School of Hotel Management & Catering Technology

The Quantity Food Kitchen is a specialized lab where students are taught how to prepare large quantities of food, focusing on the principles of mass catering. It is designed to simulate industrial kitchen conditions and is equipped with large cooking equipment, such as industrial stoves, ovens, and refrigerators, to handle bulk cooking.

Students are trained in the preparation of menu items for large groups, as they learn to scale recipes, manage food production in high volumes, and maintain quality and consistency. The lab covers various aspects of food production, including portion control, food safety, and storage practices. It also emphasizes efficient kitchen operations, cost control, and the importance of teamwork in a high-paced environment, all of which are crucial skills in institutional catering, hotel buffets, or catering for events.