03694nam a22001577a 4500003000400000005001700004008004100021040001000062100002600072245008800098260006600186300004500252500313500297500004803432504005603480OSt20250403084613.0250403b        |||||||| |||| 00| 0 eng d  cNVSIT  aAguada, Estela Taclay  aProductvity of school canteens in Nueva Vizcaya: an analysis/cEstela Taclay Aguada  aBayombong:bNueva Vizcaya State Institute of Technologyc2001  axv, 81 leaves :billustrations ;c28 cm.  a	This study was conducted to determine the socio-demographic profile of the canteen managers in Nueva Vizcaya, identify the foodservice profile of the school canteen managers' practices in the different foodservice functions; ascertain the differences of the canteen manager's profile with their foodservice practices; the age and educational attainment and net income; the foodservice profile and net income and determine the rating of the canteen manager's foodservice practices and problems encountered.

	Thirty different school canteens in elementary, secondary and tertiary levels of both public and private institutions in Nueva Vizcaya were included in this study.

	The general result of the study indicates that majority of those managing the school canteen were degree holders specifically Home Economics and Livelihood Education (HELE) teachers for the elementary and Technology and Home Economics (THE) teachers in the secondary schools.

	In general, the school canteens in Nueva Vizcaya are newly operated (1-4 years) with faculty contributions as source of capital and P5,000.00 and above capital invested to start the food business. Most school canteens are centrally located and near the administrative building. The canteens operate from 8 to 10 hours a day with small seating capacity.

	Majority of the respondents buy their food supply in the public market, according to food standard measurement, compared prices and particular with brand names and reading nutrition labels. All of the managers buy foods in their fresh form. Food preference of customers and nutritional requirements are considered when planning a menu to be sold in the canteen. Majority of the managers inspect the condition of delivered goods, always keep storage facilities clean, practice food costing and vary the food cooked everyday. They are also aware of proper waste disposal and proper drainage system.

	A strong association indicates a highly significant difference exists between the type of market patronized, the different considerations in food buying and menu planned with the educational attainment of the canteen managers.

	Both the age and educational attainment of the canteen managers showed a significant difference between the two variables.

	The length of operation of the school canteen showed significant relationship with net income. As the amount of capital increases, the net income also increases which means that the amount of capital invested have significant difference with the net income, just as the bigger the school population, the more customers or clienteles, the bigger is the earning.

	Overall analysis showed that receiving and foodservice functions that the canteen managers practiced was rated to be "good" and "very good" respectively, while food buying practices, menu planning, storage practices and sanitation practices were rated only as "fair" based on the arbitrary scale made.

	The most pressing problems encountered by school canteen managers ranked in their order were: malpractices in purchasing goods, menu planning practices, receiving practices, and cost control practices.
  aThesis (Master of Science-Home Technology)
  aIncludes appendices and bibliographical references