Level of Satisfaction of Grade 12 Students on Canteen Services. A Quantitative Research

Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

A canteen is a store that sells food and drink at an institution like a camp, college, or military base. Some are selling also personal items to personnel at an institution or school or camp etc. This is the area that created inside the school which order to secure and consider the nutrition of those students and the people surrounds in it. Moreover, is to have an enough active mind and body every day to fulfil such school activity.

According to some global related studies, most of the school councils make the financial decisions of everyday life in the schools as used by the employees and the students, in addition, the governing councils might have the authority to manage and engage the canteen services to empower and raise their funds. The canteen manager was given instruction by the school counsellors on products or they call it special fundraising events that should be included in order for them to increase profits. However, some of the students and parents demand on the food prices. According to Bartlby Research (2014), the prices are not enough or adequate to sell the products.

According to (Sigua, 2017), the Department of Education is responsible for giving and supporting the student’s health and well-being through its curriculum. Moreover, it encouraged the schools to implement some complete health programs, including food and health nutrition education. The researcher said the that canteen should serve as the place or venue for the development of eating habits, in addition the canteen should also serve as the laboratory for Home Economics which will provide hands on training for the students and employees on planning, purchasing, preparation of safe nutrition meals.

The purpose of this study is to encourage those Grade 12 Senior high school HUMSS students on how they study more to understand the qualities of the school canteen services. It is important to assure the proper sanitation of the equipment and tools used. Also to know the good facilities and services that given by different school. Moreover, to secure the safety of solid foods, beverages and other products that they sell for order to avoid health issues.

Theoretical Framework

According to Porral et al. (2018) this study examines whether the level of product involvement influences how emotions drive consumer satisfaction. Based on the Theory of the Hedonic Asymmetry, it is analyzed through Structural Equation Modeling (SEM) how emotions drive consumer satisfaction. A sample of 570 respondents was gathered for a high involvement product – wine –, while a sample of 431 consumers was collected for a low involvement product – a cup of coffee –. Results show that positive emotions exert a higher influence on satisfaction in low involvement products, rather than in high involvement products, suggesting that situational factors – such as the occasion of consumption – could be acting as qualifiers of pleasant emotions. Additionally, our findings support the moderating role of product involvement on the consumption-elicited emotions and satisfaction link.

Abbildung in dieser Leseprobe nicht enthalten

Figure 1: Research Paradigm

Statement of the Problem

1. How effective are those canteen services to the respondent in terms of:
1.1 Service
1.2 Menu
1.3 Facilities
2. What is the Level of Satisfaction of Grade 12 HUMSS students?
3. Is there significant relationship between the school canteen services and the level of satisfaction of Grade 12 HUMSS students of Laguna College of Business and Arts?

Hypothesis

1. There is significant relationship between Canteen Services and the level of satisfaction of Grade 12 HUMSS students of Laguna College of Business and Arts on school canteen services.

Significance of the Study

The findings of the study may provide vital information regarding the Canteen services and its level of satisfaction experiencing by the grade 12 senior high school HUMSS students. The study may benefit the following:

Students. This would be helpful to have a particular anatomy of satisfaction of the canteen services. The outcomes would give awareness and knowledge about the students level of satisfaction and it would be able to assess.

Parents. This would give the parents ideas about their children level of satisfaction in the canteen services. They would be able to know on how the treatment given by the canteen staff to their children and how it affect to their children on consuming those products.

School Management. This may also helpful to give the school a detail depicted in terms of canteens services. The outcomes may give them new encouragement and motivations for the improvement and enhancement. It might also help the advancement of the good relationship of the school and students.

Future Researchers. This study will serve as a basis for those researchers as an additional information about the level of satisfaction on school canteen services of the senior high school students.

Scope and Limitations of the Study

The study looked into the level of satisfaction of senior high school HUMSS students on school canteen services of Laguna College of Business and Arts of Burgos St., Brgy. 3, Calamba City.

The object of the study is limited to sixty (60) senior high school HUMSS students who had a high or low level of satisfaction.

Definition of Terms

For a better understanding of this study, terms are defined operationally.

Canteen. A small store or restaurant especially in a factory or school where food and meals are sold.

Canteen Facility. It is the quality of the equipment or tools that the staff and students use.

Level of Satisfaction. This is the customer level of approval when comparing a product's perceived performance with his or her expectations.

Senior High School. This is a curriculum on which including grades 11 to 12 after Junior High School.

Services. This action of helping or doing work for someone and something.

Chapter 2

REVIEW OF RELATED LITERATURE

This chapter presents the related literature and studies pertinent to the study or research. The knowledge secured from these studies previously conducted afforded the researcher a wide range of information and in-sight which furnish the background for the development of the study.

According to Marroquin and Brandt (2014) stated that even though services usually tend to be “naturally intangible” which means it cannot be remove or destroy, rather than an abject with the opposite nature, it might not be a clear feature after all. And it is the cause of many services or facilities that can provide an output that is compound by tangible components, such as product, equipment, physically entity and even staff. Moreover there are facility activities composed by two stages, and it is the interaction between the customer and the provider is being held, while the second stage might take time to take advantage to be visible actions. In addition they stated also that the best example for assumption in the service offered by a canteen catering provider, because it composed of wide variety of retailing foods and drinks. On the other hand of the studies in the country of Philippines, according to Omadto (2016), said that each of the canteen management and facilities follows a guidelines on their operational management set by the Department of Education through their order, the guidelines given to them was to rationalize the operation of the management of school canteens in the public and private academic system to ensure that the schools canteen shall help to eliminate malnutrition among their pupils. Moreover, school canteens may operate under a variety of management structures, a formal management agreement discussing the terms and the conditions in order to sign by the relevant management parties such as principal, school council, or the private contractor.

Based on Alger (2017), he mentioned that in Australia, school canteens are an integral or it is a fundamental part of the school environment, also it is the ideal site to encourage healthy eating. However, when the canteen is not supported in the school system, healthy menus maybe difficult to implement, moreover a range of influences such as: maintaining profit, reduced volunteer support and student choice negatively impacted what was sold on the canteen menu, the study indicated that offering a sustainable healthy school canteen menu largely depended on the support and resources provided by the school system. Although schools are the best places to implement solutions to over-nutrition and obesity since children and young adults spend most of their time in school and consequently, spend more time in school than at home. In addition, Adunna (2013) mentioned that when providing nutritious food and affordable, the canteen should focus on good management practices and be financially self-sustaining. Moreover, effective canteen management requires that everyone involved knows its goals and objectives and it is familiar with its policies canteen staff and committee develop an implementation plan to achieve policy everyday operational procedures.

It is indicated at the American International Journal of Contemporary Research (2014), that when the quality service of concept from the viewpoint of manufacturing service businesses, it must observed even it is difficult to derive or do a standard quality due to the intangibility and concurrency characteristics of the service, so that service quality can briefly or shortly described as a phenomenon considered within the context of customers expectation and perception about the service offered. Moreover, customer’s expectation and perception of the service will determine the quality of service, if the provided service does not exceed or meet the expectations of the customers, then specifically the service quality is low. However, Pineda (2013), he stated that the quality management practices in the school management in the Philippines, it is determined the level of effectiveness of the total quality service management between the quality of the practices of other institutions, likewise it is more on comparing other services.

The Service Quality Measurement or the “SERVQUAL” by the marketing scientist Parasuraman et al. According to him, it is stated that the service quality is nature a subjective concept, which means that understanding how the customer thinks about the service quality is essential to effective management. Moreover, the SERVQUAL models includes of five dimensions, they are tangibles, reliability, responsiveness, assurance, and empathy, the main goal of their study is to measure or determine the degree of the service quality and it depends on the customer’s expectation, SERVQUAL has been compare to the customer’s expectations before a service encounter and their perceptions of the actual service delivered, it is the commonly instrument or a method to measure consumers perceptions of service quality. However in the Philippines, Garcia (2017) et al, stated that in the Lyceum of the Philippine University seeks to examine the competitive and strategic advantage through evaluating its services to International students about their quality assurance of canteen services, the researchers conducted the descriptive method of the research which employs quantitative approaches, the findings revealed to their study are generally highly satisfied with majority of the services offered.

According to Kumaradeepan (2015) et al, he stated that customer satisfaction in marketing is the most common used instrument for a key performance of many business. Additionally, it is the measure of how the products and services supplied by a company meet or exceed customer expectation, likewise the expectation of the customer is based on the satisfaction with one-self along with customer loyalty is becoming a paramount factor in the businesses for their long-term and short-term survival. On the other hand, Manesh (2013) et al, stated that customer satisfaction is a state of mind where the customers think that the product features are compatible with their personal expectations, moreover, if the performance falls short of expectation, the customer dissatisfied and if it matches the expectation, the customer is satisfied. Otherwise, Surreal (2008), stated that in the Philippines, service quality is simple or the customer satisfaction the people generalize about the entire organization based on the moment of truth. Moreover, the underlying assumption is that customer perceptions of service encounters are important elements of customer satisfaction, perception of quality, and long-term loyalty, satisfying the moment of truth, one at a time, results in customers coming back.

Hamza (ND), express that customer expectation is the ideas and feeling of a customer toward the service or it product that depends what he or she needs from the product and expects it to do. Furthermore, the customer expectation about the product or service is the core of their satisfaction, every customer might have some kind of expectations about the performance, price, and quality, and once the product or service is capable of meeting or satisfying the customer’s expectation, it can be termed as customer satisfaction. According to the book of Tongo-Mosura and Crisostomo (2008), entitled “Marketing”, market success happens when marketers exceed the value offered by competitors. The customers will decide what products they will buy based on judgments about the values offered by several different suppliers. After buying the product, customer satisfaction depends on whether its perceived performance matches or exceeds expectations. Customers form expectations through discussion with other people, after buying a product, as well as the supplier’s marketing activities. One caution to companies is to avoid setting very high customer expectations through exaggerated promotional claims. When performance of the product or service falls short of expectations, this can lead to dissatisfaction. Therefore, the expected sales do not happen. Because today’s competition is too intense, it is not enough to match performance and expectations. Companies need to exceed expectations for commercial success to follow. When expectations are met, customers are delighted with the result. The concept of customer satisfaction helps to separate characteristics that cause dissatisfaction, satisfactions are delight.

CHAPTER 3

Methodology

This chapter presents all the necessary information about the intended process of this study. This includes research design used in conducting the study. In addition, the research locale, respondents of the study, research instruments, and validation of instrument, data gathering procedures, and treatment of quantitative data are also discussed.

Research Design

According to Hale, M.S (2018), there are three main types of descriptive method, the first one is the observational, case-study, and survey methods. Furthermore, the researchers will used the survey method, under the descriptive research in order for the survey to be reliable and valid, it is important that the questions are constructed properly. In addition, the researchers will use this research method because they will aim to identify the level of satisfaction of the selected Senior High School Grade 12 HUMSS Students in the Laguna College of Business and Arts. Through its result, the researchers will identify if there is significant relationship between the two factors.

Research Locale

The data gathered will be from HUMSS Grade 12 Senior High School students of Laguna College of Business and Arts. The researchers will opt to conduct the study in Calamba City due to proximity. The schools involved in the study are from the SSP data in the Laguna College of Business and Arts.

Respondents of the Study

The respondents of this study will be the 60 selected Senior High School Grade 12 HUMSS students from the strand HUMSS in Laguna College of Business and Arts. The researchers set 100% as their respondents from the total population of 128. The respondents of the study are shown below:

Table A

Percentage Distribution of the Respondents

Abbildung in dieser Leseprobe nicht enthalten

Table A. shows that the section of HUMSS Integrity has a total population of 42 students, while the HUMSS Creativity and Determination has an equal population of the students which is 43.

Instrumentation

The researchers will make and will use a questionnaire that emphasizes on the frequency in canteen services and level of satisfaction. The questionnaire will show the frequency in level of satisfaction wherein the respondents will choose from four choices: strongly disagree, disagree, agree and strongly agree. All in all, the questionnaire will have a total of 30 items. The questionnaire will be modified by the researchers for the accuracy of the results.

Data Gathering Procedure

The researchers will prepare a letter of approval regarding the distribution of the questions to the respondents to be approved by the adviser of the research. When approved, the researchers will begin the dissemination of the questionnaires to respondents and will retrieve the questionnaire right after. The researchers will discuss the content of the questionnaire to the respondents if necessary. Then, the researchers will gather the data and will analyze through the use of a certain statistical treatment of data. After analyzing the tabulated data, the researchers will arise in the relationships of canteen services and the level of satisfaction of the respondents.

Ethical Considerations

The ethical concerns will be followed by the researchers as those are taken into account throughout this paper. Consent will be asked wherein the confidentiality will be assured. All the necessary details will explain by the researchers for them to understand their role upon the completion of the study. Information personal to the respondents are assured to have its confidentiality.

Treatment of Quantitative Data

The researchers will use quantitative techniques in finding the answers that will suit to the statement of the problem.

Chapter 4

Presentation, Analysis and Interpretation of Data

This chapter reveals the data gathered together with the corresponding data analysis and interpretation to determine if there was a significant relationship between Canteen Services and its level of satisfaction of the respondents. The data were presented in tabular forms organized in sequential manner, following the order of presentation of the specific problems in Chapter 1.

2. SOP 1. How effective are those canteen services to the respondent in terms of:
2.1 Service
2.2 Menu
2.3 Facilities

Table 1.1

Level of effectiveness of Canteen Services in terms of Services

Abbildung in dieser Leseprobe nicht enthalten

Legend: 3.25 - 4.00 Highly Effective (HE) 1.75 - 2.49 Slightly Effective (SE)

2.50 - 3.24 Effective (E) 1.00 - 1.74 Not Effective (NE)

Table 1.1 depicted the observation of the respondents in the quality of the canteen in terms of services. Furthermore, the computed general assessment was 2.962 and was verbally interpreted as “ Effective ” statement. Additionally, the indicator “2- The staffs show courtesy and politeness has the highest general assessment of 3.02 and was verbally interpreted as “Effective ”. In contrary, the indicator “4 - The staffs keep their service consistently has the least general assessment of 2. 90 and verbally interpreted as “Effective ”.

This implied that most of the respondents believed that services that they show courtesy and politeness general assessment that weighted 3.02 that verbally interpreted as “ Effective ” .

According to Adunna (2013) mentioned that when providing nutritious food and affordable, the canteen should focus on good management practices and be financially self-sustaining. Moreover, effective canteen management requires that everyone involved must know it goals and objectives and it is familiar with its policies canteen staff and committee develop an implementation plan to achieve policy everyday operational procedures.

Table 1.2

Level of effectiveness of Canteen Services in terms of Menu

Abbildung in dieser Leseprobe nicht enthalten

Legend: 3.25 - 4.00 Highly Effective (HE) 1.75 - 2.49 Slightly Effective (ME)

2.50 - 3.2 Effective (E) 1.00 - 1.74 Not Effective (NE)

Table 1.2 revealed the observation in canteen quality in terms of menu of the selected G12 HUMSS Students; the computed general assessment was 2. 774 and was verbally interpreted as “Effective ” statement. Additionally, the indicator “2-The menu that they serve contains the nutritional value. ” has the highest general assessment of 3.02 and was verbally interpreted as “Effective ” and was verbally interpreted as “Effective ”. In contrary, the indicator 4 - The menu is affordable for the students.” has the least general assessment of 2. 17 and verbally interpreted as “Slightly Effective”

This implied that most of the respondents believed that the menu that they serve contains nutritional value by a computed general assessment that weighted 3.02 that scales “Effective ” .

On the other hand of the studies in the country of Philippines, according to Omadto (2016), said that each of the canteen management and facilities follows a guideline on their operational management set by the Department of Education through their order, the guidelines given to them was to rationalize the operation of the management of school canteens in the public and private academic system to ensure that the schools canteen shall help to eliminate malnutrition among their pupils. Moreover, school canteens may operate under a variety of management structures, a formal management agreement discussing the terms and the conditions in order to sign by the relevant management parties such as principal, school council, or the private contractor.

Table 1.3

Level of effectiveness of Canteen Services in terms of Facilities

Abbildung in dieser Leseprobe nicht enthalten

Legend: 3.25 - 4.00 Highly Effective (HE) 1.75 - 2.49 Moderately Effective (SE)

2.50 - 3.24 Effective (E) 1.00 - 1.74 Not Effective (NE)

Table 1.3 revealed the observation in canteen quality in terms of facilities of the selected G12 HUMSS students; the computed general assessment was 2. 876 and was verbally interpreted as “Effective ” statement. Additionally, the indicator “1 -The utensils, tools and equipment used in the canteen are sanitized. ” has the highest computed general assessment of 3.08 and was verbally interpreted as “Effective ” and was verbally interpreted as “Effective ”. In contrary, the indicator “5 - The canteen is strategically situated in place where it is accessible and convenient to all students”. Have the least computed general assessment of 2. 75 and verbally interpreted as “Effective ”.

This implied that most of the respondents believed that the facilities of canteen are utensils; tools and equipment used in the canteen are sanitized by a computed general assessment that weighted 3.08 that scales “Effective ” .

According to Marroquin and Brandt (2014) stated that even though services usually tend to be “naturally intangible” which means it cannot be remove or destroy, rather than an abject with the opposite nature, it might not be a clear feature after all. And it is the cause of many services or facilities that can provide an output that is compound by tangible components, such as product, equipment, physically entity and even staff. Moreover, there are facility activities composed by two stages, and it is the interaction between the customer and the provider is being held, while the second stage might take time to take advantage to be visible actions. In addition, they stated also that the best example for assumption in the service offered by a canteen catering provider, because it composed of wide variety of retailing foods and drinks.

2. SOP 2. What is the level of satisfaction of Grade 12 HUMSS students?

Table 2.1

Level of satisfaction in terms of Services

Abbildung in dieser Leseprobe nicht enthalten

Legend: 3.25 - 4.00 Highly Satisfied (HS) 1.75 - 2.49 Moderately Satisfied (MS)

2.50 - 3.24 Satisfied (S) 1.00 - 1.74 Not Satisfied (NS)

Table -2.1 revealed the level of satisfaction in canteen in terms of services of the selected G12 HUMSS Students, the computed general assessment was 2. 968 and was verbally interpreted as “Satisfied ” statement. Additionally, the indicator “4 -There are provisions for garbage disposal. ” has the highest computed general assessment of 3.07 and was verbally interpreted as “Satisfied ”. In contrary, the indicator “2- Request/order of the clients are promptly accommodated and quickly served.” has the least computed general assessment of 2. 90 and verbally interpreted as “Satisfied ” .

This implied that most of the respondents believed that the The services that they show has mean of 3.07 which are provisions for garbage disposal by a computed general assessment that weighted that scales “Satisfied ” .

It is indicated at the American International Journal of Contemporary Research (2014), that when the quality service of concept from the viewpoint of manufacturing service businesses, it must observed even it is difficult to derive or do a standard quality due to the intangibility and concurrency characteristics of the service, so that service quality can briefly or shortly described as a phenomenon considered within the context of customers expectation and perception about the service offered. Moreover, customers expectation and perception of the service will determine the quality of service, if the provided service does not exceed or meet the expectations of the customers, then specifically the service quality is low. However, Pineda (2013), he stated that the quality management practices in the school management in the Philippines, it is determined the level of effectiveness of the total quality service management between the quality of the practices of other institutions, likewise it is more on comparing other services.

Table 2.2

Level of satisfaction in terms of Menu

Abbildung in dieser Leseprobe nicht enthalten

Table 2.2 revealed the level of satisfaction in canteen in terms of menu of the selected G12 HUMSS students; the computed general assessment was 2. 742 and was verbally interpreted as “Satisfied ” statement. Additionally, the indicator “3 - Meals are cleaned and maintained fresh. ” has the highest computed general assessment of 2.90 and was verbally interpreted as “Satisfied ” In contrary, the indicator “1- Meals are affordable .” has the least computed general assessment of 2. 28 and verbally interpreted as “Moderately Satisfied ”.

This implied that most of the respondents believed that the menu that they serve contains 2.90 are cleaned and maintained fresh by a computed general assessment that weighted that scale “Satisfied ” .

Based on Alger (2017), he mentioned that in Australia, school canteens are an integral or it is a fundamental part of the school environment, also it is the ideal site to encourage healthy eating. However, when the canteen is not supported in the school system, healthy menus maybe difficult to implement, moreover a range of influences such as: maintaining profit, reduced volunteer support and student choice negatively impacted what was sold on the canteen menu, the study indicated that offering a sustainable healthy school canteen menu largely depended on the support and resources provided by the school system. Although schools are the best places to implement solutions to over-nutrition and obesity since children and young adults spend most of their time in school and consequently, spend more time in school than at home.

Table 2. 3

Level of satisfaction in terms of Facilities

Abbildung in dieser Leseprobe nicht enthalten

Table -2.3 revealed the level of satisfaction in canteen in terms of facilities of the selected G12 HUMSS Students, the computed general assessment was 2 .854 and was verbally interpreted as “Satisfied ” statement. Additionally, the indicator “2- There are enough tables and chairs for the clients. ” has the highest computed general assessment of 3.00 and was verbally interpreted as “Observed”. In contrary, the indicator “3- Tables and chairs are kept clean and properly arranged for the next clients.” has the least computed general assessment of 2. 82 and verbally interpreted as “Satisfied ”. This implied that most of the respondents believed that the facilities of canteen have 3.00 enough tables and chairs for the clients by a computed general assessment that weighted that scales “Satisfied ” .

According to Galabo (2019), Tangibility defined as the related to an appeal of facilities, equipment, and material used by a service firm as well as to the appearance, moreover tangibles provide physical representations or image of the service that customers particularly new customers, will use to evaluate quality. However, assurance means the staff behavior will give customers confidence in the school canteen and that the employees are always courteous and have the necessary knowledge to respond to customers questions.

Table 3

The Significant Relationship between the Canteen Services and the Level of Satisfaction of the Grade 12 HUMSS students of Laguna College of Business and Arts.

Abbildung in dieser Leseprobe nicht enthalten

- Correlation s significant at the 0.05 level (two tailed)

Table 3 showed the test for significant relationship between the canteen services on the level of satisfaction of G12 HUMSS students on Laguna College of Business and Arts. The analysis generated a computed R Value of 0.7174 which was greater than the P Value of .00001 and was decided or interpreted as “significant”. Thus the null hypothesis was rejected. The result implies that the canteen services in terms of: services, menu and facilities about the level of satisfaction is connected with each other and it is important.

Chapter 5

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the summary of findings, conclusions and recommendations based on the data gathered and presented.

Summary of Findings

Based on the data gathered and after careful and thorough analysis of the investigation, the following are the findings of the study in summarized form.

1. Level of effectiveness of Canteen Services

1.1 In terms of services, it has a general assessment was 2.962 and was verbally interpreted as “Effective”. The staffs show courtesy and politeness has the highest computed mean of 3.02 and was verbally interpreted as “Effective ”. The staffs keep their service consistently has general assessment of 2. 90 and verbally interpreted as “Effective ”.

1.2 In terms of menu, the general assessment was 2.774 and was verbally interpreted as “Effective”. The menu that they serve contains the nutritional value has the highest computed general assessment of 3.02 and was verbally interpreted as “Effective”. The menu is affordable for the students has the least computed general assessment of 2.17 and verbally interpreted as “Slightly Effective”.

1.3 In terms of facilities, the computed general assessment was 2.876 and was verbally interpreted as “Effective”. The utensils, tools and equipment used in the canteen are sanitized has the highest computed general assessment of 3.08 and was verbally interpreted as “Effective”. The canteen is strategically situated in place where it is accessible and convenient to all students have the least computed general assessment of 2.75 and verbally interpreted as “Effective”.

2. Level of satisfaction of Canteen Services

2.1 In terms of service, the general assessment was 2.968 and was verbally interpreted as “Satisfied”. There are provisions for garbage disposal has the highest general assessment of 3.07 and was verbally interpreted as “Satisfied”. Request/order of the clients are promptly accommodated and quickly served has the least computed general assessment of 2.90 and verbally interpreted as “Satisfied”.

2.2 In terms of menu, the computed general assessment was 2.742 and was verbally interpreted as “Satisfied”. Meals are cleaned and maintained fresh has the highest computed general assessment of 2.90 and was verbally interpreted as “Satisfied”. Meals are affordable has the least computed general assessment of 2.28 and verbally interpreted as “Moderately Satisfied”.

2.3 In terms of facilities, the computed general assessment was 2.854 and was verbally interpreted as “Satisfied”. There are enough tables and chairs for the clients has the highest general assessment of 3.00 and was verbally interpreted as “Observed. Tables and chairs are kept clean and properly arranged for the next clients.” has the least computed general assessment of 2.82 and verbally interpreted as “Satisfied”.

3. Relationship between the Level of Effectiveness and Level of Satisfaction of the students of Laguna College of Business and Arts.

Showed the test for significant relationship between the canteen services on the level of satisfaction of G12 HUMSS students on Laguna College of Business and Arts. The analysis generated a computed R Value of 0.7174 which was greater than the P Value of .00001 and was decided or interpreted as “significant”. Thus the null hypothesis was rejected. The result implies that the canteen services in terms of: services, menu and facilities about the level of satisfaction is connected with each other and it is important.

Conclusions

Based on the aforementioned findings of the study, the following conclusions are derived:

1.1 That the staffs show courtesy and politeness to their customers but the staffs did not kept their service consistently in terms of their services.
1.2 That the menu that they serve contains the nutritional value although menu is not affordable for the students. Still, it is worth bought for.
1.3 That the utensils, tools and equipment used in the canteen are sanitized when it comes to the effectives of facilities. However, based on the students the canteen is not strategically situated in place where it is accessible and convenient to all students.
2.1 That there are provisions for garbage disposal that the student satisfied but students noticed that they are not able to request/order of the clients are promptly accommodated and quickly served.
2.2 That meals are cleaned and maintained fresh but meals are not affordable.
2.3 That even though there are enough tables and chairs for the clients but they did not kept clean and properly arranged for the next clients

Recommendations

Based on the findings summarized and conclusions drawn, the following recommendations are hereby offered:

1. The staffs must find ways on how they improved their services in a way that they maintained the consistency of the services to the students and to the school administrators.
2. The canteen manager will be the one who in-charge for the changes of the prices of the menu to the affordable and cheapest price which might be implemented for the students to able them befit their budget and keep their nutrition healthy.
3. The school administration and management need take plans and action through assessment and look for the suggestions of the students to improved and enhanced the whole aspect of school canteen in terms of services, menu and facilities for the sake of students satisfaction.
4. For the further researches, this study is recommended and suggested for further study which may help the learners, teachers and parents to attain their satisfaction on the canteen services. Also for them to be aware on the safety of them on the canteen services.

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