Institutional catering refers to the provision of food and beverage services on a large scale to people who are part of a particular institution, organization, or establishment. Unlike commercial catering, which focuses primarily on profit generation through public customers, institutional catering is mainly service-oriented and aims to meet the nutritional, hygienic, and dietary needs of a specific group of people on a regular basis. The customers in institutional catering are usually fixed, and meals are planned according to organizational schedules, budgetary limitations, and nutritional requirements rather than individual preferences. Institutional catering plays an essential role in maintaining health, efficiency, and productivity among individuals who depend on organized food services within institutions such as schools, hospitals, industries, defense establishments, and correctional facilities. Institutional catering operations are characterized by standardized menus, bulk food production, planned purchasing systems, controlled costs, and strict adherence to hygiene and safety regulations. The emphasis is placed on balanced nutrition, timely service, economy, and consistency in quality. Menu planning in institutional catering considers age groups, occupational needs, medical conditions, cultural practices, and dietary guidelines. Efficient management of manpower, equipment, storage, and service systems is necessary to ensure uninterrupted food supply to large numbers of people. One of the most common types of institutional catering is educational institution catering. This includes catering services provided in schools, colleges, universities, hostels, and residential training