The study aimed to assess the food preferences, price sensitivities, ideal business model components, and academic integration potential of a canteen managed by Bachelor of Science in Hospitality Management (BSHM) students. Using a descriptive-developmental quantitative research design, data were collected through a structured questionnaire from faculty and students of varying ages and genders to determine preferences and perceptions regarding a student-managed canteen. Results revealed that healthy food options (mean: 4.70), affordable rice meals (4.60), fast preparation (4.46), and freshly made dishes (4.45) were the most preferred, while international cuisine (3.85) and vegetarian options (4.30) received lower ratings. Price sensitivity was evident, with a strong preference for snacks priced under 50 pesos (4.64) and a low willingness to pay for snacks priced over 100 pesos (~2.80). Cleanliness (4.83), sufficient seating (4.72), multiple payment methods (4.70), and efficient service (4.70) emerged as essential factors in canteen satisfaction. The canteen was also viewed as a valuable experiential learning platform, with high support for real-world business application (4.67), skill development (4.65), and professional service delivery (4.67). Older respondents generally expressed more substantial support for these components. Overall, findings highlight the importance of offering affordable, healthy, and freshly prepared meals within a clean, efficient, and well-managed environment. Integrating the canteen into the BSHM curriculum provides not only practical training opportunities but also a sustainable business model that addresses both educational and community needs, making the initiative academically enriching and economically feasible.