinks that are healthful, nutritional and tasty. It is a valid business
enterprise and is operated according to good, ethical business practices
committed to holistic education; therefore the whole life of every student is of
concern to the college canteen which includes students’ physical well-being as
much as their spiritual growth and intellectual development. All operations of
the college canteen reflect its values and vision. The canteen is an important
part of the school’s life and as such, its management and operations need to
also reflect the college’s aims and mission. The canteen of the college must
always consider the different needs of the students and also the cultures where
they came from. Some students and even other non-student clients might not
eat pork as their religion and cultural values may dictate. Some might not eat
fish that has no scales and other might not eat beef. These are some of the
 considerations that, no matter how good the services may be and how tasty
and nutritious the foods are, would make these foods unfit to the likes and
choices of the students.
Ray (2011: 301) discussed the aim of the canteens in schools where they
provide a healthful variety of food and drinks, support classroom teaching of
nutrition and health, encourage the development of good eating habits,
provide friendly and prompt services encourage courtesy and consideration,
operate as an effective, efficient and profitable business enterprise consider
the special dietary needs of some students, and demonstrate high standards in
food safety and hygiene in relation to the preparation, storage and serving of
food.
Shimane( 2013 : 83 ) stated , during the preschool-age period, parents and
care givers still have a fair amount of control over a child’s food intake,
and nutritional concerns focus on offering a proper selection and amount
of nutrients needed by the growing child. Children of preschool age
respond best to regular mealtimes. Three meals per day aren’t enough for
this age-group, and snacks are recommended as part of regular eating
pattern. Research indicates that snacks typically provide 20% of children’s
total caloric intake and therefore, can be a good way to provide protein,
calories, and nutrients to young children. School-age children are more
independent of adults. Meeting their nutritional needs must be must be
balanced with their need for decision making and peer acceptance.
Students School-age children spend much of their day at school, away from parents
and, in many cases, are only marginally supervised at lunchtime. In
addition, they’re increasingly aware of their peer’s behaviors and are
exposed to different types of food and eating behaviors. They begin to
make their own choices about what to eat at this age.

Customer satisfacetion influences their their repurchase intentions and

behavior, which, in turn, leads to an organization’s future revebue and profit
(Gilbert & Veloutsou, 2006)

NATIONAL
Ridon( 2013 : 45 ) , the rapid change in the eating habits of the Filipino in
fast food establishments particularly those in the urban centers increases
the risk of the segment of population to food-borne infection due to
unsanitary handling of preparation of food. The first strategy on changing
people’s behavior is best exemplified by the people’s use of food safety
practices such as: use of safe drinking water for drinking and cooking,
handwashing before cooking and eating, washing vegetables properly
during food preparation, and storing cooked food in the right
temperature. These simply ways of doing food safety practices will
prevent people from contracting infectious disease through ingesting
contaminated food and water. A uniform policy and practical programs to
alleviate the living conditions of the population is needed: 1. Food
Establishments shall be appraised as to the sanitary conditions. 2.
Inspection/approval of all food sources, containers, transport vehicles. 3.
Compliance to Sanitary Permit requirements for all Food establishment 4.
Provision of updated Health Certificate for food Handlers, cooks and cook
helpers which include monitoring as to presence of intestinal parasites
(ascaris, amoeba, etc.) and bacterial infection (typhoid, cholera, dysentery,
salmonella infections and others). 5. DOH’s administrative Order no. 1 –
2006 requires all laboratories to use Formalin Ether Concentration
Technique (FECT) instead of the direct fecal smear in the analysis of
stools of food handlers. This will enable laboratories are allowed to work
in food establishments. In this way, parasitism will be prevented from
spreading through ingestion of contaminated food and water. 6.
Destruction or banning of food until for human consumption. 7. Training
of food handlers and operators on food sanitation. Four Rights in Food
Safety: These four rights on food safety involve the chain in food
processing from the source in the market until the food reaches the
table. They mainly encompass the following: Right Source, Right
Preparation, Right Cooking, and Right Storage.

According to Garan (2013), the school-age child generally eats lunch at

school. The children may bring lunch from home or buy lunch at the
school. Many dietary problems stem from this independence in food
 choices. The children may trade their food, not eat lunch at all, or buy
sweets or junk food with their lunch money. Parents should discuss with
the child the foods that they should eat and continue to provide a
balanced diet in the home setting. In this juncture, the presence of good
food at canteen services must be complied with specifically if the snacks
brought in from the child’s lunch boxes are improperly prepared at home. The
availability of food choices which can make children at school be nutritionally
good is a role that can never be compromised.
As evidenced in the observation of Ching (2013) , nutrition continues to be a
high priority for growing children. School-age children require a balanced
diet including 2.400 Kcal per day. School-age children eat three meals a
day and one or two nutritious snacks. They need a protein-rich food at
breakfast to sustain the prolonged physical and mental effort required at
less by late morning and have decreased problem-solving ability.
Undernourished children become fatigued easily and face a greater risk of
infection, resulting in frequent absences from school. This risk in their
studies must be complemented by a better canteen ambiance and
management which would derail them if not properly executed. Innovations in
canteens were suggested including having potable water for free and nutritious
foods in a balanced form of diet must be served.
Mendoza ( 2009 ) Sanitation makes an important role in any food service
institution. The standards sanitation practice is important to be able to
attain a better health of the workers and most especially the costumers
because they are the reasons why we established food institution. And
because of that, the researches focus on this particular study and this will
give them a chance to be one of the leading foodservice institutions. In
a food service institution, sanitation is the primary concern of the
Service (SANITATION)
management as well as the costumers. A matter of facts, before you
operate a business you will secure first a sanitation permit from the city
hall. One very important aspect institutional food production is food
sanitation and safety. However, its true importance is often not seen until
such time that the food establishment encounters legal problems resulting
to civil and provable criminal liabilities. Besides this, the non-observance
of proper sanitation and safety practices usually lead to other situations
 that would hinder the success of food establishment. Poor hygiene in the
handling and preparation of food leads not only to products of poor
quality but also increases the cost of producing goods and services
because they lead to a lot of wastage and spoilage. More often than
not, over production and improper storage due to insufficient planning
and lack of knowledge increases the risks of food poisoning and
inspection as well as the higher cost not only due to spoilage but also
due to higher storage cost and repurchase cost. This situation is
particularly for establishments that deal with quantity or institutionalized
food production. Because institutional food catering and production deals
with handling of large quantities of raw and cooked food ingredients, the
contamination risk is increased several folds, reiterating the need and
importance of proper sanitation in the production area. Such problems
could actually be easily avoided if the production area follows practices
sanitation principles in food preparation.
Bolton & Drew, 1991; The increasing role and importance of services today’s competitive global
Carman, 1990; economy have led companies to pay closer attention to service quality, which
Parasuraman, Zeithaml & have been considered as one of the most important challenges facing
Berry, 1985) management today

Related studies

PARAPHRAS
KEYWORDS SOURCE FINDINGS SYNTHESIZED RRL
ED RRL
Service (employee Rizwana Ansari (2011) found out in her study physical environment and
performance) employee industrial safety, a remarkable improvement of employee
performance. It is found that one fourth of the employees in public sector units
are dissatisfied with the provision of safety, health amenities and canteen
facilities to the workforce.
 NarayanaMurty (2000) has studied socio- economic profile of the workforce
and employee welfare activities in Indian Industrial Organizations. It is found
that majority of the Employees in Co-operate Sector Units are satisfied with the
existing welfare, canteen, and health facilities. All these studies help the
management, unions and governments to improve the existing state of affairs
mainly by emphasizing on functional areas of Human Resources Management
and existing welfare amenities in a single unit or two units or more with a
comparative study in the same sector like private or public or co-operative.
There have been very few comprehensive studies in the field of work
environment and less concentration on the provision of welfare facilities and
amenities provided by the Government and the managements of the
undertakings as well. However, surprisingly, very few attempts have been made
by the researchers to study the extent of Canteen facility to the employees of
any unit. The study shows the gap and also furnishes the reasons between the
practice and precept.
Service LOCAL Canlas' (2008) study is on the management and operation of food service
centers in State Universities and Colleges in region 3. the descriptive analytical
method was utilized. The study revealed the following findings: 1.50.79% or
majority of the managers had 1-5 trainings, while among service staff, no
training at all. 2. As to education, majority of managers and food service staff
are graduates of four-years course. 3. As to work experience, 26.98% among
managers had 5-7 work experience and 32.66 % with food service staff. 4. As to
percentage of who operate and manage the canteen, 78% were being leased by
private individuals and the 12% were being operated by school operative and
10% of SUCs in Region 3 were operated by school. 5. As to criteria by the rating
: almost always”, safety produts, adequate water supply, personnel cleanliness
and hygiene were indicated. 6. As to criteria by the rating “seldom and never”,
supervision of a person knowledgeable in sanitary food handling, location and
ventilation, work habits, accessibility to delivery of entrance and exit as well as
drinking fountain were indicated. 7. Food service centers that were managed
and owned by the schools are found highly meeting the standard of food safety
and sanitary practices with a total of 10 out of 63. However, 42 out 63 are not
meeting food safety and sanitary practices and these are managed and leased
by private individuals. Indicators that were rated very satisfactory by students
and faculty/personnel are: nutrition, service of hot and cold water, aesthetic,
pricing, lighting and ventilation, accurate order taking, promptness on giving
bills and change, and staff's responds to customer contains. Indicators that
were rated satisfactory are: palatability, variety of food served, innovativeness
of recipes, personnel attitude and values, courtesy and politeness/promptness
of personnel, counter service, delivery service, provision of nutrition and
information board, toilets, urinals, lavatories, quality of food prepared, opening
and closing time, promptness of food served, special orders and requests,
employees knowledge and skills to serve customers, attention given to
customers, menu options, specific needs of customers and food service staff
only 1 indicator was rated “fair” and it is availability of fresh fruits served.
Canlas' study is an essential reference in this research because it showed
the general opinions of the customers when it comes to the food, facilities and
personnel of the food service centers of State Universities and Colleges in
Region 3.

Caballero's (2009) study assessed the status of the food service of Bulacan State
University in terms of foods and services offered. Findings revealed that
respondents significantly disagree to the food as to the food and services
offered because the computed value is greater than the tabular Value of 1.960
at 0.05 level of significants hence the hypothesis is rejected. A proposed cycle
menu good for the three months is provided to ensure that menu offerings are
not repeated to address the varied preferences of the clientele.

Gadais (2004) conducted a study on the comparative level of satisfaction in

relation to customer service between Jollibee and Mc Donald's. The descriptive
type of research was the method use in evaluating the level of satisfaction of
the customers. Survey questionnaires were distributed to 100 randomly
selected HRM students at a College in Fairview. Result showed the following: 1.
on the number of times of visits at the two establishment at least twice a week.
2. on what made the respondents decide to eat at either of the two
establishment, it showed the fifty-three percent (53%) on Jollibee and forty-
nine percent (49%) on Mc Donald's for accessibility, good service, and
affordability, twenty-four percent (24%) and twenty-three percent (23%),
respectively for accessibility alone; fifteen percent (15%) and nineteen percent
(19%) respectively for good service alone; and, eight percent (8%) and nine
percent (9%), 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 establishment, respondents are satisfied. Sanitation and ranked
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.
Gadais' study revealed that factors like sanitation, tables, and comfort
rooms, and fast and efficient service satisfies and are important to College
students which part from the five dimension of service quality like Tangible,
empathy and responsiveness.
Canteen Usman et.al(2010) study aimed on the impact of the different quality of student
satisfaction in higher educational institutes of a big division of Punjab province
of Pakistan. Both public and private were included in the study. A convenience
sampling technique was used to record the responses of 240 students at a
response rate of 96 %. the analysis of the data was done with the help of SPSS
and AMOS. The results show that the students' satisfactory level is based on
how much they trust on the quality of the infrastructure, education, knowledge
and abilities of the faculty and other essentials of academy development like
digital labs, and quality of the stuff in the library. They also seek the reliability
and persistency of the service like cafeteria, playgrounds, class set up, and
decoration. The findings also revealed that compassion, coordination and
kindness are the values that greatly add the quality ti the service of
uneducational institution.

Canteen’s role in feeding students are just roles as parents must do. The
average healthy 8-year-old weighing 30 kg (66 lb) requires about 1,750 ml
of fluid per day. Many school-age children have only one meal a day with
their family, at dinner. Mealtime should be a social time enjoyed by all,
and parents should retain from discussing a child’s poor eating habits at
this time. Parents should be aware that children learn many of their food
habits by observing their parents. Eating a balance diet should be the
norm for both parent and child. Thus, canteen must serve foods which can
uplift the child’s nutritional needs and benefit their overall being. (Camaya,
2013)

The study of Jamil (2013) focused on the assessment of the canteen in San
Pedro Relocation Center National High School with regard to its privatization in
almost four years. The study was conducted to assess the services and the
benefits it can give to the school. Based on the study, the canteen, which was
concessional, was found to be effective in its service to students and faculty.
This was due to the fact that the concessionaires are subject to further
evaluation of the administration before their contract is to be renewed. This
has posted a healthy competition among the canteen concessionaires in which
they have to perform best by offering good food of reasonable prices and offer
good services as well. The study also brought to light the fact that the monthly
rentals are a good source of income for the school. However, problems arise
during times when delayed payment occurs, specifically when vacation is
upcoming. The concessionaires encounter payment problems since, according
to them, return of profit is very hard when students and teachers are not willing
to buy from the canteen and would instead go home early specially during
examination periods and near vacation periods. On the other hand, enrollment
period gives good opportunity for them as bulks of students and even parents
come to the canteen for refreshment and meals. Thus, it was suggested that
payment schemes should be more flexible during the time when sales are low
as a matter of new policy in canteen management.
Echiverri (2011) studied the management of the school canteen in the Laguna
State Polytechnic University campuses. Based on the findings of this study, the
following conclusion were drawn: (1) Majority of the canteens were managed
by private individuals and found out that all canteen facilities and equipment
were moderately adequate; (2) food procurement was supervised by outside
paid helpers; (3) canteen managers ensured that the food to be cooked was
washed thoroughly and prepared nutritiously; (4) majority of the canteens were
implementing self-service in food serving; and (5) problems in the operation of
the canteen include lack of personnel, lack of time in food preparation, source
of water supply and pupil’s preference for junk foods instead by nutritious one.
Conde (2013) made a study on canteen administration and operation in five
public elementary schools in the Santa Cruz district division of Laguna. The
descriptive method of research was used in this research with two sets of
questionnaire used to gather the perceptions of the respondents. The highest
rating was given by the canteen teachers for the strategic value of the building’s
location and the safety of the foods for sale, and for non-canteen teachers,
accessibility of the building to pupils and teachers. The lowest rating given were
noted in the following: time schedule for recess of intermediate grade pupils
and distribution of time allowance for recess, the quality and quantity of foods
being served. The highest rating on the other hands was on the perception of
the quality of fruits and vegetable for sale. All the respondents gave the highest
ratings to the drive to put up a normal-sized canteen room/building. On the
contrary, the lowest ratings were noted in terms of the ability to solicit
assistance from NGOs and GOs for canteen improvement and the ability to put
up the needed accessories in the canteen.
The conclusions made on this study were as follows: 1) canteens in public
elementary schools are properly managed and systematically run by the staff
and personnel involved, 2) teachers have different reactions on some policy
implementations particularly in class programming, food service operations and
teachers’ assignment. These conclusions led to the recommendations that the
school heads should prepare a workable and viable long range master plan on
canteen operations and personnel functions. Similarly, it is the suggested that
part of the canteen’s proceeds should also be used for other school projects.
Service assistance by government and non-government organizations should
also be tapped and finally, a wider and deeper study should be made in order to
validate and compare the findings of this study.
Salik (2013) conducted a research on the canteen management in National high
schools in the Victoria district division of Laguna, school year 2011-2012. The
aim of the study was to make a system analysis of the canteen management of
the said school. The results revealed that efficient canteen management is
necessary in order to provide food of the lowest cost and highest nutritious
value. Common problems met in the management of the canteens were as
follows: 1) lack of space to accommodate the students; 2) helpers’ chores were
given to the teacher in charge of managing the canteen; 3) lack of a full-time
canteen manager; 4) the time allotted for cooking is very limited; 5) the food
being prepared is not enough for the consumers’, and finally the buyers do not
have plenty of choices of food. Possible solutions were recommended to lessen
or totally eliminate the existing problems such as: 1) expansion of school
facilities; 2) addition of more tables and chairs, and cooking utensils, 3)
installation of a deep well and better water connection, 4) hiring of more
helpers, 5) having dialogues with a co-signers to assess the quality and quantity
of the food services they render, and 6) finally, the canteen teachers should be
free from teaching loads to enable them to supervise the helpers in food
preparation. Canteen operations and management are considered to be two of
the services offered by the school, and others become part of the school
administration’s tasks and part daily operations. In fact, most of these schools
already have handbooks on how to properly maintain and operate canteens.
Canteen management is also considered not just as a school function but also a
full job that needs formal training and that many schools.
In the study conducted by Yumol, et al (2010) presented during the 2010
research forum on annual agency in-house review proceedings in the Kalinga-
Apayao State College, it was found out that the canteen needs further
rehabilitation and assessment must be done periodically to help the
management improve its services. Thus, tools in the assessment of operation is
proposed. Focused group discussions were done so that stakeholders were
involved in the process of making the tool. The principals and canteen
managers involve agreed to use the assessment tools in their respective
schools. The tool will help the canteen staff to assess their performance to be
able to maintain or improve their services in terms of food serving,
maintenance of canteen cleanliness and manner of dealing with clients. It will
also serve as guide to the manager in deciding which meals must be served
each day to satisfy the students’ need for nutritious food. It was also identified
that green leafy vegetables must be served as regular meals. The study also
revealed the following insights: 1) management of the canteen must delegated
to someone who is capable, qualified and honest, person and 2) adequate
facilities to maintain the good services are needed and enhanced efficiency of
the canteen worker sin doing their job must be given consideration.
The study of Sindaratana (2013) presented in the International Research Forum
of School Management in the University of Mumbai determined how well the
school canteen of Yudaras Wittayalai School In Mai was managed in accordance
with the regulations given by the canteen regulation board. Her study involved
170 respondents from the lower and upper secondary education levels and 130
teachers, Results showed that physically, the canteen was clean and neat with
appropriate settings; food quantity; dishes and utensils were clean; and tables
and chairs in the canteen were in good condition and maintained regularly. The
canteen billboard also helped students have knowledge of nutrition with
practical application. Nutrition information about meals prepared was posted
on the board, along with other similarly nutritious meals. Also, the canteen
board, detailing its regulation, showed the steps of canteen services. In
addition, its time frame, opening at 6:30am and closing at 4:00 pm, was
established for the needs of the students, serving breakfast for those who have
early classes and late snacks for those who will travel home.
In another related study, Wongkhum (2012) evaluated the Watweruwan School
Lunch program and presented the results to the Research Institute of Donghua
University. The purpose of the study was to evaluate the lunch programs
implemented by the school administrator during the academic year of 2011.
Respondents included 296 students, parents and teachers. The study evaluated
whether the lunch program management aim of students having good health
with good hygienic habits and saving attitudes, was achieved and realized.
Evaluation results revealed conserving context, input processes, and product
indicated in the performance in all aspects. Details of the performance include:
1)students, parents, and teachers understand the aim of the program and
develop hygienic habits; 2) personnel budget and material are adequate, 3) on
duty teachers give or help hand out lunch; 4) clean food is served with proper
nutrition; 5) and students are requested to clean dishes and put dishes in place.
The study concluded that the lunch program was able to reach or achieve its
aims for the program, which is that students with good health and hygienic
habits knew how to save.
As cited by Herrera (2009) in her study, a specific school lunchroom must be
provided in every canteen for a more convenient stay for those who will eat
meals. This problem has sprouted when canteens in most schools in Metro
Manila offer services for food but the facilities available are only of long tables
two feet wide without chairs which the respondents found to be unsuitable to
eating heavy meals. These tables were built to save space and maximize its use
by making the clients a little inconvenient where they would immediately leave
after eating to give place to other customers. The idea of maximization of place
was primarily considered by the canteen managers instead of better service.
The study further recommends to put up a lunchroom where clients would only
stay for eating of heavy meals and not for chatting to allow other customers to
use the facility. The lunchroom is an open area with a roof and tables and chairs
are only good for two persons to further save space. The tables and chairs are
movable so that groups can be accommodated as well. The open space can also
save electricity consumption and would not encourage longer stay for
customers, except if they wanted to eat heavy meals. Another proposal is to
have the lunchroom divided where one half allows for staying for heavy meals
while the other part will be for quick eating only.
Bana (2013) conducted a study on the Canteen management of Ilocos Sur
Polytechnic State College. The study tried to identify the strengths and
weaknesses in canteen management of the Ilocos Sur Polytechnic State College
in terms of food preparation and costing, convenience of the place, capacity to
serve numerous expectations and profitability for the college. The study
proposed the professionalization of the canteen managers and employees by
training them on proper food handling and serving, and customer relation and
supervision. It was also proposed to establish a canteen management
committee which will serve as the arm of the school in the quality assurance of
the services of the canteen to its clients and also the transparency in its
operation. The main function of this committee is to supervise quality, quantity
and cost of food and beverages supplied by the canteen to the employees. The
receipts and expenditures will be reviewed by the members during the course
of monthly meetings and suggestions will be noted for improvement of the
canteen. The formal systems of participation will include five representatives
from the stakeholders and clients and another five from the administration.
The study of Babol (2011) presented in the 2011 Multidisciplinary Research
Forum in the University of Northern Philippines focused on the creation of a
strategic plan for the canteen of the Iloilo Polytechnic State College where the
main concern is privatization. The teachers and administration were found to
have bulks of work and that there were a few of them who are willing to take
charge of the canteen operations; thus, the need to privatize the canteen
operation is a must so that the school may be able to conform to the needs of
the students. Every school must provide provisions of services that include
availability of food stalls and lunch rooms where students can have their food
to eat which should be strategically located inside the school premises.
However, due to lack of training from the teachers and even from the
administration personnel considering as well the bulk of work in the school
operations and activities, it was found out that canteens must be taken care of
 by professionals from the food and services business. The strategic plan
includes the creation of a committee to handle the overseeing and bidding of
canteen concessions including the assessment of it every year as a
consideration in the renewal of the contract. The committee will also be
involved in the improvement mechanism that the canteen needs for the benefit
of the students and other clients.
In the study of Fernandez (2013), it was assessed that the canteen
concessionaires have good solid waste management practices to be able to
maintain the cleanliness of the lunchroom. Regular cleaning and disinfecting of
the utensils is done every end of the day. Trash bins with covering are located
at the four corners of the canteen color coded as biodegradable and non-
biodegradable. These trash bins are unloaded everyday and sprayed with
disinfecting chemicals to avoid bacteria that may cause foul odor due to spoiled
foods. Solid waste was removed daily by the local collectors to maintain
cleanliness within the school as a special arrangement between the canteen
concessionaires and the local collectors. On the other hand, it was
recommended that the wash area be set on one side of the canteen to allow
the clients to wash their hands before and after eating. It was also
recommended that the main trash bins be located in the back portion of the
canteen instead on the sideways so that it will not be an eyesore to clients.

Cafeteria and Food Service Recognized in several academic studies as one of the strongest retention
Noel-Levitz 2010
Programs strategies for students at university
Satisfaction Café Satisfaction The study confirmed that student’s satisfaction with university cafeteria highly
(Chang & Suki & Tam, affected by food quality factor, followed by ambience of the cafeteria. Price
2013) fairness and staff also play noteworthy role, implying selling product at fair
prices, staff friendliness, and responsiveness of staff in term of smile and
greeting ti customers, quick serving line.