School-based cafeteria: A quantitative analysis

Abstract

This study examines the efficiency of the school-based cafeteria, with a focus on areas like food preparation, inventory management, food waste management, food storage management, and equipment. In assessing these elements, the research hoped to determine strengths and weaknesses as they existed and how to align practices in the cafeteria to meet industry standards. Results indicated that although the cafeteria has standard food safety and hygiene procedures, better standardization, technological implementation, and more organized inventory and food waste management systems are required. The research also investigates how practicum life in the cafeteria enhances the Hospitality Management student learning outcomes and fills the gap between the theoretical and actual application. Findings are used as a starting point for actionable suggestions for cafeteria personnel, hospitality management students, administrators, the academe and future researchers. The findings not only encourage operational improvements but also assist in the building of industry-specific skills for work, equipping them to perform professional duties in food service operations.