A Research About The Canteen Satisfactio

HOLY ANGEL SCHOOL OF CALOOCAN INC.
Hillcrest Village, Camarin Rd., Caloocan City
CHAPTER 1
INTRODUCTION
A canteen is a place where food is to be served and eaten, where different
Snack and drink products are sold. A school utilizes a canteen to meet the food and
Nutritional needs of its students in order for them to have the energy in to
accomplish the task that they would do for the day. The canteen staff or personnel
are the people who run the canteen. They are the ones who interact with the students
and ask for their order. They are the ones who serve the students their 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 junk foods, biscuits, different kinds of beverages, and meals. Food plays
a big role in a student’s daily life. This is where the students get their energy to have
the ability to work their body and minds and overcome the challenges the school has
to offer.
This study mainly focuses on the level of satisfaction of the Grade 9 students
of Holy Angel School of Caloocan when it comes to the flood and services of the
school’s canteen. We have chosen to study this topic because as students, we need a
place where we are able to feel comfortable and satisfied during break times.
Therefore, we thought that studying the canteen’s food and services is very relevant
and beneficial to whoever may come across our research.
1
STATEMENT OF THE PROBLEM
This research aims to know the level of satisfaction of the Grade 9 students
regarding the food and canteen’s service in Holy Angel School of Caloocan.
This research aims to answer the following questions:
1. What is the food served that satisfies the students?
2. What are the varieties of products that are sufficient to choose from?
3. What parts of the facilities are well maintained?
4. What approach of the canteen service makes students feel satisfied?
5. What do the students consider before buying a product from the
canteen?
HYPOTHESES
The food served that satisfies the students most are healthy vegetable foods
with 40%. The biscuit products have the most sufficient variety to choose from with
60%. Tables are the most well-maintained part of the canteen with 60%. The
approach that students are satisfied with is the kind and pleasant approach with 70%.
60% of the respondents considers price as the main factor before buying a product
from the canteen.
2
SIGNIFICANCE OF THE RESEARCH
For the Students
This research would help to have a detailed analysis of satisfaction of the
canteen service and food. The results would give knowledge and ideas about their
schoolmates’ level of satisfaction and they would be able to evaluate on their own.
For the Parents
This research would give the parents knowledge about their children’s level
of satisfaction in the canteen’s service and food. They would be aware of how the
canteen staff treats their children and how the food that their children consume
affects them.
For the School Management
This research would help give the school a detailed description about the
canteen’s service and food. The results may give them new ideas and motivations for
change and improvement. It might also help enhance the relationship of the school
and students.
3
SCOPE AND LIMITATIONS
The scope of this research is only about the Level of Satisfaction on the School
Canteen’s service and food of the Grade 9 students of Holy Angel School of
Caloocan. This includes the food that satisfies the students, the service attributes, the
variety of products, and the canteen facility.
The limitation of this research is the Grade 9 students of Holy Angel School of
Caloocan who were randomly chosen to answer the researcher’s questionnaire.
4
Hillcrest
DEFINITIONVillage, Camarin
OF TERMSRd., Caloocan City
DEFINITION OF TERMS
1. Canteen – a place provided by schools where student can buy and eat food
products and meals.
2. Product – anything that the canteen may sell to the students.
3. Price – the value of the canteen’s product in exchange for currency.
4. Canteen Personnel – the people who run the canteen and maintains the
facilities.
5. Canteen Facility – the physical equipment’s that the staff and students use.
6. Service Attributes – the serving approach of a server towards its customer.
7. Variety – having different choices among the products.
8. Satisfaction – contentment/fulfillment of one’s wants/needs..
9. Meal – a large amount of food consisting of ingredients that can fulfill
hunger.
10. Utensils – a tool commonly used for cooking and eating.
5
Chapter 2
REVIEWS OF RELATED LITERATURE AND STUDIES
Local Literature
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 ambiance and atmosphere is a 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)
6
A canteen is a reflection of how the university valued its people. The canteen reflects
how well the universities, in this case how the schools 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 under its grasp. The canteen is not just a place to eat,
it is a place to socialize, to study, to relax and take a break from work.
A canteen not only matters in its function to sell 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)
7
Foreign Literature
According to Dana (2016) she stated that Nutrition is very relevant in
improving a student’s ability to learn. It is very important to choose the right and
proper equipments to be used in preparing the food for the students as well as the
equipments the students will use. Having properly prepared food will boost the
satisfaction of the student.
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
nutrition. This shows how important the school canteen is and how it plays its role on
the students’ 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.
8
According to the State Government of Victoria (2016), 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 customers. 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 the price. Price is the amount of money expected,
required, or given in payment for something. The canteen must ensure that they
offer a selection of 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
small change/pocket money. Promotion is the further development or growth of
something .The school canteen must promote by properly communicating with the
customers and encourage them in buying foods that are healthy. Promotions can be
simple and positive that is concerned only with the health of the students. When we
consider a certain product, we must also include the image of the canteen as a whole
and not just the sold item itself. We consider the canteen’s environment, way of
product promotion, and the relationship of the canteen to the school community.
9
Having a large array of goods can easily attract customers. “Wide Variety” is
a type of merchandising strategy where a retailer stocks a large number of different
products and offers many choices which may become a motivation for consumers to
buy products. (Investopedia)
According to Sally Santacruz (2016), food storage is extremely important, the food
stored that are waiting for use can be breeding grounds for bacteria if they are not
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)
10
Local Studies
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.
In the research conducted by the students Tarlac State University, the authors
recommended that good ambience, cleanliness, and taste of food are the main
satisfactory condition 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 the “AMBULA” to give the students an option for their foods.
(Yumul, Longga, Dimmal, Mariano, Sotto, and Pangilinan, 2014)
11
The following terms used may be the possible factors that students consider in
their level of satisfaction.
 Affordability-refers to the extent to which something is affordable, as
measured by its cost relative to the amount that the purchaser is able to pay.
 Ambiance-refers to the feeling or mood associated with a particular place,
person, or thing.
 Cleanliness- refers to the degree to which people keep themselves and their
surroundings clean.
 Customer Service-refers to the process of ensuring customer satisfaction
with a product or service
 Facilities-refers to something such as an additional service provided by an
organization or an extra feature on a machine which is useful but not
essential
 Price- refers to the quantity of payment or compensation given by one party
to another in return for goods of services.
 Service Quality – refers to a business with high service quality will meet
customer needs while remaining
12
 Students-refers to expressed opinions of students about the service they
receive as students.
 Student’s Satisfaction- refers on the scores responded by surveying
students.
 TSU Main Cafeteria-refers to a type of food service in which there is little
or no waiting staff table service, whether a restaurant or within an institution
such as a large office building or school.
13
Foreign Studies
Consumer satisfaction has been conceptualized as either an emotion or
cognitive response to the service. Satisfaction as defined, it concedes many
emotional response. 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 affective one. Literature and consumers recognized that this affective
response varies in intensity which depends on the situation. (Giese and Cote, 2002)
Customer satisfaction is defined as a state of mind in which the customer’s
needs, wants, and expectations throughout the product of service life haven been met
or exceeded, resulting in future repurchase 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
consists cognitive elements but includes emotional elements in determining customer
satisfaction. (Anton 1996)
14
Canteen service is one of the welfare activities that the Government of India
provided to its defence forces and their families. The canteen has many effects on
the living standard of the defence personnel. The idea of canteen is founded way
back in the early twentieth century. Its sole purpose was to provide food and a
facility to the British Troops stationed in India. The canteens played their role in
uplifting the standard of living of the defence personnel by giving their 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. (Bhardwaj, 2011)
15
Chapter 3
RESEARCH METHODOLOGY
This chapter shows the methods and techniques used by the researchers for the
study. This chapter also contains the population and description of the respondents,
the statistical tools, and the data gathering procedure.
Research Method
The research method that the researchers used was the descriptive method.
Descriptive method is a type of research method where the research describes the
characteristics of a population or phenomenon being studied. According to Porto
(2013) “descriptive method involves collecting data in order to get the test
hypothesis or to answer the questions concerning the current status of the study”.
Population, Sample Size, and Sampling Technique
The data collection of this research was conducted in Holy Angel School of
Caloocan Inc. in the academic year 2016-2017.The research used 30 samples which
is considered as the common sample in statistics.
16
Table 1
Frequency and Distribution of the Respondents
Grade and Population Respondents Average Percentage
Section
9-Thessalonians 29 7 .23 23%
9-Philippians 30 5 .17 17%
9-Colossians 31 6 .20 20%
9-Timothy 37 6 .20 20%
9-Titus 33 6 .20 20%
Total 160 30 1 100%
The respondents are the Grade 9 students with 5 sections and a total population
size of 160. The researchers got the average by dividing the number of respondents
by the total number of respondents. The researchers got the percentage by
multiplying the average to 100.
Description of the respondents
The respondents of this study were the Grade 9 students of Holy Angel School
of Caloocan Inc. for the academic year of 2016-2017.
17
Research Instrument
The research utilized a survey form questionnaire containing 10 questions.
The questionnaire focused in knowing the Level of Satisfaction of the Canteen Food
and Services of the Grade 9 students of Holy Angel School of Caloocan. The
sampling technique used by the researchers was the simple random sampling where
the researchers chose a sample for a study where each individual is chosen entirely
by chance. The respondents were measured using the Likert 3-point scale and the
Likert 5-point scale.
The Likert 3-point Scale is described as follows,
Verbal
Interpretation
3 Always
2 Sometimes
1 Never
The Likert 5-point scale is described as follow,
Verbal
Interpretation
5 Very Satisfied
4 Satisfied
3 Undecided
2 Unsatisfied
1 Very Unsatisfied
18
Data Gathering Procedure
The researchers asked permission to the teachers in-charge of the Grade 9
sections from the school Holy Angel School of Caloocan Inc. to conduct a survey.
After gaining permission, the researchers conducted a survey questionnaire to the
students randomly chosen to answer the questionnaires. The researchers then
collected the data and analyzed it. After analyzing the data, the researchers tallied
and tabulated the gathered data and proceeded to interpret it.
Statistical Treatment of the Data
After the researchers collected and analyzed the data, they were properly
coded in preparation for the computation.
The following statistical tools were used:
1. Mean is the sum of all the numbers and divided by how many numbers there
are, where ∑ 𝑋 is the summation of all sample and n is the population size
∑𝑥
𝑥̅ =
𝑛
2. Percentage is a rate, number, or amount in each hundred where x is the
sample and n is the population size.
𝑥
%= × 100
𝑛
19
3. Proportion P is a parameter that describes a percentage value associated with
a population where x is the sample and n is the population size
𝑥
𝑝̂ =
𝑛
20
Chapter 4
PRESENTATION, ANALYSIS, AND INTERPRETATION OF
DATA
The data gathered concerning the level of satisfaction of the students are
shown in this chapter. The data collected are tallied and tabulated will be interpreted
in this chapter.
Table 1
Meals that satisfied the students
Meal Tally Frequency Percentage
Chicken Fillet llll l 6 20%
Hotdogs lll 3 10%
Chicken Curry lll 3 10%
Pork Barbeque lll 3 10%
Meatballs ll 2 6.67%
Adobo ll 2 6.67%
Hamburger l 1 3.33%
Ham and Cheese l 1 3.33%
Spaghetti l 1 3.33%
Beef with corn l 1 3.33%
Rice l 1 3.33%
Fried Chicken l 1 3.33%
Caldereta l 1 3.33%
Sisig l 1 3.33%
Monggo l 1 3.33%
Menudo l 1 3.33%
Giniling l 1 3.33%
Total llll llll llll llll llll llll 30 100％
21
Table 1 shows the meals that satisfied their respondents. The study found that
chicken fillet is the meal that satisfied most of the respondents with a 20％ followed
by chicken curry, hotdogs, and pork barbeque tied with 10％and third with adobo
and meatballs tied at 7％.
needs that we must obtain in order to fulfill our hunger. Food does not only end
hunger but it also gives the much needed vitamins and nutrients in our body for our
body to function and develop properly. (Arboleda, 2010)
22
Table 2
Products that satisfies students
Product Tally Frequency Percentage
Drinks llll llll ll 12 40%
Biscuits llll ll 7 23%
Junk Foods llll l 6 20%
Frozen Sweets ll 2 7%
Others lll 3 10%
Total llll llll llll llll llll llll 30 100%
Table 2 shows the products that satisfies the respondents. The study shows
that most respondents are satisfied with drink products with 40% while the
respondents are least satisfied with frozen sweets with 7%.
needs that we must obtain in order to fulfill our hunger. Food does not only end
hunger but it also gives the much needed vitamins and nutrients in our body for our
body to function and develop properly. (Arboleda, 2010)
23
Table 3
Products with sufficient variety that satisfies the students
Product Tally Frequency Percentage
Drinks llll llll l 11 37%
Biscuits llll l 6 20%
Junk Foods llll 5 17%
Frozen Sweets llll 5 17%
Others ll 3 10%
Table 3 shows that the respondents are most satisfied with Drink products
when it comes to variety with 37% followed by Biscuits with 20 percent, followed
by Junk Foods and Frozen Sweets with a tied 17% and Others with 10%.
Having a large array of goods can easily attract customers. “Wide Variety” is a
type of merchandising strategy where a retailer stocks a large number of different
24
Table 4
The frequency of respondents being able to buy their desired products
Question#4: 3 2 1 Average Verbal
Are you able to Interpretation
choose the
meals and 6 23 1 2.17 Sometimes
products that
you want?
Table 4 shows the frequency of the respondents in being able to buy their
desired products with an average of 2.17 and with the verbal interpretation of
“sometimes”.
Having a large array of goods can easily attract customers. “Wide Variety” is a
type of merchandising strategy where a retailer stocks a large number of different
25
Figure 1
Parts of the canteen that are well maintained
7%
Tables
30% Chairs
Serving Area
40%
Storage
23% Others
Figure 1 shows the most well maintained part of the facility is the storage area
(40%), followed by the tables (30%), Serving Area (23%), Others (7%) and the
chairs (0%).
According to Sally Santacruz (2016), food storage is extremely important, the
food stored that are waiting for use can be breeding grounds for bacteria if they are
not properly stored. Sealed containers should be used when keeping items and
properly refrigerated before they reach temperatures in the danger zones.
26
Table 5
Canteen Utensils that are well maintained
Utensil Tally Frequency Percentage
Plates llll llll lll 13 43%
Spoon llll l 6 20%
Fork l 1 3%
Condiments llll lll 8 27%
Others ll 2 7
The table shows, the most well maintained utensil is the plate (43%), followed
by the Condiments (27%), Spoons (20%), Others (7%), and Forks (3%).
According to Dana (2016) she stated that Nutrition is very relevant in
improving a student’s ability to learn. It is very important to choose the right and
proper equipments to be used in preparing the food for the students as well as the
equipments the students will use. Having properly prepared food will boost the
satisfaction of the student.
27
Figure 2
Service attributes that satisfies students
Serving you with a kind and

13% pleasant approach
3% Serves you in a genuine

straightforward way
Shows care about your
welfare
57% 27%
Serving you with a smile
Serves you fast
Figure 2 shows the service attribute that satisfies them the most
is fast service (57%), followed by serving with smile (27%), kind and
pleasant approach (13%), genuine and straightforward way (3%), and
shows care about their welfare (0%).
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.
28
Table 6
Satisfaction level of students with the current approach of the canteen personnel
Are you Average Verbal
satisfied with 5 4 3 2 1 Interpretation
the current
approach of 0 13 0 14 3 Undecided
2.76
the canteen
service
personnel?
The table shows the level of satisfaction of the respondents when it comes to
the current approach of the canteen service personnel. The study found that the
average of 2.76 is interpreted as “undecided”.
Customer satisfaction is defined as a state of mind in which the customer’s
needs, wants, and expectations throughout the product of service life haven been met
or exceeded, resulting in future repurchase 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
consists cognitive elements but includes emotional elements in determining customer
satisfaction. (Anton, 1996)
29
Table 7
Factors that students consider before buying a product from the canteen
Factor Tally Frequency Percentage
Price llll llll ll 12 40%
Quality llll lll 8 27%
Availability llll llll 9 30%
Others l 1 3%
Total llll llll llll llll llll llll 30 30
The study found that price is the factor that students consider the most before
buying with 40%, followed by availability with 30%, quality with 27%, and others
with 3%.
Price is the amount of money expected, required, or given in payment for
something. The canteen must ensure that they offer a selection of 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 small change/pocket
money.(State Government of Victoria, 2016)
30
Table 8
Students’ frequency of affording the canteen products daily
Are you able to afford Always Sometimes Never Average Verbal
the canteen products Interpretation
on a daily basis?
9 15 6 2.1 Sometimes
The table shows frequency of the respondents being able to afford the
products on a daily basis with an average of 2.11 and with the verbal interpretation
of “sometimes”.
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)
31
Chapter 5
SUMMARY OF FINDINGS, CONCLUSIONS AND
RECOMMENDATIONS
This chapter contains the summary of findings, the conclusion for the
problems, and the researcher’s recommendations.
SUMMARY OF FINDINGS
1. The food served that satisfies the students is Chicken Fillet with the highest
percentage which is 20%.
2. The product that have sufficient variety to choose from is the drink products
with the highest percentage which is 40%
3. The facilities that are well maintained is the storage area with 40%, followed
by the tables with 30%.
4. The approach that makes the students satisfied the most is the fast service
approach with 57%
5. The factor that students consider the most before buying a product is price
with 40%, followed by availability with 30%
32
CONCLUSIONS
1. The food serve that satisfies students are not healthy vegetables but meat like
Chicken Fillet.
2. According to the respondents the products with the most variety is Drink
products and the biscuit products are the products with the most sufficient
variety.
3. The facility that is well maintained the most is the Counter and the tables are
second only.
4. The serving attribute that satisfies students the most is not the kind and
pleasant approach but the approach fast service approach and second is
serving with a smile.
5. The price is the most considered factor when buying a product.
33
RECOMMENDATIONS
1. The canteen personnel should make the healthy vegetable meals creative
to attract the students and satisfy them.
2. The canteen personnel should add more variety of choices like bread and
pastry products.
3. Both canteen personnel and students should keep the canteen facilities
clean and well maintained. The students should always keep the tables
clean and should be careful while using the chairs. The canteen personnel
must always inspect the canteen facilities and make sure to clean it when
it gets dirty.
4. The canteen personnel should focus in serving the students fast and with a
smile to make them satisfied with their serving approach.
5. The canteen should slightly lower the price of the products that they sell.
34
BIBLIOGRAPHY
 State Government of Victoria (2016). “Healthy Canteen Kit” retrieved from
www.education.vic.gov.au
 State Government of Victoria (2016). “Healthy Canteen Policy” retrieved
from www.education.vic.gov.au
 Dana (2016, January 7) “The quality of cafeteria equipment is just as
importance as the food itself” retrieved from www.student food.ca
 Arboleda (2010, July 13) “Food Service Industry in the Philippines” retrieved
from manilareviews.com
 DepEd (2007, February 6) “Revised Implementing Guidelines on the
Operation and Management of School Canteens in Public Elementary and
Secondary Schools” retrieved from www.deped.gov.ph
 Anton(1996) “Customer Satisfaction” retrieved from www.faculty.ksu.edu.sa
 Cartagena (2014) “Are the foods and drinks in your school canteen healthy?
An Assessment of the Nutritional Value of the Foods and Drinks sold at the
School Canteens of De La Salle Araneta University” retrieved from
www.dlsu.edu.ph
 Tamano (2011, September 4) “Governance lessons from a canteen” retrieved
from www.philstar.com
35
 Bhardwaj (2011) “Canteen Services: A study on the canteen services and its
effect on the living standard of defence personnel” retrieved from
www.academia.edu
 Giese and Cote (2002) “Defining Consumer Satisfaction” retrieved from
www.proserv.nu
 Maniquiz (2009) “Canteen Administration and Operation at Maysan National
Highschool:An assessment” retrieved from scribd.com
 Yumul, Longga, Dimmal, Mariano, Sotto, and Pangilinan (2014) “Level of
Student’s Satisfaction of TSU Cafeteria Services” retrieved from
www.scribd.com
 Santacruz (2016) “Food safety for school canteens” retrieved from
www.foodsafety.com.au.
 Investopedia “Wide Variety” retrieved from www.investopedia.com
 EAB (2016, January 19) “ These are kids who are working full time and
going to college and still hungry” retrieved from www.eab.com
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HOLY ANGEL SCHOOL OF CALOOCAN INC.

Hillcrest Village, Camarin Rd., Caloocan City

A canteen is a place where food is to be served and eaten, where different

and beneficial to whoever may come across our research.

STATEMENT OF THE PROBLEM

This research aims to answer the following questions:

1. What is the food served that satisfies the students?

3. What parts of the facilities are well maintained?

4. What approach of the canteen service makes students feel satisfied?

5. What do the students consider before buying a product from the

from the canteen.

SIGNIFICANCE OF THE RESEARCH

For the Students

This research would help to have a detailed analysis of satisfaction of the

For the Parents

For the School Management

SCOPE AND LIMITATIONS

variety of products, and the canteen facility.

Caloocan who were randomly chosen to answer the researcher’s questionnaire.

products and meals.

2. Product – anything that the canteen may sell to the students.

3. Price – the value of the canteen’s product in exchange for currency.

6. Service Attributes – the serving approach of a server towards its customer.

7. Variety – having different choices among the products.

8. Satisfaction – contentment/fulfillment of one’s wants/needs..

9. Meal – a large amount of food consisting of ingredients that can fulfill

10. Utensils – a tool commonly used for cooking and eating.

REVIEWS OF RELATED LITERATURE AND STUDIES

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

canteen must have.

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

comes to food safety standards.(DepEd, 2007)

it is a place to socialize, to study, to relax and take a break from work.

ability to make students socialize and develop friendships, to be a study place

According to Dana (2016) she stated that Nutrition is very relevant in

satisfaction of the student.

values are being uphold.

According to the State Government of Victoria (2016), the proper ways of

managing a school is by properly determining the product, price, place ,and

be properly upheld in order to maintain the canteen’s image in a positive or good

small change/pocket money. Promotion is the further development or growth of

a type of merchandising strategy where a retailer stocks a large number of different

buy products. (Investopedia)

refrigerated before they reach temperatures in the danger zones.

4000 students were surveyed across 10 community colleges nationwide found

Schools are the best places in implementing solutions to the problems in

courteous, friendly, democratic, and fair. In this statement, it shows the

characteristics that can satisfy the students when it comes to service.

(Yumul, Longga, Dimmal, Mariano, Sotto, and Pangilinan, 2014)

their level of satisfaction.

 Affordability-refers to the extent to which something is affordable, as

 Ambiance-refers to the feeling or mood associated with a particular place,

 Customer Service-refers to the process of ensuring customer satisfaction

with a product or service

 Facilities-refers to something such as an additional service provided by an

organization or an extra feature on a machine which is useful but not

 Price- refers to the quantity of payment or compensation given by one party

to another in return for goods of services.

customer needs while remaining

 Students-refers to expressed opinions of students about the service they

 Student’s Satisfaction- refers on the scores responded by surveying

 TSU Main Cafeteria-refers to a type of food service in which there is little