**CHAPTER II**
**REVIEW OF RELATED LITERATURE AND STUDIES**
**Introduction**
This chapter presents a comprehensive review of literature, studies, and
theoretical frameworks relevant to the topic of student satisfaction with food
options in school canteens. It aims to establish a scholarly foundation for
understanding the factors that influence students’ perceptions and
experiences regarding canteen services. The review is organized into three
major sections: Related Literature, Related Studies, and Relevant Theories.
Each section contributes to a deeper understanding of the variables involved
—food quality, menu variety, service efficiency, and psychological influences
on student satisfaction.
**Related Literature**
**Food Quality and Student Perception**
Food quality is one of the most significant factors influencing student
satisfaction in school canteens. Galabo (2019) explored this relationship
using the SERVQUAL dimensions—tangibility, reliability, responsiveness,
assurance, and empathy—to assess how various aspects of canteen
operations affect student perceptions. The study revealed that cleanliness,
ambiance, and pricing were among the most influential elements
contributing to student satisfaction. These factors not only shaped students’
dining experiences but also affected their likelihood of returning to the
canteen.
Cleanliness, for instance, was found to be a non-negotiable standard for
students. A clean environment signaled safety and care, which in turn
fostered trust. Ambiance, including seating arrangements, lighting, and noise
levels, also played a role in shaping the overall experience. Pricing was
another critical factor, especially for students from low-income families.
Affordable meals that did not compromise on taste or nutritional value were
highly appreciated. Galabo’s findings suggest that food quality is not merely
about taste but encompasses a holistic experience that includes hygiene,
presentation, and value for money.
**Menu Variety and Nutritional Balance**
Dumlao (2020) emphasized the importance of aligning food offerings with
students’ preferences and nutritional needs. The study highlighted that
demographic factors, food characteristics, and menu frequency significantly
influence satisfaction levels. Students expressed a desire for more diverse
options that cater to different tastes, dietary restrictions, and cultural
backgrounds. Dumlao argued that effective menu planning should consider
students’ taste preferences, nutritional requirements, and affordability.
The literature also points to the importance of nutritional balance in school
meals. While students may prefer fried or sugary foods, canteens have a
responsibility to promote healthy eating habits. This creates a tension
between student preferences and institutional health goals. Dumlao
suggested that schools should adopt a participatory approach to menu
planning, involving students in decision-making processes to ensure that
meals are both appealing and nutritious. The study underscores the need for
school canteens to balance health standards with student expectations to
foster a positive dining environment.
**Related Studies**
**Local Study: Lobron et al. (2023)**
In a local study conducted in Pantukan, Davao de Oro, Lobron et al. (2023)
investigated the relationship between canteen management and student
satisfaction. The researchers found a strong positive correlation (r = 0.693)
between management indicators—such as staffing, food services, facilities,
and financial stability—and student satisfaction, which was measured
through nutritional value, price, taste, and consistency. The study
emphasized that well-managed canteens are more likely to meet students’
expectations and contribute to their overall well-being.
The findings also revealed that students valued consistency in food
preparation. Meals that tasted different from day to day led to dissatisfaction
and reduced trust in the canteen. Staffing was another important factor;
friendly and responsive staff created a welcoming atmosphere that
encouraged students to return. Facilities, including seating capacity and
cleanliness, also influenced satisfaction. Lobron et al. recommended regular
training for canteen staff and periodic evaluations of food services to
maintain high standards.
**Foreign Study: Nicodemus and Versano (2023)**
In a study conducted in Mulanay District II, Nicodemus and Versano (2023)
explored the impact of canteen operations on customer satisfaction. The
researchers observed that students frequently patronize school canteens
during recess, with food quality being a primary determinant of satisfaction.
The study emphasized the importance of proper menu planning and
compliance with Department of Education (DepEd) guidelines to ensure that
meals served are both nutritious and affordable.
The researchers also noted that students were more likely to choose meals
that were visually appealing and easy to access. Presentation played a key
role in influencing food choices, especially among younger students. The
study recommended the use of colorful signage, descriptive labels, and
strategic placement of healthy options to encourage better eating habits.
These findings reinforce the role of school canteens in promoting healthy
lifestyles and suggest that satisfaction is influenced by both the food itself
and the environment in which it is served.
**Relevant Theories**
**SERVQUAL Model (Parasuraman, Zeithaml, & Berry)**
The SERVQUAL Model provides a theoretical framework for evaluating service
quality in school canteens. It identifies five key dimensions—tangibility,
reliability, responsiveness, assurance, and empathy—that influence customer
satisfaction. Tangibility refers to the physical aspects of the service, such as
cleanliness and equipment. Reliability involves the consistency and
dependability of food preparation. Responsiveness measures the willingness
of staff to assist students promptly. Assurance relates to the competence and
courtesy of staff, while empathy reflects the ability to understand and
respond to student needs.
Applying this model to school canteens allows researchers to assess how well
services meet students’ expectations and identify areas for improvement.
For example, if students consistently report dissatisfaction with food
temperature or waiting times, these issues can be traced to reliability and
responsiveness. The SERVQUAL Model encourages a holistic evaluation of
service quality and provides actionable insights for enhancing student
satisfaction.
**Theory of Planned Behavior (Ajzen, 1991)**
The Theory of Planned Behavior offers valuable insights into student food
choices. According to this theory, behavior is driven by intention, which is
influenced by attitude, subjective norms, and perceived behavioral control. In
the context of school canteens, students’ decisions to purchase certain food
items are shaped by their beliefs about health, peer influence, and the
accessibility of food options.
Attitude refers to the student’s evaluation of a particular food item—whether
they perceive it as tasty, healthy, or satisfying. Subjective norms involve
social pressure from peers, teachers, or parents. Perceived behavioral control
reflects the student’s ability to make choices based on availability and
affordability. This theory highlights the psychological and social factors that
affect student satisfaction and suggests that interventions should target not
only the food itself but also the beliefs and norms surrounding food
consumption.
**Synthesis of Literature and Studies**
The reviewed literature and studies converge on several key themes: the
importance of food quality, the impact of menu variety, and the role of
service efficiency in shaping student satisfaction. Both local and foreign
research emphasize the need for student-centered approaches in canteen
management, including participatory menu planning and responsive service.
Theoretical frameworks such as the SERVQUAL Model and the Theory of
Planned Behavior provide valuable lenses through which these findings can
be interpreted.
1. These insights suggest that student satisfaction is a multifaceted
construct influenced by tangible factors like food and service, as well
as intangible elements such as expectations, social interactions, and
psychological beliefs. A well-managed school canteen that prioritizes
student needs and preferences can significantly enhance the overall
educational experience.
**Research Gap**
While existing studies have explored general aspects of canteen
management and food quality, few have specifically examined how food
variety and presentation affect student satisfaction in Philippine schools.
Moreover, there is limited research on how cultural preferences and dietary
restrictions are accommodated in school canteens. This study aims to
address these gaps by investigating the factors that contribute to student
satisfaction with food options in a local school setting.
** Summary of the Chapter**
This chapter reviewed key literature, studies, and theories related to student
satisfaction with food options in school canteens. It established the relevance
of food quality, menu variety, and service efficiency in shaping student
perceptions. The synthesis of findings and identification of research gaps
provide a strong foundation for the succeeding chapters, particularly the
methodology and analysis of results.