CENTER FOR POSITIVE FUTURES, INC.

#27 J-P Rizal St. Balite, Rodriguez, Rizal

Government Recognition No. 081 s. 2006

LEVEL OF STUDENTS’ SATISFACTION TO THE CANTEEN SERVICES AND ITS

RELATION TO THE PRICE RATE OF CANTEEN GOODS IN CENTER FOR
POSITIVE FUTURE MONTALBAN

In Partial Fulfillment on the

Requirement in Practical Research 2

PRESENTED TO:

NIKKO HUBO

PRESENTED BY:

Kureda, Momoko G.
Manalo, Erriane J.
Casanova, Dorothy I,

Reyes, Caren Yvonne G.

Habig, Pathie Raqueella
Ramirez, Shela Mhay F.

Vidal, Maria Stefhan R.

2023
 CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

This chapter presents the introduction, background of the study, theoretical

framework, conceptual framework, statement of the problem, assumptions, scope and

limitations of the study, significance of the study, and definition of terms.

Introduction

Since the pandemic and the lockdown are no longer strict, there have been f2f

classes again in schools, including the Center for Positive Futures in Montalban. With the

reopening of the school, the livelihood of some parents who work in the school canteen

has also opened up. And also, everyone knows that the price of goods and other products

has increased which affects many people.

The Philippine Republic Act No. 7394 or The Consumer Act of the Philippines

protects consumer rights against harm to safety and health, protects consumers against

unfair and unreasonable sales, and provides the right information for consumers. Most

schools have their own canteens that sell meals to everyone inside the premises. As the

Center for Positive Futures opens again this school year, the school canteen does too.

The canteen services are available to the school staff, teachers, and students. These

meals are always sold to everyone at the designated meal time or break time by the

school. It is always ensured by the canteen to provide the necessary nutrients while

maintaining an honest price for the meals they prepare. Other than preparing meals in

school, the canteen is also important when it comes to accommodating the students in

food service instead of going outside the school premises for food. The food services that

the canteen provides our customer service, quality of food, variety, etc. It is recommended
that schools adopt comprehensive health and well-being programs, including food and

nutrition education. The establishment and maintenance of a school canteen are critical

in fostering a passion and interest in purchasing nutritious and healthy food among

students, faculty, and school personnel, allowing them to enjoy nutritious and healthy food

at affordable prices throughout the school day. The canteen should also present students

with a variety of cuisines and dishes to assist them to enhance their skills and knowledge.

Presently, the students of the Center for Positive Futures Montalban have different views

and opinions about the canteen services provided. Some complain it is too pricey,

therefore they are not able to buy the food and nutrition they need. There are also various

experiences and opinions about the variety of canteen meals available. Based on the

Asian Journal of Empirical Research (2018), Student food service management can

effectively use these findings to ensure student satisfaction. This study adds to the

existing literature by assessing student satisfaction based on five dimensions of cafeteria

food services. According to the Menu satisfaction level at the university student cafeteria

study by Norlaila Abdullah et al. (2009), a good variety and choice of menu in a school

cafeteria affects the satisfaction of the students. Their records and responses mostly

indicate that students have complaints about the prepared food in the cafeteria. Hence,

the researchers are challenged to conduct this research in order to assess the canteen’s

quality of service to the students at the Center for Positive Futures Montalban. The

findings will serve as feedback in order to provide more effective services to the students.
Background of the Study

Food services are an important constituent of a wholesome arrangement that

influences the personal satisfaction of students and faculty at universities and colleges.

A growing body of evidence suggests that other factors, such as the food environment

and its availability and accessibility play an important role Garg (2017).

Food safety is important as it helps to protect the consumer from the risk of

foodborne illnesses. It also helps to prevent consumers from risks of health-related

conditions such as allergies and even death. It is no longer new to students if they have

a favorite snack in the canteen that they always buy. As typical Filipinos, we have different

tastes in food, our tongues are not always looking for the same thing. We can tell that a

customer is satisfied and likes the food when the first time they taste it, they always return

to buy it every time and in a short period of time, it becomes one of their favorite foods.

The foods that are sold in the canteen such as snacks and rice meals are the foods

usually or commonly bought by students at the Center for Positive Futures.

According to Galabo (2019), Every canteen bears the task of providing high-

quality food, meals with adequate service, and good sanitary practices for the consumer

Administrators and canteen committees must ensure that school canteens meet national

standards for food preparation, storage, hygiene, and safety. Failure to do so would result

in serious health problems for staff and students who consume the fare.

Manzano (2013) Concluded that consumer safety is the primary obligation of

every food service operation. To avoid the spread of foodborne infections and poisoning,

standards, protocols, and recommendations are devised.

 According to Labay (2015), The canteen service is vital in developing customer

interest in purchasing food, allowing them to enjoy meals at reasonable costs during the

day. The canteen should also offer a range of cuisines and dishes to customers.

It is recognized that dietary habits, preferences, and behaviors are established in early

childhood. Therefore, it is essential that the foods which are made available to children at

their school canteen enable the healthy eating advice they learn in the classroom to be

put into practice.

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.

A product's cost is a reliable indicator of its quality. The best is always a little more

expensive. In other words, the quality increases with money. Also, sometimes the price

of the product influence students’ decision. Pricing is said to have a big impact on student

purchasing decisions since the more expensive a product is, the less of it is sold. In

contrast, it is presumed that goods selling for less than the going rate will sell in greater

quantities. This study aims to know what is the satisfaction level of the students with the

Canteen Services and its relation to the price rate of canteen goods in Center for Positive

Futures Montalban.
Scope and Limitation of the Study

The study focused mainly on the Satisfaction of the Students in the Center for

Positive Futures Montalban with the Canteen Services and its relation to the Price Rate of

Canteen Goods.

The variables included in the study are the students: Buyers, Questionnaires, Level

of Satisfaction with Canteen Services, Price list, and Price Rate.

The study will be conducted in the Center for Positive Futures in Rodriguez, Rizal.

The study will use survey questionnaires to ask the selected students. It will be

conducted from October to December of this school year 2022.

The study aims to determine if the price of the canteen goods corresponds to the

canteen services.

The respondents of the study will be selected by simple random sampling

composed of 60 respondents; The researchers will choose 10 students in every grade

level.

The descriptive correlational will be used to determine the relationship between

students’ satisfaction and the price rate of canteen goods, based on the answers of the

students in the Center for Positive Futures.

Significance of the Study

This study can help the school canteen, especially the students, by changing or

improving the canteen's products, and can also make the students buy more often in the

canteen. This study is conducted to benefit the following:

For Students - This study can help the students, not because of budgeting but also on

how to enjoy the meal or snacks they bought in the canteen that is according to their price

and taste.

For School- This study will be an advantage for the school so that the feedback that

comes from the students will change and improve the canteen services, foods, and price

rate.

For future researchers- This study can be a useful reference for future students who will

plan to make this similar topic.

Statement of the Problem

The study aims to determine what is the satisfaction level of the students with the

canteen services and its relation to the price rate of canteen goods.

Particularly, the researchers sought to answer the following questions:

1. What are the common foods that the respondents buy?

2. What are the levels of satisfaction among the respondents in terms of

2.1 Taste of Food

2.2 Number of Servings

2.3 Customer Service

3. What are the price rates of the canteen goods?

4. What is the correlation between the levels of satisfaction of the respondents and

the price rate of the canteen goods?

4.1 Between taste of food and price rate

4.2 Between number of servings and price rate

4.3 Between customer service and price rate

5. What are the comments and suggestions of the respondents?

Hypothesis

To find out if the students are satisfied with the canteen services and if it is

related to the price rate of canteen goods, the following hypothesis are posed:

1. The commonly purchased food by students at the canteen are Fish Balls,

Kikiam, Fries, And other snack foods.

2. The respondents' Level of satisfaction is determined by the taste of food,

number of servings, and customer service.

3. The price rate of canteen goods is determined by the ingredients of the food

that they will serve.

4. There’s a significant relationship between the level of satisfaction of the

students and the price rate of the canteen goods.

4.1 There’s a positive correlation between taste of food and price rate.

4.2 There’s a negative correlation between number of servings and price rate.

4.3 There’s positive correlation between customer service and price rate.

5. The respondent’s comment and recommendation would be to base the price

on each food and provide better service to the students.

Theoretical Framework

The Frederick Herzberg's Theory of Satisfaction and Consumer Satisfaction

theory, these two theories provide explanation to understand the study.

With this premise, this study is anchored on Frederick Herzberg's Theory of

Satisfaction and Consumer Satisfaction Theory.

FREDERICK HERZBERG THEORY OF SATISFACTION

The Frederick Herzberg's theory of satisfaction has two factor theory and that

is employee satisfaction, it has two dimensions: "hygiene and motivation”. Hygiene

issues, such as, salary and supervision, decrease employee’s dissatisfaction with the

work environment. And the other factor is Motivators, such as recognition and

achievements, make workers productive, creative and committed. Which in the

motivators, when they read the suggestions and comments regarding on it they will be

more creative in what they are doing and committed, as well as productive so that the

student's will meet their satisfaction regarding on food and services by employees and

their personal growth in work. While in the hygiene it is the vice versa or opposite of it.

Pertaining to the issues that will encounter by customers because of the bad taste of the

food or something wrong in the food, also to the employees of the Canteen because they

are the one who sells and cooked it. Not just because of the food but also in the

environment they are cooking and preparing it.

CONSUMER SATISFACTION THEORY

 The Consumer Satisfaction Theory. This theory suggests that consumers set

a comparison level in their minds with respect to several aspects while they begin

evaluating the product or service. These aspects include: the price at which the product

was purchased. The expectations pertaining to quality. The expectations pertaining to

performance.

In this theory it focuses in the consumer's (students) satisfaction regarding on

the price and quality. It will help them to level in their minds the satisfaction they get while

they are evaluating or observing the taste of food and its quality and if it’s really suitable

for its price. And also, the performance given by the employees if they are approachable

and kind to the costumers. There are instances that employees appear intimidating to

customers. And lastly, if it will going to meet their satisfaction.

These two theories explain how students obtain their satisfaction regarding on

canteen goods and its relation to the price rate. Also, the benefit of canteen because of

the suggestions and comments made by students so that it will improve.

Conceptual Framework

This study’s conceptual model relies on the universal system model, which

has four (4) major components, namely the input, process, output, and feedback (see

Fig. 1)

To begin, Input covers all of the variables in the research, including students:

buyers, Questionnaires, Level of Satisfaction with Canteen Services, Price list, and

Price Rate.

The second is the Process, which contains all of the necessary activities that

are planned to produce an outcome. It starts with the selection of the research title,

construction of the research problem, developing of a theory or intro, making a

hypothesis, literature reviews, construction of questionnaires, validation of

questionnaires, administration of questionnaires, data gathering, statistical treatment,

interpretation of data, summarization of data, conclusion, and recommendation.

Third, the Output, which is the outcome of the input and is based on the

given statement of the problem; Identified purchased food by students at the canteen

are Fish Balls, Kikiam, Fries, and other snack foods. Determined satisfaction in terms of

taste of food, number of servings, and customer service. Identified price rate based on

the ingredients used. Identified correlation between level of satisfaction and price rate.

Determined comments and recommendation.

Finally, the Feedback. The block arrow connecting the input to the process

and eventually to the output illustrates the whole research process.

Figure 1. Paradigm of the Study, on the Level of Students ‘satisfaction to the Canteen

Services and its relation to the Price Rate of Canteen Goods

Definition of Terms

BUDGETING - refers to a period of a student’s handling of their money. Operationally

student budgeting refers to how quickly or for how long they must spend their money.

PRICE - refers to determining and measuring how the price will be applied to the

product.

STUDENTS -refers to the respondents that are enrolled at the Center for Positive

Futures Montalban.

SATISFACTION - refers to the student’s satisfaction with the canteen services and the

canteen goods.

TASTE- refers to the student's favor based on the canteen goods.

CORRELATION - refers to the relationship between the level of student satisfaction and

the price rate of canteen goods.

GOODS - refers to the foods that are being sold to students.

SERVICES - refers to the tasks performed by the canteen staff.

MONEY - refers to the student's asset that is used to pay for the canteen goods.

CANTEEN STAFF - refers to a person who provides services in the canteen

PREPARED MEALS - refers to food that is ready for consumption, assembled by the

canteen staff, and sold to the customers.

SNACK - refers to the food that is eaten during recess or breaks.

 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

The researchers enhanced this study with readings from books, journals,

websites, theses, and dissertations. The reading differs across foreign and local sources.

Foreign literature

According to Chang’s (2015) “Islamic perspectives relating to business, arts,

culture and communication” book, the student’s satisfaction with the school’s cafeteria is

influenced by the food quality and quantity, staff, and cafeteria ambiance.

Kotler and Keller (2012) defined price as something that can be measured

which consists of several indicators, such as the affordable price, the fair price,

discounted price, competitor price, and price suitability

Ehsani and Ehsani (2015) concluded that "price can be used as a resource to

increase both profit and customer satisfaction".

In connection, it can be seen that price can affect customer satisfaction and that

a lower price can encourage customers to buy. It is important that the price meet the

quality of the product.

Local Literature

Galabo (2019) Concluded that the quality of cafeteria services is related to

student satisfaction, with tangibility, dependability, responsiveness, and empathy

showing a high positive association. Furthermore, tangibility, responsiveness, and

empathy were identified as canteen service quality dimensions that substantially

contribute to student satisfaction.

Hortilano & Repaso (2020) found out that students are least satisfied with the

school canteen and the criminology laboratory. Many students' views of quality and cost

influence their satisfaction.

Arangote (2018) Concluded that the school attended to the student’s needs

through the services offered by the cafeteria and offices. The factors that contributed to

these ratings are the visibility of services and the friendliness of the staff. However, gaps

were identified such as a lack of infrastructure for residential services, and inadequate

information dissemination.

In relation to the after-mentioned local literature, it shows that the quality of food

determines the student’s satisfaction and that there is a relationship between Price Rate

and Students Satisfaction.

Foreign Study

Serhan M. (2019) stated that “All service attributes had a significant and

positive effect on the overall satisfaction.” Most of the researcher’s gathered data says

that most customers have a positive review of the university’s cafeteria.

Spreng & Mackoy (1996). Customers have two levels of expectations:

predictive or what will happen, and normative, or what should happen

Knutson & Patton (1995) Service providers need to discover what customers

expect because satisfaction can be increased by decreasing expectations

 In connection, it is important that the canteen staff must know that Service

quality entails friendliness, cleanliness, care, diversity, and speed of service. The priority

of the staff is to provide good service to the students.

Local Study

Garcia et. al (2019) found out that student satisfaction has a good impact on

canteen services. They also recommended a more effective strategy for maintaining the

satisfaction level of the students with its food services.

Macaraig (2019) Concluded that students' satisfaction is correlated with

canteen quality service with the food being offered, the attitude of Canteen staff,

physical condition and sanitation, cleanliness, and orderliness.

Cartagena (2014) Found out that schools are the best places to implement

solutions to the problems in nutrition since students, teenagers, and young adults spend

more time in school than at home. This means they eat more in school rather than at

home.

Maniquiz (2009) Concluded that the effectiveness of cafeteria management

does not only reflect the quality of its food but also it is reflected by the quality of its

service. Quality service is characterized by being courteous, friendly, democratic, and

fair. This statement shows the characteristics that can satisfy the students when it

comes to service.

In relation to the after-mentioned local study, it shows how important the

canteens must satisfy the students because it shows that they spend more time eating

in school than at their own homes. It indicates that the canteen's good service seems to

be the base of students' satisfaction.

 CHAPTER 3

RESEARCH DESIGN AND METHODOLOGY

This chapter discusses the research method and design, settings of the study,

subject of the study, the procedure of the study, sources of data, sampling design and

sample, construction of instruments, validation of the instruments, administration of

instruments, and data gathering procedure.

Research Design

The researchers used the descriptive correlational technique which is suitable for

the topic Level of the Student’s Satisfaction with the Canteen Services and its relation to the Price

Rate of Canteen Goods. McBurney & White (2009) states that a descriptive correlational study

is to describe connections between variables without attempting to establish a causal

relationship.

Settings of the Study

This study entitled "Level of Students’ Satisfaction to the Canteen Services and

its relation to the Price Rate of Canteen Goods in Center for Positive Future Montalban"

was conducted among the students of Center for Positive Future in Rodriguez, Rizal.

Center for Positive Future is located at #27 J.P Rizal St. Brgy. Balite, Rodriguez,

Rizal. But before you reach CPF, Watsons Drug Store at SQUARE Bldg, 43 J. P. Rizal

St, Rodriguez, 1860 Rizal, and then Rosalie’s Flower shop is located at J. P. Rizal St,

Rodriguez, 1860 Rizal and that will be noticed before you reach CPF.

The owner of Center for Positive Future was Mr. Teodoro R. Bautista and Mrs.

Maria Zenaida L. Bautista. Center for Positive Futures (CPF) is an educational institution

that envisions a community of compassionate, loving, and respectful citizens and children
who can surpass the qualifications of an advancing world. was organized as a high school

in January 2001. The school was established by parents whose goal was to provide

alternative and relevant education for their children. In its first two years of operation, CPF

functioned as a research extension of St. Joseph's College (SJC) of Quezon City. As

such, the SJC provided the institutional character to the CPF, a transitional home to 20

high school students located in Esteban Abada Street, Loyola Heights, Quezon City. In

April 2003, 20 students graduated from SJC through CPF and the location at Esteban

Abada was closed signaling the end of CPF as a research extension. It began anew as a

high school located in the periphery of Metro Manila to provide communities with access

to private Catholic and nontraditional modes of education. In SY 2003-2004, CPF started

operations in San Mateo and Montalban, Rizal. In these areas, CPF students are

generally children of professionals, employees, industrial & service workers, and

entrepreneurs. Thus, the school aims to provide special emphasis on instilling an

entrepreneurial culture throughout the institution. The school's vision is a community of

God-centered, spiritually grounded, socially responsible, and knowledgeable citizens who

actively promote ecological sustainability, cultural sensitivity, and gender equality, and

thus, enjoy the benefits of active and positive participation in such a society.

At present, Ms. Cunegunda Casanova Principal heads the Montalban Branch

of the Center for Positive Future. CPF has 160 students all over Montalban.

The excellence of students and being disciplined in this school is very astonishing how

every student handles their studies.

 Figure 3.1 A Satellite View of the Study
https://tinyurl.com/4wu2yddd

Subject of the Study

The Research participants are Junior High and Senior High School students

enrolled at the Montalban Campus of the Center for Positive Future. There are 60

respondents in all, 10 students in every grade level from grade 7 to 12 who buy food in

the canteen.

Procedure of the Study

In order to conduct this study, the researchers implemented several

procedures through any form of instrument that is used in searching data such as Google

search engine, Google scholar, Microsoft edge, News websites, Articles and Survey.

Any websites/ articles have been verified thoroughly the credibility of the websites where

the following data are collected. The researchers purposively selected respondents in

Center for Positive Futures Montalban from Grade 7 to Grade 12 with a maximum of 10

students per grade level. Then used a prepared questionnaire, make a survey to gather

information and to know about their opinions and suggestions regarding the product and

services by the Center for Positive Futures Montalban.

Sources of Data

In order to get reliable sources of data, the researchers use the student and the

questionnaires as the sources of data.

Respondents is the primary source of data; the respondents are the subject of

the study. The one who will answer and give their feedback if they are satisfied with the

canteen services.

Researchers also gather information related to the topic through any form of

instrument that is used in searching data such as Google search engine, Google

scholar, Microsoft edge, News websites, Articles and thesis as the secondary sources

of data.

Sampling Design and Sample

There is a total of (156) students in the Center for Positive Future in

Montalban (60) of the students are going to be our Respondents.

The sampling method that the researchers will use is simple random

sampling. A method of a form of probability sampling where each member of the

population can be selected to participate in the survey.

Construction of Instruments

The researchers will develop a survey questionnaire for the respondents in

generalizing data on the Level of Students’ Satisfaction with the Canteen Services and

its relation to the Price Rate of Canteen Goods as well as the comments and suggestions

about the canteen services. The questionnaires consist of five (5) questions, four (4)

checklist questions, and one (1) for their comments and suggestions.
 Since the researchers may perform a face-to-face survey, the researchers will

construct a request form for the conduct of a paper survey inside the school premises.

Validation of Instruments

The research questionnaires and request form will be checked and validated

by the research adviser, panelist, and the school principal before being used to conduct

a paper survey with the respondents. The experts, which are the research teacher and

the panelist, will apply content validation to determine whether the questions are

appropriate and related to the topic.

Administration of Instruments

After revisions are made, the researchers will administer the questionnaire to

the respondents via a survey inside the school during their break time. The questionnaire

is composed of two parts. First, the questions revolve around the study. Second, the

comments and suggestions of the respondents.

Data Gathering Procedure

Before the respondents’ break time, the researchers will prepare their survey

ahead of time.

During the answering of the survey, the researchers will explain the

questionnaires and if the respondents have questions, the researchers can answer and

explain briefly.

After the respondents answer the survey, the researchers will now gather the

responses and proceed to analyze and interpret the data.

Statistical Treatment

In this study, the researchers will use the following statistical procedure to

interpret the data gathered from the respondents.

1. Pearson’s r- The correlation between the level of satisfaction of the

respondents and the price rate will be analyzed using Pearson’s r with the following

formula:

Where:
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