The Problem and its Setting
The school environment plays an important role in nurturing and sustaining good eating habits (http://www.hpb.gov.sg/Hopportal/health-article/2818). This became the basis for the researchers to focus on the problem regarding the functionality of the school cafeteria facilities and the satisfaction of the students toward it. The researches chose to study the given topic to find out if the school cafeteria meets the satisfaction of the students in terms of nutritional value of products, its marketability or cost, sanitation of the facilities and its adequacy and for the cafeteria to be informed on the things that they must improve in their services.
Canteen has a special role to play in education, health and well being of the students (danila, 2010). The school canteen is important because 1. It gives the students a taste for healthy foods 2. It supports nutrition messages taught in class 3. It shows the students better choices for lunches and snacks (http://www.scribd.com/doc/47463383/importance-of-canteen). The research seeks to explore the following fields of sanitation, nutritional value and marketability of the sold products. The researchers have to come up with the following observations.1. There are only few choices of food for the students in the cafeteria 2. The facilities like tables, chairs, utensils and plates cannot accommodate the large population of the students 3. Most of the students eat their lunches in the 15 eateries outside the campus. The researchers have chosen the above title with the following purposes; 1. To provide the canteen management information that may help in improving the services offered to canteen-goers. 2. To provide recommendations to improve their services 3. For future studies it will serve as basis relating the functionality of the school cafeteria. In the line of the observations made by the researchers, they would like to study the functionality of the school cafeteria and students satisfaction as perceived by the laboratory high school students of LSPU-SPCC A.Y 2012-2013.
Background of the study:
Providing meals and rooms for the students has been a tradition in the western countries. From the 12th century to medieval ages, hostels were set up at European colleges and universities. Until World War II, colleges provided separate dining halls for men and women, trained students’ social graces and satisfied their dietary needs. (Danila, 2010) The first self-service restaurant was the Exchange Buffet in New York City, opened in September 4, 1885. Food was purchased at the counter and patrons standing up. During 1893 an entrepreneur named John Kruger emphasized the simplicity and light fare and he called it the “Cafeteria” from the Spanish word “coffee shop”. (http://en.wikipedia.org/wiki/cafeteria).
Then later on, schools began providing food for children because many of them were undernourished. Food sold in the cafeterias before were real potatoes, real pasta and they baked real cookies, most of the foods were free of artificial flavors. Today the food being served to children has been substituted by many artificial ingredients compared to past. (http://caffoodmsuet.weebly.com/history.html)
The school cafeteria advisory committee was established by the Department of Education and the Arts to promote and support the development of healthy school canteens and to provide advice and all aspects of the planning, establishment and operations of a school cafeteria. School canteens or cafeterias should be established to benefit children by making it possible for children to buy nutritious and healthy food at complete meal. It should be easier for children to remain within the school grounds during lunch time for their own safety. Through providing experiences of a variety of foods and dishes, they support the skills and knowledge learned in the classroom about food and nutrition....
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