Canteen Management in Public Secondary High Schools of Zone Ii, Division of Zambales

Abstract

The study was conducted to assess the School Canteen Management in Public Secondary High Schools of Zone II, Division of Zambales for the SY 2018-2019.The research utilized descriptive research design and questionnaire as the main instrument in gathering data supplemented by unstructured interviews from one hundred forty two students and one hundred seventeen faculty, parents and canteen operators who were randomly selected. The researcher found out that most of the teachers, parents and canteen owners are adults; female and married. Their monthly family income is meager. Generally they finished high school but majority of them have their BS degree with masteral units and doctorate degree. They belong to Roman Catholics as to their religious affiliation. The canteen owners and teachers have a enough number of experience in the operation of canteen. The student-respondent is generally male, a teenager in Grade 11 and have small amount of money for school daily allowance. The canteen operators and students assessed that on permit and clearance, personnel and staff, price and commodities, food security and standards, quality and quantity of food served, kinds of service render to the customer, transparency and accountability, sharing and proceeds and reports and documentation are evident. There is significant difference on the perceptions of the teachers, parents and canteen operators towards school canteen management as to the evidence of permit and clearance, canteen personnel and staff, quality and quantity of food served, kinds of services rendered to the customers, transparency and accountability when they are group as to type of canteen they operate, age and years on the operation of the canteen and their highest education attainment; significant to age , length of years and type of canteen operation towards price and commodities; however there is a significant difference on their perceptions when they are grouped as to their highest educational attainment and type of canteen operation towards sharing and proceeds; and significant to highest educational attainment, length of years in the canteen operation and type of canteen operation towards report and documentation. There is significant difference on the perception of the teachers, parents, and canteen operators when grouped according to sex on the assessment towards dimension of canteen management as to permit and clearance, personnel and staff, price and commodities, food security and standards, quality and quantity of food served, kinds of service render to the customer, transparency and accountability. There is a significant difference in the perceptions of the teachers, parents and canteen operators towards the evidence in the permit and clearance and food security standard when grouped according to the type of canteen There is a significant difference in the perceptions of teachers, parents and canteen operators towards management evidences in canteen personnel and staff, price and commodities, quality and quantity of food served, kind of services rendered, transparency and accountability and sharing of proceeds when respondents were grouped according to length of years in operation and type of canteen operation with the inclusion of highest educational attainment towards the parameter of sharing proceeds. There is moderate relationship between the perceptions toward management evidences on price and commodities and the quality and quantity of food served as assessed by teacher, parent and canteen operator and student respondents. Based on salient findings and conclusions arrived, the researcher offers the following recommendations that the school heads should prepare a workable and viable long range master plan on canteen operations and personnel functions; the conduct a regular check-up or ocular visits on school canteens particularly on the kitchen area to assure sanitation and cleanliness in food handling is strongly encouraged; that the school officials should be ready to entertain and provide immediate action on complaints against mishandling of food and other concerns related to canteen operation; to provide discounts, combo meals at cheaper price; that the personnel incharge in cooking should look for organic alternatives of seasoning rather than the use so much amount of glutamate monosodium which affects health and safety condition of the students; that the canteen operators/school management should provide continuous training for crews and staff particularly those newly hired to assure safety on food handling and preparation and finally, future researchers may conduct a similar or parallel study with in-depth and wider in scope so as to validate the findings obtained in the study.