Page 31 - PROGRAM PROFILE PERFORMANCE (PPP)

3. OUTCOME
 The student center both for university and college is fully equipped and functional for the
consumption of the students.

4. BEST PRACTICES:
 The University were able to provide a student center that is functional and equipped that is ready
for use by the student
 The student center provided by the institution created a working space for different student
organization

PARAMETER H– FOOD SERVICES/CANTEEN/CAFETERIA

1. SYSTEM INPUTS AND PROCESSES
 The University and the college have canteen and cafeteria that is well ventilated and properly
lighted with potable water supply. The food service has enough cooking equipment and cleaning
materials and supplies. The canteen provides serving tools, with dining chair and tables. Washing
area and toilet is available for sanitary purposes.

2. IMPLEMENTATION
 The Institution had required the food service to secure business permit and sanitary permits prior
its operation. Food served in the canteen is varied and nutritious, the food served was prepared
safely and clean, and is sold in affordable price. Hired personnel is managed by a qualified and
competent staff. Prompt service by the staff to the customer is observed. Cleanliness and
orderliness of the food services are enforced.