METHODOLOGY The descriptive method was used and gathered information through the use of a survey questionnaire as an instrument.

The descriptive method was used to assess the operations and policies involved in the management of Western Philippines University Canteen. The researcher administered same questionnaires to the respondents, the students. The Respondents were 100 students 25 from each year level. The study was also conducted to determine the effectiveness of the management skills of the canteen manager. The results were analysed to determine the observations of the respondents. Research data were encoded, analysed and presented in table. The appropriate statistical analysis using SPSS was also used to interpret data.

FINDINGS 1.The assessment on the effectiveness of the management t of school canteen activities by the respondents yielded a mean score of 2.44, interpreted as seldom 2.The staff of the school canteen did not properly utilized the canteen facilities. 3.The perceptions of the three groups of respondents on the quality and quantity of food served yielded the highest mean value of 3.09, for the item: sells appropriate amount of foods that can sustain the needs of the students, and the lowest mean value of 2.04 was obtained for the item: serves food that are fresh, newly cooked or prepared. 4.There was a negative effect of the managers skill on certain factors that affect the canteen status. 5.There are no significant differences in the assessm ent of the student respondents and the teacher respondents; neither was there a difference between the students and non-teaching personnels observati on.

CONCLUSIONS 1.The most important finding of this study is the need to provide proper training for canteen staff. Enou gh knowledge is imperative to canteen managers for the ir role is to make decisions that will affect the enti re canteen organization. 2.Given all the sets of criteria, standards and rules set by the cooperative but not followed religiously, would result to the ability of the school canteen t o accomplish its target objectives, thus creating more problems in the future. 3.Formal trainings and seminars needed by all canteen staff and officials so that they will improve their skills on the proper handling of food, food preparation, food selection, customer satisfaction through effective interpersonal skills and total quality management of all the aspects necessary for an improved and well-managed canteen. 4.Failure of canteen managers to utilize equipment present in the canteen. 5.The respondents found the food repetitive and limite d lacking the necessary nutritional value needed by t he students. 6.Among the major findings, the quality of service gi ven was found to be adequate since the canteen official s and staff are doing their assigned roles. 7.In terms of price of commodities, students find canteen food quite expensive so they resort to buying synthetic food outside the school.

RECOMMENDATIONS 1.The recommended measures to improve the management styles of canteen managers and staff as cited by th e respondents in this study should be adopted and implemented. 2.The recruitment policy should be tightened or impro ved to ensure that canteen staff and manager possess th e necessary qualifications and competencies specifically on the knowledge of food handling and food preparat ion plus serving a variety of food. 3.Members of the cooperative, especially the head, mu st vigorously promote educating the canteen officials and staff in order to develop and enhance their skills. T he cooperative can provide financial help to those who want to attend seminars to update themselves of the rudiments of managing a school canteen. 4.The Chairs or Heads of the Teachers Cooperative supervise the activities of their canteen staff for proper monitoring emphasizing efficiency and effectivity. 5.Canteen facilities must be properly utilized in ord er to maximize and systematize the use of these instruments. 6.Commodities must be affordable yet nutritious so th at the clientele will be satisfied. 7.Canteen staff must provide variety of food geared towards the total well being of the clients. 8.Cooperative Officials should provide some kind of incentives or merits in whatever form in order to motivate and encourage canteen staff.

Introduction

The researchers is strongly committed to seek student health and well-being through its curriculum in schools and a range of initiatives that offer opportunities that promote physically fit individuals who love eating healthy food. Schools are encouraged to implement comprehensive health and well-being programs, including food and nutrition education. The establishment and operation of a school canteen is important in developing love and interest in buying nutritious and healthy food among students, faculty and the school personnel, making it possible for them to enjoy nutritious and healthy food at affordable prices during the school day. The canteen should also provide a variety of foods and dishes that enhance the skills and knowledge learnt in the classroom about food and nutrition Recognizing the importance of eating the right kind of food in children's growth and development, many schools today accept food services as an integral part of the school program. Canteen operation can be considered one of the auxiliary services of the school. Although, a classroom teacher or a hired private person often handles the operation, it is still considered as an important component of school administration. Hence, greater effort must be exerted in its operation. It is imperative therefore, that the child who spends the greater part of his/her waking hours in school be given food that are nutritious and economical. There are plenty of students with meager allowance for snacks in the public schools, therefore it is necessary that daily foods served in the school canteen are assured to be within the mean of the children. Considerations are given to the nutritive value of the food items being served to them. However, there are other factors in the process which are not given attention which may adversely affect the schools total development program especially if the canteen is being managed privately by a group or an individual. Based on the foregoing, the researcher thinks that there is a need for a thorough assessment of the program being implemented in the school.

Background of the Study The Western Philippines University Canteen was formerly managed by the prof madarcos. The researcher served as one of the assigned managers in the past. Cooperative, quality and low cost food were being served to students and faculty members as well. The management and operation of the school canteen was overtaken by the teachers cooperative following the rules and regulations set by university administration. Just about every important decision about canteen utilization-whether the manager is certified as competent, hired, receives tenure, is recognized meritorious-depends on someones judgment of how well the manager performs. Since the head has the right to choose, then subjectivity comes into the selection of canteen manager. There is a perceived problem in the operation of the Western Philippines University canteen, a recommendation from a number of major cooperative members has greater weight in hiring canteen staff. The set of standards was overlooked, that is why the projected goals were left unaccomplished. On the other hand, the committee claims that there is no failure on supervision of the said canteen based on it generated profits. Aside from mismanagement, the need for facilities is of great concern, facilities are needed to provide quality services which is the reason why customers keep on

patronizing its products and services. Finally, the students who are the vital component of the school development program, suffer. The canteen, in its mission to nourish the childrens mind and provide quality services failed to accomplish its target goal which is evident in the complaints raised and presented to the board. This dilemma continuous to exist and remains unsolved. The quality and quantity of food served is also affected. This results in getting more complaints from the canteens clientele. Statement of the Problem The study was conducted to make an assessment of the school canteen which is managed by the Teachers Cooperative in Maysan National High School during the School Year 2008-2009 as perceived by the school personnel, teachers, and students. Specifically, the study attempted to answer the following questions. 1.How do the student, teacher, and non-teaching personnel respondents assess the school canteen in terms of: 1.1.Management of Canteen activities 1.2.Utilization of Facilities 2.What is the status of the school canteen as perceived by the student respondents, the faculty, and the non-teaching personnel in terms of: 2.1 2.2 Quality and quantity of food served Kinds of services rendered to the customers

2.3 Prices of the commodities 3.Is there a correlation between the management of the canteen and each of the following? 3.1 Utilization of canteen facilities 3.2 Quantity and quality of food served 3.3 Kinds of services rendered 3.4 Prices of commodities 4. Is there a significant difference in the assessment of the three groups of respondents in terms of the following: 4.1 Management of canteen activities . 4.2 Utilization of Canteen Facilities 4.3 Quality of food offered 4.4 Kinds of services rendered to the customers 4.5 Prices of commodities and the prices of commodity as sold at the canteen

Significance of the Study This study aimed to determine the status of the school canteen, particularly identifying the aspects in the operation that should be improved. Likewise, it was the objective of this study to evaluate the difficulties encountered by the students as to the kind of service that they received. Finally, this research may provide opportunities for reflective thought and thereby enhance professionalism among members of the cooperative, so that they improve efficiency and offer delicious yet affordable food. The results of this study could provide the management of the cooperative with the information about the present status of the school canteen and to let them know that the existing situation really affects the totality of the service that they are rendering. The results of the study will also make a management realize the need to objectively solve the problems encountered in the canteen operations. The findings may also serve as guide for canteen managers in the planning, preparation and implementation of their new programs. The study will provide some insights and information on how they will manage the canteen for the benefit of the customers such as the teachers and the students who are their main clients who must be served and be satisfied. Scope and Delimitation of the Study The study focused on the assessment of the cooperative-managed canteen as perceived by the school personnel and students of Western philippines University. The respondents of this study consisted of the 15 school personnel and more than 45 students from different year levels. This study was limited to the assessment of the school canteen in terms of management activities, utilization of facilities, quality and quantity of food served, kinds of services rendered and prices of the commodities offered. The study was conducted during the School Year 2010-2011. The researcher limited this assessment to the over all performance of the canteen management, and it did not seek to include solutions on how the canteen will be operated. Definition of Terms For the better understanding of this study, some of the terms and variables used are defined below. Canteen Management In this research, it includes the management of the daily routine of the canteen. It is the administration of the direction of the means and objectives of the school canteen which include operation, food service management, physical facilities, and canteen services. Cooperative-Managed Canteen.It refers to a school canteen that is operated and managed by the teachers cooperative under the supervision of its board members and officers. Facilities.In this research, it refers to the chairs, tables, tools, utensils, and other cooking equipment used in food preparation and dining. Food. It refers to the newly cooked, ready-to-eat meals, beverages and other items bought in the school canteen. Meal Management. It is the efficient use of available resources in providing meals that are nutritionally

adequate, sanitary, economical, and aesthetically pleasing to the clients. Kind of Service Rendered to the Client. It is the way the canteen staff provide assistance to the buyers, such as checking the cleanliness and safety of food served. Operation.In this study it refers to the process on how the canteen manager, canteen staff work and perform their functions in the school canteen to achieve effective and efficient food production and services Price of Commodities. It means the cost of foods and other commodities offered in the school canteen. Quality and Quantity of Food Served. It refers to the manner in which space and facilities available in the school canteen are utilized. Quality of Food. his refers to the aspect of food which is describes or characterized in terms of nutrition, palatability, variety, appearance and the like. School Canteen.In this study, it is the place where the students, teachers, non-teaching staff take their snacks and lunch. Newly cooked food and ready to eat food are served. School Personnel. As used in this study, it refers to the teaching and non-teaching staff of the school.

CHAPTER II REVIEW OF THE RELATED

LITERATURE AND STUDIES This section presents related and studies which the researcher reviewed and found significant to the present study. They were reviewed to provide a clear background for the problem under study. The school canteen follows guidelines on operational management set by the Department of Education through DECS Order No. 93, s. 1998, the Revised Implementing Guidelines for the TurnOver of the School Canteen Teachers Cooperative. The teachers cooperative shall see to it that none of its members shall use their official time attending to the activities of the canteen and the cooperative. Hence, a cooperative shall hire a fulltime manager to manage and operate the school canteen. The designated Home Economics canteen Teacher shall inspect the quality and handling of food served, canteen sanitation, use of facilities for laboratory purpose. The school canteen should provide cheap, sanitary, nutritious food such as fresh food, high calorie indigenous recipes. Hired people handling food in the canteen should be required to undergo training for food handlers, obtain a certificate of good health from the municipal health department and observe hygiene. Operational practices that will be detrimental and prejudicial to the welfare of the students, teachers and to the school as a whole as well as any violation of the provision of the Memorandum of Agreement and the operational management guidelines should be considered as ground for the return of the canteen operation to the school.

The tool will help the canteen staff to assess their performance to be able to maintain or improve their services. This will guide the manager in deciding which meals must be served each day to satisfy the students need for nutritious food. The different concepts and findings, as reflected in several studies, revealed the following insights as they are related to the present researchers study.

1.Management of the canteen must be managed by someone who is capable, qualified and honest personnel. 2.Adequate facilities maintain the services needed and enhance the efficiency of the canteen workers in doing their job. Management of School Canteen The following literature deal on the significant information about the administrations role in the management of a school canteen. paxz (2011) investigated the management of the school canteens in the district of Dinalupihan, Bataan

and their implications to the nutritional needs of pupils. Based on the findings of this study, the following conclusions were drawn: 1.Majority of the canteens were managed by private individuals. All canteen facilities and equipment were moderately adequate; 2.Food procurement was supervised by outside paid helpers; 3.The canteen managers saw to it that the food to be cooked are washed thoroughly; 4.Majority of the canteens were implementing self-service food serving; and 5.The problems in the operation of the canteens were lack of personnel, lack of time in food preparation, source of water supply and pupils preference for junk foods instead of nutritious one.

Mendoza (2004) made a study on canteen administration and operation in public elementary schools in the division of Lipa city. The descriptive method of research was used in this research with two sets of questionnaires used to gather the perceptions of the respondents. The highest rating were given for the strategic value where the building is located for canteen teachers, the safety of the foods for sale and for non-canteen teachers, accessibility of the building to pupils and teachers. The lowest ratings given were noted in the following: time schedule for recess of intermediate grade pupils and distribution of time allowance for recess, regarding the quality and quantity of foods being served, the highest ratings was on the nutritional value of foods for scale and the lowest rating was on the perception of quantity of fruits vegetables for sale. All the respondents gave the highest ratings to the drive to put up normal size canteen room/building. On the contrary, the lowest ratings were noted in terms of ability to solicit assistance from NGOs and GOs for canteen improvement, and the ability to put up the needed accessories in the canteen. T he conclusions made on this study were as follows: canteens in public elementary schools are properly managed, systematically run by the staff and personnel involved, teachers have different reactions on some policy implementations, particularly in class programming, food service operations and teachers assignment. This conclusion led to the recommendations that the school heads should prepare a workable and viable long range master plan on canteen operations and personnel functions. Similarly, it is suggested that part of the canteen proceeds should also be used for to other school projects. Service assistance of government and non-government organizations should also be tapped and finally, a wider and deeper study should be made in order validate and compare the findings of this study. Manahans (1998) work supported the findings of the present work on canteen management.

Manahan(1998) conducted a research on the canteen management of VALENZUELA NATIONAL HIGH SCHOOL. The aim of this study wa to make a system analysis of the canteen management of the said school. The results revealed that efficient canteen management is necessary in order to provide food of lowest cost and highest nutritive value. Common problems met in the management of the canteen were as

follows: lack of space to accommodate the students; helper chores were given to the canteen teacher incharge of the task to manage the canteen; lack of full time canteen manager; the time allotted for cooking is so limited, the food being prepared are not enough for the consumers and finally, the buyers do not have plenty of choices of food. Possible solutions were provided to lessen or totally eliminate the existing problems such as: expansion of school facilities; addition of more tables and chairs, cooking utensils, installation of deep well and better water connection, hiring of more helpers, having a dialogue with the consigners to asses the quality and quantity of the services they render and finally, the canteen teachers should be free from teaching loads to enable her to supervise the helpers in food preparation.

In countries like the UNITED STATES and other Asian countries, canteen operations and management are considered one of the services offered by the school, and thus become part of the school administrators tasks and part of daily operations. In fact most of these schools already have handbooks on how to properly maintain and operate a canteen. Canteen management is also considered not just a schoolfunction but also a full time job that needs formal training and that many universities offer such courses. In 2000, SINDARATANA PORNstudied the canteen management of YUDARAS WITTAYALAI SCHOOL IN MAI to determine how well the school canteen was managed in accordance with the regulations given by the canteen regulation board. Her study involved 170 respondents from the lower and upper secondary education levels and 130 teachers. Results showed that physically, the canteen was clean and neat with appropriate settings; food prices were appropriately set with regard to food quantity; dishes and utensils were cleaned, and tables and chairs in the canteen were in good condition and being maintained regularly. Academically, the canteen billboard helped students to have knowledge of nutrition with practical application. Nutrition information about meals prepared were posted in the board, along with other similarly nutritious meals. Also, the canteen board, detailing its regulations. showed steps of canteen services. In addition, its frame of opening at 6:30 a.m. and closing at 4:00 p.m. was established for the needs of the students, serving breakfast for those who have early classes and late snack for those who will travel home.

In a related study, WONGKHUM(2000) evaluated the WATWERUWAN SCHOOL LUNCPROGRAM (found in the Saraphi district in CHIANG MAI PROVINCE). The purpose of the study was to evaluate the lunch programs implemented by the school administrator during the academic year 1999. Respondents included 296 students, parents and teachers. The study evaluated whether the lunch program management aims of students having good health with good hygienic habit and saving attitudes, were achieved and realized. Evaluation results revealed conserving context, input processes, and product indicated in the performance in all aspects. Details of the performance include: 1) students, parents and teachers understand the aim of the program and develop hygienic habits; 2) personnel, budget and materials are adequate. 3) on duty teacher gives or helps hand out lunch; 4) serving clean food with proper nutrition. 5) and students are requested to clean dishes and put dishes in place. The study concluded that the lunch program was able to reach or achieve its aims for the program that is students with good health and hygienic habit who knew how to save.

Both SINDARATANA PORN (2000) and WONG KHUM (2000) studied whether their respective school were managing the canteen according to the standards set by the schools board. The assumption here is that the canteen is operated and maintained by the school, meaning everyone from the purchasing officer to the cook and food servers are employed by the school. According to RAY, et.al. (2001) auxiliary services in school like the operation of school canteens, provide the school administrators and canteen teachers with the most severe day-to-day problems. While school canteen services are not directly related to teaching-learning situation, their absence makes it impossible for the school to perform its primary function. Canteen operation is very significant to the efficient management. In view of this, considerable planning effort, more specifically in giving assignment to teachers, must be given consideration in the total operation of the school system. Realizing that the hungry child has a severe learning independence and that for many children a balance meal is the most important factor that can influence their mental ability. Utilization of School Canteen Facilities DE GUZMAN (1992) cited that another important component of the food service system is the physical facilities which include equipment like the machinery, furnishings and supplies which are used in the production of service meals in the school canteens. The kind and number of equipment to be purchased for food services should not be determined by rule of thumb but rather by the operation and needs. The ST. LOUIS BOARD OF EDUCATION (1999) in TASMANIA has issued a resolution stating the involvement of head teachers in canteen operations. The resolution states that the head teachers must be involved in the dining room supervision during the periods of meal service, custodial activities relating to the cleanliness of the dinning areas of canteen teachers and other canteen personnel. One of the writers made a comment on the role of the school administration and teachers in canteen management. Quality and Quantity of Food Served The school canteen should be established to benefit children by making it possible for children to buy nutritious and healthy food at competitive prices, through providing a variety of food and dishes and charging prices which allow moderate profits. It is imperative that the principals, ensure the practice of serving the right kind of food for the students. A canteen policy which has this as basis would be valuable as they encourage those in control of providing food to reduce health risks from poor nutrition is about having knowledge and skills, making healthy food choices, having healthy attitudes towards food, having access to healthy food choices and balance nutrition (the school canteen handbook, 1999). The members of the school community may need to become aware of the connection between nutrition and health as well as the role of the canteen in providing healthy food choices. Awareness can be achieved in a variety of ways using appropriate physical and human resources from the wider school community. These can be done by finding out what is already happening, building awareness, forming a work party and finding out what people think. School canteen makes an important contribution to the education and being of the students and school communities they serve. Their responsibility is to provide nutritious food to students as part of their development as healthy individuals. The ideal school canteen provides a wide variety of appetizing, nutritious food at reasonable prices; different food preparations method including grilling, steaming, stir frying as well as fresh food, (schools policy handbook, January 1998) According to M EDRANA (2004) in her article, school canteens have always been an integral part of any well-establish educational institution. But the school canteen or cafeteria is different from a commercial outfit that is also subjected to government sanitary controls. Whereas commercial canteens and restaurants are established for profit as the main object, a school canteen is set-up mainly to benefit the students while

offering them decent yet affordable fare. The school canteen should also serve as the showcase of skills and knowledge learned in the classroom about food and nutrition. It can also provide an avenue for parental involvement in the school by using volunteer workers in the school. It is the duty of the school and parents to educate students about nutrition. The school canteen as part of the school community, is in a vantage position to make a positive contribution to student health. The school canteen should encourage the students to buy nutritious and healthy foods at affordable prices. They should prevent the school children from staying off the school campus during recess time and lunch break. Well prepared and clean food are vital feature of an efficiently run school canteen. It should also prepare food that is both appealing and nutritious for the students. Facilities of the school are considered as one of the variables investigated in this study and the literature below give insights on this matter.

Kinds of Services Rendered

Recalled by MORPHET(1994), the school food service program was since then a major division of school operations. It was estimated that the gross expenditures for the school lunch program was approximately one billion dollars during the year 1956-1957. Fifty percent or more of the public elementary and secondary school pupils were served some type of lunch or food supplement in that year.

Quality of Service
Effectiveness of the cafeteria management is not only reflected by the quality of food served but also by the quality of services rendered which are characterized as courteous, friendly, fair, democratic, sanitary and speedy. There are thousands of food service programs that ared rab and monotonous which turn the kids off because they are not planned to respond to the needs of the children. To be in competition with the array of foods available to kids both in and out of schools, service is the key. The selling point in most food service programs is service, the attitude, environment and charisma. Greater emphasis on service will produce higher participation, which will permit greater efficiency of the canteen operation. With limited resources and inflation, the only choice for the food service leader is to find ways to use technology to free manpower details, and allow them to concentrate in planning and service, highest ethical relations with student, anticipating future needs of customers serving interest, handling complaints of students, handling request and positive public relations. (Crucillo: 1963).

Courteous and Friendly Service

If service is rendered it should have quality, must prove to be pleasant and efficient to the patron ( Augustin: 1980). A successful operation, depends on courtesy, friendly and democratic attitudes ( Crucilo: 1963). Agreeing, Lattin (1979) stated that for a successful beverage operation warfel is vital. He said that there is no good operation without good environment, good food and friendly service. In this regard, an extensive cooperative study of school lunch policies and standards was done. This

was made by school lunch specialists, principals, superintendent, supervisor, classroom teachers, state department of education members, university professors and others interested in the programs.

Price of Commodities
The right product at the right price is an important combination. Few children would consider nutrition to be more important than price, especially if there is a large price difference between the nutritious and the less nutritious food. Children will look for something to fill them up at the cheapest price. They will also consider how much change they will have for extras. When there is a new food to be served, the price should be based not only on what is likely to be appealing but also on what one can realistically charge. If the price appears to be high, consider same variations which may bring the price back to a reasonable level. Manufactured items like fruit juices provide proportion of canteen sales, the canteen should change the recommended price for these items. Some canteens opt to increase the price of their unhealthier items to help subsidize and therefore reduce the prices of their healthier items. A fair price for make up item, such as sandwich, should take into account the cost of the ingredients and the cost of paid labor. A make up of approximately 25 percent of the original price. (The School Handbook 1999)

Conceptual Framework
Operations in any organization are always reflective of their management skills demonstrated by the manager. The standard of performance, work rate, and application must be highly visible to attain positive results and highest approval. Figure 1. The Research Conceptual Framework

Following this paradigm, examples are presented that illustrate proposed activities which will help yield positive results. This plan shows a detailed procedure that will be of help to the researcher. Since administrators are paid to make major decisions, competencies and skills of manager to supervise is needed. Clear guidelines in the hiring of staff must be present to allow the manager to accomplish their task so they can provide the services required of them. Lastly, school canteen managers should know how to maximize the use of canteen equipment for over-all client satisfaction. The results from among these attempts would be a more systematic ways of hiring, improved canteen service, proper utilization of canteen equipment, a more productive human force and an updated techniques in food handling.

Based on the foregoing discussion of related literature and studies, this study utilized paradigm below: Figure 2. Research Framework

Independent Variables

Area of Assessment Management Skills of the canteen Officials Education of canteen staff Adequacy of Facilities Services rendered

Dependent Variables
Levelof Performance Of Teachers Cooperative-Managed Canteen

Assumptions
There are certain qualifications that one should possess before he can be a manager. There are also required trainings, seminars for the staff that will make their service more efficient. Lastly, there are needed facilities that a canteen should acquire before they can serve better.

Hypothesis of the Study

In the light of the foregoing research paradigm and problem statements, this research will test these hypotheses. 1.There is no significant relationship between the management of the school canteen and the utilization of the facilities therewith. 2.There is no significant relationship between the management of the school canteen and the quality and quantity of food served. 3.There is no significant relationship between the management and the kind of service offered at the canteen. 4.There is no significant relationship between the quality and quantity of food and the price of commodities sold at the canteen. 5.There is no significant difference between the assessment of the students, faculty and non-teaching personnel.

Definition of Terms
for the better understanding of this study, some of the terms and variables are defined below:

School Canteen
- refers to one of the ancillary services in the school system to sells food items to the pupils/students and serves as a support mechanism in the effort to eliminate malnutrition concerns of the school

Cooperative-Managed Canteen
refers to a school canteen that is operated and managed by the teachers cooperative under the supervision of its board members and officers.

Management the act or art of managing, conducting or supervising of something as in business. Canteen Also known as cafeteria, a restaurant in which customers serve themselves or are served at
a counter and take the food to eat.

Food is any substance organic or inorganic when ingested or eaten nourishes the body building and
repairing tissues, supplying heat and energy and regulating body processes.

Meal Management the efficient use of available resources in providing meals that are
nutritionally adequate, sanitary, economical, and aesthetically pleasing to the client . Clientele customers who eat or dine regularly, specifically the persons served by the canteen. Facility physical equipments, materials or instruments which will be needed for use in performing a job that is to be done.

Adequacy of Facilities and Equipment refers to the capacity of facilities and equipment to
satisfy the clients needs.

Quality of Food this refers to the aspect of food which describes or characterize in terms of
nutrition, palatability, variety appearance and the like.

Quality of service This refers to the manner of service employed by the cafeteria personnel
reflecting the personality of the server.

CHAPTER III Method and Procedures This chapter shows the methods and techniques of the study, the population and samples, the research instrument, the data gathering procedure and processing and the statistical treatment of data. A. Research Design The researcher used the descriptive method and gathered information through the use of a survey questionnaire as an instrument, to give the respondents more time to provide their answers freely and independently. The descriptive method was used to asses the operations and policies involved in the

management of Maysan National High School Canteen. This research was conducted with the approval of the clientele on the services rendered by the school canteen staff. It gathered the data on the observations of the respondents about how the management handles the daily operations and how they want it to be efficient and maintained so that they continue to uphold its mission and vision. B.Research Locale The Maysan National High School canteen has been run by Maysan Teachers Cooperative for several years. Ever since the carried burden to make sure of the nourishment of the students while they are in the school campus. This was the first and ultimate concern of the school canteen. Hiring a competent manager to supervise the operation was made to ensure that teachers may not neglect and leave their classes especially during time of recess time. Today, while the school canteen has almost reached its goal to serve and profit a lot, the researcher decided to conduct this study to determine how the clientele perceive the canteen as far as management and canteen services are concerned including their total well being.

C.Samples and Sampling Techniques The target population of the study includes the students from all year levels, the members of the faculty, and non-teaching personnel. To maintain the adequacy and balance of the results of this study, the researcher used the stratified random sampling technique. An equal number of respondents were taken from each stratum of the population.

The table below shows population and the sample sizes in the study.