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flight catering-hospitality

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Flight kitchens
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flight catering-hospitality

  1. 1. NAME : Swathi.S.Rompicherla BATCH NO : 06 CENTER NAME : Thane SUBJECT : hospitality YEAR : 2015 - 2016
  2. 2. Acknowledgement I am using this opportunity to express my gratitude to everyone who aspiring guidance, invaluably constructive criticism and friendly advise. I express my warm thanks to Mr. Amitava Biswas for his guidance and Hostess Training for the facility and opportunity.
  3. 3. Flow chart of flight catering activities
  4. 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 8 ounces. You should be prepared to translate your specific requests into the local units of measurement, such as grams or liters. 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 Menu planning
  5. 5. 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
  6. 6. 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
  7. 7. 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
  8. 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. 9. All the raw materials are washed, cleaned & cut as per menu specifications, and then sent to the hot kitchen & cold kitchen. Food preparation area
  10. 10. 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 & bacteria count. Hot kitchen
  11. 11. All cold snacks like sandwiches & cold foods like salads & desserts are prepare here.The food is then portioned, packed & 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 specifications & bacterial count. Cold kitchen
  12. 12. 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
  13. 13. All food from hot & cold kitchen once packed & labeled are then kept in chilled storage, flight wise, till required. Chilled storage
  14. 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. 15. 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
  16. 16. All flight requirements regarding catering up life are kept in chilled storage till the time for dispatch to the respective flights. Chilled storage
  17. 17. 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
  18. 18. 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
  19. 19. 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 in microbilological hazards Health and safety standards
  20. 20. 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.  All non-vegetarian food like chicken, mutton and fish must be boneless, so that a passenger does not choke on a piece of bone
  21. 21.  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.
  22. 22. 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
  23. 23. 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.
  24. 24. Bibliography  Class notes.  www.google.com.  Wikipedia.

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