Ofi Andc: Carig Campus

Republic of the Philippines
Cagayan State Un I vers I ty

CARIG CAMPUS
Carig Sur, Tuguegarao City
Tel. No. (078) 304 - 0818
COLLEGE ofINFORMATION andCOMPUTING SCIENCES

“Healthy School Canteen Program; An Intervention That
CSU Vision Is Aimed At Making The School Food Environment
Transforming
Healthier.”
lives by
Educating for
the BEST.
CSU Mission A Research Paper Presented to the Faculty of the College of Information and
CSU is committed to Computing Sciences
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
_________________________________________________________
production and
extension.
Core Values A Partial Fulfillment to the subject Methods of Research

Productivity
Accessibility
Compassion
Accountability
Relevance _________________________________________________________
Excellence
Submitted By:
Banan, Raul Dulin

Ramos, Richelle
CICS Goal :The College shall produce competent ICS professionals with strong technical educationand
research capabilities coupledwith application-oriented perspective to ensure that they
can effectively serve the needs of individuals and organizations.
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Chapter I
CSU Vision
Introduction
Transforming
lives by
Educating for THE PROBLEM AND ITS BACKGROUND
the BEST.
This study will focus on the university cafeteria, the services and foods
CSU Mission that they are offering. Cagayan State University is strongly committed to
CSU is committed to
support student health and physical well-being. The saying goes healthy
transform the lives
of people and body is a healthy mind. The establishment and operation of a University
communities
through high cafeteria is important in developing this commitment. Therefore, the CSU
quality instruction
and innovative
research, Cafeteria Management should offer nutritious and healthy food at
development,
production and affordable prices. Thus, greater effort must be exerted in its operation, either
extension.
by the school administration or a hired entity who handles the operation.
Core Values
A factor to be considered is the quality of service offering to the
Productivity
Accessibility students and other customers. Therefore it is imperative that service quality
Compassion
Accountability be given an utmost importance since this will result in recognizing the
Relevance
Excellence amount of approval from the students and the furtherance of their support.
Also considered is the nutrition value of the food items being served in the
school canteen. The healthy School Canteen programme of the students of
College of Information and Computing Sciences (CICS) is an intervention
that helps school to make their canteens offers healthy and delicious foods.
School Canteen is a great place to promote an enjoyment of healthy
eating. For the students of the College of Information and Computing
Sciences who used the canteen every day, 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. School
Canteen also aims to provide the students with practical learning
experiences about making healthy food choices that demonstrate high
standards of hygiene in relation to the preparation, storage and serving of
food in the school canteen.
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School Canteen is likely to improve the health of students in College of
CSU Vision Information and Computing Sciences and efficiency and also served as
Transforming
places where students can meet informally and refresh themselves by a
lives by
Educating for
relaxing conversation. The School Canteen is also an instrument of social
the BEST.
change, as the students belonging to different castes will have to sit at the
same tables and take their food.
CSU Mission
CSU is committed to
B. OBJECTIVES OF THE STUDY
transform the lives
of people and The School Canteens of Cagayan State University aims to improve the
communities
through high school meals so that they are fresher, flavorsome and balanced, promote
quality instruction
and innovative
research, healthy food to the students. Provide an enjoyable nutritious attractive
development,
production and selection of food and drink at reasonable prices and help reduced health
extension.
risk factors by encouraging the development of good eating consistent with
Core Values
the appropriate guidelines for the students of College of Information and
Productivity
Computing Sciences. Providing foods that are recommended by the School
Accessibility
Compassion
Canteen association develop an appreciation of the Social, Ethic and
Accountability
Relevance
Cultural aspects of foods as well as nutritional aspects. School Canteen
Excellence
function as an efficient business enterprise. Provide an opportunity for the
school community to participate in decisions concerning the operation of
the School Canteen. Remain aware of appropriate advice from health
authorities. It should be nice and presentable to the eyes of the students and
the environment.
C. SIGNIFICANCE OF THE STUDY

The School Canteen plays an important role within the broader School
Environment that is reinforcing knowledge, skill and behaviors about healthy
eating and lifestyle which are taught in the classroom. The School Canteen
plays a role in promoting healthy foods and creating a School Environment
of healthy eating. School Canteen is likely to improve the health of students
in College of Information and Computing Sciences and School Canteen is
very important facility for the students of College of Information and
Computing Sciences through which a better standard of food and
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refreshments can be obtained through these Canteens in Cagayan State
CSU Vision University Carig Campus wholesome foods and refreshments can be
Transforming
provided to the students at reasonable at affordable prices so as to make
lives by
Educating for
available to them.
the BEST.
CSU Mission D. SCOPE AND LIMITATIONS
CSU is committed to
The study has only used observations in gathering our data and the
transform the lives
of people and study has covered students from the College of Information and Computing
communities
through high Sciences department it is focused on the frequently of foods and drinks they
quality instruction
and innovative
research, bought and foods that they are going to eat and weather the foods are
development,
production and healthy and the effects of environment in their foods choice and include
extension.
them as our respondents. The study covers all the School Canteens inside the
Core Values
Cagayan State University Carig Campus.
Productivity
Accessibility
Compassion
E. DEFINITION OF TERMS
Accountability
Relevance
Excellence
CANTEEN
A place where students is eating their breakfast, lunch and break
time. And also School Canteen is where the students can refresh their mind
from their depression in classroom.
In our research the “School Canteen” defined as an open arena for
debate, argumentative sessions on different issues, passing love-letters,
cracking gossips and having loads of fun.
ENVIRONMENT
Used as instrument so that students can get a healthier body and also
one of the factors that is giving to us is fresh air.
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CHAPTER II
CSU Vision
Transforming
REVIEW OF RELATED LITERATURE AND STUDIES
lives by
Educating for
This chapter presents a review of related literature and studies which
the BEST.
the researchers have gathered from different reading materials and internet
and thesis books. Some of these are as follows;
CSU Mission
CSU is committed to
RELATED LITERATURE
transform the lives
of people and In the food service organizations, the primary goals are quality food
communities
through high and satisfactory service. The production of quality food requires all the
quality instruction
and innovative
research, qualities mentioned by Beach, while it requires many of the personal qualities
development,
production and to render good service. These are cooperativeness, dependability, good
extension.
attitude initiative, and ability to get along well with others. The latter includes
Core Values
being tactful and courteous. Neatness, personal hygiene , and good health
Productivity
are also desirable in a food service organizations. These are the reasons why
Accessibility
Compassion
personal interviews and medical examinations are required. The possessions
Accountability
Relevance
of desirable personal traits affect a person’s relations with his/her superior,
Excellence
coworkers, and clientele Besides, these traits influence his/her effectiveness
on the job.
According to US DEPARTMENT of LABOR (2015), food service
managers are responsible for the daily operations of school canteen and
other establishments that prepare and service meals to customers. Besides
coordinating activities among various departments, such as kitchen, dining
room, and banquet operations, food service managers ensure that
customers are satisfied with their dining experience.
No one can be about this as ultimately it’s up to the pupils to make
the right choice. In order to help them, have been made to promote
balanced diet and on whether the person responsible for purchasing food
has had training in nutrition or not. To improve quality of meal, the agency
recommends developing and providing schools with tools to help personnel
draw up their menus meet the needs of the pupils requiring special diets and
provide information session on balanced diet. This last point was taken into
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account in the agricultural modernization act of July 27, 2010 which makes it
CSU Vision mandatory for the school and university canteens to comply with rules for
Transforming
nutritional quality. The same provision was included in the national program
lives by
Educating for
for food (PNA), announced on September 2010 by the ministry of food, for
the BEST.
the purpose. Among others, of combining pleasure with a balanced diet in
school canteens it also plans to provide specific training for
CSU Mission managers of school canteens. The group for the study of institutional
CSU is committed to
catering contracts and nutrition (GERMCN) draw up rules for nutritional
transform the lives
of people and quality in school and university canteens in line with the agency’s
communities
through high recommendation.
quality instruction
and innovative
research, One’s drive for food and the way he is satisfied is important food is
development,
production and needed by man notion for energy. Work and play but also for maintaining
extension.
body function such as breathing. Beating of the heart, digestion of food,
Core Values
circulation of the blood, absorption of food, excretion of body waist and
Productivity
other processes. No single type of food is capable
Accessibility
Compassion
of providing all the nutritional needs of person. It is, therefore important that
Accountability
Relevance
daily dietcontains the correct the amount of all food listed in daily guide to
Excellence
good nutrition (Velasquez, 2004)Food contains the essential nutrients needed
by the body for its normal growth and development. It is necessary for
students to know the sources, function and nutrients of the food they buy,
adequacy of these nutrients in their diet will result to good health. Hence,
students must learn to plan, select, prepare and serve simple but nutritious
food(Bernardino and lee, 2005).School canteen plays four –fold role in the
educational program school. First, it helps combat malnutrition. Second, it is
a centre 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 cantered of foods. The food 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 (Cruz, 2003).
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Dukas (2001) mentions certain qualifications for a food server such as
CSU Vision good health conditions, neat and pleasing personality, loyalty, and
Transforming
capability to work under pressure. Basically these point to healthy energetic,
lives by
Educating for
capable, extroverted, and social personality
the BEST.
Food service dates back to the middle ages. Food service in countries
that have greatly influenced the development of food habits and customs
CSU Mission was already in a well-organized form as early as the feudal lines. These
CSU is committed to
countries, sharing of food was a celebrated social event in which the family,
transform the lives
of people and with or without guest, took part in. During those times, there were no beliefs,
communities
through high religious or otherwise, the prevented people from participating in social
quality instruction
and innovative
research, meals.
development,
production and Palacio and Theis (2001), Hence traditional cafeteria is one in which
extension.
employees are stationed behind the counter to serve the guest and
Core Values
encourage them with selections as they move along a counter displaying
Productivity
the food choices. There are many configurations for counter arrangement,
Accessibility
Compassion
from the straight line to parallel or double line, zigzag, and U-shaped.
Accountability
Relevance
Silihio Peralta said that cafeteria is variously known as the hollow-
Excellence
square, free flow, or scramble system. In this separate sections of the counter
are provided for various menu groups, such as hot foods, sandwiches, salads,
and deserts. The sections are usually placed along three sides of the serving
room and customers flow from the center to any section desired. This may
seem confusing for the first timer, but it does provide speed and flexibility by
eliminating the need to wait in line for customers ahead to be served.
Roldan and Edica (2001), In their book entitled “Food Service and
Bartending” stated that the food in this type of service, “School Canteen”
are packaged and displayed and the patrons assemble their own orders.
Hot items are from inventory as in the window operations except that instead
of being arranged for pick up by counter attendants foods are displayed for
customer pick up. Food outlets that operate below acceptable standards
foods are usually handicapped by their inability to design and implement
operational policies, service procedures and standard that will make way for
an efficient prompt and satisfactory customer service.
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The study is concerned with the “Level of Student’s Satisfaction in TSU
CSU Vision Cafeteria “Literature related to the basic theoretical and empirical
Transforming
aspects of these variables is reviewed in this chapter. Review of related
lives by
Educating for
literature has been done particularly with a view to locate the possible
the BEST.
correlates of the variables studied. This document gives a description of the
Tarlac State University Cafeteria provided by TSU Cooperative to University
CSU Mission students. It starts with a short description of the ambience/cleanliness of the
CSU is committed to
canteen, how the food tastes does, the amount of servings, variety of foods,
transform the lives
of people and and nutritional value of the food service, how the service works, and how
communities
through high much they are charged for the service. Most people are concerned with
quality instruction
and innovative
research, food taken daily without regard for practices or habits, which may influence
development,
production and good health. It is a common observation that when food
extension.
is presented to a person his attention is focused on the aesthetics value and
Core Values
how the foodappeals to the palate, rather than on the nutritional content.
Productivity
This reality calls for the need to reorient people on the cause - and - effect
Accessibility
Compassion
relationship between eating and health.
Accountability
Relevance
Even though the meals in school restaurants offer a more balance diet
Excellence
that those taken at home or in other restaurants, there is still room for progress
in balancing diets in meals served in school canteen. On a positive note,
products which have a high fat content are limited in starters and desserts
and fruits and vegetables and starch- rich foods are propose regularly.
However an effort still has to be made to improve the quality of main dishes
as not enough fish or red meat is offered and the fat content of main courses
is too high. The calcium content of dairy products should be improved. And
while vegetables are well accounted for in canteens in main land France,
are they actually eaten.
LOCAL STUDIES
Cafeteria service includes chain facilities that offer meals or take out
services. As town and cities grew population eating places were established
food and lodging houses, hotels and drive in hall been established build
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along the travel routes. Cafeteria services for this away have sprung up in
CSU Vision offices, schools, hospitals, malls and plazas. The number of cafeteria in
Transforming
particular has increased in recent years.
lives by
Educating for
Dunhil (2013) He explain that lunch rooms have provisions of
the BEST.
innovative snack and beverage vending machines, and also canteen which
offers micro-markets with an expanded product selection, more a akin to a
CSU Mission convenience or grocery store as well as comprehensive dining solutions, like
CSU is committed to
meal service in university or business center dining halls.
transform the lives
of people and Dunna (2013) discussed that along the line of canteen management
communities
through high
quality instruction
is t h e n e e d f o r a n i m p r o v e m e n t s y s t e m t o b o o s t n o t o n l y
and innovative
research, s a l e s b u t a l s o t h e efficiency of its operations. In addition to providing
development,
production and
extension.
with nutritious and affordable foods, the canteen should be based on
good management practices and be financially self-sustaining.
Core Values Mendoza (2009) Sanitation makes an important role in any food
Productivity service institution. The standards sanitation practice is important to be able
Accessibility
Compassion to attain a better health of the workers and most especially the customers
Accountability
Relevance because they are the reasons why we established food institution. And
Excellence
because of that, the researchers focus on this particularly study and this will
give them a chance to be one of the leading foodservice institutions.
Canlas' (2008) study is on the management and operation of food
service centres in State Universities and Colleges in region 3 the descriptive
analytical method was utilized. The study revealed the following findings:
1.50.79% or majority of the managers had 1-5 trainings, while among service
staff, no training at all. As to education, majority of managers and food
service staff are graduates of four-years course. As to work experience,
26.98% among managers had 5-7 work experience and 32.66% with food
service staff. As to percentage of who operate and manage the
canteen,78% were being leased by private individuals and the 12% were
being operated by school operative and 10% of SUCs in Region 3 were
operated by school. As to criteria by threating : almost always”, safety
products, adequate water supply, personnel cleanliness and hygiene were
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indicated. As to criteria by the rating “seldom and never”, supervision ofa
CSU Vision person knowledgeable in sanitary food handling, location and ventilation,
Transforming
work habits, accessibility to delivery of entrance and exit as well as drinking
lives by
Educating for
fountain were indicated.. Food service centres that were managed and
the BEST.
owned by the schools are found highly meeting the standard of food safety
and sanitary practices with a total of 10 out of 63.However, 42 out 63 are not
CSU Mission meeting food safety and sanitary practices and these are managed and
CSU is committed to
leased by private individuals are: palatability, variety of food served,
transform the lives
of people and innovativeness of recipes, personnel attitude and values, courtesy and
communities
through high politeness/promptness of personnel, counter service, delivery service,
quality instruction
and innovative
research, provision of nutrition and information board, toilets, urinals, lavatories, quality
development,
production and of food prepared, opening and closing time, promptness of food served,
extension.
special orders and requests, employees knowledge and skills to serve
Core Values
customers, attention given to customers, menu options, specific needs of
Productivity
customers and food service staff only 1indicator was rated “fair” and it is
Accessibility
Compassion
availability of fresh fruits served.
Accountability
Relevance
Canlas' study is an essential reference in this research because it showed the
general opinions of the customers when it comes to the food, facilities and
Excellence
personnel of the food service centers of State Universities and Colleges in

Region 3.Caballero's (2009) study assessed the status of the food service of
BulacanState University in terms of foods and services offered. Findings
revealed that respondents significantly disagree to the food as to the food
and services offered because the computed value is greater than the
tabular Value of 1.960 at 0.05 level of significant hence the hypothesis is
rejected. A proposed cycle menu good for the three months is provided
to ensure that menu offerings are not repeated to address the varied
preferences of the clientele.
Gadais (2004) conducted a study on the comparative level of
satisfaction in relation to customer service between Jollibee and Mc
Donald's. The descriptive type of research was the method use in evaluating
the level of satisfaction of the customers. Survey questionnaires were
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distributed to 100 randomly selected HRM students at a College in Fairview.
CSU Vision Result showed the following: 1. on the number of times of visits at the two
Transforming
establishment at least twice a week. 2. on what made the respondents
lives by
Educating for
decide to eat at either of the two establishment, it showed the fifty-three
the BEST.
percent (53%) on Jollibee and forty-nine percent (49%) on Mc Donald's for
accessibility, good service, and affordability, twenty-four percent (24%) and
CSU Mission twenty-three percent (23%), respectively for accessibility alone; fifteen
CSU is committed to
percent (15%) and nineteen percent (19%) respectively for good service
transform the lives
of people and alone; and, eight percent (8%) and nine percent (9%), respectively for
communities
through high affordability alone. 3. when it comes to level satisfaction of the customers in-
quality instruction
and innovative
research, relation to customer service, it was found that for both establishment,
development,
production and respondents are satisfied. Sanitation and ranked number one. However,
extension.
cleanliness of table and comfort rooms were least ranked (fairly satisfied). To
Core Values
offer fast and efficient service was ranked number-one suggestion by the
Productivity
respondents. Gadais' study revealed that factors like sanitation, tables, and
Accessibility
Compassion
comfort rooms and fast and efficient service satisfies and are important to
Accountability
Relevance
College students which part from the five dimension of service quality like
Excellence
Tangible, empathy and responsiveness.
Quilang (2001), According in her study the services offered by the
cafeteria are take out orders, delivery, birthday and meetings. Cafeteria
owners offered different kinds of food like spaghetti, fried chicken, and
beverage to encourage them to continue patronizing their stores. Thus,
cafeteria owners maintain the patronage of their customers by being able to
keep up with the changes in their taste and preference through alternative
food items.
Cecilia (2000), According to this customers are the lifeblood of the
food service business. To ensure patronage their satisfaction must be
sustained. They always deserved prompt, preferential and consistent
attention. Staff must see to it that every customer who find this dining
experience pleasurable and rewarding so that he will come back to repeat
patronage. Certain qualification for a food server such as good health
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conditions, neat and pleasing personality, loyalty and capability to work
CSU Vision under pressure.
Transforming
lives by
Educating for
the BEST.
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
extension.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
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CHAPTER III
CSU Vision
RESEARCH METHODOLOGY
Transforming
lives by This chapter covers the Research design, Research Techniques,
Educating for
the BEST. Data Gathering Tools, Population of the Study and Locale of the Study
were used in the research.
CSU Mission
RESEARCH DESIGN
CSU is committed to
transform the lives Descriptive method of research was used to describe and
of people and
communities
through high
interpret the variables used in the study like the profile of the
quality instruction
and innovative respondents, status of the school canteen services, the services offered
research,
development,
production and
at the school canteen, levels of satisfaction and the problems.
extension.
RESEARCH TECHNIQUES
Core Values
The research techniques used in the study was questionnaire
Productivity
Accessibility method. The questionnaire consisted of questions about student’s
Compassion
Accountability personal profile, perceptions to the food, price, services, sanitation,

Relevance
Excellence problems encountered.
DATA GATHERING TOOLS

The researchers sought the approval of the faculty members
before the questionnaire were floated to the students of Bachelor of
Science in Information Sciences (BSIT) especially to the students of BSIT-
3Q. The questionnaires were distributed personally to the respondents.
The gathered data was interpret and analyzed and place the
gathered data in Microsoft Excel where data is tabulated.
STATISTICAL ANALYSIS
The researcher’s used the descriptive statistics such as 2 point
liker scale was used to treat the data gathered.
NUMERICAL VALUE DESCRIPTIVE VALUE
2 NO
1 YES
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POPULATION OF THE STUDY
CSU Vision The respondents of this study were composed of 30 students
Transforming
coming from the College of Information and Computing Sciences
lives by
Educating for
(CICS) specifically BSIT-3Q and composed 19 Female’s and 11 Male’s
the BEST.
LOCALE OF THE STUDY
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
extension.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
Figure 1. COLLEGE OF INFORMATION AND COMPUTING SCIENCES
The location of our research was conducted in College of

Information and Computing Sciences in Between of College of
Engineering and Lawn Tennis Court.
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CHAPTER IV
CSU Vision SUMMARY and FINDINGS
Transforming
lives by
Educating for
the BEST.
17, 33% 18, 34%

CSU Mission 1
2
CSU is committed to
transform the lives
3
of people and
communities
through high
quality instruction
and innovative
research,
development,
17, 33%
production and
extension.
Fig1. Age of respondents

Core Values
Productivity
The total number of respondents are 30 BSIT 3Q students. The range of the students
Accessibility
are 17-18 which is 34% of the total respondents. Ages 19-20 elder to 33% as well as and
Compassion 33% of the respondents are above 20.
Accountability
Relevance
Excellence
1
10, 50% 10, 50%
2
Fig2. Gender of Respondents
The total number of the gender that responded to our evaluation is equal.
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CSU Vision
Transforming
lives by
Educating for
the BEST.
22, 49% 1
23, 51% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig3. Q1: Eating place of the school canteen is clean?
extension.
The respondents for Q1, 49% of them answered no and 51% answered that the
school canteen is clean.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
20, 49% 1
21, 51% 2
Fig4. Q2: Are you satisfied with the taste of the food?
The respondents for Q2, 51% of the respondent tells that they are satisfied with the
taste of the food in school canteen and 49% respond that they are not satisfied.
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CSU Vision
Transforming
lives by
Educating for
the BEST.
26, 49% 1
27, 51% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig5. Q3: Is the food affordable?
extension.
The respondents for Q3, 49% of the respondents are saying that the foods in school
canteen are not affordable and the 51% says that the foods are affordable.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
24, 49% 1
25, 51% 2
Fig6. Q4: Is your order distributed/served on time?
The respondents for Q4, 51% of the respondents saying that there order served on
time and the other 49% respondents they didn’t have their order on time.
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CSU Vision
Transforming
lives by
Educating for
the BEST.
26, 49% 1
27, 51% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig7. Q5: Is food order correct and complete?
extension.
The respondents for Q5, 51% of the respondents says that the foods that they ordered
is correct and complete while 49% said that there order is not complete and correct.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
18, 49% 1
19, 51% 2
Fig8. Q6: Availability of sauces, utensils, napkin, etc… was good?
The respondents for Q6, 49% of the respondents said that the availability of sauces,
utensils, napkin, etc… is not good and the other 51% respondents said that is was good.
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CSU Vision
Transforming
lives by
Educating for
the BEST.
20, 49% 1
21, 51% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig9. Q7: The menu board was easy to read?
extension. The respondents for Q7, 49% of the respondents say that the menu board is not easy
to read while 51% said that it was easy to read.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
24, 49% 1
25, 51% 2
Fig10. Q8: Is that the employees speak clearly?
The respondents for Q8, 49% of the respondents says that the employees didn’t
speak clearly and the 51% respondents say that the employees speak clearly.
CARIG CAMPUS
Tel. No. (078) 304 - 0818
CSU Vision
Transforming
lives by
Educating for
the BEST.
24, 49% 1
25, 51% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig11. Q9: Is the employees are friendly and courteous?
extension.
The respondents for Q9, 51% of the respondents said that the employees are friendly
and courteous while 49% said that the employees are not friendly and courteous.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
20, 49% 1
21, 51% 2
Fig12. Q10: The food is served hot and fresh in school canteen?
The respondents for Q10, 49% of the respondents said that the food is not hot and
fresh while 51% of them said that the food is served hot and fresh.
CARIG CAMPUS
Tel. No. (078) 304 - 0818
CSU Vision
Transforming
lives by
Educating for
the BEST.
18, 49% 1
19, 51% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig13. Q11: The quality of food is excellent in school canteen?
extension.
The respondents for Q12, 51% of the respondents said that the quality of food is
excellent and the 49% said that the food is not excellent.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
22, 49% 1
23, 51% 2
Fig14. Q12: The quality of food is tasty and flavorful in school canteen?
The respondents for Q12, 49% of the respondents said that the quality of food is not
tasty and flavorful and 51% of them said that the food is tasty and flavorful.
CARIG CAMPUS
Tel. No. (078) 304 - 0818
CSU Vision
Transforming
lives by
Educating for
the BEST.
20, 49% 1
21, 51% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig15. Q13: The menu has a good variety of items in school canteen?
extension.
The respondents for Q13, 49% the respondents said the menu is not good variety of
items and 51% respond that the menu has a good variety of items.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
25, 49% 1
26, 51% 2
Fig16. Q14: Is the service excellent in school canteen?
The respondents for Q14, 51% of the respondents said that the service of the school
canteen is excellent while 49% said that the service of the school canteen is not excellent.
CARIG CAMPUS
Tel. No. (078) 304 - 0818
CSU Vision
Transforming
lives by
Educating for
the BEST.
23, 49% 1
24, 51% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig17. Q15: The value for price paid was excellent in school canteen?
extension.
The respondents for Q15, 51% of the respondents said that the price paid in the
school canteen is excellent and the other 49% said that the price paid in the school canteen is
Core Values not excellent.
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
21, 49% 1
22, 51% 2
Fig18. Q16: The quality of food was great in school canteen?
The respondents for Q16, 49% of the respondents said that the quality of the food in
thje school canteen was not great and 51% said that the quality of food was great.
CARIG CAMPUS
Tel. No. (078) 304 - 0818
CSU Vision
Transforming
lives by
Educating for
the BEST.
25, 49% 1
26, 51% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig19. Q17: The quality of beverages was good in school canteen?
extension.
The respondents for Q17, 51% of the respondents said that the quality of the
beverages in the school canteen was good and 49% of them said that the beverages in the
Core Values school canteen is not good.
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
25, 49% 1
26, 51% 2
Fig20. Q18: Is the prices competitive in school canteen?
The respondents for Q18, 51% of the respondents answer that the prices of the food
is competitive and 49% said that the prices of the food in the school canteen is not
competitive.
CARIG CAMPUS
Tel. No. (078) 304 - 0818
CSU Vision
Transforming
lives by
Educating for
the BEST.
16, 48% 1
17, 52% 2
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development,
production and
Fig21. Q19: Is the number of dessert in school canteen enough?
extension.
The respondents for Q19, 52% of the respondents said that number of dessert in the
school canteen is enough and 48% said that the number of the dessert in school canteen is
Core Values not enough.
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
16, 48% 1
17, 52% 2
Fig22. . Q20: Is the saltiness of food is good in school canteen?
The respondents for Q20, 48% of the respondents said that the saltiness of the food
in the school canteen is not good and 52% said that the saltiness of the food is good.
CARIG CAMPUS
Tel. No. (078) 304 - 0818
CSU Vision APPENDICES
Transforming
References
lives by
Educating for
1. US Department of Labor (2004-2005), According to that food service
the BEST. managers are responsible for the daily operations of school canteen
and other establishments that prepare and service meals to customers.
Besides coordinating activities among various departments, such as
CSU Mission kitchen, dining room, and banquet operations, food service managers
ensure that customers are satisfied with their dining experience. In
CSU is committed to
transform the lives addition, they oversee the inventory and ordering of food, equipment,
of people and
communities and supplies and arrange for the routine maintenance and upkeep of
through high
quality instruction
the restaurant, its equipment, and facilities.
and innovative
research,
development,
production and
2. Montgomery Country Public School (1995-2004) under direction,
extension. maintains a leadership role in the provision of a food service program
that meets nutritional standards consistent with federal regulations and
Core Values
local preferences for all age groups. Establishes food and equipment
specifications and develops systems for the sanitary, and cost effective
Productivity
Accessibility
meals programs that are both self-supporting within an enterprise fund
Compassion and acceptable to clientele.
Accountability
Relevance
Excellence 3. Roldan and Edica (2001), In their book entitled “Food Service and
Bartending” stated that the food in this type of service, “School
Canteen” are packaged and displayed and the patrons assemble their
own orders. Hot items are from inventory as in the window operations
except that instead of being arranged for pick up by counter
attendants foods are displayed for customer pick up. Food outlets that
operate below acceptable standards foods are usually handicapped
by their inability to design and implement operational policies, service
procedures and standard that will make way for an efficient prompt and
satisfactory customer service.
4. Palacio and Theis (2001), Hence traditional cafeteria is one in which

employees are stationed behind the counter to serve the guest and
encourage them with selections as they move along a counter
displaying the food choices. There are many configurations for counter
arrangement, from the straight line to parallel or double line, zigzag, and
U-shaped.
CARIG CAMPUS
Tel. No. (078) 304 - 0818

5. According to Silihio Peralta (2003), Moreover, they said that cafeteria is
variously known as the hollow-square, free flow, or scramble system. In
CSU Vision
this separate sections of the counter are provided for various menu
Transforming groups.
lives by
Educating for
the BEST. 6. Dunhil (2013) He explain that lunch rooms have provisions of innovative
snack and beverage vending machines, and also canteen which offers
micro-markets with an expanded product selection, more a akin to a
CSU Mission
convenience or grocery store as well as comprehensive dining
CSU is committed to
transform the lives
of people and
solutions, like meal service in university or business center dining halls.
communities
through high
quality instruction
and innovative
research, 7. Dunna (2013) discussed that along the line of canteen management is
development,
production and the need for an improvement system to boost not only
extension.
s a l e s b u t a l s o t h e efficiency of its operations. In addition to
Core Values providing with nutritious and affordable foods, the canteen should
Productivity
be based on good management practices and be financially
self-sustaining.
Accessibility
Compassion
Accountability
Relevance
8. Mendoza (2009) Sanitation makes an important role in any food service
Excellence
institution. The standards sanitation practice is important to be able to
attain a better health of the workers and most especially the customers
because they are the reasons why we established food institution. And
because of that, the researchers focus on this particularly study and this
will give them a chance to be one of the leading foodservice
institutions.
9. Canlas' (2008) study is on the management and operation of food
service centres in State Universities and Colleges in region 3 the
descriptive analytical method was utilized. The study revealed the
following findings: 1.50.79% or majority of the managers had 1-5 trainings,
while among service staff, no training at all. As to education, majority of
managers and food service staff are graduates of four-years course. As
to work experience, 26.98% among managers had 5-7 work experience
and 32.66% with food service staff. As to percentage of who operate
and manage the canteen,78% were being leased by private individuals
and the 12% were being operated by school operative and 10% of SUCs
in Region 3 were operated by school.
CARIG CAMPUS
Tel. No. (078) 304 - 0818

10. Gadais (2004) conducted a study on the comparative level of
satisfaction in relation to customer service between Jollibee and Mc
CSU Vision
Donald's. The descriptive type of research was the method use in
Transforming evaluating the level of satisfaction of the customers
lives by
Educating for
the BEST. INTERNET
 https://www.scribd.com/document/330245128/Canteen-Management-
Thesis-Chapter-2
CSU Mission  https://www.scribd.com/doc/74237405/A-Research-on-Canteen
 http://www.studymode.com/essays/Chapter-1-Canteen-Thesis-
CSU is committed to
transform the lives 1163668.html
of people and
communities  http://www.academia.edu/7347825/Research_Paper_Canteen_Services_
through high
quality instruction A_study_on_the_canteen_services_and_its_effect_on_the_living_standard
and innovative
research, _of_defence_personnel
development,
production and
 https://issuu.com/virginiahall5/docs/thesis-about-canteen-services
extension.
Core Values
Productivity
Accessibility
Compassion
Accountability
Relevance
Excellence
CARIG CAMPUS
Tel. No. (078) 304 - 0818

QUESTIONAIRE
YES NO
CSU Vision
1. Eating place of the school canteen is clean?
Transforming 2. Are you satisfied with the taste of the food?
lives by
Educating for 3. Is the food affordable?
the BEST.
4. Is your order distributed/serve on time?
5. Is your food order correct and complete?
6. Availability of sauces,utensils,napkins, etc…was good?
CSU Mission
7. The menu board was easy to read?
CSU is committed to 8. Is that the employees speak clearly?
transform the lives
of people and 9. Is the employees are friendly and courteous?
communities
through high 10. The food is served hot and fresh in school canteen?
quality instruction
and innovative 11. The quality of food is excellent in school canteen?
research,
development, 12. Is the food is tasty and flavourful in school canteen?
production and
extension. 13. The menu has a good variety of items in school canteen?
14. Is the service excellent in school canteen?
Core Values
15. The value for price paid was excellent in school canteen?
16. The quality of food was great in school canteen?
Productivity
Accessibility 17. The quality of beverages was good in school canteen?
Compassion
Accountability
18. Is the prices competitive in school canteen?
Relevance 19. Is the number of dessert in school canteen is enough?
20. Is the saltiness of food is good in school canteen?
Excellence
CARIG CAMPUS
Tel. No. (078) 304 - 0818

CURRICULUM VITAE
CSU Vision
Transforming
lives by
Educating for
the BEST.
CSU Mission
CSU is committed to
transform the lives
of people and
communities
through high
quality instruction
and innovative
research,
development, Name: Raul DulinBanan
production and
extension.
Date of Birth: May 13, 1999
Place of Birth: Centro Peñablanca, Cagayan
Core Values Sex: Male
Productivity Religion: Roman Catholic
Accessibility
Compassion School: Cagayan State University

Accountability
Relevance Department: College of Information and Computing Sciences

Excellence
Course: Information Technology
EDUCATIONAL QUALIFICATION
Elementary: Peñablanca West Central School Year Graduated: 2010-2011
Secondary: Peñablanca National High School Year Graduated: 2014-2015
CARIG CAMPUS
Tel. No. (078) 304 - 0818
CSU Vision
Transforming
lives by
Educating for
the BEST.
CSU Mission
CSU is committed to
transform the lives
of people and
communities Name: Richelle Ramos
through high
quality instruction
and innovative
Date of Birth: August 21, 1999
research,
development, Place of Birth: Centro01 Tuguegarao City, Cagayan
production and
extension. Sex: Female
Religion: Roman Catholic
Core Values School: Cagayan State University
Productivity Department: College of Information and Computing Sciences
Accessibility
Compassion Course: Information Technology

Accountability
Relevance
Excellence
EDUCATIONAL QUALIFICATION
Elementary: Cubag Elementary School Year Graduated: 2010-2011
Secondary: Cagayan National High School Year Graduated: 2014-2015

Ofi Andc: Carig Campus

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Republic of the Philippines

Cagayan State Un I vers I ty

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

Core Values A Partial Fulfillment to the subject Methods of Research

Banan, Raul Dulin

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

by the school administration or a hired entity who handles the operation.

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

risk factors by encouraging the development of good eating consistent with

C. SIGNIFICANCE OF THE STUDY

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

CSU Mission D. SCOPE AND LIMITATIONS

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

body function such as breathing. Beating of the heart, digestion of food,

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

is presented to a person his attention is focused on the aesthetics value and

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

special orders and requests, employees knowledge and skills to serve

personnel of the food service centers of State Universities and Colleges in

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

CSU Vision under pressure.

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

Accountability personal profile, perceptions to the food, price, services, sanitation,

Excellence problems encountered.

DATA GATHERING TOOLS

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

CSU Vision The respondents of this study were composed of 30 students

LOCALE OF THE STUDY

Figure 1. COLLEGE OF INFORMATION AND COMPUTING SCIENCES

The location of our research was conducted in College of

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

CSU Vision SUMMARY and FINDINGS

17, 33% 18, 34%

Fig1. Age of respondents

Fig2. Gender of Respondents

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

Fig6. Q4: Is your order distributed/served on time?

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

Fig8. Q6: Availability of sauces, utensils, napkin, etc… was good?

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

Fig10. Q8: Is that the employees speak clearly?

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

Fig16. Q14: Is the service excellent in school canteen?

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

Fig18. Q16: The quality of food was great in school canteen?

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

Fig20. Q18: Is the prices competitive in school canteen?

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

Fig22. . Q20: Is the saltiness of food is good in school canteen?

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

CSU Vision APPENDICES

4. Palacio and Theis (2001), Hence traditional cafeteria is one in which

COLLEGE ofINFORMATION andCOMPUTING SCIENCES

s a l e s b u t a l s o t h e efficiency of its operations. In addition to

COLLEGE ofINFORMATION andCOMPUTING SCIENCES