Overview
The Food Service Management activity was conducted by the B.Sc. Nutrition and Dietetics third-year students under the School of Sciences. As part of this experiential learning initiative, students set up a canteen every Friday with a pre-decided menu, managing all aspects from menu planning, grocery purchase, cooking, serving, and financial management.This hands-on experience allowed students to apply theoretical knowledge in a practical setting, enhancing their skills in teamwork, nutrition planning, and food service operations while promoting healthy and hygienic eating practices on campus.
