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Airline catering History.ppt

  1. S O H M T Module/ Unit 1 Airline Catering
  2. S O H M T Introduction  It is possible to dine in five-star luxury while travelling at 600 miles per hour, six miles above the surface of the earth.  Like passenger railroads and cruise lines, the first commercial airlines catered specifically to wealthier classes.  These customers demanded the finest service and were willing to pay the price.  En-route meals served two purposes: stay the hunger and pass the time.
  3. S O H M T  As technology advanced, so did the catering possibilities.  Inflight catering presented a unique set of challenges for the cooks and crew serving the food.  The first airline meals were served by Handley Page Transport on 11 October 1919.
  4. S O H M T Definition  Airlines catering is defined as the highly specialized skill, technology and quality oriented food catering for the airline passengers and the crew members with a greater emphasis on hygiene aspects and just in time production.  This also involves an intricate planning regarding loading and off loading, the flight time schedules, lay offs and the movement and management of trolleys.
  5. S O H M T Airlines catering is different from restaurant catering….  Flight kitchen production is a typical form of mass catering, but has some unique features distinct from food preparation in restaurants and hotels.  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.  Major factors affecting the hygienic quality of the food are the size of the operation, the complexity of the in-flight service, the number of airlines catered for, the number of flights serviced during the day and the duration of the flights to be serviced.
  6. S O H M T Salient features  1) Hygiene is a very important factor in any kind of food production but as far as airlines catering is concerned, it assumes a much more importance and entire production schedule is designed as per the HACCP requirements.  2) Any food poisoning case can become critical as food is consumed miles above the ground where immediate medical help will not reach.
  7. S O H M T  3)There is no opportunity of deviation or scope of flexibility as far as airlines catering is concerned as far as the weight and the presentation of the dishes are concerned. They are all pre – set and must be strictly adhered to. There is wide opportunity in the restaurant catering to deviate and innovate.  4) Time is another important aspect to be kept in mind. The food production is not the only task to be accomplished…………it must be cooled, packed, loaded and then carried to the aircraft….all before the scheduled time of departure of the flight.
  8. S O H M T History  In1914, the world's first scheduled passenger airline service took off, operating between St. Petersburg and Tampa, Florida.  On planes, the on-board ‘meals’ were basic and were only intended for the crew.  There was a lack of space, weight was limited and, before the invention of the pressurised cabin, consuming bottled drinks proved to be a dangerous business!
  9. S O H M T  The development of the aeronautical industry, combined with advances in the food industry, revolutionised airline food.  On-board catering was initially the privilege of the wealthy social classes who could afford to travel in the new modes of transport.  The first airline meals were served by Handley Page Transport on 11 October 1919 from London to Paris  In the 1930s, passenger transport developed on a massive scale and on-board catering became a necessity.
  10. S O H M T  In the United States, United American had fully fitted kitchens built in the airports they served, while Pan American served meals prepared by renowned restaurants and hotels located nearby.  The meals were kept warm in isothermal boxes until it was time to serve them.  Drinks in aluminium cans soon replaced bottles, because they were lighter and could withstand changes in pressure.  In 1936, with the development of the DC-3, the first airplane galley was introduced by American Airlines.- no electrical power available for heating foods or beverages, all hot foods and liquids were boarded at ready-to-serve temperatures and held in hot thermoses.
  11. S O H M T  Around 1945, Pan American worked together with Clarence Birdseye and Maxson Company to create the convection oven, which would allow frozen foods to be heated on board the aircraft.  Soon afterward, the microwave oven was developed; it has since become the industry standard in aircraft food service preparation.  The first meal trays were served on pillows on passengers' laps, until trays have been developed with lids that would serve to elevate the food in front of the passengers. Finally, foldout service trays were installed in the seat backs.
  12. S O H M T The key players in Flight Catering-  Gategroup  Newrest Group  International S.A.S,  LSG Sky Chefs,  Do & Co,  Emirates Flight Catering,  SATS Limited  Cathay Pacific Airways Limited  Flying food Group LLC,  Saudi Airlines Catering Company,  Royal In-Flight Catering.
  13. S O H M T
  14. S O H M T Airline Meal
  15. S O H M T AVML- ASIAN VEGETARIAN MEAL  The AVML is a vegetarian meal that normally includes spices and flavours from India. It will usually contain vegetables, fresh fruit, dried fruits, legumes, dairy products, tofu, cereal, grains and vegetarian gelatine. There is no meat, fish or eggs and it’s suitable for vegetarians who would prefer a spicy Indian style vegetarian meal. BBML- Baby/Infant Meal  The BBML or Baby Meal can be ordered for infants under 2 years of age (depending on the airline, some airlines will only supply the BBML to an infant up to 10 months only) and will normally consist of pre-packaged baby meal products. It do not contain solid foods, meat with bones, spicy foods, wheat, gluten, fish, eggs, acidic fruit,
  16. S O H M T BLML- Bland meal  The Bland Meal should be ordered by those who suffer from stomach or intestinal problems. These special meals will normally contain foods that are easily digested, soft to eat and with limited spices. Normally bland meals do not include garlic, onions, cabbage and cauliflower, spices (such as black pepper or chilli), fried and fatty foods etc. They may contain grilled lean white meat, fish, cooked vegetables and fruits, poached eggs, egg white omelette and low-fat dairy products. DBML- Diabetic meal  The Diabetic Meal should be ordered by those who suffer from diabetes (high sugar levels). It’s a low sugar meal that contains minimal salt, low- fat products, grilled white meat, high fibre fruits and vegetables, cereals and diabetic friendly products like sugar-free jam. It does not contain refined sugar (only certain permitted sugar substitutes may be used), processed meats, fried foods, sweetened dairy products, cream-based sauces and canned fruits.
  17. S O H M T FPML- Fruit Platter Meal  The FPML may be ordered by people who are fasting, or perhaps vegan/gluten-free options are not available and this special meal fits the requirement. Generally, the FPML will contain fresh seasonal fruit only, and it may contain dried fruit without sulphites. GFML- Gluten Free Meal  The GFML is designed for those who suffer from celiac disease or can’t tolerate gluten in their diet. Grains such as wheat, rye, oats, bran and barley are eliminated from these special meals. Your gluten-free special meal may consist of: meat, poultry, fish, rice, fruits and vegetables, corn, potatoes, dairy products, chocolate, dried beans and peas, salt and pepper, herbs and spices, sugars and preserves.
  18. S O H M T HNML- Hindu Non- Vegetarian Meal  The HNML is a meal for people which follow Hindu custom. Meals are non-vegetarian and cooked Indian style. Generally the Hindu meal will contain lamb, chicken, fish, eggs, pulses, starches, milk and dairy products. The meal will not contain veal, beef, raw/smoked fish. KSML- Kosher Meal  The Kosher Meal is a meal where the food is chosen, prepared and served in accordance with Jewish religious guidelines. The meals are packaged in double wrapping which allows the meals to be heated in the aircraft oven that is non-kosher. Kosher meals will feature meat from animals that have split hooves and chew the cud, fish will have fins and scales. Expect items such as Poultry, Beef, Lamb, Liver, Sweet Bread, Eggs, Cheese and Dairy Products.
  19. S O H M T LCML- Low Calorie Meal  The LCML is a meal of low levels of calories and suited to people who are on a low-calorie diet. Some airlines aim to have no more than 400 calories per meal, but this will vary from airline to airline. It may contain lean meats such as white oily fish and poultry alongside low-fat dairy, fruits and vegetables, complex carbohydrates, with most foods steamed or poached. LFML- Low Fat Meal  The LFML is a meal of limited fat and cholesterol suited to people who wish to follow a low-fat restricted diet. Low-fat dairy products will form part of this meal, as will rice, potatoes, fish, lean meats, egg whites, cottage cheese, margarine, cereals, wholegrain bread and fruit. The low-fat meal will not usually contain: egg yolks, fatty meats, milk, cream, cheese, fried or oily food, offal, seafood, fish roe, caviar, processed foods, or additives.
  20. S O H M T LSML- Low Salt Meal  The LSML or Low Salt meal is suited for people with high blood pressure, heart disease, fluid retention or kidney problems. No salt will be used during the preparation of food, and airlines try to avoid using food that contains added salt. Expect to receive a meal that includes: Raw vegetables, crackers, pasta, lean meat, diet margarine, high- fibre bread, salads and fruit. MOML- Muslim Meal  The MOML is a meal that is prepared in accordance with the Islamic tradition and custom. No Haram (forbidden) products will be used in these meals including pork products, gelatine, alcohol, extracted flavouring from alcohol and non-halal prepared meats. Expect to receive a variety of meals possibly containing: Fish, chicken, lamb, vegetables, eggs, fruit and dairy products.
  21. S O H M T NLML- Non Lactose Meal  The NLNL is a lactose-free meal for people who are allergic or intolerant to milk and milk products, or those suffering from low lactose levels. Meals do not contain any milk, cheese, egg, yoghurt, butter, biscuits, cakes, ice cream, instant soups, breaded vegetables and meat, omelettes and crepes. Instead the offering may include meat, chicken, fresh vegetables, cereals, lactose-free fruit, soya milk and non-dairy products. RVML- Raw Vegetarian Meal  The RVML is a meal consisting of only raw fruits and vegetables. The meal does not contain any processed foods, meats, eggs, dairy, additives, caffeine products or preservatives. Meals can include salads, vegetable juices and raw fruits/vegetables.
  22. S O H M T SFML- Seafood Meal  The SFML is a meal option for passengers who wish to only eat seafood. These types of meals are becoming rarer on most airlines worldwide, it’s an expensive special meal to create and not always offered. The meal will not include any meat at all, only fish or shellfish, and it’s generally a Western-style dish (depending on the airline). The seafood will normally be served with potatoes and vegetables, and carbohydrates. VGML- Vegetarian Meal  The VGML is a meal option for passengers who wish to consume meals free of animal products. Vegans and vegetarians can order this option on their next flight, it is quite a standard meal option that is widely available for you to pre-order.
  23. S O H M T VJML- Vegetarian Jain meal  The VJML is a meal option for passengers who are part of the Jain community. Meals are prepared with Indian condiments and are usually spicy. Jain meals don’t contain any onion, garlic or other root vegetables or animal products and by-products. The meals will contain fresh fruit and vegetables that grow above the ground, this meal is also a good alternative for vegans if the VGML meal is not available to be booked. VLML- Vegetarian Lacto ovo Meal  The VLML is a vegetarian special meal with the addition of eggs and dairy. It does not contain any meat or meat products, fish, poultry or products with lard or gelatine. This special meal is suited to people who do not eat any meat what so ever but eat cheese and milk products. Meals may include butter, cheese, milk, ice cream, eggs, soya and soya products, all fruits and vegetables, legumes, pulses, dried beans, herbs, spices and oil.
  24. S O H M T VOML- Vegetarian Oriental Meal  The VOML or vegetarian oriental meal is a vegetarian special meal for passengers who prefer an oriental style meal. It won’t contain any animal products, animal-derived ingredients, eggs, or dairy products. It will, however, include fruits/vegetables, rice, noodles and grains. Some airlines will cook this type of special meal with Chinese methods.
  25. S O H M T Classes of Aircraft
  26. S O H M T First Class  First Class service is typically the priciest of the classes.  Passengers seating in the first-class section have more comfortable seating and are often given extravagant services.  These sections are usually occupied by celebrities and wealthy passengers. First-class seats vary from large reclining seats with more legroom and width than other classes to suites with a fully reclining seat, workstation and TV surrounded by privacy dividers.
  27. S O H M T  Normally AVOD (audiovisual on demand) entertainment is offered, although sometimes normal films, television programs and interactive games are provided on medium-large seat-back or armrest-mounted flat panel monitors.  Especially for long-haul and high-yielding routes on top airlines, a first-class seat may have facilities akin to a five-star hotel, such as a mini-bar.  First-class passengers usually have at least one lavatory for their exclusive use, with more than one on larger planes.  Business- and economy-class passengers are not normally permitted in the first-class cabin.
  28. S O H M T Business Class  Business class (also known as executive class) flight tickets are also expensive, but much more affordable than first class. The difference between the two is that business class has fewer perks, but for a passenger that fly’s economy regularly, this is not an issue. Some airlines have abandoned first class seating for this reason.
  29. S O H M T Economy Class  Economy Class cabins are broken down into two categories. “Regular Economy” and “Premium Economy.”  Economy Class seating is the most basic of accommodations. Economy passengers receive standard service with no real perks. Economy services range from airline to airline, but essentially, you’re flying Economy (also known as flying coach) to get from point A to point B.
  30. S O H M T Premium Economy  Premium Economy is slightly better Economy Class seating, but must less extravagant than Business Class or First Class. The name ranges with each airline, but the biggest difference between regular and premium is the spacing of the seating and the quantity of menu items available to you.

Notas del editor

  1. But the average person is unaware that there may be over 40,000 separate items loaded onto a Boeing 747 (popularly known as the jumbo jet). This load occupies 60 m2 and weighs six tonnes and the loading time may be less than 50 minutes.
  2. Like passenger railroads and cruise lines, the first commercial airlines catered specifically to wealthier classes. These customers demanded the finest service and were willing to pay the price. 
  3.  Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food. 2) * Again, say, for instance, the pilot and the co – pilot gets affected by the food………who’ll fly the aircraft to safety!!!!!!! Thus, one needs to be more careful as far as airlines catering is concerned.
  4. In a restaurant, there might be food delays and it can be compensated for in many ways………….but will an airliner company delay its flight just because the caterer could not reach the food on time………
  5. . The St. Petersburg-Tampa Airboat Line was a short-lived endeavor — only four months — but it paved the way for today's daily transcontinental flights.
  6. The Douglas DC-3 is a propeller-driven airliner which had a lasting effect on the airline industry in the 1930s/1940s and World War II
  7. A convection oven (also known as a fan-assisted oven or simply a fan oven) is an oven that has fans to circulate air around food, 
  8. Gategroup is a Swiss company providing services to the travel industry, including catering, onboard retail, food service provisioning, and food logistics. Newrest Group International S.A.S- france LSG Sky Chefs- Lufthansa- Germany DO & CO Aktiengesellschaft is an Austrian catering company, headquartered in Vienna SATS Ltd., commonly abbreviated as SATS is the chief ground-handling and in-flight catering service provider at Singapore Changi Airport.  Flying food Group LLC- Chicago, USA Royal In-Flight Catering- Osaka, Japan
  9. Poaching is a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
  10. Veal is the meat of calves “Kosher” is a term used to describe food that complies with the strict dietary standards of traditional Jewish law Hooves- foot Cud is a portion of food that returns from a ruminant's stomach to the mouth to be chewed for the second time