The Problem and Its Background
The Problem and Its Background
The Problem and Its Background
Chapter 1
Introduction
Food is one of the essential needs of a human - being. It is important to acquire in order to
fill our stomach and not to feel hungry. However, it doesn't only stop the feeling of being
hungry, but it also gives nutrients so that our body will develop and function properly. For
example, it builds new cells and tissues for growth matters. Another one is, it keeps our body
strong and helps our brain to work well. At the same time, it allows a person to be more active,
and to prevent and fight infections. Hence, food is vital in having a healthy life.
Selecting of foods vary depending on the consumers' needs. Usually, it relies on the
external features of a food and what the body wants whether carbohydrates, fats, proteins,
vitamins, minerals, or water. Meat, fish, and vegetables are just some of the foods to try.
However, there should be equal distribution. Making it balance is the best option as it gives
Evidently, the school canteen is a great place to promote an enjoyment of healthy eating.
For students who use the canteen regularly, the food purchased makes a significant contribution
to their total food intake and nutrition; therefore, it makes sense to ensure the best food possible
is available to enhance their ability to learn and take in the information presented to them in
class. For students who don’t use the canteen regularly, the canteen still plays an important
food to the customers in return of money. It is very essential to identify the concept of customer
satisfaction to meet the requirement of the customers (Angelova & Zekiri, 2011). In terms of the
students and school canteens, taking considerations to the different factors such as the
preferences of the students, healthy food, price fairness, proper service, and good ambiance is
vital in meeting and maximizing the satisfaction level of each students. Moreover, the
performance of the students at school physically and academically is greatly affected by the food
they intake. Healthy food such as food reach in protein and vitamins is necessary for them to
In accordance, food safety is especially and equally important in schools since children can
be more susceptible to food-borne illnesses. Anyone can become ill from illnesses associated
with bacteria or viruses in foods. Some groups are much more susceptible: the elderly, those with
immune compromising diseases, and children. Kids can be especially in danger of food-borne
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. Working in a school canteen means you
need to keep food safety in mind at all times. To begin with, hygiene plays a big role in how you
Based on Dep. Ed. Order No 14. S, 2005 or the “Instruction to ensure consumption of
nutritious and safe food schools”, every school must have school canteen which serves natural
and fortified food products to ensure the good health and safety of each students. The school
canteen should create a menu that promote healthy diet. It needs to make sure that each student
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receives the right amount of nutrients they needed at the same time not limiting their food
choices.
The researchers investigated the perceptions of the students at College of the Holy Spirit
of Tarlac canteen. The researchers determined how satisfied the students were in terms of food
presentation, taste, nutritional value, price, cleanliness, serving size, and service. At the same
The study determined the perceptions of SHS students on the quality at College of the
Holy Spirit of Tarlac canteen. Specifically, it sought to answer the following questions:
1.1 Presentation;
1.2 Taste;
1.5 Price;
1.7 Service?
2. What are the possible ways to remedy the problems on the food?
To the canteen staff. This study allowed them to know if the foods meet or exceed the
satisfaction of the students, thus, it helped them to be aware if there are components that they
should improve on. Equally important, the canteen staffs were enlightened through the gathered
results whether the food they serve are beneficial to the students.
To the students. The study gave an analysis of their satisfaction in the canteen's food
quality whether they are satisfied or dissatisfied with the existing foods in the canteen. Also, this
served as a charter for them to analyze if the food that they consume is worth their money.
To the administration. The research gave a detailed description about the canteen's food
quality. This gave him/her ideas if there should be an action to be taken in the change and
To the future researchers. Other researchers who are also studying this matter of issue
can use it as reference or basis to get information in order to facilitate the understanding and
In general, the study investigated on the perceptions of the senior high school students in
the quality of the food at College of the Holy Spirit canteen. This would solely be about the
food's quality in accordance to the students’ perceptions. Equally important, the researchers
considered the students’ satisfaction on the food quality based on presentation, taste, cleanliness,
Consequently, the study was conducted within the area of the College of the Holy Spirit of
Tarlac, specifically in the Senior High School Department. Any school situated external would
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not be involved in the study. Furthermore, this research limited its coverage on the current senior
high school students of the present school year, 2018-2019. Also, the whole canteen including
the different stalls inside the school would be part of the study.
Hence, the study was descriptive in nature as it only aimed to describe the focus of the
study which was the perceptions of the students on the quality of food. Moreover, the research
data built on surveys were answered by the senior high school students based on their varying
experiences with the school canteen. The center was on the food as variables in interpreting their
perceptions.
Although the research had its aims, it also had its limitations. In this research, the junior
and elementary students would not be involved in any form. Likewise, the relationship between
the allowance and food expenditure of the students would not be covered by the study. In
addition, the packaged food such as biscuits, candies and cookies are not part of the study. It only
encompassed the food being cooked by the canteen staff. The researchers only aimed to discuss
how satisfied the students are in the quality of food at the canteen of CHST.
Definition of Terms
Presentation. A talk giving information about something, the way in which something shown
(Cambridge Dictionary). In this study, it referred to the physical appearance of the food and
Taste. The flavor of something, the ability of a person or animals to recognize different
flavors(Cambridge Dictionary). In this study, it referred if the food is good and appetizing or not.
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Serving Size. How big or small something is (Cambridge Dictionary). In this study, it referred to
the quantity of the food the service crew were giving and if the size of food served is enough for
the respondents.
Nutritional value. An indication of the contribution of a food to the nutrient content of the diet
(Reference MD). In this study, the term was used to determine if the food benefits the students
Cleanliness. The state of being clean, or the act of keeping things (Cambridge Dictionary). In
this study, the term was used to describe the state of food being free of any unwanted dirt that
Service. In sports, it is the act of hitting the ball to the other player to start play (Cambridge
Dictionary). In this study, it was defined as the particular way of the service crew in selling their
Price. The amount of money that you pay for something or that something cost (Merriam
Webster Dictionary). In this study, it referred to the amount of the food in the canteen, if the food
Chapter 2
In this chapter, literature and studies related to the topic were presented. These were
based from books, articles, and researches that have already been conducted by other researchers.
The higher the quality is, the bigger the satisfaction would be. (Gotlib et al. 1994).
Satisfaction is based on the assessment of the customers and how they achieve their needs. With
that, food quality is a huge factor in obtaining a high level of satisfaction. It is a requirement
because consumers rely on the manufacturing and processing of the foods that they eat whether
there could be any form of contamination which can affect their health so, it is impossible for
Man generally has great interest in assessing the appearance of food. The look of a food
can causes appetite stimulation or depression (Hutchings, 1994). Thus, presentation is similarly
as fundamental to the accomplishment of a dish as its taste and flavor. The manner in which the
food looks on the plate is the thing that entices the eyes and makes humans feel the need to taste
it. Regardless of how much delicious a dish might be, on the chance that it is served on a
unorganized plating, there is a chance that people will not choose to taste it because of its
appearance.
According to Griffin and Jackson (1998), it is important to have sanitation and proper
cleanliness in foods to achieve healthy life. Being physically fit takes time. A proper lifestyle and
balance diet are must to gain it which is why, food is a major part of it. People ensure to take
nutritious and fresh foods as they eat everyday however, cleanliness is vital in choosing the foods
that they eat. Fresh ingredients must be prepared, good environment should be followed, and the
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utensils must be washed properly. These are just some of the guidelines that one should do in
In the educational program of the school, the canteen plays four-fold role. To start with, it
helps battle lack of healthy foods. Second, it centers on teaching health. Third, it helps in the
professional and social training of students. Also, finally, it exhibits a chance of showing
knowledge which is focused on foods. The food requirements of young people are greater than
those of children and adults. Their food requirements are used for their growth and development.
As teenager, they have the independence to pick what they like to eat however they should have
Food quality and food safety are two fundamental components of selecting food and eating
decisions. (Grunert, 2005). When a customer goes to a market, a shop or a restaurant to buy food,
he or she would always go for the quality of the food -- the appearance, the taste, the cleanliness
and neatness, etc. For this reason, if a food looks good in their eyes, there will be a greater
possibility for them to buy it. The more chances when it is fragrant and delicious.
Cleanliness plays a big role in the food safety(Guillermo Etienne, 2006). One of the
concerns today is food sanitation. People consume foods repeatedly and with that, they always
make sure to eat fresh and clean cuisines to avoid food poisoning or contamination of foods
which may cause devastation to the consumers. Not only that, it can also affect the economic
well - being and legal implications of the producers in food industry. Thus, cleanliness in food
helps in getting the proper nutrients and prevents having diseases or illnesses.
According to Ginger Arboleda (2010), food businesses are necessary in industries most
especially in a country that has continuous job works. As to say, it is necessary to have an area to
eat while studying or working. For an instance, a school where-in it is a place where students
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gather, study, and participate in different activities which consumes their energy. With that, the
school has a canteen for students to eat, to relax and to gain strength for the rest of the day.
Moreover, having good environment is also a must for a canteen as it helps the students to be
comfortable and satisfied while eating the foods that they bought.
Food safety is one key to create a safety school and is effective to prevent food-borne
diseases and other related infectious disease outbreak and prevalence among students. Food
safety must be observed and strictly implemented in schools where students buy their snacks and
lunch during the break time at the school canteen and street vendors near the school campus.
Proper sanitary requirements must be complied by 5 food establishments to ensure safety of the
students and avoid or prevent cases of food poisoning and spread of food borne diseases (Sun
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
The price fairness refers to consumers’ overall assessments of whether the offered price of
a product or service of a seller is reasonable, can be accepted or justified (Xia et al. 2014).
Consumers tend to seek the best priced products and service which would give maximum benefit
to them. Price is one of the important factors that the consumer considers in buying a product,
they tend to evaluate the price fairness by comparing it with a certain standard or reference. For
instance, consumers tend to do benchmarks such as recalling past transactions and looking to the
competitor’s price in order to give judgement if their money compensate with the product they
buy.
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Foreign
Utter, Schaaf, Ni and Scragg (2007) analyzed the statistic qualities and food choice of
3275 students (aged 5 to 14) through a survey and interview. 58% of the students bought a few
or a large portion of food and drink from school canteen. 74% of the older students purchased
most or a portion of their food from the canteen. They constantly eat or drink high-sugar or high-
fat foods. Mostly young students are bound to drink soft drinks, eat meat multiple times each
week, and have dessert. Also, older students were bound to eat pies and sweets. School canteen
should offer healthy foods, make healthier foods less expensive and limit the accessibility of
unhealthy foods.
In correlation, the researchers also considered the quality of food being healthy or not.
However, the studies differ because the study above used interview in gathering data while the
researchers above used a survey-questionnaire. The characteristic of food, nutritional value, and
According to the study of Adeline Tam, et.al (2014), it showed the relationship between
the food quality, staff performance, and ambiance of the university cafeteria with the student’s
satisfaction. Based from the results, the satisfaction of a student is highly affected by the food
quality given by the school canteen. Hence, the staff, price fairness and ambiance do not affect
the level of satisfaction of the students. Only the food quality such as the cleanliness, proper
handling while serving can only affect the student’s satisfaction within the university cafeteria.
Therefore, it is recommended that the university cafeteria must offer reasonable price on the food
variation and serve them properly in an appropriate ambiance that can arouse the interest
In correlation, the researchers determined the perceptions of the students about the school
canteen. However, the researchers also considered the specific variables such as taste,
presentation, serving size, and nutritional value in investigating the student’s satisfaction at
CHST Canteen.
In the study of Zellner (2014), he found out that food which is plated more attractively
rather than just neat is preferred by most diners. Also, the subjects are reported to have positive
responses over healthy food when it is plated and presented attractively. Thus, food that is plated
attractively can affect liking for the flavor of the food and could be utilized to boost acceptance
of healthy foods.
In line with the study, the research above focuses more on the presentation of food and
how it is plated rather than the totality of the food quality. Presentation is only a variable or an
indicator of food quality to having customer satisfaction, but it is not the center of the study.
According to the study of Environ (2015), it was revealed that most students do not
consider their eating patterns important and making healthy food choices is not a top-of-mind
issue for them. Also, meals and foods are consumed during breaks, which are for most students’
social events in which they communicate and hang out with each other. These two facts imply
that students, when they are at school deciding what to eat for lunch, will most probably not be
motivated enough or too distracted to engage in deliberate decision making about their eating
behavior. Therefore, it is very likely that most students' choices about what to eat are largely
based on decision making through the impulsive system. As a result, environmental cues, such as
the mere presence of unhealthy food items, portion and packaging sizes, and tempting smells or
displays of unhealthy food, will most probably have an impact on students' eating behavior. In
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line with this, students themselves also indicate that they are influenced by the presence of
In correlation, the researchers also considered the food value of the food whether it is healthy
or not for the students. However, the studies differ because of their focus. The researchers
In the recent study of Karki and Panthi (2018), they determined the effects of price, impact
of food and service quality, and influence of ambiance on customer satisfaction in Nepalese
restaurants of Finland. The findings revealed that within these factors the customers were highly
satisfied with the restaurant having an overall rating of 44.6%. Most of the Likert scale questions
had strongly agreed and agreed with the statements which results to a positive customer
satisfaction. And this study showed that these important factors wherein some restaurant offers
are what the customers seek for and ultimately affects the overall satisfaction and dining
In line with the present study, the given variables are also considered in identifying the
satisfaction level of the students. But the researchers also included the different factors such as
Local
In the study of Maniquiz (2009) she presented the assessment of the school canteen
which is managed by the Teacher’s Cooperative at Maysan National High School. Based from
the findings, it was revealed that the effectiveness of the management and planning of the
canteen staff is inadequate. Proper training and seminars are a must for canteen staff, for their
role and decisions can affect the whole canteen organization. Another thing, the food choices are
limited, repetitive, and lacking nutritional values that the students needed. In terms of price, the
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students find the canteen food expensive that’s why they choose to buy outside the school. The
canteen must provide variety of food and must be affordable yet nutritious to satisfy the
customers.
In line with this study, the researchers also investigated on how satisfied the students are
in terms of the service of canteen staffs provided. However, the stated study above focuses on the
qualifications and characteristics that a canteen staff must possess in order to run the canteen
In the study of Dumlao (2014), it was revealed that in order to establish a viable canteen
management program the staffs must consider the factors influencing the food preference of the
students. It is necessary to identify the determining factors in order to create a menu that will
satisfy the taste and liking of the students. Based from the findings of the study, it was revealed
that the demographic profile specifically the total monthly income significantly influences the
food preference of the students. It implies that the higher the daily allowances of the students the
more they choose to eat outside the school and most likely prefer other meals than those in the
school canteen.
Moreover, it was revealed that the food characteristics and menu frequency also
significantly influence the food preferences of the students. Which means the more variety of
food choices, better food presentation, serving size, and cooking the more the students prefer to
eat in the school canteen. The result of the study shows benefits related with the perceptions of a
student, however it focuses on the different factors that influence the food preferences of the
students which help and guide the canteen staff in achieving the likings of the students in order
to satisfy them.
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A study of Banga (2018) revealed that food quality, price affordability, staff and ambiance
affect the students' satisfaction in terms of the foods in the school canteen. Moreover, services
offered is also a big factor in achieving a high level of satisfaction and these should be organized
and has an order of priority for the students. On the other hand, the school was able to observe
hygiene and sanitation on some areas but still not enough to satisfy the other areas.
In connection with the study, the objective of it is to know perceptions of the students
with the food quality in the school canteen but the difference is that the current study gave
emphasis on different variables of food quality such as price, presentation, serving size, etc.
In the study of Dela Cruz et al. (2017), they investigated the satisfaction rate of the
students in terms of food services offered in the School Canteen of Caluluan High School. Based
from the findings, it was revealed that in order to achieve the student’s satisfaction they must
prioritize the preparation, process and organization of the food in the canteen because with these,
the students will attain the nutritional value and service that they needed. In terms of sanitation,
the canteen staffs were able to maintain the cleanliness of the environment and services provided
by the canteen. In relation with the present study, the researchers also investigated the
perceptions of the students based on the food service such as the cleanliness, presentation and
staff performances. However, the study also considered other variables particularly the food
Conceptual Framework
Figure 1
The researchers investigated the perceptions of the respondents on food quality in terms
of the food presentation, taste, serving size, nutritional value, cleanliness and service given by
the school canteen as well as the possible ways to remedy the problems of the food that arrived
Chapter 3
This chapter presents how the researchers will gather the necessary data and information
that will be use in the entire study. These includes the instruments that will be used in gathering
data, validation of instruments used, and the sampling technique that will be applied in order to
acquire respondents.
Descriptive research involves gathering data that describe events and then organizes,
tabulates, depicts, and describes the data collection (Glass & Hsopkins, 1984). In which it
The study made used of Descriptive Research Design or descriptive approach wherein it
focuses on the quality of food provided by the school canteen of CHST. Specifically, it aims to
describe the student’s perceptions on the food and service quality such as the presentation, taste,
cleanliness, nutritional value and serving size given by the school canteen.
The respondents and population of the study were from the students of Senior High
School Department of College of the Holy Spirit of Tarlac S.Y. 2018-2019. Using the Slovin’s
formula with a 5% margin of error within a total population of 420 senior high school students,
Slovin’s Formula:
where:
n = sample size
N = population size
e = margin of error
This research used simple random sampling technique to determine the respondents from
the sample frame, wherein 22 respondents were selected from Grade 11 Hope, 21 from Faith, 20
from Peace, and 15 from Joy and Love. While in Grade 12, 22 respondents were selected from
Faith and Hope, 20 from Truth and Joy, and 14 from Love and Peace. The survey questionnaires
The researchers made used of simple random sampling technique wherein this would
determine the respondents of the study. Likewise, the researchers made used of fishbone method
to know the respondents. The population consists of 413 students which is the senior high school
department, but a sample were chose through selecting students in each section. The researchers
asked for a list of names in order to know the students who would be surveyed.
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data. For the interpretation of computed mean, the following obituary points were used based on
Scale Description
5 Strongly Agree
4 Agree
3 Neither
2 Disagree
1 Strongly Disagree
The data were gathered through distributing the questionnaires to the senior high school
students of CHST. For the validation of the questionnaire, the researchers asked several
instructors to improve the questionnaire. Then, the researchers asked the permission of the
administrator to allow the researchers to conduct the study. Before each questionnaire was
distributed, the researcher explained to the respondents, the objective and use of the information
The data gathered by the researches were interpreted through the mean. Furthermore, the
answer of each question was summed up divided by the total point of the questions.
∑𝑛𝑖=1 𝑥𝑖
=
𝑛
Where:
n = stopping point
i= starting point
x= answer
The researchers used the following ranges to determine the general perceptions of the
respondents:
Range Description
Additionally, 7 out of 205 respondents were not able to answer the survey questionnaire
because they were absent on the day the researchers conducted the survey.
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Chapter 4
This chapter includes the presentation, analysis and interpretation of data that have been
gathered from the survey questionnaires. This chapter also contains the presentation of data in
The study attempts to determine the satisfaction rate of SHS students on the quality of
food at College of the Holy Spirit of Tarlac canteen. Specifically, it seeks to answer the
following questions:
1.1 Presentation;
1.2 Taste;
1.5 Price;
1.7 Service?
2. What are the possible ways to remedy the problems on the food?
1.1 Presentation
Table 1
Scale
As shown in table 1.1, the “The foods are properly arranged” has the highest average
weighted mean among the ten item questions which is interpreted as “neither”. While on the
other side, “The food looks mouthwatering” has the lowest average weighted mean and
interpreted as “disagree”. Looking closely at the table the weighted scale of each time doesn’t
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have much gap and interpreted as neither or disagree. The overall weighted mean of the
perceptions of the respondents on the food quality in terms of cleanliness is 2.738. This means
that the students are neither satisfied or dissatisfied with the presentation provided by the school
canteen in which they do not know whether the presentation of the food meets the expected
The results could be caused by some confounding variables that lead to having such
results. It is possible that the dissatisfaction of the students in presentation was caused by the
lack of staff to cater and the number of students buying their product at a certain amount of time
that makes them agitated and uncaring toward the presentation of food.
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Table 2
Scale
As shown in table 1.2, it can be gleaned that “The food is tasty and flavorful” has the
highest average weighted mean among the ten item questions which is interpreted as “neither.”
Nevertheless, “I like the way the vegetables are cooked” has the lowest average weighted mean
and interpreted as “disagree”. Looking closely at the table the weighted scale of each time
doesn’t have much difference and interpreted as neither or disagree. The overall weighted mean
of the perceptions of the respondents on the food quality in terms of cleanliness is 2.67. This
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means that the students are neither satisfied or dissatisfied with the taste of food provided by the
school canteen in which the students do not know whether the taste of food meets the level of
their satisfaction.
Having a negative outcome in the taste of food could have resulted from several factors.
Food preference could be one of the factors that affected the answers of the respondents for they
may want their food prepared and cooked the way they are used to. For instance, some students
prefer rice noodles to be saltier than the one being served at the canteen.
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Table 3
Scale
Table 1.3 shows the 10 item questions concerning the perceptions of the respondents on
the food quality in terms of the serving size. Based from the given results, “The portion is in the
right amount that I don’t have to waste food by throwing the excess” has the highest average
weighted mean and interpreted as “neither” , while “I can still save money even if I buy a lot of
food in the canteen” has the lowest average weighted mean and interpreted as “Disagree.” The
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overall weighted mean gained 2.538 and verbally interpreted as “disagree”. It was revealed that
majority of the students doesn’t receive the proper portion of food that they must have and
The negative result of the serving size of the food could be caused by the varying needs
of the portion of food intake. It is possible that some of the respondents prefer eating large
volume of food to satisfy themselves which could be opposite to others that like the size being
served.
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Table 4
Scale Interpretation
Table 1.4 shows that the "Foods at the school canteen are healthier than junk foods" has
the highest average weighted mean and is also interpreted as “agree” while "the school canteen
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providing information about nutritional value" has the lowest average weighted mean which is
interpreted as “disagree.” Looking closely, the mean of each result does not have much
difference and the majority of the questions are answered as "neither." Therefore, the perception
of the students to the nutritional value of the foods served by the school canteen is 3.022 which is
interpreted as neither satisfied nor dissatisfied where-in the students do not know whether the
Having proper knowledge about the nutrition that a food has is a must for cooks. A
feasible reason for having a negative perception towards the nutritional value could be caused by
the lack of understanding of the staffs about proper nutrition and the freshness of the raw
1.5 Price
Table 5
Scale Interpretation
As shown in table no. 1.5, it was observed that the “The taste of the food compensates
with the price” has the highest average weighted mean among the ten items and interpreted as
“disagree”. On the other hand, “The food prices are affordable and just” has the lowest average
weighted mean among the ten items and interpreted also as “disagree.” Furthermore, looking at
the table, the weighted scale of each time doesn't have much gap and interpreted as disagree.
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Overall, the perceptions of the respondents on the food quality in terms of price is 2.67. In
connection with the study of Banga (2018), price affordability affects the students’ satisfaction in
terms of food. It can be concluded from the data that the students are dissatisfied with the price
provided by the school canteen. A factor that could affect the price of the products could be
caused by the percentage of the income being gained by the administration that is required for
the rent.
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1.6 Cleanliness
Table 6
Scale Interpretation
Based from the given data in table 1.6, it is shown that “The staff use different serving
tool or utensil for each item or dish” has the highest average weighted mean among the ten item
questions which is interpreted as “neither”. While on the other side, “Trash is properly
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segregated” has the lowest average weighted mean and interpreted as “disagree”. Looking
closely at the table the weighted scale of each time doesn’t have much difference and interpreted
as neither or disagree. The overall weighted mean of the perceptions of the respondents on the
food quality in terms of taste of food is 2.785. This means that the students are neither satisfied
or dissatisfied with the cleanliness provided by the school canteen itself in which they do not
Lacking maintenance and sanitary engineers present on the dining area during health
break and lunch could affect the cleanliness of the food due to the presence of germs and
bacteria. At the same time, the staffs are also not wearing the proper attire that should be worn
1.7 Service
Table 7
Scale
Table 1.7 shows that the "canteen staff are clean and neat" has the highest average
weighted mean of 3.56 which is also interpreted as neither agreed or disagreed by the
respondents while "the staff are friendly and courteous" has the lowest mean of 2.41 which is
interpreted as disagreed by the respondents. Looking closely, the mean of each result does not
have much difference and the majority of the questions are answered as "neither." Therefore, the
overall mean to the service of the foods at the school canteen is 3.022 which is interpreted as
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neither satisfied nor dissatisfied meaning the students are unsure on whether the service of the
canteen pleases them or not. In connection with the study of Maniquiz (2009), proper training
and seminars are a must if the effectiveness of the canteen’s staff management and planning is
inadequate.
Furthermore, the undecided perception of the respondents to the service that the school
canteen offers could have resulted from their lack of motivation to their work that leads them not
Table 8. Summary
The results of table 1.8 shows the average weighted mean of the overall quality of food as
perceived by the respondents. Nutritional value has the highest weighted mean of 3.022 that is
interpreted as “neither” while the least is the price having an average of 2.304. By observing the
following data, it could be concluded that the students are undecided if they are satisfied with the
The researchers’ gathered data showed a negative perception towards the quality of food
being served at the school canteen in terms of presentation, taste, price, nutritional value, serving
size, cleanliness, and service. The overall mean collected described that the students are neither
Based from the perceptions of the students, the researchers arrived at the possible ways to
In presentation, the canteen staff should put a style that will make the food unique and
aesthetically pleasing (e.g. toppings, sauces, etc.). Moreover, the ingredients of the food should
be organized and not scattered on the plate itself, highlight the main ingredients of the food so
that it can easily be seen by the students. And make it simple and balance; the presentation
While in the taste of food, the canteen staff should consider the quality of the ingredients
that they are using in making their products. Additionally, the food should be cook properly with
all the ingredients needed and avoid over cooked food to maintain its taste. Lastly, the food must
Subsequently in the price, the cost of the food should fit the student’s budget and offers
more affordable food that ranges from 10 to 20 pesos for a snack and 40 to 50 pesos for lunch.
The canteen should not buy and sell foods that are too expensive for the students.
In serving size, the school canteen should provide exact portion sizes to meet the
recommended limits of each student. In addition, they should include the minimum and
maximum amount of food that the students should consume in a day. Furthermore, the school
canteen should be considerate in giving enough amount of food according to its price. And the
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food should be worth the price to fulfill the satisfaction not only for students but also for the
teachers.
While in the nutritional value, the school canteen staff should make sure all the raw products
that they will use for making foods are fresh. Also, they should use only the necessary amount of
ingredients needed for a certain food. Furthermore, the school canteen should add more healthy
In cleanliness, any foods that are on display for self-service should either be packaged in
sealed wrapping or should have proper serving utensils such as tongs or spoons. Likewise, never
allow the environment to be a habitat for pests of any type because they spread germs and will be
attracted to any foods that are left out or open. Moreover, any utensils that will be use by the
canteen staff should be properly sanitized and cleaned. See to it that the food is clean and
shouldn't contain dirt and unnecessary factors such as hair-strands, worms, etc. Also, the canteen
staff should provide enough garbage bins for the disposal of wastes. Finally, keep the food
service area, food display areas and equipment clean and tidy. This will reassure students and
their parents that the canteen items are fresh and safe to eat.
Lastly, in the service the staff should foster better connection or communication with the
buyers. Also, they should take note and collect customer feedback. And the staff should be
Based from the gathered data, there is a negative implication on the perceptions of the
student on the quality of food. The presentation, taste of food, serving size, nutritional value,
price, cleanliness and service are not suitable to the needs of the student. The respondents are
undecided whether they want to purchase the food or not in the school canteen. Moreover,
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there’s a variation of food but it is repetitive and not that enough for the students to choose from
as well as the price that could also affect the students from buying. In addition, the lack of
sanitation and service provided by the school which can also influence the students’ decision.
For these reasons, the study implied that the canteen vendors should improve more their food and
operation.
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Chapter 5
This chapter presents the summaries of the researchers’ findings, conclusions and
recommendations. The study was conducted in order to find out the perceptions of the senior
high school students on the food quality at College of the Holy Spirit School Canteen.
Summary
This research was conducted to know the perceptions of the senior high school students
on the food quality at College of the Holy Spirit School Canteen. Through this study, the
1.1 Presentation;
1.2 Taste;
1.5 Price;
1.7 Service?
2. What are the possible ways to remedy the problems on the food?
This study’s approach to gather data is descriptive because it aims to obtain information
concerning the perceptions of the students on the food quality at school canteen. The data were
gathered through determining, describing and identifying and answering to what is.
The study used survey questionnaires mainly as a form of gathering information from the
respondents. The questionnaire was a three-page questionnaire, containing ten questions for each
variable which includes the presentation, taste, cleanliness, price, nutritional value and serving
size.
The researchers used the Slovin’s formula to solve for the total respondents. The total
number of populations is four hundred twenty-five students from all sections of the Senior High
School Students. The researchers got a total respondent of two hundred five. All the sections of
each year level of the Senior High School Students were given specific number of questionnaires
per section, to be answered by the selected respondents. The respondents of the study were
Findings
The table showed that most of the respondents are undecided whether the
presentation of the food being served in the canteen looks appealing or not wherein the
This table showed that most of the students are uncertain if the taste of the food is
delicious or flavorful enough to satisfy their liking. Wherein the results earned an average
This table revealed that majority of the respondents are not satisfied with the
portion of food they purchase and receive, wherein the results attained an average weighted
mean of 2.378.
This table stated that the students are undecided if the food contains enough
nutrients, whether it is healthy for them or not wherein the results gained an average
This table showed that most of the students disagree with the price of the food
which means that the food they purchase does not compensate with the price, the result
This table gained an average weighted mean of 2.785, which means that majority
of the students are uncertain whether the food provided by the school canteen is clean or
not.
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This table shows that most of the students are undecided whether the service of
the canteen staffs able to satisfy them or not which gained an average weighted mean of
2.982.
Overall, the researchers found out that most of the problems lie within the price and serving
size of the food that engendered the respondents to have negative responses. On the other hand,
the students are uncertain with the rest of the variables that affects the quality of food.
Conclusions
The researchers concluded that the overall performance of the canteen doesn't meet the
satisfaction level of the students in terms of the food presentation, taste, serving size, nutritional
value, price, cleanliness, and service. The researchers came up with a variety of conclusions that
include cleanliness is not always observed when food is being served. Next, some of the prices of
food exceed the students’ budgets that some opt for bringing packed lunch instead. Also, some
tend to buy extra food because the portion of size of the food is not enough to keep them full.
Next, the staff of the canteen do not foster much communication and connection with the
buyers that causes food service to be affected. Also, the presentation of food failed to encourage
the students to buy food because it is not presented well. On another note, the canteen provided
food that sustains the nutrients needed by the students as they uphold selling more healthy food
than junk food. The students are neither satisfied nor dissatisfied with the presentation of food,
taste, nutritional value, cleanliness and service because these variables make them unsure and
have doubts of buying the product. On the other hand, the serving size and the price are the
factors that have the most problems based from the data.
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Recommendations
1. The canteen can try adding garnishes, toppings, and sauces in order to make the
2. The price of each food should be reasonable and have variety of ranges for the
inside and outside the school premises. Likewise, the staff should see to it that there is no
unsanitary object or organisms such as hair strands and bugs on any used utensils and in
5. The school canteen should provide nutritional facts on every food that they are
selling so that the students may know their nutrition and calories intake.
6. The canteen can introduce new healthy ingredients and innovative food products
to persuade the student to purchase more food and at the same time it will be a benefit to
their health.
7. The staff should smile more to help set the tone for the continuity of purchase of
the students.
8. The staff should strictly wear proper uniform and they could also wear face mask,
9. The canteen can provide value or combo meals which is suitable for their budget.