Findings
□ The quality and quantity of food must be
Quality & quantity of food
served
Prices of commodities
Food safety
Utilization as TLE laboratory
Management of canteen funds
Selection of canteen personnel
Personnel development
(planning)
Personnel development
(organizing)
Personnel development
(implementing)
Personnel development
(evaluation)
Suggested Practices
monitored well.
□ Hot and cold beverages must be sold
depending on the season to safeguard the
health condition of the clientele.
□ The prices of the commodities must be
monitored well.
□ Its price shall not exceed nor be lesser than
the standard price.
□ Handwashing facilities must be accessible for
all. Its installment shall make way for safer
and healthier environment for the canteen
staff and clientele.
□ The canteen shall be open for students having
their practicum in entrepreneurship and
cookery.
□ A schedule for its availability must be
devised by the canteen teacher.
□ The outsource income must be strengthened
to increase the canteen’s profit.
□ A regular training for canteen staff shall be
held to further their skills in food handling
and interpersonal skills.
□ A training and development program for the
canteen personnel shall be prioritized.
□ Monitoring of canteen staff shall be done
regularly using monitoring tools.
□ The canteen staff shall be accustomed to the
several aspects to consider in implementing
the canteen guidelines such as washing,
storing of utensils and display of food for
sale.
□ A suggestion box shall be placed in the
canteen to allow feedback from the as to
evaluate school canteen and staff
performance.