Chapter I

INTRODUCTION

Background of the study

Food is very important to the students it can gives energy to work their mind and

body to overcome the given task by the teachers. The school canteen support the

student development and learning. They provide adequate nutrition which gives students

and staff high energy levels. If they are failure to do so would result in serious health

problems for students and staff, such as obesity.

The State Government of Victoria (2016) said that school canteens and other school

services are important education resources. They have an important role in the provision

of foods to the students and the school community as well as being an integral part of the

school environment. The school canteen should reflect the educational goals of the

school and support and complement student learning.

Ray (2011: 301) discussed the aim of the canteens in schools where they provide a

healthy variety of food and drinks, support classroom teaching of nutrition and health,

encourage the development of good eating habits, provide friendly and health,

encourage courtesy and consideration, operate as an effective, efficient and profitable

business enterprise consider the special dietary needs of some students, and

demonstrate high standards in food safety and hygiene in relation to the preparation,

storage and serving of food.

 According to Dana (2016) she stated that nutrition is a very relevant in improving a

students ability to learn. It is very important to choose the right and proper equipments to

be used in preparing the food for the students as well as the equipments to be use.

Having a properly prepared food will boost the satisfaction of the students.

This research was focused on the students perceptions on the canteen management of

Sultan Kudarat State University Palimbang Campus. As a students we need a place that

satisfy our empty stomach to refresh our mind and body, and do the task actively in the

school.
Conceptual framework

This study will be focus on the information on the students perceptions on canteen

management of Sultan Kudarat State University Palimbang campus.

The canteen management wants to transform into productive facilities to support the

learning of the students by overcome the various obstacle.

INDEPENDENT VARIABLES DEPENDENT VARIABLES

 Canteen services

Canteen Management  Prices of the product

 Students food choice

 Solid waste
management

INTERVENING VARIABLES

Socio-Demographic Profile

of the Canteen Clients

FIGURE 1. CONCEPTUAL FRAMEWORK

Figure 1 depicts the conceptual framework of the study, wherein the independent

variables the Canteen Management. On the other hand the dependent variables are the

Canteen services Prices of the product Food choice. The Socio-demographic Profile of

the Canteen Clients is the intervening variables.

Statement of the problem

The research study aims to find out the functionality of the school canteen

management facilities as perceived by SKSU Student of Palimbang Campus A.Y 2018-

2019.

Specifically, the study seek to answer the following question.

1. What is the level of students on canteen management of SKSU Palimbang in terms

of;

2.1 cleanliness of the canteen and kitchen utensils;

2.2 canteen services;

2.3 ventilation;

2.4 nutritional values of sold products; and

2.5 variety and cost of product?

2. What is the level of the functionality of the canteen facilities in terms of;

3.1 number of tables, chairs,

3.2 service counter;

3.3 kitchen utensils;

3.4 restroom;

3.5 ventilation equipment?

3. Is there a significant relationship between the students satisfaction and functionality

of SKSU Palimbang canteen management.

Hypothesis

There is a significant relationship between the perceptions of the students and

functionality of the canteen management.

Significance of the study

 This research is important for it enables us to describe the students perception on

canteen management of Sultan Kudarat State University Palimbang Campus.

This study is significant to the following;

To the Canteen Managers

The study can help them to improve the real canteen situations and needs.

To the administrators

The result of this study can help them in guiding the personnel, specifically the

canteen manager, in proper management and operation of the canteen.

To the teachers

They can give knowledge about healthy eating and lifestyle which are taught in the

classroom.

To the students

It allows them to express there comments and suggestion for more comfortable

canteen experience.

To the researchers

They can help to promote canteen management.

To the other researchers

To get a reference when they are conducting similar study in the future, then apply

or renew the information itself.

Scope and Limitations of the study

 The study will be focused on the level of students perception on canteen

management of sultan Kudarat State University Palimbang Campus. Which includes the

service of the canteen, the cleanliness of the canteen, prices of the items, quality of food,

and the perceptions of the students about the canteen.

The respondents of this study is limited only on SKSU Palimbang College students

on 2018-2019.

Chapter II
 REVIEW OF RELATED LITERATURE

Introduction

School canteen is a food services that provide refreshment to the school

community. It can affect the students behaviour and healthy lifestyle, with that

students motivate to attend the class and answer the given task by the

teacher. Also it is committed to provide clear communication between the

school canteen services to be able to keep positive relationships among

teaching staff, students and canteen personnel ( Meriam-Webster Inc., 2014).

This chapter reviews the concepts of effectiveness of canteen

management, canteen supplier, nutritional foods, service encounter and solid

wastes management.

EFFECTIVENESS OF CANTEEN MANAGEMENT

Adunna (2013) discussed that along the line of canteen management is

the need foe an improvement system to boost not only sales but also the

efficiency of its operations.

According to Rigel (2012: 95), some innovations that can be added to the

canteen may be implemented. A new name for the canteen flags a new

approach to the canteen.

The study of DonJun (2013) emphasizes on the need to effectively

manage the canteen stocks that he made the observation and

recommendation that only one person in the canteen should be responsible

for ordering stock, which includes foods, drinks, packaging, utensils, first aid

and cleaning material.

Mendoza (2010) sanitation makes an important role in any food service

institution.

NUTRITIONAL FOODS

As evidenced in the observation of Ching (2013), nutrition continues to be

a high priority for growing children.

Nadhja (2013 : 21) discussed that the science of nutrition is the study of

how food nourishes the body.

Deped ( 2013), only nutrient-rich foods such as root crops, noodles, rice

and corn products in native preparation, fruits 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.

Shiname (2013 : 83) parents still have a fair amount of control over a child

food intake, and nutritional concerns focus on offering a proper selection and

amount of nutrients needed by the growing child.

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 SUPPLIER

Bensons 2013, an ideal supplier: is located locally has been

recommended by other school canteens delivers frequently, and will doso at a

convenient and suitable time for the canteen delivers stock and good

condition, for examples ice-cream which is always frozen and fruit and

vegetables which are always fresh deliver stock with the maximum shelf life

follows appropriate storage, handling and food safety requirements, such as

adequate refrigeration for chilled and frozen goods and shade and cover for

fresh produce uses adequate packaging and handling procedures to ensure

producs are not damaged offers and adequate range of products

communicates well, keeping you informed of price changes, specials and

products availability offers competitive prices, as well as specials, discounts

and incentives offers taste-testing opportunities of free samples to trial

provides free promotional material in line with your healthy canteen policy,

such as posters promoting healthy food products offers incentives such as

equipment rewards offers convenient and acceptable payment procedures,

including method of payment and settlement terms.

SERVICE ENCOUNTER

Dexter (2012: 117), it is not the ambiance that is considered by clients but

the services that workers are executing for the clients.

 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 produc selection, more akin to a

convenience or grocery store as well as comprehensive dining solutions, like

meal service in university or business center dining hall.

Taylor (2012: 59) postulated that many organizations provide canteens as

an additional subsidized facility for their employees as a welfare measure.

SOLID WASTES MANAGEMENT

Ridon (2013 : 45) the rapid change in the eating habits of the Filipino in

fast food establishments particularly those in the urban centers increases the

risk of the segment of population to food-bourne infection due to unsanitary

handling of preparation of foods.

In the study of Fernandez (2013), it was assessed that the canteen

concessionaires have good solid waste management practices to be able to

maintain the cleanliness of the lunchroom.

The school cafeteria must practice waste management because it is one

of the places in the school that produces a lot of solid waste. In the study of

Schultz (2011), he mentioned that much of the trash or waste comes from the

packaging of the food we buy with an average of 30 kg of lunch waste per

year. It is being produced and it equates to 8509 kg of lunch waste for just

one average school. In college, they load up the tray and as they move the
line they full the tray with the food. It can say that college student buy more

food than.

Randa (2015) stated that the Philippines have the world’s 3rd biggest

source of plastic leaking into the ocean. The country generates 2.7 million

metric tons of plastic garbage each year, 20% or 521,000 tons of which ends

up in the ocean. Moreover, Filipinos produces wastes more than the average

of the world. The global average is 0.3% and Filipinos produce 0.7% per

person a day (Alave, 2011).

Rinkesh (2010) Solid wastes affect people and the environment,

particularly the land pollution. Large amounts of solid wastes become leftover,

and the leftover materials sent to the landfill site and end up polluting the

environment.

Rushton (2011) on his study on pollution and health risks summarizes the

effects land pollution in the possible epidemic and spreading of such

diseases.

Rushton (2011) the Reproductive effects associated with landfill sites

have been extensively researched and include low birth weight (less than

2500 g), fatal and infant mortality, spontaneous abortion, and the occurrence

of birth defects.

Sarah et.al (2015) classified wastes products presence in restaurants.

Among the seven types namely; (type 0) trash, (type 1) rubbish, (type 2)

rufuse, (type 3) garbage, (type 4) pathological wastes, type (5) non-solid by

product wastes, (type 6) solid by-product wastes. Among the type of wastes

mentioned in the study of Sarah, only (type 0) trash, type (1) rubbish and type

(type 3) garbage were present in restaurants. Trash is a mixture contain up to

10% by weight of plastic bags, laminated paper, disposable plastics and

rubber wastes. Rubbish is a mixture of combustible wastes such as paper,

cardboards, cartoons, foliage, this mixture contains up to 20% moisture by

weight of cafeteria waste, but contains no treated papers, plastics or rubber

wastes. While garbage are consists of animal and vegetable wastes from

cafeteria and like installations.

Herron (2015) stated that policy on waste minimization in a certain

institution must be practiced and implemented as part of their corporate social

responsibility.

Chapter III

METHODOLOGY
 This chapter will present the research design, respondent of the study, locale of the

study, sampling technique, data gathering instrument, data gathering procedure, and

statistical treatment.

Research Design

This study will be using a descriptive evaluative research design.

According to Valdez (2013), Descriptive research is concerned with the description

of data and characteristics about a population. This study obtained and described the

vies of the respondents with regards to the perceptions of canteen management in

Sultan Kudarat State University Palimbang Campus.

Respondent of the study

 The respondents of the study will be the 174 students of Sultan Kudarat State

University - Palimbang College Students S.Y 2018-2019. The 174 students were

randomly selected from the total population of college students who enrolled during the

2nd semester A.Y 2018-2019.

N 307 307
n= = = = 173.69 ≈ 174
1 + Ne2 1 + 307(0.05)2 1.7675

Locale of the study

 The study will be conducted in, Sultan Kudarat State University - Palimbang Campus

and School Year 2018-2019.

Sampling Technique
 Sloven’s Formula will be used in selecting the number of respondents appropriate for

the conduct of the study. Stratified random sampling technique was used to identify

number of respondents each year level. Distribution of respondent by year level as

shown below.

Table 1. Distribution of sample respondents

Year level Population Sample

1st year 63 36
2nd year 82 46
3rd year 56 32
4 106 60
Total 307 174

N1 = first stratum element

N2 = second stratum element

N3 = third stratum element

N4 = fourth stratum element

N = population

n = computed sample

N1
N1 = ×n
N
63
N1 = × 174 = 36
 307
N2
N2 = ×n
N 82
N2 = × 174 = 46
307
N3
N3 = ×n
N
56
N3 = × 174 = 32
307
N4
N4 = ×n
N
106
N4 = × 174 = 60
307

Data gathering instrument

Part 1 survey questionnaire will be utilizing a 5-rating scale adapted from( Vanderbilt

Rating Scales developed by Mark L. Wolraich, MD) in the following description.

 Rating Description Range of score Interpretation
5 Very Satisfied 4.21-5.00 Excellent
4 Satisfied 3.41-4.20 Very good
3 Neutrally Satisfied 2.61-3.40 Good
2 Dissatisfied 1.81-2.60 Fair
1 Very Dissatisfied 1.00-1.80 Poor

Data Gathering Procedures

The researchers will follow certain procedures to conduct the study.

Figure 1. Data Gathering Procedures

Approval and permit to conduct the study

Formulating questionnaire
 Gathering of survey questionnaire

Regular check to the advisor

Analysis and Interpretation of the data

Figure 2. Data Gathering Procedures

The researcher need to get the approval and permit from the campus director and

campus coordinator. After the approval, the researchers formulate questions for the

research to accomplish the study. After the sample questionnaire was done and the

survey was done, we then gathered the questionnaire in order to compute the data

received. After that, the advisor check the gathered data for review and approval. Finally,

the gathered data have done to compute and to input the result of the study survey.

Statistical Treatment

This study is a descriptive survey.

To determine the profile of the respondents, mean and frequency counts was used.

To determines the perceptions of the students in canteen management, mean was

used.