CHAPTER II

CONCEPTUAL FRAMEWORK

This chapter presents the review of related literature and studies, the conceptual model,

the research hypothesis and the definition of terms used in the study.

Review of Related Literature

Acilo J (2018) The objective of the study was to assess the management of the school

canteen in the public secondary high schools in Zone II, Division of Zambales, during the

academic year (SY) 2018–2019. The research used a descriptive research methodology using a

questionnaire as the main instrument for data collection, complemented by unstructured

interviews with 142 students and 117 randomly chosen members of the faculty, parents, and

canteen staff. The majority of instructors, parents, and canteen operators are adult women who

are married. The family's modest monthly income. They typically have a high school diploma, but

the majority also have a BS degree with master's studies and a doctorate.

(1) In terms of their religion, they are Roman Catholics. The owners and professors of the

canteen have a sufficient amount of experience in operating the canteen. The typical respondent

is a male student in Grade 11 who makes a modest amount of money each day for school. The

canteen managers and students assessed the canteen's compliance to regulations regarding

permits and clearances, staffing, prices and commodities, food security and standards, food

quality and quantity served, customer service types, transparency and accountability, sharing of

proceeds, and reports and documentation. Regarding the proof of a permission and clearance,

canteen staff and personnel, quality and quantity, and canteen operators' assessments of school

canteen management, there are substantial differences among instructors, parents, and canteen

operators. (2) food supplied, types of customer service provided, accountability and

transparency, sharing of earnings, and reports and documentation are all in plain view. When

compared by type of canteen they operate, age and years spent managing the canteen, and

highest level of education achieved, there are significant differences in how teachers, parents,
and canteen operators view school canteen management in terms of the evidence of a permit

and clearance, canteen staff, quality and quantity of food served, types of services provided to

customers, transparency, and accountability highest educational attainment, the amount of years

experienced operating the canteen, and the type of canteen operation that is significant to report

and documentation. Educational attainment and canteen operation type with regard to sharing

and profits. (3) When teachers, parents, and canteen operators are grouped by their perception

of the management of the canteen in terms of permit and clearance, personnel and staff, price

and commodities, food security and standards, quality and quantity of food served, kinds of

service offered to the customer, transparency and accountability, there are significant differences.

When categorized according to the type of canteen, there are significant variations in how

teachers, parents, and canteen operators evaluate the evidence in the permit and clearance and

food security standard. (Acilo J, 2018).

Review of Related Studies

One of the studies that is related to the present study was conducted by Czarniecka E and

Pielak (2021) entitled, “Use of Food Services by Consumers in the SARS-CoV-2 Pandemic.How

the Eating Habits of Consumers Changed in View of the new Disease Risk Factors ” The studyThe

SARS-CoV-2 pandemic in 2020–21 affected people's eating patterns all over the world. The

purpose of this study is to comprehend how COVID-19 has affected consumers' eating behaviors,

including their concerns about the nutrition of food services in the event of new disease risk

factors. 1021 adults in Poland participated in the survey that was conducted using the computer-

assisted web-based interviewing technique. During the pandemic, we gathered data regarding

consumer preferences and behaviors related to the use of food services. This study discovered

that COVID-19 affected how often consumers used food services, including delivery and onsite

dining. We divided food service patrons into five major groups using cluster analysis It was

discovered that 20% of respondents changed to a positive diet during the pandemic, 20% to a
negative diet, and nearly half of the respondent group did not change their diet at all. According

to respondents, hand and table disinfection, staff wearing masks and visors, the ability to accept

cashless payments, and hand and table disinfection were the most important methods of

protection against COVID-19 in catering establishments. We concluded that the majority of

respondents weren't aware of any threats to using catering services during the pandemic based

on cluster analysis (eight consumer clusters). Only a small percentage of respondents (8.1%)

expressed concern about contracting COVID-19. The effects of COVID-19 on consumer eating

behavior were examined in this study...

The previous study, like the present study are similar because they both talk about the

importance of food services and how to can they avoid illness caused and by covid 19 . They

differ because the previous study made of covid 19 virus and gathered data regarding consumer

preference and behaviors related to the use of food service

Conceptual Framework of the Study

The conceptual model of the study that will guide the researcher in conducting this study

is presented in the figure below. It is shown in the form of a paradigm.

SATISFACTION LEVEL OF DPNHS

SHS TEACHER OF DPNHS SHS STUDENTS OF

Figure 1: as shown in the paradigm will aims on the satisfaction level of

shs students and shs teachers in school canteen additionally, the study will identify the

perceptions of the shs student and shs teachers at dpnhs on the statisfaction level of shs

students in school canteen products and services

The null hypothesis that will be tested in this study is: There is no significant difference

between the Satisfaction level of school canteen product and services

School canteen respondents and the SHS students student respondents Satisfied on the

school canteen products and services

Definition of Terms Used in the Study

Satisfaction Levels. The degree to which high school students are satisfied or pleased

with the services offered in their school canteen. It might cover a range of things, like the quality

of the food, the speed of the service, and the overall dining experience.

Canteen Services. The variety of food options and level of service offered in the school

canteen, including the variety of menu items, the quality of the food, the speed of the service,

and the environment in general.

Menu diversty. The range and complexity of food choices that students have at accessibility in

the school canteen, which may include different foods, dietary preferences, and cultural

preferences.

Food Quality. The general quality of the food offered in the school canteen, taking into factors

like flavor, nutritional value, freshness, and presentation.

Service Speed: The amount of time it takes from putting an order for food in the canteen until it
is delivered, including any waiting time and how quickly the food is prepared and delivered.
Service Speed is the total amount of time, including any waiting time and how quickly the food is

prepared and delivered, from the time a food order arrives in the canteen until it is delivered.
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