CHAPTER I

INTRODUCTION

Background of the Study

Food services in a school canteen play a crucial role in providing

nutritious meals to students, ensuring their well-being, and supporting their

academic performance. However, there are some concerns raised by

students regarding the nutritional value, taste of the food, price, cleanliness,

and behavior of the canteen staff (Sharma, Singh Yadav, & Menon, 2019).

These issues can have an impact on the students’ health and concentration

and may even lead to unhealthy eating habits, such as skipping meals.

A study conducted at a college in northwestern Pennsylvania, United

States, examined the satisfaction level of college students with their food

service establishments. The study found that the most significant factors that

influenced their satisfaction were the staff’s behavior, food quality, and price,

while responsiveness and cleanliness were also important. By focusing on

these factors, food service providers could improve students’ overall

educational experience by providing greater value and satisfaction. (Raihen,

Akter, & Sardar, 2023)

A study was conducted at Bestlink College Novaliches in Quezon City,

Philippines, to examine the satisfaction of selected HUMSS teachers and

Grade 12 HUMSS students with the food and services offered by stall owners

at the school’s food court. The findings indicated that both groups had a

moderate level of satisfaction with the price, sanitation, and nutritional value of

the food. However, the study revealed that the food sold at the stalls was

expensive, making it difficult for most students to afford their desired meals.

1
The study recommended that officials enforce policies for the stalls to serve

good-quality and nutritional foods, as well as maintain cleanliness in the

kitchen utensils. (Altamero, Chiang, Codera, & Pagaduan, 2019).

In a study conducted at Koronadal National Comprehensive High

School, focusing on the satisfaction and quality of canteen services for Grade

12 ABM students, the survey results revealed that the taste of food received

the highest rating, followed by cleanliness of food. This indicates that the

canteen vendors are successfully maintaining cleanliness standards and

producing delicious food, resulting in high satisfaction rates among senior high

school students (Abduljabbar, Ala-an, Baluran, Fuentes, Garde, Montaño,

Robles, Solocasa, & Unay, 2023).

This study aims to assess the satisfaction and concerns of Grade 12

students at RNHS regarding the school canteen’s food services. By doing so,

researchers aim to contribute to the improvement of food services by making

informed decisions and implementing changes to enhance students’

satisfaction.

Theoretical Framework

According to Parasuraman, Zeithaml, and Berry (1988), the

“SERVQUAL model” is a comprehensive evaluation of service quality based

on five key dimensions: tangibles, reliability, responsiveness, assurance, and

empathy. Tangibles refer to the physical aspects of service delivery, while

reliability focuses on the consistency and dependability of services.

Responsiveness measures the promptness and willingness of service

providers to assist customers, while assurance relates to the trustworthiness

and competence of staff. Empathy assesses the personalized care and

2
attention given to customers. By assessing these dimensions, businesses can

identify areas for improvement to meet and exceed customer expectations,

ultimately enhancing overall service quality and customer satisfaction.

According to Oliver (1980), the “Expectancy-Disconfirmation Model” is

a framework that examines customer satisfaction based on the comparison

between their expectations and actual experiences with a product or service.

This model suggests that customer satisfaction is influenced by how well the

actual performance of a product or service meets or exceeds the customer’s

initial expectations. If the customer’s experience surpasses their expectations,

they are likely to be satisfied. Conversely, if the experience falls short of

expectations, dissatisfaction may occur. This model helps businesses

understand the importance of managing customer expectations and delivering

consistent quality to enhance overall satisfaction and loyalty.

According to Kano, Seraku, Takahashi, and Tsuji (1984), the “Kano

Model” introduces the concepts of “attractive quality” and “must-be quality” in

product development. This model categorizes customer preferences into

different types of features based on their impact on customer satisfaction.

“Attractive quality” refers to features that delight customers when present but

do not necessarily dissatisfy them when absent. On the other hand, “Must-Be

Quality” includes features that are expected by customers, and their absence

leads to dissatisfaction. By understanding these categories, businesses can

prioritize features effectively to meet customer expectations and enhance

overall product satisfaction.

3
Conceptual Framework

This study aims to assess and analyze the satisfaction level of Grade

12 students regarding the nutritional value, taste, price, cleanliness, and staff

of the school canteen services at Rotonda National High School.

SCHOOL CANTEEN SERVICES

STUDENTS’ SATISFACTION
LEVEL IN:
Nutritional value
Taste of food
Price
Cleanliness
Canteen Staff

Figure 1: Conceptual Framework of the study

Statement of the Problem

This study aims to answer the following research questions:

1. What is the socio-demographic profile of respondents in terms of;

1.1. Name (optional)

1.2. Grade Level/Section

1.3. Sex

2. What is the level of satisfaction among Senior High Students regarding the

school canteen in terms of;

4
 2.1. Nutritional value;

2.2. Taste of food;

2.3. Price;

2.4. Cleanliness; and

2.5. Canteen staff

3. What are the most effective strategies for improving school canteen

services?

Significance of the Study

This study aims to yield benefits to the following individuals:

Canteen vendors. This study aims to assist canteen vendors at RNHS in

understanding students’ desires and requirements, with a focus on ensuring

customer satisfaction.

Future researchers. This study provides valuable insights and guidance for

future researchers, contributing to the improvement of food services in

educational settings.

School administration. It will benefit the school administration by providing

valuable feedback to make informed decisions on how to improve student

satisfaction regarding the food services in our school canteen.

Students. This study benefits the students by providing them with the

opportunity to voice their concerns. It aims to address these concerns to

ensure that their dietary needs are met, ultimately leading to a better dining

experience for them.

5
Scope and Delimitation of the Study

The aim of this research is to assess the canteen and its services at

Rotonda National High School, specifically targeting Grade 12 senior high

school students from four sections: AMB-Wiley, ICT-Babbage, HUMSS-

Heidegger, and HUMSS-Socrates.

Operational Definition of Terms

A. Definition of Terms

The canteen is a store in Rotonda National High School where food and

beverages are prepared, served, and consumed.

Cleanliness. is the state of being clean and hygienic in the canteen area of

Rotonda National High School.

Food. refers to meals, snacks, and beverages that are served to students and

teachers within Rotonda National High School.

Nutritional value. is the quality of nutrients present in the food and beverages

served at Rotonda National High School.

Price. is the cost or amount of money that is charged for the food and

beverages available for purchase at Rotonda National High School.

Satisfaction. is the level of contentment or fulfillment experienced by students

with the food services provided by the school canteen at Rotonda National

High School.

Staff. refers to the individuals who work in the canteen of Rotonda National

High School and are responsible for various tasks related to food preparation,

service, and management.

6
Students. are the learners who utilize the canteen facilities and access

meals, snacks, and beverages at the school canteen of Rotonda National

High School.

Taste. is the sensory perception and subjective experience of the flavor of the

food and beverages served at the school canteen of Rotonda National High

School.

B. Acronyms

ABM – Accountancy, Business and Management

DepEd – Department of Education

ICT – Information, Communication and

Technology

HUMSS – Humanities and Social Sciences

RNHS – Rotonda National High School

SHS – Senior High School

7
 CHAPTER ll

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents student satisfaction in school canteens,

emphasizing the need to address canteen quality to enhance service and

overall satisfaction. It explores key factors like nutritional value, taste, price,

and cleanliness, highlighting their impact on the canteen experience and

student contentment.

Nutritional value

A study conducted in Kelantan, Malaysia, aimed to evaluate the food

and beverage offerings in the school canteens of public primary and

secondary schools, focusing on food quality and adherence to dietary

guidelines. The research analyzed a total of 568 food items, noting that

secondary schools offered a higher proportion of food items compared to

primary schools. Grains and cereal products were the most commonly served

food group, followed by beverages and confectionary, while vegetables and

fruits were the least represented. Secondary schools had a higher percentage

of animal-based foods, and a significant portion of pre-packaged foods in

school canteens exceeded recommended sugar levels, particularly

confectionary and flavored drinks. Moreover, a considerable number of food

items were classified as prohibited based on updated guidelines. These

findings highlight the prevalence of unhealthy food choices in school

canteens, emphasizing the necessity for interventions to promote healthier

8
options among school-aged children. The study recommends implementing

sustainable, healthy school canteen menus as a crucial step to encourage

better food choices and practices in educational environments. By prioritizing

nutritious offerings and aligning with dietary guidelines, schools can play a

vital role in fostering healthy eating habits and overall well-being among

students (Foo & Tan, 2021).

Taste of food

Smith and Brown (2022) delved into the intricate relationship between

sensory perception and food enjoyment in their study published in the Journal

of Culinary Science. The research focused on how sensory cues, including

taste, smell, and texture, influence the level of satisfaction derived from

consuming food. Through the analysis of these sensory aspects, the study

provided valuable insights into the complex processes that contribute to the

overall enjoyment of culinary experiences. The findings of Smith and Brown

underscored the significance of sensory perception in shaping individuals’

preferences and experiences with food, highlighting the nuanced and multi-

dimensional nature of food enjoyment. By comprehending and optimizing

factors such as taste, smell, and texture, both individuals and culinary

professionals can enhance the satisfaction derived from food consumption.

This suggests that emphasizing the enhancement of sensory cues in dishes

can lead to a more enjoyable and fulfilling dining experience for individuals.

Price

In a study conducted on Malaysian consumers’ fast food purchase

behavior, the critical importance of price satisfaction in shaping the decisions

of young customers is underscored. Despite the acknowledged influence of

9
service quality and food quality on purchasing behavior, the research

unequivocally identifies price as the predominant factor affecting the choices

of young Malaysian consumers in the fast food sector. These findings strongly

advocate for businesses in the fast food industry to prioritize and enhance

price satisfaction to effectively meet the preferences and needs of this

demographic. By focusing on optimizing pricing strategies and ensuring

competitive pricing, fast food establishments can better attract and retain

young Malaysian customers, thereby driving customer loyalty and business

growth in this competitive market (Salleh, 2023).

Cleanliness

A study conducted at Mintal Comprehensive High School in Davao

City, Philippines, used a descriptive correlational research method with 200

Grade 11 respondents. The study found that while student satisfaction with

canteen service quality was dissatisfying, there were areas for improvement,

particularly in terms of cleanliness. The research suggests that school

canteen managers should focus on enhancing the quality of service provided

to students, including the cleanliness of the canteen facilities, to improve

overall student satisfaction (Galabo, 2019).

Canteen staff

The study conducted in Warsaw, Poland, aimed to analyze the

attitudes of employees towards the food offered in staff canteens, their eating

behavior, and the factors influencing meal choices. A sample of 600 adult

respondents who frequent staff canteens participated in the survey, enabling a

detailed assessment of consumer behavior and opinions on canteen

operations and meals. The research identified factors determining the

10
frequency of canteen use, meal types, and influences on canteen patronage.

Respondents valued meal quality, variety, and portion size, expressing

satisfaction with canteen operations while suggesting an increase in meal

variety, particularly vegetarian and vegan options. Consumer profiles were

established based on reasons for not using staff canteens and feedback.

Patrons were categorized as “canteen enthusiasts” or “canteen medium-

enthusiasts,” “snack lovers,” and “food choice-oriented” or “quality-oriented.”

These findings offer practical implications for canteen owners and managers,

emphasizing the importance of analyzing customer needs and expectations.

Of particular significance is the suggestion to enhance the attitude of canteen

staff towards customer service, ensuring a welcoming and accommodating

environment that aligns with the diverse preferences of patrons, including the

provision of a wider range of meal options to cater to varying dietary

preferences and requirements (Johnson & Lee, 2020).

Enhancing School Canteen

According to Perignon (2023), in the journal, improving school

canteens directly impacts students’ satisfaction by offering a variety of healthy

and appealing food options, leading to a more enjoyable dining experience.

By prioritizing nutrition and serving balanced meals, students feel satisfied

and energized, enhancing their concentration and overall well-being. Creating

a welcoming dining environment with factors like cleanliness and comfort

further contributes to students’ satisfaction levels, making mealtime a positive

and enjoyable experience. Overall, enhancing school canteens promotes

student satisfaction through nutritious meals, a pleasant dining environment,

and the promotion of healthy eating habits.

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 Student satisfaction with school canteen services hinges on factors like

nutritional value, taste, price, and cleanliness. Addressing these aspects is

vital to enhancing canteen quality and boosting overall student satisfaction.

CHAPTER III

METHODOLOGY

This chapter shows how the study was conducted. Included in this

study are the research design, locale of the study, subject of the study, data

gathering instruments, data gathering procedures, sampling techniques, and

statistical treatment.

Research Design

This study utilized a descriptive quantitative research design, as

described by Hale (2018). The survey method is commonly employed in

descriptive research to gather reliable and valid data. It is crucial to construct

the survey questions properly to ensure the accuracy and effectiveness of the

survey.

The researchers aim to assess the level of satisfaction among Grade

12 students at Rotonda National High School. The survey method will be

employed to collect data from the respondents.

Location of the study

The study will be conducted in the Grade 12 classrooms at Rotonda

National High School, located in Purok Quezon, Barangay Rotonda,

Koronadal City, South Cotabato. The researchers selected this school

because they are students there and are familiar with the school environment

12
and their peers. This choice will make it easier for them to collect data from

the respondents.

Figure 2. Location Map of the Study

Respondents of the study

13
 The respondents of the study will be the Grade 12 senior high school

students from four sections: AMB-Wiley, ICT-Babbage, HUMSS-Heidegger,

and HUMSS-Socrates. The researchers established the following inclusion

criteria for respondents: (1) respondents must be students of RNHS; (2)

students should be in Grade 12; and (3) they must be willing to voluntarily

participate in the study. Additionally, all participants should have a sufficient

understanding of and be able to relate to the study.

Table 1. Total number of Grade 12 sections and samples size of the

study

Grade 12 Sections Number of Sample size Percentage

Students (%)

ABM-Wiley 4 2 4

ICT-Babbage 19 9 20

HUMSS-Heidegger 45 22 49

HUMSS-Socrates 24 12 27

TOTAL: 90 45 100

Sampling Technique

The researcher has intentionally selected Grade 12 students from

RNHS. The selection of grade 12 students as respondents will be conducted

through purposive random sampling.

Data Gathering Instrument

The researcher used a questionnaire to gather and analyze data

related to the school canteen services. The questionnaire consisted of two

sections. In the first section, respondents were asked to assess their level of

14
satisfaction with various aspects of the canteen services. These aspects

included the nutritional value of the food, taste of the food, price, cleanliness,

and the behavior of the canteen staff. Respondents were presented with five

choices to indicate their level of satisfaction: very satisfied, satisfied, neither

satisfied nor dissatisfied, dissatisfied, and very dissatisfied. In the second

section, students were asked to select the statement that best reflected their

views on improving the school canteen services.

Table 2. Canteen services Satisfaction Scale of grade 12 students in

Rotonda National High School.

Numerical Range Adjectival Interpretation

Description Description

5 4.20-5.00 Very The respondent expresses a

Satisfied high level of contentment or

fulfillment with the food services

provided by the school.

4 3.40-4.19 Satisfied The respondent expresses a

contentment or fulfillment with

the food services provided by

the school.

3 2.60-3.39 Neither The respondents express a

lower or less enthusiastic level

of contentment or fulfillment with

the food services offered by the

school.

2 1.80-2.59 Dissatisfied The respondent expresses a

15
 lack of contentment or fulfillment

with the food services provided

by the school.

1 1.00-1.79 Very The respondent expresses a

Dissatisfied strong level of displeasure,

disappointment, or frustration

with the food services provided

by the school.

Data Gathering Procedure

The researcher will secure permission to conduct the study from the

office of the School Principal of RNHS. When approved, the researcher will

administer personally the survey to the target respondents of the study. Once

the questionnaires have been completed, the researcher will collect them to

prepare for subsequent data analysis and interpretation.

The researcher will secure permission to conduct the study from the office of the School
Principal of RNHS.

When approved, the researcher will administer personally the survey to the target
participants of the study.

16

Collection of survey questionnaire

 Data Analysis and Interpretation

Figure 3. Flow process in Data Gathering

Statistical Treatment

The data analysis for grade 12 students at Rotonda National High

School involved statistical methods such as calculating the mean to describe

the satisfaction levels.

17
 CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents the research results, analysis, and interpretation

of the research in the same order as the problem statements outlined in this

study. The subsequent figures and tables illustrate the various results. The

data have been thoroughly and descriptively discussed.

Moreover, the data underwent thorough analysis, accompanied by

accurate descriptions, interpretations, and explanations regarding the

implications of management performance and instructional competence on

the organizational commitment and satisfaction of Grade 12 students at

Rotonda National High School.

Demographic Profile of Respondents

The following figures showcase the demographic profile of Grade 12

students at Rotonda National High School, specifically in Sections HUMSS-

Heidegger, HUMSS-Socrates, ICT-Babbage, and ABM-Wiley.

The demographic profile of the participants in this study was presented using

frequency counts and percentages. Additionally, charts were utilized to

enhance the understanding of the data. The data presentation was

categorized based on optional name (optional), sex, and grade level or

section.

18
Gender

Figure 4 presents the graphical distribution of the respondents’ Gender.

GENDER

MALE; 17; 38%

FEMALE; 28;
62%

FEMALE MALE

Figure 4. Graphical Distribution of Respondents’ Gender

Figure 4 shows that the majority of the respondents were female,

accounting for 62 percent (28). On the other hand, males made up only 38

percent (17), indicating a lower participation rate. The higher percentage of

female respondents can be attributed to the prevalence of female students in

the schools attended by the respondents. Additionally, the data shows that

more females responded to the survey questionnaire during the study

compared to males.

19
Grade level/section

Figure 4 presents the graphical distribution of the respondents’ Grade

level/section.

GRADE LEVEL/SECTION
ABM- WILEY; 2; 4%

ICT- BABBAGE; 9; 20%

HUMSS- HEIDEGGER; 22;

49%

HUMSS- SOCRATES; 12;

27%

HUMSS- HEIDEGGER HUMSS- SOCRATES ICT- BABBAGE ABM- WILEY

Figure 5. Graphical Distribution of Respondents’ Grade level/section.

Figure 5 shows the grade level or section of the respondents. HUMSS-

HEIDEGGER accounts for 49 percent (22). HUMSS-SOCRATES represents

27 percent (12). ICT-BABBAGE comprises 20 percent (9). Lastly, ABM-

WILEY makes up 4 percent (2) of the total of 45 respondents. Additionally, all

the respondents were chosen through random sampling.

Level of satisfaction among Grade 12 students with the food services

provided by the school canteen of Rotonda National High School.

20
 The following tables present the satisfaction levels among Grade 12

students with regards to the nutritional value, taste of food, price, cleanliness,

and the canteen staff provided by the school canteen at Rotonda National

High School.

Nutritional value

Nutritional value is the quality of nutrients present in the food and

beverages served at Rotonda National High School.

Table 3. The level of satisfaction among Grade 12 students in terms of

the nutritional value of the food served at the school canteen.

Item No. Statements Mean Adjectival

Description

1 Healthiness of the food 3.53 Satisfied

2 The contribution to good 3.42 Satisfied

health

3 The food standards of 3.27 Neither

DepEd orders

Mean 3.41 Satisfied

Table 3 displays the level of satisfaction among Grade 12 students in

terms of the nutritional value of the food served at the school canteen. The

overall nutritional value received a mean score of 3.41, indicating that the

students are generally satisfied with the nutritional value of the food served at

the school canteen. The healthiness of the food received the highest mean

score of 3.53, indicating that the food served at the canteen was healthy.

However, the compliance of the food with DepEd orders received a lower

21
mean score of 3.27. The students are uncertain whether the food served at

the canteen adheres to the DepEd standards. According to Foo and Tan

(2021), schools can contribute to fostering healthy eating habits and overall

well-being among students by prioritizing nutritious offerings that align with

dietary guidelines.

Taste of food

Taste is the sensory perception and subjective experience of the flavor

of the food and beverages served at the school canteen of Rotonda National

High School.

Table 4. Level of satisfaction of Grade 12 students in terms of

taste of the food served at the school canteen.

Item No. Statements Mean Adjectival

Description

1 The quality of the 3.64 Satisfied

ingredients used

2 The freshness of the food 3.40 Satisfied

3 The flavor of the food 3.60 Satisfied

Mean 3.55 Satisfied

Table 4. displays the level of satisfaction among Grade 12 students in

terms of the taste of the food served at the school canteen. The overall taste

of food received a mean score of 3.55, indicating that the students are

generally satisfied with the taste of the food served at the school canteen. The

quality of the ingredients used received the highest mean score of 3.64,

indicating that the students like the ingredients used in the food. However, the

22
freshness of the food received a lower mean score of 3.40. The students are

complaining that the food they serve is not fresh, hot, or new. According to

Smith and Brown (2022), the enhancement of sensory cues in dishes can

lead to a more enjoyable and fulfilling dining experience for individuals.

Price

Price is the cost or amount of money that is charged for the food and

beverages available for purchase at Rotonda National High School.

Table 5. Level of satisfaction of Grade 12 students with the price of food

served at the school canteen.

Item No. Statements Mean Adjectival

Description

1 The affordability of food 4.36 Very Satisfied

2 The weakly cost of food 3.78 Satisfied

3 The reason for the price 3.64 Satisfied

Mean 3.93 Satisfied

Table 5 displays the level of satisfaction among Grade 12 students with

the price of the food served at the school canteen. The overall price of food

received a mean score of 3.93, indicating that the students are generally

satisfied with the price of the food served at the school canteen. The

affordability of the food received the highest mean score of 4.36, indicating

that students are very satisfied with this aspect, and the food served at the

23
school canteen was affordable. However, the reason for the price received a

lower mean score of 3.64. This indicates that students are satisfied. There

was also a food that contained a high price because there were factors

affecting the food process and ingredients used. According to Salleh (2023),

optimizing pricing strategies can help businesses attract and retain these

customers, driving loyalty and growth in this competitive market.

Cleanliness

Cleanliness is the state of being clean and hygienic in the canteen area

of Rotonda National High School.

Table 6. Level of satisfaction of Grade 12 students with the cleanliness

of the school canteen.

Item No. Statements Mean Adjectival

Description

1 Segregation 2.51 Dissatisfied

2 Decorations 2.58 Dissatisfied

3 Canteen Serving line 2.62 Neither

Mean 2.57 Dissatisfied

Table 6 displays the level of satisfaction among Grade 12 students with

the cleanliness of the school canteen. The overall cleanliness received a

mean score of 2.57, indicating that the students are generally dissatisfied with

the cleanliness of the school canteen. The canteen serving line received the

24
highest mean score of 2.57, indicating that students are uncertain whether the

process or setup was good. However, segregation received a lower mean

score of 2.51. This indicates that students observed that the garbage was not

segregated at the school canteen. According to Galabo (2019), school

canteen cleanliness can improve overall student satisfaction and health.

Canteen staff

Canteen staff refers to the individuals who work in the canteen of

Rotonda National High School and are responsible for various tasks related to

food preparation, service, and management.

Item No. Statements Mean Adjectival Description

1 The neatness of the 3.38 Neither

canteen staff

2 The services of the 3.67 Satisfied

canteen staff

3 The behavior of the 4.27 Very Satisfied

canteen staff

Mean 3.77 Satisfied

Table 7. displays the level of satisfaction among Grade 12 students with

the school canteen staff.

Table 7 displays the level of satisfaction among Grade 12 students with

the school canteen staff. The overall canteen staff received a mean score of

25
3.77, indicating that the students are generally satisfied with the school

canteen staff. The behavior of the canteen staff received the highest mean

score of 4.27, indicating that students are very satisfied with the behavior of

the canteen staff and that the canteen staff are kind and friendly. However,

the neatness of the canteen staff received a lower mean score of 2.38. This

indicates that students observed issues with the appearance and cleanliness

of the staff, but they are still satisfied. According to Johnson and Lee (2020),

enhancing canteen staff attitudes towards customer service can meet diverse

preferences and increase customer satisfaction.

Best way to improve the school canteen services.

The best way to improve school canteen services involves discussing

effective strategies aimed at enhancing the quality, efficiency, and overall

experience of students at Rotonda National High School.

Table 8. Best way to improve the school canteen services.

Statement Frequency Rank

School canteen should improve the quality of 26 3

food.

School canteen should enhance the ambiance 22 4

of the canteen.

School canteen should provide comfortable 28 2

seating.

School canteen should offer affordable prices. 14 5

School canteen should offer a variety of food 34 1

options.

26
 Table 8 presents the best ways to improve the school canteen service

at Rotonda National High School. The rankings indicate that the top priority

was to offer a variety of food options, with a frequency of 34 that ranked first.

This highlights the students’ strong desire for a wider range of meal choices.

In second place, with 28 frequencies, is the importance of providing

comfortable seating. This indicates that students want a pleasant space to sit

and socialize in the canteen. Improving the quality of food ranks third, with 26

frequency, signifying that students value the taste, nutritional value, and

presentation of the meals. Lastly, the offer of affordable prices received the

lowest frequency of 14, indicating that the food served at the school canteen

was already affordable for students. Perignon (2023) supports the notion that

enhancing school canteens promotes student satisfaction through the

provision of nutritious meals, a pleasant dining environment, and the

promotion of healthy eating habits.

27
 CHAPTER V

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter summarizes the study and draws conclusions and

recommendations using the theory of the expectancy-disconfirmation model

based on the results and findings of the investigation. The study outlines the

satisfaction level of grade 12 senior high school students with the food

services offered by the school canteen at Rotonda National High School.

The findings were based on the data gathered, analyzed, and

tabulated. Conclusions were also made concerning the results and findings of

the study. Some of the recommendations from the results are also presented

to further enhance the study and be more significant among grade 12

students.

Summary

Food services in a school canteen play a crucial role in providing

nutritious meals to students, ensuring their well-being, and supporting their

28
academic performance. The majority of the respondents were female,

accounting for 62 percent (28), while males made up only 38 percent (17). In

terms of the grade level or section of the respondents, HUMSS-HEIDEGGER

accounted for 49% (22), HUMSS-SOCRATES represented 27% (12), ICT-

BABBAGE comprised 20% (9), and ABM-WILEY made up 4% (2), for a total

of 45 respondents.

The evaluated data indicated that most of the students in Grade 12 are

satisfied with the food services of the school canteen, with a mean score of

3.44. The students express contentment or fulfillment with the food services

provided by the school. The price of food received the highest mean score of

3.93. The student’s expressed contentment or fulfillment with the nutritional

value of the food was followed by the canteen staff’s mean score of 3.77. The

student’s express contentment or fulfillment with the school canteen staff. In

third place, the school canteen staff received a mean score of 3.55. The

student’s expression of contentment or fulfillment with the taste of the food. In

fourth place, the nutritional value received a mean score of 3.41. The

student’s expressed contentment or fulfillment with the nutritional value of the

food. Lastly, cleanliness received the lowest mean score of 2.57. The

students express a lack of contentment or fulfillment with the cleanliness of

the school canteen.

Additionally, the ranking of the best ways to improve the school

canteen service at Rotonda National High School. The offering of a variety of

food options received 34 votes, ranking first. In second place, providing

comfortable seating received 28 votes. In third place, improving the quality of

food received 26 votes. In the fourth place, the school canteen should

29
enhance the ambiance of the canteen. Lastly, the school canteen should offer

affordable prices, ranking last.

Conclusion

Based on the findings of the study, the following conclusions were formulated.

The level of satisfaction among Senior High School students regarding the

school canteen can be summarized as follows:

Students express contentment with the nutritional value of the food.

However, there is uncertainty regarding whether the food served at the

canteen adheres to the DepEd standards. This indicates that while students

find the food satisfying, they are unsure if it is based on the DepEd nutritional

guidelines.

Students express contentment or fulfillment with the food services

provided by the school. However, the food offered at the school canteen is

perceived to lack freshness, which affects the overall satisfaction with its

taste. This indicates that while students find the food satisfying, the food they

serve is not fresh, hot, or new.

Students express contentment with the price of food served in the

school canteen. The affordability of the food at the canteen is ranked

positively, as it fits the students’ budget and is considered affordable.

However, there were also products that had a higher price due to factors

affecting the food process and ingredients used.

Students express a lack of contentment or fulfillment with the food

services provided by the school. Students observed that the garbage was not

segregated at the school canteen. The freshness of the food and the

30
neatness of the staff received lower mean scores. This indicates that they

were related to the unclean canteen and contributed to their dissatisfaction.

Students express contentment with the price of food served in the

school canteen. However, while the canteen staff were perceived as kind and

friendly, students observed issues with the appearance and cleanliness of the

staff. This indicates that students don’t have a problem with the attitude of the

canteen staff, but they have concerns about the appearance of the canteen

staff.

The most effective strategies for improving school canteen services

include offering a variety of food options, providing a pleasant space for

students to sit and socialize, improving the quality of food, enhancing the

ambiance of the canteen, and ensuring affordable prices. These rankings

indicate that students have a strong desire for a wider range of meal choices,

a pleasant dining environment, and reasonable prices at the school canteen.

Recommendation

The result from the salient findings of this study and the conclusion

reached, the following recommendations were presented:

1. The results highlight that students expressed satisfaction with the

nutritional value of the food offered at the school canteen. However,

there is room for improvement in meeting the food standards set by

DepEd, which received a moderate level of satisfaction. To enhance

student satisfaction, it is recommended that canteen staff focus on

offering nutritious meals and ensuring they are knowledgeable about

these standards. This can be achieved by providing training and

31
 resources to the staff to improve their understanding of nutritional

guidelines and the importance of serving balanced meals.

2. The findings indicate that students were satisfied with the taste of the

food provided at the school canteen. However, there was a moderate

level of satisfaction regarding the freshness of the food. To maintain

the freshness and quality of the food, it is suggested that the food be

cooked on-site at the school, ensuring that it is prepared fresh. This

can be achieved by investing in a kitchen facility at the school canteen

and hiring trained cooks who can prepare meals on-site using fresh

ingredients.

3. The findings indicate that students expressed a high level of

satisfaction with the pricing of the food provided at the school canteen.

However, the rationale behind this satisfaction received a moderate

level of approval. In order to sustain and meet the students’

satisfaction with the food prices, the canteen staff can take into

account the students’ budgets and strive to ensure affordability by

refraining from using expensive ingredients. Furthermore, the

implementation of value meal options or student discounts can

contribute to augmenting affordability and overall student satisfaction.

4. The findings indicate that students expressed dissatisfaction with the

cleanliness of the school canteen, with the lowest dissatisfaction

observed in waste segregation. To enhance student satisfaction with

cleanliness, it is important for the school canteen to prioritize

cleanliness and hygiene practices. This can be achieved by

implementing regular cleaning schedules and ensuring the availability

32
 of separate trash cans for waste segregation. By prioritizing these

practices, the canteen staff can contribute to improving the overall

cleanliness of the facility and ultimately enhance student satisfaction.

5. The results reveal that students expressed satisfaction with the

performance of the canteen staff at Rotonda National High School.

However, the level of satisfaction regarding the neatness of the school

canteen was found to be moderate. To further enhance student

satisfaction, it is recommended that the canteen staff prioritize their

appearance and uphold high standards of cleanliness and hygiene.

This entails maintaining personal hygiene and diligently cleaning and

organizing the canteen area. By adhering to these practices, the

canteen staff can contribute to elevating the overall neatness of the

facility and potentially bolstering student satisfaction.

6. According to the ranking, offering a wide variety of food options is

identified as the most effective strategy for improving school canteen

services. This study suggests that canteen vendors prioritize

diversifying their offerings and avoid duplicating products already

available in the market. Instead, they can strive to provide unique and

diverse food options that cater to the diverse preferences of the

students. Conducting thorough market research to understand the

students’ preferences and regularly introducing new and exciting menu

items is highly recommended.

7. Additionally, the ranking highlights the importance of providing a

seating area in the school canteen. This study suggests that Rotonda

National High School consider establishing a dedicated space where

33
 students can comfortably rest during recess or lunchtime. This can be

accomplished by creating a designated area equipped with tables and

chairs or by exploring outdoor seating options, depending on the

available space and resources.

8. Quantitative research was conducted to gain a deeper understanding

of student satisfaction. This type of research provided valuable

insights and perspectives from students, allowing for a more

comprehensive understanding of their experiences and preferences.

9. For future studies, it is recommended to explore different settings and

respondents or investigate additional variables to further expand

knowledge in this area. By conducting similar studies in varied

contexts, researchers can gain a broader understanding of the factors

that influence student satisfaction with school canteen services.

REFERENCES

Abduljabbar, R., Ala-an, K. D., Baluran, K., Fuentes, K. A., Garde, K.,
Montaño,E., Robles, A. R., Solocasa, C. A., Unay, R. (2023). Canteen
Service Quality and Satisfaction of Grade 12 ABM Students in KNCHS-
SHS. Koronadal National Comprehensive Senior High School,
Koronadal City, Province of South Cotabato, 53.

Altamero, J. M., Chiang, L. B., Codera, A. G. Y., & Pagaduan, F. V. P. (2019).

Level of Satisfaction on the Food and Services Offered at the Food
Court of Bestlink College of the Philippines. Ascendens Asia
Singapore–Bestlink College of the Philippines Journal of
Multidisciplinary Research, 1(1).

Foo, L. H., & Tan, Y. J. (2021). Assessment of Food Quality in School

Canteens: A Comparative Quantitative Study between Primary and
Secondary Schools in Malaysia. Nutrients, 13(9), 3009.

Galabo, N. R. “Canteen service quality and student satisfaction.” International

34
 Journal of scientific and technology research 8, no. 6 (2019): 114-126.

Hale, J. (2018). The 3 Basic Types of Descriptive Research Methods. Psych

Central. Retrieved from https://psychcentral.com/health/the-3-basic-
types-of-descriptive-research-methods

Johnson, B., & Lee, C. (2020). “Consistency in Canteen Staff Behavior and
Customer Satisfaction.” International Journal of Food Service
Management, 15(2), 87-98.

Kano, N., Seraku, N., Takahashi, F., & Tsuji, S. (1984). Attractive quality and
must-be quality.

Oliver, R. L. (1980). A cognitive model of the antecedents and consequences

of satisfaction decisions. Journal of marketing research, 17(4), 460-
469.

Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A

multiple-item scale for measuring consumer perceptions of service
quality. Journal of Retailing, 64(1), 12-40.

Perignon, M., Lepiller, O., Intoppa, B., Valette, E., Roudelle, O., & Wood, A.
(2023). The role of school canteens in building more sustainable food
systems. In CHAP (Ed.), The role of school canteens in building more
sustainable food systems (pp. 77-100). Doi:10.4324/9781003285441-5

Raihen, M. N., Akter, S., & Sardar, M. N. (2023). Food Satisfaction among
Students: A Study of Present Public University Students in
Bangladesh.

Salleh, M., Kutut, M., Norsalim, P., & Shariff, S. (2023). Price, Service Quality
and Food Quality: Which has the most Influence on Malaysian
Customers Purchase Behaviour of Fast Food? International Journal of
Academic Research in Business and Social Sciences, 13.

Sharma, P., Singh Yadav, S., & Menon, K. (2019). A Review of the Nutritional
Quality of School Canteen Foods in South Asia. Indian Journal of
Public Health Research & Development, 10, 1600.

Smith, J., & Brown, A. (2022). The role of sensory perception in food
enjoyment. Journal of Culinary Science, 8(2), 145-162.

35
36
 APPENDICES

APPENDIX A

SURVEY QUESTIONNAIRE

Date: _____________________

__________________________

__________________________

Sir/Ma’am

The researcher is conducting a study titled “Grade 12 Senior High

school Students' Satisfaction with the Food Services provided by the

School Canteen of Rotonda National High school.” This study aims to

assess and analyze the students’ satisfaction level at Rotonda National High

37
School regarding the food quality, price, and cleanliness of the school canteen

food, facility, and staff. This study will also propose potential actions to

enhance the canteen services.

Regarding this, we would like your permission to ask your students to

participate by responding to our questionnaire.

You may be confident that all data obtained from it will be handled with

the utmost discretion.

Thank you.

Respectfully yours,

CHATTO, ELLA

ESPINOSA, ANGELENE

MAQUILING, KRISLYN JANE

OLIVAR, NERIZA ERICH

SORONGON, AGUSTIN JR

Researchers

JEMARIE L. PUGOY

Adviser

PART I. RESPONDENTS PROFILE

Name (optional) _____________________________

Grade Level/Section: _______________________

Sex: _______________________

38
Part II. DIRECTIONS: Please check and rate the RNHS canteen based on

the Level of Satisfaction.

1- Very Dissatisfied 2- Dissatisfied 3- Neither 4- Satisfied 5- Very

Satisfied

5 4 3 2 1

Nutritional Value

1. Healthiness of the food

2. The contribution to good health

3. The food standards of DepEd orders

Taste of Food

1. The quality of the ingredients used

2. The freshness of the food

3. The flavor of the food

Price

1. The affordability of food

2. The weakly cost of food

3. The reason for price

Cleanliness

1. Segregation

2. Decorations

3. Canteen Serving line

Canteen Staff

1. The neatness of the canteen staff

39
 2. The attitude of the canteen staff

3. The behavior of the canteen staff

Part II. DIRECTIONS: Please choose in the following statement and

check the best way to improve the school canteen services.

o The school canteen should improve the quality of the food.

o The school canteen should enhance the ambiance of the canteen.

o The school canteen should provide comfortable seating.

o The school canteen should offer affordable prices.

o The school canteen should offer a variety of food options.

APPENDIX B-1

CURICULUM VITAE

AGUSTIN S. SORONGON JR.

Brgy. Rotonda City of Koronadal

Sorongonagustin8@gmail.com

Gender: Male

Date of Birth: August 8, 2005

Place of Birth: Allah Valley Medical Specialists’ Center, Inc.

40
Religion: Roman Catholic

Citizenship: Filipino

Father’s Name: Agustin S. Sorongon Sr.

Mother’s Name: Jocelyn S. Sorongon

______________________________________________________________

CAREER OBJECTIVE

Utilize my artistic skills and passion for making art and teaching to inspire and

educate others through creative expression.

_____________________________________________________________

PERSONAL SKILLS

 Drawing

 Teaching

_____________________________________________________________

EDUCATION

PRIMARY Columbio Central Elementary School,

Sultan Kudarat

S.Y 2017-2018

SECONDARY Columbio National High School,

Sultan Kudarat

S.Y 2021-2022

41
 APPENDIX B-2

ANGELENE A. ESPINOSA

Brgy. Rotonda City of Koronadal

Angeleneespinosa007@gmail.com

Gender: Female

Date of Birth: March 05, 2005

Place of Birth: Provincial Hospital City of Koronadal

Religion: Roman Catholic

Citizenship: Filipino

Father’s Name: Flaviano Cadiente Espinosa Jr.

Mother’s Name: Marilyn Abao Espinosa

_____________________________________________________________

CAREER OBJECTIVE

42
seek challenging opportunities where I can fully use my skills for the success

of the organization.

_____________________________________________________________

PERSONAL SKILLS

 Hardworking

 Hospitable

_____________________________________________________________

EDUCATION

PRIMARY Rotonda Elementary School,

Koronadal City

S.Y 2017-2018

SECONDARY Rotonda National Higschool

Koronadal City

S.Y 2021-2022

43
 APPENDIX B-3

NERIZA ERICH E. OLIVAR

Brgy. Rotonda City of Koronadal

nerizaericholivar@gmail.com

Gender: Female

Date of Birth: March 7, 2006

Place of Birth: Cotabato Regional and Medical Center

Cotabato City

Religion: Roman Catholic

Citizenship: Filipino

Father’s Name: Eduardo J. Olivar

Mother’s Name: Nereza E. Olivar

_____________________________________________________________

CAREER OBJECTIVE

Dedicated professional with a strong analytical mindset and a passion for

problem-solving, seeking opportunities to apply expertise in data analysis and

project management to drive success in a dynamic work environment.

44
_____________________________________________________________

PERSONAL SKILLS

 Hardworking

 Listening

_____________________________________________________________

EDUCATION

PRIMARY PC HILL ELEMENTARY SCHOOL,

COTABATO CITY

S.Y 2017-2018

SECONDARY CNHS- ANNEX PC HILL SITE,

COTABATO CITY

S.Y 2021-202

45
 APPENDIX B-4

ELLA JOY B. CHATTO

Brgy. Rotonda City of Koronadal

ellajoychatto@gmail.com

Gender: Female

Date of Birth: September 21, 2006

Religion: Roman Catholic

Citizenship: Filipino

Father’s Name: Leo Arnel Etulle Chatto Sr.

Mother’s Name: Norie Boteres Bataga

CAREER OBJECTIVE

To seek some opportunities where my skills and experience can be

utilized to contribute to the success of the organization.

PERSONAL SKILLS

 Problem solving

 Critical thinking

 Leadership

EDUCATION

46
PRIMARY: Esperanza Elementary High School

Koronadal City

S. Y 2017- 2018

SECONDARY: Koronadal National Comprehensive High School

Koronadal City

S. Y 2021- 2022

APPENDIX B-5

47
KRISLYN JANE H. MAQUILING

Brgy. Rotonda City of Koronadal

Khmaquiling16@gmail.com

Gender: Female

Date of Birth: October 16, 2006

Place of Birth: Sitio Tapok Moloy Surallah South Cotabato

Religion: Alliance

Citizenship: Filipino

Father’s Name: Marilyn H. Maquiling

Mother’s Name: Areney C. Maquiling

_____________________________________________________________

CAREER OBJECTIVE

To pursue a fulfilling and successful career in a field that aligns with my

passions and allows me to continuously grow and learn.

_____________________________________________________________

PERSONAL SKILLS

 Dancing

 Coocking

_____________________________________________________________

EDUCATION

PRIMARY Topok Integrated School

Surallah South Cotabato

S.Y 2017-2018

SECONDARY Topok Integrated School

48
 Surallah South Cotabato

S.Y 2021-2022

49