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CANTEEN ADMINISTRATION AND OPERATION

AT MAYSAN NATIONAL HIGH SCHOOL:


AN ASSESSMENT

A Special Project Presented to


The Faculty of the College of Science
Philippine Normal University
Manila

In Partial Fulfillment
Of the Requirements for the Degree
Master of Education
With Specialization in Home Economics

by:

ARLENE B. MANIQUIZ

March 2009

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ACKNOWLEDGMENT

The researcher wishes to extend her profound

gratitude, acknowledgment and appreciation to all the

people who have inspired her to conduct and finally finish

this study.

Dr. Leonora Basbas, Head of the Department of Allied

Sciences and her adviser for the support and advice she

has given to the researcher that helped her to this study.

Dr. Ernesto Callo, for the encouragement, hope, and

motivation he gave. His insights, and fatherly advice to

the researcher inspired her to pursue this study.

Our Lady of Fatima University, where she currently

employed for the pressure the administrators applied to

make her finish the study immediately.

Dr. Erlinda Evangelista, her principal for allowing

her to conduct this study and allow the faculty, students,

and non teaching staff to answer the questionnaire.

Mr. Dennis Cabais, her co- faculty and served as her

statistician for his invaluable help and support. He shared

a lot of knowledge, insights, spent a lot of time to help

the researcher finish this study.

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Mrs. Lenilyn Robles , a teacher of English who helped

in correcting grammar and assisted the researcher in many

ways.

Mr. Eric Maniquiz, her husband for his love, moral

support, inspirational words that cannot be measured.

TO All faculty members, students, non – teaching

personnel of Maysan National High School, for their

cooperation and willingness to answer the questionnaire.

Lastly, to the Lord Almighty who gave her good

health, energy, and determination to make this piece of

work a reality.

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DEDICATION

TO MY BELOVED HUSBAND

RODERICK L. MANIQUIZ

MY PRECIOUS GEMS

ERIKA AND EARL

MY PARENTS

DOMINGO BUNAG AND CELIA TERESA

THIS ACADEMIC ACHIEVEMENT IS HEARTLY DEDICATED

-A.B.M.

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ABSTRACT

Title : Canteen Administration and


Operation at Maysan National High
School: An Assessment

Key Concepts : Guidelines on the Operation and


Management of School Canteen in
Public Elementary and
Secondary Schools

Researcher : Arlene B. Maniquiz

Specialization : Home Economics

Adviser : Dr. Leonora D. Basbas

Statement of the Problem

The study sought to assess the school canteen

administration and operation which is managed by the

Teacher’s Cooperative at Maysan National High School in

Valenzuela.

Specifically, the study attempted to answer the

following questions.

1. What is the status of the school canteen as

perceived by the student respondents, the faculty,

and the non-teaching personnel in terms of:

1.1 Quality and quantity of food served

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1.2 Kinds of services rendered to the customers

1.3 Prices of the commodities

2. How do the student; teacher; non-teaching personnel

respondents assess the school canteen in terms of:

1.1. Management of Canteen activities

1.2. Utilization of Facilities

3. Is there a correlation between the management of

the canteen and each of the following?

3.1 Utilization of canteen facilities

3.2 Quantity and quality of food served

3.3 Kinds of services rendered

3.4 Prices of commodities

4. Is there a significant difference in the assessment

of the three groups of respondents in terms of the

following:

4.1 Management of canteen activities.

4.2 Utilization of Canteen Facilities

4.3 Quality of food offered

4.4 Kinds of services rendered to the customers

4.5 Prices of commodities and the prices of

commodity as sold at the canteen

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METHODOLOGY

The descriptive method was used and gathered

information through the use of a survey questionnaire as an

instrument. The descriptive method was used to asses the

operations and policies involved in the management of

Maysan National High School Canteen. The researcher

administered same questionnaires to the three groups of

respondents: the students, the faculty and the school

canteen staff.

The Respondents were 100 students 25 from each year

level, 20 faculty members, and 20 non-teaching personnel.

The study was also conducted to determine the effectiveness

of the management skills of the canteen manager.

The results were analyzed to determine the

observations of the respondents. Research data were

encoded, analyzed and presented in table. The appropriate

statistical analysis using SPSS was also used to interpret

data.

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FINDINGS

1. The assessment on the effectiveness of the management

of school canteen activities by the respondents

yielded a mean score of 2.44, interpreted as “seldom”

2. The staff of the school canteen did not properly

utilized the canteen facilities.

3. The perceptions of the three groups of respondents on

the quality and quantity of food served yielded the

highest mean value of 3.09, for the item: sells

appropriate amount of foods that can sustain the needs

of the students, and the lowest mean value of 2.04 was

obtained for the item: serves food that are fresh,

newly cooked or prepared.

4. There was a negative effect of the manager’s skill on

certain factors that affect the canteen status.

5. There are no significant differences in the assessment

of the student respondents and the teacher

respondents; neither was there a difference between

the students and non-teaching personnel’s observation.

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CONCLUSIONS

1. The most important finding of this study is the need

to provide proper training for canteen staff. Enough

knowledge is imperative to canteen managers for their

role is to make decisions that will affect the entire

canteen organization.

2. Given all the sets of criteria, standards and rules

set by the cooperative but not followed religiously,

would result to the ability of the school canteen to

accomplish its target objectives, thus creating more

problems in the future.

3. Formal trainings and seminars needed by all canteen

staff and officials so that they will improve their

skills on the proper handling of food, food

preparation, food selection, customer satisfaction

through effective interpersonal skills and total

quality management of all the aspects necessary for an

improved and well-managed canteen.

4. Failure of canteen managers to utilize equipment

present in the canteen.

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5. The respondents found the food repetitive and limited

lacking the necessary nutritional value needed by the

students.

6. Among the major findings, the quality of service given

was found to be adequate since the canteen officials

and staff are doing their assigned roles.

7. In terms of price of commodities, students find

canteen food quite expensive so they resort to buying

synthetic food outside the school.

RECOMMENDATIONS

1. The recommended measures to improve the management

styles of canteen managers and staff as cited by the

respondents in this study should be adopted and

implemented.

2. The recruitment policy should be tightened or improved

to ensure that canteen staff and manager possess the

necessary qualifications and competencies specifically

on the knowledge of food handling and food preparation

plus serving a variety of food.

3. Members of the cooperative, especially the head, must

vigorously promote educating the canteen officials and

staff in order to develop and enhance their skills.

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The cooperative can provide financial help to those

who want to attend seminars to update themselves of

the rudiments of managing a school canteen.

4. The Chairs or Heads of the Teachers’ Cooperative

supervise the activities of their canteen staff for

proper monitoring emphasizing efficiency and

effectivity.

5. Canteen facilities must be properly utilized in order

to maximize and systematize the use of these

instruments.

6. Commodities must be affordable yet nutritious so that

the clientele will be satisfied.

7. Canteen staff must provide variety of food geared

towards the total well being of the clients.

8. Cooperative Officials should provide some kind of

incentives or merits in whatever form in order to

motivate and encourage canteen staff.

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TABLE OF CONTENTS

Title Page…………………………………………………………………………………………………………………………..i
Approval Sheet…………………………………………………………………………………………………………………ii
Acknowledgment…………………………………………………………………………………………………………….iii
Dedication………………………………………………………………………………………………………………………….…v
Abstract…………………………………………………………………………………………………………………………………vi
Table of Contents……………………………………………………………………………………………………xiii
List of Tables…………………………………………………………………………………………………………………xv
List of Appendices……………………………………………………………………………………………………xvi
CHAPTER
I. THE PROBLEM AND ITS BACKGROUND

Introduction………………………………………………………………………………………………………1
Background of the Study ………………………………………………………………………3
Statement of the Problem ……………………………………………………………………5
Significance of the Study …………………………………………………………………6
Scope and Delimitation of the Study ……………………………………8
Definition of Terms……………………………………………………………………………………9

II. REVIEW OF THE RELATED LITERATURE AND STUDIES


Related Literature and Studies …………………………………………………12
Conceptual Framework ……………………………………………………………………………28
Research Framework …………………………………………………………………………………30
Assumptions ……………………………………………………………………………………………………30
Hypothesis of the Study ……………………………………………………………………31
III. METHOD AND PROCEDURES
Research Design …………………………………………………………………………………………32
Research Locale …………………………………………………………………………………………33
Samples and Sampling Techniques ………………………………………………33

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Research Instrument ………………………………………………………………………………34
Validation of Instrument …………………………………………………………………35
Data Gathering Procedure …………………………………………………………………36
Data Processing and Statistical Treatment ……………………36
IV. PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

Assessment of the Management of


School Canteen Activities…………………………………………………………39
Assessment of Utilization of
School Canteen Facilities ………………………………………………………42
Status of Quality of Food Served………………………………………………46
Status of Kinds of Services Rendered
to the Customers…………………………………………………………………………………48
Status of Price of Commodities……………………………………………………51
Results of Analysis of Variance
Management of School Canteen ………………………………………………57
Utilization of School Canteen Facilities…………………58
Quality and Quantity of Food Served ……………………………59
Kinds of Services Rendered ……………………………………………………60
Prices of Commodities …………………………………………………………………61
V. SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
Summary of Findings ………………………………………………………………………………63
Conclusions ……………………………………………………………………………………………………64
Recommendations …………………………………………………………………………………………66
Bibliography………………………………………………………………………………………………………………………67
Appendices……………………………………………………………………………………………………………………………69
Curriculum Vitae …………………………………………………………………………………………………………94

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LIST OF TABLES

Table Page

1 Population and Samples of the Study 34

2 Weighted Mean on the Assessment of


the Management of the School Canteen 39

3 Weighted Means on the Assessment of


Utilization of School Canteen Facilities 42

4 Weighted Mean on the Quality and


Quantity of Food Served dents 46

5 Weighted Means on the Kinds of


Services Rendered to the Customers 48

6 Weighted Mean on the Prices of Commodities 51

7 Analysis of Variance of
the Perceptions of the Three Groups of
Respondents on Management of School Canteen 57

8 Results of the Analysis of Variance of the


Perception of the Respondents on
the Utilization of Canteen Facilities 58

9 Results of the Analysis of Variance of the


Perceptions of the Respondents on
Quality and Quantity of Food Served 59

10 Results of the Analysis of Variance of the


Perceptions of the Respondents on
the Kinds of Services Rendered to Customers 60

11 Results of the Analysis of Variance of the


Perception of the Respondents on
the Prices of Commodities 61

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Chapter I

THE PROBLEM AND ITS BACKGROUND

Introduction

The Department of Education is strongly committed to

support student health and well-being through its curriculum

in schools and a range of initiatives that offer

opportunities that promote physically fit individuals who

love eating healthy food. Schools are encouraged to

implement comprehensive health and well-being programs,

including food and nutrition education.

The establishment and operation of a school canteen is

important in developing love and interest in buying

nutritious and healthy food among students, faculty and the

school personnel, making it possible for them to enjoy

nutritious and healthy food at affordable prices during the

school day. The canteen should also provide a variety of

foods and dishes that enhance the skills and knowledge

learnt in the classroom about food and nutrition

Recognizing the importance of eating the right kind of

food in children's growth and development, many schools

today accept food services as an integral part of the school

program. Canteen operation can be considered one of the

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auxiliary services of the school. Although, a classroom

teacher or a hired private person often handles the

operation, it is still considered as an important component

of school administration. Hence, greater effort must be

exerted in its operation. It is imperative therefore, that

the child who spends the greater part of his/her waking

hours in school be given food that are nutritious and

economical.

There are plenty of students with meager allowance for

snacks in the public schools, therefore it is necessary that

daily foods served in the school canteen are assured to be

within the mean of the children. Considerations are given to

the nutritive value of the food items being served to them.

However, there are other factors in the process which are

not given attention which may adversely affect the school’s

total development program especially if the canteen is being

managed privately by a group or an individual. Based on the

foregoing, the researcher thinks that there is a need for a

thorough assessment of the program being implemented in the

school.

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Background of the Study

The Maysan National High School Canteen was formerly

managed by the T.L.E. teachers. The researcher served as one

of the assigned managers in the past. Before it was run by

the Teachers Cooperative, quality and low cost food were

being served to students and faculty members as well. The

management and operation of the school canteen was overtaken

by the teachers’ cooperative following the rules and

regulations set by the Department of Education headed then

by Secretary Ricardo Gloria (D.O. no. 55 s. 1996).

Just about every important decision about canteen

utilization-whether the manager is certified as competent,

hired, receives tenure, is recognized meritorious-depends on

someone’s judgment of how well the manager performs. Often,

the judgments are informal. When they are formal, they are

usually recorded as ratings on a multi-factor manager rating

scale. A multi-factor rating scale is being used in

selecting the manager by the head of the cooperative.

Several criteria which serve as basis in selecting a

qualified applicant to manage the canteen are included in

the scale. Since the head has the right to choose, then

subjectivity comes into the selection of canteen manager.

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There is a perceived problem in the operation of the

Maysan National High School’s canteen, particularly in the

selection of manager and staff. The one who is now

supervising in the canteen operation is not a Home Economics

teacher nor has she finished a management course. The

process of hiring based on an objective set of standards and

qualifications can be manipulated, a recommendation from a

number of major cooperative members has greater weight in

hiring canteen staff. The set of standards was overlooked,

that is why the projected goals were left unaccomplished. On

the other hand, the committee claims that there is no

failure on supervision of the said canteen based on it

generated profits.

Aside from mismanagement, the need for facilities is of

great concern, facilities are needed to provide quality

services which is the reason why customers keep on

patronizing its products and services.

Finally, the students who are the vital component of

the school development program, suffer. The canteen, in its

mission to nourish the children’s mind and provide quality

services failed to accomplish its target goal which is

evident in the complaints raised and presented to the board.

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This dilemma continuous to exist and remains unsolved. The

quality and quantity of food served is also affected. This

results in getting more complaints from the canteen’s

clientele.

Statement of the Problem

The study was conducted to make an assessment of the

school canteen which is managed by the Teacher’s Cooperative

in Maysan National High School during the School Year 2008-

2009 as perceived by the school personnel, teachers, and

students.

Specifically, the study attempted to answer the

following questions.

1. How do the student, teacher, and non-teaching

personnel respondents assess the school canteen in

terms of:

1.1. Management of Canteen activities

1.2. Utilization of Facilities

2. What is the status of the school canteen as perceived

by the student respondents, the faculty, and the non-

teaching personnel in terms of:

2.1 Quality and quantity of food served

2.2 Kinds of services rendered to the customers

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2.3 Prices of the commodities

3. Is there a correlation between the management of

the canteen and each of the following?

3.1 Utilization of canteen facilities

3.2 Quantity and quality of food served

3.3 Kinds of services rendered

3.4 Prices of commodities

4. Is there a significant difference in the assessment

of the three groups of respondents in terms of the

following:

4.1 Management of canteen activities.

4.2 Utilization of Canteen Facilities

4.3 Quality of food offered

4.4 Kinds of services rendered to the customers

4.5 Prices of commodities and the prices of

commodity as sold at the canteen

Significance of the Study

This study aimed to determine the status of the school

canteen, particularly identifying the aspects in the

operation that should be improved. Likewise, it was the

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objective of this study to evaluate the difficulties

encountered by the students as to the kind of service that

they received. Moreover, the research attempted to provide

the most appropriate and effective ways in hiring managers

who will oversee all matter pertaining to school canteen

supervision. Finally, this research may provide

opportunities for reflective thought and thereby enhance

professionalism among members of the cooperative, so that

they improve efficiency and offer delicious yet affordable

food.

The results of this study could provide the management

of the cooperative with the information about the present

status of the school canteen and to let them know that the

existing situation really affects the totality of the

service that they are rendering. The results of the study

will also make a management realize the need to objectively

solve the problems encountered in the canteen operations.

The findings may also serve as guide for canteen managers in

the planning, preparation and implementation of their new

programs. The study will provide some insights and

information on how they will manage the canteen for the

benefit of the customers such as the teachers and the

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students who are their main clients who must be served and

be satisfied.

Scope and Delimitation of the Study

The study focused on the assessment of the cooperative-

managed canteen as perceived by the school personnel and

students of Maysan National High School. The respondents of

this study consisted of the 40 school personnel and 80

students from different year levels. This study was limited

to the assessment of the school canteen in terms of

management activities, utilization of facilities, quality

and quantity of food served, kinds of services rendered and

prices of the commodities offered. The study was conducted

during the School Year 2008-2009. The researcher limited

this assessment to the over all performance of the canteen

management, and it did not seek to include solutions on how

the canteen will be operated.

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Definition of Terms

For the better understanding of this study, some of

the terms and variables used are defined below.

Assessment. It refers the observations of the students, the

faculty, the non-teaching staff as means of evaluating

the effectiveness canteen. It means how the

respondents feel about what they actually experience

or see of the situation of the school, particularly in

the management of the activities, utilization of

facilities, quality and quantity of food served, kind

of services rendered to the consumers and the price of

the commodities offered to the consumers in the

canteen.

Canteen Management. In this research, it includes the

management of the daily routine of the canteen. It is

the administration of the direction of the means and

objectives of the school canteen which include

operation, food service management, physical

facilities, and canteen services.

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Clientele. In this study, it refers to the students,

faculty, and non-teaching personnel who regularly eat

or dine in the school canteen.

Cooperative-Managed Canteen. It refers to a school canteen

that is operated and managed by the teachers’

cooperative under the supervision of its board members

and officers.

Facilities. In this research, it refers to the chairs,

tables, tools, utensils, and other cooking equipment

used in food preparation and dining.

Food. It refers to the newly cooked, ready-to-eat meals,

beverages and other items bought in the school

canteen.

Meal Management. It is the efficient use of available

resources in providing meals that are nutritionally

adequate, sanitary, economical, and aesthetically

pleasing to the clients.

Kind of Service Rendered to the Client. It is the way the

canteen staff provide assistance to the buyers, such

as checking the cleanliness and safety of food served.

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Operation. In this study it refers to the process on how

the canteen manager, canteen staff work and perform

their functions in the school canteen to achieve

effective and efficient food production and services

Price of Commodities. It means the cost of foods and other

commodities offered in the school canteen.

Quality and Quantity of Food Served. It refers to the

manner in which space and facilities available in the

school canteen are utilized.

Quality of Food. This refers to the aspect of food which is

describes or characterized in terms of nutrition,

palatability, variety, appearance and the like.

School Canteen. In this study, it is the place where the

students, teachers, non-teaching staff take their

snacks and lunch. Newly cooked food and ready to eat

food are served.

School Personnel. As used in this study, it refers to the

teaching and non-teaching staff of the school.

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CHAPTER II
REVIEW OF THE RELATED LITERATURE AND STUDIES

This section presents related and studies which the

researcher reviewed and found significant to the present

study. They were reviewed to provide a clear background for

the problem under study.

The school canteen follows guidelines on operational

management set by the Department of Education through DECS

Order No. 93, s. 1998, the Revised Implementing Guidelines

for the Turn-Over of the School Canteen Teachers

Cooperative. The teachers’ cooperative shall see to it that

none of its members shall use their official time attending

to the activities of the canteen and the cooperative. Hence,

a cooperative shall hire a fulltime manager to manage and

operate the school canteen. The designated Home Economics

canteen Teacher shall inspect the quality and handling of

food served, canteen sanitation, use of facilities for

laboratory purpose.

The school canteen should provide cheap, sanitary,

nutritious food such as fresh milk, fresh fruits and fresh

drinks, boiled root crops, high calorie indigenous recipes

and the like.

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Hired people handling food in the canteen should be

required to undergo training for food handlers, obtain a

certificate of good health from the municipal health

department and observe hygiene.

Operational practices that will be detrimental and

prejudicial to the welfare of the students, teachers and to

the school as a whole as well as any violation of the

provision of the Memorandum of Agreement and the operational

management guidelines should be considered as ground for the

return of the canteen operation to the school.

The Catholic Education Commission placed an electronic

copy of the Self-Assessment tool in their website. It

consists of a check list to review the current level of

implementation of the Strategy, an action plan for schools

to identify where more work may need to be done and to plan

follow up actions for 2008. Support information clarifies

aspects of the Strategy and provides relevant sources of

assistance, if required.

During Term IV, many schools were busy completing the

tool. Principals have been in discussion with their canteen

managers to see how their healthy school canteens are

progressing. It has been pleasing to hear the comments of

13
many school principals and canteen managers who have

completed the tool, and the enthusiasm expressed to support

healthy canteens has been greatly appreciated. Many schools

reported they are now planning for the next term and filling

the menu with plenty of GREEN foods. For those schools still

looking to change existing menu items, or have yet to

complete the tool, assistance is available.

The tool will help the canteen staff to assess their

performance to be able to maintain or improve their

services. This will guide the manager in deciding which

meals must be served each day to satisfy the students’ need

for nutritious food.

The different concepts and findings, as reflected in

several studies, revealed the following insights as they are

related to the present researcher’s study.

1. Management of the canteen must be managed by

someone who is capable, qualified and honest

personnel.

2. Adequate facilities maintain the services needed

and enhance the efficiency of the canteen workers

in doing their job.

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Management of School Canteen

The following literature deal on the significant

information about the administration’s role in the

management of a school canteen.

Dizon (2000) investigated the management of the school

canteens in the district of Dinalupihan, Bataan and their

implications to the nutritional needs of pupils. Based on

the findings of this study, the following conclusions were

drawn:

1. Majority of the canteens were managed by private

individuals. All canteen facilities and equipment

were moderately adequate;

2. Food procurement was supervised by outside paid

helpers;

3. The canteen managers saw to it that the food to be

cooked are washed thoroughly;

4. Majority of the canteens were implementing self-

service food serving; and

5. The problems in the operation of the canteens were

lack of personnel, lack of time in food preparation,

15
source of water supply and pupils’ preference for

junk foods instead of nutritious one.

Mendoza (2004) made a study on canteen administration

and operation in public elementary schools in the division

of Lipa city. The descriptive method of research was used in

this research with two sets of questionnaires used to gather

the perceptions of the respondents. The highest rating were

given for the strategic value where the building is located

for canteen teachers, the safety of the foods for sale and

for non-canteen teachers, accessibility of the building to

pupils and teachers. The lowest ratings given were noted in

the following: time schedule for recess of intermediate

grade pupils and distribution of time allowance for recess,

regarding the quality and quantity of foods being served,

the highest ratings was on the nutritional value of foods

for scale and the lowest rating was on the perception of

quantity of fruits vegetables for sale. All the respondents

gave the highest ratings to the drive to put up normal size

canteen room/building. On the contrary, the lowest ratings

were noted in terms of ability to solicit assistance from

NGOs and GOs for canteen improvement, and the ability to put

up the needed accessories in the canteen.

16
The conclusions made on this study were as follows:

canteens in public elementary schools are properly managed,

systematically run by the staff and personnel involved,

teachers have different reactions on some policy

implementations, particularly in class programming, food

service operations and teachers’ assignment. This conclusion

led to the recommendations that the school heads should

prepare a workable and viable long range master plan on

canteen operations and personnel functions. Similarly, it is

suggested that part of the canteen proceeds should also be

used for to other school projects. Service assistance of

government and non-government organizations should also be

tapped and finally, a wider and deeper study should be made

in order validate and compare the findings of this study.

Manahan’s (1998) work supported the findings of the present

work on canteen management.

Manahan (1998) conducted a research on the canteen

management of VALENZUELA NATIONAL HIGH SCHOOL. The aim of

this study wa to make a system analysis of the canteen

management of the said school. The results revealed that

efficient canteen management is necessary in order to

provide food of lowest cost and highest nutritive value.

Common problems met in the management of the canteen were as

17
follows: lack of space to accommodate the students; helper

chores were given to the canteen teacher in-charge of the

task to manage the canteen; lack of full time canteen

manager; the time allotted for cooking is so limited, the

food being prepared are not enough for the consumers and

finally, the buyers do not have plenty of choices of food.

Possible solutions were provided to lessen or totally

eliminate the existing problems such as: expansion of school

facilities; addition of more tables and chairs, cooking

utensils, installation of deep well and better water

connection, hiring of more helpers, having a dialogue with

the consigners to asses the quality and quantity of the

services they render and finally, the canteen teachers

should be free from teaching loads to enable her to

supervise the helpers in food preparation.

In countries like the UNITED STATES and other Asian

countries, canteen operations and management are considered

one of the services offered by the school, and thus become

part of the school administrators’ tasks and part of daily

operations. In fact most of these schools already have

handbooks on how to properly maintain and operate a canteen.

Canteen management is also considered not just a school

18
function but also a full time job that needs formal training

and that many universities offer such courses.

In 2000, SINDARATANA PORN studied the canteen

management of YUDARAS WITTAYALAI SCHOOL IN MAI to determine

how well the school canteen was managed in accordance with

the regulations given by the canteen regulation board. Her

study involved 170 respondents from the lower and upper

secondary education levels and 130 teachers. Results showed

that physically, the canteen was clean and neat with

appropriate settings; food prices were appropriately set

with regard to food quantity; dishes and utensils were

cleaned, and tables and chairs in the canteen were in good

condition and being maintained regularly. Academically, the

canteen billboard helped students to have knowledge of

nutrition with practical application. Nutrition information

about meals prepared were posted in the board, along with

other similarly nutritious meals. Also, the canteen board,

detailing its regulations. showed steps of canteen services.

In addition, its frame of opening at 6:30 a.m. and closing

at 4:00 p.m. was established for the needs of the students,

serving breakfast for those who have early classes and late

snack for those who will travel home.

19
In a related study, WONGKHUM (2000) evaluated the

WATWERUWAN SCHOOL LUNCH PROGRAM (found in the Saraphi

district in CHIANG MAI PROVINCE). The purpose of the study

was to evaluate the lunch programs implemented by the school

administrator during the academic year 1999. Respondents

included 296 students, parents and teachers. The study

evaluated whether the lunch program management aims of

students having good health with good hygienic habit and

saving attitudes, were achieved and realized. Evaluation

results revealed conserving context, input processes, and

product indicated in the performance in all aspects. Details

of the performance include: 1) students, parents and

teachers understand the aim of the program and develop

hygienic habits; 2) personnel, budget and materials are

adequate. 3) on duty teacher gives or helps hand out lunch;

4) serving clean food with proper nutrition. 5) and

students are requested to clean dishes and put dishes in

place. The study concluded that the lunch program was able

to reach or achieve its aims for the program that is

students with good health and hygienic habit who knew how to

save.

Both SINDARATANA PORN (2000) and WONG KHUM (2000)

studied whether their respective school were managing the

20
canteen according to the standards set by the schools board.

The assumption here is that the canteen is operated and

maintained by the school, meaning everyone from the

purchasing officer to the cook and food servers are employed

by the school.

According to RAY, et.al. (2001) auxiliary services in

school like the operation of school canteens, provide the

school administrators and canteen teachers with the most

severe day-to-day problems. While school canteen services

are not directly related to teaching-learning situation,

their absence makes it impossible for the school to perform

its primary function. Canteen operation is very significant

to the efficient management. In view of this, considerable

planning effort, more specifically in giving assignment to

teachers, must be given consideration in the total operation

of the school system. Realizing that the hungry child has a

severe learning independence and that for many children a

balance meal is the most important factor that can influence

their mental ability.

Utilization of School Canteen Facilities

DE GUZMAN (1992) cited that another important component

of the food service system is the physical facilities which

21
include equipment like the machinery, furnishings and

supplies which are used in the production of service meals

in the school canteens. The kind and number of equipment to

be purchased for food services should not be determined by

rule of thumb but rather by the operation and needs.

The ST. LOUIS BOARD OF EDUCATION (1999) in TASMANIA has

issued a resolution stating the involvement of head teachers

in canteen operations. The resolution states that the head

teachers must be involved in the dining room supervision

during the periods of meal service, custodial activities

relating to the cleanliness of the dinning areas of canteen

teachers and other canteen personnel. One of the writers

made a comment on the role of the school administration and

teachers in canteen management.

Quality and Quantity of Food Served

The school canteen should be established to benefit

children by making it possible for children to buy

nutritious and healthy food at competitive prices, through

providing a variety of food and dishes and charging prices

which allow moderate profits. It is imperative that the

principals, ensure the practice of serving the right kind of

food for the students. A canteen policy which has this as

22
basis would be valuable as they encourage those in control

of providing food to reduce health risks from poor nutrition

is about having knowledge and skills, making healthy food

choices, having healthy attitudes towards food, having

access to healthy food choices and balance nutrition (the

school canteen handbook, 1999).

The members of the school community may need to become

aware of the connection between nutrition and health as well

as the role of the canteen in providing healthy food

choices. Awareness can be achieved in a variety of ways

using appropriate physical and human resources from the

wider school community. These can be done by finding out

what is already happening, building awareness, forming a

work party and finding out what people think.

School canteen makes an important contribution to the

education and being of the students and school communities

they serve. Their responsibility is to provide nutritious

food to students as part of their development as healthy

individuals. The ideal school canteen provides a wide

variety of appetizing, nutritious food at reasonable prices;

different food preparations method including grilling,

23
steaming, stir frying as well as fresh food, (schools policy

handbook, January 1998)

According to MEDRANA (2004) in her article, school

canteens have always been an integral part of any well-

establish educational institution. But the school canteen or

cafeteria is different from a commercial outfit that is also

subjected to government sanitary controls. Whereas

commercial canteens and restaurants are established for

profit as the main object, a school canteen is set-up mainly

to benefit the students while offering them decent yet

affordable fare.

The school canteen should also serve as the showcase of

skills and knowledge learned in the classroom about food and

nutrition. It can also provide an avenue for parental

involvement in the school by using volunteer workers in the

school. It is the duty of the school and parents to educate

students about nutrition. The school canteen as part of the

school community, is in a vantage position to make a

positive contribution to student health.

The school canteen should encourage the students to buy

nutritious and healthy foods at affordable prices. They

should prevent the school children from staying off the

24
school campus during recess time and lunch break. Well

prepared and clean food are vital feature of an efficiently

run school canteen. It should also prepare food that is both

appealing and nutritious for the students.

Facilities of the school are considered as one of the

variables investigated in this study and the literature

below give insights on this matter.

Kinds of Services Rendered

Recalled by MORPHET (1994), the school food service

program was since then a major division of school

operations. It was estimated that the gross expenditures for

the school lunch program was approximately one billion

dollars during the year 1956-1957. Fifty percent or more of

the public elementary and secondary school pupils were

served some type of lunch or food supplement in that year.

Quality of Service

Effectiveness of the cafeteria management is not only

reflected by the quality of food served but also by the

quality of services rendered which are characterized as

courteous, friendly, fair, democratic, sanitary and speedy.

There are thousands of food service programs that are

25
drab and monotonous which turn the kids off because they are

not planned to respond to the needs of the children. To be

in competition with the array of foods available to kids

both in and out of schools, service is the key. The selling

point in most food service programs is service, the

attitude, environment and charisma. Greater emphasis on

service will produce higher participation, which will permit

greater efficiency of the canteen operation. With limited

resources and inflation, the only choice for the food

service leader is to find ways to use technology to free

manpower details, and allow them to concentrate in planning

and service, highest ethical relations with student,

anticipating future needs of customers serving interest,

handling complaints of students, handling request and

positive public relations. (Crucillo: 1963).

Courteous and Friendly Service

If service is rendered it should have quality, must

prove to be pleasant and efficient to the patron (Augustin:

1980). A successful operation, depends on courtesy, friendly

and democratic attitudes (Crucilo: 1963).

Agreeing, Lattin (1979) stated that for a successful

beverage operation warfel is vital. He said that there is no

26
good operation without good environment, good food and

friendly service.

In this regard, an extensive cooperative study of

school lunch policies and standards was done. This was made

by school lunch specialists, principals, superintendent,

supervisor, classroom teachers, state department of

education members, university professors and others

interested in the programs.

Price of Commodities

The right product at the right price is an important

combination. Few children would consider nutrition to be

more important than price, especially if there is a large

price difference between the nutritious and the less

nutritious food. Children will look for something to fill

them up at the cheapest price. They will also consider how

much change they will have for “extras”. When there is a new

food to be served, the price should be based not only on

what is likely to be appealing but also on what one can

realistically charge. If the price appears to be high,

consider same variations which may bring the price back to a

reasonable level.

27
Manufactured items like fruit juices provide proportion

of canteen sales, the canteen should change the recommended

price for these items. Some canteens opt to increase the

price of their unhealthier items to help subsidize and

therefore reduce the prices of their healthier items. A fair

price for make up item, such as sandwich, should take into

account the cost of the ingredients and the cost of paid

labor. A make up of approximately 25 percent of the original

price. (The School Handbook 1999)

Conceptual Framework

Operations in any organization are always reflective of

their management skills demonstrated by the manager. The

standard of performance, work rate, and application must

be highly visible to attain positive results and highest

approval.

Figure 1. The Research Conceptual Framework

28
Following this paradigm, examples are presented that

illustrate proposed activities which will help yield

positive results. This plan shows a detailed procedure that

will be of help to the researcher. Since administrators are

paid to make major decisions, competencies and skills of

manager to supervise is needed. Clear guidelines in the

hiring of staff must be present to allow the manager to

accomplish their task so they can provide the services

required of them. Lastly, school canteen managers should

know how to maximize the use of canteen equipment for over-

all client satisfaction.

The results from among these attempts would be a more

systematic ways of hiring, improved canteen service, proper

utilization of canteen equipment, a more productive human

force and an updated techniques in food handling.

29
Research Framework

Based on the foregoing discussion of related literature

and studies, this study utilized paradigm below:

Figure 2. Research Framework

Independent Variables Dependent Variables

Area of Assessment

Management Skills Level of Performance


of the canteen
Officials Of Teacher’s

Education of canteen staff Cooperative-Managed

Adequacy of Facilities Canteen

Services rendered

Assumptions

There are certain qualifications that one should

possess before he can be a manager. There are also required

trainings, seminars for the staff that will make their

service more efficient. Lastly, there are needed facilities

that a canteen should acquire before they can serve better.

30
Hypothesis of the Study

In the light of the foregoing research paradigm and

problem statements, this research will test these

hypotheses.

1. There is no significant relationship between

the management of the school canteen and the

utilization of the facilities therewith.

2. There is no significant relationship between

the management of the school canteen and the

quality and quantity of food served.

3. There is no significant relationship between

the management and the kind of service

offered at the canteen.

4. There is no significant relationship between

the quality and quantity of food and the

price of commodities sold at the canteen.

5. There is no significant difference between

the assessment of the students, faculty and

non-teaching personnel.

31
32
Definition of Terms

For the better understanding of this study, some of the

terms and variables are defined below:

School Canteen - refers to one of the ancillary services

in the school system to sells food items to the

pupils/students and serves as a support mechanism in the

effort to eliminate malnutrition concerns of the school.

Cooperative-Managed Canteen – refers to a school canteen

that is operated and managed by the teacher’s cooperative

under the supervision of its board members and officers.

Management – the act or art of managing, conducting or

supervising of something as in business.

Canteen – also known as cafeteria, a restaurant in which

customers serve themselves or are served at a counter and

take the food to eat.

Food – is any substance organic or inorganic when ingested

or eaten nourishes the body building and repairing

tissues, supplying heat and energy and regulating body

processes.

33
Meal Management – the efficient use of available resources

in providing meals that are nutritionally adequate,

sanitary, economical, and aesthetically pleasing to the

client.

Clientele – customers who eat or dine regularly,

specifically the persons served by the canteen.

Facility – physical equipments, materials or instruments

which will be needed for use in performing a job that is

to be done.

Adequacy of Facilities and Equipment – refers to the

capacity of facilities and equipment to satisfy the

client’s needs.

Quality of Food – this refers to the aspect of food which

describes or characterize in terms of nutrition,

palatability, variety appearance and the like.

Quality of service – This refers to the manner of service

employed by the cafeteria personnel reflecting the

personality of the server.

34
CHAPTER III

Method and Procedures

This chapter shows the methods and techniques of the

study, the population and samples, the research instrument,

the data gathering procedure and processing and the

statistical treatment of data.

A. Research Design

The researcher used the descriptive method and

gathered information through the use of a survey

questionnaire as an instrument, to give the respondents

more time to provide their answers freely and

independently. The descriptive method was used to asses the

operations and policies involved in the management of

Maysan National High School Canteen. This research was

conducted with the approval of the clientele on the

services rendered by the school canteen staff. It gathered

the data on the observations of the respondents about how

the management handles the daily operations and how they

want it to be efficient and maintained so that they

continue to uphold its mission and vision.

32
B. Research Locale

The Maysan National High School canteen has been run

by Maysan Teacher’s Cooperative for several years. Ever

since the carried burden to make sure of the nourishment of

the students while they are in the school campus. This was

the first and ultimate concern of the school canteen.

Hiring a competent manager to supervise the operation was

made to ensure that teachers may not neglect and leave

their classes especially during time of recess time. Today,

while the school canteen has almost reached its goal to

serve and profit a lot, the researcher decided to conduct

this study to determine how the clientele perceive the

canteen as far as management and canteen services are

concerned including their total well being.

C. Samples and Sampling Techniques

The target population of the study includes the

students from all year levels, the members of the faculty,

and non-teaching personnel. To maintain the adequacy and

balance of the results of this study, the researcher used

the stratified random sampling technique. An equal number

of respondents were taken from each stratum of the

population.

33
The table below shows population and the sample sizes

in the study.

Table 1
Population and Samples of the Study

Population Number of Samples

First Year 20
603
Second Year 20
561
Third Year 20
443
Fourth Year 20
549
Faculty Members 72 20

Non-Teaching Personnel 20 20

Total 2248 120

D. Research Instrument

The researcher formulated the necessary items of the

instrument (Appendix: 71) to measure the variables in the

study. A Likert Scale type of questionnaire was designed to

determine the respondent’s extent of agreement to the

statement. Four areas of assessment were set, and at least

28 questions were prepared. The researcher then consulted

34
her adviser for the revision of the questionnaire for more

than three days.

The researcher adapted the set of questions from other

studies which are similar to her study. A Table of

Specifications was prepared to guide the researcher in the

preparation of the questions. The first draft of the

questionnaire was submitted to the researcher’s adviser for

comments and suggestions. Few changes were made. Some items

were paraphrased and others were reworded. The revised form

was then pretested among the canteen staff and

administration. The criterion used in validation was

adapted from the study of MENDOZA:2004 (Canteen

Administration and Operation in Public Elementary School in

the Division of Lipa City.) All answers were confirmatory,

hence, the research instrument was valid. Finally, the

questionnaire was ready for distribution.

Items on the perceptions of the respondents were rated

along a 5 point scale ranging from a high of 5 (Always) to

a low of 1 (Never).

The legend below was used to help the respondents

answer the questionnaire.

1.00 – 1.49 = Never 1.50 – 2.49 = Seldom


2.50 – 3.49 = Sometimes 3.50 – 4.49 = Often
4.50 – 5.00 = Always

35
E. Data Gathering Procedure

Having secured the permission of the School Principal

and with the cooperation of the selected students from

Maysan National High School, the researcher was able to

collect the data. With the help of the school’s Registrar,

the researcher determined the number of samples to whom the

questionnaire was administered.

The faculty members were also considerate in helping

the researcher finish the data collection and so they also

answered the given questionnaire. Two days were spent in

gathering all the necessary data.

F. Data Processing And Statistical Treatment

The results were analyzed to determine the

observations of the respondents. After the data collection

the researcher encoded the data on Microsoft Excel. Then,

the researcher applied appropriate statistical analysis

using SPSS. Afterwards, the researcher classified,

analyzed, interpreted and presented the findings in form of

table.

The following statistical techniques were used in

analyzing the data: mean level of each variable assessed,

F-test to determine the significance of the differences in

36
the variables being assessed, Pearson R product moment of

correlation to determine the nature and extent of the

relationship between paired variables.

37
Chapter IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter focuses on the over-all assessment of the

school canteen operation of Maysan National High School in

terms of management, utilization of school facilities,

quality and quantity of food served, kinds of services

available for customers, and prices of commodities.

The researcher hypothesized that there is a significant

relationship between the following pairs of variables: 1.)

the management and the utilization of canteen facilities,

2.) the management and the quality and quantity of food

served at the school canteen, 3.) the management and the

kinds of services rendered to customers, the management and

the prices of the commodities available for the customers,

and 5.) the quality and quantity of food served and the

price of commodities.

To statistically prove this claim, the Pearson

Correlation Coefficient was computed. In this study, the

researcher adopted a significance level of 0.05.

38
Problem 1. How do the student, teacher, and non-teaching
personnel respondents assess the school canteen in terms of:

1.1 Management of School Canteen Activities

Table 2 presents the respondents’ observation on the

effectiveness of the school canteen management.

Table 2
Weighted Mean (Xw) on the
Assessment of the Management of the School Canteen
Non- Overall
Students Faculty Teaching Mean
Personnel
1. The management and planning of
the canteen's staff are perceived 2.06 1.85 2.30 2.05
to be effective and successful
2. Canteen management is committed
to the promotion of healthy food 2.76 1.95 2.10 2.52
in schools
3. The Canteen manager and staff are
informed and aware of the canteen
policy, as ordered by the 2.29 3.20 3.20 2.54
Department of Education
4. Canteen staff are aware and have
access to the information about
the status of the canteen, Thus, 3.06 3.05 3.00 3.05
the management practices
transparency and honesty
5. Canteen staff informed of
relevant school activities such
as school events, functions, and 2.04 1.95 2.25 2.06
other school programs
6. Canteen staff have the
opportunity to receive training 2.55 1.95 2.25 2.40
for professional development
2.46 2.33 2.52 2.44
Xx
Legend: 4.50–5.00=Always 3.50–4.49=Often 2.50–3.49=Sometimes
1.50–2.49=Seldom 1.00–1.49=Never

The management of the school canteen activities was

given an overall rating of 2.44 (in a scale of 1 to 5) by

39
the respondents, which is interpreted as seldom. This means

that the respondents are seldom satisfied of the management

of the school canteen activities.

The student respondents gave the highest rating for the

awareness of the school canteen staff of the information

about the status of the school canteen (Xw = 3.06),

“sometimes”. This means that the student respondents are

sometimes satisfied with the way canteen staff managed the

school canteen. On the other hand, the lowest mean value was

obtained for item # 5 i.e. awareness of the canteen staff

regarding the relevant activities of the school events,

functions, and other school programs (X = 2.04).

The teacher respondents gave the highest rating for the

item (#3) pertaining to the awareness of the canteen staff

about the information on the policies prescribed by the

Department of Education (X = 3.20). This means that the

teacher respondents perceived this item to be observed

sometimes. The lowest mean value (X = 1.85) was obtained for

the item #1 i.e. the management and planning of school

canteen’s staff is perceived to be effective and successful.

This mean value is interpreted as “seldom”

40
The non-teaching personnel gave the highest mean for

the item (#3) on the management being informed of canteen

policies as ordered by DepEd. The lowest mean rating was for

the third item: canteen management is committed to the

promotion of health food in school (X = 2.10).

Overall the mean obtained from the student respondents

on their perception about the status of the management of

school canteen was 2.46 interpreted as “seldom”. Similarly

the teacher respondents gave ratings with a mean of 2.33,

likewise interpreted as “seldom”. On the other hand the mean

value obtained on the perception of the non-teaching

personnel was 2.52, interpreted as “sometimes”. Ranking

these mean values, apparently the non-teaching personnel

gave a better perception of the management of the canteen

compared with the faculty and the student respondents.

With respect to the over all mean value of the three

groups of respondents, the result was 2.44, interpreted as

“seldom”. This means that the perception of the respondents

on the effective management effective management of the

school canteen activities only “seldom” happened.

According to MANAHAN (1988), the management of school

canteen activities should be analyzed in order to make some

necessary improvement to the school canteen.

41
1.2 Utilization of School Canteen Facilities

Weight means given by the respondents on this variable

are presented in Table 3. As observed, respondents rated as

“seldom”, (X = 2.30) that the school canteen facilities were

properly utilized or maximized. Apparently, such findings

reflect little importance given to equipment and facilities

by canteen personnel.

Table 3
Weighted Means (Xw)on the
Assessment of Utilization of School Canteen Facilities
Non-
Overall
Students Faculty Teaching
Mean
Personnel
1. Arrange chairs and tables
to attain comfort and
pleasant atmosphere of the 2.04 1.95 2.20 2.05
canteen
2. Provide appropriate places
for cooking, washing,
storage of utensils and 2.79 2.75 2.70 2.77
display of food for sale
3. Has enough space to
accommodate the diners 2.04 1.95 2.10 2.03
4. The equipment and working
areas are arranged
efficiently to save time 2.31 2.30 2.35 2.32
and effort
5. Enough Spoon and fork, etc.
are ready for use 2.04 1.95 2.10 2.03
6. Discard worn out materials
or equipment to utilize the
space for canteen work 2.68 2.55 2.60 2.64
activities
XX 2.32 2.24 2.34 2.30
Legend: 4.50–5.00=Always 3.50–4.49=Often 2.50–3.49=Sometimes
1.50–2.49=Seldom 1.00–1.49=Never

42
The highest mean obtained from the perception of the

student respondents was for the item i.e. the canteen

provides appropriate place for cooking, washing, storage of

utensils and display of food for sale (X = 2.79), which is

interpreted as “sometimes”. The lowest mean values computed

were on the following two items: (3 and 5) enough space to

accommodate the diners and spoon and; fork are ready for use

and enough in number which received weighted means of (X =

2.04) each interpreted as “seldom”.

The highest mean obtained from the teacher respondents

was 2.75, for item 2: provide appropriate places for

cooking, washing, storage of food and display of food for

sale, and the lowest mean value computed was on the

following: item 1: arrange chairs and tables to attain

comfort and pleasant atmosphere of the canteen, item 3:

enough space to accommodate the diners, item 5: enough spoon

and fork, etc. are ready for use.

On the perception of the non-teaching personnel, the

highest mean value was 2.70, for the item Provide

appropriate places for cooking, washing, storage of utensils

and display of food for sale, and the lowest mean values

were on item 3: has enough space to accommodate the diners,

and item 5: spoon and fork, etc. are ready for use.

43
In terms of the overall perception on the utilization

of the canteen facilities, the highest mean was obtained for

the second item: (X = 2.77) which means that sometimes the

canteen provides appropriate places for cooking, washing,

storage of utensils and display of food for sale. The lowest

mean was 2.03, obtained from the items 3 and 5.which means

that the canteen seldom has enough space to accommodate

diners and likewise seldom has enough spoons and forks ready

for use.

Overall assessment of the utilization of the canteen

facilities by the student respondents was 2.32, by the

faculty respondents 2.24, and by the non-teaching personnel

2.34. Therefore the over all mean derived from the three

groups of respondents was 2.3, interpreted as “seldom”.

Facilities and equipment help the canteen staff to

prepare food, and render service to the customers properly

and with ease. A Well managed school canteen is expected to

utilize all the present canteen facilities properly.

Lack of equipment posed as a problem among school

canteens (Augustin, 1980). Furthermore, productivity which

refers to increased workers efficiency, minimized labor and

time as well as simplified operations, is reflected by the

extent of proper utilization of school canteen facilities.

44
Problem 2. What is the status of the school canteen as
perceived by the student respondents, faculty, and non-
teaching personnel in terms of:

2.1 Quality and Quantity of Food Served

Table 4 shows the mean values obtained for the items on

quality and quantity of food served.

Table 4
Weighted Mean (Xw)on the
Quality and Quantity of Food Served
As Perceived by the Respondents

Non-
Teaching Overall
Students Faculty Personnel Mean
1. The canteen promotes and sells
healthy choices of food with 2.04 1.95 2.25 2.06
nutritional value
2. Sells appropriate amount of
foods that can sustain the 3.05 3.15 3.20 3.09
needs of the students
3. Serves foods that are fresh,
newly cooked or prepared 2.04 1.95 2.15 2.04
4. The canteen has a registered
food safety and hygiene plan
that is regularly audited and 3.08 3.05 3.00 3.06
followed by the canteen staff
5. Canteen staff members
undertake food safety training
to ensure the quality offered 2.04 1.95 2.25 2.06
and maintain food safety
Legend: 4.50 – 5.00 = Always 3.50 – 4.49 = Often
2.50 – 3.49 = Sometimes 1.50 – 2.49 = Seldom
1.00 – 1.49 = Never

Based on the assessment of the student respondents the

highest mean value obtained was for item 4: the canteen has

45
a registered food safety and hygiene plan that is regularly

audited and followed by the canteen staff (X = 3.08),

interpreted as “sometimes” and the lowest mean values were

obtained for items 1 and 5. 1.) the canteen serves food that

are fresh, newly cooked or prepared, and 5.)canteen staff

members undertake food safety training to ensure quality and

maintain food safety,(X = 2.04) interpreted as “seldom”.

On the perception of the teacher respondents the

highest mean gained was for item 2: the canteen sells

appropriate amount of foods that can sustain the needs of

the students, (X = 3.15), interpreted as sometimes, and the

lowest mean values ((X = 1.95) were for the items 1, 3, and

5, interpreted as “seldom”.

The highest mean value on the assessment of the non-

teaching personnel was also obtained for the second item:

the canteen sells appropriate amount of foods that can

sustain the needs of the students, (X = 3.20), and the

lowest mean value computed was on the third item: serves

foods that are fresh, newly cooked or prepared, (X = 2.15).

Overall mean obtained on the assessment of quality and

quantity of food served according to groups was as follows:

by the student respondents was (X = 2.45), by faculty

respondents was (X = 2.41), by non-teaching personnel was (X

46
= 2.57). The overall mean obtained was (X = 2.48),

interpreted as “seldom”.

The findings indicate that the canteen management should be

careful that they serve quality foods which affect the success of

canteen operation. Efficient and effective implementation by the

management of the set goals of food service is greatly affected by

the quality of food (Zamora:1982).

2.2 Kinds of Services Rendered to the Customers

Table 5 shows the means of the respondent’s assessment

of the kinds of services they receive from the school

canteen.

Table 5
Weighted Means (Xw)on the Kinds of Services Rendered to the
Customers As Perceived by the Respondents
Non-
Kinds of Services Overall
Students Faculty Teaching
Rendered to the Mean
Personnel
Customers
1. Maintains safety and uses
good quality equipment and 2.10 2.25 2.15 2.17
facilities
2. Provides ventilation and
lighting facilities to make 2.04 2.90 2.25 2.40
the diners comfortable
3. Establishes a harmonious and
friendly relationship with 2.42 2.15 2.35 2.31
customers
4. Payments are properly and
accurately changed and 2.04 2.90 2.20 2.38
counted
5. Entertains suggestions and
easily manages complaints 2.31 2.30 2.35 2.32
Legend: 4.50 – 5.00 = Always 3.50 – 4.49 = Often
2.50 – 3.49 = Sometimes 1.50 – 2.49 = Seldom
1.00 – 1.49 = Never

47
The highest mean value on the perception of the student

respondents was 2.42, obtained for the item: the canteen

establishes a harmonious and friendly relationship with

customers, and the lowest mean value was 2.04 for the

following items: 2.) the canteen provides ventilation and

lighting facilities to make the diners comfortable, and 4.)

payments are properly and accurately changed and counted.

From the perception of teacher respondents on this

variable, the highest mean value acquired was 2.90, this was

for the following two items also: 1.) the canteen provides

ventilation and lighting facilities to make the diners

comfortable, and 2.) payments are properly and accurately

changed and counted. It signifies that the faculty members

are a little more positive on their observation with regard

to the services of the school canteen. The researcher

expected this result because majority of the faculty members

are also members of the cooperative who own and manage the

school canteen. In terms of services, most of the students

compared how they are treated and how the teachers are

served by the canteen staff. According to them as students,

they don’t feel that special service that the teachers

enjoy.

As to the perception of the non-teaching personnel the

48
highest mean value obtained was 2.35, for the item: the

canteen staff establish a harmonious and friendly

relationship with customers. The lowest mean value computed

was 2.15, for the item: the canteen maintains safety and

good quality equipment and facilities.

The highest mean value obtained from the three groups

of respondents was 2.50 from the faculty, followed by 2.26

from the non-teaching personnel, and the lowest mean value

was 2.18 from the student respondents.

Table 5 shows that the three groups of respondents

perceived the extent of services rendered as “seldom”, (X =

2.31).

The canteen management should review and upgrade the

services available at the canteen. It is important that the

customers get what they need in return for their payments.

Should the canteen fail to render good service, the

customers’ satisfaction also declines.

According to Lattin (1979), no operation would be

successful without good environment and friendly service.

This is the selling point in any service program which means

thoughtful personalized service, prompt handling of

complaints and anticipating the future needs of the

customers. Improvement can be done along these areas.

49
2.3 Price of Commodities

Table 6 shows the computed mean values on the

respondents’ perceptions on this variable to determine the

status of the school canteen. As to the perceived

appropriateness of the prices of the food, it is revealed in

Table 6 that this is “seldom” done, (X = 2.23).

Table 6
Weighted Mean (Xw)on the
Prices of Commodities As Perceived by the Respondents
Non-
Overall
Students Faculty Teaching
Mean
Personnel
1. Healthy canteen
choices are sold at 2.01 2.15 1.85 2.01
competitive prices
2. Sells food at
affordable prices 2.69 2.55 2.60 2.65
3. Provides cheap but
nutritious foods for
snacks and lunch 2.04 1.90 2.35 2.07
supplements
4. Offers cost saving
meals to the
customers like in 2.40 2.25 2.35 2.37
value or combo meals
5. Variation in prices
of foods depends on 2.04 1.90 2.30 2.06
quality and quantity
Legend: 4.50 – 5.00 = Always 3.50 – 4.49 = Often
2.50 – 3.49 = Sometimes 1.50 – 2.49 = Seldom
1.00 – 1.49 = Never

50
The highest mean value from the student respondents was

for item No. 2 Sells food at affordable prices with a mean

of 2.69 interpreted as “sometimes”, while the lowest mean

value from this group was on item No. 1.) Healthy canteen

choices are sold at competitive prices, (X = 2.01),

interpreted as “seldom”.

On the other hand the highest mean value obtained from

the faculty respondents was on item no. 2.) Sells food at

affordable prices, (X = 2.55), while the lowest mean of 1.90

was for items no. 3 and 5. 3.) provides cheap but nutritious

foods for snacks and lunch supplements, 5.) variation in

prices of foods depends on its quality and quantity.

Meanwhile on the perception of the non-teaching

personnel respondents, the highest rating obtained was item

No. 2.) Sells food at affordable price, (X = 2.60), and the

lowest rating was for item Nos. 3 and 4. 1.)Provides cheap

but nutritious foods for snacks and lunch supplements,

2.)Variation in prices of foods depends on its quality and

quantity), (X = 2.35).

51
For the students the item with the highest rating was

for No. 2. Sells food at affordable price, (X =2.65), while

the item with the lowest rating was No. 1.)Healthy canteen

choices are sold at competitive prices, X = 2.01.

Among the three groups of respondents, the highest mean

was on the perception of the non-teaching personnel (X =

2.29), the second was from the perception of the student

respondents (X = 2.24), and the lowest mean among all was

from the faculty respondents (X = 2.15). The overall mean

rating from the three groups of respondents was 2.23 or

“seldom”.

The manager’s role in food costing is important. If the

manager decides to set a high cost of a particular meal,

this will also cause in a higher price of the commodity. But

it does not mean that to lower the price is to lower the

quantity of food. If the price of the food will remain at

this state, students will no longer visit the canteen

instead they will bring their own snacks bought outside the

school, or will bring cooked food from their home.

52
Problem # 3. Is there a correlation between the management
of the canteen and each of the following variables:

3.1 Utilization of canteen facilities

It appears that there is a negative relationship

between the management of the school canteen and the

utilization of the canteen facilities, but the Pearson R

coefficient of -0.034 is not significant at 0.05 level, 2 –

tailed test. The result reveals that there is a slight

negative relationship between the two variables, Therefore

the null hypothesis is accepted, that there is no

significant relationship between the management and the

utilization of school canteen facilities.

Table 7
Correlation Coefficients
Management of School Canteen and
Utilization of the Canteen Facilities
Management Utilization
of of
School Canteen
Canteen Facilities
Management of Pearson
1 -.034
School Canteen Correlation
Sig. (2-tailed) .711

Utilization of Pearson
-.034 1
Canteen Correlation
Facilities Sig. (2-tailed) .711

The result implies that the relationship of the two

variables is not significant since the probability value is

53
greater than .05. The Management should encourage the

canteen staff to properly use and maximize all of the

available facilities they have.

The management is capable and can afford to buy another

set of facilities for food preparation and other uses, but

this does not mean they are acquired for use or display

purposes only. Good maintenance and proper utilization may

add another year for the facilities to remain functional for

everyday use.

3.2 Quantity and quality of food served

The Pearson correlation coefficient obtained between

the canteen management and the quality and quantity of food

served was 0.064 at the probability level 0.485.

Table 8
Pearson Correlation Coefficient Management of School Canteen
and Quality and Quantity of Food Served

Quality
and
Management Quantity
of of
School Food
Canteen Served
Management of Pearson
1 .064
School Canteen Correlation
Sig. (2-tailed) .485
Quality and Pearson
.064 1
Quantity Correlation
of Food Serve Sig. (2-tailed) .485

54
This findings means that no significant relationship

exists between the management of the canteen and the quality

and quantity of food served. The correlation coefficient is

not significant at 0.05 level. There is only slight

insignificant relationship.

The result of this assessment should not be ignored by

the canteen manager, it is very alarming that the canteen

earns much everyday but could not give the exact or right

nutritional value for the food they sell to the customers

especially to the students.

3.3 Kinds of Services Rendered to Customers

There is a low negative relationship between the

management of the School Canteen, and the services rendered

customers. The result only implies that the reason why the

services fail to satisfy the needs of the customers is

because of the management style and the lack of skills of

the manager who supervises the canteen daily operation. Line

up of food, quality of service, and good customer relation

should be established by the canteen staff, not only for the

benefit of the teachers but also for the students who

comprise the bigger population of customers. If the students

55
are not served better and they know it, they will no longer

patronize the canteen’s products, instead they will keep

their allowance and buy their snack later after their

classes.

Table 9
Pearson Correlation Coefficients
Management of the School Canteen and
The Kinds of Services Rendered to Customers
Management Kinds of
of Services
School Rendered to
Canteen Customers
Management of Pearson
1 .149
School Canteen Correlation
Sig. (2-tailed) .104

Kinds of Pearson
.149 1
Services Correlation
Rendered to Sig. (2-tailed) .104
Customers

As shown on Table 19 there is a negative relationship

between the management of the School Canteen, as the result

of the assessment for the area of management and the

services available for customers are concern to goes also

negative. The result only implies that the reason why the

services fail to satisfy the need of the customers is

because of the management style and skills of the manager

who supervises the canteen daily operation.

56
3.4 Price of Commodities

In order to determine whether there exists significant

relationship between Management and the Price of Commodities

the data were subjected to correlation.

Table 10
Pearson Correlation Coefficients
Management of School Canteen
And Price of Commodities

Management of Price
School of
Canteen Commodities
Management of Pearson Correlation 1 .882
School Canteen Sig. (2-tailed) .375

Price of Pearson Correlation .882 1


Commodities Sig. (2-tailed) .375

It was found out that the price of commodities and the

management of school canteen have a correlation of 0.375

which is not significant at 0.05 level. In other words, the

price of the commodities is being affected by the manager’s

skills.

57
Problem # 4. Is there a Significant Difference on the
Assessment of the Respondents?

The table below displays the significance of the

difference in the perception of the respondents about the

Management of the School canteen.

Table 11
Results Analysis of Variance of the Perceptions of the
Three Groups of Respondents on Management of School Canteen

Sum of Squares df Mean Square F Sig.


Between Groups .442 5 .088 .093 .91
Within Groups 108.150 114 .949
Total 108.592 119

The table shows that the F-value obtained was .093, with

significance value of .993. Since the significance value is more

than .05, it means that there is no significant difference between

the perceptions of the respondents. Therefore, the result shows

that the group’s perception on the management of the school

canteen activities are the same.

Generally, the whole population gave a negative observation

on how the school canteen is presently managed.

58
The table below shows the results of the analysis of

variance on the respondents on the utilization of canteen

facilities.

Table 12
Results of the Analysis of Variance of the Perception of the
Respondents on the Utilization of Canteen Facilities

Sum of Squares df Mean Square F Sig.


Between Groups .767 5 .153 .196 .963
Within Groups 89.200 114 .782
Total 89.967 119

Table 12 shows that the F-value obtained was 0.196.

Since the significance value of 0.963 is greater than .05,

there is no significance difference among the group’s

observations. The results imply that there is no significant

difference in the students’ observations, the faculty and

non-teaching personnel on how the canteen facilities are

utilized. As a whole, the respondents observed that the

staff of the school canteen did not properly utilize the

canteen facilities.

Lack of equipment posed as a problem among school

canteens (Augustin, 1980). Furthermore, productivity which

refers to increased workers’ efficiency, minimized labor and

time as well as simplified operations are the results of the

proper utilization of school canteen facilities.

59
Table 13 shows the significance of the difference of

the respondents’ perception on quality and quantity of food

served.

Table 13
Results of the Analysis of Variance of the Perceptions of
the Respondents on Quality and Quantity of Food Served

Sum of Squares Df Mean Square F Sig.


Between Groups 4.942 5 .988 1.173 .327
Within Groups 96.050 114 .843
Total 100.992 119

Table 13 exhibits the significance of the differences

in the perception of the respondents in term of the quality

and quantity of food served at the school canteen. The F-

value was 1.173, with significance value of .327. Since the

significance value is more than .05, there is no

significance difference in the observations of the different

group. Therefore, the result says that there is no

significant difference among the students, the faculty and

the non-teaching personnel assessment on the quality and

quantity of food served at the school canteen. This only

indicates that the canteen management should see to it that

they serve quality food because this will affects the

success of canteen operation. Efficient and effective

functioning of the management toward the set goals of food

60
service is greatly affected by the quality of food

(Zamora:1982).

To find out the significance of the differences in the

respondents’ perceptions on kinds of services rendered, the

F-test was computed and the results of the analysis are

presented at Table 14.

Table 14
Results of the Analysis of Variance of the Perceptions
of the Respondents on the Kinds of Services
Rendered to Customers

Sum of Squares df Mean Square F Sig.


Between Groups 2.742 5 .548 .596 .703
Within Groups 104.850 114 .920
Total 107.592 119

Table 14 reveals that there is no significant


difference among the observation of the students, faculty
and personnel with respect to the kinds of services rendered
to them. There is no other expectation set as it was
understood that the canteen exists to feed all its
customers.

61
Table 15 contains the level of significance of the

differences of the respondents’ prices of commodities as one

of the variables that affect the overall status of the

school canteen.

Table 15
Results of the Analysis of Variance of the Perception of the
Respondents on the Prices of Commodities

Sum of Squares df Mean Square F Sig.


Between Groups 1.367 5 .273 .310 .906
Within Groups 100.500 114 .882
Total 101.867 119

The F value obtained was 0.310 at 0.906 significance

level. It is therefore concluded that there is no

significant difference in the assessment of the respondents

since it is greater than .05. The three groups of

respondents observed that there are items sold to them which

are either at high or not reasonable prices. The result in

the table above also implies that the school canteen focuses

only on the sales and not on the welfare of the customers.

Prices of food refers to the monetary value of services

and products sold at the school canteen. Healthy canteen

choices at competitive prices should be offered to all

customers. Considering that most of the customers are

students, the canteen should provide cheap but nutritious

foods for snacks and lunch supplements. In variation,

62
offering of cost saving meals to the customers in the form

of value or combo meals allow them to maximize their budget.

Prices of food depend on their quality but it seems that the

quantity is the most important in the weekly menu planning.

Problem # 5. Is there a correlation in the perception of the

following pairs of respondents?

5.1 Students versus Faculty

The correlation coefficient of this perception between

the student respondents and the faculty respondents was

found to be -0.06077, which indicates a negligible

correlation, interpreted that the responses of the groups of

students were not related.

5.2 Students versus Non-Teaching Personnel

The computed correlation coefficient of the perceptions

of the student respondents and not-teaching personnel

respondents was -0.3635 which indicates a low correlation.

5.3 Faculty versus Non-Teaching Personnel

The computed coefficient of the perception of the

faculty respondents and the non-teaching personnel

respondents was -0.027, which indicates a negligible

correlation, interpreted that the perception of the two

groups of respondents were not related.

63
64
Chapter V

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of findings, the

conclusions drawn from the findings and the recommendations

deduced based from the conclusions of the study.

Summary of findings

The findings of this study were:

1. The assessment on the effectiveness of the

management of school canteen activities by the

respondents yielded a mean score of 2.44,

interpreted as “seldom”. This means that the

groups’ were seldom satisfied on the management of

school canteen activities.

2. The staff of the school canteen did not properly

utilized the canteen facilities. It was rated as

“seldom” that the school canteen facilities were

properly utilized or maximized (X=2.30)

3. The perceptions of the three groups of respondents

on the quality and quantity of food served yielded

the highest mean value of 3.09, for the item:

sells appropriate amount of foods that can sustain

the needs of the students, and the lowest mean

65
value of 2.04 was obtained for the item: serves

food that are fresh, newly cooked or prepared.

4. There was a negative effect of the manager’s skill

on certain factors that affect the canteen status.

The overall mean obtained for all areas of

assessment was 2, interpreted as “seldom”.

5. There are no significant differences in the

assessment of the groups perception with respect

to the management of school canteen activities,

quality and quantity of service rendered, and the

prices of commodities.

Conclusions

The findings of this investigation led to the following

conclusions:

1. The management and planning of the canteen’s staff

need more effort towards its affectivity and success.

Effective management has something to do with

professional development that should be undertaken by

anyone who wants to lead a group or a department. The

most important finding of this study is the need to

provide proper training for canteen staff. Enough

knowledge is imperative to canteen managers for their

66
role is to make decisions that will affect the entire

canteen organization.

2. Why should this be? For one thing, it is far more

difficult to hire the most qualified person for the

job who is in charge of the promotion of nutritious

and affordable food. Given all the sets of criteria,

standards and rules set by the cooperative but not

followed religiously, would result to the ability of

the school canteen to accomplish its target

objectives, thus creating more problems in the

future.

3. The second major finding of this study was the

failure of canteen staff to utilize equipment present

in the canteen. There are some of these equipments

that are not maximized for utilization, others are

worn out due to lack of care and improper usage.

4. The respondents found the food repetitive, limited,

and lacking with the necessary nutritional value

needed by the students.

5. Among the major findings, the quality of service

given was found to be adequate since the canteen

officials and staff are doing their assigned roles.

67
6. In terms of price of commodities, students find

canteen food quite expensive so they resort to buying

synthetic food like fish balls, kikiam and other junk

food outside the school.

Recommendations

In as much as the canteen management and the status of

the school canteen were assessed by the respondents to be

inadequate and have not reached the level of excellence

which everyone, the following recommendations are made:

1. The recommended measures to improve the management

styles of canteen managers and staff as cited by the

respondents in this study should be adopted and

implemented.

2. In terms of proper preparation, formal trainings and

seminars should be conducted and participated in by

canteen staff and officials so that they will improve

their skills on the proper handling of food, food

preparation, food selection, customer satisfaction

through effective interpersonal skills and total

quality management of all the aspects necessary for an

improved and well-managed canteen.

68
3. The recruitment policy should be tightened or improved

to ensure that canteen staff and manager possess the

necessary qualifications and competencies specifically

on the knowledge of food handling and food preparation

plus serving a variety of food.

4. Members of the cooperative, especially the head, must

vigorously promote educating the canteen officials and

staff in order to develop and enhance their skills. The

cooperative can provide financial help to those who

want to attend seminars to update themselves of the

rudiments of managing a school canteen.

5. The Chairs or Heads of the Teachers’ Cooperative

supervise the activities of their canteen staff for

proper monitoring emphasizing efficiency and

effectivity.

6. Canteen facilities must be properly utilized in order

to maximize and systematize the use of these

instruments.

7. Commodities must be affordable yet nutritious so that

the clientele will be satisfied.

8. Canteen staff must provide variety of food geared

towards the total well being of the clients.

69
9. Cooperative Officials should provide some kind of

incentives or merits in whatever form in order to

motivate and encourage canteen staff.

70
BIBLIOGRAPHY

Books:

Guzman, Inez de. Food Service and Management. Manila:


Saint Berradilla Publication Inc. 1992

Garmo, Mary C. The School Cafeteria. New York, Appleton-


Century Crafts Inc. 1978

Unpublished Materials:

Bonoy, Rosaria C. Canteen Management in Mankayan District,


Benguet, Division. Unpublished Master’s Thesis,
Baguio. Central University, 1995

Dizon, Elma P. Management Practices of School Canteens in


the District of Dinalupihan and their Implications to
the Nutritional Needs of the Pupils. Unpublished
Master’s Thesis, Virgen Delos Remedios College,
March 2000

Jatayna, Teresita M. An Assessment of the Privatization of


the School Canteen of San Pedro Relocation Center
National High School: Input for Food And Nutrition
Policy Formulation. San Pedro, Laguna

Jindaratana Porn Orawan. Canteen Management in the Public


Elementary Schools Tarlac West District: An Evaluation
Unpublished Master’s Thesis, Harvadian Colleges,
May 1999

Manahan, Remedios J. The Canteen Management of Valenzuela


National High School. Unpublished Master’s Thesis,
Meycauyan College, March 1998

Manguerra, Alberta C. Factors Associated with the


Effectiveness of Cafeteria Management at The
Technological University of the Philippines.
March 1993

xvi
Mendoza, Mario R. Canteen Administration and Operation in
Public Elementary School in Division of Lipa City.
It’s Implications on the Supplementary Feeding Program
of Schools”, Unpublished Master’s Thesis, Tanuan
Institute, March 2004

Wongkhum, Surachai Evaluation of Wkt-Wruwa Lunch Program:


Saraphi District Ghang Mai Province, The Graduate
School of Chang Mae University,
Unpublished Master’s Thesis, 2000

OTHERS:

DepEd Order No. 8, s. 2007

DECS Order No.93, s.1998


Regional Memorandum No. 70,s.2008

Schools Policy handbook, January 1998


Texas Department of Education, 2003

The School Center Handbook.


Department of Education 1999

xvii
QUESTIONNAIRE FOR THE SCHOOL CANTEEN

Name:____________________________
Directions: Give your perception regarding the school canteen. Use the scales below in providing response to item given
for each area. Please put a checkmark () in the space provided for your answer.

Scales 5 4 3 2 1
Description Always Often Sometimes Seldom Never

PART I. ASSESSMENT OF SCHOOL CANTEEN


A. Management of School Canteen 5 4 3 2 1

The management and planning of the canteen’s staff is


perceived to be run effectively and successfully
_ _ _ _ _
Canteen management is committed to the promotion
of healthy food in schools?
The canteen manager and staff are informed and _ _ _ _ _
aware of the canteen policies prescribed by the
Department of Education
The canteen staff are aware and have access to the _ _ _ _ _
information about the status of the canteen, Thus, the
management practice transparency and honesty.
Canteen staff informed of relevant school activities
such as school events, functions, and other school _ _ _ _ _
programs.
Canteen staff have the opportunity to receive training
or professional development
_ _ _ _ _ _ _ _ _ _

B. Utilization of Canteen Facilities 5 4 3 2 1

Chairs and tables are arranged to attain comfort and _ _ _ _ _


pleasant atmosphere of the canteen.
_ _ _ _ _
Provide appropriate places for cooking, washing,
storage of utensils and display of food for sale are
provided. _ _ _ _ _
There is enough space to accommodate the diners.
_ _ _ _ _
The equipment and working areas are arranged
efficiently to save time and effort.
_ _ _ _ _
Spoons and forks, etc. are ready for use and enough
_ _ _ _ _
Worn out materials or equipment are discarded to
utilize the space for canteen work activities.
PART II. STATUS OF SCHOOL CANTEEN

A. Quality and Quantity of Food Served 5 4 3 2 1

The canteen promotes and sells healthy choices of


food with nutritional value.
_ _ _ _ _
The canteen sells appropriate amounts of foods that
can sustain the needs of the students sold. _ _ _ _ _
The canteen serves foods that are fresh, newly cooked
or prepared.
_ _ _ _ _
The canteen has a registered food safety and hygiene
plan that is regularly audited and followed by canteen
staff. _ _ _ _ _
The canteen staff members undertake food safety
training to ensure quality and maintain food safety.
_ _ _ _ _

B. Kinds of Services Rendered to Customers 5 4 3 2 1

Safety and good quality of equipments and facilities _ _ _ _ _


are maintained.
_ _ _ _ _
The ventilation and lighting facilities to make the
diners comfortable are provided
A harmonious and friendly relationship with customers _ _ _ _ _
is established.
Payments are properly and accurately changed and _ _ _ _ _
counted.
Suggestions and easily manage complaints are _ _ _ _ _
entertained

C. Price of Commodities 5 4 3 2 1

Healthy canteen choices are sold at competitive prices. _ _ _ _ _


_ _ _ _ _
The canteen sells food at affordable prices
The canteen provides cheap but nutritious foods for _ _ _ _ _
snacks and lunch supplements.
The canteen offers cost saving meals to the customers
as in value or combo meal. _ _ _ _ _

Variation in prices of foods depends on quality and _ _ _ _ _


quantity.
Level q1 q2 q3 q4 q5 q6 q7
1 1 4 2 4 3 4 5
1 2 2 3 2 2 2 3
1 3 1 4 3 3 3 2
1 4 4 2 4 4 5 3
1 3 2 1 3 5 3 4
1 4 3 4 2 3 1 2
1 3 4 3 1 2 3 3
1 4 2 2 4 3 4 1
1 2 3 3 5 4 2 2
1 5 4 4 2 2 3 3
1 4 3 5 3 3 4 4
1 2 2 2 4 4 2 5
1 3 3 3 2 2 3 3
1 3 4 4 3 3 5 2
1 4 5 2 2 4 3 3
1 2 2 3 3 2 5 4
1 4 3 2 4 3 3 2
1 3 4 3 5 4 2 3
1 2 2 4 3 3 3 4
1 2 3 5 2 2 4 2
1 3 2 3 3 3 2 3
1 2 3 2 4 4 3 3
1 3 4 3 2 5 4 2
1 4 5 4 3 2 2 3
1 2 3 2 4 3 3 4
1 3 2 3 2 4 4 2
1 2 3 4 3 2 3 3
1 4 4 2 4 3 2 4
1 2 2 3 2 2 3 2
1 3 3 4 3 3 4 3
1 4 4 2 4 4 5 4
1 2 2 3 3 5 3 2
1 3 3 4 2 3 2 3
1 4 4 3 3 2 3 4
1 5 2 2 4 3 4 3
1 2 3 3 5 4 2 1
1 2 4 4 2 2 3 2
1 3 1 5 3 3 4 2
1 2 2 2 4 4 2 3
1 3 4 3 2 2 3 4
1 2 2 2 4 4 2 5
1 3 3 3 2 2 3 3
1 3 4 4 3 3 5 2
1 4 5 2 2 4 3 3
1 2 2 3 3 2 5 4
1 4 3 2 4 3 3 2
1 3 4 3 5 4 2 3
1 2 2 4 3 3 3 4
1 2 3 5 2 2 4 2
1 3 2 3 3 3 2 3
1 2 3 2 4 4 3 3
1 3 4 3 2 5 4 2
1 4 5 4 3 2 2 3
1 2 3 2 4 3 3 4
1 3 2 3 2 4 4 2
1 2 3 4 3 2 3 3
1 4 4 2 4 3 2 4
1 2 2 3 2 2 3 2
1 3 3 4 3 3 4 3
1 2 2 2 4 4 2 5
1 3 3 3 2 2 3 3
1 3 4 4 3 3 5 2
1 4 5 2 2 4 3 3
1 2 2 3 3 2 5 4
1 4 3 2 4 3 3 2
1 3 4 3 5 4 2 3
1 2 2 4 3 3 3 4
1 2 3 5 2 2 4 2
1 3 2 3 3 3 2 3
1 2 3 2 4 4 3 3
1 3 4 3 2 5 4 2
1 4 5 4 3 2 2 3
1 2 3 2 4 3 3 4
1 3 2 3 2 4 4 2
1 2 3 4 3 2 3 3
1 4 4 2 4 3 2 4
1 2 2 3 2 2 3 2
1 3 3 4 3 3 4 3
1 2 2 2 4 4 2 5
1 3 3 3 2 2 3 3
2 3 4 4 3 3 5 2
2 4 5 2 2 4 3 3
2 2 2 3 3 2 5 4
2 4 3 2 4 3 3 2
2 3 4 3 5 4 2 3
2 2 2 4 3 3 3 4
2 2 3 5 2 2 4 2
2 3 2 3 3 3 2 3
2 2 3 2 4 4 3 3
2 3 4 3 2 5 4 2
2 4 5 4 3 2 2 3
2 2 3 2 4 3 3 4
2 3 2 3 2 4 4 2
2 2 3 4 3 2 3 3
2 4 4 2 4 3 2 4
2 2 2 3 2 2 3 2
2 3 3 4 3 3 4 3
2 2 2 2 4 4 2 5
2 3 3 3 2 2 3 3
2 3 4 4 3 3 5 2
3 4 5 2 2 4 3 3
3 2 2 3 3 2 5 4
3 4 3 2 4 3 3 2
3 3 4 3 5 4 2 3
3 2 2 4 3 3 3 4
3 2 3 5 2 2 4 2
3 3 2 3 3 3 2 3
3 2 3 2 4 4 3 3
3 3 4 3 2 5 4 2
3 4 5 4 3 2 2 3
3 2 3 2 4 3 3 4
3 3 2 3 2 4 4 2
3 3 3 4 3 2 3 3
3 3 4 2 4 3 2 4
3 3 2 3 2 2 3 2
3 3 3 4 3 3 4 3
3 2 2 2 4 4 2 5
3 3 3 3 2 2 3 3
3 3 4 4 3 3 5 2
3 4 5 2 2 4 3 3
q8 q9 q10 q11 q12 q13 q14 q15
2 2 5 2 2 4 4 2
3 3 2 3 3 2 2 3
4 4 3 4 4 3 3 4
2 2 4 2 2 4 4 2
3 3 2 3 3 3 2 3
1 3 4 3 4 4 3 4
3 4 1 3 2 3 4 3
4 2 2 2 1 4 1 2
5 3 2 1 5 2 3 3
3 4 1 1 3 1 4 4
2 2 2 2 2 4 3 5
3 3 3 3 3 2 2 1
4 5 1 5 4 5 3 3
2 3 2 2 2 3 4 4
1 1 3 1 3 4 5 2
3 2 4 2 2 2 2 3
2 2 2 2 4 4 3 2
3 3 3 3 2 3 4 3
4 4 1 4 1 2 2 4
2 3 2 2 2 2 3 5
3 1 3 1 3 3 2 3
4 2 4 2 2 2 3 2
2 2 2 2 3 3 4 3
3 2 1 1 4 4 5 4
4 1 1 2 2 2 3 2
2 2 2 4 3 3 2 3
3 3 3 2 4 2 3 4
4 1 4 1 2 4 4 2
3 2 2 2 1 2 2 3
1 3 1 3 2 3 3 4
2 4 2 2 4 4 4 2
4 1 4 1 2 2 2 3
3 2 2 2 1 3 3 4
1 3 1 3 2 4 4 3
2 4 2 2 3 5 2 2
3 2 4 2 2 2 3 3
4 2 2 2 3 2 4 4
1 3 1 3 4 3 1 5
2 4 2 2 5 2 2 2
3 2 1 1 3 3 4 3
3 3 3 3 3 2 2 2
4 4 1 4 4 3 3 3
2 3 2 2 2 3 4 4
1 1 3 1 3 4 5 2
3 2 4 2 2 2 2 3
2 2 2 2 4 4 3 2
3 3 3 3 2 3 4 3
4 4 1 4 1 2 2 4
2 3 2 2 2 2 3 5
3 1 3 1 3 3 2 3
4 2 4 2 2 2 3 2
2 2 2 2 3 3 4 3
3 2 1 1 4 4 5 4
4 1 1 2 2 2 3 2
2 2 2 4 3 3 2 3
3 3 3 2 4 2 3 4
4 1 4 1 2 4 4 2
3 2 2 2 1 2 2 3
1 3 1 3 2 3 3 4
3 3 3 3 3 2 2 2
4 4 1 4 4 3 3 3
2 3 2 2 2 3 4 4
1 1 3 1 3 4 5 2
3 2 4 2 2 2 2 3
2 2 2 2 4 4 3 2
3 3 3 3 2 3 4 3
4 4 1 4 1 2 2 4
2 3 2 2 2 2 3 5
3 1 3 1 3 3 2 3
4 2 4 2 2 2 3 2
2 2 2 2 3 3 4 3
3 2 1 1 4 4 5 4
4 1 1 2 2 2 3 2
2 2 2 4 3 3 2 3
3 3 3 2 4 2 3 4
4 1 4 1 2 4 4 2
3 2 2 2 1 2 2 3
1 3 1 3 2 3 3 4
3 3 3 3 3 2 2 2
4 4 1 4 4 3 3 3
2 3 2 2 2 3 4 4
1 1 3 1 3 4 5 2
3 2 4 2 2 2 2 3
2 2 2 2 4 4 3 2
3 3 3 3 2 3 4 3
4 4 1 4 1 2 2 4
2 3 2 2 2 2 3 5
3 1 3 1 3 3 2 3
4 2 4 2 2 2 3 2
2 2 2 2 3 3 4 3
3 2 1 1 4 4 5 4
4 1 1 2 2 2 3 2
2 2 2 4 3 3 2 3
3 3 3 2 4 2 3 4
4 1 4 1 2 4 4 2
3 2 2 2 1 2 2 3
1 3 1 3 2 3 3 4
3 3 3 3 3 2 2 2
4 4 1 4 4 3 3 3
2 3 2 2 2 3 4 4
1 1 3 1 3 4 5 2
3 2 4 2 2 2 2 3
2 2 2 2 4 4 3 2
3 3 3 3 2 3 4 3
4 4 1 4 1 2 2 4
2 3 2 2 2 2 3 5
3 1 3 1 3 3 2 3
4 2 4 2 2 2 3 2
2 2 2 2 3 3 4 3
3 2 1 1 4 4 5 4
4 1 1 2 2 2 3 2
2 2 2 4 3 3 2 3
3 3 3 2 4 2 3 4
4 1 4 1 2 4 4 2
3 2 2 2 1 2 2 3
1 3 1 3 2 3 3 4
3 3 3 3 3 2 2 2
4 4 1 4 4 3 3 3
2 3 2 2 2 3 4 4
1 1 3 1 3 4 5 2
q16 q17 q18 q19 q20 q21 q22 q23
4 3 4 5 2 2 5 2
2 2 2 3 3 3 2 3
3 3 3 2 4 4 3 4
4 4 5 3 2 2 4 2
3 5 3 4 3 3 2 3
2 3 2 2 2 3 4 3
3 2 3 3 3 4 1 3
4 3 1 4 1 2 2 2
5 4 2 2 5 3 2 1
1 2 3 3 3 4 1 1
3 3 4 1 2 1 2 2
4 1 2 5 3 3 3 3
2 2 3 3 4 4 1 4
3 3 5 2 2 5 2 2
2 4 3 3 1 1 3 1
3 2 5 4 3 2 4 5
4 3 3 2 2 2 2 2
5 4 2 3 3 3 3 3
3 3 3 4 4 4 1 4
2 2 4 2 2 3 2 2
3 3 2 3 3 1 3 1
4 4 3 3 4 2 4 2
2 5 4 2 2 2 2 2
3 2 2 3 3 2 1 1
4 3 3 4 4 1 1 2
2 4 4 2 2 2 2 4
3 2 3 3 3 3 3 2
4 3 2 4 4 1 4 1
2 2 3 2 3 2 2 2
3 3 4 3 1 3 1 3
4 4 5 4 2 4 2 2
3 5 3 2 4 1 4 1
2 3 2 3 3 2 2 2
3 2 3 4 1 3 1 3
4 3 4 3 2 4 2 2
5 4 2 1 3 2 4 2
2 2 3 2 4 2 2 2
3 3 4 2 1 3 1 3
4 4 2 3 2 4 2 2
2 2 3 4 3 2 1 1
4 4 2 5 3 3 3 3
2 2 3 3 4 4 1 4
3 3 5 2 2 3 2 2
2 4 3 3 1 1 3 1
3 2 5 4 3 2 4 2
4 3 3 2 2 2 2 2
5 4 2 3 3 3 3 3
3 3 3 4 4 4 1 4
2 2 4 2 2 3 2 2
3 3 2 3 3 1 3 1
4 4 3 3 4 2 4 2
2 5 4 2 2 2 2 2
3 2 2 3 3 2 1 1
4 3 3 4 4 1 1 2
2 4 4 2 2 2 2 4
3 2 3 3 3 3 3 2
4 3 2 4 4 1 4 1
2 2 3 2 3 2 2 2
3 3 4 3 1 3 1 3
4 4 2 5 3 3 3 3
2 2 3 3 4 4 1 4
3 3 5 2 2 3 2 2
2 4 3 3 1 1 3 1
3 2 5 4 3 2 4 2
4 3 3 2 2 2 2 2
5 4 2 3 3 3 3 3
3 3 3 4 4 4 1 4
2 2 4 2 2 3 2 2
3 3 2 3 3 1 3 1
4 4 3 3 4 2 4 2
2 5 4 2 2 2 2 2
3 2 2 3 3 2 1 1
4 3 3 4 4 1 1 2
2 4 4 2 2 2 2 4
3 2 3 3 3 3 3 2
4 3 2 4 4 1 4 1
2 2 3 2 3 2 2 2
3 3 4 3 1 3 1 3
4 4 2 5 3 3 3 3
2 2 3 3 4 4 1 4
3 3 5 2 2 3 2 2
2 4 3 3 1 1 3 1
3 2 5 4 3 2 4 2
4 3 3 2 2 2 2 2
5 4 2 3 3 3 3 3
3 3 3 4 4 4 1 4
2 2 4 2 2 3 2 2
3 3 2 3 3 1 3 1
4 4 3 3 4 2 4 2
2 5 4 2 2 2 2 2
3 2 2 3 3 2 1 1
4 3 3 4 4 1 1 2
2 4 4 2 2 2 2 4
3 2 3 3 3 3 3 2
4 3 2 4 4 1 4 1
2 2 3 2 3 2 2 2
3 3 4 3 1 3 1 3
4 4 2 5 3 3 3 3
2 2 3 3 4 4 1 4
3 3 5 2 2 3 2 2
2 4 3 3 1 1 3 1
3 2 5 4 3 2 4 2
4 3 3 2 2 2 2 2
5 4 2 3 3 3 3 3
3 3 3 4 4 4 1 4
2 2 4 2 2 3 2 2
3 3 2 3 3 1 3 1
4 4 3 3 4 2 4 2
2 5 4 2 2 2 2 2
3 2 2 3 3 2 1 1
4 3 3 4 4 1 1 2
2 4 4 2 2 2 2 4
3 2 3 3 3 3 3 2
4 3 2 4 4 1 4 1
2 2 3 2 3 2 2 2
3 3 4 3 1 3 1 3
4 4 2 5 3 3 3 3
2 2 3 3 4 4 1 4
3 3 5 2 2 3 2 2
2 4 3 3 1 1 3 1
q24 q25 q26 q27
2 4 4 2 85
3 2 2 3 67
4 5 3 4 90
2 4 4 2 86
3 3 2 3 80
4 4 3 4 81
2 3 4 3 76
3 4 2 2 68
5 2 3 3 82
3 3 4 4 76
1 4 1 5 77
3 1 2 1 72
4 3 3 3 85
2 3 4 4 83
3 4 5 2 75
2 2 2 3 78
4 4 3 2 75
2 3 4 3 86
1 2 2 4 78
2 2 3 5 72
3 3 2 3 68
2 2 3 2 77
3 3 4 3 78
4 4 5 4 81
2 2 3 2 69
3 3 2 3 74
4 2 3 4 79
2 4 4 2 80
1 2 2 3 59
2 3 3 4 76
4 4 4 2 92
2 2 2 3 71
1 3 3 4 70
2 4 4 3 77
3 5 2 2 81
2 2 3 3 74
3 2 4 4 74
4 3 1 5 75
5 2 2 2 74
3 3 4 3 72
3 2 2 2 78
4 3 3 3 81
2 3 4 4 81
3 4 5 2 75
2 2 2 3 75
4 4 3 2 75
2 3 4 3 86
1 2 2 4 78
2 2 3 5 72
3 3 2 3 68
2 2 3 2 77
3 3 4 3 78
4 4 5 4 81
2 2 3 2 69
3 3 2 3 74
4 2 3 4 79
2 4 4 2 80
1 2 2 3 59
2 3 3 4 76
3 2 2 2 78
4 3 3 3 81
2 3 4 4 81
3 4 5 2 75
2 2 2 3 75
4 4 3 2 75
2 3 4 3 86
1 2 2 4 78
2 2 3 5 72
3 3 2 3 68
2 2 3 2 77
3 3 4 3 78
4 4 5 4 81
2 2 3 2 69
3 3 2 3 74
4 2 3 4 79
2 4 4 2 80
1 2 2 3 59
2 3 3 4 76
3 2 2 2 78
4 3 3 3 81
2 3 4 4 81
3 4 5 2 75
2 2 2 3 75
4 4 3 2 75
2 3 4 3 86
1 2 2 4 78
2 2 3 5 72
3 3 2 3 68
2 2 3 2 77
3 3 4 3 78
4 4 5 4 81
2 2 3 2 69
3 3 2 3 74
4 2 3 4 79
2 4 4 2 80
1 2 2 3 59
2 3 3 4 76
3 2 2 2 78
4 3 3 3 81
2 3 4 4 81
3 4 5 2 75
2 2 2 3 75
4 4 3 2 75
2 3 4 3 86
1 2 2 4 78
2 2 3 5 72
3 3 2 3 68
2 2 3 2 77
3 3 4 3 78
4 4 5 4 81
2 2 3 2 69
3 3 2 3 74
4 2 3 4 80
2 4 4 2 79
1 2 2 3 60
2 3 3 4 76
3 2 2 2 78
4 3 3 3 81
2 3 4 4 81
3 4 5 2 75
X X-XMEAN Y Y-YMEAN XY X2 Y2
W Z WZ W2
78 2 81 5 6318 6084 6561 7.5175 2.4025
77 0 75 -1 5737.5 5852.25 5625 -0.0575 0.0025
81 5 75 -1 6075 6561 5625 -5.2325 20.7025
79 3 75 -1 5943.75 6280.5625 5625 -3.22 7.84
75 -2 86 10 6428.5 5587.5625 7396 -16.745 2.89
79 3 78 2 6162 6241 6084 4.7175 6.5025
80 3 72 -4 5742 6360.0625 5184 -13.695 10.89
75 -2 68 -8 5066 5550.25 4624 15.8925 3.8025
70 -6 77 1 5409.25 4935.0625 5929 -5.27 38.44
74 -2 78 2 5791.5 5513.0625 6084 -4.07 4.84
81 5 81 5 6561 6561 6561 22.0675 20.7025
76 -1 69 -7 5209.5 5700.25 4761 6.7925 0.9025
76 0 74 -2 5642.5 5814.0625 5476 0.43 0.04
76 -1 79 3 5984.25 5738.0625 6241 -1.995 0.49
77 1 80 4 6180 5967.5625 6400 3.08 0.64
78 1 59 -17 4587.25 6045.0625 3481 -22.295 1.69
72 -4 76 0 5472 5184 5776 0.6675 19.8025
74 -2 78 2 5772 5476 6084 -4.5325 6.0025
77 0 81 5 6196.5 5852.25 6561 0.2425 0.0025
76 -1 81 5 6135.75 5738.0625 6561 -3.395 0.49
1,529 0 1,523 0 116414.3 117041.125 116639 -19.1 149.075
76.45 76.15

students and faculty


NEGATIVE -0.06077
Z2
23.5225
1.3225
1.3225
1.3225
97.0225
3.4225
17.2225
66.4225
0.7225
3.4225
23.5225
51.1225
4.6225
8.1225
14.8225
294.1225
0.0225
3.4225
23.5225
23.5225
662.55
X X-XMEAN Y Y-YMEAN XY X2 Y2
W Z WZ W2
78 2 75 -1 5850 6084 5625 -1.7825 2.4025
77 0 75 -1 5737.5 5852.25 5625 -0.0575 0.0025
81 5 75 -1 6075 6561 5625 -5.2325 20.7025
79 3 86 10 6815.5 6280.5625 7396 27.58 7.84
75 -2 78 2 5830.5 5587.5625 6084 -3.145 2.89
79 3 72 -4 5688 6241 5184 -10.5825 6.5025
80 3 68 -8 5423 6360.0625 4624 -26.895 10.89
75 -2 77 1 5736.5 5550.25 5929 -1.6575 3.8025
70 -6 78 2 5479.5 4935.0625 6084 -11.47 38.44
74 -2 81 5 6014.25 5513.0625 6561 -10.67 4.84
81 5 69 -7 5589 6561 4761 -32.5325 20.7025
76 -1 74 -2 5587 5700.25 5476 2.0425 0.9025
76 0 80 4 6100 5814.0625 6400 -0.77 0.04
76 -1 79 3 5984.25 5738.0625 6241 -1.995 0.49
77 1 60 -16 4635 5967.5625 3600 -12.92 0.64
78 1 76 0 5909 6045.0625 5776 -0.195 1.69
72 -4 78 2 5616 5184 6084 -8.2325 19.8025
74 -2 81 5 5994 5476 6561 -11.8825 6.0025
77 0 81 5 6196.5 5852.25 6561 0.2425 0.0025
76 -1 75 -1 5681.25 5738.0625 5625 0.805 0.49
1,529 0 1,518 -5 115941.8 117041.125 115822 -109.35 149.075
76.45 75.9

students and non-teaching


NEGATIVE -0.3635
Z2
1.3225
1.3225
1.3225
97.0225
3.4225
17.2225
66.4225
0.7225
3.4225
23.5225
51.1225
4.6225
14.8225
8.1225
260.8225
0.0225
3.4225
23.5225
23.5225
1.3225
607.05
X X-XMEAN Y Y-YMEAN XY X2 Y2
W Z WZ W2
81 5 75 -1 6075 6561 5625 -5.2325 20.7025
75 -1 75 -1 5625 5625 5625 1.6675 2.1025
75 -1 75 -1 5625 5625 5625 1.6675 2.1025
75 -1 86 10 6450 5625 7396 -14.2825 2.1025
86 10 78 2 6708 7396 6084 17.6675 91.2025
78 2 72 -4 5616 6084 5184 -6.4325 2.4025
72 -4 68 -8 4896 5184 4624 36.2675 19.8025
68 -8 77 1 5236 4624 5929 -7.1825 71.4025
77 1 78 2 6006 5929 6084 1.0175 0.3025
78 2 81 5 6318 6084 6561 7.5175 2.4025
81 5 69 -7 5589 6561 4761 -32.5325 20.7025
69 -7 74 -2 5106 4761 5476 16.0175 55.5025
74 -2 80 4 5920 5476 6400 -9.4325 6.0025
79 3 79 3 6241 6241 6241 7.2675 6.5025
80 4 60 -16 4800 6400 3600 -57.3325 12.6025
59 -17 76 0 4484 3481 5776 2.6175 304.5025
76 0 78 2 5928 5776 6084 -0.8325 0.2025
78 2 81 5 6318 6084 6561 7.5175 2.4025
81 5 81 5 6561 6561 6561 22.0675 20.7025
81 5 75 -1 6075 6561 5625 -5.2325 20.7025
1,523 -6 1,518 -5 115577 116639 115822 -17.2 664.35
76.15 75.9

faculty and non-teaching


NEGATIVE -0.02708
Z2
1.3225
1.3225
1.3225
97.0225
3.4225
17.2225
66.4225
0.7225
3.4225
23.5225
51.1225
4.6225
14.8225
8.1225
260.8225
0.0225
3.4225
23.5225
23.5225
1.3225
607.05

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