Abstract

The study aims to investigate how several factors affect the saleability of food products in

Cuartero National High School. The research aims to find how key characteristics affect how

students find how good the product actually is. For instance, internal factors like product quality,

price, packaging, nutritional content, accessibility, and quantity, as well as external factors like

socio-economic status, food preferences, popularity and cultural influences. Additionally, the

study explores the role of school policies regarding food products sold at canteens in Cuartero

National High School impact the overall saleability of food products. A combination of surveys,

interviews and observational data was used to help the research identify the many factors that

contribute to the saleability of said food products in Cuartero National High School. The findings

suggest that a high saleability of a food product will need to have a reasonable balance between

affordability, product quality and nutritional content while also aligning with the school's policies.

Recommendations are provided for vendors and school administrators to optimize sold products

to further satisfy student preferences and institutional policies.

Saleability of food products in school canteens, particularly in Cuartero National High School,

are widely influenced by a multitude of factors ranging from product quality to student

preferences. Understanding these concepts will help not just canteens vendors, but also school

administrators and food manufacturers adjust products sold at school canteens to align to the

students’ preferences and institutional policies. Internal factors like product quality, price,

packaging, nutritional content, quantity, and accessibility significantly impact purchasing

decision, and determines the overall saleability of food products. Additionally, external factors

such as socio-economic status, school policies, popularity and cultural influences also play a

vital role in determining how the product's saleability will turn out.

This research aims to explore and analyze the various factors that affect the saleability of food

products at Cuartero National High School. By identifying the key determinants, this study seeks

to provide actionable insights that can help food vendors optimize their offerings, improve

student satisfaction, and ultimately enhance food sales. The findings from this study could also

offer guidance for future food product strategies and policies within the school setting, ensuring

that they are both commercially successful and aligned with the health and well-being of the

students.

Furthermore, the role of school policies and regulations in shaping food sales cannot be

overlooked. Cuartero National High School, like many educational institutions, may have

specific guidelines regarding the types of food allowed on campus, health standards, and the

hours during which food is sold. These regulations, while ensuring the safety and well-being of

students, can also impact the availability and variety of food products. Understanding how these

policies interact with student preferences and vendor offerings is crucial for identifying potential
barriers or opportunities for improving the saleability of food products. This research will

examine the impact of such policies, as well as the broader educational environment, to

determine how they influence food choices and purchasing patterns within the school.
 Review of Related Literature

According to Gurbuz, Ismail & Macabangin, Modassir (2019), consumers’ purchase behaviour

for food products is changing considerably across the world towards healthy food consumption

[[1], [2], [3], [4], [5], [6]]; Yu et al., 2018). The increased awareness of health and changing

lifestyles, coupled with rising concerns about the benefits associated with health and wellness

food have led to significant changes in consumer behaviour towards healthy food consumption

in recent years [[7], [8], [9], [10], [11]]. Annunziata and Vecchio [12] analyzed that a healthy diet

consisting of basic nutrients and appropriate calories is required for the growth as well as the

physical and mental functioning of the body and for meeting the basic nutritional and metabolic

requirements of the human body at the same time. The importance of diet and food intake has

been accepted as a critical factor in ensuring health and well-being since long [[13], [14], [15],

[16], [17], [18]]. The consumers are realizing that healthy food consumption is the key to

maintaining their overall health.

Food decisions made by individuals affect the healthfulness of their food intakes and influence

the success or failure of food products in the consumer-oriented food marketplace of today.

Because consumers develop their own systems of deciding what to eat and how to follow the

Food Guide Pyramid, it is difficult to know which factors or combinations of factors that influence

those decisions are most important. Some of these factors that influence consumer food

choices are discussed in this paper. These include cultural factors, psychological factors,

lifestyle factors, and food trends. Barriers to food decisions that follow Food Guide Pyramid

recommendations for healthy diets are identified. These are barriers related to food, consumer

food behavior and dietary guidance. Approaches are summarized for modifying consumer food

decision-making behavior in the direction of healthful diets that follow the Food Guide Pyramid.

(Asp, 1999)
According to Bazhan (2024), environmental problems, such as soil erosion, water pollution from

hazardous chemicals like nitrates and pesticides, and the release of greenhouse gases, have

extensive implications for public health. Increasing environmental concerns and the desire for

chemical-free food have caused demand for sustainable farming methods, specifically organic

farming (Yu & Wu, 2018). The benefits and drawbacks of organic foods have been widely

debated since their introduction. Proponents of these products believe that organic farming aims

to increase productivity in the long term. According to them, using fewer chemical fertilizers and

synthetic pesticides in organic agriculture can enhance biodiversity and soil quality while

decreasing ecological concerns (Clark, 2020; Smith et al., 2019). They also emphasize that

organic products contain lower amounts of pesticides, leading to fewer health risks (Huber et al.,

2012; Rembiałkowska, 2007). Recently, proponents of organic farming have argued that this

type of farming might serve as a strategy for adapting to climate change (Guzmán & Alonso,

2008; Scialabba & Müller-Lindenlauf, 2010).

The phenomenon of choosing a certain food is the result of an intricate interaction between

sensory inputs, perception, cognitive factors, and cultural acceptance. These factors can be

divided into external and internal factors (Musso et al., 2022). External factors encompass

various aspects, including demographic changes in social groups, lifestyle alteration due to

economic prosperity, globalization of food markets, changes in the agrifood systems and the

supply chain (such as modern retail, new food safety, and quality standards), all of which have

had an impact on food availability and dietary choices (Cole et al., 2018). Consumer perception

of food and intake also varies based on factors such as the accessibility of the food, eating

locations, companions, the color of the food, and physical and sensory properties like

temperature, lighting, smell, time of consumption, and sounds (Bartkiene et al., 2019).

Additionally, individual factors such as gender, age, education level, emotional motivation,
education level, income level, and understanding of food risk factors, additives, and

contaminants have a significant influence on food choice (Bartkiene et al., 2019). Figure 1

represents various factors affecting consumers’ perception of food. (Rai, 2023)

Based on an extensive literature, the following factors have been identified which factors

influencing consumer behaviour towards food products.

1) Quality: The expansion in purpose of-procurement choices increases the correspondence

capability of nourishment item bundling, observational research on seeing how visual

bundling influences customers’ ensuing item and brand assessments and recognitions is

inadequate. This investigation tries to build up a hypothetical model to show the impacts of

purchaser dispositions toward visual nourishment bundling on apparent item quality, item

worth, and brand inclination (S.T. Wang Edward 2013). A psychological portrayal of saw meat

quality dependent on preceding buy contemplations, purpose of procurement contemplations

and utilization arrange contemplations was utilized as a theoretical structure to explore which

quality variables have affected the decrease of hamburger utilization (Michael A. Mannion

et.al 2000). Shoppers look for on names of value items and build a characteristic check

rundown of different kinds naming just as to inspect whether nature of data requested

isolates the market making sections to be focused by firms. (Efthalia Dimara, Dimitris

Skuras 2005).

2) Price: Cost was the most significant factor affecting the purchaser's choice to buy wine

from a retail alcohol store. As a determination determinant, cost was increasingly significant

for those shoppers who drank wine less as often as possible and for the individuals who bought

buyers who drank wine all the more consistently, the significance of the brand as a

methods for choosing wine expanded. Related knowledge was seen as the most dominant

factor in possibly dividing the wine advertise (Batt, P. J. Dean, A.2000). Sanitation has become

a significant issue of open concern, empowering the UK Government and the

Morris 2001). Purchaser mentalities towards natural nourishment, specifically towards the

wellbeing characteristic and towards the earth are the most significant variables that

clarify shoppers' basic leadership process (Tiziana de Magistris, Azucena Gracia 2008).

3) Flavour: Consumer frames of mind and other significant predecessors of fish utilization

and purchasing conduct. Taste, aversion (negative effect), dietary benefit and freshness

(quality) are proposed to be generally significant in framing purchasers' dispositions and

inclinations towards purchasing and devouring fish (Olsen, S. O. 2004). The expanding interest

for sound and nutritious items as a result of shoppers being better taught and all the more

requesting, adds to a constant requirement for new items, and a progressively separated

nourishment item arrangement (R Deliza, A. Rosenthal, A.L.SSilva 2003). The treats

nourishment information, where fitting, as an endogenous variable when evaluating the models

for general name use, level of general mark use and utilization of data on supplement content.

The outcomes propose that nourishment information strongly affects generalnmark use,

level of utilization, and on utilization of supplement content concerning fat, fixings and

nutrients/minerals,in his manner affirming the conjectured connection between customers'

sustenance information and conduct (Andreas C. Drichoutis & Panagiotis Lazaridis et.al 2005).

4) Availability: The critical consideration and development collected through a structured

questionnaire method which was prepared through an extensive review of literature. The

questionnaire consisted of 12 items related to various factors influencing consumer behaviour

along with the necessary demographic information. Four items to measure quality were taken

(S.T. Wang Edward 2013). Item to measure price three items were adapted from (Batt, P. J.

Dean, A.2000). Three items to measure flavour were adapted from (Olsen, S. O. 2004).

Finally, a two items a scale to measure availability was taken form (Nurse Rainbolt, G.et.al

2012). Respondents were asked to rate their opinions on these statements on a 5-point Likert

scale. Statistical techniques such as exploratory factor analysis, reliability analysis were
employed on the data using SPSS 20.0encompassing economical nourishments has made an

interest for inquire about examining various variables that can help in anticipating and clarifying

shopper conduct (Nurse Rainbolt, G.et.al 2012 The assumed hole between ideal frame of

mind towards manageable conduct and social goal to buy practical nourishment items. The

effect of inclusion, saw accessibility, conviction, saw customer adequacy (PCE), qualities,

and social standards on purchasers' frames of mind and aims towards manageable

nourishment items is broke down (Vermeir, I., & Verbeke, W. 2006).

This study employs a interview based approach to examine the factors affecting the saleability

of food products at Cuartero National High School. The methodology is designed to gather both

quantitative and qualitative data to provide a comprehensive understanding of the factors

influencing food sales in the school environment.

1. Research Design

The study will utilize a descriptive research design to explore the various factors impacting food

product saleability. By combining both qualitative and quantitative methods, the research will

gather detailed insights into the students' preferences and the external influences that affect

their purchasing decisions.

2. Sampling Technique

The study will focus on the students, food vendors, and school administrators of Cuartero

National High School. A stratified random sampling technique will be used to select a

representative sample of students from different year levels from Grade 7 to Grade 12. This

ensures that the sample reflects the diverse student body in terms of age, gender, and socio-

economic background. Food vendors will also be selected based on their involvement in the

school’s food offerings. Additionally, school administrators will be interviewed to understand

institutional policies regarding food sales.

3. Data Collection
Interviews: Semi-structured interviews will be conducted with food vendors and school

administrators. These interviews will aim to explore the challenges vendors face in selling food

products, the role of school policies in shaping food offerings, and the vendors' perceptions of

student demand. Administrators will provide insights into the regulatory environment and any

policies related to food sales in the school.

Observation: The researcher will conduct non-participatory observations in the school canteen

during lunchtime and other food sales events to analyze purchasing patterns, popular food

items, and student interactions with the vendors.

4. Data Analysis

Quantitative Data: Data collected from the student interviews will be analyzed using statistical

methods such as frequency distribution, percentages, and mean scores. These analyses will

help identify the most significant factors affecting food product sales and their relationships with

variables such as price sensitivity, taste preferences, and health concerns.

Qualitative Data: The interview data will be transcribed and coded using thematic analysis to

identify recurring themes and insights related to the factors influencing food sales.

Observational data will also be analyzed to complement the findings from the interviews and

surveys, offering a more holistic understanding of the food sales environment at the school.

5. Ethical Considerations
Informed consent will be obtained from all participants, including students, food vendors, and

school administrators, prior to data collection.

Confidentiality and anonymity will be maintained by using codes or pseudonyms to protect the

identities of the participants.

The research will adhere to ethical guidelines regarding the treatment of minors, ensuring that

students' participation is voluntary and that they have the option to withdraw from the study at

any time without penalty.

6. Limitations

The study's findings may be limited by the scope of the sample, as it focuses on a single school.

Additionally, the self-reported nature of the surveys may lead to response biases, where

participants provide socially desirable answers. Despite these limitations, the research will

provide valuable insights into the saleability of food products in the school context.

Through this methodology, the study aims to gather comprehensive data that will shed light on

the key factors influencing the sale of food products at Cuartero National High School, ultimately

providing recommendations for vendors and school administrators to improve food offerings.