School Cafeteria as a Learning Enterprise: A Mixed-Methods Evaluation of Experiential Learning Outcomes and Financial Sustainability
DOI:
https://doi.org/10.69569/jip.2026.339Keywords:
Entrepreneurial education, Experiential learning, Financial sustainability, Learning enterprise, School cafeteria, Teacher educationAbstract
School cafeterias provide authentic learning environments where students develop professional competencies through real-world operational experiences. This study evaluated the school cafeteria as a learning enterprise by examining experiential learning outcomes and financial sustainability in teacher education using a convergent parallel mixed-methods design. Thirty-eight teacher education students who completed the School Food Service Management course participated in the study. Quantitative data were collected through a validated survey questionnaire and analyzed using descriptive statistics, independent-samples t-test, and Pearson correlation, while qualitative data from open-ended responses were analyzed using thematic analysis. The findings revealed that students demonstrated high levels of competency in food production, managerial skills, entrepreneurial skills, financial literacy, and professional confidence and perceived the School Food Service Management program as highly effective in promoting experiential learning, teamwork, leadership, entrepreneurial preparation, and workplace readiness. No significant differences were found in competency levels between campuses, and no significant relationship was observed between OJT hours rendered and competency development. Financial analysis further indicated that the cafeteria operated as a financially sustainable learning enterprise through positive revenue generation and effective cost management. Qualitative findings showed that students viewed cafeteria operations as challenging yet rewarding, fostering practical skills, teamwork, adaptability, entrepreneurial awareness, and professional growth despite operational constraints. Overall, the findings demonstrate that school cafeterias can function as sustainable learning enterprises that effectively bridge classroom instruction with authentic workplace experiences, thereby strengthening competency development and career readiness in teacher education.
Downloads
References
Agustini, S., Pertiwi, P.I., & Windayana, H. (2022). The management of healthy cafeteria on students' academic achievement. International Journal of Multidisciplinary Science. https://tinyurl.com/5dzfx5r5
Aramide, K.A., Jacob, U.S., & Pillay, J. (2023). Conceptualisation and contextualisation of mixed-methods research: A review. Research in Social Sciences and Technology, 8(4), 14–36. https://eric.ed.gov/?id=EJ1414050
Commission on Higher Education. (2017). CMO No. 78, series of 2017: Policies, standards, and guidelines for Bachelor of Technology and Livelihood Education (BTLEd).
Department of Education. (2007). DepEd Order No. 8, s. 2007: Revised guidelines on the operation and management of school canteens in public elementary and secondary schools. =
Department of Education. (2017). DepEd Order No. 13, s. 2017: Policy and guidelines on healthy food and beverage choices in schools and in DepEd offices. https://tinyurl.com/37eysb2a
Espejo, G., Galamay, R., Jr., Alamon, M.A., & Agustin, N. (2025). Revenue management of school canteen in Division of Nueva Ecija–Aliaga District: Basis for strategic plan. International Journal of Advanced Multidisciplinary Studies, 5(4), 268–278. https://tinyurl.com/mr2zntyt
Kadaryati, S., Prasetyaningrum, Y.I., Sukismanto, & Anggraeni, Y.S. (2024). Analysis of user needs in organizing a healthy canteen at school. In Proceedings of the 11th International Conference on Health Science (pp. 143–150).
Medina, A.P., Aguilon, S.M., Pepito, C.M.B., Enopequez, A.M., Polinar, M.A.N., Rabanes, B.G., & Mahipos, A.M. (2024). Exploring the relationship between operations management practices and students' satisfaction in the canteen at Mabolo National High School. International Journal of Multidisciplinary: Applied Business and Education Research, 5(7), 2636–2644.
Nicodemus, J., & Versano, D. (2023). School canteen management and customer satisfaction: Basis for operationalizing a food center in Mulanay District II. International Journal of Research Publications. https://tinyurl.com/apchkcrw
Nurfatimah, R.P., Suhartini, R., & Dewanto. (2024). Enhancing the competencies of vocational high school culinary arts students through industry-based learning: A systematic literature review. https://tinyurl.com/4m8ruaw6
Nurlaela, L., Handajani, S., Miranti, M.G., Nur'aini, A., Ahmi, H.N., Nurfatimah, R.P., Putri, D.A., & Kamaruzaman, M.Y.B. (2025). Developing a framework for green curriculum in higher culinary education. Cakrawala Pendidikan, 45(1). https://doi.org/10.21831/cp.v45i1.91077
Pajantoy, A.J.C., & Ubane, S.C. (2022). Assessment on the canteen services in all central schools of Catarman: Basis in the design of a model canteen. Journal of Positive School Psychology, 6(7), 930–953.
Peano, C., Girgenti, V., Sciascia, S., Barone, E., & Sottile, F. (2022). Environmental approach: The case study of a school canteen. Foods, 11(7), Article 1008. https://doi.org/10.3390/foods11071008
Sucipto, S., Kusuma, T.S., Al Awwaly, K.U., Arwani, M., Hidayati, L., & Februhartanty, J. (2023). Strategy mapping for reopening school canteen in the new normal era by safety and halal standard. Cogent Food & Agriculture, 9(1), Article 2248700. https://doi.org/10.1080/23311932.2023.2248700
Wibowo, T. A., & Fitriyana, D. (2026). Effectiveness of theoretical learning methods, laboratory practicum, and competency certification in operational culinary courses. EduSci, 3(3).
Yago, C. (2025). Service efficiency and students' satisfaction in school canteen: Basis for service enhancement. International Research Journal of Education and Technology, 8(8), 734. https://tinyurl.com/3h73bt8j
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Journal of Interdisciplinary Perspectives
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
JIP is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Under the Open Access Policy, appropriate attribution can be provided by simply citing the original article.
