This course aims to provide undergraduate students in Nutrition and Dietetics with the fundamental knowledge, skills, and competencies related to kitchen management in institutional food service systems. Students will develop a systematic approach to menu planning, purchasing, production, personnel and financial management, hygiene and food safety, and facility and equipment planning in hospital, school, industrial, and other institutional food service settings.

The Kitchen Management course provides a comprehensive overview of the fundamental components and management processes of institutional food service systems. The course content includes menu planning and standardization, purchasing and inventory management, food production and service systems, personnel management and leadership, financial management and cost control, kitchen layout and equipment selection, hygiene and HACCP practices, waste management, and environmental sustainability. By learning how these subsystems integrate, students will acquire the management skills necessary to ensure quality, safety, and profitability in institutional food service operations.