Catering services are critically important in providing an ideal environment for good nutrition and dietary habit to students. The provision of safe food for children of school-going age is of great concern to governments. This is also needed by other stakeholders as it improves health, growth and development in developing countries. Foodborne diseases (FBD), an outcome of poor hygiene practices are reported internationally in schools. These tend to defeat the aims of quality food provision. The objective of the study was to investigate students’ perception of food services in second cycle institutions. The study employed a mixed method research approach. The researchers adopted the case study design in carrying out the study since it was explored through one or more cases with a bonded system. Field observation, In-depth interviews and questionnaire were the appropriate instruments used in collecting primary data from the field since the research design is a mixed method. Quantitative data was coded for easy categorization and entry. Quantitative data were processed using the Statistical Package for Social Scientist (SPSS) software. Results were presented by the use of tables, pie-charts and graphs. Half of the respondents were female (50.7%) whilst the rest were male (49.3%). The study revealed that the appearance of the cooks in all the schools was inappropriate. They were cooking without wearing the right attire, hair not covered, and cloth wrapped around their waist which is not allowed for professional cook to do. Also, about 70% of them were wearing open sandals while almost all the pantry men were very dirty with unkept hair and beard.