Asses To Upgrade - 12 ABM A - Chap 1 - 5

DR. MARIA D.
PASTRANA NATIONAL HIGH SCHOOL
ASSESS TO UPGRADE: A CANTEEN

SERVICES ENHANCEMENT
PLAN PROPOSAL
A Senior High School Research

Presented to the Faculty of Senior High School Department
Dr. Maria D. Pastrana National High School
Mauban, Quezon
In Partial Fulfillment of the Requirements for

Inquiries, Investigation, & Immersion (3I’s)
Escara, Bred Neil D.

Jubelea, Loraine P.
Narvaez, Ingrid A.
Romualdo, Prince Troy R.
DR. MARIA D. PASTRANA NATIONAL HIGH SCHOOL
April 2024
THE PROBLEM AND ITS BACKGROUND
Introduction
School canteens and other food services are valuable instructional
resources. They play a crucial role in providing meals to students and the
school community while also contributing to the school environment.
(Canteens, Healthy Eating and Other Food Services: Role of the Canteen
and/or Other Food Service | education.vic.gov.au, n.d.) Like many
businesses, school canteens have their share of issues. The establishment
and operation of campus canteen is important in developing love and interest
in buying nutritious and healthy food among students, faculty and the
personnel, making it possible for them to enjoy nutritious and healthy food at
affordable prices (Raya & Bajracharya, 2023). There are a lot of factors that
can influence the perception of a customer towards a business. Determining
the most effective strategy for solving this issue can become extremely
challenging due to factors including lengthy wait times, accessibility, and
efficiency (My School Connect, 2021). Canteens need to continuously
improve and satisfy their customers to gain higher profit and retain more
customers.
The Department of Education (DepEd) wants canteens in public schools
to be healthy both in the food they offer and their finances (Galvez, 2018).
Canteens are still considered business, and profits are still their priority, but
with lack of satisfaction from customers, and growing competitors inside and
outside of the school facilities, their profits are being minimize, hence why
growth in business is important. Growth must be tackled strategically,
balancing ambition with careful planning, to ensure your business thrives in
both the short and long term (De Castro & De Castro, 2023).
This research aims to provide a concrete and detailed business
enhancement plan proposal for the public canteen of Dr. Maria D. Pastrana
National high School for the school year 2023-2024. and to present the
customers of the said canteen with the highest quality of service that the
public canteen could offer.
Background of the study
Identifying areas where the school canteen may possibly lack or need of
enhancement will improve its service satisfaction to its customer and gain
better profits, which is the primary goal of the study. Customers know most
about the business they choose to support, to make it easier to identify the
areas where the existing school canteen needs enhancement, involvement of
the participants such as teachers, school staff, as well as the students from
different grade levels will be required. The studies aim to provide an accurate
overview of the present condition of the existing canteen services of Dr. Maria
D. Pastrana National High School.
Students from different educational levels can provide a different point of

view, and experience of the existing school canteen services. By including
students in the process of enhancement, it is possible to apply the students'
insights into the wants and desires of other students. Through students'
participation in the enhancement plan, the study is encouraging to work
together while enhancing the existing canteen services to improve their
business.
Conceptualize Framework
Research Paradigm - Figure 1

Figure 1 shows the conceptual framework, or the concepts of the study. It
utilizes the IPO, or input-process-output method, to properly present the study.
First, input shows the following information needed to proceed with the
study, which includes the school canteen services and the research
instrument from the adopted and modified study.
Then, in the process, it states the needed procedure to answer the

research questions and comes up with a specific conclusion. This includes
modifying the survey instrument, distributing the survey, gathering the data,
analyzing, interpreting, and then examining what aspect of the canteen needs
enhancement.
Lastly, the output of the study, which is a business enhancement plan

proposal for the improvement of the school public canteen in areas where
perceptions are less satisfied, can be accessed both digitally through a
website and physically through printed material.
Theoretical Framework
This study is supported by the Customer focus theory authored by
Lohan et al. on 2011. This theory states that for a business to actually be
successful, listening to the customer's needs, wants, and preferences.
Customers are the main priority of a business, knowing what they feel about
your business, will help you in building a greater and better establishment not
only to satisfy your current customers and attract more, but also to earn the
highest profit possible for your business.
Statement of the Problem

This study aims to provide a business enhancement plan for the school
Canteen based on the perception of its customers, specifically to answer the
following:
1. What is the level of satisfaction of teachers in the school public canteen

services in terms of?
1.1 Food Preparation Practices;
1.2 Menu; and
1.3 Facilities?
2. What is the level of satisfaction of students in the school public canteen

services in terms of?
2.1 Food Preparation Practices;
2.2 Menu; and
2.3 Facilities?
3. Is there a significant difference in the perception of canteen services quality

between the students and teachers?
4. What material can be developed from this study?
Hypothesis
In this research study, the researchers provide the following null
hypotheses;
H0 There is no significant difference on the status of canteen services
between the students and teachers
Scope and Limitation of the Study
This study focuses on understanding the perceptions of the canteen

customers regarding the current services provided by the school canteen and
utilizing the gathered data to formulate a business enhancement plan for Dr.
Maria D. Pastrana National High School's main premises. The data collected
were obtained from various customers within the school premises during the
2023-2024 school year, representing the population.
This study does not extend its scope to other aspects of the school
canteen but solely focuses on its service aspects. Furthermore, it confines its
examination to the main premises of the school, excluding any extensions.
The findings of this study are applicable solely to the study population and
cannot be generalized to those outside the said population
Significance of the Study

This quantitative study titled “ASSESS TO UPGRADE: A CANTEEN
SERVICES ENHANCEMENT PLAN PROPOSAL" holds significant
quantitative value, and it has a range of beneficiaries within the school
community:
For Canteen Customers: This can benefit canteen customers because if ever
the canteen administration responds to the customers' comments and
suggestions to enhance the services offered, they are the most likely to
receive that change. The study is essential to guaranteeing that customers
feel valued and satisfied during their experiences with the school canteen
services
For the School Administration: The research provides enlightened decision-

making regarding the establishment of a canteen by finishing a complete
analysis of market potential, financial viability, and operational requirements.
For Canteen Operators: They can get data directly from the customers, which
can encourage them to achieve greater. The results of the study enable
canteen operators to develop an enhancement plan that not only addresses
existing issues regarding their services but also ensures focused on the
different strategy for enhancing their overall canteen services.
For School Canteen: It helps the school canteen gain new customers, while
keeping their current customers. The canteen can prove it as a trustworthy
and preferred choice by prioritizing customer satisfaction through on areas
for enhancement. This will eventually be resulting on gaining customer
numbers, a positive image of their business within the school area, and a
higher rate of revenue
For Future Researchers: This research study may serve as a foundation for
future research, especially for ABM students, on creating a research and
business enhancement plan at the same time.
For Teachers: Other teachers could use this study to guide their students with
this research. It would serve as a format and as a platform for them not only
to teach but also to learn.
Definition of Terms
For a better and clearer understanding of the study, the following terms
are defined operationally:
Canteen. A facility within the school premises that provides food and
beverages, and supplies to everyone within its facilities
Dining and Kitchen Equipment. The existing kitchen equipment,
appliances, and utensils.
Enhancement. refers to the process of improving or augmenting something
in order to make it better, more effective, or more efficient.
Facilities. The physical infrastructure of the canteen, including seating
capacity, layout, and arrangement.
Food Preparation Practices. The current food preparation methods,
hygiene practices, and food safety protocols.
Expenses. The costs associated with running the canteen, including food
and beverage costs, staff salaries, utilities, rent, equipment, and other
operational expenses.
Innovation. refers to the creation and implementation of new ideas,
processes, products, or services that bring about significant
improvements, advancements, or changes
Menu. A list of food and beverages that will be offered in the canteen,
including breakfast, lunch, snacks, and drinks.
Marketing and Promotion. The strategies and tactics used to create
awareness and attract customers to the canteen. This may include
advertising, social media marketing, loyalty programs, and partnerships
with the school or other organizations.
Operating Hours. The specific hours during which the canteen will be open
to serve customers. This may include before school, during lunch breaks,
and after school hours.
Physical Design. The overall aesthetics and ambiance of the canteen.
Consider the use of colors, decor, and branding to create an inviting and
pleasant atmosphere.
Product. The canteen will offer a diverse range of food and beverage options
to cater to the diverse tastes and dietary requirements of the students.
Profit Margin. The percentage of revenue that remains as profit after
deducting all expenses. It is an indicator of the canteen's profitability.
Promotion. Develop a marketing strategy to create awareness among
students, parents, and the school community about the canteen's
offerings
Revenue. The income generated by the canteen which comes from the sale
of food and beverages. This can include daily sales, monthly sales, and
projected annual revenue.
Sanitary Design. The sanitation facilities, including dishwashing areas, food
preparation surfaces, storage areas, and waste disposal systems.
Chapter 2
REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the review of related literature and studies of this
research entitled “Senior High School Canteen: A Business Plan Proposal”
centering on its variables:
Canteens
The canteen plays an important role within the school environment.
Canteens provide lunch service to students and support busy parents who
cannot always provide lunch from home. Every school or any establishment
cannot live without canteens or any source of food. Canteens can also give
some additional funds to schools if run via a parent and friends committee
and staffed by volunteers (Mark Philips, 2022). Not only could canteens
provide school for students for convenience, but they could also provide profit
to the school as canteens are still a business, just with different priorities.
For human development, food and nutrition are critical factors. For a
holistic education, schools must nourish not just the body but also the mind
and soul. As a result, school canteens are crucial to students' daily lives.
However, persistent socioeconomic concerns within the community and
family bring up issues with accessibility and price. (Nathalie Valera, 2019)
Adunna (2013) discusses that along the lines of canteen management
is a need for an improved system to boost not only sales but also the
efficiency of its operations. In addition to providing them with nutritious and
affordable foods, the content should be based on good management
practices and be financially self-sustaining.
For the information and guidance of all concerned, the Department of
Education (DepEd, 2017) issues the enclosed Policy and Guidelines on
Healthy Food and Beverage Choices in Schools and in DepEd Offices for the
promotion and development of healthy eating habits among the youth and
DepEd employees by making available healthy, nutritious, and affordable
menu choices, and for setting food standards. The Department of Education
(DepEd) wants canteens in public schools to be healthy both in the food they
offer and in their finances.
The environment can exert a strong influence on people's food
decisions. To facilitate students to make more healthy food choices and to
develop healthy eating habits, it is important that the school food environment
is healthy (Fréderike Mensink et al. 2012)
Business Plan
A business plan is a very important and strategic tool for entrepreneurs
(Longo, 2018). It outlines the ambition and objectives of a project and puts
forth a plan of action to achieve those goals. It is an important document for
any business owner or manager looking to establish a new venture or expand
an existing one (Shopify, 2022). Without a proper business proposal, an
implementation of a business would be ineffective and might lose their
chances of success
A major part of creating a business proposal is knowing your customer.
Knowing that you are listening and addressing their needs and wants makes
your customers feel appreciated and creates a stronger relationship with your
business (Deana, 2021). One of the most important factors for your business
to succeed is the ability to address customer needs (Cleave, 2022). To satisfy
the said need, knowing your target customers is a must. You can only satisfy
your customer’s needs if you get to understand them to an extent that you
can anticipate their needs and deliver beyond their expectations (Clark,
2015)
Aside from needs, a business should also know the preferences of its
customers. Knowing and understanding your customer’s preferences before
they buy allows you to create an even stronger experience (Hyken, 2021).
The customers will feel like they are important and valued by the business.
Without any customers, a business will no longer exist (Newman, 2017)
Hygiene
Any food business needs to prioritize hygiene. It involves actions that
lessen the likelihood that germs that cause disease will spread. This includes
cleaning your hands properly, using gloves or aprons for protection, and
maintaining clean surfaces. Sanitizing surfaces and equipment on a regular
basis with vetted cleaning products is another aspect of good hygiene (2023)
Sanitation refers to the cleanliness and hygiene of the facilities,
equipment, and environment where food gets prepared, stored, and served
(Hicaps, 2023) Without proper hygiene practices, especially in food industry
puts not only your business in threat, but specially your customers who intake
the food that you provide them.
Operators/Employee
Employees are the ones who work at a certain business to serve and
show the service or product of the business to the customer. Employees, or
operators, are a vital component of every company's success. The correct
staff will accomplish your goals, win over customers, and propel company
expansion (Peek, 20223). Since the operators are the ones in charge of
facing the customers and how the whole system works, a qualified and
trustworthy operator is needed for the success of a business.
According to an article entitled "Importance of Employee Performance in
Business Organizations" by Melinda Sineriz in 2019, "Employees are
everything to your business". Without any employees, a business would not
run. Choosing an employee that best fits the job and conveys the whole
message of the business will attract more of the target market of the
business.
Enhancement
With business growth, everything becomes more complex (knotts, 2021)
Enhancement is a hard task to achieve, but definitely harder to start.
Upgrading what’s lacking, adding something important, and removing
unnecessary things is obviously a difficult job, but it is something important to
keep a business alive.
Without the urge to continuously improve, you could be putting your
business at risk (The Importance of Maintenance and Enhancements in
Business, 2022) A business should not feel complacent about their current
status as the business world is such an unpredictable place to be on. You are
giving your competitors a chance to steal away your customers and become
the head of the industry.
Promotion
Effective promotion helps improve brand awareness (Mishra, 2015).
Promotions will make your business popular and let the general public know
about the products or services you offer. Without any promotions, even if you
offer the best services and most unique products, it still would not be entirely
successful, as the customers who might give your business a chance are
limited. Promotion is communication (Ezit, 2022). It is a way for businesses to
talk to their potential customers and engage them in the products or services
they offer. If a customer does not know that your business exists, where it is
located, and what you offer, they will not be interested and just focus on the
current business they support.
Promotion is inseparable from a new business. Since new businesses
are only starting, they need to reach a wider audience and inform them that
they exist. Promotion is also aimed at helping the market understand the
features and functions of a product (Ghenaiet, 2023). No one will support a
business they do not know or even buy a product they know nothing about.
Thus, it is up to promotion to do that job: inform, persuade, and attract every
potential customer for the betterment of a business
Products
Product is referred to as the starting point and center of all
marketing initiatives (Essential Features and Importance of Product, 2020).
Your products are the main reason why your customer is interacting with your
business. Higher quality products will most likely attract customers, and make
them loyal to your business. A product can come in different colors, sizes,
materials, scents, prices, or other more specific features ( Plytix, 2022) By
offering a wide range of variety in your products most of the customers will
feel like they are heard and accepted in your business, which will gain their
loyalty.
Your success depends on a careful and correct selection of products (H
& H, 2023). Customers will not support your business if you don't have
something unique or different from your business to offer. Choosing what your
customer would be most likely to purchase, or what product your business
earns more, is what a business should focus on. Selecting the incorrect
product could significantly reduce the potential of your business
(Cunningham, 2023). A mistake in the choice of products might become the
reason why a business might fail. The product that you choose to sell should
fit the preference and mindset of your targeted market.
Chapter 3
RESEARCH METHODOLOGY
This chapter presents the methods and procedure for the study, such as
research design, respondents of the study, research instrument, gathering
procedure, and statistical treatment of data.
Research Design
This study used non-experimental quantitative research design utilizing
the descriptive method. The said method will be used in gathering, analyzing,
and presenting the data, and in creating the output of the study, a school
canteen business enhancement plan
Research Locale
The study was conducted at Dr. Maria D. Pastrana National High
School, Brgy. Bagong Bayan, Mauban, Quezon.
As the study focuses on the school canteen of Dr. Maria D. Pastrana
National High School and its customers, the research locale of the study will
remain within the school's premises. It would be more convenient not only for
the researchers but also for the participants and adviser of the said study.
Respondents of the Study

The respondents for this study are the customers of the said school
canteen business, specifically the students, and teachers as the goal of this
study is to use their perception as a guide to enhance the current status
school canteen
The researchers surveyed 374 respondents to gather the data they
needed to provide the output of the study, a school canteen business
enhancement plan, 11 teachers, and 363 students.
Sampling Techniques
The researcher employed simple random sampling technique in
choosing the participants of the study or the customers, specifically the
students or teachers to gather just and unbiased data.
Research Procedure
Before conducting the research, the researchers asked for the approval
to conduct the study from the authorities. After gaining the approval to
conduct the research, the researchers then find and adapted a questionnaire
to be answered by the respondents to satisfy their research questions.
After asking for permission to the researcher of the questionnaire
wanted to adapt and after gaining the approval of our research adviser, the
researchers then multiplied the number of copies sufficient to accommodate
all the respondents and then continued on conducting the survey.
To conduct the research, the researcher meticulously explained the
reason and purpose of the study to the participants and clarified that their
responses would be held confidentially. After their responses was gathered,
the researcher whole-heartedly thanked their participant for their participation,
analyze the data from their answers and then came up with a proper
conclusion and output for the study
Research Instrument
The instrument used in the gathering of data was adapted and modified
from a research by Parajoy and Ubane titled “Assessment on the canteen
Services in All Central Schools of Catarman: Basis in the design of a Model
Canteen “to determine the status of the service quality of the school canteen
To formally adapt the research instrument, the researchers emailed the
author of the said questionnaire to gain their permission for them to use the
questionnaire for their own research
The said survey questionnaire is composed of 4 major parts. It began by
profiling the canteen staff, including their demographics, training, education,
and experience. It also looked into the canteen's operational details such as
capitalization, type, and hours of operation. The second part focused on
administrative support, financial management, menu, food preparation
practices, and kitchen facilities. The third part assessed food standards,
access to healthy and safe food, and regulations on marketing unhealthy
food, using a self-constructed instrument based on DepEd policies. Lastly, the
study addressed the problems encountered by school canteens.
This study only utilizes the 2nd part of the adopted questionnaire and only
focused on 3 major aspects; the menu, food preparation practices, and
facilities.
Statistical Treatment of Data
The collected data were treated statistically by using standard statistical
tools. Weighted arithmetic mean (WAM) was applied in measuring the
perception of the customers on the status of the service quality of the public
canteen, specifically on its; Food Preparation Practices, Menu, and
Facilities.
To answer specific problem 1, the perception of the teachers, and
specific problem 2 perception of students on the canteens service quality,
specifically, Food preparation practices, menus, and facilities which has 3
sub-categories Physical, Sanitary design, and Dining kitchen; both the
responses were treated statistically by using the weighted arithmetic mean
(WAM) with point value 4 – Highly Satisfied (HS), 3 – Satisfied (A), 2 –
Dissatisfied (D) and 1 - Highly Dissatisfied (HD) for the qualitative index;
specific problem 3, to determine the difference on the service quality between
students, and teachers, using T-test, and lastly, specific problem 4, the
materials that can be developed from this study.
To compute for the significant difference, the following formula was
used:
Formula:
tcal=(x¯¯¯1−x¯¯¯2)s21n1+s22n2−−−−−−−√tcal=(𝐱¯𝟏−𝐱¯𝟐)𝒔𝟏𝟐𝒏𝟏+𝒔𝟐𝟐𝒏𝟐
X = weighted mean
S = variance
n = Sample size
While to compute for the weighted arithmetic mean, the following

formula was used:
Formula: WM= 4f + 3f + 2f + 1f
N
WM = weighted mean
F = number of respondents’ answer
N = number of respondents’
Point Value Continuum Qualitative Index Code

4 3.26-4.00 Highly Satisfied HS
3 2.51-3.25 Satisfied S
2 1.76-2.50 Dissatisfied D
1 1.00-1.75 Highly Dissatisfied HD
Chapter 4
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
This chapter computes the gathered data using Weighted Average
Mean (WAM) and presented them using tables for a simplified understanding.
The researchers also provide their interpretation and understanding on every
indicator provided.
Table 1: Distribution of Respondents according to gender
Gender Frequency Percent
Female 224 59.89%
Male 150 40.11%

Total 374 100%
The table displays the breakdown of respondents based on their gender. It

reveals that there were significantly more female respondents (224)
compared to male respondents (150). This indicates that females made up a
larger proportion of the total respondents, highlighting the number of females
in the school of Dr. Maria D. Pastrana National High School, in both students
and teachers.
Table 2: Distribution of Respondents according to occupation.

A Frequency Percent
Occupation
Teacher 11 2.94%
Students 363 97.06%
Total 374 100%
This table outlines the distribution of respondents by occupation. It

illustrates that a huge majority, 363 individuals (constituting 97.06% of the
total), identified as students. On the other hand, only 11 respondents (making
up 2.94% of the total) reported their occupation as teachers. Overall, the data
highlights a significant preponderance of student respondents in the survey or
study, with a minimal representation of teachers proportional to the amount of
both the teachers and students in the said school.
Table 3: Distribution of Respondents According to age

Age Frequency Percent
10-20 362 96.79%
21-30 3 0.80%
31-40 6 1.60%
41-50 2 0.54%
51-60 1 0.27%
Total 374 100%
Table 3 provides a breakdown of respondents' ages. The majority,
96.79%, fall between 10-20 years old. Only small proportions are in older age
brackets: 21-30 (0.80%), 31-40 (1.60%), 41-50 (0.54%), and 51-60 (0.27%).
This distribution suggests a significant concentration of respondents in the
younger age range, as students are more of the focus of the study
Table 4. level of satisfaction of customers on the current canteens Food and
Preparation Practices
Food preparation practices Mean Verbal
Interpretation
1. The foods are kept away from 3.12 Satisfied
flies during preparation.
2. Foods are stored properly. 3.23 Satisfied
3. The food is served according to its 3.17 Satisfied
size, utensils, and garnishing
needed for the menu.
4. The operators wear proper 3.17 Satisfied
equipment when cooking or serving
food.
5. Foods are always served 3.17 Satisfied
promptly.
OVERALL 3.17 Satisfied
Legend: 3.26-4.00 Highly Satisfied (HS) / 2.51-3.25 Satisfied (S) / 1.76-2.50 Dissatisfied (D) / 1.00-
1.75 Highly Dissatisfied (HD)
Table 4 shows the data gathered from the customer assessments on

the current school canteen's food and preparation practices, which indicate a
generally positive perception. Across various aspects including food storage,
hygiene, serving practices, and promptness, the mean scores range between
3.12 to 3.23, with an overall mean of 3.17. The verbal interpretation
categorizes these scores as "Satisfied", suggesting that customers are
satisfied with the food and preparation practices at the canteen.
The results from the customer assessments indicate positive feedback
for the existing school canteen, with high ratings across various aspects
suggesting that the canteen is meeting or even exceeding customer
expectations in terms of food quality and service. This positive perception
among customers is important for ensuring trust, loyalty, and repeat
customers. However, there are areas for potential improvement, highlighted
by the slightly lower score for the aspect of keeping foods away from flies
during preparation, indicating a need for stricter observation of food safety
protocols. While other aspects like food storage, serving practices, and
promptness of service received high scores, there are still opportunities to
optimize operations and enhance efficiency by training the canteen staffs that
can result to speed of service and also by regularly seeking feedback from
customers and implementing necessary improvements can help maintain and
elevate satisfaction levels over time.
One of the solid foundations to build more customer satisfaction is
through trust. Consumers are more confident when the level of service
extended by the food service management was consistent and updated
(Evey, 2013). Customers were more concerned about the speed of service
rather than food and ambiance alone. Management should focus on giving
greater value to the system of the business including training staff that will
result in speed of service. (Parsa et al., 2013)
Table 5. level of satisfaction of customers on the current canteens Menu
Menu Verbal Mean

Interpretation
1. The display or presentation of 3.25 Satisfied
food is organized.
2. The menu has good quality, 3.27 Highly
variety, and taste of food. Satisfied
3. The general price for the menu is 3.02 Satisfied
acceptable.
4. The school canteen menu is 3.13 Satisfied
nutritionally adequate.
5. Every food presented on the 3.09 Satisfied
menu is always accessible.
Legend: 3.26-4.00 Highly Satisfied (HS) / 2.51-3.25 Satisfied (S) / 1.76-2.50 Dissatisfied (D) / 1.00-1.75
Highly Dissatisfied (HD)
The results presented in Table 5 indicate a generally positive

perception of the canteen's menu among customers. The mean scores for
various aspects of the menu, ranging from 3.02 to 3.27, with an overall
mean score of 3.15, fall within the "Satisfied" range. Specific aspects such
as the organization of food display, quality, variety, and taste of food
received higher mean scores, categorizing them as "Highly Satisfied (HS)".
However, aspects related to the acceptability of general prices for the menu
and the accessibility of every food item received slightly lower mean scores,
categorizing them as "Satisfied (S)". The findings suggest that while
customers generally view the canteen's menu positively, there may still be
opportunities for improvement in terms of affordability and ensuring
consistent availability of all food items.
The table indicates customers are generally satisfied in different aspects
of the school canteen, but when it comes to the canteen's prices and food
accessibility, we can say that there's still an area to enhance affordability and
availability further. Prices directly influence customers' purchasing decisions
and overall satisfaction. If prices are perceived as too high in relation to the
quality and variety of food items, customers may feel dissatisfied and seek
alternatives. But, if prices are reasonable and reflect the value of the
products, customers are more likely to feel satisfied and continue patronizing
the canteen.
The customers' perception of prices significantly impacts their
satisfaction levels. When prices are perceived as fair and reflective of the
value of products, customers are more likely to be satisfied with their overall
experience (Smith and Johnson, 2018). And also, according to research
conducted by (Johnson et al., 2016) emphasized the importance of
availability in customer retention. Establishments that consistently meet
customer demand by ensuring availability of products and services tend to
have higher levels of customer satisfaction. Product availability directly
influences customers' purchase intentions. Establishments that prioritize
availability by ensuring adequate stock levels are more likely to attract and
retain customers, leading to higher levels of satisfaction and loyalty (Lee
and Smith, 2020).
Table 6.1 level of satisfaction of customers on the current canteens Facility,

specifically its Physicality
Facilities
Physical Mean Verbal
Interpretation
1. 3.17 Satisfied
The canteen has sufficient tools,
utensils and equipment for food
preparation and services.
2.
1. 2.98 Satisfied
The cleanliness of the entire school
canteen is achieved.
2.
1. 3.00 Satisfied
The standard design and layout of
the school canteen building is
appropriate.
2.
4. Sanitizer for tools, utensils, and 2.90 Satisfied
equipment are always available.
5. There is an adequacy in the 3.05 Satisfied
numbers of tools, utensils, and
equipment for food preparation and
services.
Legend: 3.26-4.00 Highly Satisfied (HS) / 2.51-3.25 Satisfied (S) / 1.76-2.50 Dissatisfied (D) /
1.00-1.75 Highly Dissatisfied (HD)
The data from Table 6.1 reveals that customers are generally satisfied
with the physical facilities of the canteen, as indicated by mean scores falling
within the "Satisfied (S)" range for various aspects such as the adequacy of
tools, utensils, and equipment, cleanliness achieved, appropriate design and
layout of the building, availability of sanitizer, and adequacy in numbers of
tools, utensils, and equipment. While there may be slight room for
improvement in ensuring consistent cleanliness and availability of sanitizers,
the overall positive perception suggests that the canteen is meeting customer
expectations regarding its physical facilities.
Although the canteen performs well in many aspects, there are areas
that could be improved to enhance the overall customer experience. For
instance, the slightly lower score for the availability of sanitizers (2.90)
suggests that there may be inconsistencies in maintaining hygiene standards,
which is crucial for ensuring food safety and customer trust. Additionally,
although the cleanliness of the canteen is generally achieved (2.98), there is
room for improvement to ensure a consistently clean environment, which is
essential for creating a pleasant dining experience and building more trust
from customers. It's also important to note that while the canteen has
sufficient tools and equipment for food preparation and services, there is a
need to ensure an adequacy in the numbers of tools, utensils, and equipment
for food preparation and services to further enhance efficiency and customer
satisfaction.
According to Roberts and Smith (2016) emphasized the critical role of
sanitation practices in the food service industry for ensuring food safety and
customer satisfaction. Proper sanitation protocols, including the availability of
sanitizers, are essential for preventing food contamination and maintaining
customer trust. Additionally, the cleanliness significantly influences customer
perceptions and satisfaction in service environments. A clean and hygienic
environment can positively affect customer perceptions of quality and their
overall satisfaction with the service experience (Spangenberg et al., 2005).
specifically its Sanitary Design
Sanitary Design Mean Verbal
Interpretation
1. 3.04 Satisfied
There are enough hand-washing
facilities.
2.
1. 2.96 Satisfied
There is an available stock room
for extra chairs, tables, and other dining
facilities.
2.
1. 3.00 Satisfied
The kitchen layout shows the
proper location and set-up of
equipment.
2.
4. Trash cans are provided for proper 2.97 Satisfied
waste disposal.
5. There is an adequate and quality 3.06 Satisfied
water supply available in the school
canteen.
The data in Table 6.2 indicates customers' satisfaction with the

canteen's sanitary design. Overall, customers are content with aspects like
hand-washing facilities, stock room availability, kitchen layout, trash can
provision, and water supply adequacy, all scoring within the "Satisfied (S)"
range. These findings suggest the canteen maintains a clean, hygienic
environment conducive to dining. While minor improvements like consistent
availability of facilities are needed, the positive perception highlights the
canteen's success in meeting customer expectations regarding its sanitary
design.
Based on the assessment in Table 6.2, while the canteen's sanitary
design generally satisfies customers, with a mean score of 3.00 indicating
overall satisfaction, there are specific areas for enhancement. To further
improve sanitary design, the canteen could focus on increasing the availability
of hand-washing facilities, optimizing stock room management for extra dining
facilities, ensuring regular maintenance of the kitchen layout for efficient
workflow, enhancing waste disposal practices, and regularly testing and
improving the quality of the water supply. By addressing these areas, the
canteen can ensure a safer, cleaner, and more hygienic dining environment,
ultimately enhancing customer satisfaction and promoting a positive dining
experience.
Efficient maintenance practices are crucial for upholding cleanliness and
hygiene standards in food facilities. Regular maintenance of kitchen layout
and equipment, along with optimized waste disposal practices, contributes to
a safer and more hygienic environment for customers. The importance of
proper waste disposal practices in maintaining hygiene standards in food
establishments (Patel and Brown, 2017). Enhancing waste disposal practices,
including the provision of adequate trash cans and recycling bins, promotes
cleanliness and reduces the risk of contamination (Johnson et al., 2016).
Additionally, according to Lee et al. (2019) highlight the importance of water
quality in ensuring food safety and customer well-being. Regular testing and
improvement of water quality standards contribute to the overall cleanliness
and safety of the dining environment.

specifically its Dining and Kitchen
Dining and Kitchen Mean Verbal

Interpretation
1. 3.21 Satisfied
There are enough number of
plates, glasses, forks, and spoon
provided in the canteen.
2.
1. 2.97 Satisfied
The number of tables and chairs is
sufficient.
2.
1. 3.04 Satisfied
There is modern technological and
industrial equipment in the kitchen and
dining area.
2.
4. Enough number and size of utensils 3.00 Satisfied
and equipment necessary for quantity
production.
5. Spoon and fork sanitizers are 2.81 Satisfied
available.
The data from Table 6.3 shows customers' general satisfaction with the
canteen's dining and kitchen facilities, with mean scores ranging from 2.81 to
3.21 and an average weighted mean of 3.02, categorizing them as "Satisfied
(S)" overall. Customers find ample plates, glasses, utensils, tables, chairs,
and modern equipment available. While spoon and fork sanitizers could
improve, the positive perception suggests the canteen meets expectations,
highlighting areas for future enhancement.
Based on the assessment provided in Table 6.3, the canteen's dining
and kitchen facilities generally meet customers' satisfaction, with a mean
score of 3.02 indicating overall satisfaction. However, there are specific areas
where enhancements could further improve the dining and kitchen
experience. Firstly, to address the slightly lower rating for the availability of
spoon and fork sanitizers, the canteen could implement a sanitation protocol,
ensuring that sanitizers are readily available and regularly replenished.
Additionally, while the number of tables and chairs is deemed sufficient, the
canteen could consider optimizing the layout to improve traffic flow and
maximize seating capacity during service hours. Furthermore, to maintain
customer satisfaction and efficiency, regular maintenance in the kitchen and
dining area is essential.
According to Smith and Johnson (2018), emphasizes the important role
of sanitation protocols in food establishments for ensuring food safety and
customer satisfaction. Proper implementation of protocols, including regular
replenishment of sanitizers, contributes to a hygienic dining environment and
enhances the overall customer experience. Also, regular maintenance in
kitchen and dining areas is important for maintaining cleanliness and hygiene
standards. Proper maintenance practices contribute to a safe and pleasant
dining environment, promoting customer satisfaction and loyalty (Patel and
Brown, 2017).
Table 7 Difference on the perceptions of students and teachers on the
service quality of the school public canteen.
Mean Std. 95% t df Sig (2
Diff. Error confidential tailed
Diff. Internal
Difference
Lower Upper
Food .00632 .08800 -.1716 .18432 .072 39 .943
Prep. 8
Practices
Menu .07126 .06492 -.0600 .20257 1.098 39 .279
4
Physical -.0097 .07918 -.1699 .15038 -.123 39 .902
2
Sanitary .00805 .10219 -.1986 .21475 .079 39 .938
Design 6
Dining .01092 .09221 -.1755 .19743 .118 39 .906
and 9
Kitchen
The table shows the data that was gathered to answer specific question
3, or the significant difference between the perceptions of students and
teachers on the service quality of the school public canteen, where the
researchers use the T-test formula. They sampled 30 students who were
chosen randomly and 11 teachers. According to the data, there is no
significant difference in the perception of the students and the teachers of the
quality of services that the school public canteen provides, which accepts the
null hypothesis.
According to the table, both students and teachers consistently assess
the canteen's service quality, possibly due to fair treatment and respect. This
creates an atmosphere where both feel valued and satisfied. The staff
consistently provide the same level of service, building trust and reliability,
whether they are a student or teacher. This is crucial for maintaining a
positive reputation among both students and teachers. Prioritizing fairness
and equality in interactions with customers is essential for creating a positive
and harmonious environment where everyone feels happy with the service
they receive.
Businesses in general would agree that treating customers fairly should
be the cornerstone of the corporate strategy. According to Taylor (2012)
"customers are seen as the greatest asset after employees for an
organization", it emphasizes the primary importance of treating customers
fairly as a foundation of corporate strategy. By asserting that customers are
regarded as the second most valuable asset for a business, after employees,
Taylor underscores the immense significance of customer satisfaction and
equitable treatment in driving business success. This perspective reflects a
widespread acknowledgment within the business community of the essential
role that satisfied customers play in fostering repeat business, positive word-
of-mouth marketing, and overall organizational growth.
Chapter 5
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
This chapter describes the conclusions drawn from the findings of this
study on assess to upgrade: a canteen enhancement plan proposal.
The conclusions are based on the objective, research questions and
results of the study. The implications of these findings and the resulting
recommendations will also be explained. The recommendations are based on
the conclusions and objectives of the study.
Summary of finding
The following are the summary of the results from the data gathering
process:
1.
The status of public canteen services according to its customer in
terms of:
2.
1.
Food Preparation Practices
2.
- The respondents gave an average score of 3.172. This suggests that the
respondents are somewhat satisfied with the food preparation practices in the
canteen, but there may be room for improvement
1.
Menu
2.
- The menu was rated slightly lower than the food preparation practices with
a score of 3.152. This score suggests that the variety, quality, and taste of the
food served could potentially be improved.
1.3 Facilities
1.3.1 Physical
- The physical aspects of the canteen, which could include the layout,
seating, lighting, and overall condition of the canteen, received a score of
3.02. This suggests that the respondents are generally satisfied with the
physical set-up of the canteen, but there might be some areas that could be
improved.
1.3.2 Sanitary Design
- The sanitary design of the canteen, which pertains to cleanliness and
hygiene standards, scored slightly lower at 3.006. This indicates that while the
sanitary conditions are deemed acceptable, there is a need for slight
improvements to fully satisfy the respondents.
1.3.3 Dining & Kitchen
- The dining and kitchen facilities, which could refer to the functionality,
cleanliness, and efficiency of the dining area and kitchen, also received a
score of 3.02. This suggests that the respondents are generally content with
these areas, but there could be room for enhancement.
2. Significant difference on the perception of teachers and students in
the service quality of the school public canteen
- There is no significant difference in the perceptions of the students and the
teachers about the quality of services that the school public canteen offers.
Which indicates that that both students and teachers are receiving the same
quality of service from the school public canteen, which show equality, and
fairness to their customers
3. The material that can be developed from this study

- Based on the study findings, several materials can be developed to
improve the canteen services. -A comprehensive report highlighting the key
differences in perception between students and teachers, along with
recommendations for enhancing the canteen services. A feedback survey
to gather more detailed opinions from both students and teachers on specific
aspects of the canteen services. Training materials for canteen staff to
improve service quality, cleanliness standards, and food variety. Promotional
materials to raise awareness among students and teachers about any
upcoming changes or improvements to the canteen services. An action plan
outlining specific steps and timeliness for implementing the proposed
enhancements to the canteen services, in a website and physical form
Conclusion
1. Based on the findings, there is a significant relationship between
implementing the proposed canteen services enhancement plan and the
satisfaction levels of junior and senior high school students and teachers
regarding the canteen services. The proposed plan, which includes
improvements in food preparation practices, menu offerings, and canteen
facilities, will result in increased satisfaction levels among the respondents on
the canteen service quality.
2. The demographic profile of the respondents reveals that the majority
of the participants fall within the age group of 10-20 years, with females being
slightly more represented than males. This demographic information provides
insights into the target audience for the canteen services enhancement plan.
3. The status of public canteen services, as assessed by the
respondents, indicates that there is room for improvement in certain areas.
The food preparation practices received a relatively high rating, suggesting a
satisfactory level of satisfaction. The menu offerings and canteen facilities,
including the physical aspects and sanitary design, also received satisfactory
ratings. However, there are still opportunities for further improvement to
enhance the overall satisfaction of the canteen services.
Recommendation
For the Canteen
1. Improve food preparation practices by implementing stricter quality control
measures, ensuring freshness, and offering a diverse range of healthy
options.
2. Enhance the canteen menu by regularly updating and diversifying the
offerings, taking into account dietary preferences and cultural diversity.
3. Invest in the physical facilities by improving seating arrangements, exterior
design, lighting, and overall ambiance to create a comfortable and inviting
dining environment.
4. Strengthen sanitary design by implementing regular cleaning and
maintenance routines, promoting proper hygiene practices, and ensuring
compliance with health and safety regulations.
5. Consider the specific needs and preferences of both students and teachers
when designing and managing the canteen services.
For the Future Researchers

1. Conduct a Comparative Analysis to further explore the status of public
canteen services, future researchers can compare the findings of this study
with other similar canteens in different locations or institutions. This will help
identify areas of improvement and best practices that can be implemented.
2. Investigate the Factors Influencing Food Preparation Practices. In order to
improve food preparation practices, future researchers can delve deeper into
the factors that influence these practices. This could include studying the
training and qualifications of the canteen staff, the availability of resources
and equipment, and the implementation of food safety protocols.
3. Explore Menu Diversification. While the study has assessed the current
menu offerings, future researchers can explore ways to diversify the menu to
cater to a wider range of preferences and dietary needs. This could involve
introducing new dishes, incorporating healthier options, and considering
cultural or regional food choices.
4. Develop Educational Materials. Based on the findings of this study, future
researchers can develop educational materials that can be used to train
canteen staff and raise awareness among customers. These materials can
include guidelines on food safety practices, healthy eating habits, and
sustainable food choices. This will contribute to the overall improvement of
canteen services.
5. Continue the Study, as this study only focuses on the school year 2023-
2024, they can continue to use this research as a guide and continue to
search for ways to enhance the status of the canteen. Enhancement is
limitless, and there is always room for improvement.
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DR. MARIA D.

PASTRANA NATIONAL HIGH SCHOOL

ASSESS TO UPGRADE: A CANTEEN

A Senior High School Research

In Partial Fulfillment of the Requirements for

Escara, Bred Neil D.

THE PROBLEM AND ITS BACKGROUND

Students from different educational levels can provide a different point of

Research Paradigm - Figure 1

Then, in the process, it states the needed procedure to answer the

Lastly, the output of the study, which is a business enhancement plan

Statement of the Problem

1. What is the level of satisfaction of teachers in the school public canteen

2. What is the level of satisfaction of students in the school public canteen

3. Is there a significant difference in the perception of canteen services quality

4. What material can be developed from this study?

Scope and Limitation of the Study

This study focuses on understanding the perceptions of the canteen

Significance of the Study

For the School Administration: The research provides enlightened decision-

REVIEW OF RELATED LITERATURE AND STUDIES

Respondents of the Study

While to compute for the weighted arithmetic mean, the following

Point Value Continuum Qualitative Index Code

Male 150 40.11%

The table displays the breakdown of respondents based on their gender. It

Table 2: Distribution of Respondents according to occupation.

This table outlines the distribution of respondents by occupation. It

Table 3: Distribution of Respondents According to age

Table 4 shows the data gathered from the customer assessments on

Menu Verbal Mean

The results presented in Table 5 indicate a generally positive

Table 6.1 level of satisfaction of customers on the current canteens Facility,

The data in Table 6.2 indicates customers' satisfaction with the

Table 6.3 level of satisfaction of customers on the current canteens Facility,

Dining and Kitchen Mean Verbal

3. The material that can be developed from this study

For the Future Researchers

DeVault, G. (2020, October 10). What Is Cognitive Theory in Market

Ghenaiet, A. (2023, April 11). The Importance of Promoting Your Business -

Phillips, M. (2022, January 7). School Canteen and Food Services.

What Is a Business Proposal? Definition and Guide. (2022, November 18).

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