1. FRANKFINN INSTITUTE OF AIR HOSTESS TRAINING
INFLIGHT CATERING ASSIGNMENT
NAME: - CHIRANJIB GHOSAL
BATCH CODE: - ‘O3’
ASSESSOR NAME: - MR. SAIKAT MUNSHI
YEAR - 2012-13.

2. INTRODUCTION
In-flight catering is a business that provides food service
at a remote site, specifically airline companies. It involves
providing meals for passengers on board an aircraft as
well as for restaurants situated at airport terminals.
Modern airports have a variety of food and beverage
outlets to cater to the increasing number of air
passengers. Catering to passengers en route is normally
contracted out to a flight catering unit of a reputed hotel
or to a catering contractor or to the catering unit
operated by the airline itself as an independent entity.

3. ACKNOWLEDGEMENT
I would like to express my sincere gratitude to Mr. Saikat
Munshi, the Hospitality trainer & faculty member of the
Frankfinn Institute of Airhostess Training, Kolkata, for
providing me enough information and guidance to
complete this assignment on Hospitality. Last but not the
least, I am very much grateful to avail myself this
opportunity and express my honour and love to my friends
for their help and support to complete this assignment.

4. IN-FLIGHT CATERING

5. PROCESS
Innovation process is divided into three parts,
(i) New product development (NPD).
(ii) New service development (NSD).
(iii) Process development (PD).
The types of innovation by each stakeholder :
So far the data has shown that caterers are not markedly innovative in comparison
with airlines and suppliers.
TYPE OF DEVELOPMENT AIRLINES % MANUFACTURE %
New product development 25% 70%
New service development 75% 20%
New process development 11% 45%

6. MENU CHAT

7. Ordering receiving, inspected and sorted.
Kitchen crew verifies flight meal menu items & special requirements.
Food items are prepared & cooked.
Food items are packed & portioned.
Food items are cooled down & stored until safe zone of temperature is achieved.
Then sorted into in-flight service carts.
Carts are verified, sealed & stored.
Once airplane is ready to be catered, carts are loaded into service truck.
Truck is check for security purpose.
Plane is serviced by catering agents.
Once flight crew gets on board aircraft they double check security seals are ok,
then food is put in airplane ovens to reheat.
Food is finally served.
FLOW CHAT

8. AIR CATERING IN INDIA
India is adding a new fizz to in-flight catering business. Last year,
around 17 million people flew domestic airlines and around 8.8
million passengers took to the international skies- an indications of
the size of the on-board meal market. Conservatively estimated, the
meal uplift business is worth is worth Rs. 160- 170 cores. Market
sources say if traffic grows by 20% this year the in-flight meal
business should grow correspondingly.

9. GUIDELINES FOR IN-FLIGHT CATERING
It should have valid licenses / certificates.
 The facility should be of a reasonable size and dimensions.
 It should have sufficient segregated cold storage and deep freezers.
It should have treated water supply, drainage system, sewage
treatment plant and also have proper arrangement for waste
disposal.
It should be located with the proximity of the airport, preferably in
an area ear-marked by airport authority of India, in a good locality
taking into account accessibility, immediate environs, approach etc.

10. PICTURE OF KITCHEN UNIT

11. SPECIAL IN-FLIGHT MEALS

12. CONCLUSION
I have learnt a lot from Hospitality classes and I am sure
that it will help me in my present and future life. Lack of a
good personality and aspiring too high to get a job in any
kind of industry is a futile one. So, once again I want to
thank our honourable faculty Mr. Saikat Munshi for helping
me to earn the requisite knowledge in the sector of
Hospitality and other allied matters.

13. BIBILOGRAPHY
 www.google.co.in
 www.wikipidia.com
 HOSPITALITY MODULES
 HELPED BY MR. SAIKAT MUNSHI
 OWN IDEA AND THOUGHTS