Level of Satisfaction on the Food and Services Offered at the Food Court of Bestlink College of the Philippines

Abstract

This study was concerned with the assessment on the level of satisfaction of the selected HUMSS Teachers and selected Grade 12 HUMSS students on the foods and services offered by the stall owners at the food court of Bestlink College of the Philippines school year 2018-2019. This study utilized quantitative methods of research were questionnaires gather relevant information on the foods and services’ satisfactions were assessed in terms of price, sanitation and nutrition. Z-test was used to determine if there was significant difference between the assessments of the twenty five (25) selected HUMSS teachers and selected twenty five (25) HUMSS Grade 12 student respondents. Findings of this study revealed that both groups of respondents were moderately satisfied to the foods and services offered by the food stalls owners in terms of price, sanitation, and nutritional value. This was shown by the following average composite weighted mean: as to price, 1.75 for the teacher respondents and 1.60 for the student respondents; as to sanitation, 2.25 for the teacher respondents and 2.00 for the student respondents; as to nutritional values, 2.40 for the teacher respondents and 2.25 for the student respondent. Findings of this study also revealed that there were no significant difference between the assessments made by the two groups of respondents on the level of satisfactions in terms of price, sanitation, and nutritional value of the foods and services offered by the stall owners of the foodcourts of BCP because the following z-computed values of: 0.3163 as to price, 0.2490 as to sanitation, and 0.6248 as to nutritional values of foods were all less than the z critical value of 1.96 at .01 level of significance.Based on the findings of the study, both groups of respondents were moderately satisfied on the foods sold in all stalls because they were expensive and most students cannot afford to buy their desired meals. According to them, some kitchen utensils were not properly washed and cleaned as shown by some grease and trace of soaps in the utensils. Both groups of respondents agree that most foods served were meats, chickens and processed foods such as “langonisa, hotdogs, embotido, and tocino.” Seldom of the stalls sold vegetables menu. The study recommended that officials concerned be strict on stalls’ policies of serving good quality and nutritional foods as well as the observance of cleanliness in kitchen utensils.