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Beverage & Food World is a journal devoted to the processed food industry in India. The journal purveys information on processing / packaging of food & beverage products & processes manufactured in India. Every issue carries articles / papers by leading food scientists and technologists as well as a Buyers' Guide to locate suppliers of machinery, equipment and ancillaries & also additives & ingredients, which are used in the manufacture of processed food and beverage products. Regular features include 'International / Indian News & Notes', 'Company News', 'Product Reviews', 'International / Indian Fairs & Exhibitions', 'Book Reviews' and a Buyers' Guide.
This guide will help the beginners to learn what is catering industry and the various types of catering sector. Process of catering and the major challenges were discussed. will Helps to start a new catering business. Food waste and the practical challenges were explained in a short note
Oberai Flight catering with regards on material handlingMohit Kumar Rai
FIELD VISIT TO OBEROI FLIGHT CATERING FOR CRITICALLY EVALUATING THE MATERIALS HANDLING EQUIPMENT, PRODUCTION PROCESS, QUALITY, COSTING, PACKAGING AND DISTRIBUTION MANAGEMENT
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment
At Netpak, we are always pleased to work closely with our clients to bring to the market innovative packaging solutions. In this presentation, you will find a few examples of innovative packaging aimed at the in flight catering business, Feel free to contact us so we could develop your project together.
https://aboutme.google.com/u/0/#profile_photo
https://www.facebook.com/profile.php?id=100004368097467
Beverage & Food World is a journal devoted to the processed food industry in India. The journal purveys information on processing / packaging of food & beverage products & processes manufactured in India. Every issue carries articles / papers by leading food scientists and technologists as well as a Buyers' Guide to locate suppliers of machinery, equipment and ancillaries & also additives & ingredients, which are used in the manufacture of processed food and beverage products. Regular features include 'International / Indian News & Notes', 'Company News', 'Product Reviews', 'International / Indian Fairs & Exhibitions', 'Book Reviews' and a Buyers' Guide.
This guide will help the beginners to learn what is catering industry and the various types of catering sector. Process of catering and the major challenges were discussed. will Helps to start a new catering business. Food waste and the practical challenges were explained in a short note
Oberai Flight catering with regards on material handlingMohit Kumar Rai
FIELD VISIT TO OBEROI FLIGHT CATERING FOR CRITICALLY EVALUATING THE MATERIALS HANDLING EQUIPMENT, PRODUCTION PROCESS, QUALITY, COSTING, PACKAGING AND DISTRIBUTION MANAGEMENT
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment
At Netpak, we are always pleased to work closely with our clients to bring to the market innovative packaging solutions. In this presentation, you will find a few examples of innovative packaging aimed at the in flight catering business, Feel free to contact us so we could develop your project together.
Wine makes a great complement for the food we eat. But did you know that some wine basics could actually affect the flavor of the wine? Here are some basics of serving wine.
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
Syntel’s brings you a vast array of Voice solutions for the Hospitality industry with HMS integration, Display signage, Projectors, Video Conferencing solutions for Board Rooms, Walkie-talkies for large premises/hotel cars and much more covering all aspects of communications a hospitality company requires today.
Our solutions help in enhancing the staff efficiency through features such as:
• Real-time guest information can be fetched by telephone attendants helping them deliver personalized services.
• All faxes, e-mails and voice messages in one in-box accessible from anywhere
• Instant access to services and guest information through PMS
Syntel’s biggest strength lies with having built in applications like Auto Attendant, Call budgeting and billings, Check-in/Check-out, Customized Dial tone message, music on hold, alarms, temporary check-out facility and many more. Plus interoperability with other popular business applications and third-party hospitality application vendors in: guest room phones, property management, catering, environmental controls, premise-security systems, data security, on-property Wi-Fi, mobility applications and more.
larder food production BHM or B.SC(HHA) 5th SemesterManojRaheja4
This presentation contains Meaning of Larder, Equipments of Larder, Layout of Larder , common terms . coordination with other Department , yield Testing , Functions , hierarchy and sections of Larder and Responsibilities of Larder Chef
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
3. 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.
5. 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
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 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
9. 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
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 & bacteria
count.
Hot kitchen
12. 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
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. All food from hot & cold kitchen
once packed & labeled are then
kept in chilled storage, flight
wise, till required.
Chilled storage
15. 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
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 in microbilological 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.
All non-vegetarian food like chicken, mutton and fish must be
boneless, so that a passenger does not choke on a piece of bone
22. 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.