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GRADE 12 SENIOR HIGH SCHOOL STUDENTS’

SATISFACTION LEVEL WITH THE FOOD SERVICES
PROVIDED BY THE SCHOOL CANTEEN OF
ROTONDA NATIONAL HIGH SCHOOL

HUMANITIES AND SOCIAL SCIENCES (HUMSS)

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Researcher:

CHATTO,
ELLA
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Researcher:

ESPINOSA,
ANGELENE
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Researcher:

MAQUILING,
KRISLYN JANE
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Researcher:

OLIVAR,
NERIZA ERICH
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Researcher:

SORONGON JR.
AGUSTIN
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INTRODUCTION

According to Salleh, Kutut, Norsalim, and

Shariff (2023), 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.

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INTRODUCTION

 Raihen, Akter, and Sardar (2023) found

that staff behavior, food quality, price,
responsiveness, and cleanliness were
significant factors influencing
satisfaction in northwestern
Pennsylvania, United States.

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INTRODUCTION

 Altamero, Chiang, Codera, and

Pagaduan (2019) found that both
HUMSS teachers and Grade 12
HUMSS students had a moderate
level of satisfaction with the price,
sanitation, and nutritional value of the
food.

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INTRODUCTION

 Abduljabbar et al. (2023) found that

canteen vendors maintain cleanliness
standards and produce delicious food,
resulting in high satisfaction rates
among ABM senior high school
students.

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INTRODUCTION
RESEARCH GAP
There are some concerns raised by students
regarding the nutritional value, taste of the
food, price, cleanliness, and canteen staff.
These issues can have an impact on the
students’ health and concentration and may
even lead to unhealthy eating habits, such as
skipping meals.
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INTRODUCTION

PURPOSE (GAP FILL)

 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 and well-being.

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 CONCEPTUAL FRAMEWORK
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SCHOOL CANTEEN SERVICES

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

4 Figure 1: Conceptual Framework of the study

 STATEMENT OF THE PROBLEM
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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
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 STATEMENT OF THE PROBLEM
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This study aims to answer the following research questions:

2. What is the level of satisfaction among Senior High

Students regarding the school canteen in terms of:

2.1. Nutritional value; 2.5. Canteen staff

2.2. Taste of food; 2.4. Cleanliness; and
2.3. Price;
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 STATEMENT OF THE PROBLEM
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This study aims to answer the following research

questions:

3. What are the most effective strategies for improving

school canteen services?

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

• The school canteen should enhance the ambiance of the
canteen.
• The school canteen should provide comfortable seating.

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 STATEMENT OF THE PROBLEM
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This study aims to answer the following research

questions:
3. What are the most effective strategies for improving
school canteen services?
• The school canteen should offer affordable prices.
• The school canteen should offer a variety of food
options.

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 SIGNIFICANCE OF THE STUDY
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This study aims to yield benefits to the following individuals:

Canteen vendors
Future researchers
School Administration
Students
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 Scope
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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.

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METHODOLOGY

RESEARCH Quantitative – descriptive research

DESIGN design

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LOCATION Grade 12 classrooms at Rotonda National High
OF THE School, located in Purok Quezon, Barangay
STUDY Rotonda, Koronadal City, South Cotabato.
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METHODOLOGY

Grade 12 Senior High School students from

RESPONDENTS four sections: AMB-Wiley, ICT-Babbage,
OF THE STUDY HUMSS-Heidegger, and HUMSS-Socrates.

12 The researcher used a questionnaire to gather

DATA
GATHERING
and analyze data related to the school canteen
INSTRUMENTS services.
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METHODOLOGY

Statistical methods such as calculating the

STATISTICAL mean to describe the satisfaction levels.
TREATMENT

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 DATA
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GATHERING PROCEDURE

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Figure 3. Flow process in Data Gathering

 RESULTS
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AND DISCUSSION

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

nutritional value of the food served at the school canteen

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 RESULTS
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AND DISCUSSION

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

food served at the school canteen.

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 RESULTS
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AND DISCUSSION

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

served at the school canteen.

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 RESULTS
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AND DISCUSSION

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

school canteen.

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 RESULTS
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AND DISCUSSION

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

25 canteen staff
 RESULTS
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AND DISCUSSION

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

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 CONCLUSION
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PRICE -The affordability of the food at the canteen is

29 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

CANTEEN STAFF -students don’t have a

problem with the attitude of the canteen
staff, but they have concerns about the
appearance of the canteen staff.
 CONCLUSION
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29 TASTE OF FOOD -while students find the food

satisfying, the food they serve is not fresh, hot, or
new.
NUTRITIONAL VALUE - while students find the
food satisfying, they are unsure if it is based on the
DepEd nutritional guidelines.
 CONCLUSION
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29 CLEANLINESS -Students observed that the

garbage was not segregated at the school canteen.
The freshness of the food and the neatness of the
staff received lower mean scores. This indicates
that they were related to the unclean canteen and
contribute to their dissatisfaction.
 RECOMMENDATIONS
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31 1. It recommended that canteen staff focus on

offering nutritious meals and ensuring they are
knowledgeable about the standards of DepEd
orders.

2. It is suggested that the food be cooked on-

site at the school, ensuring that it is prepared
fresh.
 RECOMMENDATIONS
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3. The canteen staff can take into account the

31 students’ budgets and strive to ensure
affordability by refraining from using expensive
ingredients.
4. It is important for the school canteen to
provide separate trash cans for waste
segregation and prioritize cleanliness and
hygiene practices.
 RECOMMENDATIONS
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5. It is recommended that the canteen staff

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prioritize their appearance and uphold high
standards of cleanliness and hygiene. This
entails maintaining personal hygiene and
diligently cleaning and organizing the canteen
area.
 RECOMMENDATIONS
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6. This study suggests that canteen vendors prioritize

32 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.
7.This study suggests that Rotonda National High School
consider establishing a dedicated space where students
can comfortably rest during recess or lunchtime.
 RECOMMENDATIONS
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8. This type of research provided valuable insights

32 and perspectives from students, allowing for a more
comprehensive understanding of their experiences
and preferences.

9. By conducting similar studies with varied

contexts, researchers can gain a broader
understanding of the factors that influence student
satisfaction with school canteen services.
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END OF PRESENTATION

GRADE 12 SENIOR HIGH SCHOOL STUDENTS’

SATISFACTION LEVEL WITH THE FOOD SERVICES
PROVIDED BY THE SCHOOL CANTEEN OF ROTONDA
NATIONAL HIGH SCHOOL

HUMANITIES AND SOCIAL SCIENCES (HUMSS)