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100			_e _e _aEsperanza, Alejandro G. _d _b4 _u _c0 _q16
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245		0	_a _aAn assessment of the canteen management system in selected secondary schools in the Division of City Schools, Las Piñas : _d _bbasis for enhancement / _n _cAlejandro G. Esperanza. _h6 _p
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300			_e _e _c28 cm. _axiii, 149 pages _b
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336			_b _atext _2rdacontent
337			_3 _30 _b _aunmediated _2rdamedia
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500			_a _aThesis (M.A.) -- Pamantasan ng Lungsod ng Maynila, 2007.;A thesis presented to the faculty of Graduate School of Arts, Sciences and Education in partial fulfillment of the requirements for the degree Master of Arts in School Principalship. _d _b _c56
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520			_b _b _c _aABSTRACT: This study aimed to assess the current canteen management system in selected Secondary Schools in the Division of City Schools, Las Piñas as a basis for enhancement. It involved Eighty Four (84) respondents consisting of Four (4) Secondary School Principals / OICs, Four (4) Department Heads/ Coordinators, Four (4) School Canteen Managers, Forty two (42) Technology and Livelihood Education teachers and Thirty (30) students who came from selected big, medium, and small secondary school of the said division. The descriptive normative type was utilized in the study. Survey questionnaire was used to investigate and gather factual information about the study. It utilized using a 5-Point Likert Score with the statistical tools namely: ranking, General Weighted Mean and General Average for problems 1 and 2. One way ANOVA was used to determine the significant difference between two groups of respondents in problems 3, 4 and 5 of the study. The assessment of the management group and TLE teachers based on the Purpose, Objectives and policies, which have the following components has yielded a general average for In-School (4.14, frequently), Out-School (3.12, Occasionally) and School Organization Set-up (4.42, Frequently). However, based on the assessment on Financial Management, consisting of the following components has produced a general average for Records Keeping (4.45, Frequently), Share of Proceeds (4.03, Frequently), and Canteen Marketing Strategies (4.09, Frequently). On the other hand, based on the Food Management, which has the following components has given out a general average for Meal Planning and Preparation (3.86, Frequently), Hygiene and Sanitation (3.89, Frequently) and Facilities, Utilities (Equipment, tools and materials), Sanitation and Maintenance (4.12, Frequently), respectively. On the assessment of the experience of management, TLE teachers and students on the canteen services has yielded a general average for the following: Costing (3.96, frequently), Food Preparation (4.01, frequently), Palatability of Food (4.06, Frequently), Attitude of Canteen Personnel (3.98, frequently) and Utensils and Water Supply (4.01, frequently), correspondingly. A significant difference between the responses of the two groups of respondents, management and TLE teachers with each variables is greater than the tabular F values of 5.32: Costing (F=32.865, Significant); Food Preparation (F=25.986, Significant); Palatability of Food (F=274.154, Significant); Attitude of Canteen Personnel (F=71.321, significant); and Utensils and Water Supply (F=134.844, significant). On the other hand, there is no significant difference because the variable is lesser than the tabular F values of 5.32, which composed of Costing (F=0.578, not significant), Food Preparation (F=0.301, not significant) and Palatability of Food (F=4.500, not significant) and there is a significant difference because the computed F values is greater than the tabular F values of 5.32, which composed of Attitude of Canteen Personnel (F=14.109, significant) and Utensils and Water supply (F=23.070, significant) in the experience in the canteen services of the TLE teachers and students. In addition, a significant difference between the responses of the two groups of respondents, students and management, with a computed F values, each of the variables is greater that the tabular F values of 5.32: Costing (F=35.059, significant); Food Preparation (F=21.124, significant); Palatability of Food (F=121.50, significant); Attitude of Canteen Personnel (F=40.111, significant); and Utensils and Water Supply (F=358.833, significant). Based on the outcome of the statistical results, the null hypotheses Number 1 (There is no significant difference between the canteen experiences of TLE teachers and those of the management) and number 3 (There is no significant difference between the canteen experiences of students and those of management) were not sustained because all components of canteen services have greater F values than the computed value of a at 0.05 level of significance. However, in the null hypothesis number 2 (There is no significant difference between the canteen experiences of students and those of TLE teachers) has varying results, in the aspect of Costing, Food Preparation and Palatability of Food, which have similar assessment because the three (3) components of canteen service have lesser F values than the computed value of a at 0.05 level of significance. Therefore, the null hypothesis was accepted. On the other hand, on the aspect of Attitude of Canteen Personnel and Utensils and Water Supply they have different assessment because the remaining two (2) components of canteen service have greater F values than the computed value of a at 0.05 level of significance, hence the null Hypothesis, Ho was rejected. Recommendations were suggested by the researcher that served as a basis for enhanced canteen management system: (1) Maintain the Supplementary Feeding Program for the Indigent students; (2) Sustain the coordination with City Health Office for effective and efficient implementation of the school-based nutrition intervention program; (3) Canteen funds should be utilized for expansion of the canteen facilities and provide adequate utensils for customers; (4) Provide good and fair services to every customer regardless of position in the school; (5) Introduce new product line for which the customer can choose to satisfy their wants and needs in accordance to their budget; (6) Prepare indigenous nutritious foods and drinks that are cheap and simple; (7) Proper accounting and auditing of the canteen records should be strictly practiced for transparency and accountability purposes; (8) Conduct trainings and seminars pertaining to school canteen management; (9) Studies of this nature should be disseminated to concerned school authorities in the Division of City School, Las Piñas; (10) Further study to be conducted pertaining to school canteen management system; (11) Further study to be conducted pertaining to school canteen in conducting study regarding the cooperative-managed canteen and be able to compare the said study to the school-managed canteen and be able to compare the said study to the school-managed canteen since the study focused on the school-managed canteen only. _u
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