Chapter 2

REVIEW OF RELATED LITERATURE and STUDIES

Review related Literature

To intensify the knowledge and clarity the perception of the problems, a number of

books and periodicals were read to gather insights which were used by the researcher in

conceptualizing this study. Those which have been found relevant are hereby presented.

Related Literature.The school canteen follow guidelines on operational management set

by the Department of Education Through DepEd Order No, 8, s. 2007, the Revised

Implementing Guidelines and Management of school canteens In Public Elementary and

Secondary level. These guidelines are hereby issued in order to rationalize the operation

and management of school canteens in the public elementary system and to ensure that

the school canteens shall help eliminate malnutrition among students and that the school

canteens shall serve as laboratory for home economics retails trade in the incidental

teaching of health and nutrition. Reporting and accounting of the proceeds from the

operation of a school canteen shall be made by the parties’ conceded to emphasize

transparency and accountability. School canteens shall be of two types: (1) school-

managed canteens and (2) teachers cooperative-managed canteens. Both shall adhere

to professional management and sound business practice as well as to safety and

security measures.

Management
 Adunna (2013) discussed that along the line of canteen management is the need

for an improvement system to boost not only sales but also the efficiency of its operations.

In addition to providing with nutritious and affordable foods, the canteen should be based

on good management practices and be financially self-sustaining. The canteen is a small

business. Like any business, it requires good management practices to be efficient and

successful. Effective canteen management requires that: everyone involved knows its

goals and objectives and is familiar with its policies canteen staff and committee develop

an implementation plan to achieve policy goals day-to-day operational procedures are

structured and enforced staff are adequately trained and supervised staff carry out

efficient stock management, accounting and financial procedures staff are familiar with

their duties and knowledgeable enough.

The study of DonJun (2013) emphasizes on the need to effectively manage the

canteen stacks that he made the observation and recommendation.

Enchiverri (2011) studied the management of the school canteen in the Laguna

State Polytechnic University campuses. Based on the findings of this study, the following

conclusion where drawn: (1) Majority of the canteens were managed by private

individuals and found out that all canteen facilities and equipment were moderately

adequate; (2) food procurement was supervised by outside paid helpers; (3) canteen

managers ensured that the to be cooked was washed thoroughly and prepared

nutritiously; (4) majority of the canteens were implementing self-service in food serving;

(5) problems in the operation of the canteen include lack of personnel, lack of time in food

preparation, source of water supply and student’s preference for junk foods instead by

nutritious one.
 Salik (2013) conducted a research on the canteen management in National high

schools in the Victoria district division of Laguna, school year 2011-2012. The aim of the

study was to make a system analysis of the canteen management of the said school. The

result revealed that efficient canteen management is necessary in order to provide food

of the lowest cost and highest nutritious value. Common problems met in the

management of the canteens were as follows: (1) lack of space to accommodate the

students; (2) helpers chores were given to the teachers in charge of managing the

canteen; (3) lack of full-time canteen manager; (4) the time allotted for cooking is very

limited; (5) the food being prepared is not enough for the customers; and finally the buyers

do not have plenty of choices.

In the study conducted by Yumull et al (2010) presented during the 2010 research

forum on annual agency in-house review proceedings in the kalinga Apayao State

College, it was found out that the canteen needs further rehabilitation and assessment

must be done periodically to help the management improve its services. Thus, tools in

the assessment of the operational is proposed. Focused group discussions were done so

that stakeholders were involved in the process of making the tool. The principals and

canteen managers involve agreed to use the assessment tools in their respective schools.

The tool will help the canteen staff to assess their performance to be able to maintain or

improve their services in terms of food serving, maintenance of the canteen cleanliness

and manner of dealing with clients. It will also serve as guide to the manager in deciding

which meals must be served each day to satisfy the students’ need for nutritious food. It

was also identified that green leafy vegetables must be served as regular meals. The

study also revealed the following insights: 1) management of the canteen must delegated
to someone who is capable, qualified and honest person and 2) adequate facilities to

maintain the good services ate needed and enhanced efficiency of the canteen worker

sin doing their job must be given consideration.

The state government of Victoria (2016) said that school canteens and other

school food services are important educational resources. The school canteen should

reflect to educational goals of the school and support complements students learning.

The school canteen must influence the student to eat healthy food and nutritious. It is

stated that canteen should reflect the educational goal of the school, so this means that

if the school canteen is well managed the students will loved to buy your healthy and

nutritious food because of the good service. The ambiance also of the canteen must

attract the customer especially that they will serve for the student and maintain the

cleanliness so that it will keep the students healthy in terms of eating. The canteen should

also ensure that they offer a low cost item but fulfil the hunger of each student and the

nutritious food they need, in the affordable price.

Practices

Mendoza (2009) sanitation makes an important role in any food service institution.

The standard sanitation practices is important to be able to attain a better health of the

workers and most especially the customers because of that, the researchers focus on this

particular study and this will them a chance to be one of the leading food service

institutions. In a foodservice institution, sanitation is a primary concern of the

management as well as the customers. a matter of fact, before you operate a business

you well secure first a sanitation permit from the city hall. The canteen personnel must be
very careful in making the food and must know the proper sanitation and making sure that

the working place of food is always clean and knows the proper handling of the food.

As explained by Janesburg (2013: 244) a canteen is a facility which serves food

in cafeteria style setting. The canteen is a place where food in an institutional level. Food

service is not a high priority of canteen. The goal is to provide food which meets nutritional

recommendations and hopefully satisfies the taste of the diners.

Maniquiz (2009) assessed the school canteen administration and operation

managed by the Teacher’s Cooperative at Maysan National High School in Valenzuela.

It was found that the staff of the school canteen did not properly utilize the canteen

facilities. Although canteen sold appropriate amount of foods as per the needs of

students, served food was not always fresh, newly cooked or prepared. It was concluded

that there was a need to provide proper training for canteen staff so that they would

improve their skills on the proper food handling, preparation, and selection; customer

satisfaction and quality management of the canteen. The food was found to be

repetitive and limited lacking the nutritional value needed by the students. Students

found canteen food quite expensive. It was recommended that the Heads of the

Teachers’ Cooperative supervise and monitor the activities of their canteen staff

emphasizing efficiency and effectively. Food items must be affordable yet nutritious so

that the students would be satisfied. A variety of food geared towards the total well-being

of the clients should be provided. Canteen staff should be given some kind of incentives

for motivation and encouragement.

Ray (2011: 301) discussed the aim of the canteens in schools where they provide

a healthful variety of food and drinks, support classroom teaching of nutrition and health,
encourage the development of good eating habits, provide healthy and prompt services

encourage courtesy and consideration operate as an effective, efficient and profitable

business enterprise consider the special dietary needs of some students, and

demonstrates high standards in food safety and hygiene in relation to the preparation,

storage and serving of food.

According to the State Government of Victoria (2016) the proper ways of

managing a school is by properly determining the product, price, promotion and place.

As cited by Herrera (2009) in her study, a specific school lunchroom must be

provided in every canteen for more convenient stay for those who will eat meals. This

problem has sprouted when canteens in most schools in Metro Manila offer services for

food but the facilities available are only of long tables two feet wide without chairs which

the respondents found to be unsuitable to eating heavy meals. These tables were built to

save space and maximize its use by making the clients a little inconvenient where they

would immediately leave after eating to give place to other customers. The idea of

maximization of place was primarily considered by the canteen managers instead of

better service the study further recommends to put up a lunchroom where clients would

only stay for eating of heavy meals and not for chatting to allow other customers to use

the facility. The lunchroom is an open area with a roof and tables and chairs are moveable

so that groups can be accommodated as well. The open space can also save electricity

consumption and would not encourage longer stay for customers, except if they wanted

to eat heavy meals. Another proposal is to have the lunchroom divided where one half

allows for staying for heavy meals while the other part will be for quick eating only.
 According Sally Santacruz (2016) food storage is extremely important, the food

store that are waiting for use can be breeding grounds for bacteria if they are not properly

stored. Sealed containers should be used in keeping items and properly refrigerated

before they reach temperatures in the danger zone.

As discussed by sears (2019: 117), the college canteen is a service provided by

the college for the benefit of students and staff. The college canteen sells foods and drinks

that are healthful, nutritional and affordable. The canteen of college must always consider

the different needs of the students and also the cultures where they came from. Some

students and even other non-students clients might not eat beef. There are some of the

consideration that, no matter how good the services may be and hoe tasty and nutritious

the foods are, would make these foods unfit to the likes and choices of the students.

As evidenced in the observation of Ching (2013) nutritious continues to be a high

priority for growing children. School-age children require a balanced diet including 2,400

kcal per day. School-age children eat three meals a day and one or two nutritious snacks.

They need a protein rich food at breakfast to sustain the prolonged physical and mental

effort required at less by late morning and have decreased problem-solving ability.

Undernourished children become fatigued easily and face a greater risk of infection,

resulting in frequent absences in the school. This risk in their studies must be completed

by a better canteen ambiance and management which would derail them if not properly

executed. Innovations in canteens were suggested including having portable water for

free and nutritious foods in a balanced form of diet must be served.

 According to Dexter (2012) workers are ones who were often assessed for a

better service and for better clients’ relation. Mostly it is not the not the ambience that is

considered by clients but the services that workers executing for the clients.

The study of Jamil (2013) focused on the assessment of the canteen in San Pedro

Relocation Center National High School with regard to its privatization in almost four

years. The study was conducted to assess the services and the benefits it can give the

school. Based on the study, the canteen, which was found to be effective in its service to

students and faculty. This was due to the fact that the concessionaries are subject to

further evaluation of the administration before their contract is to be renewed. This has

posted a healthy competition among the canteen concessionaries in which they have

perform best by offering good food of reasonable prices and offer good services.

Mauri and Minazzi (2010) highlighted that customer satisfaction is the result of

comparison between customer expectation and customer perception.in other words the

customer satisfaction is seen as deference between expected quality of service and

customer experience or perception after receiving the services.

In the study conducted by Norman (2012) the employees of a service firm are

willing to help the customer and respond to their request as well as to inform customers

when service will be provided and then give prompt service. A firm is known to be

responsive when it communicates to its customer how long it would take to get the request

and deal with the problems.

According to Arlen Maniguiz (2009) she said that the effectiveness of the canteen

management does not only reflect the quality of its food but also the quality of its service.
Quality service that characterized by being courteous, friendly, and democratic and fair,

in this statement it shows the characteristics that can satisfy the students when it comes

to services. The canteen must promote by proper communicating with the students and

motivate them to eat healthy and nutritious food, promoting in simple and positive for it is

concerned only for the health of the students.