Tandag National Science High School Humanities and Social Sciences

Republic of the Philippines
DEPARTMENT OF EDUCATION
TANDAG NATIONAL SCIENCE HIGH SCHOOL
Prk. Tabon-tabon, Brgy. Quezon, Tandag City
HUMANITIES AND SOCIAL SCIENCES
Chapter 1
THE PROBLEM AND ITS SETTING
Introduction
Canteen is a store in a camp or school in which foods, drinks, and small supplies
are sold. It is a place where someone can energize himself. All canteens have the
responsibility to its customer of providing quality food services through proper
maintenance and observation of good hygiene. Also, it is committed to provide clear
communication between the school and canteen services to be able to keep positive
relationships among teaching staff, students and canteen personnel (Merriam-Webster
Inc., 2014).
The canteen staff or personnel are people who run the canteen. They are the
ones who interact with the students and ask for their orders. They are the ones who
serves the students meal. They are responsible for keeping the facility in a proper
shape so that the students are able to feel satisfied about the environment. The
products that are commonly sold in the canteen are biscuits, drinks and meals. A school
canteen must be a free from dirt and safe environment. Performing safe personal
sanitation for the staff members, being aware about storing food, keeping food at the
right condition, maintaining neatness are the steps that staff must take to always ensure
a safe consumption of food (Food Safety,2016).
Reinforcing skills, knowledge and behaviors about lifestyle of healthy eating that
are taught in the classroom are the important role that the canteen plays within the
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broader school environment. The vital role of the canteen is to create a school culture
healthy eating and promote healthy foods. The provided food at school has a
considerable influence on the children’s development of long term eating habits,
attitudes towards the food and their preferred food (Halton,2015).
School canteen is perhaps the busiest place in school. It is the place where
almost every student is expected to pay a visit at least one or two times a day, and that
not just to have a taste of some delicacies but also to brush him or herself up with the
latest information real or based on some rumors. The purpose of the study is to
determine the student’s satisfaction in terms of food services provided by the school
canteen. Student’s satisfaction was based on the canteen ambiance, cleanliness,
facilities, features and prices.
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Theoretical Framework
This study was anchored the Assimilation Theory is based on (Festinger’s 1957)
dissonance theory. Dissonance theory posits that consumers make some kind of
cognitive comparison between expectations about the product and the perceived
product performance. This view of the consumer post-usage evaluation was introduced
into the satisfaction literature in the form of assimilation theory. According to (Anderson,
1973) consumer seek to avoid dissonance by adjusting perceptions about a given
product to bring it more in line with expectations. Consumers can also reduce the
tension resulting from a discrepancy between expectations so that they coincide with
perceived product performance or by raising the level satisfaction by minimizing the
relative importance of the disconfirmation experienced.
According to (Payton et. Al 2003) argues that Assimilation Theory has a number
of shortcomings. First, the approach assumes that there is a relationship between
expectation and satisfaction but does not specify how disconfirmation of an expectation
leads to either satisfaction or dissatisfaction. Second, the theory also assumes that
consumers are motivated enough to adjust either their expectations on their perceptions
about the performance of the product. Therefore, it would appear that dissatisfaction
could never occur unless the evaluative processes were to begin with negative
consumer expectations.
Disconfirmation theory indicates that customers compare a new service
experience with a standard they have developed. Their belief about the service is
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determined by how well it measures up to this standard. The theory presumes that the
customers make purchases based on their expectations, attitudes, and intentions
(Oliver,1980). Later, during or after consumption, a perception of performance occurs as
customers evaluate the experience. The process is completed when customers
compare the actual service performance with their pre-experience standard (Beardon,
et al. 1980) or expectation.
These are four components to this paradigm-expectations, perceived
performance, disconfirmation, satisfaction. The level of expectations represents pre-
consumptions expectation. Performance refers to the customer’s perceptions of the
service. Disconfirmation results if there is a discrepancy between expectations and
performance. Finally, satisfaction is determined by combining the satisfaction outcomes
for the various attributes of the service.
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Conceptual Framework
Student’s Satisfaction of the

Demographic profile of the
Food Services Provided by
respondents
the School Canteen of Tandag
1. Age
National Science High School
2. Sex
3. Year Level
Figure. 1
Schematic Diagram of the Study
5
Statement of the Problem

This study is set out to address the following questions:
1. What is the demographic profile of the respondents in terms of:
1.1 Age
1.2 Sex
1.3 Year Level
2. What is the satisfaction level of the Tandag National Science High in the school
canteen as to the following:
2.1 Nutritional Value
2.2 Price
2.3 Management styles and services
2.4 Cleanliness of the Canteen and Staff
3. Is there a significant difference between the demographic profile of the
respondents and the satisfaction level of the food services provided by the school
canteen?
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Significance of the Study

The purpose of the study is to determine the significant relationship between the
levels of the student’s satisfaction of the food services provided by the school canteen
of Tandag National Science High School. The study results may be beneficial to the
following:
School Administrators. The results may provide information as basis for policy
in formulation and improvement of canteen services provided to the students of
TNSHS. This may help school principals to provide assistance in the provision of
canteen facilities to be included in the school improvement
plan.
Canteen Managers. This may provide the necessary data for the canteen
managers to identify their priority areas of improving the canteen services to better
serve its customers, the students.
Teachers. This may encourage teachers to give feedback to the administration
and school canteen managers for improvement of services like affordable prices,
nutritional foods, facilities, maintaining cleanliness, and sanitation.
Students. This study would be beneficial to students for them to understand the
realities about the canteen operations and the basic services that are expected to
be provided by the school.
Future Researchers. This may serve as basis for those research enthusiasts to
conduct further inquiry regarding canteen service quality and student satisfaction.
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Scope and Limitation
This study focused only the responses perceived by the Grade 11-12 students of
Tandag National Science High School about the student’s satisfaction of the food
services provided by the school canteen of Tandag National Science High School. The
respondents were only taken, the Grade 11-12, which is represent the entire student
population of the said school. Hence, the result may truly represent the reality in the
school canteen as perceived by the entire population of the said school.
Definition of Terms
For better understanding of this study, several relevant terms are defined as
follows:
Canteen. A canteen is a store that sells food and drink at an institution like a
camp, college, or military base.
Food. Food is anything that you can eat and digest. Your body needs food to
grow and live.
Satisfaction. Satisfaction is the act of fulfilling a need, desire, or appetite, or the
feeling gained from such fulfillment.
Services. Performance of duties or provision of space and equipment helpful to
others.
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Chapter 2
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter reviews related literature and studies which serves as frame of reference
for this study. Related literature and studies, foreign and local, are represented such
that some of the present study’s variables have been tackled.
Related Literature
Foreign
Nutrition is very relevant in improving a student’s ability to learn. It is very
important to choose the right and proper equipment to be used in preparing the food for
the students as well as the equipment the student will use. Having properly prepared
food will boost the satisfaction of the students (Dana, 2016).
Customer services are intangible or tangible value increasing activities which are
related with products or services indirectly or directly to meet customer expectations
and then to provide customer satisfaction and loyalty (Kursunluoglu, 2011).
The State Government of Victoria (2016) said that school canteens and other
school food services are important educational resources. They have an important role
in the provision of food to students and the school community as well as being an
integral part of the school environment. The school canteen should reflect the
educational goals of the school and support and complement student learning. When
consumed daily, the food provided through the school canteen may comprise a third of
a student’s total daily intake and have a significant influence on their health and
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nutrition. This shows how important the school canteen is and how it plays its role on
the student’s daily lives. It is said the canteen reflects the educational goals of the
school, so it means the more the canteen is well manage then the more its goals and
values are being uphold.
The proper ways of managing a school is by properly determining the product,
price, place, and promotion. Place means it is the environment of the canteen in which
the foods and drinks are arranged in order to be sold properly. The demeanour of the
canteen must be properly upheld in order to maintain the canteen’s image in a positive
or good way. The canteen must be an attractive place. It must be appealing to the
people in order to attract more costumers. It must be well maintained in order to remain
its ambiance and make the people who visits it enjoy their time. In creating the layout,
design and appearance of the canteen, consider if it has plenty of room and space, it is
easily accessed by the people, and must be well maintained. One of the most looked
factor of a canteen is a price. Price is the amount of money expected, required, or given
in payment for something. The canteen must ensure that they offer a selection low-cost
items that can fill the hunger of the students and ensure their vitamin needs. They must
offer students products that they can buy with their pocket money. Promotion is the
further development or growth of something. The school canteen must promote by
properly communicating with the costumers and encourage them in buying foods that
are healthy (SGV, 2016)
Sally Santacruz (2016) stated that, food storage is extremely important, the food
stored that are waiting for use can be breeding grounds of bacteria if they are not
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properly stored. Sealed containers should be used when keeping items and properly
refrigerated before they reach temperatures in the danger zones.
4000 students were surveyed across 10 community colleges nationwide found
that more than half suffered from some level of food insecurity. A full 22% said that they
limit and skip meals because they could not afford to eat (EAB, 2016).
Local
As we all know, food is a basic necessity for a person. Food is one of the basic
needs that we must obtain in order to fulfill our hunger. Food does not only end the
hunger but it also gives the much needed vitamins and nutrients for our body to function
and develop properly. According to Ginger Arboleda (2010), she said that food
industries are inevitable especially in a country of endless works. We need a place
where we can eat while we work and study. A school is a place where there are many
activities that uses up its student’s energy. A school provides a canteen as a place
where students can eat and relax and regain the energy for the rest of the day. She also
said that ambience and atmosphere is very important attribute that a canteen must
have.
In running a canteen, there are certain rules to be followed. There must be a
potable drinking water and facilities for washing, a clean and ventilated environment,
food covers and containers to maintain its cleanliness and for safekeeping. These rules
would help in making students comfortable and satisfied especially when it comes to
food safety standards (DepEd, 2007).
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A canteen is a reflection of how the schools valued its people. The canteen
reflects how well the schools, in this case how the school gives importance to the
people that has a connection to it. The more the canteen grows and develop, means it
holds much more value to the people to socialize, to relax, and take a break from work.
A canteen not only matters in its function to self different kinds of food, but its
ability to make students socialize and develop friendships, to be a study place for
people where they can maintain mental power, and a place to just sit back, relax and
take a break from all the school works (Adel Tamano ,2011).
Related Studies
Foreign
Consumer satisfaction has been conceptualized as either an emotion or cognitive
response to the service. Satisfaction as defined, it concedes many emotional
responses. When it comes to emotional basis in satisfaction, it is confirmed by the
consumer response. 77.3% used affective responses in describing satisfaction and 64%
of the personal interviews actually changed the question term satisfaction into a more
effective one. Literature and consumers recognized that this affective response varies in
intensity which depends on the situation (Giese et.al, 2009).
One way schools can gain a competitive advantage in global competition is by
offering versatile facilities and high-quality services to its two main stakeholder groups:
staff and students. School campuses are used for school-related functions and to
support core activities, such as teaching, researching and learning. Thus, versatile
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facilities on school campuses play an important role in achieving institutional goals and
thus have strategic values for these institutions and their stakeholders, such as students
and staff (denHeijer, 2011).
Customer satisfaction is defined as a state of mind in which the customer’s
needs, wants, expectations throughout the product of service life haven been exceeded,
resulting in future purchase and loyalty. Some researchers have supported the idea that
satisfaction can be measured from a perspective of evaluating performance, making
inclusions of disconfirmation processes. Satisfaction not only consist cognitive elements
but includes emotional elements in determining customer satisfaction (Anton, 2009).
Students are dissatisfied with the food quality, price and hygiene provided by the
cafeteria operators. Price and value and food quality are the important factors to
determine the level of students’ satisfaction in the university cafeteria (Xi et.al, 2009)
Canteen service is one of the welfare activities that the Government of India
provided to its defense forces and their families. The idea of canteen is founded way
back in the early twentieth century. The canteens played their role in uplifting the
standard of living to the defence personnel by giving them 50 percent of the remaining
profit towards providing safe and secure environment for shopping, lowering market
product prices, and boosting the morale by making them exclusive consumer of largest
retail network of India. The canteen had many different importance back then. They not
only sell food buy they helped the society to function more properly in order to grow and
develop more (Bhardwarj, 2011).
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Local
Schools are the best places in implementing solutions to the problems in nutrition
since the students, teenagers, and young adults spend more time in school than being
at home. This means they eat more in school rather than at home. This statement
shows how important that the canteens must satisfy the students because it shows that
they spend more time eating in school than at their own homes (Cartagena, 2014).
According to Arlen Maniquiz (2009), she said that the effectiveness of the
cafeteria management does not only reflect the quality of its food but also it is reflected
by the quality of its service. Quality service that are characterized by being courteous,
friendly, democratic, and fair. In this statement, it shows the characteristics that can
satisfy the students when it comes to service.
They recommended that the good ambience, cleanliness, and taste of food are
the main satisfactory conditions that students look for. The factor that most students are
dissatisfied with is the price. They recommended that the school canteen understand
the situation of the students that they cannot afford the price of their food on a regular
basis and offer to give the students an option for their foods (Yumul et.al, 2014).
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Chapter 3
RESEARCH METHODOLOGY
This chapter contains the research design, research locale, research respondents,
sampling procedure, research instrument, validation of instruments, data gathering
procedure, and statistical treatment of data. In this chapter, the validity of the study is
defined.
Research Design
The researchers used Quantitative Research Design, specifically the descriptive
method that is used to get information on the current status of a group of individuals. It
is used to describe what is in existence in respect to conditions or variables that are
found in a given situation and to collect data to demonstrate the relationship together
with the necessary information needed in the study.
Research Locale
The study will be conducted at Tandag National Science High School at Brgy.
Tabon-tabon, Quezon, Tandag City. The school is far from the city proper and the
students can’t easily cut classes. The vibe of the environment is cool and refreshing
since it is surrounded by the plants like rice, okra and corn.
Research Respondents
This study will be participated by selected students of Tandag National Science
High School who are enrolled in Senior High School. The total population of the Grade
11 to 12 is 530 but only 227of them will be the research respondents.
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Table 1
Distribution of Respondents
STRAND GRADE LEVEL POPULATION NO. OF RESPONDENTS
STEM 11-A 31 13
11-B 32 14
12 47 20
HUMSS 11-A 53 23
11-B 54 23
11-C 54 23
12-A 55 23
12-B 58 25
ABM 11 16 7
12 18 8
GAS 11 56 24
12 43 18
ICT 11 6 3
12 7 3
TOTAL: 530 227
Sampling Procedure
The researchers was using stratified random sampling in identifying the
respondents who will answer the questionnaire. Stratified random sampling is a method
sampling that invovles the division of a population into smaller groups known as strata.
After identifying the number of the respondents. We used Sloven’s formula in getting the
appropriate sample sized.
Research Instrument
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The researchers will use survey questionnaire in gathering information. The
questionnaire is made by the researchers and will be submitted to an expert validators
to review the questionnaires and to ensure that the items were unambiguous for the
research study. This is the most suitable instrument to use since various data gathered
from a large number of respondents.
The survey questionnaire contained a short introduction in the beginning. This
includes the instruction on how the respondents would answer the questionnaire. The
questionnaire was divided into two sections. The first section deals with the personal
data of the respondents which include name, year level, sex and age. Second section
deals with the questionnaire. It used a five-point Likert scale ranging from 1-5, indicating
a response of SDA, D, Neither, A, SA. Scoring was also used to determine the adjective
rating in each indicator.
Validation of the Instrument
The demographic questionnaire, and the interview questions were submmited to
face validation and approval. Three professional members of the faculty were chosen by
the researchers to scrutinize on the face, construct and content validity to ascertain
whether the instruments accurately represents the variables under the study in line with
the purpose and and objectives of the study. Their suggestions, commentaries and
recommendation will be accepted and applied for the further adjustment of the trial
questionnaire.
Data Gathering Procedure
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In gathering the data, researchers will ask permission from the principal to
conduct the study. After being approved, the researchers will distribute the survey
questionnaires to the respondents.
Statistical Treatment of Data
To facilitate data analysis and interpretation the following statistical treatment is
used in this study.
Frequency Count and Percentage. This tool is use to determine the
demographic profile of the respondents and the students satisfaction of the food
services provided by the school canteen.
Weighted mean. This tool is use to determine the students satisfaction of the
food services provided by the school canteen.
ANOVA. This is use to determine the significant difference between the
demographic profile of the respondents and the students satisfaction of the food
services provided by the school canteen.
Chapter 4
PRESENTATION, INTERPRETATION AND ANALYSIS OF DATA
This chapter presents the findings, analysis, and interpretayion of dataor results
based on the problems of the study. The findings are presented in a tabular form and
analyse the information being drawn from the respondents.
Table 1.1
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Demographic Profile of the Respondents as to Age
Age Frequency Percentage Rank

16-20 years old 204 204% 1
14-15 years old 23 23% 2
Based on the result, it was found out that the majority of the respondents are the
age range of 16-20 years old. The least group is comprised a persons aging 14-15
years old.
Table 1.2
Demographic Profile of the Respondents as to Sex
Sex Frequency Percentage Rank

Female 141 141% 1
Male 86 86% 2
Table 1.2 shows that majority of the respondents garnering 141% of the population are
females, while the male respondents comprises 33% of the populace. The data shows
that most of the respondents are females.
Table 1.3
Demographic Profile of the Respondents as to Year Level
Year Level Frequency Percentage Rank

Grade 11 130 130% 1
Grade 12 97 97% 2
Based on the table above, there are 130 of respondents from 11 th grade and 97
of the 12th grade respondents which has a total of 227. The data shows that the most
respondents according to the year level are from 11 th grade.
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Table 2
Student’s Satisfaction (Nutritional Value)
Descriptive
Indicators Mean Equivalent

1.Food is Nutritious. 3.98 Agree
2. Foods serve in the 3.37 Niether
canteen prevent us from
disease.
3. The foods serve in the 3.42 Agree
canteen help the students
kick start a healthy eating
lifestyle.
4. Canteen mainly offers 3.58 Agree
healthy food choices.

5. Foods in the canteen 3.61 Agree
give us energy.
Overall Mean 3.59 Agree
It was clear, as the table says that majority of the respondents reaping a
weighted mean of 3.42,agreed that the foods serve in the canteen help the students
kick start a healthy eating lifestyle. In addition, the students agreed about the nutitional
value of the food provided by the school canteen.
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As we all know, food is the basic necessity for a person. Food is one of the basic
needs that we must obtain in order to fulfill our hunger. Food not only end hunger but it
also gives the much needed vitamins and nutrients in our body for our body to funtion
and develop proprly (Arboleda, 2014).
Table 3
Student’s Satisfaction (Price)
Descriptive
Indicators Mean Equivalent

1. Foods are affordable. 3.56 Agree
2. The price labelled 3.41 Agree
properly based on the
quality of food.
3. Price in the canteen is 3.08 Niether
higher than what I
expected.
4. Price is costly. 3.29 Niether
5. I am satisfied with the 3.16 Niether
price provided by the
school canteen.
Overall Mean 3.3 Niether
The above table shows the satisfaction of the students about prices of food in the
canteen. As clearly stated above, niether is the overall mean of the table. Therefore, the
students are not necessary liked the price of the food provided by the canteen.
21
The results show that the increase in the service price worsens the perception of
service performance. As expected, satisfaction, perceived value and future intentions
decrease following an increase in the service price. Perceived value also serves as a
more effective predictor of future intentions than satisfaction (F. Calabuig, 2014).
Table 4
Student’s Satisfaction (Management styles andServices)
Indicator Mean Equivalent
Description
1.The canteen attendants 3.46 Agree
are ready to address any
special needs customers
have.
2. Service in the canteen is 3.48 Agree
consistent every time I buy.

3. The canteen attendants 3.63 Agree
communicate well keeping
you informed of
price/changes, special and
product availability.
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are approachable.
are courteous.
Overall Mean 3.59 Agree
The analysis of table 4 denotes that most of the respondents are agreed the
management style and services of the canteen attendants with the overall mean of 3.59.
It mean that the students was satisfied about the services in the school canteen.
Providing quality food quality in school canteens has been a challenge due to
many gaps in the present system. However, strengthening the service quality towards a
healthy nutrition promoting setting can be done by change in planning and
implementation processes (Weerasinghe, M. C., Samanthi Bandara, and M. Sanoon,
2017).
Table 5
Student’s Satisfaction (Cleanliness of the canteen and Staff)
Descriptive
Indicator Mean Equivalent

are appealing.
2. Canteen area is hygienic. 3.38 Niehter
3. Trashcans are in place to 3.75 Agree
keep the garbages from
being scattered and
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throwned away.
4. The canteen attendants 2.76 Niether
wear hairnet, mask, apron,
gloves and etc.

display foods and
.equipment’s clean and
tidy.
Overall Mean 3.38 Niether
The table 5 present the cleanliness of the canteen and staff. As clearly stated
above, the minority of the respondents get niether with the weighted mean of 2.76
showing that sometimes the canteen attendants was not neccessary wearing hairnet,
mask, apron, gloves and etc.
The problem was that workers wanted to clean as quickly as possible so that
they could start to work as soon as possible, so they were missing some areas. Thus,
the answer was to educate the staff by reminding them that, more than speed, we
needed the surfaces properly cleaned (Veiga-Malta, Isabel, 2016).
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Chapter 5
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary of the study, conclusions and

recommendations based on the data analyzed in the previous chapter.
Findings
Based on the results, the following findings were found out.
1. Sufficient variety of foods and drinks to choose from.
2. The students are satisfied about the food in the canteen.
3. Students are satisfied about the prices because it is affordable. .
Conclusions
Based on the foregoing findings, the following conclusions have been crafted.
1. The food served in the students are nutritious.

2. The price is the most considered factor when buying a product.
3. The canteen personnel should have a proper hygene.
Recommendations
Based on the forgoing conclusions, the following recommendations were drawn.
1. The canteen personel should add more variety of choices of foods.

2. The canteen personel should focus in serving the students fast with a smile to
make them satisfied with their serving approach.
3. The canteen personel should keep the canteen facilities clean and well
maintained.
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STUDENT’S SATISFACTION ON THE FOOD SERVICES PROVIDED BY THE

SCHOOL CANTEEN OF TANDAG NATIONAL SCIENCE HIGH SCHOOL
A Research Paper Presented to

The Faculty of Senior High School
Tandag National Science High School
In Fulfillment
Of the Requirements for the Subject
Practical Research II
Arjean Shane B. Calihat

Jeremy James V. Elleco
Christel Kaye C. Fernandez
Erico L. Lagrama
Lorence L. Portillo
Rhiena Fe P. Salazar
Anna-May C. Aboloc
Research Adviser
January 2019
28

Tandag National Science High School Humanities and Social Sciences

Uploaded by

Tandag National Science High School Humanities and Social Sciences

Uploaded by

Republic of the Philippines

THE PROBLEM AND ITS SETTING

responsibility to its customer of providing quality food services through proper

maintenance and observation of good hygiene. Also, it is committed to provide clear

relationships among teaching staff, students and canteen personnel (Merriam-Webster

a safe consumption of food (Food Safety,2016).

considerable influence on the children’s development of long term eating habits,

attitudes towards the food and their preferred food (Halton,2015).

canteen. Student’s satisfaction was based on the canteen ambiance, cleanliness,

facilities, features and prices.

1973) consumer seek to avoid dissonance by adjusting perceptions about a given

perceived product performance or by raising the level satisfaction by minimizing the

relative importance of the disconfirmation experienced.

of shortcomings. First, the approach assumes that there is a relationship between

Disconfirmation theory indicates that customers compare a new service

customers make purchases based on their expectations, attitudes, and intentions

(Oliver,1980). Later, during or after consumption, a perception of performance occurs as

customers evaluate the experience. The process is completed when customers

et al. 1980) or expectation.

These are four components to this paradigm-expectations, perceived

performance, disconfirmation, satisfaction. The level of expectations represents pre-

consumptions expectation. Performance refers to the customer’s perceptions of the

service. Disconfirmation results if there is a discrepancy between expectations and

performance. Finally, satisfaction is determined by combining the satisfaction outcomes

for the various attributes of the service.

Student’s Satisfaction of the

Schematic Diagram of the Study

Statement of the Problem

1. What is the demographic profile of the respondents in terms of:

1.3 Year Level

canteen as to the following:

2.1 Nutritional Value

2.3 Management styles and services

2.4 Cleanliness of the Canteen and Staff

3. Is there a significant difference between the demographic profile of the

Significance of the Study

in formulation and improvement of canteen services provided to the students of

canteen facilities to be included in the school improvement

serve its customers, the students.

Teachers. This may encourage teachers to give feedback to the administration

nutritional foods, facilities, maintaining cleanliness, and sanitation.

be provided by the school.

Scope and Limitation

school canteen as perceived by the entire population of the said school.

camp, college, or military base.

grow and live.

Satisfaction. Satisfaction is the act of fulfilling a need, desire, or appetite, or the

feeling gained from such fulfillment.

Services. Performance of duties or provision of space and equipment helpful to

REVIEW OF RELATED LITERATURE AND STUDIES

that some of the present study’s variables have been tackled.

food will boost the satisfaction of the students (Dana, 2016).

related with products or services indirectly or directly to meet customer expectations

and then to provide customer satisfaction and loyalty (Kursunluoglu, 2011).

values are being uphold.

The proper ways of managing a school is by properly determining the product,

further development or growth of something. The school canteen must promote by

are healthy (SGV, 2016)

refrigerated before they reach temperatures in the danger zones.

4000 students were surveyed across 10 community colleges nationwide found

industries are inevitable especially in a country of endless works. We need a place

In running a canteen, there are certain rules to be followed. There must be a

food safety standards (DepEd, 2007).

Consumer satisfaction has been conceptualized as either an emotion or cognitive

response to the service. Satisfaction as defined, it concedes many emotional

responses. When it comes to emotional basis in satisfaction, it is confirmed by the

intensity which depends on the situation (Giese et.al, 2009).

One way schools can gain a competitive advantage in global competition is by

and staff (denHeijer, 2011).

Customer satisfaction is defined as a state of mind in which the customer’s

satisfaction can be measured from a perspective of evaluating performance, making

inclusions of disconfirmation processes. Satisfaction not only consist cognitive elements

but includes emotional elements in determining customer satisfaction (Anton, 2009).

develop more (Bhardwarj, 2011).

satisfy the students when it comes to service.

sampling procedure, research instrument, validation of instruments, data gathering