THE CONTENTMENT OF MAKATI

HIGH SCHOOL STUDENTS IN THE

PRODUCT PRICES OF THE
COOPERATIVE CANTEEN
ARELLANO,MARVIN
BREIS,ERICA JOY
DAPON,MANILYN
GONZAGA,GEALLE DENZELLE
MALEJAN,CHRISTINE
TUAZON , KARMELA
 CHAPTER 2
• REVIEW OF RELATED
LITERATURE
• REVIEW OF RELATED STUDY
• THEORETICAL FRAMEWORK
• CONSEPTUAL FRAMEWORK
• DEFINITIONS OF TERMS
REVIEW OF RELATED
REVIEW OF RELATED
LITERATURE
LITERATURE
 According to Utter, Schaaf, Ni and scragg (2007) as
mentioned by mahreen et al (2010) school canteens should
offer more healthy and more affordable food options and
limit the availability of selling less healthy foods. A study is
conducted to examine the demographic characteristics and
food choices of school canteens. 3295 student respondents (
age 5 to 14 ) completed a food frequency questionnaire and
food habits interview. 58% of younger students bought some
or most of their food and drink from the canteen while 74%
of older students also bought some or most of their food and
drink from the canteen. they often consume foods with high
sugar/high fat.
 According to GS Sureshchandar, Chandrasekhan
Rajedran and RN Anantharaman (2002), The
relationship between service quality and costumers
satisfaction has received considerable academic
attention in the past few years. But the nature of
the exact relationship between service quality and
costumer satisfaction (especially in the way the two
constructs have been operationalized) is still
shouded with uncertainty.
 According to Aduna Retvum Joven (2013) the line canteen
management is need for an improvement system to boost
not only the sales of their food but also the efficiency of its
operation. In providing nutritious and affordable foods he
said that they need to have a good management and
marketing practices. Canteens need to provide the best
foods for students and provide healthy ,delicious and
affordable foods so they can satisfy the buyers. School
canteen is only a small business but like other business it
requires good management to be successful not only to have
sales but to give the students the food they needed.
 According to Ginger Arboleda (2010), she said
that food industries are invetable especially in a
country of endless works.We need a place where
we can eat while we work and study. A school is a
place where there are many activities that uses up
it’s students energy. A school provides a canteen
place where students can eat,relax and regain the
energy for the rest of the day. She also said that
ambiance and atmosphere is very important
attribute that a canteen must have.
 According to Mahreen et Al (2010)
the food was found to be repetitive
and limited students found canteen
quite expensive. Food items must be
affordable yet nutritious so that the
students will be satisfied.
 According to Garan (2013) " The
school age children generally eat
their lunch at school which they can
either bring from home or buy in
school. Parents should discuss with
their child the right food to eat in
school that provides a balanced diet
in the home setting."
 According to DonJun (2013), the need for an
effective management of the canteen stocks should
be emphasized. He made observations which led
him to recommend only one person who will be
responsible for ordering the stocks which includes
the food,drinks,packaging ,utensils, first aid and
cleaning materials. Allocating this responsibility to
only one person is important as its prevents
confusion and over ordering ,maintains consistency
and ensures maximum efficiency
 REVIEW OF
REVIEW OF
RELATED STUDY
RELATED STUDY
• CHETANA'S BACHELOR OF MANAGEMENT
STUDIES CANTEEN RESEARCH

• RAHUL HANUMANTE (2011)

• THE STUDENTS ARE PREFERRED MORE

FAST FOOD AND LESS HYGIENE FOOD
• THE RELATIONSHIP BETWEEN CUSTOMER
SATISFACTION AND SERVICE QUALITY: A STUDY OF
THREE SERVICE SECTORS IN UMEA
• UMEA SCHOOL OF BUSINESS (2012)
• THE UMEA UNIVERSITY; RELIABILTY, RESPONSIVENESS
AND ASSURANCE HAD SIGNIFICANT AND RELATIONSHIP
WITH BOTH CUSTOMER SATISFACTON AND SERVICE
QUALITY WHILE EMPHATY SIGNIFICANTLY RELATED TO
SERVICE QUALITY AND NOT CUSTOMER SATISFACTION.
BUT CUSTOMER SATISFACTION AND SERVICE QUALITY
HAD MNO SIGIFICANT RELATIONSHIP
• LEVEL OF STUDENTS SATISFACTION OF TSU
CAFETERIA SERVICES - (TARLAC STATE UNIVERSITY
• YUMUL, LONGGA, DIMAL, MARIANO, SOTTO,
PANGILINAN (2015)
• -STUDENTS SATISFACTION CAN ONLY BE ACHIEVED
IF THE SERVICES OFFERED ARE WELL
SYSTEMATIZED AND PRIORITIZED.
- AS A HYGIENE AND SANITATION, TSU CAFETERIA
OBSERVED HYGIENE AND SANITATION ON OTHER
AREAS BUT WITH IDENTIFIED SHORT COMINGS ON
OTHER ASPECTS.
THEORETICAL
THEORETICAL
FRAMEWORK
FRAMEWORK
Theory of Price / Price
Theory
Determining the appropriate price
that the students experience for a
goods, service and satisfaction.
the format to be use in constructing theoretical framework
is IO
INPUT OUTPUT

COSTUMER SATISFACTION

INPUT OUTPUT
CONSEPTUAL
CONSEPTUAL
FRAMEWORK
FRAMEWORK
 SATISFACTION

PRODUCT

PRICE QUALITY QUANTITY PLACE

 Definition of Terms
• SATISFACTION
• PRODUCT
• PRICE
• QUALITY
• QUANTITY
• PLACE
• STUDENTS
 Definition of Terms
• SATISFACTION - the contentment of the MHS students
in the product price iin the canteen.
• STUDENTS - the one who buy products in the canteen
• PRODUCT - the food and things can buy at the canteen
• PRICE - the amount of range that the students can pay
to a product.
• QUALITY - the food quality
 Definition of Terms
• QUANTITY - the quantity of food appropriate to the
price that the canteen offers.
• PLACE - where the students buy their food and
things