St.

Louise de Marillac College of

Senior High School Department Sorsogon

Burgos Street, Talisay Sorsogon City

Thoughts and opinions of junior high school students regarding the food service in the cafeteria of Saint

Louise de Marillac College of Sorsogon INC.

SOPHIA GWYNETH C. BILAY

LOVELY B. DE LA FUENTE

RUSSEL GABUYO

CARL VINCENT C. PELAGIO

BABY JEAN DIVINA

KIANE BIO
 CHAPTER 1

Thoughts and opinions of junior high school students regarding the food service in the cafeteria of Saint

Louise de Marillac College of Sorsogon INC.

Introduction and background of the study

Food Service means the storage, preparation, serving, and cleaning up of food intended for consumption

in a facility or a formal agreement that meals will be regularly catered by a third party. When eating away from

home, the food service industry encompasses all activities and services related to the preparation and serving of

food. This includes traditional restaurants, fast food places, cafeterias, fine dining establishments, schools and

hospitals that provide institutional meals, as well as food trucks and catering businesses. People who dine out do

so for many reasons, such as added convenience, to try something new or simply to eat something good.

Food and beverage service has come a long way, originating in early middle age inns and institutions, to

the first à la carte restaurant in France, to today's multi-trillion-dollar industry. Restaurant managers, owners and

chefs have a great impact on consumption trends and how food is produced and served. With sustainable

options and technology advancements like smartphones, food can now be easily transported with reusable or

disposable containers.

The Philippines has an extensive foodservice industry, where dining out is seen as an opportunity for

family time or celebration. As COVID-19 restrictions are being eased and people are becoming more open to

dining out again, restaurants have seen increased food traffic. Food service managers use their organizational
and interpersonal skills to keep customer satisfaction high while keeping overhead costs low. Consistency builds

trust with customers, creating a better reputation in the end.

School canteens can also be educational resources for students; they provide nutritious meals that fuel

learning and development since it can make up part of a student's daily dietary intake. Since energized students

can accomplish more school activities than those who have inadequate nutrition, canteens should aim to serve

appetizing yet affordable meals that are both tasty and good for them as well.

In addition to the importance of providing quality education for junior high school students, attention

must also be given to food services. This research looks into junior highschool students' satisfaction with their

school cafeteria. Data from a survey conducted at Saint Louise De Marillac College of Sorsogon Inc. was used

to build and test a model, with the results indicating that staff behavior, food quality and items’ price are the 3

most important factors which have an effect on student satisfaction. Other significant variables include

atmosphere, responsiveness and cleanliness. Paying attention to these factors can help those in charge of food

services to provide better value and a more satisfying experience which could improve students' overall

educational and cafeteria experience.

This study aims to give attention to the experiences of junior highschool students with the food service of the

cafeteria of their school, Saint Louise De Marillac College of Sorsogon Inc.

1. What are your thoughts about the existing policies in the cafeteria?

2. How would you rate the cleanliness of the cafeteria? Why?

3. What are the things that you can say about the food and beverages offered in the cafeteria?

4. Is the food and beverages that is served good or not? Why?

5. Is the price of the items affordable or too pricey? Give one example of an item and it's price.

Scope and limitations

This research is about food service of our school and the topic is “Thoughts and opinions of junior high

school students regarding the food service in the cafeteria of Saint Louise de Marillac College of Sorsogon

INC”. The purpose of this study is to determine what perceptions students have of the food service provided by

the SLMCS cafeteria. The respondents include Saint Louis de Marillac College junior high school pupils from

Sorsogon Inc. Since they begin in grades 7 through grade 10, so we think the junior high school students are the

most experienced and have attended SLMCs for the longest. The survey includes simple questions.
Significance of the study

The result of the study will be a great benefit to the following:

Students Information on the different perspective of junior high school students will made available by

this study. The study will educate the children on the importance of purchasing snacks and abiding by the

regulations both inside and outside the school cafeteria.

Teachers the finding of this study can provide information to the teachers about laws that must be

adhered to in the school cafeteria as well as the cleanliness of the equipment and interior of the food cafeteria

for the health reason.

School nurse the results of this study will aid in the prevention of health issues that could be brought on

by the food available in the school cafeteria.

Louisean canteen’s staff the results of this study will contribute to a change for the better in the

canteen’s food, beverages and policies.

Definition of terms

Student is someone who is enrolled in a degree-granting program (either undergraduate or graduate) at

an institution of higher learning and registered full-time according to the definition of his or her respective

academic institution and who is not employed full-time. Students must submit written verification from a

professor or other verifiable school authority at their institution attesting to their full-time student status when

making an application.
 School is an educational institution designed to provide learning spaces and learning environments for

the teaching of students under the direction of teachers. Most countries have systems of formal education, which

is sometimes compulsory. In these systems, students’ progress through a series of schools.

Cafeteria restaurant or dining room in a school or a business in which customers serve themselves or are

served from a counter and pay before eating. cafeteria, a self-service restaurant in which customers select

various dishes from an open-counter display. The food is usually placed on a tray, paid for at a cashier's station,

and carried to a dining table by the customer.

Food service is all about food and beverages that are consumed outside of the home. Consumers visit

foodservice outlets for a number of reasons, such as the added convenience, to sample new tastes and flavors, to

celebrate, and to socialize. Foodservice covers a wide range of eating occasions and outlets: Hotel. Restaurants.

Policies is a deliberate system of principles to guide decisions and achieve rational outcomes. A policy is

a statement of intent and is implemented as a procedure or protocol. Policies are generally adopted by a

governance body within an organization. Policies can assist in both subjective and objective decision making.

Policies to assist in subjective decision making usually assist senior management with decisions that must be

based on the relative merits of a number of factors, and as a result are often hard to test objectively, e.g., work–

life balance policy. In contrast policies to assist in objective decision making are usually operational in nature

and can be objectively tested, e.g., password policy.

Cleanliness the first and foremost importance of cleanliness is that it means the absence of disease.

Cleanliness helps us stay refreshed and hygienic on a personal level. Further, it lessens the chances of any

viruses or bacteria to harm us. When you stay clean and keep the environment clean, you are less likely to fall

ill.
 Food and beverages mean any raw, cooked, or processed edible substance used or intended for use in

whole or in part for human consumption, including ice, water, spirituous liquors, wine, mixed beverages, beer,

soft drinks, soda, and other beverages.

Staff the correct word is staff if you are referring to a group of people within an organization. You can

use the plural staffs to refer to more than one body of staff. Pam Peters gives the following example in The

Cambridge Guide to Modern Usage: their respective embassy staffs.

Professionally are usually highly qualified individuals who have undergone a significant period of

education and training. There are various diverse career paths you can enter as a professional and you can make

a significant living in many of them. Understanding what a professional is and the types of professional careers

available can be helpful when determining the best career path for you. In this article, we discuss the standards

professionals adhere to and how professionals can act at work to help them succeed.