1

Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Food is one of the essential needs of a human - being. It is important to acquire in order to

fill our stomach and not to feel hungry. However, it doesn't only stop the feeling of being

hungry, but it also gives nutrients so that our body will develop and function properly. For

example, it builds new cells and tissues for growth matters. Another one is, it keeps our body

strong and helps our brain to work well. At the same time, it allows a person to be more active,

and to prevent and fight infections. Hence, food is vital in having a healthy life.

Selecting of foods vary depending on the consumers' needs. Usually, it relies on the

external features of a food and what the body wants whether carbohydrates, fats, proteins,

vitamins, minerals, or water. Meat, fish, and vegetables are just some of the foods to try.

However, there should be equal distribution. Making it balance is the best option as it gives

better outcome such as it maintains or improves the overall health of a person.

Food can either be processed, semi-processed or unprocessed as it can also be produced

or manufactured in factories, kitchens etc. Moreover, food is a necessity of people in their

everyday living. People can enjoy food while it being healthy.

Evidently, the school canteen is a great place to promote an enjoyment of healthy eating.

For students who use the canteen regularly, the food purchased makes a significant contribution

to their total food intake and nutrition; therefore, it makes sense to ensure the best food possible

is available to enhance their ability to learn and take in the information presented to them in

class. For students who don’t use the canteen regularly, the canteen still plays an important

educational and modeling role for healthy eating habits.

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Moreover, a canteen is an establishment that is responsible in preparing and providing

food to the customers in return of money. It is very essential to identify the concept of customer

satisfaction to meet the requirement of the customers (Angelova & Zekiri, 2011). In terms of the

students and school canteens, taking considerations to the different factors such as the

preferences of the students, healthy food, price fairness, proper service, and good ambiance is

vital in meeting and maximizing the satisfaction level of each students. Moreover, the

performance of the students at school physically and academically is greatly affected by the food

they intake. Healthy food such as food reach in protein and vitamins is necessary for them to

boost their energy and strength.

In accordance, food safety is especially and equally important in schools since children can

be more susceptible to food-borne illnesses. Anyone can become ill from illnesses associated

with bacteria or viruses in foods. Some groups are much more susceptible: the elderly, those with

immune compromising diseases, and children. Kids can be especially in danger of food-borne

illness, so school canteens must take extra precautions.

The environment can exert a strong influence on people's food decisions. In order to

facilitate students to make more healthy food choices and to develop healthy eating habits, it is

important that the school food environment is healthy. Working in a school canteen means you

need to keep food safety in mind at all times. To begin with, hygiene plays a big role in how you

keep foods safe for children to eat.

Based on Dep. Ed. Order No 14. S, 2005 or the “Instruction to ensure consumption of

nutritious and safe food schools”, every school must have school canteen which serves natural

and fortified food products to ensure the good health and safety of each students. The school

canteen should create a menu that promote healthy diet. It needs to make sure that each student
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receives the right amount of nutrients they needed at the same time not limiting their food

choices.

The researchers investigated the perceptions of the students at College of the Holy Spirit

of Tarlac canteen. The researchers determined how satisfied the students were in terms of food

presentation, taste, nutritional value, price, cleanliness, serving size, and service. At the same

time, the possible ways to remedy the problem in the food.

Statement of the Problem

The study determined the perceptions of SHS students on the quality at College of the

Holy Spirit of Tarlac canteen. Specifically, it sought to answer the following questions:

1. How is the perceptions of the respondents on food described in terms of:

1.1 Presentation;

1.2 Taste;

1.3 Serving Size;

1.4 Nutritional Value;

1.5 Price;

1.6 Cleanliness; and

1.7 Service?

2. What are the possible ways to remedy the problems on the food?

3. What is the implication of the study to the canteen vendors?

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Significance of the Study

To the canteen staff. This study allowed them to know if the foods meet or exceed the

satisfaction of the students, thus, it helped them to be aware if there are components that they

should improve on. Equally important, the canteen staffs were enlightened through the gathered

results whether the food they serve are beneficial to the students.

To the students. The study gave an analysis of their satisfaction in the canteen's food

quality whether they are satisfied or dissatisfied with the existing foods in the canteen. Also, this

served as a charter for them to analyze if the food that they consume is worth their money.

To the administration. The research gave a detailed description about the canteen's food

quality. This gave him/her ideas if there should be an action to be taken in the change and

development of the food's quality of the canteen.

To the future researchers. Other researchers who are also studying this matter of issue

can use it as reference or basis to get information in order to facilitate the understanding and

elaborate the study.

Scope and Delimitations

In general, the study investigated on the perceptions of the senior high school students in

the quality of the food at College of the Holy Spirit canteen. This would solely be about the

food's quality in accordance to the students’ perceptions. Equally important, the researchers

considered the students’ satisfaction on the food quality based on presentation, taste, cleanliness,

serving size, nutritional value and service.

Consequently, the study was conducted within the area of the College of the Holy Spirit of

Tarlac, specifically in the Senior High School Department. Any school situated external would
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not be involved in the study. Furthermore, this research limited its coverage on the current senior

high school students of the present school year, 2018-2019. Also, the whole canteen including

the different stalls inside the school would be part of the study.

Hence, the study was descriptive in nature as it only aimed to describe the focus of the

study which was the perceptions of the students on the quality of food. Moreover, the research

data built on surveys were answered by the senior high school students based on their varying

experiences with the school canteen. The center was on the food as variables in interpreting their

perceptions.

Although the research had its aims, it also had its limitations. In this research, the junior

and elementary students would not be involved in any form. Likewise, the relationship between

the allowance and food expenditure of the students would not be covered by the study. In

addition, the packaged food such as biscuits, candies and cookies are not part of the study. It only

encompassed the food being cooked by the canteen staff. The researchers only aimed to discuss

how satisfied the students are in the quality of food at the canteen of CHST.

Definition of Terms

The following terms were described technically and operationally.

Quality. A characteristic or feature of something (Cambridge Dictionary). In this study, it

referred on how good or bad the certain product or food was.

Presentation. A talk giving information about something, the way in which something shown

(Cambridge Dictionary). In this study, it referred to the physical appearance of the food and

usually, what gave the first impression when served.

Taste. The flavor of something, the ability of a person or animals to recognize different

flavors(Cambridge Dictionary). In this study, it referred if the food is good and appetizing or not.
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Serving Size. How big or small something is (Cambridge Dictionary). In this study, it referred to

the quantity of the food the service crew were giving and if the size of food served is enough for

the respondents.

Nutritional value. An indication of the contribution of a food to the nutrient content of the diet

(Reference MD). In this study, the term was used to determine if the food benefits the students

with regards to their overall health.

Cleanliness. The state of being clean, or the act of keeping things (Cambridge Dictionary). In

this study, the term was used to describe the state of food being free of any unwanted dirt that

may endanger the customers.

Service. In sports, it is the act of hitting the ball to the other player to start play (Cambridge

Dictionary). In this study, it was defined as the particular way of the service crew in selling their

food. Specifically, their approach to the food and customers.

Price. The amount of money that you pay for something or that something cost (Merriam

Webster Dictionary). In this study, it referred to the amount of the food in the canteen, if the food

is expensive for the respondent.

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Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

In this chapter, literature and studies related to the topic were presented. These were

based from books, articles, and researches that have already been conducted by other researchers.

Review of Related Literature

The higher the quality is, the bigger the satisfaction would be. (Gotlib et al. 1994).

Satisfaction is based on the assessment of the customers and how they achieve their needs. With

that, food quality is a huge factor in obtaining a high level of satisfaction. It is a requirement

because consumers rely on the manufacturing and processing of the foods that they eat whether

there could be any form of contamination which can affect their health so, it is impossible for

consumers to be satisfied if the quality of food is not good.

Man generally has great interest in assessing the appearance of food. The look of a food

can causes appetite stimulation or depression (Hutchings, 1994). Thus, presentation is similarly

as fundamental to the accomplishment of a dish as its taste and flavor. The manner in which the

food looks on the plate is the thing that entices the eyes and makes humans feel the need to taste

it. Regardless of how much delicious a dish might be, on the chance that it is served on a

unorganized plating, there is a chance that people will not choose to taste it because of its

appearance.

According to Griffin and Jackson (1998), it is important to have sanitation and proper

cleanliness in foods to achieve healthy life. Being physically fit takes time. A proper lifestyle and

balance diet are must to gain it which is why, food is a major part of it. People ensure to take

nutritious and fresh foods as they eat everyday however, cleanliness is vital in choosing the foods

that they eat. Fresh ingredients must be prepared, good environment should be followed, and the
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utensils must be washed properly. These are just some of the guidelines that one should do in

order to obtain proper food sanitation or cleanliness in the foods.

In the educational program of the school, the canteen plays four-fold role. To start with, it

helps battle lack of healthy foods. Second, it centers on teaching health. Third, it helps in the

professional and social training of students. Also, finally, it exhibits a chance of showing

knowledge which is focused on foods. The food requirements of young people are greater than

those of children and adults. Their food requirements are used for their growth and development.

As teenager, they have the independence to pick what they like to eat however they should have

control over their decisions (Cruz, 2003).

Food quality and food safety are two fundamental components of selecting food and eating

decisions. (Grunert, 2005). When a customer goes to a market, a shop or a restaurant to buy food,

he or she would always go for the quality of the food -- the appearance, the taste, the cleanliness

and neatness, etc. For this reason, if a food looks good in their eyes, there will be a greater

possibility for them to buy it. The more chances when it is fragrant and delicious.

Cleanliness plays a big role in the food safety(Guillermo Etienne, 2006). One of the

concerns today is food sanitation. People consume foods repeatedly and with that, they always

make sure to eat fresh and clean cuisines to avoid food poisoning or contamination of foods

which may cause devastation to the consumers. Not only that, it can also affect the economic

well - being and legal implications of the producers in food industry. Thus, cleanliness in food

helps in getting the proper nutrients and prevents having diseases or illnesses.

According to Ginger Arboleda (2010), food businesses are necessary in industries most

especially in a country that has continuous job works. As to say, it is necessary to have an area to

eat while studying or working. For an instance, a school where-in it is a place where students
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gather, study, and participate in different activities which consumes their energy. With that, the

school has a canteen for students to eat, to relax and to gain strength for the rest of the day.

Moreover, having good environment is also a must for a canteen as it helps the students to be

comfortable and satisfied while eating the foods that they bought.

Food safety is one key to create a safety school and is effective to prevent food-borne

diseases and other related infectious disease outbreak and prevalence among students. Food

safety must be observed and strictly implemented in schools where students buy their snacks and

lunch during the break time at the school canteen and street vendors near the school campus.

Proper sanitary requirements must be complied by 5 food establishments to ensure safety of the

students and avoid or prevent cases of food poisoning and spread of food borne diseases (Sun

Star Bacolod News Paper, 2010).

Adunna (2013) discussed that along the line of canteen management is the need for an

improvement system to boost not only sales but also the efficiency of its operations. In addition

to providing with nutritious and affordable foods, the canteen should be based on good

management practices and be financially self-sustaining.

The price fairness refers to consumers’ overall assessments of whether the offered price of

a product or service of a seller is reasonable, can be accepted or justified (Xia et al. 2014).

Consumers tend to seek the best priced products and service which would give maximum benefit

to them. Price is one of the important factors that the consumer considers in buying a product,

they tend to evaluate the price fairness by comparing it with a certain standard or reference. For

instance, consumers tend to do benchmarks such as recalling past transactions and looking to the

competitor’s price in order to give judgement if their money compensate with the product they

buy.
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Review of Related Studies

Foreign

Utter, Schaaf, Ni and Scragg (2007) analyzed the statistic qualities and food choice of

3275 students (aged 5 to 14) through a survey and interview. 58% of the students bought a few

or a large portion of food and drink from school canteen. 74% of the older students purchased

most or a portion of their food from the canteen. They constantly eat or drink high-sugar or high-

fat foods. Mostly young students are bound to drink soft drinks, eat meat multiple times each

week, and have dessert. Also, older students were bound to eat pies and sweets. School canteen

should offer healthy foods, make healthier foods less expensive and limit the accessibility of

unhealthy foods.

In correlation, the researchers also considered the quality of food being healthy or not.

However, the studies differ because the study above used interview in gathering data while the

researchers above used a survey-questionnaire. The characteristic of food, nutritional value, and

other factors were being discussed.

According to the study of Adeline Tam, et.al (2014), it showed the relationship between

the food quality, staff performance, and ambiance of the university cafeteria with the student’s

satisfaction. Based from the results, the satisfaction of a student is highly affected by the food

quality given by the school canteen. Hence, the staff, price fairness and ambiance do not affect

the level of satisfaction of the students. Only the food quality such as the cleanliness, proper

handling while serving can only affect the student’s satisfaction within the university cafeteria.

Therefore, it is recommended that the university cafeteria must offer reasonable price on the food

variation and serve them properly in an appropriate ambiance that can arouse the interest

and maximize the satisfaction of each students.

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In correlation, the researchers determined the perceptions of the students about the school

canteen. However, the researchers also considered the specific variables such as taste,

presentation, serving size, and nutritional value in investigating the student’s satisfaction at

CHST Canteen.

In the study of Zellner (2014), he found out that food which is plated more attractively

rather than just neat is preferred by most diners. Also, the subjects are reported to have positive

responses over healthy food when it is plated and presented attractively. Thus, food that is plated

attractively can affect liking for the flavor of the food and could be utilized to boost acceptance

of healthy foods.

In line with the study, the research above focuses more on the presentation of food and

how it is plated rather than the totality of the food quality. Presentation is only a variable or an

indicator of food quality to having customer satisfaction, but it is not the center of the study.

Both studies are alike in terms of the studying of presentation of food.

According to the study of Environ (2015), it was revealed that most students do not

consider their eating patterns important and making healthy food choices is not a top-of-mind

issue for them. Also, meals and foods are consumed during breaks, which are for most students’

social events in which they communicate and hang out with each other. These two facts imply

that students, when they are at school deciding what to eat for lunch, will most probably not be

motivated enough or too distracted to engage in deliberate decision making about their eating

behavior. Therefore, it is very likely that most students' choices about what to eat are largely

based on decision making through the impulsive system. As a result, environmental cues, such as

the mere presence of unhealthy food items, portion and packaging sizes, and tempting smells or

displays of unhealthy food, will most probably have an impact on students' eating behavior. In
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line with this, students themselves also indicate that they are influenced by the presence of

unhealthy food in the school canteen.

In correlation, the researchers also considered the food value of the food whether it is healthy

or not for the students. However, the studies differ because of their focus. The researchers

assessed the students’ perceptions over food quality.

In the recent study of Karki and Panthi (2018), they determined the effects of price, impact

of food and service quality, and influence of ambiance on customer satisfaction in Nepalese

restaurants of Finland. The findings revealed that within these factors the customers were highly

satisfied with the restaurant having an overall rating of 44.6%. Most of the Likert scale questions

had strongly agreed and agreed with the statements which results to a positive customer

satisfaction. And this study showed that these important factors wherein some restaurant offers

are what the customers seek for and ultimately affects the overall satisfaction and dining

experience of each customer.

In line with the present study, the given variables are also considered in identifying the

satisfaction level of the students. But the researchers also included the different factors such as

the presentation and serving size.

Local

In the study of Maniquiz (2009) she presented the assessment of the school canteen

which is managed by the Teacher’s Cooperative at Maysan National High School. Based from

the findings, it was revealed that the effectiveness of the management and planning of the

canteen staff is inadequate. Proper training and seminars are a must for canteen staff, for their

role and decisions can affect the whole canteen organization. Another thing, the food choices are

limited, repetitive, and lacking nutritional values that the students needed. In terms of price, the
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students find the canteen food expensive that’s why they choose to buy outside the school. The

canteen must provide variety of food and must be affordable yet nutritious to satisfy the

customers.

In line with this study, the researchers also investigated on how satisfied the students are

in terms of the service of canteen staffs provided. However, the stated study above focuses on the

qualifications and characteristics that a canteen staff must possess in order to run the canteen

management appropriately and adequately.

In the study of Dumlao (2014), it was revealed that in order to establish a viable canteen

management program the staffs must consider the factors influencing the food preference of the

students. It is necessary to identify the determining factors in order to create a menu that will

satisfy the taste and liking of the students. Based from the findings of the study, it was revealed

that the demographic profile specifically the total monthly income significantly influences the

food preference of the students. It implies that the higher the daily allowances of the students the

more they choose to eat outside the school and most likely prefer other meals than those in the

school canteen.

Moreover, it was revealed that the food characteristics and menu frequency also

significantly influence the food preferences of the students. Which means the more variety of

food choices, better food presentation, serving size, and cooking the more the students prefer to

eat in the school canteen. The result of the study shows benefits related with the perceptions of a

student, however it focuses on the different factors that influence the food preferences of the

students which help and guide the canteen staff in achieving the likings of the students in order

to satisfy them.
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A study of Banga (2018) revealed that food quality, price affordability, staff and ambiance

affect the students' satisfaction in terms of the foods in the school canteen. Moreover, services

offered is also a big factor in achieving a high level of satisfaction and these should be organized

and has an order of priority for the students. On the other hand, the school was able to observe

hygiene and sanitation on some areas but still not enough to satisfy the other areas.

In connection with the study, the objective of it is to know perceptions of the students

with the food quality in the school canteen but the difference is that the current study gave

emphasis on different variables of food quality such as price, presentation, serving size, etc.

In the study of Dela Cruz et al. (2017), they investigated the satisfaction rate of the

students in terms of food services offered in the School Canteen of Caluluan High School. Based

from the findings, it was revealed that in order to achieve the student’s satisfaction they must

prioritize the preparation, process and organization of the food in the canteen because with these,

the students will attain the nutritional value and service that they needed. In terms of sanitation,

the canteen staffs were able to maintain the cleanliness of the environment and services provided

by the canteen. In relation with the present study, the researchers also investigated the

perceptions of the students based on the food service such as the cleanliness, presentation and

staff performances. However, the study also considered other variables particularly the food

quality which focuses on the taste and serving size.

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Conceptual Framework

1. Perceptions of the respondents on the food quality in

terms:
1.1.Presentation;
1.2.Taste;
1.3.Serving size;
1.4.Nutritional Value;
1.5.Price;
1.6.Cleanliness; and
1.7.Service.

2. Possible ways to remedy the problems on the food.

3. Implication of the study to the canteen vendors.

Figure 1

Paradigm of the Study

The researchers investigated the perceptions of the respondents on food quality in terms

of the food presentation, taste, serving size, nutritional value, cleanliness and service given by

the school canteen as well as the possible ways to remedy the problems of the food that arrived

to the implication of the study to the canteen vendors.

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Chapter 3

METHODS OF STUDY AND SOURCES OF DATA

This chapter presents how the researchers will gather the necessary data and information

that will be use in the entire study. These includes the instruments that will be used in gathering

data, validation of instruments used, and the sampling technique that will be applied in order to

acquire respondents.

3.1 Research Design

Descriptive research involves gathering data that describe events and then organizes,

tabulates, depicts, and describes the data collection (Glass & Hsopkins, 1984). In which it

involves describing the behavior of the respondents.

The study made used of Descriptive Research Design or descriptive approach wherein it

focuses on the quality of food provided by the school canteen of CHST. Specifically, it aims to

describe the student’s perceptions on the food and service quality such as the presentation, taste,

cleanliness, nutritional value and serving size given by the school canteen.

3.2 Respondents of the Study

The respondents and population of the study were from the students of Senior High

School Department of College of the Holy Spirit of Tarlac S.Y. 2018-2019. Using the Slovin’s

formula with a 5% margin of error within a total population of 420 senior high school students,

the total number of respondents that will be surveyed is 205 students.

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Slovin’s Formula:

where:

n = sample size

N = population size

e = margin of error

This research used simple random sampling technique to determine the respondents from

the sample frame, wherein 22 respondents were selected from Grade 11 Hope, 21 from Faith, 20

from Peace, and 15 from Joy and Love. While in Grade 12, 22 respondents were selected from

Faith and Hope, 20 from Truth and Joy, and 14 from Love and Peace. The survey questionnaires

were given to the respondents in each section proportionally.

3.3 Sampling Technique

The researchers made used of simple random sampling technique wherein this would

determine the respondents of the study. Likewise, the researchers made used of fishbone method

to know the respondents. The population consists of 413 students which is the senior high school

department, but a sample were chose through selecting students in each section. The researchers

asked for a list of names in order to know the students who would be surveyed.
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3.4 Research Instrument

The researchers made used of Likert-scale questionnaire as an instrument in collecting

data. For the interpretation of computed mean, the following obituary points were used based on

the Likert scale:

Scale Description

5 Strongly Agree

4 Agree

3 Neither

2 Disagree

1 Strongly Disagree

The data were gathered through distributing the questionnaires to the senior high school

students of CHST. For the validation of the questionnaire, the researchers asked several

instructors to improve the questionnaire. Then, the researchers asked the permission of the

administrator to allow the researchers to conduct the study. Before each questionnaire was

distributed, the researcher explained to the respondents, the objective and use of the information

that will be gathered.

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3.5 Statistical Treatment

The data gathered by the researches were interpreted through the mean. Furthermore, the

answer of each question was summed up divided by the total point of the questions.

∑𝑛𝑖=1 𝑥𝑖
=
𝑛

Where:

= mean of the answers

n = stopping point

i= starting point

x= answer

The researchers used the following ranges to determine the general perceptions of the

respondents:

Range Description

1.0 ≤ μ < 1.8 Strongly Disagree

1.8 ≤ μ < 2.6 Disagree

2.6 ≤ μ < 3.4 Neither

3.4 ≤ μ < 4.2 Agree

4.2 ≤ μ < 5.0 Strongly Agree

Additionally, 7 out of 205 respondents were not able to answer the survey questionnaire

because they were absent on the day the researchers conducted the survey.
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Chapter 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter includes the presentation, analysis and interpretation of data that have been

gathered from the survey questionnaires. This chapter also contains the presentation of data in

tabular forms along with corresponding interpretations.

Statement of the Problem

The study attempts to determine the satisfaction rate of SHS students on the quality of

food at College of the Holy Spirit of Tarlac canteen. Specifically, it seeks to answer the

following questions:

1. How is the satisfaction of the respondents on food described in terms of:

1.1 Presentation;

1.2 Taste;

1.3 Serving Size;

1.4 Nutritional Value;

1.5 Price;

1.6 Cleanliness; and

1.7 Service?

2. What are the possible ways to remedy the problems on the food?

3. What is the implication of the study to the canteen vendors?

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1. Perceptions of the respondents on the food quality.

1.1 Presentation

Table 1

Presentation Weighted Rank Description

Scale

1. The food is served hot and fresh 2.93 3 Neither/Average

2. The food looks mouthwatering 2.48 9 Disagree/Poor

3. There is a wide variety of food 2.84 4 Neither/Average

to choose from
4. The foods are properly arranged 3.15 1 Neither/Average

5. The food presentation is visually 2.58 6 Disagree/Poor

appealing
6. The food served consists of an 2.73 5 Neither/Average
array of colors, they do not look
boring
7. The presentation of the food 2.58 6 Disagree/Poor
makes me hungry
8. There are no unnecessary things 2.99 2 Neither/Average
placed in the food
9. The plating of the food is 2.56 7 Disagree/Poor
excellent
10. The look of the food makes me 2.54 8 Disagree/Poor
want to eat more
Average Weighted Mean 2.738 Neither/Average

As shown in table 1.1, the “The foods are properly arranged” has the highest average

weighted mean among the ten item questions which is interpreted as “neither”. While on the

other side, “The food looks mouthwatering” has the lowest average weighted mean and

interpreted as “disagree”. Looking closely at the table the weighted scale of each time doesn’t
 22

have much gap and interpreted as neither or disagree. The overall weighted mean of the

perceptions of the respondents on the food quality in terms of cleanliness is 2.738. This means

that the students are neither satisfied or dissatisfied with the presentation provided by the school

canteen in which they do not know whether the presentation of the food meets the expected

outcome and the overall content.

The results could be caused by some confounding variables that lead to having such

results. It is possible that the dissatisfaction of the students in presentation was caused by the

lack of staff to cater and the number of students buying their product at a certain amount of time

that makes them agitated and uncaring toward the presentation of food.
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1.2 Taste of Food

Table 2

Taste of Food Weighted Rank Description

Scale

1. The foods are delicious 2.83 2 Neither/Average

2. The food is tasty and flavorful 3.08 1 Neither/Average

3. The meals have excellent and 2.61 7 Neither/Average

distinct flavors
4. I like the way the vegetables are 2.42 10 Disagree/Poor
cooked
5. My meals help me feel good 2.69 4 Neither/Average

6. The meat can be easily chewed 2.70 3 Neither/Average

7. I can season the food to my taste 2.65 6 Neither/Average

8. The meals taste good because of 2.54 8 Disagree/Poor

its complete ingredients
9. The taste of the food boosts my 2.52 9 Disagree/Poor
appetite
10. I feel satisfied and satiated with 2.66 5 Neither/Average
the food
Average Weighted Mean 2.67 Neither/Average

As shown in table 1.2, it can be gleaned that “The food is tasty and flavorful” has the

highest average weighted mean among the ten item questions which is interpreted as “neither.”

Nevertheless, “I like the way the vegetables are cooked” has the lowest average weighted mean

and interpreted as “disagree”. Looking closely at the table the weighted scale of each time

doesn’t have much difference and interpreted as neither or disagree. The overall weighted mean

of the perceptions of the respondents on the food quality in terms of cleanliness is 2.67. This
 24

means that the students are neither satisfied or dissatisfied with the taste of food provided by the

school canteen in which the students do not know whether the taste of food meets the level of

their satisfaction.

Having a negative outcome in the taste of food could have resulted from several factors.

Food preference could be one of the factors that affected the answers of the respondents for they

may want their food prepared and cooked the way they are used to. For instance, some students

prefer rice noodles to be saltier than the one being served at the canteen.
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1.3 Serving Size

Table 3

Serving Size Weighted Rank Description

Scale

1. I receive enough food 2.63 5 Neither/Average

2. I feel satisfied after my meal 2.74 2 Neither/Average

3. I feel satisfied in between meals 2.70 3 Neither/Average

4. I am able to choose the portion 2.46 7 Disagree/Poor

size of my meal
5. The portion of food meets my 2.58 6 Disagree/Poor
dietary needs
6. The portion of the food is enough 2.39 8 Disagree/Poor
to keep me full all day
7. The portion is in the right 2.88 1 Neither/Average
amount that I don’t have to waste
food by throwing the excess
8. The serving size compensates 2.25 9 Disagree/Poor
with the price of the food
9. I can still save money even if I 2.08 10 Disagree/Poor
buy a lot of food in the canteen
10. The serving size is too much 2.67 4 Neither/Average
for me
Average Weighted Mean 2.538 Disagree/Poor

Table 1.3 shows the 10 item questions concerning the perceptions of the respondents on

the food quality in terms of the serving size. Based from the given results, “The portion is in the

right amount that I don’t have to waste food by throwing the excess” has the highest average

weighted mean and interpreted as “neither” , while “I can still save money even if I buy a lot of

food in the canteen” has the lowest average weighted mean and interpreted as “Disagree.” The
 26

overall weighted mean gained 2.538 and verbally interpreted as “disagree”. It was revealed that

majority of the students doesn’t receive the proper portion of food that they must have and

likewise does not meet their dietary needs.

The negative result of the serving size of the food could be caused by the varying needs

of the portion of food intake. It is possible that some of the respondents prefer eating large

volume of food to satisfy themselves which could be opposite to others that like the size being

served.
 27

1.4 Nutritional Value

Table 4

Nutritional Value Weighted Rank Verbal

Scale Interpretation

1. The foods being served are good 3.32 2 Neither/Average

for my health
2. The foods being served are 3.26 3 Neither/Average
nutritious
3. The ingredients used are fresh 2.97 7 Neither/Average

4. The selection of food is proper 3.05 5 Neither/Average

for my diet
5. The meals meet, at a minimum, 3.22 4 Neither/Average
nutrition requirements
established by local and state
regulations
6. The canteen offers a variety of 2.88 8 Neither/Average
meals with fruits and vegetables
7. The meals are not oily and fatty 2.54 9 Disagree/Poor

8. The meals are not over seasoned 2.98 6 Neither/Average

with salt
9. The canteen provides students 2.41 10 Disagree/Poor
with information on the
nutrition and caloric content of
foods available to them
10. The canteen serves more healthy 3.59 1 Agree/Good
food than junk food
Average Weighted Mean 3.022 Neither/Average

Table 1.4 shows that the "Foods at the school canteen are healthier than junk foods" has

the highest average weighted mean and is also interpreted as “agree” while "the school canteen
 28

providing information about nutritional value" has the lowest average weighted mean which is

interpreted as “disagree.” Looking closely, the mean of each result does not have much

difference and the majority of the questions are answered as "neither." Therefore, the perception

of the students to the nutritional value of the foods served by the school canteen is 3.022 which is

interpreted as neither satisfied nor dissatisfied where-in the students do not know whether the

nutritional value meets their needs.

Having proper knowledge about the nutrition that a food has is a must for cooks. A

feasible reason for having a negative perception towards the nutritional value could be caused by

the lack of understanding of the staffs about proper nutrition and the freshness of the raw

ingredients being used are not being monitored properly.

 29

1.5 Price

Table 5

Price Weighted Rank Verbal

Scale Interpretation

1. The food prices are affordable 2.17 9 Disagree/Poor

and just
2. Eating in the canteen fits my 2.38 3 Disagree/Poor
weekly budget
3. Food prices are reasonable for 2.22 7 Disagree/Poor
the servings
4. The canteen offers budget- 2.39 2 Disagree/Poor
friendly meals
5. The taste of the food 2.53 1 Disagree/Poor
compensates with the price
6. The snacks are not too 2.26 4 Disagree/Poor
expensive for their amount
7. I prefer buying food in the 2.21 8 Disagree/Poor
canteen more than packed lunch

8. The food are priced fairly 2.24 6 Disagree/Poor

9. My student budget is enough to 2.39 2 Disagree/Poor

buy extra food like dessert
10. The foods are averagely priced 2.25 5 Disagree/Poor
for the students
Average Weighted Mean 2.304 Disagree/Poor

As shown in table no. 1.5, it was observed that the “The taste of the food compensates

with the price” has the highest average weighted mean among the ten items and interpreted as

“disagree”. On the other hand, “The food prices are affordable and just” has the lowest average

weighted mean among the ten items and interpreted also as “disagree.” Furthermore, looking at

the table, the weighted scale of each time doesn't have much gap and interpreted as disagree.
 30

Overall, the perceptions of the respondents on the food quality in terms of price is 2.67. In

connection with the study of Banga (2018), price affordability affects the students’ satisfaction in

terms of food. It can be concluded from the data that the students are dissatisfied with the price

provided by the school canteen. A factor that could affect the price of the products could be

caused by the percentage of the income being gained by the administration that is required for

the rent.
 31

1.6 Cleanliness

Table 6

Cleanliness Weighted Rank Verbal

Scale Interpretation

1. Trash is properly segregated 2.52 9 Disagree/Poor

2. The spoons offered are new and 2.88 3 Neither/Average

clean
3. Canteen Serving line are clean 2.75 6 Neither/Average

4. The eating area remains clean 2.55 7 Disagree/Poor

most of the time
5. Lunch meals are clean and 2.94 2 Neither/Average
palatable
6. The garbage bins are enough for 2.94 2 Neither/Average
the canteen area
7. There are no dirt in the space 2.84 4 Neither/Average
where food is served
8. The utensils used for serving are 2.53 8 Neither/Average
clean
9. The staff use different serving 3.07 1 Neither/Average
tool or utensil for each item or
dish
10. The staff do not re-use single 2.83 5 Neither/Average
use items after use, including
paper towels, cups, plates,
spoons and forks
Average Weighted Mean 2.785 Neither/Average

Based from the given data in table 1.6, it is shown that “The staff use different serving

tool or utensil for each item or dish” has the highest average weighted mean among the ten item

questions which is interpreted as “neither”. While on the other side, “Trash is properly
 32

segregated” has the lowest average weighted mean and interpreted as “disagree”. Looking

closely at the table the weighted scale of each time doesn’t have much difference and interpreted

as neither or disagree. The overall weighted mean of the perceptions of the respondents on the

food quality in terms of taste of food is 2.785. This means that the students are neither satisfied

or dissatisfied with the cleanliness provided by the school canteen itself in which they do not

know whether the canteen’s state is well kept.

Lacking maintenance and sanitary engineers present on the dining area during health

break and lunch could affect the cleanliness of the food due to the presence of germs and

bacteria. At the same time, the staffs are also not wearing the proper attire that should be worn

when serving the food.

 33

1.7 Service

Table 7

Service Weighted Rank Description

Scale

1. Canteen staff are clean and neat 3.56 1 Neither/Average

2. The canteen staff is pleasant 3.04 4 Neither/Average

3. The canteen staff wear their 3.5 2 Neither/Average

proper attire
4. The staff are friendly and 2.52 9 Disagree/Poor
courteous
5. The staff is always available to 2.67 8 Neither/Average
serve the students at anytime
6. The staff speaks clearly 3.15 3 Neither/Average

7. The canteen gives the students 2.85 6 Neither/Average

individual attention
8. The canteen staff treats each 2.91 5 Neither/Average
student with respect
9. The canteen staff understand the 2.91 5 Neither/Average
specific needs of the students
10. The speed of service is quick 2.71 7 Neither/Average

Average Weighted Mean 2.982 Neither/Average

Table 1.7 shows that the "canteen staff are clean and neat" has the highest average

weighted mean of 3.56 which is also interpreted as neither agreed or disagreed by the

respondents while "the staff are friendly and courteous" has the lowest mean of 2.41 which is

interpreted as disagreed by the respondents. Looking closely, the mean of each result does not

have much difference and the majority of the questions are answered as "neither." Therefore, the

overall mean to the service of the foods at the school canteen is 3.022 which is interpreted as
 34

neither satisfied nor dissatisfied meaning the students are unsure on whether the service of the

canteen pleases them or not. In connection with the study of Maniquiz (2009), proper training

and seminars are a must if the effectiveness of the canteen’s staff management and planning is

inadequate.

Furthermore, the undecided perception of the respondents to the service that the school

canteen offers could have resulted from their lack of motivation to their work that leads them not

to do their job right.

Table 8. Summary

Weighted Mean Rank Description

Presentation 2.738 4 Neither/ Average
Taste of Food 2.67 5 Neither/ Average
Serving Size 2.538 6 Disagree/Poor
Nutritional Value 3.022 1 Neither/Average
Price 2.304 7 Disagree/Poor
Cleanliness 2.785 3 Neither/Average
Service 2.982 2 Neither/Average
Average Weighted 2.720 Neither/Average
Mean

The results of table 1.8 shows the average weighted mean of the overall quality of food as

perceived by the respondents. Nutritional value has the highest weighted mean of 3.022 that is

interpreted as “neither” while the least is the price having an average of 2.304. By observing the

following data, it could be concluded that the students are undecided if they are satisfied with the

school canteen’s foods with an average weighted mean of 2.72.

 35

The researchers’ gathered data showed a negative perception towards the quality of food

being served at the school canteen in terms of presentation, taste, price, nutritional value, serving

size, cleanliness, and service. The overall mean collected described that the students are neither

satisfied nor dissatisfied with the foods.

2. Possible ways to remedy the problems on the food.

Based from the perceptions of the students, the researchers arrived at the possible ways to

remedy the problems on the food:

In presentation, the canteen staff should put a style that will make the food unique and

aesthetically pleasing (e.g. toppings, sauces, etc.). Moreover, the ingredients of the food should

be organized and not scattered on the plate itself, highlight the main ingredients of the food so

that it can easily be seen by the students. And make it simple and balance; the presentation

should not overpower the flavor and function of the food.

While in the taste of food, the canteen staff should consider the quality of the ingredients

that they are using in making their products. Additionally, the food should be cook properly with

all the ingredients needed and avoid over cooked food to maintain its taste. Lastly, the food must

be well prepared to boost the appetite of the consume.

Subsequently in the price, the cost of the food should fit the student’s budget and offers

more affordable food that ranges from 10 to 20 pesos for a snack and 40 to 50 pesos for lunch.

The canteen should not buy and sell foods that are too expensive for the students.

In serving size, the school canteen should provide exact portion sizes to meet the

recommended limits of each student. In addition, they should include the minimum and

maximum amount of food that the students should consume in a day. Furthermore, the school

canteen should be considerate in giving enough amount of food according to its price. And the
 36

food should be worth the price to fulfill the satisfaction not only for students but also for the

teachers.

While in the nutritional value, the school canteen staff should make sure all the raw products

that they will use for making foods are fresh. Also, they should use only the necessary amount of

ingredients needed for a certain food. Furthermore, the school canteen should add more healthy

foods on their menu.

In cleanliness, any foods that are on display for self-service should either be packaged in

sealed wrapping or should have proper serving utensils such as tongs or spoons. Likewise, never

allow the environment to be a habitat for pests of any type because they spread germs and will be

attracted to any foods that are left out or open. Moreover, any utensils that will be use by the

canteen staff should be properly sanitized and cleaned. See to it that the food is clean and

shouldn't contain dirt and unnecessary factors such as hair-strands, worms, etc. Also, the canteen

staff should provide enough garbage bins for the disposal of wastes. Finally, keep the food

service area, food display areas and equipment clean and tidy. This will reassure students and

their parents that the canteen items are fresh and safe to eat.

Lastly, in the service the staff should foster better connection or communication with the

buyers. Also, they should take note and collect customer feedback. And the staff should be

oriented through seminars about the proper ways of service.

3. Implications of the study to the canteen vendors.

Based from the gathered data, there is a negative implication on the perceptions of the

student on the quality of food. The presentation, taste of food, serving size, nutritional value,

price, cleanliness and service are not suitable to the needs of the student. The respondents are

undecided whether they want to purchase the food or not in the school canteen. Moreover,
 37

there’s a variation of food but it is repetitive and not that enough for the students to choose from

as well as the price that could also affect the students from buying. In addition, the lack of

sanitation and service provided by the school which can also influence the students’ decision.

For these reasons, the study implied that the canteen vendors should improve more their food and

operation.
 38

Chapter 5

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS

This chapter presents the summaries of the researchers’ findings, conclusions and

recommendations. The study was conducted in order to find out the perceptions of the senior

high school students on the food quality at College of the Holy Spirit School Canteen.

Summary

This research was conducted to know the perceptions of the senior high school students

on the food quality at College of the Holy Spirit School Canteen. Through this study, the

researchers aim to answer the following questions:

1. How is the perceptions of the respondents on food described in terms of:

1.1 Presentation;

1.2 Taste;

1.3 Serving Size;

1.4 Nutritional Value;

1.5 Price;

1.6 Cleanliness; and

1.7 Service?

2. What are the possible ways to remedy the problems on the food?

3. What is the implication of the study to the canteen vendors?

 39

This study’s approach to gather data is descriptive because it aims to obtain information

concerning the perceptions of the students on the food quality at school canteen. The data were

gathered through determining, describing and identifying and answering to what is.

The study used survey questionnaires mainly as a form of gathering information from the

respondents. The questionnaire was a three-page questionnaire, containing ten questions for each

variable which includes the presentation, taste, cleanliness, price, nutritional value and serving

size.

The researchers used the Slovin’s formula to solve for the total respondents. The total

number of populations is four hundred twenty-five students from all sections of the Senior High

School Students. The researchers got a total respondent of two hundred five. All the sections of

each year level of the Senior High School Students were given specific number of questionnaires

per section, to be answered by the selected respondents. The respondents of the study were

selected through simple random sampling.

Findings

1. Perceptions of students on the food quality in the school canteen

Table 1.1. Presentations

The table showed that most of the respondents are undecided whether the

presentation of the food being served in the canteen looks appealing or not wherein the

results gained an average weighted mean of 2.738.

 40

Table 1.2 Taste of Food

This table showed that most of the students are uncertain if the taste of the food is

delicious or flavorful enough to satisfy their liking. Wherein the results earned an average

weighted mean of 2.67 shows.

Table 1.3 Serving Size

This table revealed that majority of the respondents are not satisfied with the

portion of food they purchase and receive, wherein the results attained an average weighted

mean of 2.378.

Table 1.4 Nutritional Value

This table stated that the students are undecided if the food contains enough

nutrients, whether it is healthy for them or not wherein the results gained an average

weighted mean of 3.022.

Table 1.5 Price

This table showed that most of the students disagree with the price of the food

which means that the food they purchase does not compensate with the price, the result

reached an average weighted mean of 2.304.

Table 1.6. Cleanliness

This table gained an average weighted mean of 2.785, which means that majority

of the students are uncertain whether the food provided by the school canteen is clean or

not.
 41

Table 1.7 Service

This table shows that most of the students are undecided whether the service of

the canteen staffs able to satisfy them or not which gained an average weighted mean of

2.982.

Overall, the researchers found out that most of the problems lie within the price and serving

size of the food that engendered the respondents to have negative responses. On the other hand,

the students are uncertain with the rest of the variables that affects the quality of food.

Conclusions

The researchers concluded that the overall performance of the canteen doesn't meet the

satisfaction level of the students in terms of the food presentation, taste, serving size, nutritional

value, price, cleanliness, and service. The researchers came up with a variety of conclusions that

include cleanliness is not always observed when food is being served. Next, some of the prices of

food exceed the students’ budgets that some opt for bringing packed lunch instead. Also, some

tend to buy extra food because the portion of size of the food is not enough to keep them full.

Next, the staff of the canteen do not foster much communication and connection with the

buyers that causes food service to be affected. Also, the presentation of food failed to encourage

the students to buy food because it is not presented well. On another note, the canteen provided

food that sustains the nutrients needed by the students as they uphold selling more healthy food

than junk food. The students are neither satisfied nor dissatisfied with the presentation of food,

taste, nutritional value, cleanliness and service because these variables make them unsure and

have doubts of buying the product. On the other hand, the serving size and the price are the

factors that have the most problems based from the data.
 42

Recommendations

1. The canteen can try adding garnishes, toppings, and sauces in order to make the

food more visually appealing.

2. The price of each food should be reasonable and have variety of ranges for the

students to choose from.

3. In maintaining canteen's sanitation, the canteen staffs must do a regular cleaning

inside and outside the school premises. Likewise, the staff should see to it that there is no

unsanitary object or organisms such as hair strands and bugs on any used utensils and in

the food itself.

4. A regular conduct survey and interview regarding student’s preferences and

suggestions should be utilized to further improve canteen operation.

5. The school canteen should provide nutritional facts on every food that they are

selling so that the students may know their nutrition and calories intake.

6. The canteen can introduce new healthy ingredients and innovative food products

to persuade the student to purchase more food and at the same time it will be a benefit to

their health.

7. The staff should smile more to help set the tone for the continuity of purchase of

the students.

8. The staff should strictly wear proper uniform and they could also wear face mask,

hair nets and plastic gloves.

9. The canteen can provide value or combo meals which is suitable for their budget.