Abstract:
It has been acknowledged from numerous studies that students who consume nutritious meals
before taking an academic task are more effective in increasing their cognitive performance and
enhanced examination achievement. No study has taken into consideration different
categorization of schools (specifically senior high schools) in order to see the similarities and
difference in meals serve at different schools and the factors that account for. The main purpose
of this study was to investigate students’ satisfaction with school meals under the Free SHS
policy. Stratified sampling was used to categorized the schools into A and B. Subsequently
purposive sampling was used to select 404 respondants from the category “A” and “B” schools .
Interviews and questionnaire were used to collect data and analysed with SSPS version 23. In
the process of finding out specific meals served at the selected schools, it astonishingly emerged
that all the schools use the same menu for breakfast, lunch and supper. On quantity of meals
served the following was recorded 84%, 67%, 60%, and 59% respectively from the schools.
(Presec, legon,Ghanata, WASS and Aquinas) indicating their dissatisfaction of meals served at
their dining halls. Five-point Likert Scale for quality was used to assess the sensory qualities (i.e.
colour, taste, texture, and flavour) and quantity of meals served to students that is Very
dissatified=1, dissatified=2, neutral/normal=3, satisfied=4, and very satisfied=5. Mean and
standard deviation were used to estimate the average rating and the degree of variability for each
property. Presec, Legon and Aquinas, recorded a mean of 3.63, 3.23, for colour, taste, texture,
and flavour recorded 2.93, 3.23, 2.99 and 3.19, 3.15, and 3.02, respectively, can be approximated
to 3 which signifies “fair”. In conclusion, meals served to students both in category A and B
schools do not have any significant variation, hence depicting the fact that meals serve at various
senior high schools are the same regardless of the pedigree.
Description:
A THESIS SUBMITTED TO THE DEPARTMENT OF HOSPITALITY AND TOURISM
MANAGEMENT, FROM UNIVERSITY OF EDUCATION WINNEBA IN PARTIAL
FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF
PHILOSOPHY DEGREE IN TOURISM AND HOSPITALITY MANAGEMENT
OCTOBER 2020