Introduction to Volume Catering — Concept, 4 Types of Establishments, Gurukul Origins & Key Principles
Introduction to Volume Catering — Concept, 4 Types of Establishments, Gurukul Origins & Key Principles
Any food prepared for more than 25 people is Volume/Bulk/Mass Food Production. It originated in India’s Gurukul system. Nalanda University was doing institutional catering in the 12th century. Here is the complete guide to volume catering.
Volume / Bulk / Mass Food Production = any food prepared for a number more than 25 persons. Also defined as preparing foods in quantity to serve people within a designated period of time. Complete meal services provided to large groups in residence halls, hospitals, commercial restaurants. Methods and ingredients remain the same as normal cooking — only quantity changes. Can be done ON premises or OFF premises.
4 Key Factors: Perfect planning · Proper indenting · Portion control · Minimised wastage
Institutional catering originated from the Gurukul system where students stayed at the teacher’s Ashram for education. During the 12th century, Nalanda University — famous as the seat of highest learning in India and Asia — attracted scholars from China, Japan, Ceylon, etc. and would have adopted institutional catering until 1205.
Educational Institutions: Schools, colleges, professional institutes, universities, hostel mess. Cafeteria at nominal rates. Main consumers: students.
Industrial Catering: For workers travelling long distances to workplaces — cannot carry food or go to restaurants (time-consuming / costly).
Objectives: Control cost within departmental budget · Nutritionally viable meals · Proper meal distribution (balance + time) · High hygiene standards · Energy-saving equipment · Reasonable prices · Efficient use of students’ time
Kitchen planning: Efficiency + hygiene + modern equipment + easy workflow. Floors: non-slip quarry tiles (hard-wearing, easily cleaned). Walls: tiled floor to ceiling. Natural + artificial ventilation essential. Lighting: maximum at all times. Fly-proofed windows in stores. Extraction fans and canopies over cooking area.
Key principle: Food, hygiene and cleanliness of the highest order.
In case of food poisoning in a volume catering setup, a large number of people are affected simultaneously — causing bad reputation and financial losses for the organisation. Hygiene of bulk kitchen needs special attention. Time management critical — commodities must be prepared and stored with minimum time delay.
◆ Origins: India’s Gurukul system → 12th century Nalanda University (international scholars)
◆ 4 key factors: Planning, Indenting, Portion Control, Minimised Wastage
◆ 4 types: A) Institutional/Industrial · B) Hospital · C) Off-Premises · D) Mobile
◆ Institutional catering principle: No Profit No Loss basis
◆ Hospital catering: food NOT in trolleys more than 10-15 minutes before service
◆ Hospital floors: non-slip quarry tiles · Walls: tiled floor to ceiling
◆ Food poisoning in volume catering affects many people simultaneously → worst outcome
◆ Equipment criteria: not heavy, not complex, less floor space, energy-saving
◆ Volume catering requires more organizing than à la carte cooking