It is well known that eating healthy makes one happy. A good catering service provider ensures that health of its clients is not compromised while adding flavour to the food. This becomes more tricky but essential while preparing food in bulk.

Institutional catering caters to youth, generally in the age group of 5- 25 years, in schools, colleges and residential universities. Students living away from home miss home food the most, therefore it is the responsibility of the caterers to keep in mind the seclusion these students feel and serve them with high- quality tasty meals.

To meet the development needs of these youngsters, it is imperative that institutional caterers consider following key points while planning a menu:

(l)Properly cooked meals: Meals are prepared in bulk therefore it is important to have meals which are properly cooked.

(ll)Varity of food items: Catering company follows a cyclic menu for institutional service but there should be enough variety to maintain appeal in the food. Since children need the right kind of nutrients, seasonal vegetables and fruits should also be included in the meals.

(lll)Quality of food: Good quality of raw material should be procured by the caterer. Quality of raw material adds to the flavor of food and also helps to some extent to ensure that hygiene is maintained.

(lV)Nutrition value: Nutrition in food cannot be compromised for such age group. It is of utmost importance to consider the nutritious aspect while ensuring the taste of food is not tampered with.
(V)Special meals: Occasionally, special meals should be provided at festivals, functions, etc to break the monotony and add on to the celebrations.
(VI)Food safety and hygiene: Hygiene standards should be followed without fail. All other parameters fail if hygiene standards are not followed. Food should be served at the right temperature, cooked well to retain nutrition, raw material stored properly, perishable food items are consumed within prescribed time limit and all other food safety and hygiene parameters should be considered while preparing and serving food. All FSSAI Food Safety regulations should be followed both in letter and spirit.
(Vll)Prompt service: It is important to provide courteous and prompt service which in turn will foster trust and positive impact.

It is important for a catering company to consider all the above points mentioned above to provide hygienic and balanced food at institutional catering.