B Sc IN HOTEL MANAGEMENT & CATERING OPERATION
DECLARATION BY THE STUDENT
Project Report submitted to Yashwantrao Chavan Maharashtra Open University in partial fulfillment of the requirement for the award of Bsc. In Hotel & catering operations programme code V76. I hereby declare that this is my original work and has not been submitted or copied from elsewhere.
I would like to express my sincere gratitude to the following people for their help and guidance to the production of this project .
Sr.no.| TOPICS | Pg.No.| 1.| Introduction to Airline Catering | 9|
2.| History of Airline Catering | 15|
3.| Objective of Airline Catering | 20|
4.| Methodological Study for Airline Catering | 22|
5.| Airline Catering System| 33|
6.| Filght Catering Supply Chain| 37|
7.| Airline Food Safety| 41|
8.| Food Quality Management| 44|
9.| Hygiene & Quality Assurance| 49|
10.| Airline Catering Equipments & Utensils| 53| 11.| Packaging In In-Flight Catering Services| 72|
12.| In-Flight Food & Beverage Products | 91|
13.| In-Flight Catering Service Policy| 113|
14.| Passenger Satisfaction| 116|
15.| Airline Catering Logistics| 122|
16.| In-Flight Catering Information Systems| 127|
17.| Issues & Trends| 129|
18.| Future Trends| 132|
19.| Conclusion| 135|
20.| BiBliography| 137|
INTRODUCTION TO AIRLINE CATERING
Just over 90 years ago, on 1st January 1914, a gentleman named Abe Pheil became the world’s 1st airline passenger. A phosphate miner, he sat on an open bench in a cockpit of the seaplane nicknamed Limping Lucy. The pilot in-charge on board of this 21 minute flight from St. Petersburg to Tampa in Florida USA was a 25 year old named Tony Jannes. He wore no uniform & did not work for an airline.
Since that eventful day, the industry has made great progress; the accessibility of air travel to ordinary man in the 21st century is such that many people commute as effortlessly on board aircraft as they do by bus or train.
Back in 1914, the success of the trip or otherwise would no doubt have been determined by the fact that the aircraft survived the flight without falling from the skies. These days, however, the average airline passenger expects a lot more by way of in- flight comforts; a comfortable seat, an in-flight meal that meets the same attributable standards of quality as for a meal served in a restaurant on the ground, a fully flushing toilet & hot & cold running water, in-flight movies & music at the touch of a button.
This expectation is today a startling reality. All credit to the ingenuity of modern technology in tandem with the vast amount of work that goes on behind the scenes at every major airport in the world, thus providing the infrastructure that brings the passenger not only movies & music at the touch of a button but also ensures the safety of the product & thereby the safety of the passenger.
Whether or not Abe Pheil was given an in-flight meal was not recorded by the newspapers of the day. The 1st record of in-flight catering appeared in Flight magazine on 14th December 1922, with the following short paragraph:-