St. Joseph College of Cavite, Inc.

SENIOR HIGH SCHOOL

Assessing the Level of Satisfaction of Senior High School Students To the Amount of
the Service and Quality of Food and Beverages at St. Joseph College of Cavite Inc.
Academic Year 2023 - 2024

A Research Project Presented to the Faculty of the Senior High School Technical
Vocational & Livelihood Strand St. Joseph College of Cavite, Inc. Cavite City

Presented by:
Agawa, James Francis E.
Antiquiera, John Christopher E.
Delos Santos, Chrisjohn Angelo
Talwar, Sultan S.
Zaragoza, Gio Junel S.

Submitted to:
Mr. Joseph Boyd Amorado
2024

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TABLES OF CONTENT

Abstract………………………………………………………………………………...4

Acknowledgement……………………………………………………………………..4

Chapter I…………………………………………..…………………………………..6

Background of The Study……………………………………………………………...6

Statement of the Problem………………………………………………………………6

Hypothesis……………………………………………………………………………...7

Purpose of the Study………………………………………………………………...….7

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

Definition of Terms……………………………………………………………………..8

Conceptual Framework…………………………………………………………………9

Scopes and Delimitation………………………………………………………………..10

Chapter II………………………………………………………………………..…….12

Introduction……………………………….…………………………………………….12

Foreign Literature………………….……………………………………………………12

Local Literature…………………………………………………………………………14

Chapter III…………………………..…………………………………………………18

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

Research Tool………………………………………………………………………......18

Collection Procedure…………………………………………………………………....19

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Sampling……………………………………………………………………………….19

Research Analysis……………………………………………………………………...19

Ethical Consideration……………………………………………………………….….20

Chapter IV…………………………………………………………………………….21

Table I. Profile of the respondents………………………………………………….…..21

Chapter V……………………………………………………………………………...29

Conclusion……………………………………………………………………………...29

Recommendation…………………………………………………………………….…29

References……………………………………………………………………………...30

Appendices………………………………………………………………………….…32
Appendix A (Resume of the Researchers)…...……………………………...…………32
Appendix B (Research Questionnaire)....………………………………………………38
Appendix C (Consent Letter)…………………………………………………..………43
Appendix D (Gap Table).......…………………………………………………………..44

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ABSTRACT

This quantitative research study aims to assess the level of satisfaction of senior high
school students at St. Joseph College of Cavite, Inc. Regarding the quality and quantity of
food beverages provided inside the institutions. Providing structured questionnaires to
gather data and the needs to satisfy senior highschool students in St. Joseph College of
Cavite Inc. The study seeks to identify the factors that influence students' satisfaction,
which includes food variety, taste, pricing, and overall dining experience. A structured
survey will be conducted to collect data from a sample of students, and the findings will
be analyzed to determine the general satisfaction level and to provide insights for
potential improvements. This study addresses the importance of student well-being and
campus amenities, shedding light on the role of food services in enhancing the overall
educational experience. The total of the respondents that have been gathered in Google
Forms are 115.

ACKNOWLEDGEMENT

The Researchers would like to thank The Lord for guidance, motivation, and
protection that The Lord gave to Researchers until the end of this Research project.

The Researchers would also like to show gratitude to The Research teacher, Mr.
Joseph Boyd Amorado for showing continuous support, effort, patience, motivation and
immense knowledge to help the researcher throughout this Project.

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To Parents, who continuously supported The Researchers financially to accomplish

this study and for their guidance. Inspiring them throughout their lives, a special
gratitude for parental support and guidance the researcher receives from their parents.

For the statistician, who continuously helps the researcher to accomplish this study
and gives support, guide, and patience towards the researchers to discuss the topics.

The researchers would also like to express their appreciation to their professors Ms.
Ma Nenita Shanda Aratan for her trust, advice, support, patience, and guidance for all the
things the researchers have done from the start and to completion of this topic.

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CHAPTER I

BACKGROUND OF THE STUDY

In school canteens Students will have access to lunch service as a result, and
working parents who cannot make lunch food for their children. The canteen also sells
school supplies to Students who have a lack of school supplies. Having canteen in
schools is important to students because most students do not bring their food for their
lunch or health break.

“Service quality in school canteens refers to the level of satisfaction students have
with the canteen's offerings and overall experience. It encompasses factors such as
tangibility, assurance, reliability, responsiveness, empathy, canteen ambiance, cleanliness,
facilities, features, and prices”. (SCISPACE, 2023 p1)

STATEMENT OF THE PROBLEM

1. What is the level of satisfaction of Senior High School students in terms of:

1.1 Quality of the food

1.2 Amount of serving food served to the students

2. What is the average level of satisfaction of students at St. Joseph College of

Cavite, Inc.

3. What Recommendation can you suggest using your study?

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HYPOTHESIS

● Senior high school students are generally satisfied with the cost and accessibility
of the food beverages provided at the institute's cafeteria.
● All of these elements work together to influence how satisfied students are with
the cafeteria's offerings overall.

PURPOSE OF THE STUDY

General Objectives
To evaluate the satisfaction of Senior High School students with the quantity and quality
of food and beverages offered at St. Joseph College of Cavite, Inc.

Specific Objectives
To determine the overall satisfaction level of Senior High School students with the
variety and taste of food and beverages available within St. Joseph College of Cavite, Inc.
To identify specific factors that contribute to student satisfaction or dissatisfaction with
the food and beverage options on campus, such as pricing, menu variety, and food
quality.
To assess whether there is a correlation between students' satisfaction with the food and
beverage offerings and their overall academic and well-being experiences within the
institution.

SIGNIFICANCE OF THE STUDY

● Student:
Understanding students' satisfaction with food and beverages contributes to their
overall well-being, influencing physical health, ensuring health and development
by providing them with a variety of balanced and nutritious meals, which could
potentially have an effect on their academic performance. Students can have an
overview about this Research to be able to identify the specific changes or
improvements in the institution's food services. This empowers them to actively
participate in shaping their educational environment.

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● Canteen Staff:
Allows them to improve the menu, enhance customer loyalty, stay competitive,
streamline operation, and ensure financial success.

● Administrators:
This study will aid the school administrators to be aware of what to improve
inside the institution

● Future Researcher:
Allowing researchers to evaluate the changes in student's satisfaction over time
and in response to potential interventions or improvements. Future researchers
can compare the results of this study with similar topics in different institutions,
encouraging a broader understanding of factors influencing student satisfaction
with food and beverages, future researchers can as well be aware of the previous
study's positive and negative response from the students in the institution.

DEFINITION OF TERMS

Level of Satisfaction - The act of fulfilling the student's needs, desire, appetite, and
expectation by the food and beverages available inside the school.

Students - Department of Education (DepEd) defines Senior High School Students as

students who are globally competitive due to the program that they are enrolled in.
The researchers defined this as the students in Grade 11 and 12 who determined the
general satisfaction level and provided insights for potential improvements of the school
canteen.

Amount of Serving - It is essential for the researchers to know the amount of serving
that the canteen serves to students. To know if the canteen needs to increase or decrease
the portion size of the food.

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Food - The Food that is provided by the school to sell to students and used to determine
the satisfaction level of students on what they consume.

Beverages - Beverage is a type of drink that can be consumed by the students who
bought beverages inside the institution.

CONCEPTUAL FRAMEWORK

INPUT PROCESS OUTPUT

● Senior High School ● Questionnaires ● Assessing the

Student ● Data Gathering Level of
Understanding how ● Data Analysis Satisfaction of
Inside the Institution Senior High
contributes to School Students
addressing students' To the Amount of
needs, particularly the Service and
those lacking lunch Quality of Food
● Satisfaction of food and Beverages at
inside the Institution St. Joseph
College of Cavite
Inc. Academic
Year 2023 - 2024

Fig 1. Conceptual Framework

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In the input phase, data were collected to understand the satisfaction of students

towards the amount and quality of food and beverage at St. Joseph College of Cavite Inc.

This involves investigating the academic and well being experiences. Additionally the

research focused on understanding the primary purpose behind Senior High School

Student’s Satisfaction of Food and Beverage.

For the process phase, it included questionnaires that utilized the statistical treatment

of data.

In the Output phase, This includes the potential of benefits after interpreting the result

of the study, additionally, the researchers will be able to determine how satisfied the

students are with these aspects of their Institution.

SCOPES AND LIMITATION

This study concentrates on assessing the satisfaction of Senior High School students

at St. Joseph College, Inc., considering demographics like age, gender, and grade level. It

specifically evaluates on-campus food and beverage services, encompassing the cafeteria

and designated dining areas.

The primary focus is on parameters such as taste, variety, portion size, cleanliness,

and the overall dining experience. The timeframe is limited to a specific academic year to

capture variations in preferences over time.

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The assessment excludes satisfaction with food and beverages obtained outside the

college premises. It does not extend to other campus facilities, faculty and staff

perspectives, or external economic factors influencing purchasing power. The study does

not extensively analyze long-term trends or historical data, providing a snapshot within a

specific academic year.

Additionally, it does not delve deeply into the formulation of institutional policies,

focusing on actionable feedback for service improvements.

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CHAPTER II

INTRODUCTION

This research is based in St. Joseph College of Cavite, Inc. The researchers are

focusing on the satisfaction of senior high school students, the amount and quality of

food beverages inside the campus. The researcher wants to examine if the students are

satisfied with the quality of the food and beverages that are provided by the canteen

management. In addition, the researcher included if the management is approachable at

the concerns of students and others.

FOREIGN LITERATURE

According to Akter, Raihen & Sardar (2023) “This study's primary goal is to

examine the characteristics of public university canteen food service. A saying goes,

"Health is riches." Therefore, it not only helps them to clear their minds but also enables

them to focus on their studies, families, and careers.” (p. 1-18)

Based on Amalia, Katmawanti, Kurniawan, Fauzi & Paramita (2023) “There were

several problems in terms of student satisfaction with the food service. This study aimed

to determine the relationship between food satisfaction with energy and macronutrients

intake. The method used was quantitative with a cross sectional study design. The sample

in this study consisted of 96 female students from the junior high school level and from

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high school students and the sample selection used simple random sampling. The data

analysis technique used the Spearman correlation test. The results obtained from this

study indicate that 52.1% of respondents were satisfied with the organization of food at

the Islamic boarding school, while 47.9% were dissatisfied. The energy intake of most of

the respondents was in the less category (56.6%), carbohydrate intake was in the more

category (80.2%), very less protein intake (56.3%), and less fat intake (75%).” (p. 10)

"A cafeteria is a restaurant whose role is to serve food and beverages to customers

in return for monetary transactions, either paid before or after the meal. While customer

satisfaction is a measurement of service or product supplied by a cafeteria whether it

meets, meets, or surpass customer satisfaction.” (Abdullah, Misiran, & Yusof, 2022 p.15)

Based on Auckland, & et al (2021) "Food insecurity and poor access to healthy

food is known to compromise tertiary studies in university students, and food choices are

linked to student perceptions of the campus food environment."(para 1)

“Life satisfaction and satisfaction with food-related life (SWFoL) are associated with

healthy eating habits, family interaction around eating and family support. The present

study evaluates the relationship between SWFoL and satisfaction with family life

(SWFaL), and their relationship with life satisfaction in university students. A high

positive relationship was identified between intangible family support and students’

SWFaL, which would have a mediating role between intangible support and life

satisfaction. Using multi-group analysis, a moderator effect of gender was not found.

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These findings suggest that improving SWFoL, SWFaL and intangible family support is

important for both female and male students.” (Denegri & et al 2017 para 1)

LOCAL LITERATURE

“The study aimed to understand the level of satisfaction of the Senior High School

students on the food service provided by the school canteen of Caluluan High School.

The data gathered from this study will provide information for the canteen staff to be

aware of the food being served especially on the methods of preparation and cooking,

food handling practices and types of service, students’ preferences to different food

attributes and the nutritive value of food being served as analyzed by nutritionists. The

findings of this study will serve as a reference to improve canteen management.” (J, Dela

Cruz & et al 2018 p.3)

"According to some global related studies, most of the school councils make the

financial decisions of everyday life in the schools as used by the employees and the

students, in addition, the governing councils might have the authority to manage and

engage the canteen services to empower and raise their funds. According to Bartleby

Research (2014), the prices are not enough or adequate to sell the products." (Lorraine

Manaig, 2022 para 2)

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Based on Natividad, Ruiz, Soriano & Teodoro (2019) “CityAbstractWith the

implementation of DepEd Order No.13, unhealthy food and beverages choices were

removed from schools and in offices. This change in food choices may be for the

betterment and improvement of people’s health, but it would also restrict them from food

choices that could bring them happiness, comfort, and satisfaction. Thus, it is imperative

to see how the Senior High School students of St. Mary’s College Quezon City are

satisfied with the food being served in the canteen. A descriptive design was used; a

self-administered survey form was given out to the Senior High School students. The

study recommends that St. Mary’s College Quezon City should consider adjusting the

prices of the food since most of the students think it is too expensive. The serving sizes

should also be changed because a majority of students are not happy with the serving

sizes in the canteen. The canteen cooks shouldn’t worry about the taste of the food and

because the results show that a majority of the students are happy with the food’s flavor.”

(para 1)

According to Galabo (2019) “The purpose of the study was to determine the

relationship between canteen service quality and student satisfaction at Mintal

Comprehensive High School, Mintal, Tugbok, Davao City, Philippines. The research

used a non-experimental descriptive correlational research with a total of 200 Grade 11

respondents who were randomly selected. The statistical tools used were the mean,

Pearson Product-Moment Correlation (Pearson r) and regression analysis. The indicators

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of canteen service quality were tangibility, assurance, reliability, responsiveness, and

empathy. Student satisfaction was based on the canteen ambiance, cleanliness, facilities,

features, and prices. The findings revealed that canteen service quality as perceived by

the students is moderately satisfactory and the student satisfaction was moderate.” (para

1)

Based on Cachila (2016) “The research is focused on determining the Students'

Satisfaction on the Food Service Rendered by the KSEAN Cafeteria. The study will

utilize a descriptive and quantitative method. The study was conducted in Cebu Doctors'

University Canteen located in Mandaue City, Cebu, Philippines. A researcher made tool

was administered to the students officially enrolled in the said university regardless of

course and year who have availed food service of KSEAN cafeteria during noontime.

The profiles of the students were distributed according to college. The highest number of

respondents came from the College of Arts and Sciences with a frequency of 198

followed by 92 respondents from the College of Allied Medical Sciences. The students

from other colleges were rehabilitative sciences, 77; nursing, 16; Dentistry, 9; Senior

High, 6; and Medicine, 1. The results by year level are as follows, 4th year, 164; 3rd year,

136; 2nd year, 88; 1st year, 11; and 5th year, 3. A total of 403 respondents participated in

the study where 226 are female respondents while 177 are male respondents. The mean

ratings were presented through different categories and interpretations. Grooming of the

food servers has a mean score of 3.5 which was interpreted as moderately satisfied,

cleanliness of eating utensils 3.4, price 3.1, queuing 3.3, cafeteria premises 3.3, efficient

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service 3.6, food quality 3.9, availability of condiments and napkins 2.9, interpersonal

communication skills 2.5. Lastly the grand mean acquired a mean score of 3.9 which was

interpreted as moderately satisfied. The results of the study showed that 183 of the

respondents were merely satisfied, 135 students moderately satisfied, 56 students were

highly satisfied and 29 students were less satisfied. It can be seen that there are a greater

number of students who are satisfied and moderately satisfied with the food service

rendered by KSEAN cafeteria. To sum up all the foregoing, it has been established in this

research that KSEAN cafeteria is well patronized by the Cebu Doctors' University

students, particularly for academic year 2016-2017, due mainly to their good quality of

food service.” (para 1)

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CHAPTER III

PARTS OF RESEARCH METHODOLOGY

RESEARCH DESIGN

This Research Study used Quantitative descriptive to quantitatively analyze the level of

satisfaction of Senior High School Students towards the amount and quality of Food

beverages inside of St. Joseph College, Inc. According to QuestionPro (2024)

“Quantitative research is a structured way of collecting and analyzing data from various

sources. Its purpose is to quantify the problem and understand its extent, seeking results

that someone can project to a larger population.” (para 1) The overall information will

include different opinions of students that can give benefits. In this study Survey

questionnaires will be used to examine the number of students.

RESEARCH TOOL

This study chose a self made survey questionnaire to gather data on the respondents'

point of view. Survey questionnaires will be used in this study to examine the senior high

school student’s opinion and their own judgment towards the school food service and

quality. The Questionnaires is validated by Ms Ma. Nenita Shanda and Mr Joseph Boyd

Amorado.

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COLLECTION PROCEDURE

Each student needs to provide questions to determine if the questions have benefits to

the students and researchers. The questionnaires will have to be checked by one of the

teachers to guide if the questions that have been made are correct. It must sign the letter

from the principal to start giving the survey questions to the Senior High School

Students. After all the data have been gathered from the survey that have been distributed

to the Senior High School Students and collect the amount of answers that are collected.

RESEARCH SAMPLING

In a research project, sampling is the process of choosing some members of the

population of interest. A smaller group is used to collect data in most research projects

because it is not possible to include the whole population of interest. Sampling can give

benefits to the researcher by receiving accurate and reliable data from the topic which can

be used to make an accurate result, there are five types of sampling methods. The

researchers used Convenience Sampling on collecting data because it selects every

number of population in the data that have been gathered.

RESEARCH ANALYSIS

A variety of statistical methods will be used to analyze data on senior high school

students' satisfaction with the quantity and quality of food and beverages at St. Joseph

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College, Inc. First, the mean satisfaction score will be calculated to determine the

students' overall level of satisfaction. In addition, a frequency distribution of satisfaction

scores will be created to show the distribution and spread of satisfaction levels among

respondents. Finally, the percentage of students falling into various satisfaction categories

will be calculated, giving a clear picture of the proportion of students expressing varying

levels of satisfaction.

ETHICAL CONSIDERATION

When conducting the current quantitative investigation, the researchers took care to

hold to all ethical guidelines. It avoids the possibility of any difference in this way. For

example, before the start of the survey, the researchers obtained informed consent from

each participant, which they transmitted to their advisors. This agreement was also

included in the first section of the Google Form, which also included the purpose of the

study and its justification. The participants were allowed to reject participation if that was

their preference according to the consent letters. The researchers make sure they receive

full consideration and are granted the right to privacy and confidentiality of the

information they offer. The researchers' primary concern is the answer of research

participants.

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CHAPTER IV

Table I. Profile of the respondents

GRADE LEVEL Frequency Percentage

Grade 11 60 52.2%

Grade 12 55 47.8%

The 1st table that is present portrays the different information of the grade level
students at St. Joseph College of Cavite Inc. The numerous profiles of respondents were
required to arrange and computed through the following: Grade level.

The data that is displayed states that more Grade 11 students were respondents
than Grade 12, with the percentage of 47.8% or 55 Grade 12 students and the other is
52.2% or 60 Grade 11 students.

STRAND Frequency Percentage

STEM 68 59.1%

HUMSS 20 17.4%

TVL 14 12.2%

ABM 13 11.3%

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This Table presents the profile of Grade 11 and Grade 12 students in St. Joseph
College of Cavite, Inc. The profile of the respondents was tabulated and computed
according to the following: Strand

The data shows that 59.1% or 68 out of 115 respondents are in STEM Strand,
17.4% or 20 out of 115 respondents are in HUMSS Strand, 12.2% or 14 out of 115
respondents are in TVL Strand, and 11.3% or 13 out of 115 respondents are in ABM
Strand. It shows that most of the participants are in the Science, Technology, Engineering
and Mathematics Strand.

SEX Frequency Percentage

Male 59 51.3%

Female 56 48.7%

In Sex, the highest frequency is the Male of 59 frequency with highest percentage
of 51.3%, while the lowest one is the Female with 56 frequency and 48.7% percentage.

It indicates that most of the participants and majority of the respondents were
male.

AGE Frequency Percentage

16 24 20.9%

17 53 47.8%

17 ½ 1 0.9%

18 31 27%

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19 2 1.7%

20 1 0.9%

21 1 0.9%

This table represents the corresponding age of each respondent wherein the
majority of the students in terms of age is 17 years old with 53 respondents. The others
were 16 years old with 21 respondents or 20.9%, 17 ½ with 1 respondent or 0.9%, 18
years old with 31 respondents or 27%, 19 years old with 2 respondents or 1.7%, 20 years
old with 1 respondent or 0.9% and lastly 21 years old with 1 respondent or 0.9%.

The researcher used descriptive design and gathered information through the use of
survey questionnaires as an instrument in collecting data. For the interpretation of
computed mean, the following obituary points were used based on the likert scale.

Adjective Description Scale Index of Limits

Very Satisfied 4 3.25 – 4.00

Satisfied 3 2.50 – 3.24

Dissatisfied 2 1.75 – 2.49

Very Dissatisfied 1 1.00 – 1.74

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The study focused on the amount and quality given by the school canteen of St. Joseph
College of Cavite, Inc. Specifically, it focused on the student’s level of satisfaction on the
quality of food beverages served inside of the school.

N Survey Guide Very Satisf Dissati Very

o Questions satisfied ied sfied dissatisfied
.

1 How satisfied 13 62 38 2
. are you with the
variety of food 53.9% 33% 1.7%
options
11.3%
available inside
the school?

2 How satisfied are 12 72 25 6

. you with the
variety of 62.6% 21.7% 5.2%
beverage options
10.4%
available inside
the school?

3 How would you 15 69 26 5

. rate the taste of
the food served 13% 60% 22.6% 4.3%
inside the
school?

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4 How satisfied are 15 77 21 2

. you with the
taste of the 13% 67% 18.3% 1.7%
beverages served
inside the
school?

5 How satisfied are 19 64 28 4

. you with the
overall quality of 16.5% 55.7% 24.3% 3.5%
Food served
inside the
school?

6 How satisfied are 13 76 23 3

. you with the
overall quality of 11.3% 66.1* 20% 2.6%
beverages served
inside the
school?

7 How satisfied are 9 43 35 28

. you with the
affordability of 37.4% 30.4% 24.3%
food and
7.8%
beverages inside
the school?

This table shows that the respondents are satisfied with the variety, taste and
overall quality of the food and beverages offered by the school canteen of St. Joseph
College of Cavite, Inc. Students are the most often people that rely on school canteen’s

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food. And their satisfaction is really an important matter for the quality that school
canteens should improve.

No Survey Guide Questions Alway Often Sometime Never

. s s

1. Do you feel the portion sizes of 14 45 46 10

beverages meet your needs inside
the school? 12.2% 39.1 40% 8.7%
%

2. Do you encounter any difficulties 26 50 33 6

finding your preferred food or
beverage items inside the school? 22.6% 43.5 28.7% 5.2%
%

3. Is the food inside the school serves 22 48 38 7

always freshly cooked?
19.1% 41.7 33% 6.1%
%

4. Are the prices of food and 14 21 54 26

beverages reasonable inside the
school? 12.2% 18.3 47% 22.6%
%

5. How often does the school offer 12 33 43 27

healthy foods such as fresh fruits
and vegetables? 10.4% 28.7 37.4% 23.5%
%

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6. Is the meal inside the school 14 39 42 20

enough to make you full?

12.2% 33.9% 36.5% 17.4%

7. Does the school make sure that the 13 47 41 14

food is healthy enough for the
students to eat? 11.3% 40.9 35.7% 12.2%
%

We all know that students are very delicate when it comes to food. Most of them
are based on the taste of the food and not how nutritious the food is. School canteens also
need to assure that food will be nutritious and delicious.

Students have a budget for every day, they’re managing for better usage. And for
the Grade 11 and Grade 12 students the price given by the school canteen is satisfied. It
was pocket friendly, and it’s being priced for students.

No Survey Guide Questions Strongly Agre Disagre Remarks

. agree e e

1. Does the school ensure the 19 83 13 0

food safety and hygiene inside
the Institution?
16.5% 72.2% 11.3%

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2. Do you enjoy seeing different 28 67 16 4

food options on the menu?

24.3% 58.3% 13.9% 3.5%

3. Do you feel the portion sizes of 12 64 33 6

food meet your needs inside
the school?
10.4% 55.7% 28.7% 5.2%

4. Does the school offer enough 14 62 32 7

different foods to make
students feel full?
12.2% 53.9% 27.8% 6.1%

School canteen should assure the cleanliness of the place and most especially the
food. Because we all know that most people are concerned with food taken daily without
regard for practices or habits which may influence good health. It is a common
observation that when food is presented to a person his/her attention is focused on the
aesthetic value and how the food appeals to the plate, rather than on the nutritional
content.

Improving the school canteen was a really big factor to students because
they can make improvements, and this suggestion can give some good atmosphere among
the canteen staff and students.

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CHAPTER V

CONCLUSION

To conclude, the purpose of this study is to examine the Level of Satisfaction of Senior
High School towards the Amount and Quality of Food Beverages during the Academic
Year 2023 - 2024, is it crucial for ensuring their well-being and academic success, by
understanding the student's preferences, dietary needs, and satisfaction levels the
Institution can improve the food and beverages offered inside the school to meet the
students needs. It is imperative to comprehend the dietary requirements, preferences, and
satisfaction levels of students in order to improve the institution’s culinary offerings. By
conducting a survey, the institution will be able to gather valuable information that will
help it improve its food offerings to the needs of students and overall well-being.

RECOMMENDATION

TO SCHOOL

● The School must conduct a survey to be able to determine the students wants and
needs to reach their expectation.
● The School canteen should always post a menu in advance to provide information
to students about the food and beverages available.
● Maintaining a regular sanitation to avoid an unhealthy environment inside the
school canteen

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 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

TO CANTEEN

● Canteen staff must observe and ensure the student's satisfaction towards the foods
available inside the school.
● Canteen staff should be encouraged to maintain tasty and healthy food and
beverages available inside the school.
● The School canteen should always post a menu in advance to provide information
to students about the food and beverages available.

REFERENCES

Amalia, F., Katmawanti, S., Paramita, F., Kurniawan, A., & Fauzi, R. (2023).
Relationship Between Satisfaction of Food Service with Energy and Macronutrients
Intake of Islamic Boarding School Students in Malang City, Indonesia. E3S Web of
Conferences, 448, 01016. https://doi.org/10.1051/e3sconf/202344801016

Galabo, N. R. (2019). Canteen service quality and student satisfaction. ResearchGate.

https://www.researchgate.net/publication/333836421_Canteen_Service_Quality_And_Stu
dent_Satisfaction

Manaig, L. (2022) Level of satisfaction of Grade 12 students on canteen Services. A

Quantitative Research - GRIN. (n.d.-c).
https://www.grin.com/document/1303114?lang=en

Misiran, M., Yusof, Z. M., Sapiri, H., & Abdullah, I. H. (2022). Students satisfaction
towards cafeteria in university campus – a case study. Deleted Journal, 4(2), 14–27.
https://doi.org/10.22452/josma.vol4no2.2

Murray, S., Peterson, C., Primo, C., Elliott, C., Otlowski, M., Auckland, S., & Kent, K.
(2021). Prevalence of food insecurity and satisfaction with on-campus food choices

30
 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

among Australian university students. International Journal of Sustainability in Higher

Education, 22(4), 731–746. https://doi.org/10.1108/ijshe-09-2020-0348

Raihen, M. N., Akter, S., & Sardar, M. N. (2023). Food Satisfaction among Students: A
Study of Present Public University Students in Bangladesh. Journal of Mathematics and
Statistics Studies, 4(1), 01–18. https://doi.org/10.32996/jmss.2023.4.1.1

Ruiz, L. A., Teodoro, A. D., Soriano, M. R., & Natividad, J. C. (2019, March 18). The
satisfaction level of senior high school students regarding the food served in canteens.
https://ojs.aaresearchindex.com/index.php/AAJMRA/article/view/3207

Schnettler, B., Miranda-Zapata, E., Grunert, K. G., Lobos, G., Denegrí, M., Hueche, C.,
& Poblete, H. (2017). Life satisfaction of university students in relation to family and
food in a developing country. Frontiers in Psychology, 8.
https://doi.org/10.3389/fpsyg.2017.01522

Sigua, S. (n.d.). Senior high school level of satisfaction on the food services provided by
the school canteen. Scribd.
https://www.scribd.com/document/426774897/Senior-High-School-Level-of-Satisfaction
-on-the-Food-Services-Provided-by-the-School-Canteen

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St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

Appendix A

Resume of Statistician

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St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

Resume of Researchers

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St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

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St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

35
St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

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St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

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 St. Joseph College of Cavite, Inc.
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Appendix B

Research Questionnaire

PROFILE OF THE RESPONDENTS

● Name(Optional)
● Email
● Sex
● Age
● Grade Level
● Strand

No. Survey Guide Very Dissatisf Satisfie Very

Questions Dissatis ied d Satisfied
fied

1. How satisfied are you

with the variety of food
options available inside
the school?

2. How satisfied are you

with the variety of
beverage options
available inside the
school?

3. How would you rate the

taste of the food served
inside the school?

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 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

4. How satisfied are you

with the taste of the
beverages served inside
the school?

5. How satisfied are you

with the overall quality of
Food served inside the
school?

6. How satisfied are you

with the overall quality of
beverages served inside
the school?

7. How satisfied are you

with the affordability of
food and beverages inside
the school?

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 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

No. Survey Guide Never Someti Often Always

Questions mes

1. Do you feel the portion

sizes of beverages meet
your needs inside the
school?

2. Do you encounter any

difficulties finding your
preferred food or
beverage items inside
the school?

3. 3. Is the food inside the

school serves always
freshly cooked?

4. Are the prices of food

and beverages reasonable
inside the school?

5. How often does the

school offer healthy
foods such as fresh fruits
and vegetables?

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 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

6. Is the meal inside the

school enough to make
you full?

7. Does the school make

sure that the food is
healthy enough for the
Students to eat?

No. Survey Guide Strongly Disagree Agree Strongly

Questions Disagree Agree

1. Does the school ensure

the food safety and
hygiene inside the
Institution?

2. Do you enjoy seeing

different food options
on the menu?

3. Do you feel the portion

sizes of food meet your
needs inside the school?

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 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

4. Does the school offer

enough different foods
to make students feel
full?

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St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

Appendix C

Consent Letter

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 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

Appendix D

GAP TABLE

REFERENC INFORMATION SUMMARY SIMILARITIE GAPS

E TITLE S

Food “A model was The study Both studies This study

Satisfaction created from the examines the focus on the focuses in
among information that characteristics satisfaction level Public
Students: A was provided and of public of the students University
Study of tested using university in canteen in
Present information from a canteen food services. It also foreign
Public survey that was service, focuses on the Countries
University carried out at a focusing on cleanliness of while this
Students in college in staff behavior, food services. research
Bangladesh northwest food quality, study
Pennsylvania. The and price. It focuses on
findings imply that suggests that experiencin
staff behavior, food cleanliness, g the
quality, and price responsiveness problem in
are the three key , and a private
factors that affect environment institution.
student satisfaction. are key factors
Cleanliness, affecting
responsiveness, and student
environment are satisfaction.
further important By
factors. considering

44
 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

Considering these these factors,

factors (food food service
quality, food managers can
variety, price improve the
justice, ambiance, overall
etc.) could help educational
people in charge of experience by
food services providing
provide more value more value
and satisfaction to and
improve students' satisfaction.
entire educational
experience.”
(Akter, Raihen &
Sardar 2023, p.
1-18)

Relationship “The relationship The study by Both studies aim This study
Between between the two Amalia, to examine and focuses on
Satisfaction variables showed Katmawanti, to understand the
of Food that there was no Kurniawan, the benefits of relationship
Service with relationship Fauzi & foods and between
Energy and between Paramita beverages in the satisfaction
Macronutrien satisfaction with (2023) canteen and energy.
ts Intake of energy intake and investigated including In this
Islamic macronutrients. the expressing their research it
Boarding Suggestions that relationship opinion to the focuses
School can be given to between food both

45
 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

Students in next research are satisfaction, food and satisfaction

Malang City, expected to be able energy and beverages. and energy
Indonesia to assess macronutrient of the
satisfaction from intake among students
the food obtained 96 female inside this
in the islamic students at an institution.
boarding school Islamic
canteen, because boarding
students’ food school.
intake is not only Results
obtained from the showed that
islamic boarding 52.1% were
school kitchen” satisfied with
(Amalia, the food
Katmawanti, organization,
Kurniawan, Fauzi while 47.9%
& Paramita 2023, were
p. 10) dissatisfied.
Most
respondents
had less
energy,
carbohydrate,
protein, and
fat intake.

46
 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

Students According to Ryu A cafeteria Both studies

Satisfaction (2010), “facilities serves food focuses on the
Towards of a cafeteria, and beverages food and the
Cafeteria In noteworthy food for customers, quality,
University and acceptance with customer maintaining
Campus - A level for service satisfaction good quality to
Case Study quality influence measured by ensure the
customer the quality of service is in
satisfaction service. good condition
especially in the Facilities, and how will the
restaurant/cafeteria food, and service can
industry. This study service quality influence the
is consistent with significantly students
more recent studies influence satisfaction
such as in Karki customer
and Panthi (2018), satisfaction.
Tuncer et al. Campus
(2020), Uslu and cafeterias are
Eren (2020), and crucial service
Mensah et al. providers for
(2021). “As students, and
cafeterias on maintaining
campus are the quality is
main service essential to
provider for ensure good,
students that reside nutritious, and
inside campus, it is

47
 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

necessary to hygienic food

regularly maintain consumption.
their quality to
ensure that the food
is consumed of
good quality,
nutritious, and
hygienic."
(Abdullah, Misiran,
& Yusof, 2022
p.15)

Prevalence of “The purpose of This study Both studies The

food this study is to investigates focus on how research
insecurity describe the the the institution includes
and prevalence, prevalence, manages to food
satisfaction demographic and demographic, satisfy the insecurity
with education and education students and
on-campus characteristics characteristics providing the highlighting
food choices associated with of food same amount its impact
among food insecurity in a insecurity and good on tertiary
Australian sample of among service. studies.
University Australian Australian
Students university students university
and their students and
satisfaction with their
on-campus food satisfaction
choices” Auckland, with

48
 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

& et al 2021, para on-campus

1) food choices.

Life “We identify the This study Both studies This

Satisfaction relationship of two explores the have research
of University different types of prevalence, shown their goal focuses on
Students in family support and demographic, to satisfy the the family
Relation to student SWFaL and and education student needs support and
Family and explore a characteristics and have a effects of
Food in a moderator effect of of food similar reaction gender.
Developing gender. A insecurity from the
Country questionnaire was among consumer after
applied to a Australian they receive the
non-probabilistic university food.
sample of 370 students and
students of both their
genders (mean age satisfaction
21 years) in Chile, with
including on-campus
Satisfaction with food choices,
Life Scale, SWFoL highlighting
scale, SWFaL its impact on
scale, and the tertiary
Family Resources studies.
Scale. Using
structural equation
modeling, we
found that students’

49
 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

life satisfaction was

related to SWFaL
and food-related
life”(Denegri & et
al 2017 para 1)

“Senior High “In this study, a School Both studies This

School survey councils make focus on the research
Satisfaction questionnaire using financial food and focuses on
on the Food random sampling decisions for services that the food
Services specifically the everyday life, contain services
Provided by fishbowl technique, including nutritions that provided by
the School simple frequency managing can give the school
Canteen of count was canteen benefits to the canteen.
Caluluan expressed in services. students to Meanwhile
High School, percentage. The School maintain their this
School Year establishment and counselors physical and research
2017-2018” operation of a instruct mental health to focuses on
school canteen is canteen have a good the service
important in order managers on performance provided by
to cater to the products and inside the the canteen
clientele the fundraising institution. staff.
nutritional needs to events to
become physically increase
fit individuals who profits.
love eating healthy However,
food. Schools are prices are not
encouraged to enough to sell

50
 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

implement products,
comprehensive leading to
health and well – student and
being programs parent
including food and demands for
nutrition.” (J, Dela higher food
Cruz & et al 2018 prices.
p.3)

Level of “The canteen School Both studies talk The

Satisfaction manager was given counselors about the research
of Grade 12 instruction by the instructed the satisfaction of focuses on
Students on school counselors9 canteen the students the amount
Canteen on products or they manager on towards the of price that
Services. call it special special quantity and the canteen
Quantitative fundraising events fundraising price inside the services
Research. that should be events to institution sell. This
included in order increase whether the research
for them to increase profits, but product is focuses on
profits. However, students and enough for its the amount
some of the parents price. of
students and demanded satisfaction
parents demand lower food in food
food prices.” ( prices. services.
Lorraine Manaig,
2022 para 2 )

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 St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

The “Researchers The study by Both studies The

Satisfaction conducted a Natividad, focus on the research
Level of self-administered Ruiz, Soriano satisfaction of already
Senior High survey among 50 & Teodoro students in conducted a
School percent of the (2019) Senior High survey to
Students students within all investigates school and both students
Regarding of the sections of the topics also who are
the Food Senior High satisfaction of expect the studying in
Served in school. Stratified Senior High student’s the school
Canteens random sampling School opinion towards premises.
was performed. students at St. the Canteen. This have
To ensure the Mary's not conduct
comprehensive College a survey in
analysis of the Quezon City this
study, the with the food institution.
researchers have served in the
performed canteen. A
various statistical self-administer
tests on the data. ed survey was
In general, many conducted
of the among 50% of
respondents the students,
regularly buy food with a
from the canteen Stratified
with 35 Random
respondents Sampling
answering that approach. The

52
St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

they purchase results showed

food from the that many
canteen five students
times a week. regularly buy
Eighteen food from the
respondents canteen, with
answered that 35
they buy food respondents
from the canteen purchasing it
1 to 2 times a five times a
week. Twenty week. The
respondents study also
answered that revealed that
they buy food the price was
from the canteen the most
3 to 4 times a dissatisfied
week, and 27 quality, with
answered that 7% of
they buy food respondents
from the canteen dissatisfied
less than once a with it. The
week. This bar serving size
graph shows the was also a
satisfaction level concern, with
of the Senior 4%
High School dissatisfied
students on the with it. The

53
St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

food of the taste was the

canteen in terms most satisfied
of Price, Serving quality, with
Size, Nutritional 31% of
Value, Taste, respondents
Presentation, satisfied. The
Variety, and study
Overall recommends
Satisfaction. Out that St. Mary's
of all the qualities College
of the food, the Quezon City
price has the adjust the food
most number of prices and
very dissatisfied serving sizes
answers. 7% of to address
respondents have student
said that they are dissatisfied
very dissatisfied
with the price,
and 45% of the
respondents have
answered that
they are unhappy
with it. Second is
the serving size,
4% of
respondents

54
St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

answered that
they were very
dissatisfied with
the serving size
of the food, and
about 56% of
respondents
answered that
they were
dissatisfied with
the amount of
food being
served. The
quality with the
highest number
of very satisfied
answers was the
taste of the food.
31% of
respondents
answered "very
satisfied" with the
taste, and about
61% of
respondents said
that they were
satisfied with the

55
 St. Joseph College of Cavite, Inc.
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taste. The
research shows
that 2% of the
respondents are
very dissatisfied,
32% are
dissatisfied, 61%
of respondents
are satisfied, and
5% of the
respondents are
very satisfied with
the food in the
canteen.”(Galabo
2019 para 1)

Canteen “Further, canteen A study Both studies This

Service service quality is conducted at focus on research is
Quality And associated with Mintal improving focusing on
Student student satisfaction Comprehensiv service quality improving
Satisfaction wherein tangibility, e High School to enhance service
reliability, in Davao City, student quality. In
responsiveness, and Philippines, satisfaction this
empathy showed found that towards the research it
strong positive canteen canteen services focuses
correlation. service quality and to maintain only on the
Besides, tangibility, significantly good quality cleanliness
responsiveness, and contributes to that can impact of the food

56
St. Joseph College of Cavite, Inc.
SENIOR HIGH SCHOOL

empathy were the student the student’s and its

domains of canteen satisfaction. expectation. value.
service quality that The study
contribute found that
significantly to tangibility,
student satisfaction. reliability,
Hence, the school responsiveness
canteen managers , and empathy
are encouraged to were the most
improve their important
service quality indicators of
provided to canteen
students based on service
the three predictors quality. The
of student findings
satisfaction.” suggest that
(Galabo 2019 para school canteen
1) managers
should focus
on improving
service quality
to enhance
student
satisfaction.”

57
 St. Joseph College of Cavite, Inc.
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Student The study Both studies This

Satisfaction “The research aimed to focus on research
on the food was able to make determine cleanliness of already had
service a determination students' any utensil and a survey on
rendered by as to the rate of satisfaction canteen that the
KSEAN satisfaction of the with the food may affect the satisfaction
Cafeteria respondents who service consumers of the
located at availed of the provided by health and can students.
Cebu food service at the KSEAN decrease the Meanwhile
Doctors’ KSEAN. The Cafeteria at amount of this
University results showed Cebu Doctors' satisfied research has
Canteen that the University students. still not
respondents were Canteen in conducted a
generally Mandaue City, survey to
satisfied with the Philippines. A the students
food service. By researcher-ma in this
way of de tool was institution.
recommendation, administered
the researchers to 403
enjoin the students,
students to distributed
patronize and according to
value the food their college.
services offered The results
by the university. showed that
It is further the majority of
recommended students were
that the faculty

58
St. Joseph College of Cavite, Inc.
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and staff dine as satisfied with

well inside the the food
university service. The
premises to study also
encourage other found that the
students to do the cleanliness of
same. eating utensils,
Furthermore, it is price, queuing,
recommended to cafeteria
future premises,
researchers to efficient
include in their service, food
study other quality,
cafeterias inside availability of
Cebu Doctors' condiments
University”(Cachil and napkins,
a 2016 para 1) and
interpersonal
communicatio
n skills were
all deemed
moderately
satisfied. The
researchers
recommended
that students
patronize and

59
St. Joseph College of Cavite, Inc.
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value the food

services
offered by the
university, and
that faculty
and staff dine
inside the
university
premises to
encourage
other students.
The study
concluded that
the KSEAN
cafeteria is
well-favored
by Cebu
Doctors'
University
students,
particularly
during the
academic year
2016-2017,
due to its good
food service.

60