Baynosa, Kezahia Nichole T. Caberte, Febby Grace A. Chua, Christopher Leo S. Guiang, Tracea May T. Parpan, Nisa Claire I. ÑA
Baynosa, Kezahia Nichole T. Caberte, Febby Grace A. Chua, Christopher Leo S. Guiang, Tracea May T. Parpan, Nisa Claire I. ÑA
Baynosa, Kezahia Nichole T. Caberte, Febby Grace A. Chua, Christopher Leo S. Guiang, Tracea May T. Parpan, Nisa Claire I. ÑA
PAUL
UNIVERSITY SURIGAO
by:
2019
TABLE OF CONTENTS
Page
TITLE PAGE i
CHAPTER
3 METHOD 20
Research Design 20
Participants 20
Instrument 21
Data Gathering Procedure 21
Data Analysis 21
Ethical Considerations 22
QUESTIONNAIRE 24
REFERENCES 25
CURICULUM VITAE 28
CHAPTER 1
All of the schools have food service operation that provides many varieties of food options
and delivers healthy and tasty ingredients in a way that please the students. Food items sold in
and around the school during school hours or recess play a special role in school because it
provides refreshment and fulfills energy requirement of students. It has an impact on curricular
and co-curricular activities and well-being of the student and school community.
Customer satisfaction is the basis of building and strengthens the relationship with
customers for the companies (Biscaia, Rosa, Moura e Sa andSarrico, 2017). It is also a feeling of
contentment of a person when ones need is being fulfilled. This can be one of the vital roles in a
unsatisfied customer, it is also a key point of differentiation that helps to attract new customers in
coincides with his/her expectations. If the performance falls short likely the customer would be
dissatisfied. However, if it reaches or exceeds the customers’ expectations then the customer is
satisfied.
A canteen is a place that commonly sells food and drinks to a large institution and it is a
place where people go and have a break from work. These are mostly found within a larger
and well-being through its curriculum in schools and range initiatives that offer opportunities for
2
physically fit individuals who love eating healthy food. Schools are encouraged to implement
comprehensive health and well-being programs, including food and nutrition education. They
help eliminate malnutrition, and serve as a venue for the development of desirable eating habits
among students. By virtue of Dep. Ed. Order No 14. S, 2005, the Instruction to Ensure
Consumption of Nutritious and Safe Foods in Schools that all schools must have school canteens
is indicated. This is reiterated by Dep. Ed Order No. 8 s of 2007 implementing guidelines on the
school canteen. Canteens should serve as venue for the development of eating habits for students.
Proper hygiene standard for both rural and urban school cafeterias should be developed in
order to improve cleanliness of the school and promote students’ health. All canteens have the
responsibility to provide safe food. Safe food means that it is prepared, cooked, transported and
served in a way that it will retain nutrients and minimize bacterial contamination and growth.
Food should always be handled with care under the most sanitary condition. Otherwise, it may
be exposed to microorganisms that can cause illnesses (Dela Cruz et. al 2017). A food handler
Food must be handled with care in the most sanitary conditions, this should also be
observed and strictly implemented in schools where students buy their snacks and lunch during
break time. Proper sanitary requirements must be complied by food establishments to ensure
safety of the students and avoid or prevent cases of food poisoning and spread of food borne
The growing problems regarding the significant number of students whom are
dissatisfied with the services of the canteen are considerably getting higher each day. Eliminating
those problems would increase higher chances for students, employees and faculty to likely be
3
more satisfied. Thus, the higher the satisfaction level the more satisfied the customers which
prompted the researchers to take action and investigate on how to solve this issue and in what
This study will focus on the school canteen of St. Paul University Surigao, the services
and foods that they are offering. The establishment and operation of a school canteen is
important to both the students and the employees. Therefore, St. Paul University Surigao’s
canteen management should offer fresh and healthy food at affordable prices. Thus, greater effort
must be exerted in its operation, either by the school administration or hired entity who handles
the operation. By conducting this, it may allow the canteen to improve its services as well as its
Conceptual Framework
This study is anchored to the concept of Guo et al., (2018) essential about customer
customer satisfaction as the response of customer fulfillment. Their concept renders information
that is directly related to this study which focuses on the levels of satisfaction of costumer, most
There are two conceptualizations of customer satisfaction based on their study, which are
customer at the specific point of time (Namkung and Jang, 2007). By this, the company will see
the improvement of products quality lead to the changes in product’s performance. On the other
hand, the cumulative satisfaction perspective is that, the satisfaction level of the customer is the
overall experience outcome that the customer consumes the product to date (Namkung and Jang,
2007). This means that the company can predict the customer’s intentions or behaviors through
the cumulative evaluation (Olsen and Johnson, 2003). Furthermore, the cumulative satisfaction
can directly influence customer’s attitudes, re-purchase and brand loyalty in the post-purchase
The expectancy-disconfirmation model is used also as our relevant basis in the study. It
shows the satisfaction level of the customers. Thus, the customers evaluate the level of
purchase perceived performance. If the perceived performance exceed the customer expectation
then, the costumer will be satisfied with their consumption, which can be seen as a positive
5
disconfirmation. Counterpoint to that, if the perceived performance is lower than the customer
expectation, then the customers will be unsatisfied toward their consumption, which can be seen
lead to emotion related satisfaction. This will affect the overall satisfaction of a customer
One of the major variables of this study under the customers satisfaction includes price,
taste, and food safety as presented in the diagram. And the variables that contains in the students
profile are age, sex, and income. They are chosen to find out what is the difference of the
variables as a factor in the study of level of students satisfaction in the canteen services of St.
Price. This refers to the sum of value which customers obtain benefits from using
products and service (Hanif, Hafeez and Riaz, 2010). It is considered as the basis of building
customer satisfaction and the customer satisfaction is depended on customers’ desired price of
products (Bei and Chiao, 2001). According to the study of Guo et al., 2018, price is an important
factor which can influence customer satisfaction. A reasonable and fair price of a product will be
accepted by customers and increase their satisfaction level of this product (Ehsani and Ehsani,
2014; Malik, Ghafoor and Iqbal, 2012; Razak, Nirwanto and Triatmanto, 2016; Hanif, Hafeez
Taste. This refers to the sensation of flavor perceived in the mouth and throat on contact
with a substance (dictionary.com). It is one of the important attributes of food quality and one of
the factors that satisfied consumers to purchase organic food (Paul and Rana, 2012; Namkung
and Jang, 2007). Researchers found out that there is a significant correlation between taste and
6
customer satisfaction and the food with good taste will have positive influence on customer
Food Safety. This refers to handling, preparing and storing food in a way to best reduce the
risk of individuals becoming sick from foodborne illnesses (Sally Santacruz, 2016). The
customers experience the food safety as binary, fail or pass attributes toward the food product.
This means if they perceive the product is safe, they will buy it. Otherwise, they would not buy
it. The researchers found the food safety is a basic item that the customers can use it to measure
the food quality and also the safety of food has a positive influence on the customer satisfaction
Sex. This refers to the participants and is likewise considered in the study to determine
whether there is a significant difference between male and female in the level of satisfaction.
Essentially, this theory proposed looking at masculinity and femininity as sets of mutually
created characteristics shaping the lives of men and women (Smith B.G. 2001).
Age. This refers to a person’s actions or behavior. It is the distinction of a person’s wants and
needs. Age is one of the bases of knowing the level of student’s satisfaction of St. Paul
University Surigao.
Weekly Allowance. This refers to a person’s weekly budget on how they are going to
A canteen can be considered as an excellent place for students because it is a place where
they can buy their snacks & lunch and also it is good place for them to take a break or relax from
the academic activities. The study conducted by the researcher would determine the level of
student’s satisfaction in the school canteen of St. Paul University Surigao in terms of Price,
7
Taste, and Food safety. This study also assesses the feedback of the students about the variables
The study aims to know the level of students’ satisfaction on the canteen services of St.
1.1 Sex;
2. What is the level of students’ satisfaction in the canteen services in terms of:
2.1 Price;
Hypothesis
on the level of the student’s satisfaction in canteen services when grouped according to their
profile variables.
The implication of this study that is due to the goals of the researchers is to determine
the level of satisfaction of Junior High School students and their perceptions in terms of the
food, accommodation, and customer service that are in accordance to the performance of
both the canteen and its staff. The researchers want to know also the status of the school
canteen in St. Paul University Surigao according to the satisfaction of the students.
Moreover, researchers will evaluate the difficulties encountered by the students and identify
the aspects in the service of canteen that can be improved. Thus, the result and findings of
Students. This study will able to help students to fill in their concerns and will give
knowledge and ideas about their schoolmates’ level of satisfaction as well as they would be
Teachers/Employees. This study will able to help the teachers/employees to know what the
students want in the canteen or what they want to add in the canteen menu and give
knowledge, insights and ideas about the students satisfaction on the canteen services.
Canteen Management. This study will serve as a guide to the canteen management for the
improvements of the canteen and provides insights and information on how they will manage
Future Researchers. This study will serve as a guide and reference for the future researchers
who have the same study to what the researchers conducted. This research is open for father
development.
The researchers want to conduct this study to find out the level of students’ satisfaction on
canteen service as their main goal in this research. The students’ satisfaction is measured
according to their perception in price, taste, and food safety of the canteen and staff. As part of
the study, the participants of the study are the Junior High School students of St. Paul University
Surigao. This study will be conducted during the school year 2018-2019.
Definition of Terms
Canteen. A place where they sell food and drinks to a large institution.
Satisfaction. It is a pleasant feeling you get when you receive something you wanted, or when
Price. It refers to the cost of the food being served in the canteen.
Food Safety. It refers to how the personnel handle the food in terms of preperation.
Taste. It refers to the person’s preference on their eating behaviour and eating habit.
CHAPTER 2
The literature and studies cited in this chapter tackle the different concept, understanding,
and ideas, generalization or conclusions and different development related to study of level of
satisfaction from the past up to the present and which serves as the researchers guide in
developing the project. Those that were also included in this chapter helps in familiarizing
According to the study conducted by Anderson et al., 2008 in titled “Drivers of Service
Characteristics”, they include customer characteristics as their main factors in the evaluation of
satisfaction. In their study, they want to know what drives customer satisfaction in the airline
industry and how it affects the costumer’s perception. The variables that they use are identified
in the study of Cooil et al. (2007) and Mittal and Kamakura (2001) and it serves as their basis for
selecting their specific demographic variables of gender, age, and income and their situational
demographic and situational characteristics and state that it is important to investigate the
moderating effects of both types, since prior literature has demonstrated that they both influence
customer satisfaction. Demographic variables, such as age, gender, and socioeconomic status, are
specific to the customer, and that is similar to the variables of this study. While situational
characteristics, such as expertise—that are not relevant to this study, are specific to the context.
13
Gender
Anderson et al., 2008 find out in their study that past research report shows women
has greater overall satisfaction than men (e.g., Bryant and Cha 1996; Mittal and Kamakura
2001). One explanation for this finding is that women may be more experienced shoppers with
more skill at making attribute comparisons. Experience enables them to identify items that best
fit their personal needs and leads to higher overall satisfaction than men (Bryant and Cha 1996).
A second explanation is suggested by Mittal and Kamakura (2001), who find that women are less
In addition to finding differences in the levels of satisfaction between men and women,
past research as well, identifies differences in the relative weights that men and women assign to
the service concept components that are often attributable to differences in leadership style
(Eagly, Makhijani, and Klonsky 1992) and information-processing style (Meyers-Levy 1991).
The findings suggest that women focus more on the interpersonal components of a
service interaction (Iacobucci and Ostrom 1993). In fact, with respect to general buying
behaviour, research has shown that women’s purchases are influenced more heavily by their
evaluations of the personal interactions (Zeithaml 1985) and sales personnel consultations
(Gilbert and Warren 1995) than are men’s purchases. As a result, they hypothesize that, on
average, women are more satisfied than men, that the composition of the model of customer
satisfaction differs between men and women, and in particular that interactional components
Age
Still on the study of Anderson et al., 2008, elderly people are, on average, slower in
encoding new information and in retrieving information stored in memory, thus reducing
information-processing capability (John and Cole 1986). Although they may have expertise
gained from experience, the benefits of this expertise are not as readily accessible. Mittal and
Kamakura (2001) explain that older people may have lower “thresholds of acceptable
satisfaction” because information search for a new provider is more costly. However, their
research also suggests that age-related differences in product or service evaluations may be due
to different expectations, driven by differences in society and culture at birth and maturation
(Bryant and Cha 1996). In general, past research has found that older people are more satisfied
than younger people (Bryant and Cha 1996; Mittal and Kamakura 2001).
As the result of their study, they have conclude that, consistent with Vargo and
Lusch’s (2008) premise of the unique and phenomenon- logical determinants of customer value,
investigation reveals that both demographic and situational characteristics moderate the
travel, and age are all found to moderate the relation between satisfaction with service attributes
The variables that is being used in the study of Anderson et al., (2008) is likely
similar to what this study have, since the present researchers base their study to them. Both
studies want to know what factors affects customers satisfaction. However, countable differences
Anderson et al., (2008) study mainly focuses on the service concept and demographic
characteristics linking customer satisfaction. The context of their study takes place in the airline
industry and their mentioned customers are the passengers of the plane. They also include
income as one of the variables in their study. In contrast to the present study, it focuses on the
level of satisfaction of the students in the canteen services. Their context takes place in the
canteen of St. Paul University Surigao and instead of including income as their other factors,
weekly allowance is being indicated to fit the students’ profile. The edge of this study is to know
the satisfactory level of the student in the services conducted by the canteen and their
According to the recent study of Zhang et al., 2018 about customer’s satisfaction
towards organic food, they have emphasized the factors that affect customer satisfaction; which
Price
Price is the sum of value which customers obtain benefits from using products and
service (Hanif, Hafeez and Riaz, 2010). It is defined as “what is given up or Sacrificed to Obtain
a product or service” from the customers’ point of view (Zeithaml, 1988, p. 10). Bei and Chiao
(2001) stated that price is considered as the basis of building customer satisfaction and the
customer satisfaction is depended on customers’ desired price of products. Price can be regarded
as a resource to enhance the profit and customer satisfaction (Ehsani and Ehsani, 2014). As
some researchers stated, price fairness will influence customers perception and has positive
impact on consumer satisfaction (Malik, Ghafoor and Iqbal, 2012; Razak, Nirwanto and
Triatmanto, 2016).
16
Price fairness is one of the most mentioned concepts in marketing literature (Konuk,
2017). Price fairness means that the consumers would evaluate whether sellers’ price is
acceptable, justifiable and reasonable for them (Hanif, Hafeez and Riaz, 2010; Konuk, 2017).
When the customers evaluate whether the price is fair, the price will be depended on the derived
value of a product and compare with other competitor's price of a product (L. Ferguson and
Also, price reasonability plays an essential role when building customer satisfaction
(Malik, Ghafoor and Iqbal, 2012). The customers expect to have a good quality with reasonable
price that they can pay for it easily. In this way, the company can establish a long term and good
relationship with their customers (Malik, Ghafoor and Iqbal, 2012). If price of product is
reasonable and fair for customers, they will repeat purchase, vice versa. Any price policies
which are expensive, unreliable and unreasonable will result in a negative satisfaction of
customers (Malik, Ghafoor and Iqbal, 2012). A research revealed that if the price of organic
food is fair, reasonable and appropriate for consumers, the satisfaction level of organic food
Taste
Taste is one of the important attributes of food quality and one of the factors that satisfied
consumers to purchase organic food (Paul and Rana, 2012; Namkung and Jang, 2007). Taste can
be divided into different forms such as sour, salty, sweet, bitter and umami. A person’s
perception of a food taste is person-to-person and taste will influence people like or dislike of
individual foods (Feeney et al., 2017). Many researches indicated that taste preference will
influence eating behaviour and eating habit (Feeney et al., 2017; Prada, Garrido and Rodrigues,
revealed that customers choose organic food because its taste is better than non-organic food
(Paul and Rana, 2012). Taste is a quality of experience and is one of the sensory properties, and
therefore it will affect satisfaction of a customer towards foods (Pomsanam, Napompech, and
Suwanmaneepong, 2014; Namkung and Jang, 2007). A good taste can make consumers feel
pleasure and have a good experience on food. However, another research shows that customers
dissatisfied organic wholemeal food because of its poor taste (Naspetti and Zanoli, 2009).
Hence, not all of organic foods make the customer feel satisfied. The research also
showed that some customers did not realize the taste of organic food is different from the non-
Food Safety
The safety of food is equal to the health value. The customers experience the food safety
as binary, fail or pass attributes toward the food product. This means if they perceive the product
is safe, they will buy it. Otherwise, they would not buy it. Meanwhile, the safety of organic food
is a dimension of the quality of food (Naspetti and Zanoli 2009). The individuals start to pay
attention to the food safety, since they do not want to get disease, and they take preventive
actions to try to avoid the disease. When a person starts to concern about whether it is healthy
food or not, it refers to the implementation of food safety. Each implementation begins from
Therefore, people pay attention on the healthy food when getting involved with food
safety (Ghulam et al., 2017). The customers perceive the organic food healthier and safer than
non-organic food since the organic farming does not use the insecticide and artificial fertilizer.
For organic food, the customers expected it can contain fewer chemical residues than
conventional food, since the chemical residues of food can threaten human health (Williamson,
18
18
2007; Namkung and Jang, 2007). Furthermore, a research argued that food safety will influence
the customer mentality satisfaction. This means if the food producer increases reliable
information of food safety, the customer satisfaction will increase (Ghulam et al., 2017).
Since consumers’ perception can be influenced by the claims which are included in the
information (Prada, Garrido and Rodrigues, 2017). For instance, if the marketers provide enough
information about the producers reduce the usage of pesticides and antibiotic-resistant bacteria in
organic food farming (Holzman, 2012), the customers would perceive organic food healthier and
safer than non-organic food and customer satisfaction would increase (Ghulam et al., 2017;
Holzman, 2012).
The result of their study presents that the hypothesis of food safety was rejected in their
research, which means food safety in this research cannot affect the customer satisfaction toward
organic food. A new model had been generated in their research, which is the price, taste,
freshness of organic food affect customer satisfaction. In comparison to the present study, it is
relevant that some variables from Zhang et al., 2018 is the same to this study, the only difference
is that this study did not include the freshness of the food since it cannot be identified by students
which is their participants. Those factors help them to know the level of satisfaction of the
Synthesis of the Review. The reviewed materials from dissertations and journals/articles
from electronic sources prove that there are related insights and inferences to the conducted
present study. The mention study above or the Review of Related Literature are similar to the
present study because of the following variables under the demographic of the students or there
students profile which are the age, sex, and there overall weekly allowance. Under the students
level of satisfaction which are the price, taste, and its food safety. What these variables have in
19
19
common is that it talks about the satisfaction of a customer and its overall preference of the
service. The difference between our study and the others is the place that is being conducted and
the participants of our study. In relation, the study is based on the level of students satisfaction
on canteen services of St. Paul University Surigao based on the Junior High School students. The
METHOD
This chapter presents the research design, participants, instrument, and data gathering
Research Design
The researcher use descriptive design and gathered information through the use of
survey questionnaire as an instrument in collecting data because this study determines the Level
This study will the descriptive research design in which it aims at defining or giving a
verbal portrayal or picture of a person, thing, event, group, situation, etc. It is used to describe
what is in existence in respect to conditions or variables that are found in a given situations.
Participants
The participants of the study are the Junior High School students of St. Paul University
Surigao. The researchers will use solvin's formula to get the sample size of the students and after
getting the sample size, the researchers will use the stratified random sampling in order to select
Instrument
The researcher-made questionnaire will be used as the main tool in gathering data. Part
1 asked for the profile of the participants. And Part ll asked the food perception, accommodation,
21
and customer service according to the level of student’s satisfaction of St. Paul University
Surigao. The questionnaire contains the perception of students towards the canteen services of
St. Paul University Surigao, where on how they are going to evaluate the canteen’s food,
accommodation, and the service that is given by them every day. The questionnaire will be
validated by experts before sending a letter of permission and surveying of the students.
The researchers sent a letter of permission to the Principal of the Basic Education
Department to inform about the conduct of the study. Upon the approval, the researchers ask the
permission to the Junior High School Teachers conduct a survey to the Junior High students.
After asking the permission, the researchers also ask permission to the Junior High School
students to evaluate the survey and the students are given time to finish the survey questionnaire.
After the evaluation, the researchers collected the questionnaire to be tallied, tabulated, analyzed
and interpreted the data for the results that can be used on the chapter 4 & 5.
Data Analysis
The gathered data will be treated using the following statistical tool:
Frequency Count and Percentage Distribution. This refers to describe the profile
Mean and Standard Deviation. This study refers to determine the level of student’s
satisfaction on canteen services of St. Paul University Surigao in terms of food perception,
Analysis of Variance (ANOVA). This tool will be used to test the significant difference
between the profile of the participants and the level of student’s satisfaction on canteen services
Ethical Considerations
Ethical considerations were manifested to avoid any threats not considerably harming the
participants throughout the study. To preserve the privacy of the informants, their basic
information was held confidential. Polit and Tatano (2006) stated that researchers may use
pseudonyms. The purpose of using pseudonyms is to identify the individual in the respective
context while leaving it unidentified to other contexts, (Tilborg H., & Jajodia S., 2011). The
participants of the study were only volunteers, who are able to answer and were not force to
answer our survey. The researchers considered that sharing the results with the canteen staff after
the conduct of the study because according to American Psychological Association (2003) and
the Center for Social Research Methods (2006), which was cited by De-Laza (2017) that the
results of the study such as comments and suggestions are significant information to be shared by
the canteen staff, which will help them to improve their services.
CHAPTER 4
RESULTS AND DISCUSSIONS
This chapter presents and discusses the results of the data gathering on the study.The
Table 1 shows the demograpic profile of the participants in terms of age, sex, and weekly
allowance.
VARIABLES f (296) %
Sex
Male 99 33.45
Female 197 66.55
Age
12 years old 22 7.43
13 years old 66 22.30
14 years old 81 27.36
15 years old 70 23.65
16 years old 53 17.91
17 years old 4 1.35
Weekly Allowance
₱200 - ₱500 258 87.16
₱550 - ₱1000 29 9.80
₱1000 and above 9 3.04
As shown in Table 1, 99 of the participants are male or 33.45% of the total population
and 197 of the participants are female or 66.55% of the total population.
As to age, 22 of the participants are 12 years old or 7.43% of the population, followed by
66 participants that are 13 years old or 22.30% of the population, then followed by 81 paticipants
that are 14 years old or 27.36% of the population, then followed by 70 participants that are 15
years old or 23.65% of the population, then followed by 53 participants are 16 yaers old or
17.91% of the population and 4 participants are 17 years old or 1.35% of the population.
As to weekly allowance, 258 students are spending between ₱200 - ₱500 or 87.16% of
the total population, followed by 29 students are spending between ₱550 - ₱1000 or 9.80% of the
total population and 9 students are spending ₱1000 and above or 3.04% of the total population.
This section presents the results from Part II of the researcher-made questionnaires’ mean
and standard deviation of the different factors that affects the level of students satisfaction on
Legend:
Table 2 shows the mean and standard deviation of the responses on the questions relating
with a standard deviation of 0.91, which it can be describe as satisfactory. On the other hand,
item 2(The quality of the food is equivalent to the price) got the highest mean of 2.65 and with a
standard deviation of 0.79, which can be descibe as satisfactory. Both items 5 and 2 supports the
statement of Bei and Chiao (2001) which they stated that “Price is considered as one of the basis
desired price of products”, so more likely students are more satisfied if the price of the food is
more visible to them. In which, this will help them know the amount of money that they are
going to spend on a day. The level of satisfaction in terms of price of the canteen food got an
average mean of 2.59 and with a standard deviation of 0.89, which can be overall describe as
satisfactory.
As to the taste, Item 3(The food of the canteen are freshly cooked) has the lowest mean of
2.54 and with a standard deviation of 0.88, which can be describe as satisfactory. On the other
hand, item 5(the desired taste is proportional/balanced) has the highest mean of 2.71 and with a
standard deviation of 0.81, which can be descibe as satisfactory. Although, item 3 supports the
statement of Feeney et al. (2017) which “a person’s perception of a food taste is person-to-
person and taste will influence peoples like or dislike of individual foods”, so most likely
students enjoy the food more when it is still hot and warm rather than being served as cold.
However, item 5 greatly support the statement of Naspetti and Zanoli (2009) which stated that
“A good taste can make consumers feel pleasure and have a good experience on food”. The level
of satisfaction in terms of taste of the canteen food got an average of 2.64 and with a standard
with a standard deviation of 0.84, which can be described as satisfactory. On the other hand, item
1(The food contains nutritional value and is safe to eat) has the highest mean of 2.88 and with a
standard deviation of 0.86, which can be describe as satisfactory. Both items 2 and 1 grealty
supports the statement of Naspetti and Zanoli (2009) which “The safety of food is equal to the
health value. The customers experience the food safety as binary, fail or pass attributes toward
the food product. This means if they perceive the product is safe, they will buy it. Otherwise,
they would not buy it”. In other words, students are most likely to think and consider carefully
about their health on choosing what food they are going to buy. The level of satisfaction in terms
of food safety of the canteen food got an average of 2.82 and with a standard deviation of 0.86,
The grand mean of the level of students satisfaction in terms of the 3 variables
(Price,Taste, & Food Safety) is 2.68 and with a standard deviation of 0.86, which can describe as
satisfactory. The price has the lowest average mean of 2.59 and with a standard deviation of
0.89, while food safety has the highest average mean of 2.82 and with a standard deviation of
0.86. In which, all 3 variables: Price(M=2.59), Taste(M=2.64), & Food Safety(M=2.82) can be
SS -
Grouping Dependent df - MS - F- p-
Effec Decision
Variables Variables Effect Effect value value
t
23
Comments/Suggestions: 24
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REFERENCES
_________________________________________________________________________________
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CURICULUME VITAE
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Age: 18
Home Address: 4246 Nonang St., Villa Corito Subdivision, Surigao City
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Age: 17
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Home Address: Del Rosario St, Brgy. Poblacion, Bacuag, Surigao del Norte
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Home Address: Cantapoy, Malimono, Surigao Del Norte Bana, Laoag, Ilocos Norte
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Age: 18
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