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Chapter II Review of 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 Turn-Over 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 milk, fresh fruits and fresh drinks, boiled root crops, high calorie indigenous recipes and the like. 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.
Management of School Canteen

The following literature deal on the significant information about the administrations role in the management of a school canteen:

(2012) investigated the management of the school canteens in the subdivision of Golden City 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, if not owned by the school. All canteen facilities and equipment were moderately adequate; 2. Food procurement was supervised by outside paidhelpers; 3. There were no canteen managers to check if the food to be cooked are washed thoroughly; 4. 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.

(name of another groupmate)

(2012) made a study on canteen administration and operation in public elementary schools in the division of sampaloc, manila. 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 was 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. The conclusions made on this study were as follows: 1. 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, foodservice operations and teachers assignment. 2. 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. 3. Similarly, it is suggested that part of the canteen proceeds should also be used for to other school projects.
Conceptual/Theoretical 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 are 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 Dependent Variables

Area of Assessment Manangement Skills of the canteen officials Adequacy of the facilities Services rendered

Level of Performance of Teachers cooperative-managed Canteen


There are certain qualifications that one shouldpossess before he can be a manager. There are also requiredtrainings, seminars for the staff that will make theirservice more efficient. Lastly, there are needed facilitiesthat a canteen should acquire before they can serve better.


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 nonteaching 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.

the act or art of managing, conducting or supervising of something as in business.


also known as cafeteria, a restaurant in which customers serve themselves or are served at a counter and take the food to eat.

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.


customers who eat or dine regularly ,specifically the persons served by the canteen.


physical equipment, 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.