School Canteen Management and Food Services Satisfaction Among The Students in Pantukan

GSJ: Volume 11, Issue 6, June
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GSJ: Volume 11, Issue 6, June 2023, Online: ISSN 2320-9186
www.globalscientificjournal.com
SCHOOL CANTEEN MANAGEMENT AND FOOD SERVICES SATISFACTION
AMONG THE STUDENTS IN PANTUKAN
FATIMA JOY M. LOBRON

ANA MAE C.DE GUZMAN
KATE DIANE A. MALINAO
Authors
IRENE MAE G. DIORES, MAHEEd
Adviser
AN UNDERGRADUATE THESIS
FINAL DEFENSE
Submitted to the College of Teacher Education of the
Kolehiyo ng Pantukan, Pantukan, Davao de Oro
In partial fulfillment of the requirements

for the degree of
BACHELOR OF TECHNOLOGY LIVELIHOOD AND EDUCATION
Major in Home Economics
December 2022
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Disclaimer
This quantitative research is an official document of the College of Teacher
Education of the Kolehiyo ng Pantukan.
You can quote from or copy any part of this document with written permission
from the Dean of the College of Teacher Education of the Kolehiyo ng Pantukan.
The opinions, ideas, and proposals expressed herein are those of the
student author(s). They don't always show what the College of Teacher Education of the
Kolehiyo ng Pantukan or other government agencies think.
Reference to this work includes the preceding statement.
KOLEHIYO NG PANTUKAN
College of Teacher Education
Juan A. Sarenas Campus
Kingking, Pantukan
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Approval Sheet
This quantitative research, titled "SCHOOL CANTEEN MANAGEMENT AND
FOOD SERVICES SATISFACTION AMONG THE STUDENTS IN PANTUKAN,"
was submitted by FATIMA JOY M. LOBRON, ANA MAE C. DE GUZMAN, and KATE
DIANE A. MALINAO as part of the requirements for the Bachelor of Technology,
Livelihood, and Education with a Major in Home Economics degree. It has now
been approved and accepted.
IRENE G. DIORES, MAEd

Adviser
Date: February 24, 2023,
MHARFE M. MICAROZ, MAEd EUFROSINA P. MINES,
Member, Advisory Committee Date: ChE.EdD Member, Advisory
February 24, 2023 Committee Date: February 24,
2023
LYNARD BOBBY L. ASIRIT, Ph.D. CESE

Chairperson, Advisory Committee
Date: February 24, 2023
Accepted as partial fulfillment of the requirements for the degree, Bachelor of Technology
Livelihood and Education Major in Home Economics
FDR DR. JOCELYN H. HUA, DFRIEDR
College President
Date: February 24, 2023
Study Number:
Received by:
Date Received
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Abstract
The goal of the study was to find out if there was a link between how the school
canteen was run and how happy the students were with the food service. As statistical
tools, the r-value of 0.693 (Pearson r) and the p-value of.001 (Pearson p) was used. The
r-value of 0.693 (Pearson r) and the p-value of
001 (Pearson p) were used as statistical tools. The indicators of school canteen
management are staffing, food services, facilities, and financial stability.
The level of food service satisfaction regarding nutritional value, price, taste, and food
consistency The findings revealed that school canteen management, food taste
and consistency, and levels of food service satisfaction, all significantly contribute to
student satisfaction. Hence, the school canteen managers are encouraged to improve
the service quality provided to students based on food service satisfaction.
Keywords: School canteen Management, food services satisfaction, method,
application of results or findings.

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Dedication
This research required a lot of diligent effort and sacrifice. This study is truly
and genuinely dedicated to the people who serve as the researchers' sources of
inspiration and motivation via the effort of the researchers. To the study's respondents,
students in Pantukan, Davao de Oro. We are incredibly appreciative and fortunate that
this study will support and direct Pantukan students.
The researchers are eager to support and mentor you in your future academic
endeavors as you are the intended beneficiaries of our study in the future.
This work was also lovingly dedicated to our parents, research instructor,
research adviser, classmates, and friends who encouraged us to make our studies
meaningful, especially during times when we were struggling. This work initially seemed
difficult, but with their support, This task appeared to be challenging, but the support
they have given us has really aided in allowing us to continue working on it
despite difficulties and sleepless nights.
Thanks To God, who gave us the knowledge, and strength to complete this research
study.
The Author's
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Acknowledgement
First and foremost, we should praise and thank God, who is all-powerful, for all of
the good things that happened during our undergraduate research that helped us finish
it successfully.
We would like to express our deep and sincere gratitude.
To Dr. Lynard Bobby Asirit for giving us the opportunity to do this action research
and providing valuable guidance throughout this research.
For Dr. Jocelyn H. Hua, DFRIEDr. Her dynamism, expertise, sincerity, and
motivation have deeply inspired and molded us into who we are now. Working
and studying under his supervision was a great privilege and honor. We are incredibly
grateful to our adviser, Sir Ezzedin M. Manidoc, for what he has offered us to make this
research possible.
Sir Mharfe M. Micaroz, MAEd, is our program head and serves as a father who
has supported us in all possible ways. We would also like to thank him for his friendship,
empathy, and great sense of humor. We want to thank him from the bottom of our hearts
for being open-minded and patient during the discussion and check. We did research
and planning.
Finally, our thanks go to all the people who have supported us in completing the
research work, either directly or indirectly.
The Authors
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TABLE OF CONTENTS
PAGE
Title Page ……………………………………………………….
Disclaimer ………………………………………………………
Approval Sheet ………………………………………………………
Abstract ………………………………………………………
Dedication ………………………………………………………
Acknowledgement ………………………………………………………
Table of Contents ………………………………………………………
List of Tables ………………………………………………………
List of Figures ………………………………………………………
CHAPTER
I. THE PROBLEM AND ITS SETTING
Background of the Study ……………………………..
Statement of the Problem ……………………………..
Null Hypotheses ……………………………..
Review of Related Literature ……………………………..

Theoretical and ……………………………..
Conceptual
Framewor
k
Significance of the Study ……………………………..
Definition of Terms ……………………………..

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II. METHOD
Research Design ……………………………..
Respondents ……………………………..
Research Instrument ……………………………..
Data Gathering Procedure ……………………………..
Data Analysis Procedure ……………………………..
Ethical Considerations ……………………………..
PAGE
CHAPTER
III. RESULTS AND DISCUSSION
Results ……………………………
Discussion ……………………………
Summary of Findings ……………………………
IV. CONCLUSIONS AND RECOMMENDATIONS
Conclusions ……………………………
Recommendations ……………………………
References ……………………………
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Appendices ……………………………
Curriculum Vitae ……………………………

LIST OF TABLES
PAGE
Table 1 Name of the Table
LIST OF FIGURES
PAGE
Figure 1 Name of the Figure

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Chapter I
THE PROBLEM AND ITS SETTING
Background of the Study
A canteen is where food is served and eaten and where different snack and drink
products are sold. A school has a canteen so students can get the food and nutrition
they need and the energy to do their daily work (Norman, 2019). Ewa Czarniecka-
Skubina et al. (2019) say that the university or college canteen should offer menus that
promote a healthy diet without limiting their food options or considering new nutritional
trends.
According to some global-related studies, most school councils make the
financial decisions of everyday life in the schools as used by the employees and the
students. Also, the governing boards have the power to manage and hire the canteen
services, which gives them more power and helps them raise money. The school
counselors gave the canteen manager instructions on products, or they called special
fundraising events that should be included for them to increase profits.
Segua (2017) says the Department of Education ensures its curriculum supports
students' health and well-being.
Moreover, it encouraged the schools to implement complete health
programs, including food and nutrition. The researcher said the canteen should serve as
the place or venue for developing eating habits. The canteen should also be used
as a home economics lab to teach students and employees how to plan, buy, and
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make healthy meals. The school canteen reflects the importance of healthy eating habits
to students
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and teachers. In addition to serving healthy food, the canteen is an important
part of promoting health at school because of its role. When students use the
canteen on a regular basis, the food they buy there is a big part of their daily diet and
nutrition. Nutrition is essential for young, growing minds and bodies.
Students only patronize products that are of high quality, and poor services are
abhorred. Zellner (2016) and Napitupulu (2018) say that this is why some students aren't
as happy with the food and services at their canteen. Lawis et al. (2016) say that putting
policies in place is very important, but there are still some canteens whose policies need
to be looked at. It results in customers receiving satisfactory low rates. Also, Pascual
and Abents (2016) and Weerasinghe et al. (2017) found that students' satisfaction is
affected by not having a place that is comfortable and well-ventilated and by not having
enough facilities and equipment.
"A strong collaboration is needed to make sure that Presidential Decree No. 856,
or the Code on Sanitation of the Philippines, is followed," said Esperancilla, the regional
chief of the Department of Science and Technology. "This is to prevent food- and water-
borne diseases from happening in schools."
According to Adunna (2013), along the line of canteen management, there is a
need for an improved system to boost sales and the efficiency of its operations. The
canteen should have good management practices and be able to pay for itself. It should
also offer healthy, inexpensive food.
In a 2016 study by the DOH and Leyte Normal University, it was found that 45
percent of secondary schools in the region have poor canteen sanitary conditions and
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food handling practices. The official said the health department pushed for the study
after a typhoid outbreak occurred when several students of Mapandan National High
School consumed contaminated food sold at the school canteen in 2015.
The purpose of the study is to determine how the school canteen management affects
food service satisfaction among the students in Pantukan.
Statement of the Problem
This study also aims to understand the school canteen management and
Specifically, this research sought to answer the following questions:
1. What is the level of school canteen management among the students in
Pantukan in terms of;
1.1 Staffing;
1.2 Food services;
1.3 Facilities; and
1.4 Financial stability;
2. What is the level of food service satisfaction among the students in Pantukan
in terms of;
2.1 Nutritional value;
2.2. Price;
2.3 Taste of food; and
2.4 Food consistency;

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3. Is there any significant relationship between the levels of school
canteen management and food service satisfaction among the students in
Pantukan?
Null Hypotheses
The following hypothesis will be tested at 0.05 levels of significance.
H01: There is no significant relationship between the domain of school canteen
management and food service satisfaction among the students in Pantukan.
Review of Related Literature
In this chapter, we look at reviews of related books and studies that could, within
2007, support the results of the study. Some of the variables in this study have already
been looked at in related literature and in foreign and local studies.
This study mainly focuses on the satisfaction among primary, secondary,
and senior high school students in Pantukan and how they properly manage the
canteen. The school canteen follows a guideline on management set by the Department
of Education (DepEd) in its DepEd Order No.8 series of guidelines and management of
the school canteen for the elementary and secondary levels. These guidelines are
implemented to ensure the safety and healthfulness of the foods the school canteen
serves.
Some students are concerned about the food they consume on a daily basis, but
they are unaware of the practices that may influence their health. When food is
presented to a person, their attention is focused on how it looks on the plate.

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Food must have nutritional content because it helps maintain body function and
keeps the brain functioning. The school food environment needs to be healthy so that
students can make healthier food choices and learn to eat well.
Galvez (2018) states that effective canteen management requires that everyone
involved know its goals and objectives with its policies, that canteen staff and the
canteen committee develop an implementation plan to achieve the canteen policy goals
and day- to-day operational procedures, and that staff be trained and supervised.
There are different ways to run a school canteen, depending on how the school is set
up and what its needs are.
Related Studies
According to Liana et al. (2015), the staff employed in food and beverage
services should be clean and tidy. Proper appearance, without skin infections,
good dental hygiene, short fingernails, not in the habit of biting nails, wearing no jewelry
except a wedding ring, wearing no make-up, working in clean shoes and a uniform, and
sticking to good hygiene practices According to Dana (2016), nutrition is relevant to
improving a student's learning ability. It is essential to choose the right and proper
equipment to prepare the food for the students and the equipment they will use. Having
adequately prepared food will boost the student's satisfaction.
Food services can be found in hospitals, nursing homes, child and senior
care centers, prisons, schools, and university campuses. One of the most important
ways that customers judge quality is by how well they are served food. Ciommo et al.
(2015) say
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that the quality of care a patient gets is the most important factor in how happy they are
with their care.
Moreover, the higher education market has become competitive and global (D. Stauns,
K. Brøgger, and J. B. Krej.sler, 2018). In this dynamic context, university food service
operators have to adapt to changing expectations of their customers, increased
competition from fast food segments on and off campus, and economic trends in
uncertain markets (J. Campbell, R. B. Di Pietro, and D. Remar, 2014). Food
service attributes have become an essential component affecting the quality of campus
life (O. A. El-Said and E. A. Fathy, 2015). According to Lugosi (P. Lugosi,
2019), when customers’ expectations are high, the campus food services are expected
to be more responsive. The workplace is a captive environment where
consumers' overall satisfaction could be an essential element of the overall eating
experience on campus (S. Price, G. Viglia, H. Hartwell, et al., 2016).
Institutional food services are now offered in many places in Malaysia, such as
schools, hospitals, centers for children and older people, colleges, and university dining
halls. To the best of our knowledge, there is little evidence or a lack of literature on
university food services in Malaysia. The interest in institutional food service,
mainly university food service, in Malaysia has developed continuously as the
number of students on campus has increased. As the number of students in public
and private universities in Malaysia grows, so does institutional food service,
especially in universities. Li (2008) and Padlee (2010) say that universities and other
higher education institutions must offer the best food and drinks to their staff and
students.
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The State Government of Victoria (2016) said that school canteens and
other school food services are critical educational resources. They are an important part
of the school environment because they feed the students and the rest of the school
community. The school canteen should reflect the school's educational goals and
support and complement student learning. When eaten every day, food from the school
canteen can make up as much as a third of a student's total daily intake and have a big
impact on their health and nutrition. This shows how vital the school canteen is and how
it plays a role in students' daily lives. It is said the canteen reflects the school's
educational goals, so the more it is well managed, the more its goals and values are
upheld.
To keep customers happy, facilities should provide a nice place for
students to eat where they can feel more at ease. The people who did the study for
Tarlac State University found that the students were happy because of the good
atmosphere, cleanliness, and taste of the food. The factor that most students would like
to be more satisfied with is the price. They suggested that the school canteen take into
account that some students can't afford to buy food every day and offer the "Ambula" as
a food option for those students.
According to Pangilinan (2014), services are essential to satisfy your customers.
The students are sometimes exhausted by their subject teachers' paperwork.
School canteen staff should serve the customers with a smile, and the staff should be
friendly so students will come back to the canteen. Maniquiz (2009) said that a
canteen's management showed not only how good the food was but also how good the
service was. It shows that the characteristics of the staff person can satisfy the students
when it comes
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to service. To make sure the canteen is clean and healthy, the school needs to know if
the students are happy with the service and make that a priority.
The school canteen needs to make a policy for the managers, which the staff will
then follow. The school council is responsible for the canteen and its policies,
the employment and dismissal of staff, and the ordering of goods for the canteen. The
rules and guidelines have to be followed in most of the schools; there must be clean
washing facilities, the canteen must have proper ventilation and lighting, and the
facilities should have a bigger space. The food containers, equipment, and utensils must
maintain their cleanliness. The rules and regulations would help make the students
comfortable and satisfied when it comes to safety standards. (DepEd Order No.13
series of 2017)
According to Omadto (2016), each canteen management and facility adheres to
operational management guidelines established by the Department of Education
through their order, the guidelines given to them to rationalize the operation of school
canteen management in the public and private academic system in order to
ensure that the school's canteen helps to eliminate malnutrition among their
pupils. Moreover, school canteens may operate under a variety of management
structures. a formal management agreement outlining the terms and conditions that
must be signed by the respective managers, such as the principal, school council, or
private contractor.
Financial stability: school canteen managers should know how to handle
the transparency of the profit of the school canteen. Also, the school canteen should sell
food and drinks at prices that students can afford, since they are the ones who will buy
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them. (Department of Education Order 13 Series 2017). Most school canteens in some
schools
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make the financial decisions that affect the day-to-day running of the school, but in some
schools, the canteen manager is the one who manages the financial stability of
their canteen. It is essential to know how to balance expenses with profit.
Improving the nutritional value of food sold in school canteens can be challenging,
mainly when fresh and healthy foods are often more expensive than highly processed
alternatives. Even foods that have high nutritional values can be more expensive
now. The solutions to stocking school canteens with fresh and healthy foods are
complex. School canteens need to be recognized for following the good-practice
guidelines, balanced with the need to build the capacity of schools, canteen managers,
and suppliers to make innovative and appetizing healthy options available on school
canteen menus. (Stoncham, 2017).
Unfortunately, less healthy snacks outnumber healthier snacks in schools. Some
studies support the idea that children might not eat the right foods at school. A study
conducted in the USA showed that children at school might be exposed to a large
variety of unhealthy foods and drinks, such as snack foods and soft drinks found in food
stores inside the school (Adam et al., 2016).
Price is one of the biggest problems among students; the canteen must ensure that they
sell low-cost items that can fill the hunger of the students and that they have nutritional
content. Lastly, the school canteen should communicate with the customers to know if
they are satisfied. The environment of the canteen is where products show how
the canteen is connected to the rest of the school. Lopes, (2018). The school counselors
gave the canteen manager instructions on products, or they called special fundraising
events that should be included in order for them to increase profits. However, some of
the
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students and parents demand lower food prices. Bartlby Research (2014) states
that more than just prices are needed to sell the products.
The taste of food is important to achieve customer satisfaction. Food presentation
improves dining customer satisfaction. Customers’ concerns about healthy
food substantially affect their expectations and choice of a restaurant. According to
Nadzirah et al. (2015), food service operators should ameliorate their menus by
reconsidering their prices, thus ensuring customers are using the university cafeteria
and not any off-campus food service operators.
Managing a school canteen is not simple; it includes being responsible for the
food the canteen serves, the clean and well-ventilated facilities, and the financial
stability. The school canteen is also responsible for making sure that customers are
satisfied, which means that their needs, wants, and expectations have been met or
exceeded throughout the life of the product or service, leading to future purchases and
loyalty. Satisfaction means that the customer's expectations and needs have been met
or exceeded over the life of the product or service, which leads to repeat purchases. In
determining customer satisfaction, cognitive and emotional elements are combined.
ustomer satisfaction. The only way to satisfy the students is to have a well-managed
school canteen. Santos, (2015)
Food is a basic need that we must meet in order to stop feeling hungry. It also
gives our bodies the nutrients they need to work and grow properly. A school provides a
canteen where students can eat and gain the energy to be active at school. The
environment and the ambiance are important attributes that a canteen must have.
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The taste of food was said to be an important factor in adolescence, which is a
key time in a person's development as they move from childhood to adulthood
(Blakemore S.J., Burnett S., Dahl R.E., 2010; World Health Organization Adolescent
Development). [As of September 15, 2019] School canteens are more than just a
system for supplying food for children. Instead, they have a special role in students'
education, health, and well-being, as well as in the communities they serve. Moh(2015)
Mohd Karim
People think that this is the reason why food poisoning keeps happening
in schools: food handlers don't know enough about food safety, and schools use
food service systems that involve a lot of food processing and handling. Throughout the
study, people tended to answer as a group, picking an answer based on whether or not
they thought it was right rather than based on what they knew. The results showed that
food handlers should pay more attention to the rules for running the school
canteen. It is recommended that authorities and canteen managers take steps to help
people who work with food learn more about food safety through regular training, food
safety classes, and the distribution of comprehensive circulars. This is also applicable to
other food service premises, commercial and non-commercial.
Theoretical and Conceptual Framework
This study will be anchored by the (Deped Order 8, S. 2007)
Revised Implementing Guidelines on the Operation and Management of School
Canteens in Public Elementary and Secondary Schools

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A school canteen has to manage the facilities properly. Also, a school canteen
should be set up with service as the main goal and making money as a secondary goal,
since students only depend on the allowances their parents give them. (DepEd Order
No.
8 of 2007). These guidelines are necessary at this moment because it is time to
rationalize the operation and management of school canteens in the public school
system. Staffing refers to a selection of employees for a specific job. Foodservice is a
process or system where food is served to a guest or customer in an establishment.
Facilities management is the process of taking care of and managing all facilities and
assets that are owned.
Financial stability is a property of a financial system that dissipates
financial imbalances that arise endogenously in the financial markets.
Theories of consumer satisfaction Oliver (1977, 1980) came up with
the Expectancy-Disconfirmation Paradigm (EDP) as the best way to measure
customer satisfaction from a theoretical standpoint. The model suggests that when
people buy goods and services, they have expectations about how they will work. The
expectation level then becomes a standard against which the product is judged. That is,
once the product or service has been used, outcomes are compared against
expectations. If the outcome matches the expectation, confirmation occurs.
Disconfirmation occurs when there is a difference between expectations and
outcomes. A cusA customer is either happy or unhappy based on how well or badly
their expectations and perceptions match up., when service performance is better than
As as what customer had initially expected, there is a positive disconfirmation between
expectations and performance, which results in satisfaction. When,On other hand,

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when performs as expected, expectations and perceptions match up, which makes
the customer happy. In contrast, when service

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performance is not as good as the customer expected, there is a negative
disconfirmation between expectations and perceptions, which causes dissatisfaction.
Nutritional value describes the number of carbohydrates, fats, proteins, and energy used
during digestion. Price is the value or money customers give up in exchange for a
particular offering to satisfy their needs and wants. Siddhi Kamble, 2022. Taste of food,
a flavor and feeling produced by food Once our mouth tells you what it is and lets you
appreciate it, or once you have the ability to have this feeling, food consistency is
also one of the major components of food evaluation.
Conceptual Framework
SCHOOL CANTEEN
MANAGEMENT FOOD
• staffing SERVIC
ES
• food and services
SATISF
• facilities and ACTION
• financial stability • nutritional value
• price
• taste of food
• food consistency
Significance of the Study
This study will be done to find out if there is a significant link between the levels of
school canteen management and how happy students in primary, secondary, and senior
high schools are with the food service. This study may be beneficial to the following:
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School administrators. The result may provide information as a basis for policy
formulation and improvement of canteen services provided among the students in
Pantukan. This may help the school principal assist in providing canteen facilities to be
included in the school improvement plan.
Canteen managers: This could give them the information they need to figure out
where to focus their efforts to improve the canteen's services so that they can better
serve their customers, the students.
Teachers. may encourage teachers to give feedback to the administration
and school canteen managers on improving services like affordability, nutritional
foods, facilities, cleanliness, and sanitation.
Students. This study would help students understand how the school
canteen really works and what basic services they should expect from the school.
Future Researchers. This could be a starting point for those who want to do
more research on how the canteen is run and how happy the students are with it.
Definition of Terms
For this study, the following terms are defined conceptually or operationally for
further clarification.
School canteen refers to one of the ancillary services in the school system that sells
food items to the pupils and students and serves as a support mechanism to eliminate
the
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school's malnutrition concerns. It can be used as a lab canteen where food can
be planned, made, served, stored, and sold. A school canteen can either be school-
managed or teacher-cooperatively managed. (DepEd Order no. 8 series 2007)
Canteen Management. This research includes the management of the daily routine of
the canteen. It is the administration and direction of the means and objectives of
the school canteen, which include operation, food service management, physical
facilities, and canteen services.
Food Service. The term "food service" refers to the provision of ready-to-eat foods, such
as those made at the child care facility or brought in from authorized food establishments;
milk put in a pitcher or other serving container; ice brought in, stored, and given out;
bagged lunches brought from home; and the use of utensils to reduce direct food contact.
Satisfaction. is what the customer feels when we do everything we need to do in a
timely, responsible way to meet and exceed their expectations. Philip Kotler says that
customers get rid of the school's malnutrition worries when they compare a product's
performance or outcome to what they expected. Rai (2013) defines satisfaction as
“gratification, pleasure, or the fulfillment of desire. Satisfaction is a feeling that
emanates from the fulfillment of needs and wants”.

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CHAPTER II
METHOD
Research Design
The correlational method was used in the non-experimental quantitative portion of
this study. Catena (2016) says that a descriptive correlational method is used to find out
how two or more variables are related and how they are related to each other. Rybarova
(2015) said that this method was used because the study was about a person and was
meant to explain how the data was collected. This study is descriptive because it looked
at how well the Pantukan students managed their school cafeterias and how happy they
were with the food service.
Respondents
The respondents to this study will be among the students at Napnapan
Elementary School (NES), Tambongon National High School (TNHS), and Napnapan
National High School (NNHS). In particular, there were 241 respondents in the total
population for the school canteen management and food service satisfaction among
the students in Pantukan.
Using the Likert scale questionnaire, the researchers will use random sampling
techniques to get the data from the respondents.
Napnapan Napnapan Tambongon Total Population

Elementary National High National High
School School School
35 81 125 241
Table 1. Total of Respondents
Research Instrument
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In this study, the researchers will use the researcher-made survey questionnaire.
A survey questionnaire from the study by Kajenthiran and
5= Very High, 4 = High, 3 = Moderate, 2 = Low, and 1 = Very Low.
For the independent variable, the researchers will employ the following parameter limits:
The descriptive equivalents are the following:
Parameter limits Description Interpretation
4.50 - 5.00 Very High This means that the level of school canteen
management among the students in
Pantukan is very high.
3.50 - 4.49 High This means that the level of school canteen
Pantukan is high.
2.50 - 3.49 Moderate This means that the level of school canteen
Pantukan is moderate.
1.50 - 2.49 Low This means that the level of school canteen
Pantukan is low.
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1.00 - 1.49 Very Low This means that the level of school canteen
Pantukan is very low
For the dependent variable, the researchers will employ the following parameter
limits. The descriptive equivalents are the following.
5=Very Satisfied, 4 =Satisfied, 3 = Neither, 2 =Dissatisfied, 1

=Very
Dissatisfied,
4.50 - 5.00 Very Satisfied This means that the level of food service
satisfaction among the students in
Pantukan is Very satisfied.
3.50 - 4.49 Satisfied This means that the level of food
service satisfaction among the
students in
Pantukan is satisfied
2.50 - 3.49 Neither This means that the level of food
students in Pantukan is neither.

2023 27
1.50 - 2.49 Dissatisfied This means that the level of food
students in
Pantukan is dissatisfied.
1.00 - 1.49 Very This means that the level of
Dissatisfied food service satisfaction
among the students in
Pantukan is very dissatisfied.
Data Gathering Procedure
In gathering the significant data for this study, the researchers did the following:
Seeking Permission to Conduct the Study. The researchers wrote a
letter addressed to the principal asking permission to conduct the said study and it was
noted by the research adviser. Another letter was sent to the Principal of Primary,
Secondary, and Senior High Schools for their approval to conduct the study with regard
to the School Canteen Management and Food Service Satisfaction among the
students in the Pantukan
Administration and Retrieval of the Questionnaire. When the permission letter
was approved, the researchers distributed the questionnaire to the respondents face-to-
face. For the study's validity, instructions will be given to ensure an honest, clear, and
complete answer before answering the questionnaire. After the respondents answered
the questionnaires, researchers personally retrieved them.
Checking, Collating, and Processing of Data. The researchers administered,
retrieved, checked, and collated the data through google Forms and tallying on google
2023 27
spreadsheet followed. These were given to the statisticians for computation and
analysis. Interpretations were done by the researchers.
Statistical Treatment of Data
The data gathered were tabulated and analyzed using the statistical tool below.
Mean. This is called the arithmetic average, defined as the sum of values in the
group divided by the number of values. This tool was used to determine the
school canteen management and food service satisfaction among the students in
Pantukan.
Pearson Correlation. It will be the statistical method for figuring out if two
variables tend to go together or not.
Probability. This is done by picking people at random, which lets you draw
strong statistical conclusions about the whole group.
Ethical Considerations
The following ethical principles will be observed in this study:
Voluntary Participation. The researcher will inform the respondents of their willingness
to participate in this study. This will be determined upon signing the researchers'
interpretations.
Consent Process. Respect will be shown to those who will be asked for permission, as
well as to how and when this will be done.
privacy and confidentiality. The researcher will fully adhere to the Data Privacy Act of
the Philippines and will observe the confidentiality of the respondents.The researcher
will follow the Data Privacy Act of the Philippines to the letter, and the respondents'
privacy will be respected. All of the data will be kept safe and private, and the
respondents' names will be kept secret.

2023 27
Risk and Benefits. The researcher will ensure that this study will be free from any risk
that will harm the respondents and that the benefits of this study will be for the
respondents.
Chapter 3
RESULTS AND DISCUSSIONS
In this chapter, the researcher presents the analyzed and interpreted data that
professionals gathered in textual and tabular forms.
Level of School Canteen Management among the students in Pantukan in terms
of Staffing
Table 1 shows the level of school canteen management among the students
in Pantukan in terms of staffing. The data presented shows that item number 4, "We
always wear proper clothes to be neat," has the lowest mean score of 4.15. The next
item is number 5. We seek out opportunities for growth with a mean score of 4.15. The
next item is number 3: "We always keep ourselves clean while serving the food," with a
mean score of 4.22. The next item is number 2. We are readily available to answer the
student’s questions and concerns, with a mean score of 4.29. The item with the highest
mean score is item 1. We dealt well with the order request challenge with a mean score
of 4.25. All are described as high.
Galvez (2018) says that effective canteen management requires that everyone
involved in the operation understand the policy's goals and objectives, that the canteen
2023 27
staff and committee come up with a plan to carry out those goals, and that the staff is
properly trained and supervised.
ITEMS MEAN DESCRIPTION

We deal well with the order est.We 4.34 High
handle the order well.
We are readily available to answer the 4.29 High
student’s questions and concerns.
We always keep ourselves clean while 4.22 High
serving the food.
We always wear proper clothes to be neat 4.15 High
and professional.
We seek out opportunities for growth. 4.15 High
OVER ALL MEAN 4.25 HIGH
of Food and services
in Pantukan in terms of food and services. The data presented shows that item number
2, spoon and fork, is provided sufficiently; the lowest mean score is 4.02. The next item
is number 3; the servings are properly proportioned to eat, with a mean score of 4.07.
The next item is number 5; Our canteen provides good services. With a mean score of
4.07, the next item is number 4. Our canteen provides nutritious food, with a mean score
of
4.14. Item number one received the highest mean score; we handle order requests well
with a mean score of 4.15, while we challenge ourselves with a mean score of 4.09. All
are described as high.

2023 27
The quality of food service is one of the most relevant items of quality perceived
by customers. In health care, the satisfaction of patients is ultimately related to the
quality of provided service, as cited by Ciommo et al. (2015). According to the authors of
the study, the three main factors that contribute to student satisfaction are a
pleasant atmosphere, cleanliness, and food quality (Yumul,Longga, Dimmal, Mariano,
Sotto, and Pangilinan. 2014). The facility should be well-lit and ventilated. Additionally,
the canteen needs to make sure that all of the tables, equipment, and utensils are clean.

We serve delicious food. 4.15 High
Spoon and fork are provided 4.02 High
sufficiently.
The servings are properly 4.07 High
proportioned to eat.
Our canteen provides nutritious food. 4.14 High
Our canteen provides good 4.07 High
services.
of Facilities
in Pantukan in terms of facilities. The data shows that item number 5 in our canteen has
the biggest space for the students to eat. The lowest mean score is 401. The next item
is
2023 27
number 1: Our canteen provides proper ventilation with a mean score of 4.05. The next
item is number 3. We properly cleaned and sanitized the utensils, with a mean score of
4.05. The next item is number 4: "Our disposal areas are provided sufficiently, with a
mean score of 4.06." The item with the highest mean score is item number 2: "We clean
the equipment used in our canteen with a mean score of 4.09." with a mean score of
4.05. All are described as high.
According to Stoncham (2017), the canteen manager is the one who manages
the financial stability of the canteen. The school canteen needs to have enough
resources for the students to buy more nutritious foods that are affordable. It is important
to know how to balance the expenses with the profit. Improving the nutritional value of
food sold in school canteens can be a challenge. School canteens need to follow and be
recognized for following the good practice guidelines, balanced with the need to build
the capacity of schools. Canteen managers and suppliers should make innovative and
delectable healthy options available on school canteen menus. This is especially
important, considering fresh and healthy foods are frequently more expensive
than highly processed alternatives.

Our canteen provides proper 4.05 High
ventilation.
We clean the equipment used in our 4.09 High
canteen.
We properly clean and sanitize the 4.05 High
utensils.
2023 27
Our disposal areas are provided 4.06 High

sufficiently.
Our canteen has the biggest space 4.01 High
for the students to eat.
of Financial Stability
Table 4 shows the level of School Canteen Management among the students in
Pantukan in terms of Financial Stability. The data presented shows that item number 2,
Our canteen offers food that the student can afford. The lowest mean score is 3.94. The
next item is number 3; Our canteen offers a variety of options with a mean item score of
3.96. The next item is number 4; Our canteen provides enough resources with a mean
item score of 3.96. The next item is number 5, Our canteen, with a mean item score of
4.02. The item with the highest mean score is item 1; Our school canteen offers
affordable food and beverages with a mean score of 4.04. With a mean score of
3.98. All are described as high.
Financial stability school canteen managers should know how to handle the
transparency of the profit of the school canteen. Moreover, the school canteen should
sell the foods and beverages at an affordable price since the customers are the
students. (DepEd Order 13 series 2017).

Our school canteen offers 4.04 High
affordable food and beverages.
Our canteen offers food that the 3.94 High
2023 27
student can afford..

Our canteen offers a variety of options. 3.96 High
Our canteen provides enough 3.96 High

resources.
Our canteen has a stable profile. 4.02 High
Level of Food Services Satisfaction among the students in Pantukan in terms of
Nutritional Value
in Pantukan in terms of Nutritional Value. The data shows that item number 3, The food
being served, is good for my health. The lowest mean score is 4.07. The next item is
number 4; The food standards are based on DepEd orders with a mean item score of
4.07. The next item is number 2. The items in the canteen are neat, presentable, and
have the necessary nutritional content, with a mean item score of 4.14. The next item is
number 1; The menu choices always contain nutritional levels with a mean item score of
4.24. The item with the highest mean score is item number 5. The nutritional level of
food is essential. With a mean score of 4.27. With a mean score of 4.16. All
described is Satisfied.
Unfortunately, foods of lower nutritional value are more available than healthier
snacks in the nation's schools. (Kuhner, 2012). There is no substantial literature
about the nutritional values of foods and drinks offered at school canteens.

The menu choices always contain 4.24 Satisfied
nutritional levels.
2023 27
The items in the canteen are neat, 4.14 Satisfied

presentable, and have the necessary
nutritional content.
The food being served is good for my 4.07 Satisfied

health.
The food standards are based on 4.07 Satisfied
DepEd orders.
The nutritional level of food is 4.27 Satisfied
important.
OVER ALL MEAN 4.16 Satisfied
Taste of Food
in Pantukan in terms of Taste of food. The data shows that item number 3, "the taste of
food," is consistent and that the lowest mean score is 3.98. The next item is number 2.
The quality of the food is fresh, with a mean item score of 4.05. The next item is number
5. The food is clean and fresh, with a mean item score of 4.11. Next item is number 4,
The food served is delicious with a mean item score of 4.12. The item which got the
highest mean score is item number 1. Our school canteen display is made with premium
products to provide delicious food with a highest mean score of 4.19 . challenging with a
mean score of 4.09 All are described as Satisfied.
Taste of food is important to accomplish customer satisfaction. Presentation of food
enhances dining customer satisfaction. Customer’s concerns of healthy food

substantially
2023 27
affect customer’s expectations and choice of a restaurant. Taste of food is important to
accomplish customer satisfaction. Presentation of food enhances dining customer
satisfaction,Cairns JE, Rundle-Thiele S, Ong DL (2020)

Our school canteen display is made 4.19 Satisfied
with premium products to provide
delicious food.
The quality of the food is fresh. 4.05 Satisfied
The taste of food is consistent. 3.98 Satisfied
The food served is delicious. 4.12 Satisfied
The food is clean and fresh. 4.11 Satisfied
Price
Table 7 shows the level of school canteen management among the students in
Pantukan in terms of Price. The data shows that in item number 5, The food is
reasonable for the price, and the lowest mean score is 4.00. The next item is number 4.
The price of the food at the school canteen is lower than the price of food outside of the
school campus with a mean item score of 4.05. The next item is number 3; Food prices
are affordable for the servings, with a mean item score of 4.05. The next item is number
2. Eating in the canteen fits my weekly budget with a mean item score of 4.07. The item
which got the highest mean score is item number 1. The cost of food varies based on its
quality and
2023 27
quantity. With a mean score of 4.16. With a mean score of 4.06. All are described as
Satisfied.
Bartlby Research (2014) says that the prices are not enough to sell the product. Price
is one of the biggest problems among students, the canteen must ensure that they sell
low-cost items that can fill the hunger of the students and it should have
nutritional content. Finally, the school canteen should communicate with its customers to
determine whether or not they are satisfied.

Food cost varies based on quality 4.16 Satisfied
and quantity.
Eating in the canteen fits my weekly 4.07 Satisfied
budget.
Food prices are affordable for the 4.05 Satisfied
servings.
The price of the food at the school 4.05 Satisfied
canteen is lower than the price of food
outside of the school campus.
The food is reasonable for the price. 4.00 Satisfied
Food Consistency
Table 8 shows the level of School Canteen Management among the students in
Pantukan in terms of Consistency. The data presented shows that item number 4, The
2023 27
food is palatable to taste. The lowest mean score is 4.02. The next item is number 3;
The food is served hot and fresh, with a mean item score of 4.02. The next item is
number 5. The texture of the food is consistent with the mean item score of 4.07. The
next item is number 2. The food is smooth, moist, and has a pourable texture, with a
mean item score of 4.12. The item which got the highest mean score is item
number 1. Food taste is consistent and tasteful, with a mean score of 4.17. With a
mean score of 4.08. All are described as Satisfied.

The taste of food is consistent and 4.17 Satisfied
tasteful.
The food is smooth, moist and has a 4.12 Satisfied
pourable texture.
The food is served hot and fresh. 4.02 Satisfied
The food is palatable to taste. 4.02 Satisfied
The texture of food is 4.07 Satisfied
consistent.
Summary on the level of School Canteen Management
Table 9 shows the summary of the school canteen management in terms
of staffing, food and services, facilities, and financial stability. It has an overall mean
score of 4.09 with a meaningful description of HIGH which means that the level of the
school canteen is.
Based on the gathered data, Staffing gained an overall mean score of 4.25 which
is described as High. Food and services gathered an overall mean score of 4.09 with a
2023 27
description of High. Facilities gathered an overall mean score of 4.05 with a description
of High. Lastly, Financial stability gathered an overall mean score of 3.98 with
a description of High. Furthermore, the overall mean score for the four indicators of the
school canteen management is 4.09, which is described as high.
Table 9
Summary on the level of School Canteen Management
INDICATORS MEAN INTERPRETATION

Staffing 4.25 High
Food and services 4.09 High
Facilities 4.05 High
Financial Stability 3.98 High
OVER ALL 4.09 High
Summary on the level of Food Services Satisfaction
Table 10 shows the summary of the food service satisfaction in terms of nutritional
value, price, taste of food, and food consistency. It has an overall mean score of 4.10
with a meaningful description of Satisfied, which means the school canteen's level.
Based on the gathered data, the Nutritional value gained an overall mean score of
4.16 which is described as satisfied. Price gathered an overall mean score of 4.09 with a
description as satisfied. Taste of food gathered an overall mean score of 4.06 with a
description as satisfied. Lastly, Food consistency gathered an overall mean score of
4.08 with a description as satisfied. Furthermore, the overall mean score for the
four indicators of food services satisfaction is 4.10, which is described as satisfied.
Table 10
2023 27
Summary on the level of Food Services Satisfaction
INDICATORS MEAN INTERPRETATION
Nutritional Value 4.16 Satisfied
Price 4.09 Satisfied
Taste of food 4.06 Satisfied
Food Consistency 4.08 Satisfied
Overall MEAN 4.10 Satisfied
Relationship between the levels of school canteen management and food service
satisfaction among the students in Pantukan

ion p-value a=0.05 Description Conclusion on
Relationship
Ho
A. School Canteen
Management
B. Food Services 0.693 Positive .001 Rejected

Satisfaction Correlation T
h
e
r
e
i
s
a
2023 27
s a t
i n i
g t o
n n
i R s
f e h
i l i
c a p
Coeffici 0.480
ent of
Determinatio
n (r2)
2023 27
This table shows the relationship between the levels of school
canteen management and food services satisfaction among the students in
Pantukan. In our dependent variable, which is "Food services satisfaction," Based on
the gathered result, the result of our r-value is 0.693, and the interpretation of that is a
"Positive Correlation" However, the result of our p-value is ".001," and it is rejected.
Therefore, we conclude that "conclusion". There is no significant relationship
between the school canteen management and food service satisfaction among the
students in Pantukan.
The coefficient of determination (r²) is the proportion of the variance in the
dependent variable that is predictable from the independent variable. In other words,
48% of the variation is attributed to school canteen management among the
students in Pantukan. At the same time, the remaining 52% is attributable to food
service satisfaction among the students in Pantukan.
CHAPTER 4
SUMMARY, CONCLUSION, AND RECOMMENDATION
This chapter contains the summary, conclusion, and recommendations from the
researchers based on the study's findings.
SUMMARY
The summary is posted based on the findings of the study:

2023 27
1. The level of School Canteen Management in terms of Staffing gained an overall mean
score of 4.25 which is described as High. Food and services gathered an overall mean
score of 4.09 with a description of High. Facilities gathered an overall mean score of
4.05 with a description of High. Lastly, Financial stability gathered an overall mean
score of
3.98 with a description of High. The overall mean of school canteen management
among the students in Pantukan is High.
2. The Food Services Satisfaction in terms of Nutritional value gained an overall mean
score of 4.16 which is described as High. Price gathered an overall mean score of 4.06
with a description of High. Taste of food gathered an overall mean score of 4.09 with a
description of High. Lastly, Food consistency gathered an overall mean score of 4.08
with a description of High. The overall mean food service satisfaction among the
students in Pantukan is High.
3. The null hypothesis that there is no significant relationship between the school
canteen management and food services satisfaction among the students in Pantukan is
rejected since the p-value is .001 and below the a=0.05.
CONCLUSION
Based from the data derived, the following conclusions are drawn:
1. The level of School Canteen Management among the students in Pantukan is High.
2. The level of Food Services Satisfaction among the students in Pantukan is
very satisfied.
3. There is a significant relationship between the level of school canteen management
and the level of food service satisfaction among the students in Pantukan.
2023 27
RECOMMENDATION
On the basis of the foregoing conclusions, the researcher arrived at the following
recommendations:
1. The school canteen management had a good service level of staffing, food and
services, facilities and financial stability. The study found that the school canteen
personnel may provide more space and proper ventilation for
customers. Therefore, it will be beneficial to the personnel staff, canteen
managers, and the customers in the school canteen.
2. The school administrator, canteen managers, and staff may take action through
designing and planning the necessary improvements of the school canteen.
3. The future researchers may conduct a similar study in qualitative research that
may look for other factors that can affect the school canteen management and
References
DO 8, S. 2017, ”Policy and Guidelines on Healthy Food and Beverage Choices in
Schools and in DepEd Offices”
https://www.deped.gov.ph/2017/03/14/do-13-s-2017-policy-and-guidelines-on-healthy-
food-and-beverage-choices-in-schools-and-in-deped-offices/
2023 27
Kyung-Eun Lee (2019) “Students' dietary habits, food service satisfaction, and attitude
toward school meals enhance meal consumption in school food service Nutrition
Research and Practice” 13 (6), 555-563,
https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearc
hBean.artiId=ART002525498
Mireille Serhan, Carole Serhan (2019) “The impact of food service attributes on
customer
satisfaction in a rural university campus environment International journal of food science
2019, 2019”
https://www.hindawi.com/journals/ijfs/2019/2154548/
Variables Related to Student Satisfaction with Menu and Service Offered in a

Carlos
Rodrigo Nascimento de Lira, Allana Franklim Felippe do Carmo, Telma Melo Brandão,
Maria da Conceição Pereira da Fonseca
https://www.researchgate.net/publication/344148118_VARIABLES_RELATED_TO_ST
UDENT_SATISFACTION_WITH_MENU_AND_SERVICE_OFFERED_IN_A_COLLEGE
_CAFETERIA
Brazilian (2020) College Cafeteria Brazilian, Journal of Development 6 ( 56617-56628,
_CAFETERIA
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Melanie K Bean, Elizabeth Theriault, Trista Grigsby, Mary Dunne Stewart, Jessica
Gokee LaRose American Journal of Health Behavior cafeteria personnel intervention to
improve the school food environment (2019) 43 (1), 158-167,
https://pubmed.ncbi.nlm.nih.gov/30522574/
Ghana African (2012) “Journal of Food Science” Customer satisfaction and perceptions
about food services on the University for Development Studies Campus
https://www.researchgate.net/publication/271189569_Customer_satisfaction_and_perc
eptions_about_food_services_on_the_University_for_Development_Studies_Campus_
Ghana
Variables Related to Student Satisfaction with Menu and Service Offered in a College
Cafeteria Brazilian Journal of Development 6 (56617-56628, 2020
_CAFETERIA
Examining boarding school foodservice satisfaction and patronage of sources of meals
Journal of Culinary Science & Technology 18 (6), 507-526,
https://app.dimensions.ai/details/publication/pub.1120718840
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Seong-Soo Cha, Bo-Kyung Seo (2019) “The Journal of Asian Finance, Economics and
Business” Cafeteria use by students and effect of selection attributes on satisfaction 6
(1), 187-194,
https://koreascience.kr/article/JAKO201915658236040.page
Jerwin E Acilo, Esmen M Cabal (2015) Canteen Management in Public Secondary High
Schools of Zone Ii, Division of Zambales Jerwin E Acilo, Esmen M Cabal
https://www.ijmh.org/wp-content/uploads/papers/v5i11/K13450751121.pdf
K Ardzejewska, R Tadros, D Baxter (2015) A descriptive study on the barriers

and
facilitators to implementation of the NSW (Australia) Healthy School Canteen Strategy
https://journals.sagepub.com/doi/abs/10.1177/0017896912437288
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2023 27
APPENDICES
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APPENDICE
S
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VALIDATION SHEETS
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Curriculum
Vitae
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GSJ: Volume 11, Issue 6, June

GSJ: Volume 11, Issue 6, June 2023, Online: ISSN 2320-9186

SCHOOL CANTEEN MANAGEMENT AND FOOD SERVICES SATISFACTION

AMONG THE STUDENTS IN PANTUKAN

FATIMA JOY M. LOBRON

IRENE MAE G. DIORES, MAHEEd

Submitted to the College of Teacher Education of the

Kolehiyo ng Pantukan, Pantukan, Davao de Oro

In partial fulfillment of the requirements

This quantitative research is an official document of the College of Teacher

Education of the Kolehiyo ng Pantukan.

Kolehiyo ng Pantukan or other government agencies think.

Reference to this work includes the preceding statement.

This quantitative research, titled "SCHOOL CANTEEN MANAGEMENT AND

FOOD SERVICES SATISFACTION AMONG THE STUDENTS IN PANTUKAN,"

DIANE A. MALINAO as part of the requirements for the Bachelor of Technology,

been approved and accepted.

IRENE G. DIORES, MAEd

LYNARD BOBBY L. ASIRIT, Ph.D. CESE

Livelihood and Education Major in Home Economics

FDR DR. JOCELYN H. HUA, DFRIEDR

Date: February 24, 2023

r-value of 0.693 (Pearson r) and the p-value of

management are staffing, food services, facilities, and financial stability.

the service quality provided to students based on food service satisfaction.

Keywords: School canteen Management, food services satisfaction, method,

application of results or findings.

this study will support and direct Pantukan students.

they have given us has really aided in allowing us to continue working on it

despite difficulties and sleepless nights.

We would like to express our deep and sincere gratitude.

and providing valuable guidance throughout this research.

research work, either directly or indirectly.

Title Page ……………………………………………………….

Approval Sheet ………………………………………………………

Table of Contents ………………………………………………………

List of Tables ………………………………………………………

List of Figures ………………………………………………………

I. THE PROBLEM AND ITS SETTING

Background of the Study ……………………………..

Statement of the Problem ……………………………..

Null Hypotheses ……………………………..

Review of Related Literature ……………………………..

Significance of the Study ……………………………..

Definition of Terms ……………………………..

Research Design ……………………………..

Research Instrument ……………………………..

Data Gathering Procedure ……………………………..

Data Analysis Procedure ……………………………..

Ethical Considerations ……………………………..

III. RESULTS AND DISCUSSION

Summary of Findings ……………………………

IV. CONCLUSIONS AND RECOMMENDATIONS

Curriculum Vitae ……………………………

Table 1 Name of the Table

Figure 1 Name of the Figure

THE PROBLEM AND ITS SETTING

Background of the Study

According to some global-related studies, most school councils make the