FOR PPT SLIDE
Conceptual Framework
FIGURE 1. This study is likely to investigate the relationship between food quality, service
quality, and Students satisfaction in the context of the school cafeteria at Samuel Christian
College General Trias Inc.
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Students' satisfaction is the dependent variable.
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Food quality and service quality are the independent variables.
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There is a bidirectional relationship between food quality and service quality.
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Food quality and service quality are both hypothesized to have a positive impact on
students' satisfaction.
EXPLANATION
Students' Satisfaction

Definition: Students' satisfaction refers to the overall perceived level of satisfaction of
senior high school students with the school cafeteria. It encompasses their evaluation
of the food quality, service quality, and overall dining experience.
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Measurement: Students' satisfaction can be measured using surveys or
questionnaires that assess their perceptions of various aspects of the cafeteria, such
as the taste, freshness, and variety of food; the speed, friendliness, and helpfulness of
staff; and the overall ambiance and cleanliness of the cafeteria.
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Implications for the study: Understanding students' satisfaction levels is crucial for
identifying areas for improvement in the cafeteria. By assessing what students like and
dislike about the cafeteria, the school can make informed decisions about how to
enhance their overall dining experience.
Food Quality

Definition: Food quality refers to the overall perceived quality of the food served in
the school cafeteria. It encompasses factors such as taste, freshness, appearance,
variety, nutritional value, and portion sizes.

Measurement: Food quality can be assessed through sensory evaluations, which
involve trained individuals or panels evaluating the taste, texture, aroma, and
appearance of the food. Alternatively, student surveys can be used to gather their
perceptions of food quality.
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Implications for the study: Evaluating food quality provides insights into the aspects
of the cafeteria's food that students find appealing or dissatisfying. This information
can guide improvements in menu planning, ingredient sourcing, and cooking
techniques to enhance the overall quality of the food offerings.
Service Quality

Definition: Service quality refers to the overall perceived quality of the service
provided in the school cafeteria. It encompasses factors such as speed, accuracy,
friendliness, helpfulness, and empathy of the cafeteria staff.

Measurement: Service quality can be measured through customer service surveys or
direct observation of staff interactions with students. These assessments can provide
valuable feedback on areas where service quality can be improved.
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Implications for the study: Evaluating service quality allows for identifying areas where
staff training and customer service protocols can be enhanced. By improving the
quality of service, the cafeteria can create a more welcoming and pleasant dining
experience for students.
IMPLICATION INTO Relationship between Food Quality and Service Quality

Definition: The bidirectional relationship between food quality and service quality
suggests that these two factors influence each other. High food quality can increase
students' tolerance for lower levels of service quality, and vice versa.

Measurement: This relationship can be explored through statistical analysis of student
satisfaction ratings and their perceptions of food and service quality. Identifying the
interplay between these factors can provide insights into how to optimize both
aspects of the cafeteria experience.
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Implications for the study: Understanding the bidirectional relationship between food
quality and service quality emphasizes the importance of addressing both factors
simultaneously to maximize students' satisfaction. By improving both the quality of
the food and the quality of service, the cafeteria can create a more comprehensive
and satisfying dining experience for senior high school students.
ETHICAL CONSIDERATION
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Privacy: Researchers must respect the privacy of students, staff, and cafeteria
patrons. This includes protecting personally identifiable information (PII) and not
collecting data that is not relevant to the study.
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Honesty: Researchers should be honest with participants about the purpose of the
study and how their data will be used. They should also avoid making promises that
they cannot keep.
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Respect: Researchers should treat participants with respect and dignity. This includes
being sensitive to their needs and concerns, and avoiding any actions that could
cause them harm or distress.
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Security: Researchers must take steps to protect the security of participants' data.
This includes using secure data storage and transmission methods, and limiting
access to data to authorized personnel only.

Objectivity: Researchers should strive to be objective in their data collection and
analysis. This means avoiding bias and making decisions based on evidence rather
than personal opinions or beliefs.
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Legality: Researchers must comply with all applicable laws and regulations, including
the Data Privacy Act of 2012. This includes obtaining informed consent from
participants and protecting their privacy rights.