“SENIOR HIGH SCHOOL SATISFACTION ON THE FOOD SERVICES PROVIDED BY THE SCHOOL

CANTEEN OF BRENT INTERNATIONAL HIGH SCHOOL”

 
 CHAPTER 1
The Problem and Its Background Introduction
Customer satisfaction plays an important role within a business. Not only it is the leading
indicator to measure customer loyalty and identify unhappy customers, it is also a key point
of differentiation that helps to attract new customers in competitive business environments.
Therefore, satisfaction is a person’s feeling of disappointments resulting from comparing a
products perceived performance relation to his/her expectations. If the performance falls
short of expectation, the customer is dissatisfied. If the performance matches the
expectation customer is satisfied.
Canteens should serve as venue for the development of eating habits. They should serve
as a laboratory for Home Economics, retail trade and in incidental teaching of health and
nutrition. They shall provide hands-on training for students on planning,
purchasing, handling and storage, preparation, serving and storage of safe and nutritious
meals.
With this, preparation of food requires attention to raw materials, personal hygiene, kitchen
hygiene and especially in controlling the temperature at which foods are kept in all food
handling operations, including cooking, cooling, reheating and distribution. Proper hygiene
standard for rural school cafeterias should be developed in order to improve hygiene and
promote students’ health.
As stated under Presidential Decree No.856 Code on Sanitation of the Philippines, a food
establishment should include sanitation requirements for food services structure and
facilities. Knowledge and compliance with the requirements of the sanitation code by the
food service operators will ultimately result to their own benefit since customers prefer
eating in clean and sanitary premises. The maintenance of high standards of sanitation in
the food service operation cannot be compromised by the management. Sanitation
should be treated as a way of life in food service because laxity in sanitation rules can mean
illness for customers. To maintain high standards sanitation, management must be familiar
with sanitation laws and ordinances that govern the operation of food service business. All
canteens have the responsibility to provide safe food. Safe food means that it
is prepared, cooked, transported and served in a way that it will retain nutrients andminimize
bacterial contamination and growth.
Handling food poorly can also reduce the quality of the food being served. With this
information, there is a need to look into such practices for its effective and efficient
functioning, as well as the services being offered in distributing the foods to learners as
customers. It is then the canteen manager who is responsible for ensuring food safety for
the welfare of the students as customers. Therefore, to determine the safety offood being
served in school canteens one should know everything about food safety and hygiene.
Canteens have responsibilities to provide safe food.
 
 Food should always be handled with care under the most sanitary condition. Otherwise, it
may be exposed to microorganisms that can cause illnesses. A food handler should always
be conscious of proper hygiene. 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 b by 5 food establishments to ensure
safety of the students and avoid or prevent cases of food poisoning and spread of food
borne diseases.

This study will focus on the school canteen of Brent International High School, the services
and foods that they are offering. Brent International High School support student’s health
and physical well- being. The saying goes, “Healthy body is a healthy mind.” The
establishment and operation of a school canteen is important. Therefore, the Brent
International High School canteen management should offer healthy food at affordable
prices. Thus, greater effort must be exerted in its operation, either by the school
administration or hired entity who handles the operation.
Among the factors to be considered is the quality of service offering to the student’s and
other customers. Therefore, it is imperative that service quality be given an utmost
importance since will result in recognizing the amount of approval from the student’s and the
furtherance of their support.
 
 
Statement of the Problem
This study is set out to address the following questions:
1.What is the satisfaction level of the Senior High Students in the school canteen as to the
following:

1.1Nutritional Value

1.2 Taste of Food

1.3Price

1.4Cleanliness of the Canteen

2.How will you described the canteen staff?

3.What is the best way in order to improve school canteen services?

Significance of the Study

This study aimed to determine the status of the school canteen, particularly identifying
the aspects in the operation that should be improved. Likewise, it was the objective of this
study to evaluate the difficulties encountered by the Senior High student’s as to the kind of
service that they received. Moreover, the research attempted to provide the most
appropriate and effective ways in hiring managers who will oversee all matter pertaining to
school canteen supervision. Finally, this research may provide opportunities for reflective
thought and thereby enhance professionalism among members of the cooperative, so that
they improve efficiency and offer delicious yet affordable food.
 
 

The results of this study could provide the management of the cooperative with the
information about the present status of the school canteen and to let them know that the
existing situation really affects the totality of the service that they are rendering.
The result of the study will also make a management realize the need to objectively solve
the problems encountered in the canteen operations. The finding may also serve as guide
for canteen managers in the planning, preparation and implementation of their new
programs. The study will provide some insights and information on how they will manage
the canteen for the benefit of the customers such as the Teacher’s and the Student’s who
the main clients who must be served are and is satisfied.
 The proposed study will benefits and help the future researcher as their guide. The study
can also open in development of this study. The ideas presented may be used as reference
data in conducting new research or in testing the validity of other related findings. This study
also serves as their cross-reference that will give them a background or an overview.
 
 Scope and Delimitation of the Study
This research attempts to determine the student’s satisfaction in the terms of the canteen
service provided: such as Nutritional Value, Taste of Food, Price and Cleanliness of the
Canteen. Also attempts to describe the traits that canteen staff. After considering these two,
the study also attempts to identify the best action to be undertaken to improve Brent
International High School canteen services. The researcher limited this research to the
Senior High School Students from Brent International High School in the main campus
wherein it consists of 15 males and 15 females from the student’s of Grade 11 and Grade
12. Questionnaires were distributed to Senior High Student’s for the S.Y 2021-2022

 Definition of Terms
For better understanding of this study, several relevant terms are defined as follows:
Canteen- is a place where food is provided in a military camp, college or other organization,
or a small container for holding drinking liquids .
Cleanliness- the state of being free from dirt or unwanted matter. 
Food- any substance taken into and assimilated by a plant or animal to keep it alive and
enable it to grow and repair tissue; nourishment; nutriment. 
Nutrition- is nourishment or energy that is obtained from food consumed or the process of
consuming the proper amount of nourishment and energy.
Price- means the cost or the amount at which something is valued. 
Staff - is defined as to add employees to an organization, group, etc. 
 CHAPTER 2

Review of Related Literature and Studies

This chapter reviews related literature and studies which serves as frame of reference for
this study. Related literature and studies, foreign and local, are presented such that some of
the present study’s variables have been tackled.
Related Literature
Most people are concerned with food taken daily without regard
for practices or habits which may influence good health. It is a common observation thatwhe
n food is presented to a person his/her attention is focused on the aesthetics value and how
the food appeals to the palate, rather than on the nutritional content. This reality calls for the
need to re-orient people on the cause-and-effect relationship between eating and health.
One’s drive for food and the way he is satisfied is important food is needed by man not on
for energy work and play but also for maintaining body function such
as breathing, beating of the heart, digestion of food, circulation of the blood, absorption of
food, excretion of body waist and other processes. No single type of food is capable
of providing all the nutritional needs of a person. It is therefore important that daily dietcontai
ns the correct amount of all food listed in daily guide to good nutrition.

Many children rely on their school canteen for their snacks and lunches with child obesity
levels rising and physical activity level declining it is important that the canteen provide a
range of healthy food.
Food contains the essential nutrients needed by the body for its normal growth and
development. It is necessary for student’s to know the sources, function and nutrients of the
food they buy, adequacy for these nutrients in their diet will result to good health. Hence,
students must learn to plan, select, prepare and serve simple but nutritious food.
School canteen plays four-fold role in the educational program school. First, it helps combat
malnutrition. Second, it is a center for teaching health. Third, it helps in the vocational and
social and training of students. And lastly, it presents an opportunity of correlating teaching
experience which is centered of foods. The needs of teenagers in general are greater than
those of children and adults. Their food requirements are used for growth and development
and enhanced activity. As young adults, they have the freedom to choose what they like to
eat but they should guide on their choices.
 
 

CHAPTER 3

Methods of Study and Sources of Data

This chapter shows the methods and techniques of the study, the population and samples
the data gathering procedure, and also the statistical treatment of the data.
RESEARCH DESIGN
The researcher use descriptive design and gathered information through the use of survey
questionnaire as an instrument in collecting data. For the interpretation of computed mean,
the following obituary points were used based on the likert scale:
Adjective Description  Scale Index of Limits
Very Satisfied 5 4.50-5.00
 Satisfied  4 3.50-4.49
 Neither  3  2.50-3.49
Dissatisfied  2 1.50-2.49
Very Dissatisfied  1 1.0-1.49
The study focused on the food services provided by the school canteen of
Brent International High School. Specifically, it focused on the student’s level of satisfaction
on the
food served in school canteen.
 SAMPLE
The subject of the study will be taken among Senior High School Students of Brent
International High School. There are 30 respondents that will be randomly selected over
449 students of Grade 11 and 12. The respondents were consists of 15 males and 15
females.
SAMPLING DESIGN
To assure the validity and reliability of the result of the study, the researcher made used of
random sampling specifically the fishbowl technique where in all the students have equal
chances to be selected as respondents. All the names of the students per grade level
(Grade 11 and 12) were collected.
STATISTICAL TREATMENT
After the questionnaires were retrieved, the data gathered were tallied, tabulated and
interpreted using the formula of the mean and were percentage.
 

wm=∑wv / n  % = f /n (100)
where as: where as:
wm= weighted mean  % = percentage
∑wv=summation of weighted value f= frequency
n= No. of respondents n= No. of respondents
 
BIBLIOGRAPHY
 
A. BOOKS

Bernardino, Josephine “Technology and Livelihood Education I,” BEC 2002

Complaint Phoenix Publishing House, Inc. 2005
Velasquez, Gee E. “Technology and Livelihood Education IV” JO-ES Publishing House,
Inc., 2004
B. JOURNALS/NEWSPAPER
Sun Star Newspaper Bacolod (November 10, 2010) Narayana Murthy T, Labor Welfare
Activities in Indian Industrial Organizations, Unpublished Thesis, Nagarjuna University,
Nagarjuna Nagar, India, 2000

C. DepED ORDER

Presidential Decree No. 856 Code on Sanitation of the Philippines