FRANKFINN INSTITUTE OF AIR HOSTESS TRAINING

INFLIGHT CATERING ASSIGNMENT

NAME: - CHIRANJIB GHOSAL

BATCH CODE: - ‘O3’

ASSESSOR NAME: - MR. SAIKAT MUNSHI

YEAR - 2012-13.

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.

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.

IN-FLIGHT CATERING

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%

MENU CHAT

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

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.

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.

PICTURE OF KITCHEN UNIT

SPECIAL IN-FLIGHT MEALS

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.

BIBILOGRAPHY

www.google.co.in www.wikipidia.com HOSPITALITY MODULES HELPED BY MR. SAIKAT MUNSHI OWN IDEA AND THOUGHTS