Canteen Assessment (maysan Nhs)

CANTEEN ADMINISTRATION AND OPERATION AT MAYSAN NATIONAL HIGH SCHOOL: AN ASSESSMENT

A Special Project Presented to The Faculty of the College of Science Philippine Normal University Manila

In Partial Fulfillment Of the Requirements for the Degree Master of Education With Specialization in Home Economics

by:

ARLENE B. MANIQUIZ March 2009

9

ACKNOWLEDGMENT

The

researcher

gratitude,

wishes

acknowledgment

to

and

extend

her

appreciation

profound

to

all

the

people who have inspired her to conduct and finally finish this study. Dr. Leonora Basbas, Head of the Department of Allied Sciences and her adviser for the support and advice

she

has given to the researcher that helped her to this study. Dr. Ernesto Callo, for the encouragement, hope, and motivation he gave. His insights, and fatherly advice to the researcher inspired her to pursue this study. Our employed

Lady for

of the

Fatima

University,

pressure

the

where

she

administrators

currently

applied

to

make her finish the study immediately. Dr. Erlinda Evangelista, her principal for allowing her to conduct

this study and allow the faculty, students,

and non teaching staff to answer the questionnaire. Mr. Dennis Cabais, her co- faculty and served as her statistician for his invaluable help and support. He shared a lot of knowledge, insights, spent a lot of time to help the researcher finish this study.

iii

Mrs. Lenilyn Robles , a teacher of English who helped in correcting grammar and assisted the researcher in many ways. Mr. Eric Maniquiz, her husband for his love, moral support, inspirational words TO

All

faculty

that cannot be measured.

members,

and willingness to answer the questionnaire. Lord

Almighty

School,

teaching

cooperation

the

High

–

of

to

National

non

personnel

Lastly,

Maysan

students,

who

gave

for

her

their

good

health, energy, and determination to make this piece of work a reality.

iv

DEDICATION

TO MY BELOVED HUSBAND

RODERICK L. MANIQUIZ

MY PRECIOUS

GEMS

ERIKA AND EARL

MY PARENTS

DOMINGO

BUNAG AND CELIA TERESA

THIS ACADEMIC ACHIEVEMENT IS HEARTLY

DEDICATED

-A.B.M.

ii

ABSTRACT

Title

:

Canteen Administration and Operation at Maysan National High School: An Assessment

Key Concepts

:

Guidelines on the Operation and Management of School Canteen in Public Elementary and Secondary Schools

Researcher

:

Arlene B. Maniquiz

Specialization

:

Home Economics

Adviser

:

Dr. Leonora D. Basbas

Statement of the Problem The

study

administration Teacher’s

sought and

to

assess

operation

Cooperative

at

which

Maysan

the

school

is

managed

National

High

canteen by

the

School

in

Valenzuela. Specifically,

the

study

attempted

to

answer

the

following questions. 1. What is the status of the school canteen as perceived by the student respondents, the faculty, and the non-teaching personnel in terms of: 1.1

Quality and quantity of food served

vi

1.2

Kinds of services rendered to the customers

1.3

Prices of the commodities

2. How do the student; teacher; non-teaching personnel respondents

assess

the school canteen in terms of:

1.1.

Management of Canteen activities

1.2.

Utilization of Facilities

3. Is there a correlation between the management of the canteen and each of the following? 3.1

Utilization of canteen facilities

3.2

Quantity and quality of food served

3.3

Kinds of services rendered

3.4

Prices of commodities

4. Is there a significant difference in the assessment of the three groups of respondents in terms of the following: 4.1

Management of canteen activities.

4.2

Utilization of Canteen Facilities

4.3

Quality of food offered

4.4

Kinds of services rendered to the customers

4.5

Prices of commodities and the prices of commodity as sold at the canteen

vii

METHODOLOGY The

descriptive

method

was

used

and

gathered

information through the use of a survey questionnaire as an instrument. The descriptive method was used to asses the operations Maysan

and

policies

National

High

involved School

in

the

Canteen.

administered

same

questionnaires

to

respondents:

the

students,

faculty

the

the

management The

three and

of

researcher groups the

of

school

canteen staff. The Respondents were 100 students 25 from each year level, 20 faculty members, and 20 non-teaching personnel. The study was also conducted to determine the effectiveness of the management skills of the canteen manager. The

results

observations

of

were the

analyzed

respondents.

to

determine

Research

data

the were

encoded, analyzed and presented in table. The appropriate statistical analysis using SPSS was also used to interpret data.

viii

FINDINGS 1. The assessment on the effectiveness of the management of

school

canteen

activities

by

the

respondents

yielded a mean score of 2.44, interpreted as “seldom” 2. The

staff

of

the

school

canteen

did

not

properly

utilized the canteen facilities. 3. The perceptions of the three groups of respondents on the quality and quantity of food served yielded the highest

mean

value

of

3.09,

for

the

item:

sells

appropriate amount of foods that can sustain the needs of the students, and the lowest mean value of 2.04 was obtained for the item: serves food that are fresh, newly cooked or prepared. 4. There was a negative effect of the manager’s skill on certain factors that affect the canteen status. 5. There are no significant differences in the assessment of

the

student

respondents

and

the

teacher

respondents; neither was there a difference between the students and non-teaching personnel’s observation.

ix

CONCLUSIONS 1. The most important finding of this study is the need to provide proper training for canteen staff.

Enough

knowledge is imperative to canteen managers for their role is to make decisions that will affect the entire canteen organization. 2. Given all the sets of criteria, standards and rules set by the cooperative but not followed religiously, would result to the ability of the school canteen to accomplish its target objectives, thus creating more problems in the future. 3. Formal trainings and seminars needed by all canteen staff and officials so that they will improve their skills

on

preparation, through

the

proper

food

effective

handling

selection,

of

customer

interpersonal

food,

food

satisfaction

skills

and

total

quality management of all the aspects necessary for an improved and well-managed canteen. 4. Failure

of

canteen

managers

present in the canteen.

x

to

utilize

equipment

5. The respondents found the food repetitive and limited lacking the necessary nutritional value needed by the students. 6. Among the major findings, the quality of service given was found to be adequate since the canteen officials and staff are doing their assigned roles. 7. In

terms

of

price

of

commodities,

students

find

canteen food quite expensive so they resort to buying synthetic food outside the school. RECOMMENDATIONS 1. The

recommended

measures

to

improve

the

management

styles of canteen managers and staff as cited by the respondents

in

this

study

should

be

adopted

and

implemented. 2. The recruitment policy should be tightened or improved to ensure that canteen staff and manager possess the necessary qualifications and competencies specifically on the knowledge of food handling and food preparation plus serving a variety of food. 3. Members of the cooperative, especially the head, must vigorously promote educating the canteen officials and staff in order to develop and enhance their skills.

xi

The cooperative can provide financial help to those who want to attend seminars to update themselves of the rudiments of managing a school canteen. 4. The

Chairs

or

Heads

of

the

Teachers’

Cooperative

supervise the activities of their canteen staff for proper

monitoring

emphasizing

efficiency

and

effectivity. 5. Canteen facilities must be properly utilized in order to maximize and systematize the use of these instruments. 6. Commodities must be affordable yet nutritious so that the clientele will be satisfied. 7. Canteen staff must provide variety of food geared towards the total well being of the clients. 8. Cooperative incentives

Officials or

merits

should in

provide

whatever

form

motivate and encourage canteen staff.

xii

some

kind

of

in

order

to

TABLE OF CONTENTS Title Page…………………………………………………………………………………………………………………………..i Approval Sheet…………………………………………………………………………………………………………………ii Acknowledgment…………………………………………………………………………………………………………….iii Dedication………………………………………………………………………………………………………………………….…v Abstract…………………………………………………………………………………………………………………………………vi Table of Contents……………………………………………………………………………………………………xiii List of Tables…………………………………………………………………………………………………………………xv List of Appendices……………………………………………………………………………………………………xvi CHAPTER I.

THE PROBLEM AND ITS BACKGROUND Introduction………………………………………………………………………………………………………1 Background of the Study ………………………………………………………………………3 Statement of the Problem ……………………………………………………………………5 Significance of the Study …………………………………………………………………6 Scope and Delimitation of the Study ……………………………………8 Definition of Terms……………………………………………………………………………………9

II.

REVIEW OF THE RELATED LITERATURE AND STUDIES Related Literature and Studies …………………………………………………12 Conceptual Framework ……………………………………………………………………………28 Research Framework …………………………………………………………………………………30 Assumptions ……………………………………………………………………………………………………30 Hypothesis of the Study ……………………………………………………………………31

III.

METHOD AND PROCEDURES Research Design …………………………………………………………………………………………32 Research Locale …………………………………………………………………………………………33 Samples and Sampling Techniques ………………………………………………33

xiii

Research Instrument ………………………………………………………………………………34 Validation of Instrument …………………………………………………………………35 Data Gathering Procedure …………………………………………………………………36 Data Processing and Statistical Treatment ……………………36 IV.

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA Assessment of the Management of School Canteen Activities…………………………………………………………39 Assessment of Utilization of School Canteen Facilities ………………………………………………………42 Status of Quality of Food Served………………………………………………46 Status of Kinds of Services Rendered to the Customers…………………………………………………………………………………48 Status of Price of Commodities……………………………………………………51 Results of Analysis of Variance Management of School Canteen ………………………………………………57 Utilization of School Canteen Facilities…………………58 Quality and Quantity of Food Served ……………………………59 Kinds of Services Rendered ……………………………………………………60 Prices of Commodities …………………………………………………………………61

V.

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS Summary of Findings ………………………………………………………………………………63 Conclusions ……………………………………………………………………………………………………64 Recommendations …………………………………………………………………………………………66

Bibliography………………………………………………………………………………………………………………………67 Appendices……………………………………………………………………………………………………………………………69 Curriculum Vitae …………………………………………………………………………………………………………94

xiv

LIST OF TABLES Table

Page

1

Population and Samples of the Study

34

2

Weighted Mean on the Assessment of the Management of the School Canteen

39

Weighted Means on the Assessment of Utilization of School Canteen Facilities

42

Weighted Mean on the Quality and Quantity of Food Served dents

46

Weighted Means on the Kinds of Services Rendered to the Customers

48

6

Weighted Mean on the Prices of Commodities

51

7

Analysis of Variance of the Perceptions of the Three Groups of Respondents on Management of School Canteen

57

Results of the Analysis of Variance of the Perception of the Respondents on the Utilization of Canteen Facilities

58

Results of the Analysis of Variance of the Perceptions of the Respondents on Quality and Quantity of Food Served

59

Results of the Analysis of Variance of the Perceptions of the Respondents on the Kinds of Services Rendered to Customers

60

Results of the Analysis of Variance of the Perception of the Respondents on the Prices of Commodities

61

3

4

5

8

9

10

11

xv

Chapter I THE PROBLEM AND ITS BACKGROUND Introduction The Department of Education is strongly committed to support student health and well-being through its curriculum in

schools

and

a

range

of

initiatives

that

offer

opportunities that promote physically fit individuals who love

eating

implement

healthy

food.

comprehensive

Schools

health

are

and

encouraged

well-being

to

programs,

including food and nutrition education. The establishment and operation of a school canteen is important

in

developing

love

and

interest

in

buying

nutritious and healthy food among students, faculty and the school

personnel,

making

it

possible

for

them

to

enjoy

nutritious and healthy food at affordable prices during the school day. The canteen should also provide a variety of foods

and

dishes

that

enhance

the

skills

and

knowledge

learnt in the classroom about food and nutrition Recognizing the importance of eating the right kind of food

in

children's

growth

and

development,

many

schools

today accept food services as an integral part of the school program.

Canteen

operation

can

1

be

considered

one

of

the

auxiliary services of the school. teacher

or

a

hired

private

Although, a classroom

person

often

handles

the

operation, it is still considered as an important component of

school

administration.

Hence,

greater

effort

must

be

exerted in its operation. It is imperative therefore, that the child who spends the greater part of his/her waking hours

in

school

be

given

food

that

are

nutritious

and

economical. There are plenty of students with meager allowance for snacks in the public schools, therefore it is necessary that daily foods served in the school canteen are assured to be within the mean of the children. Considerations are given to the nutritive value of the food items being served to them. However, there are other factors in the process which are not given attention which may adversely affect the school’s total development program especially if the canteen is being managed privately by a group or an individual. Based on the foregoing, the researcher thinks that there is a need for a thorough assessment of the program being implemented in the school.

2

Background of the Study The Maysan National High School Canteen was formerly managed by the T.L.E. teachers. The researcher served as one of the assigned managers in the past. Before it was run by the Teachers Cooperative, quality and low cost food

were

being served to students and faculty members as well. The management and operation of the school canteen was overtaken by

the

teachers’

cooperative

following

the

rules

and

regulations set by the Department of Education headed then by Secretary Ricardo Gloria (D.O. no. 55 s. 1996). Just

about

every

important

decision

about

canteen

utilization-whether the manager is certified as competent, hired, receives tenure, is recognized meritorious-depends on someone’s judgment of how well the manager performs. Often, the judgments are informal. When they are formal, they are usually recorded as ratings on a multi-factor manager rating scale.

A

selecting Several

multi-factor the

manager

criteria

which

rating by

the

serve

scale head as

is of

basis

being the in

used

in

cooperative. selecting

a

qualified applicant to manage the canteen are included in the scale. Since the head has the right to choose, subjectivity comes into the selection of canteen manager.

3

then

There is a perceived problem in the operation of the Maysan National High School’s canteen, particularly in the selection

of

manager

and

staff.

The

one

who

is

now

supervising in the canteen operation is not a Home Economics teacher

nor

has

she

finished

a

management

course.

The

process of hiring based on an objective set of standards and qualifications can be manipulated, a recommendation from a number of major cooperative members has greater weight in hiring canteen staff. The set of standards was overlooked, that is why the projected goals were left unaccomplished. On the

other

failure

hand,

on

the

committee

supervision

of

claims

the

said

that

there

is

no

canteen

based

on

it

generated profits. Aside from mismanagement, the need for facilities is of great

concern,

services

which

facilities is

the

are

needed

reason

why

to

provide

customers

quality keep

on

patronizing its products and services. Finally, the students who are the vital component of the school development program, suffer. The canteen, in its mission to nourish the children’s mind and provide quality services

failed

to

accomplish

its

target

goal

which

is

evident in the complaints raised and presented to the board.

4

This dilemma continuous to exist and remains unsolved. The quality and quantity of food served is also affected. This results

in

getting

more

complaints

from

the

canteen’s

clientele. Statement of the Problem The study was conducted to make an assessment of the school canteen which is managed by the Teacher’s Cooperative in Maysan National High School during the School Year 20082009 as perceived by the school personnel, teachers, and students. Specifically,

the

study

attempted

to

answer

the

following questions. 1. How do the student, teacher, and non-teaching personnel respondents

assess

the school canteen in

terms of: 1.1.

Management of Canteen activities

1.2.

Utilization of Facilities

2. What is the status of the school canteen as perceived by the student respondents, the faculty, and the nonteaching personnel in terms of: 2.1

Quality and quantity of food served

2.2

Kinds of services rendered to the customers 5

2.3

Prices of the commodities

3. Is there a correlation between the management of the canteen and each of the following? 3.1

Utilization of canteen facilities

3.2

Quantity and quality of food served

3.3

Kinds of services rendered

3.4

Prices of commodities

4. Is there a significant difference in the assessment of the three groups of respondents in terms of the following: 4.1

Management of canteen activities.

4.2

Utilization of Canteen Facilities

4.3

Quality of food offered

4.4

Kinds of services rendered to the customers

4.5

Prices of commodities and the prices of commodity as sold at the canteen

Significance of the Study This study aimed to determine the status of the school canteen,

particularly

operation

that

should

identifying be

improved.

6

the

aspects

Likewise,

it

in

the

was

the

objective

of

this

study

to

evaluate

the

difficulties

encountered by the students as to the kind of service that they received. Moreover, the research attempted to provide the most appropriate and effective ways in hiring managers who will oversee all matter pertaining to school canteen supervision.

Finally,

opportunities

for

this

reflective

research

thought

and

may

provide

thereby

enhance

professionalism among members of the cooperative, so that they improve efficiency and offer delicious yet affordable food. The results of this study could provide the management of the cooperative with the information about the present status of the school canteen and to let them know that the existing

situation

really

affects

the

totality

of

the

service that they are rendering. The results of the study will also make a management realize the need to objectively solve the problems encountered in the canteen operations. The findings may also serve as guide for canteen managers in the planning, preparation and implementation of their new programs.

The

study

will

provide

some

insights

and

information on how they will manage the canteen for

the

benefit

the

of

the

customers

such

7

as

the

teachers

and

students who are their main clients who must be served and be satisfied. Scope and Delimitation of the Study The study focused on the assessment of the cooperativemanaged canteen as perceived by the school personnel and students of Maysan National High School. The respondents of this

study

consisted

of

the

40

school

personnel

and

80

students from different year levels. This study was limited to

the

assessment

management

of

activities,

the

school

utilization

canteen of

in

terms

facilities,

of

quality

and quantity of food served, kinds of services rendered and prices of the commodities offered. The study was conducted during

the

School

Year

2008-2009.

The

researcher

limited

this assessment to the over all performance of the canteen management, and it did not seek to include solutions on how the canteen will be operated.

8

Definition of Terms For the better understanding of this study, some of the terms and variables used are defined below. Assessment. It refers the observations of the students, the faculty, the non-teaching staff as means of evaluating the

effectiveness

canteen.

It

means

how

the

respondents feel about what they actually experience or see of the situation of the school, particularly in the

management

of

the

activities,

utilization

of

facilities, quality and quantity of food served, kind of services rendered to the consumers and the price of the

commodities

offered

to

the

consumers

in

the

includes

the

canteen. Canteen

Management.

In

this

research,

it

management of the daily routine of the canteen. It is the administration of the direction of the means and objectives operation,

of

the

food

school service

canteen

management,

facilities, and canteen services.

9

which

include physical

Clientele.

In

this

study,

it

refers

to

the

students,

faculty, and non-teaching personnel who regularly eat or dine in the school canteen. Cooperative-Managed Canteen. It refers to a school canteen that

is

operated

and

managed

by

the

teachers’

cooperative under the supervision of its board members and officers. Facilities.

In

this

research,

it

refers

to

the

chairs,

tables, tools, utensils, and other cooking equipment used in food preparation and dining. Food. It refers to the newly cooked, ready-to-eat meals, beverages

and

other

items

bought

in

the

school

canteen. Meal

Management.

It

is

the

efficient

use

of

available

resources in providing meals that are nutritionally adequate,

sanitary,

economical,

and

aesthetically

pleasing to the clients. Kind of Service Rendered to the Client. It is the way the canteen staff provide assistance to the buyers, such as checking the cleanliness and safety of food served.

10

Operation. In this study it refers to the process on how the canteen manager, canteen staff work and perform their

functions

in

the

school

canteen

to

achieve

effective and efficient food production and services Price of Commodities. It means the cost of foods and other commodities offered in the school canteen. Quality

and

Quantity

of

Food

Served.

It

refers

to

the

manner in which space and facilities available in the school canteen are utilized. Quality of Food. This refers to the aspect of food which is describes

or

characterized

in

terms

of

nutrition,

palatability, variety, appearance and the like. School Canteen. In this study, it is the place where the students,

teachers,

non-teaching

staff

take

their

snacks and lunch. Newly cooked food and ready to eat food are served. School Personnel. As used in this study, it refers to the teaching and non-teaching staff of the school.

11

CHAPTER II REVIEW OF THE RELATED LITERATURE AND STUDIES

This researcher

section

presents

reviewed

and

related

found

and

studies

significant

to

which

the

the

present

study. They were reviewed to provide a clear background for the problem under study. The school canteen follows guidelines on operational management set by the Department of Education through DECS Order No. 93, s. 1998, the Revised Implementing Guidelines for

the

Turn-Over

of

the

School

Canteen

Teachers

Cooperative. The teachers’ cooperative shall see to it that none of its members shall use their official time attending to the activities of the canteen and the cooperative. Hence, a cooperative shall hire a fulltime manager to manage and operate the school canteen. The designated Home Economics canteen Teacher shall inspect the quality and handling of food

served,

canteen

sanitation,

use

of

facilities

for

laboratory purpose. The

school

canteen

should

provide

cheap,

sanitary,

nutritious food such as fresh milk, fresh fruits and fresh drinks, boiled root crops, high calorie indigenous recipes and the like. 12

Hired people handling food in the canteen should be required to undergo training for food handlers, obtain a certificate

of

good

health

from

the

municipal

health

department and observe hygiene. Operational

practices

that

will

be

detrimental

and

prejudicial to the welfare of the students, teachers and to the

school

as

a

whole

as

well

as

any

violation

of

the

provision of the Memorandum of Agreement and the operational management guidelines should be considered as ground for the return of the canteen operation to the school. The Catholic Education Commission placed an electronic copy of the Self-Assessment tool in their website. It consists of

a check list to review the current level of

implementation of the Strategy,

an action plan for schools

to identify where more work may need to be done and to plan follow up actions for 2008. Support information clarifies aspects of the Strategy and provides relevant sources of assistance, if required. During Term IV, many schools were busy completing the tool. Principals have been in discussion with their canteen managers

to

see

how

their

healthy

school

canteens

are

progressing. It has been pleasing to hear the comments of

13

many

school

principals

and

canteen

managers

who

have

completed the tool, and the enthusiasm expressed to support healthy canteens has been greatly appreciated. Many schools reported they are now planning for the next term and filling the menu with plenty of GREEN foods. For those schools still looking

to

change

existing

menu

items,

or

have

yet

to

complete the tool, assistance is available. The tool will help the canteen staff to assess their performance services.

to

This

be

able

will

to

guide

the

maintain

or

improve

their

manager

in

deciding

which

meals must be served each day to satisfy the students’ need for nutritious food. The different concepts and findings, as reflected in several studies, revealed the following insights as they are related to the present researcher’s study. 1. Management someone

of

who

the is

canteen

capable,

must

be

qualified

managed and

by

honest

personnel. 2. Adequate facilities maintain the services needed and enhance the efficiency of the canteen workers in doing their job.

14

Management of School Canteen The

following

information

about

literature the

deal

on

the

administration’s

significant

role

in

the

management of a school canteen. Dizon (2000) investigated the management of the school canteens in the district of Dinalupihan, Bataan and their implications to the nutritional needs of pupils. Based on the findings of this study, the following conclusions were drawn: 1. Majority

of

the

canteens

were

managed

individuals.

All

canteen

facilities

and

by

private

equipment

were moderately adequate; 2. Food

procurement

was

supervised

by

outside

paid

helpers; 3. The canteen managers saw to it that the food to be cooked are washed thoroughly; 4. Majority

of

the

canteens

were

implementing

self-

service food serving; and 5. The problems in the operation of the canteens were lack of personnel, lack of time in food preparation,

15

source of water supply and pupils’ preference for junk foods instead of nutritious one. Mendoza (2004) made a study on canteen administration and operation in public elementary schools in the division of Lipa city. The descriptive method of research was used in this research with two sets of questionnaires used to gather the perceptions of the respondents. The highest rating were given for the strategic value where the building is located for canteen teachers, the safety of the foods for sale and for non-canteen teachers, accessibility of the building to pupils and teachers. The lowest ratings given were noted in the

following:

time

schedule

for

recess

of

intermediate

grade pupils and distribution of time allowance for recess, regarding the quality and quantity of foods being served, the highest ratings was on the nutritional value of foods for scale and the lowest rating was on the perception of quantity of fruits vegetables for sale. All the respondents gave the highest ratings to the drive to put up normal size canteen room/building. On the contrary, the lowest ratings were noted in terms of ability to solicit assistance from NGOs and GOs for canteen improvement, and the ability to put up the needed accessories in the canteen.

16

The conclusions made on this study were as follows: canteens in public elementary schools are properly managed, systematically teachers

run

have

implementations,

by

the

staff

different

and

personnel

reactions

particularly

in

on

class

involved,

some

policy

programming,

food

service operations and teachers’ assignment. This conclusion led

to

the

recommendations

that

the

school

heads

should

prepare a workable and viable long range master plan on canteen operations and personnel functions. Similarly, it is suggested that part of the canteen proceeds should also be used for to other school projects. Service assistance of government and non-government organizations should also be tapped and finally, a wider and deeper study should be made in order validate and compare the findings of this study. Manahan’s (1998) work supported the findings of the present work on canteen management. Manahan

(1998)

conducted

a

research

on

the

canteen

management of VALENZUELA NATIONAL HIGH SCHOOL. The aim of this

study

wa

to

make

a

system

analysis

of

the

canteen

management of the said school. The results revealed efficient

canteen

management

is

necessary

in

order

that to

provide food of lowest cost and highest nutritive value. Common problems met in the management of the canteen were as 17

follows: lack of space to accommodate the students; helper chores were given to the canteen teacher in-charge of the task

to

manage

the

canteen;

lack

of

full

time

canteen

manager; the time allotted for cooking is so limited, the food being prepared are not enough for the consumers and finally, the buyers do not have plenty of choices of food. Possible

solutions

were

provided

to

lessen

or

totally

eliminate the existing problems such as: expansion of school facilities; utensils,

addition

of

installation

more of

tables

deep

and

well

chairs,

and

cooking

better

water

connection, hiring of more helpers, having a dialogue with the consigners to asses the quality and quantity of services should

they be

render

free

from

and

finally,

teaching

the

loads

canteen

to

the

teachers

enable

her

to

supervise the helpers in food preparation. In countries like the UNITED STATES and other Asian countries, canteen operations and management are considered one of the services offered by the school, and thus become part of the school administrators’ tasks and part of daily operations.

In

fact

most

of

these

schools

already

have

handbooks on how to properly maintain and operate a canteen. Canteen

management

is

also

considered

18

not

just

a

school

function but also a full time job that needs formal training and that many universities offer such courses. In

2000,

SINDARATANA

studied

PORN

the

canteen

management of YUDARAS WITTAYALAI SCHOOL IN MAI to determine how well the school canteen was managed in accordance with the regulations given by the canteen regulation board. Her study

involved

170

respondents

from

the

lower

and

upper

secondary education levels and 130 teachers. Results showed that

physically,

appropriate with

regard

the

settings; to

food

canteen food

was

prices

quantity;

clean were

dishes

and

neat

appropriately and

utensils

with set were

cleaned, and tables and chairs in the canteen were in good condition and being maintained regularly. Academically, the canteen

billboard

helped

students

to

have

knowledge

of

nutrition with practical application. Nutrition information about meals prepared were posted in the board, along with other similarly nutritious meals. Also, the canteen board, detailing its regulations. showed steps of canteen services. In addition,

its frame of opening at 6:30 a.m. and closing

at 4:00 p.m. was established for the needs of the students, serving breakfast for those who have early classes and late snack for those who will travel home.

19

a

In

related

WATWERUWAN

study,

SCHOOL

LUNCH

(2000)

WONGKHUM

(found

PROGRAM

evaluated

in

the

the

Saraphi

district in CHIANG MAI PROVINCE). The purpose of the study was to evaluate the lunch programs implemented by the school administrator

during

included

students,

evaluated

296

whether

the

the

academic parents

lunch

year

and

1999.

Respondents

teachers.

program

The

management

study

aims

of

students having good health with good hygienic habit and saving

attitudes,

were

achieved

and

realized.

Evaluation

results revealed conserving context, input processes, and product indicated in the performance in all aspects. Details of

the

performance

teachers

understand

hygienic

habits;

include: the

2)

1)

aim

of

personnel,

students, the

program

budget

and

adequate. 3) on duty teacher gives or helps 4)

serving

clean

food

with

parents

proper

and

and

develop

materials

are

hand out lunch;

nutrition.

5)

and

students are requested to clean dishes and put dishes in place. The study concluded that the lunch program was able to

reach

or

achieve

its

aims

for

the

program

that

is

students with good health and hygienic habit who knew how to save. Both

SINDARATANA

PORN

(2000)

and

WONG

KHUM

(2000)

studied whether their respective school were managing the 20

canteen according to the standards set by the schools board. The assumption here is that the canteen is operated

and

maintained

the

by

the

school,

meaning

everyone

from

purchasing officer to the cook and food servers are employed by the school. According to RAY, et.al. (2001) auxiliary services in school like the operation of school canteens, provide the school

administrators

and

canteen

teachers

with

the

most

severe day-to-day problems. While school canteen services are

not

directly

related

to

teaching-learning

situation,

their absence makes it impossible for the school to perform its primary function. Canteen operation is very significant to the efficient management. In view of this, considerable planning effort, more specifically in giving assignment to teachers, must be given consideration in the total operation of the school system. Realizing that the hungry child has a severe learning independence and that for many children a balance meal is the most important factor that can influence their mental ability. Utilization of School Canteen Facilities DE GUZMAN (1992) cited that another important component of the food service system is the physical facilities which

21

include

equipment

like

the

machinery,

furnishings

and

supplies which are used in the production of service meals in the school canteens. The kind and number of equipment to be purchased for food services should not be determined by rule of thumb but rather by the operation and needs. The ST. LOUIS BOARD OF EDUCATION (1999) in TASMANIA has issued a resolution stating the involvement of head teachers in canteen operations. The resolution states that the head teachers must be involved in the dining room supervision during

the

periods

of

meal

service,

custodial

activities

relating to the cleanliness of the dinning areas of canteen teachers and other canteen personnel. One of the writers made a comment on the role of the school administration and teachers in canteen management. Quality and Quantity of Food Served The children

school by

canteen

making

it

should

be

possible

established for

to

children

benefit to

buy

nutritious and healthy food at competitive prices, through providing a variety of food and dishes and charging prices which

allow

moderate

profits.

It

is

imperative

that

the

principals, ensure the practice of serving the right kind of food for the students. A canteen policy which has this as

22

basis would be valuable as they encourage those in control of providing food to reduce health risks from poor nutrition is about having knowledge and skills, making healthy food choices,

having

healthy

attitudes

towards

food,

having

access to healthy food choices and balance nutrition (the school canteen handbook, 1999). The members of the school community may need to become aware of the connection between nutrition and health as well as

the

healthy

food

choices. Awareness can be achieved in a variety of

ways

using

role

of

the

appropriate

canteen

physical

in

and

providing

human

resources

from

the

wider school community. These can be done by finding out what

is

already

happening,

building

awareness,

forming

a

work party and finding out what people think. School canteen makes an important contribution to the education and being of the students and school communities they serve. Their responsibility is to provide nutritious food to students as part of their development as healthy individuals.

The

ideal

school

canteen

provides

a

wide

variety of appetizing, nutritious food at reasonable prices; different

food

preparations

23

method

including

grilling,

steaming, stir frying as well as fresh food, (schools policy handbook, January 1998) According

to

(2004)

MEDRANA

in

her

article,

school

canteens have always been an integral part of any wellestablish educational institution. But the school canteen or cafeteria is different from a commercial outfit that is also subjected

to

government

commercial

canteens

and

sanitary

controls.

restaurants

are

Whereas

established

for

profit as the main object, a school canteen is set-up mainly to

benefit

the

students

while

offering

them

decent

yet

affordable fare. The school canteen should also serve as the showcase of skills and knowledge learned in the classroom about food and nutrition.

It

can

also

provide

an

avenue

for

parental

involvement in the school by using volunteer workers in the school. It is the duty of the school and parents to educate students about nutrition. The school canteen as part of the school

community,

is

in

a

vantage

position

to

make

a

positive contribution to student health. The school canteen should encourage the students to buy nutritious should

and

prevent

healthy the

foods

school

at

affordable

children

24

from

prices.

staying

off

They the

school

campus

during

recess

time

and

lunch

break.

Well

prepared and clean food are vital feature of an efficiently run school canteen. It should also prepare food that is both appealing and nutritious for the students. Facilities of the school are considered as one of the variables

investigated

in

this

study

and

the

literature

below give insights on this matter. Kinds of Services Rendered Recalled program

was

by

MORPHET

since

(1994),

then

a

the

major

school division

food

service

of

school

operations. It was estimated that the gross expenditures for the

school

lunch

program

was

approximately

one

billion

dollars during the year 1956-1957. Fifty percent or more of the

public

elementary

and

secondary

school

pupils

were

served some type of lunch or food supplement in that year. Quality of Service Effectiveness of the cafeteria management is not only reflected by the quality of food served but also by quality

of

services

rendered

which

are

characterized

the as

courteous, friendly, fair, democratic, sanitary and speedy. There are thousands of food service programs that are

25

drab and monotonous which turn the kids off because they are not planned to respond to the needs of the children. To be in competition with the array of foods available to kids both in and out of schools, service is the key. The selling point

in

attitude,

most

food

environment

service and

programs

charisma.

is

service,

Greater

the

emphasis

on

service will produce higher participation, which will permit greater efficiency of the canteen operation. With limited resources

and

inflation,

the

only

choice

service leader is to find ways to use

for

the

food

technology to free

manpower details, and allow them to concentrate in planning and

service,

anticipating handling

highest future

complaints

ethical

needs of

of

relations

customers

students,

with

student,

serving

interest,

handling

request

and

positive public relations. (Crucillo: 1963). Courteous and Friendly Service If service is rendered it should have quality, must prove to be pleasant and efficient to the patron (Augustin: 1980). A successful operation, depends on courtesy, friendly and democratic attitudes (Crucilo: 1963). Agreeing, Lattin (1979) stated that for a successful beverage operation warfel is vital. He said that there is no

26

good

operation

without

good

environment,

good

food

and

friendly service. In

this

regard,

an

extensive

cooperative

study

of

school lunch policies and standards was done. This was made by

school

lunch

supervisor, education

specialists,

classroom members,

principals,

teachers, university

superintendent,

state

department

professors

and

of

others

interested in the programs. Price of Commodities The right product at the right price is an important combination.

Few

children

would

consider

nutrition

to

be

more important than price, especially if there is a large price

difference

between

the

nutritious

and

the

less

nutritious food. Children will look for something to fill them up at the cheapest price. They will also consider how much change they will have for “extras”. When there is a new food to be served, the price should be based not only on what is likely to be appealing but also on what one can realistically

charge.

If

the

price

appears

to

be

high,

consider same variations which may bring the price back to a reasonable level.

27

Manufactured items like fruit juices provide proportion of canteen sales, the canteen should change the recommended price for these items. Some canteens opt to increase the price

of

their

unhealthier

items

to

help

subsidize

and

therefore reduce the prices of their healthier items. A fair price for make up item, such as sandwich, should take into account the cost of the ingredients and the cost of paid labor. A make up of approximately 25 percent of the original price. (The School Handbook 1999) Conceptual Framework Operations in any organization are always reflective of their management skills demonstrated by the manager. The standard of performance, work rate, and application must be highly visible to attain positive results and highest approval. Figure 1. The Research Conceptual Framework

28

Following this paradigm, examples are presented that illustrate

proposed

activities

which

will

help

yield

positive results. This plan shows a detailed procedure that will be of help to the researcher. Since administrators are paid to make major decisions, competencies and skills of manager

to

supervise

is

needed.

Clear

guidelines

in

the

hiring of staff must be present to allow the manager to accomplish required

of

their them.

task

so

Lastly,

they

can

school

provide

canteen

the

services

managers

should

know how to maximize the use of canteen equipment for overall client satisfaction.

The results from among these attempts would be a more systematic ways of hiring, improved canteen service, proper utilization of canteen equipment, a more productive human force and an updated techniques in food handling.

29

Research Framework Based on the foregoing discussion of related literature and studies, this study utilized paradigm below: Figure 2.

Research Framework

Independent Variables

Dependent Variables

Area of Assessment Management Skills of the canteen Officials

Level of Performance Of Teacher’s Cooperative-Managed

Education of canteen staff

Canteen

Adequacy of Facilities Services rendered

Assumptions There

are

certain

qualifications

that

one

should

possess before he can be a manager. There are also required trainings,

seminars

for

the

staff

that

will

make

their

service more efficient. Lastly, there are needed facilities that a canteen should acquire before they can serve better.

30

Hypothesis of the Study In the light of the foregoing research paradigm and problem statements, this research will test these hypotheses. 1.

There is no significant relationship between the management of the school canteen and the utilization of the facilities therewith.

2.

There is no significant relationship between the management of the school canteen and the quality and quantity of food served.

3.

There is no significant relationship between the management and the kind of service offered at the canteen.

4.

There is no significant relationship between the quality and quantity of food and the price of commodities sold at the canteen.

5.

There is no significant difference between the assessment of the students, faculty and non-teaching personnel.

31

32

Definition of Terms For the better understanding of this study, some of the terms and variables are defined below: School Canteen - refers to one of the ancillary services in

the

school

system

to

sells

food

items

to

the

pupils/students and serves as a support mechanism in the effort to eliminate malnutrition concerns of the school. Cooperative-Managed Canteen – refers to a school canteen that is operated and managed by the teacher’s cooperative under the supervision of its board members and officers. Management – the act or art of managing, conducting or supervising of something as in business. Canteen – also known as cafeteria, a restaurant in which customers serve themselves or are served at a counter and take the food to eat. Food – is any substance organic or inorganic when ingested or

eaten

nourishes

the

body

building

and

repairing

tissues, supplying heat and energy and regulating body processes.

33

Meal Management – the efficient use of available resources in

providing

meals

that

are

nutritionally

adequate,

sanitary, economical, and aesthetically pleasing to the client. –

Clientele

customers

who

eat

or

dine

regularly,

specifically the persons served by the canteen. Facility – physical equipments, materials or instruments which will be needed for use in performing a job that is to be done. Adequacy

of

Facilities

capacity

of

facilities

and and

Equipment equipment

–

refers to

to

the

satisfy

the

client’s needs. Quality of Food – this refers to the aspect of food which describes

or

characterize

in

terms

of

nutrition,

palatability, variety appearance and the like. Quality of service – This refers to the manner of service employed

by

the

cafeteria

personality of the server.

34

personnel

reflecting

the

CHAPTER III Method and Procedures

This chapter shows the methods and techniques of the study, the population and samples, the research instrument, the

data

gathering

procedure

and

processing

and

the

method

and

statistical treatment of data.

A. Research Design

The gathered

researcher information

questionnaire

as

more

to

time

an

used

the

descriptive

through

the

use

of

instrument,

to

give

the

provide

their

answers

a

survey

respondents freely

and

independently. The descriptive method was used to asses the operations Maysan

and

National

conducted

with

policies High the

involved

School

in

Canteen.

approval

of

the

the This

management research

clientele

on

of was the

services rendered by the school canteen staff. It gathered the data on the observations of the respondents about how the management handles the daily operations and how they want

it

to

be

efficient

and

maintained

continue to uphold its mission and vision.

32

so

that

they

B. Research Locale The Maysan National High School canteen has been run by

Maysan

Teacher’s

Cooperative

for

several

years.

Ever

since the carried burden to make sure of the nourishment of the students while they are in the school campus. This was the

first

and

ultimate

concern

of

the

school

canteen.

Hiring a competent manager to supervise the operation was made to ensure that teachers may not neglect and leave their classes especially during time of recess time. Today, while the school canteen has almost reached its goal to serve and profit a lot, the researcher decided to conduct this

study

canteen

as

to far

determine as

how

the

management

clientele

perceive

the

canteen

services

are

includes

the

and

concerned including their total well being. C. Samples and Sampling Techniques The

target

population

of

the

study

students from all year levels, the members of the faculty, and non-teaching personnel. To maintain the adequacy and balance of the results of this study, the researcher used the stratified random sampling technique. An equal number of

respondents

were

taken

from

population.

33

each

stratum

of

the

The table below shows population and the sample sizes in the study. Table

1

Population and Samples of the Study

Population Number of Samples First Year Second Year Third Year Fourth Year

20

603

20

561

20

443

20

549

Faculty Members

72

20

Non-Teaching Personnel

20

20

Total

2248

120

D. Research Instrument The researcher formulated the necessary items of the instrument (Appendix: 71) to measure the variables in the study. A Likert Scale type of questionnaire was designed to determine

the

respondent’s

extent

of

agreement

to

the

statement. Four areas of assessment were set, and at least 28 questions were prepared. The researcher then consulted

34

her adviser for the revision of the questionnaire for more than three days. The researcher adapted the set of questions from other studies

which

are

similar

to

her

study.

A

Table

of

Specifications was prepared to guide the researcher in the preparation

of

the

questions.

The

first

draft

of

the

questionnaire was submitted to the researcher’s adviser for comments and suggestions. Few changes were made. Some items were paraphrased and others were reworded. The revised form was

then

pretested

administration.

The

adapted

the

from

among

the

criterion study

canteen

used of

in

staff

validation

MENDOZA:2004

and was

(Canteen

Administration and Operation in Public Elementary School in the Division of Lipa City.) All answers were confirmatory, hence,

the

research

instrument

was

valid.

Finally,

the

questionnaire was ready for distribution. Items on the perceptions of the respondents were rated along a 5 point scale ranging from a high of 5 (Always) to a low of 1 (Never). The

legend

below

was

used

to

help

the

answer the questionnaire. 1.00 – 1.49 = Never 2.50 – 3.49 = Sometimes

1.50 – 2.49 = Seldom 3.50 – 4.49 = Often 4.50 – 5.00 = Always

35

respondents

E. Data Gathering Procedure Having secured the permission of the School Principal and

with

the

cooperation

of

the

selected

students

from

Maysan National High School, the researcher was able to collect the data. With the help of the school’s Registrar, the researcher determined the number of samples to whom the questionnaire was administered. The faculty members were also considerate in helping the researcher finish the data collection and so they also answered the given questionnaire. Two days were spent in gathering all the necessary data. F. Data Processing And Statistical Treatment The

results

were

analyzed

to

determine

the

observations of the respondents. After the data collection the researcher encoded the data on Microsoft Excel. Then, the

researcher

using

SPSS.

applied

appropriate

Afterwards,

the

statistical

researcher

analysis

classified,

analyzed, interpreted and presented the findings in form of table. The

following

statistical

techniques

were

used

in

analyzing the data: mean level of each variable assessed, F-test to determine the significance of the differences in

36

the variables being assessed, Pearson R product moment of correlation

to

determine

the

nature

relationship between paired variables.

37

and

extent

of

the

Chapter IV PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter focuses on the over-all assessment of the school canteen operation of Maysan National High School in terms

of

quality

management,

and

quantity

utilization of

food

of

school

served,

facilities,

kinds

of

services

available for customers, and prices of commodities. The researcher hypothesized that there is a significant relationship between the following pairs of variables: 1.) the management and the utilization of canteen facilities, 2.) the management and the quality and quantity of

food

served at the school canteen, 3.) the management and the kinds of services rendered to customers, the management and the prices of the commodities available for the customers, and 5.) the quality and quantity of food served and the price of commodities. To

statistically

Correlation

Coefficient

prove was

this

computed.

claim, In

this

researcher adopted a significance level of 0.05.

38

the

Pearson

study,

the

Problem 1. How do the student, teacher, and non-teaching personnel respondents assess the school canteen in terms of: 1.1 Management of School Canteen Activities Table 2 presents the respondents’ observation on the effectiveness of the school canteen management. Table 2 Weighted Mean (Xw) on the Assessment of the Management of the School Canteen Students Faculty

Non-

Overall

Teaching

Mean

Personnel 1. The management and planning of the canteen's staff are perceived to be effective and successful 2. Canteen management is committed to the promotion of healthy food in schools 3. The Canteen manager and staff are informed and aware of the canteen policy, as ordered by the Department of Education 4. Canteen staff are aware and have access to the information about the status of the canteen, Thus, the management practices transparency and honesty 5. Canteen staff informed of relevant school activities such as school events, functions, and other school programs 6. Canteen staff have the opportunity to receive training for professional development Xx Legend:

The

2.06

1.85

2.30

2.05

2.76

1.95

2.10

2.52

2.29

3.20

3.20

2.54

3.06

3.05

3.00

3.05

2.04

1.95

2.25

2.06

2.55

1.95

2.25

2.40

2.46

2.33

2.52

2.44

4.50–5.00=Always 3.50–4.49=Often 2.50–3.49=Sometimes 1.50–2.49=Seldom 1.00–1.49=Never

management

of

the

school

canteen

activities

was

given an overall rating of 2.44 (in a scale of 1 to 5) by

39

the respondents, which is interpreted as seldom. This means that the respondents are seldom satisfied of the management of the school canteen activities. The student respondents gave the highest rating for the awareness of the school canteen staff of the information about

the

status

“sometimes”.

This

of

the

means

school

that

the

canteen student

(Xw

=

3.06),

respondents

are

sometimes satisfied with the way canteen staff managed the school canteen. On the other hand, the lowest mean value was obtained for item # 5 i.e. awareness of the canteen staff regarding

the

relevant

activities

of

the

school

events,

functions, and other school programs (X = 2.04). The teacher respondents gave the highest rating for the item (#3) pertaining to the awareness of the canteen staff about

the

by

the

Department of Education (X = 3.20). This means that

the

teacher

information

respondents

on

the

perceived

policies

this

prescribed

item

to

be

observed

sometimes. The lowest mean value (X = 1.85) was obtained for the

item

#1

i.e.

the

management

and

planning

of

school

canteen’s staff is perceived to be effective and successful. This mean value is interpreted as “seldom”

40

The non-teaching personnel gave the highest mean for the item (#3) on the management being informed of canteen policies as ordered by DepEd. The lowest mean rating was for the

third

item:

canteen

management

is

committed

to

the

promotion of health food in school (X = 2.10). Overall the mean obtained from the student respondents on their perception about the status of the management of school canteen was 2.46 interpreted as “seldom”. Similarly the teacher respondents gave ratings with a mean of 2.33, likewise interpreted as “seldom”. On the other hand the mean value

obtained

personnel these

mean

was

on

the

2.52,

values,

perception

interpreted apparently

as

the

of

the

non-teaching

“sometimes”. non-teaching

Ranking personnel

gave a better perception of the management of the canteen compared with the faculty and the student respondents. With respect to the over all mean value of the three groups of respondents, the result was 2.44, interpreted as “seldom”. This means that the perception of the respondents on

the

effective

management

effective

management

of

the

school canteen activities only “seldom” happened. According to MANAHAN (1988), the management of school canteen activities should be analyzed in order to make some necessary improvement to the school canteen.

41

1.2 Utilization of School Canteen Facilities Weight means given by the respondents on this variable are presented in Table 3. As observed, respondents rated as “seldom”, (X = 2.30) that the school canteen facilities were properly utilized or maximized. Apparently, such findings reflect little importance given to equipment and facilities by canteen personnel. Table 3 Weighted Means (Xw)on the Assessment of Utilization of School Canteen Facilities NonStudents

Faculty

Teaching Personnel

1. Arrange chairs and tables to attain comfort and pleasant atmosphere of the canteen 2. Provide appropriate places for cooking, washing, storage of utensils and display of food for sale 3. Has enough space to accommodate the diners 4. The equipment and working areas are arranged efficiently to save time and effort 5. Enough Spoon and fork, etc. are ready for use 6. Discard worn out materials or equipment to utilize the space for canteen work activities XX Legend:

Overall Mean

2.04

1.95

2.20

2.05

2.79

2.75

2.70

2.77

2.04

1.95

2.10

2.03

2.31

2.30

2.35

2.32

2.04

1.95

2.10

2.03

2.68

2.55

2.60

2.64

2.32

2.24

2.34

2.30

4.50–5.00=Always 3.50–4.49=Often 2.50–3.49=Sometimes 1.50–2.49=Seldom 1.00–1.49=Never

42

The highest mean obtained from the perception of the student

respondents

was

for

the

item

i.e.

the

canteen

provides appropriate place for cooking, washing, storage of utensils and display of food for sale (X = 2.79), which is interpreted as “sometimes”. The lowest mean values computed were on the following two items: (3 and 5) enough space to accommodate the diners and spoon and; fork are ready for use and enough in number which received weighted means of (X = 2.04) each interpreted as “seldom”. The highest mean obtained from the teacher respondents was

2.75,

for

item

2:

provide

appropriate

places

for

cooking, washing, storage of food and display of food for sale,

and

following: comfort

the

lowest

item

1:

and

pleasant

mean

arrange

value chairs

atmosphere

of

computed

was

and

tables

to

the

canteen,

on

the

attain item

3:

enough space to accommodate the diners, item 5: enough spoon and fork, etc. are ready for use. On the perception of the non-teaching personnel, the highest

mean

value

was

2.70,

for

the

item

Provide

appropriate places for cooking, washing, storage of utensils and display of food for sale, and the lowest mean values were on item 3: has enough space to accommodate the diners, and item 5: spoon and fork, etc. are ready for use.

43

In terms of the overall perception on the utilization of the canteen facilities, the highest mean was obtained for the second item: (X = 2.77) which means that sometimes the canteen provides

appropriate places for cooking, washing,

storage of utensils and display of food for sale. The lowest mean was 2.03, obtained from the items 3 and 5.which means that

the

canteen

seldom

has

enough

space

to

accommodate

diners and likewise seldom has enough spoons and forks ready for use. Overall assessment of the utilization of the canteen facilities

by

the

student

respondents

was

2.32,

by

the

faculty respondents 2.24, and by the non-teaching personnel 2.34. Therefore the over all mean derived from the three groups of respondents was 2.3, interpreted as “seldom”. Facilities

and

equipment

help

the

canteen

staff

to

prepare food, and render service to the customers properly and with ease. A Well managed school canteen is expected to utilize all the present canteen facilities properly. Lack

of

equipment

posed

as

a

problem

among

school

canteens (Augustin, 1980). Furthermore, productivity which refers to increased workers efficiency, minimized labor and time as well as simplified operations, is reflected by the extent of proper utilization of school canteen facilities.

44

Problem 2. What is the status of the school canteen as perceived by the student respondents, faculty, and nonteaching personnel in terms of:

2.1 Quality and Quantity of Food Served

Table 4 shows the mean values obtained for the items on quality and quantity of food served. Table 4 Weighted Mean (Xw)on the Quality and Quantity of Food Served As Perceived by the Respondents NonTeaching Students 1. The canteen promotes and sells healthy choices of food with nutritional value 2. Sells appropriate amount of foods that can sustain the needs of the students 3. Serves foods that are fresh, newly cooked or prepared 4. The canteen has a registered food safety and hygiene plan that is regularly audited and followed by the canteen staff 5. Canteen staff members undertake food safety training to ensure the quality offered and maintain food safety

Legend:

Faculty Personnel

Overall Mean

2.04

1.95

2.25

2.06

3.05

3.15

3.20

3.09

2.04

1.95

2.15

2.04

3.08

3.05

3.00

3.06

2.04

1.95

2.25

2.06

4.50 – 5.00 = Always 2.50 – 3.49 = Sometimes 1.00 – 1.49 = Never

3.50 – 4.49 = Often 1.50 – 2.49 = Seldom

Based on the assessment of the student respondents the highest mean value obtained was for item 4: the canteen has

45

a registered food safety and hygiene plan that is regularly audited

and

followed

by

the

canteen

staff

(X

=

3.08),

interpreted as “sometimes” and the lowest mean values were obtained for items 1 and 5. 1.) the canteen serves food that are fresh, newly cooked or prepared, and 5.)canteen staff members undertake food safety training to ensure quality and maintain food safety,(X = 2.04) interpreted as “seldom”. On highest

the

perception

of

mean

gained

for

was

the

teacher

item

2:

respondents

the

canteen

the sells

appropriate amount of foods that can sustain the needs of the students, (X = 3.15), interpreted as sometimes, and the lowest mean values ((X = 1.95) were for the items 1, 3, and 5, interpreted as “seldom”. The highest mean value on the assessment of the nonteaching personnel was also obtained for the second item: the

canteen

sustain

the

sells needs

appropriate of

the

amount

students,

(X

of =

foods

that

can

and

the

3.20),

lowest mean value computed was on the third item: serves foods that are fresh, newly cooked or prepared, (X = 2.15). Overall mean obtained on the assessment of quality and quantity of food served according to groups was as follows: by

the

student

respondents

was

(X

=

2.45),

by

faculty

respondents was (X = 2.41), by non-teaching personnel was (X

46

=

2.57).

The

overall

mean

obtained

was

(X

=

2.48),

interpreted as “seldom”. The findings indicate that the canteen management should be careful that they serve quality foods which affect the success of canteen operation. Efficient and effective implementation by the management of the set goals of food service is greatly affected by the quality of food (Zamora:1982).

2.2 Kinds of Services Rendered to the Customers Table 5 shows the means of the respondent’s assessment of

the

kinds

of

services

they

receive

from

the

school

canteen. Table 5 Weighted Means (Xw)on the Kinds of Services Rendered to the Customers As Perceived by the Respondents

1.

2.

3.

4.

5.

Kinds of Services Rendered to the Customers Maintains safety and uses good quality equipment and facilities Provides ventilation and lighting facilities to make the diners comfortable Establishes a harmonious and friendly relationship with customers Payments are properly and accurately changed and counted Entertains suggestions and easily manages complaints

Legend:

NonOverall Teaching Mean Personnel

Students

Faculty

2.10

2.25

2.15

2.17

2.04

2.90

2.25

2.40

2.42

2.15

2.35

2.31

2.04

2.90

2.20

2.38

2.31

2.30

2.35

2.32

4.50 – 5.00 = Always 3.50 – 4.49 = Often 2.50 – 3.49 = Sometimes 1.50 – 2.49 = Seldom 1.00 – 1.49 = Never

47

The highest mean value on the perception of the student respondents was 2.42, obtained for the item: the canteen establishes

a

harmonious

customers,

and

the

and

lowest

friendly

mean

value

relationship was

2.04

with

for

the

following items: 2.) the canteen provides ventilation and lighting facilities to make the diners comfortable, and 4.) payments are properly and accurately changed and counted. From

the

perception

of

teacher

respondents

on

this

variable, the highest mean value acquired was 2.90, this was for the following two items also: 1.) the canteen provides ventilation

and

lighting

facilities

to

make

the

diners

comfortable, and 2.) payments are properly and accurately changed and counted. It signifies that the faculty members are a little more positive on their observation with regard to

the

services

of

the

school

canteen.

The

researcher

expected this result because majority of the faculty members are also members of the cooperative who own and manage the school canteen. In terms of services, most of the students compared

how

they

are

treated

and

how

the

teachers

are

served by the canteen staff. According to them as students, they

don’t

feel

that

special

service

that

the

teachers

enjoy. As to the perception of the non-teaching personnel the

48

highest mean value obtained was 2.35, for the item: canteen

staff

establish

a

harmonious

and

the

friendly

relationship with customers. The lowest mean value computed was 2.15, for the item: the canteen maintains safety and good quality equipment and facilities. The highest mean value obtained from the three groups of respondents was 2.50 from the faculty, followed by 2.26 from the non-teaching personnel, and the lowest mean value was 2.18 from the student respondents. Table

5

shows

that

the

three

groups

of

respondents

perceived the extent of services rendered as “seldom”, (X = 2.31). The canteen management should review and upgrade the services available at the canteen. It is important that the customers get what they need in return for their payments. Should

the

canteen

fail

to

render

good

service,

the

customers’ satisfaction also declines. According

to

Lattin

(1979),

no

operation

would

be

successful without good environment and friendly service. This is the selling point in any service program which means thoughtful complaints

personalized and

service,

anticipating

the

prompt future

handling needs

customers. Improvement can be done along these areas.

49

of

of the

2.3 Price of Commodities Table

6

shows

the

computed

mean

values

on

the

respondents’ perceptions on this variable to determine the status

of

the

school

canteen.

As

to

the

perceived

appropriateness of the prices of the food, it is revealed in Table 6 that this is “seldom” done, (X = 2.23). Table 6 Weighted Mean (Xw)on the Prices of Commodities As Perceived by the Respondents NonStudents

Faculty

Teaching Personnel

1. Healthy canteen choices are sold at competitive prices 2. Sells food at affordable prices 3. Provides cheap but nutritious foods for snacks and lunch supplements 4. Offers cost saving meals to the customers like in value or combo meals 5. Variation in prices of foods depends on quality and quantity

Legend:

Overall Mean

2.01

2.15

1.85

2.01

2.69

2.55

2.60

2.65

2.04

1.90

2.35

2.07

2.40

2.25

2.35

2.37

2.04

1.90

2.30

2.06

4.50 – 5.00 = Always 2.50 – 3.49 = Sometimes 1.00 – 1.49 = Never

50

3.50 – 4.49 = Often 1.50 – 2.49 = Seldom

The highest mean value from the student respondents was for item No. 2 Sells food at affordable prices with a mean of 2.69 interpreted as “sometimes”, while the lowest mean value from this group was on item No. 1.) Healthy canteen choices

are

sold

at

competitive

prices,

(X

=

2.01),

interpreted as “seldom”.

On the other hand the highest mean value obtained from the faculty respondents was on item no. 2.) Sells food at affordable prices, (X = 2.55), while the lowest mean of 1.90 was for items no. 3 and 5. 3.) provides cheap but nutritious foods for snacks and lunch supplements, 5.) variation in prices of foods depends on its quality and quantity.

Meanwhile

on

the

perception

of

the

non-teaching

personnel respondents, the highest rating obtained was item No. 2.) Sells food at affordable price, (X = 2.60), and the lowest rating was for item Nos. 3 and 4. 1.)Provides cheap but

nutritious

foods

for

snacks

and

lunch

supplements,

2.)Variation in prices of foods depends on its quality and quantity), (X = 2.35).

51

For the students the item with the highest rating was for No. 2. Sells food at affordable price, (X =2.65), while the item with the lowest rating was No. 1.)Healthy canteen choices are sold at competitive prices, X = 2.01. Among the three groups of respondents, the highest mean was on the perception of the non-teaching personnel (X = 2.29), the second was from the perception of the student respondents (X = 2.24), and the lowest mean among all was from the faculty respondents (X = 2.15). The overall mean rating

from the three groups of respondents was 2.23 or

“seldom”. The manager’s role in food costing is important. If the manager decides to set a high cost of a particular meal, this will also cause in a higher price of the commodity. But it does not mean that to lower the price is to lower the quantity of food. If the price of the food will remain at this

state,

students

will

no

longer

visit

the

canteen

instead they will bring their own snacks bought outside the school, or will bring cooked food from their home.

52

Problem # 3. Is there a correlation between the management of the canteen and each of the following variables:

3.1 Utilization of canteen facilities It between

appears the

that

there

management

of

is the

a

negative

school

relationship

canteen

and

the

utilization of the canteen facilities, but the Pearson R coefficient of -0.034 is not significant at 0.05 level, 2 – tailed

test.

The

result

reveals

that

there

is

a

slight

negative relationship between the two variables, Therefore the

null

significant

hypothesis

is

relationship

accepted, between

that

the

there

management

is and

no the

utilization of school canteen facilities. Table 7 Correlation Coefficients Management of School Canteen and Utilization of the Canteen Facilities

Management of School Canteen

Pearson Correlation

Management of School Canteen

Utilization of Canteen Facilities

1

-.034

Sig. (2-tailed)

Utilization of Canteen Facilities

.711

Pearson Correlation

-.034

Sig. (2-tailed)

1

.711

The result implies that the relationship of the two variables is not significant since the probability value is 53

greater

than

.05.

canteen

staff

to

The

Management

properly

use

should

and

encourage

maximize

all

of

the the

available facilities they have. The management is capable and can afford to buy another set of facilities for food preparation and other uses, but this does not mean they are acquired for use or display purposes only. Good maintenance and proper utilization may add another year for the facilities to remain functional for everyday use.

3.2

Quantity and quality of food served The

Pearson

correlation

coefficient

obtained

between

the canteen management and the quality and quantity of food served was 0.064 at the probability level 0.485. Table 8 Pearson Correlation Coefficient Management of School Canteen and Quality and Quantity of Food Served

Management of School Canteen Quality and Quantity of Food Serve

Pearson Correlation Sig. (2-tailed) Pearson Correlation Sig. (2-tailed)

54

Management of School Canteen

Quality and Quantity of Food Served

1

.064 .485

.064 .485

1

This findings means that no significant relationship exists between the management of the canteen and the quality and quantity of food served. The correlation coefficient is not

significant

at

0.05

level.

There

is

only

slight

insignificant relationship. The result of this assessment should not be ignored by the canteen manager, it is very alarming that the canteen earns much everyday but could not give the exact or right nutritional value for the food they sell to the customers especially to the students. 3.3 Kinds of Services Rendered to Customers

There

is

a

low

negative

relationship

between

the

management of the School Canteen, and the services rendered customers. The result only implies that the reason why the services

fail

to

satisfy

the

needs

of

the

customers

is

because of the management style and the lack of skills of the manager who supervises the canteen daily operation. Line up of food, quality of service, and good customer relation should be established by the canteen staff, not only for the benefit

of

the

teachers

but

also

for

the

students

who

comprise the bigger population of customers. If the students

55

are not served better and they know it, they will no longer patronize their

the

canteen’s

allowance

and

products,

buy

their

instead

snack

they

later

will

after

keep their

classes. Table 9 Pearson Correlation Coefficients Management of the School Canteen and The Kinds of Services Rendered to Customers Management Kinds of of Services School Rendered to Canteen Customers Management of Pearson 1 .149 School Canteen Correlation Sig. (2-tailed) .104 Kinds of Services Rendered to Customers

Pearson Correlation Sig. (2-tailed)

.149

1

.104

As shown on Table 19 there is a negative relationship between the management of the School Canteen, as the result of

the

assessment

for

the

area

of

management

and

the

services available for customers are concern to goes also negative. The result only implies that the reason why the services

fail

to

satisfy

the

need

of

the

customers

is

because of the management style and skills of the manager who supervises the canteen daily operation.

56

3.4 Price of Commodities In order to determine whether there exists significant relationship between Management and the Price of Commodities the data were subjected to correlation. Table 10 Pearson Correlation Coefficients Management of School Canteen And Price of Commodities Management of Price School of Canteen Commodities Management of Pearson Correlation 1 .882 School Canteen Sig. (2-tailed) .375 Price of Commodities

Pearson Correlation Sig. (2-tailed)

.882 .375

1

It was found out that the price of commodities and the management of school canteen have a correlation of

0.375

which is not significant at 0.05 level. In other words, the price of the commodities is being affected by the manager’s skills.

57

Problem # 4. Is there a Significant Assessment of the Respondents? The

table

below

displays

the

Difference

significance

on

the

of

the

difference in the perception of the respondents about the Management of the School canteen. Table 11 Results Analysis of Variance of the Perceptions of the Three Groups of Respondents on Management of School Canteen

Sum of Squares df Mean Square F Sig. Between Groups .442 5 .088 .093 .91 Within Groups 108.150 114 .949 Total 108.592 119

The table shows that the F-value obtained was .093, with significance value of .993. Since the significance value is more than .05, it means that there is no significant difference between the perceptions of the respondents. Therefore, the result shows that

the

group’s

perception

on

the

management

of

the

school

canteen activities are the same. Generally, the whole population gave a negative observation on how the school canteen is presently managed.

58

The table below shows the results of the analysis of variance on the respondents on the utilization of canteen facilities. Table 12 Results of the Analysis of Variance of the Perception of the Respondents on the Utilization of Canteen Facilities

Sum of Squares df Mean Square F Sig. Between Groups .767 5 .153 .196 .963 Within Groups 89.200 114 .782 Total 89.967 119

Table 12 shows that the F-value obtained was 0.196. Since the significance value of 0.963 is greater than .05, there

is

no

significance

difference

among

the

group’s

observations. The results imply that there is no significant difference in the students’ observations, the faculty and non-teaching utilized.

As

personnel a

whole,

on the

how

the

canteen

respondents

facilities

observed

that

are the

staff of the school canteen did not properly utilize the canteen facilities.

Lack

of

equipment

posed

as

a

problem

among

school

canteens (Augustin, 1980). Furthermore, productivity which refers to increased workers’ efficiency, minimized labor and time as well as simplified operations are the results of the proper utilization of school canteen facilities. 59

Table 13 shows the significance of the difference of the respondents’ perception on quality and quantity of food served. Table 13 Results of the Analysis of Variance of the Perceptions of the Respondents on Quality and Quantity of Food Served

Sum of Squares Df Mean Square F Sig. Between Groups 4.942 5 .988 1.173 .327 Within Groups 96.050 114 .843 Total 100.992 119 Table 13 exhibits the significance of the differences in the perception of the respondents in term of the quality and quantity of food served at the school canteen. The Fvalue was 1.173, with significance value of .327. Since the significance

value

is

more

than

.05,

there

is

no

significance difference in the observations of the different group.

Therefore,

the

result

says

that

there

is

no

significant difference among the students, the faculty and the

non-teaching

personnel

assessment

on

the

quality

and

quantity of food served at the school canteen. This only indicates that the canteen management should see to it that they

serve

success

of

quality canteen

food

because

operation.

this

will

Efficient

affects

and

the

effective

functioning of the management toward the set goals of food

60

service

is

greatly

affected

by

the

quality

of

food

(Zamora:1982).

To find out the significance of the differences in the respondents’ perceptions on kinds of services rendered, the F-test was computed and the results of the analysis

are

presented at Table 14.

Table 14 Results of the Analysis of Variance of the Perceptions of the Respondents on the Kinds of Services Rendered to Customers

Between Groups Within Groups Total Table

14

Sum of Squares df Mean Square F Sig. 2.742 5 .548 .596 .703 104.850 114 .920 107.592 119 reveals

that

there

is

no

significant

difference among the observation of the students, faculty and personnel with respect to the kinds of services rendered to

them.

understood

There that

is

no

the

other canteen

customers.

61

expectation exists

to

set

as

feed

it

was

all

its

Table

15

contains

the

level

of

significance

of

the

differences of the respondents’ prices of commodities as one of

the

variables

that

affect

the

overall

status

of

the

school canteen. Table 15 Results of the Analysis of Variance of the Perception of the Respondents on the Prices of Commodities

Between Groups Within Groups Total

Sum of Squares df Mean Square F Sig. 1.367 5 .273 .310 .906 100.500 114 .882 101.867 119

The F value obtained was 0.310 at 0.906 significance level.

It

is

therefore

concluded

that

there

is

no

significant difference in the assessment of the respondents since

it

is

greater

than

.05.

The

three

groups

of

respondents observed that there are items sold to them which are either at high or not reasonable prices. The result in the table above also implies that the school canteen focuses only on the sales and not on the welfare of the customers. Prices of food refers to the monetary value of services and products sold at the school canteen. Healthy canteen choices

at

customers.

competitive Considering

prices that

should

most

of

be the

offered

to

all

customers

are

students, the canteen should provide cheap but nutritious foods

for

snacks

and

lunch

62

supplements.

In

variation,

offering of cost saving meals to the customers in the form of value or combo meals allow them to maximize their budget. Prices of food depend on their quality but it seems that the quantity is the most important in the weekly menu planning. Problem # 5. Is there a correlation in the perception of the following pairs of respondents?

5.1

Students versus Faculty The correlation coefficient of this perception between

the

student

found

to

respondents be

and

-0.06077,

the

which

faculty indicates

respondents a

was

negligible

correlation, interpreted that the responses of the groups of students were not related. 5.2

Students versus Non-Teaching Personnel The computed correlation coefficient of the perceptions

of

the

student

respondents

and

not-teaching

personnel

respondents was -0.3635 which indicates a low correlation. 5.3

Faculty versus Non-Teaching Personnel The

faculty

computed

coefficient

respondents

and

respondents

was

-0.027,

correlation,

interpreted

of

the which

that

the

the

non-teaching indicates perception

groups of respondents were not related.

63

perception

a

of

the

personnel negligible of

the

two

64

Chapter V SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS This

chapter

presents

the

summary

of

findings,

the

conclusions drawn from the findings and the recommendations deduced based from the conclusions of the study. Summary of findings The findings of this study were: 1. The

assessment

management

of

on school

respondents

yielded

interpreted

as

the

effectiveness

canteen a

activities

mean

“seldom”.

of

This

score means

the

by

of that

the

2.44, the

groups’ were seldom satisfied on the management of school canteen activities. 2. The staff of the school canteen did not properly utilized the canteen facilities. It was rated as “seldom” that the school canteen facilities were properly utilized or maximized (X=2.30) 3. The perceptions of the three groups of respondents on the quality and quantity of food served yielded the

highest

mean

value

of

3.09,

for

the

item:

sells appropriate amount of foods that can sustain the needs of the students, and the lowest mean

65

value of 2.04 was obtained for the item: serves food that are fresh, newly cooked or prepared. 4. There was a negative effect of the manager’s skill on certain factors that affect the canteen status. The

overall

mean

obtained

for

all

areas

of

assessment was 2, interpreted as “seldom”. 5. There

are

no

significant

differences

in

the

assessment of the groups perception with respect to

the

management

of

school

canteen

activities,

quality and quantity of service rendered, and the prices of commodities. Conclusions The findings of this investigation led to the following conclusions: 1. The management and planning of the canteen’s staff need more effort towards its affectivity and success. Effective

management

has

something

to

do

with

professional development that should be undertaken by anyone who wants to lead a group or a department. The most important finding of this study is the need to provide

proper

training

for

canteen

staff.

Enough

knowledge is imperative to canteen managers for their

66

role is to make decisions that will affect the entire canteen organization. 2. Why should this be? For one thing, it is far more difficult to hire the most qualified person for the job who is in charge of the promotion of nutritious and affordable food. Given all the sets of criteria, standards and rules set by the cooperative but not followed religiously, would result to the ability of the

school

objectives,

canteen

to

thus

creating

major

finding

accomplish more

its

problems

target in

the

was

the

future. 3. The

second

of

this

study

failure of canteen staff to utilize equipment present in the canteen. There are some of these equipments that are not maximized for utilization, others are worn out due to lack of care and improper usage. 4. The respondents found the food repetitive, limited, and

lacking

with

the

necessary

nutritional

value

needed by the students. 5. Among

the

major

findings,

given

was

found

to

be

the

adequate

quality

of

service

since

the

canteen

officials and staff are doing their assigned roles.

67

6. In

terms

of

price

of

commodities,

students

find

canteen food quite expensive so they resort to buying synthetic food like fish balls, kikiam and other junk food outside the school.

Recommendations In as much as the canteen management and the status of the school canteen were assessed by the respondents to be inadequate

and

have

not

reached

the

level

of

excellence

which everyone, the following recommendations are made: 1. The

recommended

measures

to

improve

the

management

styles of canteen managers and staff as cited by the respondents

in

this

study

should

be

adopted

and

implemented. 2. In terms of proper preparation, formal trainings and seminars

should

be

conducted

and

participated

in

by

canteen staff and officials so that they will improve their

skills

preparation, through

on food

effective

the

proper

selection,

handling

of

customer

interpersonal

skills

food,

food

satisfaction and

total

quality management of all the aspects necessary for an improved and well-managed canteen.

68

3. The recruitment policy should be tightened or improved to ensure that canteen staff and manager possess the necessary qualifications and competencies specifically on the knowledge of food handling and food preparation plus serving a variety of food. 4. Members of the cooperative, especially the head, must vigorously promote educating the canteen officials and staff in order to develop and enhance their skills. The cooperative

can

provide

financial

help

to

those

who

want to attend seminars to update themselves of the rudiments of managing a school canteen. 5. The

Chairs

supervise proper

or

the

Heads

of

activities

monitoring

the of

Teachers’

their

emphasizing

canteen

Cooperative staff

efficiency

for and

effectivity. 6. Canteen facilities must be properly utilized in order to maximize and systematize the use of these instruments. 7. Commodities must be affordable yet nutritious so that the clientele will be satisfied. 8. Canteen staff must provide variety of food geared towards the total well being of the clients.

69

9. Cooperative incentives

Officials or

merits

should in

provide

whatever

motivate and encourage canteen staff.

70

form

some

kind

of

in

order

to

BIBLIOGRAPHY Books:

Guzman, Inez de. Food Service and Management. Manila: Saint Berradilla Publication Inc. 1992 Garmo, Mary C. The School Cafeteria. New York, AppletonCentury Crafts Inc. 1978

Unpublished Materials:

Bonoy, Rosaria C. Canteen Management in Mankayan District, Benguet, Division. Unpublished Master’s Thesis, Baguio. Central University, 1995 Dizon, Elma P. Management Practices of School Canteens in the District of Dinalupihan and their Implications to the Nutritional Needs of the Pupils. Unpublished Master’s Thesis, Virgen Delos Remedios College, March 2000 Jatayna, Teresita M. An Assessment of the Privatization of the School Canteen of San Pedro Relocation Center National High School: Input for Food And Nutrition Policy Formulation. San Pedro, Laguna Jindaratana Porn Orawan. Canteen Management in the Public Elementary Schools Tarlac West District: An Evaluation Unpublished Master’s Thesis, Harvadian Colleges, May 1999 Manahan, Remedios J. The Canteen Management of Valenzuela National High School. Unpublished Master’s Thesis, Meycauyan College, March 1998 Manguerra, Alberta C. Factors Associated with the Effectiveness of Cafeteria Management at The Technological University of the Philippines. March 1993

xvi

Mendoza, Mario R. Canteen Administration and Operation in Public Elementary School in Division of Lipa City. It’s Implications on the Supplementary Feeding Program of Schools”, Unpublished Master’s Thesis, Tanuan Institute, March 2004 Wongkhum, Surachai Evaluation of Wkt-Wruwa Lunch Program: Saraphi District Ghang Mai Province, The Graduate School of Chang Mae University, Unpublished Master’s Thesis, 2000

OTHERS: DepEd Order No. 8, s. 2007 DECS Order No.93, s.1998 Regional Memorandum No. 70,s.2008 Schools Policy handbook, January 1998 Texas Department of Education, 2003 The School Center Handbook. Department of Education 1999

xvii

QUESTIONNAIRE FOR THE SCHOOL CANTEEN Name:____________________________ Directions: Give your perception regarding the school canteen. Use the scales below in providing response to item given for each area. Please put a checkmark (
) in the space provided for your answer. Scales Description

5 Always

4 Often

PART I. ASSESSMENT OF SCHOOL CANTEEN A. Management of School Canteen

3 Sometimes

2 Seldom

1 Never

5

4

3

2

1

_

_

_

_

_

The canteen manager and staff are informed and aware of the canteen policies prescribed by the Department of Education

_

_

_

_

_

The canteen staff are aware and have access to the information about the status of the canteen, Thus, the management practice transparency and honesty.

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

5

4

3

2

1

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

The management and planning of the canteen’s staff is perceived to be run effectively and successfully Canteen management is committed to the promotion of healthy food in schools?

Canteen staff informed of relevant school activities such as school events, functions, and other school programs. Canteen staff have the opportunity to receive training or professional development _ _ _ _ _ B.

Utilization of Canteen Facilities

Chairs and tables are arranged to attain comfort and pleasant atmosphere of the canteen. Provide appropriate places for cooking, washing, storage of utensils and display of food for sale are provided. There is enough space to accommodate the diners. The equipment and working areas are arranged efficiently to save time and effort. Spoons and forks, etc. are ready for use and enough Worn out materials or equipment are discarded to utilize the space for canteen work activities.

PART II. STATUS OF SCHOOL CANTEEN Quality and Quantity of Food Served

5

4

3

2

1

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

_

5

4

3

2

1

_

_

_

_

_

_

_

_

_

_

A harmonious and friendly relationship with customers is established.

_

_

_

_

_

Payments are properly and accurately changed and counted.

_

_

_

_

_

Suggestions and easily manage complaints are entertained

_

_

_

_

_

5

4

3

2

1

_ _

_ _

_ _

_ _

_ _

The canteen provides cheap but nutritious foods for snacks and lunch supplements.

_

_

_

_

_

The canteen offers cost saving meals to the customers as in value or combo meal.

_

_

_

_

_

Variation in prices of foods depends on quality and quantity.

_

_

_

_

_

A.

The canteen promotes and sells healthy choices of food with nutritional value. The canteen sells appropriate amounts of foods that can sustain the needs of the students sold. The canteen serves foods that are fresh, newly cooked or prepared. The canteen has a registered food safety and hygiene plan that is regularly audited and followed by canteen staff. The canteen staff members undertake food safety training to ensure quality and maintain food safety. _ _ _ _ _ B.

Kinds of Services Rendered to Customers

Safety and good quality of equipments and facilities are maintained. The ventilation and lighting facilities to make the diners comfortable are provided

C.

Price of Commodities

Healthy canteen choices are sold at competitive prices. The canteen sells food at affordable prices

Level q1 1 1 1 1 1 1 1 1 1 1 1 1 1

q2 1 2 3 4 3 4 3 4 2 5 4 2 3

q3 4 2 1 4 2 3 4 2 3 4 3 2 3

q4 2 3 4 2 1 4 3 2 3 4 5 2 3

q5 4 2 3 4 3 2 1 4 5 2 3 4 2

q6 3 2 3 4 5 3 2 3 4 2 3 4 2

q7 4 2 3 5 3 1 3 4 2 3 4 2 3

5 3 2 3 4 2 3 1 2 3 4 5 3

1 1 1 1 1 1 1 1 1 1 1 1 1 1

3 4 2 4 3 2 2 3 2 3 4 2 3 2

4 5 2 3 4 2 3 2 3 4 5 3 2 3

4 2 3 2 3 4 5 3 2 3 4 2 3 4

3 2 3 4 5 3 2 3 4 2 3 4 2 3

3 4 2 3 4 3 2 3 4 5 2 3 4 2

5 3 5 3 2 3 4 2 3 4 2 3 4 3

2 3 4 2 3 4 2 3 3 2 3 4 2 3

1 1 1 1 1 1 1 1 1 1 1 1 1 1

4 2 3 4 2 3 4 5 2 2 3 2 3 2

4 2 3 4 2 3 4 2 3 4 1 2 4 2

2 3 4 2 3 4 3 2 3 4 5 2 3 2

4 2 3 4 3 2 3 4 5 2 3 4 2 4

3 2 3 4 5 3 2 3 4 2 3 4 2 4

2 3 4 5 3 2 3 4 2 3 4 2 3 2

4 2 3 4 2 3 4 3 1 2 2 3 4 5

1 1 1 1 1 1 1 1 1 1 1 1 1 1

3 3 4 2 4 3 2 2 3 2 3 4 2 3

3 4 5 2 3 4 2 3 2 3 4 5 3 2

3 4 2 3 2 3 4 5 3 2 3 4 2 3

2 3 2 3 4 5 3 2 3 4 2 3 4 2

2 3 4 2 3 4 3 2 3 4 5 2 3 4

3 5 3 5 3 2 3 4 2 3 4 2 3 4

3 2 3 4 2 3 4 2 3 3 2 3 4 2

1 1 1 1 1 1 1 1 1 1 1 1 1 1

2 4 2 3 2 3 3 4 2 4 3 2 2 3

3 4 2 3 2 3 4 5 2 3 4 2 3 2

4 2 3 4 2 3 4 2 3 2 3 4 5 3

3 4 2 3 4 2 3 2 3 4 5 3 2 3

2 3 2 3 4 2 3 4 2 3 4 3 2 3

3 2 3 4 2 3 5 3 5 3 2 3 4 2

3 4 2 3 5 3 2 3 4 2 3 4 2 3

1 1 1 1 1 1 1 1 1 1 1 2 2 2

2 3 4 2 3 2 4 2 3 2 3 3 4 2

3 4 5 3 2 3 4 2 3 2 3 4 5 2

2 3 4 2 3 4 2 3 4 2 3 4 2 3

4 2 3 4 2 3 4 2 3 4 2 3 2 3

4 5 2 3 4 2 3 2 3 4 2 3 4 2

3 4 2 3 4 3 2 3 4 2 3 5 3 5

3 2 3 4 2 3 4 2 3 5 3 2 3 4

2 2 2 2 2 2 2 2 2 2 2 2 2 2

4 3 2 2 3 2 3 4 2 3 2 4 2 3

3 4 2 3 2 3 4 5 3 2 3 4 2 3

2 3 4 5 3 2 3 4 2 3 4 2 3 4

4 5 3 2 3 4 2 3 4 2 3 4 2 3

3 4 3 2 3 4 5 2 3 4 2 3 2 3

3 2 3 4 2 3 4 2 3 4 3 2 3 4

2 3 4 2 3 3 2 3 4 2 3 4 2 3

2 2 2 3 3 3 3 3 3 3 3 3 3 3

2 3 3 4 2 4 3 2 2 3 2 3 4 2

2 3 4 5 2 3 4 2 3 2 3 4 5 3

2 3 4 2 3 2 3 4 5 3 2 3 4 2

4 2 3 2 3 4 5 3 2 3 4 2 3 4

4 2 3 4 2 3 4 3 2 3 4 5 2 3

2 3 5 3 5 3 2 3 4 2 3 4 2 3

5 3 2 3 4 2 3 4 2 3 3 2 3 4

3 3 3 3 3 3 3 3 3

3 3 3 3 3 2 3 3 4

2 3 4 2 3 2 3 4 5

3 4 2 3 4 2 3 4 2

2 3 4 2 3 4 2 3 2

4 2 3 2 3 4 2 3 4

4 3 2 3 4 2 3 5 3

2 3 4 2 3 5 3 2 3

q8

q9 2 3 4 2 3 1 3 4 5 3 2 3 4

q10 2 3 4 2 3 3 4 2 3 4 2 3 5

q11 5 2 3 4 2 4 1 2 2 1 2 3 1

q12 2 3 4 2 3 3 3 2 1 1 2 3 5

q13 2 3 4 2 3 4 2 1 5 3 2 3 4

q14 4 2 3 4 3 4 3 4 2 1 4 2 5

q15 4 2 3 4 2 3 4 1 3 4 3 2 3

2 3 4 2 3 4 3 2 3 4 5 1 3

2 1 3 2 3 4 2 3 4 2 3 4 2 3

3 1 2 2 3 4 3 1 2 2 2 1 2 3

2 3 4 2 3 1 2 3 4 2 1 1 2 3

2 1 2 2 3 4 2 1 2 2 1 2 4 2

2 3 2 4 2 1 2 3 2 3 4 2 3 4

3 4 2 4 3 2 2 3 2 3 4 2 3 2

4 5 2 3 4 2 3 2 3 4 5 3 2 3

4 2 3 2 3 4 5 3 2 3 4 2 3 4

4 3 1 2 4 3 1 2 3 4 1 2 3 3

1 2 3 4 1 2 3 4 2 2 3 4 2 3

4 2 1 2 4 2 1 2 4 2 1 2 1 3

1 2 3 2 1 2 3 2 2 2 3 2 1 3

2 1 2 4 2 1 2 3 2 3 4 5 3 3

4 2 3 4 2 3 4 5 2 2 3 2 3 2

4 2 3 4 2 3 4 2 3 4 1 2 4 2

2 3 4 2 3 4 3 2 3 4 5 2 3 2

4 2 1 3 2 3 4 2 3 4 2 3 4 2

4 3 1 2 2 3 4 3 1 2 2 2 1 2

1 2 3 4 2 3 1 2 3 4 2 1 1 2

4 2 1 2 2 3 4 2 1 2 2 1 2 4

4 2 3 2 4 2 1 2 3 2 3 4 2 3

3 3 4 2 4 3 2 2 3 2 3 4 2 3

3 4 5 2 3 4 2 3 2 3 4 5 3 2

3 4 2 3 2 3 4 5 3 2 3 4 2 3

3 4 3 1 3 4 2 1 3 2 3 4 2 3

3 1 2 3 3 4 3 1 2 2 3 4 3 1

3 4 2 1 3 1 2 3 4 2 3 1 2 3

2 1 2 3 3 4 2 1 2 2 3 4 2 1

4 2 1 2 3 4 2 3 2 4 2 1 2 3

2 4 2 3 2 3 3 4 2 4 3 2 2 3

3 4 2 3 2 3 4 5 2 3 4 2 3 2

4 2 3 4 2 3 4 2 3 2 3 4 5 3

4 2 3 4 2 3 4 3 1 3 4 2 1 3

2 2 2 1 2 3 1 2 3 3 4 3 1 2

4 2 1 1 2 3 4 2 1 3 1 2 3 4

2 2 1 2 4 2 1 2 3 3 4 2 1 2

2 3 4 2 3 4 2 1 2 3 4 2 3 2

2 3 4 2 3 2 4 2 3 2 3 3 4 2

3 4 5 3 2 3 4 2 3 2 3 4 5 2

2 3 4 2 3 4 2 3 4 2 3 4 2 3

2 3 4 2 3 4 2 3 4 2 3 4 3 1

2 3 4 3 1 2 2 2 1 2 3 1 2 3

2 3 1 2 3 4 2 1 1 2 3 4 2 1

2 3 4 2 1 2 2 1 2 4 2 1 2 3

4 2 1 2 3 2 3 4 2 3 4 2 1 2

4 3 2 2 3 2 3 4 2 3 2 4 2 3

3 4 2 3 2 3 4 5 3 2 3 4 2 3

2 3 4 5 3 2 3 4 2 3 4 2 3 4

3 4 2 1 3 2 3 4 2 3 4 2 3 4

3 4 3 1 2 2 3 4 3 1 2 2 2 1

3 1 2 3 4 2 3 1 2 3 4 2 1 1

3 4 2 1 2 2 3 4 2 1 2 2 1 2

3 4 2 3 2 4 2 1 2 3 2 3 4 2

2 3 3 4 2 4 3 2 2 3 2 3 4 2

2 3 4 5 2 3 4 2 3 2 3 4 5 3

2 3 4 2 3 2 3 4 5 3 2 3 4 2

2 3 4 3 1 3 4 2 1

2 3 1 2 3 3 4 3 1

2 3 4 2 1 3 1 2 3

4 2 1 2 3 3 4 2 1

3 4 2 1 2 3 4 2 3

3 2 4 2 3 2 3 3 4

2 3 4 2 3 2 3 4 5

3 4 2 3 4 2 3 4 2

q16

q17 4 2 3 4 3 2 3 4 5 1 3 4 2

q18 3 2 3 4 5 3 2 3 4 2 3 1 2

q19 4 2 3 5 3 2 3 1 2 3 4 2 3

q20 5 3 2 3 4 2 3 4 2 3 1 5 3

q21 2 3 4 2 3 2 3 1 5 3 2 3 4

q22 2 3 4 2 3 3 4 2 3 4 1 3 4

q23 5 2 3 4 2 4 1 2 2 1 2 3 1

2 3 4 2 3 3 3 2 1 1 2 3 4

3 2 3 4 5 3 2 3 4 2 3 4 2 3

3 4 2 3 4 3 2 3 4 5 2 3 4 2

5 3 5 3 2 3 4 2 3 4 2 3 4 3

2 3 4 2 3 4 2 3 3 2 3 4 2 3

2 1 3 2 3 4 2 3 4 2 3 4 2 3

5 1 2 2 3 4 3 1 2 2 2 1 2 3

2 3 4 2 3 1 2 3 4 2 1 1 2 3

2 1 5 2 3 4 2 1 2 2 1 2 4 2

4 2 3 4 3 2 3 4 5 2 3 4 2 4

3 2 3 4 5 3 2 3 4 2 3 4 2 4

2 3 4 5 3 2 3 4 2 3 4 2 3 2

4 2 3 4 2 3 4 3 1 2 2 3 4 5

4 3 1 2 4 3 1 2 3 4 1 2 3 3

1 2 3 4 1 2 3 4 2 2 3 4 2 3

4 2 1 2 4 2 1 2 4 2 1 2 1 3

1 2 3 2 1 2 3 2 2 2 3 2 1 3

2 3 2 3 4 5 3 2 3 4 2 3 4 2

2 3 4 2 3 4 3 2 3 4 5 2 3 4

3 5 3 5 3 2 3 4 2 3 4 2 3 4

3 2 3 4 2 3 4 2 3 3 2 3 4 2

4 2 1 3 2 3 4 2 3 4 2 3 4 2

4 3 1 2 2 3 4 3 1 2 2 2 1 2

1 2 3 4 2 3 1 2 3 4 2 1 1 2

4 2 1 2 2 3 4 2 1 2 2 1 2 4

3 4 2 3 4 2 3 2 3 4 5 3 2 3

2 3 2 3 4 2 3 4 2 3 4 3 2 3

3 2 3 4 2 3 5 3 5 3 2 3 4 2

3 4 2 3 5 3 2 3 4 2 3 4 2 3

3 4 3 1 3 4 2 1 3 2 3 4 2 3

3 1 2 3 3 4 3 1 2 2 3 4 3 1

3 4 2 1 3 1 2 3 4 2 3 1 2 3

2 1 2 3 3 4 2 1 2 2 3 4 2 1

4 2 3 4 2 3 4 2 3 4 2 3 2 3

4 5 2 3 4 2 3 2 3 4 2 3 4 2

3 4 2 3 4 3 2 3 4 2 3 5 3 5

3 2 3 4 2 3 4 2 3 5 3 2 3 4

4 2 3 4 2 3 4 3 1 3 4 2 1 3

2 2 2 1 2 3 1 2 3 3 4 3 1 2

4 2 1 1 2 3 4 2 1 3 1 2 3 4

2 2 1 2 4 2 1 2 3 3 4 2 1 2

4 5 3 2 3 4 2 3 4 2 3 4 2 3

3 4 3 2 3 4 5 2 3 4 2 3 2 3

3 2 3 4 2 3 4 2 3 4 3 2 3 4

2 3 4 2 3 3 2 3 4 2 3 4 2 3

2 3 4 2 3 4 2 3 4 2 3 4 3 1

2 3 4 3 1 2 2 2 1 2 3 1 2 3

2 3 1 2 3 4 2 1 1 2 3 4 2 1

2 3 4 2 1 2 2 1 2 4 2 1 2 3

4 2 3 2 3 4 5 3 2 3 4 2 3 4

4 2 3 4 2 3 4 3 2 3 4 5 2 3

2 3 5 3 5 3 2 3 4 2 3 4 2 3

5 3 2 3 4 2 3 4 2 3 3 2 3 4

3 4 2 1 3 2 3 4 2 3 4 2 3 4

3 4 3 1 2 2 3 4 3 1 2 2 2 1

3 1 2 3 4 2 3 1 2 3 4 2 1 1

3 4 2 1 2 2 3 4 2 1 2 2 1 2

2 3 4 2 3 4 2 3 2

4 2 3 2 3 4 2 3 4

4 3 2 3 4 2 3 5 3

2 3 4 2 3 5 3 2 3

2 3 4 3 1 3 4 2 1

2 3 1 2 3 3 4 3 1

2 3 4 2 1 3 1 2 3

4 2 1 2 3 3 4 2 1

q24

q25 2 3 4 2 3 4 2 3 5 3 1 3 4

q26 4 2 5 4 3 4 3 4 2 3 4 1 3

q27 4 2 3 4 2 3 4 2 3 4 1 2 3

2 3 4 2 3 4 3 2 3 4 5 1 3

85 67 90 86 80 81 76 68 82 76 77 72 85

2 3 2 4 2 1 2 3 2 3 4 2 3 4

3 4 2 4 3 2 2 3 2 3 4 2 3 2

4 5 2 3 4 2 3 2 3 4 5 3 2 3

4 2 3 2 3 4 5 3 2 3 4 2 3 4

83 75 78 75 86 78 72 68 77 78 81 69 74 79

2 1 2 4 2 1 2 3 2 3 4 5 3 3

4 2 3 4 2 3 4 5 2 2 3 2 3 2

4 2 3 4 2 3 4 2 3 4 1 2 4 2

2 3 4 2 3 4 3 2 3 4 5 2 3 2

80 59 76 92 71 70 77 81 74 74 75 74 72 78

4 2 3 2 4 2 1 2 3 2 3 4 2 3

3 3 4 2 4 3 2 2 3 2 3 4 2 3

3 4 5 2 3 4 2 3 2 3 4 5 3 2

3 4 2 3 2 3 4 5 3 2 3 4 2 3

81 81 75 75 75 86 78 72 68 77 78 81 69 74

4 2 1 2 3 4 2 3 2 4 2 1 2 3

2 4 2 3 2 3 3 4 2 4 3 2 2 3

3 4 2 3 2 3 4 5 2 3 4 2 3 2

4 2 3 4 2 3 4 2 3 2 3 4 5 3

79 80 59 76 78 81 81 75 75 75 86 78 72 68

2 3 4 2 3 4 2 1 2 3 4 2 3 2

2 3 4 2 3 2 4 2 3 2 3 3 4 2

3 4 5 3 2 3 4 2 3 2 3 4 5 2

2 3 4 2 3 4 2 3 4 2 3 4 2 3

77 78 81 69 74 79 80 59 76 78 81 81 75 75

4 2 1 2 3 2 3 4 2 3 4 2 1 2

4 3 2 2 3 2 3 4 2 3 2 4 2 3

3 4 2 3 2 3 4 5 3 2 3 4 2 3

2 3 4 5 3 2 3 4 2 3 4 2 3 4

75 86 78 72 68 77 78 81 69 74 79 80 59 76

3 4 2 3 2 4 2 1 2 3 2 3 4 2

2 3 3 4 2 4 3 2 2 3 2 3 4 2

2 3 4 5 2 3 4 2 3 2 3 4 5 3

2 3 4 2 3 2 3 4 5 3 2 3 4 2

78 81 81 75 75 75 86 78 72 68 77 78 81 69

3 4 2 1 2 3 4 2 3

3 2 4 2 3 2 3 3 4

2 3 4 2 3 2 3 4 5

3 4 2 3 4 2 3 4 2

74 80 79 60 76 78 81 81 75

X 78 77 81 79 75 79 80 75 70 74 81 76 76 76 77 78 72 74 77 76 1,529 76.45

X-XMEAN W 2 0 5 3 -2 3 3 -2 -6 -2 5 -1 0 -1 1 1 -4 -2 0 -1 0

Y 81 75 75 75 86 78 72 68 77 78 81 69 74 79 80 59 76 78 81 81 1,523 76.15

Y-YMEAN XY Z 5 6318 -1 5737.5 -1 6075 -1 5943.75 10 6428.5 2 6162 -4 5742 -8 5066 1 5409.25 2 5791.5 5 6561 -7 5209.5 -2 5642.5 3 5984.25 4 6180 -17 4587.25 0 5472 2 5772 5 6196.5 5 6135.75 0 116414.3

X2 6084 5852.25 6561 6280.5625 5587.5625 6241 6360.0625 5550.25 4935.0625 5513.0625 6561 5700.25 5814.0625 5738.0625 5967.5625 6045.0625 5184 5476 5852.25 5738.0625 117041.125

Y2 6561 5625 5625 5625 7396 6084 5184 4624 5929 6084 6561 4761 5476 6241 6400 3481 5776 6084 6561 6561 116639

students and faculty NEGATIVE

-0.06077

WZ 7.5175 -0.0575 -5.2325 -3.22 -16.745 4.7175 -13.695 15.8925 -5.27 -4.07 22.0675 6.7925 0.43 -1.995 3.08 -22.295 0.6675 -4.5325 0.2425 -3.395 -19.1

W2 2.4025 0.0025 20.7025 7.84 2.89 6.5025 10.89 3.8025 38.44 4.84 20.7025 0.9025 0.04 0.49 0.64 1.69 19.8025 6.0025 0.0025 0.49 149.075

Z2 23.5225 1.3225 1.3225 1.3225 97.0225 3.4225 17.2225 66.4225 0.7225 3.4225 23.5225 51.1225 4.6225 8.1225 14.8225 294.1225 0.0225 3.4225 23.5225 23.5225 662.55

X 78 77 81 79 75 79 80 75 70 74 81 76 76 76 77 78 72 74 77 76 1,529 76.45

X-XMEAN Y W 2 0 5 3 -2 3 3 -2 -6 -2 5 -1 0 -1 1 1 -4 -2 0 -1 0

75 75 75 86 78 72 68 77 78 81 69 74 80 79 60 76 78 81 81 75 1,518 75.9

Y-YMEAN XY X2 Y2 Z WZ W2 -1 5850 6084 5625 -1.7825 -1 5737.5 5852.25 5625 -0.0575 -1 6075 6561 5625 -5.2325 10 6815.5 6280.5625 7396 27.58 2 5830.5 5587.5625 6084 -3.145 -4 5688 6241 5184 -10.5825 -8 5423 6360.0625 4624 -26.895 1 5736.5 5550.25 5929 -1.6575 2 5479.5 4935.0625 6084 -11.47 5 6014.25 5513.0625 6561 -10.67 -7 5589 6561 4761 -32.5325 -2 5587 5700.25 5476 2.0425 4 6100 5814.0625 6400 -0.77 3 5984.25 5738.0625 6241 -1.995 -16 4635 5967.5625 3600 -12.92 0 5909 6045.0625 5776 -0.195 2 5616 5184 6084 -8.2325 5 5994 5476 6561 -11.8825 5 6196.5 5852.25 6561 0.2425 -1 5681.25 5738.0625 5625 0.805 -5 115941.8 117041.125 115822 -109.35

students and non-teaching NEGATIVE

-0.3635

2.4025 0.0025 20.7025 7.84 2.89 6.5025 10.89 3.8025 38.44 4.84 20.7025 0.9025 0.04 0.49 0.64 1.69 19.8025 6.0025 0.0025 0.49 149.075

Z2 1.3225 1.3225 1.3225 97.0225 3.4225 17.2225 66.4225 0.7225 3.4225 23.5225 51.1225 4.6225 14.8225 8.1225 260.8225 0.0225 3.4225 23.5225 23.5225 1.3225 607.05

X 81 75 75 75 86 78 72 68 77 78 81 69 74 79 80 59 76 78 81 81 1,523 76.15

X-XMEAN Y W 5 -1 -1 -1 10 2 -4 -8 1 2 5 -7 -2 3 4 -17 0 2 5 5 -6

75 75 75 86 78 72 68 77 78 81 69 74 80 79 60 76 78 81 81 75 1,518 75.9

Y-YMEAN XY X2 Z -1 6075 -1 5625 -1 5625 10 6450 2 6708 -4 5616 -8 4896 1 5236 2 6006 5 6318 -7 5589 -2 5106 4 5920 3 6241 -16 4800 0 4484 2 5928 5 6318 5 6561 -1 6075 -5 115577

Y2 WZ 6561 5625 5625 5625 7396 6084 5184 4624 5929 6084 6561 4761 5476 6241 6400 3481 5776 6084 6561 6561 116639

5625 5625 5625 7396 6084 5184 4624 5929 6084 6561 4761 5476 6400 6241 3600 5776 6084 6561 6561 5625 115822

faculty and non-teaching NEGATIVE

-0.02708

-5.2325 1.6675 1.6675 -14.2825 17.6675 -6.4325 36.2675 -7.1825 1.0175 7.5175 -32.5325 16.0175 -9.4325 7.2675 -57.3325 2.6175 -0.8325 7.5175 22.0675 -5.2325 -17.2

W2 20.7025 2.1025 2.1025 2.1025 91.2025 2.4025 19.8025 71.4025 0.3025 2.4025 20.7025 55.5025 6.0025 6.5025 12.6025 304.5025 0.2025 2.4025 20.7025 20.7025 664.35

Z2 1.3225 1.3225 1.3225 97.0225 3.4225 17.2225 66.4225 0.7225 3.4225 23.5225 51.1225 4.6225 14.8225 8.1225 260.8225 0.0225 3.4225 23.5225 23.5225 1.3225 607.05