REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
CARAGA ADMINISTRATIVE REGION
DIVISION OF SURIGAO DEL NORTE
GIGAQUIT NATIONAL SCHOOL OF HOME INDUSTRIES
ALAMBIQUE, GIGAQUIT, SURIGAO DEL NORTE

ENHANCED CANTEEN OPERATION TECHNIQUE: AN INTERVENTION FOR CUSTOMER SATISFACTION

AND REDUCE MALNUTRITION AMONG STUDENTS
OF GIGAQUIT NATIONAL SCHOOL OF HOME INDUSTRIES

A BASIC RESEARCH PROPOSAL PRESENTED TO:

DIVISION RESEARCH COMMITTEE

PRESENTED BY:
MARIA LINDA D. ENARIO
T-III/OIC HEAD, VOCATIONAL DEPARTMENT

APRIL 26, 2018

ANNEX 1. Research Proposal Application Form and Endorsement of Immediate supervisor

A. RESEARCH INFORMATION
RESEARCH TITLE

ENHANCED CANTEEN OPERATION TECHNIQUE: AN INTERVENTION FOR CUSTOMER

SATISFACTION AND REDUCE MALNUTRITION AMONG STUDENTS
OF GIGAQUIT NATIONAL SCHOOL OF HOME INDUSTRIES

SHORT DESCRIPTION OF THE RESEARCH

The research proposal attempts to enhance canteen operation in order to cater

the needs of the students’ total population of the school which is 1128. Serving the
great number of clientele is a perceived problem to one sales lady and a number of
practicum students assigned to the canteen. A number of them moved out to buy
outside the school premise food items that belongs to RED category, particularly soft
drinks and junk foods which is strictly prohibited in a school canteen as stated in Deped
Order # 13 s. 2017.

RESEARCH CATEGORY (Check only one) RESEARCH AGENDA CATEGORY (Check

only one)
o National o Teaching and Learning
o Regional o Child Protection
o Schools Division o Human Resource Development
o District o Governance
o School (Check up to one cross-cutting theme, if
applicable)
(Check only one) o DRRM
o Gender and Development
o Action Research o Inclusive Education
o Basic Research o Others, (please specify)
o

FUND SOURCE AMOUNT

TOTAL
B. PROPONENT INFORMATION

LEAD PROPONENT/INDIVIDUAL PROPONENT

LAST NAME FIRST NAME MIDDLE NAME

ENARIO MARIA LINDA DALAGAN

BIRTH DATE (MM/DD/YY) SEX: POSITION/DESIGNATION:

June 6, 1964 FEMALE Teacher III/OIC, Head,

Vocational Department
REGION/DIVISION/SCHOOL (whichever is applicable)

GIGAQUIT NATIONAL SCHOOL OF HOME INDUSTRIES

CONTACT NUMBER 1 CONTACT NUMBER 2 EMAIL:

09491652635 09074588758
maria.enario@deped.gov.ph

EDUCATION ATTAINMENT (DEGREE TITLE) TITLE OF THESIS/RELATED RESEARCH PROJECT

Bachelor of Science in Industrial Education

major in Food Trades
SIGNATURE OF PROPONENT:
 IMMEDIATE SUPERVISOR’S CONFORME

I hereby endorse the attached research proposal. I certify that the proponent has the capacity to
implement a study without compromising his office functions.

ANECITO B. APATAN
Name ad Signature of Immediate Supervisor

Position/Designation: Secondary School Principal II

DATE: APRIL 26, 2018

DR. JOSELITO P. MANONGAS

Name and Signature of Immediate Supervisor

Position/Designation: Public Schools District In-charge

DATE: APRIL 26, 2018

Context and Rationale

Canteen is one of the ancillary services of the school. Although a classroom teacher or a hired
private 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.
The GNSHI school canteen is managed by a hired private person supervised by a teacher in-
charged assigned by the administration in addition to her duties and responsibilities. In the past,
variety of food/snacks items were displayed in contrast to the present sales in consonance to DepEd
Order No. 13,s. 2017 that only GREEN category should be available daily and the YELLOW category
only available on Tuesdays and Thursdays.
The quantity and quality of food items sold in the canteen can accommodate the number of
students enrolled in the school, teachers and employees as well. However, serving the great number
of clientele is a perceived problem to one sales lady and a number of practicum students assigned to
the canteen. So a number of them moved out to buy outside the school premise, food items
prohibited in extent the RED category.

Statement of the Problem

This study determined the effectiveness of the involvement of the administration, and
teachers’ free load improving the delivery of services to the clientele. Specifically, it attempts /sought
to answer the following questions:
1) What possible operation technique that can accommodate the great number of clientele?
2) How will you satisfy most of the students of GNSHI if not all in terms of canteen services?
3) How many per cent are severely wasted students among students of GNSHI?
4) What are the contributing factors of being malnourished?
5) What kind of foods should be served in a school canteen to reduce malnutrition among
students of GNSHI?

Proposed Intervention

To address the existing problem in the operation of a school canteen these are some of the
ideas on what to do;
1. Conduct a symposium to the teachers and students about Deped order no. 13 s. 2017
2. Purchase snack items and drinks that belongs to GREEN category.
 3. Prepare a Menu Card for the available snack items for Monday, Tuesday, Wednesday,
Thursday and Friday.
4. Assign group of students (during second period of STVE CLASSES) daily to the canteen on a
rotation basis. Identify students to do the housekeeping and involve a number of students
assisting the sales lady’s functions.
5. Request the administration, free load teachers from 8:30-10:30 in the morning sessions to
assist in the school canteen operation as additional cashiers and;
6. Strict observance of closing the gate by the guard-on-duty to refrain the students and school
personnel from buying snacks outside the school premise for safety on the threat of food
poisoning and related consequences unexpectedly.
7. Accept snack items (GREEN CATEGORY) daily and YELLOW CATEGORY on Tuesday and
Thursday on consignment for additional income. The consignee should secure sanitary permit.
8. Record the snacks items sold in the canteen daily.
9. Monitor and record the sales daily.
10. Supervise canteen operations regularly.

Review of Related Literature

As stated in DepEd Order No. 8, s. 2007 Revised Implementing Guidelines on the Operation
and Management of School Canteens in Public Elementary and Secondary Schools to ensure that:
The school canteen shall help eliminate malnutrition among pupils/students. . It shall serve as
a venue for the development of desirable eating habits of students. The school canteen shall serve as
a laboratory for Home Economics, retail trade and in the incidental teaching of health and nutrition.
It shall provide hands-on training for students on planning, purchasing, handling and storage,
preparation, serving and sale of safe and nutritious meals.
The school canteen guidelines shall serve as a mechanism to support the Department’s
response to the mandate of Article 2 of R.A. No. 6938 to create an atmosphere that is conducive to
the growth and development of cooperatives. Service should be the main consideration for operating
a school canteen. Profit shall only be secondary since the clientele are students who are dependent
only on their meager allowance from their parents. Reporting and accounting of the proceeds from
the operation of a school canteen shall be made by the parties concerned to emphasize transparency
and accountability.
Effective Management

In addition to providing the school community with nutritious and affordable foods, the
canteen should be based on good management practices and be financially self-sustaining. Experience
shows that with good management and marketing practices, a canteen can provide healthy foods and
also be financially viable.
The school canteen is a small business. Like any business, it requires good management
practices to be efficient and successful. Effective canteen management requires that: Everyone
involved knows its goals and objectives and is familiar with its policies. Canteen staff and committee
develop and implementation plan to achieve policy goals. Day-to-day operational procedures are
structured and enforced. Staff are adequately trained and supervised. Staff carry out efficient stock
management, accounting and financial procedures. Staff are familiar and comply with relevant legal
requirements regarding food safety and occupational health and safety standards

Nutritional Status of the Students

Every school year the concerned personnel will compute for the nutritional status of the
students. According to the school nurse Mrs. Rosella C. Apatan based on their Endline Report for
school year 2017-2018 of Gigaquit National School of Home Industries the record shows that out of
One thousand, one hundred twenty eight (1128) total students only One thousand, one hundred
sixteen (1116) were weighed, in which 2.66% is severely wasted, 4.26% is wasted, 91.84% is normal,
.18% is over weight and O obese.
DepEd Order No. 13, s. 2017 issues the enclosed Policy and Guidelines on Healthy Food and
Beverage Choices in Schools and in DepEd Offices for the promotion and development of healthy
eating habits among the youth and DepEd employees by making available healthy, nutritious, and
affordable menu choices, and for setting food standards.
Food products are categorized into three namely:
The GREEN category includes foods and drinks that should ALWAYS be available in the
canteen. It contains wide range of nutrients. Saturated fat is less than 3 grams (approximately
equivalent to more than half a teaspoon of fat) per serving. No trans fat. Added sugar is less than 10
grams (or 2 teaspoons) per serving. Sodium is less than 120mg (equivalent to 300 mg of salt or 1/20
teaspoon salt) per serving.
The YELLOW category includes foods and drinks that should be served once or twice a week
only(Tuesdays and Thursdays), in smaller servings. It may contain some nutrients but at the same time
contains saturated fat is more than 3-5 grams(approximately equivalent to more than half a teaspoon
to 1 teaspoon of fat) per serving; or sodium is more than 120 mg to 200 mg(equivalent to 300 to 500
mg of salt or 1/20 t0 1/10 teaspoon salt) per serving.
The RED category includes foods and drinks not recommended in the canteen menu. It
contains saturated fat is more than 5 grams(equivalent to more than 1 teaspoon) per serving: or
contains trans fat no matter how insignificant the amount is. Added sugar or total carbohydrates(in
the absence of dietary fiber) is more than 20 grams (equivalent to more than 4 teaspoons) per serving;
or sodium is more than 200 mg (equivalent to 500 mg or 1/10 teaspoon salt) per serving.

Everyday Foods and Drinks for a School Canteen

Everyday foods and meals are those made from foods in the five food groups below plus
water. Vegetables, including different types and colours, and legumes/beans, fruit, grain (cereal)
foods, mostly wholegrain and/ or high-fiber varieties ( includes gluten-free varieties) lean meats, and
poultry, fish eggs and alternatives (crumbed meat is an occasional food) milk, yoghurt, cheese and/ or
their alternatives, mostly reduced fat.

Role of the School Canteen in contributing to a health promoting school

The school canteen is a great place to promote an enjoyment of healthy eating. For students
who use the canteen regularly, the food purchased makes a significant contribution to their total food
intake and nutrition; therefore it makes sense to ensure the best food possible is available to enhance
their ability to learn and take in the information presented to them in class.
For students who don’t use the canteen regularly, the canteen still plays an important
educational and modelling role for healthy eating habits.
There are many aspects of a child’s life that may be restricted in an educational setting. For
example: the type of reading material accessed in the library, internet access and visual material (DVD)
and the clothes they wear. It is appropriate to restrict unhealthy food in an educational setting. The
canteen also plays an important role within the broader school environment – that of reinforcing
knowledge, skills and behaviours about healthy eating and lifestyle which are taught in the classroom.
Food provided at school has a considerable influence on the development of children’s long-term
eating habits, food preferences and attitudes towards food. The school canteen plays a vital role in
promoting healthy foods and creating a school culture of healthy eating.
Food preferences are developed in childhood. By promoting and encouraging healthier food
choices during childhood, it is anticipated that healthy eating habits will be carried through to
adulthood and may go some way to help prevent chronic disease later in life.
Methodology

This action research utilized the Descriptive Research. This study designed to depict the
participants in an accurate way. More simply put, descriptive research is all about describing people
who take part in the study.
Probability sampling technique will be used. This refers to the sampling method in which all
the members of the population has a pre- specified and an equal chance to be a part of the sample.
This technique is based on the randomization principle, wherein the procedure is so designed, which
guarantees that each and every individual of the population has an equal selection opportunity. This
helps to reduce the possibility of bias.

Findings

The canteen in-charge solely delivered canteen services in bulk to the clientele: snack items,
school supplies and others. It takes time to serve the clientele falling in line and a number of them
preferred to buy their needs outside the school premise cautioned not to be late in their next class.

Conclusion

The most important finding of this study is the need of canteen staff and orientation needed
in the proper handling of food and clientele satisfaction through effective interpersonal skills and
quality management of all aspects necessary for an improved and well-managed canteen.

Recommendation

The recommended measures to enhance the management styles of canteen in-charge and
staff should be adapted and implemented. The head of the school must be passionate in educating
the canteen staff and other concerns to improve their skills properly.
Canteen facilities must be utilized to maximize services and systemize flow of services for a
speedy result.
The canteen provides variety of food with nutritive values geared towards the needs of the
clientele. The school administration must provide some kind of incentives or merits in whatever form
in order to motivate and encourage canteen staff. An orientation is to be conducted on food selection
and nutritive value of food items in the canteen include the attendance of the consignee of snacks
items.
References:

http://www.deped.gov.ph/orders/do-8-s-2007

http://www.deped.gov.ph/orders/do-13-s-2017

https://healthyschoolcanteens.nsw.gov.au/canteen-managers/everyday-and-
occasional#Fivefoodgroups

http://www.education.vic.gov.au/Documents/school/principals/management/gfylmanmgt.pdf

http://health.gov.au/internet/publications/publishing.nsf/Content/canteen-mgr-tr1~role-school-
canteen