SEA CATERING

The catering plays a vital role in the modern era; the catering provides food and beverage services to the people. The people organize parties at their homes, office or nearby banquet hall or hotels. The sea catering is a luxury service which facilitates the person & provides comfort to that extent level. People who are traveling for business purpose or/& vacations from one country to another, they choose this kind of transport facilities.

There are two types of sea transports, which provide the catering facilities: –

1. CRUISE LINERS: –

 In cruise liners, trips are sold as a package including food, accommodation and many other facilities. However, liquor and tobacco are paid individually.

1. Most of the cruise liners have their own pastry shops, dining halls, bar, etc. Hence the menus are best and they may differ to suit international tourist.
2. Table d’ hote menus with a wide choice in each course are popular. There is a central kitchen known as “galley”, in which there are various sectors such as butchery, pastry, the raw material are packed up from ports in advance, service could be a fine plated buffet.
3. CARGO VESSELS: –

 Cargo vessels are the merchant ships which carry foods.

1. No. of staff is usually limited.
2. Cyclic menu is prepared to provide meals to the staff.
3. Hours of operations are pre-decided.
4. Cost of food should be within a budget figure.
5. Healthy and wholesome meal is provided.

RAILWAY CATERING

As the rail is the main transport to travel from one place to another and very convenient transport. The catering facility is provided by the rail staff and the food is prepared at the railway station kitchen.  There is a coach in the rail, in which the food and beverage is stored and served time to time.  The catering facilities are provided in the limited rails which run on long routes such as Rajdhani, The Palace, and Duranto express, Shatabadi, etc. there are some points to be kept in mind: –

1. Cost of food sometimes included in rail ticket or it is payable separate both ways the food cost should be kept in mind within limits.
2. Normally a simple menu is planned which includes dal, vegetables, rice & curd, chapatti’s & salad.
3. Mostly table d’ hotel menu is adopted.
4. Food is cooked and packed at the kitchen at the station and stored in the pantry in the train, soft drinks are also kept.
5. Light equipment is used and usually, disposable item is used and placed in the pantry.

AIRLINE CATERING

Airline catering is a crucial aspect of the aviation industry, providing passengers with meals and refreshments during their flight. The process of preparing and delivering food to an airplane requires a high level of coordination and expertise, and is a vital component of the overall passenger experience.

An airline meal or in-flight meal is a meal served to passengers onboard a commercial airliner. These meals are prepared by airline catering services.

The first kitchens preparing meals in-flight were established by United Airlines in 1936.

These meals vary widely in quality and quantity across different airline companies and classes of travel. They range from a simple beverage in short-haul economy class to a seven-course gourmet meal in long-haul first class.

The type of food varies depending upon the Airline Company and class of travel. Meals may be served as “one tray” or in multiple courses with no tray and with a tablecloth, metal cutlery, and glassware (generally in first and business classes).

The airline dinner typically includes meat (most commonly chicken or beef) or fish, a salad or vegetable, a small bread roll, and a dessert.

Caterers usually produce alternative meals for passengers with restrictive diets. These must usually be ordered in advance, sometimes when buying the ticket. Some of the more common examples include:

• Cultural diets, such as French, Italian, Chinese, Japanese or Indian style.
• Infant and baby meals. Some airlines also offer children’s meals, containing foods that children will enjoy such as baked beans, mini-hamburgers, and hot dogs.
• Medical diets, including low/high fiber, low fat/cholesterol, diabetic, peanut-free, non-lactose, low salt/sodium, low-purine, low-calorie, low-protein, bland (non-spicy) and gluten-free meals.
• Religious diets, including kosher, halal, and Hindu, Buddhist and Jain vegetarian (sometimes termed Asian vegetarian) meals.
• Vegetarian and vegan meals. Some airlines do not offer a specific meal for vegetarians; instead, they are given a vegan meal.

Other non-food items

Condiments (typically salt, pepper, and sugar) are supplied in small sachets. For cleanliness, most meals come with a napkin and a moist towelette. First and business class passengers are often provided with hot towels and proper salt and pepper shakers.

Airline Catering: Understanding the Characteristics and Importance

Airline catering is a crucial aspect of the aviation industry, providing passengers with meals and refreshments during their flight. The process of preparing and delivering food to an airplane requires a high level of coordination and expertise, and is a vital component of the overall passenger experience. In this blog post, we will explore the characteristics and importance of airline catering.

Characteristics of Airline Catering

1. Time-sensitive: Airline catering is a highly time-sensitive process, as meals must be prepared and delivered to the airplane before takeoff. This requires a high level of coordination between the catering company, the airline, and the airport.
2. High volume: Airline catering involves preparing and delivering large quantities of food to airplanes. This requires specialized equipment and processes to ensure that food is prepared quickly and efficiently.
3. Variety: Airline catering companies must be able to provide a wide range of meals to accommodate different dietary requirements and preferences, such as vegetarian, halal and kosher options.
4. Specialized storage: Airline catering requires specialized storage facilities, such as refrigerated trucks and storage areas, to ensure that food is kept at the appropriate temperature.
5. Safety and sanitation: Food safety and sanitation are of the utmost importance in airline catering. Meals must be prepared in a clean and hygienic environment, and strict safety protocols must be followed to ensure that food is safe to eat.