15
CHAPTER II CONCEPTUAL FRAMEWORK This chapter deals with the review of related literature and studies, the conceptual model of the study, the research hypothesis, and the definition of terms used in the study. Review of Related Literature and Studies To intensify the knowledge and clarity the perception of the problems, a number of books and periodicals were read to gather insights which were used by the researcher in conceptualizing this study. Those which have been found relevant are hereby presented. Related Literature. The school canteen follows guidelines on operational management set by the Department of Education Through DepEd Order No, 8, s. 2007, the Revised Implementing Guidelines and Management of school canteens In Public Elementary and Secondary level. These guidelines are hereby issued in order to rationalize the operation and management of school canteens in the public elementary system and to ensure that the school canteens shall help eliminate malnutrition among pupils/students and that the school canteens shall serve as a laboratory for home economics retails trade in the incidental teaching of health and nutrition. It shall provide hands-on-training for pupils 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 Republic Act No. 6938 to create an atmosphere that is conducive to the growth
16
and development of cooperatives. Services should be the main consideration for operating a school canteen. Profit shall only be secondary since the clientele is composed of pupils 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. School canteens shall be of two types: (1) school-managed canteens and (2) teachers cooperative-managed canteens. Both shall adhere to professional management and sound business practices as well as to safety and security measures. Adunna (2013) discussed that along the line of canteen management is the need for an improvement system to boost not only sales but also the efficiency of its operations. In addition to providing 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 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 an 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
17
are familiar with and comply with relevant legal requirements regarding food safety and occupational health and safety standards. School canteens may operate under a variety of management structures, depending on the individual characteristics and needs of the school. Most canteens in schools are run under the direction of, and are accountable to, the school council. Schools may decide to provide a food service to students in several ways. A formal management agreement detailing the terms and conditions of the management structure should be drawn up and signed by the relevant management parties, which will usually be the school council and principal, or the school council or principal and private contractor. Contracting a canteen business is not as new but contains several procedures which need to be taken seriously for a more effective means of negotiating an enterprise. The following pointers should help you in selecting a good supplier. An ideal supplier: is located locally has been recommended by other school canteens delivers frequently, and will do so at a convenient and suitable time for the canteen delivers stock in good condition, for example ice-cream which is always frozen and fruit and vegetables which are always fresh delivers stock with the maximum shelf life follows appropriate storage, handling and food safety requirements, such as adequate refrigeration for chilled and frozen goods and shade and cover for fresh produce uses adequate packaging and handling procedures to ensure products are not damaged offers an adequate range of products communicates well, keeping you informed of price changes, specials and product availability offers competitive prices, as well as specials, discounts and incentives offers
18
taste-testing opportunities or free samples to trial provides free promotional material in line with your healthy canteen policy, such as posters promoting healthy food products offers incentives, such as equipment rewards offers convenient and acceptable payment procedures, including method of payment and settlement terms (Bensons, 2013). Elementary schools in the rural areas with 500 pupils or less and those in urban areas with 1000 pupils or less shall have only one canteen to be operated and managed by the school under the general supervision of the school head/principal. Where the enrolment size in rural elementary schools is more than 500 pupils, the existing duly registered teachers cooperative that complies with the criteria for qualification herein set forth, shall manage and operate the school canteen, when there is no duly registered teachers cooperative that is interested or qualified to operate and manage the same. Chedeng ( 20012: 200 ) stated , people of all ages can learn about nutritious food choices by observing the meals served to them each day. An education program can teach the principles of basic nutrition through foods served in daily meals that reflect excellence in meal planning and food
preparation.
Children
eating
meals
and
snacks
in Head
Start
programs, day care centers, or residential facilities can be introduced to a wide variety of health foods through the menus and food preparation activities planned as part of their daily educational activities. Family members and caregivers should be involved in nutrition education so they can encourage their child or adult relative to consume
19
an adequate and appropriate amount of food. Family members should participate in nutrition counseling and education with the client, so they understand the reasons why certain foods are selected, prepared, and served
in
the
group
care
facility
or
program. Family
members
and
caregivers especially need to understand the underlying principles for any physician-prescribed MNT so
that they can serve appropriate meals and
snacks at home or bring appropriate food gifts when visiting their relative in the health care or residential facility. Family members may also need guidance in basic food safety to ensure the foods they bring in from outside are safe for the resident to eat. Nadhja ( 2013 : 21) discussed that the science of nutrition is the study of how food nourishes the body. It encompasses the study of nutrients and how they are handled by the body as well as the impact of human behavior and environment on the process of nourishment. As such, this discipline involves physiology, psychology, and socioeconomics. Nutrients are
specific
biochemical
development,
activity,
substances
reproduction,
used lactation,
by
the
body for
growth,
health maintenance,
and
recovery from illness or injury. The metabolic processes involved in these functions are complex.
Subsequently, most nutrients work better together
than they do alone. Also, nutrient needs change throughout the life cycle in response to
changes in body size, activity, growth, development, and
state of health.
Some nutrients are considered essential because either
they are not synthesized in the body or are made in insufficient amounts.
20
Essential nutrients must be provided in the diet or through supplements. Essential
nutrients
carbohydrates,
fats,
that and
supply protein)
energy
and
are
referred
build to
tissue (such
as
as micronutrients.
Micronutrients, such as vitamins and minerals, are required in much smaller amounts to regulate and control body processes. Shimane( 2013 : 83 ) stated , during the preschool-age period, parents and care givers still have a fair amount of control over a child’s food intake, and nutritional concerns focus on offering a proper selection and amount of nutrients needed by the growing child. Children
of
preschool
age respond best to regular mealtimes. Three meals per day aren’t enough for this age-group, and snacks are recommended as part of regular eating pattern. Research indicates that snacks typically provide 20% of children’s total caloric intake and therefore, can be a good way to provide protein, calories, and nutrients to young children. At this age, it’s good to begin involving children in meal-related activities, such as food selection and preparation. School-age children are more independent of adults. Meeting their nutritional needs must be must be balanced with their need for decision making and peer acceptance. School-age children spend much of their day at school, away from parents and, in many cases, are only marginally supervised at lunchtime. In addition, they’re increasingly aware of their peer’s behaviors and are exposed to different types of food and eating behaviors. They begin to make their own choices about what to eat at this age.
21
Ridon( 2013 : 45 ) , the rapid change in the eating habits of the Filipino in fast food establishments particularly those in the urban centers increases the risk of the segment of population to food-borne
infection
due to unsanitary handling of preparation of food. The first strategy on changing people’s behavior is best exemplified by the people’s use of food safety practices such as: use of safe drinking water for drinking and cooking, handwashing before cooking and eating, washing vegetables properly during food preparation, and storing cooked food in the right temperature. These simply ways of doing food safety practices will prevent people from contracting infectious disease through ingesting contaminated food and water. A uniform policy and practical programs to alleviate the living conditions of the population is needed: 1. Food Establishments shall be appraised as to the sanitary conditions. 2. Inspection/approval of all food sources, containers, transport vehicles. 3. Compliance to Sanitary Permit requirements for all Food establishment 4. Provision of updated Health Certificate for food Handlers, cooks and cook helpers which include monitoring as to presence of intestinal parasites (ascaris, amoeba, etc.) and bacterial infection (typhoid, cholera, dysentery, salmonella infections and others). 5. DOH’s administrative Order no. 1 – 2006 requires all laboratories to use Formalin Ether Concentration Technique (FECT) instead of the direct fecal smear in the analysis of stools of food handlers. This will enable laboratories are allowed to work in food establishments. In this way, parasitism will be prevented from spreading through ingestion of
22
contaminated food and water. 6. Destruction or banning of food until for human consumption. 7. Training of food handlers and operators on food sanitation. Four Rights in Food Safety: These four rights on food safety involve the chain in food processing from the source in the market until the food reaches the table. They mainly encompass the following: Right Source, Right Preparation, Right Cooking, and Right Storage. Schneider
( 2010 : 273 ) , in 2005, the Institute of Medicine
published a report called Preventing childhood Obesity: Health in the Balance. Calling childhood obesity a “critical public health threat,” the report recommends steps that federal state, and local governments should take to make prevention of obesity in children and youth a national priority. Recommendations
include
developing
guidelines
for advertising
and
marketing of foods and beverages to children and giving the Federal Trade Commission authority and resources to monitor compliance. The report notes that “more
than
50 percent of television advertisements
directed at children promote foods and beverages such as candy, fast food, snack foods, soft drinks, and sweetened breakfast cereals that are high in calories and fat, low in fiber, and low in nutrient density.” It also recommends that governments should develop and implement nutritional standards for all foods and beverages sold or served in schools. Food and beverages companies have invaded schools with vending machines selling unhealthy drinks and snacks, fast food in school cafeterias, and special
23
educational programs and materials accompanied by advertisements for fast food and junk food. DepEd
( 2013 ) , only nutrient-rich foods such as root
crops,
noodles, rice and corn products in native preparation, fruits and vegetables in season, and fortified food products labeled rich in protein, energy, vitamins and minerals shall be sold in the school canteen. Beverages shall include milk, shakes and juices prepared from fruits and vegetables in season. The sales of carbonated drinks, sugar-based synthetic or artificially flavored juices, junk foods and any food product that may bedetrimental to the child’s health and that do not bear the Sangkap Pinoy seal and/or did not pass the BFAD approval is probihited. Iodized salt shall be used, in controlled quantity, in the preparation of cooked foods to ensure that iodine requirement of the clientele shall be met and to eliminate iodine deficiency disorders. The use of monosodium glutamate (vetsin) shall be regulated. A reasonable mark-up price for all merchandise in the canteen shall be allowed, provided that the selling retail price does not exceedthe prevailing prices in the locality. FNRI – DOST ( 2013 ) , nutritional guidelines for Filipino revised and organized by the (FNRI – DOST) , an inter – agency and multi – disciplinary
24
technical working group. The new Nutritional Guidelines for Filipinos was approved by the National Nutrition Council during its October 31, 2012 meeting. The revision was in response to the changes in the nutrition situation of the country as reported by the FNRI’s survey results and in lieu
of new nutrition
information and related
intervention to
address
malnutrition. The 2012 Nutritional guidelines for Filipinos includes ; 1.Eat a variety of foods everyday to get the nutrients needed by the body. 2. Breastfeed infants exclusively from birth up to six months, then give appropriate complementary foods while continuing breastfeeding for two years and beyond for optimum growth and development. 3. Attain normal body weight through proper diet and moderate physical activity to maintain good health and prevent obesity. 4. Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body tissues.5. Eat more vegetables and fruits everyday to get the essential vitamins, minerals and fiber for regulation of body processes. 6. Limit intake of salty, fried, fatty
and
sugar – rich
foods
to
prevent
cardiovascular
diseases.
7.
Consume milk, milk products, and other calcium - rich foods, such as small fish and shellfish, everyday for healthy bones and teeth. 8. Use iodized salt to prevent Iodine Deficiency Disorders. 9. Consume safe foods and water to prevent diarrhea and other food - and water – borne diseases. 10. Be physically active, make healthy food choices, manage stress, avoid alcoholic beverages and do not smoke to help prevent lifestyle – related non-communicable diseases.
25
RA
6939
( Cooperative
promoting viability and growth of
Development
Authority ) , towards
Cooperatives as instruments of equity,
social justice, and economic development, has tasked the agency for the noble purpose as cited. Created under the Office of the President, the Cooperative Development Authority (CDA) disseminates provisions concerns the
annual
report
of
cooperative,
capital,
property
and
funds
of
cooperatives and the accounting, interest on share capital and patronage refund, fines on unpaid subscribed share capital, merger and consolidation of cooperatives guidelines for laboratory cooperative, common provisions, etc. To be organized and registered by at least fifteen (15) persons, a Cooperative maybe set up for any or all of the following purposes: 1) Encourage thrift and savings among the members; 2) Generate funds and extends credit to the members for productive and provident purposes; 3) Encourage
among
members
systematic
production
and marketing;
4)
Provides goods services and other requirements to the members; 5) Develop expertise and skills among its members; 6) Acquire lands and provide housing benefits for the members; 7) Insure against losses of the members; 8) Promote and advance the economic, social and educational status of the members; 9) Establish, own, lease or operate cooperative banks,
cooperative
wholesale
and retail
complexes,
insurance
and
agricultural and industrial processing enterprises, and public markets; 10) Coordinate and facilitate the activities of Cooperatives; and 11) Undertake
26
any and all other activities for the affective and efficient implementation of the provisions. Mendoza
( 2009 )
Sanitation makes an important role in any food
service institution. The standards sanitation practice is important to be able to attain a better health of the workers and most especially the costumers because they are the reasons why we established food institution. And because of that, the researches focus on this particular study and this will give them a chance to be one of the leading foodservice institutions. In a food
service
institution,
sanitation
is
the
primary
concern
of
the
management as well as the costumers. A matter of facts, before you operate a business you will secure first a sanitation permit from the city hall. One
very important aspect institutional food
production
is food
sanitation and safety. However, its true importance is often not seen until such time that the food establishment encounters legal problems resulting to civil and provable criminal liabilities. Besides this, the non-observance of proper sanitation and safety practices usually lead to other situations that would hinder the success of food establishment. Poor hygiene in the handling and preparation of food leads not only to products of poor quality but also increases the cost of producing goods and services because they lead to a lot of wastage and spoilage. More often than not, over production and improper storage due to insufficient planning and lack of knowledge increases the risks of food poisoning and inspection as well as the higher cost not only due to spoilage but also due to higher storage
27
cost and repurchase cost. This situation is particularly for establishments that
deal
with
quantity
or
institutionalized
food
production.
Because
institutional food catering and production deals with handling of large quantities of raw and cooked food ingredients, the contamination risk is increased several folds, reiterating the need and importance of proper sanitation in the production area. Such problems could actually be easily avoided if the production area follows practices sanitation principles in food preparation. In another book authored by Titcombe, et.al. (2010: 84) it was stated in the author’s observation that the canteen is a provider of much more than vending machines. Aside from its
offer of vending solutions, its comprehensive
refreshment and dining services help clients turn the company’s vending and dining offerings from what can be a compromise for the sake of convenience, to clients’ and employees’ first choice for food and beverages. For clients who need more than traditional vending machines, canteens provide full-service vending options with a greater, fresher selection than traditional machines. For clients who require the next level in dining services, canteens offer Dining Solutions, from food kiosks to full-service cafés and restaurants which give more convenience to everyone. The Canteen provides customized foodservice programs in-house or through one of concessionaire type, semi-outdoor set-up whether for break room, office coffee service or pantry provisions and office supplies selling scheme. Most vending machines are self-service but the canteen
28
gives clients a middle ground, offering full service vending with the convenience and speed of traditional self-service machines. Dunhill (2013: 209) explained that lunch rooms have provisions of innovative snack and beverage vending machines, and also canteen which offers micro-markets with an expanded product selection, more akin to a convenience or grocery store as well as comprehensive dining solutions, like meal service in university or business center dining halls. There are customize vending services programs to fit the needs of virtually any workplace or multilocation company, serving businesses in professional, financial, retail, healthcare, manufacturing, and education industries. Whether a company need a comprehensive vending program, self-service food or beverage vending machine which satisfies all business’ needs, canteen’s technicians and service representatives should be regularly available to keep machines stocked and maintained, bringing new meaning to full service vending. No one wants to wrestle with an outdated machine for a stolen peso or a snack stuck in the dispenser, but with a full service canteen, this will never have to happen. In an industry that is always on, any company can count on canteens to go beyond the vending machine to provide them with a full service vending experience. Taylor (2012: 59) postulated that many organizations provide canteens as an additional subsidized facility for their employees as a welfare measure. The usage of the canteen by the employees depends on many factors like a centralized food distribution center with swift and simple in operations. Canteens’ design provides a user-friendly system that facilitates quick and efficient
29
operations to cover a larger section of employees within a specified time. There are canteens that are even paperless and have almost cashless transactions. This system is also appropriate in an environment where multiple caterers operate in a closed environment or at multiple locations. Advantages cited are the following: removal of the manual system of maintaining the coupons; instant information at one’s fingertips for immediate use; support for both prepaid and postpaid methods of accounting; implementation of computerized management in an organization where the employees have cards (any type of identification cards) for unique identification; preset daily limits on the amount of usage of canteen facility; use of coupons for transactions; reduction of wastage of food items; advanced notification on the usage of the canteen facilities by the employees on any particular day or shift; and freedom on the conduct of different types of reports with respect to employee consumption and with respect to daily sales by the canteen. The challenges include: in case of multiple locations, required canteen consolidated utilization which is very tedious or almost impossible in the case of a manual process; multiple items management; effective inventory management; re-ordering of items to be managed in order to restock at proper time; and subsidized food tracking. According to Rigel (2012: 95), some innovations that can be added to the canteen may be implemented. A new name for the canteen flags a new approach to the canteen. The name, however doesn’t have to be terribly flamboyant. Simple names often work better. Simple tactics like incorporating the school name and/or address/suburb into specials on offer could work. The use of some
30
fun words for products is also good. Reconsider how the product is wrapped and presented product. Marketing the menu through be beautiful presentation in wraps and rolls with a student (seek permission from parents first) and enlarge these photos. These photos not only decorate the canteen but also work as treats at promoting the item. Seek help from a parent who may be willing and able to Photoshop and enhance the pictures.
Look at the presentation of the
canteen as if one were the customer, making sure that food looks appetizing and appealing. Look at the display counter as if one is opening the fridge door looking for a snack. It’s the food that ‘looks’ the best that grabs one’s attention.
A fun
and effective way to draw attention to key food items is to tuck a novelty item in with the display to attract the attention of the students. A silly spider or obvious toy mouse, which changes location occasionally, makes the customer notice items for sale. Johannes (2013: 39) discussed that school canteens 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. Canteen personnel 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 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 grounds for the return of the canteen operation to the school.
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As explained by Janesburg (2013: 244), a canteen is a facility which serves food in a cafeteria-style setting. The canteen is a place where food is prepared and eaters are used to be served food in an institutional level. Militaries, schools and offices may use the canteen to meet the food needs of their workforces and students. A typical canteen is a facility in which diners walk along a food line with trays which could be filled with various food items. Diners then seat themselves, eat and bus their dishes and trays at the end of the meal. Food service is not a high priority of canteens. The goal is to provide food which meets nutritional recommendations and hopefully satisfies the taste of the diners. The food is prepared in large batches, and the food handlers stay behind the counter to dish out food, rather than walking around the dining room to bring plates out. The canteen may also include self-service drink containers, fruit bowls and so forth. Aside from remaining in a fixed location, a canteen can also be mobile. Mobile canteens are used to provide quick food to disaster workers and other temporary work crews who are deployed in active duty. Organizations that use mobile canteens may run the canteen out of series of trailers, or have large trucks packed with canteen equipment, tables and tents for shelter so that an eating facility can be quickly built wherever it might be needed. Canteen workers are those who prepare and serve short-order food items, sell canteen merchandise, clean the service area, and perform other related work. These positions involve standing for a six-hour shift and lifting objects to counter height. These workers are the ones who were often assessed for a better service and for better client relations. Most of the time, it is not the ambience that
32
is considered by clients but the services that workers are executing for the clients (Dexter, 2012: 123) As discussed by Sears (2009: 117), the college canteen is a service provided by the college for the benefit of students and staff. The college canteen sells food and drinks that are healthful, nutritional and tasty. It is a valid business enterprise and is operated according to good, ethical business practices committed to holistic education; therefore the whole life of every student is of concern to the college canteen which includes students’ physical well-being as much as their spiritual growth and intellectual development. All operations of the college canteen reflect its values and vision. The canteen is an important part of the school’s life and as such, its management and operations need to also reflect the college’s aims and mission. The canteen of the college must always consider the different needs of the students and also the cultures where they came from. Some students and even other non-student clients might not eat pork as their religion and cultural values may dictate. Some might not eat fish that has no scales and other might not eat beef. These are some of the considerations that, no matter how good the services may be and how tasty and nutritious the foods are, would make these foods unfit to the likes and choices of the students. Ray (2011: 301) discussed the aim of the canteens in schools where they provide a healthful variety of food and drinks, support classroom teaching of nutrition and health, encourage the development of good eating habits, provide friendly and prompt services encourage courtesy and consideration, operate as an effective, efficient and profitable business enterprise consider the special
33
dietary needs of some students, and demonstrate high standards in food safety and hygiene in relation to the preparation, storage and serving of food. All the references cited are related to the present study since they all discuss canteen management and considerations, including effective means of implementation. The suggestions posted have been of great help to this research as basis for the outcome of the study. Related Studies. The study of DonJun (2013) emphasizes on the need to effectively manage the canteen stocks that he made the observation and recommendation that only one person in the canteen should be responsible for ordering stock, which includes foods, drinks, packaging, utensils, first aid and cleaning materials. Ideally this will be the canteen manager, or a person who oversees most of the canteen and has the largest time involvement. Allocating this responsibility to only one person is important as it prevents confusion and overordering, maintains consistency and ensures maximum efficiency. Canteens generally return higher profits when they restrict the number of suppliers and range of stock. Restricting the number of suppliers can be beneficial as it allows canteen staff to develop management rapport with a supplier. This can also result in special services and treatment, such as discounts and better quality of service. Minimizing the range of stock assists in reducing slow turnover items, which can lead to spoilage. It will also allow you to use employees and volunteers with less training given there are less products to work with. Both of these practices will also result in more efficient ordering with fewer orders needing to be placed. It is important to ensure that when minimizing the range of stock in a canteen the
34
range and variety of nutritious foods, such as fruit and vegetables, is not reduced. Finally, never select food or drink products that fail to reflect nutrition standards detailed in the canteen policy even if the supplier can offer a lucrative deal, such as bargain prices or equipment rewards. Bertland (2013) was able to come up in his study that the conclusion that the canteen needs to ensure that all canteen money can be accurately tracked at all times. Management of money involves: running off cash registers at the end of each trading period during the day (if applicable) counting money and balancing cash registers at the end of each day maintaining a standard float banking each day and keeping minimal money in the canteen accurately recording payment of all orders and invoices accurately recording all cheques accurately recording all petty cash expenses. It is recommended that all stock should be paid for by cheque or electronic transfer, with petty cash being used only for the purchase of items of a minor or unexpected nature. Only a small petty cash float should be kept. In order for a canteen to be financially viable, income from selling food must either be equal to or greater than the expenses involved in running the canteen. Accurate costing of foods plays a very important part in determining income. A financially successful canteen also requires efficient management of all canteen resources. The following section details why it is important to: account for all canteen money account for all stock determine the cost price of pre-packaged items and recipes determine the selling price of pre-packaged items and recipes per serve.
35
Canteen’s role in feeding students are just roles as parents must do. The average healthy 8-year-old weighing 30 kg (66 lb) requires about 1,750 ml of fluid per day. Many school-age children have only one meal a day with their family, at dinner. Mealtime should be a social time enjoyed by all, and parents should retain from discussing a child’s poor eating habits at this time. Parents should be aware that children learn many of their food habits by observing their parents. Eating a balance diet should be the norm for both parent and child. Thus, canteen must serve foods which can uplift the child’s nutritional needs and benefit their overall being. (Camaya, 2013) According to Garan (2013), the school-age child generally eats lunch at school. The children may bring lunch from home or buy lunch at the school. Many dietary problems stem
from
this independence
in
food
choices. The children may trade their food, not eat lunch at all, or buy sweets or junk food with their lunch money. Parents should discuss with the child the foods that they should eat and continue to provide a balanced diet in the home setting. In this juncture, the presence of good food at canteen services must be complied with specifically if the snacks brought in from the child’s lunch boxes are improperly prepared at home. The availability of food choices which can make children at school be nutritionally good is a role that can never be compromised. As evidenced in the observation of Ching (2013) , nutrition continues to be a high priority for growing children. School-age children require a balanced diet including 2.400 Kcal per day. School-age children eat three
36
meals a day and one or two nutritious snacks. They need a protein-rich food at breakfast to sustain the prolonged physical and mental effort required at less by late morning and have decreased problem-solving ability. Undernourished children become fatigued easily and face a greater risk of infection, resulting in frequent absences from school. This risk in their studies must be complemented by a better canteen ambiance and management which would derail them if not properly executed. Innovations in canteens were suggested including having potable water for free and nutritious foods in a balanced form of diet must be served. The study of Jamil (2013) focused on the assessment of the canteen in San Pedro Relocation
Center National High School with regard to its
privatization in almost four years. The study was conducted to assess the services and the benefits it can give to the school. Based on the study, the canteen, which was concessional, was found to be effective in its service to students and faculty. This was due to the fact that the concessionaires are subject to further evaluation of the administration before their contract is to be renewed. This has posted a healthy competition among the canteen concessionaires in which they have to perform best by offering good food of reasonable prices and offer good services as well. The study also brought to light the fact that the monthly rentals are a good source of income for the school. However, problems arise during times when delayed payment occurs, specifically when vacation is upcoming. The concessionaires encounter payment problems since, according to them, return of profit is very hard when students and teachers
37
are not willing to buy from the canteen and would instead go home early specially during examination periods and near vacation periods. On the other hand, enrollment period gives good opportunity for them as bulks of students and even parents come to the canteen for refreshment and meals. Thus, it was suggested that payment schemes should be more flexible during the time when sales are low as a matter of new policy in canteen management. Echiverri (2011) studied the management of the school canteen in the Laguna State Polytechnic University campuses. Based on the findings of this study, the following conclusion were drawn: (1) Majority of the canteens were managed by private individuals and found out that all canteen facilities and equipment were moderately adequate; (2) food procurement was supervised by outside paid helpers; (3) canteen managers ensured that the food to be cooked was washed thoroughly and prepared nutritiously; (4) majority of the canteens were implementing self-service in food serving; and (5)
problems in the
operation of the canteen include lack of personnel, lack of time in food preparation, source of water supply and pupil’s preference for junk foods instead by nutritious one. Conde (2013) made a study on canteen administration and operation in five public elementary schools in the Santa Cruz district division of Laguna. The descriptive method of research was used in this research with two sets of questionnaire used to gather the perceptions of the respondents. The highest rating was given by the canteen teachers for the strategic value of the building’s location and the safety of the foods for sale, and for non-canteen teachers,
38
accessibility of the building to pupils and teachers. The lowest rating given were noted in the following: time schedule for recess of intermediate grade pupils and distribution of time allowance for recess, the quality and quantity of foods being served. The highest rating on the other hands was on the perception of the quality of fruits and vegetable for sale. All the respondents gave the highest ratings to the drive to put up a normal-sized canteen room/building. On the contrary, the lowest ratings were noted in terms of the ability to solicit assistance from NGOs and GOs for canteen improvement and the ability to put up the needed accessories in the canteen. The conclusions made on this study were as follows: 1) canteens in public elementary schools are properly managed and systematically run by the staff and personnel involved, 2) teachers have different reactions on some policy implementations particularly in class programming, food service operations and teachers’ assignment. These conclusions 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 the suggested that part of the canteen’s proceeds should also be used for other school projects. Service assistance by government and non-government organizations should also be tapped and finally, a wider and deeper study should be made in order to validate and compare the findings of this study. Salik (2013) conducted a research on the canteen management in National high schools in the Victoria district division of Laguna, school year 20112012. The aim of the study was to make a system analysis of the canteen
39
management of the said school. The results revealed that efficient canteen management is necessary in order to provide food of the lowest cost and highest nutritious value. Common problems met in the management of the canteens were as follows: 1) lack of space to accommodate the students; 2) helpers’ chores were given to the teacher in charge of managing the canteen; 3) lack of a full-time canteen manager; 4) the time allotted for cooking is very limited; 5) the food being prepared is not enough for the consumers’, and finally the buyers do not have plenty of choices of food. Possible solutions were recommended to lessen or totally eliminate the existing problems such as: 1) expansion of school facilities; 2) addition of more tables and chairs, and cooking utensils, 3) installation of a deep well and better water connection, 4) hiring of more helpers, 5) having dialogues with a co-signers to assess the quality and quantity of the food services they render, and 6) finally, the canteen teachers should be free from teaching loads to enable them to supervise the helpers in food preparation. Canteen operations and management are considered to be two of the services offered by the school, and others become part of the school administration’s tasks and part daily operations. In fact, most of these schools already have handbooks on how to properly maintain and operate canteens. Canteen management is also considered not just as a school function but also a full job that needs formal training and that many schools. In the study conducted by Yumol, et al (2010) presented during the 2010 research forum on annual agency in-house review proceedings in the KalingaApayao State College, it was found out that the canteen needs further
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rehabilitation and assessment must be done periodically to help the management improve its services. Thus, tools in the assessment of operation is proposed. Focused group discussions were done so that stakeholders were involved in the process of making the tool. The principals and canteen managers involve agreed to use the assessment tools in their respective schools. The tool will help the canteen staff to assess their performance to be able to maintain or improve their services in terms of food serving, maintenance of canteen cleanliness and manner of dealing with clients. It will also serve as guide to the manager in deciding which meals must be served each day to satisfy the students’ need for nutritious food. It was also identified that green leafy vegetables must be served as regular meals. The study also revealed the following insights: 1) management of the canteen must delegated to someone who is capable, qualified and honest, person and 2) adequate facilities to maintain the good services are needed and enhanced efficiency of the canteen worker sin doing their job must be given consideration. The study of Sindaratana (2013) presented in the International Research Forum of School Management in the University of Mumbai determined how well the school canteen of Yudaras Wittayalai School In Mai 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, the canteen was clean and neat with appropriate settings; food quantity; dishes and utensils were clean; and tables and chairs in the canteen were in good condition and maintained regularly.
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The canteen billboard also helped students have knowledge of nutrition with practical application. Nutrition information about meals prepared was posted on the board, along with other similarly nutritious meals. Also, the canteen board, detailing its regulation, showed the steps of canteen services. In addition, its time frame, opening at 6:30am and closing at 4:00 pm, was established for the needs of the students, serving breakfast for those who have early classes and late snacks for those who will travel home. In another related study, Wongkhum (2012) evaluated the Watweruwan School Lunch program and presented the results to the Research Institute of Donghua University. The purpose of the study was to evaluate the lunch programs implemented by the school administrator during the academic year of 2011. Respondents included 296 students, parents and teachers. The study evaluated whether the lunch program management aim of students having good health with good hygienic habits and saving attitudes, was achieved and realized. Evaluation results revealed conserving context, input processes, and product indicated in the performance in all aspects. Details of the performance include: 1)students, parents, and teachers understand the aim of the program and develop hygienic habits; 2) personnel budget and material are adequate, 3) on duty teachers give or help hand out lunch; 4) clean food is served with proper 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, which is that students with good health and hygienic habits knew how to save.
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As cited by Herrera (2009) in her study, a specific school lunchroom must be provided in every canteen for a more convenient stay for those who will eat meals. This problem has sprouted when canteens in most schools in Metro Manila offer services for food but the facilities available are only of long tables two feet wide without chairs which the respondents found to be unsuitable to eating heavy meals. These tables were built to save space and maximize its use by making the clients a little inconvenient where they would immediately leave after eating to give place to other customers. The idea of maximization of place was primarily considered by the canteen managers instead of better service. The study further recommends to put up a lunchroom where clients would only stay for eating of heavy meals and not for chatting to allow other customers to use the facility. The lunchroom is an open area with a roof and tables and chairs are only good for two persons to further save space. The tables and chairs are movable so that groups can be accommodated as well. The open space can also save electricity consumption and would not encourage longer stay for customers, except if they wanted to eat heavy meals. Another proposal is to have the lunchroom divided where one half allows for staying for heavy meals while the other part will be for quick eating only. Bana (2013) conducted a study on the Canteen management of Ilocos Sur Polytechnic State College.
The study tried to identify the strengths and
weaknesses in canteen management of the Ilocos Sur Polytechnic State College in terms of food preparation and costing, convenience of the place, capacity to serve numerous expectations and profitability for the college. The study
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proposed the professionalization of the canteen managers and employees by training them on proper food handling and serving, and customer relation and supervision. It was also proposed to establish a canteen management committee which will serve as the arm of the school in the quality assurance of the services of the canteen to its clients and also the transparency in its operation. The main function of this committee is to supervise quality, quantity and cost of food and beverages supplied by the canteen to the employees. The receipts and expenditures will be reviewed by the members during the course of monthly meetings and suggestions will be noted for improvement of the canteen. The formal systems of participation will include five representatives from the stakeholders and clients and another five from the administration.
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The study of Babol (2011) presented in the 2011 Multidisciplinary Research Forum in the University of Northern Philippines focused on the creation of a strategic plan for the canteen of the Iloilo Polytechnic State College where the main concern is privatization. The teachers and administration were found to have bulks of work and that there were a few of them who are willing to take charge of the canteen operations; thus, the need to privatize the canteen operation is a must so that the school may be able to conform to the needs of the students. Every school must provide provisions of services that include availability of food stalls and lunch rooms where students can have their food to eat which should be strategically located inside the school premises. However, due to lack of training from the teachers and even from the administration personnel considering as well the bulk of work in the school operations and activities, it was found out that canteens must be taken care of by professionals from the food and services business. The strategic plan includes the creation of a committee to handle the overseeing and bidding of canteen concessions including the assessment of it every year as a consideration in the renewal of the contract. The committee will also be involved in the improvement mechanism that the canteen needs for the benefit of the students and other clients.
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In the study of Fernandez (2013), it was assessed that the canteen concessionaires have good solid waste management practices to be able to maintain the cleanliness of the lunchroom. Regular cleaning and disinfecting of the utensils is done every end of the day. Trash bins with covering are located at the four corners of the canteen color coded as biodegradable and nonbiodegradable. These trash bins are unloaded everyday and sprayed with disinfecting chemicals to avoid bacteria that may cause foul odor due to spoiled foods. Solid waste was removed daily by the local collectors to maintain cleanliness within the school as a special arrangement between the canteen concessionaires and the local collectors. On the other hand, it was recommended that the wash area be set on one side of the canteen to allow the clients to wash their hands before and after eating. It was also recommended that the main trash bins be located in the back portion of the canteen instead on the sideways so that it will not be an eyesore to clients. The studies presented are all related to the present study as they all focus on canteen management, cleanliness and maintenance. All of these are also part of the topic of the research being conducted although the nature of management is different, including the respondents and the location of the study.
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Conceptual Framework of the Study Figure 1 illustrates the conceptual framework which serves as guide of the study. Specifically, it shows the input, process and output. Input
Respondents: __ Teachers __ Canteen personnel
Questionnaires
School Data
Process
Distribution, Administration and Retrieval of the Questionnaires
Collection of data on teachers ‘canteen management problems.
Statistical treatment of data.
Analysis and interpretation of data and information gathered.
Output
Assessment of status of the school canteen practices .
Difference between perception of the two groups of respondents on the school canteen management practices in selected public elementary schools in Marikina City District II during school year 2016 – 2017.
Comments and suggestions of the respondents
Proposed enhanced handbook
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FEEDBACK
Figure 1. Conceptual Model of the Study
The first frame shows the input of the study: the respondents of the study where the number of which shall be determined using the Slovin’s Formula and shall be chosen by stratified random sampling in the four schools in district II of the Division of Marikina City. In the second frame, the process, includes the following: distribution, administration and retrieval of the questionnaires, the statistical treatment of data and the analysis and interpretation of the data and information gathered will be the next process. For the third frame as output, the following was included: Assessment of status of the school canteen practices, significant difference between the perception of the two groups of respondents on the school canteen management practices in selected public elementary schools in Marikina City District II during
school
year
2016 – 2017, comments and suggestions of the
respondents, and the proposed enhanced handbook.
Research Hypotheses
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On the basis of the statement of the problem and the research framework, the hypotheses that were used for this study are the following: 1.
There is no significant difference between the perception of the two
groups of respondents on the status of the school canteen practices.
Definition of Terms In order to arrive at a common understanding, the following terms used in the study are hereby defined: Academic. It refers to the performance of the students in all their classes being assessed in their classroom skills and actions. Assessment. It refers the observation of the pupils the teacher and principal as means of evaluating the effectiveness of the canteen. It means how the respondents feel about what they actually experience or see of the situation of the school of the in the management of the activities, utilization of facilities quality and quantity of food serve kind of service rendered to the consumers. Canteen. Also known as cafeteria, a restaurant in which customers serve themselves or are served at a counter and take the food to eat. Canteen Management. In this research it includes the management of the daily routine of the canteen. It is the administration of the direction of the means and objectives of the school canteen which include operation food service management physical facilities and canteen services,
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Clientele. This refers to customers who eat or dine regularly, specifically the persons served by the canteen. Facilities. In this research it refers to the chairs tables tools utensils and other cooking equipment use in food preparation and dining. Food. This refers to the newly cook ready to eat meals beverages and other items bought in the school canteen. Hand washing. Is the act of
cleaning
one's hands with or without
the use of water or another liquid, or with the use of soap, for the purpose of removing soil, dirt, and/or microorganisms. Meal Management. This means the efficient use of available resources in providing meals that are nutritionally adequate, sanitary, economical and aesthetically pleasing to the client. Non-academic. It refers to the activity and performance of the students during extra curricular actions which are basically non-academic in nature. Nutrition . It is the intake of food, considered in relation to the body’s dietary needs. Good nutrition – an adequate, well balanced diet combined with regular physical activity – is a cornerstone of good health. Poor nutrition can lead to reduced immunity, increased susceptibility to disease,
impaired
productivity.
physical
and
mental
development,
and reduced
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Quality of food. This refers to the aspects of the 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 personnel reflecting the personality of the server. School Canteen . This refers to one of the ancillary services in the school system that sells food items to the pupils/students and serves as a support mechanism in the effort to eliminate malnutrition concerns of the school. It can be used as a laboratory canteen on food planning, preparation, serving, storage, and selling. A school canteen can either be school – management or teachers’ cooperative – managed. School – Managed Canteen . Refers to a school canteen that is operated and managed by the school under the general supervision of the school head/principal. Teachers’ Cooperative Managed Canteen . Refers to the canteen that is operated and managed by a duly registered teacher’s cooperative. Micronutrients . A substance, such as a vitamin or mineral, that
is essential in minute amounts for the proper growth and metabolism of a living organism. Growth and Development . Growth – denotes increase in body size; focus is on child's height and weight. It occurs as cells divide and synthesize new proteins; change in body structure. Development –
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gradual growth and change from a lower to a more advance state of complexity progressive increase in skill and capacity to function it involves expansion of the child capacities through growth, maturation, and progressive gains in function ability; change in body function. Cafeteria . Is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or canteen. Contamination . The introduction or occurrence of a contaminant in food. Environmental conditions . Conditions under which certain food may be required to be stored including temperature, humidity, lighting conditions and atmosphere. Equipment . A machine, instrument, apparatus, utensil or appliance, other than a single-use item, used or intended to be used in or in connection with food handling and includes any equipment used or intended to be used to clean food premises or equipment. Food – borne disease . A disease that is likely to be transmitted through consumption of contaminated food. Food business . A business, enterprise or activity that involves: (a) the handling of food intended for sale; or (b) the sale of food; Regardless of whether the business, enterprise or activity concerned is of a commercial, charitable or community nature or whether it involves
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the handling or sale of food on one occasion only. Food handler . A person who directly engages in the handling of food, or who handles surfaces likely to come into contact with food, for a food business. Food handling operation . Any activity involving the handling of food. Cooperative . This refers to a duly registered association of persons with a common bond of interest, who have voluntarily joined together to achieve a lawful common social and economic ends in accordance with universally accepted cooperative principle. Teachers Cooperative . This refers to the duly registered association of teachers voluntarily and willfully joined together to attain lawful, social and economic goals with equitable contributions to the required capital based on accepted cooperative law.
