This document discusses in-flight catering and is an assignment for a training course. It provides an introduction to in-flight catering, acknowledging the guidance received from the instructor. It then discusses the processes involved in in-flight catering, including ordering, food preparation, packaging, storage, and serving. It also discusses innovation in the industry and guidelines for flight kitchens. It concludes by thanking the instructor for the knowledge gained through the course.
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
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
A short preparation to explain the various types of hotels, their special features, the needs that they fulfill, and the kind of customers/guests who would prefer each type.
A short preparation to explain the various types of hotels, their special features, the needs that they fulfill, and the kind of customers/guests who would prefer each type.
Aero-Chef is a pioneering web based ERP solution enabling centralised management for Flight Kitchens and Airline Caterers. Aero Chef will offer two solutions namely Flight Kitchen Management System (FKMS) and Airline Catering Management System (ACMS). Aero Chef primarily covers the core business functions and helps to manage customer relations and supply chain.
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.
For an Information Systems class, my group was asked to research and present a new technology for healthcare. Room service is a new initiative some local hospitals are considering.
A cruise ship is a passenger used for pleasure voyages. Cruise ships are destinations in themselves With features and amenities comparable or superior to land-based resorts. Cruising is remarkably affordable and one can enjoy his/her dream vacations. Cruise tourism made its small beginnings in 1839 as part of the fortnightly crossing mail service between Liverpool and Boston.
For adventurous travel blog please visit http://wilsontom.blogspot.com/
Aptech Aviation and Hospitality Academy is the Aviation, Hospitality & Travel & Tourism education brand of Aptech. Through its wide network of centres, Aptech Aviation and Hospitality Academy has successfully trained thousands of students for global careers in these growing industries.
Aptech Aviation and Hospitality Academy
Aptech Aviation and Hospitality Academy is the Aviation, Hospitality & Travel & Tourism education brand of Aptech. Through its wide network of centres, Aptech Aviation and Hospitality Academy has successfully trained thousands of students for global careers in these growing industries.
PPT is based on topic aviation.. How does an airline does its pricing of tickets,promotional activities etc. This ppt will give you a brief knowledge about aviation.
Passengers’ Perspective of Philippine Airlines Within Nueva EcijaIJAEMSJORNAL
Philippine Airlines, which was established in 1941, is historically famous as the flag carrier of the Philippines and is the oldest airline in Asia. Great customer experience is associated with great significance in this industry. Which is why customer is the most important factor in the industry given by the fact that the success of an airline depends on the perception of the customers. The purpose of this study is to investigate the passengers’ perception of Philippine Airlines from their personal experience towards the service quality they are providing. Descriptive research method is used in gathering the needed information for this stud and a total of 100 respondents particularly passengers of Philippine airlines. The results reveal that females, aged under 20 years old, single and earned 50 thousand and above per month are travel more than males do, although by nature, men have always been more adventurous than women. They have the power to do anything and that includes travelling, if they wish. In fact, that majority of them get to fly every once in a while, they still receive the air services they deserve. This result discloses that most of the respondents purchase their tickets below 20 thousand not only because most of our respondents fly in economy class but also because they have confidence that the airline will provide them good service quality despite their seat class. Majority of the respondents are satisfied and greatly assisted by the personnel in terms of their custom service in both departure and arrival area under the ground services. They were very satisfied with the responsiveness of the cabin crews and overall performance in terms of their inflight services.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
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.
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%
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.
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.