SCHOOL CANTEEN SERVICES OF ALEJO M.

PACALSO MEMORIAL NATIONAL HIGH

SCHOOL AS PERCEIVED BY GRADE 11 AND GRADE 10 LEARNERS

ALEJO M. PACALSO MEMORIAL NATIONAL HIGH SCHOOL

A RESEARCH PROPOSAL IN FULFILMENT OF PRACTICAL RESEARCH 2

EDGAR TOMINO

Subject Teacher

Researchers:

GANSOWEN, JOANN MAE N.

GAMONG-E, LORENCE

BUSACAY, SHERIE B.

ALCORIZA, ARJAY E.

SCHOOL YEAR 2024-2025

 CHAPTER 1

The Problem

Background of the study

Marketers have a good grasp of how to define and measure quality in physical

products, but the same can’t be said for services. School canteen services encompass the

food and beverage options available within a school. They aim to provide students with a

variety of meals, snacks, and drinks, often catering to different dietary needs. Canteens

prioritize hygiene and safety, adhering to food regulations and maintaining a clean

environment. Many focus on promoting healthy eating habits by offering nutritious meals

with fresh ingredients. Beyond providing food, school canteens can also serve as a social

space for students to interact during breaks. There’s a lack of clear understanding and

research on what constitutes quality in the service industry. Berry, et. al. (1996), stated in

their study that service quality influences customer retention. Therefore, we should observe

a clear connection between service quality and customer behavior.

Haynes et al. (2021) examined 21,501 menu items and found that while nearly half

of school canteens offered menus with at least 50% healthy options, the vast majority

(98.5%) still included unhealthy items, failing to meet national dietary guidelines. The study

identified snacks and beverages as the least healthy food categories. Additionally, a

significant number of schools offered nutritionally poor items like meat pies, pastries, sugary

drinks, sweet baked goods, ice cream, and potato chips. The research also uncovered a

concerning trend: unhealthy items were significantly cheaper than healthier alternatives.

Moreover, over half of the schools actively promoted the purchase of unhealthy items on

their menus.

A recent study by Pillay et. al., (2023) found that school menus primarily feature less

healthy food options. Over 80% of menu items were categorized as either amber or red,

indicating a lack of healthy choices. The study also revealed a disparity between schools
based on socioeconomic status, with lower-income schools offering significantly fewer green

(healthy) options and more red (unhealthy) options compared to higher-income schools.

The most common food items available were sandwiches, wraps, and baked goods, with

over half of the in-house canteen menu items classified as “red” foods.

Improper and lack of knowledge in food handling are among the contributing factors

in the spread of food borne diseases. Poor food handling practices are a major cause of

foodborne illnesses (Candido et. al., 2020). A similar study of De Classica and Pacpaco

(2020), To improve school canteen operations and develop a plan for enhancement, this

study examines various aspects of canteen management, including food preparation,

nutrition, safety, food handling, menu choices, facilities, and costs.

DepEd Order No. 13, series of 2017, emphasizes healthy food choices in schools,

aligning with the mandate of Republic Act No. 6938 (Cooperative Code of the Philippines).

This policy categorizes food into red, yellow, and green, with red being discouraged in

schools, yellow allowed occasionally, and green always available. These classifications,

developed by DepEd and health experts, aim to promote healthy eating habits among

students. The memo encourages schools to implement initiatives like “Meatless Monday”,

“Veggie Tuesday”, “Native Wednesday”, “Fibrous Thursday”, and “Fishy Friday”, to further

support the consumption of nutritious food, recognizing the importance of a healthy mind and

body for academic success.

In the Philippines.Instructional Department Order (DO) No. 14, S. “Food items for

sale at the canteen should include natural or fortified food products that are rich in protein,

energy, vitamins and minerals like: rootcrops, rice and corn products in native preparations,

fruits and vegetables in season, and fortified foods, bearing the “Sangkap Pinoy” seal.

Beverages shall be limited to milk, shakes and juices prepared from fresh fruits and

vegetables” is what the Instruction to ensure consumption of nutritious and safe food

schools(2005) proposes. Furthermore, according to Presidential Decree No. 856, often

known as the Code on sanitary of the Philippines, food establishments must adhere to all
Department of Health regulations and incorporate sanitary standards for their food service

facilities and structure.

According to Pajantoy et al. (2021), many school canteens have similar problems

when it comes to serving food to students. For example, students often complain that the

food is too expensive for them to afford with their limited allowances. Also, the types of food

offered aren’t always suitable for students. Additionally, the canteens are often too small,

leading to overcrowding and poor ventilation.

The purpose of this study is to understand the perceptions of Grade 11 and Grade 10

learners regarding the school canteen services. This study aims to identify the differences

between the food satisfaction of Junior High School and Senior High School learners on the

School Canteen Services.

The researchers are looking forward for the findings of this study to be helpful or

valuable to the school and community as a whole. The research was carried out by gaining a

deep understanding of how students perceive the school canteen services, to improve the

overall dining experience, promote healthier eating habits, and foster a stronger sense of

community within the school. Improving the quality of school canteen services schools can

foster healthier, more engaged, and academically successful students, while also enhancing

the school’s reputation and contributing to broader societal goals related to nutrition, equity,

and sustainability.

In this study, the researchers focused on three main categories: input, process, and

output, as illustrated in the following process flow.

INPUT PROCESS OUTPUT

-Identified and
Data
Perceptions on differentiated
collection
the following the food
through
 FEEDBACK

Figure 1. Paradigm of the study

Statement of the problem

This study aims to describe and compare how Grade 11 and Grade 10 learners view

the services provided Alejo M. Pacalso Memorial National High School. It focuses on

answering these key questions:

1. What is the level of satisfaction of Junior High School learners in school canteen?

2. What is the level of satisfaction of Senior High School learners in school canteen?

3. What are the significance differences between the food satisfaction of Junior High School

and Senior High School learners on the School Canteen Services?

Scope and Delimitation

This study focuses on evaluating the perceptions of Grade 10 and Grade 11

learners at Alejo M. Pacalso Memorial National High School regarding the services

provided by the school canteen. The research includes 50 girls and 50 boys from each

grade. The study will explore learners’ views on aspects such as food quality, pricing,

menu variety, cleanliness, and staff service.

 CHAPTER 2

Review of Related Literature

School canteen food services

School canteen services offer food and drink options for students and staff

within educational institutions. These services emphasize a variety of meals and

snacks that encourage healthy eating and comply with dietary guidelines. Positioned

conveniently for easy access during breaks, canteens also focus on affordability,

often providing subsidized meals for students in need. Maintaining hygiene and

safety standards is crucial, and there are chances for student involvement, including

menu planning and special events. Overall, school canteen services play a key role

in meeting students’ nutritional requirements and enhancing their school experience.

According to Raulio et al. (2010), who stress that structured meal programs in

schools cultivate positive food behaviors among students, suggesting that school

meals can serve as a platform for nutritional education. This suggests that school

meals can be more than just a way to provide food; they can be a powerful tool for

promoting healthy eating habits. By structuring meal programs, schools can create

an environment where students are exposed to a variety of nutritious foods and learn

about their importance.

Food choices and dietary behaviors various factors, such as menu labeling

and food presentation, influence food selections in school cafeterias. Research by

Roberto et al. (2010) revealed that menu labeling has a positive impact on students’

food choices and consumption, encouraging healthier decisions.

Raulio et al., (2010) emphasized that healthy eating habits in school meals

can promote healthy food habits among children. The research supports the notion

that structured meal programs can lead to better nutritional outcomes, which is vital

for the development of healthy eating patterns in Filipino children. The authors argue
that integrating local food into school meals can enhance nutritional quality and

acceptance.

According to Ashe and Sonnino (2012) further explored the intersection of

food security and school nutrition, suggesting that school food programs must

address broader public health nutrition challenges. This perspective is particularly

relevant in the Philippines, where food insecurity can adversely impact student

health and academic performance.

Menu labeling in school cafeterias works by increasing students’ awareness of

the nutritional content of food items. By providing calorie counts and other nutritional

information, menu labeling empowers students to make more informed decisions

and choose options that align with their dietary goals. This increased awareness can

lead to a shift in students’ preferences, encouraging them to select lower-calorie,

nutrient-rich options over those that are high in fat, sugar, or sodium. Consequently,

this can result in a decrease In the consumption of unhealthy foods and an increase

in the intake of fruits, vegetables, and whole grains, contributing to the development

of positive dietary habits.

Similarly, a systematic review by Cecchini and Warin (2016) highlighted that

food labeling systems can significantly influence eating behaviors, emphasizing the

importance of clear and easily accessible information about food offerings in

cafeterias.

Cecchini and Warin (2016) analyzed a range of studies investigating the

impact of food labeling systems on eating behaviors. The researchers underscored

the importance of clear and concise labeling, highlighting that labeling systems that
provide easily understandable information about food offerings are more effective in

influencing eating behaviors.

The authors argue that incorporating local food into school meals is key to

enhancing both the nutritional quality and acceptance of these meals. By integrating

familiar and culturally relevant ingredients, school meals become more appealing to

Filipino children, increasing their likelihood of trying and enjoying these nutritious

options. This approach not only promotes healthy eating habits but also supports

local food systems and cultural traditions.

School canteen plays a vital role in influencing children’s eating habits and

overall well-being. As places where students receive meals, they are crucial

environments for initiatives promoting healthy eating. Nutritional Quality of School

Meals The introduction of the Healthy Hunger-Free Kids Act has notably enhanced

the nutritional value of meals chosen by students in school cafeterias. According to

Johnson et al. (2016), there was a significant rise in student participation rates post-

implementation of the policy, indicating that healthier choices can be attractive when

presented effectively. Following the implementation of the Healthy Hunger-Free Kids

Act, there was a notable improvement in the nutritional quality of food choices made

by students. This improvement was evidenced by an increase in the mean adequacy

ratio from an average of 58.7 (range, 49.6-63.1) before the policy implementation to

75.6 (range, 68.7-81.8) after its implementation. Additionally, there was a decrease in

energy density from an average of 1.65 (range, 1.53-1.82) to 1.44 (range, 1.29-1.61)

post-implementation. Despite these changes, there was minimal variation in student

meal participation rates. Prior to the policy implementation, meal participation stood

at 47% (range, 40.4%-49.5%), and following the new meal standards, it was 46%

(range, 39.1%-48.2%).
 The statement underscores the importance of considering factors beyond

nutritional quality when promoting healthy eating habits in school canteens. While

improving the nutritional content of meals is crucial, it is equally important to address

factors that influence student participation in school meals. This might involve

exploring strategies to make healthier options more appealing to students,

addressing concerns about taste and variety, and creating a more positive and

supportive environment around school meals.

According to Nathan et al. (2016) underscored the effectiveness of multi-

faceted interventions in promoting the implementation of healthy cafeteria policies.

This research suggests that merely introducing healthier options is inadequate;

comprehensive strategies involving staff training, student engagement, and

community participation yield better outcomes in encouraging healthy eating habits.

Student engagement is another critical component of successful interventions.

Involving students in the process of choosing and preparing healthy meals can foster

a sense of ownership and responsibility. This might involve creating student-led food

committees, conducting taste tests, or organizing educational workshops about

nutrition. By directly engaging students, interventions can promote a more positive

and supportive environment for healthy eating. Out of 3,163 abstracts reviewed, 23

interventional studies and 7 prospective cohort studies with 37 intervention arms

were included in the analysis. The pooled results indicated that a 10% price

reduction (subsidy) led to a 12% increase in the consumption of healthful foods (95%

CI = 10–15%; N = 22 studies/intervention arms). Conversely, a 10% price increase

(tax) resulted in a 6% decrease in the consumption of unhealthful foods (95% CI =

4–8%; N = 15). When examining specific food groups, subsidies increased fruit and

vegetable intake by 14% (95% CI = 11–17%; N = 9) and other healthful foods by

16% (95% CI = 10–23%; N = 10), while there were no significant impacts on more

healthful beverages (-3%; 95% CI = -16 to 11%; N = 3). A 10% price increase led to

a 7% reduction in the consumption of sugar-sweetened beverages (95% CI = 3–

10%; N = 5), a 3% decrease in fast food (95% CI = 1–5%; N = 3), and a 9%

reduction in other unhealthful foods (95% CI = 6–12%; N = 3). Additionally, changes

in the prices of fruits and vegetables were associated with a decrease in body mass

index, averaging -0.04 kg/m² per 10% price decrease (95% CI = -0.08 to 0 kg/m²; N

= 4). However, no significant effects on body mass index were noted for price

changes in sugar-sweetened beverages or fast foods, based on four studies. Meta-

regression analysis found that the type of price change (tax vs. subsidy), the number

of intervention components, duration of the intervention, and the quality score of the

studies were significant sources of variation (P-heterogeneity < 0.05 for each). No

evidence of publication bias was detected.

Food Sanitation

Food sanitation involves practices that ensure the safety of food and prevent

contamination, which is essential for public health. Key elements include maintaining

personal hygiene among food handlers, sanitizing surfaces with heat or chemicals,

cooking food to the right temperatures to kill pathogens, storing food safely to

prevent bacterial growth, and avoiding cross-contamination by keeping raw and

cooked foods separate. Together, these measures protect the food supply chain and

lower the risk of foodborne illnesses.

A total of 430 food handlers were randomly selected from Owerri Metropolis in

Imo State, Nigeria, and interviewed using a structured, pretested questionnaire.

Nearly half (48.4%) of the participants demonstrated poor knowledge of food

sanitation. Multiple logistic regression analysis indicated that the type of

establishment (Odds Ratio [OR] = 4.0, 95% confidence interval [CI] = 1.8–7.5, P =

0.0004), educational background (OR = 0.4, 95% CI = 1.8–7.4, P = 0.0003), and

employment status of food handlers (OR = 0.5, 95% CI = 0.3–0.8, P = 0.0031)

significantly affected their knowledge levels. There was no significant difference in

attitudes and practices between trained and untrained food handlers (Aguwa et al.,

2009).

Governments worldwide have set up new institutions, standards, and methods

for regulating food safety, along with increasing investments to control potential

hazards. Currently, the food industry faces significant challenges, including: a)

minimizing economic losses from food spoilage, b) lowering food production costs, c)

reducing pathogen transmission risks, and d) meeting consumer demand for ready-

to-eat foods that are fresh, nutritious, and minimally processed with few

preservatives. In this context, sanitation procedures are crucial. Food sanitation can

be defined as “protection from contamination” (Memisi et al., 2016).

In accordance to the study of Gravani et. al. (2018) sanitation is the creation

and maintenance of hygienic and healthful conditions. It is an applied science that

incorporates principles regarding the design, development, implementation, and

maintenance of hygienic practices and conditions. Sanitation is also considered to be

a foundation for food safety assurance systems. Despite the existing literature

highlighting the knowledge gaps in food sanitation among food handlers in various

establishments, there is limited research focusing specifically on school canteen

services and their impact on food safety perceptions among students.

 Käferstein and Abdussalam (1999), highlights the growing global significance

of food safety, which is often underestimated by public health officials despite the

increasing incidence of foodborne illnesses. Outbreaks caused by pathogens like

Salmonella and E. coli have been reported in both developed and developing

nations. The emergence of new foodborne pathogens is anticipated due to evolving

production practices and environmental changes, particularly in developing countries

facing issues like climate change and urbanization. The rise in food production and

changing consumption patterns also pose challenges. Additionally, mass tourism and

international food trade are facilitating the spread of foodborne pathogens across

borders.Addressing the food safety challenges of the 21st century will require

innovative methods for identifying and monitoring food-related hazards. It’s essential

to combine traditional and modern safety technologies, relying more on voluntary

compliance and consumer education, alongside legislative measures where

applicable. This effort will be crucial for the primary health care system’s goal of

achieving “health for all.”

The studies mentioned are significant regarding food sanitation but there is a

limited comprehension of how food safety practices affect students’ health

perceptions, and the effect of canteen food quality on their dietary choices needs

more investigation. Furthermore, the relationship between food safety education and

students’ eating habits has not been sufficiently explored.

Healthy School Canteen Programs

 Healthy school canteen programs are designed to promote student well-being

by ensuring access to nutritious food options. Essential elements of these initiatives

include setting nutritional standards, providing a varied menu of healthy choices,

integrating nutrition education, involving stakeholders, encouraging healthy

selections, and prioritizing sustainability. These programs not only enhance student

health and lower the risk of obesity and related illnesses but also contribute to

improved academic performance and the development of lifelong healthy eating

habits. Successful implementation involves collaboration with nutrition experts,

regular assessment of the program’s effectiveness, and adjustments based on

student feedback. Ultimately, these initiatives are crucial for fostering positive dietary

habits in future generations.

The group discussions of Hermans et. al.(2017), that adolescents prioritize

healthy eating mainly when they notice negative physical changes, such as impacts

on their appearance or athletic performance. They also expressed a desire to have

control over their food and beverage choices at school. Quantitative data showed

that taste, price, and variety ranked as the most important factors in healthy food

options, with mean scores of 8.1, 7.8, and 7.7 on a 10-point scale, respectively.

Overall, 64% of adolescents felt that students should play a role in shaping a healthy

food environment in schools. However, many were reluctant to participate, primarily

due to doubts about whether their suggestions would be taken seriously and

implemented by school authorities.

According to Environ (2012) the environment has a significant impact on

people's food choices. To encourage students to make healthier food decisions and

develop good eating habits, it's essential for the school food environment to be

healthy. The Healthy School Canteen program, initiated by The Netherlands Nutrition
Centre, is designed to assist schools in improving the healthiness of their cafeteria

offerings. An independent research agency conducted a descriptive study to explore

the perceptions, experiences, and opinions of the program’s users, including school

directors, parents, students, and health professionals. The findings indicate that

directors and students at participating schools believe their cafeteria offerings have

become healthier since the program’s implementation. Additionally, the study

highlights other significant results, discusses connections with similar initiatives,

identifies challenges, and provides practical recommendations. The study concludes

that the Healthy School Canteen program is a promising approach to improving the

school food environment, although further research is necessary to fully determine

its effectiveness. Additionally, motivating all schools to participate in the program

remains a challenge, particularly in meeting the Dutch Government's goal of having

all school cafeterias be healthy by 2015.

The article presents that the environment affects what people eat, so it's

important for schools to offer healthy food to help students develop good eating

habits. The healthy school canteen program in the Netherland is designed to make

school cafeterias healthier. A study was done to see what people involved in the

program (like school leaders, parents, students, and health experts) think about it.

The results show that both school leaders and students feel their school's cafeteria

has healthier food after starting the program.

CHAPTER 3
 This chapter describe the research ethics, research design, sampling, data

collection procedure and data analysis.

Methodology

Research Ethics

Ethical considerations will be a top priority, including obtaining informed

consent and maintaining confidentiality throughout the research process.

Participants will be treated with respect for their rights and well-being. Before joining

the study, they will receive clear information and have the option to consent or

decline. The research will be conducted with honesty and accuracy, adhering to all

relevant regulations. Researchers will safeguard participants’ information to ensure

privacy and confidentiality. Findings will be reported transparently, and researchers

will be accountable for their actions. By adhering to ethical guidelines, the aim is to

enhance readers’ understanding while prioritizing the welfare of participants.

Research Design

The study utilized a descriptive-comparative research design to describe and

compare how Grade 10 and Grade 11 learners perceive the school canteen services

at Alejo M. Pacalso Memorial National High School. Data was collected using

closed-ended questionnaires designed to capture numerical responses on various

aspects

The study sample included 100 students from each grade, with an equal

number of boys and girls. The primary statistical tool used for analysis was the

mean, which helped in assessing the responses for each aspect of the canteen

services. This method provided a clear understanding of student views across the
two levels, ensuring that the findings could be applied to enhance the overall quality

of the school canteen services.

Sampling

This section outlines the steps that will be followed throughout the study.

a. Participants

Table 1 shows the participants of the research.

Grade Female Male Total

Grade 11 Stem, Humss A & B, ABM/Smaw, 50 50 100

Cookery

Grade 10 B, C, D, E, F 50 50 100

This sampling plan includes 100 learners from each of the following groups:

Grade 10 (sections B, C, D, E, and F) and Grade 11 (STEM, HUMSS A, HUMSS B,

ABM/SMAW, and Cookery). Each group is evenly divided, with 50 girls and 50 boys

per grade. Therefore, the total sample size for the study is 200 learners.

Data Collection

To evaluate the perceptions of Grade 10 and Grade 11 learners regarding the

school canteen services at Alejo M. Pacalso Memorial National High School, data

collection was carried out using a structured survey method. A closed-ended

questionnaire was created to gather students’ opinions on various aspects of the

canteen services, including food quality, pricing, menu variety, cleanliness, and staff

service.
 The questionnaire was distributed to 200 learners, with 100 students from

each grade level. Each grade consisted of an equal number of male and female

participants, with 50 boys and 50 girls in both Grade 10 and Grade 11. Prior to the

actual survey, a pilot test was conducted with a small group of students to ensure the

questions were clear and effective. This pilot test allowed for adjustments to the

questionnaire, making sure it accurately collected the required data and minimized

potential bias in the responses.

The survey was administered during the current academic year, and

participants received clear instructions on how to fill out the questionnaire.

Responses were collected in an organized way, ensuring confidentiality and

encouraging honest feedback.

Data Analysis

For the quantitative analysis of this study, the survey data will be examined

using the Statistical Package for the Social Sciences (SPSS). This analysis will

concentrate on how Grade 10 and Grade 11 students perceive the school canteen

services, specifically looking at factors like food quality, pricing, menu variety,

cleanliness, and staff service.

Weighted Mean. Will be used to evaluate the overall perceptions of the

school canteen services among the students. This method enables us to quantify

and summarize the learners’ responses while considering the different levels of

importance or weight assigned to each aspect of the canteen services.

To achieve this, a 4-point Likert scale will be used, as shown below:

Rating Score Descriptive Value Meaning

4 3.25-4.0 Highly Satisfied The learner shows that it is

highly satisfied

3 2.50-3.24 Moderately Satisfied The learner shows that it is

moderately satisfied

2 1.75-2.49 Less Satisfied The learner shows that it is less

satisfied

1 1.0-1.74 Not Satisfied The learner shows that it is not

satisfied

Table 1 displays a 4-point scale measuring the level of satisfaction with the

food served at the school canteen, as perceived by Grade 10 and Grade 11 learners.

This table aims to evaluate the overall quality of the food service by assessing

factors such as food quality, variety and taste. The scale ranges from ‘Highly

Satisfied’ to ‘Not Satisfied’ with each satisfaction level linked to a specific statistical

range.

CHAPTER 4

Results and Discussions

This chapter presents the presentation, analysis, interpretation, and reasoning,

corroboration and discussion of data.

Satisfaction on School Canteen Services as Perceived by Grade 10 Learners

 Table 1 presents the Level of Satisfaction of Grade 10 Learners regarding the School

Canteen Services. As shown in the table, the overall satisfaction rating is 2.13, which is

verbally interpreted as Less Satisfied. This suggests that the canteen services specifically

food quality, pricing, cleanliness, and staff service, are perceived by the Grade 10 learners

as areas requiring significant improvement. The individual ratings for each variable- food

quality (2.10), pricing (2.05), cleanliness (2.20), and staff service (2.15) further reinforce the

overall dissatisfaction, with all aspects falling under the Less Satisfied category.

Table 1 Level of Satisfaction on School Canteen Services as Perceived by Grade 10

Learners

Variables Mean Verbal Interpretation

Food Quality 2.10 Less Satisfied

Pricing 2.05 Less Satisfied

Cleanliness 2.20 Less Satisfied

Staff Service 2.15 Less Satisfied

LEVEL OF SATISFACTION OVERALL TOTAL 2.13 Less Satisfied

Based on the given variables on table 1, the overall mean for Grade 10 learners,

2.13, indicates that they are “Less Satisfied” with the school canteen services. Among the

variables, Cleanliness received the highest mean (2.20), reflecting some level of acceptance

of the canteen’s sanitation. However, concerns persist, as highlighted by one respondent

who noted that ”the food sometimes appears stale or overcooked when served.” Another

issue identified was the lack of variety in the menu, with some learners describing it as

repetitive and unappealing. These findings suggest the need for better quality control and

innovative menu planning. It was observed that the canteen area contained a significant

amount of discarded waste, including food wrappers and paper cups.

 Pricing, which received the lowest mean (2.05), is another area of concern. Learners

expressed dissatisfaction with the affordability of meals, particularly for staple items. This

may indicate that food prices are not worth the quality of food being sold and do not align

with their daily allowances. Similarly, Smith et al. (2018), found that students in other schools

were unhappy with the high pricing of food items in school canteens, particularly cakes,

noting that the prices did not match the quality of the food provided. The complaint of

expensive meals was among the main reasons for reduced satisfaction with food services.

These insights highlight the need for canteens to adjust price points or introduce more

budget-friendly options to address learners’ financial constraints.

Regarding Staff Service, respondents acknowledged that interactions with the staff

were generally satisfactory. However, some issues still need to be addressed. According to

one respondent, “canteen handlers sometimes pick up fallen food and still proceed to sell it.”

Moreover, learners suggested increasing the number of staff members to reduce congestion

during peak hours and prevent students from “pulling each other in line while waiting to buy

food.” Addressing these issues could enhance the overall customer experience, improve

hygiene practices, and encourage orderly behavior.

The dissatisfaction with Food Quality was another significant concern. Some

respondents described the food as lifeless and tasteless, aligning with Jones et al. (2017),

who discovered that many students were dissatisfied with cafeteria food, perceiving it as

lacking flavor and of low standards. Moreover, Hayes and Sullivan (2014) emphasized that

sensory factors, such as appearance, aroma, and texture, play a crucial role in taste and

flavor perception. Issues with food preparation and presentation may contribute to the

negative perceptions of food quality in the school canteen.

According to Adunna (2013) mentioned that when providing nutritious food and

affordable, the canteen should focus on good management practices and be financially self-

sustaining. Moreover, effective canteen management requires that everyone involved must
know it goals and objectives and it is familiar with its policies canteen staff and committee

develop an implementation plan to achieve policy everyday operational procedures.

Satisfaction on School Canteen Services as Perceived by Grade 11 Learners

Table 2 shows the level of satisfaction of the school canteen services of Alejo M Pacalso

Memorial National High School as perceived by Grade 11 learners.

Table 2 Level of Satisfaction on School Canteen Services as Perceived by Grade 11

Learners

Variables Mean Verbal Interpretation

Food Quality 2.45 Less Satisfied

Pricing 2.50 Moderately Satisfied

Cleanliness 2.55 Moderately Satisfied

Staff Service 2.60 Moderately Satisfied

LEVEL OF SATISFACTION OVERALL TOTAL 2.53 Moderately Satisfied

Table 2 align with the study by Hulya, Et Al (2023), which highlights that customer

satisfaction is significantly influenced by the school canteen’s cleanliness and the quality of

meals served. Cleanliness received a rating of 2.55 (Moderately Satisfied), which suggests

that while the canteen meets basic hygiene standards, there is room for improvement.

According to “JOMAT” A clean environment not only ensures food safety but also enhances

students’ dining experience, making them feel more comfortable and confident in consuming

meals from the canteen. A potential area for further exploration is how specific cleanliness

factors such as waste disposal, food handling, or dining area maintenance impact student

perceptions.

Staff service received the highest mean (2.60), demonstrating that learners

appreciate the staff’s approachability and efficiency. However, hygiene practices were
identified as a concern. One respondent observed that “staff members occasionally handle

money with the same hands they use for preparing food.” This issue not only raises health

concerns but also diminishes the learners’ trust in the staff’s handling of food. Research by

Hayes and Sullivan (2014) highlights that non-oral sensory factors, such as the cleanliness

and appearance of food handling, significantly influence customer perception and

satisfaction. Addressing these hygiene concerns through training and strict adherence to

protocols could further improve learner satisfaction in this area.

Cleanliness also received a relatively high mean (2.55), reflecting that learners

generally find the canteen environment acceptable. However, some aspects, such as the

poor upkeep of sauce containers, were flagged by respondents as areas needing

improvement. Studies by Ovca and Kolar (2016) emphasize that cleanliness in school

canteens is directly linked to student satisfaction and well-being.

Pricing, with a mean of 2.50, garnered a moderately satisfactory rating. This indicates

that most learners find the pricing acceptable but recognize room for improvement.

According to Rama and Sarjono (2020), food pricing is a significant factor in determining

student satisfaction, particularly for students from lower-income families. These students

often face financial constraints, making affordability an essential consideration for canteen

services. Ensuring competitive pricing for healthy and nutritious food options can promote

equity, reduce food insecurity, and encourage better food choices. Introducing discounted

meal packages or budget-friendly menus could further enhance affordability and satisfaction.

Food quality, which received the lowest mean (2.45), highlights an area requiring

attention. Learners cited the need for improvements in “taste and freshness of food items,”

as well as better temperature control during serving. Research by Parra et al. (2017)

identified low satisfaction with food temperature as a critical factor affecting overall meal

satisfaction in school canteens. Hayes and Sullivan (2014) also noted that sensory factors

such as taste, aroma, and appearance play a crucial role in shaping flavor perception and

satisfaction. Addressing these issues by diversifying the menu, maintaining proper food
storage and serving conditions, and incorporating student feedback into menu planning can

significantly enhance the dining experience for learners.

The findings suggest that Grade 11 learners are moderately satisfied with the

canteen services, with staff service and cleanliness as strengths, but hygiene practices,

pricing, and food quality as areas for improvement. Comprehensive efforts to improve

hygiene protocols, diversify food options, adjust pricing to align with students’ financial

capacity, and maintain a clean and organized environment are essential.

These insights align with findings from previous studies, such as those by Rama and

Sarjono (2020), Ovca and Kolar (2016), and Hulya et al. (2023), which emphasize the

importance of hygiene, affordability, and quality in achieving higher satisfaction levels in

school canteens.

Galabo (2019) investigated the relationship between canteen service quality and

student satisfaction at Mintal Comprehensive High School in Davao City, Philippines.

Canteen service quality was measured by elements such as tangibility, assurance, reliability,

responsiveness, and empathy. Student satisfaction was scored based on the canteen's

ambiance, cleanliness, facilities, features, and costs. The results demonstrated a moderate

degree of both service quality and student satisfaction. Student satisfaction was found to be

strongly positively correlated with aspects of service quality, specifically tangibility,

responsiveness, and empathy. According to the study's findings, school canteen managers

should concentrate on enhancing these three areas in order to raise student satisfaction.

CHAPTER 5

CONCLUSION AND RECOMMENDATION

This chapter discuss the conclusion and recommendation.

Conclusion

Based on the findings, the following conclusions were drawn:

 1. Grade 10 learners expressed less contented or pleased on canteen food service

indicating the need for improvements in meal preparation and selection.

2. The grade 11 learners are enough contented on the canteen food services.

3. Food quality was a common concern for both Grade 10 and Grade 11 learners.

Complaints about stale or tasteless food, lack of variety, and poor temperature

control during serving indicate that improvements in meal preparation, storage,

and presentation are needed.

Recommendation

Based on the conclusion, the following recommendations are offered:

1. The canteen should improve the taste, freshness, and variety of meals by introducing

healthier, more flavorful options and rotating the menu regularly.

2. To address pricing concerns, especially for Grade 10 learners, the canteen should

offer budget-friendly meal options or packages to ensure affordability.

3. Cleanliness can be improved by enforcing strict hygiene protocols, requiring staff to

wear gloves, wash hands frequently, and maintain a sanitary dining area.

4. To enhance staff service, training in customer service should be provided, and

additional staff should be assigned during peak hours to reduce waiting times.

5. The school canteen managers should use the findings of this research to make

informed decisions and implement targeted improvements in food quality, pricing,

cleanliness, and staff service. To help communicate this changes, the researchers

should develop a brochure summarizing the key findings and recommendations,

ensuring that both canteen staff and students are aware of the improvements being

made.