Inflight kitchen
-Hot kitchen
-Cold kitchen
- Bakery/Pastries
-Beverages
- Menu Planning
Inflight Catering Characteristics
For stages in the flight catering operation there each of the unique flight catering. are some features that are the prepare derive from one simple fact: while on the ground it will be consumed in the air. This impacts on:
-customers and their needs-the prime motivation for travel is not eating
-menus-some food and drink items are not suitable for consumption in pressurised cabins 10 km above the ground
-production methods-the volume of business necessitates large-scale meal production
-service style-since passengers are seated in rows of aircraft seats, tray service predominates
-shelf-life-the time difference between production on the ground and consumption in the air which determines the adoption of cook-chill methodologies
-transportation-moving trayed meals from production unit to aircraft and then storing on board is based around modular trolleys