Regarding the In flight Caterring Service. DOne with the help of Hospitality Department

1. Name : Divyalaxmi Khanduri
Batch : 06
Center Name : Thane
Assesor Name : Amitava Biswas
Subject : Hospitality

2. Acknowledgement
I Am Using This Opportunity To Express My Gratitude To Everyone
Who Supported Me Throughout The Session. I Am Thankful For Their
Aspiring Guidance, Invaluably Constructive Criticism And Friendly
Advise.
I Express My Warm Thanks To Mr. Amitava Biswas For His Guidance
And Support. I Would Also Like To Thank Frankfinn Institute Of Air
Hostess Training For The Facility And Opportunity.

3. FLOW CHART OF FLIGHT CATERING ACTIVITIES

4. •The main things to keep in mind
when ordering are portion size and
measurement, packaging style and
availability, and cultural food
terminology.
• When placing the order, it is best
to be specific with portion sizes and
have an understanding of metric and
imperial equivalences.
•For example, in most of the world,
a typical protein portion is 4-6
ounces, while a U.S.-sized portion is
MENU PLANNING

5. • You should be prepared to
translate your specific requests into
the local units of measurement,
such as grams or liter.
• Also, food presentation in other
countries may vary from what
you’re accustomed to.
• You will be most successful if you
are very specific in your catering
requests, while being flexible about
any substitutions that might need to
be made.

6. ORDERING RAW MATERIAL
Depending on the menu
requirements & weight
specifications determined by the
air lines, orders for raw materials
like vegetables, fruits, boneless
meat, etc. are placed with
reputed food suppliers

7. •All raw materials (perishable & non-perishable) ordered
by the flight kitchen are delivered by the suppliers at the
food reception area.
•This is the first stage of quality control, where all raw
materials are checked for quality & weight specifications.
FOOD RECEPTION AREA

8. All perishable items
like fish, chicken,
meat, fruits,
vegetables and
ready to cook foods
like French fries ,
pastry dough etc.
are stored here.
COLD STORAGE

9. All dry provisions like
cereals , pulses, tetra
packed products, paper
products like napkins and
towels, bottled products
like sauce, tanned
products, etc are stored
here.
DRY STORAGE

10. All the raw materials
are washed, cleaned &
cut as per menu
specifications, and then
sent to the hot kitchen
& cold kitchen.
FOOD PREPARATION AREA

11. •Hot meals & snacks are
prepared here.
•Bakery products like bread &
cakes are also made in a
section of the hot kitchen.
•The food is then cooled,
portioned, packed & labeled with
the flight & meal details.
•It is then sent either to the
blast chiller or chilled storage.
•Quality control checks are done
for weight specification &
HOT KITCHEN

12. •All cold snacks like
sandwiches & cold foods
like salads & desserts are
prepare here.
•The food is then
portioned, filled & labeled
with the flight & meal
details.
•It is then sent to the
chilled storage & kept there
till required.
•Quality control checks are
done for weight
COLD KITCHEN

13. Food of the return service
on short-haul flight & for
the second service of
long-haul flight are sent to
the blast chiller & then
on chilled storage, till
required.
BLAST CHILLER

14. •Cutlery sets are individually packed in the
equipment storage.
•All equipments like crockery, cutlery, meal carts
etc. are kept here under sterile conditions till
required for assembly.
EQUIPMENT STORAGE

15. All food from hot & cold kitchen once packed
& labeled are then kept in chilled storage,
flight wise, till required.
CHILLED STORAGE

16. •As per the flight requirements, all the food, beverages &
equipment come from the various storage areas, to assembly.
•Here, flight wise trays set-ups are done, the meal carts are
loaded , bar requirements are organized and all other
catering requirements are readied.
•They are sent to chilled storage till required for dispatch.
ASSEMBLING

17. All flight requirements
regarding catering up
life are kept in chilled
storage till the time
for dispatch to the
respective flights.
CHILLED STORAGE

18. •As per the flight departure
timings, the dispatch section
accordingly loads all the
flight catering requirements
on to hi-loaders.
•The loading takes place at
the loading bay
•The hi-loaders are docked
at the loading bay, which
is attached to the dispatch
section.
DISPATCH

19. FLIGHT LOADING
•The hi-loaders lock onto
the aircraft doors & the
aircraft galleys are then
loaded.
•The number of hi-
loaders are sent by one
per galley.
• Loading of all the
galleys place at
simultaneously

20. •The time difference between food production in
the flight kitchen and finally serving it on board an
aircraft with limited kitchen facilities makes flight
catering a high-risk food preparation operation.
•The complexity of the production procedures in the
flight kitchen also increases the microbiological
hazards.
HEALTH AND SAFETY STANDARDS

21. REASONS WHY HEALTH AND SAFETY PROCEDURES
ARE IMPORTANT FOR FLIGHT CATERING.
 Dairy products containing raw milk, undercooked poultry and raw
or undercooked eggs, raw meat, raw shellfish and raw fish,
raw sprouts are never used as components of cold meals
due to known salmonella outbreaks.
 Food handlers must wear gloves and protective head gear in
all sections of the flight kitchen, to prevent hair and bacteria
from transferring to the food.
 Watches, bracelets and rings are not worn in the flight kitchen
because if these accidentally fall into the food it will cause
metal poisoning in the food.

22.  All non-vegetarian food like chicken, mutton and fish must be
boneless, so that a passenger does not choke on a piece of bone
accidentally.
 As per standard regulations different meals must be uplifted for the
pilot, co-pilot and cabin crew, in order to minimize sabotage caused
through food.
 All prepared food must be laboratory tested for the presence of
salmonella bacteria.
 All food once prepared must be according to the weight
specifications given by the airline, because for safety reasons
everything which is loaded on an aircraft is weight determined.
 Cutting boards in the pre-preparation area must be color coded
according to what they are used for, to prevent cross contamination
from one raw food to another.

23. CONVENIENCE FOOD
 Convenience food, or tertiary processed food, is food that is
commercially prepared to optimize ease of consumption. Such food is
usually ready to eat without further preparation. It may also be
easily portable, have a long shelf life, or offer a combination of
such convenient traits.
 Convenience food is commercially prepared for ease of consumption.
Products designated as convenience food are often sold as hot,
ready-to-eat dishes; as room-temperature, shelf-stable products; or as
refrigerated or frozen food products that require minimal preparation
(typically just heating).
 Convenience foods and restaurants are similar in that they save
time. They differ in that restaurant food is ready to eat, whilst
convenience food usually requires rudimentary preparation. Both
typically cost more money and less time compared to home cooking

24. •Convenience foods can include products such
as candy; beverages such as soft drinks, juices and milk; fast
food; nuts, fruits and vegetables in fresh
or preserved states; processed meats and cheeses; and
canned products such as soups and pasta dishes.
•Additional convenience foods include frozen pizza, chips such
as potato chips, pretzels and cookies.
•These products are often sold in portion controlled, single
serve packaging designed for portability.

25. BIBLIOGRAPHY
 Class notes.
 www.google.com.
 Wikipedia.