Synthesis

Finding and concepts of the reviewed literature and studies led to a more meaningful and

comprehensive view of the present study.

The study of Galabo (2019) was conducted to determine the significant relationship

between the levels of service quality and student satisfaction in the school canteen and presents

that service quality concept have focused on three issues: what is service quality; what causes

service quality problems; and what can service organizations do to improve quality.

From the study of Minguito & Capunan it gives us a thought that the school canteen

should be established to benefit children by making it possible for children to buy nutritious and

healthy food at competitive prices, through providing a variety of food and dishes and charging

prices which allow moderate profits it is imperative that the principals, ensure the practice of

serving the right kind of food for the students canteen policy which has this as basis would be

valuable as they encourage those in control of providing food to reduce health risks from poor

nutrition is about having knowledge and skills, making healthy food choices, having healthy

attitudes towards food, having access to healthy food choices and balance nutrition.

A study of Weesinghe, Bandara & Sanoon entitled “Service quality of school canteens: a

case study from the Western Province, Sri Lanka” concluded providing quality food quality in

school canteens has been a challenge due to many gaps in the present system. However,

strengthening the service quality towards a healthy nutrition promoting setting can be done by

change in planning and implementation processes.

Mensink, Schinghammer & Smeets , schools participating in the Healthy School Canteen

programme have been successful in creating improvements in their school cafeteria offerings due
to implementing the programme, as they report to have healthier offerings compared to

nonparticipating schools. Also, the Stimulation Award competition is seen as a motivator to

enroll in the programme both by schools and Municipal Health Services. It is encouraging that

both school management and students perceive that their cafeteria’s offering has positively

shifted into the direction of more healthy than unhealthy food products.

The study of Jung, Lee & Oh was carried out to improve students’ satisfaction for school

meal service. Eating school meals in the cafeteria, students take food as they want and meal

helpers distribute food in the designated area, which makes the school food distributed with

warmth and cleanliness, managed with hygiene. Also, students can have their meals in a pleasant

and hygienic place. However, school cafeterias take a lot of space, and small space provokes

dissatisfaction on prolonged distribution time.

According to the study of Sagarino et.al (2016) entitled “The Level of Satisfaction of the

Students of the University of the Immaculate Conception on School Canteen” , the customer

satisfaction is influenced most by responsiveness of the frontline employees, followed by price

and food quality. They have noted however, that physical design and appearance of the

restaurant did not have a significant effect. Thus, this investigation will focus on the four Ps –

Product, Price, People, and Place.

The study of Andaleed Phd & Caskey , Other significant variables include atmosphere,

responsiveness, and cleanliness. Attention to these variables could enable those in charge of food

services to deliver greater value and satisfaction to enhance students' overall educational

experience.
 The study of Garg & Kumar about food services are an important constituent of

wholesome arrangement that influences personal satisfaction of students and faculty at

universities and colleges. Food service requirements of university students need to be further

researched. While the significance of offering quality education is undisputed for many

universities and colleges that are concerned with bringing more undergraduates to their

institutions, paying thoughtful attention to food services is an additional attraction for students.

Study of Lawlis, Knox & Jamieson 2016, Non-healthy foods such as, meat pies, sausage

rolls confectionary and potato crisps were the most popular foods purchased. Compliance with

healthy canteen policies was reportedly low in terms of product provision due to declining

funding, volunteers and student’s preference for unhealthy cheap foods therefore strategies to

improve implementation and compliance with healthy food guidelines is needed.