Due to the large numbers of meals they supply, these kitchens are markedly different from their small and medium-sized counterparts in that food inspection, cooking, equipment, and unexpected situations are all managed by a professional nutritionist, at least in theory.
由於供餐數量龐大，從驗菜、烹調、設備、突發狀況等等，都與中小型廚房迥異，理論上應由專業營養師管理。