Inflight catering ppt final

23,166 views
22,705 views

Published on

inflight catering...with indian flight catering industry

11 Comments
32 Likes
Statistics
Notes
No Downloads
Views
Total views
23,166
On SlideShare
0
From Embeds
0
Number of Embeds
6
Actions
Shares
0
Downloads
0
Comments
11
Likes
32
Embeds 0
No embeds

No notes for slide

Inflight catering ppt final

  1. 1. IN-FLIGHT CATERING
  2. 2. <ul><li>In-flight meals are almost as old as flying itself. The first regular air services began in March 1919, and, by October of the same year, passengers from London to Paris were offered packed lunches for an extra three shillings. It took another eight years before passengers were offered hot meals, with the first in-flight cooking carried out on 1 May 1927 on Imperial Airways first-class flights between London and Paris. </li></ul>
  3. 3. IN-FLIGHT CATERING OVERVIEW <ul><li>In-flight catering is a global industry with an annual turnover in excess of US $14 billion. Of this figure approximately 30% is generated in Europe, 35% in Asia/Pacific region and 26% in North America, with the balance in the rest of the world. </li></ul><ul><li>There are approximately 600 flight kitchens worldwide. The average kitchen prepares between 6000 – 7000 meals every day, and on average of 150 people per unit are employed. However there are a number of large kitchens, employing over 1000 people and producing in excess of 9 million meals per year. </li></ul><ul><li>Currently airline catering divisions and in-flight caterers between them employ well in excess of 100000 people worldwide, and supplier companies have atleast the same number again responsible for provisioning the industry . </li></ul>
  4. 4. IN-FLIGHT CATERING <ul><li>In-flight meal catering refers to the provisioning of a meal services for each passenger during a flight. This service is typical of long duration flights. The complexity of the meal service varies by class of passenger service and flight destination. </li></ul><ul><li>Several key decision points are to be considered prior to departure:- </li></ul><ul><li>Final passenger load </li></ul><ul><li>Information concerning tickets sold </li></ul><ul><li>Passenger checked-in </li></ul><ul><li>Number of stand-by passengers </li></ul>
  5. 5. AIR CATERING IN INDIA The boom in air travel in 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. Besides, the entry of domestic airlines into intercontinental routes may force caterer to become more innovative
  6. 6. <ul><li>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. </li></ul><ul><li>It should have valid licenses / certificates </li></ul><ul><li>The facility should be of a reasonable size and dimensions </li></ul><ul><li>It should have sufficient segregated cold storage and deep freezers. </li></ul><ul><li>It should have treated water supply, drainage system, sewage treatment plant and also have proper arrangement for waste disposal. </li></ul><ul><li>The work processes should meet the Food Safety criteria, preferably the HACCP guidelines issued by International Flight Catering Association (IFCA), as applicable in the local conditions, practices and / or Records should support at least following:- </li></ul><ul><li>Temperature </li></ul><ul><li>Medical Policy </li></ul><ul><li>Personal Hygiene </li></ul><ul><li>Equipment </li></ul>
  7. 9. Sanitization facilities in production unit
  8. 10. Carts loaded, tagged and ready to be transferred into the aircrafts.
  9. 11. SPECIAL IN-FLIGHT MEALS <ul><li>The in-flight dinner typically includes meat (most commonly chicken or beef), a salad or vegetable, a small roll and a dessert. Caterers usually produce alternative meals e.g. kosher, Halal and vegetarian. These must usually be ordered in advance, sometimes when buying the ticket, some airlines do not offer a specific meal for vegetarians; instead they are given a vegan meal. Some of other special meals include:- </li></ul><ul><li>Baby Meal/ Infant Food </li></ul><ul><li>Bland Meal/ Ulcer Diet/ Low Fiber Meal </li></ul><ul><li>Nutritionally Balanced </li></ul><ul><li>Diabetic Meal </li></ul><ul><li>Fruit Platter </li></ul><ul><li>Gluten Free Meal </li></ul><ul><li>High Fiber Meal </li></ul><ul><li>Muslim Meal </li></ul>
  10. 12. FACTS OF BASED ON AIRLINE AND AIR- CATERING INDUSTRY AMERICAN AIRLINES spent about $425 million on food for domestic passengers in 2009. SINGAPORE AIRLINES spends about $700 million on food every year and $16 million on wine alone. First class passengers consume 20,000 bottles of alcohol every month and Singapore Airlines is the second largest buyer of Dom Perignon champagne in the world. AMERICAN AIRLINES saved $40,000 in 1987 by removing 1 olive from each salad served in first class. In-flight catering is an $18 billion worldwide industry employing up to 200,000 people. In 1 year, BRITISH AIRWAYS passengers consume: * 40.5 tonnes of chicken * 6 tonnes of caviar * 22 tonnes of smoked salmon * 557,507 boxes of chocolate * 90 thousand cases (9 litre cases) of sparkling wine.
  11. 13. In-flight catering kitchen responsibilities <ul><li>The standardized recipes. </li></ul><ul><li>Food safety from the microbiological perspective. </li></ul><ul><li>The various types of passengers, establishing that adequate provision is made for special diets, religions, ethnic meals and vegetarians. </li></ul><ul><li>The capabilities of the flight kitchen, its labour and equipment. </li></ul><ul><li>The cost factor. </li></ul>
  12. 14. Flow chart of preparation of in-flight meal in the flight catering kitchen
  13. 15. IN-FLIGHT MEAL MENU Breakfast Meal Menu Small Meal Menu Large Meal Menu Frozen Meal Menu Flight Only    Bagel w/Cream Cheese   Chicken Breast-Breaded   Ham & Turkey Sub with Cheese   Chicken   Cereal, Individual   Ham Sandwich   Turkey Sandwich   Turkey   Egg & Cheese Muffin   Turkey Sandwich   Tuna Salad Sandwich   Beef   Sausage Bagel   Chicken Breast-Boneless   Roast Beef Sandwich   Chicken Breast   Bacon Bagel   Chef Salad w/Chicken   Ham Sandwich   Salisbury Steak   Ham Bagel   Chef Salad w/Turkey   Chicken Breast - Boneless       Cheese Bagel   Chef Salad w/Ham   Oven Fried Chicken           Tuna Salad Sandwich             Ham & Turkey Sub w/Cheese         *All meals come with your choice of a supplement package Standard Supplement Packages Supplement 1 Fruit Cocktail Cup Multi Grain Bar Chips Fresh Fruit Soft Drink Bottled Water Supplement 2 Pasta Salad Pudding Cup Gum Fresh Fruit Fruit Juice Bottled Water Supplement 3 Applesauce Cup Cookies Muffin Gum Fresh Fruit Milk Bottled Water Supplement 4 Yogurt Cup Granola Bar Raisins Fresh Fruit Milk Bottled Water Supplement 5 Potato Salad Chips Candy Bar Gun Fresh Fruit Fruit Juice Bottled Water Supplement 6 Fresh Carrot Sticks Fresh Celery Sticks Yogurt Cup Muffin Peanuts Soft Drink Milk Supplement 7 Fresh Fruit (2) Multi Grain Bar Fruit Juice Milk Bottled Water Supplement 8 Yogurt Cup Muffin Granola Bar Fresh Fruit Fruit Juice Milk Supplement 9 Yogurt Cup Granola Bar Fresh Fruit Fruit Juice Bottled Water Supplement 10 Fresh Carrot Sticks Candy Fresh Fruit Soft Drink Bottled Water  
  14. 16. THE INNOVATION PROCESS <ul><li>Typically, innovation is divided into three types of process: </li></ul><ul><li>New product development (NPD) </li></ul><ul><li>New service development (NSD) </li></ul><ul><li>Process development (PD) </li></ul><ul><li>The type of innovation initiated by each stakeholder </li></ul>So far the data has shown that in-flight caterers are not markedly innovative in comparison with airlines and suppliers. TYPE OF DEVELOPMENT AIRLINES % MANUFACTURER% New Product Development (NPD) 25% 70% New Service Development (NSD) 75% 20% New Process development (NPD) 11% 45%
  15. 17. BIBLIOGRAPHY <ul><li>Industry Progress in Hospitality and Tourism </li></ul><ul><li>Research 3(4) 283-294 </li></ul><ul><li>Food and beverage management (3rd edition), Oxford, Butterworth Heinemann </li></ul><ul><li>International flight Catering Association (IFCA), in-flight catering: student fact sheet. </li></ul><ul><li>www.tajhotels.com/aboutTaj/Companyinformation/TajSATS_AirCatering </li></ul><ul><li>www.aircatering.org </li></ul><ul><li>www.airlinemeals.net </li></ul><ul><li>www.bluestarjets.com </li></ul><ul><li>www.google.com </li></ul><ul><li>www.yara.com </li></ul><ul><li>www.services-air-catering.com </li></ul><ul><li>http://www.ifcanet.com </li></ul>
  16. 18. CONCLUSION Collecting information about air catering was an interesting activity. The information was collected from various sources like books, magazines, internet etc. after analysis, following conclusions were drawn:- Air catering is considered as one of the most important aspect of airline industry. Air catering has become an industry with the boom in air travel in all developed and developing countries. Air catering caters to the onboard needs of passengers with the utmost safety norms kept in consideration. Air catering is a systematic approach to serve passengers on board. There are various kinds of specialty menus supplied through air catering. The menu and style of food differs from class to class. Hygiene and safety are the two important aspects of air catering. Various air catering firms and companies are found in the air transport system and contribute to the national and international public interest and government revenues earnings.

×