03 April 2018
In recent years, air travel has become one of the main transport means for many people. Innovation and consolidation have shaped and narrowed the playing field in the aircraft catering business. Airline catering companies have also exhibited great dexterity, becoming essential to their airline customers. To thrive in the rapidly changing and Passenger-centric world of commercial aviation, airlines the caterers must think fast, react, and never miss an opportunity to diversify. The Air hostess or flight steward are responsible to serve food & beverages to the In-flight guests. The air hostess working in reputed airlines must undergo proper training from Air hostess institute. There are different Air hostess institutes in Delhi which enhances the technique and skill required for the same.
As I am willing to put some more light about the service of food & beverage in airline catering which are now a days followed in Aviation industry. The Hotel School New Delhi is among those Air Hostess institutes in Delhi which gives exposure in knowing and understanding the latest trends of Service in aviation industry.
Food items must be fresh and items for personal passenger use must be clean and serviceable. These facts and others like them make flight catering unlike any other sector of the catering industry. Nowadays most airlines are using similar method in providing their in-flight meal services, which is by means of service trolleys or carts. These trolleys are utilized to transport the food and beverages along the aisle inside the cabin. Food and beverages are prepared in the galley area before being carted on the service trolleys by the flight attendants to be distributed to the passengers. Once the passengers have finished their meals after the allocated time frame, the flight attendants or Air hostess will make another round inside the cabin with the service trolleys to collect the meal trays and waste. While the way food is served on trays to airline passengers bears some resemblance to service styles in restaurants or cafeterias, the way food is prepared and cooked is increasingly resembling a food manufacturing plant. Certainly the hot kitchen in a typical production kitchen is often no more than 10% of the total floor area. The rest of the space is used for bonded stores, tray and trolley assembly, and flight wash-up. In recent times passengers who wish to order a special meal for cultural, religious or dietary reasons, a growing number of full-service airlines let passenger pre-order their meals and drinks before their flight. The service is popular with travelers who fly often and who are looking for a more varied choice. While in-flight catering pre-planning usually focuses on food selection, it’s important to note that beverage options are also very important considerations in terms of enhancing the overall in-flight experience.