Professional Documents
Culture Documents
CHAPTER II
CONCEPTUAL FRAMEWORK
This chapter deals with the review of related literature and studies, the
conceptual model of the study, the research hypothesis, and the definition of
terms used in the study.
Review of Related Literature and Studies
To intensify the knowledge and clarity the perception of the problems, a
number of books and periodicals were read to gather insights which were used
by the researcher in conceptualizing this study. Those which have been found
relevant are hereby presented.
Related Literature. The school canteen follows guidelines on operational
management set by the Department of Education Through DepEd Order No, 8, s.
2007, the Revised Implementing Guidelines and Management of school
canteens In Public Elementary and Secondary level. These guidelines are
hereby issued in order to rationalize the operation and management of school
canteens in the public elementary system and to ensure that the school canteens
shall help eliminate malnutrition among pupils/students and that the school
canteens shall serve as a laboratory for home economics retails trade in the
incidental teaching of health and nutrition. It shall provide hands-on-training for
pupils on planning, purchasing, handling and storage, preparation, serving and
sale of safe and nutritious meals. The school canteen guidelines shall serve as a
mechanism to support the departments response to the mandate of Article 2 of
Republic Act No. 6938 to create an atmosphere that is conducive to the growth
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preparation.
Children
eating
meals
and
snacks
in Head
Start
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wide variety of health foods through the menus and food preparation
activities planned as part of their daily educational activities.
Family members and caregivers should be involved in nutrition
education so they can encourage their child or adult relative to consume
an adequate and appropriate amount of food. Family members should
participate in nutrition counseling and education with the client, so they
understand the reasons why certain foods are selected, prepared, and
served
in
the
group
care
facility
or
program. Family
members
and
snacks at home or bring appropriate food gifts when visiting their relative
in the health care or residential facility. Family members may also need
guidance in basic food safety to ensure the foods they bring in from
outside are safe for the resident to eat.
Nadhja ( 2013 : 21) discussed that the science of nutrition is the
study of how food nourishes the body. It encompasses the study of
nutrients and how they are handled by the body as well as the impact of
human behavior and environment on the process of nourishment. As such,
this discipline involves physiology, psychology, and socioeconomics. Nutrients
are
specific
development,
biochemical
activity,
substances
reproduction,
used
lactation,
by
the
body for
growth,
health maintenance,
and
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than they do alone. Also, nutrient needs change throughout the life cycle
in response to
state of health.
they are not synthesized in the body or are made in insufficient amounts.
Essential nutrients must be provided in the diet or through supplements.
Essential
nutrients
carbohydrates,
fats,
that
and
supply
protein)
energy
and
are
referred
build
to
tissue (such
as
as micronutrients.
of
preschool
age respond best to regular mealtimes. Three meals per day arent enough
for this age-group, and snacks are recommended as part of regular eating
pattern. Research indicates that snacks typically provide 20% of childrens
total caloric intake and therefore, can be a good way to provide protein,
calories, and nutrients to young children. At this age, its good to begin
involving children in meal-related activities, such as food selection and
preparation. School-age children are more independent of adults. Meeting
their nutritional needs must be must be balanced with their need for
decision making and peer acceptance. School-age children spend much of
their day at school, away from parents and, in many cases, are only
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infection
20
include
developing
guidelines
for advertising
and
than
21
standards for all foods and beverages sold or served in schools. Food and
beverages companies have invaded schools with vending machines selling
unhealthy drinks and snacks, fast food in school cafeterias, and special
educational programs and materials accompanied by advertisements for fast
food and junk food.
DepEd
crops,
noodles, rice and corn products in native preparation, fruits and vegetables
in season, and fortified food products labeled rich in protein, energy,
vitamins and minerals shall be sold in the school canteen. Beverages shall
include milk, shakes and juices prepared from fruits and vegetables in
season.
The sales of carbonated drinks, sugar-based synthetic or artificially
flavored juices, junk foods and any food product that may bedetrimental to
the childs health and that do not bear the Sangkap Pinoy seal and/or did
not pass the BFAD approval is probihited.
Iodized salt shall be used, in controlled quantity, in the preparation
of cooked foods to ensure that iodine requirement of the clientele shall be
met and to eliminate iodine deficiency disorders. The use of monosodium
glutamate (vetsin) shall be regulated.
A reasonable mark-up price for all merchandise in the canteen shall
be allowed, provided that the selling retail price does not exceedthe
prevailing prices in the locality.
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of new nutrition
intervention to
address
and
sugar rich
foods
to
prevent
cardiovascular
diseases.
7.
Consume milk, milk products, and other calcium - rich foods, such as small
fish and shellfish, everyday for healthy bones and teeth. 8. Use iodized
salt to prevent Iodine Deficiency Disorders. 9. Consume safe foods and
water to prevent diarrhea and other food - and water borne diseases. 10.
Be physically active, make healthy food choices, manage stress, avoid
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6939
( Cooperative
Development
Authority ) , towards
social justice, and economic development, has tasked the agency for the
noble purpose as cited. Created under the Office of the President, the
Cooperative Development Authority (CDA) disseminates provisions concerns
the
annual
report
of
cooperative,
capital,
property
and
funds
of
among
members
systematic
production
and marketing;
4)
cooperative
wholesale
and retail
complexes,
insurance
and
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( 2009 )
service
institution,
sanitation
is
the
primary
concern
of
the
production
is food
sanitation and safety. However, its true importance is often not seen until
such time that the food establishment encounters legal problems resulting
to civil and provable criminal liabilities. Besides this, the non-observance of
proper sanitation and safety practices usually lead to other situations that
would hinder the success of food establishment. Poor hygiene in the
handling and preparation of food leads not only to products of poor quality
but also increases the cost of producing goods and services because they
lead to a lot of wastage and spoilage. More often than not, over
production and improper storage due to insufficient planning and lack of
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deal
with
quantity
or
institutionalized
food
production.
Because
refreshment and dining services help clients turn the companys vending and
dining offerings from what can be a compromise for the sake of convenience, to
clients and employees first choice for food and beverages. For clients who need
more than traditional vending machines, canteens provide full-service vending
options with a greater, fresher selection than traditional machines. For clients
who require the next level in dining services, canteens offer Dining Solutions,
from food kiosks to full-service cafs and restaurants which give more
convenience to everyone. The Canteen provides customized foodservice
programs in-house or through one of concessionaire type, semi-outdoor set-up
whether for break room, office coffee service or pantry provisions and office
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supplies selling scheme. Most vending machines are self-service but the canteen
gives clients a middle ground, offering full service vending with the convenience
and speed of traditional self-service machines.
Dunhill (2013: 209) explained that lunch rooms have provisions of
innovative snack and beverage vending machines, and also canteen which
offers micro-markets with an expanded product selection, more akin to a
convenience or grocery store as well as comprehensive dining solutions, like
meal service in university or business center dining halls. There are customize
vending services programs to fit the needs of virtually any workplace or multilocation company, serving businesses in professional, financial, retail, healthcare,
manufacturing, and education industries. Whether a company need a
comprehensive vending program, self-service food or beverage vending machine
which satisfies all business needs, canteens technicians and service
representatives should be regularly available to keep machines stocked and
maintained, bringing new meaning to full service vending. No one wants to
wrestle with an outdated machine for a stolen peso or a snack stuck in the
dispenser, but with a full service canteen, this will never have to happen. In an
industry that is always on, any company can count on canteens to go beyond the
vending machine to provide them with a full service vending experience.
Taylor (2012: 59) postulated that many organizations provide canteens as
an additional subsidized facility for their employees as a welfare measure. The
usage of the canteen by the employees depends on many factors like a
centralized food distribution center with swift and simple in operations. Canteens
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name and/or address/suburb into specials on offer could work. The use of some
fun words for products is also good. Reconsider how the product is wrapped and
presented product. Marketing the menu through be beautiful presentation in
wraps and rolls with a student (seek permission from parents first) and enlarge
these photos. These photos not only decorate the canteen but also work as
treats at promoting the item. Seek help from a parent who may be willing and
able to Photoshop and enhance the pictures.
canteen as if one were the customer, making sure that food looks appetizing and
appealing. Look at the display counter as if one is opening the fridge door looking
for a snack. Its the food that looks the best that grabs ones attention.
A fun
and effective way to draw attention to key food items is to tuck a novelty item in
with the display to attract the attention of the students. A silly spider or obvious
toy mouse, which changes location occasionally, makes the customer notice
items for sale.
Johannes (2013: 39) discussed that school canteens 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. Canteen
personnel 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 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
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counter height. These workers are the ones who were often assessed for a better
service and for better client relations. Most of the time, it is not the ambience that
is considered by clients but the services that workers are executing for the clients
(Dexter, 2012: 123)
As discussed by Sears (2009: 117), the college canteen is a service
provided by the college for the benefit of students and staff. The college canteen
sells food and drinks that are healthful, nutritional and tasty. It is a valid business
enterprise and is operated according to good, ethical business practices
committed to holistic education; therefore the whole life of every student is of
concern to the college canteen which includes students physical well-being as
much as their spiritual growth and intellectual development. All operations of the
college canteen reflect its values and vision. The canteen is an important part of
the schools life and as such, its management and operations need to also reflect
the colleges aims and mission. The canteen of the college must always consider
the different needs of the students and also the cultures where they came from.
Some students and even other non-student clients might not eat pork as their
religion and cultural values may dictate. Some might not eat fish that has no
scales and other might not eat beef. These are some of the considerations that,
no matter how good the services may be and how tasty and nutritious the foods
are, would make these foods unfit to the likes and choices of the students.
Ray (2011: 301) discussed the aim of the canteens in schools where they
provide a healthful variety of food and drinks, support classroom teaching of
nutrition and health, encourage the development of good eating habits, provide
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from
this independence
in
food
choices. The children may trade their food, not eat lunch at all, or buy
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sweets or junk food with their lunch money. Parents should discuss with
the child the foods that they should eat and continue to provide a
balanced diet in the home setting. In this juncture, the presence of good food
at canteen services must be complied with specifically if the snacks brought in
from the childs lunch boxes are improperly prepared at home. The availability of
food choices which can make children at school be nutritionally good is a role
that can never be compromised.
As evidenced in the observation of Ching (2013) , nutrition continues to
be a high priority for growing children. School-age children require a
balanced diet including 2.400 Kcal per day. School-age children eat three
meals a day and one or two nutritious snacks. They need a protein-rich
food at breakfast to sustain the prolonged physical and mental effort
required at less by late morning and have decreased problem-solving
ability. Undernourished children become fatigued easily and face a greater
risk of infection, resulting in frequent absences from school. This risk in their
studies must be complemented by a better canteen ambiance and management
which would derail them if not properly executed. Innovations in canteens were
suggested including having potable water for free and nutritious foods in a
balanced form of diet must be served.
The study of Jamil (2013) focused on the assessment of the canteen in
San Pedro Relocation
privatization in almost four years. The study was conducted to assess the
services and the benefits it can give to the school. Based on the study, the
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problems in the
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from teaching loads to enable them to supervise the helpers in food preparation.
Canteen operations and management are considered to be two of the services
offered by the school, and others become part of the school administrations
tasks and part daily operations. In fact, most of these schools already have
handbooks on how to properly maintain and operate canteens. Canteen
management is also considered not just as a school function but also a full job
that needs formal training and that many schools.
In the study conducted by Yumol, et al (2010) presented during the 2010
research forum on annual agency in-house review proceedings in the KalingaApayao State College, it was found out that the canteen needs further
rehabilitation and assessment must be done periodically to help the management
improve its services. Thus, tools in the assessment of operation is proposed.
Focused group discussions were done so that stakeholders were involved in the
process of making the tool. The principals and canteen managers involve agreed
to use the assessment tools in their respective schools. The tool will help the
canteen staff to assess their performance to be able to maintain or improve their
services in terms of food serving, maintenance of canteen cleanliness and
manner of dealing with clients. It will also serve as guide to the manager in
deciding which meals must be served each day to satisfy the students need for
nutritious food. It was also identified that green leafy vegetables must be served
as regular meals. The study also revealed the following insights: 1) management
of the canteen must delegated to someone who is capable, qualified and honest,
person and 2) adequate facilities to maintain the good services are needed and
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enhanced efficiency of the canteen worker sin doing their job must be given
consideration.
The study of Sindaratana (2013) presented in the International Research
Forum of School Management in the University of Mumbai determined how well
the school canteen of Yudaras Wittayalai School In Mai 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 quantity; dishes and utensils were clean; and
tables and chairs in the canteen were in good condition and maintained regularly.
The canteen billboard also helped students have knowledge of nutrition with
practical application. Nutrition information about meals prepared was posted on
the board, along with other similarly nutritious meals. Also, the canteen board,
detailing its regulation, showed the steps of canteen services. In addition, its time
frame, opening at 6:30am and closing at 4:00 pm, was established for the needs
of the students, serving breakfast for those who have early classes and late
snacks for those who will travel home.
In another related study, Wongkhum (2012) evaluated the Watweruwan
School Lunch program and presented the results to the Research Institute of
Donghua University. The purpose of the study was to evaluate the lunch
programs implemented by the school administrator during the academic year of
2011. Respondents included 296 students, parents and teachers. The study
evaluated whether the lunch program management aim of students having good
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health with good hygienic habits and saving attitudes, was 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 material are adequate, 3) on
duty teachers give or help hand out lunch; 4) clean food is served 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, which is that students with good health and hygienic habits
knew how to save.
As cited by Herrera (2009) in her study, a specific school lunchroom must
be provided in every canteen for a more convenient stay for those who will eat
meals. This problem has sprouted when canteens in most schools in Metro
Manila offer services for food but the facilities available are only of long tables
two feet wide without chairs which the respondents found to be unsuitable to
eating heavy meals. These tables were built to save space and maximize its use
by making the clients a little inconvenient where they would immediately leave
after eating to give place to other customers. The idea of maximization of place
was primarily considered by the canteen managers instead of better service. The
study further recommends to put up a lunchroom where clients would only stay
for eating of heavy meals and not for chatting to allow other customers to use the
facility. The lunchroom is an open area with a roof and tables and chairs are only
good for two persons to further save space. The tables and chairs are movable
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so that groups can be accommodated as well. The open space can also save
electricity consumption and would not encourage longer stay for customers,
except if they wanted to eat heavy meals. Another proposal is to have the
lunchroom divided where one half allows for staying for heavy meals while the
other part will be for quick eating only.
Bana (2013) conducted a study on the Canteen management of Ilocos Sur
Polytechnic State College.
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Respondents:
60 Teachers
30 Canteen
personnel
Questionnaires
School Data
Process
Distribution,
Administration
and Retrieval
of the
Questionnaires
Collection of
data on
teachers
canteen
management
problems.
Statistical
treatment of
data.
Analysis and
interpretation of
data and
information
gathered.
Output
Assessment of
status of the
school canteen
practices .
Relationship
between the school
canteen
management
practices in
selected public
elementary
schools in
Marikina City
District II during
school year 2016
2017.
Difference between
the status of the
school canteen
practices as
perceived by the
two groups of
respondents
Proposed
enhanced
handbook
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FEEDBACK
The first frame shows the input of the study: the respondents of the study
where the number of which shall be determined using the Slovins Formula and
shall be chosen by stratified random sampling in the four schools in district II of
the Division of Marikina City.
In the second frame, the process, includes the following: distribution,
administration and retrieval of the questionnaires, the statistical treatment of
data and the analysis and interpretation of the data and information gathered will
be the next process.
For the third frame as output, the following was included: Assessment of
status of the school canteen practices, significant relationship between the
school canteen management practices in selected public elementary schools
in Marikina City District II during school year 2016 2017, significant
difference between the status of the school canteen practices as perceived
by the two groups of respondents, and the proposed enhanced handbook.
Research Hypotheses
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On the basis of the statement of the problem and the research framework,
the hypotheses that were used for this study are the following:
1.
Definition of Terms
In order to arrive at a common understanding, the following terms used in
the study are hereby defined:
Academic. It refers to the performance of the students in all their classes
being assessed in their classroom skills and actions.
Assessment. It refers the observation of the pupils the teacher and
principal as means of evaluating the effectiveness of the canteen. It means how
the respondents feel about what they actually experience or see of the situation
of the school of the in the management of the activities, utilization of facilities
quality and quantity of food serve kind of service rendered to the consumers.
Canteen. Also known as cafeteria, a restaurant in which customers serve
themselves or are served at a counter and take the food to eat.
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
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means and objectives of the school canteen which include operation food service
management physical facilities and canteen services,
Clientele. This refers to customers who eat or dine regularly, specifically
the persons served by the canteen.
Facilities. In this research it refers to the chairs tables tools utensils and
other cooking equipment use in food preparation and dining.
Food. This refers to the newly cook ready to eat meals beverages and
other items bought in the school canteen.
Hand washing. Is the act of
cleaning
the use of water or another liquid, or with the use of soap, for the purpose
of removing soil, dirt, and/or microorganisms.
Meal Management. This means the efficient use of available resources in
providing meals that are nutritionally adequate, sanitary, economical and
aesthetically pleasing to the client.
Non-academic. It refers to the activity and performance of the students
during extra curricular actions which are basically non-academic in nature.
Nutrition . It is the intake of food, considered in relation to the
bodys dietary needs. Good nutrition an adequate, well balanced diet
combined with regular physical activity is a cornerstone of good health.
Poor nutrition can lead to reduced immunity, increased susceptibility to
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disease,
impaired
physical
and
mental
development,
and reduced
productivity.
Quality of food. This refers to the aspects of the 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.
School Canteen . This refers to one of the ancillary services in the
school system that sells food items to the pupils/students and serves as a
support mechanism in the effort to eliminate malnutrition concerns of the
school. It can be used as a laboratory canteen on food planning,
preparation, serving, storage, and selling. A school canteen can either be
school management or teachers cooperative managed.
School Managed Canteen . Refers to a school canteen that is
operated and managed by the school under the general supervision of the
school head/principal.
Teachers Cooperative Managed Canteen . Refers to the canteen
that is operated and managed by a duly registered teachers cooperative.
Micronutrients . A substance, such as a vitamin or mineral, that
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size; focus is on child's height and weight. It occurs as cells divide and
synthesize new proteins; change in body structure. Development
gradual growth and change from a lower to a more advance state of
complexity progressive increase in skill and capacity to function it
involves expansion of the child capacities through growth, maturation,
and progressive gains in function ability; change in body function.
Cafeteria . Is a type of food service location in which there is
little or no waiting staff table service, whether a restaurant or within an
institution such as a large office building or school; a school dining
location is also referred to as a dining hall or canteen.
Contamination . The introduction or occurrence of a contaminant
in food.
Environmental conditions . Conditions under which certain food
may be required to be stored including temperature, humidity, lighting
conditions and atmosphere.
Equipment . A machine, instrument, apparatus, utensil or
appliance, other than a single-use item, used or intended to be used in
or in connection with food handling and includes any equipment used
or intended to be used to clean food premises or equipment.
Food borne disease . A disease that is likely to be transmitted
through consumption of contaminated food.
Food business . A business, enterprise or activity that involves:
(a) the handling of food intended for sale; or (b) the sale of food;
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