The history of Facilities, Food and Services can be traced back to the date when the University established the Department of Food and Services (DFS) on October 31, 1997. The department was then part of Development Division. The main objective of the department was to supervise on food quality standard and food safety especially on food services and catering for the betterment of the University’s community.

With the growing responsibility amid the rapid increase in student’s population and coupled with the need to centralize business operation in the University, on January 16, 2001, the department’s name was changed to Facilities, Food and Services Unit (FFSU).

Since then, the FFSU is placed under the jurisdiction of the Office of the Deputy Rector (Planning and Development) and was headed by a Director. The functions of FFSU were broader and covered the overall planning of business operation on campus, manage the standard and quality of food and beverage services in the University, and identify new services to be introduced to the University’s community.

The department is governed by the Facilities, Food Service Management Committee which is chaired by the Deputy Rector (Planning and Development).

On March 15, 2006 , the name FFSU was changed to Facilities, Food & Services Department (FFSD) and is now operating as one of the departments under the Student Affairs Division, which is under the management of the Office of the Deputy Rector (Student and Alumni Affairs).