MOREH ACADEMY i

Determining Negative Feedbacks among Senior High

School Students Service Food in Canteen of

MOREH Academy LC I, LC II, LC III

In Partial fulfillment of the Requirements

for the subject Practical Research II and
Research Project

By

Dollente, Kristine Cielo

David, Nicole
Dela Cruz, Elyneth
Fabriquel, Jhenie
Galvan, Cris Lyn
Lucina, Evelyn
Magbanua, Giselle
Mosende, Wenn
Ragadi, Ellaine
Ramiso, Heide
Romantico, Jasmin
Pernites, Glaicyrille
Trinidad, Angela Joyce
Dura, Jenrick Paul
Felipe, Marc Andrew
Gales, Harold
Isnani, Waleed
Lastra, Angelo

April 2021
 MOREH ACADEMY ii

ACKNOWLEDGMENT

The researchers want to acknowledge the people who have helped us to

finish our work. Of course, we couldn’t have done this research without the help
of our Practical Research and Research Project teacher, Ms. Celeste Bermundo
and Chinee Jayloni, who guided us to finish our research.

Ms. Divina Relente, a former grade 12 student in Moreh who gave us

some ideas on how to present our research when our defense has come. She told
us everything we needed to know when we are defensing our research.

Allih Joe Benitez, a first-year college student from Olivarez College, who
also gave us ideas on what to do in our research, what to add. He helped us to
make the three specific questions in our research

Of course, our former teacher in Practical Research. Mr. Daniel Tan, who
has been patient among us, he helped us what to improve in our research and
tells us advice.

And we couldn’t done this all without the support of our family and
friends.

The Researchers
 MOREH ACADEMY iii
TABLE OF CONTENTS

Title Page ............................................................................................................... i

Acknowledgment ................................................................................................... ii

Table of Contents .................................................................................................iii

CHAPTER I The Problem and its Background .......................................... 1

Introduction .............................................................................................................. 1

Background of the Study ..................................................................................... 3

Theoretical Framework........................................................................................ 4

Conceptual Framework ........................................................................................ 5

Statement of the Problem ................................................................................... 6

Significance of the Study ..................................................................................... 7

Scope and Limitation of the Study .................................................................. 8

Definition of Terms................................................................................................ 8
 MOREH ACADEMY iii
CHAPTER II Review of Related Literature and Studies ...................... 10

Foreign Literature ...................................................................................................... 10

Local Literature .......................................................................................................... 11

Foreign Studies............................................................................................................ 12

Local Studies ................................................................................................................ 15

CHAPTER III Research Methodology ........................................................ 18

Research Method ........................................................................................................ 18

Research Design .......................................................................................................... 18

Population And Sampling Technique ................................................................. 19

The Respondents ......................................................................................................... 20

Statistical Technique and Method Employed ................................................. 20

Gathering of Data ....................................................................................................... 20

Research Instrument ................................................................................................. 21

Sources of Data ........................................................................................................... 21

Statistical Treatment of Data ............................................................................... 21

References ........................................................................................................... 22

Curriculum Vitae ................................................................................................ 25

 MOREH ACADEMY 1

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

This chapter contains a discussion of each of Introduction, Background

of the Study, Theoretical Framework, Conceptual Framework, Statement of the

Problem, Significance of the Study, Scope and Delimitation of the Study and

finally the Definition of Terms used in the Study.

Introduction

Feedback is a vital part of any student’s skillset. Feedbacks helps your product
avoid major mistake by creating a clear and honest communication flow.
Feedback is about listening actively, taking the time to analyze, and then
thinking of the best possible solution to perform better. It provides positive and
negative criticism and allows to see what everyone can change to improve their
focus and results. Feedback occurs when an environment reacts to on action or
behavior. For an example, ‘customer feedback’ is the buyers’ reaction to a
product, services or policies. Both positive and negative is very helpful.
Feedback is valuable information that will be used to make important decisions.
Whether the feedback is done verbally or via a feedback survey, the person
providing the feedbacks need to know they have been understood and they need
to know that their feedbacks provides some value.

By asking feedback, it an actually motivates the employees to perform better.

Feedback is often mistaken for criticism. In fact, what is viewed has negative
criticism as actually constructive criticism and is the best find of feedback that
can help to formulate better decision to improve and increase performance.
 MOREH ACADEMY 2
Feedback is the cheapest, most powerful yet most underused management tool
that we have at our disposal. Feedback is powerful as is helps people get on
track. It serves as a guide to assist people in knowing how they and other
perceive their performance. Feedback can also be very motivating and
energizing. It has strong links to employee satisfaction and productivity. People
like to feel involved and identified with their organization. Feedback can help
achieve that state.

A canteen is a place where food is to be served and eaten, where different snack
and drink products are sold. A school utilizes a canteen to meet the food and
nutritional needs of its students in order for them to have the energy in to
accomplish the task that they would do for the day. The Department of
Education is strongly committed to support student’s health well being through
its curriculum in schools and range initiatives that offer opportunities fir
physically fit individuals who love eating healthy food. Schools are encouraged
to implement comprehensive health and well-being programs, including food
and nutrition education.

This study mainly focuses on the level of satisfaction of the Senior High School
Students, in Taguig City when it comes to the flood and services of the school’s
canteen. We have chosen to study this topic because as students, we need a
place where we are able to feel comfortable and satisfied during break times.
Therefore, we thought that studying the canteen’s food and services is very
relevant and beneficial to whoever may come across our research.

School canteen must be a free from dirt and safe environment Performing safe
personal sanitation for the staff members, being aware about storing of food,
keeping food at the right condition, maintaining neatness are the steps the staff
must take to always ensure a safe consumption of food. The school canteen is a
great place that helps promote an enjoyment of eating healthy. The food
 MOREH ACADEMY 3
purchased makes a significant contribution to the students who use canteen
regularly, in their total food intake and nutrition.

Background of the Study

Based on our research, health practices and proper nutrition includes the
provisions of special dietary precondition for some staffs and student and
inbeing field of school which can easily become a concern if specific measures
are not put in place to put a stop on this. School members such as
administrators and canteen committees have to feed staffs and students
properly as a part of their responsibility. The school administration should
guarantee that the canteens meet national standards for food preparation,
storage, hygiene and safety. Failure to do so can result to staff and students
who consume the fare to have a serious health problems. The appropriate
knowledge and skills to the type of food they are receiving, preparing, storing
and serving should be organized by the food handlers particularly if it is
potentially dangerous or is not going to be thoroughly cooked immediately prior
to utilization. Food safety is essential in schools because children can be
vulnerable to foodborne diseases. This study is conducted in order to improve
sanitary practices and may able to render better services and safety assurance
to their customers.

Well planned school canteens support student development and learning. They
provide adequate nutrition which gives students and staff high energy levels
and prevents diseases, such as obesity and anemia, which are related to poor
diet. Progressive canteens also forge synergistic links with schools’ food and
nutrition departments and agricultural science departments, where they
exist. School canteens should serve food and drinks which are low in saturated
fats, sugar, salt, and food dyes. More fruit, fruit juices, vegetables and whole
grain bread should be on the menu. There should be fewer soft drinks, no
energy drinks or sports drinks, no alcohol, and no deep-fried food. It will be
necessary to retrain students’ palates in some instances, but this is in the best
interests of the students.
 MOREH ACADEMY 4
As mentioned earlier, school canteens can become trouble zones if they are not
closely regulated and supervised by the administration. Canteens can be a
barometer for student conduct. If preventive measures are not put in place and
enforced, lunchtime can be chaotic and this chaos can spill over into classes
after lunch because some students may be late and unsettled. Some may even
want to continue eating during class.

Theoretical Framework

According to Homburg, Krohmer, Cannon and Kiedaisch, 2002,

The study analyzes customer satisfaction in buyer–supplier relationships
across national boundaries (transnational business relationships) with
manufacturing firms on both sides of the dyad. The analysis is based on data
from 511 industrial customers from the United States and Germany, 201 of
which reported on a transnational relationship. The results indicate that
quality and flexibility are important antecedents of customer satisfaction.
These antecedents were significantly lower in transnational relationships than
in domestic ones. Using equity theory and the confirmation/disconfirmation
paradigm, the authors develop alternative models for describing the
relationships between customer satisfaction and its antecedents in
transnational as opposed to domestic relationships. The findings reveal that
there are no structural differences between transnational and domestic
relationships regarding the relationships between customer satisfaction and its
antecedents. Specifically, a lower level of customer satisfaction in transnational
relationships is due to lower levels of the antecedents and does not constitute
an effect of transnationality per se.
 MOREH ACADEMY 5

Conceptual Framework

Input Process Output

1. Profile • Descriptive 1. Determine the

• Sex Method Negative Feedbacks
• Correlational among Senior High
2. The negative Method School Students
Service Food in
feedback on the • Explanatory
Canteen of Moreh
food served in the Method
Academy LC I, LC
school canteen:
II, and LC III
• Taste
• Price • Triangulation 2. Proposed
• Presentation Approach Enhancement Plan
• Choices
 MOREH ACADEMY 6

Statement of the Problem

This study aimed to determine the relationship between canteen service quality
and student satisfaction at Moreh Academy. Also, this research sought to
determine the significant impact of canteen service quality on the student
satisfaction.

This study is aiming:

1. What are the demographic profile of the respondents in terms of their:

a. Age
b. Sex

2. What are the negative feedback on the food served in the school canteen
in terms of:
a. Taste
b. Price
c. Presentation
d. Choices
 MOREH ACADEMY 7
Significance of the Study

This study was conducted to determine the significant relationship between

the levels of service quality and student satisfaction in the school canteen of
MOREH Academy. The study results may be beneficial to the following:

School Administrators. The results may provide information as basis for

policy formulation and improvement of canteen services provided to the
students of. This may help school principals to provide assistance in the
provision of canteen facilities to be included in the school improvement plan.

Business owners. This may provide the necessary data for the canteen
managers to identify their priority areas of improving the canteen services to
better serve its customers, the students. Students. This study would be
beneficial to students for them to understand the realities about the canteen
operations and the basic services that are expected to be provided by the
school.

Teachers. This may encourage teachers to give feedback to the

administration and school canteen managers for improvement of services like
affordable prices, nutritional foods, facilities, maintaining cleanliness, and
sanitation.

Parents.
This research would give the parents knowledge about their children’s level of
satisfaction in the canteen’s service and food. They would be aware of how the
canteen staff treats their children and how the food that their children
consume affects them.

Future researchers. This research will be a useful reference for the

researches who would plan to make any related study under the canteen
service food.
 MOREH ACADEMY 8
Scope and Limitation of the Study

The research will cover mainly about how feedbacks are going to
affect the products/services produced by a business, such as how feedbacks will
affect the overall quality of the product, the research will also tackle other
things like why a business should or should not listen to feedbacks, how to
produce a product/service feedback properly to avoid misunderstanding, who
are responsible when it comes to receiving feedbacks and how will they make it
happen, and what is the purpose of feedbacks like how important is it and why
should it be considered when creating a product or service. The limitation of
this research is the Senior High School Students in MOREH Academy Taguig
who were randomly chosen to answer the researcher’s questionnaire.

Definition of Terms

The following terms are hereby defined operationally and contextually for a
throughout understanding of the study.

Feedback. Information about reactions to a product, a person's performance of

a task, etc. which is used as a basis for improvement, also a modification or
control of a process or system by its results or effects, e.g., in a biochemical
pathway or behavioral response.

Entrepreneur. A person who organizes and operates a business or businesses,

taking on greater than normal financial risks in order to do so.

Students. is a person who goes to school and is learning

something. Students can be children, teenagers, or adults who are going to
school, but it may also be other people who are learning, such as in college or
university. Usually, students will learn from a teacher or a lecturer if at
university.
 MOREH ACADEMY 9
Canteen. Is a place where food is provided in a military camp, college or other
organization, or a small container for holding drinking liquids. A cafeteria in
college where all the kids go to eat is an example of a canteen.

Customers. is any person who buys for resale directly from the seller, or the
seller's agent or broker. In addition, a “customer” is any buyer of the seller's
product for resale who purchases from or through a wholesaler or other
intermediate reseller.

Institution. a society or organization founded for a religious, educational,

social, or similar purpose. a social structure in which people cooperate and
which influences the behavior of people and the way they live.
An institution has a purpose. Institutions are permanent, which means that
they do not end when one person is gone. An institution has rules and can
enforce rules of human behavior.
 MOREH ACADEMY 10
CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents the related literature and studies relevant to the

present research. To achieve this end, the researchers consulted a number of

sources that may help in the course of the study.

Foreign Literature

Use With Caution Negative Feedback is a specialized learning

tool. We all know that negative feedback feels punishing. Our goal this week is
for you to understand why it is punishing, why we hesitate to use it, and when
it can be used effectively without negative consequences. You will be able to
identify specific situations where negative feedback is given more weight than
positive feedback and learn a technique that can overcome some of negative
feedback’s harmful side effects. Armed with a clearer concept of the pluses and
minuses of negative feedback, you can be more confident that you are using it
appropriately at work.(Tracy Jennings, 2020)

With businesses under pressure and budgets even more so, deciding who
to develop and progress has never been more challenging, more important or
under such financial scrutiny. HR departments are responsible for delivering
focussed and accountable training programmes, creating up-to-date succession
plans and managing talent pools, and are increasingly being asked to deliver
more and to do so more quickly and for less money. (Iam Lee-Emery, 2020)

It's the texture of food as much as its taste that drives diet choices for many of
us, a study has found, as people think of foods with rough textures or hard
consistency as having fewer calories. In a laboratory setting, researchers at the
 MOREH ACADEMY 11

University of South Florida had study participants sample a variety of foods

that were hard or soft, or rough or smooth, and then give an estimate of their
calorie counts. In another experiment, people were asked to watch and rate a
number of television ads, thinking that was the point of the test, but while doing
so were given "thank you" offerings of bite-sized brownies for their
participation. Some were given softer-textured brownies while the other half
got brownies with a harder, crunchy texture. Participants asked to estimate
their caloric content ate more of the harder brownies than the soft one, the
researchers found, while those who were not asked anything about calories
tended to consume more of the softer brownies. (Algar, 2014)

You can make the area surrounding the dining table more relaxing with
low volume soothing music. Can have separate spaces in the dining table
where customers can keep their electronic gadgets so that they can enjoy a
smooth and satisfactory meal. You can also do a funny trick. You can keep
away any type of clocks from the restaurant so that customers don’t have
access to the time & stay longer in your restaurant. Your restaurant can help
your customers in celebrating their special occasions like birthday,
anniversaries etc. In this way, you can relate more to your customers.
(Chronito Technologies LLP, 2016)

Local Literature

A number of environmental or situational variables have been shown to

influence food selection. Increased effort required to obtain food leads to
decreases in food selection of that item, and often increased selection of another
item to take its place. The presence of other people leads to increased
consumption, probably because meals are longer when eaten with other people
present. Food packaging, the information contained on the package or on the
food shelf, as well as the placement of the food in relation to other products can
influence selection. Finally, the décor, design, and visual and auditory elements
of the food selection facility can influence choice. (David, 2016)
 MOREH ACADEMY 12

Foreign Studies

According to Adunna (2003) discussed that along the line of canteen

management is the need for an improvement system to boost not only the sales
but also the efficiency of its operations. In addition to providing with nutritious
and affordable foods, the canteen should be based on good management
practices and be financially self sustaining. Experience shows that, with good
management and marketing practices, a canteen can provide healthy foods and
also be financially viable. The canteen is a small business. Like any businesses,
it requires good management practices to be efficient and successful. Effective
canteen management requires that: everyone involved knows its goals and
objectives and is familiar with its policies. Canteen staffs and committee
develop an implementation plan to achieve policy goals day-to-day operational
procedures are structured and enforced staff are adequately trained and
supervised staff carry out efficient stock management, accounting and financial
procedures staffs are familliar with comply and relevant legal requirements
regarding food safety and occupational health and safety standards.

Consequences of Negative Feedback these studies examine employees'

emotional reactions to performance feedback from their supervisors as well as
subsequent effects on attitudes and (intentions to show) affect-driven work
behaviors (counterproductive behavior, turnover, citizenship, and affective
commitment). A pre-study (N = 72) illustrates that employees regularly receive
performance feedback from supervisors and that this feedback elicits different
positive and negative emotions. (Frank D. Belschak, 2009)

The effect of feedback on goal revision has been demonstrated with both
university students and working adults from Western populations. Negative
and positive feedback on academic exam performance led to lowering and
raising of goals for later exams, respectively (Elicker et al., 2010;Ilies et al.,
2010), while negative and positive feedback on job performance was associated
with lower levels of affective commitment (Belschak & Den Hartog, 2009)
 MOREH ACADEMY 13
How Negative Feedback Affects Employees Negative feedback is
something that most employees hope to avoid from their employer. Negative
feedback generally signals that the employee has not completed all aspects of
her job satisfactorily and that there is need for improvement. However, not all
negative feedback necessarily needs to be detrimental to employee morale. In
reality, each worker is different and the negative feedback provided by
employers will affect employees in various ways. (Jared Lewis, 2001)

There are many factors that will impact the holistic perception of a
review set and will influence the customer toward or away from a purchase or
engagement. For most businesses, aspiring for a perfect score is simply a
utopian dream, and even if it is possible it may not be desirable as having a
perfect score can reduce the overall credibility of the review set.

It’s important to critique your performance and doing it with feedback is

the best idea choose your source to work on the same. It helps them build
healthy relationships with the customers, which is open to opinions, ideas and
constructive criticism. This is how one gets regular visitors at their restaurants
the more you’ll pay heed to their reviews and feedback, the more successful your
business will be. Don’t undervalue negative criticism be it a positive or negative
feedback, take them both seriously and work on it. (Magicpic, 2011)

Collecting feedback isn’t enough it’s about following up with them as

well. Recognise the need of your customers, not just needs but what their
flavour when it comes to ambience, food, interiors and what makes them comes
back again. Edit your menu to include drink suggestions with dishes. You can
also make wine-infused dishes on the menu for the people who are
experimental. All of this is impossible without feedback. Hold a conversation,
get to know the loopholes in your restaurant’s service include additional new
dishes, add surprise menus, new cuisines and make changes in your interior bit
by bit seasonally. (Magicpic, 2011)

Have a one-on-one conversation with your customers, take direct

feedback about how they liked the food and experience. The verbal exchange
goes far in advancing your business and trust us when we say this if some
 MOREH ACADEMY 14

individuals had a decent involvement with your eatery, they will discuss it.
Individuals like clean and a delightful place over sloppy messy spots. They
clearly like incredible music over shitty music. Ensure you invest speculation
and energy in choosing how you need the place to look. With so many apps
coming up with review sections for restaurants, it’s getting easier to send out a
message to your audience out there but then again if a restaurateur who is not
very well aware of the choices and preferences of their customers, it can greatly
affect their footfall, image, and success of your business. Feedback allows
restaurants to retain their customers and attract new customers via words of
mouth. (Magicpic, 2011)

Feedback gives restaurants a chance to surprise their customers as they

leave their birth and anniversary dates on the feedback forms. Make use of
those feedback forms update them on an excel file and keep a tap. It’s a great
technique to retain your customers and surprise them with a special birthday
or anniversary offer. Everybody feels special when they get special discounts,
vouchers and offers especially on their Big Day. Wouldn’t it increase your sales
for such celebrations to take place at your restaurant! Even their contact details
for instance will be very helpful people also tend to give feedbacks online. Apart
from that you can also send them weekly offers and upcoming events which take
place at your restaurant to keep them updated on what they’re missing out.

We tend to miss out on flaws when we establish a restaurant as well feel

we are doing everything right but it’s our customers who help us find what we’re
missing out on. The real flaws and actual experience based criticism can only
be provided by our customers and no one else. There is no end to taking
feedbacks — always keep them coming as trends change, dishes evolve and the
taste too. It’s always important to evolve with changes, only that can keep your
restaurant running. Close connection between customer satisfaction and
business performance is the key to success. (Magicpic, 2011)
 MOREH ACADEMY 15
Feedback allows restaurants to value their employees better and reward
them on the basis of individual feedbacks. Every restaurant has their way of
analysing their staff’s performance and feedback plays an important role in the
same. A lot of customers give feedback be it negative or positive about specific
employees too. It’s important to keep a tap on the same as it helps a lot in
figuring out whom should be rewarded as the Employee Of The Month. It’s
always important to keep your team strong and motivated and we feel
feedbacks definitely help them to get an edge over what the customers want
exactly. (Magicpic, 2011)

Local Studies

The way your food has been presented is also a signifier of how
experienced your kitchen staff is. The poorly presented food reflects a
mismanaged kitchen and even inferior food quality. On the other hand, well-
presented food is visually judged to be that of superior quality as more care
must have gone in its preparation and quality. Thus, it psychologically
communicates the quality standard of your restaurant. Good food presentation
comes through measured combinations between the dish and sauces, garnish
and the sides. All these combinations and ingredients not only add to but
elevate the taste and quality of the dish. Every sauce and every piece of garnish
adds a different texture and flavour to the dish that later adds up to bring the
dish out even more. Food presentation thus makes the dish not only visually
pleasing but tastier as well. Food presentation is not just an art; there is a whole
science involved in making your dish appear delicious. Here are some food
plating ideas for restaurants you should be keeping in mind while presenting
the food. (Ryan, 2020)

Reliable administration and all around prepared staff are more essential
than you might suspect. In the event that your representatives welcome your
clients well, give a proficient and a quick administration, clients pay heed and
spread the news out there. It’s dependent upon you to take the necessary steps
 MOREH ACADEMY 16
to keep them discussing how awesome your eatery is, the way great the
sustenance is, the manner by which important the experience is, and so on.
(Magicpic, 2011)

Feedback enables restaurants understand the trend and competition in

the market better. Customers will comment if there’s any lack in the quality,
ambience or service of the restaurant. They will tell you where you are lacking
for sure every customer has the tendency to the write negatives — our motive
is to pick the negative reviews as soon as possible and make amendments. Keep
up with the latest food trends and food industry to know what’s going viral and
engaging more customers this season. Customer’s feedback is the most reliable
and honest sources to find the loopholes. They can be further used to
understand a customer’s needs for the improvement of the restaurant to grow
as a whole. It’s very important to translate those feedbacks into actionable tasks
if you wish to stay on top. (Magicpic, 2011)

It is very important to have direct communication with customers. If it is

conducted properly, it can be the best advertisement for the business. On the
other hand, customer dissatisfaction and poor communication can lead to
negative consequences. However, recognizing customer needs and fulfilling
them through quality services will lead to greater customer satisfaction.
(Chronito Technologies LLP, 2016)

According to the research, if you offer discounts or coupon as an incentive

to complete an in-person survey, you will get more customers to participate. So
your restaurant can use the surveys to introduce a loyalty program like coupons
to make sure repeat purchases. If you ask your customers about how they liked
the meal or how their experience was, you will not get an honest answer which
will help your business to grow. Customers generally don’t complain if the
cashier is rude or the meal is just drowning in oil. (Chronito Technologies LLP,
2016)

So try to get a brief survey on their way out. The customers will give you
negative feedback as their experience is still fresh. You should learn how to
embrace negative feedback. This can be a very powerful tool to make the
necessary changes. (Chronito Technologies LLP, 2016)
 MOREH ACADEMY 17

The only way to outdo the competitors is to find all the flaws in your
business and solve them. Some flaws are not related to staff or management.
Maybe you have a sharp team, but there are things that only customers will
notice. So, try to know those things from the customers in surveys. It is
important to acknowledge the positive as well as negative feedback. You can
just send a message thanking the customers for their positive feedback and for
the negative feedback it is important to notify the customers that what steps
have been taken. (Chronito Technologies LLP, 2016)
 MOREH ACADEMY 18
CHAPTER III

RESEARCH METHODOLOGY

This chapter presents the methodologies used by the researchers to

acquire information needed for the realization of the research. It discusses the

research design, population sample, instrumentation, data gathering procedure

and statistical treatment of data.

Research Method

The descriptive method including documentary analysis is the main

approach used by the researcher in this study. Informal interviews were also
conducted and survey methods used to gather the relevant data required in the
study. The researcher also used written and other articles in this study.

Research Design

The methods employed in this chapter also concern the data

sources and the processes used in data collection. A correlation design is best
suited for this study since it enables two variables to indicate whether the
relationships are positive and negative. Data have been collected and purely
random sample data are analysed. Leedy & omrod (2010) submitted that
correlation research is about establishing a relation among two or more of the
same population variables or between the same two population variables.
 MOREH ACADEMY 19

Population and Sampling Technique

The researchers used Simple Random Sampling. Simple Random

Sampling is a randomly selected subset of a population. In this sampling

method, each member of the population has an exactly equal chance of being

selected. This method is the most straightforward of all the probability

sampling methods, since it only involves a single random selection and requires

little advance knowledge about the population. All members of the population

are given an equal chance to be selected as respondents and randomly selects a

subset of participants of the population.

Strand Frequency (f) Percentage (%)

STEM 35 23.33
ABM 25 16.67
HUMSS 30 20
GAS 35 23.33
H.E 25 16.67
TOTAL 150 100
 MOREH ACADEMY 20
The Respondents

The Study was conducted in MOREH Academy located at Upper Bicutan,

Taguig City. Grade 12 students of MOREH Academy are randomly selected to
answer the survey that we conducted.

Statistical Technique Method Employed

The results were collected, tabled, analyzed and interpreted from the
questionnaire. The weighted average calculation was used for data processing.

TABLE I

Questionnaire’s Scale, Range of Means and Interpretations

Scale Range of Mean Interpretation

5 4.21 – 5.0 Strongly Agree
4 3.41 – 4.20 Agree
3 2.61 – 3.40 Neutral
2 1.81 – 1.60 Disagree
1 1.00 – 1.80 Strongly Disagree

Gathering of Data

Researchers distributed the survey questionnaire and collected relevant

data from the answers received from the interviewees. Classified and modified
the collected data according to the purpose of the study.
 MOREH ACADEMY 21

Research Instrument

The researchers prepared a questionnaire to determine the perception of

the canteen owners in MOREH Academy regarding how the negative effects
their business

Sources of Data

The main source of data are from the internet, books, informal interview
and survey.

Statistical Treatment of Data

➢ A percentage distribution was used to determine the proportion of

responses relative to the total.

Formula:

𝒇
P(%) = x 100
𝒏

Where:

P = Percentage

f = For the Frequency counts

n = The overall population

 MOREH ACADEMY 22

BIBLIOGRAPHY/REFERENCES

ELECTRONIC JOURNALS

Driver (2019) /Does Food Have to Look Good to Taste Better, The Importance
of Food Presentation/ <https://www.froghollow.com/blogs/news/9706490>

Bone (2019) /Why is Food Presentation so

Important/<http://www.chefseanbone.com>

Gyaan (2020) /How Food Presentation Can Attract more Customers/

<https://www.posist.com/restaurant-times>

Shepherd (2001) /Does Taste Determine Consumption/

<https://link.springer.com/chapter/10.1007/978-3-662-04601-2_8>

Dando (2017) /How Does Impaired Taste Affect Food Choices/

<https://www.srasanz.org/sras/research>

Meiselman (2003) /Food Choice/ <https://www.sciencedirect.com/topics/food-

science>

Magalhaes (2019) /Factors Affecting Consumer Food Preferences/

<https://www.hindawi.com/journals/bmri/2019/2097415>

Nutr (1997) /Taste Preference and Food Intake/

<https://www.ncbi.nlm.nih.gov/pubmed/9240927>

Algar (2014) /Food Texture Determines What we chose to Eat/

<https://www.techtimes.com/articles/5689/20140418/>

Belschak (2009) /Consequences of Negative Feedback/

<https://www.misoco.org/>

Hartdog (2009) /Effect of Feedback/ https://psycnet.apa.org/>

 MOREH ACADEMY 23

Lewis (2001) /How Negative Feedbacks Affects

Employees/<http://passionatelearning.pbworks.com/>

Lee-Emery (2020) /Factors That Impact a Review/

https://www.marinecorpstimes.com/

Lee Emery (2020) /How we Respond Negative Feedback/

https://www.marinecorpstimes.com/

Jennings (2020) /Use with Caution Negative Feedback/ https://variety.com/

Lewis (2001) /Negative Feedback is something that needs to be avoided/

https://www.chem.indiana.edu/

McCambridge /Providing Effectiveley deals With Negative

Feedbacks/https://www.irishtimes.com/

Magalhaes (2014) /Several Factors of feedbacks in terms of their social status,

age, gender/ https://www.hindawi.com/journals/bmri/2019/2097415

Shepherd (2001) /Does Taste Determine Consumption/

<https://link.springer.com/chapter/10.1007/978-3-662-04601-2_8>

Ryan (2020) /Better Presented food can also make customer feel it was more
value for them/
https://www.businessinsider.com/

Qin and Prybutok (2009) / Scholarly articles/

https://www.google.com/url?sa=t&source=web&rct=j&url=http://scholar.google
.com.ph/scholar%3Fq%3D(Qin%2Band%2BPrybutok

Magicpin (2011) /reasons why customer feedback is very essential/

https://medium.com/@magicpin/8-reasons-why-customers-feedback-is-very-
essential
 MOREH ACADEMY 24
Chronito Technologies LLP (2016) /importance of customer satisfaction/
http://www.chronitopos.com/blog/restaurant/importance-of-customer-
satisfaction

Rance Lab (2018) /reasons should collect feedbacks/

https://www.rancelab.com/blog/10-reasons-restaurants-collect-feedback-from-
customers

Kaplan (2012) /Aesthetics Appeal In Food Presentation Its Effect To Customer

Satisfaction Chapter-1-2/ <https://www.free-ebooks.net/academic-articles>

Pacificador (2009) /Aesthetics Appeal In Food Presentation Its Effect To

Customer Satisfaction Chapter-1-2/ <https://www.free-ebooks.net/academic-
articles>

Adunna (2003) /Canteen Management Thesis Chapter 2/

<https://www.scribd.com/document/330245128>
 MOREH ACADEMY 25

KRISTINE CIELO M. DOLLENTE

17 Sto. Niño st. South Signal Village Taguig
09673006305
kristinedollente15@gmail.com

EDUCATIONAL BACKGROUND

Secondary : MOREH Academy

Accountancy Business and Management
April 2021

: Dr. Arcadio Santos National High School

March 2019

Primary : Family Tabernacle of Jesus Christ Almighty

March 2015

PERSONAL INFORMATION

Date of Birth : May 15, 2002

Place of Birth : Taguig City
Gender : Female
Civil Status : Single
Citizenship : Filipino
 MOREH ACADEMY 26

CHARACTER REFERENCES

Myline Puso
Teacher
09662308156

Marisa Orada
Barangay Stuff
09097777711

Mary Ann Fabriquel

Health Worker
09275033810
 MOREH ACADEMY 27

Name: Glaicyrille Pernites

Address: Blk 182 Lot 22 Marantao St. Maharlika
Village Taguig City
Contact Number: 09491022661
Email: pernitesglaicyrille@gmail.com

EDUCATIONAL BACKGROUND

Secondary Taguig National High School

Primary Ricardo P. Cruz Elementary School

ORGANIZATIONS

Project Planning, Teamwork, Physical Organization

PERSONAL INFORMATION

Date of Birth : June 13, 2003

Place of Birth : Manila
Gender : Female
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name: Jayson J. Pernites

Work, Position: Police
Contact Number: 09685918708
 MOREH ACADEMY 28

Name: Jeric Villanueva

Work, Position: Teacher
Contact Number: 09300280777

Name: Joel Hernandez

Work, Position: Business man
Contact Number: 0926052247
 MOREH ACADEMY 29

JHENIE F. FAVRIQUEL
Blk 8 Lot 8 P-3 Central Bicutan, Taguig City
09275033810
jhenfabriquel18@gmail.com

EDUCATIONAL BACKGROUND

Secondary MOREH Academy

Accountancy, Business and Management
(2019-Present)
Dr. Arcadio Santos National High School
(2016-2019)
Maria Asuncion Rodriguez Tiñga High School
(2015-2016)

Primary Silangan Elementary School

(2009-2015)

PERSONAL INFORMATION

Date of Birth : June 18, 2003

Place of Birth : Pasig City
Gender : Female
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Aileen May Lagura

Registered Nurse
09517459906
 MOREH ACADEMY 30
Miraflor Amisola
Registered Midwife
09235040410

Maricore Montes
Teacher
09286016402
 MOREH ACADEMY 31

NAME: EVELYN M. LUCINA

Address : Blk 155 Lot 8 Arago St. Central
Bicutan
Contact Number: 09634060525
Email: lucinaevelyn18@gmail.com

EDUCATIONAL BACKGROUND

Secondary
Moreh Academy
2021 Accountancy Business and Management

2019 Upper Bicutan National High School

Primary

2015 Lanna Elementary School

PERSONAL INFORMATION

Date of Birth : November 12, 2001

Place of Birth : Lanna, Solana, Cagayan
Gender. : Female
Civil Status : Single
Citizenship : Filipino
 MOREH ACADEMY 32
CHARACTER REFERENCES

Name: : Sheila Marie Tan Calleja

Work, Position. : Call Center Agent, Team Leader
Contact Number : 09634069523
 MOREH ACADEMY 33

NAME: Elyneth A. Dela Cruz

Address: Blk 4 Samabana k-9 Area Lower Bicutan
Taguig City
Contact Number: 09506663230
Email: elynethdelacruz3@gmail.com

EDUCATIONAL BACKGROUND

Secondary
Upper Bicutan National High School
Moreh Academy

Primary
Bagong Tanyag Elementary School

ORGANIZATIONS

SEMINARS/WORKSHOPS ATTENDED

PERSONAL INFORMATION

Date of Birth : January 04, 2003

Place of Birth : GMA Cavite
Gender : Female
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES
 MOREH ACADEMY 34

Name: Ms. Marivie B. Santos

Work, Position: Teacher I
Contact Number: 09989403232
 MOREH ACADEMY 35

NAME: Cris Lyn C. Galvan

Address: Blk33 Lt54 P4 Lozañes St
Central Bicutan Taguig City
Contact Number: 09516621214
Email: galvancrislyn@gmail.com

EDUCATIONAL BACKGROUND

Secondary : Moreh Academy (ABM)

: Upper Bicutan National High School

Primary : Upper Bicutan Elementary school

SEMINARS/WORKSHOPS ATTENDED
• Marketing Mash Up: Hybrid for the New Breed
• MOA Arena, SM Mall of Asia Grounds,
• July 31,2012
• Pasay City

PERSONAL INFORMATION

Date of Birth : October 30, 2002

Place of Birth : Taguig City
Gender : Female
Civil Status : Single
 MOREH ACADEMY 36
Citizenship : Filipino

CHARACTER REFERENCES

Name: Elma Pia Ticar

Work, Position: Costumer Service Advocate
Contact Number: 09989710263
 MOREH ACADEMY 37

NAME: Nicole N. David

Address: Blk3 Lot20 New Wealth Bagumbayan
Taguig City
Contact Number: 09208913167
Email: dvd.nicolncl@gmail.com

EDUCATIONAL BACKGROUND

Secondary :Moreh Academy (ABM)

:Upper Bicutan National High School

Primary :Bagong Tanyag Elementary School

PERSONAL INFORMATION

Date of Birth : August 23, 2003

Place of Birth : Mauban, Quezon
Gender : Female
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name :Lenilou B. Dayaon

Work, Position :Factory woman
Contact Number :09611112038
 MOREH ACADEMY 38
Name : Niña Delilah C. Mabalhin
Work, Position :Company Secretary
Contact Number : 09184603499
 MOREH ACADEMY 39

Ellaine C. Ragadi
25 Jasmin St. Prk. 6C Lower Bic. Taguig City
0920591567
ellainecabibijan9@gmail.com

EDUCATIONAL BACKGROUND

Secondary : Moreh Academy 2021

Upper Bicutan National High School 2018

Primary : Upper Bicutan Elementary School 2015

ORGANIZATIONS

SEMINARS/WORKSHOPS ATTENDED

PERSONAL INFORMATION

Date of Birth : October 09, 2002

Place of Birth : Taguig City
Gender : Female
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name : Ms. Luzaviminda Abines

Work, Position : Business Manager
Contact Number : 09129427722
 MOREH ACADEMY 40
Name : Ms. Josefine N. Llames
Work, Position : Head Cashier
Contact Number : 09228395261

Name : Dr. Cris G. Lagbas

Work, Position : Professor
Contact Number : 0917551586
 MOREH ACADEMY 41

NAME: Giselle Clete Magbanua

Address: Block15 Lot27 Baging Tanyag Taguig
City
Contact Number :09497063791
Email : Giselle Magbanua

EDUCATIONAL BACKGROUND

Secondary :Bagumbayan National High School

Primary : Bagong Tanyag Elementary School

ORGANIZATIONS

Corporation, Planning, Partnership

PERSONAL INFORMATION

Date of Birth : September 07, 2002

Place of Birth : TukTukan Taguig City
Gender : Female
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name: Morito Magbanua

Work, Position: Sower
Contact Number: 09950943121
 MOREH ACADEMY 42

Name: Marian Caballero

Work, Position: Teacher
Contact Number: 09392538851

Name: Shela Magbanua

Work, Position: callcenter
Contact Number: 09271863485
 MOREH ACADEMY 43

Angela Joyce E. Trinidad

Blk 12 Lot 26 P. 3 Manalili St. Central Bicutan Taguig City
09567910977
angelatrinidad606@gmail.com

EDUCATIONAL BACKGROUND

Secondary : Moreh Academy 2021

Aaccountancy Business and Management
Upper Bicutan National High School
Primary : Upper Bicutan Elementary School 2015

PERSONAL INFORMATION

Date of Birth : April 21, 2003

Place of Birth : Pasig City
Gender : Female
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name: Lydia Españo

Work, Position: Midwife
Contact Number: 09291822990
 MOREH ACADEMY 44
Name: Joylyn Dequilla
Work, Position: Frontliner
Contact Number: 09089361663

Name: Rose Antonette Dioquino

Work, Position: Office Staff, GSIS
Contact Number: 09162380125
 MOREH ACADEMY 45

NAME: Romantico, Jasmin T.

Address: Palayan Village Bagumbayan Taguig
City
Contact Number: 09491918709
Email: jhasmhintallada@gmail.com

EDUCATIONAL BACKGROUND

Secondary Bagumbayan National High School (2019)

Primary C..P STA TERESA Elementary School (2015)

ORGANIZATIONS

SEMINARS/WORKSHOPS ATTENDED

PERSONAL INFORMATION

Date of Birth : August 19, 2002

Place of Birth : Sta Ana Manila
Gender : Female
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name: Pocholo Valerio

Work, Position: Call Center,
 MOREH ACADEMY 46
Contact Number: 09501738269
Name: Jery D. Bruis
Work, Position: Rigger, Worker
Contact Number: 09497680095

Name: Rose Marie D. Hi-suan

Work, Position: OFW, Operator
Contact Number: 09298706321
 MOREH ACADEMY 47
NAME: Jenrick Paul M. Dura
Address: Blk.33 lot 46 Purok 4 Cristobal Street
Central Bicutan Taguig City
Contact Number: 09554860520
Email: jenrickpaul001@gmail.com

EDUCATIONAL BACKGROUND

Secondary

Moreh Academy Taguig

Abuyon National High School

Primary

Abuyon Elementary School

ORGANIZATIONS

SEMINARS/WORKSHOPS ATTENDED

PERSONAL INFORMATION

Date of Birth : December 7, 2002

Place of Birth : Bacoor Cavite
Gender: Male
Civil Status : Single
Citizenship : Filipino
 MOREH ACADEMY 48

CHARACTER REFERENCES

Name: Reynante Genovaña

Work, Position: Secondary School Teacher I
Contact Number: 09167716310

Name: Marck David Redondo Suarez

Work, Position: CSR at Telus
Contact Number: 09613403198
 MOREH ACADEMY 49

NAME: Isnani, Waleed M

Address: Block 2 Lot 4 Maharlika Vil. Taguig
City, Metro Manila
Contact Number: 09611679145
Email: waleedisnani@gmail.com

EDUCATIONAL BACKGROUND

Secondary Saint Lawrence Foundation School 2019

Primary Silangan Elementary School 2014

ORGANIZATIONS

SEMINARS/WORKSHOPS ATTENDED

PERSONAL INFORMATION

Date of Birth : February 20, 2003

Place of Birth : Jolo, Sulu
Gender : Male
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name: Michaela Andal

Work, Position: Manager, Sarah’s Salon
 MOREH ACADEMY 50
Contact Number: 09553478932

Name: Ali - Adhar Zacaria

Work, Position: Police Officer, Lieutenant Colonel
Contact Number: 09053093034

Name: Aaron Banaag

Work, Position: Teacher, Physics
Contact Number: 09357221160
 MOREH ACADEMY 51
Name: HAROLD B. GALES
Address: 120 Purok 11 South Daang Hari Taguig City
Email Add: galesharold@gmail.com
Contact No: 09304583161

EDUCATION BACKGROUND

Secondary: Moreh Academy Junior & Senior High School (SY.2020-2021)

Dolores National High School (DNHS) Grade 7-10 (SY.2017-2018)

Primary: Sitio Ipil Elementary School, Dolores Eastern Samar (SY, 2013-
2014)

ORGANIZATION

NONE

SEMINARS/ WORKSHOPS ATTENDED

NONE

PERSONAL INFORMATION

Date of Birth: April 19, 2001

Place of Birth: Dolores, Eastern Samar

Civil Status: Single

Citizenship: Filipino

CHARACTER REFERENCE

Available Upon Request

 MOREH ACADEMY 52
Name: Marc Andrew M. Felipe
Address: 107 Balingasa Street, Quezon City
Contact Number:09568122223
Email: felipemarcandrew@gmail.com

EDUCATIONAL BACKGROUND

Secondary: Moreh Academy

Upper Bicutan National High School

Primary: Upper Bicutan Elementary School

PERSONAL INFORMATION

Date of Birth : November 30,2001

Place of Birth : Manila
Gender : Male
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name: marc Andrew M. Felipe

Contact Number: 09568122223
 MOREH ACADEMY 53

NAME: Angelo Lastra

Address: 409 Malugay St. United 1 San Martin
De Pores Paranaque City
Contact Number: 09467321136
Email: angelolastra22@gmail.com

EDUCATIONAL BACKGROUND

Secondary Moreh Academy 2021

Dr. Arcadio Santos National High School 2019

Primary Bulacan Elementary School 2015

PERSONAL INFORMATION

Date of Birth : June 06, 2003

Place of Birth : Paranaque City
Gender : Male
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name: Angelo Lastra

Work, Position: Business man
Contact Number: 09467321136
 MOREH ACADEMY 54

NAME: Ramiso Heide D

Address: #07 Kamalunggay Western Bicutan
Taguig City
Contact Number:0919393622014
Email: RamisoHeide00@gmail.com

EDUCATIONAL BACKGROUND

Secondary: Moreh Academy

Western Bicutan National High School

Primary: Tenement Elementary School

PERSONAL INFORMATION

Date of Birth : November 15,2000

Place of Birth : Taguig City
Gender : Famale
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name: Jennifer Voss

Work, Position:Market Management
Contact Number:(123) 456-7890
Name: Jelvis Calvelo
Work, Position Manager/Operation Manager
Contact Number:09183267141

Name:Lerna Rosete
Work, Position:Hotel Manager
Contact Number:09057152815
 MOREH ACADEMY 55

NAME: Wenn Mosende

Address: Blk. 56 Lot 36 Phase 2, Aquino Street
Upper Bicutan Taguig City
Contact Number: 09122734069
Email: wennmosende@gmail.com

EDUCATIONAL BACKGROUND

Secondary MOREH Academy 2019

Primary Daanghari Elementary School 2014

PERSONAL INFORMATION

Date of Birth : June 24, 2001

Place of Birth : Pasig City
Gender : Female
Civil Status : Single
Citizenship : Filipino

CHARACTER REFERENCES

Name: Nikka Yadao

Work, Position: Makati City
Contact Number: 09481182839

Name: Zipporah Torres

Work, Position: Nippon Express Costumer Service Assistant
Contact Number: 094884976339