The course aims to help students understand the basic concepts of institutional food service systems, their organizational structures, principles of kitchen and facility design, menu planning processes, purchasing and supply chain management, production planning, and service systems. By the end of the course, students will be able to identify the core components of a collective food service system, prepare menus and production plans, create purchasing specifications, and compare service methods.

This 14-week course begins with the definition, historical development, and organizational structure of institutional food service systems (IFSS), and covers kitchen and storage planning, facility design principles, menu planning, and methods for developing standard recipes, as well as service protocols and waitstaff techniques; It analyzes inventory control, FIFO, and cold chain applications in purchasing, procurement, and storage management, as well as production forecasting and portion control processes, personnel management, and performance evaluation; examines food safety, hygiene, sanitation, and cross-contamination risks, and concludes the course with case studies, integration exercises, and a comprehensive evaluation tailored to the various service types in commercial establishments (restaurants, catering, fast food, etc.).