A Quantitative Research

Chapter 1
INTRODUCTION
This chapter includes the background of the study, statement of the problem, hypotheses,
and the theoretical and conceptual framework of the study. It also includes the scope and
delimitation, significance of the study, and the definition of some terms used.
Background of the Study
For obvious reasons, eating is one of the most important aspects in life—without it, survival
is impossible. Food gives people the energy and nutrients that help them to grow, move, think, and
develop. Not to mention, having an imbalanced diet could constitute into various appalling
consequences: if a person does not eat enough protein, he will not be able to grow properly; if a
person does not eat enough energy-containing foods (e.g. carbohydrates and fat), he will feel
exhausted; and if a person eats too much energy-containing foods, he will become overweight.
In this study, the researchers will be examining the satisfaction of various students between
eating in a fast-food chain and eating in a school cafeteria. Consumers’ satisfaction is important
for the food industry to ensure product success. Determinants to food satisfaction are multifactorial
and a method approaching the multiple determinants would provide a detailed picture of
determinant behind consumers’ hedonic food appreciation. From the word satisfaction, itself, the
researchers will be scrutinizing the different areas concerning all qualifications of a good food
service. To name a few, some of these qualifications are adequate ventilation, safe handling of
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food, reasonable cost of menus, and proper food/utensils sanitation. These factions are said to be
necessary when providing effective services regarding to food.
Customer service proves to be one of the most vital keys to the success of the food industry.
A lack of customer service makes the customer feel unwelcomed and disengaged from the
restaurant. There is a common saying in the restaurant industry that states: People will come for
the food but will come back again for the service. The atmosphere of a restaurant is an important
factor to the success of the business and poor customer service results in an atmosphere that drives
away potential customers that would come in on a regular basis.
In a country like Philippines, it is almost impossible for a business to succeed if they do
not have adequate ventilation. The restaurant’s ventilation is essential because aside that it brings
comfort to the customers; it is also used for the safe preparation and storage of food. Not only that,
restaurants can be difficult environments to work in, commonly filled with smoke, odors, high
heat, steam, and excess moisture.
Also, one of the things that everyone must consider in choosing a place to eat is the prices
of food. Aside from the fact that the students spend money for leisure, they are also obliged to
meet the necessities in school such as tuition, room and board, textbooks and school supplies,
equipment, personal expenses, transportation, and school activities fees. Thus, developing an
annual budget for food can be a painstaking process. Sticking to it can be even harder; however, it
is also rewarding. If a student has a budget, he will more likely be more prepared than some of his
peers, and it will be easier for him to stay on track and minimize unnecessary spending.
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Not to forget, maintaining a clean work environment is critical in preventing foodborne
illness like E. Coli (STEC) 0157, Giardiasis, Hepatitis A, Listeriosis, Norovirus, Salmonella, and
Shigellosis. Foodborne illness (sometimes called foodborne disease, foodborne infection, or food
poisoning) is a common, expensive public health problem. The Centers for Disease Control &
Prevention estimates that each year 1 in 6 people get sick by consuming contaminated foods or
beverages, 128,000 are hospitalized, and 3,000 die of foodborne diseases in the United States.
Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites that
can be in food. Bacteria can grow on unsanitary surfaces and then contaminate food. Just because
a work surface looks clean does not mean that it is sanitary. Always ensure that you clean and
sanitize a work area before starting to prepare food.
In conclusion, the purpose of this research is to further understand the reasons behind the
students’ choice when eating on a specific stall or restaurant. Selecting a place to eat at could be
very crucial, knowing that it might have effect on one’s health and monetary condition. Thus,
everyone, including the students, must be mindful in the terms mentioned above such as
ventilation, food sanitation, prices, and customer services. Also, this will aid the businesses to
determine whether or not their customers are satisfied. Not only will this serve as a gateway to
fathom the areas that the school-cafeterias and fast-food chains can improve on, but also to help
each student make a wise decision when selecting a place to eat at.
Theoretical Framework
A multitude of theoretical approaches have been utilized to conduct this study about
customer satisfaction. The customer satisfaction is indeed one of the most vital components a
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business must strive to attain. Though there are numerous theories that could be beneficial for this
research, the researchers only discussed three of them, namely the Expectancy Disconfirmation
Paradigm, the Comparison Level Theory, and the Equity Theory, which are proposed by Oliver
(1977), Thibaut & Kelley (1959), and Stouffer, respectively.
The Expectancy Disconfirmation Paradigm
The Expectancy Disconfirmation Paradigm (EDC), which was spearheaded by Oliver
(1977), was renowned as the most promising theoretical framework that could be in assistance to
assess the customer satisfaction. This theory was also widely-accepted by researchers worldwide.
The model that Oliver had proposed implies that “consumers purchase goods and services with
pre-purchase expectations about the anticipated performance” (Yuksel & Yuksel, 2001). After
having those prior expectations, its level eventually becomes a standard for how the product will
be evaluated. Furthermore, two outcomes can be generated from this theory. If the result is in
accordance with the expectations, confirmation occurs. On the other hand, if it surpasses or does
not meet the expectations, then disconfirmation occurs. A customer is either satisfied or
dissatisfied as a result of positive or negative difference between expectations and perceptions.
In other words, if the performance had exceeded the expectations of the customer, then it
will result to positive disconfirmation between expectations and performance; moreover, if the
initial expectations of the customer were met on the same level, then there is confirmation between
expectations and performance. Both result to satisfaction. On the contrary, when performance did
not meet the expectation of the customer and had hit a lower level, then there is a negative
disconfirmation which results to dissatisfaction.
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The Comparison Level Theory
In contrast with the EDC theory, which uses predictive expectations, Thibaut & Kelley
(1959) proposed the Comparison Level Theory, which implies that there are more than one basic
determinants of comparison level for a product. These factors are as follows: consumers’ prior
experiences with similar products, situationally produced expectations that were created through
advertisements, and the experience of other consumers who serve as persons of reference. he
Comparison Level Theory suggests that consumers might bring a number of different comparison
standards into the consumption experience. (Yuksel & Yuksel, 2001). In summary, the
Comparison Level Theory indicates that there is more than just one factor that affect the
consumers’ satisfaction and not just mere predictive expectations.
The Equity Theory
Proposed by Stouffer and his colleagues in the military administration, this theory was
bounded and founded on an argument that they pondered on: a man's rewards in exchange with
others should be proportional to his investments. This argument drove Stouffer and his company
to refer this theory to “relative deprivation” (equity) as the reaction to an imbalance or disparity
between what an individual perceives to be the actuality and what he believes should be the case,
especially where his own situation is concerned (Oliver H.M. Yau & Hanming You, 1994).
In basic terms, this theory, when applied to a customer satisfaction research, emphasizes
that satisfaction exists when the customer believes that his outcomes to input ratio is equal to that
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of the exchange person (Athiyaman, 2004). The customer gives out an asset in exchange for
anything that is of the same value.
Conceptual Framework
The proposed conceptual framework shown below is all about the relationship between the
socio-demographic profile: age, sex, education level, and geographical location to the food
preference and choices of students from either Fast Food or Campus Cafeteria base on their
Accommodation, Food, Cleanliness, and Customers Service which can give a different result to
the level of Satisfaction of Senior High School Students from University of St. La Salle.
FAST FOOD
a) Accommodation
b) Food
c) Cleanliness
d) Customer
SOCIO- Service
DEMOGRAPHIC
PROFILE FOOD Level of
a) Age
PREFERENCE Satisfaction of
b) Sex AND CHOICES Senior High
CAMPUS
c) Education level
d) Geographical
CAFETERIA School Students
location
a) Accommodation
b) Food
c) Cleanliness
d) Customer
Service
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Statement of the Problem
The primary goal of this study is to compare the levels of satisfaction among select Liceo-
De La Salle Senior High School students with regard to several vital factors that may affect their
preference between eating in fast food chains near the University of St. La Salle (USLS) campus
or inside the USLS main cafeterias. This is to provide a clearer understanding and a better
perspective in determining whether the students prefer to eat inside the fast food chains or in the
campus-operated cafeterias.
Specifically, it hoped to answer the following objectives:
1. What is the socio-demographic profile of the participants in terms of:
a. Age;
b. Sex;
c. Education Level; and,
d. Geographical Location?
2. Is there a significant difference between the levels of satisfaction and preference of the
Liceo students when it comes to the said eateries considering the following factors:
a. Accommodation;
b. Food;
c. Cleanliness; and,
d. Customer Service?
3. How would the Liceo students rate the campus-operated cafeterias in terms of their:
a. Accommodation;
b. Food;
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4. How would the Liceo students rate the fast food chains in terms of their:
a. Accommodation;
b. Food;
Hypotheses
• There is a significant difference in the level of satisfaction and preference between fast
food restaurants and campus cafeterias
• There is no significant difference in the level of satisfaction and preference between fast
food restaurants and campus cafeterias
• There are possible reasons behind the preference and satisfaction of the liceo students
regarding fast foods and campus cafeterias
• There are no possible reasons behind the preference and satisfaction of the liceo students
• There is a high percentage level of satisfaction and preference of the liceo students
• Neither of the fast foods and campus cafeterias had a high percentage level of satisfaction
and preference
• There are advantages and disadvantages of eating inside the campus-operated cafeterias
• There are no advantages and disadvantages of eating inside the campus-operated cafeterias
• There are advantages and disadvantages of eating in fast-food chains
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• There are no advantages and disadvantages of eating in fast-food chains
Scope and Delimitation
The study is conducted primarily to distinguish the preference and level of satisfaction of
select Liceo-De La Salle Senior High School students (A.Y. 2018-2019) between fast food
restaurants and campus-operated cafeterias. The researchers’ objective to pursue the study is to
discern whether the students, with several factors affecting their decisions, prefer to eat inside or
outside the campus.
The areas which will be graded by the chosen respondents will be the following:
1. Accommodation
2. Food
3. Cleanliness
4. Customers Service
With different views and opinions regarding one’s liking, the researchers had agreed to
conduct the study through a random sampling technique called lottery sampling, where the Grade
11 and Grade 12 population will have an equal chance of being selected.
The data necessary for this study will be acquired from the select students of Liceo-De La
Salle. However, due to time constraint and limited resources, the study will not dwell on specific
details such as what fast food chains or what specific cafeteria the researchers are referring to;
rather, the researchers chose to generalize and apply a fine line between fast food chains and
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USLS-operated cafeterias. The researchers had decided that the questionnaires that will be utilized
by the respondents will consist of close-ended questions as a foundation of the researchers’ data
collection. The study will be until March 2019 only, the end of the second semester, for the time
of the researchers to conduct the study is limited.
Significance of the Study

It is important to have a clear understanding that students have different perspectives in
choosing where to eat. Hence this research will provide ideas to answer the satisfaction level
between fast food restaurants and campus operated stalls.
This research deals with the comparison of preference and level of satisfaction of select
Liceo students between Fast Food Restaurants and Campus-Operated Stalls. This research will
redound to the benefit of the following:
Senior High School Students. The students will be benefited from the findings of the
study since the research provides information that will give them a clear understanding and
perspectives in choosing between fast food restaurants and campus operated stalls. Likewise, this
will help the students to classify and identify which is preferable. Furthermore, students will be
able to know which is more convenient and better.
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Fast Food Restaurants. The resulting data will help the Fast Food Restaurants to
understand their customers better and provide them with best possible services they can offer.
Also, it will help them to be enhanced and to boost their image. As well as this study can help the
employees to be skillful and productive. Lastly, this study can help the fast food restaurants to
improve their business and to meet the requirements of the customers.
Campus-Operated Cafeterias. The study will help the cafeterias to improve the services
they have offered to the students. This research will give an insight to these cafeterias inside the
campus to effectively utilize the services they have offered. Also, the study will help the cafeterias
to provide students enhanced quality of food and innovative style of assistance to the customers.
This study is also essential for it will help to gain customer loyalty and satisfaction.
Administration. Results concluded in this research that it will help the school
administration to enhance the school cafeterias, thus this study will also help to improve the quality
of service they can offer to the students. It will serve as a guide to the administration about the
preference of students when eating inside the campus.
Department of Trade and Industry. The Department of Trade and Industry will surely
acquire beneficial and useful information for the researchers’ study. As the main economic catalyst
that enables innovative, competitive, job-generating inclusive business, and empowers consumers-
-DTI, this study will provide findings and results, that can benefit industries and businesses to
immediately come up with solutions and strategies to sustain and accelerate their economic
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growth. As it maintains the progress, there will soon be an expansion and diversification of the
Philippines Trade and Industry.
National Food Authority. Not only that this research will help the business owners to
savvy the food satisfaction level of the students, but this will also aid the National Food Authority
(NFA) to further continue its mission to uphold food security amongst all establishments (both big
and small). The government agency will surely be needing help, as it is designed to ensure
reasonable rate of return to Filipino farmers, provide adequate supply and affordable rice and corn
for the country, and promote the integrated growth and modernization of the rice and corn
marketing industry to enable it to compete in the global market. And this could only be possible if
it has statistical research data—especially when testing whether or not they need to take any actions
regarding to a certain business.
Future researchers. This study will be beneficial for future researchers because the result
of this study may give additional information and knowledge to give answers to different questions
for the future generation’s researches; they can use this study as a basis that they can use as their
Related Literature and use this study to find further results using different variables and factors
that is not mentioned on the researchers’ findings.
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Definition of Terms
The following terms are being used in the study. They are defined conceptually and
operationally for better understanding.
Fast Food Restaurant. Also known as a Quick Service Restaurant, it offers limited menu of food
that is prepared within a few minutes, and sometimes cooked in advance and kept hot (Portfolio
Manager Glossary, 2018)
School Cafeteria. Is a self-service (military style) restaurant located in a school campus in which
food is displayed on counters allowing a choice from among several options (Collins Dictionary,
2018)
Dining Environment. Is a restaurant’s atmosphere, wherein factors such as music, lighting,
artwork and spacing affects comfort and intimacy (Elite Traveler, 2018)
Food. Is a nutritious substance that people eat or drink in order to maintain life and growth (Oxford
Dictionaries, 2018)
Fast food. A food that is prepared in quantity by standardized, and can be dispensed quickly at
inexpensive restaurants, that can be eaten inside the restaurant or elsewhere (Dictionary.com,
2018)
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Cafeteria Food. Food that is provided by the school cafeteria in which the selection of menu is
made according to the cafeteria benefit plan curriculum, which the customers serve themselves
(Merriam Webster, 2018)
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Chapter 2
REVIEW OF RELATED LITERATURE
One of the basic needs of a person is food. In such instances, in order a person to live is
to eat food. There are a lot to consider in choosing the food you eat such as the nutrients a person
can get from the food and the place where a person is eating. Data from the past researches that
had been conducted were gathered for they are necessary in achieving success of the study. The
garnered information was arranged thematically.
Fast Food Restaurants
The importance of efficiency in the service industry has continued to build with increase
of services in todays’ society. People depend more on a diverse range of services that make their
lives simple and easier. Services must retain efficient operations to achieve positive customer
satisfaction and retain their customers.
According to Barrish (2012), a better strategy for supply is to identify, during the
conceptual stages, those ingredients prone to seasonality and occasional unavailability.
Similarly, cleaning and sanitizing of equipment is important component in the food safety
program for the food that comes into the contact with equipment and utensils. To avoid from
occurring, equipment must be properly cleaned and sanitized. Make sure that workplace is as safe
for employees and customers. Employees need to be trained in the correct use of the equipment.
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Customer satisfaction is the most important concern in every food business. That
includes the fast food restaurants. It is a part of marketing and plays an important role in the market.
Customer satisfaction is one of the vital factors that could drive the business to greatness
and can be very much of help to grow and improve the entity.
Lim (2010) Customer’s ultimate satisfaction may have significant effects in the
atmosphere. Physical surroundings are helpful to create image in the mind of customer and to
influence their behavior. Physical atmospheres of the restaurants have the significant impacts on
the customers satisfaction. Lightning, furnishing, scent, music, and different other atmospheric
factors among them influence on customer satisfaction.
School Cafeterias/Campus-Operated Cafeterias
There are many aspects of a child’s life that may be restricted in an educational sitting. For
example, the type of reading material accessed in the library, internet access and visual material
(DVD) and the clothes they wear. It is appropriate to restrict unhealthy food in an educational
setting. The canteen also plays an important role within the broader school environment – that of
reinforcing knowledge, skills, and behaviors about healthy eating and lifestyle which are taught in
the classroom. Food provided at school has a considerate influence on the development of
children’s long-term eating habits, food preferences and attitude towards food. The school canteen
plays a vital role in promoting healthy foods and creating a school culture of healthy eating.
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According to Ginger Arboleda (2010), she said that food industries are inevitable especially
in a country of endless works. We need a place where we can eat while we work and study. A
school is a place where there are many activities that uses up its student’s energy. A school
provides a canteen as a place where students can eat and relax and regain the energy for the rest of
the day. She also said that ambiance and atmosphere is a very important attribute that a canteen
must have.
In running a canteen, there are certain rules to be followed. There must be a potable
drinking water and facilities for washing, a clean and ventilated environment, food covers and
containers to maintain its cleanliness and for safekeeping. These rules would help in making
students comfortable and satisfied especially when it comes to food safety standards. (DepEd,
2007).
According to Dana (2016) she stated that nutrition is very relevant in improving a student’s
ability to learn. It is very important to choose the right and proper equipment to be used in
preparing the food for the students as well as the equipment the students will use. Having properly
prepared food will boost the satisfaction of the student as well as the people who choose to eat at
their chosen diner.
The State Government of Victoria (2016) said that school canteens and other school food
services are important educational resources. They have an important role in the provision of food
to students and the school community as well as being an integral part of the school environment.
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The school canteen should reflect the educational goals of the school and support and
complement student learning. When consumed daily, the food provided through the school canteen
may comprise a third of a student’s total daily intake and have a significant influence on their
health and nutrition. This shows how important the school canteen is and how it plays its role on
the students’ daily lives. It is said the canteen reflects the educational goals of the school, so it
means the more the canteen is well managed then the more its goals and values are being uphold.
Based on the Australian Government Department of Health (2013), the school canteen is a
great place to promote an enjoyment of healthy eating. For students who use the canteen regularly,
the food purchased makes a significant contribution to their food intake and nutrition; therefore, it
makes sense to ensure the best food possible is available to enhance their ability to learn and take
in the information presented to them in class.
Services Performance
To continually generate profit, restaurants and eateries are constantly improving and
upgrading their menus and quality of service. Moreover, as competitors gradually grow in number,
the existing businesses persevere to seek for improvements and suggestions in order to make their
entities obtain the ability of providing their consumers high quality food and better customer
service.
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With several studies that have been conducted to clearly define ‘customer service’, Gard
& Kumar (2017) found out that consumer loyalty is the core of any business promotion. In their
study, it is stated that the business, in order to survive, shall satisfy their customers in numerous
ways and one of those is to increase the level of customer services. By increasing the levels of
customer services, an entity must have the willingness to accept constructive criticism and
should set a goal that they can work harder for. Pleasing consumers was a fundamental idea for
customer satisfaction and is a vital part in predicting the business profit. Thus, the client’s
decision in choosing an eatery is based on the quality of service and product the business can
provide to meet their expectations that will eventually lead to their satisfaction and the business’
success.
Together with the customer satisfaction in restaurants, students’ satisfaction in the
university cafeterias has also been essential because students mostly comprise the campus. Thus,
the satisfaction of the students relies not only on the food quality but also on the services the
cafeteria is providing (Gart & Kumar, 2017).
The relationship process, presentation, formality, and procedure experienced between a
visitor/customer/guest and a host. It specifically includes the reception and entertainment of
those who require or invited to experience an organization's service.
In order to provide excellent customer service, businesses should take all this into
account. Industry is classified as part of the larger service-providing industry and is divided into
two sectors: food and accommodation services, arts and entertainment. Hotel and restaurant
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industries are included within the food and accommodation sector. Establishments such as hotels,
which provide customers with lodging, and places that prepare meals, snacks or beverages for
immediate consumption are considered hospitality establishments (NAICS, 2012)
In conclusion, although the quality of food is probably the most important thing to
consider in running a food business, good customer service comes next. Expectations of the
consumers do not only come from the meals that they eat but also from the behaviors of the staff,
the cleanliness of the place, proper ventilation, and other factors that are under the category of
‘good customer service’. When an entity reaches the expectations of its consumers, then there is
a high percent chance that it will generate the amount of profit it targets.
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Chapter 3
RESEARCH METHODOLOGY
This chapter discusses the research design, methods, and the research instruments used in
this study. It also describes the statistical tools used in analyzing and interpreting the data from
the survey.
Research Design
With two variables being compared, the fast food chains and campus-operated cafeterias,
the researchers used the comparative research design. By definition, a comparative research design
is a research methodology that aims to make comparisons among the chosen variables. Using this
design, the researchers are able indicate the preference of Liceo-De La Salles students between the
aforementioned eateries. With varying factors such as accommodation, food, cleanliness, and
customer service, the researchers can look beyond the preference and see which eatery ranked
higher among the categories. This study can then pinpoint the strengths and weaknesses of both
variables.
Participants of the Study
The participants of the study were the grade 11 and grade 12 students of Liceo De La Salle
with their socio-demographic profile that includes their sex, location, age, grade level and their
daily allowance. The researchers chose 50 respondents from the population randomly. These grade
11 and grade 12 students of Liceo De La Salle were chosen because they are suited for the study
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to be conducted by the researchers in terms of their preference and levels of satisfaction to where
they eat. The school office provided the necessary information needed by the researchers to
identify the participants of this study.
Sampling
Due to time constraint, the researchers appointed 50 random participants from Liceo
De La Salle Senior High School, 25 random participants from Grade 11 while 25 participants
from Grade 12 Students. The sampling size of 50 respondents is the minimum error of
population. The researchers came up with a self-constructed instrument. The questions were
based on the objective also formulated by the researchers. The group also considered the questions
from related studies.
The questions were composed of checklists and open-ended questions. Part one contained
the Grade 11 and Grade 12 Students of Liceo De La Salle Senior High School socio-demographic
profile. Part two accounted for what preference these Senior High School Students had chosen
between Fast food Chains and Campus – Operated Cafeterias, and part three was composed of the
factors that may affect the level of satisfaction of Senior High School Students between Fast Food
Chains and Campus – Operated Cafeterias.
The researchers themselves administered the data gathering with the help of officers
assigned in each location. Moreover, the researchers used the key informant interview to gather
first hand data needed for this study. This aided the participants in answering the questions.
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Validity and Reliability of the Instrument
Just before the respondents receive the questionnaire, the survey forms have undergone
content validation through the hands of faculty members of University of Saint La Salle as
spearheaded by Miss Jacqueline Tedeoco. The validity criteria used for the scrutinization is
developed by Goods and Scate.
Before conducting the survey-proper, the researchers made sure that each question is co-
related to the objective of the study. In line to that, there were pre-checking processes that were
conducted; such that of online research, feasibility check, and marketing reference. The researchers
also made sure that each of the 50 respondents has undergone a pre-survey process wherein each
of them takes the opportunity to read and skim through the objective of the study; this way, they
were guided to what extent the questions will be.
Statistical Treatment
The instrument used by the researchers in gathering the data necessary to satisfy the
objectives of the study is a questionnaire developed by the researchers themselves.
The researchers used descriptive and inferential statistical analysis in analyzing the data
gathered. Descriptive analysis was used in analyzing the Socio- Demographic Profile of the
participants, Range of allowance and their Food Preference. Frequency was used to determine the
responses, and central tendencies such as mean which is average, median which is the middle value
and mode which is the most frequent appearing value will also be use together with standard
deviation which measures the variability from mean to describe the data gathered in the above
stated objective. Percentage was also used as a representation of frequency as a part of 100.
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Data Gathering Procedure
Before starting to gather the official data, the self-constructed and self-administered
questionnaire was reckoned valid and reliable by a research teacher, a faculty member. The
researchers went to Liceo De La Salle which is the area where the researchers gather the data and
information. The researchers evaluated the school in which the grade 11 and grade 12 Liceo
students most likely to hangout in identifying the areas to conduct the study and estimate all the
qualified research participants.
The researchers evaluated the total number of participants to be included in the study from
the school, Liceo De La Salle. Upon deriving the total number of participants to be enumerated,
the researchers divided among themselves the total number of the participants. The researchers
then conducted the survey by approaching each student or group of students, performed key
informant interview to the select grade 11 and grade 12 Liceo students.
and explained to the students what the study is all about.
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CHAPTER 4
Presentation, Analysis and Interpretation of Data
This chapter presents the data gathered in the study. It is concerned with the results and
discussion of data gathered from the Grade 11 and Grade 12 students of Liceo De La Salle. The
findings from the research instruments were presented in the tables and charts to make the analysis
clearer and more illustrative.
Table 1.1
Grade 11 Students and Socio-demographic Profile and Preference
. GRADE 11
Respondents Rural Urban 16- 18- Male Female
17 Above
1 1 1 1
2 1 1 1
3 1 1 1
4 1 1 1
5 1 1 1
6 1 1 1
7 1 1 1
8 1 1 1
9 1 1 1
10 1 1 1
11 1 1 1
12 1 1 1
13 1 1 1
14 1 1 1
15 1 1 1
16 1 1 1
17 1 1 1
18 1 1 1
19 1 1 1
20 1 1 1
21 1 1 1
22 1 1 1
23 1 1 1
24 1 1 1
25 1 1 1
TOTAL 5 20 24 1 9 16
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Table 1.2
GRADE 11
Respondents Daily Allowance Fast Campus-
Less 100-150 151-200 201-250 251-300 More Food operated
than than Chains Cafeterias
100 300
1 1 1
2 1 1
3 1 1
4 1 1
5 1 1
6 1 1
7 1 1
8 1 1
9 1 1
10 1 1
11 1 1
12 1 1
13 1 1
14 1 1
15 1 1
16 1 1
17 1 1
18 1 1
19 1 1
20 1 1
21 1 1
22 1 1
23 1 1
24 1 1
25 1 1
TOTAL 8 8 3 4 2 13 12
The table above shows the collective data gathered from Grade 11 respondents as being
sub-grouped and surveyed according to geographical location, age, sex, daily allowance, and
preferred eating-area.
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GRADE 11 STUDENTS
Chart 1
Geographical Location of Grade 11 Students
THE GEOGRAPHICAL LOCATION OF GRADE

11 STUDENTS
Rural Urban
20%
80%
The geographical table above, as based on the data collected, shows that 80% of the Grade
11 students live in an urban area whilst 20% lives in rural domicile.
Chart 2
Age of Grade 11 Students
THE AGE OF GRADE 11 STUDENTS

16 to 17 Years Old 18 Years Old and Above
4%
96%
96% of the Grade 11 respondents, as randomly chosen by the researchers, are aging from
a bracket of 16 to 17 years old whilst the remaining percentage of students ages from 18 years
old and above.
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Chart 3
Biological Identity of Grade 11 Students
THE BIOLOGICAL IDENTITY OF GRADE 11

STUDENTS
Male Female
36%
64%
Majority of the Grade 11 respondents, in the percentage of 64%, are said to be female
while 36% are male—all of which respondents are chosen randomly chosen as well.
Chart 4
Daily Allowance of Grade 11 Students
THE DAILY ALLOWANCE OF GRADE 11

More than 300
8%
STUDENTS
251-300
16%
201-250
12%
151-200
32%
100-150
32%
Less than 100
0%
0% 5% 10% 15% 20% 25% 30% 35%
32% of the Grade 11 respondents, being the highest percentage, claimed that they are receiving an
allowance of Php100-200 every single day. Next to that are the allowance-ranges of Php251-300, Php201-
250, and above Php300, ranking second highest, third highest, and fourth highest respectively. Meanwhile,
the researchers found out that none from the respondents are receiving a daily allowance of less than a
hundred.
28
Chart 5
Preference Between Fast Food Chains and Campus-Operated Cafeterias of Grade 11 Students
GRADE 11 STUDENTS' PREFERENCE

BETWEEN FAST FOOD CHAINS AND
CAMPUS OPERATED CAFETERIAS
Fast Food Chains Campus Operated Cafeterias
48% 52%
In accordance to the data collected, the researchers have discovered that majority of the
Grade 11 respondents prefer fast-food chains over campus-operated cafeterias; with only 4%
difference, reaching a percentage of 52%, leaving the less-chosen eating-space, which is the
campus-operated, with only a percentage of 20%.
29
Table 2.1
Grade 12 Students and Socio-demographic Profile and Preference
GRADE 12
Respondents Rural Urban 16- 18- Male Female
17 Above
1 1 1 1
2 1 1 1
3 1 1 1
4 1 1 1
5 1 1 1
6 1 1 1
7 1 1 1
8 1 1 1
9 1 1 1
10 1 1 1
11 1 1 1
12 1 1 1
13 1 1 1
14 1 1 1
15 1 1 1
16 1 1 1
17 1 1 1
18 1 1 1
19 1 1 1
20 1 1
21 1 1 1
22 1 1 1
23 1 1 1
24 1 1 1
25 1 1 1
TOTAL 2 23 6 19 8 17
30
Table 2.2
GRADE 12
Respondents Daily Allowance Fast Campus-
Less 100-150 151-200 201-250 251-300 More Food operated
than than Chains Cafeterias
100 300
1 1 1
2 1 1
3 1 1
4 1 1
5 1 1
6 1 1
7 1 1
8 1 1
9 1 1
10 1 1
11 1 1
12 1 1
13 1 1
14 1 1
15 1 1
16 1 1
17 1 1
18 1 1
19 1 1
20 1 1
21 1 1
22 1 1
23 1 1
24 1 1
25 1 1
TOTAL 9 7 6 3 20 5
The table above shows the collective data gathered from Grade 12 respondents as being
sub-grouped and surveyed according to geographical location, age, sex, daily allowance, and
preferred eating-area.
31
GRADE 12 STUDENTS
Chart 6
Geographical Location of Grade 12 Students
THE GEOGRAPHICAL LOCATION OF

GRADE 12 STUDENTS
Rural Urban
8%
92%
The geographical table above, as based on the data collected, shows that 92% of the Grade
12 students live in an urban area whilst 8% lives in rural domicile.
Chart 7
Age of Grade 12 Students
THE AGE OF GRADE 12 STUDENTS

16 to 17 Years Old 18 Years Old and Above
24%
76%
76% of the Grade 12 respondents, as randomly chosen by the researchers, have an age
bracket of 18 years old and above whilst the remaining percentage of students ages from 16 to 17
years old.
32
Chart 8
Biological Identity of Grade 12 Students
THE BIOLOGICAL IDENTITY OF

GRADE 12 STUDENTS
Male Female
32%
68%
Majority of the Grade 12 respondents, in the percentage of 68%, are said to be female
while 32% are male—all of which respondents are chosen randomly chosen as well.
Chart 9
Daily Allowance of Grade 12 Students
THE DAILY ALLOWANCE OF

More than 300 GRADE12% 12 STUDENTS
251-300
0%
201-250
24%
151-200
28%
100-150
36%
Less than 100
0%
0% 5% 10% 15% 20% 25% 30% 35% 40%
36% of the Grade 12 respondents, being the highest percentage, claimed that they are
receiving an allowance of Php100-Php150 every single day. Next to that are the allowance-ranges
of Php150-200, Php201-250, and above Php300, ranking second highest, third highest, and fourth
highest respectively. Meanwhile, the researchers found out that none from the respondents are
receiving a daily allowance of Php251-300.
33
Chart 10
Preference Between Fast Food Chains and Campus-Operated Cafeterias of Grade 12 Students
GRADE 12 STUDENTS' PREFERENCE

BETWEEN FAST FOOD CHAINS AND
CAMPUS OPERATED CAFETERIAS
Fast Food Chains Campus Operated Cafeterias
20%
80%
In accordance to the data collected, the researchers have discovered that majority of the
Grade 12 respondents prefer fast-food chains over campus-operated cafeterias; reaching a
percentage of 80%, leaving the less-chosen eating-space, which is the campus-operated, with
only a percentage of 20%.
34
Grade 11 Students Preference Level in Fast Food Chains and Campus-Operated Cafeterias
Chart 11
Overall Result of Accommodation in Fast Food Chains and Campus-Operated Cafeterias
in Preference of Grade 11 Students
ACCOMMODATION
63.74%
FAST FOOD CHAINS 56.53%

CAMPUS-OPERATED CAFETERIAS
Chart 12
Overall Result of Food in Fast Food Chains and Campus-Operated Cafeterias in
Preference of Grade 11 Students
FOOD
62.93%
62.08%
FAST FOOD CHAINS CAMPUS-OPERATED CAFETERIAS
35
Chart 13
Overall Result of Cleanliness in Fast Food Chains and Campus-Operated Cafeterias in
CLEANLINESS
66.77%
59.30%
Chart 14
Overall Result of Customer Service in Fast Food Chains and Campus-Operated Cafeterias
CUSTOMER SERVICE
61.44%
60.80%
36
Chart 15
Overall Result of Others in Fast Food Chains and Campus-Operated Cafeterias in
OTHERS
67.84%
60.37%
Chart 16
GRADE 11 STUDENTS PREFERENCE LEVEL IN

FAST FOOD CHAINS AND CAMPUS -OPERATED
CAFETERIAS
Fast Food Chains Campus-Operated Cafeterias
67.84%
66.77%
63.74%
62.93%
62.08%
61.44%
60.80%
60.37%
59.30%
56.53%
ACCOMMODATION FOOD CLEANLINESS CUSTOMER SERVICE OTHERS

37
Majority of the Grade 11 students, with the percentage of 63.74%, say that they find the
accommodation of Fast-food chains better when compared to Campus-oriented cafeterias
(garnering with only 56.53%).
Meanwhile, with only 0.85%, the Grade 11 students claimed that the campus-operated
cafeterias are offering a better quality of food than that of fast-food chains.
For cleanliness, however, 66.77% of Grade 11 students say that Fast-food chains observe
an excellent tidiness while the rest of the respondents say that Campus-operated cafeterias are also
fairly maintaining a neat-space, however, smaller.
Not only that, 61.44% of Grade 11 students also concluded that the fast-food chains have
a better customer service when compared to Fast-food chains—whose preference only gained a
percentage of 60.80%.
For overall standing, the fast-food chains dominated according to the preference of Grade
11 students against the campus-operated cafeterias with the preference-percentage of 67.84%
(Fast-food chains) —60.37% (Campus-operated cafeterias) respectively.
38
Chart 17
Overall Result of Accommodation in Fast Food Chains and Campus-Operated Cafeterias
ACCOMMODATION
62.93%
54.18%
Chart 18
Overall Result of Food in Fast Food Chains and Campus-Operated Cafeterias in
FOOD
63.78%
58.02%
39
Chart 19
Overall Result of Cleanliness in Fast Food Chains and Campus-Operated Cafeterias in
CLEANLINESS
65.06%
59.30%
Chart 20
Overall Result of Customer Service in Fast Food Chains and Campus-Operated Cafeterias
CUSTOMER SERVICE
63.35%
58.02%
40
Chart 21
Overall Result of Others in Fast Food Chains and Campus-Operated Cafeterias in
OTHERS
65.06%
61.43%
Chart 22
GRADE 12 STUDENTS PREFERENCE LEVEL IN

FAST FOOD CHAINS AND CAMPUS -OPERATED
CAFETERIAS
Fast Food Chains Campus-Operated Cafeterias
65.06%
65.06%
63.78%
63.35%
62.93%
61.43%
59.30%
58.02%
58.02%
54.18%
41
Majority of the Grade 12 students, with the percentage of 62.93%, say that they find the
accommodation of Fast-food chains better when compared to Campus-oriented cafeterias
(garnering with only 54.18%).
Meanwhile, with only 5.76%, the Grade 12 students claimed that the fast-food chains are
offering a better quality of food than that of campus-operated cafeterias.
For cleanliness, however, 65.06% of Grade 12 students say that Fast-food chains observe
an excellent tidiness while the 59.30% of the respondents say that Campus-operated cafeterias are
also fairly maintaining a neat-space, however, smaller.
Not only that, 63.35% of Grade 12 students also concluded that the fast-food chains have
a better customer service when compared to Fast-food chains—whose preference only gained a
percentage of 58.02%.
For overall standing, the fast-food chains dominated according to the preference of Grade
12 students against the campus-operated cafeterias with the preference-percentage of 65.06%
(Fast-food chains) —61.43% (Campus-operated cafeterias) respectively.
42
Chart 23
Grade 11 and Grade 12 Students Preference Level in Fast Food Chains and Campus-
Operated Cafeterias
G R A D E 11 A N D G R A D E 12 S TU D EN TS PR EF ER EN CE LEVEL IN
FA S T FO O D CHA IN S A N D CA MPU S -O PER ATED CA F ETER IA S
Grade 11 Fast Food Chains Grade 11 Campus-Operated Cafeterias
Grade 12 Fast Food Chains Grade 12 Campus-Operated Cafeterias
67.84%
66.77%
65.06%
65.06%
63.78%
63.74%
63.35%
62.93%
62.93%
62.08%
61.44%
61.43%
60.80%
60.37%
59.30%
59.30%
58.02%
58.02%
56.53%
54.18%
0
0
Both the Grade 11 and Grade 12 students think that the accommodation of Fast-food chains
is better than that of Campus-operated cafeterias.
On the other hand, the fast-food chains are favored by the Grade 12 students when it comes to
food; while the Grade 11 students favored the Campus-operated cafeterias.
For cleanliness, however, the fast food chains dominated over campus-operated cafeterias as
it is favored by Grade 11 and 12 students.
Although the data share a slight difference, the Grade 11 and 12 respondents claimed that the
Fast-food chains offer a better customer service when compared to Campus-operated cafeterias.
For overall standing, both the respondents of different Grade level think that, really, Fast-food
chains is highly favorable over Campus-operated cafeterias
43
Tables and their Results
RESPONDENTS LEVELS OF SATISFACTION EQUIVALENT IN PERCENTAGE

GRADE 11 STUDENTS 25 #1-25 1 = VERY DISSATISFIED 6.666% out of 33.330%
GRADE 12 STUDENTS 25 #26-50 2 = DISSATISFIED 13.332% out of 33.330%
3 = NEITHER 19.998% out of 33.330%
4 = SATISFIED 26.664% out of 33.330%
5 = VERY SATISFIED 33.330% out of 33.330%
FACTORS EQUIVALENT IN PERCENTAGE

ACCOMMODATION 20%
FOOD 20%
CLEANLINESS 20%
CUSTOMER SERVICE 20%
OTHERS 20%
TOTAL 100%
GRADE 11 STUDENTS #1-25

RESPONDENT 1
FAST FOOD CHAINS 1 2 3 TOTAL OUT OF 20%

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
COSTUMER SERVICE 26.664% 26.664% 19.998% 73.326% 14.665%
OTHER 19.998% 19.998% 33.330% 73.326% 14.665%
TOTAL (100%) 77.326%
CAMPUS-OPERATED 1 2 3 TOTAL OUT OF 20%

CAFETERIAS
ACCOMMODATION 26.664% 26.664% 19.998% 73.326% 14.665%
FOOD 33.330% 33.330% 26.664% 93.324% 18.665%
CLEANLINESS 19.998% 26.664% 26.664% 73.326% 14.665%
OTHER 19.998% 26.664% 33.330% 79.992% 15.998%
TOTAL (100%) 78.659%
44
RESPONDENT 2

ACCOMMODATION 33.33% 33.33% 33.33% 99.99% 20.00%
FOOD 33.33% 33.33% 33.33% 99.99% 20.00%
CLEANLINESS 26.664% 33.33% 33.33% 93.32% 18.66%
OTHER 33.33% 33.33% 33.33% 99.99% 20.00%
TOTAL (100%) 90.66%
CAFETERIAS
ACCOMMODATION 26.664% 19.998% 19.998% 66.660% 13.33%
FOOD 19.998% 13.332% 13.332% 46.662% 9.33%
CLEANLINESS 13.332% 13.332% 13.332% 39.996% 8.00%
OTHER 26.664% 26.664% 19.998% 73.326% 14.67%
TOTAL (100%) 55.99%
RESPONDENT 3

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 16.00%
FOOD 19.998% 19.998% 26.664% 66.660% 13.33%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 16.00%
OTHER 26.664% 26.664% 26.664% 79.992% 16.00%
TOTAL (100%) 73.33%

CAFETERIAS
ACCOMMODATION 26.664% 19.998% 19.998% 66.660% 13.33%
FOOD 19.998% 33.33% 26.664% 79.992% 16.00%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 16.00%
OTHER 19.998% 19.998% 33.33% 73.326% 14.67%
TOTAL (100%) 75.99%
RESPONDENT 4

ACCOMMODATION 19.998% 19.998% 26.664% 66.660% 13.33%
45
FOOD 26.664% 26.664% 19.998% 73.326% 14.67%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 16.00%
OTHER 26.664% 26.664% 26.664% 79.992% 16.00%
TOTAL (100%) 75.99%

CAFETERIAS
ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 16.00%
FOOD 26.664% 26.664% 19.998% 73.326% 14.67%
CLEANLINESS 26.664% 26.664% 19.998% 73.326% 14.67%
OTHER 19.998% 19.998% 26.664% 66.660% 13.33%
TOTAL (100%) 74.66%
RESPONDENT 5

ACCOMMODATION 33.33% 26.664% 33.33% 93.32% 18.66%
FOOD 33.33% 33.33% 26.664% 93.32% 18.66%
CLEANLINESS 33.33% 26.664% 26.664% 86.66% 17.33%
OTHER 26.664% 33.33% 26.664% 86.66% 17.33%
TOTAL (100%) 86.66%

CAFETERIAS
ACCOMMODATION 33.33% 26.664% 33.33% 93.32% 18.66%
FOOD 33.33% 26.664% 26.664% 86.66% 17.33%
CLEANLINESS 19.998% 26.664% 33.33% 79.99% 16.00%
OTHER 33.33% 26.664% 26.664% 86.66% 17.33%
TOTAL (100%) 86.66%
RESPONDENT 6

ACCOMMODATION 33.33% 33.33% 33.33% 99.99% 20.00%
FOOD 33.33% 26.664% 26.664% 86.66% 17.33%
CLEANLINESS 33.33% 33.33% 33.33% 99.99% 20.00%
46
OTHER 33.33% 33.33% 33.33% 99.99% 20.00%
TOTAL (100%) 94.66%

CAFETERIAS
ACCOMMODATION 33.33% 33.33% 33.33% 99.99% 20.00%
FOOD 33.33% 26.664% 26.664% 86.66% 17.33%
CLEANLINESS 33.33% 33.33% 33.33% 99.99% 20.00%
OTHER 33.33% 33.33% 33.33% 99.99% 20.00%
TOTAL (100%) 94.66%
RESPONDENT 7

ACCOMMODATION 33.33% 26.664% 26.664% 86.66% 17.33%
FOOD 26.664% 26.664% 26.664% 79.99% 16.00%
CLEANLINESS 33.33% 26.664% 26.664% 86.66% 17.33%
OTHER 33.33% 33.33% 33.33% 99.99% 20.00%
TOTAL (100%) 90.66%

CAFETERIAS
ACCOMMODATION 19.998% 26.664% 26.664% 73.326% 14.67%
FOOD 26.664% 33.33% 33.33% 93.324% 18.66%
CLEANLINESS 33.33% 33.33% 26.664% 93.324% 18.66%
OTHER 26.664% 33.33% 26.664% 86.658% 17.33%
TOTAL (100%) 89.32%
RESPONDENT 8

ACCOMMODATION 26.664% 33.33% 26.664% 86.658% 17.33%
FOOD 26.664% 26.664% 26.664% 79.992% 16.00%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 16.00%
OTHER 26.664% 26.664% 26.664% 79.992% 16.00%
TOTAL (100%) 78.66%
47
CAFETERIAS
ACCOMMODATION 19.998% 26.664% 19.998% 66.660% 13.33%
FOOD 26.664% 26.664% 26.664% 79.992% 16.00%
CLEANLINESS 26.664% 19.998% 26.664% 73.326% 14.67%
OTHER 26.664% 26.664% 33.33% 86.658% 17.33%
TOTAL (100%) 77.33%
RESPONDENT 9

ACCOMMODATION 6.666% 6.666% 6.666% 19.998% 4.00%
FOOD 6.666% 13.332% 13.332% 33.330% 6.67%
CLEANLINESS 6.666% 6.666% 6.666% 19.998% 4.00%
OTHER 6.666% 6.666% 6.666% 19.998% 4.00%
TOTAL (100%) 22.66%

CAFETERIAS
ACCOMMODATION 6.666% 6.666% 6.666% 19.998% 4.00%
FOOD 6.666% 6.666% 6.666% 19.998% 4.00%
CLEANLINESS 6.666% 6.666% 6.666% 19.998% 4.00%
OTHER 6.666% 6.666% 6.666% 19.998% 4.00%
TOTAL (100%) 20.00%
RESPONDENT 10

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 16.00%
FOOD 26.664% 26.664% 26.664% 79.992% 16.00%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 16.00%
OTHER 26.664% 26.664% 26.664% 79.992% 16.00%
TOTAL (100%) 79.99%

CAFETERIAS
ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 16.00%
48
FOOD 26.664% 26.664% 26.664% 79.992% 16.00%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 16.00%
OTHER 26.664% 26.664% 26.664% 79.992% 16.00%
TOTAL (100%) 79.99%
RESPONDENT 11

ACCOMMODATION 33.330% 26.664% 33.330% 93.324% 18.665%
FOOD 33.330% 26.664% 33.330% 93.324% 18.665%
CLEANLINESS 26.664% 26.664% 33.330% 86.658% 17.332%
OTHER 26.664% 33.330% 33.330% 93.324% 18.665%
TOTAL (100%) 89.324%

CAFETERIAS
ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 26.664% 19.998% 33.330% 79.992% 15.998%
CLEANLINESS 26.664% 26.664% 33.330% 86.658% 17.332%
OTHER 33.330% 26.664% 33.330% 93.324% 18.665%
TOTAL (100%) 85.325%
RESPONDENT 12

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 26.664% 26.664% 19.998% 73.326% 14.665%
CLEANLINESS 19.998% 26.664% 26.664% 73.326% 14.665%
OTHER 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 74.659%

CAFETERIAS
ACCOMMODATION 26.664% 26.664% 19.998% 73.326% 14.665%
FOOD 19.998% 26.664% 26.664% 73.326% 14.665%
CLEANLINESS 26.664% 19.998% 26.664% 73.326% 14.665%
49
OTHER 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 74.659%
RESPONDENT 13

ACCOMMODATION 26.664% 26.664% 33.330% 86.658% 17.332%
FOOD 26.664% 26.664% 19.998% 73.326% 14.665%
CLEANLINESS 19.998% 26.664% 33.330% 79.992% 15.998%
OTHER 26.664% 26.664% 33.330% 86.658% 17.332%
TOTAL (100%) 77.326%

CAFETERIAS
ACCOMMODATION 19.998% 13.332% 19.998% 53.328% 10.666%
FOOD 26.664% 33.330% 33.330% 93.324% 18.665%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHER 26.664% 19.998% 33.330% 79.992% 15.998%
TOTAL (100%) 74.659%
RESPONDENT 14

ACCOMMODATION 33.330% 26.664% 33.330% 93.324% 18.665%
FOOD 26.664% 26.664% 33.330% 86.658% 17.332%
CLEANLINESS 33.330% 33.330% 33.330% 99.990% 19.998%
OTHER 33.330% 26.664% 26.664% 86.658% 17.332%
TOTAL (100%) 89.324%

CAFETERIAS
ACCOMMODATION 26.664% 19.998% 26.664% 73.326% 14.665%
FOOD 26.664% 26.664% 33.330% 86.658% 17.332%
CLEANLINESS 26.664% 33.330% 19.998% 79.992% 15.998%
OTHER 13.332% 6.666% 33.330% 53.328% 10.666%
TOTAL (100%) 77.326%
50
RESPONDENT 15

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 26.664% 19.998% 13.332% 59.994% 11.999%
CLEANLINESS 19.998% 19.998% 19.998% 59.994% 11.999%
OTHER 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 66.660%

CAFETERIAS
ACCOMMODATION 26.664% 13.332% 19.998% 59.994% 11.999%
FOOD 19.998% 26.664% 19.998% 66.660% 13.332%
CLEANLINESS 19.998% 19.998% 13.332% 53.328% 10.666%
OTHER 19.998% 19.998% 19.998% 59.994% 11.999%
TOTAL (100%) 57.328%
RESPONDENT 16

ACCOMMODATION 33.330% 26.664% 33.330% 93.324% 18.665%
FOOD 26.664% 19.998% 26.664% 73.326% 14.665%
CLEANLINESS 26.664% 33.330% 33.330% 93.324% 18.665%
OTHER 33.330% 19.998% 33.330% 86.658% 17.332%
TOTAL (100%) 86.658%

CAFETERIAS
ACCOMMODATION 19.998% 19.998% 26.664% 66.660% 13.332%
FOOD 19.998% 26.664% 26.664% 73.326% 14.665%
CLEANLINESS 26.664% 19.998% 19.998% 66.660% 13.332%
OTHER 19.998% 19.998% 26.664% 66.660% 13.332%
TOTAL (100%) 69.326%
51
RESPONDENT 17

ACCOMMODATION 33.330% 33.330% 26.664% 93.324% 18.665%
FOOD 33.330% 19.998% 26.664% 79.992% 15.998%
CLEANLINESS 33.330% 33.330% 33.330% 99.990% 19.998%
OTHER 26.664% 33.330% 33.330% 93.324% 18.665%
TOTAL (100%) 93.324%

CAFETERIAS
ACCOMMODATION 19.998% 26.664% 19.998% 66.660% 13.332%
FOOD 26.664% 33.330% 33.330% 93.324% 18.665%
CLEANLINESS 26.664% 33.330% 33.330% 93.324% 18.665%
OTHER 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 86.658%
RESPONDENT 18

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 26.664% 33.330% 26.664% 86.658% 17.332%
CLEANLINESS 33.330% 33.330% 33.330% 99.990% 19.998%
OTHER 33.330% 26.664% 26.664% 86.658% 17.332%
TOTAL (100%) 87.991%

CAFETERIAS
ACCOMMODATION 33.330% 26.664% 26.664% 86.658% 17.332%
FOOD 33.330% 33.330% 26.664% 93.324% 18.665%
CLEANLINESS 33.330% 33.330% 26.664% 93.324% 18.665%
OTHER 33.330% 26.664% 26.664% 86.658% 17.332%
TOTAL (100%) 86.658%
52
RESPONDENT 19

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 26.664% 33.330% 33.330% 93.324% 18.665%
CLEANLINESS 33.330% 33.330% 26.664% 93.324% 18.665%
OTHER 33.330% 33.330% 33.330% 99.990% 19.998%
TOTAL (100%) 87.991%

CAFETERIAS
ACCOMMODATION 26.664% 19.998% 19.998% 66.660% 13.332%
FOOD 19.998% 33.330% 33.330% 86.658% 17.332%
CLEANLINESS 19.998% 19.998% 19.998% 59.994% 11.999%
OTHER 26.664% 26.664% 33.330% 86.658% 17.332%
TOTAL (100%) 77.326%
RESPONDENT 20

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 19.998% 13.332% 26.664% 59.994% 11.999%
CLEANLINESS 26.664% 26.664% 33.330% 86.658% 17.332%
OTHER 26.664% 19.998% 26.664% 73.326% 14.665%
TOTAL (100%) 79.992%

CAFETERIAS
ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 33.330% 19.998% 19.998% 73.326% 14.665%
CLEANLINESS 33.330% 33.330% 33.330% 99.990% 19.998%
OTHER 26.664% 26.664% 33.330% 86.658% 17.332%
TOTAL (100%) 87.991%
53
RESPONDENT 21

ACCOMODATION 26.664% 26.664% 19.998% 65.326% 13.065%
FOOD 33.33% 19.998% 19.998% 73.326% 14.665%
CLEANLINESS 33.33% 33.33% 33.33% 99.99% 19.998%
CUSTOMER SERVICE 33.33% 33.33% 33.33% 99.99% 19.998%
OTHERS 33.33% 33.33% 33.33% 99.99% 19.998%
TOTAL (100%) 87.724%

CAFETERIAS
ACCOMODATION 26.664% 26.664% 19.998% 73.326% 14.665%
FOOD 26.664% 33.33% 33.33% 93.324% 18.665%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 26.664% 33.33% 86.658% 17.332%
TOTAL (100%) 79.992%
RESPONDENT 22
FAST FOOD CHAINS 1 2 3 TOTAL OUT OF

20%
ACCOMODATION 33.33% 33.33% 26.664% 93.324% 18.665%
FOOD 26.664% 33.33% 33.33% 93.324% 18.665%
CLEANLINESS 19.998% 26.664% 19.998% 66.660% 13.332%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 83.992%
CAMPUS-OPERATED 1 2 3 TOTAL OUT OF

CAFETERIAS 20%
ACCOMODATION 26.664% 33.33% 26.664% 86.658% 17.332%
FOOD 19.998% 19.998% 19.998% 59.994% 11.999%
CLEANLINESS 19.998% 33.33% 19.998% 73.326% 14.665%
OTHERS 19.998% 19.998% 33.33% 73.326% 14.665%
TOTAL (100%) 70.660%
54
RESPONDENT 23

20%
ACCOMODATION 33.33% 33.33% 33.33% 99.99% 19.998%
FOOD 26.664% 13.332% 13.332% 53.328% 10.666%
CLEANLINESS 33.33% 33.33% 19.998% 86.658% 17.332%
OTHERS 26.664% 33.33% 33.33% 93.324% 18.665%
TOTAL (100%) 81.325%

CAFETERIAS 20%
ACCOMODATION 19.998% 33.33% 19.998% 73.326% 14.665%
FOOD 19.998% 33.33% 33.33% 86.658% 17.332%
CLEANLINESS 19.998% 33.33% 13.332% 66.660% 13.332%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 75.992%
RESPONDENT 24

20%
ACCOMODATION 26.664% 19.998% 19.998% 66.660% 13.332%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 33.33% 19.998% 19.998% 73.326% 14.665%
OTHERS 26.664% 19.998% 33.33% 79.992% 15.998%
TOTAL (100%) 77.326%

CAFETERIAS 20%
ACCOMODATION 19.998% 13.332% 19.998% 53.328% 10.666%
FOOD 19.998% 33.33% 19.998% 73.326% 14.665%
CLEANLINESS 19.998% 19.998% 13.332% 53.328% 10.666%
OTHERS 13.332% 13.332% 13.332% 39.996% 7.999%
TOTAL (100%) 58.661%
55
RESPONDENT 25

20%
ACCOMODATION 33.33% 26.664% 33.33% 93.324% 18.665%
FOOD 33.33% 26.664% 26.664% 86.658% 17.332%
CLEANLINESS 33.33% 33.33% 33.33% 99.99% 19.998%
OTHERS 33.33% 33.33% 33.33% 99.99% 19.998%
TOTAL (100%) 93.324%

CAFETERIAS 20%
ACCOMODATION 19.998% 13.332% 19.998% 53.328% 10.666%
FOOD 26.664% 33.33% 33.33% 93.324% 18.665%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 77.326%
GRADE 12 STUDENTS #26-50

RESPONDENT 26

ACCOMODATION 33.33% 33.33% 33.33% 99.99% 19.998%
FOOD 33.33% 33.33% 26.664% 93.324% 18.665%
CLEANLINESS 33.33% 33.33% 33.33% 99.99% 19.998%
OTHERS 33.33% 26.664% 33.33% 93.324% 18.665%
TOTAL (100%) 97.324%

CAFETERIAS
ACCOMODATION 33.33% 26.664% 33.33% 93.324% 18.665%
FOOD 26.664% 33.33% 26.664% 86.658% 17.332%
CLEANLINESS 33.33% 26.664% 33.33% 93.324% 18.665%
OTHERS 33.33% 33.33% 33.33% 99.990% 19.998%
TOTAL (100%) 93.324%
56
RESPONDENT 27

ACCOMODATION 26.664% 33.33% 33.33% 93.324% 18.665%
FOOD 26.664% 33.33% 26.664% 86.658% 17.332%
CLEANLINESS 26.664% 33.33% 26.664% 86.658% 17.332%
OTHERS 26.664% 33.33% 33.33% 93.324% 18.665%
TOTAL (100%) 87.991%

CAFETERIAS
ACCOMODATION 19.998% 26.664% 26.664% 73.326% 14.665%
FOOD 26.664% 33.33% 33.33% 93.324% 18.665%
CLEANLINESS 33.33% 26.664% 33.33% 93.324% 18.665%
OTHERS 33.33% 33.33% 26.664% 93.324% 18.665%
TOTAL (100%) 86.658%
RESPONDENT 28

ACCOMODATION 26.664% 26.664% 19.998% 73.326% 14.665%
FOOD 26.664% 19.998% 19.998% 66.660% 13.332%
CLEANLINESS 19.998% 26.664% 26.664% 73.326% 14.665%
OTHERS 33.33% 26.664% 26.664% 86.658% 17.332%
TOTAL (100%) 74.659%

CAFETERIAS
ACCOMODATION 19.998% 19.998% 19.998% 59.994% 11.999%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 19.998% 19.998% 19.998% 59.994% 11.999%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 71.993%
57
RESPONDENT 29

ACCOMODATION 33.33% 33.33% 33.33% 99.99% 19.998%
FOOD 26.664% 33.33% 26.664% 86.658% 17.332%
CLEANLINESS 19.998% 26.664% 33.33% 79.992% 15.998%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 85.325%

CAFETERIAS
ACCOMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 33.33% 26.664% 33.33% 93.324% 18.665%
CLEANLINESS 33.33% 19.998% 26.664% 79.992% 15.998%
OTHERS 19.998% 26.664% 33.33% 79.992% 15.998%
TOTAL (100%) 82.658%
RESPONDENT 30

ACCOMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 33.33% 19.998% 19.998% 73.326% 14.665%
CLEANLINESS 33.33% 33.33% 33.33% 99.99% 19.998%
OTHERS 33.33% 33.33% 33.33% 99.99% 19.998%
TOTAL (100%) 82.658%

CAFETERIAS
ACCOMODATION 19.998% 26.664% 26.664% 73.326% 14.665%
FOOD 19.998% 19.998% 19.998% 59.994% 11.999%
CLEANLINESS 26.664% 26.664% 19.998% 73.326% 14.665%
OTHERS 19.998% 26.664% 33.33% 79.992% 15.998%
TOTAL (100%) 69.326%
58
RESPONDENT 31

ACCOMMODATION 19.998% 26.664% 19.998% 66.660% 13.332%
FOOD 19.998% 13.332% 13.332% 46.662% 9.332%
CLEANLINESS 13.332% 19.998% 19.998% 53.328% 10.666%
OTHERS 13.332% 13.332% 19.998% 46.662% 9.332%
TOTAL (100%) 53.328%

CAFETERIAS
ACCOMMODATION 26.664% 26.664% 19.998% 73.326% 14.665%
FOOD 19.998% 13.332% 19.998% 53.328% 10.666%
CLEANLINESS 26.664% 33.330% 33.330% 93.324% 18.665%
OTHERS 13.332% 26.664% 13.332% 53.328% 10.666%
TOTAL (100%) 66.660%
RESPONDENT 32

ACCOMMODATION 26.664% 19.998% 26.664% 73.326% 14.665%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 26.664% 33.330% 26.664% 86.658% 17.332%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 82.658%

CAFETERIAS
ACCOMMODATION 33.330% 26.664% 26.664% 86.658% 17.332%
FOOD 26.664% 33.330% 26.664% 86.658% 17.332%
CLEANLINESS 26.664% 26.664% 33.330% 86.658% 17.332%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 85.325%
59
RESPONDENT 33

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 26.664% 33.330% 26.664% 86.658% 17.332%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 33.330% 26.664% 26.664% 86.658% 17.332%
TOTAL (100%) 83.992%

CAFETERIAS
ACCOMMODATION 19.998% 19.998% 19.998% 59.994% 11.999%
FOOD 19.998% 26.664% 19.998% 66.660% 13.332%
CLEANLINESS 19.998% 26.664% 19.998% 66.660% 13.332%
OTHERS 19.998% 19.998% 26.664% 66.660% 13.332%
TOTAL (100%) 65.327%
RESPONDENT 34

ACCOMMODATION 26.664% 19.998% 13.332% 59.994% 11.999%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 75.992%

CAFETERIAS
ACCOMMODATION 19.998% 26.664% 26.664% 73.326% 14.665%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 78.659%
60
RESPONDENT 35

ACCOMMODATION 19.998% 13.332% 13.332% 46.662% 9.332%
FOOD 19.998% 13.332% 13.332% 46.662% 9.332%
CLEANLINESS 13.332% 19.998% 19.998% 53.328% 10.666%
OTHERS 19.998% 13.332% 13.332% 46.662% 9.332%
TOTAL (100%) 50.662%

CAFETERIAS
ACCOMMODATION 19.998% 13.332% 13.332% 46.662% 9.332%
FOOD 6.666% 6.666% 6.666% 19.998% 4.000%
CLEANLINESS 6.666% 6.666% 6.666% 19.998% 4.000%
OTHERS 13.332% 13.332% 13.332% 39.996% 7.999%
TOTAL (100%) 29.330%
RESPONDENT 36

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 26.664% 19.998% 26.664% 73.326% 14.665%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 78.659%

CAFETERIAS
ACCOMMODATION 19.998% 19.998% 13.332% 53.328% 10.666%
FOOD 19.998% 19.998% 19.998% 59.994% 11.999%
CLEANLINESS 13.332% 13.332% 13.332% 39.996% 7.999%
OTHERS 13.332% 13.332% 33.330% 59.994% 11.999%
TOTAL (100%) 57.328%
61
RESPONDENT 37

ACCOMMODATION 33.330% 33.330% 33.330% 99.990% 19.998%
FOOD 33.330% 33.330% 33.330% 99.990% 19.998%
CLEANLINESS 33.330% 33.330% 33.330% 99.990% 19.998%
OTHERS 33.330% 33.330% 33.330% 99.990% 19.998%
TOTAL (100%) 99.990%

CAFETERIAS
ACCOMMODATION 26.664% 33.330% 33.330% 93.324% 18.665%
FOOD 26.664% 26.664% 33.330% 86.658% 17.332%
CLEANLINESS 33.330% 33.330% 33.330% 99.990% 19.998%
OTHERS 33.330% 33.330% 33.330% 99.990% 19.998%
TOTAL (100%) 94.657%
RESPONDENT 38

ACCOMMODATION 26.664% 33.330% 26.664% 86.658% 17.332%
FOOD 19.998% 33.330% 26.664% 79.992% 15.998%
CLEANLINESS 26.664% 19.998% 26.664% 73.326% 14.665%
OTHERS 26.664% 33.330% 33.330% 93.324% 18.665%
TOTAL (100%) 81.325%

CAFETERIAS
ACCOMMODATION 13.332% 13.332% 19.998% 46.662% 9.332%
FOOD 19.998% 19.998% 26.664% 66.660% 13.332%
CLEANLINESS 13.332% 13.332% 13.332% 39.996% 7.999%
OTHERS 19.998% 19.998% 19.998% 59.994% 11.999%
TOTAL (100%) 51.995%
62
RESPONDENT 39

ACCOMMODATION 33.330% 19.998% 26.664% 79.992% 15.998%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 33.330% 33.330% 33.330% 99.990% 19.998%
OTHERS 33.330% 33.330% 33.330% 99.990% 19.998%
TOTAL (100%) 91.991%

CAFETERIAS
ACCOMMODATION 33.330% 33.330% 33.330% 99.990% 19.998%
FOOD 26.664% 26.664% 33.330% 86.658% 17.332%
CLEANLINESS 33.330% 33.330% 33.330% 99.990% 19.998%
OTHERS 33.330% 33.330% 33.330% 99.990% 19.998%
TOTAL (100%) 97.324%
RESPONDENT 40

ACCOMMODATION 26.664% 26.664% 33.330% 86.658% 17.332%
FOOD 26.664% 33.330% 26.664% 86.658% 17.332%
CLEANLINESS 33.330% 26.664% 26.664% 86.658% 17.332%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 85.325%

CAFETERIAS
ACCOMMODATION 19.998% 26.664% 26.664% 73.326% 14.665%
FOOD 19.998% 26.664% 26.664% 73.326% 14.665%
CLEANLINESS 26.664% 33.330% 26.664% 86.658% 17.332%
OTHERS 33.330% 33.330% 33.330% 99.990% 19.998%
TOTAL (100%) 82.658%
63
RESPONDENT 41

ACCOMMODATION 26.664% 26.664% 19.998% 73.326% 14.665%
FOOD 26.664% 33.33% 26.664% 86.658% 17.332%
CLEANLINESS 26.664% 19.998% 26.664% 73.326% 14.665%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 81.325%

CAFETERIAS
ACCOMMODATION 19.998% 26.664% 13.332% 59.994% 11.999%
FOOD 13.332% 26.664% 26.664% 66.660% 13.332%
CLEANLINESS 13.332% 26.664% 26.664% 66.660% 13.332%
OTHERS 26.664% 26.664% 33.33% 86.658% 17.332%
TOTAL (100%) 63.994%
RESPONDENT 42

ACCOMMODATION 33.33% 26.664% 26.664% 86.66% 17.332%
FOOD 33.33% 33.33% 26.664% 93.32% 18.665%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 82.658%

CAFETERIAS
ACCOMMODATION 19.998% 13.332% 19.998% 53.328% 10.666%
FOOD 26.664% 33.33% 26.664% 86.658% 17.332%
CLEANLINESS 19.998% 19.998% 19.998% 59.994% 11.999%
OTHERS 19.998% 19.998% 19.998% 59.994% 11.999%
TOTAL (100%) 63.994%
64
RESPONDENT 43

ACCOMMODATION 26.664% 26.664% 13.332% 66.660% 13.332%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 19.998% 26.664% 13.332% 59.994% 11.999%
OTHERS 19.998% 26.664% 26.664% 73.326% 14.665%
TOTAL (100%) 71.993%

CAFETERIAS
ACCOMMODATION 13.332% 19.998% 19.998% 53.328% 10.666%
FOOD 19.998% 19.998% 19.998% 59.994% 11.999%
CLEANLINESS 26.664% 19.998% 26.664% 73.326% 14.665%
OTHERS 19.998% 19.998% 19.998% 59.994% 11.999%
TOTAL (100%) 65.327%
RESPONDENT 44

ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 79.992%

CAFETERIAS
ACCOMMODATION 19.998% 19.998% 19.998% 59.994% 11.999%
FOOD 19.998% 26.664% 19.998% 66.660% 13.332%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 73.326%
65
RESPONDENT 45

ACCOMMODATION 26.664% 33.33% 26.664% 86.658% 17.332%
FOOD 33.33% 19.998% 33.33% 86.658% 17.332%
CLEANLINESS 33.33% 33.33% 33.33% 99.990% 19.998%
OTHERS 33.33% 26.664% 33.33% 93.324% 18.665%
TOTAL (100%) 90.658%

CAFETERIAS
ACCOMMODATION 26.664% 26.664% 26.664% 79.992% 15.998%
FOOD 33.33% 33.33% 26.664% 93.324% 18.665%
CLEANLINESS 26.664% 26.664% 19.998% 73.326% 14.665%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 81.325%
RESPONDENT 46

ACCOMMODATION 26.664% 26.664% 19.998% 73.326% 14.665%
FOOD 33.33% 26.664% 26.664% 86.658% 17.332%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 19.998% 26.664% 73.326% 14.665%
TOTAL (100%) 78.659%

CAFETERIAS
ACCOMMODATION 26.664% 26.664% 19.998% 73.326% 14.665%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 33.33% 33.33% 33.33% 99.990% 19.998%
OTHERS 26.664% 19.998% 26.664% 73.326% 14.665%
TOTAL (100%) 81.325%
66
RESPONDENT 47

ACCOMMODATION 19.998% 19.998% 26.664% 66.660% 13.332%
FOOD 26.664% 26.664% 26.664% 79.992% 15.998%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 26.664% 26.664% 26.664% 79.992% 15.998%
TOTAL (100%) 71.993%

CAFETERIAS
ACCOMMODATION 13.332% 13.332% 13.332% 39.996% 7.999%
FOOD 19.998% 26.664% 13.332% 59.994% 11.999%
CLEANLINESS 26.664% 26.664% 13.332% 66.660% 13.332%
OTHERS 19.998% 19.998% 26.664% 66.660% 13.332%
TOTAL (100%) 57.328%
RESPONDENT 48

ACCOMMODATION 33.33% 26.664% 33.33% 93.324% 18.665%
FOOD 33.33% 26.664% 33.33% 93.324% 18.665%
CLEANLINESS 26.664% 26.664% 33.33% 86.658% 17.332%
OTHERS 19.998% 26.664% 33.33% 79.992% 15.998%
TOTAL (100%) 85.325%

CAFETERIAS
ACCOMMODATION 19.998% 26.664% 26.664% 73.326% 14.665%
FOOD 26.664% 26.664% 33.33% 86.658% 17.332%
CLEANLINESS 26.664% 19.998% 33.33% 79.992% 15.998%
OTHERS 33.33% 26.664% 33.33% 93.324% 18.665%
TOTAL (100%) 83.992%
67
RESPONDENT 49

ACCOMMODATION 19.998% 26.664% 26.664% 73.326% 14.665%
FOOD 19.998% 19.998% 26.664% 66.660% 13.332%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 19.998% 26.664% 26.664% 73.326% 14.665%
TOTAL (100%) 73.326%

CAFETERIAS
ACCOMMODATION 19.998% 19.998% 19.998% 59.994% 11.999%
FOOD 19.998% 26.664% 19.998% 66.660% 13.332%
CLEANLINESS 19.998% 19.998% 19.998% 59.994% 11.999%
OTHERS 26.664% 19.998% 26.664% 73.326% 14.665%
TOTAL (100%) 67.993%
RESPONDENT 50

ACCOMMODATION 19.998% 19.998% 19.998% 59.994% 11.999%
FOOD 26.664% 19.998% 26.664% 73.326% 14.665%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 19.998% 26.664% 26.664% 73.326% 14.665%
TOTAL (100%) 73.326%

CAFETERIAS
ACCOMMODATION 19.998% 13.332% 19.998% 53.328% 10.666%
FOOD 19.998% 13.332% 19.998% 53.328% 10.666%
CLEANLINESS 26.664% 26.664% 26.664% 79.992% 15.998%
OTHERS 19.998% 26.664% 26.664% 73.326% 14.665%
TOTAL (100%) 66.660%
68
CHAPTER 5
Summary and Findings, Conclusion and Recommendation
This chapter presents the summary of findings, conclusions, and recommendations made
by the researchers. The main objective of this study is to determine the level of student’s
satisfaction.
Summary and Findings
1) Is there a significant difference between the levels of satisfaction and preference of the
Liceo students when it comes to the said eateries considering the following factors:
a. Accommodation;
When it comes to Campus – Operated Cafeterias, there is a significant difference between
levels of satisfaction of the Liceo Students when it comes to accommodation.
When it comes to Fast Food Chains, there is a significant difference between levels of
satisfaction of the Liceo Students when it comes to accommodation.
b. Food;
levels of satisfaction of the Liceo Students when it comes to Food.
satisfaction of the Liceo Students when it comes to Food.
69
levels of satisfaction of the Liceo Students when it comes to cleanliness.
satisfaction of the Liceo Students when it comes to cleanliness.
d. Customer Service
levels of satisfaction of the Liceo Students when it comes to customer service.
satisfaction of the Liceo Students when it comes to customer service.
2) How would the Liceo students rate the campus-operated cafeterias in terms of their:
e. Accommodation;
The grade 11 Liceo students rated the campus-operated cafeterias 56.53% out of
100% in terms of their accommodation; on the other hand, the grade 12 students
rated its accommodation with 54.18%.
b. Food;
100% in terms of their food quality; on the other hand, the grade 12 students rated
its food quality with 58.02%.
70
100% in terms of their cleanliness; the same with the grade 12.
d. Customer Service
100% in terms of their customer service; on the other hand, the grade 12 students
rated its customer service with 58.02%.
3) How would the Liceo students rate the fast food chains in terms of their:
a. Accommodation;
The grade 11 Liceo students rated the fast food chains with 63.74% out of 100% in
terms of their accommodation; on the other hand, the grade 12 students rated its
accommodation with 62.93%
b. Food;
The grade 11 Liceo students rated the fast food chains 62.08% out of 100% in terms
of their food quality; on the other hand, the grade 12 students rated its food quality
with 63.78%.
of their cleanliness; on the other hand, the grade 12 students rated its cleanliness
with 65.06%.
71
d. Customer Service
of their customer service; on the other hand, the grade 12 students rated its customer
service with 63.35%.
Conclusion
After all the gathering of information, discussion and analysis, the following conclusions are
drawn:
1. Liceo-De La Salle students preferred to eat more at fast food chains rather than in campus-
operated cafeterias.
2. The campus-operated cafeterias need to improve their accommodation such as their
ventilation, spaciousness, and ambiance since the fast food chains ranked higher than the
aforementioned variable when it comes to the accommodation.
3. The campus-operated cafeterias need to improve their food in terms of its quality and prices
since the fast food chains ranked higher compared to the aforementioned variable when it comes
to the food quality.
4. The campus-operated cafeterias need to improve their cleanliness with regard to their garbage
bins, walls and ceilings' condition, and utensils' sanitation since the fast food chains ranked
higher compared to the aforementioned variable when it comes to cleanliness.
72
5. The campus-operated cafeterias need to improve their customer service with regard to their
etiquette manners and problem-solving abilities since fast food chains ranked higher than the
aforementioned variable when it comes to customer service.
6. The campus-operated cafeterias need to improve their marketing strategies, pleasant
advertising, and accessibility since the fast food chains ranked higher than the aforementioned
variable when it comes to the 'others' category.
Recommendation
Based from the conclusions drawn from the result of the study, the researchers prompted to highly
recommend the following:
Fast Food Chains
• When it comes to Food Factor grade 11 favoured School Cafeterias compared to Fast food.
In terms of this factor, fast food chains need to have a variety of selections so the students
won’t be bored of the same menu everyday.
Campus-Operated Cafeterias
To the School Cafeterias
• The cafeterias must undertake a survey to be able determine precisely what the students
wants and needs.
• School cafeterias should always pose a menu plan in advance as to the food served to
provide the students information on the available food for serving which will provide all
their daily requirements.
73
• A regular conduct survey and interview regarding student’s preferences and suggestions
should be utilized to further improve cafeterias operation.
• In maintaining cafeterias' sanitation, the cafeterias staffs must do a regular cleaning not
only inside its premises but also on the outside.
• School cafeterias must add additional space to accommodate a lot of students.
To the Cafeterias Staff
• Encourage cafeterias staff to adopt other methods of making the food tasteful.
• Cafeterias staff should secure a medical certificate from the Municipal health department
and observe personal hygiene.
• In maintaining Cafeterias' sanitation, the staffs must do a regular cleaning not only inside
its premises but also on the outside.
• It is recommended that cafeterias staff should ensure the student’s satisfaction in taste of
food by serving them the best.
To the School Cafeterias Administrator
• In connection with maintaining its cleanliness there should be one organization that will
do a regular inspection if proper waste segregation is implemented in this area.
• To the school administrators-should work together to support the feeding program to
minimize the malnourished students in schools.
74
REFERENCES
Andersen, B. & Hyldig, G. (2015, July) Food satisfaction: Integrating feelings before, during and
after food intake. Retrieved from
https://www.sciencedirect.com/science/article/abs/pii/S0950329315000646
Australian Government Department of Health (2013, October 8) Canteen Manager Training Part
1. Retrieved from
http://health.gov.au/internet/publications/publishing.nsf/Content/canteen-mgr-tr1~intro
Garg, A. & Kumar, J. (2017, October 20) Exploring customer satisfaction with university cafeteria
food services. An empirical study of Temptation Restaurant at Taylor’s University,
Malaysia. Retrieved from https://www.degruyter.com/downloadpdf/j/ejthr.2017.8.issue-
2/ejthr-2017-0009/ejthr-2017
0009.pdf?fbclid=IwAR1Rm6UuMAgoGNXY566bDbzgOqHyDVHcn9gThi9tSwVPN_H
U6zIM_22DGwg
Lim, H. (12-1-2010). Understanding American customer perceptions on Japanese food and
services in the U.S. UNLV Theses/Dissertations/Professional Papers/Capstones
McArdle, P. Food Safety. Retrieved from https://www.bupa.co.uk/health-information/nutrition-
diet/food-safety
Mechanical Contractors Sobieski Fire Protection Systems (2019) WHAT ALL RESTAURANT
VENTILATION SYSTEMS SHOULD INCLUDE. Retrieved from
https://www.sobieskiinc.com/blog/what-all-restaurant-ventilation-systems-should-include
75
Utah Department of Health - Bureau of Epidemiology (2019, February 6) Food Related Diseases
& Conditions. Retrieved from
http://health.utah.gov/epi/diseases/foodborne?fbclid=IwAR1H9ndy4r6Qzpya_qbUOaE9v
ZwbRZaqVELxhwRUqPG8qrz2rrLiMroN3DE
Yuksel, A. & Yuksel, F. (2008, January) Consumer Satisfaction Theories: A Critical Review.
Retrieved from
https://www.researchgate.net/publication/258224400_Consumer_Satisfaction_Theories_
A_Critical_Review
76
REFLECTION
ANGEL FAYTH CANLAS
I have an unforgettable journey in my whole research experience this second semester.
Even in the past I am a person that’s very interested in doing a lot of things especially discovering
something new and giving answer to my curiosity. I often find myself navigating around to find
the best way to approach things and research help me in solving my curiosity by giving a lot of
effective method. Research becomes a great part of my life and it will continue to be one in the
future. Research challenges me in different things one of them is on how I can cope up with
different complications while we conduct our study.
As we conducted our research there is a lot of things that I have learned. We undergo
different problems and complication while we are in the process of doing our study. I have learned
that having a great communication with my teammates is very important for us to work effectively
and cooperate well. There are times that we are having a misunderstanding and conflict but with a
great communication and also because of our friendship we solved that problem immediately.
Restless night and stressful morning is one of the greatest battle I had experience while we are in
the middle of doing our study. There are a lot of times that I want to give up especially when there
is a lot of school works we need to finish all at once but with the help of my teammates I become
motivated and keep on giving my best until we are rewarded of finishing our study with great
results.
“Never let a Stumble in the Road be the end of The Journey”
-unknown
77
I might undergo a lot of things while doing research, it won’t stop me in continuing my
journey in research because there is no challenges or physical and mental exhaustion can compared
to all the experiences and knowledge research have shown and given me opportunity to experience
it thanks to my teacher in Research, Miss Jacqueline Tedeoco for introducing me in the beauty of
research. Now I am ready again in the battle of another research study. Animo La Salle!
JOHN EDWARD G. ALEJANO
This research taught me very well that businessmen, as professionals, must take liability to
all areas of service—such that of ventilation, food-price, convenience, staff-service and a lot more.
Not only that, I deem that the whole proceeds of research is a good preparation especially if people
would ever take interest in coming up to a food business.
The most exciting part of this research is the data-gathering because the researchers,
including myself, got to meet varieties of people with different opinions as to what an eating
cafeteria should be. This research has also taught me to be patient especially when the respondents
want to take their time, skimming through the objectives.
Although research is undeniably a good tough subject, I would like to thank our teacher,
Miss Jacqueline Tedeoco, for supporting and guiding us through the entire writing of the context.
I would also like to show my appreciation and gratitude to my hardworking team-mates who have
showed so much passion for the study.
78
FRANCINE A. ABALAYAN
“Research is what I’m doing when I don’t know what I’m doing.” By Wernher von Braun
While reflecting on the experience in Research 2, I came to the realization that I truly
enjoyed this process, at least most of it. I am the type of person who loves to learn and always
seeks to obtain more knowledge in and out of the classroom. It was like a roller coaster ride, at
first I was anxious on how I can manage to do this research, the thought of that much writing
makes me dizzy but as a long way with the help of my team, the writing became easier and easier,
as I really started to get into the flow. In the end, I’m so glad that I have discovered a lot of things
which helped me to learn and to take risk to go out in my comfort zone, and I’m looking forward
for success.
Though it was difficult at times to motivate myself to do the work, on the whole I enjoyed
the research and writing and found that the work was much more manageable than I thought it
would be. It was a semester’s worth of hard work: late nights, sore fingers from trying to type as
quickly as my thoughts processed, hours editing the same phrases, and times where panicking just
to finish this whole paper. I would like to give thanks to my teammates for all the efforts they have
contributed to this research journey. Also, I would like to give gratitude to our Research adviser
with her patience and support to us in this whole process of making.
I can now look back and realize that this experience has helped me as a student. Overall, I
feel that this has been both a valuable and enjoyable experience and I now feel prepared and excited
to write more research paper in the upcoming years!
79
KAREN E. PICO
Without having any knowledge about Research, it was difficult to push through. However,
alongside with friends, I enjoyed the cramming, the stress, the brainstorming. We were always the
ones who finished first; however; as the deadline got closer, we forgot to catch up on what we
were about to do. But overall, it was a great experience.
ALEXA GREY MADERAZO
Research has been known to be a very complicated subject, in which many students have
disliked it. However, everyone doesnt have a free pass from it. For the last 2 semesters, I had
stumbled and drowned myself out of paper works due to research. "Pagsusunog ng kilay" is not
even acceptable as a metaphor to every sleepless night i had. Having research for the past 3 years
since highschool, I can say it's not the worst yet it is a complete mayhem of fun and discoveries.
JULYZZA HOPE PISUEÑA
My experienced in research is very dramatic, there are times; I didn’t get enough sleep,
with all the cramming and frustration I’ve been through a lot. However it taught me a lesson, to be
patient enough to wait and utilized your time wisely. Research moulded me to become a better a
student, it gives me a lesson to never give up no matter how hard it is. All it takes is hardwork and
perseverance to make your goal successful. All in all research may be complex and takes a lot of
process but it’s sure worth it till the end.
80
PREFERENCE AND LEVEL OF SATISFACTION OF SELECT LICEO-DE LA SALLE
SENIOR HIGH SCHOOL STUDENTS BETWEEN FAST FOOD RESTAURANTS AND
CAMPUS-OPERATED CAFETERIAS
1st Sem SY 2018 – 2019
SURVEY QUESTIONNAIRE
Dear Respondents,
We are from ABM 11-A. In compliance for our Research 2 subject, we would like to ask for your valuable time to answer our survey
questionnaire for our data gathering. Rest assured that your answers will be kept confidential and will only be used for feasibility purposes.
Thank you, your help would be very much appreciated. ANIMO LA SALLE!
In St. La Salle,
The Researchers
Name (optional): __________________________

Daily Allowance: Less than P100
Grade Level: 11 P100 – P150
c12 c P151 – P200
Location: Rural Urban (City: ______________ ) P201- P250
P251 – P300
Age: 16-17 years old 18 years old & above more than 300
Sex: Male Female
A. Kindly check the box of your choice.
Where do you prefer to eat?
c Fast Food Chains (Jollibee, Campus- operated Cafeterias

McDonald’s, Mang Inasal) (Stingers, Ecafe, ICAfe)
v
c
B. Please check and rate the aforementioned Fast Food Chains based on the level of satisfaction
wherein 1 = Very Dissatisfied, 2 = Dissatisfied, 3 = Neither, 4 = Satisfied, and 5 = Very
Satisfied.
5 4 3 2 1
Accommodation
The place always has a proper ventilation.
The eatery is wide enough to accompany me and the other customers.
The eating area of the restaurant is attractive and has a good ambience.
81
Food
The meals served are delish and are of high quality.
The prices of the foods served are budget-friendly.
The food prices are reasonable for the servings.
Cleanliness
Garbage bins have tight-fitting lids and are kept clean.
Walls, ceilings, benches, and cupboards are in good condition.
Equipment such as utensils and cloths are properly sanitized.
Customer Service
The staffs speak appropriately and have etiquette manners.
The staffs fix problems immediately, and do not make me wait.
The restaurant accepts constructive criticisms in any way.
Others
I am very much delighted with the marketing strategies of the company.
They attract their customers through pleasant advertising.
The location of the branches are very much accessible to me and my colleagues.
C. Please check and rate the aforementioned Campus-operated Cafeterias based on the level of
satisfaction wherein 1 = Very Dissatisfied, 2 = Dissatisfied, 3 = Neither, 4 = Satisfied, and
5 = Very Satisfied.
5 4 3 2 1
Accommodation
The place always has a proper ventilation.
The eatery is wide enough to accompany me and the other customers.
The eating area of the restaurant is attractive and has a good ambience.
Food
The meals served are delish and are of high quality.
The prices of the foods served are budget-friendly.
The food prices are reasonable for the servings.
Cleanliness
Garbage bins have tight-fitting lids and are kept clean.
Walls, ceilings, benches, and cupboards are in good condition.
Equipment such as utensils and cloths are properly sanitized.
Customer Service
The staffs speak appropriately and have etiquette manners.
The staffs fix problems immediately, and do not make me wait.
The restaurant accepts constructive criticisms in any way.
Others
I am very much delighted with the marketing strategies of the company.
They attract their customers through pleasant advertising.
The location of the branches are very much accessible to me and my colleagues.
82
Comments:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
Consent:
The purpose of this research study is to provide participants with a clear and accurate statement of the
scientific objectives of this research. If you agree to participate in the study, you will be asked to complete
an online survey/questionnaire. Affixing your signature in the space provided indicates your consent to the
researchers to use your answer for research purposes ONLY.
____________________
Signature
Thank you, and God bless!
83

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Chapter 1

Background of the Study

necessary when providing effective services regarding to food.

away potential customers that would come in on a regular basis.

In a country like Philippines, it is almost impossible for a business to succeed if they do

heat, steam, and excess moisture.

sanitize a work area before starting to prepare food.

(1977), Thibaut & Kelley (1959), and Stouffer, respectively.

The Expectancy Disconfirmation Paradigm

The Expectancy Disconfirmation Paradigm (EDC), which was spearheaded by Oliver

dissatisfied as a result of positive or negative difference between expectations and perceptions.

disconfirmation which results to dissatisfaction.

consumers’ satisfaction and not just mere predictive expectations.

The Equity Theory

anything that is of the same value.

Specifically, it hoped to answer the following objectives:

1. What is the socio-demographic profile of the participants in terms of:

c. Education Level; and,

food restaurants and campus cafeterias

food restaurants and campus cafeterias

regarding fast foods and campus cafeterias

regarding fast foods and campus cafeterias

regarding fast foods and campus cafeterias

• There are advantages and disadvantages of eating in fast-food chains

Scope and Delimitation

outside the campus.

11 and Grade 12 population will have an equal chance of being selected.

of the researchers to conduct the study is limited.

Significance of the Study

between fast food restaurants and campus operated stalls.

redound to the benefit of the following:

able to know which is more convenient and better.

improve their business and to meet the requirements of the customers.

preference of students when eating inside the campus.

Philippines Trade and Industry.

regarding to a certain business.

that is not mentioned on the researchers’ findings.

operationally for better understanding.

Manager Glossary, 2018)

Dining Environment. Is a restaurant’s atmosphere, wherein factors such as music, lighting,

(Merriam Webster, 2018)

REVIEW OF RELATED LITERATURE

garnered information was arranged thematically.

Fast Food Restaurants

satisfaction and retain their customers.

conceptual stages, those ingredients prone to seasonality and occasional unavailability.

factors among them influence on customer satisfaction.

School Cafeterias/Campus-Operated Cafeterias

their chosen diner.

in the information presented to them in class.

Together with the customer satisfaction in restaurants, students’ satisfaction in the

cafeteria is providing (Gart & Kumar, 2017).

The relationship process, presentation, formality, and procedure experienced between a

visitor/customer/guest and a host. It specifically includes the reception and entertainment of

those who require or invited to experience an organization's service.

immediate consumption are considered hospitality establishments (NAICS, 2012)

Participants of the Study

identify the participants of this study.

from related studies.

Chains and Campus – Operated Cafeterias.

developed by Goods and Scate.

were guided to what extent the questions will be.

objectives of the study is a questionnaire developed by the researchers themselves.

qualified research participants.