Assessment of Food Quality of Store Owners and Customer Satisfaction Among Students in Main Campus of Bestink College of the Philippines

Vol.4, No.1

Abstract

The school cafeteria or store owners are made up of individual small business owners or
entrepreneurs that sell and provide service to earn profit inside of some school premises and
do not own the space or spot they are renting, alongside the other expenses such as water
and electricity and the food quality specifically in Bestlink College of the Philippines Main
Campus. After two years, schools are now open. Most of the store owners or staff in the
schools are coming back again for the students' meals, but their struggle with inflation is
affecting them with the current situation that the world is encountering.

This data shows that most of the respondents are 22-23 years old and female. This data
shows that the majority of the respondents are 1st years or freshmen of the BSHM course.
Both BSHM and BSTM have the same total of respondents. In Chemical Composition,
“Putting ingredients with minerals to the food can strengthen the bones and nutrients of
blood.” in assessing the food quality. In Physical Properties, the “considerable amount or
water of sufficient amount of water rather than other ingredients” is agreeable. Shelf life is the
“Segregating raw and cooked ingredients to avoid contamination.” in assessing the food
quality. Sensory attributes, taste, smell, and presentation matter in terms of customer
satisfaction.

The researchers will form an action plan to conduct a seminar that includes maintaining the
food quality to achieve customer satisfaction regarding the competition with the help of the
higher members of Bestlink College of the Philippines like adding more vitamins and nutrients,
following the standards and methods in the correct sequence and maintaining the shelf life of
food.